Top 5 MEAT-FREE Recipes for JANUARY!!

hi guys welcome back to the channel if you are new here make sure you hit the subscribe button and ring the bell to be sure they get notifications as soon as these videos land your way now it is a new year it's a new you it's 2020 and this year it is all about the meat free options it's something I've been thinking about it's something that a lot of people have been requesting so I want to bring you five brilliant recipes that are meat free that are gonna make life a little bit easier getting veggies into your diet this year before I let you go I want to let you know that there's a brand new season of click plate coming your way with recipes that you guys voted for on our community page here on YouTube so we have 5 really great recipes that are the most searched for recipes across the internet some of the most popular ones that you guys voted for so I hope you enjoy that series at but without further ado here are those top 5 meat free recipes enjoy now I am NOT a breakfast person per se I do like getting into routines but generally speaking my go-to breakfasts when I'm on the go is a breakfast smoothie so today I want to share four brilliant personal trainer approved breakfast smoothies that not only look great but also tastes great too and each one has a unique booth depending on what kind of day you're planning to have now my body and personal trainer Jonathan has been staying with us in LA so he has been kicking my ass bringing me to Barry's bootcamp classes and also on runs but it is all in the name of health and fitness so let's introduce you to him ah there he is hi there Jonathan is from Sweden and we were in a boyband together you know very young youth we were one of us 18 you were 14 strangely there was a 14 year old in our boy band he was clearly that talented so we're gonna make four really brave breakfast smoothies why are these brilliant why are they fantastic what are the four how do you make them over to you so one of the main things I keep hearing from people who tryouts breakfast smoothies are that they don't stay for for long enough and usually it's because they miss out on either carbs fat work protein okay so in these four smoothies we've gotten all of those nutrients in there but in different ways so for our chocolate kickstart smoothie I want you to start with adding the banana then adding a handful of cocoa nibs a spoonful of peanut butter and your choice of protein powder now that can be plant source it can be whey protein every kind of protein you prefer finish off by adding some almond milk and some brewed espresso now blitz it up and then serve it with some more coconut on top all right he doesn't need any more food so he's got the smaller glass but I've got this one let's give it a taste mmm very chocolaty I really because I think no if you haven't used cacao nibs before you forget that bitterness and then it's that lovely sort of sweetness that kind of evolves as you bite into it okay rafi it looks okay let me get me get a close-up of that it's frothy it's beautiful it's all the things you're gonna want I actually don't need too many sweet things in the morning and I'm more drawn towards like savory stuff for breakfast but that as a smoothie is like total indulgence it feels like you're getting something naughty but it's nice okay on to our next smoothie what is this one so for our liquid sunshine smoothie we start off by adding the banana and the mango we then go for some tumeric your choice of protein powder some coconut oil and freshly ground cardamom I like that this is spiced I love cardamom and I think it works really well in a mango lassi but that's not all the ingredients right No so we've still got to add some coconut milk and I chose coconut milk in this one because it has that nice little sweetness to it and the coconut oil in here yes people have opinions on coconut oil but I still use it for my cooking specifically for the flavor but is it still in the good books can we still eat coconut oil it's certainly still in the good books if you're looking for like this good energy source that will keep you going through the day okay but it's certainly something you don't want to like indulge in okay I sometimes do sit by the television eating spoonfuls of cocoa but I'm going to have to stop that now so that's all the ingredients for next it's good to go so let's blitz it then serve it and put a straw in it and then you are done right let's taste this okay you've got your smoothie I've got mine this is what we're looking at here Cheers is this gonna be good mm-hmm we have to confess something we we may have added a little bit more to it than that was necessary but that is a really tasty lassi or smooth and also that's what makes it look at this on camera that is really nice and what I love about it is that hint of cardamom if you don't use cardamom it's just one of those brilliant spices that just brings flavor and especially with this it feels like something more exotic so it's really nice it's like la weather in a BAS la weather in a glass except that it's raining outside but yes Cheers I'm glad you came on the week that it rains Cheers and next smoothie is a good one and this one I'm very excited about it so take it away for our super green smoothie we start off adding in some spinach after that add the mango and a little avocado and in some hemp protein and some Moringa powder and then finish it off with your choice of milk very very nice now this Moringa powder yes can you swap that out with anything is there any specific reason we're using Moringa so Moringa is a really good source of ayran so you know this type of a kale yes yes Moringa is like kale on fire before you start this I have lived with this man in the house if you get them started on a specific topic like this prepare yourself you just go first and I'll sit back until this is finished so tell me about kale there Jonathan we don't have to talk too much about Caleb give me the short version Moringa is the better version of kale like the better big brother like me see you okay I didn't okay everyone goes crazy about kale and actually the sort of iron you would get from the amount of kale normal people eat yeah isn't necessarily enough no exact where something like a Moringa powder can come in it can come in handy because then you dry up the kale you don't need to put a kilo of kale in there so it's basic the more concentrated version evolved a better okay interesting so that's why we're adding it in here so our smoothie has all its ingredients together now we need to blitz it up right yep so blitz it up and serve it with a little more meringue a powder sprinkled on top I have meringue a powder in my house and sometimes I think it tastes a little bit like dried paper so I don't think I'll be sprinkling out of mine boss so this time I'm gonna give you the lovely scrotal early right cheers Cheers mm-hmm it's good nice I actually to be honest I like green smoothies me too and I feel like I think like I said I like savory stuff so I often find like where people find kale or spinach or anything like that a little bitter I find that really nice and that's quite like refreshing and I also feel when you're eating something smoothie or drinking a smoothie that it's green I always just feel a little bit more smokin virtuous very true so that's always a good thing no that's gorgeous that really is lovely and I'd say if you're going for a vegan protein powder this might be the one where that kind of works best okay I'd say in the sweeter smoothies that kind of tastes weird but then if you're going for the more savory ones like the avocado and the vegan protein works really good together now for the perfect purple smoothie you start by adding in the blue base next add in some purple kale and some almond butter acai powder some protein powder and your choice of milk now I do have a question because acai bowls are everywhere in Los Angeles basically the city was built on them but I don't know much about outside as an ingredient I know it's kind of like a my writing thing it's like a goji berry and it's like superfood properties what is this it's very rich in antioxidants okay and that's pretty much where that beehive come from and I just think it tastes real nice to be honest with you berries in general are really good because of their nutrients but the taste is amazing okay I do look like in fairness so it makes a lovely color but it also is a good flavor as well so and you can always kind of tell yourself whenever you're having a side that you know it's gonna do something do it inside of you I like to take that and then to serve it top it off with a little acai powder after blitzing right so I have mata is that your what is that my handle where's the other one gun oh it's in here oh okay I feel like that's a you size Cup and this is the me size Cup so cheers to laughs cheers to you if you've got through to this fire in the video hmm hmm good that one I like yeah I think that's my second fake I like the green one and this one is much if there's a lovely sweetness to it but it's still kind of like mellowed out that's really really nice so in this one we use coconut milk and that works really well actually that's what it is the sweetness of the coconut milk uh-huh and we are using the unsweetened coconut milks to make sure that whenever you're getting almond milk or coconut milk or rice milk or whatever you want don't get this weekend one's okay that will add on a good few calories and it will shoot your your blood sugar up okay maybe that's what's been wrong with me all these times now everyone has heard of a fruit smoothie but have you heard of a frozen fruit smoothie Bowl which is basically kind of like dessert but it's for breakfast it is so delicious you get lovely orbs of wonderful smoothie tucked with a crispy crunchy granola fresh fruit and I even have some edible flowers it's gonna look gorgeous so first things first we're gonna make up our smoothie I've got some frozen berries I've got any combination of berries we're working here just nice little four out there all over the counter Oh get them in there as well and try not to get them all over your counter space I don't know how that was gonna work but once you have all your berries in there the other key ingredient I think really makes the difference to a good smoothie is some frozen banana you can add fresh banana by all means but the texture you'll get from frozen banana will make all the difference so that's in there we've got a little bit of apple juice just to bring it together if you don't add too much sweetness you could add some water in here as well it's totally up to you get your lid on your blender and then blitz it up okay we're a business nice smooth fruit smoothie mixture and now all I've got to do is transfer this out into a freezer proof container just like this one tumble that out into your container and look how luscious and velvety it looks it really is a gorgeous smoothie mixture and the last thing I'm gonna add just for a little bit of crunch and a little bit of texture is some chia seeds so just grab about a tablespoon of chia seeds just sprinkle them over the top and then a little bit extra just stir it through once that's nicely mixed through this needs to go into the freezer and it's gonna freeze off for about two hours or overnight if you have the time and when it comes out of the freezer you get left with this wonderful almost sorbet texture so off the freezer while that's freezing away we are going to make a granola to sprinkle over the top now this granola recipe is one that you can make in advance you can store it in a jar and it keeps for months so it's a great one to learn so into a bowl I've got some porridge oats I've got some almonds I have some pumpkin seeds I have some sunflower seeds really handy to remember all these and some hazelnuts now to bring all this together we have a combination of coconut oil which I've just melted down in a pan and the coconut oil is gonna give you this lovely flavor in granola and we're also going to add some sweetness from some maple syrup so about 2 tablespoons going in here this will coat all those dry ingredients and when it's toast off in the oven you're gonna be left with great flavor grab up a spoon give it all a good mix through I actually think when you have the sweetness of the maple syrup what works really well is a tiny pinch of sea salt it just gives you that balance between sweet and savory [Music] once this is mixed through tumble it out into a baking tin lined with some parchment paper just like this one and we're gonna spread it out evenly so we get a nice even roast on this and they do want a bit of color on these bits of granola because it does add a bit of flavor as well and trying to gather every last bit I do like to take every last bit from the bottom of the bowl and when I don't get the opportunity to do that it drives me mad so just going to bury me okay I think I've nearly got everything if just give me some scraping time okay average on fine brilliant much as they could do spread it all out this nagels into the oven it's gonna go in and bake off at 180 degrees at 350 degrees Fahrenheit and it's gonna cook for about 15 minutes so right I've got my frozen fruit smoothie I've got my granola set so now it's time to serve it up I have a ice cream scoop with some hot water and now it's just time to get a nice orb of this lovely smoothie into my bowl a beautiful orb of smoothie and I'm gonna go 2 or 3 more and then finish it off with our granola okay beautiful little scoops of smoothie and now it's time to top this with some of that wonderful sweet granola just in and around like this is a really great breakfast dish it kind of feels like you're eating dessert because it kind of feels like you're eating ice cream but it's really delicious and with that granola you're getting all sorts of good stuff going on to finish it off all you need to do is grab up some berries and just decorate them in and around this is a beautiful little brunch dish it's perfect for serving with friends you can make it all in advance and then just assemble it whenever you want I'm gonna finish it off with some beautiful little edible flowers in and around these smoothie orbs and it's gonna look absolutely gorgeous how gorgeous does that look those little touches the edible fairies I know they're over the top but they look so pretty in this place I'm gonna try some of this wonderful smoothie mixture in with that granola and it's cold it's icy but you get this lovely smooth finish on it it's fruity and then you get that sort of nutty taste from the baked oats with berries this is an absolutely brilliant breakfast you could add a dollop of yogurt in there a drizzle of honey if you want some more sweetness who doesn't love a good burger but how many of you have tried a healthy burger I'm going to show you how to make a delicious beef root burger which is full of great things lots of healthy ingredients and it's super simple to make and it starts off in a pan with a little drop of oil I've got some rapeseed oil going in here and we're gonna fry off some onions and a little bit of garlic so straight in there with some red onion give that a quick stir around in the pan to this I'm going to add a touch of garlic the core ingredients to these beetroot burgers is of course beetroot but I also have a selection of veggies and this is a great one because you can sneak in so many good vegetables into this fantastic burger mix I've got courgettes which I've graded off just on a box grater I've got beet roots and I've also got some perished so get them straight into the pan this is a great combination of vegetables lots of good things going on here just let these fry out for about five to 10 minutes just until they reduce down and all the moisture comes out so while therefore reducing away I'm gonna mix up a combination of chickpeas porridge oats and tahini in a processor like this porridge oats are gonna give us that long sustained energy some tahini paste this is a sesame seed paste and it has a sweet nutty flavor and then finally to bring this all together I've got one egg going in here so crack a large free-range egg straight into this mixture get the mixer top on now we're gonna go listen okay we have a nice smooth mixture porridge oats chickpeas and all those wonderful things scrape all of this into a big mixing bowl this looks pretty good no the one very important job you need to do is to squeeze out the liquid from all your vegetables so take this off the heat and look at that you can see the carrots you can see the courgettes they've all taken on that beautiful Scarlett be food color and that makes all the difference in your beautiful burgers so transfer the into a colander so I'm just gonna squeeze out any of the excess moisture here so I don't have any leftover water all right we've got all of the excess moisture out so I'm gonna get rid of this stick this mixture straight into our chickpea parge and tahini mix and now it's just a case of mixing this until it's nicely combined this is looking pretty good so now for some final touches I'm gonna add in a pinch of sea salt and some black pepper but I also want to get in there with some herb action some coriander which I have over here I'm just gonna take a nice handful of beautiful coriander give it very fine chop here and then get that straight in there alongside some spring onion I love the fact that you've got fresh coriander you've got that lovely crunch of spring onions and now it's just Kate we're mixing it all off what I do love about these burgers is that even though they are completely meat free they still look quite hearty and meaty and the color in here is what it's all about so this is now ready to be formed into burger patties so I'm just gonna scoop up what I would describe as not a beach ball not a ping-pong ball but a tennis ball size piece of burger mixture and you want to just shape it into like a flat tennis ball-sized piece of burger just like this one that looks pretty good six delicious beetroot burger is ready to be fried now if you have the time stick them in the fridge and let them firm up but they can be fried straight away as well so that's exactly what I'm gonna do pan straight on the heat get a little bit of oil in there and now we're gonna fry these off once this comes off the temperature my beautiful be fruit burgers are just about ready to serve to serve them up I have some whole wheat buns I have some avocado and I have some hummus and a little bit of crunch from some red cabbage so I'm going to just prepare up my avocado and slice up my buns and then it's time to serve we've got our bread we've got our avocado and now I'm gonna smear this with some lovely hummus you can use whatever you fancy but I think hose works really well so forget your ketchup we're going homeless so on top of the hummus we've got to go burger so turn off your heat these lovely burgers are now ready to serve and look at that I mean you would never know there's no meat in here it's beautiful it's thick its voluptuous and its bursting with flavor so straight on top of the hummus on top of the burger I'm going in with a little bit of crunch from some red cabbage also you get great color in there with the red cabbage speaking of fuller we're going in there with a few slices of avocado I'm gonna top it off with some sprites and you can get these in any supermarket they're a great injection of fresh healthy flavor so get them straight on top stick on the lid and try and keep everything together I've lost a piece of avocado but look at that the healthiest burger you will ever come across and now all that's left to do just get it into my mouth so bear with me my friends that right there is one of the healthiest burgers you will ever come across but it is so tasty there's so much going on in there you've got lovely texture you've got sweet flavor you've got that sort of meeting this that you wouldn't even expect from a healthy burger it's so delicious now today's recipe is a gorgeous veggie fritter fried until golden brown and served up with some soft-boiled eggs some avocado and the little drizzle over the top this is a spectacular breakfast that is not only easy to make but looks spectacular - so we're gonna boil up the eggs this is super easy and it's a foolproof method for getting beautiful set egg whites but really gooey and runny egg yolks so bring a small pot of water to the boil and leave the eggs in the pot for seven minutes once the time is up you're gonna carefully transfer the eggs over to a bowl of ice water set them aside to cool and then peel the shell off next up it is the veggie fritters now these veggie fritters I make for Noah all the time my little one-year-old son he absolutely loves them and they're a great way of using up whatever veggies you have in the fridge you can use courgette you can use carrot you can use butternut squash you can use whatever veggies you might have hanging around that you want to use on so I'm gonna add two cups of grated veggies you could use squash courgette sweet potato or carrot into a large bowl and then you're gonna follow that off with some chia seeds a little chickpea flour some harissa spice blend and then a splash of milk mix that all together until it's evenly combined and I'll be honest when I make this I don't use a recipe at all I literally grate whatever veggies I have and I start adding in the other ingredients just until I get it to a nice dropping consistency and they can be fried off so it is more of a recipe that you can eyeball it even if you don't have the full recipe right it's time to get these fried up so you're gonna add some oil to a large frying pan on a medium high heat now the trick to these veggie fritters is to take a heaped tablespoon pop it onto the hot pan and then use the back of the spoon just to get a nice little divot it will result in evenly cooked fritters and that's exactly what you want you're gonna repeat this method with the rest of the batter and fry them off for four minutes on each side until they're golden brown repeat this in batches until you've used up all the batter and then remove them from the pan and keep them warm now next up is some grilled broccoli this little method is a really good one to learn I use it for asparagus when it's in season and all you're gonna do is oil up your broccoli or a tender stem broccoli whatever you have your hands on you're gonna drizzle that over add a good pinch of sea salt and black pepper and stick it under a high grill you're gonna grill them for about 2-3 minutes either side just until they're nice and tender they should still have a bit of bite but they should have gone gorgeously charred and give you loads of great flavor we've got the broccoli done we've got the fritters done we've got the eggs done now we need to talk about this yogurt add some Greek yogurt to a bowl and add in a little bit of tumeric next mince a garlic clove and stick it straight in lastly we're gonna squeeze the juice of half a lemon and then whisk it all together season it to taste and then set it aside and that's it we have all the key components to this dish so it's time to serve first you want to place the fritter on the plate and add the broccoli next to them next add two boiled eggs we've prepared earlier along with a half an avocado and cut the eggs in half to let that yolk blow drizzle the yogurt over the top add a sprinkle of Aleppo pepper just to finish it off and then add a little drizzle of olive oil just to taste look at that that is a gorgeous breakfast full of color full of flavor and it only takes about 15 minutes to make hi guys I am gonna show you how to make a ridiculously good roast tomato and roast garlic soup it is ideal for summer particularly when you can get your hands on some really good quality Tomatoes now even if you don't have some good quality Tomatoes you can still make this soup and the process I'm about to do is going to create the most beautiful sweet and caramelized tomatoes I'm also gonna roast off alongside the tomatoes some garlic now I've got two whole heads of garlic going in here which does sound like quite a lot but believe me once you roast off the garlic it takes away that astringent garlic flavor and instead it kind of makes it intensely sweet and really rich tomatoes go in roast garlic goes in and then I need to drizzle it with some olive oil some balsamic vinegar salt and pepper and we're good to go [Music] you may have noticed I'm using the whole head of garlic I've just taken off the tops of these to expose the cloves so that they get some of that flavor into them and alongside this I'm gonna add a few little sprigs of thyme just in here to give a little touch of flavor I have the oven set to about 200 degrees Celsius that's about 400 degrees Fahrenheit they're gonna roast off for about 35 minutes to 40 minutes but the way that you know that they're done is those tomatoes will have reduced down become intensely sweet and the garlic should be nice and mushy it's a technical term so once these have come out of the oven we have beautiful tender tomatoes and perfectly cooked mushy garlic now these are gonna sit aside and like I said if you had cooked these off right now you can just pop them into a jar and stick over a whole load of olive oil and it is absolutely gorgeous you can keep them in the fridge for a few weeks so they're handy to have now we're gonna crack on with the rest of this soup so a little glog of olive oil going into our pan to start off this soup we're going to add to that some onions straight into the pan and we're gonna soften them down alongside some carrots and some celery that combination of the sweetness of the carrots the sweetness of the onions and that little bit of kind of bitter bite you get from celery I'm just going to soften these down for a bit six to eight minutes just until they're nice sweet and tender [Music] so these are reducing them quite nicely at this point I'm gonna season them up with some sea salt and a good pinch of black pepper and I also want to add in a little bit of herb egde and one herb that works extremely well with tomatoes and garlic is some thyme leaves so I just have picked them here and once they hit that hot temperature in the pan they're just gonna become really aromatic this is the base for any good soup start off with these flavors and you're in a good place now while they are cooking away I'm gonna grab up the garlic and using a little fork I'm gonna just mush out all those little cloves so by squeezing these eggs you are left with this this essentially it's a garlic mush but it's not raw garlic flavor you're getting you're getting that sort of sweet intensity but not the astringent see that you would get with raw garlic okay I've got the majority of my garlic out at this point so I'm gonna get rid of this give the hands a quick wash and then using the back of that fork I'm just gonna press this together until they have a really nice smooth paste that can be dollops into that soup it looks like my onions and my carrots are looking pretty good now so they have softened down completely I'm just gonna bring the temperature back up ever so slightly and transfer in the tomatoes that have roasted off so beautifully and you can see just how intensely sweet and juicy they look now they're gonna add so much flavor I'm gonna get my garlic in on top of this we're gonna get our stock straight in here and you can use any stock you like if you're gonna want to make it vegetarian you want to use a vegetable stock otherwise chicken stock for a more intense flavor but we have some vegetable stock going straight in here this is now gonna come up to temperature and remember all those tomatoes and everything is cooked out at this point so all you're looking for is for this to bubble and boil away and to intensify I'm gonna add about a tablespoon of tomato puree this will give that intense tomato flavor that just echoes the sweetness and the caramelized flavor that you get from those roast Tomatoes [Music] okay so this tomato soup has been bubbling away for about ten minutes just until all those flavors come together I'm gonna turn off the heat relax in the kitchen and I have a stick blender which I'm just going to use to blitz this off until it's nice and smooth [Music] at this point you can do any of the tweaking that's necessary so give it a little taste it's intensely tomatoey but it does need a generous pinch of some salt just to get those flavors like actually think it could do with a pinch of pepper as well give that a good stir through and I'm pretty sure that's good to go so I'm gonna serve this up so grab up a spoon or a ladle I'm just gonna transfer this across I mean it is silky tomatoey and really really comforting you could actually serve it cold if you wanted to I know that sounds a bit strange but cold tomato soup it's almost like a gazpacho and this with the intense flavors would work really well I'm gonna finish it off with a little sprig of thyme over the top a little glug of olive oil just to finish this on the top and a little sprinkle of just some black pepper it just to give it a little sense of what's in there and that my friends is a soup to be proud of if you like this recipe hit that like button leave us a comment in the box below and of course hit that subscribe button we're slowly edging our way to 1 million subscribers so make sure you help us and join in the journey to get recipes every single week until then my friends enjoy this soup and I'll see you soon goodbye [Music] okay this is looking pretty good so I'm gonna take away my little stick blender which is just hold the line please caller Oh

Channel: Donal Skehan

Views: 19,741

Rating: 4.909091 out of 5

Keywords: Top 5 MEAT-FREE Recipes for VEGANUARY!, vegan recipes, veganuary, vegetarian, january, top 5, top 5 recipes, top 5 video, meat free meals, meat free burgers, tomato soup, breakfast protein smoothie, frozen smoothie bowl, mega beet burgers, beetroot bugers, veggie fritters, donal skehan, donal skeehan, donal skehan recipes, donal skehan vegan, donal skehan vegetarian recipes, vegan, easy vegan recipes, cheap vegan, Top 5 MEAT_FREE Recipes for January

Id: hHVRZic3TPE

Length: 30min 6sec (1806 seconds)

Published: Wed Jan 15 2020