For today’s ‘What I Ate in a Day’ video, I tried out THREE delicious and healthy recipes from Tiktok! Check out the video to see these delicious meals live and don’t forget to check out the blogpost below for my thoughts and for the recipes~
Have you heard? I am (finally) now officially in Tiktok! Now, apart from posting recipes and coming up with (hopefully) funny vegan-themed skits, one thing I do on Tiktok is to look up other vegan recipes that I find interesting, and sometimes I decide to try these out. Today, me and my lazy but adventurous self decided to try out THREE delicious and healthy Tiktok recipes!
Don’t they all look yummy? Don’t forget to watch my What I Ate in a Day video above and scroll down below to read my thoughts and try out the recipes!
Lava Cake Oats by @clarasfoodiary
In the original Tiktok video, this Lava Cake Oats had chocolate lava spewing out (okay, that was a bit exaggerated) as soon as the spoon dug into it. I was expecting that kind of effect when I made this but sadly, that didn’t happen. I think I might have to add more chocolate in the future, and probably some flour too to make the consistency more cake-like.
Overall, I did like it because it was tasty and was a great compliment to my morning coffee. I may make this again in the future (although I’m also thinking that it might be too much work in the morning? IDK LOL).
- 1/2 banana
- 1/2 cup oats
- 1/2 cup non-dairy milk
- 1 tsp chia seeds
- 1/2 tsp baking powder
- Pinch of salt
- 1 tbsp cacao powder
- 1 tsp sweetener (I used maple syrup)
- 1 square of vegan friendly chocolate (optional)
- Preheat oven to 400°F.
- Blend together banana, oats, non-dairy milk, chia seeds, baking powder, salt, cacao powder and sweetener.
- Add into a ramekin / baking dish.
- Top with one square of vegan friendly chocolate (optional) and spoon the batter over the chocolate to cover.
- Top with some more cacao powder or shredded pieces of chocolate (optional).
- Bake at 400°F for 17-20 minutes.
Scholar Bowls by @thejosephabell
I’m not sure if this is something Joseph made up, but it’s essentially a bowl filled with quinoa and mixed with baked sweet potatoes and veggies. I almost overcooked the quinoa though or I used too little water (I feel like I always cook it differently every time), but the result is still a healthy and amazingly tasty Scholar Bowl. Yum!
One thing that I would highly recommend for this recipe is have a dressing or sauce for additional flavour. I made a super easy vegan creamy honey mustard dressing for this one, and boy, did it not disappoint. Highly recommended (recipe is also down below).
Ingredients (makes around 5 servings):
- 1 cup dry quinoa
- 1 lb Brussels sprouts
- 4 cups cauliflower
- 2 bell peppers
- 1 lb broccoli
- 3 tbsp avocado or olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt & pepper
Roasted sweet potato:
- 800g sweet potato
- 2 tbsp avocado oil
- Cajun seasoning or paprika
- Salt & pepper to taste
- Preheat oven to 400°F.
- Chop vegetables and sweet potatoes into small pieces.
- Place vegetables in one large bowl and the sweet potatoes in a separate bowl.
- Pour avocado oil into the sweet potatoes, along with cajun seasoning, salt, and pepper. Mix well.
- Into the veggie bowl, mix in avocado oil, garlic powder, onion powder, salt, and pepper.
- Transfer veggies onto a baking sheet, and the sweet potatoes onto another.
- Bake veggies for 20 minutes and the sweet potatoes for 35 minutes, or until cooked to your liking.
- Prepare quinoa according to package instructions.
- After everything is done, put the cooked quinoa into a big mixing bowl, followed by the roasted veggies and sweet potatoes. Mix everything up.
- Portion into around 5 separate containers and store in the fridge to eat for later.
If you’re planning to eat a serving right away, I highly recommend eating it with this dressing.
[Dressing] Creamy Vegan Honey Mustard
- 1/4 cup plain vegan yogurt
- 1/4 cup Dijon
- 1 tbsp maple syrup
- Mix all ingredients in a small bowl.
- Drizzle over the Scholar Bowl or on anything you like.
Creamy Roasted Pepper Pasta Sauce by @imo.yum
This Creamy Roasted Pepper Pasta Sauce also uses tofu, giving you a little bit of extra protein whilst making your pasta dish healthier, tastier, and spicier. ❤
The only critique that I’d give this recipe is that it only used ONE tablespoon of nutritional yeast (really? LOL!). Not a deal breaker though, since you can just add more nutritional yeast, which I did – and the result is still a satisfyingly creamy, spicy, and delicious pasta sauce.
Ingredients (makes around 4-5 servings):
- 3 red bell peppers
- 3 tomatoes
- 1 onion
- 4-5 cloves garlic
- 2 tbsp olive oil
- 2 tbsp balsamic glaze
- Salt & pepper
- 2-3 pieces sundried tomatoes (optional)
- 1 box soft or silken tofu
- 2-4 tbsp nutritional yeast
- Preheat oven to 400 degrees F.
- Roughly cut bell peppers, tomato and onion into large chunks, and peel garlic.
- Place on a lined baking sheet, along with olive oil, balsamic glaze and salt & pepper. Mix.
- Roast for 25-30 minutes at 400 degrees F.
- Place the roasted veggies into a blender along with sun-dried tomatoes, soft tofu and nutritional yeast. Blend until smooth.
- Add salt & pepper as needed and serve with your favourite pasta. Enjoy!