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What I Ate in A Day as a Vegan in Quarantine

In today’s What I Ate in a Day video, I made some Sweet Pumpkin Waffles, One-Pan Creamy Tahini Pasta, and Fried Vegetables with Rice! Head over to the video below to see how I made them and scroll down for the written recipes!

In today’s ‘What I Ate in A Day’ video, I shared three recipes that are easy and delicious, using only ingredients that I already have in my fridge and pantry (of course). I know I have been already sharing a couple of quarantine-friendly recipes here and there, but since most of us are going to be in home quarantine for a while, I figured why not keep doing it. After all, if there’s a perfect time to start getting creative in the kitchen without a lot of distractions, it is right now. Also, I know you guys love these “What I Ate in a Day” videos!

I decided to keep it simple today by making THREE delicious recipes that won’t take up too much time to make. For breakfast, I made Sweet Pumpkin Waffles (inspired by my Sweet Potato Pancakes recipe in my Everyday Asian Recipes eBook), One Pan Creamy Tahini Pasta recipe for lunch (which, by the way, was extremely filling), and Fried Vegetables with Rice for dinner~! 

As you’ll see in the video, my lunch was so filling (you’ll see why when you watch!) so I had a much lighter dinner – it’s basically a fried rice but… less rice and more vegetables – hence the new name I gave it! Fried Vegetables with Rice…haha!

Excited to try out these recipes? Head over to the thumbnail above to watch my ‘What I Ate In A Day’ video, and scroll down below for the written recipes! 

Sweet Pumpkin Waffles

If you bought my Everyday Asian Recipes eBook, this is pretty similar to the Sweet Potato Pancakes recipe, only this time I used pumpkin puree instead of sweet potato puree (based on what I had already). Click here to grab a copy of the eBook!

Ingredients:

  • 3/4 cup of non-dairy milk
  • 1/2 tbsp apple cider vinegar
  • 1/2 cup oat flour
  • 1/2 cup regular white flour
  • 1 tbsp coconut sugar
  • 1 1/2 tsp baking powder
  • 2 tbsp applesauce
  • 1 cup pumpkin puree
  • Toppings of choice (I used blueberries, icing sugar, and agave nectar — I ran out of maple syrup! So tragic!)

Instructions:

  1. In a small bowl, mix together non-dairy milk and apple cider vinegar and set it aside to make vegan buttermilk.
  2. In a medium-sized mixing bowl, whisk together all the dry ingredients.
  3. In the same bowl as the buttermilk, add in the rest of the wet ingredients and add into the dry ingredients. Whisk well until well-combined.
  4. Melt some vegan butter in a heated waffle pan.
  5. Pour a small amount of batter and let each waffle cook for 3-4 minutes until it has a nice golden tan. Repeat steps 4 and 5 for the remaining batter.
  6. Serve with maple syrup, fruit and other toppings of choice.
  7. Enjoy!

One-Pan Creamy Tahini Pasta

For this recipe, I originally used ¼ cup of tahini, which proved to be a little bit too much (watch the video for context). The next time I make this, I would probably just use around 2 tbsp of tahini (or even 1 tbsp since I used it alongside non-dairy milk for the sauce). Nonetheless, it was still extremely filling and awesomely delicious~!

Ingredients:

  • Minced garlic (around 2-3 cloves)
  • ¾ cup of non-dairy milk
  • 1 serving of whole wheat spaghetti (you can use regular spaghetti if you want)
  • ½ cup water (more water as needed)
  • 2 tbsp tahini
  • 2-3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • Smoked tofu, diced
  • 1 tsp coconut sugar (or any sweetener of your choice)
  • Black pepper and salt to taste
  • Simulated bacon bits for toppings (optional – they’re 100% vegan, don’t worry!)

Instructions:

  1. Heat a little bit of oil in a pan. 
  2. Add in some minced garlic.
  3. Add in non-dairy milk, water, and spaghetti into the pan. Cover and let it come to a boil.
  4. Add in tahini, nutritional yeast, and lemon juice. Let it cook on medium heat for about 5 minutes.
  5. Throw in the smoked tofu and coconut sugar. Cover and let it cook (stirring every couple of minutes) until the pasta is completely cooked and most of the liquid is absorbed. Add in splashes of water if the liquid absorbs too quickly.
  6. Add in black pepper and salt. Feel free to add in more nutritional yeast and lemon juice if desired. 
  7. Add a small amount of simulated bacon bits and parsley for extra flavour. 
  8. Transfer into a plate, top with more simulated bacon bits and parsley, and enjoy! 

Fried Vegetables with Rice

For dinner, I decided to make something a little light because all that tahini pasta really filled me up (plus I had lunch a little later than usual today so I was still a little bit full LOL!). This is an easy recipe to make since all you have to do is fry up some vegetables and add just a few more ingredients~!

Ingredients:

  • 1 cup frozen mixed veggies 
  • 1/2 cup frozen shelled edamame
  • 1/2 cup cooked rice
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • splash of water, if needed 
  • toasted sesame seeds
  • Sriracha

Instructions:

  1. In a heated pan, add in the frozen mixed veggies, edamame beans, cooked rice, and soy sauce. Mix well.
  2. Add a splash of water and let everything cook, stirring occasionally when needed. 
  3. Once cooked, mix in sesame oil, transfer onto a plate and top with some sesame seeds and sriracha. 
  4. Enjoy!
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