What I Ate in a Day (Cooking with Left Overs) #VEGAN

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✩ MEDICINAL MUSHROOM FAVES ✩
– Lion’s Mane: for when you need some help concentrating during work
– Chaga: for the morning to help start the day off right
– Cordyceps: before being active (or for an energy boost without the caffeine!)
– Reishi: in the evening as the best kind of nightcap

NOTE: All of the mushrooms can also be consumed throughout the day, whenever they are needed most! The entire Four Sigmatic catalog is vegan, gluten-free and super affordable!
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★ Tofu Cheese Recipe –
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★ Korean Vegan Recipes Playlist –
★ My Must Have Asian Ingredients –

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Spicy Korean Pasta Sauce Recipe Ingredients
for 2-3 servings of pasta:
1 cup mushrooms sliced
1 tsp minced garlic
2 tbsp diced onion
2 tbsp pasta sauce
2 tbsp gochujang (korean red child pepper paste)
1 cup almond milk
1 tbsp flour
1 tbsp vegan butter (optional)
1 tbsp nutritional yeast (optional)
1 cup tvp (textured vegetable protein) + 1 cup boiling water (optional)

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8 thoughts on “What I Ate in a Day (Cooking with Left Overs) #VEGAN

  1. Spicy Korean Pasta Sauce Recipe (Ingredients):
    for 2-3 servings of pasta:
    1 cup mushrooms sliced
    1 tsp minced garlic
    2 tbsp diced onion
    2 tbsp pasta sauce
    2 tbsp gochujang (korean red child pepper paste)
    1 cup almond milk
    1 tbsp flour
    1 tbsp vegan butter (optional)
    1 tbsp nutritional yeast (optional)
    1 cup tvp (textured vegetable protein) + 1 cup boiling water (optional)

    1. I bought gochujang because of my binge watching of your videos 😄 and it’s Hot m’y gosh I can’t put the doses of your recipes!! Haha! I’ve got thé dose for my entire Life I think ! Do you keep it in the fridge when opened? Btw I love your Channel ❤️

  2. I am totally trying that tofu cheese, I need other options besides cashews. Great informative video!

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