LUNCHES + ENTRÉES

VEGAN HOT MISO UDON | JAPANESE STYLE NOODLE SOUP LIKE RAMEN
LAY HO MA everyone! If you've followed my channel, you've noticed that I absolutely love (and quite addicted) to noodles in hot soup! Whether its Chinese noodles, udon, ramen, pho.... The possibilities are endless, and there is just so much flavour in one humble bowl - just an incredible eating experience. Join me in this episode and I will teach you how to make a vegan miso udon noodle soup with absolute confidence! This vegan miso udon recipe is perfect for this cold weather!

Ingredients:
- 1 pack udon noodles (frozen or dry)
- a couple pieces of garlic
- a knob of ginger
- handful of oyster (or your choice of) mushrooms
- 1 bok choy
- a quarter of a green onion
- drizzle of chilli oil
- 2 cups vegetable stock
- 1 generous tbsp miso paste
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil

Directions:
1. bring a pot of water to boil for the udon noodles
2. prep and chop your garlic and ginger
3. prep your bok choy into 4 quarters
4. prep your oyster mushrooms by peeling down the larger pieces
5. add a drizzle of olive oil into a hot pan
6. place your udon noodles into the boiling water and stir occasionally
7. add your garlic and ginger into the hot pan
8. sear your bok choy in the hot pan
9. add your mushrooms into the hot pan
10. after searing for about 3-5min, add about a 1/4 cup of water from the udon into the hot pot
11. set aside your cooked vegetables
12. place the pan back on the heat and add 2 cups of vegetable stock
13. once your udon noodles are cooked, soak in cold water to stop it from cooking
14. in a mixing bowl, place 1 generous tbsp of miso paste, tbsp soy sauce, 1 tsp toasted sesame oil, and the hot vegetable stock
15. whisk to combine
16. place your noodles in your serving bowl and pour over the hot soup
17. place your vegetables on top of the noodles and finish with chopped fresh green onions and a drizzle of (optional) chilli oil

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!

Wil Yeung is a wedding and commercial photographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me in my channel for episodes on photography, entrepreneur motivation, and of course no BS vegan recipes.

Follow me on social media!

Photography Instagram:
https://www.instagram.com/wyphotography
Photography Facebook:
https://www.facebook.com/wilyeungphotography
www.wyphotography.com

Vegan Recipes Instagram:
https://www.instagram.com/vegan_rev/
Vegan Recipes Facebook: https://www.facebook.com/officialveganrev
www.veganrev.com

You are watching:
https://youtu.be/FyQOaIWDPRk
HOW TO ROAST VEGETABLES | EASY VEGAN ROASTED ROOT VEGGIES RECIPE
LAY HO MA everyone! I'm always on the go, and coming home from a long day's work is tough on quality dinners. I am beyond excited to share with you how to make roasted vegetables. I absolutely love this because its easy, delicious, and literally the oven does all the work while you can do other stuff! You can use this as a vegan side dish or simply by itself. Let us know in the comments below what you think!

Ingredients:
- carrots
- parsnips
- potatoes
- red onion bulbs (or any onion or your choice)
- salt and pepper
- dried oregano
- olive oil

Directions:
1. preheat your oven to 375F
2. prep your veggies
3. place all your vegetables minus the beets into a large mixing bowl
4. drizzle some olive oil, season with salt and pepper, and dried oregano
5. place the vegetables on a baking sheet
6. repeat step 4 with the chopped beets (this way you don't turn everything red!)
7. place beets on baking sheet and spread out your vegetables so that they cook evenly
8. bake in the oven for 40-50min
9. THAT'S IT!

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!

Wil Yeung is a wedding and commercial photographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me in my channel for episodes on photography, entrepreneur motivation, and of course no BS vegan recipes.

Follow me on social media!

Photography Instagram:
https://www.instagram.com/wyphotography
Photography Facebook:
https://www.facebook.com/wilyeungphotography
www.wyphotography.com

Vegan Recipes Instagram:
https://www.instagram.com/vegan_rev/
Vegan Recipes Facebook: https://www.facebook.com/officialveganrev
www.veganrev.com

You are watching:
https://youtu.be/rlpQ11AhXSs
ULTIMATE EASY VEGAN RAMEN RECIPE | HOW TO MAKE SPICY TAN TAN
LAY HO MA everyone! I'm Wil Yeung. Have I got a treat for you! I can eat ramen when its cold out, when it hot out, when its rainy out, and when its sunny out! I absolutely love the incredible flavours all packed in one little bowl. Join me in this episode where I'll teach you how to make spicy tan tan vegan ramen (also called tantanmen or dan dan). It looks and tastes complicated, but I assure you that you'll be making this with absolute confidence every time!

Ingredients:
- dried ramen noodles
- bok choy
- 1-2 pieces garlic
- 1/2 lb oyster mushrooms
- 2 cups vegetable stock
- 1/4 almond milk
- 1 tbsp sesame paste (tahini)
- 1 tsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp chilli oil
- 1-2 tbsp of chopped green onion

Directions:
1. bring a pot of water to boil for the noodles
2. prep your veggies. slice the bok choy into 4. mince the garlic. peel down the oyster mushrooms
3. in a hot pan, drizzle some olive oil and add your bok choy. sear them on both sides to give it some colour
4. once the bok choy is seared, set aside
5. place the pan back on the heat and add in the mushrooms and garlic
6. put your ramen noodles in the hot water with a rolling boil
7. once the mushrooms are cooked, set aside
8. put the pan back on the heat and turn the heat down to a low medium
9. add in the veggie stock and almond milk, let it heat up gently
10. in your serving bowl, add in your sesame paste, soy sauce, rice vinegar, toasted sesame oil, and chilli oil
11. whisk the ingredients together until it forms a paste
12. pour in the hot soup and whisk together
13. add in your cooked ramen noodles
14. place on your bok choy and mushrooms
15. top off with some fresh chopped green onions (slice them thin!)
16. finish with some chilli oil - DONE!!

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!

Wil Yeung is a wedding and commercial photographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me in my channel for episodes on photography, entrepreneur motivation, and of course no BS vegan recipes.

Follow me on social media!

Photography Instagram:
https://www.instagram.com/wyphotography
Photography Facebook:
https://www.facebook.com/wilyeungphotography
www.wyphotography.com

Vegan Recipes Instagram:
https://www.instagram.com/vegan_rev/
Vegan Recipes Facebook: https://www.facebook.com/officialveganrev
www.veganrev.com

You are watching:
https://youtu.be/VLfrRZoqzUg
INCREDIBLE VEGAN BANH MI RECIPE | VIETNAMESE Bánh Mì SANDWICH
LAY HO MA everyone! I'm Wil Yeung. Join me in today's incredible episode on how to make vegan banh mi (or Bánh mì)! This delicious Vietnamese sandwich is not only easy to make (like all my no BS vegan recipes!), but you can take it with you on the go! I absolutely love the taste of fresh herbs and veggies mixed in with the simple, but complex flavours of Vietnam.

Ingredients:
- extra firm tofu
- small baguette (or premium hot dog buns!)
- 3 to 4 carrots
- 1 to 3 fresh jalapeños
- 1 English cucumber
- 1 tbsp cane sugar
- 1 tbsp salt
- 1 tbsp chilli flakes
- juice from 2 lemons
- a few sprigs of cilantro
- sriracha
- salt and pepper

Directions:
1. preheat your oven to 325F
2. Pat dry with a paper towel, and slice them into small rectangles
3. place them on a baking sheet, and season with salt and pepper
4. bake your tofu for 20-25min
5. julianne your cucumber
6. shred your carrots with a grater or food processor
7. in a mixing bowl, add cane sugar, salt, chilli flakes, and lemon juice (using a sieve to catch the seeds)
8. stir the marinade to dissolve the sugar
9. add the carrots, toss, and let it marinate (longer the better!)
10. slice your bread and toast them in the oven 2min before your tofu is done
11. once your tofu is done, start assembling your sandwiches!
12. start with your cucumber, then tofu, then carrots, then some sriracha, jalapeños, and some cilantro
13. that's it, enjoy!

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!

Wil Yeung is a wedding and commercial photographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me in my channel for episodes on photography, entrepreneur motivation, and of course no BS vegan recipes.

Follow me on social media!

Photography Instagram:
https://www.instagram.com/wyphotography
Photography Facebook:
https://www.facebook.com/wilyeungphotography
www.wyphotography.com

Vegan Recipes Instagram:
https://www.instagram.com/vegan_rev/
Vegan Recipes Facebook: https://www.facebook.com/officialveganrev
www.veganrev.com

You are watching:
https://youtu.be/I-r2crTdSZ4
VEGAN CAESAR SALAD DRESSING RECIPE
THE BEST!
LAY HO MA everyone! I'm Wil Yeung. I bet you didn't know that Caesar salad is my absolute favourite! I literally can eat 5 people's worth! Join me in this episode and learn how to make the best vegan caesar dressing with confidence! You'll be surprised how easy it is to make this, and trust me you will be as addicted to it as I am!​​

Ingredients:
2 pieces (or more!) fresh garlic
1 cup cashews
1 cup water
1 tbsp dijon mustard
1 tbsp capers
2 tbsp lemon juice
1 tbsp olive oil
salt and pepper

Directions:
1. place all ingredients in a high speed blender (like a vitamix) and blend on high speed (if you'd like your dressing less thick, add more lemon juice or water. If you add water, remember to season it)
2. for the Caesar salad, slice your baguette into small cubes
3. place your croutons into a mixing bowl, drizzle olive oil, and toss
4. place your croutons in the oven and broil on low for 3-5 min or until golden brown
5. place your romaine lettuce, croutons, and caesar dressing into a mixing bowl
6. toss well and plate to serve!

Wil Yeung is a wedding and commercial photographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me in my channel for episodes on photography, entrepreneur motivation, and of course no BS vegan recipes.

Follow me on social media!

Photography Instagram:
https://www.instagram.com/wyphotography
Photography Facebook:
https://www.facebook.com/wilyeungphotography
www.wyphotography.com

Vegan Recipes Instagram:
https://www.instagram.com/vegan_rev/
Vegan Recipes Facebook: https://www.facebook.com/officialveganrev
www.veganrev.com

You are watching:
https://youtu.be/nsEzzYC7f_8
FAST VEGAN PASTA SAUCE RECIPE | How to make FRESH TOMATO SAUCE
LAY HO MA everyone (hello in Cantonese)! In this episode, I'll show you how to make an incredibly delicious and easy pasta sauce using fresh tomatoes. Having tomato sauce on hand is an absolute asset, since you'll be able to use it not only for pasta, but as a base for many other tomato based recipes. If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!​​

Ingredients:
- 1 onion
- half bulb garlic (to taste more or less up to you)
- 6 to 8 tomatoes (roma preferred)
- 1/2 cup tomato paste
- salt and pepper
- olive oil

Directions:
1. slice up your onion and set aside.
2. peel and crush your garlic and place with the prepped onion
3. coarsely chop the tomatoes and set aside
4. in a medium high heat stock pot, add about 3 tbsp olive oil
5. add in your garlic and onions, season, and cook until caramelized
6. add in your tomatoes, season, and stir
7. cook down your tomatoes until soft and liquid is slightly reduced (about 10-15 min)
8. transfer the sauce to your blender and place your pot back on the heat
9. add olive oil, tomato paste, and season
10. blend your sauce on medium high for a few seconds
11. take your pot off the heat, wait for a few seconds, and pour in your sauce
12. stir in your tomato paste
13. you're done! eat your sauce straight up or use in other recipes!

Wil Yeung is a wedding and commercial photographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me in my channel for episodes on photography, entrepreneur motivation, and of course no BS vegan recipes.​

You are watching:
https://youtu.be/f_QYVpGFe08

Follow me on social media!

Photography Instagram:
https://www.instagram.com/wyphotography
Photography Facebook:
https://www.facebook.com/wilyeungphotography
www.wyphotography.com

Vegan Recipes Instagram:
https://www.instagram.com/vegan_rev/
Vegan Recipes Facebook: https://www.facebook.com/officialveganrev
www.veganrev.com
VEGAN SALAD DRESSING RECIPE | EASY ITALIAN SALAD DRESSING
STOP buying salad dressing that is packed with preservatives. You can make your own healthy salad dressing with just a few simple ingredients you may already have on hand. Try this tonight, and I bet you will NEVER go back! This particular dressing is similar to ITALIAN DRESSING.

Salad Dressing Ingredients:
- salt and pepper
- 2-3 tbsp lemon juice
- 2 tbsp dijon mustard
- 1/4 cup olive oil

Garden Salad Ingredients:
- lettuce (romaine or iceberg)
- red onion
- cucumber
- tomato
- carrot
- olives

Directions:
1. to make your salad dressing, combine all ingredients in a jar and shake to emulsify
2. to make your salad, chop and prep all ingredients and place in a bowl
3. pour over your salad dressing and serve! EASY!

https://www.youtube.com/watch?v=P0CJsX9wKj8
Remember to like, comment, and subscribe for more easy vegan recipes for the everyman.​

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Your Host
~Wil Yeung
CREAMY VEGAN ALFREDO
Just because you're on a shoestring budget doesn't mean you can't eat like a vegan king. Join your host, Wil Yeung, in making this amazing vegan Alfredo pasta using ingredients that cost under $2 CAD. Get ready to throw fancy dinner parties and impress your friends :)​

Ingredients:
- half bag of your favourite pasta
- 1/4 cup of cashews (buying cashew pieces will be even cheaper)
- 1/2 cup water
- 2-3 pieces of garlic
- small handful of baby kale, spinach, or arugula
- half of a tomato
- salt, pepper, and olive oil

Directions:
1. start by bringing a pot of water to boil for the pasta
2. while the water heating up, prep your sauce and veg
3. in a high speed blender, pour in the water, cashews, and add salt and pepper 4. blend on high speed until liquified
5. once your water is boiling, salt your pasta water and place pasta in
6. chop your garlic and tomato
7. once your pasta is al dente, cool down with cold water, drain, and set aside
8. using the same pot, place back on med high heat and add olive oil
9. add the garlic and sauté
10. add the tomatoes and sauté
11. add the pasta and greens
12. pour in the cashew cream and cook while stirring for around 1-2min
13. plate and finish with fresh cracked pepper and extra virgin olive oil
Remember to like, comment, and subscribe for more easy vegan recipes for the everyman.​

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Your Host
~Wil Yeung
VEGAN PHO
Join me in this episode on how to make vegan pho! Pho is a flavourful hot noodle soup that's perfect for the winter season. This vegan pho recipe is easy and absolutely delicious. Vegan pho is simply made with veggie stock instead of traditional beef broth. Be sure to watch the previous episode (EP 38) to learn how to make Easy Vegetable Broth from scratch!

How to make Vegan Broth - EP 38
https://www.youtube.com/watch?v=AgvFmD6sz9I

Ingredients:
- 4 to 5 cups of veggie broth
- 1 to 2 portions rice noodles
- 2 king oyster mushrooms
- 1 portion broccoli
- 1 portion enoki mushrooms
- handful of bean sprouts
- red onion, cilantro and thai basil for garnish
- a dash of toasted sesame oil
- salt and pepper, olive oil

Directions:
1. prep your veggies
2. in a hot pan, add a drizzle of olive oil
3. sauté your mushrooms and broccoli
4. prep your bowl with the rice noodles and enoki mushrooms
5. deglaze the pan with the vegan broth
6. bring to a boil and pour over the rice noodles
7. let the noodles sit in the hot veggie broth for 3-5 minutes
8. garnish with cilantro, red onion, bean sprouts, and fresh Thai basil
9. Enjoy!
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Your Host
~Wil Yeung
VEGAN BROTH
Making veggie stock from scratch is one of the most rewarding items to have on hand in the fridge, and also one of the easiest recipes!

Ingredients:
1 bulb garlic
1 onion
4-5 mushrooms
1 carrot
1 potato
1 bunch cilantro or parsley stocks
1-3 broccoli stocks
some fennel trimmings
1 leek
olive oil, salt, pepper
3-4L of water

Directions:
1. Rough chop all your vegetables
2. Heat up your stock pot and add some olive oil
3. Sear your garlic and onion
4. Add the rest of the veggies
5. Stir and add water
6. Turn up the heat and boil for 3min
7. Turn down the heat and simmer covered for 1.5-2 hours
8. Pour through a sieve or colander
9. Store the stock in the fridge!
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Your Host
~Wil Yeung
ASIAN SLAW
This fresh and crunchy Asian Slaw, along with the most amazing creamy sesame lime dressing, is incredibly easy to make and delicious to eat! All you need is a few simple ingredients and some love!

Ingredients:
-2 blocks extra firm tofu
-olive oil
-salt and pepper
-1 green papaya (can find at Asian grocers)
-half of a red cabbage
-1 whole napa cabbage

Dressing:
-juice from 2 to 3 limes
-1 generous tbsp tahini
-1 tsp toasted sesame oil
-salt and pepper
-1 cup cashews
-3 cups water

Directions:
1. pre heat your oven to 395 degrees
2. dry off your tofu and cube them
3. toss the tofu with olive oil
4. place the tofu on parchment paper and into the oven
5. peel your green papaya, de-seed, and grate (be careful your fingers!)
6. chop your napa cabbage and red cabbage
7. toss your veg gently in a big mixing bowl
8. put the lime juice, cashews, toasted sesame oil, water, tahini, salt/pepper, into a blender and blend on high
9. plate your salad and pour over your amazing creamy dressing!
Remember to like, comment, and subscribe for more easy vegan recipes for the everyman.

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Your Host
~Wil Yeung
MINESTRONE
Feeling under the weather? Join me in making this super easy Olive Garden Inspired Minestrone Soup that is guaranteed to lift your spirits and warm your heart :)

Ingredients:
-2-4 pieces of garlic
-1 onion
-1 carrot
-1-2 potato
-2 stalks celery
-bunch of green beans
-3 tomatoes
-3-4 tbsp dried oregano
-2 tbsp tomato paste
-half can of beans
-6-8 cups of water or vegetable stock
-2-3 cups of pasta
-olive oil
-salt and pepper

Directions:
1. prep/chop your veggies
2. in a hot stock pot, add olive oil, garlic and onions, season
3. add dried oregano and stir
4. add your vegetables, season, and stir
5. bring a separate pot of water to boil and add your pasta
6. (back to your stock pot) add tomatoes and beans
7. add water or vegetable stock
8. when your pasta is done, place in cold water to stop it from cooking
9. add your pasta into the soup
10. plate and serve!
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Your Host
~Wil Yeung
KALE + ASPARAGUS SOUP
When you need some warm comfort in your tummy, you can make this velvety Kale and Asparagus soup! Plus, you can use your leftover Asparagus stems!

Ingredients
bunch of asparagus stems
2-3 cups of fresh kale
2-3 cups water or vegetable stock
2-3 pieces of garlic
1 onion
1 small to medium potato
oyster mushrooms (or your preferred type of mushroom)
olive oil, salt, pepper

Directions
1. chop/prep your garlic, onion, potato, and kale
2. wash and drain the potato (do not skip this step!)
3. snap off the woody end of the asparagus
4. hot pan, olive oil, mushrooms in. cook for a few minutes and set aside
5. olive oil into the hot pan, add onions, garlic and potatoes, season with salt and pepper
6. add asparagus, season with salt and pepper
7. add kale, season with salt and pepper
8. add 4-5 cups of water or vegetable stock (season well if using water)
9. turn up the heat and bring to boil
10. transfer to blender and blitz on high speed
11. plate your mushrooms and pour in your soup
12. finish with fresh cracked pepper and a swirl of olive oil. ENJOY!
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Your Host
~Wil Yeung
TOM YUM SOUP
In the mood for some thai cuisine? We've got your back! Join me in making this easy and delicious Tom Yum Soup. Its spicy, sour, salty flavour is sure take you to Thailand (temporarily of course!). Remember to like, comment, and subscribe for more easy vegan recipes!

Ingredients:
-Garlic, Galangal (or ginger), Lemongrass, Kafir Lime Leaves, Chilli Pepper
- Broccoli
-Mushrooms
-Red curry paste
-Water or veggie stock
-Cilantro
-Lime juice
-Soy or tamari sauce or shoyu
-Olive oil
-Tomato
-Green onions

Directions:
1. Get your ingredients together and prep your broccoli
2. Add olive oil to a hot stock pot and sear off your broccoli and mushrooms
3. Once seared, set aside
4. Add olive oil to hot pot and add your galangal, lemongrass, garlic, and chillies
5. Sear and add 1-2 table spoons of red curry paste (1 tbsp per person)
6. Deglaze with water or veggie stock
7. Add fresh lime juice (about 1 lime per person) and Kafir Lime Leaves
8. Add soy, tamari, or shoyu sauce
9. Let simmer for 5-8min and turn the heat off
10. Plate your broccoli and mushrooms and add some fresh chopped tomatoes
11. Put a lid over your stock pot and pour the stock over your plated veggies
12. Add fresh chopped green onions and cilantro
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Your Host
~Wil Yeung
TABOULI
Feeling Mediterranean tonight?? Join me and we'll make an easy, quick, and delicious classic Tabouli salad. You only need a handful of ingredients and you're off to the races! Remember to like, comment, share, and subscribe for more easy vegan recipes!

Ingredients:
parsley (flat or curly) 1 bunch
tomato
cracked wheat (burgal) 1/4 cup
cucumber - half
salt, pepper
olive oil
1 to 2 limes
(additional add-ons, finely chopped garlic and red onions!)

Directions
1. wash your parsley by filling a sink with cold water - the parsley will float and the sand will sink to the bottom
2. dry off your parsley with paper towel
3. chop your parsley finely, but careful not to overkill
4. place 1/4 cracked wheat and soak with 1/4 of water
5. chop your cucumber into cubes
6. chop your tomato into cubes
7. place all your ingredients into a large mixing bowl
8. squeeze in the juice from one to two limes
9. season with salt and pepper and drizzle with olive oil
10. mix and ENJOY!
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Your Host
~Wil Yeung
COCONUT GREEN CURRY
Bring out the Thai in you and serve up this easy coconut green curry. Remember to subscribe, like, and comment for more easy vegan recipes!

Ingredients
-mixed vegetables (sugar snap peas, baby carrots, red peppers, tofu, mushrooms, red onions, baby tomatoes, your choice!)
-jasmine rice
-coconut milk (tru label coconut mylk used in this video www.veganrev.com)
-cilantro, and green onions
-green curry paste
-toasted sesame oil
-salt, pepper

Directions
1. Prep and cook your rice - wash with cold water and drain. 2 cups of rice to 2 cups of water to cook in the rice cooker. Season the rice with salt and pepper, and turn the rice cooker on
2. prep the snap peas by unstringing them
3. prep the rest of your vegetables by washing and having them ready to go for stir fry
4. dry off your extra firm tofu with a paper towel, and slice into cubes
5. hot sauté pan, olive oil
6. start by sautéing your tofu, garlic, and onions, then add your hard veggies, and then your soft veggies
7. add a generous table spoon of green curry paste
8. saute for a couple of minutes, and deglaze with coconut milk
9. let simmer for 1 minute, and turn the heat off
10. top off your cooked rice with toasted sesame oil, cilantro, and green onions
11. take a cup or bowl and scoop in some rice, pack it down gently and put on plate
12. plate your green coconut curry around the rice and garnish with fresh chopped cilantro
13. Enjoy!!
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Your Host
~Wil Yeung
VEGAN RAMEN
Join me in making an quick and hearty vegan ramen right in the comfort of your own home! All you need is a few Asian ingredients, some prep time, and some Japanese cooking spirit! Remember to like, comment, and subscribe for more vegan recipes!

Ingredients:
Dried ramen noodles
Miso paste
Bok choy
Shitake mushrooms
Extra firm tofu
Toasted nori (seaweed)
Green onions
Soy sauce/Tamari/Shoyu
Vegetable stock (optional)
Cilantro
Garlic
Olive oil
Salt/pepper

Directions:
1. Wash and prep your veggies, brush your mushrooms with a tamp cloth and not run them under water. Pat dry your extra firm tofu before searing them in the pan.
2. Olive oil in hot non-stick pan, place sliced tofu in
3. Bring a pot of water to boil
4. Once the tofu is done, set it aside
5. Sear bok choy in hot non-stick pan, once done set aside
6. Pour boiling water onto dry ramen noodles
7. Put saucepan back on the heat, add olive oil
8. Add bok choy, mushrooms, garlic, and green onions.
9. Add a generous table spoon of miso paste
10. Add 3-4 cups of water of optional veggie stock
11. Deglaze your pan and add soy sauce/tamari/shoyu
12. Prep your noodles in an empty bowl, and pour over your stock and veggies
13. Slice your toasted nori (seaweed) and garnish
14. Garnish with fresh cilantro
15. Enjoy!
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Your Host
~Wil Yeung
SWEET POTATO FRIES
There's no need to buy frozen pre-packaged fries! This baked sweet potato fries recipe is so simple and so delicious, it will have you making it again and again!

Ingredients:
Sweet Potatoes
Smoked Paprika
Salt and Pepper
Olive Oil

Directions:
1. Pre-heat your oven at 425 degrees. Wash your potatoes.
2. Keep the skin on. Cut the top and tail of the potato off and slice in half. Then slice into flat slices. Then chop into fries!
3. Place the fries into a large mixing bowl, add salt and pepper, smoked paprika, and a tbsp of olive oil.
4. Toss the fries and place them spread in a single layer on a 2 piece baking tray.
5. Place your fries in the oven for 35 to 40min.
6. Take them out of the oven and let cool for 1min, and then enjoy!
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Your Host
~Wil Yeung
VEGAN ALFREDO
Join us and make your very own simple, quick, but absolutely delicious creamy vegan alfredo right in the comfort of your own kitchen!

Ingredients:
1/2 bottle Cashew Cream
(or you can make your own - blend 1/4 cashews with 2 cups water)
Fresh Garlic
Fresh Parsley
Fresh Tomatoes
Spinach
Olive Oil - or Coconut Oil
Your favourite Pasta
Salt and Pepper

Directions:
1. Bring a pot of water to boil and drop in your pasta
2. Chop the garlic and tomatoes
3. In a hot oiled pan, sautee the garlic, tomatoes until soft
4. Add spinach and cashew cream
5. Add your cooked pasta and toss
6. Garnish with parsley and serve!
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~Wil Yeung
KALE + SPINACH SOUP
Get ready to make a super delicious and easy recipe. This Spinach and Kale soup is velvety, beautifully green, and 100% vegan! Remember to subscribe for more vegan recipes, tips, ideas, and so you won't miss a single episode! Enjoy!

Ingredients:
Generous handful of Kale
Generous handful of Spinach
One small potato (try yukon gold for slightly more buttery texture)
Garlic
One Onion
Vegetable Stock (use enough to touch just the top of your vegetables)
Salt, Pepper, Olive Oil

Directions:
1. Chop the garlic, potatoes, and onion
2. Rinse the potatoes in water (don't skip this!)
3. Sautee the potato, garlic, and onion in a hot oiled pan
4. Add the kale and spinach and cook while stirring
5. Add the veggie stock - just enough to cover the veggies
6. Bring to a boil and transfer to blender (and blend on high)
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Your Host
~Wil Yeung
STICKY RICE
This recipe is an Asian inspired sticky rice with portobello mushroom and broccoli. It is easy to make and you'll only have one pan to wash after dinner! Remember to subscribe for more vegan recipes, meals, and ideas!

Ingredients:
Rice (1 cups)
Vegetable Stock (3 cups)
White Wine (roughly 1/2 cup)
Onion
Garlic
Portobello Mushroom
Broccoli
Tamari Sauce (or soy sauce)
Pepper, Olive Oil
Sesame Oil (tea spoon)
Cilantro

Directions:
1. Prep and chop your garlic and veggies
2. In a hot oiled pan, add the garlic and onions
3. Add the veggies and rice and sautee for 30 sec
4. Deglaze with white wine
5. Add the soy sauce, sesame oil, and veggie stock
6. Cook until the rice is soft
7. Garnish with cilantro
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Your Host
~Wil Yeung
BASIL PESTO
Delicious, creamy, and absolutely amazing! With this tomato and basil pesto, you'll surely never buy another jar of store bought pesto again! Use this pesto in pastas, roast vegetables, marinades, or simply spread over crispy croutons! Remember to subscribe for more vegan recipes, meals, and ideas! Happy cooking!

Ingredients:
Basil
Flat Leaf Parsley
Oven Roasted Tomatoes
Garlic
Peanuts (or choice of nut)
Salt, Pepper, Olive Oil

Directions:
1. Blend all ingredients - easy!
*Blender used is a Vitamix Professional Series - Power dialled to 7
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Your Host
~Wil Yeung
ROASTED TOMATOES
Oven roasted tomatoes are so versatile, so delicious, and extremely easy to make. Once you prep the tomatoes, you can just sit back and let your oven do all the work. Remember to subscribe for more vegan recipes and share with your vegan and non-vegan friendlies!

Ingredients:
Roma Tomatoes
Salt, pepper, olive oil

Directions:
1. Slice your roma tomatoes and toss in oil salt and pepper
2. Bake in the oven at 375F for 1.5 to 2 hours
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Your Host
~Wil Yeung
CAPELLINI
Join me in making vegan capellini with mushroom, roasted tomatoes, and pesto. This recipe is dairy free, stress free, and of course delicious! Remember to subscribe for more vegan meals and share with your vegan and non-vegan friendlies!

Ingredients:
Capellini (your choice of pasta type, semolina whole wheat pasta used in this video)
Oven roasted tomatoes (will show in another video how to make)
Portobello mushroom
Kalamata olives
Basil pesto (will show in another video how to make)
Olive oil, salt, pepper
White wine for deglazing
Fresh flat leaf italian parsley for garnish

Directions:
1. Bring a pot of water to boil and place in your pasta (once your pasta is cooked al dente, rinse in cold water)
2. Prep your mushroom
3. In a hot oiled pan, sautee the mushroom, olives, and tomatoes
4. Deglaze with white wine and add in your cooked pasta
5. Turn off the heat and toss.  Garnish with parsley, olive oil, and serve!
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Your Host
~Wil Yeung