VEGAN MUM: What I ate today with recipes

VEGAN MUM: What I ate today with recipes

Hello! Watch what sorts of meals I eat during winter in New Zealand. I will be doing more of these videos as I know they give a lot of value to those looking for meal ideas. Sorry about the bad lighting in my kitchen, there hasn’t been a lot of sun around at the moment so it’s super dark in my kitchen! RECIPES BELOW!

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What’s on the menu?

Kale Smoothie – lots of kale, bananas, orange, flaxseeds, vitamin c, spirulina, water

‘Overnight’ oats – oats, chia seeds, wild blueberries, orange, apple with fortified (algae-based calcium) plant milk.

Lunch – homemade gluten-free toast with cashew cream, avocado and fried mushrooms and boy Choy (no oil)

Afternoon tea – an apple and two little date and nut balls (not shown on camera)

Dinner – Tempeh Tikka masala (recipe below) with black rice. Served with cashew cream, sweet potato and sprouts.

Tempeh Tikka masala recipe:
Fry 2 onions and lots of garlic in a pot (no oil).
Once onions are fully cooked, add 8 teaspoons of tikka masala and 2-3 teaspoons of curry powder.
Add 1 big jar of tomato passata. Cook for 5 minutes.
Then add 3-4 cups of chopped green vegetables and 1-2 blocks of organic tempeh.
Cook for a further 5 minutes. You might want to add a little bit of water.
Add 1 tin of full-fat coconut cream and lower heat until warmed through. Salt and pepper to your liking.
Serve with black rice, sweet potato and more greens on the side! Let me know if you make this meal on Instagram! #eatwellwithsarah

Gluten-free Vegan Bread recipe: – you can also find the recipe in the description below this video. I subbed out 1/2 cup of oats and used 1/2cup of chickpea flour. I also fermented the bread for 24 hours with kombucha.

Cashew sour cream: Blend soaked cashews, sunflower seeds, lemon juice and salt in a blender! DONE! SO EASY

Much love,

Dan, Sarah, Beth and Aubrey xo


☀ Sarah’s Instagram: @sarahlemkus
☀ Dan’s Instagram: @danlemkus
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