Meal Plan for Ultimate Vegan Satisfaction #2 || WFPB

Click here for a FREE VEGAN MASTERCLASS on how to make your vegan lifestyle sustainable and effortless. https://www.hannahmcneely.com/miniveg...

Ready to learn the ins and outs of a balanced vegan lifestyle? Ready to jump into wellness through plants? I created a step-by-step guide in my Vegan for Good course, designed to help you take your vegan aspirations to a sustainable and effortless way of life. Click here to learn more! https://vegan-for-good.teachable.com/...

Banana Ice Cream:

Blend frozen bananas in your high-speed blender like a Vitamix until smooth!

To create a chocolate sauce, blend dates, cacao powder, and soy milk until smooth!

Burrito Bowl:

So simple. Just layer in your bowl green, rice, beans, homemade pico de gallo (tomatoes, cilantro, onions, lime, salt), avocado and cashew sour cream if you have it. Bam!

Ramen Salad + Crispy Tofu:

1. For dressing, blend tahini and/or peanut butter, garlic, lime juice (lots!), ginger, soy sauce, rice vinegar (just a splash!), and some water for consistency.
2. For tofu, mix together some soy sauce and nutritional yeast, let cubed extra-firm tofu marinate in that. Bake on a parchment paper lined baking sheet at 425 degrees for 30 minutes. Take out and flip the tofu with a spatula. Bake for another 10 minutes.
3. For the rest, add greens like arugula or kale to your bowl along with some other fresh veggies and herbs. Cook ramen noodles according to package and add to your bowl. Stir together with dressing. Add tofu on top. Yummy!!

For dessert I made the Mexican Hot Chocolate Brownies from Dr. B's new book, The Fiber Fueled Cookbook. You must get this book if you have any struggles with gut health! Also the recipes are awesome. https://www.amazon.com/Fiber-Fueled-C...