Thank you so much for watching this video! Don’t forget to give it a thumbs up, subscribe to my channel, and turn on post notifications

Want more recipes? https://www.sweetgreensvegan.com/recipecards1

Let's be friends:
Instagram: https://www.instagram.com/sweetgreensvegan
Tiktok: https://www.tiktok.com/@sweetgreensvegan
Pinterest: https://www.pinterest.com/sweetgreensvegan
Purchase my digital cookbook: https://www.sweetgreensvegan.com/sgvshop/sgv-holiday-recipe-ebook
Shop my Amazon Store: https://www.amazon.com/shop/sweetgreensvegan

Meals:
0:00 Sweet Potato Breakfast Hash
2:50 DIY Almond Milk
3:45 Brown Sugar Cinnamon Apple Pancakes
5:07 Plantains, Veggies, and Vegan Egg
7:30 Smoky Sausage, Veggies, and Cheesy Grits

Breakfast Hash
1 sweet potato diced (drizzle with olive oil and season. Bake on 425 degrees for 20-30 mins)
2 cups of diced onions and bell peppers
1 cup of kale
½ cup of cherry tomatoes
½ bottle of liquid vegan egg
1/3 block of super-firm tofu (marinated with 1 tbsp of olive oil, 1 1/2 tsp of maple syrup, 1 tsp of liquid smoke, ¼ tsp of smoked paprika, ½ tsp garlic powder, ½ tsp of onion powder, ¼ tsp of salt, 1 tsp of nutritional yeast)

Almond Milk
2 cups of water
1 cup of almonds
1 tsp of maple syrup
1 pinch of salt

Brown Sugar Cinnamon Apple Pancakes
Recipe: https://www.sweetgreensvegan.com/recipecards1/brown-sugar-cinnamon-apple-pancakes

Plantains, Veggies, and Vegan Egg
¼ cup of sliced onions
½ cup of sliced bell peppers
½ cup of cherry tomatoes
½ tsp of no-chicken better than bouillon base
3 tbsp of water
½ tsp of garlic powder
½ tsp of smoked paprika
1 handful of kale
½ plantain, sliced (fried in oil)
1/3 cup of liquid vegan egg (seasoned with garlic and onion herb blend + black salt)
Top with hot sauce

Smoky Sausage, Veggies, and Cheesy Grits
2 plant-based vegan sausage links (cooked with ¾ tsp of liquid smoke + salt and pepper)
1/3 cup of diced onions
1 ½ cup of diced peppers
1 cup of fresh spinach
1 cup of vegetable broth
¾ tsp of salt
3 tsp of cajun seasoning
¼ tsp of black pepper
1 tsp of garlic and onion herb blend
2 cups of vegetable broth
¼ cup of instant grits
2 tbsp of dairy-free butter
¼ cup of vegan cheese
Salt and pepper to taste
¼ cup of liquid vegan egg (seasoned with garlic and onion herb blend + black salt)

Tip: let the veggies cook down in the broth. They should be tender and when they’re done, there shouldn’t be a ton of liquid left over. When it comes to the grits, stir constantly so that they don’t stick to the pot. They don’t take long to cook and make sure you taste the grits prior to serving and add more seasoning if needed.

Music by MDMN - Insights and Poems - https://thmatc.co/?l=FEA3EA93