Insta: @jessbeautician

KITCHENWARE:
Chopping board (similar): https://bit.ly/3LLLiK6*
Spoon rest: https://bit.ly/3M3l9Yx*
Utensil jar (similar): https://bit.ly/3pdWbN3*
Pan: https://bit.ly/3NFjjy8*
Bowls: https://bit.ly/3ISH6HY*
White plates/bowls: nomliving.com
Toaster: https://amzn.to/3Y5xdet*
Kettle: https://bit.ly/2YekcTb*
Magimix: https://bit.ly/3ZrdRlb*
S&P mills: https://bit.ly/2OGI5h6*Wooden lemon juicer: https://amzn.to/3B0zhv6*
Measuring cups (similar): https://amzn.to/3Ixa4Mm*


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CREAMY SPINACH, PEA & BASIL PASTA
http://www.jessicabeautician.co.uk/20...

GRATEABLE CASHEW PARMESAN:
1 cup raw cashew nuts: https://amzn.to/45ILL8T*
2 tbsp nutritional yeast: https://amzn.to/3oM7yMd*
1 tbsp lemon juice
1/2 tsp white wine vinegar
1/4 tsp garlic powder
1/4 tsp sea salt

Blend the cashews in a food processor until a crumb consistency. Add in the rest if the ingredients together in a food processor ans blend until a ball forms. Shape into a ball or wedge and leave to set in the fridge overnight. Alternatively, place in the freezer an hour before using grate or peel over food and store in the fridge for up to 5 days or longer if kept frozen.



SEITAN 'BEEF' AND PEPPER STIRFRY
http://www.jessicabeautician.co.uk/20...



RED PESTO, SLOWROASTED TOMATO & BASIL QUICHE
Written recipe: http://www.jessicabeautician.co.uk/20...


TERIYAKI TOFU MEATBALLS
Sticky Lemongrass Tofu Meatball recipe:
http://www.jessicabeautician.co.uk/20...

TERIYAKI SAUCE:
3 tbsp coconut sugar: https://amzn.to/3NbqAFj*
1/4 cup tamari: https://amzn.to/3WQO5qv*
1 tbsp rice wine vinegar
1 tbsp mirin: https://amzn.to/3oL8VLe*
6cm chunk ginger, minced
1 tsp garlic powder
1 tsp cornflour (mixed with 3 tsp water to make a slurry)
1/2 cup water

Add all of the ingredients to the pan, except the cornflour slurry and water. Mix well and cook continuously on a medium heat. After a couple of minutes, pour in the cornflour slurry and water, then increase the heat, stirring continuously, until the sauce thickens, being careful it doesn't catch.


PESTOAUBERGINE LASAGNE

1 aubergine, thinly sliced
3 tbsp olive oil
Sea salt

3 cloves garlic, minced
1 white onion, minced
1 tsp paprika
1 tsp chilli flakes
1 tsp dried herbs
1 tbsp tomato puree
500ml passata
Salt & pepper

2 tbsp vegan butter
2 tbsp brown rice flour
500ml oat milk
1 bay leaf

Lasagne sheets
Vegan green pesto
Vegan cheese

Heat the oil in a pan on a medium heat, then add in the aubergine slices around 68 at a time and fry them off until golden on both sides, repeat with all slices. Set aside on a plate and sprinkle with a little sea salt. For the tomato sauce, add more oil to the pan, then added in the onion and garlic, and fry those off until soft. Add in the paprika, chilli flakes and dried mixed herbs, then the tomato puree. Turn those through to fry them off, then pour in the passata, season with salt and black pepper, stir and leave to reduce down. Make a béchamel by combining the vegan butter and brown rice flour to form a roux, then pour in the oat milk gradually, stirring constantly. Add in a bay leaf and stir until sauce thickens. Preheat the oven to 180 degrees celsius and then to layer the dish, put some of the marinara sauce in the bottom, layer over half of the aubergine on top, spread some vegan green pesto over the aubergine, then layer on the lasagne sheets and spread half of the béchamel on top. Repeat the layers again, with the final layer being a mixture of the marinara sauce and the béchamel. Top with basil leaves and scatter over some grated vegan cheese, then I put that in the oven to bake for around 40 minutes until the top is a nice colour and bubbling away.

Disclaimer: This video is not sponsored.

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Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

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0:00 intro
0:10 Creamy Spinach, Pea & Basil Pasta
2:33 Seitan 'Beef & Pepper StirFry
4:30 Red Pesto, SlowRoasted Tomato & Basil Quiche
8:52 Teriyaki Tofu Meatballs
11:40 Pesto Aubergine Lasagne