Vegan What I Eat In A Week (Dinner) +Why I Went Plant-Based: Pasta, Tacos, Garlic & Herb Tofu

Hiii friends! Welcome to a new video - Upgrade your kitchen with Misen’s amazing cookware and Dutch Oven! Go to https://bit.ly/3xMxCZl and use promo code "SWEETGREENSVEGAN" to get 20% off your first order! 00:00 intro 00:26 penne pasta with vegan meat sauce + DIY salad dressing 07:20 garlic & herb tofu 08:54 Taco night 13:25 Why I decided to go Plant-based vegan + makeup and skincare routine Let's be friends: Instagram:   / sweetgreensvegan   My recipes: https://www.sweetgreensvegan.com/reci... Tiktok:   / sweetgreensvegan   Pinterest:   / sweetgreensvegan   Shop my kitchen (affiliate links): Milk bag: https://amzn.to/3sBWBLS Milk jug: https://amzn.to/3sBWBLS New blender: https://go.magik.ly/ml/1hv90/ Pasta bowl - https://go.magik.ly/ml/1gaux/ Wooden tray - https://go.magik.ly/ml/1gav2/ Deco highball drinking glass - https://go.magik.ly/ml/1efj8/ Spice jars option 1 - https://amzn.to/3rx6ycq Spice jars option 2 - https://amzn.to/3tBwfem Espresso machine - https://amzn.to/3GSPXpT Mason jars - https://go.magik.ly/ml/1efiy/ Wooden bowl - https://go.magik.ly/ml/1efit/ Glass bowls - https://go.magik.ly/ml/1efii/ Kitchenaid k400 blender - https://go.magik.ly/ml/1efiq/ Measuring cups- https://amzn.to/3GE0kxF Tall measuring glass - https://amzn.to/3qJw13b Salt and pepper holders - https://amzn.to/3GBXxot Camera: https://go.magik.ly/ml/1efjl/ Penne Pasta with Vegan Meat Sauce - makes 5-6 servings 3 tbsp of olive oil 2 carrots, diced 1/2 yellow onion, diced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1 medium shallot, diced 3 garlic cloves, minced 2 cups of vegan ground meat 1 1/2 tbsp of tomato paste 1 tbsp of soy sauce 2 tsp of sugar (optional) 1/4 cup of red wine (optional) 1 tsp of Calabrian chili paste (optional) 1 tbsp of garlic powder 2 tsp of onion powder 1 tsp smoked paprika 2 tsp of Italian herbs 1 jar of pasta sauce 1 cup of water or vegetable broth Salt and pepper to taste 5-6 servings of cooked pasta Salad dressing (These are GUESStimates lol) 1/2 shallot, minced 1 garlic clove, minced 1 tbsp of capers, roughly chopped 3 tsp of unsweetened plain vegan yogurt 1 tsp of dijon mustard 2 1/2 tbsp of olive oil 1 tsp of champagne vinegar 1 tsp of nutritional yeast 1/2 tsp of red chili flakes 2 tsp of agave or maple syrup 1/4 tsp of salt 1/4 tsp of black pepper Tacos Vegan ground meat Lettuce Tomatoes Cilantro Onions Avocado Black beans Vegan Cheese Unsweetened plain vegan yogurt Garlic & Herb Tofu 1 block of extra firm tofu 1 1/2 tbsp of Garlic & Herb seasoning blend 2 tbsp of coconut or liquid aminos 1 tbsp of olive oil 2 tbsp of cornstarch 3 tbsp of vegan butter 1 tbsp of fresh parsley, chopped Directions: Freeze the extra firm tofu and let it thaw out completely before using. Drain the excess water from the tofu once thawed. Break the tofu into bite-sized pieces and add to a bowl or bag. Pour in the aminos, olive oil, 1 tbsp of a Garlic & Herb seasoning blend, and cornstarch. Shake to combine and set aside for 5 mins. After 5 mins, add the seasoned tofu to the air-fryer for 12 minutes at 390 degrees or bake for 20 minutes at 400 degrees. While the tofu cooks, add the remaining Garlic & Herb seasoning blend to the 2-3 tbsp of melted butter. Stir to combine Once the tofu is finished cooking, add the vegan butter and crispy tofu to a warm skillet and mix together so that the tofu is coated with the garlic & herb vegan butter