5 vegan meals I cooked this week (healthy & easy) 

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Hi!! 🥰 Most of our days are pretty busy right? And if you're like me, still wanting to eat healthier and plant based, these meals will suit you perfect! I hope you got some inspiration and maybe try some of them 💚 (recipes are in the video or in my app Fivesec Health) except for the roasted loaded potatoes, which is only in the video.
One Pan Stove Top Lasagne (recipe from my Fivesec Health app)
1 yellow onion
1 red bell pepper
1 zucchini
1 cup mushrooms
3 garlic cloves
1 x 15 oz can lentils, drained and rinsed (230g drained)
1 x 15 oz can crushed tomatoes (400g)
1 cup tomato passata (240ml)
1 cup water (240ml)
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper, ground
8 lasagne sheets
Topping:
Shredded vegan mozarella (optional)
Fresh basil
1. Dice the onion, bell pepper and zucchini. Slice the mushrooms and mince the garlic. Drain and rinse the lentils, set aside
2. Heat oil in a large skillet or pan (one that you can cover with a lid) over medium heat. Add the onion and sauté until translucent
3. Add the garlic, bell pepper, zucchini, mushrooms, and cook for another 5-7 minutes, until they are tender
4. Next stir in the lentils, crushed tomatoes, tomato passata and water. Then add the dried basil, oregano, thyme, salt, and pepper. Stir well to combine and bring to a simmer
5. Then roughly break the lasagna noodles to make them smaller and add to the pan. Stir to ensure that all noodles are covered in the sauce
6. Cover the pan and let it simmer for about 15-20 minutes, stirring occasionally, until the noodles are cooked through
7. Sprinkle the vegan mozzarella on top, cover the pan again and let it cook for another 5 minutes, until the cheese is melted and bubbly
8. Garnish with fresh basil, serve warm and enjoy!
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