PlantbasedBrandon

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Red Pepper Flakes

Onion Powder

Chef's Knife

Everyday Pan

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In 2021 I was working 50-60 hour weeks at the post office and eating mostly fast food for convenience. I was always tired and even on my off days I barely had any energy to function. I wasn’t showing up as my best as a husband or a father because I was always tired. I was so frustrated because I felt I was too young to always be so tired. This led me to start to pay more attention to how the foods I ate made me feel afterwards and I came to the conclusion that my diet was why my energy was so low. Being the impulsive person I am I decided to go Plant-based cold turkey to see if that would change things for me. I researched Plantbased recipes and made it a point to make meals without using processed vegan items. I started cooking meals like vegetable soup, plant based chili and mushroom, spinach and cherry tomato pasta. After a week of eating plant-based I felt so much better that I knew I could never go back. I was so excited and amazed by my results that I created my food page @_PlantbasedBrandon on instagram. I wanted to document my journey and to dispel the misconception that vegan food is limited and less flavorful.

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Vegan Goulash

Dice 1/2 white onion and 1 green bell pepper.

Add avocado oil to pan on medium heat. Add onions and cook for 2-3 mins. The add minced garlic, basil, Oregano, parsley, Rosemary, thyme, garlic powder, crushed red pepper and mix thoroughly. Pour in lentils, marinara, vegetable stock, canned tomatoes, tomato paste, green bell peppers and mix thoroughly. Add bay leaves and simmer covered for 15 mins. Pour in elbow macaroni and simmer again covered for 15 mins.

Uncover, remove bay leaves, mix in 1 tbs coconut sugar, sprinkle vegan mozzarella over top, cover until cheese melts. Season with a little more salt & pepper if needed.

Top with vegan powdered parmesean cheese, freshly chopped parsley and enjoy!

PlantbasedBrandon

Vegan Goulash

plantbasedbrandon