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What I Eat in a Day // Vegan & Healthy (but realistic)

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st. john’s wort (mood supplement) →
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wakame (seaweed I use in my miso soup) →
chicken-style veggie bouillon →
vivolife raw vegan protein (use SARAH10 for a discount!) →

✹ Recipes ✹

Wild Rice Soup
* olive oil, to sauté
* 16 oz mushrooms, thinly sliced
* 4 celery stalks, diced
* 2 medium carrots, diced
* 1 medium onion, diced
* 4-5 garlic cloves, minced
* 6 cups vegetable broth (chicken-style recommended)
* 1 tablespoon poultry spice
* 1 cup wild rice
* 2 cups water
* 1/4 cup sweet rice flour (or all-purpose flour)
* 1 cup unsweetened plain oat milk
* salt and pepper, to taste

In a large stockpot with a drizzle of olive oil, sauté mushrooms over medium-high heat until they have shed their excess liquid and shrunk considerably.

Add carrots, celery, onion and garlic and continue to sauté for 5-8 minutes, until onion is translucent.

Pour in vegetable broth, poultry spice, wild rice and water and bring to a boil. Reduce heat to low, cover, and simmer for 40-55 minutes, until rice is tender.

Whisk together flour and oat milk until smooth. Add to soup and turn heat back up to medium/medium-high to bring soup to a boil again. Cook for a few minutes, stirring often, until slightly thickened. Adjust salt and pepper to taste. Serve.

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✹ About Me! ✹

Welcome to Sarah’s Vegan Kitchen! My name is Sarah Sullivan. I share vegan recipes, from healthy meal ideas to plant-based versions of comfort food dishes I used to love.

✹ Affiliate Disclosure ✹

When you make a purchase through my affiliate/referral links, you occasionally allow me to earn a small commission at no extra cost to you. Thank you for supporting this channel!

This video is not sponsored.