56 thoughts on “COSY VEGAN AUTUMN & WINTER MEALS | 5 Easy & Yummy Recipes

  1. Thumbs up for Autumn! Don’t forgot to check out our mukbang after watching this video, featuring the pumpkin pasta bake:

  2. 0:55 I need this song I’ve been trying to find it because I love it. And keep up with your YouTube videos and your AWESOME

    1. In case you haven’t found it already, it’s called Wannabe by OTE ft. Steven Ellis. If you have, feel free to continue on with life and have a nice day :]

  3. Just thought I’d share that I made the curry this evening. I’ve only ever had aubergine a handful of times, and I’ve never really liked it. Originally I bought broccoli to use instead, then earlier today I crossed my fingers and bought an aubergine as well. Result: it was my first enjoyable experience with aubergine. I still used the broccoli, and it was lovely

  4. I just made the carrot sweet potato soup and it was wonderful! The coriandor really was a nice addition. Though I couldn’t locate a non sugary yogurt at my grocery store. The aroma is amazing as well. Wish that could be bottled up to get into fall. Thanks for the recipe!

  5. All of this looks so delicious and I’d love to cook this, but my siblings would probably rather die than eat something healthy.

  6. The potimarron/uchiki kuru (bright orange medium sized thin skin style) pumpkins don’t need to be peeled. An easy recipe is to chop an onion and sautΓ© it in the bottom of the pressure cooker while you are cutting up and adding the pumpkin. Sprinkle salt and fresh thyme over the top, place 5 or 6 tomato halves cut face down on top of everything. Add water (more for soup less for a drier veg) and bring to pressure. It should be cooked.

    On the same sort of theme. Cut up an aubergine in small cubes, and place in an oven proof dish. Add a tbsp or more of water. Roughly chop a good handful of basil and place over the aubergine, add vegan parmesan and completely cover everything with tomato halves (cut side down). Cook for 30-45 minutes in an oven gas 5-7 until the tomatoes start to brown and the aubergine is cooked in the juice from them

    Thak you for your recipes. These are two recipes we often eat in late summer into autumn and winter. Obviously add more ingredients for more or larger portions.

  7. the best of this video is her marvellous and perfectly understandable English :’) why aren’t everybody like you?

  8. I just made the sweet potato soup! I used one purple sweet potato and one regular sweet potato, and used more ginger than you called for because I’m addicted. Thank you babe!!!

  9. These recipes look so good! I’m not vegan, and my boyfriend isn’t but I could use these recipes for meal preps because they’re all super healthy and not boring!! He would never eat these kinds of foods but I totally would. Thankyou for the ideas β™‘

  10. Absolutely adore your recipes and the background music was beautiful! Will be trying the pumpkin pasta soon! X

  11. Everything looked so delicious! My boyfriend and I just started a YouTube channel where we doing vegan What I Eat In A Day, Muk Bangs, Cooking and Reviews! Check it out πŸ’›πŸŒžβœ¨

  12. I can see that u use a lot of coriander in ur recipes, I don’t like coriander and was wondering if there are another kind of herbs I can use instead? or if they taste as good without it πŸ™‚ love ur videos, helps me a lot cuz Im new in veganism

  13. Just a tip, you don’t have to peel the pumpkin. Just chop it into big pieces the skin comes off very easily after its cooked like peeling a banana. Then you cant cut it into smaller pieces if you like. I like to just eat it off the skin.

  14. I found the coconut milk and stock was very liquidy , didn’t thick up like showing in recipe . Not sure why

  15. Honestly this is one of the best food channels I’ve ever come across. Your recipes are really awesome and really show how eating vegan is easy, delicious and inexpensive. I’ve been cooking like this for many years but I have lots of new ideas now. Thank you :}

  16. I am so inspired by all your vegan recipes and since I have been studying abroad in the UK it’s much easier to eat plant-based here than in the states. I only wish I liked chickpeas!!

  17. having lived in the US for 20 years i am used to the huge variety of winter squash. Any winter squash is easiest to roast or cook in the instant pot with skin on first and then scoop out flesh. I grow kabocha, delicata squash and butternut . Roasted with garlic and chilies and then scoop out flesh and add to stews, much heartier flavor. Easier than peeling.!!

  18. I have to come back to this every autumn now because the recipes are just so amazing! πŸ‚πŸ§‘

  19. You may be already doing this but I highly reccomend saving the pumpkin seeds with some of the pumpking left on it, spread it out on a banking tray, add some spices and a little oil and put them in the oven for a wonderful autumnal snack. Add seasalt and black pepper after baking πŸ™‚ zero waste and sooo delicious!

  20. Your Recipes look amazing. But I think you need to sharpen your knife because it’s a little bit dull if you don’t mind me saying so and it would make your chopping up the squash is a lot easier to do. Really love your videos and the music that you play. Have a blessed week

  21. A little tip for the mini pumpkins or pumpkins in general. Roast then first and the skin comes off so much easier xx

  22. There are so many authentic curry but i always come back to urs. Its the way u cook, the way u chop, heck the way u eat!! I love it

  23. I rewatch this video ALL THE TIME .. together with the music and the funny jokes between here and there and just .. aaah.. I love this one so much that I just watch it whenever I need to calm myself down !! <3 THANK YOU so much for the great, no AMAZING, recipes!! <3 Lot`s of love from Austria ! <3 Claudia

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