• What I Eat In A Day / Easy Vegan Meals (Sauerkraut + Chickpea Brownie Recipes)
  • For $35 off your first week of Sunbasket and $10 off your second, visit: and use code SARAH45.
    This video is sponsored by Sunbasket.

    ✹ Recipes from this Video ✹

    ♥︎ Sauerkraut
    -800 grams shredded cabbage (this is usually roughly half of a medium-sized cabbage, if you don't have a scale)
    -1 tablespoon sea salt
    -a few cloves of garlic, minced (optional)
    -you can also add black pepper, fresh dill, a teaspoon of caraway seeds — anything you like!

    -Sprinkle the sea salt over your shredded cabbage and massage it for a long time until cabbage has shrunk considerably in size and let out a good amount of excess moisture.
    -Stir in any add-ins you like, and transfer this mixture to a *very clean* jar, including the extra liquid. (This salty brine helps to keep bad bacteria from growing while the cabbage ferments). Make sure all the cabbage is submerged in brine.
    -Ferment in a dark place for a month!

    ♥︎ Chickpea Brownies

    -1 can (15 ounces) chickpeas, rinsed and drained
    -1/2 cup almond butter
    -1/3 cup pure maple syrup
    -1/4 cup coconut sugar
    -1/4 cup cocoa powder
    -1 tablespoon flaxseed meal
    -2 teaspoons vanilla
    -1/4 tsp salt (add 1/2 tsp if you’re using no-salt added chickpeas)
    -1/4 teaspoon baking powder
    -1/4 teaspoon baking soda
    -1/2 cup vegan chocolate chips, plus more to top.

    -Preheat oven to 350°F. Grease an 8×8” or 9×9” baking pan.
    -In a food processor, combine chickpeas, almond butter, maple syrup and vanilla and puree until as smooth as possible.
    -Add in sugar, cocoa powder, flaxseeds, salt, baking powder and baking soda and process until combined.
    -Stir in chocolate chips and spread batter in prepared pan. Top with an additional sprinkling of chocolate chips.
    -Baking for 22-25 minutes, or until center is set. Allow to cool for 20 minutes before serving.

    ♥︎ Potato Salad with Tempeh Bacon
    -2 cups baby potatoes, halved or quartered
    -1 bunch broccolini, cut into 1” pieces
    -1 package tempeh, crumbled or cut into 1/4” thick pieces
    -tempeh bacon marinade (recipe follows)
    -2 carrots, shredded
    -1 medium shallot, minced
    -2 scallions, finely sliced
    -handful cherry tomatoes, sliced
    -mustard vinaigrette (recipe follows)

    -Cover tempeh pieces in water in a saucepan and bring to a very gentle boil. Cook for 5 minutes, until just softened, then drain.
    -Whisk together tempeh marinade (see below) and toss tempeh pieces to coat. Allow to marinate while you prepare other ingredients.
    -Cover cut potatoes with water in a saucepan and bring to a boil over medium-high heat. Boil for 10-15 minutes or until tender.
    -In the meantime, drizzle a tablespoon of oil in a skillet over medium-high heat and pan-fry marinated tempeh pieces until crispy.
    -Combine your minced shallots and scallions with the mustard vinaigrette (see below).
    -When potatoes are done, remove from water with a slotted spoon. In the same water, add your chopped broccolini and blanch for just 2-3 minutes, until bright green.
    -Drain broccolini. You can shock potatoes and broccolini in ice water if you want a cold potato salad, or leave them hot. Combine the potatoes, shredded carrots, broccolini, cherry tomatoes, and mustard vinaigrette. Top with tempeh bacon and serve.

    ♥︎ Mustard Vinaigrette
    -1/4 cup white vinegar
    -1/2 tablespoon maple syrup
    -1 clove garlic
    -1 tablespoon Dijon mustard
    -1/4 teaspoon black pepper
    -1 teaspoon salt
    -1/4 cup vegan yogurt or cashew cream
    -1/4 cup olive oil

    Add all ingredients except for olive oil into a blender or food processor and blend together. While blender is still running, drizzle in olive oil in a thin stream and blend until dressing is creamy.

    ♥︎ Tempeh Bacon Marinade
    -1/4 cup tamari or soy sauce
    -1-2 tablespoons maple syrup (to preference)
    -1 tablespoon liquid smoke
    -1 tablespoon oil
    -1 teaspoon garlic powder
    -1 teaspoon paprika

    = = = = =

    ♥︎ Vegan Caesar with Farro and Toasted Pine Nuts
    -1 head romaine, washed and chopped
    -1/2 cup farro
    -1/3 cup pine nuts
    -handful cherry tomatoes, sliced
    -1/3 cup vegan caesar dressing (recipe follows)
    -2 tablespoons chopped fresh dill

    -Bring farro to a boil in a saucepan with 2 cups water. Simmer for 15 minutes, until tender, then drain.
    -In the meantime, toast pine nuts in a skillet over medium-low heat, shaking the pan often, until lightly golden brown.
    -Combine cooked farro, romaine, cherry tomatoes, dill, and caesar dressing.
    -Top with toasted pine nuts and serve.

    ♥︎ Caesar Dressing
    Here’s a super easy recipe I love!

    ✹ Find Me! ✹

    instagram (personal) | @thesarahsullivan
    instagram (vegan product reviews) | @sarahs.vegan.eats
    recipe blog |

    ✹ Contact Me! ✹

    for business inquiries → thesarahsullivan@gmail.com

    ✹ More ✹

    my video gear + cooking equipment →

    ✹ 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.

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  • What I Eat in a Day / Easy Vegan Meals (Sauerkraut + Chickpea Brownie Recipes)

    For $35 off your first week of Sunbasket and $10 off your second, visit: http://bit.ly/2X1zbky and use code SARAH45.
    This video is sponsored by Sunbasket.

    ✹ Recipes from this Video ✹

    ♥︎ Sauerkraut
    -800 grams shredded cabbage (this is usually roughly half of a medium-sized cabbage, if you don't have a scale)
    -1 tablespoon sea salt
    -a few cloves of garlic, minced (optional)
    -you can also add black pepper, fresh dill, a teaspoon of caraway seeds -- anything you like!

    -Sprinkle the sea salt over your shredded cabbage and massage it for a long time until cabbage has shrunk considerably in size and let out a good amount of excess moisture.
    -Stir in any add-ins you like, and transfer this mixture to a *very clean* jar, including the extra liquid. (This salty brine helps to keep bad bacteria from growing while the cabbage ferments). Make sure all the cabbage is submerged in brine.
    -Ferment in a dark place for a month!


    ♥︎ Chickpea Brownies

    -1 can (15 ounces) chickpeas, rinsed and drained
    -1/2 cup almond butter
    -1/3 cup pure maple syrup
    -1/4 cup coconut sugar
    -1/4 cup cocoa powder
    -1 tablespoon flaxseed meal
    -2 teaspoons vanilla
    -1/4 tsp salt (add 1/2 tsp if you’re using no-salt added chickpeas)
    -1/4 teaspoon baking powder
    -1/4 teaspoon baking soda
    -1/2 cup vegan chocolate chips, plus more to top.

    -Preheat oven to 350°F. Grease an 8x8” or 9x9” baking pan.
    -In a food processor, combine chickpeas, almond butter, maple syrup and vanilla and puree until as smooth as possible.
    -Add in sugar, cocoa powder, flaxseeds, salt, baking powder and baking soda and process until combined.
    -Stir in chocolate chips and spread batter in prepared pan. Top with an additional sprinkling of chocolate chips.
    -Baking for 22-25 minutes, or until center is set. Allow to cool for 20 minutes before serving.

    ♥︎ Potato Salad with Tempeh Bacon
    -2 cups baby potatoes, halved or quartered
    -1 bunch broccolini, cut into 1” pieces
    -1 package tempeh, crumbled or cut into 1/4” thick pieces
    -tempeh bacon marinade (recipe follows)
    -2 carrots, shredded
    -1 medium shallot, minced
    -2 scallions, finely sliced
    -handful cherry tomatoes, sliced
    -mustard vinaigrette (recipe follows)

    -Cover tempeh pieces in water in a saucepan and bring to a very gentle boil. Cook for 5 minutes, until just softened, then drain.
    -Whisk together tempeh marinade (see below) and toss tempeh pieces to coat. Allow to marinate while you prepare other ingredients.
    -Cover cut potatoes with water in a saucepan and bring to a boil over medium-high heat. Boil for 10-15 minutes or until tender.
    -In the meantime, drizzle a tablespoon of oil in a skillet over medium-high heat and pan-fry marinated tempeh pieces until crispy.
    -Combine your minced shallots and scallions with the mustard vinaigrette (see below).
    -When potatoes are done, remove from water with a slotted spoon. In the same water, add your chopped broccolini and blanch for just 2-3 minutes, until bright green.
    -Drain broccolini. You can shock potatoes and broccolini in ice water if you want a cold potato salad, or leave them hot. Combine the potatoes, shredded carrots, broccolini, cherry tomatoes, and mustard vinaigrette. Top with tempeh bacon and serve.

    ♥︎ Mustard Vinaigrette
    -1/4 cup white vinegar
    -1/2 tablespoon maple syrup
    -1 clove garlic
    -1 tablespoon Dijon mustard
    -1/4 teaspoon black pepper
    -1 teaspoon salt
    -1/4 cup vegan yogurt or cashew cream
    -1/4 cup olive oil

    Add all ingredients except for olive oil into a blender or food processor and blend together. While blender is still running, drizzle in olive oil in a thin stream and blend until dressing is creamy.

    ♥︎ Tempeh Bacon Marinade
    -1/4 cup tamari or soy sauce
    -1-2 tablespoons maple syrup (to preference)
    -1 tablespoon liquid smoke
    -1 tablespoon oil
    -1 teaspoon garlic powder
    -1 teaspoon paprika

    = = = = =

    ♥︎ Vegan Caesar with Farro and Toasted Pine Nuts
    -1 head romaine, washed and chopped
    -1/2 cup farro
    -1/3 cup pine nuts
    -handful cherry tomatoes, sliced
    -1/3 cup vegan caesar dressing (recipe follows)
    -2 tablespoons chopped fresh dill

    -Bring farro to a boil in a saucepan with 2 cups water. Simmer for 15 minutes, until tender, then drain.
    -In the meantime, toast pine nuts in a skillet over medium-low heat, shaking the pan often, until lightly golden brown.
    -Combine cooked farro, romaine, cherry tomatoes, dill, and caesar dressing.
    -Top with toasted pine nuts and serve.

    ♥︎ Caesar Dressing
    Here’s a super easy recipe I love!
    https://minimalistbaker.com/5-minute-vegan-caesar-dressing/



    ✹ Find Me! ✹

    instagram (personal) | @thesarahsullivan
    instagram (vegan product reviews) | @sarahs.vegan.eats
    recipe blog | https://sarahsvegankitchen.com


    ✹ Contact Me! ✹

    for business inquiries → thesarahsullivan@gmail.com


    ✹ More ✹

    my video gear + cooking equipment → https://kit.com/SarahSullivan


    ✹ 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.