Vegetarian
LEARN HOW TO MAKE 4 SUPER EASY VEGAN RECIPES AT HOME!

LAY HO MA!! These are some of my favourite plant based recipes to make at home today but you’ll definitely want to make them again and again! Join me in this episode and learn how to make a delicious chickpea and basil noodle stir fry recipe, a coconut butternut squash soup recipe, a spicy braised eggplant recipe, and a classic veggie pad thai recipe. Let’s begin!

*The amount of text for these 4 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions!

BASIL CHICKPEA NOODLES FULL RECIPE + DIRECTIONS HERE:

COCONUT BUTTERNUT SQUASH SOUP FULL RECIPE + DIRECTIONS HERE:

SPICY BRAISED EGGPLANT FULL RECIPE + DIRECTIONS HERE:

QUICK VEGGIE PAD THAI RECIPE + FULL DIRECTIONS HERE:

SUPER EASY CHINESE CHILI OIL RECIPE + FULL DIRECTIONS HERE:
https://youtu.be/oYz9GNg-8tw​

HOW TO PREP TAMARIND PASTE FULL DIRECTIONS HERE:

YOUR SIGNED VEGAN RAMEN COOKBOOK, COOK WITH CONFIDENCE COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
https://www.yeungmancooking.com​

If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won’t miss a single episode!

Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

STAY IN THE LOOP ON SOCIAL MEDIA!
Wil’s Recipes on Instagram: @yeungmancooking
Wil’s Recipes on Facebook: fb.me/yeungmancooking
Wil’s Photography + Video on Instagram: @wyphotography.com
Wil’s Photography + Video on Facebook: wyphotography

You are watching:
https://youtu.be/pOhINxi547k

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