Get £15 off your order with code ‘jessicabeautician’ at This video contains a paid for integrated partnership with Vegan Vinho.

Storage jars:*
Label maker:*
Frying pan:*
Knife (Gift):*
Plates & small bowls:*
Pasta bowls:*
Salt & pepper mills:*
Measuring cups:*
Measuring spoons:*
Measuring jug:*

1 cup oats
3 cups water
Pinch salt
1 cup plant milk:*
Pinch coconut sugar:*
1/4 tsp cinnamon
3 small bananas (1 1/2 per serving)
Handful flaked almonds
2 tbsp almond butter:*
2 tbsp maple syrup:*

Add the boiling water and a pinch of salt to a pan on a medium heat, add in the oats a quarter at a time, reduce the heat, stir and leave to cook for 20 minutes. Once the oats are cooked through, add in the milk, mashed banana and cinnamon, and continue to stir for 5 minutes. In a separate frying pan, add the nuts and 1 tbsp of maple syrup and toast until caramelised, add the sliced banana, stir and serve on top of the porridge. Mix the other tbsp of maple syrup with the almond butter and drizzle on top.

TOMATO, WHITE BEAN & BASIL SOUP (Serves 4, freezeable)
2 tbsp oil
1 white onion, chopped
3 cloves garlic, minced
1 red pepper
1 tsp paprika
1 tsp mixed herbs
1 tin tomatoes
1 can cannellini beans (or any white bean), rinsed & drained:*
1 veg stock cube + 500ml water
Salt & pepper
Bunch fresh basil
Rye bread and pesto

Add the oil to the pan followed by the onion and garlic, then sweat those off until soft. Add in the red pepper and cook that off for a couple of minutes before adding in the paprika, dried herbs and tomato puree. Fry the herbs and puree off in the pan for a couple of minutes then add in the tinned tomatoes, beans and vegetable stock, then season with salt and black pepper. Bring the soup to a gentle boil, then reduce the heat and continue to cook with the lid on, for 25 minutes. After 25 minutes, add in the fresh herbs then transfer to a blender or hand-blend the soup until smooth.

Bird & Blend Ice-Cream Matcha (Get 20% off all tea with code ‘JESSTEABIRD71’):
Trek Salted Caramel Protein Bar:*

LENTIL TIKKA MASALA (Serves 4, freezable)
1-2 tbsp oil
Tikka Masala paste:
1 carrot, peeled & chopped
1 red pepper, chopped
1 can tomatoes
1 can coconut milk or powder:*
1 cup red lentils, rinsed & drained
Salt & pepper
Fresh coriander to garnish

Brown rice

Handful cherry plum tomatoes, halved
1/4 cucumber, chopped
1 red onion, sliced thinly
Juice and zest of 1/2 lime
1 tbsp olive oil
1 tbsp red wine vinegar
Bunch fresh mint
1/2 tsp ground cumin
Salt & pepper

Add the oil to a large pan followed by the Tikka Masala curry paste. Fry in the oil until heated through. Add the carrot and red pepper to the pan with the curry paste.Fry the vegetables off in the pan for around 10 minutes until they cook down and soften, and are well coated in the curry paste. Next, add the chopped tomatoes, coconut milk and the red lentils then seasoned it with salt and pepper. Stir well, then increase the heat to bring it to a gentle simmer and leave to cook for around 25 minutes until the lentils are tender. Meanwhile, make the salad by combining all the ingredients together well in a bowl. At this point the lentils should be cooked through and the sauce reduced and thickened slightly. Serve with brown rice and the salad.

Vegan Vinho Barrancôa white wine [Gift]:

Coconut Collaborative Salted Caramel Pot:*

Nails: ‘Ballerina’ [Gift] 30% off with code ‘JessB30’:

Disclaimer: This video contains a paid for integrated partnership with Vegan Vinho.

Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.



⚡️TheFlashVibes⚡️ · May 1, 2020 at 5:36 am

For the breakfast one if I don’t have almond butter can peanut butter and syrup work to make that sauce ? The breakfast looks so good!

Kim · May 1, 2020 at 5:36 am

I don’t watch any other videos like this besides yours 😍you’ve inspired to to start cooking more and try going vegan

Erin Burns · May 1, 2020 at 5:36 am

I always come to your channel when I feel like I'm in a rut with my recipes and you never disappoint. How does everything you make always look so delicious! Thanks for the constant inspiration

Ashley E · May 1, 2020 at 5:36 am

Hi Jess! Wondering if you would ever be interested in doing a "kitchen essentials" video and go through the different types of utensils and small appliances you use on a regular basis! Love from Minnesota❤

nadeen saber · May 1, 2020 at 5:36 am


Kay Que · May 1, 2020 at 5:36 am

Absolute perfection! I love all your recipes and admire your attention to detail 😊💞

Betty Kovar · May 1, 2020 at 5:36 am

I don’t drink wine but I’m glad to learn that there’s vegan wine! I will definitely not be buying any unless it’s vegan.

Diana Salama · May 1, 2020 at 5:36 am

Hello hope you are safe and healthy love
I wanted to ask you how to you store the leftover onion? In the fridge? Freezer?

Lizzy Lee · May 1, 2020 at 5:36 am

Have all the ingredients for the porridge, definitely trying it tomorrow.

Annelies · May 1, 2020 at 5:36 am

Damn, that breakfast! 🤤

GothicaBeauty. · May 1, 2020 at 5:36 am

Jess have you tried the VIV ERA range? Their chicken goujons are amazing & you’d think you were eating proper chicken instead of an vegan option. xXx

Milena Nunes · May 1, 2020 at 5:36 am

Yahhh Thumbs up for Portuguese wine! Love from Portugal 👌

Lama. · May 1, 2020 at 5:36 am


h Sia · May 1, 2020 at 5:36 am

Half my family are vegan while the other half are hardcore meat eaters since we’ve been quarantined together I’ve been making a few of your recipes and even the meat eaters love it. Keep sending us amazing recipes. Love from California. 🤍

ⵏⴰⴷⴰ- ⴻⵔⵔⴰⴱⵉⵄ ⵄⵉⵙⴰⵡⵉ · May 1, 2020 at 5:36 am

Omg that wine got me Drooling! I haven't had wine in 2 years ever since I moved to a dry country. Sigh!

Zubaer Chaudhari · May 1, 2020 at 5:36 am


CupcakeGeekxo · May 1, 2020 at 5:36 am

Loved this! I hope you’re doing well Jess! 😘😘🤣

Shahana Kadir · May 1, 2020 at 5:36 am

Going to do the soup today and try the porridge in the morning. Thanks for the recipe inspo x

Eva Volki · May 1, 2020 at 5:36 am

one of the best vegan youtuber!!!! always great quality, tasty meals!!

May Malfoy · May 1, 2020 at 5:36 am

I seriously shouldn't watch this while fasting lol. But omg I loved these recipe ideas. I'll definitely give the soup and oatmeal a try!!!

Lindsey Belsky · May 1, 2020 at 5:36 am

hope you’re staying safe!! everything looks so good, especially breakfast 😍🤩

Kavya Vishu · May 1, 2020 at 5:36 am

Looking delicious love from India

talia · May 1, 2020 at 5:36 am

the absolute best what i eat videos on youtube!! dreaming of you doing another “vegan june”-type series but instead “vegan quarantine” to give us some cooking inspiration during this time!

Amanda March · May 1, 2020 at 5:36 am

Oatmeal Squad 🙌
These recipes look so good and they are great for times like these, where you need some "feel good" food. 😊

llamacandy · May 1, 2020 at 5:36 am

I love these videos, I’m not vegan so I’d add in some animal products to the recipes but they’re great for inspiration!

Lina Alina · May 1, 2020 at 5:36 am

🤓Filmed one too here🔥❤️😉

Erin Carroll · May 1, 2020 at 5:36 am

that soup looks soooooo good

mohamed issa · May 1, 2020 at 5:36 am

Hello this is the first video on ur channel I watched u now have a new subscriber 😇😇

Hannah M · May 1, 2020 at 5:36 am

Everything looks soooo good! Gonna have to try the soup recipe xx

Abby Szpekman · May 1, 2020 at 5:36 am

Beautiful video as always! You are such a gem. I'm always amazed at how creative you are! Everything looks lovely and delicious. I was wondering, could you link or share where you got your bowls from? The ones you had your dinner in? They're so pretty and I'd love to buy some! Thank you Jess!

catmama54 · May 1, 2020 at 5:36 am

I'm so jealous as you guys eat so gourmet. Every meal looks superb. I wish I enjoyed cooking like you do. I want to move in with you. lol Cookie sets wet nose kisses and she still loves her olives. lol xoCathy

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