Tomato and basil orzo 🌿 405 kcals 16g protein, 52g carbs, 14g fat Ingredients - 1g extra virgin olive oil - 0.25 stock cube - 4g garlic puree - 30g onions - 100g cherry tomatoes - 100ml coconut milk - 100g tinned chopped tomatoes - 123g tinned cannellini beans - 77g orzo - 1g basil Slightly adapted from the Deliciously Ella recipe✨ #vegan #veganfood #veganrecipes #veganlife #vegansofig #veganfoodshare #veganism #plant #plantbased #plantbaseddiet #plantbasednutrition #veganmacros #plantbasedmacros #veganpasta #veganorzo #plantbasedpasta #veganitalian #plantbaseditalian
Vegan BANG BANG CAULIFLOWER By @daria_cooks_vegan Ingredients •1 cauliflower, cut into florets •1 cup / 240 ml plant-based milk (I used full-fat oat milk) •2 tablespoons lemon juice •3/4 cup / 105 g all-purpose flour •1/2 cup / 80 g rice flour (sub in cornstarch) •1 teaspoon paprika powder •1 teaspoon salt •dash of black pepper •1 tablespoon hot sauce •1 cup / 100 g panko crumbs (or more as needed) •vegetable oil for frying 🌱For the sauce: •1/3 cup / 80 g vegan mayonnaise •2 tablespoons chili sauce •2 teaspoon hot sauce Instructions 1️⃣In a bowl whisk together vegan mayonnaise, chili sauce and hot sauce. Put into fridge. 2️⃣In a bowl combine flour, rice flour, oat milk, lemon juice, hot sauce, paprika, salt and pepper. Mix until smooth. Dip cauliflower florets into the batter, then cover them with panko crumbs. 3️⃣In a pot heat vegetable oil until thermometer shows 350 °F / 180 °C. Transfer the battered cauliflowers to the pan and fry them until golden brown. Cook in batches. 4️⃣Drain fried cauliflowers on kitchen towels. Serve immediately with mayonnaise sauce. ENJOY! #Veganchocolate #Plantbasedlunch #Recetasveganas #Veganmacncheese #Plantbasedsnacks #Plantbasedrecipe #Veganenchiladas #Vegetarianpizza #Veganramen #Veganinspiration #Veganitalian #Wholefoodsplantbased #Plantbasedcheese #Vegetariansushi #Veganvideo
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Micadeli_ 1️⃣ The BEST cauliflower nuggets I’ve ever made. And I’ve made a few 🙊🌶These cauliflower nuggets are coated in crispy cornflakes and homemade spicy buffalo sauce. 1 cauliflower, 400g. 1 dl. flour 1,5 dl. oat milk (or other plant milk) 2 teaspoons of paprika 100g. cornflakes (not sweetened) Chop the cauliflower into bouquets. In a bowl mix flour, milk and paprika. Mash the cornflakes into small pieces in a blender. Dip the cauliflower bouquets in the flour mix + cornflakes afterwards until we’ll coated. Place on a baking tray and bake for 20-25 min. at 200ºC. Buffalo sauce: 3/4 dl. plant butter, melted 1/2 dl. hot sauce (hot chili sauce or tabasco) 1 teaspoon of apple cider vinegar 1 pinch of garlic/onion powder Mix all the sauce ingredients together and set a side until the cauliflowers are done. Pour on top of the cauliflower or use for dipping. Serve while crispy. 2️⃣ tomato & garlic toast 🍅🧄 toasted on the pan with olive oil until super crunchy, covered with garlic, and then I spread with cream cheese, add the tomatoes, cress, salt, pepper, chilli flakes and lemon juice. my latest go to breakfast or lunch (also very good with avocado on top) 🥰 ps, I use violife cream cheese for this one + basil leaves on top, but parsley or spinach works great too! . .
🇮🇹 Ravioliii 🇮🇹 These homemade from scratch rectangular baddies ain’t regular! I was ready to eat all of em tho. From scratch semolina dough squared up, crinkled down! Filled with roasted eggplant, sweet potato, spinach, garlic, & onion. Boiled in salt water. Then pan fried to crisp em’ up a bit. On a bed of homemade tomato sauce. Sprankles of fresh chopped spinach, garlic disks, & baby tomato wedges! Eat more homemade pasta homies!
Join us a week from today for our Community Table Style Vegan Brunch cooking event and/or on May 13th for our Community Table Vegan Mexican cooking event! No minimum group size required for these special dates. Head to www.butterheadkitchen.com/shop (link in bio) to grab your seats! . Looking for a private event? Just reach out to book for your group of 6 or more! . #vegancheese #cashewcheese #veganrecipes #veganitalian #plantbasedcooking #nutcheese #vegansofig #veganthanksgiving #veganevents #vegancharcuterie
Soup didn't please me. Nothing is sitting right. I made some tofu and a peanut dippy sauce- because I really need a boost of energy and. It's too soon for flavor. I need a new hobby. Food is no longer fun. #veganfoodie #vegan #veganrecipes #veganfoodshare #veganfood #veganitalian #🇮🇹 #bestofvegan #plantbasedvegan #junkfoodvegan #chubbyvegan
Vegan Ravioli 🥟 🇮🇹 Made these from scratch and filled with a cashew/spinach ricotta and tofu. Pasta dough was eggless so I added a sprinkle of turmeric to give it a soft yellow hue….🤫 Topped with homemade sauce, nooch and cayenne🔥 #veganpasta #veganravioli #cashewcream #tofurecipes #homemadesauce #homemadepasta #veganized #veganitalian #veganitalianfood #homecookedmeals #pastarecipe #veganmeal #veganmealideas #plantbasedpasta #plantbasedmeals #egglessrecipe #dairyfreerecipes #dairyfreecheese #tofuricotta #vegannutritionist
Mediterranean pasta salad By @helens_vegan_kitchen Serves 4 Ingredients 325g large pasta shells 1/2 cucumber, chopped 12-15 cherry tomatoes, quartered 2-3 roasted red/yellow peppers, thinly sliced 15-20 black olives, sliced 2-3 spring onions, sliced 2 courgettes, sliced 9-10 chestnut mushrooms, sliced 1 tbsp olive oil Handful of toasted pine nuts Handful of basil leaves Dressing Juice of a lemon 1 tbsp agave or maple syrup 2 tbsp olive oil 1 tbsp chopped basil Salt and pepper 1️⃣ Boil the pasta as per packet instructions 2️⃣ Whilst the pasta is boiling, griddle the courgettes and mushrooms using about 1 tbsp of oil 3️⃣ Once the pasta and veg are ready, add to a large serving bowl with the other ingredients 4️⃣ Mix the dressing ingredients together and mix well and serve #veganmexicanfood #plantbasedrecipes #vegancheesecake #veganfoodspot #veganmeals #veganitalian #easyvegan #veganvideo #vegancomfortfood #veganfoods #vegetariskt #vegandesserts #plantbasedlifestyle #veganrecipeideas #vegansnacks
vegano biscotti ☕️
I never cooked Orzo before but this Vegan Baked Yuscan Orzo was slamming .It’s a one bowl recipe that makes it evan better . #vegan #veganrecipes #veganfood #vegansofig #veganitalian #veganbaddies #veganlife #veganlifestyle Ingredients 2 Tablespoons Olive oil 4 Cloves Garlic, finely chopped 1/2 a Sweet or red onion, diced 1/2 teaspoon Salt Pinch of Red pepper flakes 12 Ounces Orzo pasta, vegan 8 Ounces Sun dried tomatoes, chopped 1/2 Cup Olives, I used a Greek variety, chopped 1 Tablespoon Lemon juice 2 1/2 Cups Water 3 Cups Fresh baby spinach 1 Tablespoon Oil from the sun-dried tomatoes(optional) 1 Cup Vegan Parmesan, divided Instructions Preheat the oven to 400 degrees(F). In a 13 x 9 inch baking dish, drizzle the olive oil into the bottom of the dish. Add in the garlic, onions, salt and red pepper. Stir to combine everything, straight in the baking dish. Add in the orzo, sun-dried tomatoes, olives, lemon juice and then pour in the water. Stir to combine everything. Then press everything down into the baking dish and smooth out. Put the spinach over the top of everything, then drizzle the oil from the sun-dried tomatoes over the spinach. Bake for 15 minutes, take the baking dish out of the oven.
1️⃣ or 2️⃣? What recipe do you like the most? By @Chloeevegan 1️⃣ No-Bake Choc Raspberry Tarts 🍫 Well hello there gorgeous 😍. Ahhh, aren’t these tarts just the cutest things? Not to mention how damn easy they are to make. The choc tart shell is nutty and chewy and the raspberry jam is uber gooey and sweet. They are the perfect sweet treat to whip up this Mother’s Day. 🤍 Vegan, refined sugar-free, gluten-free and oil-free. Recipe: Raspberry Chia Jam: - 2 Cups Frozen Raspberries - 2 Tbsp Chia Seeds - 2 Tbsp Rice Malt Syrup - 2 Tbsp Hot Water Choc Tart Shell: - 1 & 1/2 Cups Roasted Almonds - 1 & 1/2 Cups Oats - 7 Large Medjool Dates (Soaked in hot water for 5 minutes and drained) - 3 Tbsp Cacao Powder - 3-4 Tbsp Oat Milk - 1 Tsp Vanilla - Pinch of Salt Garnish: - 5-10g Melted Vegan Dark Choc - 6 Vegan Dark Choc Squares 1. Place all jam ingredients into a bowl and mash until smooth. Be patient with it, the raspberries with eventually melt and become jam-like. 2. Place all tart shell ingredients into a food processor and process until smooth. Push into to a 6-hole silicon tray and use your hands to create a well in each. 3. Fill with the raspberry jam and set in the freezer for 30 minutes. Garnish with chocolate and set in the freezer for 5 minutes. Enjoy! 4. Store in the refrigerator for up to 5 days.
@lacolubrina 🍕 The Essential - tomato, lentil-based vegan mozzarella, grilled zucchini, basil and vegan grated cheese 👑 The Queen - tomato, lentil-based vegan mozzarella, fresh basil + artichokes 🍫 Hazelnut Brownie 🍰 Chocolate Pistachio Cheesecake
MUSHROOMS, BLACK OLIVES, RED ONIONS 🍕🌱🔥🔥✨ OPEN TODAY 4:30 - 9PM ____ #pizza #veganitalian #hnl #alamoana #veganpizzagram #plantbased #weekend #hawaii #vegandestination #hawaiieats #supportlocal #hawaiifood #foodie #oahueats #honolulueats #eatinghawaii #bestfoodhawaii #hawaiilife #eeeeeats #foodies #dailyfoodfeed #eattheworld #hawaiifoodfinds #foodstagram #eatlocal #oahu #honolulufoodies #eathawaii #ハワイ旅行 #ハワイグルメ
Vegan Italian cooking class Friday 3rd May at 6.30pm. Only a few places remaining #cookingclass #vegancookingclass #vegancooking #vegan #veganitalianfood #veganitalian #veganitaliancookingclass #italiancookingclass #cookingschoolmelbourne #cookingschool #brunswick #melbourne #3056 #saffronpoachedpear
BLACK OLIVE TAPENADE PASTA🖤 By @terianncarty Ingredients 400 grams gf fusilli 3 tbsp olive oil Pinch chili flakes 1/2 onion diced 2 cloves garlic minced 3 cups cauliflower florets 7 cremini mushrooms 8 brussel sprouts trimmed and halved 1/2 cup chickpeas 1 cup cherry tomatoes 1 cup green olives 3/4 cup tapenade Fistful spinach 1/2 cup pasta water Sea salt and cracked pepper 1/2 cup vegan Parmesan Sprouts (optional) Method Preheat oven to 400. Toss cauliflower and brussels sprouts in olive oil and season with salt and pepper. Spread onto baking sheet and bake for 25 minutes. Set aside. Cook pasta in salted water. Reserve pasta water. Heat olive oil and chili flakes in a large pan. Cook onion until translucent. Add mushrooms and cook until soft. Add garlic, cooked cauliflower and BS, add in spinach tomatoes, olives and cooked pasta. Scoop in tapenade and toss to combine. Add pasta water to create sauce. Season the cheese, salt and pepper. Add more chili flakes and cheese if desired. #Veggielover #Hclfvegan #Plantbasedlifestyle #Orlandovegan #Plantbasedmealprep #Mexicanvegan #PlantBasedRecipes #Vegancomfortfood #Veganitalian #Veganbodybuilder #Veganbrownies #Mexicanveganfood #Veganpancake #Plantbasedmeal #Eatmoreplants #Veganbrownie
🌱 Almond Butter Tofu Noodles By @vancouverwithlove Ingredients - Tofu •1 350g pack medium firm tofu •1 tbsp unflavoured oil •1 tbsp Braggs Soy Seasoning (or soy sauce) •1 tbsp apple cider vinegar ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Almond Butter Sauce •2 tbsp almond butter •1 tbsp apple cider vinegar •2 tsp maple syrup •2 tbsp Braggs Soy Seasoning (or soy sauce) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Bowls •2 servings flat rice noodles •1 tsp avocado or other unflavoured oil •3 trumpet/king oyster mushrooms, thinly sliced •1 small head bok choy, leaves separated •1 medium carrot, thinly sliced •1 green onion, thinly sliced ⠀⠀⠀⠀⠀⠀⠀⠀⠀ To Serve •Cilantro leaves •Toasted almonds •Lime ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Instructions Cut tofu into 1-inch cubes, and place on an ovenproof tray. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Toss in Braggs/soy sauce, oil and apple cider vinegar. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Place under your oven's broiler (grill) for 10 minutes, until cubes are just turning golden. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Flip and cook another 10 minutes until cubes are browned. Remove from oven and set aside. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ While tofu is cooking.... Cook noodles as per instructions. Then rinse, drain and set aside. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Make sauce by mixing almond butter and vinegar in a small bowl. Add maple syrup and Braggs/soy sauce and mix until smooth. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ In a large skillet, heat 1 tsp oil on medium. Add mushrooms and cook for 3 minutes, stirring frequently. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add bok choi and carrot and cook for another 3 minutes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Reduce heat and add pre-cooked noodles, tofu and green onions to skillet. Pour over sauce and mix well to combine.� Serve in large bowls with cilantro leaves, toasted almond pieces and lime wedges. #plantbasedmealprep #veganchocolate #orlandovegan #plantbasedvegans #veganvideo #vegancookies #plantbasedvegans #veganitalian #veganchili #veggiebowl #vegetariskt #veganbodybuilder #veganbacon #easyveganmeals #plantbaseddessert
🌱 Almond Butter Tofu Noodles By @vancouverwithlove Ingredients - Tofu •1 350g pack medium firm tofu •1 tbsp unflavoured oil •1 tbsp Braggs Soy Seasoning (or soy sauce) •1 tbsp apple cider vinegar ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Almond Butter Sauce •2 tbsp almond butter •1 tbsp apple cider vinegar •2 tsp maple syrup •2 tbsp Braggs Soy Seasoning (or soy sauce) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Bowls •2 servings flat rice noodles •1 tsp avocado or other unflavoured oil •3 trumpet/king oyster mushrooms, thinly sliced •1 small head bok choy, leaves separated •1 medium carrot, thinly sliced •1 green onion, thinly sliced ⠀⠀⠀⠀⠀⠀⠀⠀⠀ To Serve •Cilantro leaves •Toasted almonds •Lime ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Instructions Cut tofu into 1-inch cubes, and place on an ovenproof tray. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Toss in Braggs/soy sauce, oil and apple cider vinegar. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Place under your oven's broiler (grill) for 10 minutes, until cubes are just turning golden. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Flip and cook another 10 minutes until cubes are browned. Remove from oven and set aside. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ While tofu is cooking.... Cook noodles as per instructions. Then rinse, drain and set aside. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Make sauce by mixing almond butter and vinegar in a small bowl. Add maple syrup and Braggs/soy sauce and mix until smooth. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ In a large skillet, heat 1 tsp oil on medium. Add mushrooms and cook for 3 minutes, stirring frequently. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add bok choi and carrot and cook for another 3 minutes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Reduce heat and add pre-cooked noodles, tofu and green onions to skillet. Pour over sauce and mix well to combine.� Serve in large bowls with cilantro leaves, toasted almond pieces and lime wedges. #vegantips #vegansnacks #vegancook #eatmoreplants #fitvegan #mexicanvegan #VeganInspirations #vegansweets #VeganInspirations #vegancuisine #VeganInspirations #plantbasedmeals #tastyvegan #veganbowl #veganitalian #simpleveganrecipes #veganfoodies
Creamy chickpea spring greens pasta 💚 by @sophsplantkitchen Perfect for a busy weeknight. Save the below recipe for later! Protein breakdown: 200g pasta - 28g 480g chickpeas - 26g 3 tbsp (45g) white miso paste - 5.4g Other ingredients ~ 2-3g = 62g /2 = 31g Ingredients (serves 2) 200g pasta (I used durum wheat semolina, Gemelli shape) 1 shallot or half a small white onion, finely diced. 200g asparagus, woody stems discarded (use the snap method), stalks finely chopped, top parts left whole. 3-5 fat cloves of garlic, minced 1 large courgette, sliced into thin half moons 480g chickpeas, from a jar or can (I don’t bother draining if the can / jar is organic and BPA free) 3 tbsp sweet white miso paste Juice of one lemon To serve: Plenty of freshly cracked black pepper Extra virgin olive oil Tamari roasted seeds (optional) Fresh parsley
I haven’t posted in so long with my birthday weekend, but I’m still wanting to share some old favourites. Me and my boyfriend happened to stumble on @emilia.ashburton a few months ago & had an unexpected delicious lunch, the restaurant was absolutely gorgeous and had a really intimate yet casual atmosphere and the food was excellent - definitely a 1000/10 and probably one of my biggest recommendations. They don’t do a huge amount of vegan options but were really accommodating and lovely about switching up a dish they had on their menu & omgggg I am so glad, the bread to start was stunning and the main tomato pasta moment was wow, simple yet soo so good ❤️ We also had a side of pickled radicchio & winter tomatoes with olives on a butter bean puree, and nothing disappointed x This is highly up there on my list & we will definitely be returning again!
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Theplantbasedschool 1️⃣ Easy Avocado Chickpea Salad 🥑 GET RECIPE: https://theplantbasedschool.com/chickpea-salad/ Avocado Chickpea salad is creamy, quick, and refreshing, and it’s all you need for a quick lunch or light plant-based dinner. Creamy avocado, ripe and juicy tomatoes, crisp cucumber, nutty chickpeas, tangy red onion, and fresh parsley meld perfectly to create a tasty, nutritious, and fulfilling salad. INGREDIENTS: For the salad 1 can (15 ounces) chickpeas or 1½ cups of cooked chickpeas, drained 1½ cups cherry tomatoes halved 1½ cups cucumber diced ½ cup olives sliced ⅓ cup red onion chopped ⅓ cup parsley chopped 2 ripe avocadoes, diced For the dressing 4 tablespoons extra virgin olive oil 2 tablespoons lemon juice sub apple cider vinegar 1 tablespoon mustard yellow or Dijon 1 tablespoon maple syrup sub honey ¾ teaspoon salt ¼ teaspoon black pepper 1 teaspoon ground cumin, optional
VEGAN PAD THAI 🇹🇭 by @fitgreenmind Veganuary Nr.8🌱 One of my go-to comfort food dishes! I learnt how to make it when I attended a cooking class in Thailand („Suwanees kitchen“ in Chiang Rai for everyone who‘s asking)😇. RECIPE (3-4 servings, 20min prep time): -200g rice noodles Soak in warm water for 10 mins. Drain and rinse. -200g tofu + 1 Tbsp corn starch Tear the tofu in chunks, dust with corn starch and fry in oil until browned. -1 onion -2 cloves garlic -1 red pepper (optional) Sauté for about 5mins. Add the rice noodles. -a handful bean sprouts and scallion greens Add to the pan. -3 Tbsp soy sauce -3 Tbsp sugar -3 Tbsp tamarind paste (check your local Asian store) Mix and add to the pan. Cook for 3-4mins on medium heat that the noodles absorb the sauce. Serve with crushed peanuts and lime
Questa torta alle mandorle senza glutine è buonissima e leggera, è una ricetta classica ma in versione vegana e senza glutine. Sì, in pratica è stravolta, ma è ottima e in questo modo adatta alle esigenze di tutti o quasi 😊 Trovi la ricetta completa nel mio blog: 🌐www.ilgirasoleverde.it (link in bio) Se ti piace l’idea non dimenticare di lasciare un bel Mi Piace e di seguire la pagina @ilgirasoleverde per non perdere le prossime ricette 😊
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Doctorbowl 1️⃣ 🥥 RAFFAELLO BAKED OATS 🥥 Raffaello for breakfast?! YES PLEASE. These baked oats are ridiculously easy to make, you just need a handful of ingredients, one bowl and a few minutes to whip it up. Enjoy! DB x INGREDIENTS ▪️3/4 cup oats ▪️1/2 tsp baking powder ▪️1/2 ripe banana, mashed ▪️1 tbsp almond butter ▪️2 tbsp coconut yoghurt or any yoghurt ▪️1/3 cup coconut m*lk or any milk Topping: coconut yoghurt and desiccated coconut METHOD ▪️Preheat oven 180c ▪️In an ovenproof bowl mix together all the ingredients (apart from the toppings). ▪️Bake for 25 minutes or until a toothpick comes out clean ▪️Once cooled, spread over some coconut yoghurt (can mix with some maple syrup, if you prefer a sweeter taste), and top with desiccated coconut.
It is always a joy to return to all-vegan @lillapdx, which serves up delicious 🌱-based Italian cuisine including pasta dishes, pizza, and more. Their skillfully veganized versions of traditional Italian dishes are both elegant and comforting, keeping all the flavor and satisfaction while leaving animals off our plates. There are many gluten-free options. @lillapdx is open for pickup, delivery, and on-site dining every day 11 AM – 9 PM. This is what we savored: Orecchiette Kale Alfredo – orecchiette pasta with kale and mushrooms plus smoky authentic-tasting 🐷-free @thrillingfoods Bakon™ in a rich, savory, creamy 🌱-based Alfredo sauce, and topped with microgreens and 🌱-based parmesan cheese. The combination of flavors was delicious and satisfying, and it was wonderful how the tiny ear-shaped orecchiette pasta cupped around the other ingredients. Gluten-free pasta is available from @rallentipasta. Asparagus Risotto – rich, creamy, and pleasantly chewy risotto with fresh, young, tender asparagus, plus 🐷-free @thrillingfoods Bakon™, and topped with microgreens and 🌱-based parmesan cheese. We love how their risotto dishes vary with the seasons. This one is perfect for spring. (Gluten-free) Potato Leek Soup – thick, creamy, and chunky with roasted and sautéed potatoes and leeks. This was so warm, savory, comforting, and satisfying. For more ideas on dining out in Portland, Oregon and beyond, here are some resources: www.pdxveg.org/dining-out. *Link to website in bio*
1️⃣ or 2️⃣? Which #recipe would you try?👇 by @Booboosbakeryy 1️⃣ Chickpea, Sweet Potato and Lentil Curry 🍛 Here’s what you’ll need: - 2 tbsp olive oil - 1 small yellow onion, diced - 1 inch fresh ginger, grated - 2 tbsp curry powder - 1 tsp turmeric - 1 tsp salt - 1/2 tsp black pepper - 2 sweet potatoes, peeled and chopped - 1 cup red lentils, rinsed and drained - 1 (15oz) can fire roasted tomatoes - 4 cups vegetable broth - 1 (15oz) can coconut milk - 2 tbsp coconut aminos (or tamari or soy sauce) - 1 (15oz) can chickpeas, rinsed and drained - 3–4 cups fresh spinach (or kale) (or 12 oz defrosted frozen spinach or kale) - juice of 1/2 a lemon - rice, to serve - warm pita bread, to serve - non-dairy yogurt or coconut milk, for garnish INSTRUCTIONS Heat olive oil in a large Dutch oven or pot over medium heat. Add the yellow onion and ginger and sauté for 5-7 minutes, until the onions are translucent. Stir in the curry powder, turmeric, salt and black pepper and cook for about 1 minute. Add in the sweet potatoes, red lentils, fire roasted tomatoes, vegetable broth, coconut milk and coconut aminos. Stir to combine, cover, and bring to a boil. Once boiling, uncover and let it simmer for about 25 minutes, or until the sweet potatoes are tender. Stir occasionally. Remove from heat and stir in the chickpeas, spinach and lemon juice. Now it’s time to serve. Garnish with non-dairy yogurt or coconut milk and serve with your favorite rice, pita bread, naan, or enjoy on it’s own. Enjoy!
Vegan Caponata Pizza 🍕🍆 Ad/ Taste a slice of Sicilian-inspired goodness at @diecipizza, where every bite is a burst of sweet, savory, and smoky flavors! 🇮🇹🌿 Loaded with grilled aubergine with a hint of charred goodness, fire-kissed peppers, plump cherry tomatoes, salty black olives and tangy capers offering a burst of flavor. All nestled atop a bed of melty vegan cheese, ensuring every bite is ooey-gooey perfection. 😋🧀🍅 Buon appetito! 🍕 To savor this culinary masterpiece, simply select „Create Your Own Pizza“ and add these delectable toppings: 🧀 Vegan Cheese 🍅 Tomato Sauce 🍆 Aubergine 🌶️ Grilled Peppers 🍅 Cherry Tomatoes 🫒 Olives 🌿 Capers Discover the true essence of Italian pizza perfection. Order now at www.dieci.ch! 🍕 . . . . . . . . . #vegansofzuri #caponata #caponatapizza #pizza #pizzalover #veganpizza #vegancheese #vegansofig #zurich #foodzurich #switzerland #aubergine #sicilianfood #diecipizza #veganlife #carbmeup
A chunky vegan in California part 3 - Cambria. @mezzoitalianocambria is a tiny gem on the coastal highway route, with a a huge vegan menu (including the best vegan gelato I’ve ever eaten). Pictured is the eggplant parmigiana and polenta. #vegan #veganitalian #vegancalifornia
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Helens_vegan_kitchen 1️⃣ Who remembers the picnic bar? Crispy and chewy with lots of peanuts and raisins and smothered in chocolate. Well this is my vegan version and they are one of my favourite creations. They are also one of the easiest things to make. Only 6 ingredients and 3 easy steps. ✔️ You’ll want to save this one Ingredients 1.25 cups of vegan chocolate (about 200g) 1/4 cup peanut butter 1.5 tbsp coconut oil 1.75 cups puffed quinoa 1/2 cup salted peanuts 1/2 cup raisins Optional extra drizzle of chocolate and nuts on the top 1, Put the quinoa on a baking tray and put in the oven at 170C fan for 5-6 mins to lightly toast (don’t skip this step as it makes the bars lovely and crunchy) 2, Melt the chocolate with the nut butter and oil and fully combine, then pour in the quinoa, peanuts and raisins and stir to mix in 3, Spoon the mix into an individual brownie tin and leave to set in the fridge for a couple of hours Keep in a sealed tub in the fridge 2️⃣ These 4 ingredient peanut butter oat cups are no-bake, gluten free and are very simple to make Makes 6 large cups ✅ Save to try Base ingredients 1.25 cup gf oats* 2/3rd cup runny peanut butter 3 tbsp maple or agave syrup Topping 2/3 cup vegan dark chocolate (about 100g) 2 tbsp peanut butter Sprinkle of salt or peanuts, optional *I know some of you prefer to toast your oats in the oven (so if you do they only need about 10 mins) 1, Put all the base ingredients into large bowl and mix thoroughly. It should be slightly sticky and not crumbly. 2, Press the mix into a silicone muffin tray (or use cupcake cases). Press down so it is tightly packed. Refrigerate for 30 mins. 3, Melt the chocolate and peanut butter together for the topping, pour onto the base, then refrigerate again to set Store in the fridge and they will last for about a week
Enjoyed a little change of pace with this intimate group tonight! Thanks so much for coming out to enjoy our Vegan Comfort Foods menu! . #vegancheese #cashewcheese #veganrecipes #veganitalian #plantbasedcooking #nutcheese #vegansofig #vegancookingclass #veganevents #vegancharcuterie
Plant based Turkey Club wrap! The Unreal Deli Sub is on sale this week, only $7.99 Too bad I didn't get any of that here but, Tofurky is tasty too. 🤣 It doesn't matter, still sick so I can't really enjoy it either way... I added Voodoo chips and now I have the hiccups 😂 #publix #pubsub #veganfoodie #vegan #veganrecipes #veganfoodshare #veganfood #veganitalian #🇮🇹 #bestofvegan #plantbasedvegan #junkfoodvegan #chubbyvegan
Thank you for making every Thursday feel like a pizza party at Cruzer Pizza 100% Vegan. 🙏 Your support keeps us baking and shaking! 🍕 📲 Order thru link in the bio! #CruzerPizza #CruzerPizzaLA #VeganItalian #VeganDining #VeganLA #ThankYouThursday #LAvegan #BestVeganPizza #PlantBasedEats #OrderNow #OrderOnline
Easy Ramen with baked garlic tofu By @cook_with_veggies Ingredients (serves 1) 4 blocks of tofu (cut approx 1/2 thick and pressed for at least 10 minutes) 2cups vegetable broth 1tsp white miso paste 1/4 cup soy sauce / liquid aminos + 2tbsp 1tbsp garlic infused oil 1tbsp maple syrup 150g noodles (I used wheat udon noodles) A handful of button mushrooms (halved) Desired amount of tenderstem broccoli Garnish (optional) 1/4 red chilli (chopped) 1/4 spring onion (chopped) Sesame seeds Coriander Method Add (1/4cup) soy sauce, maple syrup and garlic oil to a large bowl and place in tofu blocks to marinade for 15 minutes, turning half way to cover all sides. Remove tofu from bowl and place on a baking tray. Oven bake for approx 15 minutes, ensuring to turn half way. Note: keep approx 3-4tbsp marinade mix and discard the remaining. Add noodles to a saucepan, along with miso paste, 2tbsp soy sauce and vegetable broth and heat up on low heat. Simmer for around 5 minutes. Meanwhile, add the saved marinate mix to a pan and heat up. Add in mushrooms and fry on medium heat for 3 minutes. Add in tenderstem broccoli and continue to fry for 3-4 minutes. Remove noodles from the pan and add to a bowl along with the water. Remove tofu from the oven and add to the top of the noodles. Remove mushrooms and broccoli from the pan and place in the bowl. Garnish with coriander, red chilli, sesame seeds and spring onion (optional). . . #vegetariansushi #vegandonuts #mexicanveganfood #veganbowls #veganspaghetti #simpleveganrecipes #veganbowl #plantbasedprotein #veganitalian #plantbasedvegan #thecookingfeed #vegandiet #vegancook #veganpancake #plantbaseddessert
Loved hosting this fabulous group tonight who enjoyed our Vegan Mexican menu! Thank you for choosing @butterheadkitchen for your gathering! . #vegancheese #cashewcheese #veganrecipes #veganitalian #plantbasedcooking #nutcheese #vegansofig #vegancookingclass #veganevents #vegancharcuterie
1️⃣ or 2️⃣? What recipe do you like the most? By @Fitgreenmind 1️⃣ CRISPY SUMMER ROLLS 🥒 RECIPE (2 servings each 412cal/15P/40K/20F): -6 sheets of rice paper DIP into water -your favourite fillings (I took carrots, bell pepper, cucumber, smoked tofu) FILL and roll/AIR FRY at 200C/400F for 5mins (flip halfway through) or bake for 8-10mins Peanut sauce: -1/4 cup (60g) peanut butter -2 Tsp soy sauce -1 Tsp sesame oil -3 Tbsp agave or maple syrup -salt to taste -1 Tsp ginger powder, garlic powder and Chili flakes -water if needed MIX 2️⃣ CHICKPEA WRAPS 🌯 This is a 5 minute lunch, I came up with this when I was super hungry after my driving lesson and you just habe to try it! 😋 Much love Maya ✨ RECIPE (1 serving, 5 min prep time) Filling: -150g cooked chickpeas -1 TBSP tomato paste -2 TBSp vegan yogurt -a squeeze of lemon -salt to taste -1 TSP Garam Masala and cumin -1/2 Tsp garlic powder and chili powder -a touch of maple syrup Mix and fill your wraps with lettuce, tomato, cucumber and the filling. . .
KRAFT Mac & NotChz Have you tried the newly vegan version? Whatcha think? #veganfoodie #vegan #veganrecipes #veganfoodshare #veganfood #veganitalian #🇮🇹 #bestofvegan #plantbasedvegan #junkfoodvegan #chubbyvegan
@al_sanpietrino_trattoria_lx The trattoria is in the Alfama neighborhood and seating was outside on tables covered in red and white tableclothes with Italian music playing on a speaker. We went for one salad based first course and one meat and potato so it wasn't too heavy. We had the Tofish Alla Siciliana which was marinated tofu coated with wakame seaweed. It was served with toasted garlic bread on a bed of salad of San Marzano and cherry tomatoes, capers, green olives, sun-dried Puglian tomatoes, toasted pistachios and origano. The salad was particularly good. The rabbit Alla Ligure was so good, full of flavour with a really nice texture. it was soy in red wine, herbs, black olives and red onions served with roast potatoes. This was the best dish and I would definitely recommend it. For the second course we had the lasagna Alla Bolognese and the macaroni Di Zita cacio e Pepe. The lasagna was really rich and delicious. We finished with tiramisu and Panna cotta with caramel. The food here was amazing, the venue felt tired, chipped plates, weeds and flaking plaster but this seemed normal for the area. #vegan #veganlisbon #veganitalian
Cheesy Zucchini Carrot Rice By @veganfoodcrazy INGREDIENTS: 1 tbsp vegan butter 1/2 small red onion sliced thinly 2 garlic cloves , sliced thinly 1 zucchini , grated 1 carrot, grated 2 tsp salt 2 cups cooked white rice 1.5 cups shredded vegan cheese Toppings Green onion Sesame seeds Grate zucchini and put in a colander over a bowl. Add 1 tsp salt and let it sit for about 10 minutes. Add the zucchini To a clean dish towel and squeeze out as much of the liquid as you can. heat a large frying pan over medium-high heat. Add the vegan butter and let it melt. Add the onions and garlic and sauté for a few minutes. Add the carrots and zucchini and 1 tsp of salt. Sauté for a few minutes until the veggies start to soften. Add the rice and cheese and cook for about 2 minutes more or until the cheese melts. Spoon into a bowl and add green onion and sesame seeds #Mexicanvegan #Plantbasedvegan #Plantbasedsnacks #Veganenergy #Mexicanveganfood #Veganiseasy #Vegancandy #Veganlasagna #Plantbasedprotein #Veganrecipe #Veganfrenchtoast #Lowcarbvegan #Veganitalian #Plantbasedvegan #Vegancurry
Who doesn't love delicious, rich oven-baked pasta? 🍝 Guilty, and even more so when we can indulge in a supreme alternative—gluten-free pasta made from a mix of multigrain and quinoa. Packed with the right amount of protein and fiber, it's the perfect guilt-free choice for a pasta night.🇮🇹🌱 Tap to shop your pack of pasta goodness. . . . #vegaliano #veganitalian #veganitalianfood #glutenfreepasta #veganpasta #quinoapasta #sottolestellesrl #plantbased #vegancomfortfood #veganshopping #crueltyfreefood #veganfood #thefutureisvegan #veganrotterdam #dairyfree #veganutrecht #plantaardig #veganamsterdam #veganmaastricht #veganbelgium #plantaardigbelgie #veganbrussels #veganantwerp #vegansoflimburg #veganinbelgium #veganerurope #veganfrankfurt #vegangermany #vegandenmark
Steamed Rice Cake/ Chwee Kueh By @foodpassionical Prep time: 20 minutes Cook time: 40 minutes 8 pieces (muffin cup size) Rice cake ingredients: 125g rice flour 10g tapioca starch 10g wheat starch 1/4 tsp salt 200 ml room temperature water 300ml boiling water 1/2 tbsp oil Toppings: 150g salty preserved turnip, rinsed 1 tbsp vegetarian dried sambal shrimp 3 cloves garlic, minced 3 shallots, sliced 1/2 tbsp sugar 1 tbsp soy sauce 1/4 tsp dark soy sauce 2 tbsp oil for cooking Method- Steam chwee kueh: 1.) Brush a thin layer of oil into the mold, steam the empty cups before use. 2.) In a mixing bowl mix together rice flour, tapioca starch, wheat starch, salt, oil and 200ml room temperature water. Mix well till no more lumps. 2.) Then slowly add in 300ml boiling water, to the rice flour mixture. Keep stirring quickly to prevent lumps. Mix well combine. 3.) Pour the batter into the mold until 3/4 full. Cover and steam for 15-20 minutes with medium high heat. Then remove the lid and continue to steam another 2 minutes. Let it cool completely before unmolding. Make toppings: 1.) Heat 2 tbsp oil, sauté the garlics and onions till fragrant. Add in the preserved turnip, vegetarian sambal shrimp, sugar, soy sauce and dark soy sauce. Stir fry for 4-5 minutes. 2.) Serve the chwee kueh with preserved turnip and drizzle with sambal sauce. Enjoy #vegancookings #veganreset #veganbowls #vegancookings #vegancooking #thecookingfeed #plantbasedprotein #veganfoodvideos #orlandovegan #eatmoreplants #veganitalian #tastyvegan #vegetarianpizza #veganrecipe #vegandumplings
It’s a beautiful day to shop at the @eastonpublicmkt @highmarkfarmstand ! They are restocked with all our vegan goods! Just delivered our vegan cashew based mozzarella (gf), seitan pepperoni & PA Dutch Sweet bologna, gf ‘tuna’ & cranberry pecan ‘chicken’ salad! . #vegancheese #cashewcheese #veganrecipes #veganitalian #plantbasedcooking #nutcheese #vegansofig #vegancookingclass #veganevents #vegancharcuterie
**Vegan Italian Pesto 🌿** **Ingredients:** - 2 cups fresh basil leaves - 1/2 cup pine nuts, toasted - 3 cloves garlic - 1/2 cup nutritional yeast - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 cup extra virgin olive oil **Instructions:** 1. In a food processor, combine fresh basil, toasted pine nuts, garlic, nutritional yeast, salt, and black pepper. 2. Pulse the ingredients until finely chopped. 3. While the food processor is running, gradually add the extra virgin olive oil in a steady stream. Continue processing until the pesto reaches a smooth consistency. 4. Taste and adjust salt and pepper if needed. 5. Store the vegan pesto in a jar, covering the surface with a thin layer of olive oil to preserve its vibrant green color. 6. Enjoy this classic Vegan Italian Pesto tossed with pasta, spread on bread, or used as a flavorful topping for various dishes! 🌱 #VeganPesto #ItalianFlavors #PlantBasedCuisine #HomemadeDelight #PastaMagic #VeganItalian #FlavorfulHerbs #SimpleAndDelicious"
Transport yourself to Tuscany with this delightful Vegan Meatball and Bean Stew! 🌱✨ Bursting with authentic flavors and wholesome goodness, it’s a bowl of comfort that’ll warm you up from the inside out. Who needs meat when you have plant-based perfection? Dive into a taste of Italy, guilt-free! #VeganEats #vegan #plantbased #italianvegan #veganitalian #yummy #instafood #instagood #TuscanCuisine #PlantPowered 🍲🌿
1️⃣ or 2️⃣? What recipe do you like the most? by @Itsvegansis 1️⃣ CUCUMBER SUSHI🥒 // full recipe ↓ I’m obsessed with this trend! It’s a refreshing twist on the OG sushi and I’m HERE FOR IT! It’s so easy to make, super healthy & versatile, and most importantly, DELICIOUS! I mean, if that’s not the ultimate summer snack I don’t know what is🌞🤝 INGREDIENTS: - ½ cup cooked sushi rice - 3 large cucumbers - Your fave veggies / protein INSTRUCTIONS: 1. Use an apple corer to empty the inside of the cucumbers. 2. Stuff them with sushi rice and tightly press it so it’s not falling apart. 3. Add your favorite fillings- I used spring onion, carrot and mango. 4. Slice into 1.5cm pieces and serve with your favorite sauce. ENJOY! 2️⃣ CHEESY YAKI ONIGIRI🍙🧀 // full recipe ↓ Japanese grilled rice balls aka yaki onigiri 🍙 They’re vegan, gluten free, super versatile and taste AMAZING, making them the ultimate delicious snack! INGREDIENTS: (for 10 large portions) - 2 cups sushi rice - 2 1/2 cups boiling water - 1/4 cup rice vinegar - 1 tbsp sesame oil - 1 tsp salt - vegan mozzarella - 2 tbsp soy sauce - 1 tsp sesame oil - 1 tbsp maple syrup / agave - 1-2 tsp gochujang - Natural oil for frying - Nori seaweed sheets INSTRUCTIONS: 1. Wash the rice a couple of times until the water runs clear. Place in a pot with boiling water, cover and cook for about 15 minutes on low heat. Let cool completely. 2. Season with rice vinegar, sesame oil and salt. Gently fold to combine. 3. Use an onigiri mold *or* dip your hands in water, sprinkle with salt and scoop a handful of rice. Add a cube of vegan mozzarella to the center and cover with more rice. Use your palms to squeeze and shape into a tight triangle shaped ball. 4. Heat a pan with oil and add the onigiri. Brush them with sauce on both sides and fry until golden and crispy. 5. Serve with nori or sesame and scallions. ENJOY!
Our favorite vegan mascarpone is the product of the month—or let's not kid ourselves, the product of the year! 😉 We can't deny it, our ultimate favorite dessert is and will always be the world-loved tiramisu. 🇮🇹 Grab your vegan mascarpone and don't forget your ladyfingers—all 100% made in Italy, 100% plant-based, and gluten-free 🌱🇮🇹 DM us for the full recipe! 📩👩🍳🌱 . . . #vegaliano #veganitalian #veganitalianfood #vegantiramisu #veganmascarpone #plantbasedtiramisu #vegankaas #plantbasedkaas #vegancomfortfood #veganshopping #crueltyfreefood #veganfood #thefutureisvegan #veganrotterdam #dairyfree #veganutrecht #plantaardig #veganamsterdam #veganmaastricht #veganbelgium #plantaardigbelgie #veganbrussels #veganantwerp #vegansoflimburg #veganinbelgium #veganerurope #veganfrankfurt #vegangermany #vegandenmark
Picture this: A sunny afternoon, a cozy picnic blanket, and a bite of our vegan pizza. 🍕 Sounds like the perfect picnic to us. 🧺 📲 Order thru link in the bio! #CruzerPizza #CruzerPizzaLA #VeganItalian #VeganDining #VeganLA #LAvegan #Picnic #BestVeganPizza #PlantBasedEats #OrderNow #OrderOnline
Red Lentil Lasagna By @vancouverwithlove Ingredients - Cheese Sauce •2 cups unsweetened soy milk •¼ cup tapioca flour •¼ cup nutritional yeast •1 tbsp onion powder •2 tsp garlic powder •1 tsp smoked paprika •1 tsp sea salt Filling •2 tsp olive oil •1 medium onion, diced •2 cloves garlic, crushed •1 large zucchini/courgette, chopped into 1cm cubes •1 large red bell pepper, chopped into 1cm cubes •3 cups crushed tomatoes •1 cup uncooked red lentils •1½ cup vegetable stock •2 tbsp dried mixed herbs •6 (approx.) gluten free or regular lasagna sheets/noodles Topping •1 cup vegan cheese shreds or slices Instructions - To make cheese sauce - In a medium saucepan on a low heat, combine all sauce ingredients (using a metal whisk to remove lumps). - Heat mixture for about 10 mins, stirring frequently, until it thickens and resembles cheese sauce. - Remove from heat and set aside. To make the filling - Preheat oven to 350°F/175°C. - Heat olive oil in a large saucepan. Add the diced onion and sauté for 5 mins, stirring regularly. - Add garlic, zucchini and red pepper and sauté for a further 5 mins. - Pour in tomatoes, lentils, stock and dried herbs. Bring mixture to a boil, then reduce heat and cover. - Simmer about 20 mins or until lentils are completely soft. To assemble - Pour tomato/lentil filling into a deep ovenproof dish (just enough to cover the bottom of the dish). - Cover with 3 lasagna sheets/noodles, and pour half the cheese sauce over these evenly. - Repeat process, using remaining tomato/lentil filling, remaining 3 lasagna sheets and cheese sauce. - Sprinkle cheese shreds over top, and cover dish in foil. - Bake for 15 mins in oven, remove foil and bake for a further 15 mins until cheese/sauce is golden. #Veganpancakes #PlantBasedRecipe #Veganbowl #Veganchocolatecake #Veganitalian #Veganglutenfree #Plantbaseddessert #Veganbrunch #Plantbasedcooking #Easyvegan #PlantBasedRecipe #Veganworldshare #Vegancurry #Veganmeat #Veganskt
Plant powered ranch and bbq sauce make such a great slathered meaty salad. It ain't for the bougie. #veganfoodie #vegan #veganrecipes #veganfoodshare #veganfood #veganitalian #🇮🇹 #bestofvegan #plantbased #fatass #junkfoodvegan #chubbyvegan
1️⃣ or 2️⃣? Which #recipe would you try?👇 by @Dr.vegan 1️⃣ Roasted Potato & Garlic Soup Ingredients 1.3 lbs Potatoes about 600g, peeled and diced 5 oz Carrots about 150g, peeled and diced 4 oz Onion chopped, about 110g 4-5 bulbls Garlic bulbs: 4-5 2-3 tbsp Olive oil: 2-3 tablespoons or about 30-45 ml Salt and pepper to taste 1-2 tbsp Lemon juice: 1-2 tablespoons 15-30 ml 4 cups Vegetable stock: 4 cups about 1 liter 1 cup Coconut milk 240 ml Chili oil for serving Instructions Preheat the Oven: Warm your oven to 400°F (200°C). Prepare the Vegetables: Toss the potatoes, carrots, and whole garlic bulbs (with the tops trimmed off) in olive oil, salt, and pepper. Roast with Foil: Spread the seasoned vegetables on a baking tray. Cover the tray with aluminum foil to ensure even roasting and to prevent the vegetables from getting too brown. Uncover and Continue Roasting: After about 20 minutes, remove the foil and continue roasting for another 10-20 minutes, until the vegetables are tender and have a nice, golden color. Blend the Soup: Allow the vegetables to cool a bit, then squeeze the garlic out of their skins. Blend the veggies with vegetable stock and coconut milk, and simmer. Season to taste. Lemon Juice: Add lemon juice for a zesty flair. Serve: Pour the soup into bowls, top with a swirl of chili oil.
1️⃣ or 2️⃣? What recipe do you like the most? By @Jacobking 1️⃣ CRISPY GARLIC BUTTER POTATO POPS 🥔 written recipe below 👇🏾 The most perfectly crispy, garlicky buttery potato snack you will every try 😮 👇🏾ingredients👇🏾 -3 large white potato -1 tsp garlic, onion + paprika powder -2 tbsp nutritional yeast -2 to 4 tbsp cornflour -big pinch salt n pepper -2 tbsp vg butter -1 tbsp olive oil -4 or 5 large garlic cloves -fresh chives or parsley for garnish 👇🏾method👇🏾 -peel and dice your potatoes before boiling them until soft. -mash them with the seasonings and cornflour then shape into balls before air frying, baking or deep frying until crispy. -in the oil and butter, fry off your minced garlic for a few minutes until soft then add the potato balls, garnish with fresh herbs, serve and enjoy x 2️⃣ WALNUT TAQUITOS 🌮 written recipe below ⬇️ Crispy, rolled tacos with a meaty filling made from crushed walnuts - give it a try and enjoy! 👇🏾ingredients👇🏾 -4 garlic cloves -1 large red onion -1 tsp smoked paprika -1 tsp cayenne pepper -1 tsp dried oregano -1 tsp cumin powder -1 tsp garlic + onion oowder -1 tbsp tomato paste -1 cup walnuts -1 can black beans -1 cup veg stock -corn tortillas -salt n pepper -1/2 cup soaked cashews -1/4 cup veg stock -1/2 roasted garlic bulb -4 tbsp nutritional yeast -pinch turmeric powder -Salt n pepper -coriander/pickled red onion 👇🏾method👇🏾 -fry of the minced garlic + white onion until slightly browned then add the spice mix and tomato paste then cook down for another few minutes until the spices start to toast. -crush or blend the walnuts but make sure it’s still chunky then add to the pan along with the stock and reduce until thickened. -allow the mixture to cool down slightly then wrap into the tortillas and either; air fry, bake or deep fry until crispy. -blend the soaked cashews, garlic and stick into a sauce and serve with taquitos topped with coriander and pickled onion.
Rainbow Asian Salad By @isha.dalalrana Ingredients 2 cups baby spinach 1 each- red, yellow and green capsicum 2 English cucumbers 1 cup cherry tomatoes 1/2 head purple cabbage 1 head broccoli 100 gm extra firm tofu 3 tbsp sesame seeds (white and black mixed) Handful of fresh herbs: coriander, mint, basil 1 tbsp tamari 1 tbsp maple syrup Sesame oil Coconut Lime Dressing 150 ml coconut milk 1 tbsp ginger paste 2 tbsp tahini 1/2 tbsp maple syrup Juice and zest of 1 lemon 1 tbsp tamari Salt to taste Whisk together all the ingredients with 1/3 cup hot water until nice and smooth. That's all! Method First, slice the tofu into long, thin strips. Mix together the tamari and maple syrup, and coat the tofu evenly. Set aside for 20 mins while you prepare everything else. Finely chop the herbs and set aside. Cut the broccoli into florets and steam it. Chiffonade the purple cabbage, halve the tomatoes and chop the cucumber as you like. Slice the bell pepper into long, thin strips. Dry roast the sesame seeds until they turn a shade darker. In the same pan, heat up some sesame oil and saute the tofu, turning it over to ensure even browning on all sides. On the bed of baby spinach, add all your other elements including the fresh herbs. Toss well, and add a generous helping of dressing. Serve immediately. #Veganitalian #Veganmuffins #Vegansushi #Receitavegana #Veganthanksgiving #Vegansofny #Vegansofla #Highcarbvegan #Plantbasedfoods #Vegancurry #Veggierecipes #Veganbacon #Veganbodybuilder #Orlandovegan #Vegansoup
Almond cream & avocado pasta By @365cleaneats Recipe for 2 Ingredients for the sauce (2 cups) 115g (4 oz) raw almond 1/2 cup minced onion (100g) 1.5 garlic (1 garlic for sauté, 1/2 for adding at step 1 cup (240ml) water 2 Tbsp. nutritional yeast Pink salt and olive oil Other 200g (7 oz) of your choice of pasta 1/2-1 avocado (sliced) 1/2-1 cup basil leaves lemon wedges for serving Harissa oil (optional) Method: 1. Blanch almonds. Place almonds into boiling water and boil for a minute. Drain in a strainer. Rinse with cold water. Squeeze the almonds with your fingers. The skin will come off easily. Discard the skin and soak the almonds overnight. 2. In a saucepan, sauté onion and 1 sliced garlic with 1 Tbsp. olive oil for a few minutes. Add 1/2 tsp salt and continue to sauté until they become tender. 3. In a high speed blender, put the sautéed onion & garlic, 1/2 garlic, 1 cup water, almonds, nutritious yeast, 1/2 tsp salt, and 2 Tbsp. olive oil. Blend well. 4. Pour the mixture into the same saucepan and warm it up. 5. Mix 1 cup of the sauce with boiled pasta and add more according to your preference. Add black pepper and salt to taste. Assemble with avocado and fresh basil leaves. Squeeze fresh lemon juice and drizzle harissa oil just before eating. #veganmeals #wholefoodsplantbased #veganfrenchtoast #veganideas #veganbrunch #veganbaker #easyveganrecipes #vegancheese #plantbasedbreakfast #veganmuffins #vegandrink #veganburger #lowcarbvegan #plantbasedcooking #veganitalian #plantbasedvegan #vegancheesecake
gorg veggie pizzaaaa @dominos_uk
Dishy dinning 🤩 Last night at 📍 @lagocciacoventgarden - super delish! Every dish I had was as sensational! cicchetti (Small plates) Focaccia Zucchini frittes Battered King Oyster Mushrooms Vignarola; Broad Beans, Asparagus, Green Peas, Shallot Roasted Rosemary Potatoes Asparagus #veganfood #veganitalian #plantbaseddish #veganrestaurant #veganlondon
Super Simple Vegan Pad Thai🌱 By @happyskinkitchen Serve 2 Ingredients: 300g of firm/ extra firm tofu - pressed to remove excess water and cut into cubes 2 shallots - finely chopped 1 red chili - finely chopped 3 garlic cloves - crushed 1 tbsp of toasted sesame oil 2 portions of rice noodles 2 handful of bean sprouts 3 spring onions - finely chopped 50g of roasted & salted peanuts - roughly chopped a handful of chopped coriander For the sauce: 3 tbsp tamari sauce 2 tbsp tamarind paste the juice of 1/2 lime 2 tbsp coconut sugar 1 tsp of chili sauce Method Cook the noodles according to the packet's instructions. Drain and rinse under cold water to stop the cooking process. Add them to a bowl with a drizzle of sesame oil to prevent from sticking. Leave them on one side. To make the sauce simply mix all the ingredients in a bowl. Set aside. Add 1 tbsp of toasted sesame oil to a large pan. Once hot add in the shallots and cook on a medium heat for 5 minutes. Add in the chopped tofu and cook for a total of 10 minutes, turning it around so it get evenly browned. Add in the chopped chilli and garlic and cook for another 2-3 minutes. Add the spring onions, bean sprouts and noodles. Stir everything together, add a dash of tamari sauce and cook for another 2-3 minutes. Pour over the sauce and mix all together, cook for the final 2 minutes. Serve with chopped peanuts and a sprinkle of coriander. #veganfoodspot #vegansmoothie #recetasveganas #veggiebowl #vegantacos #vegandiet #vegancandy #veganchocolate #thecookingfeed #vegangranola #vegancookings #plantbaseddessert #vegancooking #veganitalian #vegancookings
Lazy vegan ragu. ✖️ . . . . . . . . . . . . . . . . . . . #veganragu #veganragù #ragu #tomatoes #lentils #italianvegan #veganitalianfood #veganitalian #homemade #cooking #vegetables #veggies #vegan #vegangoals #vegannutrition #vegandiet #veganlife #veganfood #nottinghamvegan #plantbaseddiet #plantbased #crueltyfree #noanimalswereharmed #dairyfree
I'm smothered in minced garlic, butter, parsley and grated chz. I'm doughy and delicious! 🥰 what am I? Paired with meati chikn, tomato & cuke salad. So good on a sweaty FL day, baby. #veganfoodie #garlic #garlicknots #vegan #veganrecipes #veganfoodshare #veganfood #veganitalian #🇮🇹 #bestofvegan #plantbasedvegan #junkfoodvegan #chubbyvegan
THAT'S AMORE 🔥🫑🤌🏻 . . Boy, do we have a blockbuster lineup for you! . Not only will you find us at @gratefulbrewgvl for Brews Clues Trivia for a Cause on Wednesday and @communitytap on Friday, but we are FINALLY vending at the Italian American Heritage Festival in Fountain Inn on Saturday! We'll have all your favorite Italian-themed specials, from Meatball Subs to Chik'n Parm Sandwiches, Pizza-Dillas and more! It's gonna be 🔥 We can't let Saturday take ALL the glory, though, cuz we still have Sunday Brunch - hands down our most popular service of the month!!! If you haven't caught one of our brunches yet, we do everything from French Toast to Tofu Scramble stuffed Breakfast Quesadillas, Brunch Burgers with Just Egg and Cheeze, and more! . Salute! 🥂💙 . . . #wgtb #wegotthebeetsfoodtruck #foodtrucklife #plantbased #864foodtrucks #offthegridgreenville #yeahthatgreenville #gvltoday #gvldaily #veganmondaysgvl #greenvillefoodies #fountaininnsc #veganitalian #meatballsub #chickenparm #pizzadilla #supportlocalgvl #eatlocalgvl #sundaybrunch #veganbrunch #tofuscramble #frenchtoast #justegg #breakfastquesadilla #veganisdelicious
✨RAINBOW TOFU FRIED RICE ✨ By @clairebear_bites INGREDIENTS- • 1 package Tofu Firm • 2 tbsp oil • garlic • 3 cups cooked rice • 1 can corn (drained) • 1/2 red bell pepper (diced) • 1 1/2 carrots (peeled, diced) • 1 cup purple cabbage (shredded) • 1 cup edamame (steamed, shelled) • 2 green onions, sliced for garnish • 3 tbs nutritional yeast SAUCE- • 1 tsp sesame oil • 2 tbs coconut aminos • 1 tsp sriracha TO MAKE - • First open and cube your package of tofu. • Add to an airfryer, drizzle with avocado oil and cook at 400F until brown and crispy. • To a warm skillet, add oil, garlic, bell pepper, carrot, and cabbage. Stir fry until garlic is fragrant. Just a few minutes. • Add your rice, corn, and edamame. • Combine all your sauce ingredients into a bowl and mix to combine. • Add sauce into your pan along with the nutritional yeast. • Stir for another few minutes until warmed through. • Add cooked tofu. Toss. And add to your serving bowls. • Garnish with green onion. • ENJOY!!! 🌈 #plantbasedvegan #plantbasedrecipes #letscookvegan #veganfoodspot #easyveganmeals #veganmexican #vegansmoothie #veganberlin #veganitalian #vegannutella #vegetarianburger #receitasveganas #veganweightloss #veganlunchideas #vegandumplings
Let's save the planet, one pizza at a time! 🍕 Enjoy "eco-licious" delights this #EarthDay and join us in making choices that matter. 🌍 📲 Order thru link in the bio! #CruzerPizza #CruzerPizzaLA #VeganItalian #VeganDining #VeganLA #LAvegan #BestVeganPizza #PlantBasedEats #OrderNow #OrderOnline
This Oil Free Marinara is so easy to make with some canned tomatoes, a few vegetables, and herbs. Enjoy it in your favorite Italian dishes! It also freezes well for meal prepping. Find the recipe at https://aplantifulpath.com/oil-free-marinara/ or linked in my bio. #marinara #homemadevegan #homemadeveganfood #oilfree #oilfreevegan #easyvegan #easyveganfood #veganitalian #veganitalianfood #plantbased #plantbasedfood #aplantifulpath
Meatless Farm beef, red wine & porcini mushroom girasole with mushroom and tomato ragu. #meatlessfarm #veganpasta #veganragu #veganitalian #veganitalianfood #vegetarian #meatlessmonday #vegan #veganshare #vegandinner
Jenn’s birthday week dinner # 1. Melanzana Eggplant appetizer (soooooo melt in your mouth good), Rigatoni Puttanesca, Spaghetto Italiano. Excellent vegan meal. #whatveganseat #veganitalian #vegansandiego #civico1845
La torta salata con pasta brisé è un piatto molto versatile che ci permette di utilizzare tutte le verdure che abbiamo in frigo, anche avanzate da pasti precedenti. Io ho utilizzato la mia ricetta molto più leggera della tradizionale, la pasta brisé vegana (di cui trovi la ricetta sul mio blog). Trovi la ricetta completa nel mio blog: 🌐www.ilgirasoleverde.it (link in bio) Se ti piace l’idea non dimenticare di lasciare un bel Mi Piace e di seguire la pagina @ilgirasoleverde per non perdere le prossime ricette 😊
Pranzo 🍽️ Davvero davvero buono e Vegetale 🌿 Lenticchie mignon di Villalba Carote viola e cipoollotto del mercato più ravanelli Pizzoccheri Olio evo Prezzemolo Lievito alimentare a volontà Una galletta di grano saraceno Fragoline e caffè normale, oggi birbantella. Buon appetito
@francescososteria 💕
Rich tomato tagliatelle with our homemade 'meatballs' garlic crumb, vegan parmesan, and lemon greens. Butternut and lentil salad with our creamy tahini dressing. If the sun sticks around, it might be time to change this for our summer version. Now the question is , is this just the Scottish spring of deception that we've been warned about 🤣 #veganbnb #veganscotland #scottishfoodscene #scottishvegans #veganpasta #veganitalian #plantbasedtravel #plantbasedbnb #vegandelicious #veganhighlands #highlands #pastapasta #greenstonelodge
Sometimes an idea in your head turns out amazing. Groceries are expensive and I am not too proud to buy the stuff that's closer to the end of shelf life but you have to choose wisely. No one was eating these apple turnovers and the pretzel rolls were already stale so.... French toast those bitches. And. Then add blewbs. (Apologies for the tryptophobia blueberries lined up it was purely intentional) #veganfoodie #vegan #veganrecipes #veganfoodshare #veganfood #veganitalian #🇮🇹 #bestofvegan #plantbasedvegan #junkfoodvegan #chubbyvegan