🌿Gnocchi in a creamy green sauce🌿 By @beferox Recipe: Creamy Green Sauce🌿 Serves 2 . Ingredients: •2 handful basil leaves •1 1/2 handful parsley •4 tbsp. (mixed) nuts or seeds e.g. pine nuts, sesame seeds, pumpkin seeds, flaxseeds etc. •1 clove of garlic, peeled •2 tbsp. olive oil •1/3 cup water •250ml soy / oat cream (e.g. soy cuisine from Alpro) •1/2 cup oat milk •1 tbsp. lemon juice •1/2 tbsp. dried oregano •1/2 tbsp. dried basil •Salt and pepper . Directions: •Add basil, parsley, nuts/seeds, 1 clove of garlic and water to a food processor •Pulse until everything is finely chopped •Add olive oil and pulse again until everything is a smooth paste •Add the green mixture to a saucepan over medium heat along with all the other ingredients •Stir well •Cook until the sauce starts boiling, then turn down the heat to low and let the sauce thicken for about 2-3 minutes •Add more salt or pepper if needed and serve with gnocchi •ENJOY! #vegangram #highcarbvegan #veganrecipe #veganchocolate #plantbasedpower #plantbasedfoods #healthyveganfood #plantbasednutrition #vegannoodles #veganbaker #vegansushi #veganrecipeshare #planteater #vegancookings #plantbasedsnacks
Gemüsecurry mit gebackenen Tofuwürfeln und Reis, serviert auf Salatbett, getoppt von Frühlingszwiebeln- Delicious! 🥰❤ #vegan #crueltyfree #plantbased #die_vegabunden #gemüseküche #vegetables #curry #vegancurry #gemüsecurry #tofu #saarlandvegan #saarbrückenvegan #saarbrigge #saarlandregional #saarbrooklyn #deliciousvegan #karmafood #comfortfood #vegancomfortfood #healthyveganfood #veganlifestyle #healthyfood #veganlife #rice #kokos #healthyveganlife
Creamy Chickpea Bowl By @veganfoodcrazy INGREDIENTS: 1 tbsp oil 1 tbsp red pepper flakes 2 cloves garlic sliced thinly 2 boxes chickpeas, drained & rinsed 1 cup marinara sauce 8 oz vegan Greek yogurt 1 tbsp dried oregano 1 tbsp sumac Salt & pepper to taste METHOD Start by heating your oil over medium heat, add the garlic and red pepper and sauté for about a minute. Add the rest of the ingredients and bring to a boil. Lower the heat and simmer for about 5 minutes. The longer you simmer the more the it will dry out . This time I wanted it a little thicker and drier, but other times I have made this more soupier! . . #healthyveganfood #healthyvegan #plantbasedfoodie #plantbasedlifestyle #veganchocolate #thevegansclub #plantbasedrecipe #veganmexicanfood #simpleveganrecipes #veganpancake #plantbasedliving #veggierecipes #veganrevolution #vegangranola #veganinspiration
Lunch yesterday was such a delight!!! Beetroot hummus, pea mint fritters, aubergine rolatini with a tofu ricotta filling, sweet potato on aioli with salsa verde and seeded crackers! This may have been my favourite!! There is no healthier food than food you enjoy 💕 . . . . . . #ukvegans #vegan #vegansofig #bestofvegan #veganfood #veganfoodshare #whatveganseat #glutenfree #glutenfreevegan #glutenfreebaking #foodphotography #fitfam #healthy #healthyveganfood #nutrition #delicious #homemade #cake #eatclean #healthyfood #plantbased #edrecovery #foodstylist #veganuk #thatveganchef #thatveganbakery #coeliac #yogaretreat #retreatchef#
Made some absolutely lovely light and fluffy chocolate chip muffins for lunch pudding! Gluten free and vegan as always! This retreat has been such a journey for me, there’s so much energy on this island and such beautiful souls to share it with 💕 . . . . . . . #ukvegans #vegan #vegansofig #bestofvegan #veganfood #veganfoodshare #whatveganseat #glutenfree #glutenfreevegan #glutenfreebaking #foodphotography #fitfam #healthy #healthyveganfood #nutrition #delicious #homemade #cake #eatclean #healthyfood #plantbased #edrecovery #foodstylist #veganuk #thatveganchef #thatveganbakery #coeliac #yogaretreat #retreatchef #muffins
MAKE YOUR WEEK DELICIOUS + EASY 😋 Here's next week's menu - order by 9pm Tuesday! #getPlanted PEANUT BUTTER NOODLE SALAD: A simple but delicious mix of chow mein noodles with edamame, red peppers, sautéed red cabbage, green onions and smoked tofu with a delicious peanut butter chili dressing SOFRITAS: Crumbled tofu braised in a spicy adobo sauce over brown rice with fajita-style bell peppers and onions and a side of avocado cream BIBIMBAP: A classic Korean rice bowl of bulgogi-style TVP with mushrooms, edamame, sautéed zucchini and carrots over white rice, with spicy gochujang sauce on the side and garnished with green onions and sesame seeds UNBEETABLE SALAD: You FETA believe this salad is unBEETable! This salad is loaded with so many goodies: roasted beets + butternut squash, quinoa, tofu feta, red onions, candied walnuts, toasted pumpkin seeds, cranberries and a tangy balsamic vinaigrette CAJUN CAESAR SALAD: Heritage greens and romaine paired with cajun seasoned soy curls, topped with crispy bread croutons, almond parmesan, TVP 'bacon' bits, and our signature Caesar dressing GREEK SOUVLAKI WRAP: Souvlaki-style marinated soy curls with house-made tofu feta, sautéed bell peppers and onions, cucumber, spinach, cabbage and our ever-popular tzatziki CAJUN WRAP: It's an explosion of flavours in our newest wrap! Cajun seasoned soy curls with our signature Caesar sauce, 'bacon' bits, and pickles wrapped up with spinach and cabbage POWER HOUR WRAP: Roasted yams, Field Roast sausage crumble, seasoned tofu scramble, and fresh spinach covered in a generous drizzle of our famous Burger Sauce BUFFALO CAESAR WRAP: Soy curls marinated in buffalo sauce paired with our famous Caesar dressing, spinach, cabbage slaw and dill pickles
When you feel like being pampered and nourished at the same time by delicious comfort food, all-vegan @blossominglotus Cafe & Juice Bar, located in @rootwholebody, is the place to go. You can really tell that their dishes were prepared from high quality ingredients, because both your taste buds and the rest of your body will thank you. Everything is 100% plant-based, organic when possible, and sourced from local farms. @blossominglotus is open every day for takeout, delivery, and dine-in: 11 AM – 6 PM weekdays and 9 AM – 6 PM weekends. This is what we savored: Bibimbap – house-made BBQ tempeh, kimchi, cucumber seaweed salad, and a lively, creamy gochujang cashew sauce. Served with steamed broccoli, sesame shiitake mushrooms, and brown rice, and topped with toasted sesame seeds. So much delicious variety of flavors and textures from the well-thought-out choice of ingredients. Green Bowl – English peas, avocado, steamed kale, cucumber, quinoa, toasted pepitas, and cilantro, tossed in a creamy, flavorful date jalapeño dressing. As delicious as it was nourishing. Berry Hot Date Smoothie – mixed berries, bananas, almond milk, pecans, dates, cinnamon, and a pinch of cayenne. Brightly colorful and flavorful, antioxidant-rich, thick, creamy, and refreshing. 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*
Vegan Black Pepper Tofu By @foodpassionical Prep time: 10 minutes Cook time: 10 minutes (2 servings) Ingredients: 1 block tofu (400g), cut into cubes 3 cloves garlic, sliced 1 onion, roughly chopped 1 small carrot, sliced 2 stalks scallions, cut into 1 inch 2 tbsp cornstarch 1 tsp black pepper 2 tbsp oil for cooking Sauce mixture: 1 tbsp shaoxing wine 1 tsp sesame oil 1 tbsp soy sauce 1/4 tsp dark soy sauce 1/2 tsp mushrooms powder 1 tbsp vegetarian oyster sauce 1 tsp sugar 4-5 tbsp water Method: 1.) To squeeze out the water from the tofu, wrap the tofu in a clean towel and put heavy burden on top. Cut the tofu into cubes, coat with cornstarch and set aside. 2.) In a small bowl mix together all the sauce ingredients and set aside. 3.) Heat oil in a frying pan on a medium heat, pan fry the tofu till golden brown and set aside. 4.) In a same frying pan, add in the garlic and onion sauté till fragrant. Add in carrot and cook for 2 minutes, then add in the sauce mixture, tofu and black pepper. Stir to mix well, lastly add in the scallions. Stir fry to combine everything and remove from the heat. Serve over white rice. . . . . . #Planteater #Vegancheese #Plantbasedliving #PlantBasedRecipes #Vegandinnerideas #Mexicanveganfood #Highcarbvegan #Veganramen #Veganbacon #Healthyveganfood #Healthyvegan #Plantbasedbreakfast #Plantbasedmeal #Vegandiet #Vegansofla #Veganmeat
Vegan Black Pepper Tofu By @foodpassionical Prep time: 10 minutes Cook time: 10 minutes (2 servings) Ingredients: 1 block tofu (400g), cut into cubes 3 cloves garlic, sliced 1 onion, roughly chopped 1 small carrot, sliced 2 stalks scallions, cut into 1 inch 2 tbsp cornstarch 1 tsp black pepper 2 tbsp oil for cooking Sauce mixture: 1 tbsp shaoxing wine 1 tsp sesame oil 1 tbsp soy sauce 1/4 tsp dark soy sauce 1/2 tsp mushrooms powder 1 tbsp vegetarian oyster sauce 1 tsp sugar 4-5 tbsp water Method: 1.) To squeeze out the water from the tofu, wrap the tofu in a clean towel and put heavy burden on top. Cut the tofu into cubes, coat with cornstarch and set aside. 2.) In a small bowl mix together all the sauce ingredients and set aside. 3.) Heat oil in a frying pan on a medium heat, pan fry the tofu till golden brown and set aside. 4.) In a same frying pan, add in the garlic and onion sauté till fragrant. Add in carrot and cook for 2 minutes, then add in the sauce mixture, tofu and black pepper. Stir to mix well, lastly add in the scallions. Stir fry to combine everything and remove from the heat. Serve over white rice. . . . . . #veganmexicanfood #veganmeals #veganfoodspot #plantbasedpower #plantbasedeating #easyveganfood #veganmeal #VeganInspirations #vegancuisine #plantbasedprotein #simpleveganrecipes #vegancookings #veganiseasy #healthyveganfood #veganenergy #VeganInspiration
Tempeh Salad Rolls with Peanut Sauce By @vancouverwithlove Ingredients • 1 240g pack tempeh, sliced into thin strips • 2 tbsp unflavoured cooking oil • Salt to taste • 1 carrot (medium), shredded • ¾ cup shredded cabbage • ½ red pepper, sliced into strips • 4" piece cucumber, sliced into strips • 1 cup shredded collard greens or spinach • 8 rice paper wrappers Peanut Dipping Sauce • 2 tbsp peanut butter • ½ tbsp Braggs or soy sauce • 1 tbsp unflavoured oil • 1 tbsp water Instructions - Add all dipping sauce ingredients to a small bowl and stir to combine. Set aside. - On a medium heat, sauté tempeh in oil until golden on all sides (about 10 mins). Season to taste with salt and set aside. - Pour warm water onto a dinner plate and submerge your first rice wrapper in it. After 5 seconds flip it over to dip the other side in water, then remove. - Place wrapper on a chopping board, and fill one half with carrot, cabbage, pepper, cucumber, collards and tempeh. - Fold up bottom of rice wrapper, then fold each side over the ingredients tightly. - Serve all rolls on a large platter with the dipping sauce. #eatvegan #veganvideo #vegancookings #veggierecipes #veganinspiration #simpleveganrecipes #fitvegan #vegancookings #plantbasednutrition #VeganRecipes #easyveganrecipes #thecookingfeed #veganmealideas #veganicecream #vegancookings #healthyveganfood
Best Air Fried Falafel 🧆 Bowl🌱 by @veganfoodcrazy INGREDIENTS: 2 cups dried chickpeas, (soaked for 16 - 24 hours -add about 1 tsp baking soda to water)then drain , rinse and pat very dry 1 large onion, chopped 1 cup parsley, chopped 1 cup cilantro, chopped 4 small garlic cloves 1 tsp sumac 2 tsp coriander powder 1 tsp cayenne pepper 2 tsp salt 1/4 tsp black pepper 2 tbsp chickpea flour Add the chickpeas, onion, parsley, cilantro, garlic, coriander, cayenne, salt, and black pepper & chickpea flour. Pulse the food processor several times until the mixture is finely ground, the texture should be coarse. Do not over mix as the mixture will get too wet and the falafel will fall apart. Put the mixture in the refrigerator for at least an hour or longer. Spray the air fryer with a little oil, form small balls and add the falafel to the air fryer (you will have to work in batches as not to crowd them) I fit about 10 falafel in the air fryer at a time, . Air fry at 390C for 10 - 15 minutes until desired crispness is achieved. #veganrevolution #vegandiet #veganchocolatecake #healthyveganfood #veganstirfry #eatmoreplants #veganicecream #tastyvegan #easyveganmeals #veganmealideas #vegancheesecake #veggielover #veganramen #simpleveganrecipes #plantbasedcheese #veganchocolate
Blackened Chili Lime Tofu 🌿by @realizing_fitness 1 block firm tofu, pressed and cubed 2 tbsp neutral oil of choice, divided 1 tbsp tamari 1 bell pepper, sliced 1 onion, sliced 2 cloves garlic 1 tbsp ancho chili powder, divided 1/2 tsp smoked paprika, divided 1/2 tsp salt (or to taste) 2 limes, juices 2 tbsp maple syrup 1/4-1/2 tsp red chili flakes 1/4 tsp pepper cilantro, chopped jasmine rice In a frying pan, heat 1 tbsp oil. Add tofu and cook on all sides until golden. Season with tamari and add 1/2 both chili powder and paprika. Cook until crispy and slightly blackened. Transfer to a bowl. In the same frying pan, add remaining oil. Heat and add garlic and onions. Cook for a few minutes and then add peppers. In a small bowl, combine salt, pepper, remaining chili powder, smoked paprika, lime juice, maple syrup and red chili flakes. Add tofu back into your frying pan and cook for a few minutes. Pour in sauce ingredients and fry. Add a little water, if necessary and adjust seasoning to suit your preferences. I served mine with more fresh lime and cilantro on a bed of jasmine rice. Enjoy! #veganrecipeideas #vegetablenoodles #planteater #veganbowl #veganbaker #simpleveganrecipes #healthyveganfood #veganbreakfastideas #veganbacon #receitavegana #vegandonuts #veganchocolate #veganprotein #vegancooking #plantbasednutrition
1️⃣ or 2️⃣? What recipe do you like the most? By @Gigi_goes_vegan 1️⃣ COFFEE CHOCOLATE PROTEIN MOUSSE Protein per serve 19gr IS THIS A COMPLETE PROTEIN ?! yes Although it is good to note that tofu is a touch low in methionine compared to the other amino acids, which is why I added hemp seeds to the recipe. INGREDIENTS (makes 3 small jars or 2 medium ones) 300gr block silken tofu 90gr melted dark chocolate 1 Tbsp hemp seeds 5gr instant coffee (feel free to add more if you like coffee flavour) Sweetener optional (2 tbsp maple syrup should do) but recommended if 1) you use chocolate that is 80%- 90% cocoa 2) are a sweet tooth. METHOD -In a blender, combine silken tofu, hemp seeds, coffee, sweetener, and melted chocolate. Pro tip: add 1 tsp of coconut oil if melting the chocolate in the microwave. This helps quicken the process and prevents the chocolate from burning. -Blend the ingredients until smooth. -Pour the mixture into jars and refrigerate for at least two hours, or ideally, overnight (if you can resist that long). -Before serving, top it with chocolate flakes, or get creative and add your favourite toppings! Note that the nutritional values are for the food I consume. If you’re using a different brand to mine the nutritional facts may vary slightly :) Macros: Kcal 408| 9C - 30F - 19P
Laidback Meatless Monday with two loves - fruit and vegetables… 💜dinner was stock sautéed sliced king brown mushrooms, yellow & green courgette slices, whole tomato, asparagus spears, red pepper, bok choy stalks & leaves, and chickpeas tossed in fresh basil, mint & coriander & lime juice, served on Kos lettuce leaves; eaten after a fruit plate with orange, plum & persimmon. 💜early afternoon tea was a ‘green’ smoothie with abundant kale, parsley, coriander, lemon Juice, acv, banana, blueberries, acai and beetroot - plus a can of drained & washed organic white beans to boost our calcium and to fortify Y for his Monday night tennis. 💜early lunch was a salad plate; and a miso and tumeric herbal blend soup with leafy greens, cherry tomatoes, chopped red capsicum & left over gf spaghetti ‘noodles’. 💜breakfast was a fruit plate, a shot of coconut water kefir, black seeds with tahini, and activated buckwheat and omega3 seed & nut cereal with Bon Soy and bananas & blueberries. 💜Y made us a luscious & aromatic soy mochaccino with cacao, cinnamon, ginger & cayenne powders. And we’re feeling good! 💜 #whatiatetoday #legumes #veganfood #veganfoodshare #fruitandvegetables vegetables #plantbased #plantbasedfood #poweredbyplants #whatveganseat #healthyvegan #healthyveganfood #vegansofig #vegansofinstagram #vegansofinsta #govegan
📷Unknown, tag to credit! - 📸 Via 📷Unknown, tag to credit! • (Dm for credit or removal / All rights® are reserved & belong to their respective owners) • ✔𝓣𝓸 𝓸𝓻𝓭𝓮𝓻 𝓸𝓻 𝓼𝓮𝓮 𝓶𝓸𝓻𝓮 𝓹𝓻𝓸𝓭𝓾𝓬𝓽𝓼,👉𝓒𝓱𝓮𝓬𝓴 𝓽𝓱𝓮 𝓛𝓘𝓝𝓚 𝓘𝓝 𝓞𝓤𝓡 𝓑𝓘𝓞👆 • • • • #veganlunch #veganfoodshare #veganfoodspot #animalactivist #meatismurder #veganproducts #veganuk #veganfamily #savetheanimals #loveanimals #bevegan #veganfortheplanet #veganshare #vegansoflondon #animalrightsactivist #veganapproved #plantbasednews #veganworld #plantbaseddessert #endfactoryfarming #someonenotsomething #thesavemovement #dairyfreerecipes #healthyveganfood #veganbowls #veganislove
Mango spring rolls stuffed with tempeh By @terianncarty INGREDIENTS Rice Paper for rolling 1 Ataulfo mango thinly sliced 1 red pepper thinly sliced 1/4 of a long cucumber thinly sliced 1 cup baby spinach 1/2 cup pickled red cabbage 1 block steamed then marinated tempeh (tamari, sesame oil, rice vinegar, sriracha & garlic) Handful fresh basil and mint Sprouts (optional) METHOD Steam tempeh from frozen for 8 minutes. Cut into strips and marinate for 2 hours. Heat oil in a nonstick pan and sear tempeh strips until browned and crispy. Set up your station for rolling the wraps. Place all your ingredients into separate bowls to keep things neat and tidy. Wet 2 kitchen towels and place them on a large cutting board. Pour hot water (not boiling) into a large bowl. Take 2 rice paper sheets and dunk them into the hot water (2 sheets works better than 1. They roll way easier and stay together much better!). Wait for them to soften and then place them onto a separate cutting board or clean working surface. Layer your ingredients in the centre of the circle being careful not to over stuff. Fold edges in towards the middle and then roll into a tight burrito style shape. Place the rolls in between the damp kitchen towels. Repeat until all the ingredients are gone. Dip into spicy peanut sauce and enjoy! PEANUT SAUCE 3 tbsp peanut butter 2 tbsp tamari 1 clove garlic minced 1 tbsp sesame oil 1 tbsp sriracha Pinch chili flakes Pinch salt 3-5 tbsp warm water Add everything but water into a bowl. Stir to combine. Add in water slowly until you reach your desired consistency. The thicker the peanut butter the more water you will need. Store extra in an air-tight container for up to 5 days. . . #vegancheesecake #veganburgers #plantbasedfoods #vegandrink #veganburger #plantbasedrecipe #vegancooking #healthyveganfood #thevegansclub #eatyourvegetables #veganerezepte #veganrecipes #letscookvegan #veganrecipe #vegandiet
10-Minute Chilli Oil Noodles 🌶 by @thrivingonplants Serves: 1 Time: 10 mins Ingredients 1 serving of noodles (I used fresh wheat noodles) Protein & veg of choice (I used tofu puffs and bokchoy) The Sauce Base: Light soy sauce Dark soy sauce (optional, see method 3) Sweetener of choice eg. brown sugar Sesame oil Chinese chilli oil Optional add-ins: Fresh minced garlic and/or ginger Sesame paste if you want it to be creamy A splash of black vinegar for an extra kick of flavour + tartness A few toasted sichuan peppercorns, ground up finely (HIGHLY RECOMMEND THIS) 1. Bring a small pot of water to the boil. How did your noodles and cook according to packet instructions. In the last minute I add in the bokchoy. Drain, rinse with cold water and set aside. 2. In the meantime, fry up your tofu or protein of choice. You can also just add thinly sliced pieces of firm tofu to the boiling noodles instead (even quicker!). 3. In a large bowl, add in about 1 tbsp light soy sauce, a tiny splash of dark soy sauce (for colour), sweetener to taste (around 1-2 tsp), sesame oil (1/2-1 tsp) and as much chilli oil as you’d like. Here you can also use any of the recommended add-ins as mentioned in the ingredients list above. Whisk well until combined. 4. Add in the noodles, greens and tofu and mix until well coated. Garnish with sesame seeds, green onions, and cucumber. Drizzle on more chilli oil and serve immediately! 👏 #veganas #veganvideos #vegandumplings #vegantacos #vegancooking #veganstirfry #veganskt #tastyvegan #planteater #veganrecipeshare #veganchocolatecake #vegancookiedough #healthyveganfood #veganchocolate #vegangram
An easy salad dressing that goes with every salad, is delicious, and has all the great nutrients you'll need for a wholesome salad: Salad dressing recipe (1 portion) ½ zucchini peeled ½ lemon juiced ½ sweet onion ⅔ tbsp tahini ⅔ tbsp flax seeds 1 garlic clove → Mix everything smooth and warm in a blender. Zucchini gets watery when blended so add only a bit of water if needed to blend! 👉You can add extra flavour with a bit of either miso paste, coconut aminos, tamari, nutritional yeast, or paprika powder. 👉You can top your salad with seaweed flakes, caraway seeds, chili flakes, spicy sprouts, minced garlic, thinly cut spring onion, or edible flowers. #saladdressings #saladdressing #saladdressingrecipes #saladdressingrecipe #dressing #dressings #dressingrecipe #dressingrecipes #rawdressing #rawsauce #rawrecipes #rawrecipe #rawfood #rawfoodrecipe #rawfoodrecipes #rawfoods #rawvegan #rawveganrecipe #rawveganrecipes #deliciousveganrecipe #deliciousveganrecipe #veganrecipes #healthyveganrecipes #healthyveganrecipe #healthyveganfood #healthyvegan #healthyplantbased #healthyplantbasedrecipes #healthyplantbasedfood #healthyfoodrecipes #healthyrecipes
Made a big hearty soup this evening 🍜 Onions, garlic, fire roasted tomatoes, potatoes, squash, carrots & brown rice noodles 🙌🏼 Threw in some seasonings— didn’t follow any recipe 😉 just what I know works!! Follow @thebusyveganmom for daily plant based inspiration✨ Check me out on YouTube! The Busy Vegan Mom💚 #healthyvegan #healthyveganfood #vegan #5050plate #drmcdougall #starchsolution #veganweightloss #plantbased #plantbaseddiet #plantbasedfood #veganfoodshare #plantbasedfoodshare #eatyourcolors #eattherainbow #eatyourfruits #eatyourveggies #highcarb #lowfatvegan #veganlife #veganfoodie #veganism #veganmeals #veganmom #oilfreevegan #nooil #meatlessmonday #thebusyveganmom #veganeats #wfpb
Can’t believe our little one will be here in just a few weeks. Final countdown has started and we can’t wait to meet him. 💙💙💙
This Client dropped over 25kg in only 4 months using my Diet & Exercise program. Minimal working out, but ALOT of eating the right foods! You can achieve these results too. Just Dm me to ask me how! #vegan #vegantransformation #veganweightloss #diet #weightloss #weightlossjourney #loseweight #veganweightlossjourney #veganhealth #veganhealthy #healthyveganfood #health #healthylife #healthylifestyle #healthyliving #healthyeating #veganforhealth #health #healthandfitness #fitvegan #healthyvegan #vegansofig #vegansofaustralia #vegansoftheworld
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. #healthyveganfood #veganmealideas #veganstirfry #veganicecream #eatyourvegetables #veganbrownies #fitvegan #veganbowl #veganvideos #plantbasedvegan #veganvideo #plantbasedliving #veganfoodspot #veganprotein #plantbasedfoodie
1️⃣ or 2️⃣? What recipe do you like the most? By @That.veganbabe 1️⃣Chickpea Shawarma Stuffed Pitas 🥙 500cals - 27P - 18F - 67C INGREDIENTS For the Stuffing 1 onion 1 clove garlic 1 can chickpeas 1.5 cups 1 block tempeh 1 tsp cumin ½ tsp coriander ½ tsp paprika ½ tsp cinnamon Squeeze of lemon Pinch of chili flakes for heat Salt and pepper 300 g cherry tomatoes halved ½ bunch chopped parsley ¼ sliced diced red onion ¼ cup kalamata olives For the Tzatziki 1 cup coconut yogurt ½ cucumber 1 clove garlic Juice of half a lemon 2 tsp dill 1 tsp onion powder 1 tsp salt ½ tsp pepper 3 small whole wheat pitas INSTRUCTIONS First, make your chickpea tempeh shawarma stuffing. Saute your diced onion until translucent, then add your garlic and cook for another minute. Next add in your can of strained and rinsed chickpeas and crumble in a block of tempeh. Cook until golden, about 10 minutes. Add in your spices and a squeeze of lemon, and season to taste with salt and pepper. While that cooks, chop up your cherry tomatoes, parsley, and red onion. Once the chickpeas and tempeh are cooked, transfer to a bowl and mix in your veggies and olives. While the chickpeas and tempeh are cooking, you can also make your high-protein tzatziki sauce. Add all ingredients of tzatziki into a bowl, except for your cucumber, and mix to combine. Grate your cucumber into a dish towel and squeeze the liquid out. Mix the grated cucumber into the tzatziki sauce. Assemble your pita. Split open the middle of your pita and add in your chickpea tempeh shawarma stuffing along with some of that vegan tzatziki. Serve and enjoy!
We have been having a wonderful time here in Sacramento and couldn’t be happier and more grateful to Tami Kramer and Chef AJ. Here’s some pictures of what I made last night from our book. All of these recipes our in the book and in the bonus recipes. You can find “Live Your Healthiest Life” is Available now on Amazon: https://amzn.to/3JjmXdJ As a token of our gratitude for your support, we’re offering an exclusive bonus. Simply EMAIL YOUR RECEIPT to [email protected], and we’ll gift you our coveted “Secret Persian and Argentine Recipes”. These recipes are a delightful fusion of flavors, all crafted to align with your health goals—vegan, oil-free, salt-free, and sweetened with dates. And for all of you looking to make “Tahdig” oil free, well that’s also part of the bonus! “One Bite at a Time 🌱 One Meal at a Time”! #healthycookingwithshayda #liveyourhealthiestlife #newreleases #newbookrelease #newbookalert #newbook #vegan #glutenfree #healthyeating #healthylife #healthyveganfood #wfpb #wfpbdiet #nooil #nooilcooking #wfpbno #wfpbdiet
Smoked seitan rib with Pizziola pizza 🔥 Smoked seitan rib - black bean, vital wheat gluten, olive brine, red yeast powder, liquid smoke wrapped around a parsnip cooked with fry simmer then onto a hot smoker to warm 🍕 Pizziola pizza - roasted red peppers 🌶️ , capers, marinated eggplant 🍆 , mushrooms mushroom🍄 🧀 Bocconcini style vegan mozza balls were cultured cashews, kraut liquid, coconut kefir, deodorized coconut oil, cheese salt, msg, agar, kudzu heated to activate and piped into an ice bath into a scoop to form the balls. These were the best I have ever done! Melted perfectly too!!! 🫒 🖤 Sprinkled on top was a dehydrated Kalamata olive, red pepper flake, everything bagel seasoning, and nooch There’s so many tricks and ways to get big flavour! This pizza is always a hit. The flavours all go together so well. These toppings work well for pastas and sandwiches too! 😋 #vegandelicious #vegansofig #vegansofigunite #veganfoodshare #veganfood #plantbased #plantbasedfood #plantbasedfoodshare #whatveganseat #plantbaseddiet #plantbasedfoodie #foodfun #eatclean #vegang #food #instavegan #healthyveganfood #winnipegvegan #veganwinnipeg #wpgvegan #GourmetPlantBasedFood #VibrantFlavors #CulinaryArtistry #HealthyIndulgence #PlantBasedDelights #FoodieAdventures #ExploreThePossibilities #DeliciouslyWholesome #FoodThatInspires
We enjoyed returning to Black-owned vegan-friendly @fuelcafepdx, located in the Alberta Arts district for another delicious and healthy meal. This breakfast, brunch, and lunch restaurant serves up “modern comfort” food, scratch-made with lots of organic ingredients. The owners “grew up in the north and northeast neighborhoods way back when”. Their vegan options will satisfy your taste buds and nourish the rest of your body at the same time. Most of these are also available gluten-free. @fuelcafepdx is open for takeout, delivery, and dine-in Mon, Weds, Thurs, and Fri 8 AM – 2 PM, Sat & Sun 8 AM – 3 PM. This is what we savored: Vegan Scramble – savory, seasoned, organic tofu, mushrooms, red peppers, onions, and organic baby spinach served with a side of potatoes and toast. Full of flavor from well-chosen ingredients, this is a wonderfully hearty meal whether for breakfast or later. (Gluten-free option) Basil Hemp Seed Pesto Bowl – sautéed kale, mushrooms, onions, spinach, roasted red peppers, garlic, and broccoli tossed in their flavorful house-made pesto, plus organic tofu, served over organic quinoa and garnished with tomato. With deep and rich flavors, this was so satisfying. (Gluten-free option). 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*
Say something.💞 - 📸 Source: @ anna.antonje on TikTok (Dm for credit or removal / All rights® are reserved & belong to their respective owners) - 🛒𝗦𝗛𝗢𝗣 𝗡𝗢𝗪👆𝗟𝗜𝗡𝗞 𝗜𝗡 𝗠𝗬 𝗕𝗜𝗢👆𝗪𝗼𝗿𝗹𝗱𝘄𝗶𝗱𝗲 𝗦𝗵𝗶𝗽𝗽𝗶𝗻𝗴🌎 - - - - #veganfoodshare #veganfoodspot #animalactivist #meatismurder #veganproducts #veganuk #veganfamily #savetheanimals #loveanimals #bevegan #veganfortheplanet #veganshare #veganbodybuilding #vegansoflondon #animalrightsactivist #veganapproved #plantbasednews #veganworld #plantbaseddessert #endfactoryfarming #someonenotsomething #thesavemovement #dairyfreerecipes #healthyveganfood #veganbowls #veganislove
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Wholesomehedonista 1️⃣ Vegan Wrap Hack ✨ Make a cut halfway down a large tortilla (I used an almond flour tortilla) Fill each quarter with toppings of choice, I used: - Mediterranean Grilled Portobellos (brushed with olive oil, balsamic, rosemary, salt and thyme) - Pesto (you can make your own but I just used Trader Joe’s vegan kale cashew pesto) - Hummus of choice - Mashed avocado - Caramelized onions (no oil in ones I made- just sliced up a red onion and put it in pan with about 1/2 cup veg broth, cooked on medium until thick and caramelized, keep adding more broth as needed as liquid dries out + add some coconut aminos if you want for flavor!) Fold, starting with cut end first. Grill in pan on stove top or panini press until golden on both sides. Enjoy!!
🌱🌱 Exciting news! 🌟 Introducing our newest menu addition: Vegan Baked Falafel Hummus Salad! 🌱🌱 Baked falafel, herbed couscous, creamy hummus, roasted bell pepper, crunchy lettuce and exotic veggies. Served with herbed tahini dip! 🥗🥗 Bursting with fresh flavors and wholesome ingredients, it's a must-try for all our vegan and salad enthusiasts. Order now and savor this delicious delight! 🥗😋 #wfpb #falafel #hummus #falafelsalad #plantbased #healthyveganfood #sustainableliving
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! . .
Grand rising, today, we will be opening at 10 Springdale Blvd., Mobile, AL 36606  12 till 6 healthy high vibration, vegan food #let’s eat to live.# alkalinefood . #follow me on FB @VeganTimeI IG @VeganTimeFoodTruck and TikTok @VeganTime2. @ #alkalinefood. #healthyveganfood. #AuthenticVeganFoods. #highvibrationveganFood. #VegetarianVeganFood. #PescatarianVeganFood # #BirminghamVegans #AtlantaVegan #MobileVegan #PensacolaVegan, #NewOrleansVegan I do not own the rights to this music Empower your day with a healthy and delicious vegan food from Vegan Time Food Truck, opening today from 11 to 7! #eat2live
🌿Gnocchi in a creamy green sauce🌿 By @beferox Recipe: Creamy Green Sauce🌿 Serves 2 . Ingredients: •2 handful basil leaves •1 1/2 handful parsley •4 tbsp. (mixed) nuts or seeds e.g. pine nuts, sesame seeds, pumpkin seeds, flaxseeds etc. •1 clove of garlic, peeled •2 tbsp. olive oil •1/3 cup water •250ml soy / oat cream (e.g. soy cuisine from Alpro) •1/2 cup oat milk •1 tbsp. lemon juice •1/2 tbsp. dried oregano •1/2 tbsp. dried basil •Salt and pepper . Directions: •Add basil, parsley, nuts/seeds, 1 clove of garlic and water to a food processor •Pulse until everything is finely chopped •Add olive oil and pulse again until everything is a smooth paste •Add the green mixture to a saucepan over medium heat along with all the other ingredients •Stir well •Cook until the sauce starts boiling, then turn down the heat to low and let the sauce thicken for about 2-3 minutes •Add more salt or pepper if needed and serve with gnocchi •ENJOY! #vegetablenoodles #vegetariskt #vegetarianpizza #plantbasedvegans #veggielover #veganbowl #veganbrownie #veganskt #healthyveganfood #planteater #veganbreakfastideas #fitvegan #vegansofla #vegandrinks #vegancuisine
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 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. #veganbaker #veganburger #recetasveganas #vegansnack #veganfoodvideos #vegansweets #veganworldshare #plantbasedfoods #thevegansclub #vegetarianmealprep #plantbasedvegans #healthyveganfood #vegandrink #vegandonuts #simpleveganrecipes
Vegan Black Pepper Tofu By @foodpassionical Prep time: 10 minutes Cook time: 10 minutes (2 servings) Ingredients: 1 block tofu (400g), cut into cubes 3 cloves garlic, sliced 1 onion, roughly chopped 1 small carrot, sliced 2 stalks scallions, cut into 1 inch 2 tbsp cornstarch 1 tsp black pepper 2 tbsp oil for cooking Sauce mixture: 1 tbsp shaoxing wine 1 tsp sesame oil 1 tbsp soy sauce 1/4 tsp dark soy sauce 1/2 tsp mushrooms powder 1 tbsp vegetarian oyster sauce 1 tsp sugar 4-5 tbsp water Method: 1.) To squeeze out the water from the tofu, wrap the tofu in a clean towel and put heavy burden on top. Cut the tofu into cubes, coat with cornstarch and set aside. 2.) In a small bowl mix together all the sauce ingredients and set aside. 3.) Heat oil in a frying pan on a medium heat, pan fry the tofu till golden brown and set aside. 4.) In a same frying pan, add in the garlic and onion sauté till fragrant. Add in carrot and cook for 2 minutes, then add in the sauce mixture, tofu and black pepper. Stir to mix well, lastly add in the scallions. Stir fry to combine everything and remove from the heat. Serve over white rice. . . . . . #plantbasedrecipe #healthyveganfood #veganmexicanfood #veganinspiration #eatyourvegetables #veganprotein #vegansushi #veganfoodvideos #recetasveganas #veganbaker #nycvegan #veganrecipeideas #plantbasedrecipes #veganweightloss #plantbasednutrition
Vegan Roasted Tomato Pizza By @foodpassionical Prep time: 30 minutes Cook time: 20 minutes Rising time: 1 hour Preheat oven 180c (356f) (Makes 2 8’inch pizza) Pizza dough: 400g (2 1/2 cups) All purpose flour 1 tsp instant yeast 2 tbsp sugar 1/2 tsp salt 2 tbsp olive oil or vegetable oil 230-240ml warm water (approximately) Roasted tomato: 600g cherry tomatoes 2 tsp garlic powder 1/2 tsp chilli flakes 1 tbsp sugar (optional) 1/2 tsp salt 1 tsp black pepper 2 tbsp olive oil For toppings: Vegan ricotta cheese Fresh basil Chilli flakes Method: 1.) Add the dough ingredients into the the mixing bowl, use spatula to mix the ingredients till no more dry flour. Cover and rest the dough for 20 minutes. 2.) After 20 minutes continue kneading the dough till soft, cover and rest the dough for 1 hour. 3.) On a heat proof pan, add the cherry tomatoes and the rest of the ingredients. Bake the tomatoes for 20 minutes and set aside. 4.) Prepare the pizza pan by sprinkling some semolina on the pan to keeps dough from sticking and set aside. 5.) After 1 hour, knead again the dough for about 1-2 minutes, divide the dough into 2. (Work with one dough at a time, always cover the dough to prevent the dough from drying). Place the dough on a clean surface and flatten the dough about 8 inch. Transfer the dough on the prepared pizza pan. Cover the dough with tablecloth for 10 minutes. 6.) Spread the tomato purée on top of the pizza dough, and fill with the roasted tomatoes. Bake the pizza for 200c for 20-25 minutes. Remove from the oven and top with vegan ricotta cheese and bake for 2-3 minutes until the cheese in browned. Top with sweet basil and sprinkle with chilli flakes, slice and serve. #simpleveganrecipes #healthyveganfood #veganbreakfastideas #veganpancake #veganmacncheese #vegansofny #vegandumplings #veganburgers #vegannachos #eatmoreplants #plantbasedpower #veganbrownie #receitavegana #vegetarianpizza #plantbasedfoods #veganstirfry
Breakfast today 🔥🔥🔥🔥 To try our fave @earthchimp plant based protein, check the link in my bio! 🙌🏼 Follow @thebusyveganmom for daily plant based inspiration✨ Check me out on YouTube! The Busy Vegan Mom💚 #healthyvegan #healthyveganfood #vegan #5050plate #drmcdougall #starchsolution #veganweightloss #plantbased #plantbaseddiet #plantbasedfood #veganfoodshare #plantbasedfoodshare #eatyourcolors #eattherainbow #eatyourfruits #eatyourveggies #highcarb #lowfatvegan #veganlife #veganfoodie #veganism #veganmeals #veganmom #oilfreevegan #nooil #meatlessmonday #thebusyveganmom #veganeats #wfpb #veganbreakfast
Sábado de amar, comer y compartir en Frescura. ¡Les esperamos! 🌿🫶 📞(787) 631-1166 (Ordenar + Recoger + Delivery) 🔗Órdenes online en www.frescuravegankitchen.com | link in bio 🚗Frescura, DoorDash y Uber Eats . #veganpr #healthyveganfood #comidafresca #organicvegan #frescuravegankitchen #bayamon #veganrestaurant #restaurantepuertorico #frescura #comidasaludable #alimenatación #SiénteteBienPorDentro #AlimentaciónSaludable #puertoricovegan
𝘽𝘽𝙌 𝙂𝙡𝙖𝙯𝙚𝙙 𝙏𝙤𝙛𝙪 𝙎𝙩𝙚𝙖𝙠 𝘽𝙖𝙤 𝙎𝙡𝙞𝙙𝙚𝙧𝙨 By @alittlepositivityeveryday 𝐓𝐡𝐞 𝐒𝐥𝐢𝐝𝐞𝐫𝐬: ~ Home made bao or store bought (scroll down my feed for the recipe) ~ BBQ glazed tofu steak (see recipe👇) ~ Pickled purple cabbage & onions (see recipe👇) ~ Thinly sliced cucumber, spring onion & chili 𝐓𝐡𝐞 𝐁𝐁𝐐 𝐆𝐥𝐚𝐳𝐞𝐝 𝐓𝐨𝐟𝐮 𝐒𝐭𝐞𝐚𝐤: ~ 450g extra firm tofu ~ 2-3 tbsps corn starch ~ 1 tbsp vegetable oil ~ 1 spring onion, thinly sliced ~ Half thumb of ginger, thinly sliced ~ S & P to taste 𝐓𝐡𝐞 𝐒𝐚𝐮𝐜𝐞: ~ 3 tbsps light soy sauce ~ 2 tbsp mirin ~ 1 tbsp maple syrup ~ 1/2 tbsp tomato paste ~ 1 tsp smoke paprika ~ 1 tsp corn starch ~ 2 tbsp water 𝐓𝐡𝐞 𝐏𝐢𝐜𝐤𝐥𝐞𝐬: ~ Half palm size of purple cabbage, thinly sliced ~ Half of a red onion, thinly sliced ~ 1/2 cup apple cider vinegar ~ 1 cup water ~ 2 tsp salt ~ 1 tsp sugar ~ Few whole coriander seeds, star anise, peppercorns 𝐓𝐡𝐞 𝐌𝐞𝐭𝐡𝐨𝐝: ~ Pre-heat oven to 180 Celsius ~ Pat tofu dry, cut into big chunks and coat with corn starch evenly ~ In a baking tray, place tofu in and drizzle vegetable oil and bake for 20-30 mins until lightly golden ~ While tofu is baking, in a bowl, combine all the ingredients for the sauce ~ Heat up a pan on medium high heat and sauté spring onion and ginger until fragrant ~ Add baked tofu and sauce into the pan, let the sauce simmer and reduce and toss to combine ~ For the pickles, in a bowl, place thinly sliced cabbage and onoins with spices and ina pan, bring the rest of ingredients to boil and simply pour over the veggies (allow cool down) ~ Assemble bao sliders with tofu steak , pickles, thinly sliced cucumber and garnish with spring onion, chilli and sesame seeds. #veganmealprep #bestveganfood #veganrecipevideos #veganramen #vegangranola #eatvegan #vegetarianrecipe #plantbasedvegan #plantbaseddessert #plantbasedvegan #veganburger #mexicanvegan #healthyveganfood #vegantips #veganmacandcheese #receitavegana
What do you think of this ?😘 - 📸 Source: @ alexiskennedyofficial on TikTok (Dm for credit or removal / All rights® are reserved & belong to their respective owners) - 🛒𝗦𝗛𝗢𝗣 𝗡𝗢𝗪👆𝗟𝗜𝗡𝗞 𝗜𝗡 𝗠𝗬 𝗕𝗜𝗢👆𝗪𝗼𝗿𝗹𝗱𝘄𝗶𝗱𝗲 𝗦𝗵𝗶𝗽𝗽𝗶𝗻𝗴🌎 - - - - #veganfamily #savetheanimals #loveanimals #bevegan #veganfortheplanet #veganshare #veganbodybuilding #plantbasedathlete #whatveganslooklike #veganos #animallover #friendsnotfood #savetheplanet #plantbaseddessert #endfactoryfarming #someonenotsomething #thesavemovement #dairyfreerecipes #healthyveganfood #veganbowls #veganislove #veganman #easyvegan #veganfriends #newvegan #bearwitness
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Doctorbowl 1️⃣ 💗RASPBERRY RAFFAELLO BALLS💗 Have you ever tried raspberries and coconut together? Well if you haven’t, then you have to, as it’s a DREAMY combo 😋 A tasty and nutritious snack, that only requires 5 basic ingredients! Plus they are vegan, gluten free and incredibly tasty 🤤 Enjoy! DB x INGREDIENTS ▪️200g desiccated coconut and some more for topping ▪️1/2 cup full fat coconut milk, discard the watery part (you can use in smoothies etc) ▪️1/2 cup of raspberries ▪️2 tbsp maple syrup/agave syrup ▪️200g white chocolate, melted METHOD ▪️In a blender blitz the coconut, raspberries, coconut milk and maple syrup (if you don’t have a blender you could mash up the raspberries with a fork and add to ingredients) ▪️If the mixture is too wet, slowly add more desiccated coconut. Leave the mixture for 10-20 minutes (this will help to keep the mixture stick together) ▪️Shape the mixture into balls and arrange them on a baking tray covered with parchment. Pop in freezer for 10-15 min. ▪️In the meantime melt the chocolate in the microwave. ▪️Dip each ball into melted white chocolate and then coat with desiccated coconut: ▪️Refrigerate until set. Store in fridge for up to 5 days.
I had some portobello mushrooms that needed using up for lunch today and so in search for a recipe I came across one by @georgieeats ! 🍄🟫 The recipe was a ‘Mushroom burrito bowl’. I made the mushroom taco meat and tomato salsa from her recipe, for a bit of a twist I made a Mexican inspired tofu scramble with mixed beans, sweet corn and a few spices. I served this on a bed of lettuce, along with some brown rice and avocado.😌
15 naturally way lose weight naturally at home 💪🥗💪 #weightloss #healthfood #weightlosstransformation #healthyfood #weightlossjourney #weightlossmotivation #weightlossgoals #weightlosstips #weightlossinspiration #weightlosssupport #lossweight #lossingweight #healthykidsfood #healthybabyfood #healthydogfood #healthyveganfood #foodforhealth #healthyfastfood #healthydietfood #healthycomfortfood #weightlossplanweightloss #losseweight #weightsloss #lossfatlossweight #lossingtheweight #weightsforweightloss #weightlossfatloss #weighttrainingforfatloss #weighttrainingforweightloss #weightliftingforweightloss
Indulge in the flavorful bliss of our vegan tandoori veggies wrap – a delicious medley of baked veggies in inhouse tandoori sauce wrapped in a warm, soft tortilla. Pure satisfaction, no compromise. 🌯🌱 #VeganDelight #tandoorigoodness #wfpb #plantbased #healthyveganfood #healthylifestyle #sustainableliving
Tag someone who needs to see this.🥰 - 📸 Source: @ bynaturefood on TikTok (Dm for credit or removal / All rights® are reserved & belong to their respective owners) - ✔𝓣𝓸 𝓸𝓻𝓭𝓮𝓻 𝓸𝓻 𝓼𝓮𝓮 𝓶𝓸𝓻𝓮 𝓹𝓻𝓸𝓭𝓾𝓬𝓽𝓼,👉𝓒𝓱𝓮𝓬𝓴 𝓽𝓱𝓮 𝓛𝓘𝓝𝓚 𝓘𝓝 𝓞𝓤𝓡 𝓑𝓘𝓞👆 - - - - #veganuk #veganfamily #savetheanimals #loveanimals #bevegan #veganfortheplanet #veganshare #veganbodybuilding #plantbasedathlete #whatveganslooklike #veganos #animallover #friendsnotfood #plantbaseddessert #endfactoryfarming #someonenotsomething #thesavemovement #dairyfreerecipes #healthyveganfood #veganbowls #veganislove #veganman #easyvegan #veganfriends #newvegan #bearwitness
VEGAN SWEET AND SOUR NOODLE STIR FRY WITH CRISPY TOFU NUGGETS By @leeksnbeets ❇️ FOR THE STIR FRY ⤵️ 🔹8oz noodles, cooked according to package instructions (I used pad thai noodles) 🔹1 cup shiitake mushrooms, sliced 🔹1 cup baby bella mushrooms, sliced 🔹2 cup broccoli florets 🔹3 cups mustard greens (or sub with kale or spinach) 🔹1 medium onion, chopped 🔹1 clove garlic, minced 🔹1 tsp ginger, grated 🔹1 tbsp avocado oil 🔹1 tsp sea salt 🔹Crispy tofu and sweet and sour sauce 🔹Chopped scallions, sesame seeds and basil to top ❇️ METHOD ⤵️ 🔹Heat up the oil and once hot add the onion and cook 3 mins. Add the garlic and ginger and cook 1 min. 🔹Add the mushrooms, broccoli and sea salt and cook 5 mins, until no moisture remains and mushrooms are meaty. 🔹Add the greens and cook until shrunk in size, ~2 mins. 🔹Add the noodles, tofu and sauce, cook just until the noodles and sauce have warmed, 1-2 mins. 🔹Remove from heat, top with scallions, sesame seeds and basil and enjoy! * ❇️ FOR THE SWEET AND SOUR SAUCE ⤵️ 🔹3 tbsp maple syrup or cane sugar 🔹1½ tbsp apple cider vinegar 🔹1½ tbsp soy sauce or tamari 🔹1½ tbsp tomato paste 🔹1 tbsp sriracha 🔹2 tsp corn starch 🔹½ tsp garlic powder 🔹⅓ cup water 👉🏻 Combine all the ingredients in a sauce pan on medium heat and whisk until sauce has thickened, ~3 mins. #veganbrownie #vegandiet #veganerezepte #veganprotein #veggielover #veganramen #vegandonuts #vegandrink #vegandinnerideas #veganmeal #veganicecream #healthyveganfood #veganbaker #plantbasedrecipes #veganbacon #eatyourvegetables
It’s only April, so early for summer salads, but when you live in the Arizona desert like me, nothing satiates the palate and dehydrated soul better than a Belgian endive citrus salad in all its crunch and glory 🤤 My concocted recipe: -Thinly sliced fennel -Ruby Red Grapefruit segments, de-membraned -Fresh basil, sliced almonds (or pistachios) to top Dressing: Using the grapefruit juice leftover, whisk in a tiny bit of Dijon mustard, honey, salt, white balsamic vinegar dash and then whisk in the extra virgin olive oil. Coat on the salad and make sure you serve this fresh and COLD 😚
Dinner tonight in IBIZA (if I hadn’t already mentioned it 😂😂) Handmade sushi, sticky orange tofu, laab, satay rice noodle salad and sesame roasted broccoli and kale 💕💕 . . . . . . #ukvegans #vegan #vegansofig #bestofvegan #veganfood #veganfoodshare #whatveganseat #glutenfree #glutenfreevegan #glutenfreebaking #foodphotography #fitfam #healthy #healthyveganfood #nutrition #delicious #homemade #cake #eatclean #healthyfood #plantbased #edrecovery #foodstylist #veganuk #thatveganchef #thatveganbakery #coeliac #yogaretreat #retreatchef #Sushi
Jacket potatoes have to be our ultimate family comfort food. After a long week at work and school and not wanting to spend hours cooking but still craving something delicious, it had to be this. Loaded with Chickpea ragu and pickled onions 🧅 to cut through the richness, I’m in heaven 😇 #chickpeas #veganfood #jacketpotatoes #veganfamilymeals #healthyveganfood
Op de dag dat ik de eerste koekoek weer hoorde, maakte ik deze heerlijke ode-aan-de-lente-salade 🌱☀️💚! 🌱 geroosterde courgette 🌱 gekookte doperwtjes 🌱 rabarber 🌱 appel 🌱 dadel 🌱 raapsteeltjes 🌱za’atar-sumacdressing Laat de lente maar komen ☀️💚! On the day I heard the first cuckoo again, I made this delicious ode-to-springtime-salad 🌱☀️💚! 🌱 ovenroasted zucchini 🌱 cooked peas 🌱 rhubarb 🌱 apple 🌱 dates 🌱 turnip greens 🌱 za’atar sumac dressing I’m ready for spring ☀️💚! #lente #spring #springtime #salad #springsalad #vegansalad #rhubarb #rabarber #peas #erwten #zucchini #courgette #zaatar #sumac #springfood #seasonalfood #seizoensgroenten #veganinspiration #veganfoodshare #happyfood #healthyfood #healthyveganfood #saladoftheday #letseat #vegetables groenten #cookingwithlove #lovecooking #plantbased #plantaardig #eatyourgreens
Die Vegabundin hat gerade eine Fortbildung zum Thema Wildkräuter absolviert, um ihr Wissen darüber noch etwas zu erweitern und zu vertiefen.Aus den gesammelten Kräutern wurde Kräuterbutter in drei Varianten (Löwenzahn, Giersch, Brunnenkresse) hergestellt (geht auch vegan!!!) und aus Brennnesseln ein wunderbares Pesto gezaubert. Die Brennnesseln wurden dafür gewaschen, klein geschnitten und im Mörser von Hand zerrieben. Danach wurde die Paste mit gutem Olivenöl und etwas Salz vermischt (man kann natürlich auch Sonnenblumenkerne oder andere Saaten oder Nüsse zerrieben dazu geben, etwas Knoblauch und Pfeffer, evtl. Hefeflocken).Leider konnte die Vegabundin nur das Pesto kosten, aber das war extrem lecker und wird nachgemacht! Dazu ist es sehr gesund!🤩 Die Butter wird in einer veganen Variante ebenfalls getestet! 🥰❤💚 Es lohnt sich, über Wildkräuter Bescheid zu wissen - nicht nur kulinarisch gesehen, denn sie haben eine heilende Wirkung und sind auch sehr bedeutsam für sehr viele Tiere z.B.Insekten. Die Vegabundin arbeitet nun an der Zertifizierung als staatlich anerkannte Kräuterhexe! 😅🤣💚... #wildkräuter #naturelovers #gardenlovers #saarlandvegan #saarlandregional #saarlandnachhaltig #kräuterwissen #heilkraftdernatur #heilkräuter #kräuterküche #wildkräuterküche #natur #naturschutz #welovenature #grüneküche #healthyveganfood #karmafood #brennnesselpesto #kräuterbutter #wildkräuterbutter #wildherbs
¿Cuál de los complementos te llevas hoy? 😋Recuerden que adicional a nuestro menú del día contamos con un menú fijo: wraps, burgers, ensaladas y más. 📞(787) 631-1166 (Ordenar + Recoger + Delivery) 🔗Órdenes online en www.frescuravegankitchen.com | link in bio 🚗Frescura, DoorDash y Uber Eats . #veganpr #healthyveganfood #comidafresca #organicvegan #frescuravegankitchen #bayamon #veganrestaurant #restaurantepuertorico #frescura #comidasaludable #alimenatación #SiénteteBienPorDentro #AlimentaciónSaludable #puertoricovegan
𝗪𝗛𝗜𝗣𝗣𝗘𝗗 𝗙𝗘𝗧𝗔 𝗪/ 𝗥𝗢𝗔𝗦𝗧𝗘𝗗 𝗕𝗘𝗘𝗧𝗦 & 𝗣𝗜𝗦𝗧𝗔𝗖𝗛𝗜𝗢𝗦 By theyummyvegan 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: 1 large Beet (about 450 g) 7oz (200 g) Plain Unsweetened Yogurt (or other thick style vegan yogurt) 7oz (200 g) Vegan Feta Cheese at room temperature 1-2 Tbsp (15-30 ml) of Avocado Oil for roasting Salt & White Pepper to taste Fluffy Flat Bread or Pita for dipping 𝗧𝗼𝗽𝗽𝗶𝗻𝗴𝘀: Pistachios chopped (about a 1/3 cup) Pink Peppercorns crushed to taste�a healthy drizzle of Good Olive Oil�Optional: drizzle of Vegan Honey or Maple Syrup 𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀: 1. Peel the beet and cut into 1-1 1/2”wedges. Toss with oil and season with salt anad pepper. Bake at 350 for 20 -25 minutes or until fork tender. Set aside. 2. Add the room temperature feta cheese along with the plain unsweetened yogurt, salt & pepper to a large bowl. Beat the mixture with a hand mixer or whisk until fully incorporated and fluffy. 3. Spread the feta yogurt mixture onto a large plate, place the roasted beets onto half the plate. Top with crushed pistachios, crushed pink peppercorns and drizzle with good olive oil. Serve with warm pita or flat bread. . #veganindianfood #veggielover #veganramen #vegannoodles #veganmeat #vegetablenoodles #highcarbvegan #healthyveganfood #hclfvegan #veganskt #vegancandy #plantbasedsnacks #eatmoreplants #veganicecream #vegandiet #veganinspo #vegetarianfoodie
CHAR SUI ‘PORK BELLY’ 🐷 by @jacobking written recipe below 👇🏾 We’re starting my Meatless Masterclass off with a deliciously fatty ‘pork belly’ made from lions mane mushroom, enjoy x 👇🏾ingredients👇🏾 -1 large lion’s mane mushroom -1 tbsp soy sauce -1 tbsp hoisin sauce -1 tsp shao xing rice wine -2 tsp vg red food colouring -2 tbsp maple syrup -2 tbsp brown sugar -1 tsp garlic powder -1/2 Chinese 5 spice -1/2 tsp white pepper -white rice, pak Choi, steamed broccoli, sesame seeds. 👇🏾method👇🏾 -mix the ingredients for the marinade then set aside. -sear each side of the lions mane until brown, then gently squish thinner. -sear each side until browning, then coat in the marinade and leave for 30mins-1hr before placing in the oven for 25 minutes @ 180°, place a few saved tbsp of marinade over the fillet then bake for another 10 minutes. -serve with the rice, veggies and enjoy x
#salat #veganschlemmen #vegangenießen #tierliebefängtbeimessenan #lasstdietiereleben #healthyfood #healthyvegan #healthyveganfood #plantbasedfood #plantbasedrecipes #schnelleküche #gesundeküche #veganrocks
Breakfast of strawberry chia bowl with homemade granola, more strawbs, cacao nibs, coconut and pumpkin seeds! Empty bowls all round 💕 . . . . . . . . #ukvegans #vegan #vegansofig #bestofvegan #veganfood #veganfoodshare #whatveganseat #glutenfree #glutenfreevegan #glutenfreebaking #foodphotography #fitfam #healthy #healthyveganfood #nutrition #delicious #homemade #cake #eatclean #healthyfood #plantbased #edrecovery #foodstylist #veganuk #thatveganchef #thatveganbakery #coeliac #yogaretreat #retreatchef #Chia
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Theplantbasedschool 1️⃣ Creamy Sweet Potato Soup Sweet potato soup is a fall-inspired recipe that is creamy, earthy, a little sweet, and perfect for autumn or winter weeknight dinners. Our recipe is easy; we make it with oven-roasted sweet potatoes, carrots, onion, and garlic for maximum flavor and minimal effort. GET RECIPE: https://theplantbasedschool.com/sweet-potato-soup/ INGREDIENTS (US): 1½ pound sweet potatoes ½ pound carrots 1 medium onion 3 cloves garlic 1 tablespoon extra virgin olive oil ½ teaspoon salt ½ teaspoon black pepper 1 inch ginger 1 teaspoon ground cumin 5 - 7 cups vegetables broth add more or less based you your desired consistency ½ 14-ounce can coconut milk or more to taste Metric: 700 grams sweet potatoes 230 grams carrots 100 grams onion 3 cloves garlic 14 grams extra virgin olive oil ½ teaspoon salt ½ teaspoon black pepper 2½ cm ginger 1 teaspoon ground cumin 1½ liters vegetables broth add more or less based you your desired consistency 200 grams coconut milk or more to taste BAKE: at 400°F or 200°C for 30 minutes, until the sweet potatoes are tender.
I had an amazing Vegan Bowl at @veganshala in Rishikesh! 🌱 The quinoa was perfectly cooked, the veggies were crispy just right, and the sauce? Divine with the perfect blend of spices! All for ₹300. It is A 10/10 - so delicious! Cherry on the top, the ambiance was beautiful, surrounded by lush plants and stunning scenery! 🌿🌸 #vegan #veganfood #foodreview #foodphotography #healthyfood #healthyveganrecipes #healthyveganfood #veganfoodblog #healthyfoodblog #fyp #explore #rishikesh
We had a birthday yesterday on retreat!! So I made a orange, almond and cinnamon birthday cake for the lovely Kathryn 💕 . . . . . . #ukvegans #vegan #vegansofig #bestofvegan #veganfood #veganfoodshare #whatveganseat #glutenfree #glutenfreevegan #glutenfreebaking #foodphotography #fitfam #healthy #healthyveganfood #nutrition #delicious #homemade #cake #eatclean #healthyfood #plantbased #edrecovery #foodstylist #veganuk #thatveganchef #thatveganbakery #coeliac #yogaretreat #retreatchef #cakesofinstagram
Last night was the first night on this amazing Ibiza retreat with @houseofkundalini 💕💕💕 The obligatory Ayurvedic dal to ground everybody with chole (chickpeas simmer in a tangy black tea sauce), pepper and carrot salad, tomato apple cucumber and avocado salad, popadoms and fennel cardamom spiced rice and quinoa 💕💕 . . . . . . #ukvegans #vegan #vegansofig #bestofvegan #veganfood #veganfoodshare #whatveganseat #glutenfree #glutenfreevegan #glutenfreebaking #foodphotography #fitfam #healthy #healthyveganfood #nutrition #delicious #homemade #cake #eatclean #healthyfood #plantbased #edrecovery #foodstylist #veganuk #thatveganchef #thatveganbakery #coeliac #yogaretreat #retreatchef #curry
Vanaf maandag alweer een nieuw menu dus laatste kans voor deze topper. Dit staat in mijn eigen top 5, gepofte zoete aardappel met cashewcream met knolselder “frietjes” en groenen linzen 😋😋😋😋😋😋😋😋😋😋 #ookinautomaat #healthyveganfood #glutenfreeveganfood #sweetpotatolove #cashewcream #availableinvendingmachine
Miso Aubergine By @cook_with_veggies Ingredients (serves 2) 1 medium-large aubergine (sliced in half) 1tsp white miso 1tbsp soy sauce 1tsp rice vinegar 1tsp sriracha 1tbsp hot water Oil for brushing (I used garlic-infused olive oil) Garnish (optional) Sesame seeds Fresh red chilli Spring onion Coriander Black pepper Method Pre-heat oven to 180 degrees. Take the aubergine and slice in half (cut directly down the middle) and place on a baking tray. Brush with a generous amount of oil and oven-bake for 20 min. Meanwhile, combine soy sauce, miso paste, boiling water, sriracha and rice vinegar in a bowl and whisk thoroughly until you have an even sauce. After 20 minutes, remove the aubergine from the oven and brush the miso sauce mix generously across each half. Place back in the oven and bake for a further 10 minutes. Serve with rice (optional) Garnish with sesame seeds, coriander, chilli and black pepper (optional). #highcarbvegan #veganas #vegansushi #vegancookings #plantbasedrecipes #tastyvegan #vegetariskt #vegandiet #letscookvegan #plantbasedpower #veganchocolate #plantbasedvegans #healthyveganfood #veganbrownies #vegandrink
Kidney bean meatballs with tomato & veggie sauce By @365cleaneats Kidney bean balls⠀ Ingredients:⠀ 1 can kidney beans (about 250g beans, drained well, and mashed with a potato masher) ⠀ 1 cup (about 100g) cooked tri-colour quinoa ⠀ 2 Tbsp. tapioca starch, potato starch or corn starch ⠀ 1 garlic, grated⠀ 1 tsp cumin powder ⠀ 1/2 tsp pink salt⠀ 1/2 tsp smoked paprika ⠀ Black pepper ⠀ Olive oil⠀ ⠀ Method: ⠀ 1. In a large bowl, place every ingredient and mix well with your hands. ⠀ ⠀ 2. Shape the mixture into small balls. Pan fry with olive oil for about 10 minuets or until lightly brown, making sure to flip them from time to time.⠀ ⠀ Sauce:⠀ Ingredients:⠀ 1 brown onion, chopped ⠀ 1 carrot, chopped ⠀ 1 cup chopped red capsicum ⠀ 1 cup chopped cauliflower ⠀ 1 cup chopped Japanese pumpkin or butternut squash ⠀ 3 cups (about 400g) chopped fresh tomatoes ⠀ 1 vegetable stock cube⠀ 2 tsp dried Italian herbs⠀ 2 bay leaves ⠀ Olive oil⠀ ⠀ Method: ⠀ 1. In a big saucepan, sauté onion with olive oil for a few minutes. Add 1/2 tsp pink salt and continue to sauté until softened.⠀ ⠀ 2. Add carrot, capsicum, cauliflower, and pumpkin and sauté for a few more minutes.⠀ ⠀ 3. Add rest of the ingredients and bring to boil. Heat with medium to low flame for 20 minutes with a lid. Salt to taste.⠀ ⠀ 4. At the end, add kidney bean balls and continue to heat for about 5 minutes. Serve with rice, pasta or bread.⠀ #Plantbasedeating #Veganrecipeideas #Veganberlin #Veganmacncheese #Vegansnacks #Plantbaseddinner #Plantbasednutrition #Veganenchiladas #Veggielover #Vegetarianfoodie #Veggiebowl #Healthyveganfood #Vegetarianmeal #Veganrevolution #Veganrecipevideos
Twice baked potatoes are a popular dish where potatoes are baked, then scooped out and mixed with ingredients before being baked again. 🥔🧀 This process creates a fluffy and flavorful interior with a crispy exterior. . #Flavorbyfaith #bakedpotatoes #eatclean #eatwhatyougrow #healthyfood #potatoeslover #healthyveganfood #twicebakedpotatoes #potatolove #eatpotatoes #bakedpotatoes #potatoeslover #foodie #comfortfood 🍴
Chef I am I am will be in ATL at the Vegan Caribbean plant Base Vegan party. I will be bringing all alkaline Caribbean food. Don’t miss out Healthy Seamoss meal replacement,, Smoothies, healthy high vibration, vegan food #let’s eat to live.# alkalinefood . #follow me on FB @VeganTimeI IG @VeganTimeFoodTruck and TikTok @VeganTime2. @ #alkalinefood. #healthyveganfood. #AuthenticVeganFoods. #highvibrationveganFood. #VegetarianVeganFood. #PescatarianVeganFood # #BirminghamVegans #AtlantaVegan #MobileVegan #PensacolaVegan, #NewOrleansVegan I do not own the rights to this music eat2live
When you've got your hands full, our ready-to-eat meals are a game changer. Who's enjoying our Saag Tofu + Chana Masala today? #getPlanted
Dinner last night was the BOMBBBBB 💣🌮😍 Follow @thebusyveganmom for daily plant based inspiration✨ Check me out on YouTube! The Busy Vegan Mom💚 #veganpregnancy #pregnant #vegan #plantbasedpregnancy #veganmom #plantbasedmom #wfpb #wfpbvegan🌱💚 #drfuhrman #gbombs #naturalpregnancy #naturalmom #veganism #nutrientdense #healthyveganfood #veganfood #veganbreakfast #whatieatinadayvegan #whatieatinadaypregnant #thirdtrimester #pregnantvegan #healthyvegan #vegantacos #vegantaco #tofu #sweetpotato #rice #starchlover