🍅 Vegan Oven-roasted Stuffed Tomatoes By @plantifulalice 🌱 You need : 2 large tomatoes 200 g fresh mushrooms 1 plant-based steak 1 onion 2 cloves garlic 50 g shredded vegan cheese 1 tbsp oregano Olive oil Basmati rice 🌱 Thinly mince onion and garlic, cut the mushrooms and steak in tiny pieces. In a pan, add a little oil and cook onion and garlic 2 min. Add the mushrooms, cook until golden. Add the steak, vegan cheese, oregano, salt, pepper. Stir, cook until the cheese slightly starts melting. Turn off the heat. Cut off the tops of the tomatoes and remove the flesh. Cut it in chunks and add it to the pan. Mix well and stuff the tomatoes, place their top on them and bake at 180°C for 30 min, and then at 190°C for 18 more min. Yum 😋 #vegetarianpizza #eatvegan #plantbasedcheese #veganerezepte #veganpancake #nycvegan #vegetariskt #vegansushi #veganindianfood #vegansweets #veganas #tastyvegan #veganmacncheese #vegansofny #vegandumplings #veganlasagna
Easy Vegan Laksa By @foodpassionical Prep time: 10 minutes Cook time: 10 minutes (2-3 servings) Ingredients: Laksa paste- 3 shallots 3 cloves garlic 10 gram galangal Handful dried chilli, soaked The broth- 3 stalks lemongrass 300 ml water 250 ml coconut milk 1 1/2 tbsp brown sugar or coconut sugar Juice of 1 lime Salt for seasoning 2 tbsp oil for cooking For serve: 280g noodles any of your fav noodles, cook according to the packet direction Handful bean sprouts, blanched 4 Long beans (cut into 2 inch), blanched 1 small eggplant, grilled or cooked 100g fried tofu Handful coriander Fresh chilli, sliced Method: 1.) Heat 2 tbsp oil, add in the lemongrass and sauté till fragrant. 2.) Add in the blended Laksa paste, cook for 1-2 minutes or until the paste look a bit darker. 3.) Pour water, sugar, salt, coconut milk and lime juice. Stir and mix well. Cook for few more minutes. Turn off the heat once it's boiled. (Discard the lemongrass pieces) 4.) Place the cooked noodles, vegetables and tofu in a bowl. Pour in the Laksa broth and top with fresh chilli and coriander. Serve immediately and enjoy! #veganoatmeal #plantbasedvegan #eatplants #healthyvegan #veganmeal #receitasveganas #veganprotein #bestveganrecipes #VeganInspiration #vegansofny #vegannoodles #tastyvegan #plantbasedlifestyle #veganmealprep #vegetarianburger
How do you serve your tofu puffs? Tofu Puffs are the food of my dreams. It's probably the unhealthiest way to eat tofu, but pair it with wholegrains and a pile of veg, then it balances it out. Smother it in curry though, and stop giving a shit because Chinese curry sauce is life. If there was ever a sauce that I would bathe in, this is it. I would have to wear underwear though because that stuff nips. #veganchinesefood #chinesecurrysauce #tofupuffs #vegan #plantbasedinstagram #plantbaed #tofu #tastyvegan #chinesefood #fakeaway #veganfakeaway
🌿Fish-less, Criollo tomato sauce, Funchi & Banana hasa🌿 #vegan #veganaruba #aruba #food #veggiefood #tastyvegan #tasty #fishless #plantbased #vegano #funchi #criollo #plantain #bananahasa
Same dish but presented differently. They were made by students on my Advanced Vegan Cooking course. Here they made a 'sea' themed dish which consists of nori & banana blossom patties, chargrilled celeriac, maple glazed carrots, parsley foam, pea puree and samphire. Don't they all look incredible? #veganchefs #veganfinedining #vegancheftraining #veganfortheplanet #vegancooking #veganchef #plantbasedkitchen #tastyvegan #learntocookvegan #vegancookingschool #vegancookingclass #vegancourses #veganculinaryschool #vegancheftraining #veganclasses
🌶 Buffalo Cauliflower 🌶 🛒 Ingredients: 1 head of cauliflower, cut into florets 3/4 cup all-purpose flour 1 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 cup milk 1/4 cup water 2 tablespoons hot sauce, plus more for coating 1 tablespoon butter, melted 🔪 Instructions: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper. Make the batter: In a large bowl, mix together the flour, garlic powder, paprika, salt, and pepper. Whisk in the milk, water, and 2 tablespoons of hot sauce until the batter is smooth. Coat the cauliflower: Dip the cauliflower florets into the batter, making sure each piece is evenly coated. Place the coated florets on the prepared baking sheet, spacing them well apart. Bake: Transfer the baking sheet to the oven and bake for 20 minutes, flipping halfway through, until the batter is crisped. Prepare the sauce: In a small bowl, combine more hot sauce and melted butter. Toss the baked florets in the hot sauce mixture until well coated. Bake again: Return the coated florets to the baking sheet and bake for an additional 20 minutes, or until they are crispy. Serve hot, ideally with blue cheese or ranch dressing for dipping. 📝 Notes: Buffalo Cauliflower offers a fantastic vegetarian alternative to classic buffalo wings, perfect for game days, gatherings, or as a spicy snack. Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 4 #BuffaloCauliflower #VeganSnacks #PlantBased #HealthyEating #GameDaySnacks #SpicyTreats #CauliflowerRecipes #EasyMeals #BakedNotFried #FoodieFavorite #AppetizerIdeas #TastyVegan #SnackGoals #DeliciousDishes #HomeCooking #KitchenBites #ComfortFood #MeatlessMonday #SnackTime #FieryFlavors
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!
Cake makes everything better…is that a saying? If not…it should be! Here’s a 2 layer vanilla cake with lemon buttercream & lemon curd filling and fresh berries…always vegan! #vegan #vegancake #berries #cakecakecake #dairyfree #eatmorevegancake #hellagood #freshlybaked #vanilla #lemon #sfvegans #partylikeavegan #sanfranciscoveganbaker #tastyvegan #veganaf #alwaysvegan #veganinthecity #deliciouslyvegansfbyhilary
This inventive dish substitutes traditional tortillas with crisp lettuce wraps. Enjoy the rich textures and bold spices of this unique take on tacos. Lentil and Walnut Tacos Serves: 4 Ingredients: • 200g (7 oz) cooked lentils • 100g (3.5 oz) walnuts, finely chopped • 1 tbsp taco seasoning (adjust according to taste) • 1 head of iceberg or butter lettuce, leaves separated for wraps • 1 ripe avocado, diced • 1 small red onion, finely diced • Fresh coriander (cilantro), chopped • Lime wedges, for serving • Salt and pepper, to taste Instructions: 1. In a large skillet, heat a splash of olive oil over medium heat. Add the cooked lentils and chopped walnuts, stirring to combine. 2. Sprinkle the taco seasoning over the mixture and stir well to ensure everything is evenly coated. Cook for about 5-7 minutes until the mixture is heated through and the flavours have melded together. 3. While the lentil and walnut mixture cooks, prepare your lettuce wraps by carefully separating the leaves from the head of lettuce. 4. Spoon the lentil and walnut mixture into the centre of each lettuce leaf. 5. Top each taco with diced avocado, red onion, and a sprinkle of fresh coriander. 6. Serve with lime wedges on the side for squeezing over the tacos. Serving Suggestions: Pair these light and refreshing tacos with a side of homemade salsa or guacamole for an extra kick. For those who enjoy a bit of creaminess, a dollop of sour cream would complement the spicy flavours beautifully. These tacos are not only delicious but also visually appealing, making them perfect for a casual dinner party or a nutritious family meal. Don’t miss out on more creative and healthy meal ideas. Sign up for my Weekly Health Bites! Link in bio. Nutritional Information (per serving): • Calories: 290 kcal • Protein: 12 g • Carbohydrates: 20 g • Net Carbs: 15 g (after subtracting fibre) • Fat: 20 g • Fiber: 5 g
1️⃣ or 2️⃣? What recipe do you like the most? By @Hey_renu 1️⃣ Sweet potato recipe 👇🏽 Garlic lemon sweet potato airfryer easy dinner ❤️Save recipe You’ve got to try this recipe! I’ve had it twice already and polished the full plate myself!! Full of flavour, easy and addictive 🫶🏽 Ingredients: -1 large sweet potato, peeled and cubed -2 tbsp olive oil + 2 tbsp for drizzle @odysea_ltd -1/2 lemon -1/2 garlic bulb (4/5 cloves) -1 spring onion sliced -Seasoning 1 tsp of : salt @blackthornsalt pepper, smoked paprika @lachinatasmokedpaprika za’atar, oregano, cumin powder. Method: -Wash, peel slice the sweet potato, chop into cubes. -Add to a baking tray and drizzle with olive oil, and seasoning. Mix well. -My potato was large so I batched half for a mid week meal, ready and prepared. -Add the lemon and garlic and airfry for 20-25 minutes on roast option on 180c I used my @ninjakitchenuk megazone. -Half way through, shake the potatoes and remove the lemon and garlic. -Remove lemon skin and add to a bowl, squeeze the garlic or mash with the back of a knife. -Add the sliced spring onion and 2 tbsp of olive oil -Optional, I add 1/2 tsp Za’atar, salt and pepper for extra flavour. -Mix well. Add to roast sweet potato coat well.
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.
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! . .
Happy 5th birthday Matthias! This cute camel is specially customized for you! Being a part of your birthday celebrations since 3 years old has been one of the greatest experience for us. Thank you for choosing @fleur_memories ! . . . . #sgfoodstagram #sgbakes #sgcakes #sghomebased #partyfavours #partyfood #birthdayparty #kidsparty #birthdaycake #cutecake #childrencakes #customizedcakes #creativefood #cameltheme #camelcake #pudingart #jellycake #3Djelly #fleurmemoriesjl #gloobyfood #puddingbuah #vegansweetss #veganfoodshare #tastyvegan #instasweets #instacake #nondairy #tastydessert #glutenfree #plantbaseddesserts
Don't miss out, this is your last day to order for upcoming POP UP. #IndoVegan #VeganFood #PlantBased #VeganCuisine #IndoFood #VeganRecipes #VeganCooking #VeganLife #HealthyEating #CrueltyFree #Vegetarian #DeliciouslyVegan #VeganFoodie #TastyVegan #HealthyFood #VeganRestaurant #MeatFree #VeganMeal #PlantBasedDiet #EcoFriendlyFood #IndoVeganCuisine #VeganForThePlanet #VeganTaste #IndoVeg #VeganSpices #VeganDishes #IndoVeganRecipes
Well well well, to those of you miss our hand rolled flatbread.....THIS IS YOUR LUCKY DAY! Guess who had to get up at 3am to make that beauty [and dozens more ...] because the pitas didn't get delivered last night? Lol 😱 We're on our way! You still have time to pre-order if you want by sending us insta message, email [email protected] or text Justa on 07783385414 Please note: once we start at 12 it is very hard for us to check our inboxes so we might not read your message.... #homemadeflatbread #thebigkebabski #sundayveganlunch #dartington #vegankebab #tastyvegan #awardwinningveganfood #devonvegans
𝑺𝒑𝒊𝒏𝒂𝒄𝒊𝒂 𝒐𝒍𝒆𝒓𝒂𝒄𝒆𝒂 L. (folium) en. spinach, De. Spinat 🍃in einem veganen @dr.vegan Pasta Rezept. 📜 Das heutige Videorezept finden Sie in meiner Reelgalerie ➡️ (Hauptprofil -zweiter Reiter- mit dem Rollensymbol). Herzlichen Dank 🙏🫶 P⃞o⃞F⃞ Der Spinat🍃siehe die Vorteile der Pflanze, medizinische Eigenschaften, Ayurveda, Geschichte und Folklore unter plantoffood.com/2024/04/28/popeyes-irony-spinach/➡️Link in meiner Bio. Dankeschön 🍃💚 💮 Dieses Rezept schmeckt wirklich wunderbar und das Geheimnis besteht darin, alle Sauce-Zutaten im Ofen gut zu backen. Glauben Sie mir, das macht den Unterschied aus. Sie können jede Art von Nudeln verwenden, das Originalrezept ist mit Spaghetti 🍝, ich habe Farfalle dazugegeben. Dies ist ein sehr schmackhaftes und deftiges Gericht, das sehr leicht zu kochen ist. Guten Appetit! ————- 𝑺𝒑𝒊𝒏𝒂𝒂𝒄𝒊𝒂 𝒐𝒍𝒆𝒓𝒂𝒄𝒆𝒂 L. (folium) en. spinach, De. Spinach 🍃in a vegan @dr.vegan pasta recipe. 📜 You can find today’s video recipe in my reel gallery ➡️ (main profile -second tab- with the reel symbol). Thank you very much 🙏🫶 P⃞o⃞F⃞The spinach🍃see the benefits of the plant, medicinal properties, Ayurveda, history and folklore at plantoffood.wordpress.com/2024/04/28/popeyes-irony-spinach/➡️ link in my bio. Thank you 🍃💚 💮 This recipe tastes really wonderful and the secret is to bake all the sauce ingredients well in the oven. Believe me, it makes all the difference. You can use any type of pasta, the original recipe is with spaghetti 🍝, I’ve added farfalle. This is a very tasty and hearty dish that is very easy to cook. Enjoy your meal! ————- #plantoffood #pflanzevonessen #foodblogger #foodblogger_de #veganfood #veganrecipes #veganrecipesshare #knowyourfood #spinach #veganpasta #veganlife #veganofig #veganfoodie #veganfoodies #veganfoodshare #veganism #veganlifestyle #food #foodstagram #goodfood #tastyvegan #veganeats #vegancommunity #veganlove
Sweet Chili Stir Fry with Quinoa & Avocado🌿 By @realizing_fitness Ingredients 1 tbsp coconut oil 2 cloves garlic 1/2 red bell pepper a handful of snap peas 40g edamame 40g peaches & cream corn a pinch red chili flakes 1 tsp sriracha 1 tbsp maple syrup 1/2 tsp rice vinegar 1 tbsp tamari 1/2 avocado 1/4 cup red and white quinoa salt, to taste radishes, sliced cucumber, sliced sesame seeds Method Cook quinoa according to package instructions. In a frying pan, heat oil over medium-high heat. Cook garlic until fragrant. Add peppers, snap peas, corn and edamame. Cook until veggies are tender but still crisp. Toss in chili flakes, sriracha, maple syrup, rice vinegar and tamari. Still until everything is coated. Serve with quinoa, avocado, sliced radish + cucumber and sesame seeds. Enjoy! . . #Veganglutenfree #Vegansofny #Veganmealprep #Veganmacandcheese #Plantbasedfoods #Vegangranola #Veggielover #Veganburger #Vegansnacks #Plantbasedrecipe #Vegantacos #Tastyvegan #Veganstirfry #Eatyourvegetables #Receitasveganas
Toffee Apple Porridge By @helens_vegan_kitchen Serves 2 �For the porridge: 100g porridge oats 2 tbsp ground flax seeds 700ml non dairy milk For the apple topping: 2 large apples, cored, peeled and sliced 2 tsp coconut oil 2 tbsp maple syrup Sprinkle of oatmeal spice Method 1️⃣ Put all the porridge ingredients in a pan and simmer for 5-6 minutes until cooked (add a bit more milk if it thickens too much) 2️⃣ For the apple topping, heat up the coconut oil in a frying pan, gently fry the apple for a couple of minutes until slightly soft and charred. Add the maple syrup until it’s bubbling and sticky and serve on top with a sprinkle of oatmeal spice and some pecans. . . . #plantbasednutrition #veganbreakfastideas #tastyvegan #plantbasedsnacks #veganerezepte #veganinspo #vegetarianfoodie #veganvideo #veganindianfood #healthyvegan #vegandonuts #veganberlin #veganiseasy #eatyourvegetables #vegetarianpizza #recetasveganas
CURRY ROASTED VEGGIE BOWL WITH BLACK LENTILS AND CUCUMBER LIME CHUTNEY 🌱 by @jackfruitfulkitchen SERVES 4 1 small head cauliflower, cut into florets 1 head broccoli, cut into florets 1 lime, juiced, divided 2 tsp organic cold pressed avocado oil, divided 1 tbsp curry powder 1/2 tsp cumin 1/2 tsp coriander 1/2 tsp turmeric 1 tsp salt 1/2 tsp black pepper 1 cup black lentils 1 cup red cabbage, shredded 1 bunch lacinato or dinosaur kale, finely chopped 1 lemon, juiced 1/4 cup roasted cashews, chopped Cucumber Lime Chutney 1 ripe avocado 1/4 large English cucumber 3 limes, juiced 1 cup cilantro 1/4 cup mint 1/2 jalapeno 1 garlic clove 1 tbsp fresh ginger 1/2 tsp salt 1/2 cup water 1. Preheat oven to 425. Add the cauliflower and broccoli to a large bowl and drizzle with 1/2 of the lime juice and 1 tsp oil. Toss to combine. Sprinkle with all seasonings and toss to evenly coat. Transfer to oven and roast for 25 minutes. 2. While veggies are roasting, bring a saucepan of water to a boil and add black lentils. Reduce heat and simmer for 12-13 minutes until tender but not mushy. Drain the lentils and return to the saucepan. Add in the shredded cabbage and remaining lime juice and toss to combine. 3. While lentils and cauliflower are cooking, add all ingredients for chutney to a blender and puree until smooth. Season to taste. 4. Drizzle kale with lemon juice and remaining oil and massage for 15 seconds until tender. Transfer kale to bowls and drizzle with chutney. Toss to combine. Top with lentils and roasted veggies. Sprinkle with chopped cashews and cilantro. #veggielover #vegancookings #veggierecipes #eatplants #veganfoodies #bestveganrecipes #plantbasedprotein #veganburrito #tastyvegan #veganthanksgiving #plantbasedfoods #veganmealprep #veganworldshare #plantbasedlife #veganmacncheese
🌱 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
In my happy place, one more day to order for the POP UP take away coming Tuesday, can’t wait! #IndoVegan #VeganFood #PlantBased #VeganCuisine #IndonesianFood #VeganRecipes #VeganCooking #VeganLife #HealthyEating #Vegetarian #DeliciouslyVegan #VeganFoodie #TastyVegan #HealthyFood #VeganRestaurant #MeatFree #VeganMeal #PlantBasedDiet #IndoVeganCuisine #VeganForThePlanet #VeganTaste #IndoVeg #VeganSpices #VeganDishes #IndoVeganRecipes
May your 1st birthday be just the beginning of a lifetime of happy memories. . . . #numbercake #numbercakes #oneyearold #babygirlcake #iamone #happybirthday #firstmilestone #蛋糕訂製 #果凍 #childrencake #cakeart #pudingart #jellycake #jellycakes #sgcakes #sgeat #sgbakers #instabaker #fleurmemoriesjl #puddingbuah #vegansweetss #veganfoodshare #tastyvegan #instasweets #instacake #bakinglove #tastydessert #homemadewithlove #gelatina #plantbaseddesserts
A simple late-night snack stall, but also a place where you can find warmth and satisfaction amidst fatigue and hunger. #goodnight #cuisinesaine #tastyvegan
A simple late-night snack stall, but also a place where you can find warmth and satisfaction amidst fatigue and hunger. #nightlife #cuisinealgérienne #tastyvegan
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.
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.
🍋 Roasted Cauliflower Date Salad by @plantbasedrd as we head into a new season. Great as a side or enjoy over some grains for a full meal. Cauliflower & Chickpeas 1 small head cauliflower 1 tbsp nutritional yeast 1 tsp dry thyme 1 tsp garlic powder 1/2 tsp ground coriander 1, 15 oz can chickpeas, drained and rinsed 2 1/2 tbsp avocado oil Kosher salt Sauteed Dates 2 tsp extra virgin olive oil 1 medium lemon, zested and cut in half 1 large shallot, sliced 1 Fresno pepper, sliced 4 Medjool dates, pits removed and diced 2 cloves garlic, grated Dressing 1/4 cup tahini 1 tsp Dijon mustard 1 clove garlic, grated 1/4 cup finely minced chives 3-4 tbsp cold water Preheat oven to 425F. Cut cauliflower into 1 inch florets then slice the florets. Place on 1st tray with nutritional yeast, 1/2 tsp thyme, coriander, garlic, a generous pinch of salt and 1 1/2 tbsp oil then toss to coat (use more oil as needed). Spread out in a single layer then bake for 20 mins on the bottom rack. Flip then bake for an extra 10 mins. Dry the chickpeas in a kitchen towel. Place on a 2nd tray with 1 tbsp oil, a pinch of salt and 1/2 tsp thyme. Toss to coat then spread out in an even layer and bake for 20 mins, toss then bake again 10 mins. Heat a sauté pan with 2 tsp oil over medium-low heat. Place the lemon halves cut side down into the pan on one side and shallots and peppers on the opposite side. Cook lemon undisturbed for 4-5 mins or until browned. Meanwhile, sauté the shallot mixture for 2 mins. Add garlic, dates and sauté for 3-5 mins. Transfer chickpeas, date mix, and half the zested lemon to the tray of cauliflower then top with the juice of 1/2 the seared lemon and toss to combine. Add tahini, mustard, garlic, remaining lemon zest and juice, a generous pinch of salt and chives to a bowl. Whisk until it thickens then add the water and whisk again. Adjust with more water as needed then taste and add more salt. To serve, portion some of the cauliflower mix on top of your favorite grains and drizzle with some of the dressing and enjoy.
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
HAPPY SATURDAY APRIL 27th🔥 TODAY’S MENU🔥 👁️👀 @doordash @grubhub @ubereats or call us directly @201-367-9277 Place your order over the phone & Enjoy Rapid, Contactless pick up @side window💯 #veganfood #juicebar #veganfoodnearme #seamoss #acaibowl #smoothie #vegansoul #tastyvegan #plantbasepdfood
Hai sa iti arat cum arata o zi de post, cu ajutorul produselor pe care le gasiti pe @nutrivitaro 😌. 1. Salata de naut si pasta de avocado. 2. Chiftelute cu salata. 3. Batoane musli. 4. Lasagna. Tu le-ai incercat?😌 ____________________________________________________ #nutrivegan #buzzambasadornutrivita #vegan #veganiption #vegan #veganfood #tasty #tastyfood #healthylifestyle #healthyfood #tastyvegan @nutrivitaro @the_buzzstore_ro
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! 👏 #receitavegana #veganrecipeideas #orlandovegan #vegancooking #plantbasedvegans #plantbasedrecipe #vegansmoothies #vegancandy #veganvideos #veganweightloss #healthyvegan #tastyvegan #vegansnack #veggiefood #veganfoodies #veganmexican #vegansofla
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 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
Banana Nut Chia Pudding with a Date Pecan Crumble by @plantbasedrd just 15 mins of prep time that involve blending and mixing together. Bonus, since this gives you about 10 grams of fiber per serving, it’s also a great way to start your day so it’s easier to hit your fiber goals for the day (goal: 25g fiber daily for women and 30g fiber daily for men). Note: Not a fan of the chia seed texture? Try blending it together with the banana milk to help smooth it out. 1 banana 3/4 cup unsweetened plant-based milk (I used soy milk) 1/3 cup unsweetened plant-based yogurt (I used soy yogurt) 2 tbsp maple syrup 2 tbsp raw pecans 1 tsp vanilla paste or extract 1 tsp ground cinnamon 1/4 tsp ground cardamom 1/3 cup chia seeds Pecan Date Crumble 2 soft medjool dates, pitted 1/3 cup raw pecans 1/2 tsp cinnamon Kosher salt To serve: Extra banana slices, coconut flakes, etc. To a blender cup, add the banana, milk, yogurt, maple syrup, pecans, vanilla, cinnamon, cardamom and a pinch of salt. Blend everything until completely smooth, scraping down the sides of the blender cup as needed. To a large storage container, add the chia seeds then pour in the blended banana milk. Whisk the mixture together well, cover and let the mixture set for 5 minutes. Whisk again to help remove any clumps that may have formed then cover again and allow to refrigerate for at least an hour before using. In a mini-food processor, add the dates, pecans, cinnamon and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking. To serve, layer a spoonful of the crumble in a small cup, then add the chia pudding on top. Top with another spoonful of the crumble mix and extra banana slices as desired.
Banana Nut Chia Pudding with a Date Pecan Crumble by @plantbasedrd just 15 mins of prep time that involve blending and mixing together. Bonus, since this gives you about 10 grams of fiber per serving, it’s also a great way to start your day so it’s easier to hit your fiber goals for the day (goal: 25g fiber daily for women and 30g fiber daily for men). Note: Not a fan of the chia seed texture? Try blending it together with the banana milk to help smooth it out. 1 banana 3/4 cup unsweetened plant-based milk (I used soy milk) 1/3 cup unsweetened plant-based yogurt (I used soy yogurt) 2 tbsp maple syrup 2 tbsp raw pecans 1 tsp vanilla paste or extract 1 tsp ground cinnamon 1/4 tsp ground cardamom 1/3 cup chia seeds Pecan Date Crumble 2 soft medjool dates, pitted 1/3 cup raw pecans 1/2 tsp cinnamon Kosher salt To serve: Extra banana slices, coconut flakes, etc. To a blender cup, add the banana, milk, yogurt, maple syrup, pecans, vanilla, cinnamon, cardamom and a pinch of salt. Blend everything until completely smooth, scraping down the sides of the blender cup as needed. To a large storage container, add the chia seeds then pour in the blended banana milk. Whisk the mixture together well, cover and let the mixture set for 5 minutes. Whisk again to help remove any clumps that may have formed then cover again and allow to refrigerate for at least an hour before using. In a mini-food processor, add the dates, pecans, cinnamon and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking. To serve, layer a spoonful of the crumble in a small cup, then add the chia pudding on top. Top with another spoonful of the crumble mix and extra banana slices as desired.
Ginger Lemon Noodle Soup 🌿🍃 By @janetsmunchmeals Serves: 3 to 4 ½ tbsp avocado oil ½ medium yellow onion, finely chopped 3 medium carrots, peeled and thinly sliced 6 oz. cremini or baby mushrooms 8 oz. super-firm tofu, drained and diced 3 cups vegetable broth ½ cup full-fat coconut milk 3 large cloves garlic, minced 1-inch fresh ginger, peeled and grated ½ to 1 tbsp Thai red curry paste, to taste ½ package Angel Hair, drained and rinsed Juice of ½ lemon 1 to 3 tsp sriracha, optional for spicy heat Fresh cilantro, chopped for serving In a large pan or pot, add avocado oil, onion, carrots and mushrooms. Cook 5 to 7 min until onions become translucent, adding a few tablespoons of water as needed to prevent burning and stirring occasionally. Add tofu and cook 5 min, stirring occasionally. Add vegetable broth, coconut milk, garlic, ginger, and red curry paste. Cover and bring to a gentle simmer, then add angel hair. Gently simmer 5 to 10 min, partially covered until carrots are tender. Add lemon juice and sriracha if using, then serve with fresh cilantro. 🌿 #veganbaking #vegansoup #tastyvegan #veganerezepte #plantbasedsnacks #plantbasedfoodie #vegansushi #veganfoodvideos #veganbreakfastideas #veganrecipeideas #eatvegan #veganskt #vegancookiedough #plantbasedmeals #simpleveganrecipes
🥗 Beete-Salat mit Orangen und Fenchel - richtig was für‘ Auge und total lecker, dazu Naan Hier geht’s zum Rezept @frommybowl : https://frommybowl.com/roasted-beet-salad-with-fennel/ #wprm-recipe-container-23204 🥬 🥕 🥜 Asiatischer Weißkohl-Karotten Salat mit Erdnuss-Limettendressing 😋 #veganinhannover #leckervegan #saisonalvegan #waskocheichheute #mealinspo #veganinspo #tastyvegan #lecker #erdnusssauce
Little treasures stuffed with goodness! Order these cute pangsit for your next take away meal at the POP UP! #VeganIndonesian #IndoVegan #VeganFood #PlantBased #VeganCuisine #IndonesianFood #VeganRecipes #VeganCooking #MeatlessMonday #VeganLife #HealthyEating #CrueltyFree #Vegetarian #EthicalEating #DeliciouslyVegan #VeganFoodie #TastyVegan #HealthyFood #VeganRestaurant #MeatFree #VeganMeal #PlantBasedDiet #EcoFriendlyFood #IndoVeganCuisine #VeganForThePlanet #VeganTaste #IndoVeg #VeganSpices #VeganDishes #IndoVeganRecipes
Food is love, and lunch is the perfect time to show it! 🧡 ❤️ . . . . . #beverlyma #stratfordct #quincyma #norwoodma #sudburyma #franklinma #enfieldct #milfordma #acapulcosmex #newenglandfoodexplorer #massachusettsfood #nefoodies #📍 #margaritastogo #margaritastime #tacotaco #tastyvegan #vegeterianmeals #🌮 #vegeterianlife #quesadillas #enchiladas #ordertakeout #ordertogo #onlineorders #meltinyourmouth #localrestaurant #shareyourtable
The hardest part about ordering is deciding what you want! Once you know that…you can message me through IG or email me at [email protected] so I can check my availability. My calendar fills up quickly, so ordering early is key! You can also find me at the @pastriesandpups vegan baker popups at @millenniumrestaurant …stay tuned for dates & more details!! #vegancakes #vegancupcakes #vegancookiedough #alwaysvegan #eatmoreveganstuff #dairyfree #freshlybaked #vegancelebrations #iloveveganbaking #sfvegans #tastyvegan #sanfranciscoveganbaker #veganaf #veganinthecity #deliciouslyvegansfbyhilary
Start your weekend off with a dose of delicious! @vibezjuicecafe • HAPPY FRIDAY APRIL 26th🔥 WELCOME @vibezjuicecafe HEALTH IS EVERYTHING💯 TODAY’S MENU🔥 👁️👀 @doordash @grubhub @ubereats or call us directly @201-367-9277 Place your order over the phone & Enjoy Rapid, Contactless pick up @side window💯 #veganfood #juicebar #veganfoodnearme #seamoss #acaibowl #smoothie #vegansoul #tastyvegan #plantbasedfood
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
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!
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
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.
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.
Take your time and take it easy Enjoy quality food & quality lunch time . . . #diekochdame #femaleveganchef #gemüseküche #fromfarmtotable #lowwastecooking #roottoleaf #slowfoodbistro #veganlunch #nachhaltigspeisen #savefood #saisonalregional #upcycling #sustainablymade #plantpower #derumweltzuliebe #respectnature #vegetablekitchen #homemade #saveressources #animalfair #supportlocalproducers #bioisstbesser #organicvegan #colourfulfood #tastyvegan #veganvienna #aufderwieden #kaufaufderwieden
Happy new menu at @dotbagels day!! 🥳 Their menu has a whopping 9 vegan bagel options to choose from - including the Shawarma del Rey 🤩🌱 This beauty is a vegan take on the Middle Eastern shawarma kebab, using seasoned jackfruit as the base with chopped salad, pickled red cabbage, amba sauce and vegan garlic mayo 🥙 that tangy, mango amba sauce really levels up the flavour profiles on this one 🥭🤤 I couldn’t wait to it one and i’m super excited to have the NY Parmo next time - probably an unpopular opinion in the north but I prefer a classic New Yorker to a Teessider 🫣 Have you checked out the menu? Which are you most excited to try? 🥯🥯🥯
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
BBQ Glazed Cauliflower Tacos Smoky BBQ Cauliflower Tacos with Fresh Slaw Ingredients: 1 head of cauliflower, cut into bite-sized florets 1 cup BBQ sauce 2 tablespoons olive oil 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and pepper to taste 8 small corn tortillas For the Slaw: 2 cups shredded cabbage 1/4 cup finely chopped red onion 1/4 cup chopped fresh cilantro 1 carrot, julienned 2 tablespoons apple cider vinegar 1 tablespoon honey Salt and pepper to taste Directions: Preheat oven to 400°F (200°C). In a large bowl, combine the cauliflower florets with olive oil, BBQ sauce, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to coat evenly. Spread the cauliflower on a baking sheet in a single layer. Roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through. While the cauliflower is roasting, prepare the slaw. In a bowl, mix together the cabbage, red onion, cilantro, carrot, apple cider vinegar, honey, salt, and pepper. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side. To assemble the tacos, place a spoonful of roasted cauliflower in each tortilla, top with slaw, and serve immediately. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 280 kcal | Servings: 4 servings #vegantacos #bbqcauliflower #smokyflavor #plantbased #veganrecipes #healthychoices #tacotuesday #veganbbq #cauliflowerrecipes #homemade #tastyvegan #quickmeals #meatfree #dinnerideas #veganeats
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. #VeganInspirations #hclfvegan #tastyvegan #veganlunchideas #plantbasedrecipe #veganberlin #recetasveganas #veganvideo #veggiebowl #veganbreakfastideas #thecookingfeed #veganchocolatecake #veganmacandcheese #vegancookiedough #vegancookie #vegetablenoodles
Full House, when dinner was ready at my grandparents house we all went to the kitchen to make ourselves a plate and ate together. ‘The children’s table’ in case it was a full house, was the stairs right next to the kitchen. Sometimes we would take the plunge, sneak into our grandparents' bedroom, eat dinner in their bed, and leave some evidence "rice crumbs" for them to find. #VeganIndonesian #IndoVegan #VeganFood #PlantBased #VeganCuisine #IndonesianFood #VeganRecipes #VeganCooking #VeganLife #HealthyEating #fullhouse #waararnhemeet #VeganFoodie #TastyVegan #HealthyFood #VeganRestaurant #MeatFree #VeganMeal #PlantBasedDiet #EcoFriendlyFood #IndoVeganCuisine #nasigoreng #VeganForThePlanet #VeganTaste #IndoVeg #VeganSpices #VeganDishes #IndoVeganRecipes