Dobro jutro! 🥝🍍🍓 📸 @jadoresmoothies #befitfoods #foodphotography #foodlover #foodforlife #originmagazine #veganfood #veganbombs #doručak #voćnidoručak
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! . . Waoo
This vegan version of Bolognese is cooked slowly with traditional Italian seasonings, garlic, and tempeh "meat," promising to be your favorite vegan pasta sauce ready in only 20 minutes! #bolognese #pasta #bestofvegan #letscookvegan #beautifulcuisines
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! . Creamy Roasted Red Pepper Penne with Galicky Kale 😋 Recipe: Ingredinets: 170g pasta of choice 1-2 tbsp evoo 1 red pepper, stem and seeds removed 1 onion, cut in quarters 2 cloves garlic, whole 100g butternut squash, in small cubes 2 tbsp vegan cream cheese 2 tbsp nutritional yeast 3/4 cup plant-based milk salt + pepper to taste red chili flakes vegan parm garlicky sautéed kale (vegan butter, garlic and kale pan-fried) Instructions: Add red pepper, onion, garlic and squash to an oven safe pan. Drizzle with evoo and roast at 450 degrees for 25-30 minutes (roughly)—toss halfway through. Veggies should be soft and slightly charred. Transfer veggies to a high speed blender. Add 1/2 plant-based milk, vegan cream cheese, nutritional yeast, salt and pepper. Blend until smooth, adding more plant-based milk as needed (just a little at a time). Sauce should coat the back of a spoon. Cook pasta according to package instructions. Drain and toss in sauce. Sprinkle with red chili flakes and vegan parm. Serve on a bed of garlicky pan-fried kale. Enjoy! Serves 2
Philly Cheese Steak(ish). Made with homemade seitan and probably the easiest and most versatile seitan recipe for the vegan homecook. The seitan strips were made from my “everyday seitan” on my blog. 2 large portobello mushrooms 1 large shallot (or yellow onion) 1 Tbl avocado oil 1 Tbl dried parsley 1 tsp garlic powder 1 Tbl dark soy sauce 1 Tbl vegan Worcester sauce 1 pound sliced seitan strips 1 yellow bell pepper, sliced 6 slices @fieldroast Chao cheese Cut portobello into thick strips. Slice shallot into thin strips. Saute over high heat until portobello starts to brown. About 10 minutes. Add oil, dried parsley, garlic powder, soy sauce, and Worcester. Cook for 5 minutes. Add seitan and bell pepper. Cook over high heat for 5 minutes while occasionally flipping. Top with cheese and place pan under the broiler for 2 minutes to melt the cheese. Flip and mix until cheese is incorporated. The key to this is time and patience. You’ll be tempted to flip and stir a lot but you want the portobello to char a little. You could also use firm tofu or soy curls, but the seitan was perfect for this. * * * * * * * * https://crowmoonkitchen.com/2020/03/05/basic-homemade-seitan/ * #veganfoodshare #veganrecipes #vegansofig #vegandishes #vegandinner #veganlifestyle #vegantreats #veganbombs #veganfoodie #vegancomfortfood #highproteinvegan #plantbased #plantsmakepeoplehappy #veganlife #vegansandwich #veganlove #foodforfoodies #phillycheesesteak @pbnfood
🆕 Опитай НОВОТО Delishu зрял деликатес от заквасено кашу Микс пипери - неустоим вкус, чудесен за директна консумация! 🛒 Поръчай онлайн с 15% НАМАЛЕНИЕ 👉 delishu.bg ✅ Деликатес произведен от заквасено кашу с дълъг процес на зреене по собствена технология. Почти 100% кашу, НО с добавена стойност – богатство от пробиотици, антиоксидани и витамини. ✨ Зрял деликатес Delishu микс пипери е завладяващ пикантен деликатес, който може да се комбинира страхотно с пенливо вино, хубава бира или топъл чай. Добавя вълнуваща пикантност на вашите хапки, брускети, салати, сандвичи. 🛒 Поръчай сега, сигурни сме, че ще ти хареса 👉 delishu.bg ❗️Побързай, промоцията важи в периода 08.04-05.05.2024 само онлайн на www.delishu.bg #ilovedelishu #foodgasm #feelgood #instadaily #vegan #пости #tastyandhealthy #cleaneating #eatclean #veganbombs #crueltyfree
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! Love noodle stir-fries? Then you will love this Sweet & Sour Tofu with Soba Stir Fry & Avocado by @realizing_fitness 🍜💚 Flavourful marinated tofu is a must topping for any kind of stir-fries - do you agree? 🙋 Tag someone below that will love this! 👇 SAVE the recipe: the tofu: 1 block extra firm tofu, torn into chunks 2 tbsp neutral oil of choice 2 tbsp dark soy sauce 2 tbsp soy sauce 3 tbsp maple syrup 2 tbsp ketchup juice from 1/2 lemon the soba stir fry: 400g Soba noodles 2 tbsp oil of choice 4 cloves garlic, minced 4 baby bok choy, sliced 1 bunch spring onion, sliced 2-4 tbsp soy sauce sesame seeds avocado, sliced In a frying pan, over medium-high heat, cook tofu in oil until crispy and golden on all sides. Toss in sauce ingredients and cook for a minute, stirring often, until tofu is evenly coated and sticky. Remove from pan and set aside. Cook Soba according to package instructions. While Soba cooks, in the same frying pan used for the tofu, add oil and fry garlic, bok choy and onions. Season with soy sauce. Drain noodles and add to frying pan. Toss with veggies and season with soy sauce according to your taste. Toss in tofu and cook for a minute. Transfer to bowls and serve with sliced avocado, sliced green onion and sesame seeds. Enjoy! Serves 4 📸 @realizing_fitness
If you love tacos, this homemade taco seasoning is a life saver. Just spend 5 minutes making a big batch of it and enjoy quick homemade tacos without spending hours in the kitchen!
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! 🌶️ Mango and chili, have you every tried this flavour combo before? Let us know below how you use these two in a dish! 👇👇 Take this for example! Mango Habanero Tofu by @plantbased.traveler 💛 🌶️ Crispy, spicy and sweet. Who knew such a combo would be sooo good?😍 Mango Habanero Sauce: 1-2 ripe mangos* (about 1 cup chopped) 2-3 habaneros 2 garlic cloves 1 small carrot, roughly chopped 1/2 tbsp grated ginger 1/4 cup rice vinegar 2 tbsp maple or agave syrup Juice of 2 limes plus a tsp of lime zest 1/2 cup water Salt to taste 🍲 Unlock this recipe and more on our Vegan Bowls App. Your taste buds will thank you! (Link in bio) 📲 📸 @plantbased.traveler
🙏 mayyas.kitchen.2021 ✅VEGAN BANANA MUFFINS🧁 GLUTEN FREE SUGAR FREE Кой не обича мъфини?! Сега споделям с вас рецепта за най- вкусните мъфини! Които са подходящи както за вегани, така и за хора с глутенова непоносимост! Тези мъфини ги бях направила за един специален повод, за погачата на едно много сладко бебе. 👼🏼.... и свършиха за нула време!🤫 Сами преценете дали си заслужава да ги пробвате! 🤷🏼♀️ Необходими продукти: 3 меки банана Ванилия 3 с.л. кокосово масло 4/5 с.л. сироп от фурми 150 мл бадемово мляко Щипка кардамон 1 ч.л. бакпулвер 1 ч.л. сода бикарбонат 1 ч.л. ябълков оцет 5 ч.л. натурално какао 60 гр бадемово брашно 70 гр безглутеново брашно 70/80 гр оризово брашно За крема крем: 1 кен кокосово мляко (което е било 24 часа в хладилника ) Ванилия 70 гр натурално делишу 5/ 6 с.л. кокосова захар 2 ч.л.Чай на прах от сини пеперуди 1 ч.л. лимонов сок Начин на приготвяне: 🧁Намачкайте хубаво бананите и прибавете към тях сиропа от фурми, ванилията, бадемовото мляко, кардамона, кокосовото масло, какаото и разбъркайте добре. 🧁След това прибавете содата, бакпулвера и ябълковия оцет и изчакайте 1 минутка да шупне содата, и след това разбъркайте. 🧁Идва ред да прибавите всички брашна. Сместта трябва да стане като кексова, ако е много рядка прибавете още брашно (което вие предпочитате), а ако е много гъста, прибавете малко бадемовото мляко. 🧁Напълнете 2/3 от формичките за мъфини със сместта. 🧁Печете ги в предварително загрята фурна на 180°С - до суха клечка. За крема: От кокосовото мляко оберете само твърдата част отгоре, след това сложете в купа и към нея прибавете всички останали продукти. С помощта на миксер разбийте добре, до получаване на хубава сметана Накрая прибавете сокът от лимон, разбъркайте още малко с миксера и оставете сместта в хладилника. Когато мъфините са готови и изстинали, може да шприцовате крема отгоре. Ще ви издам малка тайна, ако искате да ползвате хубави форми на шприца, е хубаво да изчакате няколко часа, за да се стегне хубаво крема и тогава да го шприцовате! 🧁 Пожелавам Ви спокоен уикенд! ❤️ . . . . #veganbombs #пости #crueltyfree #wholefoodsplantbased #веганство #happycow #vegan #plantstrong #eatclean #dairyfree
Double burger - Carb loading. #veganmarathon @londonmarathon #dailybite #veganfeature #veganbombs #vegan_veganfood #vegandinner #veganburgers #veganburger #veganeats #veganfriendly #veganrecipes #veganideas #veganlifestyle #govegan #veganliving #vegan_govegan #vegancommunity #veganfoodshare #veganeats #veganfoodsnaps #vegansofig #veganfoodies #veganism
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! Roasted Fingerling Potatoes, Parsnips and Onion with Lentils in a Creamy Lemon Dill Dressing 🌿 680g (1 small bag) fingerling potatoes, cut into small rounds 180g cooked lentils 4 parsnips, peeled and chopped 1 red onion, sliced 2-3 tbsp @love.legrand salted vegan butter 1/4 cup fresh dill, chopped 3 cloves garlic, minced 1 lemon, juiced salt + pepper, to taste The dressing: 4 tbsp @love.legrand plain vegan cream cheese 1 clove garlic, minced 2 tbsp fresh lemon juice 1 tbsp fresh dill, chopped 2-4 tbsp water to thin (or you could also use evoo) a pinch of salt + pepper Combine dressing ingredients in a small bowl. Stir until smooth, adding more water or oil to thin (just a little at a time). Set aside. In a large cast iron pan, heat vegan butter and cook/season onions on the stove top for a few minutes until partially cooked. Toss in potatoes and parsnips. Stir to coat in vegan butter and season with salt and pepper. Transfer to the oven and roast at 400 degrees for 45 minutes, toss halfway. Everything should be cooked and golden. I cut my potatoes into small rounds so they would cook faster. You can always boil them for 4-5 minutes before roasting, if you want larger potatoes. Toss in chopped dill, lemon juice and garlic and stir to combine. Serve on a bed of warm lentils and drizzle with lemon dill dressing. Enjoy! Serves 4 .
🙏 betterme.cooking 🥯 Мини веган бейгъли 🥯 Много ми харесва, когато храната е презентирана в мини вариант. Не само изглежда по-сладко, но и е по-малка вероятността от преяждане. 🤭 Намазани с @ilovedelishu, тези бейгъли са перфектни както за закуска, така и за следобеден снак. 🍽️ Необходими продукти: 🥯 150гр пълнозърнесто лимецово брашно 🥯 25гр овесени ядки 🥯 15гр ленено семе 🥯 125гр соев йогурт 🥯 3гр сода 🥯 20-30мл вода 🥯 сол 🥯 кокосово масло 🥯 сусам 👩🏻🍳 Начин на приготвяне: • Смесете йогурта и содата. Разбъркайте и оставете за няколко минути. • Смесете всички сухи съставки, разбъркайте добре и добавете йогурта заедно с водата. • Бъркайте до хомогенност. • Оформете 5 мини бейгъли (по ~65гр един). • Намажете с кокосово масло и поръсете със сусам. • Печете на предварително загрята фурна на 200° за около 15мин. • Сервирайте със спредовете от @ilovedelishu, като аз лично комбинирах вкус “Трюфел” с боровинки и вкус “Микс подправки” с краставица и си нарязах от сиренето им “Микс пипери”. . . . . . #feelgood #foodgasm #vegan #пости #eatclean #plantstrong #crueltyfree #dairyfree #cleaneating #wholefoodsplantbased #веганство #happycow #veganfoodie #veganbombs #instadaily
This soup is easy and quick to make in under 30 minutes with a handful of simple ingredients with wild garlic as a star. #vegansoup
Wild garlic and walnut pesto. Wild garlic from the garden. #thrivemags #wildgarlic #veganpesto #dailybite #veganfeature #veganbombs #vegan_veganfood #vegandinner #veganeats #veganfriendly #veganrecipes #veganideas #veganlifestyle #govegan #veganliving #vegan_govegan #vegancommunity #veganfoodshare #veganeats #veganfoodsnaps #vegansofig #veganfoodies #veganism
🌿Green power bowl with roasted veggies🌿 . . . #veganforlife #vegansofbrisbane #veganglutenfreerecipes #comidaveggie #easyveganrecipe #veganvibe #vegandish #rawveganlifestyle #exvegan #veganuary #avo #vegangirl #veganmom #vegetarian #veganfoodspace #vegan #veganfoodideas #veganworldshare #veganrecipies #thevegansclub #veganfriendly #plantbasedmeal #foodblog #vegsnsofig #veganbombs #kooplokaal #beyourbest
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! 🥗 Broccoli Slaw and Chickpea Rice with a Lemon Tahini Dressing by theyummyvegan 🧡 This is packed with great textures and flavors and of course lots of vegetables! A little summery vegan bowl for those who can't wait for summer! 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: 3 cups (600 g) of cooked Rice (slightly warm) 2 1/2 cups (212 g) of Broccoli Slaw roughly chopped (find it in the bagged salad section of your grocery store) 1 (16 oz) can of Chick Peas rinsed and drained 1/2 cup (17 g) Cilantro chopped (you can sub parsley) Squeeze of Lemon Salt & Pepper to taste 𝗟𝗲𝗺𝗼𝗻 𝗧𝗮𝗵𝗶𝗻𝗶 𝗗𝗿𝗲𝘀𝘀𝗶𝗻𝗴: 2 Tbsp (30 g) of Tahini Juice from 1 Lemon 3 Tbsp (45 ml) of good Olive Oil 1 tsp of (5 ml) Vegan Honey or Maple Syrup 2 -3 Tbsp (30-45 ml) Water to thin as needed Salt & Pepper to taste 𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀: 1. Make the dressing by combining all of the ingredients. Set aside. 2. Give the Broccoli Slaw a rough chop and add it to a large bowl along with the cooked Rice, rinsed Chick Peas and chopped Cilantro. 3. Season the mixture with Salt & Pepper and a squeeze of Lemon. 4. Pour in 1/3 - 1/2 of the dressing and mix well. Serve the remainder of the dressing along side. 📸 theyummyvegan
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! WINTER KALE AND FARRO SALAD By @betterfoodguru Ingredients * 3 tbsp olive oil extra virgin, divided * 3 garlic cloves whole * 3 baby bell peppers halved * 2 cups cauliflower florets * 8 oz farro cooked according to package and cooled * 1 bunch kale washed, stemmed and chopped in bite sized peices * 1 lemon large, juiced * 1 tbsp sesame tahini * 1/2 cup pomegranate arils * 1/2 tsp salt * 1 black pepper to taste * 1 sprig rosemary torn * 1/2 tsp garlic powder * 1 cup kabocha squash cubed * Preheat oven to 400 degrees Method * Spread cauliflower florets, garlic cloves bell peppers and kabocha squash in a single layer on a sheet pan. Drizzle with 1 tbsp olive oil, a pinch of salt, garlic powder and rosemary. Toss with hands to distribute oil and seasoning well and bake for 20 minutes. Then let cool. * In a large mixing bowl add the kale, remaining olive oil, lemon, tahini, salt, pepper and roasted garlic. Massage the kale gently for 5 minutes mixing all of the flavors into the kale. This is dressing the salad. Melding the ingredients together with your hands will relax the kale and produce maximum flavor. * Add the cooked farro and mix. Then add in the roasted and cooled veggies and the pomegranite arils. (Chop the peppers first in smaller bite sized pieces)Taste for seasoning. Adjust if you like to add more salt or lemon. This salad will get more flavorful as it sits so be careful not to over salt. .
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! 🌶️️ How about a Spicy Red Curry Noodle Soup by @terianncarty to warm up a cold day? 😍 SAVE and Try👇👇 1/2 pack tofu drained and pressed 1 tbsp olive oil Pinch sea salt and cracked Pepper 1/2 small onion 2 cloves garlic 1 inch piece ginger minced 1/2 red pepper diced 1 1/2 cup shiitake mushroom sliced 1 carrot cut in rounds 2 tbsp red curry paste 2 1/2 cups vegetable broth 2 cups water 1 can coconut milk 1 pack noodle of choice Handful spinach Handful peanuts SAUCE * 3 Tbsp tamari * 1 Tbsp peanut butter * 2 tbsp maple syrup * 1 clove garlic (minced) * 1-2 tsp sriracha * 1 tsp toasted sesame oil Whisk all ingredients in a small bowl Method Preheat oven to 425 degrees (on convection if your oven has this option. If not, then increase the cook time by 5 minutes. Toss the cubed tofu with 1 Tbsp olive oil, salt, and pepper and spread out evenly on a cookie sheet. Bake for 20 minutes, remove and set aside. Prepare the noodles according to the package directions and drain, rinse and set aside. In a large pot heat olive oil and chili flakes. Add onions and sauté for a few minutes. Add in garlic and ginger. Toss in mushrooms, and carrot and cook until carrot starts to soften. Add peppers and toss to combine. Add curry paste tossing everything to coat. Next, pour veggie broth and water in pot. Bring to a boil and reduce to a simmer. Season with salt and pepper. Once vegetables are cooked add in tofu, spinach and coconut milk. Simmer for 5 more minutes. Check again for seasoning. Portion noodles into bowls. Ladle soup over noodles. Drizzle sauce over soup and enjoy!!! 📸 @terianncarty
The only kale smoothie recipe you’ll ever need: not only good for you, but also delicious! This detoxifying protein-packed green smoothie tastes amazingly refreshing and only takes 5 minutes to make!
Recent work done for @saucypetes. I’ve had the pleasure of watching this brand grow from the ground up and have been lucky enough to be a part of their journey. Creating content for brands is an incredibly rewarding experience and I’m so grateful to work with such wonderful brands and businesses. . . . . . . . . . #dailyfoodfeed #foodforfoodies #foodphotographer #foodspotting #foodgawker #torontofood #feedfeedvegan #foodgasm #Foodcapturecollective #veganfood #foodanddrinkmag #bonappetitmag #eattheworld #tastefullyartistic #healthyfood #eeeeeats #damnthatsdelish #forkyeah #buzzfeast #letscookvegan #thebiteshot #foodtographyschool #gloobyfood #forksoverknives #compositionessentials #foodstyling #thekitchen #veganbombs
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! Eat the rainbow with janetsmunchmeals’ Quinoa Chickpea Salad with Basil & Olives 😍 Isn’t this the perfect spring bowl to add to your menu this season? SAVE and try! 👇 1 cup uncooked quinoa 1 15 oz. can chickpeas, drained and rinsed 1 tsp avocado oil 1/2 tsp sweet paprika 1/4 tsp garlic powder 1/4 tsp kosher salt 1/3 cup kalamata olives, coarsely chopped 1 pint cherry or grape tomatoes, halved 1/2 medium sweet vidalia onion, thinly sliced 1 avocado, diced 1/4 cup (somewhat packed) fresh basil, thinly sliced 1 tbsp (packed) fresh parsley, thinly sliced 1 tbsp hemp seed hearts Dressing: 1/4 cup balsamic vinegar 1/4 cup olive oil 1 tsp kosher salt 1 tsp pepper 1 tsp agave nectar 1 tsp dijon mustard Cook the quinoa according to package directions then set aside to cool. Cook the chickpeas with the avocado oil, garlic powder and salt for 3 to 4 min over medium heat. Meanwhile whisk together the dressing ingredients, and add the remaining ingredients to a mixing bowl. Add quinoa and chickpeas to mixing bowl with half the dressing. Add more dressing as desired. 📽 janetsmunchmeals
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! Potato curry with chickpeas by @earthofmariaa recipe: 1 tsp olive oil 1 medium onion, diced 3 cloves garlic, minced 1 tbsp tomato paste 2 tsp garam masala 2 tbsp cumin 1 tsp turmeric 1/2 tsp paprika 2 cups potatoes, chopped 1 can coconut milk 1/2 can chopped tomatoes 2 tbsp curry powder 1 can chickpeas, drained and rinsed 1 cup green peas 2 cups spinach Juice of 1/2 lemon Salt and pepper to taste Heat the oil in a pan and then add the onion and garlic. Cook for 3-4 minutes. Now add the tomato paste, garam masala, cumin, turmeric and paprika, cooking for a few minutes more and stirring continuously. Add the potatoes, coconut milk, chopped tomatoes and curry powder. Bring to a light simmer and cook for around 15 minutes before adding the chickpeas and green peas. Cook for a further 10-15 minutes, or until the potatoes are fully fork-tender. Stir in the spinach and lemon juice, also seasoning to taste with salt and pepper.
The Ultimate Vegan Buddha Bowl is loaded with nutrient dense vegetables, healthy fats, the best vegan protein, and healthy grains.
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! 🌱🌱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 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!
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! Mai ebéd🌱 • marinált tofu • édesburgonya • sárga burgonya • paradicsomsaláta • spenót, rukkola • kukorica • petrezselyem
Raw, vegan Wild Garlic Pesto is a deliciously, delightfully, and truly universal spring condiment, made with 5 ingredients. Perfect with pasta or as a bread spread, it goes well with all things savory. This ramp pesto is vegetarian, gluten-free, dairy-free and low-carb. #veganpesto #garlic
This easy vegan Zuppa Toscana soup recipe is the perfect weeknight dinner, make ahead lunch, or company treat. It’s a warm, savory, vegetable soup recipe with kale, white beans, and potatoes with Tuscan herbs for added flavor. #vegansoup #beans
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! ⏺Vegan nut and seed crusted tofu with creamy dill sauce by @daria_cooks_vegan ⏺Ingredients 🌱For the tofu: •16 ounces / 450 g high protein tofu (super firm) •1/2 cup / 70 g dry roasted cashews •1 tablespoon chia seeds •1 tablespoon ground flaxseed •1/2 cup / 70 g roasted hazelnuts •1/4 cup / 35 g roasted almonds •1 tablespoon pumpkin seeds •2 tablespoons olive oil (sub in any other vegetable oil you prefer) •dash of salt 🌱For the dill sauce: •3 tablespoons vegan butter •3 tablespoons all-purpose flour •1/4 cup / 60 ml vegetable stock •1 cup / 250 ml plant-based milk (I used oat milk) •1/2 cup - 3/4 cup / 120 ml - 180 ml vegan cream (I used soy cream) •1/2 teaspoon onion powder dash of garlic powder •salt and pepper to taste •3-4 tablespoons (or to taste) dill, chopped ⏺Instructions 1️⃣Preheat oven to 410 °F / 210 °C. 2️⃣In a food processor combine nuts, seeds, oil and salt. Blend until it is a crunchy paste. 3️⃣Cut tofu into pieces (about 8-10). Line a baking tray with parchment paper and transfer all the tofu pieces onto the tray. Cover tofu pieces with nut and seed paste, then turn over and cover the other side with paste. Drizzle tofu pieces with olive oil and bake for about 20-30 minutes, or until golden brown. 4️⃣Meanwhile prepare dill sauce. In a pot heat 3 tablespoons of vegan butter until butter is melted. Add flour and mix until combined. Add vegetable stock and milk and stir constantly, until the sauce is smooth. Add cream, onion powder, garlic powder, salt and pepper. Let simmer. Add fresh chopped dill and serve with the tofu. Serve with steamed rice and cucumber salad, if desired. ENJOY!
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! . Grilled mushrooms with garlic & parsley Recipe: 8 medium mushroom fiats 60mls (1/4 cup) olive oil garlic cloves, crushed 1/4 chopped fresh continental parsley 1 tablespoon fresh lemon juice Salt & ground black pepper, to taste Step 1 Preheat grill on medium-high. Line a grill tray or baking tray with foil. Place the mushrooms on the lined tray. Step 2 Combine the olive oil, garlic and 2 tablespoons of the parsley in a bowl. Drizzle the mushrooms with the garlic oil. Step 3 Place under preheated grill and cook for 4-5 minutes or until tender. Sprinkle with remaining parsley, drizzle with the lemon juice and season with salt and pepper
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! SIMPLE BEAN CHILLI with a surprise ingredient (dark choc 🍫) 😋 By @nourishingalex Serves 3 - 1 small onion, diced - 3 cloves garlic, minced OR 3 tsp garlic granules - 1 veggie stock cube - 1 & 1/2 tsp ground cumin - 1 tsp smoked paprika - 1 tsp dried oregano - 1 tsp mild chilli powder (or depending how hot you like it) - a pinch of cinnamon - 1 tbsp chopped dark chocolate, for sweetness & richness, (I used 60% dark choc, OR use 1tbsp maple syrup as a substitute) - 400g can chopped tomatoes - 400g can red kidney beans, drained & rinsed - 1/2 can black beans, drained & rinsed - salt & pepper to taste NOTE: you could even add in some sliced peppers or sweet corn if you like. Method: 1. Sauté onion & garlic in a medium saucepan with a little oil (or a little water for oil free) for 5 mins until soft on a medium heat. (skip fresh garlic if using garlic granules) 2. Stir in all the spices including the veg stock cube, oregano & garlic granules (if using), cook for 1 min until fragrant. 3. Pour in the chopped tomatoes, then fill your tomato can 1/2 way with water, pour it in and give it all a good stir. 4. Stir in the beans & dark chocolate (or maple syrup), bring to a boil, then once it starts to bubble, turn the heat down to low and simmer for 20 mins until the liquid has reduced down. Season with salt & pepper. 4. Serve with rice, guacamole & desired veggies/salad. ENJOY 😊 I like to sprinkle with dried chilli flakes & I like to sprinkle with nutritional yeast too 😋
This vegan eggplant lasagna is a satisfying and hearty gluten-free main course full of Italian flavor. Made with a handful of simple ingredients, this vegetable lasagna is full of flavor and nutrients and is just perfect for a cozy family dinner.
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! Rainbow Veggie Bowl with Cilantro Tahini Dressing By plantbasedonabudget It came out absolutely amazing! . . . Ingredients: 🍃1 cup of cooked brown rice or quinoa 🍃Your favorite colorful veggies, cooked to your liking For the cilantro tahini dressing: 🍃½ cup of tahini 🍃½ cup of water 🍃¼ cup of lemon juice 🍃2 garlic cloves, chopped 🍃6 sprigs of cilantro 🍃1 tablespoon of soy sauce 🍃1 tablespoon of fresh ginger 🍃Handful of spinach 🍃½ teaspoon of salt 🍃¼ teaspoon of sugar . .
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! Stuffed Sweet Potatoes Recipe by @plantbased.traveler 👉🏼For 2 servings you need: 2 large sweet potatoes, scrubbed 👉🏼Chickpeas: 2 cups chickpeas, cooked and rinsed 1 tbsp olive oil 1/2 tsp each of paprika, smoked paprika, oregano, salt, garlic and onion powder 👉🏼Mediterranean Salad: 1 cup cooked pearl couscous (or quinoa for a gluten-free version) 1 small cucumber 10-12 grape or cherry tomatoes 1 bell pepper A handful of olives (I used Kalamata and green olives) 2 cups of arugula (or other greens) 👉🏼Dressing: 1 cup cashews, soaked and rinsed 3/4 cup of water 1 large lemon 2 garlic cloves Salt to taste 1 tbsp fresh dill 👉🏼Steps Preheat oven to 425 F/ 220 C. Toss chickpeas with olive oil and seasoning, and place them along with the sweet potatoes on a large, lined baking tray. Bake for about 30 minutes, take chickpeas out of the oven (if they are not crispy yet bake them for an additional 5-10 minutes), and continue baking the sweet potatoes until they are fork tender. Depending on their size it takes 1 hour to 1 hour and 15 min total. In the meantime prepare couscous, cut veggies into small pieces, and add everything to a bowl. Blend cashews with water, lemon juice, garlic cloves and salt until completely smooth (add more water if needed), and stir in dill at the end. Add about 1/4 cup (or more to preference) of the dressing to the salad, and serve the rest with the stuffed sweet potatoes. Cut baked sweet potatoes open, mash the flesh down a bit with a fork, and stuff them with salad and crispy chickpeas. Enjoy! Optional: Serve with a dollop of hummus. Tip: Use leftover filling and dressing for a wrap or add more greens and serve as a salad!
Vegan Pho (Phở) is an easier and healthier version of the traditional Vietnamese noodle soup. This nourishing and flavorful gluten-free and fat-free soup is perfect for any season! #vegansoup #pho
Follow @thultimatevegann For More Plant-based Recipes Vegan Chili Sin Carne 🍲 By :@plantpowernutritionandfitness ✅ Ingredients (SERVES-5) •8 Cups Tinned Whole Tomatoes •200g Textured Vegetable Protein •4 Cups 3 Bean Mixed (washed & rinsed) •21/½ Cups Frozen Corn •2 Stalks Celery (sliced) •21½ Green Capsicums (diced) •3 Carrots (diced large) •11/½ Onions (diced) •5 Garlic Cloves (minced) •3 Tsp Cumin •2 Tsp Oregano •3/2 Tbsp Chili Powder (less to reduce heat) • Salt & Pepper to taste Rice or Quinoa (not included in macros) 📝 Directions 1️⃣ Add the whole tomatoes plus the juice to the slow cooker and roughly crush using a masher or your hands. 2️⃣ Add in the cumin, oregano, chili powder and salt & pepper combining well. 3️⃣ Add everything else but the textured vegetable protein. Cover and cook on high for 6-8hrs depending on the slow cooker. 4️⃣ Once the chili's done rehydrate the TVP and add it to the slow cooker mixing well. Let it sit then divide between bowls with any optional extras. #veganforlife #vegansofbrisbane #veganglutenfreerecipes #comidaveggie #easyveganrecipe #vegansoap #vegandish #rawveganlifestyle #exvegan #veganuary #avotoast #vegangirl #veganmom #vegetarianbreakfast #veganfoodspace #veganevents #veganfoodideas #veganworldshare #veganrecipies #thevegansclub #veganfriendly #plantbasedmeal #veganfoodblog #veganketorecipes #veganbombs
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! Tomato & Eggplant Pasta Casserole Recipe: Ingredients 6 cups Crushed Tomatoes 2 cups Lentils (cooked, drained and rinsed) 1/2 cup Water 1/4 cup Extra Virgin Olive Oil 1 cup Basil Leaves (chopped) 2 tbsps Oregano 1/2 tsp Garlic Powder 1/2 tsp Onion Powder 2 tsps Sea Salt 1 tsp Black Pepper 5 cups Brown Rice Penne (dry) 1 Eggplant (large, sliced into 1/2 inch thick rounds) Directions 1. Preheat oven to 450ºF (232ºC). 2. In a large bowl, mix together the crushed tomatoes, lentils, water, olive oil, basil, oregano, garlic powder, onion powder, salt, pepper and dry penne. Stir well to mix, then transfer into the casserole dish. Line the top with a layer of eggplant rounds. Bake in the oven for 40 to 45 minutes. The eggplant should be roasted and golden brown (if it starts to burn, set a piece of foil on top). 3. Remove from oven and let cool for 5 minutes before serving. Enjoy!
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! . Roasted Rainbow Carrots Hummus Recipe: Ingredients 3 medium sized carrots (I used rainbow carrots) 11/2 cups cooked chickpeas (preferably skin removed for a smoother consistency) 1/2 cup tahini 4 tbsp extra virgin olive oil plus 1 tbsp for roasting the carrots, divided 2 cloves of garlic 3-4 tbsp lemon juice (according to taste) 1/2 tsp ground cumin 1 tsp ground cayenne Salt, to taste Wash the carrots and dice them into smaller pieces. Heat a cast iron skillet to medium and add about a tbsp of EVOO. Add the carrots to the skillet, sprinkle some salt, and sauté them until they are cooked through and tender. You may cover the skillet to make the carrots cook faster and evenly. This takes about 15-20 minutes. Set aside. In a food processor or blender, combine the chickpeas, tahini, garlic, lemon juice, cumin, cayenne, and salt. Process until smooth and creamy. Add 2 tbsp olive oil and continue to blend Add the roasted carrots and continue processing. You may add a tablespoon of ice cold water at a time to blend easily and to achieve the right consistency. Check for seasoning. Add the remaining olive oil. Serve with chips or toasted flatbread.
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! Vegan Chili Sin Carne By @plantpowernutritionandfitness Ingredients (SERVES-5) ▫️8 Cups Tinned Whole Tomatoes ▫️200g Textured Vegetable Protein ▫️4 Cups 3 Bean Mixed (washed & rinsed) ▫️2 ½ Cups Frozen Corn ▫️2 Stalks Celery (sliced) ▫️2 ½ Green Capsicums (diced) ▫️3 Carrots (diced large) ▫️1 ½ Onions (diced) ▫️5 Garlic Cloves (minced) ▫️3 Tsp Cumin ▫️2 Tsp Oregano ▫️3 ½ Tbsp Chili Powder (less to reduce heat) ▫️Salt & Pepper to taste ▫️Rice or Quinoa (not included in macros) 📝 Directions 1️⃣ Add the whole tomatoes plus the juice to the slow cooker and roughly crush using a masher or your hands. 2️⃣ Add in the cumin, oregano, chili powder and salt & pepper combining well. 3️⃣ Add everything else but the textured vegetable protein. Cover and cook on high for 6-8hrs depending on the slow cooker. 4️⃣ Once the chili’s done rehydrate the TVP and add it to the slow cooker mixing well. Let it sit then divide between bowls with any optional extras. .
This vegan “chicken” pot pie is the perfect comfort food on a chilly fall or winter day. Instead of classic chicken, colorful broccoli, leek, mushrooms and carrots are simmered in a smooth and nutty vegan béchamel sauce and enveloped in a flaky phyllo crust.
MOUSSAKA and MARINA ZATTI #vegan #veganmoussaka #moussaka #casserole #plantbased #glutenfree #healthydinner #vegandinner #foodblogger #glutenfreefood #veganfood #vegansofig #glutenfreevegan #eeeeeats #cleaneating #bestofvegan #veganbombs #buzzfeast #foodgawker #huffposttaste #makesmewhole #veganbowls #feedfeed #f52grams
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! STICKY SESAME CRISPY TOFU 😍 . By alexafuelednaturally . Recipe: . Ingredients: Crispy tofu: 1 package Extra firm tofu 1/4 cup corn starch Sesame sticky Sauce: 1 teaspoon avocado oil 2 garlic cloves minced 2 tbsp organic brown sugar or coconut sugar 2 tsp rice vinegar 1/4 cup + 2 tbsp Tamari or soy sauce 1/4 cup organic ketchup 1 tsp toasted sesame oil 2 tbsp sesame seeds Other ingredients: sliced green onions for garnish White or brown rice to serve Method: 1.Remove tofu from package and wrap in a couple paper towels gently pressing on tofu to release a bit of the moisture. Cut tofu into cubes then roll each tofu cube in corn starch making sure each side is coasted. 2.Bring a hot skilled to medium heat and add enough avocado oil to cover the bottom of the pan. Once hot, add cubed tofu and cook on each side until golden & crispy. Season with salt and once removed from pan place on a plate lined with paper towel. 3. In a bowl combine all sauce ingredients (except garlic & avo oil) mix to combine. Heat 1 tbsp of oil in a large pan over medium heat. Add the minced garlic and cook for 30 seconds. Add the sauce mixture and bring to a simmer. Cook for 3-4 minutes or until just thickened. 4. Add the crispy tofu to the pan and toss to coat with the sauce. Sprinkle with sesame more seeds and green onions, then serve with rice! . .
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! . Vegan Chickpea Curry🍛 Fragrant soul warming spices are essential on cold evenings like this🥶🌶️ Serves: 4 Preparation time: 15 minutes Cooking time: 25 minutes Total time: 40 minutes Ingredients: - 2 cans of chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 red bell pepper, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon ground coriander - 1/4 teaspoon cayenne pepper (optional for extra heat) - 1 can chopped tomatoes - 2 tablespoons tomato paste - 1 cup vegetable broth - Salt and pepper to taste - 1 teaspoon dried oregano - 1 teaspoon sugar (optional, to balance acidity) - Fresh parsley, chopped, for garnish - Lemon wedges, for serving Method: 1. Heat olive oil in a large pan over medium heat. Add the onions and sauté until translucent. 2. Add the garlic and red bell pepper, cooking until they start to soften. 3. Stir in the ground cumin, smoked paprika, ground coriander, and cayenne pepper, and cook for another minute until fragrant. 4. Mix in the chopped tomatoes, tomato paste, and vegetable broth. Bring to a simmer. 5. Add the chickpeas to the sauce and let simmer for 15-20 minutes, or until the sauce thickens and the chickpeas are flavorful. 6. Season with salt, pepper, and a teaspoon of sugar if desired. 7. Serve hot, garnished with fresh parsley and a squeeze of lemon juice for added zest.
Easy and delicious Vegan Roasted Carrot Soup with lentils and Moroccan spices. This velvety, rich and healthy carrot soup has a unique and perfectly balanced flavor! #vegansoup #carrotsoup #letscookvegan #beautifulcuisines #buzzfeast #veganrecipe #plantbaseddiet #plantbased #makeitdelicious #lifeandthyme #feedfeed #huffposttaste #tastingtable #veganbombs #veganfoodspace #onmytable #foodphotographer #foodwithmood #whatveganseat #mycommontable #VeganFoodShare #EatTheRainbow #plantbasedfood #eatwell #veganeatsplease #veganyum #eatyourveggies #meatlesseveryday #plantbasedfoodie
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! 🌿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!
Enjoy a delicious vegan cannelloni recipe featuring asparagus wrapped in lasagna sheets and baked with creamy vegan béchamel sauce, and a sprinkle of vegan parmesan. Perfect for a delightful spring dinner! #cannelloni #parmesan #bestofvegan #letscookvegan #beautifulcuisines #buzzfeast #veganrecipe #plantbaseddiet #plantbased #makeitdelicious #lifeandthyme #feedfeed #huffposttaste #tastingtable #veganbombs #veganfoodspace #onmytable #foodphotographer #foodwithmood #whatveganseat #mycommontable #VeganFoodShare #EatTheRainbow #plantbasedfood #eatwell #veganeatsplease #veganyum #eatyourveggies #meatlesseveryday #plantbasedfoodie
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! . Roasted Veggie Nourish Bowl with Barley & Lentils + Maple Dijon Dressing 🌿 barley + lentils (with coconut milk, curry powder, garlic, paprika & cinnamon + kale) roasted & glazed brussel sprouts roasted squash roasted beetroot micro greens hemp hearts crispy chickpeas maple dijon dressing
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! . Creamy Orecchiette with Broccoli, Peas & Herbs by janetsmunchmeals 😋🍃 Here’s a simple and delicious creamy pasta—It’s packed with lots of lemon and pepper, and green veggies! . Orecchiette is such a fun shape and holds onto the sauce and peas so well in this dish. What’s your favourite type of pasta? 3/4 lb. orecchiette 1 small onion, finely chopped 2 tbsp olive oil 1 1/2 tsp kosher salt, divided 1 tsp pepper 1 tbsp garlic, minced 1 tsp garlic powder 1 cup vegetable broth 3 1/4 cups (packed) broccoli florets cut small 3/4 cup frozen peas 1/4 cup fresh parsley 2 tbsp fresh dill 2 tbsp vegan butter 2 tbsp greek-style vegan yogurt* Juice of 1 1/2 to 2 lemons, to taste 1/4 cup vegan parmesan (optional) Extra pepper for serving Red chili flakes for serving *can sub coconut cream, vegan cream cheese, or just omit Cook pasta according to package directions for al dente, in salted water. Drain, but reserve 1/2 cup pasta cooking water. Meanwhile, in a large pan on medium heat, add onions, oil, 1 tsp of kosher salt, and pepper. Stir, cook for 5 min. Add garlic, cook another min. Add garlic powder and vegetable broth, let gently simmer for 2 min. Add broccoli florets and peas, stir and cook covered for 2 to 3 min. Remove lid and cook more time if broccoli is not yet fork tender. Add pasta and remaining ingredients, stir and add the last 1/2 tsp kosher salt and more butter or olive oil if desired.
Delightful and easy vegan couscous salad featuring a vibrant medley of fresh vegetables, olives, and a zesty lemon garlic dressing. Elevate your salad game with this light, nutritious and wholesome pearl couscous salad full of Mediterranean flavors that is perfect for any occasion, be it a picnic, a casual lunch or dinner or a festive gathering. #salad #couscous #bestofvegan #letscookvegan #beautifulcuisines #buzzfeast #veganrecipe #plantbaseddiet #plantbased #makeitdelicious #lifeandthyme #feedfeed #huffposttaste #tastingtable #veganbombs #veganfoodspace #onmytable #foodphotographer #foodwithmood #mycommontable #EatTheRainbow #plantbasedfood #eatwell #veganeatsplease #veganyum #eatyourveggies #meatlesseveryday #plantbasedfoodie
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! Crispy Herb Potatoes! 🌿 This extremely comforting dish was created by @livinlaveganlife! Check out their quick recipe below: 3lbs baby red potatoes, halved 1 tsp of baking soda 1/2 tsp of salt 1/4 cup of cilantro, finely chopped 1/4 cup of parsley, finely chopped 1/4 cup of dill, finely chopped 1/4 cup of chives, finely chopped 4 garlic cloves, mashed into a paste Lemon zest of 1 lemon Juice of 1 lemon 1/4 cup of olive oil Salt/pepper to taste 1. In a pot of boiling water, add baking soda and salt. 2. Add potatoes and cook until soft. 3. Drain the water and set potatoes aside. 4. In a cooking pot, add 2 tbs of olive oil and mashed garlic. Cook for 5 minutes. 5. Add potatoes and gently mix with garlic. 6. Cook until potatoes are lightly browned. 7. Let the potatoes cool off completely. 8. Meanwhile, add freshly cut herbs in a mixing bowl. 9. Add olive oil, lemon zest and juice. Stir gently. 10. Add salt/pepper to taste. 11. Pour over your potatoes and gently mix. 12. Enjoy! :) 🌱
1️⃣ or 2️⃣? What recipe do you like the most? By @Fitgreenmind Follow @the.veganmeal for daily vegan inspiration 🌱🥦 1️⃣ VEGAN KÖFTE🥙 RECIPE (10 Köfte, 45min prep time): -1 onion, finely chopped -2 cloves garlic, finely chopped -a bunch fresh parsley, finely chopped -150g soy chunks -1 3/4 Cup (450ml) water -1 Tsp each salt, cumin, ground coriander, paprika -1/2 Tsp each Chili powder and cinnamon -1 Cup (135g) chickpea flour -2 Tbsp soy sauce COOK soy chunks in water with the spices for 10mins (until the water is gone) MIX with remaining ingredients. LET IT SIT for 10mins. SHAPE and FRY until golden brown. Garlic sauce: -1/2 Cup (120g) vegan yogurt -1 clove garlic -1/3 cucumber, grated -1 Tsp dried mint MIX 2️⃣ NO BEEF BURGER 🍔 This is by far the best vegan burger I’ve ever made! It’s cheaper and healthier than most store-bought ones, so definitely give it a try! 😌 Much love Maya✨ RECIPE (6 patties, 45min prep time): -150g soy chunks -2 Tbsp soy sauce -1 Tbsp tomato paste -1 3/4 Cup (450ml) water -1 Tsp each salt, cumin, paprika, dried herbs -1/2 Tsp garlic powder Cook until the water is gone (about 10mins). -2/3 cup (100g) chickpea flour -1/2 cup (35g) breadcrumbs Stir everything in and set aside while making the sauce. Shape in 6 patties. Fry in oil until golden brown. Burger sauce: -1/2 cup (125g) vegan mayonnaise -3 tablespoons ketchup -2 Tbsp chopped pickles -1 1/2 Tsp sugar -1 1/2 Tsp white vinegar Mix to combine. Caramelised onions: -2 onions Sauté in some oil on medium heat until jammy. Build your burger.
Vegan cauliflower wings Get our latest recipes ➡️ @veganloverssss Ingredient: 1 medium cauliflower 1 cup flour 1 cup unsweetened almond milk 1 teaspoon garlic powder 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup bread crumbs 1/2 cup vegan buffalo sauce 1 tablespoon olive oil Get full recipe (method, nutrition,...) ➡️ @veganloverssss . . . . #veganfood #veganeats #vegangains #healthy #veganfoodideas #vegansofig #veganfoodblogger #vegantreats #veganprotein #veganuk #vegantakeout #veganandglutenfree #veganfoodlovers #veganbombs #vegansofinsta
Bite into vegan buffalo wings, made with a mix of seitan and oyster mushrooms and generously coated in a zesty buffalo sauce – such a delicious plant-based take on a timeless classic with a nutritious spin.
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! 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.
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! Mini Vegan Taco Bites By @naturallyzuzu Makes 6 servings Ingredients: 1 medium onion, diced 1/2 cup of vegan minced meat. You can also use cooked brown lentils. 1 jalapeño seeded and diced 1 garlic clove, minced 1/2 cup frozen corn 1 red bell pepper diced 1 tomato seeded and diced 1/3 cup canned black beans, water drained Kosher salt, to taste 2 teaspoons chili powder 1 teaspoon ground cumin Ground black pepper, to taste 3 tbsp of Queso style dip 1 or 2 tubs of Traditional or Spicy Guacamole for serving. Green onions for garnish 6 flour tortillas 3 teaspoons olive oil 1/2 cup vegan shredded cheddar cheese. Method: Preheat the oven at 375F. Use a 3-inch cookie cutter to cut out 4 taco shells from each tortilla. Warm the tortillas for 10 to 20 seconds, covered, in a microwave, or wrap in foil and heat in a warm oven until pliable. Spray or brush the mini muffin tin pan with oil. Then tortillas into the openings of a muffin tin. Repeat with a second mini muffin tin or repeat after cooking first batch of mini taco shells, for a total of 24. Spray or brush the tortillas with oil and bake for 10 min until edges are golden brown. Meanwhile in a large cast iron pan heat 2 tbsp of oil over a medium-high heat. Add the diced onions and sauté until transparent, then add the vegan minced meat and cook for 10 min by stirring it constantly. Then add the garlic, jalapeño, bell peppers, tomatoes, corn and black beans. Continue cooking for 8 min over a medium heat. Add the seasoning, 3 tbsp of Queso dip and salt to taste. Simmer for 5 min. Set aside. Add a heaping spoonful of taco mixture to each tortilla shell. Sprinkle with shredded cheese then bake again for 10 min or until cheese is melted. Garnish with chopped green onions.
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! . Avo toast with mushrooms and vegan cheese by sculptedkitchen Ingredients: A slice of sourdough bread Sautéed mushrooms (in a bit of EVOO, salt, garlic and onion powder) Handful of microgreens Flowers from basil and thyme Everything but the bagel seasoning salt lemon 1 avocado, ripe and mashed Melting vegan cheese. Method: Toast your bread with your cheese until it bubbles Mash your avocado and add in your salt, lemon and everything but the bagel seasoning Sautee your mushrooms Build your bread with mashed avocado, mushrooms and add your herbs and micro greens. Enjooooy!
Bite into vegan buffalo wings, made with a mix of seitan and oyster mushrooms and generously coated in a zesty buffalo sauce – such a delicious plant-based take on a timeless classic with a nutritious spin. They have a perfect texture, firm and crispy from the outside, and moist and tender from the inside. #vegan #buffalowings
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! ZUCCHINI MUSHROOM ORZO SALAD! By @thedishonhealthy 🥗 (serves 3-4) Suggested Greek-Style Vinaigrette 3/4 cup of good-quality olive oil 1/4 cup white wine vinegar 1 Tbsp fresh lemon juice 1 Tsp of dried oregano 1/2 Tsp garlic salt 1/2 Tsp minced organic garlic 1 Tbsp of dried parsley 1/2 Tsp ground pepper 2 Tsp of honey or agave 🍯 Garlicky Mushroom Topping Ingredients ~2.5 cups any mushrooms 1 Tbsp of olive oil sea salt and black pepper, to taste 2 Tsp of minced garlic 1 Tbsp finely chopped parsley (optional) ~2 Tbsp of low sodium tamari sauce or soy! 1-2 Tbsp of red wine Instructions The Orzo salad has 5 cups of cold, but cooked orzo, 1.5 cups of finely chopped bell peppers in every color, 1.5 cups of halved raw zucchini rounds sliced in quarters, 1 tablespoon of fresh parsley and 2/3 cup of creamy feta chunks or crumbles, I always buy goat feta! 🌱 if you wanted to switch it up- grilled halloumi or fresh buratta would take this salad over the top! Mushroom Topping Instructions In a skillet on medium-high heat, warm up your olive oil. Add the garlic and stir often as it burns quickly. Throw the mushrooms in, stir and season with sea salt, tamari and pepper. Allow them to sautée and soften ~4-5 mins. Finally, add your wine and scrape the bits and pieces off the pan, stir for an additional ~2 mins). Toss the sautéed mushrooms into the orzo salad; as opposed to just adding them on top. I’ve recently started enjoying raw zucchini rounds and they give this salad the best crunch!
Raw, vegan Wild Garlic Pesto is a deliciously, delightfully, and truly universal spring condiment, made with 5 ingredients. Perfect with pasta or as a bread spread, it goes well with all things savory.
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! Sweet Chili Tofu Stir-Fry By @plantbased.traveler For 2 servings You need: 1/2 block of extra firm or super firm tofu (7 oz/200 g) * 1 tbsp avocado or other cooking oil Salt and white pepper to taste 1/4 cup sweet chili sauce Plus: Stir-fried vegetables of choice (I used zucchini, bell pepper, baby bok choy, mushrooms, scallions, garlic) Brown rice for serving Method: Cut tofu into triangles (or desired shape), and pat them dry with a clean kitchen or paper towel. Sprinkle them with a bit of salt and white pepper (optional). Heat up oil and fry tofu for about 4-5 minutes, carefully flip over and fry for another 3-4 minutes until browned and lightly crispy. Add sweet chili sauce and stir until evenly coated and caramelized. Serve with stir-fried vegetables, and brown rice. Sweet Chili Sauce 1/2 cup rice vinegar 1/2 cup coconut sugar 1/2 cup water 1 tbsp sambal oelek 1/2 tbsp chili flakes (use 1 tsp for less heat) 1 tbsp coconut aminos 2 garlic cloves, grated 1/2 tbsp ginger, grated 1 tbsp cornstarch, dissolved in 2 tbsp of water Pinch of salt to taste Add all ingredients except cornstarch to a small sauce pan, and bring to a boil. When the sugar is dissolved, stir in cornstarch slurry and keep stirring until sauce thickens. Simmer for a few more minutes. Refrigerate remaining sauce in a glass jar.
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! Creamy spinash & mushrooms penne🤤 EAT OR PASS? By plantbased.and.vino Ingredients: 300 g penne 120 g mushrooms 120 g fresh baby spinach 4 tablespoons oil 1x onion 250ml oat cream 50ml pasta water 1 teaspoon vegetable broth 1 teaspoon dried Italian herbs 2 teaspoons cornstarch 1 tablespoon soy sauce 4 tablespoons vegan crème fraîche / vegan cream cheese 🌟 Method 🌟 1. cook the pasta according to package instructions. Save some of the pasta water for the sauce. For the oat cream sauce: 2. finely chop the onion. Heat 2 tablespoons of oil in a saucepan and sauté the onion for 3 minutes. 3. Deglaze with the oat cream. Add vegetable broth, Italian herbs and cornstarch and simmer for 10 minutes over medium heat. 4. Finally, puree with a blender / hand blender - this will make it extra creamy. Finish: 5. wash the mushrooms and cut them into pieces. Wash the baby spinach. Heat a little oil in a frying pan. Fry the mushrooms for about 6 minutes. 7. add the ready oat-cream sauce, add the baby spinach and wait for a short time until it collapses. 8. add the cooked penne, the pasta water, 1 tablespoon of soy sauce and 3 tablespoons of vegan crème fraîche. Mix well and season with salt/pepper to taste.
Easy and delicious Vegan Roasted Carrot Soup with lentils and Moroccan spices. This velvety, rich and healthy carrot soup has a unique and perfectly balanced flavor!
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! GOOSEBERRY AND CHICKPEA TOFU BURRITO BOWL WITH TAHINI SOUR CREAM DIP by @leeksnbeets * IN THE BOWL 👉🏻 A base of green leaf lettuce topped with black beans, green peas, gooseberries, tomatoes, red onion, cilantro, Fajita-seasoned crispy chickpea tofu and tahini sour cream dip. * ❇️ FOR THE DIP ⤵️ 🔹⅓ cup vegan sour cream 🔹2 tbsp tahini 🔹2 tbsp lemon juice 🔹1 small garlic clove 🔹½ tsp sea salt 🔹Pinch of each sumac, Aleppo pepper and za'atar for topping (optional) 👉🏻 Combine all ingredients in a blender and pulse till smooth and creamy. Add toppings and enjoy!
The Best Vegan Quiche Ever: Perfectly cheesy soy-free creamy filling over whole grain crust topped with crunchy asparagus. 40 minute easy recipe from start to finish!
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! . Maple roasted carrots sides Recipe: Ingredients: Bunch of organic carrots (with stalks attached for aesthetics)⠀ 2 tbsp maple syrup⠀ 1 tbsp tahini⠀ 3 tbsp vegan yogurt⠀ Squeeze of fresh lemon⠀ Salt & pepper⠀ 40g pomegranate seeds⠀ Handful of chopped pistachios⠀ Method: Preheat your oven to 180°c⠀ Place the carrots on a baking tray drizzled in the maple syrup and bake for around 25 minutes⠀ In a separate dish mix the tahini, lemon juice, yogurt and salt & pepper for the dressing⠀ Once cooked, drizzle the dressing and top with pomegranates and pistachios. Enjoy!
Have you tried our MINI PAD THAI BAOS yet???? 🧡🥒🔥🥙🍀 Our recent bestseller is a fusion Bao filled with Pad thai and peanuty flavours along with fresh veggies and crunchy goodness!
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! 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.
Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle Visit my website in bio!!! The Vegan Breakfast Sandwich with Crispy Breaded Tofu & Sweet Potatoes 🥪 𝗧𝗛𝗘 𝗕𝗥𝗘𝗔𝗗𝗘𝗗 𝗧𝗢𝗙𝗨: 100g pressed/sliced extra firm tofu 5 crackers (I used @ritzcrackers) 1 tsp nutritional yeast 1/4 tsp smoked paprika salt + pepper a splash of almond milk coconut oil, for frying Crush crackers until they resemble coarse sand. Stir in nutritional yeast, smoked paprika, salt and pepper. Dip tofu in a bowl with almond milk and then into a bowl with cracker crumbs. Coat completely. Pan fry in coconut oil on medium high heat until both sides are crispy and golden. 𝗧𝗛𝗘 𝗢𝗧𝗛𝗘𝗥 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦: your favourite bagel, sliced & toasted crispy sweet potato rounds (pan fried in coconut oil until crisp) guac cucumber, sliced smokey red pepper dip (charred red pepper + eggplant, with skins removed, sauteed with onion and well seasoned) mixed greens Toast, top and enjoy!