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Follow 👉 @coach.Hayward if you want to lose weight, tone and make this a lifestyle without boring diets 🙌 Follow 👉 @coach.Hayward for more! - 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Feelgoodfoodie 1️⃣ This one pan oatmeal is so quick and easy - just dump, mix and bake! #onepanoatmeal 🙌 INGREDIENTS 2 ripe bananas 2 cups rolled oats 2 tablespoons chia seeds 2 cups almond milk (or any plant milk) 2 cups frozen blueberries Zest of half a lemon Maple syrup, for serving INSTRUCTIONS 1. Preheat oven to 350°F. Lightly coat 8x11 baking dish with nonstick cooking spray. 2. Use a fork to mash the bananas in the baking dish. 3. Add the oats, followed by chia seeds and milk. Stir to combine. Add the frozen blueberries and lemon zest on top. 4. Bake in the preheated oven until the liquid is absorbed, about 25 minutes 5. Drizzle maple syrup on top before serving, if desired. 2️⃣ One pan oatmeal encore – this time made with vegan yogurt, peanut butter and fresh strawberries on top. 🍓🍓 Have you tried this yet? INGREDIENTS • 2 ripe bananas • 2 cups rolled oats • 2 tablespoons chia seeds • 2 cups vegan milk • ½ cup vegan yogurt, plus more for serving • ½ cup peanut butter • 2 cups sliced strawberries • ¼ cup white chocolate chips, optional • Maple syrup, for serving INSTRUCTIONS 1. Preheat oven to 350°F. Lightly coat an 8x11 baking dish with nonstick cooking spray. 2. Use a fork to mash the bananas in the baking dish. Add the oats, followed by the chia seeds and milk, then stir to combine. Fold in the vegan yogurt and peanut butter. Then add the strawberries on top and white chocolate chips, if using. 3. Bake in the preheated oven until the liquid is absorbed, about 25 minutes. 4. Add a dollop of vegan yogurt and drizzle of maple syrup on top before serving, if desired. . . #veganeasy #veganrecepies #vegangram #veganinstaclub #veganislife #veganteen #veganraw #vegansoninstagram #veganweek #veganproblems #veganworldshare #veganfeed #veganeatsplease #veganheaven #veganyum #vegantips #veganhealthy #veganlifestlye #veganlover #veganeating #vegandinners #veganrecipeideas #veganrules #veganrecipies #veganrecipeshare #veganrecovery #simplevegan

Dinner tonight is Linda McCartney Chorizo & Red Pepper sausages, boiled potatoes with lots of butter and Cathedral City plant based cheese, corn on the cob with lots of butter and sprinkled with paprika, salad, houmous and a little vegan mayo. @lindamccartneyfoods @cathedral_city_uk #vegan #veganuk #veganuk💚🌱🐷 #veganukgroup #veganfood #veganfoodshare #veganfoodshares #veganfoodshare🌱 #vegandinner #vegandinners #vegandishes #veganlife #vegansausages #vegansofig #vegansofinstagram #vegansofinstagram🍃🌱🌿 #veganism #salads #saladdinner #summerdinner #houmous #houmousaddict #sunshine #🌞

➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 @vegan.healthy.foodies. - Which one would you eat? 1 or 2? By littlekalegirl 1) Homemade orange sorbet 🍨 who is joining me for a scoop… To make the same: 1. Blend 5 oranges (without skin) and 125g raspberries in your high speed blender. 2. Pour blended orange raspberry mixture into ice moulds and freeze overnight 3. Add frozen orange raspberry ice cubes into your blender 4. Add 3 tablespoons of maple syrup 5. Add 2 tablespoons of lemon juice (optional- I added frozen juice) 6. Blend at high speed to achieve smooth consistency 7. Store in a freezer and serve in orange boats . Enjoy!! 2) strawberry lemon 🍋 sorbet served in lemon boats is a winner! Super easy to make with no added preservatives and just 3 ingredients. To make the same 1. Blend 4 lemons without the skin 2. Transfer blended lemons into strainer to strain the juice 3. Pour strained juice into ice moulds and freeze overnight 3. Add 250g frozen strawberries cut into halves into blender 4. Add frozen lemon juice ice cubes 5. Add 3 tablespoons of maple syrup 6. Blend at high speed to achieve smooth consistency 7. Store in a freezer . #veganteen #vegantips #veganeating #veganworldshare #vegandinners #veganrecepies #veganproblems #veganinstaclub #veganlifestlye #veganyum #vegansoninstagram #veganweek #veganraw #veganrules #veganhealthy #simplevegan #veganfeed #veganrecipeshare #veganrecipies #veganlover #veganislife #veganrecovery #veganheaven #veganeasy #veganrecipeideas #vegangram #veganeatsplease

➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 @vegan.tips.channel - Which one do you prefer? 1,2 or 3? By @demylora 1) Dreamy Strawberry Fudge🍓🍰 Made with just 3 ingredients plus its vegan, gluten/dairy free and need no bake! *I used extra virgin olive oil instead of butter. The olive oil gives the rich chewy and fudgy texture to the mixture 🫶 Super easy and healthy dessert idea🤍 Ingredients: Chopped strawberries Melted 70% dark chocolate with olive oil (I used 240-300grams of dark choco and 1-2 tablespoons of olive oil🫶) Refrigerate for 1 hour and enjoyyy🫶 Keep in fridge once it’s set **I’m always using a baking paper so its easy to cut once it’s cool 2) CHOCO KIWI BITES 🥝🤍 Did you know kiwis are high in Vitamin C, full of nutrients and good for skin? This snack is vegan, low cal, gluten free & diary free Perfect for every time of the day🤍 Recipe: -Chop some kiwis in thin slices and pour them in melted dark chocolate until the half of them is fully covered -Refrigerated for 20-30 minutes and enjoyyy🫶 3) The prettiest matcha strawberry bark🍓 This recipe is so quick and easy to make all you need is strawberries (dah!) olive oil, dairy free white chocolate and matcha powder This recipe is vegan, gluten & dairy free✨ -Ι used 3 tablespoons of extra virgin olive oil -250-300grams of white chocolate (melted with the olive oil) -2 tablespoons of matcha powder -Lots of strawberries Refrigerate for an hour and enjoyyy✨ *You can keep the rest of the bars in the fridge **The quantity of the melted chocolate it really varies according to how big or small your container is . #veganteen #vegantips #veganeating #veganworldshare #vegandinners #veganrecepies #veganproblems #veganinstaclub #veganlifestlye #veganyum #vegansoninstagram #veganweek #veganraw #veganrules #veganhealthy #simplevegan #veganfeed #veganrecipeshare #veganrecipies #veganlover #veganislife #veganrecovery #veganheaven #veganeasy #veganrecipeideas #vegangram #veganeatsplease

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.plan.channel 1️⃣ or 2️⃣? Which #recipe would you try?👇 🌱 By @Dr.vegan 1️⃣ Creamy Onion Pasta Ingredients 5 medium onions sliced Seasonings (adjust to taste): 1 ½ tsp Salt or to taste 1 tsp Paprika 1 tsp Garlic Powder 1 tsp Onion Powder 1/2 tsp Black Pepper 1/4 tsp Cayenne Pepper 1 tsp Dried Oregano 1/3 cup 80 ml Olive Oil Approximately 5.3 oz 150g Cream Cheese (plant-based) 1 bulb of Garlic cut open 1/2 cup Dried Tomatoes or 60 g 1/3 cup Chopped Parsley or 30 g 2 tbsp Balsamic Glaze 17.6 oz Cooked Pasta 500g (from 8.8 oz or 250g dry pasta) 1 cup Roasted Lentils or Chickpeas optional, for extra protein Instructions Preheat the Oven: Set your oven to 482°F (250°C). Prepare the Onions: In a baking tray, place the sliced onions. Sprinkle with the mixed seasonings (salt, paprika, garlic powder, onion powder, black pepper, cayenne pepper, and dried oregano) and drizzle with 1/3 cup of olive oil. Mix everything well to ensure the onions are evenly coated. Add Cream Cheese and Garlic: Dot the tray with dollops of plant-based cream cheese and place the cut garlic bulb among the onions. Bake: Cover the tray with foil and bake in the preheated oven for about 1 hour, or until the onions are nicely caramelized and soft. Add Garlic and Other Ingredients: After baking, remove the tray from the oven. Squeeze the roasted garlic out of its skin and add it to the tray. Then, stir in 1/2 cup dried tomatoes, 1/3 cup chopped parsley, and 2 tablespoons of balsamic glaze. Add Cooked Pasta: Fold in 17.6 oz (500g) of cooked pasta (cooked from 8.8 oz or 250g dry pasta). Stir well to combine all the ingredients. Season and Add Protein (Optional): Adjust the seasoning to your preference. If desired, add 1 cup of roasted lentils or chickpeas for an extra protein boost. Serve: Your one-tray creamy pasta is now ready to be served. Enjoy this hearty and flavorful dish!

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @veganrecipe_4u 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @_Plantbaes_ 1️⃣ Mexican-Style Roasted Sweet Potatoes Ingredients 2 sweet potatoes (approx 540 g) 1 cup black beans, cooked ⅓ cup corn, cooked ½ avocado, diced 8 cherry tomatoes, chopped in half 3 tbsp red onion, finely diced ¼ tsp salt 1 tbsp lime juice, divided 1 cup red cabbage, shredded 2 tbsp broccoli sprouts Yogurt Cilantro Sauce ½ cup soy yogurt ½ jalapeño ½ cup cilantro (coriander) 2 tbsp hemp seeds 1 tsp cumin 1 tbsp lime juice Instructions Preheat your oven to 400 °F. Slice the sweet potatoes in half lengthwise. Place the sweet potatoes face down on a baking tray lined with parchment paper. Bake for 45 minutes until tender. While the potatoes are baking, prepare the filling. Mix together black beans, corn, diced avocado, chopped cherry tomatoes, diced red onion, salt, and half of the lime juice in a bowl. In a separate bowl, massage the red cabbage with the remaining lime juice until it turns bright pink. For the Yogurt Cilantro Sauce, blend soy yogurt, jalapenos, lime juice, coriander, hemp seeds, and cumin until smooth. Once the sweet potatoes are baked, flip them over and gently mash the insides with a fork. Top the sweet potatoes with the black bean mixture, massaged cabbage, and broccoli sprouts. Drizzle generously with the Yogurt Cilantro Sauce and serve.

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @easyvegan4u 1️⃣ or 2️⃣? Which #recipe would you try?👇 1️⃣ Here’s how to make it Recipe by @Sweetketolife ✨Save this recipe for later✨ Servings: 4 pieces “Breading”: 1 (560g) head of cauliflower 2/3 cup almond flour 2/3 cup vegan Parmesan or any other vegan cheese 1 tbsp Italian seasoning 1/2 tsp garlic powder 1/4 tsp black pepper 1 tbsp oregano 1 tsp paprika 3/4 tsp salt Half cup plant me Sauce: 2 tbsp tomato paste 1/2 cup water 1/2 tsp Italian seasoning Pinch salt and pepper 1 cup vegan mozzarella 🥣Instructions: 1. Preheat the oven to 175C/350F. 2. Cut your cauliflower to about 2/3 inch slices. Set aside. 3. Mix together almond flour, vegan parmesan, Italian seasoning, garlic powder, black pepper, oregano, paprika, and salt. Place it in a flat plate. Set aside. 4. Whisk together Hal cup of plant milk with a pinch of salt and pepper and pour it to a flat plate. Dip the cauliflower slices into the mixture on both sides. Then transfer to the “breading” mixture. Make sure is coated on both sides. Place it on a parchment paper prepared baking sheet. Repeat until all are coated. 5. Bake for 15 minutes. While its baking, mix your sauce ingredients until fully combined. Take the cauliflower out of the oven and add sauce and vegan mozzarella cheese. Place back in the oven for 15 more minutes. Top it off with fresh parsley and Enjoy! Net carbs/ serving: 5.8g Calories: 211 Fat: 12g Protein: 15g

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @go.veganrecipe4u 1️⃣ or 2️⃣? What recipe do you like the most? by @Itsvegansis 1️⃣ CUCUMBER SUSHI🥒 // full recipe ↓ I’m obsessed with this trend! It’s a refreshing twist on the OG sushi and I’m HERE FOR IT! It’s so easy to make, super healthy & versatile, and most importantly, DELICIOUS! I mean, if that’s not the ultimate summer snack I don’t know what is🌞🤝 INGREDIENTS: - ½ cup cooked sushi rice - 3 large cucumbers - Your fave veggies / protein INSTRUCTIONS: 1. Use an apple corer to empty the inside of the cucumbers. 2. Stuff them with sushi rice and tightly press it so it’s not falling apart. 3. Add your favorite fillings- I used spring onion, carrot and mango. 4. Slice into 1.5cm pieces and serve with your favorite sauce. ENJOY! 2️⃣ CHEESY YAKI ONIGIRI🍙🧀 // full recipe ↓ Japanese grilled rice balls aka yaki onigiri 🍙 They’re vegan, gluten free, super versatile and taste AMAZING, making them the ultimate delicious snack! INGREDIENTS: (for 10 large portions) - 2 cups sushi rice - 2 1/2 cups boiling water - 1/4 cup rice vinegar - 1 tbsp sesame oil - 1 tsp salt - vegan mozzarella - 2 tbsp soy sauce - 1 tsp sesame oil - 1 tbsp maple syrup / agave - 1-2 tsp gochujang - Natural oil for frying - Nori seaweed sheets INSTRUCTIONS: 1. Wash the rice a couple of times until the water runs clear. Place in a pot with boiling water, cover and cook for about 15 minutes on low heat. Let cool completely. 2. Season with rice vinegar, sesame oil and salt. Gently fold to combine. 3. Use an onigiri mold *or* dip your hands in water, sprinkle with salt and scoop a handful of rice. Add a cube of vegan mozzarella to the center and cover with more rice. Use your palms to squeeze and shape into a tight triangle shaped ball. 4. Heat a pan with oil and add the onigiri. Brush them with sauce on both sides and fry until golden and crispy. 5. Serve with nori or sesame and scallions. ENJOY!

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.challenge.club 1️⃣ or 2️⃣? Which #recipe would you try?👇 by @Dr.vegan 1️⃣ Roasted Potato & Garlic Soup Ingredients 1.3 lbs Potatoes about 600g, peeled and diced 5 oz Carrots about 150g, peeled and diced 4 oz Onion chopped, about 110g 4-5 bulbls Garlic bulbs: 4-5 2-3 tbsp ⁠Olive oil: 2-3 tablespoons or about 30-45 ml Salt and pepper to taste 1-2 tbsp ⁠Lemon juice: 1-2 tablespoons 15-30 ml 4 cups Vegetable stock: 4 cups about 1 liter 1 cup Coconut milk 240 ml ⁠Chili oil for serving Instructions ⁠Preheat the Oven: Warm your oven to 400°F (200°C). Prepare the Vegetables: Toss the potatoes, carrots, and whole garlic bulbs (with the tops trimmed off) in olive oil, salt, and pepper. Roast with Foil: Spread the seasoned vegetables on a baking tray. Cover the tray with aluminum foil to ensure even roasting and to prevent the vegetables from getting too brown. Uncover and Continue Roasting: After about 20 minutes, remove the foil and continue roasting for another 10-20 minutes, until the vegetables are tender and have a nice, golden color. Blend the Soup: Allow the vegetables to cool a bit, then squeeze the garlic out of their skins. Blend the veggies with vegetable stock and coconut milk, and simmer. Season to taste. Lemon Juice: Add lemon juice for a zesty flair. Serve: Pour the soup into bowls, top with a swirl of chili oil.

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @veganchallenge4u 1️⃣ or 2️⃣? What recipe do you like the most? by @Georginaburgess_ 1️⃣ Raspberry Cheesecake Overnight Oats ❤️ I’ve been in a bit of a funk with breakfast / snacks lately but experimenting with overnight oats and chia puddings always saves me! These taste like dessert 🥹 and they’re perfect for meal prep 🫶🏻 For 2 servings: For the oats: 1 cups porridge oats 1 cup milk of choice Pinch salt 1.5 tsp vanilla extract Maple to sweeten (optional) For the raspberry chia jam: 300g raspberries Big squeeze of lemon juice 1-2 tbsp maple syrup 2-3 tbsp chia seeds For the yoghurt cheesecake layer: 1 cup greek yoghurt (I used vegan) 2 tsp maple syrup 1 tsp vanilla extract Make the overnight oats by stirring everything together in a big bowl - cover and leave to set for an hour (or overnight) Make the chia jam by adding the raspberries to a pan over a low heat, along with the lemon juice and maple syrup. Squish them down with a masher or back if a fork. Let simmer for 5-10 minutes until the juices have released and it’s gone a rich pink colour. Take off the heat and stir in the chia seeds and let it set into a thicker jam texture (mix a couple times) You can store this in a jar in the fridge for upto a week. Make the yoghurt cheesecake layer by mixing the ingredients together in a bowl Later up and enjoy! I topped with fresh raspberries and desiccated coconut 🥰

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @veganmeal_recipe 1️⃣ or 2️⃣? Which #recipe would you try?👇 🌱 By @Healthygirlkitchen 1️⃣ Bookmark this SPRING ROLL SALAD 🥕🥒✨ This salad idea is inspired by Vietnamese spring/summer rolls!! You need: - thin rice noodles - Cucumber - Purple cabbage - Carrots - Red bell pepper - Peanuts - Cilantro - Green onion - sesame seeds Peanut sauce: 1/2 cup runny natural peanut butter 3 tbsp coconut aminos 1 tbsp soy sauce 1 tbsp rice vinegar 2 tbsp hot water 1 tbsp sriracha 1 tsp garlic powder 1/2 tsp ginger 1 tbsp toasted sesame oil Cook noodles and rinse with cold water. prep veggies, chop peanuts, add to a bowl! Whisk dressing together and pour over top. Enjoy! 2️⃣ Bookmark this GUT HEALTH SLAW recipe🥕🌱 Ingredients: 2 cups shredded purple cabbage 2 cups shredded green cabbage 1 cup thinly sliced or shredded fresh beets 1 cup shredded carrots 1 cup thinly sliced fennel 1/2 cup chopped parsley Gut healthy vinaigrette (30-second dressing!): 1/4 cup olive oil 2 tbsp apple cider vinegar 1 tbsp lemon juice 1 tsp Dijon mustard 1 tbsp maple syrup 1/4 tsp each salt, pepper, garlic How I did it: (I used a mandolin for the fennel and cabbage, I bought pre-shredded carrots and I thinly sliced the beets) 1. Cut and prep all veggies 2. Whisk dressing in a bowl then add to your slaw and toss! Enjoy. 3. Let it marinate overnight if you want it extra yummy! 4. Keeps for 4 days in a fridge. . . #veganteen #simplevegan #veganrecipies #veganyum #vegandinners #veganrecovery #veganeatsplease #veganrules #veganrecipeideas #vegantips #vegangram #veganrecipeshare #veganproblems #veganraw #veganlover #veganweek #vegansoninstagram #veganheaven #veganinstaclub #veganfeed #veganislife #veganeasy #veganeating #veganhealthy #veganlifestlye #veganworldshare #veganrecepies

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.planvn 1️⃣ or 2️⃣? Which #recipe would you try?👇 1️⃣ These overnight oats taste just like a Reese’s cup, but they’re packed with protein and fiber. The chocolate is used in two ways—stirred into the oats and melted on top to mimic the shell of a peanut butter cup. Think: magic shell vibes, but for breakfast! We use crunchy peanut butter, but creamy peanut butter, almond butter or sunflower butter would work just as well. By @Melissa.d.gray Ingredients - 2 cups old-fashioned rolled oats - 2 cups unsweetened almond milk - 1 cup vegan yogurt - 1/3 cup crunchy natural peanut butter, well stirred - 5 tablespoons mini semisweet chocolate chips, divided - 1 teaspoon vanilla extract - 1 1/2 teaspoons unrefined coconut oil - 1/4 teaspoon flaky sea salt Directions 1. Whisk oats, almond milk, yogurt, peanut butter, 2 tablespoons chocolate chips and vanilla together in a large bowl until combined. Refrigerate, uncovered, until set and slightly thickened, about 30 minutes. 2. Meanwhile, stir the remaining 3 tablespoons chocolate chips and coconut oil together in a small microwave-safe bowl. Microwave on High for 45 to 60 seconds; stir until the chocolate chips are completely melted and incorporated into the oil. 3. Divide the oat mixture among 4 (8-ounce) jars, about 1 cup each. Spoon about 2 teaspoons of the melted chocolate chip mixture over each jar, tilting to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is just set, about 10 minutes. Sprinkle with flaky salt; cover and refrigerate until the oatmeal has thickened and the chocolate layer is fully set, at least 12 hours or up to 4 days.

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.tipsvn 1️⃣ or 2️⃣? Which #recipe would you try?👇 🌱 By @Maxiskitchen 1️⃣ Grandpa's Korean vegetable pancakes✨ . For the Pancakes:▪️1 Cup Flour▪️1/2 tsp Kosher Salt▪️1 Cup Water▪️1 Cup Leek Greens, sliced thin▪️1/2 Cup Carrot, grated▪️3 Scallions, sliced in 1” pieces▪️1/2 Cup Red Cabbage, sliced in thin 1" pieces▪️1 Jalapeño, seeds removed sliced in thin 1” strips▪️2 Tbsp Avocado Oil▪️ . For the Sauce:▪️2 Tbsp Soy Sauce▪️1 Tbsp Lemon Juice▪️1 tsp Water▪️1 Tbsp Sesame Oil▪️1 tsp Sesame Seeds▪️ . 1, Mix together the flour, salt, and water 2, Add the veggies and mix until combined 3, Mix together the ingredients for the sauce and set aside 4, Preheat a large pan over medium and add the avocado oil; scoop 1/4 cup batter per pancake and flatten slightly with a spatula; cook 2-3 mins per side until golden brown and then place on a plate lined with paper towel to remove excess oil 5, Dip in the sauce and enjoy! . ⏲20 minute total prep + cook time . Recipe makes ~10 small pancakes 2️⃣ Korean smashed cucumbers✨ . For the Salad:▪️6 Persian Cucumbers▪️Kosher Salt▪️ . For the Sauce:▪️2 Garlic Cloves, grated or minced ▪️2 Scallions, sliced ▪️1/4 Cup Soy Sauce▪️2 Tbsp Gochugaru (Korean Hot Pepper Flakes)▪️2 tsp Sugar▪️2 Tbsp Toasted Sesame Oil ▪️2 Tbsp Sesame Seeds▪️ . 1, Slice off cucumber stems and place in a ziplock bag; smash with a meat mallet until they break into roughly shaped 1-2” pieces (you can break up big pieces with your fingers) 2, Remove any big chunks of seeds and place the cucumbers in a colander in the sink; sprinkle with a generous amount of salt and let the cucumbers drain for ~30 mins 3, Make the sauce by mixing together the garlic, scallions, soy sauce, gochugaru, sugar, sesame oil and sesame seeds 4, Blot the cucumbers dry and then mix them with the sauce; serve with some more sesame seeds on top and enjoy! . ⏲10 minute prep time + 30 minute inactive time . Recipe serves 3-4 people (appetizer or side dish size)

My go-to weeknight plant meals that always make me happy 😊 50ml soy sauce 1 tbsp dark soy sauce 2 tbsp runny tahini 1 tsp agave 2 tsp brown rice vinegar 1 tbsp Chinese five spice (optional) 1 thumb of ginger 3 cloves of garlic 1 block firm tofu 1-2 tbsp corn starch 2 tbsp oil Spelt noodles from bionaorganic Cucumbers Apple cider vinegar Salt #vegandinners #plantmeals #plantbaseddinners #highproteinveganmeals

Follow @vegan.recipe.4u more for daily vegan recipes 😘 Spaghetti with Roasted Cherry Tomatoes, Garlic and Spinach 🍅 Ingredients: 2 servings of spaghetti (reserve 1 cup of pasta water) 3 cups cherry tomatoes 3 garlic cloves, thinly sliced A good drizzle of (garlic infused) olive oil A few handful of baby spinach Plus: Sea salt to taste Fresh basil (Makes 2 servings) Method: Cook pasta according to package directions. Opt for bronze cut spaghetti if you can, it’s the best imo! Reserve 1 cup of pasta water before draining. Heat up olive oil in a heavy bottom pan with a lid or a Dutch oven. When the oil is hot, add cherry tomatoes, cover them with the lid, and ‘pan roast’ them for 5 minutes. The tomatoes should be lightly charred, burst, and have released some of their juices. Give them an additional couple of minutes if needed. Add garlic and spinach, and stir everything for 1-2 minutes. Toss with spaghetti and about 1/2 cup of pasta water (more to preference). Season to taste with salt. Top with some fresh basil, and enjoy! . . #veganworldshare #veganrecepies #veganeasy #vegandinners #veganrecovery #simplevegan #veganrecipies #veganyum #veganrecipeshare #vegangram #veganrules #veganlover #vegansoninstagram #veganfeed #veganraw #veganhealthy #vegantips #veganeating #veganeatsplease #veganlifestlye #veganrecipeideas #veganinstaclub #veganteen #veganweek #veganislife #veganheaven #veganproblems

➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 @vegan.healthy.foodies. - YES OR NO? 🤤😍 By @londonbruncher 1) Choc PB&J Bites This is my favourite easy, healthy snack at the moment! Smash a raspberry with a fork and top with some peanut butter. Freeze for 2 hours and then dip in melted dark chocolate. Freeze for 10 minutes and enjoy! Store any leftovers in the freezer. 2) Strawberry Tanghulu 🍓 Tanghulu is a Chinese dessert consisting of fruit with a crunchy caramel coating. This is a fun way to eat strawberries or any other fruit! 1 cup sugar 1/2 cup water Strawberries, hulled Ice water (I didn’t have ice so I used frozen blueberries 🙈) Wooden skewers 1. Add the sugar and water to a deep saucepan. 3. Heat the mixture to 300F / 150C (this should take 10-15 mins). Swirl don’t stir to avoid crystallisation. 4. If you don’t have a thermometer, dip one of the skewers into the sugar mixture, followed by the ice water. If the sugar hardens, your caramel is ready! 5. Skewer the strawberries 6. Carefully dip the strawberries into the hot caramel, allowing the excess to drip off. Then dip the strawberries into the ice water to help the caramel set - enjoy! . #veganteen #vegantips #veganeating #veganlifestlye #veganyum #vegansoninstagram #veganweek #veganraw #veganrules #veganhealthy #simplevegan #veganfeed #veganrecipeshare #veganrecipies #veganlover #veganislife #veganrecovery #veganheaven #veganeasy #veganrecipeideas #vegangram #veganeatsplease #veganworldshare #vegandinners #veganrecepies #veganproblems #veganinstaclub

Tofu Satay Skewer Bowls ⁣ ⁣𝗧𝗛𝗘 𝗧𝗢𝗙𝗨 & 𝗠𝗔𝗥𝗜𝗡𝗔𝗗𝗘:⁣ ⁣1 block extra firm tofu⁣ ⁣2 cloves minced garlic⁣ ⁣2 tbsp red curry paste⁣ ⁣1/4 cup coconut milk, full fat⁣ ⁣1 tsp smoked paprika⁣ ⁣2 tbsp maple syrup⁣ ⁣2 tbsp tamari⁣ ⁣skewers, pre-soaked in water⁣ ⁣⁣ ⁣Combine all marinade ingredients in a bowl. Add in tofu cubes and ensure all are coated fully. Refrigerate 30+ minutes. Skewer tofu.⁣ ⁣⁣ ⁣Preheat oven to 450 and bake for roughly 30 minutes. Rotate them 2-3 times. ⁣ ⁣⁣ ⁣Broil for an additional few minutes, but really keep an eye on them as you do this. ⁣ ⁣⁣ ⁣𝗧𝗛𝗘 𝗣𝗘𝗔𝗡𝗨𝗧 𝗦𝗔𝗨𝗖𝗘:⁣ ⁣1 tbsp red curry paste⁣ ⁣1/4 cup peanut butter⁣ ⁣1 tbsp maple syrup⁣ ⁣1 tsp red chili flakes⁣ ⁣1/2 tsp sesame oil⁣ ⁣1 tbsp tamari⁣ ⁣1 tbsp lime juice⁣ ⁣1/2 tsp rice vinegar⁣ ⁣1 clove garlic, minced⁣ ⁣1 tsp ginger, grated⁣ ⁣2+ tbsp coconut milk⁣ ⁣⁣ ⁣Combine all ingredients in a bowl. Thin as needed with more coconut milk or water—add 1 tbsp at a time. ⁣ ⁣⁣ ⁣𝗧𝗛𝗘 𝗢𝗧𝗛𝗘𝗥 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦:⁣ ⁣rice, buckwheat & split pea blend⁣ ⁣carrots⁣ ⁣cucumbers⁣ ⁣avocado, sliced⁣ ⁣sesame seeds⁣ ⁣green onions⁣ ⁣⁣ ⁣Cook rice blend according to package instructions. Assemble bowl and enjoy!⁣ . . #veganrecipies #veganeatsplease #veganrecipeideas #vegansoninstagram #veganeating #veganrecipeshare #veganlover #vegandinners #veganrules #veganproblems #veganyum #veganlifestlye #veganislife #veganfeed #veganteen #veganraw #veganinstaclub #veganrecepies #veganrecovery #vegangram #simplevegan #vegantips #veganhealthy #veganeasy #veganheaven #veganweek #veganworldshare

1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Healthygirlkitchen 1️⃣ bookmark these VEGAN RAINBOW PEANUT NOODLES🌈🌱 ingredients: 12 oz whole wheat thin spaghetti (or any noodle you like) 1 cup shredded purple cabbage 1 cup carrot ribbons 1 cup baby spinach 1.5 cups bell pepper strips 1 cup shelled cooked edamame 1/2 cup cilantro secret healthygirl peanut sauce: - 1/2 cup peanut butter - 2 tsp sriracha - 4 tbsp soy sauce - 3 tbsp rice vinegar - 1/4 cup water - 1 tbsp maple syrup - 1 tbsp toasted sesame oil - 1 tsp garlic - 1 tsp ginger cook noods, prep veggies, mix sauce ingredients together then combine! easy peasy besties✨👏🏼 2️⃣ bookmark this vegan THAI CHOP salad ✨ this Thai inspired* crunchy chopped salad is actually one of the best salads I’ve ever had! Run to the store to get the ingredients 🌶🥕🥒🥜🥗 Ingredients: 3 cups chopped green cabbage 2 cups chopped purple cabbage 1 cup diced cucumber 1/2 cup sliced green onion 1 cup diced bell pepper 1 cup shredded carrots 1/2 cup chopped cilantro 1 cup air fried tofu 1/2 cup chopped roasted cashews Dressing: 3 tbsp soy sauce 1/2 cup peanut butter 1tsp sriracha 2 tbsp rice vinegar 1tbsp lime juice 1 tbsp toasted sesame oil 1 tbsp maple syrup 1 tsp ginger 1 tsp garlic store in the fridge for up to 5 days! It doesn’t get soggy. . . #vegangram #veganlifestlye #veganeasy #veganislife #veganyum #veganweek #vegantips #veganrecovery #veganrecipeideas #veganteen #veganrecipies #simplevegan #veganrules #veganheaven #veganfeed #veganeating #veganworldshare #veganhealthy #veganraw #veganinstaclub #veganrecepies #veganproblems #veganrecipeshare #veganeatsplease #veganlover #vegansoninstagram #vegandinners

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @lovevegan_recipes 1️⃣ or 2️⃣? What recipe do you like the most? By @Georginaburgess_ 1️⃣ Lemon blueberry overnight oats 🫐🍋😍💜 For 2 servings: 1 cup porridge oats 1 cup milk of choice (I used oat milk) 3 heaped tbsp vegan greek yoghurt / coconut yoghurt Small pinch salt 1 tsp lemon zest 1 tsp vanilla extract 4 tbsp fresh lemon juice / juice of 2 small lemons 2-3 tsp maple syrup (or to taste) For the blueberry chia jam (this makes extra): 300g blueberries Squeeze of lemon 2 tbsp chia seeds 1-2 tbsp maple syrup (to taste) Make the overnight oats by stirring everything together in a big bowl - taste test and add more maple or lemon to your taste - then cover and leave to set for 2 hours (or overnight). Make the chia jam by adding the blueberries to a pan over a low heat, along with the lemon juice and maple syrup. Squish the blueberries down with a masher or back if a fork. Let it simmer for 5-10 minutes until the juices have released and it’s gone a rich purple colour. Take off the heat and stir in the chia seeds and let it set into a thicker jam texture. You can store this in a jar in the fridge for upto a week. 2️⃣ Strawberry Coconut Chia Pudding 🍓🥥 - 1/2 cup whole chia seeds - 1 cup full fat coconut yoghurt - preferably the thick and creamy kind (I’ve seen people use full fat canned coconut milk too but I’m not sure on the quantities for this) - 1.5 cups dairy free milk - I use oat milk - 2 tsp vanilla extract - 1 tbsp maple syrup - 1 cup frozen pineapple - 1 cup frozen strawberries - Fresh strawberries, chopped - for topping - Dessiccated coconut - for topping 1. Mix together the chia seeds, coconut yoghurt, milk, vanilla and maple syrup in a large bowl until there’s no lumps - using a small whisk can help. Cover and refrigerate for 1 hour / overnight to set. 2. When you’re ready to serve, blend up the pineapple and strawberries until smooth and later this up with your chia pudding. Top with strawberries and desiccated coconut and enjoy!

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @goveganchallenge 1️⃣ or 2️⃣? Which #recipe would you try?👇 1️⃣ No Knead Gluten Free Lentil bread rolls By @Dr.doodoolicious These easy vegan, coeliac friendly/gluten free lentil bread rolls are good for your gut and waistline (low calorie). And no grains, flour, sugar or yeast is used Nutritional value per roll (w/o toppings): 14.5/13.4 g dietary fiber, 14.8/12.8 g protein, 200 g legumes Prep: < 10 min Soaking time: > 2 h Oven time: 25 min Yields: 4 rolls Ingredients: •200 g (1 cup) dry red lentils, rinsed •20 g (¼ cup) whole psyllium husk (not powder) •60 ml (¼ cup) water •1½ tbsp olive oil •½ tsp baking soda •½ tsp salt •½ tbsp lemon juice or apple cider vinegar Toppings (optional but highly recommended): 3 tbsp mixed seeds e.g. pepitas (pumpkin seeds) + sunflower seeds + crushed linseeds Method: -Soak the red lentils in plenty of warm water for at least 2 h or overnight, then drain it -Preheat the oven to 350°F/180°C. Line a baking tray with parchment paper or a silicon mat -Add lentils together with all the ingredients (except the toppings) to a food processor but add the lemon juice/vinegar last (preferably on top of the soda) because the reaction between the acid and the baking soda is immediate (bubbles) and we do not want it to lose that momentum. Immediately start processing until a dough forms. Don’t let the dough rest, quickly shape the bread rolls by hand (wet your hands a bit), roll the top in the seed-mixture and place it on the baking tray. Bake for 25 min until golden brown and crispy. Remove from oven and transfer to a cooling rack to cool for at least 15 min before slicing it

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.healthy.plan 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Healthygirlkitchen 1️⃣ drink this DIGESTION WATER for gut health 💦🥒🍍🍋✨ What ya need: 1 cup spinach 1/2 cup frozen or fresh pineapple 1 cup cucumber 1 thumb ginger 1 tbsp lemon juice 1.5 cups coconut water or regular water How to: 1. Blend the spinach, cucumber, ginger and and pineapple with a splash of water if your blender needs it. Pour into a glass. 2. Add lemon and top with coconut water! 3. Drink in the morning on an empty stomach for best results and enjoy! (You could also add the coconut water and lemon juice to the blender if you want, either way works!) tag your healthy bestie you want to make this with!🌱 2️⃣ drink this BEAUTY WATER every morning 🍓🍊🥥🍋💦 What ya need: 5 strawberries 1/2 lemon juiced 1 orange juiced 1 cup coconut water 1 tbsp apple cider vinegar ✨this is vegan, gluten-free, has no added sugar, and takes 2 minutes to make 💦purée the strawberries in your blender then pour into a cup. add in the rest of the ingredients and drink up, besties! this will make you glow from the inside out. . . #veganlover #veganrecipies #veganyum #veganeasy #veganweek #veganlifestlye #veganeatsplease #veganheaven #veganrecipeshare #veganrules #vegantips #veganhealthy #veganeating #simplevegan #veganfeed #vegangram #veganinstaclub #veganislife #veganteen #veganraw #vegandinners #veganrecepies #veganrecovery #veganproblems #veganworldshare #veganrecipeideas #vegansoninstagram

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @veganrecipe_ideas 1️⃣ or 2️⃣? What recipe do you like the most? by @Mattsfitchef 1️⃣ 3 ingredient flourless brownie recipe SAVE the recipe👇 INGREDIENTS - 3 ripe banana - 120 g (1/2 cup) creamy peanut butter - 50 g (1/2 cup) cocoa powder DIRECTIONS - Preheat oven to 180°C (350°F) and fold a brownie pan with parchment paper. - Mash 3 ripe bananas then add peanut butter and stir the mixture until smooth. - Sift in cocoa powder, give it a mix and transfer to the prepared brownie pan. - Bake in hot oven for 22 to 30 minutes – mine took 27 minutes. Let cool completely at room temperature before slicing. Nutritional values per serving (recipe gives 9) 143 kcal 5.5 g P 10 g C 8 g F 2️⃣ How to make vegan OATMEAL BARS Ingredients🌱 - 150 g (1 1/2) ripe bananas (or applesauce) - 60 g (1/4 cup) peanut butter (or nut butter of choice) - 30 g (2 tbsp) maple syrup, agave or honey (more for sweeter bars) - 1/6 tsp salt - 150 g (1 1/2 cup) rolled oats - 40 g (1/4 cup) chocolate chips Directions - Heat oven to 180 Cº (350 Fº) and fold a 15 cm x 15 cm (7 inch x 7 inch) brownie pan with parchment paper. - Start by mashing the ripe bananas in a large mixing bowl. Add to the banana mixture peanut butter, maple syrup (add more for sweeter oatmeal bars) and salt. Stir to get a well combined mixture. - Add rolled oats and chocolate chips to the wet dough. Mix well until you get a doughy texture. - Transfer peanut butter oatmeal dough to the parchment paper covered baking ban and top with more chocolate chips. - Bake in hot oven for 10 to 15 minutes and let cool at room temperature before slicing into bars. - Recipe gives 6 bars Macro per bar 220 kcal 7g P 25g C 9g F . . #veganyum #vegangram #veganfeed #veganislife #veganeating #veganweek #veganheaven #veganeasy #veganrecovery #veganlover #vegansoninstagram #veganrecipeshare #veganrecipies #simplevegan #veganinstaclub #vegantips #veganteen #veganraw #veganworldshare #vegandinners #veganrules #veganhealthy #veganrecipeideas #veganrecepies #veganlifestlye #veganproblems #veganeatsplease

➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 @vegan.tips.channel - 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Thrivingonplants 1️⃣ GINGER SHOTS ✨🍋 Ingredients: 2 oranges 2 lemons 100g fresh ginger (more or less depending on how strong you want it to be. I like the burn so this is a good amount for me. If starting out then reduce by half or less) 1/2 tsp ground turmeric 1/8 tsp black pepper 2 cups water * (OR coconut water if you want to add natural sweetness) Optional: 1-2 tbsp liquid sweetener of choice Method: 1. Peel your oranges and lemon and cut into smaller wedges. 2. Wash your ginger well and cut into chunks. 3. Add all of the ingredients into your blender. Pop the lid on and blend on high until smooth. 4. Pour through a sieve and into a large bowl. Use a spoon to help filter the juice through. Alternately you can also strain it through cheesecloth/a nut milk bag instead for a smoother juice. 5. Place the funnel on top of your glasses and carefully pour in the juice. Repeat until you’ve used it all up. Pop the lid on all of them and place into the fridge to chill. Enjoy! 👏 2️⃣ 🍃GREEN WELLNESS SHOTS🍃 [Makes 16x 60mL/2oz shots] Ingredients: 5 green apples 4 cucumbers 4 stalks celery 1 large lemon, peeled 1 thumb ginger, peeled Method: 1. Wash your produce thoroughly. Cut into small chunks. 2. Add into your cold pressed juicer OR blend with 1-2 cups of water and strain (through a sieve or nut milk bag) if you don’t have a juicer. 3. Place the funnel on top of your glasses and carefully pour in the juice. Repeat until you’ve used it all up. Pop the lid on all of them and place into the fridge to chill. Alternately, store in a large glass and pour out shots as desired. Enjoy! 👏 NOTE: Because it’s fresh juice it’s always best consumed within 3-5 days. I like to enjoy 2 in the morning before I start my day. But you can have them anytime of the day really.

1️⃣ or 2️⃣? What recipe do you like the most? By @Plantyou 1️⃣ Switchel Recipe (Nature’s Gatorade) A delicious and pungent drink with roots in the Caribbean region. Ingredients 1 cup ginger, with skin, roughly chopped 6 cups water ¼ cup maple syrup ½ cup apple cider vinegar 3 lemons, juiced Instructions Roughly chop the ginger, leaving the skin on. Add it to a pot, with approximately 6 cups of water. Bring the water to a boil, and allow to boil for 2 to 3 minutes. Remove from the heat, and allow the ginger to steep for approximately 20 minutes. In a large jar, add the maple syrup, lemon juice and apple cider vinegar. Strain the ginger liquid into the jar, and mix well. Taste, adding more water as needed to dilute. Enjoy! 2️⃣ 🎅🏼🌱💖LOW WASTE GRINCHARIT Recipe: (serves 2) Ingredients: 2 limes 2 tablespoons salt 1 cup ice 1 1/2 cups pineapple juice Pinch of spirulina (for color) 60 ml Instructions: Using a microblader or fine grater, grate the skin off the two limes. Reserve for later use. Mix the grated limes with the salt to create a rim. Coat the rim of your glass with a bit of the leftover lime, then dip in the salt and lime skin mixture. Now for the cocktail. In a shaker cup, add the ice, lime juice from the peeled limes, pineapple juice, spirulina and tequila. Shake for 20 seconds. Serve in a glass ornaments using a funnel if desired! . . #veganproblems #vegantips #veganrules #veganlifestlye #veganinstaclub #veganrecipeideas #veganteen #veganeating #vegandinners #veganworldshare #veganeatsplease #veganeasy #veganrecovery #veganhealthy #veganlover #veganislife #veganweek #vegansoninstagram #vegangram #veganheaven #veganrecepies #veganyum #veganraw #veganrecipies #veganfeed #simplevegan #veganrecipeshare

➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 . - 1️⃣ or 2️⃣? What recipe do you like the most? By @Healthygirlkitchen 1️⃣ fresh spring rolls or “summer rolls” are literally one of my favorite meals. ingredients: rice paper wrappers cucumber pepper avocado cellophane bean thread noodles (get at Asian market) cilantro pan sautéed tofu sesame seeds how to: rinse the rice paper wrapper, then add fillings, roll tight and serve with peanut sauce! peanut sauce 🥵👌🏼: 1 tbsp peanut butter, 1 tbsp rice vinegar, 3 tbsp coconut aminos 2 tbsp soy sauce, sprinkle of ginger and garlic, 1/2 tbsp toasted sesame oil, 1 tsp sriracha (add more pb to make thicker, add water to thin), 1/2 tbsp maple syrup 2️⃣ Bookmark this SPRING ROLL SALAD 🥕🥒✨ This salad idea is inspired by Vietnamese spring/summer rolls!! You need: - thin rice noodles - Cucumber - Purple cabbage - Carrots - Red bell pepper - Peanuts - Cilantro - Green onion - sesame seeds Peanut sauce: 1/2 cup runny natural peanut butter 3 tbsp coconut aminos 1 tbsp soy sauce 1 tbsp rice vinegar 2 tbsp hot water 1 tbsp sriracha 1 tsp garlic powder 1/2 tsp ginger 1 tbsp toasted sesame oil Cook noodles and rinse with cold water. prep veggies, chop peanuts, add to a bowl! Whisk dressing together and pour over top. Enjoy! . #veganteen #veganworldshare #vegandinners #veganyum #veganheaven #veganeasy #veganrecipeideas #vegangram #veganeatsplease #veganrecepies #veganproblems #veganinstaclub #veganlifestlye #veganraw #vegantips #veganeating #veganrules #veganhealthy #simplevegan #veganfeed #veganrecipeshare #veganrecipies #vegansoninstagram #veganweek #veganlover #veganislife #veganrecovery

➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 @vegan.healthy.foodies. - 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Veganbunnychef 1️⃣ Tangerine Oat Milk Jelly 🍊🤍 only 3 ingredients and super allergen friendly! INGREDIENTS: 3 sumo citurs or other tangerine 1 teaspoon agar agar powder 1/2 cup cold water 1 cup evaporated oat milk TO MAKE: - In a sauce pan, combine the agar agar with cold water, transfer onto the stove; - Bring the mixture to a gentle boil while continue stirring, agar agar has to be brought to boil in water for it to completely dissolve and set properly later! This is very important, make sure all the powder is well dissolved in the clear liquid before adding anything with color; - Slowly pour in the oat milk, keep stirring till mixed evenly; - Peel your tangerine, and thread three together with a chopstick, place vertically in a mold of your choice, I re-used a plastic bottle; - Hold the citrus in place with the chopstick, slowly pour in the oat milk and agar agar mixture; - Once you’ve filled the liquid to the top, take out the chopstick, and fill the hole with the mixture as well; - Let it cool down for 20 minutes before transferring to the fridge, refrigerate for at least one hour; - Once the jelly is set, take it out of the mold, cut into 1/2 inch slices, enjoy! 2️⃣ Pumpkin Dango 🎃 or Mochi Sticky Rice Balls glazed with Sweet & Spicy Gochujang sauce 🌶️🤤 Use up your leftover pumpkins for these chewy, soft, pillowy pumpkin sticky rice balls inspired by the Japanese dango! 🍡🥰 they have such a dreammm texture plus the rice balls only have THREE ingredients! 🤌🏼 they’re GF and sugar free too You can eat them straight up or up the flavor game even more by making a serving sauce 🔥 I made a sweet & spicy gochujang glaze and it goes with the hearty, naturally sweet pumpkins so well 🎃 TO MAKE: 120 g pumpkin 120 g glutinous rice flour For the green part- 1 tbsp glutinous rice flour 1/4 tsp matcha 1 tbsp water For the sauce- 2 garlic clove 1 tbsp gochujang 1/2 tbsp soy sauce 1 tbsp coconut amino 1-2 tbsp water

➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 @vegan.tips.channel - 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Veganbunnychef 1️⃣ Flower Shaped Gimbap 🌸 filled with tofu & colorful veggies 🍱 bringing some spring flair to your table! 🥰 Recipe: 🍱 TO MAKE: 4 seaweed sheet 2 cup cooked short grain white rice 1 tsp sesame oil 1/4 tsp salt 1 carrot 1 yellow sweet pepper 1 cucumber 4 oz whole spinach 2 oz extra firm tofu 3 oz shiitake mushroom 1 tsp minced garlic 1/2 tbsp soy sauce/tamari 1 tbsp coconut amino 2️⃣ Napa Cabbage Rolls 🥬 Steamed lil cutie balls stuffed with tofu, colorful veggies & brown rice 😋🌸 🥬 TO MAKE: 10 Napa cabbage leaves 14 oz extra firm tofu 1 cup cooked brown rice 1 large carrot 1 cup chopped broccoli florets 1/2 cup sweet corn 2 scallion 3 garlic clove 1 tbsp soy or tamari sauce 2 tbsp coconut amino 1 tsp rice vinegar 1/4 tsp Chinese spice 1/4 tsp white pepper 2 tbsp arrowroot powder or cornstarch 📖Full recipe on her BLOG @Veganbunnychef. . #veganteen #vegantips #veganeating #veganworldshare #veganraw #veganrules #veganhealthy #simplevegan #veganfeed #veganrecipeshare #veganrecipies #veganlover #veganislife #veganrecovery #veganheaven #veganeasy #veganrecipeideas #vegangram #veganinstaclub #veganlifestlye #vegandinners #veganyum #vegansoninstagram #veganweek #veganeatsplease #veganrecepies #veganproblems

So I didn’t get round to taking any pictures BUT we had around 30 guests enjoying our vegan feast for our 30th wedding anniversary at the weekend. With a gluten-free guest I opted for 3 slow-cookers and 3 themed ‘stations’: Indian: ‘butter’ ‘chicken’ curry (expertly made by my Mum), spiced rice salad, raita, naan and roasted peanuts and cashews Moroccan: chickpea and pepper tagine with ras el hanout seasoning, harissa spiced yoghurt dip, hoummus, Muhammara dip, flatbreads, green salad, and pomegranate seeds with home made dressing. Mexican: sweet potato and quinoa chilli (always a crowd pleaser), charred corn bean salad, chipotle roast potatoes with a lime and garlic dip, tortilla, guacamole and salsa Cakes were made by Katy: lemon and strawberry (paw patrol if you were that way inclined too ☺️) Bowls were cleared, everyone tucked in, no one complained there was no meat. Sure some people are surprised by the range and depth of flavours, how colourful and tasty it all was or how healthy it is compared to standard beige ‘party’ fare of sandwiches and pastries. I’m so proud and delighted that our friends and family support us as they do. We’re incredibly lucky to have such a kind and compassionate group of people who are willing to embrace our veganism and, I like to think, sometimes be encouraged to try some different dishes themselves. To reduce their reliance on animal products a little and maybe feel less reluctant about choosing a vegan alternative from time to time. Sometimes it is the indirect action which can be most effective 🌱 Loads of leftovers for wfh lunches too ☺️ #vegan #vegankitchen #veganhouse #veganfamily #veganparty #veganpartyfood #family #familytime #familygoals #kindnessmatters #compassion #change #rippleeffect #happy #anniversary #pearlanniversary #30yearsmarried #happilymarried #love #veganfood #veganfortheanimals #veganforlife #vegansofig #veganism #veganfoodie #veganlove #vegancooking #vegandinners #crowdpleasers #veganmenu

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.plan.channel 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Wholesomehedonista 1️⃣ Vegan Wrap Hack ✨ Make a cut halfway down a large tortilla (I used an almond flour tortilla) Fill each quarter with toppings of choice, I used: - Mediterranean Grilled Portobellos (brushed with olive oil, balsamic, rosemary, salt and thyme) - Pesto (you can make your own but I just used Trader Joe’s vegan kale cashew pesto) - Hummus of choice - Mashed avocado - Caramelized onions (no oil in ones I made- just sliced up a red onion and put it in pan with about 1/2 cup veg broth, cooked on medium until thick and caramelized, keep adding more broth as needed as liquid dries out + add some coconut aminos if you want for flavor!) Fold, starting with cut end first. Grill in pan on stove top or panini press until golden on both sides. Enjoy!!

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @veganrecipe_4u 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Doctorbowl 1️⃣ 🥥 RAFFAELLO BAKED OATS 🥥 ⁣ ⁣ Raffaello for breakfast?! YES PLEASE.⁣ ⁣ These baked oats are ridiculously easy to make, you just need a handful of ingredients, one bowl and a few minutes to whip it up. ⁣ ⁣ Enjoy! ⁣ ⁣ DB x⁣ ⁣ INGREDIENTS ⁣ ⁣ ▪️3/4 cup oats⁣ ▪️1/2 tsp baking powder ⁣ ▪️1/2 ripe banana, mashed⁣ ▪️1 tbsp almond butter ⁣ ▪️2 tbsp coconut yoghurt or any yoghurt⁣ ▪️1/3 cup coconut m*lk or any milk⁣ ⁣ Topping: coconut yoghurt and desiccated coconut ⁣ ⁣ METHOD⁣ ⁣ ▪️Preheat oven 180c⁣ ▪️In an ovenproof bowl mix together all the ingredients (apart from the toppings). ⁣ ▪️Bake for 25 minutes or until a toothpick comes out clean ⁣ ▪️Once cooled, spread over some coconut yoghurt (can mix with some maple syrup, if you prefer a sweeter taste), and top with desiccated coconut. ⁣

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @easyvegan4u 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Lindsay.keosayian 1️⃣ CARROT CAKE TRUFFLES 🥕🍰 One of the first recipes I ever shared, and still my favorite to date! They’re soft, moist and filled with warm spices, a sweet carrot flavor and the creamiest cashew vanilla icing! Raw Cake Ingredients: 2 cups shredded carrots 1 cup walnuts 1 cup dates 3 tbsp oats 2 tbsp shredded coconut 1 tbsp chia seeds 1 tsp cinnamon ½ teaspoon ground ginger ¼ tsp nutmeg Icing Ingredients: 1 cup cashews (soaked for about 30 minutes) ½ cup coconut oil, melted and cooled 3 tbsp pure maple syrup 1 tsp vanilla extract 1 lime, juiced 2-3 tbsp warm water (as needed to help blend) 1. Combine the raw cake ingredients in a food processor until the mixture is firm. 2. Roll into balls and place on a lined baking sheet. Chill in the freezer while you make the icing. 3. Place all the icing ingredients into a blender and combine until the mixture is smooth. Add a little warm water as needed if the consistency isn’t smooth enough. 4. Coat the truffles with the icing and place them back on the baking sheet. 5. Garnish with shredded carrots and chopped walnuts if desired. 6. Chill in the freezer until you are ready to serve them. Enjoy! 🧡 2️⃣ VIRAL CHOCOLATE BANANA BARK 🍫🍌 You’ll need: 2 bananas, sliced organic peanut butter (or nut butter of choice) melted dark chocolate crushed peanuts (sub almonds or another nut if desired) 1. Arrange your banana slices on a baking sheet lined with parchment paper. 2. Spread peanut butter (or nut butter of choice) on top. 3. Drizzle melted chocolate on top. 4. Top with crushed peanuts. 5. Freeze for about 1 hour, add flaky sea salt (optional), break and enjoy! ❤️

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @go.veganrecipe4u 1️⃣ or 2️⃣? What recipe do you like the most? By @Healthygirlkitchen 1️⃣ make HEALTHY CRACKERS at home (vegan + gf) ✨✌🏼 ingredients: 1 cup organic sprouted pumpkin seeds I use @go_raw 1/3 cup sunflower seeds 1 cup whole flax seeds 1/3 cup sesame seeds 2 tbsp psyllium husk sub ground flax 1.5 cups boiling water 1 tsp salt Instructions: 1. Preheat oven to 315 degrees F. 2. Prep baking sheet with parchment. 3. Mix all dry ingredients in a bowl. Pour in boiling water and mix until combined. 4. Spread evenly on baking sheet as thin as possibly. 5. Top with everything bagel seasoning for extra flavor (optional). 6. Bake for 40-60 minutes until crispy! Let cool for an hour then break apart. 7. Keep in air tight container! 2️⃣ these healthy brownies are going to blow your mind✨ *dairy-free, gluten-free, vegan ingredients: 1.5 cups cooked sweet potato 1/2 cup almond butter 1/4 cup almond flour 1/4 cup cocoa 1/2 cup maple syrup 1 tbsp (coconut, olive, macadamia) 1 tsp vanilla 1/4 tsp baking soda 1/4 tsp baking powder pinch of salt 1/2 cup vegan chocolate chips (plus more for sprinkling on top) how to: 1. Preheat oven to 350 F. 2. Mix all ingredients together in baking bowl. 3. Stir in chocolate chips. Pour into 9x9 baking pan lined with parchment. 4. Top with more chocolate chips. 5. Bake for 25-30 min! 6. Let cool for an hour. enjoy besties 💗 . . #simplevegan #vegangram #veganeasy #veganeating #veganlover #veganweek #veganislife #veganrecepies #vegansoninstagram #vegantips #veganraw #veganrecipeideas #veganrecipies #veganworldshare #veganheaven #veganrules #veganeatsplease #veganrecipeshare #vegandinners #veganteen #veganproblems #veganlifestlye #veganfeed #veganinstaclub #veganyum #veganrecovery #veganhealthy

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.challenge.club 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Eatmoreplants.no 1️⃣ This nourishing lentil salad is good for your body, and good for your head. Ingredients (2 big servings) 1 large cucumber 1 cup of tomatoes 1/2 of red onion 1/2 bunch of fresh parsley 1 mango 1 cup uncooked lentils Dressing: 2 tbsp of olive oil 2 tbsp water 3 tbsp of tahini 1 garlic clove 2 tbsp lemon juice 2 tbsp of rice vinegar 1 tsp agave syrup salt & pepper to taste Directions: 1. Start by cooking your lentil according to package instructions. 2. Chop up cucumber, tomatoes, red onion, mango and parsley. 3. Make the dressing by simply mixing all ingredients in a small bowl. 4. Assemble your salad and mix in the dressing. 2️⃣ Coconut Curry Soup 🍲 As easy as a dinner can get. Still full of flavor and goodness! Ingredients (serves 4) 1 yellow onion 5 cloves garlic 2 tbsp minced ginger 2 tbsp curry powder 1 can coconut milk 4 cups vegetable broth 1 can diced tomatoes 1 cup dry red lentils 2 cups spinach Toppings: 1 Lime Fresh cilantro Vegan yogurt Instructions: 1. Finely chop the yellow onion. Saute in a big saucepan over medium high heat. 2. Mince garlic and ginger. Add to the sauteed onion, along with the curry powder and cook for another 2 minutes. 3. Add the coconut milk, canned diced tomatoes, veggie stock and dry red lentils. Let everything simmer for 20 minutes. 4. Add the spinach during the last 5 minutes. Season with salt and pepper to taste. 5. Serve with fresh cilantro, vegan yogurt, and lime juice, enjoy! . . #vegansoninstagram #veganinstaclub #veganeatsplease #veganyum #veganislife #veganrecipeshare #veganrecepies #veganproblems #veganteen #veganeating #simplevegan #veganheaven #veganrecipies #veganhealthy #veganrules #vegangram #veganeasy #veganfeed #veganlover #veganlifestlye #veganraw #vegantips #veganrecovery #veganrecipeideas #veganworldshare #veganweek #vegandinners

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @veganchallenge4u 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Thrivingonplants 1️⃣ GINGER SHOTS ✨🍋 Ingredients: 2 oranges 2 lemons 100g fresh ginger (more or less depending on how strong you want it to be. I like the burn so this is a good amount for me. If starting out then reduce by half or less) 1/2 tsp ground turmeric 1/8 tsp black pepper 2 cups water * (OR coconut water if you want to add natural sweetness) Optional: 1-2 tbsp liquid sweetener of choice Method: 1. Peel your oranges and lemon and cut into smaller wedges. 2. Wash your ginger well and cut into chunks. 3. Add all of the ingredients into your blender. Pop the lid on and blend on high until smooth. 4. Pour through a sieve and into a large bowl. Use a spoon to help filter the juice through. Alternately you can also strain it through cheesecloth/a nut milk bag instead for a smoother juice. 5. Place the funnel on top of your glasses and carefully pour in the juice. Repeat until you’ve used it all up. Pop the lid on all of them and place into the fridge to chill. Enjoy! 👏 2️⃣ 🍃GREEN WELLNESS SHOTS🍃 [Makes 16x 60mL/2oz shots] Ingredients: 5 green apples 4 cucumbers 4 stalks celery 1 large lemon, peeled 1 thumb ginger, peeled Method: 1. Wash your produce thoroughly. Cut into small chunks. 2. Add into your cold pressed juicer OR blend with 1-2 cups of water and strain (through a sieve or nut milk bag) if you don’t have a juicer. 3. Place the funnel on top of your glasses and carefully pour in the juice. Repeat until you’ve used it all up. Pop the lid on all of them and place into the fridge to chill. Alternately, store in a large glass and pour out shots as desired. Enjoy! 👏 NOTE: Because it’s fresh juice it’s always best consumed within 3-5 days. I like to enjoy 2 in the morning before I start my day. But you can have them anytime of the day really.

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @veganmeal_recipe 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Plantyou 1️⃣ MAKE PEANUT SAUCE OF COURSE Ingredients ⅓ cup peanut butter, whatever is leftover in the jar 2 tbsp soy sauce 1½ tbsp rice vinegar 1 lime, juiced 2 tbsp maple syrup 1 tbsp ginger, grated 2 tbsp sriracha 2 tbsp warm water, or more to taste Instructions Combine all ingredients in a jar until a sauce is formed. Enjoy over salads or as a dipping sauce. 2️⃣ 🌱💖🥰COOL BEANS EP 6: Chocolate Spread made from… @Bushsbeans CHICKPEAS. . 🎉You are going to be obsessed with this 5 minute protein and fiber filled luscious chocolate spread. Bush’s chickpeas are so versatile, so they’re great for adding fiber and protein to any meal. . 🌱RECIPE 1 16 oz can @Bushsbeans chickpeas, drained & rinsed 4 medjool dates, pitted 1/2 cup cocoa powder 1/4 cup dark chocolate chips 1 teaspoon vanilla extract 1/2 teaspoon salt 1/4 cup to 1/2 cup warm water . 💯Combine all ingredients in a food processor or high speed blender until smooth. Enjoy as a dip or on your morning toast. Keep in a sealed container in the fridge for up to 5 days. . . #vegantips #vegangram #veganfeed #veganlover #veganraw #veganworldshare #veganrules #veganweek #simplevegan #veganeating #veganeasy #veganheaven #veganrecipies #veganrecovery #vegansoninstagram #veganproblems #veganrecipeshare #veganinstaclub #veganrecepies #veganeatsplease #veganteen #veganhealthy #veganlifestlye #vegandinners #veganislife #veganrecipeideas #veganyum

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.planvn 1️⃣ or 2️⃣? What recipe do you like the most? By @Fitgreenmind 1️⃣ VEGAN CREAM CHEESE 🥯 It’s so easy to make and perfect for sandwiches, sauces and much more!😋 RECIPE (5 servings, 5min prep time): -1 block (200g) firm tofu -1 Tsp salt -juice of 1 lemon -3 Tbsp melted coconut oil (you don’t taste it but it gives the cream cheese a better texture) Add everything to a blender. Blend until smooth and transfer to a container. -add ins such as scallions, garlic or other herbs or spices you want Stir it in and refrigerate. It’ll last up to 5-7 days in the fridge. 2️⃣ VEGAN MAYO🌱 This vegan Mayo is 100% foolproof, made in 2mins and tastes better than the store bought mayo.🤗 And you can customize it by adding different spices.🤓 RECIPE (2 jars, 2min prep time): -water of a can of chickpeas (about 1/2cup {125ml}) -1 Tbsp lemon juice -1 Tsp mustard -1 cup- 1 1/2 cups (250ml-350ml) neutral flavoured oil (important that it’s neutral flavoured) FIRST blend chickpea water, lemon juice and mustard. Gradually add the oil. After 2-3mins it should have thickened. (The more oil you add, the ticker it gets) Store in the fridge 1-2 weeks. For miso mayo: add 1Tsp miso paste For curry mayo: add 1 Tsp curry powder For gochujang mayo: add 1Tsp gochujang . . #veganeasy #vegangram #veganislife #veganeating #veganheaven #veganrecipeideas #veganweek #veganrecovery #veganfeed #veganrules #vegantips #veganeatsplease #veganworldshare #veganrecipies #veganlover #vegansoninstagram #veganyum #veganhealthy #veganproblems #veganinstaclub #veganrecepies #veganteen #vegandinners #simplevegan #veganraw #veganrecipeshare #veganlifestlye

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.tipsvn 1️⃣ or 2️⃣? Which #recipe would you try?👇 🌱 By @Dietitianrose 1️⃣ CARROT CAKE BAKED OATS 🥕🍰 RECIPE 🥳👇🏼 
 Ingredients: 2 med ripe bananas, mashed 2 cup rolled oats ~30g vanilla plant protein powder OR 1/4 cup wholemeal plain flour* 1/2 tsp cinnamon 1 flat tsp baking powder 1 medium carrot, grated 1/4 cup pecans/walnuts, crushed 1-2 tbsp vegan honey/maple/alt (based on preferences) 1.5-2 cups milk of choice* *an alternative if you’re not the biggest fan of protein powder. Use closer to 2 cups if using larger bananas. To serve/ topping: 1 pot (~160g) vanilla yoPRO/ Chobani fit/ plain greek mixed with 50g reduced fat cream cheese + leftover crushed nuts (optional) Method:
1. heat oven to 180 degrees Celsius (~350 degrees Fahrenheit). 2.In a greased oven safe container/baking tray (15-20x15-20), combine banana, mashing this like so, followed by the rolled oats, vanilla protein powder OR wholemeal plain flour*, cinnamon, baking powder, grated carrot, nuts, maple syrup, and milk. Mix until well combined. 3.Place in the oven and cook for about ~35-40 minutes, or until golden and firm to touch. 4.Allow oats to cool in the container/ tray, and then loosen the edges with a knife and then combine and add the yoghurt ‘topping’. Refrigerate and serve the next day. 5.Upon serving, cut into 4/6 servings*. If serving warm the next day - reheat a slice in the microwave for ~1 minute (yes the yoghurt layer actually tastes great slightly heated also, or you can add this the next day, after heating if you would prefer), or serve as is/cold. *individual portion sizes will vary. If opting for the no protein powder option, serve with an additional heaped tbsp of yoghurt (per serve/slice), to ensure a similar protein serve too option A.

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @lovevegan_recipes 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Noa.tasty 1️⃣ Cigar tortilla filled with guacamole 🥑 Groceries 🛒 For the guacamole: One avocado, 4 chopped cherry tomatoes, some red onion (to taste), chopped cilantro (amount to taste), half a squeezed lemon, half a teaspoon of salt. For nachos: 4 tortillas, 4 tablespoons of olive oil, a teaspoon of sweet paprika, a third of a teaspoon of salt. Method of preparation 👩🏻‍🍳 Mix the oil, paprika and salt in a bowl, Spread the tortillas on both sides, and roll into a cigar shape. Insert a toothpick (to hold the roll), and arrange on a baking surface. Bake for 7/10 minutes in an oven preheated to 170°. At this time prepare the guacamole, mash the avocado, Mix with the chopped vegetables and season according to the ingredients. After baking the cigars, let them cool for 2 minutes, and take out the emperor. Transfer the guacamole to a bag, cut off the end, and pour into the cigar. And they ate with appetite 🏻 2️⃣ Tortilla nachos with guacamole 🥑 Groceries 🛒 For the guacamole: One avocado, 4 chopped cherry tomatoes, some purple onion (to taste), chopped cilantro (amount to taste), half a squeezed lemon, half a teaspoon of salt, 2 tablespoons of olive oil. For nachos: 3/4 tortillas, 4 tablespoons of olive oil, a teaspoon of sweet paprika, a third of a teaspoon of salt. Method of preparation 👩🏻‍🍳 Cut the tortillas and then mix with oil, paprika and salt. Arrange on a baking surface and put in an oven preheated to 180° for 5/6 minutes. until golden. At this time, mash the avocado, mix with the chopped vegetables, season according to the ingredients and that's it. Arrange everything on a fun and indulgent plate and with an appetite 🫶🏻

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @goveganchallenge 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Dr.vegan 1️⃣ Creamy Garlic Mushroom Pasta | Recipe ⬇️ Ingredients 14 oz Mushrooms or 400g, sliced 2 tbsp Fresh Thyme: 2 tablespoons Salt to taste Black Pepper to taste Olive Oil as needed 7 oz Cream Cheese or 200g 1 Whole Garlic Bulb top cut off to expose cloves 14 oz Pasta or 400g 7 oz Baby Spinach: 200g or 200g Instructions Preheat Oven: Set your oven to 180°C (356°F). Prepare Mushrooms: Place the sliced mushrooms on a baking sheet. Sprinkle with thyme, salt, and pepper. Drizzle with olive oil and toss to coat evenly. Add Cream Cheese and Garlic: Dot the cream cheese around the mushrooms. Place the whole garlic bulb, cut side up, on the baking sheet. Drizzle the garlic with a bit of olive oil. Bake: Cover the baking sheet with aluminium foil. Bake for 30-40 minutes, until the garlic is soft and the mushrooms are tender. Cook the Pasta: While the mushrooms and garlic are baking, cook the pasta according to the package instructions. Ensure it’s ready when the mushrooms are done. Combine Everything: After baking, squeeze the roasted garlic cloves into a bowl and mash them. Add the garlic, baby spinach, and cooked pasta to the baking sheet with mushrooms. Toss everything well to combine. Serve and Enjoy: Serve the warm dish and enjoy each delicious bite!

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.healthy.plan 1️⃣ or 2️⃣? What recipe do you like the most? By @Veganexplorergirl 1️⃣ Prep-able protein power pots, the perfect addition to any lunch 👇🏼 Recipe: Cook 3 portions of quinoa according to instructions. When cooked, drain and set aside to cool. Season with extra virgin olive oil, salt and black pepper. Meanwhile prep your veggies. Chop 1/2 a cucumber, 1 punnet of cherry tomatoes, 1/2 jar of olives and set aside. Prep your kale but chopping finely and massaging with extra virgin olive oil and lemon juice. Prep your chickpeas by draining and rinsing a jar of chickpeas (I always use @boldbeanco iykyk) and add 1 tsp smokey paprika, 1 tsp salt and 1/2 tsp black pepper. Plate up 3 jars with a layer of chickpeas, tomato’s, cucumber, olives, kale and quinoa and store in the fridge for up to 3 days. Serve as a lunchtime meal for 1 person, or as a side salad for 2 people. 2️⃣ Quite possibly the tastiest vegan breakfast meal prep I’ve ever made! Layers of creamy chia pudding, raspberries, coconut yogurt and topped with blackberries and peanut butter 💕 recipe 👇🏼 Add 1 cup of chia seeds (I use myvegan), 2 tablespoons of thick coconut yogurt (I use @coconutcollab) 1 tbsp vanilla extract, 2 tbsp maple syrup and 4 cups soy milk to a bowl and mix well, making sure there are no lumps. Put in the fridge and leave for 3 hours or overnight. Layer up in jars or a bowl with coconut yogurt, raspberries and top with peanut butter, extra berries and you can also add granola. . . #vegansoninstagram #veganrecepies #veganrecipeshare #veganlover #simplevegan #veganislife #veganraw #veganrecovery #veganyum #veganteen #veganeasy #veganheaven #vegantips #veganhealthy #veganworldshare #veganinstaclub #vegangram #veganrecipies #veganlifestlye #vegandinners #veganeatsplease #veganproblems #veganrules #veganeating #veganweek #veganrecipeideas #veganfeed

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @veganrecipe_ideas 1️⃣ or 2️⃣? Which #recipe would you try?👇 🌱 By @Dr.vegan 1️⃣ Crispy Potato Flatbread Ingredients 5 potatoes 2/3 cup grated vegan Parmesan cheese or 80 grams 1 2/3 cups all-purpose flour (00 type) 200 grams 1 1/4 cups cold water (add more if needed) 300 grams Extra virgin olive oil as needed Fine salt as needed Fresh rosemary or your favorite aromatic herbs as needed Instructions Prepare the Batter: In a large bowl, mix the all-purpose flour (1 2/3 cups, 200 grams), cold water (1 1/4 cups, 300 grams), grated Parmesan cheese (2/3 cup, 80 grams), a drizzle of extra virgin olive oil, and a pinch of fine salt until you get a smooth and homogeneous mixture. Slice the Potatoes: Thinly slice the potatoes with the help of a mandolin slicer. Carefully incorporate the sliced potatoes into the batter, mixing thoroughly until the potatoes are well coated. Preheat the Oven: Preheat your oven to 400°F (200°C), using the ventilation setting if available. Assemble the Flatbread: Pour and spread the potato and batter mixture into a baking tray lined with parchment paper and lightly oiled to prevent sticking. Ensure the mixture is spread evenly across the tray. For extra flavor, you can add a few more drizzles of extra virgin olive oil and scatter some fresh rosemary leaves (or your chosen herbs) on top. Bake: Initially, place the tray in the lower part of the oven and bake for 20 minutes. Then, move the tray to the middle of the oven and continue baking for another 20 minutes at 400°F (200°C) or until the flatbread becomes crispy and golden brown. Adjusting the tray's position helps achieve an evenly crispy texture throughout. Serve: Once baked to perfection, remove from the oven, let it cool slightly, then cut into desired pieces and serve hot. Enjoy your delicious and homemade Crispy Potato Flatbread, perfect as a unique snack or a complementary side dish!

Follow new page @lovevegan_recipes more for daily vegan recipes 😘 Enchanting Chocolate Forest Cake with a lush chocolate coconut buttercream ☀️☀️ by sculptedkitchen 𝑹 𝑬 𝑪 𝑰 𝑷 𝑬 📖 1 cup unsweetened oat milk 1 cup coffee, warm 1/2 cup of coconut oil, melted 2 T of apple cider vinegar 2 cups of all purpose flour 2 cups of sugar 3/4 cup of cocoa 1 tsp of baking soda 1/2 tsp of baking powder Method: I made this cake once to create 2 6 inch sized cakes & three cupcakes Preheat oven to 350F. Prepare your pans: Prepare your buttermilk: combine the vinegar in your milk. Sift all your dry ingredients in one bowl. Add your wet ingredients in a separate bowl, incl the buttermilk. Pour your wet ingredients into the dry. Stir until combined & mixed well. Pour into your prepared pans. Cook for 45 minutes or until firm. Chocolate coconut butter cream Two cans of coconut cream, chilled, remove the cream only & save the water for a smoothie. 1/2 cup of cacao powder 1 1/2 cup of icing sugar Adjust icing sugar if it’s too water or add another 1/4 cup of cacao powder. It should firm up after mixing all the ingredients together. Frost your cake & decorate :) . . #veganworldshare #veganrecipies #veganinstaclub #veganeating #vegantips #vegansoninstagram #veganyum #veganraw #veganrecovery #veganislife #veganfeed #vegandinners #simplevegan #veganheaven #veganhealthy #veganrecipeideas #veganweek #veganproblems #veganrules #veganrecipeshare #veganlifestlye #veganlover #veganeasy #veganteen #vegangram #veganeatsplease #veganrecepies

Follow new page @lovevegan_recipes more for daily vegan recipes 😘 🌱Crispy Cauliflower Steaks with Avocado Pea Pesto Pasta (Serves about 3)🌱 With oil-free option. 🌱 by cookingforpeanuts . 📋Recipe: ✅Preheat oven to 425F. ✅Remove outer leaves from 1 large cauliflower. Trim stem, leaving cauliflower intact. ✅Slice cauliflower head through the middle. ✅Slice 3/4 -inch steaks through one half. Repeat for other side. You should get 3 to 4 steaks. ✅Rub both sides of steaks with generous sprinkle of salt, black pepper, garlic powder, and smoked paprika. Set aside. ✅In a medium bowl: mix 1/2 cup flour, 1/2 cup cornstarch, 3/4 teaspoon garlic powder, 3/4 tsp smoked paprika, 3/4 teaspoon onion powder, 1/2 teaspoon fine grind black pepper, 1 teaspoons salt (or to taste). Transfer to a rimmed baking sheet. ✅In a small bowl, add 3/4 cup non-dairy milk. ✅Brush cauliflower steaks generously with the milk. Use spoon to get into cracks. ✅Dip into flour mixture until fully coated on both sides, using a spoon to place flour into cracks. Shake to remove excess. (✅You can choose to pan-sear the cauliflower steaks before roasting. Heat oil in non-stick skillet and cook 3 to 4 minutes on each side until browned. Or roast the cauliflower without searing.) ✅ Place steaks on large non-stick or lined baking sheet. Transfer the coated or pan-seared steaks to the oven and bake for 10 minutes. ✅Remove from oven and flip. Brush both sides of non-seared steaks only with some of the remaining milk until no white floured parts remain. ✅Roast for about 10 to 15 minutes more, until cauliflower is fork tender. (Brush with more milk as needed.) ✅Broil the cauliflower for 2 to 3 minutes until browned and crispy. (Use leftover flour mixture and milk to coat remaining florets.) . . #veganworldshare #veganrecipies #veganinstaclub #veganeating #vegantips #simplevegan #veganheaven #veganhealthy #veganrecipeideas #veganweek #veganproblems #veganrules #veganrecipeshare #veganlifestlye #vegansoninstagram #veganyum #veganraw #veganrecovery #veganislife #veganfeed #vegandinners #veganlover #veganeasy #veganteen #vegangram #veganeatsplease #veganrecepies

Follow new page @lovevegan_recipes more for daily vegan recipes 😘 Wild blueberry loaf cake 🍰 by sculptedkitchen . 📑Ingredients: 1 cup of wild blueberries, dusted with flour and set aside. 1 cup and 1/4 of flour 1 tsp of cinnamon. 1 tsp of vanilla powder. 2 tablespoons of lemon juice. 1/2 cup of plant based milk with 2 tsp of apple cider vinegar. Leave aside. 2 very ripe bananas. You need them to be very soft. 1 cup of coconut sugar. 1/2 cup of coconut oil, melted. 1 tsp of baking soda. 2 tsp of baking powder. Method: 1. Preheat the oven to 350F. 2. Grease a loaf pan 3. Mix dry ingredients together really well 4. Mix wet ingredients together 5. Add wet to dry and mix well 6. Fold in your blueberries 7. Bake for 1 hour or until centre is cooked. Enjoy! tag someone! . . #veganworldshare #veganrecipies #veganinstaclub #veganeating #vegantips #simplevegan #veganheaven #veganhealthy #veganrecipeideas #veganweek #veganlifestlye #vegansoninstagram #veganyum #veganraw #veganrecovery #veganislife #veganfeed #veganproblems #veganrules #veganrecipeshare #vegandinners #veganlover #veganeasy #veganteen #vegangram #veganeatsplease #veganrecepies

Follow new page @lovevegan_recipes more for daily vegan recipes 😘 Roasted Cauliflower & Lentil Curry Soup 🥣 Recipe: Serves 4-6 What you need: Neutral oil, 1 1/2 lb cauliflower florets (cut into 1 inch pieces), 2 tsp cumin powder, 2 tsp coriander powder, 2 tsp cinnamon powder, 1 1/2 tsp turmeric powder, 1/2 tsp black pepper, 1/8 tsp cayenne pepper (optional or add more for heat), & sea salt, 1 large yellow onion finely chopped, 1 large carrot finely chopped, 1 celery stalk finely chopped, 3 garlic cloves minced, 1 tsp grated ginger, 2 tbl red curry paste, 1 lb baby red potatoes halved, 1 cup red lentils (cleaned & rinsed), 3 cups veggie broth, 2 cups water, 1 cup coconut milk, 1 tbl maple syrup, Juice of 1/2 lime. What you do: ✔️ Place Cauliflower florets in a large mixing bowl, drizzle 2 tsp neutral oil, set aside ✔️ In a small bowl mix together all spices up to & including cayenne pepper & salt ✔️Add 1 tbl of spice mix to florets, mix until coated. Place florets on parchment lined baking sheet & roast at 425 F for 20-25 min till or until edges are golden & caramelized (flipping halfway through cook time) ✔️While cauliflower is roasting, in a large Dutch oven over med heat coat bottom of pot with neutral oil. When oil is heated, add onions, celery, & carrots sauté 7-8 min till onion is golden. ✔️Add red curry paste, ginger, & garlic mix for about 2 min till heated & incorporated ✔️Add broth, water, lentils, & potatoes, & remaining spice mix. Bring to a boil & simmer with lid partially covered until potatoes & lentils are tender about 20-25 min. Option: Use immersion blender or carefully transfer 1/2 soup broth to a blender for a smoother consistency & then return to pot ✔️Add coconut milk,maple syrup, & lime juice. Adjust seasoning to taste. Cook 5 more min till warmed through ✔️For serving, ladle soup & top with roasted cauliflower & fresh herbs. Enjoy!

Follow new page @lovevegan_recipes more for daily vegan recipes 😘 Amazing toast collection by veganiina 😍 It's amazing how she came up 16 different flavours! With so many variations, can you pick just one?! 🤔 Let us know in the comments! We pick #3! Check out Nina's toast details below: ✨Details✨ (from up to down and left to right)⁣ 1. Hummus, avocado and lemon pepper🧆🥑⁣ 2. Hummus, sautéed mushroom and thyme🧆🍄⁣ 3. Vegan butter, vegan cheese and microgreens🧀🍃⁣ 4. Peanut butter and apricot jam🥜🍑⁣ 5. Vegan chocolate spread and blueberries🍫🫐⁣ 6. Mashed avocado, roasted bell pepper and balsamic glaze🥑🫑⁣ 7. Peanut butter and chocolate chips🥜🍫⁣ 8. Cucumber & garlic oat cream cheese, cucumber and microgreens🥯🥒⁣ 9. Tomato & basil oat cream cheese, sautéed mushrooms and thyme🥯🍄⁣ 10. Chocolate soy yogurt and banana🍫🍌⁣ 11. Mashed avocado and sautéed mushrooms🥑🍄⁣ 12. Soy yogurt, blueberries and sunflower seeds🍶🫐⁣ 13. Peanut butter and apple🥜🍎⁣ 14. Sliced avocado, salt and sesame seeds🥑⁣ 15. Peanut butter and banana🥜🍌⁣ 16. Cucumber & garlic oat cream cheese, grapes, hemp seeds and rice syrup🥯🍇 . . #veganworldshare #veganrecipies #veganinstaclub #veganeating #vegantips #vegandinners #veganlover #veganeasy #veganteen #vegangram #veganweek #veganlifestlye #vegansoninstagram #veganyum #veganraw #simplevegan #veganheaven #veganhealthy #veganrecipeideas #veganproblems #veganrules #veganrecipeshare #veganrecovery #veganislife #veganfeed #veganeatsplease #veganrecepies

Follow new page @lovevegan_recipes more for daily vegan recipes 😘 🌱Balsamic-Maple Roasted Veggies & Chickpeas🌱 by cookingforpeanuts . ✅Serves 5 ¾ pound baby potatoes, halved ¾ pound Brussels sprouts, trimmed, and halved 3 large carrots, cut into 1 ½-inch-coins Drizzle of olive oil 2 teaspoons dried herbs 2 15-ounce cans chickpeas, drained, and rinsed ✅For the Balsamic-Maple Glaze: ¼ cup balsamic vinegar ¼ cup coconut aminos 1 tablespoon maple syrup 1 large garlic clove ✅Preheat the oven to 425ºF. ✅Place the potatoes, Brussels sprouts, and carrots into a large casserole dish in a single layer and drizzle with olive oil to coat. Add the dried herbs and use your hands to rub the veggies until evenly coated. ✅Place the chickpeas onto a large rimmed baking sheet in a single layer. Drizzle with olive oil and toss to evenly coat. ✅Place the chickpeas in the oven on the top oven rack, and the vegetables on the middle rack. Roast for 15 minutes. ✅Meanwhile, in a medium bowl, mix the balsamic vinegar, coconut aminos, and maple syrup. Use a microplane or fine grater and grate the garlic into the bowl. Stir to combine. ✅Add about two thirds of the glaze mixture to the vegetables, and the remaining one third to the chickpeas and mix until evenly distributed. Switch veggies to top rack. Roast for about 10 minutes more, or until the chickpeas are crispy, and the potatoes are just fork tender. . . #veganworldshare #veganrecipies #veganinstaclub #veganeating #vegantips #vegansoninstagram #veganyum #veganraw #simplevegan #veganheaven #veganhealthy #veganrecipeideas #veganproblems #veganrules #veganrecipeshare #veganrecovery #veganislife #veganfeed #vegandinners #veganlover #veganeasy #veganteen #vegangram #veganweek #veganlifestlye #veganeatsplease #veganrecepies

Follow new page @lovevegan_recipes more for daily vegan recipes 😘 Creamy Mushroom Stroganoff by @elavegan. Recipe: 1 onion diced 2-3 cloves of garlic, minced 1 tbsp oil 11 oz (300g) mushrooms, sliced 4 tbsp white wine (optional) 1 tbsp tamari or soy sauce 3/4 cup (180 ml) vegetable broth or water 3/4 cup (180 ml) plant-based milk or plant-based cream 2 tbsp cornstarch Spice mixture: 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, a pinch of chili flakes, sea salt & pepper to taste 1 tbsp nutritional yeast flakes (optional) Fresh thyme leaves and/or parsley (and/or tarragon), chopped Serve with brown rice or pasta of choice Steps: Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute. Now add the mushrooms and fry over medium heat for about 5 mins. Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture and optionally more nutritional yeast flakes. Bring to a boil. Add cornstarch to the plant-based milk or cream and stir to dissolve. Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference. Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice! . . #veganworldshare #veganrecipies #veganinstaclub #veganeating #vegantips #veganproblems #veganrules #veganrecipeshare #veganrecovery #veganislife #veganfeed #vegandinners #veganlover #veganeasy #veganteen #vegansoninstagram #veganyum #veganraw #simplevegan #veganheaven #veganhealthy #veganrecipeideas #vegangram #veganweek #veganlifestlye #veganeatsplease #veganrecepies

Tofu and Eggplant curry with wild rice. 😋👨🏻‍🍳 #vegan #veganfood #veganfoodshare #vegandeutschland #veganfoodlover #veganism #vegangermany #vegankochen #veganerezepte #vegantips #plantbasedchef #veganshares #veganeasy #veganyum #foodvegan #vegandally #veganweek #veganproblems #veganfeed #veganislife #veganlunchideas #vegandinners #vegansoftheworld #veganmealplan #veganrecipeideas #veganteen #vegangram #veganrecipes

➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 @vegan.healthy.foodies. - 1️⃣ or 2️⃣ or 3️⃣? What recipe do you like the most? By @Plantyou 1️⃣ Chocolate Spread made from… @bushsbeans CHICKPEAS. . 🎉You are going to be obsessed with this 5 minute protein and fiber filled luscious chocolate spread. Bush’s chickpeas are so versatile, so they’re great for adding fiber and protein to any meal. . 🌱RECIPE 1 16 oz can @bushsbeans chickpeas, drained & rinsed 4 medjool dates, pitted 1/2 cup cocoa powder 1/4 cup dark chocolate chips 1 teaspoon vanilla extract 1/2 teaspoon salt 1/4 cup to 1/2 cup warm water . 💯Combine all ingredients in a food processor or high speed blender until smooth. Enjoy as a dip or on your morning toast. Keep in a sealed container in the fridge for up to 5 days. 2️⃣ Tofu Chocolate Mousse A delicious vegan chocolate mousse recipe packed to the brim with protein! Ingredients 1 340g block extra firm tofu 3 tbsp maple syrup 1 tsp vanilla extract 2 tbsp cocoa powder 3 scoops vegan chocolate protein powder ⅓ cup coconut milk Pinch salt Instructions Combine all ingredients in a blender until smooth, adding more liquid as needed to thin. Store in a sealed container in the fridge for up to 4 days. 3️⃣ Avocado Chocolate Mousse A simple yet indulgent dessert featuring an unusual ingredient, avocado! You’ll be amazed by the smooth, creamy texture and indulgent chocolate flavor. Ingredients 1 avocado, ripe, peeled and pitted 1 cup mashed sweet potato, cooked, peeled ½ cup cocoa powder 1 tbsp dark chocolate chips, melted 4 tbsp maple syrup ⅓ cup coconut milk 1 tsp vanilla extract Instructions Combine all ingredients in a blender until smooth. Transfer to a container with a lid, and chill for 30 minutes. Enjoy! . #veganteen #vegantips #veganeating #veganworldshare #veganraw #veganrules #veganhealthy #simplevegan #veganlover #veganislife #veganrecovery #veganheaven #veganeasy #veganrecipeideas #vegangram #veganproblems #veganinstaclub #veganlifestlye #vegandinners #veganyum #vegansoninstagram #veganweek #veganeatsplease #veganrecepies #veganfeed #veganrecipeshare #veganrecipies

▶️ "The Complete Vegan recipe Cookbook - Over 300+ Delicious Vegan Recipes " LINK IN BIO 🔗👆 @simpleveganrecipe 1️⃣ or 2️⃣? What recipe do you like the most? By @Plantyou 1️⃣ Switchel Recipe (Nature’s Gatorade) A delicious and pungent drink with roots in the Caribbean region. Ingredients 1 cup ginger, with skin, roughly chopped 6 cups water ¼ cup maple syrup ½ cup apple cider vinegar 3 lemons, juiced Instructions Roughly chop the ginger, leaving the skin on. Add it to a pot, with approximately 6 cups of water. Bring the water to a boil, and allow to boil for 2 to 3 minutes. Remove from the heat, and allow the ginger to steep for approximately 20 minutes. In a large jar, add the maple syrup, lemon juice and apple cider vinegar. Strain the ginger liquid into the jar, and mix well. Taste, adding more water as needed to dilute. Enjoy! 2️⃣ 🎅🏼🌱💖LOW WASTE GRINCHARIT Recipe: (serves 2) Ingredients: 2 limes 2 tablespoons salt 1 cup ice 1 1/2 cups pineapple juice Pinch of spirulina (for color) 60 ml Instructions: Using a microblader or fine grater, grate the skin off the two limes. Reserve for later use. Mix the grated limes with the salt to create a rim. Coat the rim of your glass with a bit of the leftover lime, then dip in the salt and lime skin mixture. Now for the cocktail. In a shaker cup, add the ice, lime juice from the peeled limes, pineapple juice, spirulina and tequila. Shake for 20 seconds. Serve in a glass ornaments using a funnel if desired! . . #veganproblems #vegantips #veganrules #veganlifestlye #veganinstaclub #veganrecipeideas #veganteen #veganeating #vegandinners #veganworldshare #veganeatsplease #veganeasy #veganrecovery #veganhealthy #veganlover #veganislife #veganweek #vegansoninstagram #vegangram #veganheaven #veganrecepies #veganyum #veganraw #veganrecipies #veganfeed #simplevegan #veganrecipeshare

1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Healthygirlkitchen 1️⃣ bookmark these vegan SUMMER ROLLS asap🥑🌈 you need: rice paper wrappers avocado pepper shredded carrots optional protein: tofu Purple cabbage lettuce mint peanut sauce for dipping! Recipe in video! tip: rinse rice wrapper in hot water for 5 seconds then roll! 2️⃣ Bookmark this SPRING ROLL SALAD 🥕🥒✨ This salad idea is inspired by Vietnamese spring/summer rolls!! You need: - thin rice noodles - Cucumber - Purple cabbage - Carrots - Red bell pepper - Peanuts - Cilantro - Green onion - sesame seeds Peanut sauce: 1/2 cup runny natural peanut butter 3 tbsp coconut aminos 1 tbsp soy sauce 1 tbsp rice vinegar 2 tbsp hot water 1 tbsp sriracha 1 tsp garlic powder 1/2 tsp ginger 1 tbsp toasted sesame oil Cook noodles and rinse with cold water. prep veggies, chop peanuts, add to a bowl! Whisk dressing together and pour over top. Enjoy! . . #veganeasy #vegangram #veganeatsplease #veganraw #veganfeed #simplevegan #veganlover #veganislife #vegantips #veganrecovery #veganweek #veganworldshare #veganyum #veganteen #vegandinners #veganlifestlye #veganinstaclub #veganheaven #veganrecipies #veganhealthy #vegansoninstagram #veganrecepies #veganproblems #veganrecipeideas #veganrules #veganeating #veganrecipeshare

1️⃣ or 2️⃣? Which #recipe would you try?👇 🌱 By @Healthygirlkitchen 1️⃣ Bookmark this SPRING ROLL SALAD 🥕🥒✨ This salad idea is inspired by Vietnamese spring/summer rolls!! You need: - thin rice noodles - Cucumber - Purple cabbage - Carrots - Red bell pepper - Peanuts - Cilantro - Green onion - sesame seeds Peanut sauce: 1/2 cup runny natural peanut butter 3 tbsp coconut aminos 1 tbsp soy sauce 1 tbsp rice vinegar 2 tbsp hot water 1 tbsp sriracha 1 tsp garlic powder 1/2 tsp ginger 1 tbsp toasted sesame oil Cook noodles and rinse with cold water. prep veggies, chop peanuts, add to a bowl! Whisk dressing together and pour over top. Enjoy! 2️⃣ Bookmark this GUT HEALTH SLAW recipe🥕🌱 Ingredients: 2 cups shredded purple cabbage 2 cups shredded green cabbage 1 cup thinly sliced or shredded fresh beets 1 cup shredded carrots 1 cup thinly sliced fennel 1/2 cup chopped parsley Gut healthy vinaigrette (30-second dressing!): 1/4 cup olive oil 2 tbsp apple cider vinegar 1 tbsp lemon juice 1 tsp Dijon mustard 1 tbsp maple syrup 1/4 tsp each salt, pepper, garlic How I did it: (I used a mandolin for the fennel and cabbage, I bought pre-shredded carrots and I thinly sliced the beets) 1. Cut and prep all veggies 2. Whisk dressing in a bowl then add to your slaw and toss! Enjoy. 3. Let it marinate overnight if you want it extra yummy! 4. Keeps for 4 days in a fridge. . . #veganproblems #veganfeed #veganislife #vegansoninstagram #veganlifestlye #veganhealthy #veganraw #veganlover #veganweek #veganworldshare #veganrecepies #veganrecipies #vegandinners #veganteen #veganrecovery #veganeatsplease #simplevegan #veganrules #veganyum #veganrecipeideas #vegantips #veganheaven #veganinstaclub #vegangram #veganrecipeshare #veganeasy #veganeating

Follow 👉 @coach.Hayward if you want to lose weight, tone and make this a lifestyle without boring diets 🙌 Follow 👉 @coach.Hayward for more! - 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Veganbunnychef 1️⃣ Napa Cabbage Rolls 🥬 Steamed lil cutie balls stuffed with tofu, colorful veggies & brown rice 😋🌸 These are my forever fave and my signature dish for sure. This time I made them even cuter with a hidden lil carrot flower! 🥕 And instead of pan frying, I steamed them for an even more refreshing taste and tenderer bite 💛 I ate mine with a sweet chili sauce, you can ofc use any dipping sauce you like! Chili oil, peanut butter sauce, soy sauce, duck sauce etc etc 🥬 TO MAKE: 10 Napa cabbage leaves 14 oz extra firm tofu 1 cup cooked brown rice 1 large carrot 1 cup chopped broccoli florets 1/2 cup sweet corn 2 scallion 3 garlic clove 1 tbsp soy or tamari sauce 2 tbsp coconut amino 1 tsp rice vinegar 1/4 tsp Chinese spice 1/4 tsp white pepper 2 tbsp arrowroot powder or cornstarch 2️⃣ Napa Cabbage Rolls with Tofu Veggie Fillings 🥬 🥬 TO MAKE (*makes 14 rolls!): 14 Napa cabbage leaves 14 oz extra firm tofu 1 cup cooked brown rice 6 oz shiitake mushroom 1 carrot 2 scallions 4 garlic cloves, minced 1 tbsp tamari/soy sauce 1 1/2 tbsp coconut amino 1 teaspoon rice vinegar Pinch of salt and white pepper Sesame oil For the Sauce - 3 garlic cloves 1 scallion 1 tbsp tamari/soy sauce 2 tbsp coconut amino 1 tsp rice vinegar 1 tsp brown sugar 1/2 tbsp arrowroot powder/cornstarch 1/2 cup warm water 📖Full recipe on her BLOG @Veganbunnychef. . . #vegandinners #veganraw #veganhealthy #veganproblems #vegangram #veganrecovery #veganweek #veganteen #veganlifestlye #veganyum #veganeating #veganrecipeshare #veganrecipeideas #veganeatsplease #veganinstaclub #veganrules #veganworldshare

On our latest episode, we chat about some vegan potluck ideas and tips for your next gathering!🌱❤️ 🎙️Catch this episode, or past episodes, wherever you get your podcasts. See the 🔗 link in our bio to find us on your fav platform! . . . . . #veganpotluck #veganrecipes #cookingfornonvegans #vegancooking #veganbaking #vegansofinstagram #torontovegan #vegandishes #veganmeatballs #simpleveganrecipes #easyveganrecipes #vegandinners #veganfood

➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 @vegandemocracy - 1️⃣ or 2️⃣? Which #recipe would you try?👇 🌱 By @Healthygirlkitchen 1️⃣ the best fruit salad you’ll ever have 🍓🍊🍌🥝🫐🍇 fruit I used: strawberries, watermelon, oranges, mango, kiwi, apple, blueberries, dragon fruit + fresh mint and lime other fruit options: cantaloupe, honey dew, bananas, raspberries, blackberries, pears, pineapple, literally any fruit works in this! *use whatever fruit is accessible to you, your fave fruit or what’s most cost effective for you! 2️⃣ bookmark this GOLDEN GODDESS SALAD🌞🧡✨ ingredients: 4 cups cooked quinoa (1 cup uncooked) just add 1 tsp turmeric to the cooking water 1.5 cups roasted butternut squash 1 cup roasted carrots 1.5 cups steamed corn 1 cup roasted yellow squash 2 cups bell peppers 1 cup chickpeas sunshine dressing: 1/3 cup olive oil 1/4 cup tahini 2 tbsp lemon juice 1 tsp cumin 1/2 tsp turmeric 1 tsp salt 1/4 tsp pepper . #veganworldshare #veganrecipeshare #vegangram #veganrecovery #veganeatsplease #veganweek #vegansoninstagram #veganraw #veganteen #veganrecipies #vegandinners #vegantips #veganrules #veganislife #veganinstaclub #veganfeed #veganeating #veganlover #veganeasy #veganlifestlye #veganrecipeideas #veganhealthy #veganheaven #veganproblems #simplevegan #veganyum #veganrecepies

Last nights eats…. Edamame Stir fry with garlic, mixed with wholegrain rice vermicelli noodles & soy sauce ~ topped with air fried tofu & chickpeas which had marinated in a salt & pepper seasoning 😋 #veganstirfry #vegandinner #vegandinnerideas #vegandinners #whatveganscook #whatveganseat #vegangram #veganbloggeruk #veganbloggers #vegansofig #plantbasedfood #crueltyfreefood #vegans #vegansofinsta #veganofig #veganofinstagram #veganized #veganiseasy #veganisthefuture #veganislife #veganofcourse #veganmeal #veganmeal #vegancooking #veganized #easyveganrecipes #easyveganmeals #anythingyoucaneaticaneatvegan #veganforlife #veganeats #veganfoodie

➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 @vegan.healthy.foodies. - 1️⃣ or 2️⃣? What recipe do you like the most? By @Thetastyk 1️⃣ ARABIC SALAD/ SHIRAZI SALAD/CHOPPED VEGGIE SALAD 🍅🥒 so simple, yet so delicious! This is my most-eaten salad at home - it goes with everything from #vegan omelette to scramble or hummus! The most important thing is to chop as thinly as possible! For some reason it just make it taste even better 😅 anyone agrees? —•—•—•—•— 2 Persian cucumbers, diced 3 ripe tomatoes, diced 1 medium red onion, diced 4 stalks spring onion, sliced thinly 2 Tbsp parsley, chopped Dressing: 1-2 Tbsp olive oil 2 Tbsp (30ml) lemon juice 1/2 tsp salt & pepper, to taste 1/2 tsp ground cumin —•—Method—•— 1. Sharpen your knife and cut your veggies very thinly. 2. Place in a bowl, add the dressing and combine. 2️⃣ Looking for a quick + delicious snack? This CUCUMBER SESAME SALAD 🥒 may be the answer to your dreams 🥢✨ #vegan —•—•🇬🇧•—•— 1 large cucumber, thinly sliced 1/4 tsp salt 3 Tbsp (45ml) rice vinegar 1 Tbsp (15ml) sesame oil 1 Tbsp (15ml) soy sauce 1 tsp maple syrup (or sugar) 1 tsp toasted sesame seeds —•—Method—•— 1. Slice the cucumber with a mandolin or a knife very thinly. Place in a sieve over a bowl and sprinkle the salt on top. Let sit for 5 minutes, then gently squeeze out any excess water with your hands. 2. In a bowl, combine the remaining ingredients and whisk together. Add the salted cucumber and toss together. Serve immediately or let it marinade for 15 minutes before serving at room temperature. . #veganteen #vegantips #veganeating #veganworldshare #veganraw #veganrules #veganhealthy #simplevegan #veganfeed #veganrecipeshare #veganrecipies #veganlover #veganislife #veganrecovery #veganheaven #veganeasy #veganrecipeideas #vegangram #veganproblems #veganinstaclub #veganlifestlye #vegandinners #veganyum #vegansoninstagram #veganweek #veganeatsplease #veganrecepies

➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 @vegan.tips.channel - 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Theplantbasedschool 1️⃣ Creamy Dill Potato Salad ⭐️ GET RECIPE: https://theplantbasedschool.com/dill-potato-salad/ You’ll love this creamy dill potato salad recipe because it’s made with simple and healthy-ish ingredients, it’s comforting with classic flavors, and it’s creamy yet light and refreshing. The star of this dish is, without a doubt, the dressing. We tested several variations over the years but landed on one that combines an irresistible velvety and creamy texture with a fresh tang and herby notes. We use a combination of mayo and Greek-Style yogurt (note that you can use vegan mayo and non-dairy yogurt if you prefer). ⭐️ INGREDIENTS: 2 pounds (1 kg) potatoes boiled, peeled, and cut into bite-size chunks 2 ribs celery thinly sliced 1 cup (120 grams) radishes thinly sliced 1 red onion chopped ½ cup (60 grams) dill pickles DRESSING 3 tablespoons fresh dill finely chopped ½ cup (125 grams) vegan mayo or regular mayo ½ cup (125 grams) Greek yogurt or non-dairy yogurt 3 tablespoons (45 grams) apple cider vinegar + 1 tablespoon to sprinkle on potatoes 1 tablespoon (15 grams) mustard 1 teaspoon salt ¼ teaspoon black pepper ½ teaspoon smoked paprika optional, for garnish

🌱 Here’s a little recap of the dishes from our Spring Harvest Underground Supper Club:🌱 🫒 Savory olive twist topped with sesame 🥬 Charred Baby Gem with Shiitake, Preserved Lemon, and Toasted Pepita: earthiness of shiitake mushrooms, elevated with the tang of preserved lemon and crunch of toasted pepitas. 🥔 Snap Peas and Potato Dumplings in Herb Broth with Charred Lemon Salsa: Delicate potato dumplings nestled among crisp snap peas, in a fragrant herb broth and topped with a zesty charred lemon salsa. 🌶 Leek Parcels with Sunchoke, Tofu, and Red Chili: Tender leek parcels filled with creamy sunchoke and tofu, with a hint of red chili heat. 🍝 Trofie with Broccoli Rabe & Ramp Pesto: Trofie pasta with vibrant green broccoli rabe and ramp pesto 🍓 Strawberry Sponge Cake with Condensed Coconut Whip: A sweet finale to our evening, fluffy sponge cake with condensed coconut whip, topped with fresh strawberries. - ✨🇫🇷 Join Us for a Night in Paris! 5/17 🇫🇷✨ Inspired by her recent travels, Chef Taryn will be curating a French-inspired menu that promises to tantalize your taste buds and evoke the essence of Parisian cuisine. Mary Spinelli of Hyssop @hyssopbeautyapothecary will be joining us, bringing her expertise in custom scent creation to our Supper Club, you’ll be able to craft your own signature perfume blend. Choose from a selection of top, middle, and base notes sourced from pure essential oils, and infuse your creation with the power of reiki-infused crystals. Artist @sometimesidraw202 will also be joining us! Indulge in exquisite cuisine, create your own fragrance, and revel in the ambiance of a Night in Paris with us. Save the date and join us - link in bio! 🌃🥂 - #sojfoods #UndergroundSupperClub #PopUpDinner #DiningExperience #carlstadtnj #carlstadt #veganinnj #nivegans #vegandinners #njsupperclub #vegan #veganrestaurant #veganbakery #montclairnj #veganfood #veganfoodshare #whatveganseat #veganism #veganprotein #veganfoodie #njvegan #njveganfood #njfood #njfoodie #njeats #newjersey #njfoodies #njrestaurants #jerseyeats #newjerseyfood

➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 @vegan.tips.channel - ONION RINGS… BUT MAKE THEM FANCY🧅 . By @feelingtastyy INGREDIENTS: -Large bunch of spring onions -Approx 100g flour -25g cornflour -1 tsp: paprika, chilli powder, garlic granules, ground coriander, salt and black pepper -Approx 250ml sparkling water or water/plant milk -Vegetable oil for need of shallow frying METHOD: -Trim the ends of spring onions and cut into thirds -In a bowl mix together flour, cornflour and seasonings -Whisk in the water to form a medium-thin batter (add more or less beer is needed) -Immediately coat the onions in the batter and fry in a pan of hot oil over a medium-high heat (the colder the batter the crispier the spring onions) -Make sure not to overcrowd the pan as this will lower the temperature of the oil -After a couple of minutes, once golden brown, remove onions from oil and drain on kitchen roll -Serve with flakey salt and Shichimi for a slight kick, enjoy with a nice cold beer 🍻🥵 . #veganteen #vegantips #veganeating #veganworldshare #veganraw #veganrules #veganhealthy #simplevegan #veganfeed #veganrecipeshare #veganrecipies #veganlover #veganislife #veganrecovery #veganheaven #veganeasy #veganrecipeideas #vegangram #veganeatsplease #veganrecepies #veganproblems #veganinstaclub #veganlifestlye #vegandinners #veganyum #vegansoninstagram #veganweek

This vegan burger from @vegan_tim looks next level delicious 🤤🤤🤤 Hearty and satisfying, this one's made with a @beyondmeat patty, @sheese_australia cheese and Celebrate Health Vegan Mayo! Who else wants to take a bite out of this vegan burger? #celebratehealth #veganmayo #plantbasedburger

➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 @vegan.healthy.foodies - 1️⃣ or 2️⃣? Which #recipe would you try?👇 🌱 By @Healthygirlkitchen 1️⃣ the best fruit salad you’ll ever have 🍓🍊🍌🥝🫐🍇 fruit I used: strawberries, watermelon, oranges, mango, kiwi, apple, blueberries, dragon fruit + fresh mint and lime other fruit options: cantaloupe, honey dew, bananas, raspberries, blackberries, pears, pineapple, literally any fruit works in this! *use whatever fruit is accessible to you, your fave fruit or what’s most cost effective for you! 2️⃣ bookmark this GOLDEN GODDESS SALAD🌞🧡✨ ingredients: 4 cups cooked quinoa (1 cup uncooked) just add 1 tsp turmeric to the cooking water 1.5 cups roasted butternut squash 1 cup roasted carrots 1.5 cups steamed corn 1 cup roasted yellow squash 2 cups bell peppers 1 cup chickpeas sunshine dressing: 1/3 cup olive oil 1/4 cup tahini 2 tbsp lemon juice 1 tsp cumin 1/2 tsp turmeric 1 tsp salt 1/4 tsp pepper . #veganworldshare #veganrecipeshare #vegangram #veganrecovery #veganeatsplease #veganweek #vegansoninstagram #veganraw #veganteen #veganrecipies #vegandinners #vegantips #veganrules #veganislife #veganinstaclub #veganfeed #veganeating #veganlover #veganeasy #veganlifestlye #veganrecipeideas #veganhealthy #veganheaven #veganproblems #simplevegan #veganyum #veganrecepies

➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 @vegan.healthy.foodies - Chocolate Covered Strawberry Frozen Yogurt Bites By @seriousfoodfetish Ingredients •20 oz Dark Chocolate Chips •2 t avocado oil •2 C Strawberries, small chop/diced •1 1⁄2 C Vegan Greek Yogurt •1-2 T maple syrup (depending on how sweet you would like) Recipe 1. In a bowl, add yogurt & maple syrup. Stir until combined. 2. Add chopped strawberries to yogurt/honey mixture & stir until combined. 3. On a parchment lined baking sheet, scoop equal amounts of the mixture into clusters.Set in the freezer for 8 hours/overnight until completely frozen. 4. Once the yogurt is frozen, move on to chocolate step. In a microwave safe bowl, add chocolate chips & avocado oil. Microwave for 30 seconds, stir. Repeat heating in 30 second increments & stirring until chocolate is melted. It’s important to do this in increments so that the chocolate does not burn. Two ways to coat with chocolate: 5. Dip frozen yogurt bite in chocolate & use slotted spoon to drain any excess chocolate, place back on parchment. Repeat until all are coated. OR 6. Drizzle desired amount of chocolate over bites. *you may not end up using all of the chocolate, but it’s better to have more for this recipe. Only dip 2 at a time & keep rest in freezer so they stay cold if dipping. Repeat with rest! 7. Place back in freezer for at least 2 hours so chocolate sets. 8. When ready to eat, let sit at room temp for about 15 min or so for yogurt to soften. Enjoy! . #veganteen #vegantips #veganeating #veganinstaclub #veganlifestlye #veganworldshare #vegandinners #veganyum #vegansoninstagram #veganweek #veganraw #veganrules #veganhealthy #simplevegan #veganfeed #veganrecipeshare #veganrecipies #veganlover #veganislife #veganrecovery #veganheaven #veganeasy #veganrecipeideas #vegangram #veganeatsplease #veganrecepies #veganproblems

Celebrate this May 12th with a delicious and heartwarming Mother’s Day Dinner Deal. Indulge in a Vegan feast that will leave you, your mom or that special lady in your life feeling loved and nourished. PreOrder your dinners now and make this day extra special for the amazing moms out there! *Pick up 5/12 1p-5p times will given after order is placed* *Don’t Miss Out!! #MothersDay #VeganDinners #rvavegan #thingstodoinrva #familylove #treatyourmom #speciallady #may12 #2024 #amazingdeal #foodies

➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 @vegan.healthy.foodies. - 1️⃣ or 2️⃣? What recipe do you like the most? By @Healthygirlkitchen 1️⃣ fresh spring rolls or “summer rolls” are literally one of my favorite meals. ingredients: rice paper wrappers cucumber pepper avocado cellophane bean thread noodles (get at Asian market) cilantro pan sautéed tofu sesame seeds how to: rinse the rice paper wrapper, then add fillings, roll tight and serve with peanut sauce! peanut sauce 🥵👌🏼: 1 tbsp peanut butter, 1 tbsp rice vinegar, 3 tbsp coconut aminos 2 tbsp soy sauce, sprinkle of ginger and garlic, 1/2 tbsp toasted sesame oil, 1 tsp sriracha (add more pb to make thicker, add water to thin), 1/2 tbsp maple syrup 2️⃣ Bookmark this SPRING ROLL SALAD 🥕🥒✨ This salad idea is inspired by Vietnamese spring/summer rolls!! You need: - thin rice noodles - Cucumber - Purple cabbage - Carrots - Red bell pepper - Peanuts - Cilantro - Green onion - sesame seeds Peanut sauce: 1/2 cup runny natural peanut butter 3 tbsp coconut aminos 1 tbsp soy sauce 1 tbsp rice vinegar 2 tbsp hot water 1 tbsp sriracha 1 tsp garlic powder 1/2 tsp ginger 1 tbsp toasted sesame oil Cook noodles and rinse with cold water. prep veggies, chop peanuts, add to a bowl! Whisk dressing together and pour over top. Enjoy! . #veganteen #veganworldshare #vegandinners #veganyum #veganheaven #veganeasy #veganrecipeideas #vegangram #veganeatsplease #veganrecepies #veganproblems #veganinstaclub #veganlifestlye #veganraw #vegantips #veganeating #veganrules #veganhealthy #simplevegan #veganfeed #veganrecipeshare #veganrecipies #vegansoninstagram #veganweek #veganlover #veganislife #veganrecovery

➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 @vegan.tips.channel - 1️⃣ or 2️⃣? Which #recipe would you try?👇 by @Legallyplantbased 1️⃣ 4 Ingredient No-Knead Olive Bread🫒 (not counting water)! You’ll never buy it from the store again once you realize how easy it is🥰 RECIPE 500 g all-purpose wheat flour 1 tsp instant dry yeast 1 1/2 tsp salt finger-warm water (see instructions for amount) 100 g pitted olives, roughly chopped Instructions: - Add sifted flour to a large bowl, add instant dry yeas and salt. Mix well. - Make a well and slowly add water (flours vary between regions, here in the Nordics you can use 500 ml water, if elsewhere start with 300 ml & slowly add more) incorporating the flour from the sides with a spatula. Keep folding in the flour until it’s all incorporated and you have a very very sticky & wet dough as shown in the video. - Cover with plastic wrap and let sit in room temperature for 18-24 hours. - Dust your working surface with lots of flour, tip out the dough, sprinkle some flour on top and cover finger tips in flour. Place olives on top and fold in edges to incorporate them. Pinch together edges at the top to form a round shape (doesn’t have to be smooth, it will look rustic and nice. Place the dough on parchment paper, use more flour if too sticky to lift. Cover and let sit in room temperature for 1 hour. - Place dutch oven in your oven and pre-heat oven to 220 C / 430 F. - Carefully remove the hot Dutch oven and place dough with parchment paper inside. Trim edges of the parchment paper so it doesn’t burn. Cover with lid and bake for for 30 minutes, remove lid and bake for another 20-30 minutes until the crust is golden brown. When it’s done, it should sound hollow when you knock on the bottom of the bread. - Let cool for at least 45 minutes on a cooling rack before you slice the bread, it will continue to cook and develop the right texture and flavour so be patient!

If you want to go vegan but have no idea where to start, then this ‘’1 Month Vegan Challenge’’ includes everything you need 👉 Link in BIO @smoothie.justnow — 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Healthygirlkitchen 1️⃣ drink this DIGESTION WATER for gut health 💦🥒🍍🍋✨ What ya need: 1 cup spinach 1/2 cup frozen or fresh pineapple 1 cup cucumber 1 thumb ginger 1 tbsp lemon juice 1.5 cups coconut water or regular water How to: 1. Blend the spinach, cucumber, ginger and and pineapple with a splash of water if your blender needs it. Pour into a glass. 2. Add lemon and top with coconut water! 3. Drink in the morning on an empty stomach for best results and enjoy! (You could also add the coconut water and lemon juice to the blender if you want, either way works!) tag your healthy bestie you want to make this with!🌱 2️⃣ drink this BEAUTY WATER every morning 🍓🍊🥥🍋💦 What ya need: 5 strawberries 1/2 lemon juiced 1 orange juiced 1 cup coconut water 1 tbsp apple cider vinegar ✨this is vegan, gluten-free, has no added sugar, and takes 2 minutes to make 💦purée the strawberries in your blender then pour into a cup. add in the rest of the ingredients and drink up, besties! this will make you glow from the inside out. . #veganteen #vegantips #veganeating #veganworldshare #vegandinners #veganyum #veganrecipeshare #veganrecipies #veganlover #veganislife #veganrecipeideas #vegangram #veganeatsplease #veganrecepies #veganproblems #veganinstaclub #veganlifestlye #vegansoninstagram #veganweek #veganraw #veganrules #veganhealthy #simplevegan #veganfeed #veganrecovery #veganheaven #veganeasy

#maharastrian #Bhaatlover #ricelover #ricerecipes #easydinner #veganworldshare #vegangram #vegandinners #vegantips #veganlover #veganrecipies #veganweek #riceweek #veganrecipeshare #veganraw #veganhealthy

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @veganrecipes_worldwide 1️⃣ or 2️⃣? What recipe do you like the most? 1️⃣ avo & chickpea mash 🥑🍞 by @Kizactivelife Easy lunches are the best lunches 🙌🏼🙌🏼 Mash together: 1/2c chickpeas 1/2 an avocado Pinch of salt 1tsp minced garlic Red onion Parsley Add on to bread with some lettuce, slice up and enjoy!! 🥰 2️⃣ Tofu Waffle Avocado Toast By @That.veganbabe INGREDIENTS 1 block of extra firm tofu 2 tsp cornstarch 1 avocado 1/4 cup beetroot hummus 2 tbsp pumpkin seeds 1 tbsp hemp seeds 2 tbsp vegan feta cheese 2 tsp Olive Oil Salt and pepper Optional Toppings balsamic glaze microgreens or sprouts chopped tomatoes lupini beans for extra protein INSTRUCTIONS Preheat your waffle maker. Press your tofu to release some of the liquid. Slice your block of tofu down the center to make 2 large ‘slices’ to resemble bread slices. Season each slice with salt and pepper, then pat on a light layer of cornstarch on each side. Place the tofu slices into your waffle maker one at a time and cook until crispy, about 10 -15 minutes. Once crispy and golden remove your waffle and add on your toppings. Spread over your beetroot hummus, add sliced avocado, pumpkin seeds, hemp seeds, vegan feta, and olive oil. Season with salt and pepper. Or feel free to experiment with any of your favourite avocado toast toppings. . . #vegansoninstagram #veganeatsplease #veganlover #veganweek #vegandinners #veganraw #simplevegan #veganrecipeshare #veganrules #veganteen #veganrecipies #vegantips #veganeasy #veganyum #veganrecepies #vegangram #veganinstaclub #veganfeed #veganproblems #veganrecipeideas #veganworldshare #veganrecovery #veganislife #veganhealthy #veganlifestlye #veganeating #veganheaven

🥑🍅 To Get New 300+ Delicious Vegan Recipes For Weight Loss, Clearer/Smoother Skin and A Healthier Lifestyle. 👉 Visit BIO @vegan_recipesideas 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 #simplevegan  #veganrecipeshare  #veganeasy  #veganhealthy  #veganrecovery  #veganproblems  #veganrecepies  #veganeatsplease  #vegangram  #veganweek  #vegantips  #veganlifestlye  #veganyum  #veganlover  #veganraw  #veganeating  #veganrecipies  #veganrecipeideas  #veganrules  #veganfeed  #vegansoninstagram  #veganheaven  #veganteen  #veganinstaclub  #vegandinners  #veganworldshare  #veganislife

🥑🍅 To Get New 300+ Delicious Vegan Recipes For Weight Loss, Clearer/Smoother Skin and A Healthier Lifestyle. 👉 Visit BIO @vegan_healthybowls 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 #simplevegan  #veganrecipeshare  #veganeasy  #veganhealthy  #veganrecovery  #veganproblems  #veganrecepies  #veganeatsplease  #vegangram  #veganweek  #vegantips  #veganlifestlye  #veganyum  #veganlover  #veganraw  #veganeating  #veganrecipies  #veganrecipeideas  #veganrules  #veganfeed  #vegansoninstagram  #veganheaven  #veganteen  #veganinstaclub  #vegandinners  #veganworldshare  #veganislife