Pumpkin Samosas (Uzbek Samsa) By @naturallyzuzu Makes 14-15 samosas Homemade Dough 2 cups all purpose flour 1 teaspoon Salt 2-3 tablespoons avocado oil 1/2 cup hot Water 3 tbps of non dairy yogurt one handful Sesame Seeds Filling 1 medium size Butternut Squash (about 2 cups) 1 large red onion 5-6 fresh curry leaves (optional) 1 teaspoon Salt 1/2 teaspoon Pepper 1/2 teaspoon Cumin 2 tsp of coconut or date sugar 3 tablespoons Avocado Oil Method: Preheat oven to 380 degrees F. In a stand mixer, combine flour, hot water, non dairy yogurt, and salt and kneed dough for 5 minutes until dough is smooth. cover and rest for 30 minutes. Meanwhile, mince onion and pumpkin. I used my food processor to mince all the filling ingredients coarsely. Mix with salt, pepper, cumin, sugar and oil. Divide the dough into 12-15 pieces. Make a ball, dust the surface lightly with flour and roll out each dough ball into 4-5 inch diameter. Repeat the process with each dough pieces. They don’t have to be perfectly round. Fill each dough with. 2 tbsp of pumpkin mixture and fold it in triangle. Watch my highlights for step step instructions. Fill all dough wrappers with the pumpkin filling. Line cookie trays with some parchment paper. Place the samosas with folder side down on the cookie tray. Brush each samosa with some almond or soy milk, sprinkle with some black sesame seeds and bake them for 30 min until top is golden brown. #veganvideo #healthyvegan #hclfvegan #plantbasedlifestyle #veganitalianfood #veganbodybuilder #vegetarianfoodie #vegansushi #veganpasta #eatmoreplants #mexicanveganfood #plantbasedvegans #veganfoodspot #vegancurry #vegansmoothie
Mediterranean pasta salad By @helens_vegan_kitchen Serves 4 Ingredients 325g large pasta shells 1/2 cucumber, chopped 12-15 cherry tomatoes, quartered 2-3 roasted red/yellow peppers, thinly sliced 15-20 black olives, sliced 2-3 spring onions, sliced 2 courgettes, sliced 9-10 chestnut mushrooms, sliced 1 tbsp olive oil Handful of toasted pine nuts Handful of basil leaves Dressing Juice of a lemon 1 tbsp agave or maple syrup 2 tbsp olive oil 1 tbsp chopped basil Salt and pepper 1️⃣ Boil the pasta as per packet instructions 2️⃣ Whilst the pasta is boiling, griddle the courgettes and mushrooms using about 1 tbsp of oil 3️⃣ Once the pasta and veg are ready, add to a large serving bowl with the other ingredients 4️⃣ Mix the dressing ingredients together and mix well and serve #veganmexicanfood #plantbasedrecipes #vegancheesecake #veganfoodspot #veganmeals #veganitalian #easyvegan #veganvideo #vegancomfortfood #veganfoods #vegetariskt #vegandesserts #plantbasedlifestyle #veganrecipeideas #vegansnacks
Red Lentil Lasagna By @vancouverwithlove Ingredients - Cheese Sauce •2 cups unsweetened soy milk •¼ cup tapioca flour •¼ cup nutritional yeast •1 tbsp onion powder •2 tsp garlic powder •1 tsp smoked paprika •1 tsp sea salt Filling •2 tsp olive oil •1 medium onion, diced •2 cloves garlic, crushed •1 large zucchini/courgette, chopped into 1cm cubes •1 large red bell pepper, chopped into 1cm cubes •3 cups crushed tomatoes •1 cup uncooked red lentils •1½ cup vegetable stock •2 tbsp dried mixed herbs •6 (approx.) gluten free or regular lasagna sheets/noodles Topping •1 cup vegan cheese shreds or slices Instructions - To make cheese sauce - In a medium saucepan on a low heat, combine all sauce ingredients (using a metal whisk to remove lumps). - Heat mixture for about 10 mins, stirring frequently, until it thickens and resembles cheese sauce. - Remove from heat and set aside. To make the filling - Preheat oven to 350°F/175°C. - Heat olive oil in a large saucepan. Add the diced onion and sauté for 5 mins, stirring regularly. - Add garlic, zucchini and red pepper and sauté for a further 5 mins. - Pour in tomatoes, lentils, stock and dried herbs. Bring mixture to a boil, then reduce heat and cover. - Simmer about 20 mins or until lentils are completely soft. To assemble - Pour tomato/lentil filling into a deep ovenproof dish (just enough to cover the bottom of the dish). - Cover with 3 lasagna sheets/noodles, and pour half the cheese sauce over these evenly. - Repeat process, using remaining tomato/lentil filling, remaining 3 lasagna sheets and cheese sauce. - Sprinkle cheese shreds over top, and cover dish in foil. - Bake for 15 mins in oven, remove foil and bake for a further 15 mins until cheese/sauce is golden. #healthyveganfood #veganmealideas #veganstirfry #veganicecream #eatyourvegetables #veganbrownies #fitvegan #veganbowl #veganvideos #plantbasedvegan #veganvideo #plantbasedliving #veganfoodspot #veganprotein #plantbasedfoodie
Another lovely dinner with my husband. I loved the atmosphere, the food was not only delicious but the presentation was beautiful. We will definitely go back. 😋 . . #Vegan #veganeats #veganrecipe #cleaneats #instavegan #govegan #veganlife #whatveganseat #veganfoodshare #mindfulness #grateful #veganinsta #veganism #holistichealth #healthyfood #crueltyfree #foodismedicine #veganlove #vegansofig #selflove #veganstyle #gratitude #veganfoodspot #letscookvegan #meditation #spiritualvegan #optimism #veganrecipes #veganstylist #chinesefood
🥑🍅 Get Our New 100 Vegan Recipes eBook 👉 @vegan_veganlife 🎯 Link in BIO Red Pesto Penne with Adzuki Beans Recipe: Makes 2 serves ▪️150g (dry) penne pasta ▪️70g red pesto paste ▪️160g adzuki beans, rinsed and drained ▪️25g vegan cream cheese ▪️45g chopped baby spinach ▪️squeeze of lemon juice 1. Cook penne according to packet instructions. Save the pasta water when you drain. 2. In a small saucepan add the pesto paste and a small amount of the pasta water, stir together. Add drained pasta and beans and mix together. 3. Add vegan cream cheese and stir in. Add more of the pasta water as needed. Add chopped spinach last, then season (I used black cracked pepper and Italian herbs) and lemon juice. Mix together and serve. #veganfoodspot #veganfortheplanet #vegansofinsta #veganhealth #vegan_veganfood #veganmeal
Vegan Birthday Cakes 🎂🥳🎉 This week we had some baked and some raw cakes. All the cakes had a different flavours: Lemon cake with lemon curd 🍋 Caramel cake 🎂 Chocolate cake 🍫 Vanilla and Berry cheesecake 🫐🍓 Trio of chocolate cake 🍩 We are happy to help anyone who are looking for delicious, healthy and allergy friendly cakes 🙌 If you need a last minute cake we are always available. Please contact us for further details, either on our website or by sending us a DM or text. Thank you so much for choosing @vegan.infinity.uk Sending you positive vibes and good wishes for a productive and successful week ahead 🤗💚 . . . #vegan #vegancake #cakeideas #delicious #dairyfree #glutenfree #cake #rawfood #cakeoftheday #foodphotography #veganfoodspot #veganuk #vegano #fitfoodie #feedfeed #feed #healtyfood #beautifulcuisines #nomnom #feedyoursoul #food #thefeedfeed #fitfoodie #vegancommunity #cakeart #yummy #vegantreats
My favourite model pic of my boyfriend, my favourite selfie of us and my favourite food from this weekend ✨ tried the blueberry cookie magnum and poppy seed ice cream from veganista the first time and it was really good :D #vienna #vegan #veganfood #plantbased #plantbasedfood #veganfoodspot
1️⃣ or 2️⃣? What recipe do you like the most? By @That.veganbabe 1️⃣Chickpea Shawarma Stuffed Pitas 🥙 500cals - 27P - 18F - 67C INGREDIENTS For the Stuffing 1 onion 1 clove garlic 1 can chickpeas 1.5 cups 1 block tempeh 1 tsp cumin ½ tsp coriander ½ tsp paprika ½ tsp cinnamon Squeeze of lemon Pinch of chili flakes for heat Salt and pepper 300 g cherry tomatoes halved ½ bunch chopped parsley ¼ sliced diced red onion ¼ cup kalamata olives For the Tzatziki 1 cup coconut yogurt ½ cucumber 1 clove garlic Juice of half a lemon 2 tsp dill 1 tsp onion powder 1 tsp salt ½ tsp pepper 3 small whole wheat pitas INSTRUCTIONS First, make your chickpea tempeh shawarma stuffing. Saute your diced onion until translucent, then add your garlic and cook for another minute. Next add in your can of strained and rinsed chickpeas and crumble in a block of tempeh. Cook until golden, about 10 minutes. Add in your spices and a squeeze of lemon, and season to taste with salt and pepper. While that cooks, chop up your cherry tomatoes, parsley, and red onion. Once the chickpeas and tempeh are cooked, transfer to a bowl and mix in your veggies and olives. While the chickpeas and tempeh are cooking, you can also make your high-protein tzatziki sauce. Add all ingredients of tzatziki into a bowl, except for your cucumber, and mix to combine. Grate your cucumber into a dish towel and squeeze the liquid out. Mix the grated cucumber into the tzatziki sauce. Assemble your pita. Split open the middle of your pita and add in your chickpea tempeh shawarma stuffing along with some of that vegan tzatziki. Serve and enjoy!
Strawberry Lemonade!! It’s another filled 🍩 flavor today. Tart, sweet and delicious 🍓🍋
Vegogreen Logo Design. Vegogreen is a Vegan Food Cart run by two brothers. Let me know your thoughts on this. Feel free to reach out, if you are looking for a graphic designer. #logo #logodesigner #graphicdesigner #freelancer #veganfood #vegan #veganfoodspot #smallbusinessowner #businessowner #entrepreneur #ecommercebusiness #startupbusiness
Want a healthy, versatile snack? Our Energy Balls are the perfect snack for anyone looking for a healthy and satisfying treat. With a delicious combination of nuts, seeds, and natural sweeteners, they are full of energy-boosting ingredients. Plus, they're convenient for on-the-go snacking and can help keep you fueled throughout the day. 🥜🥜 #sgfoodstagram #sgvegetarian #veganfoodie #sgeat #veganfoodblog #veganfoodshare #sgvegan #vegancommunity #veganteen #sgmummy #sgveganfood #sgvegancommunity #veganfoodspot #veganasianfood #veganvultures #veganfooddiary #sgfoodies #vegetarianfood #vegansofinstagram #veganlife #cleaneating #plantbased #wholefoods #healthyfood #fitfood #healthylifestyle #kidsfoodideas #foodblogger #driedfruit
Say something.💞 - 📸 Source: @ anna.antonje on TikTok (Dm for credit or removal / All rights® are reserved & belong to their respective owners) - 🛒𝗦𝗛𝗢𝗣 𝗡𝗢𝗪👆𝗟𝗜𝗡𝗞 𝗜𝗡 𝗠𝗬 𝗕𝗜𝗢👆𝗪𝗼𝗿𝗹𝗱𝘄𝗶𝗱𝗲 𝗦𝗵𝗶𝗽𝗽𝗶𝗻𝗴🌎 - - - - #veganfoodshare #veganfoodspot #animalactivist #meatismurder #veganproducts #veganuk #veganfamily #savetheanimals #loveanimals #bevegan #veganfortheplanet #veganshare #veganbodybuilding #vegansoflondon #animalrightsactivist #veganapproved #plantbasednews #veganworld #plantbaseddessert #endfactoryfarming #someonenotsomething #thesavemovement #dairyfreerecipes #healthyveganfood #veganbowls #veganislove
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Wholesomehedonista 1️⃣ Vegan Wrap Hack ✨ Make a cut halfway down a large tortilla (I used an almond flour tortilla) Fill each quarter with toppings of choice, I used: - Mediterranean Grilled Portobellos (brushed with olive oil, balsamic, rosemary, salt and thyme) - Pesto (you can make your own but I just used Trader Joe’s vegan kale cashew pesto) - Hummus of choice - Mashed avocado - Caramelized onions (no oil in ones I made- just sliced up a red onion and put it in pan with about 1/2 cup veg broth, cooked on medium until thick and caramelized, keep adding more broth as needed as liquid dries out + add some coconut aminos if you want for flavor!) Fold, starting with cut end first. Grill in pan on stove top or panini press until golden on both sides. Enjoy!!
Italian wild rice soup By @helens_vegan_kitchen Ingredients 1 tbsp olive oil 1 large onion, chopped 3 garlic cloves, finely chopped 1 tsp sea salt 1 tbsp tomato purée 400g tin chopped tomatoes 1.5 liters of vegetable stock 1 tbsp vegan Worcestershire sauce 400g tin cannellini beans, drained and rinsed 750g potatoes, chopped 3-4 large carrots, chopped into chunks 2 tsp of Italian allrounder 1 cup rice (I used a combo of wild, brown and red rice) Salt and pepper Juice of 1/2 lemon Chopped parsley Method 1️⃣ Add the onion to a large pan with the oil and 1 tsp of sea salt and sauté for 5 mins then add the garlic and cook for a minute or two more 2️⃣ Add the tomato purée, tinned tomatoes, carrots, potatoes, beans, sauce, spices and stock and stir well 3️⃣ Finally add the rice and cook for about 40 minutes or until the rice is cooked 4️⃣ Season well, top with some chopped parsley, a squeeze of lemon juice and serve 😋 . . . #veganfoodspot #veganrevolution #planteater #plantbasedlifestyle #veganmeal #vegetarianpizza #veganburgers #vegancandy #veganprotein #veganrecipeshare #plantbasedmeals #veganskt #vegannachos #plantbasedsnacks #veganmeat
Vegan Black Pepper Tofu By @foodpassionical Prep time: 10 minutes Cook time: 10 minutes (2 servings) Ingredients: 1 block tofu (400g), cut into cubes 3 cloves garlic, sliced 1 onion, roughly chopped 1 small carrot, sliced 2 stalks scallions, cut into 1 inch 2 tbsp cornstarch 1 tsp black pepper 2 tbsp oil for cooking Sauce mixture: 1 tbsp shaoxing wine 1 tsp sesame oil 1 tbsp soy sauce 1/4 tsp dark soy sauce 1/2 tsp mushrooms powder 1 tbsp vegetarian oyster sauce 1 tsp sugar 4-5 tbsp water Method: 1.) To squeeze out the water from the tofu, wrap the tofu in a clean towel and put heavy burden on top. Cut the tofu into cubes, coat with cornstarch and set aside. 2.) In a small bowl mix together all the sauce ingredients and set aside. 3.) Heat oil in a frying pan on a medium heat, pan fry the tofu till golden brown and set aside. 4.) In a same frying pan, add in the garlic and onion sauté till fragrant. Add in carrot and cook for 2 minutes, then add in the sauce mixture, tofu and black pepper. Stir to mix well, lastly add in the scallions. Stir fry to combine everything and remove from the heat. Serve over white rice. . . . . . #veganmexicanfood #vegandumplings #vegancandy #veganrecipeshare #veganinspiration #veganfoodspot #simpleveganrecipes #eatmoreplants #plantbasedrecipe #veganmeat #easyveganrecipes #veganbodybuilder #vegancooking #eatvegan #plantbasedliving
We're closed today, but don't let that stop your vegan Chick'n Tikka Cravings! Head over to Pizza Head - they're open and serving up delicious vegan Chick'n Tikka Pizzas and pre-packaged ice creams. #veganrecipes #veganCommunity #veganfitness #veganeats #veganbreakfast #veganlove #plantbasedrecipes #plantbasedcooking #plantbasedmeal #plantbasedbreakfast #plantbasediet #plantbasedfamily #stlouisfoodies #iglive #foodiesofinstagram #explorestl #explorestlouis #stlmade #plantbased #vegan #gogreen #govegan #vegancommunity #veganfood #veganlife #veganfoodspot #vegancake #veganbaking #veganmom #bombayfoodjunkies
13 years of veganism, oh such a good way to spend it. at porthleven food festival 😌 . . #veganinstaclub #veganfoodie #vegansofig #vegetarian #vegan #veganuk #vegantreats #cornish #vegancornwall #vegancornwall #veganfoodpics #veganfoods #veganism #veganstreetfood #veganfortheplanet #whatveganseat #veganforanimals #veganfoodlover #veganfoodspot #veganworld #veganinspiration #plantbased #veganfollowback #veganfollowbackweekend #vegancornwall #vegansofig
Easy Creamy Coconut Chickpeas by @ginabnutrition 😋 Who loves a delicious and comforting curry? Get the recipe below: . Recipe • 1-2 tbsp coconut oil or olive oil • 1 onion, chopped • 4 cloves garlic, crushed • 3 tsp curry powder • 2 tsp ground cumin • 1 tsp ground ginger • 1 tsp ground turmeric • 1 tin drained + rinsed chickpeas • 1 tin chopped tomatoes • 2 tbsp tomato purée • 1 tin full fat coconut milk • salt + pepper (to taste) • fresh coriander + lime, to serve . . 1. Heat the oil in a large pan + sweat the onion + garlic. 2. Mix in all the spices + cook for 1 min. 3. Add in the tin of tomatoes, tomato paste, coconut milk, chickpeas, salt + pepper + stir. 5. Heat until boiling, then turn down to a simmer and cook for 10-15 minutes. Serve with rice or quinoa, coriander + fresh lime juice! . . . . #vegandumplings #nycvegan #vegancookiedough #eatvegan #veganfoodspot #veganoatmeal #veganinspiration #veganinspo #vegetarianfoodie #veganberlin #veganmacncheese #vegansofny #veggiebowl #vegansoup #vegancooking #simpleveganrecipes #thevegansclub
Palak tofu By @the_clumsy_vegan Ingredients: Tofu: 1 block of firm tofu pressed Arrowroot powder: 2 T Spinach: 5 C Shallots: 2 Tomato: 1/2 Garlic: 2 cloves Ginger: 1 cm Green chilli: 1 Oat cream: 2 T Water: 1/2 C Salt to taste Oil ☘️ Whole spices: Cumin seeds: 1 t Bay leaves: 2 Cloves: 2 Black Cardamom : 1 Powdered spices: Garam masala: 1 t Turmeric: 1 t Coriander powder: 2 t Asafoetida: 1/2 t ☘️ Method: -Cut tofu in cubes, season with salt and pepper, dust with arrowroot and pan fry till crispy -Blanch spinach in boiling water and immerse in ice cold water. -Drain spinach and blend with water, ginger, garlic and chilli into a smooth sauce -Heat oil in a pan and add the listed whole spices -Cook for a minute and add onions. When onions become translucent add tomato and powdered spices. -Cook stirring till tomatoes turn mushy then add sauce -Bring to a simmer and stir in cooked tofu and oat cream -Season as desired. #veganbrownies #plantbasedprotein #veganinspiration #vegansushi #plantbasedrecipes #healthyvegan #veganrevolution #veganfoodvideos #veganskt #veganbowls #vegetariskt #veganbodybuilder #plantbasednutrition #veganfoodspot #veganmacncheese #vegansofny
🌱 Almond Butter Tofu Noodles By @vancouverwithlove Ingredients - Tofu •1 350g pack medium firm tofu •1 tbsp unflavoured oil •1 tbsp Braggs Soy Seasoning (or soy sauce) •1 tbsp apple cider vinegar ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Almond Butter Sauce •2 tbsp almond butter •1 tbsp apple cider vinegar •2 tsp maple syrup •2 tbsp Braggs Soy Seasoning (or soy sauce) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Bowls •2 servings flat rice noodles •1 tsp avocado or other unflavoured oil •3 trumpet/king oyster mushrooms, thinly sliced •1 small head bok choy, leaves separated •1 medium carrot, thinly sliced •1 green onion, thinly sliced ⠀⠀⠀⠀⠀⠀⠀⠀⠀ To Serve •Cilantro leaves •Toasted almonds •Lime ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Instructions Cut tofu into 1-inch cubes, and place on an ovenproof tray. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Toss in Braggs/soy sauce, oil and apple cider vinegar. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Place under your oven's broiler (grill) for 10 minutes, until cubes are just turning golden. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Flip and cook another 10 minutes until cubes are browned. Remove from oven and set aside. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ While tofu is cooking.... Cook noodles as per instructions. Then rinse, drain and set aside. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Make sauce by mixing almond butter and vinegar in a small bowl. Add maple syrup and Braggs/soy sauce and mix until smooth. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ In a large skillet, heat 1 tsp oil on medium. Add mushrooms and cook for 3 minutes, stirring frequently. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add bok choi and carrot and cook for another 3 minutes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Reduce heat and add pre-cooked noodles, tofu and green onions to skillet. Pour over sauce and mix well to combine.� Serve in large bowls with cilantro leaves, toasted almond pieces and lime wedges. #Veganinspo #Veganerezepte #Plantbasedcooking #Vegangram #Vegannoodles #Veganlunchideas #Nycvegan #Plantbasedvegan #PlantBasedRecipe #Vegancheese #Plantbasedliving #Veganbowl #Veganpancakes #Veganfoodspot #Veganoatmeal
I work as a private chef for some very wealthy clients, Here are some recent pics of a Gluten free & vegan dinner party that I did. It was an incredible night, exhausting but so much fun! I create delicious, vibrant, and exciting food for events, dinner parties, and special occasions. as well as food blogging, food styling and food photography!! YES Im busy! I design custom menus with creative flair and can accommodate dietary restrictions. You can choose from a selection of delicious canapés, exciting sharing plates, or beautifully presented plated menus. Celebrate in style and create memorable moments with the help of a professional chef with over 25 years of experience. Do you have an occasion you need a chef for? DM me for more details.
🥑🍅 Get Our New 100 Vegan Recipes eBook 👉 @vegan_prospect 🎯 Link in BIO Vegan Scalloped Potatoes Recipe: Ingredients Cashew Sauce: 1 2/3 cups (400 ml) plant-based milk (see notes) 1 2/3 cups (400 ml) vegetable broth 1 cup (150 g) cashews soaked (see notes) 2 tbsp (15 g) tapioca flour or arrowroot flour 1/2 tsp paprika Ground black pepper to taste 1/2 cup (30 g) nutritional yeast 1 1/4 tsp sea salt or less/more to taste 1 tsp onion powder 3-4 garlic cloves Other Ingredients: 3 lb (1.4 kg) potatoes (about 7-8 medium) 1 medium onion Fresh herbs to garnish Instructions You can watch the video in the post for visual instructions. Soak cashews in boiling water for about 15 minutes, then drain. Meanwhile, peel potatoes and slice them thinly (about 1/8 inch thick). You will need 3 pounds (1.4 kg) of peeled potatoes for this recipe. Also, peel the onion and slice it thinly. Preheat oven to 400 degrees Fahrenheit (ca. 204 °C) and grease a 9×13 inch (23x33 cm) baking dish. Set aside. To make the cashew sauce, add all sauce ingredients to a blender. Blend on high for about one to two minutes or until completely smooth. The sauce will be very thin at first but don’t worry as it will thicken up while baking. Taste the sauce and add more salt/pepper/spices if needed. Transfer half of the potatoes to the prepared baking dish and pour half of the sauce on top. Spread the sliced onion on top and layer the remaining potatoes over the onion. Pour the remaining sauce in the baking dish. Bake for about 60-70 minutes. The baking time depends on the thickness of the sliced potatoes. The potatoes should be fork-tender and golden brown. Let cool for about 5-10 minutes, then garnish with fresh parsley or chives. Enjoy! #veganlunch #vegansofig #veganuary #vegan #veganfoodspot #vegan_veganfood
It’s coffee o’clock 🖤 #veganshot #vegankahve #veganfood #veganfoodshare #veganfoodspot #vegansüt #veganshare #vegangirl #veganturkiye #veganpower #veganism #sagliklivegan #vegancoffee #veganizm #veganfriends #veganmorning #veganturkey #goodnight #veganday #vegantaste #vegandinner #veganrecipes #vegankitchen #coffeelovers #veganlove #whatveganseat #vegantat #veganlarneyer #gecekahvesi #keşfet
My delish meal 💚 #veganshot #veganpost #veganfood #veganfoodshare #veganfoodspot #vegansüt #veganshare #vegangirl #veganturkiye #veganpower #veganism #sagliklivegan #vegancoffee #veganizm #veganfriends #veganmorning #veganturkey #goodnight #veganday #vegantaste #vegandinner #veganrecipes #vegankitchen #coffeelovers #veganlove #whatveganseat #vegantat #veganlarneyer #keşfet
La terrasse est officiellement ouverte ✨🌿 Parfait pour prendre un café ou une bouchée. Ce week-end en boutique : - Salade Banh mi - Lentilles Chianti & légumes grillés - Bol Green Godess - Pâtes hamburger helper - Seitan aux citron façon yassa - Patate douce Sloppy joes - Sandwich banh mi & Tofu Parmigiana - Pain aux banane & muffin - Pudding de chia - Cheeze cake - Café & dessert Passez nous voir, nous seront là jusqu’à 17h 30 ✨ #veganfood #veganfoodie #whatveganseat #veganfoodlovers #bestofvegan #veganfoodspot #veganlunch #veganbreakfast #vegandinner #vegansnacks #montreal #vegane #mtlvegan #mtlfood #mtldelivery #entrepriselocale #entreprisefamiliale #veganeats #montrealfoodie #mtlfoodies #fikavegane #mealprep #mealprepideas #mealprepdelivery #jemangemtl #mangerlocal #mangermieux
Creamy sweet potato & lentil soup with roasted chickpeas By @helens_vegan_kitchen Makes 6 large portions Soup ingredients: 1 tbsp oil 2 tsp black mustard seeds 2 tsp cumin seeds 1 onion, roughly chopped 2 garlic cloves, sliced 250g carrots, chopped 350g sweet potatoes, peeled and chopped Pinch of dried chilli flakes 1 tsp salt & lots of black pepper 300g @Theveganideas dried red lentils 1.5 litres of veg stock 200ml oat milk Roasted chickpeas ingredients: 1 x 400g tin of chickpeas, drained and rinsed 1/2 tsp mild chilli powder 1/2 tsp turmeric 1 tsp cumin 1/2 tsp salt 2 tsp maple syrup 2 tsp olive oil 1️⃣ To make the soup, add both seeds to a large pan with the oil and fry for a couple of minutes. Add the onion and garlic and keep frying for another 5 mins 2️⃣ Add all the other soup ingredients to the pan and bring to the boil, then simmer until the veg and lentils are cooked (about 25 minutes). 3️⃣ Whilst the soup is cooking add the drained chickpeas to a baking tray and mix with all the other ingredients and roast for 25 mins at 170C fan. 4️⃣ Once the soup is cooked, blend until smooth (I just use a stick blender for this) and top with the chickpeas, a swirl of vegan crème fraiche and some herbs. #vegetariskt #veganindianfood #plantbasedliving #vegannoodles #veganrecipeideas #veganinspo #vegetarianfoodie #vegantacos #veganprotein #veganspaghetti #hclfvegan #veganfoodspot #veganrevolution #vegetarianmealprep #vegancandy #veggierecipes
Vegan BANG BANG CAULIFLOWER By @daria_cooks_vegan Ingredients •1 cauliflower, cut into florets •1 cup / 240 ml plant-based milk (I used full-fat oat milk) •2 tablespoons lemon juice •3/4 cup / 105 g all-purpose flour •1/2 cup / 80 g rice flour (sub in cornstarch) •1 teaspoon paprika powder •1 teaspoon salt •dash of black pepper •1 tablespoon hot sauce •1 cup / 100 g panko crumbs (or more as needed) •vegetable oil for frying 🌱For the sauce: •1/3 cup / 80 g vegan mayonnaise •2 tablespoons chili sauce •2 teaspoon hot sauce Instructions 1️⃣In a bowl whisk together vegan mayonnaise, chili sauce and hot sauce. Put into fridge. 2️⃣In a bowl combine flour, rice flour, oat milk, lemon juice, hot sauce, paprika, salt and pepper. Mix until smooth. Dip cauliflower florets into the batter, then cover them with panko crumbs. 3️⃣In a pot heat vegetable oil until thermometer shows 350 °F / 180 °C. Transfer the battered cauliflowers to the pan and fry them until golden brown. Cook in batches. 4️⃣Drain fried cauliflowers on kitchen towels. Serve immediately with mayonnaise sauce. ENJOY! #veggielover #veganramen #vegandinnerideas #veganchocolatecake #veganrevolution #veganoatmeal #veganfoodspot #plantbasedvegans #hclfvegan #vegetariskt #plantbasedliving #vegangranola #vegancook #plantbasednutrition #veganspaghetti #veganicecream
Wer holt sich auch gerne als snack unsere Garnelen Box? 🦐🍟 #veganfastfood #veganfoodspot #veganmindset #veganmindset #veganfood #vegan #veganvienna #veganwien #veganfoodvienna #veganburger #viennavegans #veganinwien #veganesösterreich #vienna #frontfood #frontfoodlinz #frontfoodwien #plantbased #veganseafood #veganshrimp #veganegarnelen
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Doctorbowl 1️⃣ 💗RASPBERRY RAFFAELLO BALLS💗 Have you ever tried raspberries and coconut together? Well if you haven’t, then you have to, as it’s a DREAMY combo 😋 A tasty and nutritious snack, that only requires 5 basic ingredients! Plus they are vegan, gluten free and incredibly tasty 🤤 Enjoy! DB x INGREDIENTS ▪️200g desiccated coconut and some more for topping ▪️1/2 cup full fat coconut milk, discard the watery part (you can use in smoothies etc) ▪️1/2 cup of raspberries ▪️2 tbsp maple syrup/agave syrup ▪️200g white chocolate, melted METHOD ▪️In a blender blitz the coconut, raspberries, coconut milk and maple syrup (if you don’t have a blender you could mash up the raspberries with a fork and add to ingredients) ▪️If the mixture is too wet, slowly add more desiccated coconut. Leave the mixture for 10-20 minutes (this will help to keep the mixture stick together) ▪️Shape the mixture into balls and arrange them on a baking tray covered with parchment. Pop in freezer for 10-15 min. ▪️In the meantime melt the chocolate in the microwave. ▪️Dip each ball into melted white chocolate and then coat with desiccated coconut: ▪️Refrigerate until set. Store in fridge for up to 5 days.
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Theplantbasedschool 1️⃣ Easy Avocado Chickpea Salad 🥑 GET RECIPE: https://theplantbasedschool.com/chickpea-salad/ Avocado Chickpea salad is creamy, quick, and refreshing, and it’s all you need for a quick lunch or light plant-based dinner. Creamy avocado, ripe and juicy tomatoes, crisp cucumber, nutty chickpeas, tangy red onion, and fresh parsley meld perfectly to create a tasty, nutritious, and fulfilling salad. INGREDIENTS: For the salad 1 can (15 ounces) chickpeas or 1½ cups of cooked chickpeas, drained 1½ cups cherry tomatoes halved 1½ cups cucumber diced ½ cup olives sliced ⅓ cup red onion chopped ⅓ cup parsley chopped 2 ripe avocadoes, diced For the dressing 4 tablespoons extra virgin olive oil 2 tablespoons lemon juice sub apple cider vinegar 1 tablespoon mustard yellow or Dijon 1 tablespoon maple syrup sub honey ¾ teaspoon salt ¼ teaspoon black pepper 1 teaspoon ground cumin, optional
Orange-Chili Glazed Vegan Meatballs By @thecuriouschickpea 1 tsp canola oil 1 cup diced red onion 2 cloves garlic, minced 2 tsp minced ginger ½ tsp crushed red pepper flakes 15oz can chickpeas, drained and rinsed 1 6.3oz package Annie Chun’s Brown Rice 2 tbsp soy sauce 2 tbsp tahini, cashew butter, or peanut butter 1 tbsp lime juice 1 tbsp toasted sesame oil 2 tbsp sesame seeds ½ tsp salt ¼- ½ cup panko breadcrumbs (or GF breadcrumbs) if needed 1 bottle Annie Chun’s Chinese-Style Orange Sauce 2 Thai chilies, minced (or 1 tsp crushed red pepper flakes) Thinly sliced scallions, for garnish 1. Preheat the oven to 375 ºF and line a baking tray with parchment paper and spray with oil. 2. Heat the teaspoon of oil in a skillet over medium and sauté the onions until soft, 3-5 minutes. Add the garlic and ginger and cook for 60 seconds, then stir in the chili flakes. 3. Transfer the onion mixture to a food processor and add the chickpeas, brown rice, soy sauce, tahini, sesame seeds, salt, lime juice, and toasted sesame oil. Process until finely chopped, clumping together, and can be shaped into balls. Some larger pieces of chickpeas are okay. If the mixture is too wet, stir in breadcrumbs as needed. 4. Shape 1 tablespoon portions of the mixture into balls, you should make about 24 balls. Place on the baking tray and spray the vegan meatballs with oil. 5. Bake for 15 minutes, flip, then bake an additional 10-15 minutes or until crispy on the outside. 6. In a small pot combine the orange sauce and the chilies and warm up. Bring to just a simmer, then turn off the heat. 7. Toss the vegan meatballs in orange sauce, garnish with scallions and sesame seeds and serve. #healthyvegan #plantbasedrecipe #veganworldshare #veganberlin #vegancook #vegandinnerideas #vegancheesecake #veganvideos #letscookvegan #veggielover #veganramen #veganmacncheese #vegansofny #veganfoodspot #plantbasedlifestyle #plantbasedfoodie #eatmoreplants
Noodles in a mushroom coconut broth By @the_clumsy_vegan Ingredients Lemongrass: 1 stick Red chilli: 2 Garlic: 1 clove Ginger: 1 inch Kaffir lime leaves: 2 Coriander stems with leaves: handful Chest nust mushrooms: 5 Onion: 1 sliced Miso paste: 1 T Soya sauce: 1 T Wite pepper: 1 t Wasabi paste or mustard: 1 T Mushrooms: 100g shitake or chestnuts (optional) Coconut cream: 1 C Water: 1 C Sesame oil: 1 T Cooked noodles of choice: portion for 3 Method: -Pound together lemongrass, red chilli, ginger, garlic, kaffir leaves, coriander and mushrooms. You can do this with a mortar and pestle or pulse in a food processor -Heat sesame oil in a pan. Add the above paste and onions. Fry on medium heat for 5-7 minutes -If using mushrooms add them at this stage and sweat them down -Mix in miso paste, wasabi, soya sauce and white pepper. -Add coconut cream and water. Bring to a simmer -Add noodles and season as desired. . . . #plantbasedliving #veganchocolate #veganrecipeideas #veganstirfry #veganmexicanfood #veganfoodvideos #veganfoodspot #planteater #plantbasedvegans #thevegansclub #eatmoreplants #veganbreakfastideas #veganbodybuilder #vegandrink #veganbaker
I went to the ‘VEGAN McDonald’s’ in Los Angeles: Ep 9 Vegan Foodie Fridays 🍔 @mrcharlies Mr. Charlie’s actually isn’t associated with McDonald’s, in fact, it’s the opposite, and I love the spinoff theme. Charlie Kim, the owner, has said in the LA Times that he wanted to open a restaurant that offered popular fast food items. I knew I needed to go check it out. Of courseeeee I had to order the Frowny Meal to try a bit of everything. Both the impossible patty cheeseburger and crispy fries were very delicious. They both tasted exactly how I remember McDonalds tasting. Now I did enjoy the nugs, but I think because I had the expectation they would be similar to McDonald’s, they fell short. They actually reminded me more of Wendy’s style nugs. Don’t get me wrong. They were good. I just had a different expectation, I guess. I haven’t been there in a while and I noticed they now serve breakfast. So the next time I am in LA, I’ll definitely stop by again to try a Mr. Muffin ..and maybe even get another frowny meal too lol 🍔 📍 612 N. La Brea Ave Los Angeles CA 90036 🌱 About VFF: I love sharing new vegan food every Friday from restaurants to grocery stores showing you how delicious eating plant based can be and maybe teaching you something new along the way too 😛 ___ #veganfoodspot #veganfoodiefridays #veganburger #veganmcdonalds #mrcharlies #veganlosangeles #losangelesfoodie #veganfastfood #veganfoodshare #vegantraveller #californiavegan Los Angeles vegan fast food restaurant
Protein-Packed Avocado Toast By @vancouverwithlove Ingredients - serves 1 •2 slices bread (gluten-free if needed) •½ large avocado •1 tsp apple cider vinegar •⅓ cup chickpeas (rinsed & drained) •Sea salt & black pepper •microgreens or radish slices to garnish ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Instructions - Toast bread. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - While toasting, combine avocado flesh and apple cider vinegar in a small bowl. Mash with a fork or hands until almost smooth. Season to taste with salt and pepper. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - In another bowl, mash chickpeas (definitely easiest using hands!) until flaky. Season with salt and pepper. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Spread avocado over toast slices, and top with chickpeas. Decorate with microgreens or radish slices. #Veganmealideas #Veganbrunch #Vegetariskt #Veganbacon #Easyveganrecipes #Veganskt #Veganthanksgiving #Plantbasedsnacks #Plantbasedcooking #Veganenergy #Plantbasedlife #PlantBasedRecipe #Vegandrink #Recetasveganas #Veganfoodspot
Find out everything you need to know about homemade sushi on our blog ‘How to keep Homemade Sushi fresh 🍣 Start saving 💰 today! Click the ‘BLOG’ tab in the link in bio to begin your homemade sushi journey 🍱 #sushiblog #homemadesushi #makeyourownsushi #plantbased #vegansofinsta #vegansofnyc #vegansoftoronto #teachingresources #growyourfood #veganfoodlover #veganproduct #usabusiness #veganfoodspot #sushilove #sustainableproducts #fermentationstation #sprouting #tofurecipes #vegancooking #ecofriendlyproduct #greenproducts #pickling #growingfood #growingyourgreens #bambooproducts #vegansofinstagram #typesofbread #breadbaking #homemadefood #breadrecipe
Drop a ❤️ If you love this 👍 Drop a ❤️ If you love this 👍 ❤️👉 Follow @smoothieslife.ig for more health and weightloss tips with smoothies.🍉🍌🥦🥝 💁♀ Tag friends who need that 📌 Save to see it again! #smoothielife #smoothietime #smoothieoftheday #greensmoothies #breakfastsmoothie #detoxification #detoxfood #mealprepping #veganfoodlover #veganfoodspot #foodprepping #veganfoods #vegannutrition #mealprepdaily #veganweightloss #veganmealprep #healthyeatinghabits #cleaneatingideas #healthyfoodchoices
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Pâtes "hamburger Helper" ✨ Un plat réconfortant qui ramène des souvenirs d’enfance 🥰 En boutique 📍 ouvert jusqu’à 17h30 #veganfood #veganfoodie #whatveganseat #veganfoodlovers #bestofvegan #veganfoodspot #veganlunch #veganbreakfast #vegandinner #vegansnacks #montreal #vegane #mtlvegan #mtlfood #mtldelivery #entrepriselocale #entreprisefamiliale #veganeats #montrealfoodie #mtlfoodies #fikavegane #mealprep #mealprepideas #mealprepdelivery #jemangemtl #mangerlocal #mangermieux #veganconfortfood #veganhamburgerhelper
Morn i de Altstadtgass - chömid verbie cho entdecke, gniesse & lo inspiriere. Mer dörfe för einisch chli meh usestuehle, hend sAtelier (ehemals Pop Up) offe ond es ged fröschi Waffle - vegan & klassisch. Wieter fendider onder @gassenfruehling #gassenfrühling #sursee #trechter_sursee #altstattsursee #specialtycoffeeevent #waffeln #veganfoodspot #gartenroesterei #bloomcoffeestore #specialtycoffee
CREAMY COCONUT, CHICKPEA & POTATO CURRY 💛 By @nourishingalex Serves 4 - 1 medium onion, diced - 3 tsp garlic granules - 1 & 1/2 tsp ground ginger - 2 tsp ground cumin - 2 tsp ground coriander - 1 tsp dried chilli flakes - 1 tsp of turmeric - 1/4 tsp ground cinnamon - 1/4 tsp nutmeg - 650g baby potatoes, halved - 1 large carrot, sliced - 500ml veggie stock - 1 can of chickpeas, drained & rinsed - 1/2 can full fat coconut milk - salt & pepper to taste Method 1. Cook onion in a large saucepan or pot using a little olive oil (or water for oil free) on a medium heat setting for 8 mins until soft and translucent. 2. Add in all the spices including the garlic granules and cook for 1 minute until fragrant. 3. Add in the potatoes & carrot & chickpeas, then pour in the veg stock. 4. Bring it all to boil, give it a good stir, cover then leave to simmer on a lower heat setting for 15-20 mins until potatoes are soft enough to poke a fork through without breaking them apart. 5. When the potatoes are soft, pour in the coconut milk, cook for a further 15 mins with the lid off until the liquid has reduced a little. 6. Taste and season with your desired amount of salt and pepper. 7. Serve with rice and enjoy!! . . . #Plantbasedcheese #Vegandonuts #Veggiebowl #Planteater #Plantbasedfoodie #Veganfoodies #Veganbodybuilder #Veganramen #Mexicanveganfood #Receitavegana #Veganmealideas #Plantbasedvegans #Veganfoodspot #Vegangram #Vegansushi #Vegannutella
One-Skillet Baked Greek Lemon Chickpeas and Rice by @crumbs.and.caramel 🌿A simple and tasty recipe, perfect for sharing! Get the recipe below! 👇🏼 Ingredients 1 tbsp olive oil 1 yellow onion, diced 4 garlic cloves, minced 1 tsp dried oregano 1/4 cup white wine 1 cup long-grain white rice, rinsed 2 cups cooked chickpeas, drained and rinsed 1/2 cup sun-dried tomatoes, oil packed 1 tbsp oil from oil packed sun-dried tomatoes 2 tbsp fresh dill, chopped 1/2 tsp salt 1 large lemon, sliced and seeded 2 1/4 cups vegetable stock, boiling 1/3 cup Kalamata olives, pitted 3 cups baby spinach 1 pint cherry tomatoes, sliced in half salt, pepper and chili flakes, to taste Instructions Preheat the oven to 375°F. In a large cast-iron skillet over medium, heat the olive oil. Add the diced onion and cook until soft and translucent, about 5 minutes. Add the garlic and oregano. Cook for another minute, then deglaze with the white wine. Cook for another minute until the wine has reduced but things still aren't starting to stick to the pan. Stir in the rice, stirring to coat. Add the chickpeas, sun-dried tomatoes, oil from the tomatoes, dill, and salt. Mix well. Carefully pour the hot stock over the mixture and gently mix. Wedge the lemon slices into the mixture. Cover tightly with tin foil, and bake for 35-40 minutes, or until the rice is cooked. Carefully remove the foil, and stir in the spinach, olives and cherry tomatoes (or serve them over the top). Let sit for 5 minutes so the spinach wilts. Salt, pepper and chili flakes to taste. . . #Veganbodybuilder #Veganthanksgiving #Veganindianfood #Veganbowl #Veganfoodspot #Vegannachos #Veganiseasy #Vegantacos #Veganmexicanfood #Veganoatmeal #Vegannoodles #Eatmoreplants #Plantbasedcheese #Plantbasedvegan #Veganbrunch
Raspberry Coconut Bars ❤️ recipe below 🫶🏻 by @georginaburgess_ One of my fave no bake treats 🙌🏻 very similar to my raspberry coconut truffles from a year ago (scroll way back on my reels!) - minimal ingredients and so quick and easy - basically like a raspberry bounty bar 😍 140g desiccated coconut 190g frozen raspberries 2 tsp vanilla extract 4 tbsp maple syrup 250g good quality dark chocolate (or chocolate of choice) Line a loaf tin with baking paper Add the coconut, raspberries, vanilla and maple syrup to a food processor and pulse for a few seconds until it starts to come together Press into the loaf tin and place in the freezer until solid (1-2 hours) - slice into bars and place back in the freezer while you melt the chocolate Coat each bar in chocolate (use 2 forks to do this!) place back in the freezer to set 🫶🏻
𝟲 𝗘𝗔𝗦𝗬 𝗖𝗢𝗢𝗞𝗜𝗡𝗚 𝗧𝗜𝗣𝗦🧑🍳🌱 Are you struggling to get your new vegan recipes right? Well, first thing first well done for not giving up! Here at Naturya, we are very excited about everyone's progress this week! We are delighted to guide you through this transition and add more cooking tricks and tips for you! How to master your cooking: ✅Learn how to cook your veggies ✅Recreate your favorites ✅Implements new ingredients ✅Find new inspiration ✅Learn the top ingredients ✅Stock up in spices Forget milk and eggs! Find our suggested replacement list below: -Aquafaba -Flax egg -Almond, cashew milk, coconut milk, oat milk -Coconut cream -Vegan butter -Oat double cream -Coconut oil Don't forget to share with us your stories and recipes! . . . #bd #veganfood #healthy #vegansofig #vegan #healthyfood #healthylifestyle #veganrecipe #veganfoodspot #vegangains #love #weightloss #nature #yummy #instagood #vegandiet #vegangirl #delicious #foodphotography #makeup #fit #veganfitness #holistic #veganbreakfast #veganuary2024 #veganfoodlovers #fitnessmotivation #naturya
🥑🍅 Get Our New 100 Vegan Recipes eBook 👉 @vegan_veganlife 🎯 Link in BIO Carrot Cake Bites Recipe: INGREDIENTS: 1 cup baby carrots 1 cup dates (dried and pitted) ½ cup walnuts ½ cup pecans 1 tablespoon cinnamon 1 teaspoon allspice ½ cup coconut flakes (fine) INSTRUCTIONS: Add the baby carrots, dates, walnuts, pecans, cinnamon, and allspice to the food processor and run on high for several minutes, stopping a few times to scrape down the sides, until the ingredients and fully combined and have formed a damp dough. Taking about 2 tbps of the dough at a time, roll the dough into balls. To do this, place the dough in the palm of one hand, and then close your other hand over the dough so that you can use the palms of both hands to gently shape the dough into balls. The balls should be about the size of a large chesnut (a little smaller than a golfball). Pour the coconut onto a plate. Roll the balls in the coconut, making sure to coat all the sides. Use the palms of your hands to reshape the ball, and then roll in the coconut again. The carrot cake bites can be eaten right away, but they are denser if you chill in the refrigerator for an hour before serving. Enjoy! #veganfoodspot #veganfortheplanet #vegansofinsta #veganhealth #vegan_veganfood #veganmeal
Drop a ❤️ if this is helpful!!! Tag a friend who would love & need this. Tag someone !👥 Likes & comments. FOLLOW👉🏻 @smoothies_aeu for detox smoothie recipes to burn belly fat fast and feel healthier! . FOLLOW👉🏻 @smoothies_aeu for detox smoothie recipes to burn belly fat fast and feel healthier! #smoothielife #smoothietime #smoothieoftheday #greensmoothies #breakfastsmoothie #detoxification #detoxfood #mealprepping #veganfoodlover #veganfoodspot #foodprepping #veganfoods #vegannutrition #mealprepdaily #veganweightloss #veganmealprep #healthyeatinghabits #cleaneatingideas #healthyfoodchoices
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Theplantbasedschool 1️⃣ Creamy Sweet Potato Soup Sweet potato soup is a fall-inspired recipe that is creamy, earthy, a little sweet, and perfect for autumn or winter weeknight dinners. Our recipe is easy; we make it with oven-roasted sweet potatoes, carrots, onion, and garlic for maximum flavor and minimal effort. GET RECIPE: https://theplantbasedschool.com/sweet-potato-soup/ INGREDIENTS (US): 1½ pound sweet potatoes ½ pound carrots 1 medium onion 3 cloves garlic 1 tablespoon extra virgin olive oil ½ teaspoon salt ½ teaspoon black pepper 1 inch ginger 1 teaspoon ground cumin 5 - 7 cups vegetables broth add more or less based you your desired consistency ½ 14-ounce can coconut milk or more to taste Metric: 700 grams sweet potatoes 230 grams carrots 100 grams onion 3 cloves garlic 14 grams extra virgin olive oil ½ teaspoon salt ½ teaspoon black pepper 2½ cm ginger 1 teaspoon ground cumin 1½ liters vegetables broth add more or less based you your desired consistency 200 grams coconut milk or more to taste BAKE: at 400°F or 200°C for 30 minutes, until the sweet potatoes are tender.
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Helens_vegan_kitchen 1️⃣ Who remembers the picnic bar? Crispy and chewy with lots of peanuts and raisins and smothered in chocolate. Well this is my vegan version and they are one of my favourite creations. They are also one of the easiest things to make. Only 6 ingredients and 3 easy steps. ✔️ You’ll want to save this one Ingredients 1.25 cups of vegan chocolate (about 200g) 1/4 cup peanut butter 1.5 tbsp coconut oil 1.75 cups puffed quinoa 1/2 cup salted peanuts 1/2 cup raisins Optional extra drizzle of chocolate and nuts on the top 1, Put the quinoa on a baking tray and put in the oven at 170C fan for 5-6 mins to lightly toast (don’t skip this step as it makes the bars lovely and crunchy) 2, Melt the chocolate with the nut butter and oil and fully combine, then pour in the quinoa, peanuts and raisins and stir to mix in 3, Spoon the mix into an individual brownie tin and leave to set in the fridge for a couple of hours Keep in a sealed tub in the fridge 2️⃣ These 4 ingredient peanut butter oat cups are no-bake, gluten free and are very simple to make Makes 6 large cups ✅ Save to try Base ingredients 1.25 cup gf oats* 2/3rd cup runny peanut butter 3 tbsp maple or agave syrup Topping 2/3 cup vegan dark chocolate (about 100g) 2 tbsp peanut butter Sprinkle of salt or peanuts, optional *I know some of you prefer to toast your oats in the oven (so if you do they only need about 10 mins) 1, Put all the base ingredients into large bowl and mix thoroughly. It should be slightly sticky and not crumbly. 2, Press the mix into a silicone muffin tray (or use cupcake cases). Press down so it is tightly packed. Refrigerate for 30 mins. 3, Melt the chocolate and peanut butter together for the topping, pour onto the base, then refrigerate again to set Store in the fridge and they will last for about a week
Matcha hotspot alert! 🍵💚 I already love this vegan cafe for their coffee and other drinks, but when I saw their matcha menu I needed to try it out! 🤩 I had the matcha / yuzu cake, matcha croissant and matcha latte. 💚 👌🏻 Amazing combination of sour yuzu and matcha and the cookie on the bottom. Love the cream within the croissant. I must say the matcha flavour is not that strong, but the combination makes up for that. It's definitely worth a try! Who likes to try this matcha menu? 😍💚 . . . #matcha #matchalatte #matchacroissant #matchayuzucake #yuzu #matchalover #matchaalert @jungle.eindhoven #eindhovenfoodguide #eindhovenfoodguide #junglecafeeindhoven #vegan #veganfoodspot #veganfood
Menu du 26 Avril 🍠 #platdujourparis #vegetarian #platsvegans #veganfoodspot #veganinparis #veganfood #parisfood #bio #local #platschauds #platsmaison
Ormond Beach with Vegan options: @giliskitchenob @giliskitchen #vegankitchen #ormondbeach #ormondbeachfl #ormondbeachflorida #ormondbeachfoodie #veganrestaurant #vegandelicious #vegandeli #veganfood #veganeats #veganeatsplease #veganeating #veganeat #veganfood #veganfoodie #veganfoodlovers #veganfoodspot #veganfoodblog #veganlife #vegansofig #plantbased #plantbaseddiet #plantbasedrecipes #plantbasedfood #plantbasednutrition #israeli_kitchen #israelisalad #hummus #hummuslover #hummusrecipe #hummusaddict
Easy Vegan Pad Thai 🥢🥕🥒🌶🥜 This Vegan Pad Thai is a perfect weeknight dinner! It’s packed with flavour, loaded with veggies, and takes next to not time to prepare. Personally, I think there’s something so comforting and cosy about noodles. And when you add in Thai flavours … well, drool central. This recipe really is the perfect balance of salty/sweet/spicy/creamy/sour + noodles = AMAZING! 😍 Pad Thai is so easy to make vegan! Just sub the meat component with tofu or tempeh and Bob’s your uncle! I try to keep the number of veggies I include in pad Thai lower than traditional recipes, mainly to reduce the likelihood of digestive distress. Remember, the less ingredients you have in a dish, the less can go wrong from a digestion perspective (as your body has to work less hard to produce different digestive enzymes). As long as you’re still getting food variety in your overall diet then there’s no worries. Happy Pad-Thai-ing! 😘 You can find the recipe to this and over 60 other low FODMAP vegan diets suitable for the elimination phase of the diet in the NEW Starting a Low FODMAP Vegan diet eBook! 💜📔 https://thefodmapfriendlyvegan.com
💕💕 Look at those layers 💕💕
Και ποιός δεν αγαπάει αυτό το καταπληκτικό παραδοσιακό Κυπριακό φαγητό; Φακόρυζο ή αλλιώς μουτζέντρα. Υλικά • 500 γρ. φακές (χρησιμοποιώ συνήθως τις μικρές πράσινες φακές ή αλλιώς Γαλλικές) • 1 μέτριο κόκκινο κρεμμύδι, ψιλοκομμένο • 3-4 κ.σ παρθένο ελαιόλαδο • 600μλ – 800μλ ζεστό νερό • 1 φύλλο δάφνης • 75γρ -100γρ άσπρο ρύζι μακρύκοκκο (barboiled), πλυμμένο • 3 κ.γ αλάτι • πιπέρι Μέθοδος 1. Βάζετε τις φακές σε ένα τρυπητό και τις πλένετε. 2. Σε μια μεγάλη κατσαρόλα, προσθέστε το ελαιόλαδο και το κρεμμύδι και τσιγαρίστε το σε πολύ χαμηλή φωτιά για περίπου 5’-6’ ή μέχρι να μαλακώσει. Δεν υπάρχει λόγος να τσιγαρίσετε το κρεμμύδι σε δυνατή φωτιά. 3. Όταν το κρεμμύδι έχει μαλακώσει, προσθέστε 600μ.λ ζεστό νερό, τις πλυμένες φακές, το φύλλο δάφνης και το αλάτι. 4. Καλύψτε την κατσαρόλα με το καπάκι, και μαγειρέψτε σε χαμηλή προς μέτρια φωτιά για περίπου 30’ ή μέχρι οι φακές να έχουν μαλακώσουν. 5. Ελέγξτε αν χρειάζεται να προσθέσετε κι άλλο νερό. 6. Όταν οι φακές είναι έτοιμες, προσθέστε το ρύζι, καλύψτε την κατσαρόλα, χαμηλώστε εντελώς την φωτιά και συνεχείστε το ψήσιμο για ακόμα 10’. 7. Αφαιρέστε από την φωτιά και αφήστε την κατσαρόλα καλυμμένη μέχρι να απορροφηθούν τα υγρά. 8. Σερβίρετε με σαλάτα. Σημείωσεις - Προσθέτοντας ρύζι στις φακές σχηματίζεται μια «πλήρης σε πρωτεΐνη τροφή» με πλήρες συμπλήρωμα αμινοξέων. Αυτό συμβαίνει γιατί ενώ οι φακές είναι πλούσιες σε φυτικές ίνες, σύνθετους υδατάνθρακες, βιταμίνες και μέταλλα, καθώς επίσης και πρωτεΐνες, η χαμηλή περιεκτικότητα τους σε μερικά από τα απαραίτητα αμινοξέα, όπως την μεθειονίνη και κυστεΐνη, δεν τις κατατάσσει στην κατηγορία των «πλήρης πρωτεϊνούχων τροφών» όπως είναι οι ζωικές τροφές. Mε την προσθήκη λοιπόν του ρυζιού, το γεύμα μας παίρνει την μορφή μιας «πλήρης τροφής» που συμπεριλαμβάνει όλα τα απαραίτητα αμινοξέα. - Προσθέστε λεμονί ή ξυδι στις φακές ή στη σαλάτα που την συνοδεύεται για να υποστηρίξετε την απορρόφηση του σιδήρου που βρίσκεται στις φακές. #lentils #lentilsandrice #cypriotfood #greekfood #legumes #plantbasedrecipes #veganfoodspot
vegan mexican food @comidas_weiden 🌮🥗🥑🌱. Danke für den Tipp @weidenvegan - war sehr lecker! #veganfood #veganessen #vegan #veganfoodinspo #veganfoodspot #vegandeutschland #vegangermany #vegansofig #vegansofinstagram #vegansofinsta #easyvegan #veganfoodlove #happyvegan #whatveganseat #veganfriendly #allvegan #veganism #vegancommunity #plantbasedfood #plantbased #plantbasedeating #plantbasedvegan #mexicanfood
Spicy Vegan Peanuts Satay Noodles By @foodpassionical Prep time 10 minutes Cook time: 10 minutes 2-3 servings Ingredients: Chilli paste- 10-15 dried chilli, soak in hot water 2 onions 3 cloves garlic Thumb size ginger To cook- 350g any your fav noodles, cook according to the package direction 1 cucumber, thinly sliced 1 tbsp coconut sugar(gula melaka or brown sugar) 1/4 cup unsweetened, no salt peanut butter 1 tbsp crushed peanuts Salt for seasoning 2 tbsp oil for cooking Tamarind water- 20g tamarind paste 200ml and more water as needed (Mix the tamarind paste with the water, discard the seeds and set aside) Method: 1.) Add in all the chilli paste ingredients into a blender, blend into smooth paste and set aside. 2.) Heat oil in a wok, sauté the blended chilli paste for 3 minutes with low heat. 3.) Add in the tamarind water (adjust the water to the thickness of the sauce), stir to mix and cook for 2 minutes. 4.) Add in peanut butter, sugar, salt and crushed peanuts. Mix well till all combine and toss in the cooked noodles until well coated with the peanuts sauce. 5.) Serve with cucumber, pan fried tofu and sprinkle with more crushed peanuts. Enjoy . . #Vegansoup #Plantbasedbreakfast #Plantbasedmeals #Veganitalianfood #Vegansofla #Veganpancakes #Veganideas #Veganrecipeshare #Veganfoodspot #Nycvegan #Wholefoodsplantbased #PlantBasedRecipe #Vegandiet #Veganreset #Veganbowl
Creamy Mushroom Broccoli Pasta 🌿 by @janetsmunchmeals Serves: 2 1 tbsp plant-based butter 6 oz. cremini or white mushrooms, sliced ½ tsp kosher salt 1/8 tsp black pepper 1 cup broccoli florets, cut small ¼ tsp onion powder ¼ to ½ tsp garlic powder, to taste 1 tsp flour, optional for thicker sauce 1 cup oat milk 2 tbsp dairy-free heavy cream, optional 1/3 cup dairy-free parmesan 2 tbsp dairy-free cream cheese 1 package Palmini Angel Hair, drained and rinsed Fresh basil, thinly sliced Preheat a large pan on medium heat. Add plant-based butter, mushrooms, kosher salt, and pepper. Stir, cook 3 to 4 min. Add broccoli florets, stir, cook 3 to 4 min. Add onion powder, garlic powder, and flour if using. Stir, add oat milk and cream. Let gently simmer for 2 to 3 min. Add parmesan and cream cheese, stir to combine. Pat the angel hair dry with kitchen towel. Add it to the pan, stir, and cook another 2 to 3 min, adding another couple tablespoons oat milk to thin out the sauce, if desired. Taste and season with more salt and pepper, optionally. Top with fresh basil and black pepper to serve. #nycvegan #veganspaghetti #veganlasagna #veganpancake #plantbasedprotein #veganrecipes #veganbowl #veganskt #recetasveganas #veganfoodspot #eatyourvegetables #veganinspiration #vegetarianmealprep #vegangranola #veganicecream
PUMPKIN & PEANUT BUTTER GRANOLA 🍁 By @nourishingalex Recipe: 🍂 100g peanut butter 🍂 80g Pumpkin purée 🍂 90g maple syrup/golden syrup 🍂 250g jumbo oats 🍂 1/4 tsp ground ginger 🍂 1/4 tsp ground cinnamon 🍂 1/8 tsp clove Add ins: 🍂 pumpkin seeds 🍂 pecan nuts 🍂 almonds 🍂 cashews Method; 1. Preheat oven to 200C/189C fan/400F/ gas 6. Line a large baking tray with non stick baking parchment. 2. Add all the wet ingredients into a microwaveable mixing bowl, stir together then heat in a microwave for 30 secs to loosen everything up, stir to combine. 2. In a separate bowl, stir together the all the dry ingredients including your add ins (nuts and seeds). 4. Pour the dry ingredients into the wet ingredients, then give it all a good stir until the oats are saturated in the pumpkin peanut butter mixture. 5. Pour onto your lined baking tray, then bake in the oven for 15-20 mins turning the granola over half way through cooking time until golden. 6. Allow the granola to cool for 10 mins before eating to crisp up. Keep stored in an airtight container or clean empty jar. Enjoy! #nycvegan #plantbasedfoodie #veganbodybuilder #veganfoodspot #vegandumplings #hclfvegan #plantbasedliving #veganmeat #plantbasedprotein #vegansnack #plantbasedvegans #veganas #veganburgers #veganfoodvideos #fitvegan
Inviting the coming of longer, warmer, and brighter days with this dish. Beet arugula couscous salad. #kitchenmagic Happy month of March and cheer up with spring vibes. Find the recipe @ An Apron and a Suitcase - Link in the bio. #foodstylingandphotography #culinary #culinária #fotografiaculinaria #artisticfoodphotography #new_photofood #myfood #recipeideas #onmytable #feedfeedvegan #vegancook #vegancookbook #veganfortheplanet #veganfoodspot #veganfoodphotography #simplevegan #myveganfood #vegankitchen #foodstylingandphotography #moodyfood #veganfoodideas #lifeandthyme #theartofslowliving
Vegan eggplant roll-ups with tofu walnut ricotta. A quick, easy, and healthy appetizer. Find our recipes and travel advice @ An Apron and a Suitcase - Link in the bio #eatcaptureshare #photoculinaire #eathealthy #foodstylingandphotography #culinary #culinária #fotografiaculinaria #artisticfoodphotography #new_photofood #myfood #recipeideas #onmytable #feedfeedvegan #vegancook #vegancookbook #veganfortheplanet #veganfoodspot #veganfoodphotography #simplevegan #myveganfood #vegankitchen #foodstylingandphotography #moodyfood #veganfoodideas #lifeandthyme #theartofslowliving
Quick and Easy Acorn Squash Hummus. Chickpeas, roasted squash, and tahini is all you need. Find our recipes @ An Apron and a Suitcase - Link in the Bio. #foodstylingandphotography #culinary #culinária #fotografiaculinaria #artisticfoodphotography #new_photofood #myfood #recipeideas #onmytable #feedfeedvegan #vegancook #vegancookbook #veganfortheplanet #veganfoodspot #veganfoodphotography #simplevegan #myveganfood #vegankitchen #foodstylingandphotography #moodyfood #veganfoodideas #lifeandthyme #theartofslowliving
And here's the #irishsodabread. I made this with homemade vegan buttermilk (e.g., oatly plant-based milk and splash of apple cider vinegar to create acidity), hazelnuts, and carob chips. Happy eating! #foodstylingandphotography #culinary #culinária #fotografiaculinaria #artisticfoodphotography #new_photofood #myfood #recipeideas #onmytable #feedfeedvegan #vegancook #vegancookbook #veganfortheplanet #veganfoodspot #veganfoodphotography #simplevegan #myveganfood #vegankitchen #foodstylingandphotography #moodyfood #veganfoodideas #lifeandthyme #theartofslowliving