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!
I have been lazy with my food choices and plant based life style recently 😅 and by recently I mean the past week. Which is fine. But the thing is I notice a difference and don’t feel as great. Lazy meaning flexible with gluten and sugar consumption more than normal but also with dairy which does not fare well with my belly. And eating out more than normal - which resulted in carb focused meals vs veggie forward meals. I think there is a misconception that being plant based means you eat nothing or you eat air. Lol. Or if I say I am plant based I sometimes get “what do you eat?” Or people may think we are always hungry. And if you’re not well informed all of this could be true! But one of the reasons why I stuck with plant based for so long is because it had me look at meal prep so differently and it felt new and exciting and rewarding because it all tasted amazing and had me feeling great after. So this week I am going to try to hold myself accountable in posting on stories what a week in the life of plant based meals looks like including food prep. My goals being: balanced (think nutrient rich and not feeling hungry after), intuitive, veggie and fiber forward, and taste of course. Hope this inspires meal prep for someone out there! Part of the reason why I’m doing it is also to re-inspire myself in the kitchen and to see how I feel after this week’s progress again. 💛🌞🌱🌿🦋✨ #plantbased #plantmedicine #veganmeals #plantbasedfood #plantbasedfoodie #veganrecipes #plantbasedmeals #plantbasedfoodprep #veganfoodideas #plantbasedfoodrecipes #veganeats #veganmealprep #veganmeals
Thanks to krasdale at bravo.supermarkets, I was able to put together this affordable, flexible meal prep recipe. #BravoPartner Feel free to tweak the seasoning and veggies to make it your own! Ingredients: 3-4 cups of leftover rice 1 block of firm tofu 1 small can of peas and carrots (or other cubed veg) 1 small head of broccoli, chopped ½ onion, diced 2 cloves garlic, minced 2 tablespoons soy sauce 1 tablespoon sesame oil 2 tablespoons chili sauce like sriracha 1 tablespoon rice wine vinegar (but can use any vinegar on hand) 1 teaspoon pepper 2 teaspoons garlic powder 1 teaspoon turmeric Instructions: Cook onions and garlic in a pan with olive oil till starting to brown then crumble in tofu. Cook over medium heat for about 5 minutes then add vegetables. Once they are cooked through, add leftover rice and seasonings and keep stirring on stovetop till everything is well-incorporated and heated up. Usually lasts me about 4 lunches :) Enjoy! . . . #vegan #mealprep #veganfood #veganrecipe #plantbased #veganmealprep #onepotmeals #nycvegan #nycfood #affordablerecipes
TURKISH PIDE BREAD By @daria_cooks_vegan Ingredients For the dough: •2 cups / 250 g all-purpose flour •1/2 cup + 1 tablespoon / 120 ml + 1 tablespoon water •1 teaspoon salt •1 teaspoon sugar •1 teaspoon olive oil •1 teaspoon active-dry yeast For the toppings: •6 red bell peppers •1/2 can of chickpeas, drained •8 ounces / 230 g vegan cheddar shreds •olives and chopped parsley to garnish Instructions 1️⃣In a bowl combine flour, water, salt, sugar, oil and yeast. Knead until smooth and let rise for about 1.5 hours. 2️⃣Preheat oven to 450 °F / 230 °C. 3️⃣Place bell peppers on a baking tray and bake for about 25 minutes until skin gets black. Allow to cool and then peel off skin. 4️⃣On a flat working surface divide dough into two equal pieces and roll out each into a flat oval piece. Top with vegan cheese, bell peppers, chickpeas and some salt, leaving a border. Fold the sides up and brush with olive oil. 5️⃣Bake for about 20-30 minutes, until golden brown. Slice and ENJOY! #veganlasagna #bestveganfood #veganvideo #vegancookies #plantbasedvegan #veganmacncheese #vegandrinks #plantbasedfoodie #veggiebowl #mexicanvegan #plantbasedbreakfast #wholefoodsplantbased #vegansmoothie #vegannoodles #veganmealprep
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!!
We're playing the hits with this week's menu. 🌮 Black Bean Enchiladas 🍜 Mango Chicken Stir Fry 🍕 Sausage & Peppers Calzone 🍖 Pulled Pork with Yams & Broccoli *new* 🍲 Stir Fry Grain Bowl 🍫 Chocolate Peanut Butter Cup Cookies Plus - we have our Broccoli Cheddar Quiche and Meatballs & Red Sauce Sunday Dinners. Don't miss out on these delicious meals! Place your order by 9 PM Tuesday (4/30) and we'll take care of the rest. 🔗 #familymeal #sundaydinner #veganmealprep #vegetarianmealprep #healthycomfortfood #eatgoodfood #mealprepcompany #healthymealprep #mealprepservice #homecookedfood #womanownedsmallbusiness #foodislove #eatgoodfeelgood #buffalony #buffalosmallbusiness #mealplanning #buffalofood #buffalomealprepservice #anextrascoop #healthymeals #buffalomealprep #mealprepping #goodfoodgoodmood #homecookedmeals #healthycooking #cookedwithlove
HAPPY SUNNY WEEKEND 😍 ENJOY AND ORDER YOUR FANTASTIC MEAL 1 DAY IN ADVANCE You have been wanting to try our menu?!? Or suddenly crave for something super fresh the next day? Now PLANTASTIC offers 1 DAY IN ADVANCE Order! 👉 DM US Or Message 0934 262 089 ———— PLANTASTIC HOIAN - Plant-Based Food Service “Eat Plants, Feel Fantastic” Address: TRA QUE, CAM NAM, HOI AN Phone/ WhatsApp: 0934 262 089 #plantastic #plantbased #vegan #healthy #healthyvegan #goodfood #fooddelivery #freshfood #feelgood #eatplants #eatgreen #hoian #hoianeats #mealprep #veganmealprep #highprotein #veganbowls #burritobowl #mexicanbowl
CREAMY COCONUT RAMEN 🍜 by @jacobking written recipe below 👇🏾 A deep, rich and creamy ramen full of umami flavours and goodness 😃 👇🏾ingredients👇🏾 -3 garlic cloves -2 spring onion -1 tbsp curry powder -2 tbsp peanut butter -2 tbsp crushed roasted peanut need -500ml veg stock -250ml coconut milk -juice of 1 lime -1/2 tsp MSG -1 tbsp soy sauce -1 tbsp brown sugar -1 tbsp soy sauce -handful of mushrooms + 1 tbsp garlic powder + oil -handful of crushed peanuts -ramen/soup noodles to serve to 2 -wonton/dumplings -chilli oil, crushed roasted peanuts, chives, coriander, lime, sesame seeds, nori sheets to garnish 👇🏾method👇🏾 -fry your minced garlic and spring onion until soft and browned then add the spices and fry for another few minutes before the veg stock, lime juice and then simmer to thicken and reduce. -mix the peanut butter, sugar and soy sauce then add your broth to this mixture. -roast your seasoned mushrooms in the oven, halfway through add the crushed peanuts. -boil/steam your dumplings, also boil your noodles until almost cooked then serve with the hot broth and dumplings topped with the garnishes and enjoy x
1,2 or 3 ?? @foodytab Comment down Recipe by @behindthesnack . #veganinstaclub #veganyum #veganlifestlye #veganlover #veganislove #veganhealthy #veganworld #vegansoftheworld #veganfoodlover #veganshares #veganideas #veganfoodies #veganrecipeshare #veganofinstagram #veganfoodlove #veganmealprep #veganiseasy #veganforever #veganeating #veganmealplan #veganfoodblog #vegandaily #veganrecipeideas #veganlife🌱 #veganfoodideas #veganfoodshares #veganrecipies
Last weeks meal prep involved a lot of pumpkin and I’m not mad about it! What I prepped: Pumpkin overnight oats for breakfast Roasted chickpeas for salads Pumpkin syrup for lattes Pumpkin oat bars for snacks and desserts Let me know which recipes you want the full details for!🫶🏻 — #thehealthyavo #mealprepideas #veganmealprep #pumpkinrecipes
Sweet Chili Stir Fry with Quinoa & Avocado🌿 By @realizing_fitness Ingredients 1 tbsp coconut oil 2 cloves garlic 1/2 red bell pepper a handful of snap peas 40g edamame 40g peaches & cream corn a pinch red chili flakes 1 tsp sriracha 1 tbsp maple syrup 1/2 tsp rice vinegar 1 tbsp tamari 1/2 avocado 1/4 cup red and white quinoa salt, to taste radishes, sliced cucumber, sliced sesame seeds Method Cook quinoa according to package instructions. In a frying pan, heat oil over medium-high heat. Cook garlic until fragrant. Add peppers, snap peas, corn and edamame. Cook until veggies are tender but still crisp. Toss in chili flakes, sriracha, maple syrup, rice vinegar and tamari. Still until everything is coated. Serve with quinoa, avocado, sliced radish + cucumber and sesame seeds. Enjoy! . . #Veganglutenfree #Vegansofny #Veganmealprep #Veganmacandcheese #Plantbasedfoods #Vegangranola #Veggielover #Veganburger #Vegansnacks #Plantbasedrecipe #Vegantacos #Tastyvegan #Veganstirfry #Eatyourvegetables #Receitasveganas
🤢 . . . . . From: @vegan.problem 📸 By: #vegannoms #vegandog #veganmealprep #vegansalad #veganchallenge #veganbaking #veganfitness #vegancosmetics #veganmeme #vegansnack #veganrunner #vegansofig #vegantattoo #veganfoodshare #vegancake #veganrecipes #veganchocolate #veganbowls
THAI YELLOW TOFU 💚 Visit and follow @theablevegan for more recipe ideas! #veganrecipes #vegan #veganfood #vegansofig #plantbased #plantbaseddiet #plantbasedfood #plantbasedfoodie #whatveganseat #easyvegan #veganiseasy #vegancomfortfood #veganinsta #veganinspo #veganinstaclub #accidentlyvegan #veganuary #healthymeals #healthyvegan #healthymealprep #healthymealideas #tofurecipes #tofulover #highproteinmeals #veganmealprep #veganmealideas #thaicurry #vegancurry #curryrecipe #healthyfitnessfood
Vegan Corn and Black Bean Salsa: Mix corn, black beans, red onion, cilantro, and lime juice for a zesty salsa. #veganfoodscoop #vegscoop #veganlife #plantbasedfood #healthyvegan #vegancommunity #govegan #whatveganeat #crueltyfreeeats #dairyfreevegan #vegansofig #veganrecipeshare #plantbasedliving #ethicallivingvegan #veganfortheplanet #veganfoodphotography #veganbusinessowner #veganmealprep #veganfitness #veganicecreamlover #vegancomfortfood #plantbasedgains #veganuarychallenge #veganfashionista #zerowastevegan #veganfoodlover
Vegan monster burger by @veganrecipesvalley Recipe: Ingredients:⠀ Pattys:⠀ 100 g potato⠀ 1 1/2 onions⠀ 1/2 red bell pepper⠀ 2 tsp olive oil⠀ 50 g corn (canned)⠀ 1 tsp curry powder⠀ 1/2 tsp cumin⠀ 50 g oats⠀ salt⠀ pepper⠀ Toppings and Bun:⠀ 2 burger buns⠀ 2 tsp Sriracha mayo (it's vegan :))⠀ 1 tsp vegan cream cheese⠀ 1/2 avocado⠀ 1/2 onion⠀ 1/2 tomato⠀ 50 g red cabbage (pickled)⠀ 2 leafs of lettuce⠀ Step by step:⠀ 1. Chop the potato, onions and bell pepper finely.⠀ 2. Heat 1 teaspoon of olive oil in a pan and fry the chopped ingredients until the potatoes are done.⠀ 3. Add the the potatoes, onion, bell pepper and the remaining ingredients for the patty into a blender and process until smooth.⠀ 4. Form your patties and let them rest in your freezer for around 10-20 minutes.⠀ 5. Meanwhile slice the tomatoes, onion and avocado.⠀ 6. Heat the remaining olive oil in a pan on medium heat and fry the patties from both sides until golden brown.⠀ 7. Toast the burger buns to taste.⠀ 8. Stack your burger from bottom to top starting by schmearing the vegan cream cheese and Sriracha mayo on the burger bun. Add the lettuce, patty, onion, tomato, patty, red cabbage, avocado and top half of the bun.⠀ 9 Enjoy your all vegan monster burger. Enjoy! . . . #Easyveganfood #Plantbaseddinner #Plantbasedprotein #Vegansweets #Vegetariansushi #Veganmuffins #Vegancuisine #Veggielover #Veganvideos #Veganmealprep #Plantbasedmeals #Plantbasedvegan #Veggiefood #Easyveganrecipes #Wholefoodsplantbased
CURRY ROASTED VEGGIE BOWL WITH BLACK LENTILS AND CUCUMBER LIME CHUTNEY 🌱 by @jackfruitfulkitchen SERVES 4 1 small head cauliflower, cut into florets 1 head broccoli, cut into florets 1 lime, juiced, divided 2 tsp organic cold pressed avocado oil, divided 1 tbsp curry powder 1/2 tsp cumin 1/2 tsp coriander 1/2 tsp turmeric 1 tsp salt 1/2 tsp black pepper 1 cup black lentils 1 cup red cabbage, shredded 1 bunch lacinato or dinosaur kale, finely chopped 1 lemon, juiced 1/4 cup roasted cashews, chopped Cucumber Lime Chutney 1 ripe avocado 1/4 large English cucumber 3 limes, juiced 1 cup cilantro 1/4 cup mint 1/2 jalapeno 1 garlic clove 1 tbsp fresh ginger 1/2 tsp salt 1/2 cup water 1. Preheat oven to 425. Add the cauliflower and broccoli to a large bowl and drizzle with 1/2 of the lime juice and 1 tsp oil. Toss to combine. Sprinkle with all seasonings and toss to evenly coat. Transfer to oven and roast for 25 minutes. 2. While veggies are roasting, bring a saucepan of water to a boil and add black lentils. Reduce heat and simmer for 12-13 minutes until tender but not mushy. Drain the lentils and return to the saucepan. Add in the shredded cabbage and remaining lime juice and toss to combine. 3. While lentils and cauliflower are cooking, add all ingredients for chutney to a blender and puree until smooth. Season to taste. 4. Drizzle kale with lemon juice and remaining oil and massage for 15 seconds until tender. Transfer kale to bowls and drizzle with chutney. Toss to combine. Top with lentils and roasted veggies. Sprinkle with chopped cashews and cilantro. #veggielover #vegancookings #veggierecipes #eatplants #veganfoodies #bestveganrecipes #plantbasedprotein #veganburrito #tastyvegan #veganthanksgiving #plantbasedfoods #veganmealprep #veganworldshare #plantbasedlife #veganmacncheese
BLACK OLIVE TAPENADE PASTA🖤 By @terianncarty Ingredients 400 grams gf fusilli 3 tbsp olive oil Pinch chili flakes 1/2 onion diced 2 cloves garlic minced 3 cups cauliflower florets 7 cremini mushrooms 8 brussel sprouts trimmed and halved 1/2 cup chickpeas 1 cup cherry tomatoes 1 cup green olives 3/4 cup tapenade Fistful spinach 1/2 cup pasta water Sea salt and cracked pepper 1/2 cup vegan Parmesan Sprouts (optional) Method Preheat oven to 400. Toss cauliflower and brussels sprouts in olive oil and season with salt and pepper. Spread onto baking sheet and bake for 25 minutes. Set aside. Cook pasta in salted water. Reserve pasta water. Heat olive oil and chili flakes in a large pan. Cook onion until translucent. Add mushrooms and cook until soft. Add garlic, cooked cauliflower and BS, add in spinach tomatoes, olives and cooked pasta. Scoop in tapenade and toss to combine. Add pasta water to create sauce. Season the cheese, salt and pepper. Add more chili flakes and cheese if desired. #veganmealprep #nycvegan #veganchili #bestveganrecipes #plantbasedmealprep #veganinspo #veganlasagna #VeganInspirations #veganfrenchtoast #veganindianfood #veganmacncheese #veggierecipes #vegangermany #veganburger #plantbaseddesserts
👩🏻🍳@modernveganmom Jazzfest Menu April 30-May 1st. Text 504.920.6658 to order. Delivery Tuesday evening and pickup Wednesday @bleu_a_blowdrybar @meltsauna_riverridge 🍝 Homemade Hamburger Helper: Yes👏 You read that right! We are bringing back your favorite childhood comfort food with a much healthier and vegan twist! Oodles of creamy cheesy pasta with a tomato base is dare I say, better than the old boxed dinners of years past. 🥔 Homestyle Potato Salad: Annie’s potato salad is my vegan version of my grandmother’s secret recipe. It is my absolute FAVORITE, and I’ve never met anyone who doesn’t feel the exact same way! My friends and family beg for it! It is so full of flavor, NO ONE will ever guess it is vegan! (GF) 🧄 Garlic lentils: Loaded with you guessed it, garlic!! There’s no spice in this dish, but it packs a flavorful and healthy punch! There’s not a drop of oil or dairy in these lentils. It’s a high protein, high fiber dish the whole family will love! Perfect with pita for a light comforting meal. (GF) ☕️ 🍫 Babe Bites: Mocha. My favorite version of Babe Bites(espresso, chocolate, calorie conscious, what more could you want 💁🏻♀️) They contain no nut flour or nut butters, not to mention no oils, added fat, or refined sugars. (GF) *contains oats. 🥕Family Bundle: $78 1 Quart Hamburger Helper 1 quart Garlic Lentils 1 Quart Potato Salad 1 Dozen babe bites 🥕Small Individual Bundle: $46 1 Quart Hamburger Helper 1 quart Garlic Lentils 1 Quart Potato Salad 6 babe bites 🥕A LA CARTE: Quart Lentils/Potato Salad: $18 Pint Lentils/Potato Salad: $11 Quart HH: $20 Pint HH: $13 🍪Babe Bites: $22/dozen $11/6 pack $8/4pack #modernveganmom #mvm #veganneworleans #plantbasedkitchen #eatclean #eatlocal #vegannola #eatvegan #plantbased #veganmealprep #veganmeals #veganfood #veganeats #veganrecipes #veganfoodshare #eatyourgreens #vegansofinstagram #vegansofinsta #healthymeals #healthylifestyle #healthyfood #nolafoodie #veganmealdelivery #proteinballs #hamburgerhelper #impossiblemeat #lentilrecipes #mocha
👩🏻🍳@modernveganmom Jazzfest 🎷 Menu April 30-May 1st. Text 504.920.6658 to order. Delivery Tuesday evening and pickup Wednesday @bleu_a_blowdrybar @meltsauna_riverridge 🍝 Homemade Hamburger Helper: Yes👏 You read that right! We are bringing back your favorite childhood comfort food with a much healthier and vegan twist! Oodles of creamy cheesy pasta with a tomato base is dare I say, better than the old boxed dinners of years past. 🥔 Homestyle Potato Salad: Annie’s potato salad is my vegan version of my grandmother’s secret recipe. It is my absolute FAVORITE, and I’ve never met anyone who doesn’t feel the exact same way! My friends and family beg for it! It is so full of flavor, NO ONE will ever guess it is vegan! (GF) 🧄 Garlic lentils: Loaded with you guessed it, garlic!! There’s no spice in this dish, but it packs a flavorful and healthy punch! There’s not a drop of oil or dairy in these lentils. It’s a high protein, high fiber dish the whole family will love! Perfect with pita for a light comforting meal. (GF) ☕️ 🍫 Babe Bites: Mocha. My favorite version of Babe Bites(espresso, chocolate, calorie conscious, what more could you want 💁🏻♀️) They contain no nut flour or nut butters, not to mention no oils, added fat, or refined sugars. (GF) *contains oats. 🥕Family Bundle: $78 1 Quart Hamburger Helper 1 quart Garlic Lentils 1 Quart Potato Salad 1 Dozen babe bites 🥕Small Individual Bundle: $46 1 Quart Hamburger Helper 1 quart Garlic Lentils 1 Quart Potato Salad 1 Dozen babe bites 🥕A LA CARTE: Quart Lentils/Potato Salad: $18 Pint Lentils/Potato Salad: $11 Quart HH: $20 Pint HH: $13 🍪Babe Bites: $22/dozen $11/6 pack $8/4pack #modernveganmom #mvm #veganneworleans #plantbasedkitchen #eatclean #eatlocal #vegannola #eatvegan #plantbased #veganmealprep #veganmeals #veganfood #veganeats #veganrecipes #veganfoodshare #eatyourgreens #vegansofinstagram #vegansofinsta #healthymeals #healthylifestyle #healthyfood #nolafoodie #veganmealdelivery #proteinballs #hamburgerhelper #impossiblemeat #lentilrecipes #mocha
Chickpea salad with roasted red pepper dressing By @kissmywheatgrass_ INGREDIENTS 1/4 cup of chickpeas (rinsed & drained) 1/3 cup of sliced Persian cucumbers 1/3 cup of sliced cherry tomatoes 2 tbsp of diced red onion 2 tbsp green olives 1 tbsp dairy free feta Organic spinach . Dressing: 1 heaping tbsp of roasted red pepper hummus 1/2 tbsp lemon juice 1/2 tbsp water 1 tsp dried oregano Pinch of salt & pep This serves one but can be doubled, tripled, etc for however much you need! . DIRECTIONS In a large bowl, add the base of spinach (I roughly chop before) & all the rest of your ingredients listed above. In a small bowl, add the dressing ingredients & stir. Add more hummus/less liquid if you want it thicker & vice versa for thinner. Pour over your salad, add salt & pepper to everything, and enjoy! . . . #Veganworldshare #Veggiebowl #Veganmealprep #Veganvideos #Plantbasedcooking #Veganprotein #Plantbasedbreakfast #Vegetarianburger #Vegansofla #Plantbasedrecipe #Plantbaseddesserts #Vegangranola #Veganbacon #Vegetablenoodles #Vegetariskt
Got so many goodies at Plant-It Fest 2024!!! 😍 Come on down!! #vegan #veganfood #veganfoodie #vegancompassion #veganlife #plantbasedfood #plantbaseddiet #plantbased #veg #eatplants #veganaf #govegan #crueltyfree #fortheanimals #fortheplanet #whatveganseat #earthdayeveryday #vegandetroit #veganmichigan #veganmeals #veganmealprep #veganmealplan #dearbornfood #detroitfood #detroit #veganevents
Cheat meal! Home made Pizza 🍕all within my calories today too 👌🏽 #mealprep #veganmealprep #iifym #macros #veganmacro #protein #eattherainbow #onedayatatime #transformation #drgreger #highproteinvegan
𝘽𝘽𝙌 𝙂𝙡𝙖𝙯𝙚𝙙 𝙏𝙤𝙛𝙪 𝙎𝙩𝙚𝙖𝙠 𝘽𝙖𝙤 𝙎𝙡𝙞𝙙𝙚𝙧𝙨 By @alittlepositivityeveryday 𝐓𝐡𝐞 𝐒𝐥𝐢𝐝𝐞𝐫𝐬: ~ Home made bao or store bought (scroll down my feed for the recipe) ~ BBQ glazed tofu steak (see recipe👇) ~ Pickled purple cabbage & onions (see recipe👇) ~ Thinly sliced cucumber, spring onion & chili 𝐓𝐡𝐞 𝐁𝐁𝐐 𝐆𝐥𝐚𝐳𝐞𝐝 𝐓𝐨𝐟𝐮 𝐒𝐭𝐞𝐚𝐤: ~ 450g extra firm tofu ~ 2-3 tbsps corn starch ~ 1 tbsp vegetable oil ~ 1 spring onion, thinly sliced ~ Half thumb of ginger, thinly sliced ~ S & P to taste 𝐓𝐡𝐞 𝐒𝐚𝐮𝐜𝐞: ~ 3 tbsps light soy sauce ~ 2 tbsp mirin ~ 1 tbsp maple syrup ~ 1/2 tbsp tomato paste ~ 1 tsp smoke paprika ~ 1 tsp corn starch ~ 2 tbsp water 𝐓𝐡𝐞 𝐏𝐢𝐜𝐤𝐥𝐞𝐬: ~ Half palm size of purple cabbage, thinly sliced ~ Half of a red onion, thinly sliced ~ 1/2 cup apple cider vinegar ~ 1 cup water ~ 2 tsp salt ~ 1 tsp sugar ~ Few whole coriander seeds, star anise, peppercorns 𝐓𝐡𝐞 𝐌𝐞𝐭𝐡𝐨𝐝: ~ Pre-heat oven to 180 Celsius ~ Pat tofu dry, cut into big chunks and coat with corn starch evenly ~ In a baking tray, place tofu in and drizzle vegetable oil and bake for 20-30 mins until lightly golden ~ While tofu is baking, in a bowl, combine all the ingredients for the sauce ~ Heat up a pan on medium high heat and sauté spring onion and ginger until fragrant ~ Add baked tofu and sauce into the pan, let the sauce simmer and reduce and toss to combine ~ For the pickles, in a bowl, place thinly sliced cabbage and onoins with spices and ina pan, bring the rest of ingredients to boil and simply pour over the veggies (allow cool down) ~ Assemble bao sliders with tofu steak , pickles, thinly sliced cucumber and garnish with spring onion, chilli and sesame seeds. #veganmealprep #bestveganfood #veganrecipevideos #veganramen #vegangranola #eatvegan #vegetarianrecipe #plantbasedvegan #plantbaseddessert #plantbasedvegan #veganburger #mexicanvegan #healthyveganfood #vegantips #veganmacandcheese #receitavegana
Healthy eating in technicolor 🌈 #mealplansae #wevegotyoucovered #welovedubai #healthymeal #bestmealplanindubai #glutenfreemealprep #veganmealprep #vegetarianmealprep #highproteinmeals #fitdubai #healthydubai #dxbfitness
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.
🌱🥗 Dive into the world of plant-based goodness with our latest article: "Vegan Meal Prep Ideas"! 💡🍴 Whether you're a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this article is your ultimate guide to nutritious, delicious, and hassle-free meal prep. From vibrant salads to hearty stews and satisfying snacks, we've curated a collection of mouth-watering recipes and tips to help you save time, money, and stress in the kitchen while nourishing your body with wholesome ingredients. 🌿✨ 📖 Click the link below to discover the full article and unlock the secrets to successful vegan meal prep. Say goodbye to last-minute cooking chaos and hello to a week of effortless, nourishing meals that will fuel your body and delight your taste buds! 🍲💚 🔗 https://www.healthysupplies.co.uk/blog/article/vegan-meal-prep-ideas/ Have a favourite vegan meal prep tip or recipe? Share it with us in the comments below! Let's inspire each other to embrace the beauty of plant-based eating and make mealtime a joyous celebration of health and flavour. 🌟🥦 #VeganMealPrep #PlantBasedEating #HealthyLiving #MealPrepIdeas #Nutrition #HealthyRecipes #HealthySupplies
GOCHUJANG CABBAGE 🥬 by @jacobking written recipe below 👇🏾 An easy way to make cabbage taste amazing and full of flavour, with an easy Korean inspired gochujang sauce - give it a try and enjoy 💕 👇🏾ingredients👇🏾 -1/2 a hispi cabbage per person -few tbsp of vegetable oil -2 tbsp gochujang paste -1 tbsp soy sauce -1 tsp brown sugar -2 tsp sesame oil -1/2 tsp garlic powder -rice, crispy onions, sesame seeds, peanuts and kimchi 👇🏾method👇🏾 -halve/quarter the cabbage then slather in oil and salt, massage this into the cabbage then roast 160-180°c until charred, around 20-30 minutes. -mix the ingredients for the sauce, add water then reduce until thick, add the charred cabbage then braise until soft and saucy. -serve with rice, kimchi, cucumber, crispy onions, sesame seeds, chilli oil and crushed peanut.
Bookmark recipe for ALL YOUR GREENS PASTA 🥦🌱🫑🥬by @healthygirlkitchen ingredients: (5 servings) 12 oz pasta 1 tbsp olive oil 1 diced yellow onion 4 cloves minced garlic 2 cups broccoli florets 1 cup frozen peas 1 cup kale or spinach 1 cup fresh basil 1/4 cup fresh parsley 1 cup unsweetened soy milk 1/2 cup pasta water 2 tbsp lemon juice 1 tsp salt Pinch pepper Vegan goat cheese or feta (or any cheese ya like)! I use @treeline_cheese How to: 1. In a pan on medium heat, saute garlic, onion, broccoli, peas, kale, and olive oil for about 10 minutes until veggies are tender. 2. Add the sautéed veggies into your blender or food processor with basil, parsley, milk, pasta water, lemon, salt, and pepper. Blend! 3. Pour the sauce back into the pan over pasta and still in vegan goat cheese until combined. 4. Serve and enjoy!
SPRING ROLL SALAD 🥕🥒✨by @healthygirlkitchen 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!
Vegan FDOE 💪🌱 cutting on 1300 cal 🔪 Meal 1: vegan protein from @popeyesmarc + cereal + bran Meal 2: vegan sausage + lettuce + corn + low cal dressing Meal 3: soy-free tofu + mixed veg 🍄🥦🫑🥕🧅🧄 Meal 4: vegan protein from @popeyesmarc + oats + apple + cookie butter (trader joes) Overall macros: 140P 130C 30F - #veganfdoe #fulldayofeating #vegannutrition #veganmeals #vegandiet #veganbodybuilding #veganfitness #plantbasedfdoe #plantbasednutrition #plantbasedmeals #plantbaseddiet #plantbasedbodybuilding #plantbasedfitness #veganmealinspo #plantbasedmealprep #plantmasedmealideas #veganmealprep #veganmealideas
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 🫶🏻
Roasted Tomato Spaghetti w/ Chickpeas & Spinach 🍃🌱 this super easy pasta is brimming with nourishing veggies and lots of flavor!! 🍃🌱 . With roasted tomatoes, bell peppers, onions, mushrooms and chickpeas, this spaghetti of full of the good stuff. Yet it tastes super savory and satisfying too! 🍃🌱 . The tasty recipe is on my blog. Tap my name @janetsmunchmeals and you’ll see a link in my bio. Tap the link and you’ll see this recipe in the list. Or check my Stories, or send me a DM! ❤️🌱🌿
✨🥰☀️☀️☀️popped all in the slow cooker ✨pepper x courgette x stir in red pepper sauce x chopped tomatoes x courgette x 2 quorn pieces x onions x 1/2 pint stock x white pepper x yummmmm served on naan bread x soooo yummy!! Smelt sooo good!!! #veggiemeal #vegan #veganmeals #veganmealprep #vegan #slowcooker #slowcookerrecipes #yummy #easymeals #familymeals #lovetocook #quorn #quornpieces
🌿Gnocchi in a creamy green sauce🌿 By @beferox Recipe: Creamy Green Sauce🌿 Serves 2 . Ingredients: •2 handful basil leaves •1 1/2 handful parsley •4 tbsp. (mixed) nuts or seeds e.g. pine nuts, sesame seeds, pumpkin seeds, flaxseeds etc. •1 clove of garlic, peeled •2 tbsp. olive oil •1/3 cup water •250ml soy / oat cream (e.g. soy cuisine from Alpro) •1/2 cup oat milk •1 tbsp. lemon juice •1/2 tbsp. dried oregano •1/2 tbsp. dried basil •Salt and pepper . Directions: •Add basil, parsley, nuts/seeds, 1 clove of garlic and water to a food processor •Pulse until everything is finely chopped •Add olive oil and pulse again until everything is a smooth paste •Add the green mixture to a saucepan over medium heat along with all the other ingredients •Stir well •Cook until the sauce starts boiling, then turn down the heat to low and let the sauce thicken for about 2-3 minutes •Add more salt or pepper if needed and serve with gnocchi •ENJOY! #veganchili #veganmealprep #vegetarianmealprep #VeganRecipes #veganbowl #vegetariansushi #thecookingfeed #veganburgers #VeganRecipe #plantbasedliving #veganberlin #planteater #vegandinnerideas #vegancookings #veganenchiladas
Everyone say Hello to our newest team member Chris! Let’s make him feel Welcome! We love employing and empowering our youth !
🤩 KETO MEAL PREP 🤩 Honey and Ginger Tofu, Broccoli, Green Beans, Peppers and Spinach! 🤤😍 #mealprep #mealprepping #mealprepideas #tofumealprep #tofu #veganmealprep #ketomeals #ketomealprep #keto #wolverhamptonmealprep
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
IT’S FRIYAY! 💚 There’s nothing better than starting the weekend on a Friday evening (or even a Thursday 😉) For me, it means an early afternoon PT session, followed by dinner out, especially as we (hopefully) come into warmer weather and summertime 🥰 And as you must all know by now, I’ll mostly head to @wearevegivores in Caversham because it never disappoints 👌💯😍 Deets: 🌱 crispy gnocchi with whipped cashew cheeze and chimichurri 🌱 the best hummus and warm flatbread 🌱 peanut crunch salad 🌱 miso mushroom tofu skewers 🌱 blood orange and rosemary crème brûlée Happy Friday everyone - what are your plans this weekend? 🙌🥰 . . . . . . . . #vegan #veganfood #vegansofig #plantbased #plantbaseddiet #plantbasedfood #plantbasedfoodie #whatveganseat #easyvegan #veganiseasy #vegancomfortfood #veganinsta #veganinspo #veganinstaclub #accidentlyvegan #veganuary #nourishbowl #nourishbowls #healthymeals #healthyvegan #healthymealprep #healthymealideas #tofurecipes #tofulover #highproteinmeals #veganmealprep #veganmealideas #veganrestaurant #veganrestaurants #caversham
Linda M spag Bol #vegan #veganmanchester #veganmealprep #veganmeals
Ethiopian #vegan #veganmanchester #veganmealprep #veganmeals
Shopping with a purpose! Explore eco-friendly benefits to a greener future. Share for conscious consumerism! Source: https://one-concepts.com/blogs/news/eco-friendly-and-fashionable-the-benefits-of-vegan-leather-handbags #veganfoodscoop #vegscoop #veganlife #plantbasedfood #healthyvegan #vegancommunity #govegan #whatveganeat #crueltyfreeeats #dairyfreevegan #vegansofig #veganrecipeshare #plantbasedliving #ethicallivingvegan #veganfortheplanet #veganfoodphotography #veganbusinessowner #veganmealprep #veganfitness #veganicecreamlover #vegancomfortfood #plantbasedgains #veganuarychallenge #veganfashionista #zerowastevegan #veganfoodlover
✖️ #1 Reason For Weight Gain As A Vegan✖️ One simple thing that is keeping you stuck! Swipe left to learn what it is and how you can overcome it. Do you want me to help you personally crush your goals as a Vegan, so you too can avoid overwhelm, binge-eating and start feeling fulfilled and aligned with your vegan lifestyle? -> Tap the link in my bio and book a free call Talk soon! . . . . #veganmeal #bestofvegan #plantbased #vegan #plantprotein #veganrecipes #vegansofig #govegan #veganpower #whatveganseat #vegancommunity #vegansofinstagram #fitvegan #veganmealprep #plantbasedfood #vegangermany #vegangermany #veganfood #veganrecipe #plantbaseddiet #veganfoodie #veganbodybuilding #highcarb #veganfitness #veganfit #caloriecounting #veganmeals #veganprotein
Gluten free cookies Oats Ground almonds Coco powder GF flour Corn flour Soya milk Salt Vanilla Flax seed Chocolate buttons #vegan #veganmanchester #veganmealprep #veganmeals
Ambrosia Meals will be closed from Wednesday, May 1st-Tuesday, May 7th, BUT of course we’ve still got you covered;) Here’s what you need to know to ensure you have your delicious meals throughout this time: ✨ Double your order: If you'd like to keep enjoying our meals while we’re closed, you'll need to order double your usual quantity for the two weeks (freeze items to extend shelf life) ✨ Order by April 27th: All orders MUST be placed by Saturday, April 27th, by 2:00 PM EST cutoff time. This ensures we have enough time to prepare your meals for both weeks. ✨ Freezing Recommendations: If you're concerned about storing your meals for the second week, we recommend freezing them upon arrival. Most of our dishes freeze well, allowing you to enjoy them at your convenience. (Do not freeze items with rice) DM @ambrosia.meals for any questions 🌿 Click the link in bio to browse our menu. We deliver up to 100 miles outside NYC!
It doesn’t taste how it looks 😁 black bean and sweet potato soup with chunks of tofu #vegan #veganmanchester #veganmealprep #veganmeals
Smoked tofu salad with avo hummus #vegan #veganmanchester #veganmealprep #veganmeals
Grab and go @asda #vegan #veganmanchester #veganmealprep #veganmeals
When a cone of chips is all you need #vegan #veganmanchester #veganmealprep #veganmeals
These were tasty! @lidlgb #vegan #veganmanchester #veganmealprep #veganmeals
Avocado hummus #vegan #veganmanchester #veganmealprep #veganmeals
Tofu scramble with firm tofu #vegan #veganmanchester #veganmealprep #veganmeals
Tofu scramble with silken tofu #vegan #veganmanchester #veganmealprep #veganmeals
@lidlgb lunch #vegan #veganmanchester #veganmealprep #veganmeals
I love these #vegan #veganmanchester #veganmealprep #veganmeals
Smoked tofu with noodles and veggies. Lots of garlic, ginger and stock. #vegan #veganmanchester #veganmealprep #veganmeals
Dahl and rice for days #vegan #veganmanchester #veganmealprep #veganmeals
Creamy chickpea spring greens pasta 💚 by @sophsplantkitchen Perfect for a busy weeknight. Save the below recipe for later! Protein breakdown: 200g pasta - 28g 480g chickpeas - 26g 3 tbsp (45g) white miso paste - 5.4g Other ingredients ~ 2-3g = 62g /2 = 31g Ingredients (serves 2) 200g pasta (I used durum wheat semolina, Gemelli shape) 1 shallot or half a small white onion, finely diced. 200g asparagus, woody stems discarded (use the snap method), stalks finely chopped, top parts left whole. 3-5 fat cloves of garlic, minced 1 large courgette, sliced into thin half moons 480g chickpeas, from a jar or can (I don’t bother draining if the can / jar is organic and BPA free) 3 tbsp sweet white miso paste Juice of one lemon To serve: Plenty of freshly cracked black pepper Extra virgin olive oil Tamari roasted seeds (optional) Fresh parsley
Uzbek Potato Samsa (just like samosas) By @naturallyzuzu Makes 4-5 servings 1 package of spring roll skins. Dynasty brand is the best for this recipe. 5 medium size boiled potatoes 1 medium red onion 1 bunch of cilantro 1 cup of spinach 1 jalapeño seeded and diced 2 tsp of garlic powder 2 tsp of turmeric 2 tsp of curry powder (that’s my twist on a recipe) 2 tsp of black pepper 1 tbsp of avocado or olive oil Salt to taste Black Sesame seeds Method: Preheat oven at 380F. If your spring roll skins were sitting in the fridge, make sure you take them out and leave outside for at least 1 hour. That will help the dough become more pliable. Peel the skin from the cooked potatoes and place the peeled potatoes in a large bowl. Mash the potatoes by hand or with the masher and mash them roughly. Diced the onions finely. Add them to the bowl. Chopped the spinach and cilantro and add those the bowl. Add the diced jalapeños. Add your spices and oil. Mix everything until all well combined. Adjust seasoning as needed. Fill each dough sheets with 2 tbsp of potato mixture, brush the edges of the dough with some water, and fold it like a sack by bringing all corners and edges together or like an envelope. Fill all dough wrappers with the filling. Line cookie trays with some parchment paper. Place the samsas with folder side down on the cookie sheets if you did envelope style folding or folded side up if you did a sack wrap. Brush each samsa with some neutral oil, sprinkle with black or white sesame seeds and bake them for 30 min until top is golden brown. . . #plantbasedcooking #plantbasedrecipes #veganmeal #veganmeatballs #VeganRecipe #receitavegana #VeganRecipes #thevegansclub #vegancooking #fitvegan #vegancurry #thecookingfeed #veganmealprep #vegancookiedough #plantbaseddessert #thecookingfeed
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. . . #vegetarianburger #vegansnack #vegancheesecake #plantbasedvegan #plantbasedvegan #veganmeal #mexicanvegan #veganbrownie #veganbowl #vegangranola #eatmoreplants #veganinspo #veganitalianfood #veganmealprep #veganskt
If you're looking for a delicious and nutritious meal plan, Beautiful Beans is for you. It’s as good for your taste buds as it is for your health. These meals all feature—you guessed it—beans! We love those wholesome, versatile beauties and you’ll love this plan. Each Plant Fueled Life meal plan contains 🤤 Five delicious meals 🛒 A detailed, checkable grocery list 📱 Scalable servings for each meal and component 🥣 A prep list 🍽️ Batching directions 📝 Meal night directions 🌱 Optional nutrition information ⭐ Ratings, reviews, and member pictures ✏️ Notes and more See what’s on menu - click link in bio for free trial. Share pictures of your meals with us on Facebook or Instagram all week using #BeautifulBeans or #SimpleBeautifulBeans. #Beans #Fiber #BeansFromScratch #BeanRecipes #CleanFoodDirtyGirl #CFDG #PlantFueledLife #WholeFoodPlantBased #WFPB #WholeFoods #WizardPlans #PlantBasedMeals #PlantBasedBoss #MealPlans #PlantBasedRecipes #VeganMealPlans #VeganMealPrep #Batching
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 @Plantyou 1️⃣ Warm Broccoli Couscous Salad A delicious and nutritious warm salad to keep you cozy in the fall and winter. Ingredients 2 heads broccoli, broken into florets, stalks chopped or saved for another recipe 15 oz chickpeas, 1 can, drained and rinsed 2 tbsp paprika 1 tsp garlic powder 1 tsp dried parsley ½ tsp black pepper ½ tsp salt 1 tbsp olive oil FRESH INGREDIENTS ¼ cup pistachios, or walnuts, chopped 1 handful fresh dill, large, chopped 1 handful fresh parsley, large, chopped ½ cup vegan feta, crumbled, optional COUSCOUS 1 cup pearl couscous, whole wheat or regular, quinoa or rice subbed 1¼ cup vegetable broth, plus more if needed TAHINI DRESSING 3 tbsp tahini 2 lemons, juiced 1 tbsp mustard, heaping 1 tsp nutritional yeast 1 tbsp warm water 3 tbsp olive oil, optional salt and pepper, to taste Instructions Preheat the oven to 400F and line a baking sheet. Add the broccoli and chickpeas to the sheet pan, and then toss in the spices and olive oil until evenly cover. Roast until the chickpeas are crispy and broccoli is tender, approximately 20 minutes. While the broccoli and chickpeas roast, make your couscous. Combine the couscous with the vegetable broth in a sauce pan. Bring to a boil, and then lower the heat and simmer covered, until the liquid is absorbed and the couscous is tender. While your couscous cooks, make your dressing. In a jar, combine all listed ingredients, and shake until a smooth dressing is formed. In a bowl, add the couscous, then your roasted chickpeas and broccoli, followed by your herbs, vegan feta and pistachio. Pour the dressing over top, and serve. Enjoy immediately, or store in the fridge for up to 4 days
Some delicious vegetable paella while away in Spain which we will definitely be replicating when back home 👌🏼 #paella #spain #lanzarote #vegan #veganuk #veganrecipes #veganfood #veganrange #veganlife #veganfoodshare #veganmeals #aldivegan #aldiuk #veganmealprep #follow #recipes #fakeaway #homemade #accidentallyvegan #ukvegan #veganuk #veganism #veganlife #vegetarian #veganrecipes #veganfoodshare #veganinspiration #airfryer #accidentallyvegan #vegansofig #veganinstagram #plantbased #whatveganseat #vegandinner #globaleats
Last weeks meal prep involved a lot of pumpkin and I’m not mad about it! What I prepped: Pumpkin overnight oats for breakfast Roasted chickpeas for salads Pumpkin syrup for lattes Pumpkin oat bars for snacks and desserts Let me know which recipes you want the full details for!🫶🏻 — #thehealthyavo #mealprepideas #veganmealprep #pumpkinrecipes
New in our ready-meals range: zucchini 🥒 lasagne with roasted zucchini, housemade tomato 🍅 passata, cashew-based cheese 🧀 sauce and a scattering of fresh basil 🌿 between the layers. Topped with a sprinkling of vegan mozzarella and parmesan. Bellissima! 🤩 Very limited stock for this week so make sure you order yours before we run out. More ready-to-heat meals coming soon! ❗️ Cut-off for placing your order: Wed 1 May 10pm. 🚚 Delivery on Wed 8 May between 08:00am - 08:00pm. 👉 15% OFF your first box with coupon code WELCOME15. Follow us on social media for other discounts throughout the year. 💲💲 From your second box: 5% OFF if you spend over $100 and 10% OFF if you spend over $175. ☝️ To view our weekly changing menu and order your meals, tap link in bio or go to: https://cookaborough.com/just-add-vegan/menus
Spicy Tomato and Lentil Soup! Ingredients: ✅ 1 tablespoon olive oil ✅ 1 onion, diced ✅ 2 cloves garlic, minced ✅ 1 carrot, diced ✅ 1 celery stalk, diced ✅ 1 teaspoon ground cumin ✅ 1/2 teaspoon smoked paprika ✅ 1/4 teaspoon cayenne pepper (adjust to taste) ✅ 1 cup red lentils, rinsed ✅ 4 cups vegetable broth ✅ 1 can (14 oz) diced tomatoes ✅ Salt and pepper to taste ✅ Fresh parsley, chopped (for garnish) Process: 🥇 Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until onion is translucent. 🥈 Stir in the carrot and celery, and cook for a few more minutes until they start to soften. 🥉 Add cumin, smoked paprika, and cayenne pepper; stir to coat the vegetables in the spices. 🏅 Pour in the red lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, until lentils are tender. 🎖️ Season with salt and pepper. Serve hot, garnished with chopped parsley. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 200 kcal per serving | Servings: 4 servings #vegancomfortfood #spicysoup #tomatolentilsoup #healthyeating #plantbaseddiet #delicious #easyvegan #souptime #wintermeals #veganmealprep #flavorful #foodlovers #healthydinner #homemade #souprecipe
🤩 Când îți pui pofta pe o listă în loc să o pui în cui, știi că urmează un @buchareststreetfoodfestival de zile mari, unde ai ocazia să mănânci aproape tot ce-ți dorești. 🥳 Suntem la fel de entuziasmați ca și tine și abia așteptăm să ne vedem în aer liber, sub soare, unde doar muzica, mâncarea și oamenii ne vor influența vibe-ul. See you there! 🗓 Mâine, da?! #SaraGreen #Vegan #veganlifestyle #veganfoodshare #veganrecipes #govegan #veganlifestyle #veganhealth #veganburger #veganmeals #vegantreats #plantbasedfood #trendingvegan #veganchallenge #veganfoodtruck #veganmealprep #healthyfood #deliveryservice #delivery #streetfood