Vegan, Organic, Non-GMO, Oil-Free, Convenient and delicious - you could say our soups are 'Wonder in a Cup'!" 😀
RASPBERRY OVERNIGHT OATS 🌿💗 By @alittlepositivityeveryday THE OATS: ~ 1/4 cup rolled oats ~ 1/2 tbsp chia seeds ~ 1 tsp ground cinnamon ~ 1/2 cup plant-based milk 🥛 THE LAYERS: ~ 1/4 cup frozen raspberries ~ 1/4 cup frozen mango ~ 2~3 fresh strawberries ~ 1/4 cup coconut yogurt ~ Granola THE METHOD: ~ In a jar, combine oats, chia seeds, ground cinnamon with milk and place in the fridge overnight ~ Warm up frozen mango & raspberries for 30 seconds and set aside ~ Slice strawberry and lay them at the bottom of the jar ~ Layer up with soaked oats, raspberries, mango, coconut yogurt and some more raspberries on top ~ Garnish with mint and crunchy granola ~ Serve 1 Enjoy! 🌿💗 . . #eatyourvegetables #veganfoodvideos #plantbasedvegans #fitvegan #vegandrink #plantbasedfoodie #veganbrownies #veggierecipes #vegancooking #vegancheesecake #veggiebowl #veganrecipeideas #vegancookiedough #vegannoodles #vegetarianmealprep
Easy Vegan Laksa By @foodpassionical Prep time: 10 minutes Cook time: 10 minutes (2-3 servings) Ingredients: Laksa paste- 3 shallots 3 cloves garlic 10 gram galangal Handful dried chilli, soaked The broth- 3 stalks lemongrass 300 ml water 250 ml coconut milk 1 1/2 tbsp brown sugar or coconut sugar Juice of 1 lime Salt for seasoning 2 tbsp oil for cooking For serve: 280g noodles any of your fav noodles, cook according to the packet direction Handful bean sprouts, blanched 4 Long beans (cut into 2 inch), blanched 1 small eggplant, grilled or cooked 100g fried tofu Handful coriander Fresh chilli, sliced Method: 1.) Heat 2 tbsp oil, add in the lemongrass and sauté till fragrant. 2.) Add in the blended Laksa paste, cook for 1-2 minutes or until the paste look a bit darker. 3.) Pour water, sugar, salt, coconut milk and lime juice. Stir and mix well. Cook for few more minutes. Turn off the heat once it's boiled. (Discard the lemongrass pieces) 4.) Place the cooked noodles, vegetables and tofu in a bowl. Pour in the Laksa broth and top with fresh chilli and coriander. Serve immediately and enjoy! #veganoatmeal #plantbasedvegan #eatplants #healthyvegan #veganmeal #receitasveganas #veganprotein #bestveganrecipes #VeganInspiration #vegansofny #vegannoodles #tastyvegan #plantbasedlifestyle #veganmealprep #vegetarianburger
peanut sesame udon noodles 🍜🥜 with spicy tofu and crispy chilli oil 🌶️ #udonnoodles #vegannoodles #noodlebowl #udon #noodles #crispychilli #noodlelover #veganinstaclub #veganlife #vegandinner #veganinspo #vegansofig
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
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! #plantbasedlife #veganmeat #plantbaseddinner #vegannoodles #thecookingfeed #veganmexican #veganbrownie #veganvideo #veganburger #veganrecipevideos #vegetarianmealprep #plantbasedrecipe #plantbasednutrition #VeganInspirations #vegandinnerideas #veganitalianfood
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Micadeli_ 1️⃣ The BEST cauliflower nuggets I’ve ever made. And I’ve made a few 🙊🌶These cauliflower nuggets are coated in crispy cornflakes and homemade spicy buffalo sauce. 1 cauliflower, 400g. 1 dl. flour 1,5 dl. oat milk (or other plant milk) 2 teaspoons of paprika 100g. cornflakes (not sweetened) Chop the cauliflower into bouquets. In a bowl mix flour, milk and paprika. Mash the cornflakes into small pieces in a blender. Dip the cauliflower bouquets in the flour mix + cornflakes afterwards until we’ll coated. Place on a baking tray and bake for 20-25 min. at 200ºC. Buffalo sauce: 3/4 dl. plant butter, melted 1/2 dl. hot sauce (hot chili sauce or tabasco) 1 teaspoon of apple cider vinegar 1 pinch of garlic/onion powder Mix all the sauce ingredients together and set a side until the cauliflowers are done. Pour on top of the cauliflower or use for dipping. Serve while crispy. 2️⃣ tomato & garlic toast 🍅🧄 toasted on the pan with olive oil until super crunchy, covered with garlic, and then I spread with cream cheese, add the tomatoes, cress, salt, pepper, chilli flakes and lemon juice. my latest go to breakfast or lunch (also very good with avocado on top) 🥰 ps, I use violife cream cheese for this one + basil leaves on top, but parsley or spinach works great too! . .
[Home-Cooked] Japanese Sansai Udon • #udon #sansai #japaneseudon #vegannoodles #homecooked #vegantravel #veganmeals #veganlifestyle🌱 #veggies #veganism #whatveganseat #plantbased #plantbasedmeals #instafoodie
#Repost @chef_foodalhi with @use.repost ・・・ Some Stuffed Peppers Vibes 🍅💛 Made by @elavegan 👩🍳🌟 Ingredients 4 bell peppers 2 cups cooked rice of choice 1 cup textured soy protein or chickpeas 1/2 cup (light) coconut milk 1/2 cup chopped bell peppers (any color you like) 4 tbsp crushed tomatoes 1 medium-sized onion, chopped 2 cloves garlic, minced 2 tbsp soy sauce (wheat-free if GF) 1 tbsp oil (e.g. sesame oil or coconut oil) 1 tbsp peanut butter 1/2 tbsp curry powder 1/4 tsp smoked paprika salt and pepper to taste vegan cheese to taste chopped chives to taste Instructions 1) Cook your favorite rice according to packaging instructions. You will need 2 cups of cooked rice for this recipe 2) Soak 1 cup of textured soy protein (TVP) in a bowl with 1 cup of hot water (or vegetable broth) and set aside for 5-10 minutes (skip this step if you are going to use chickpeas). The TVP will begin to fluff and absorb all the liquid 3) With a knife, carefully remove the “lids” of the 4 bell peppers and also discard all the seeds 4) Heat oil in a skillet, add the chopped onion, minced garlic, the textured soy protein and fry for 4-5 minutes over medium heat 5) Add the chopped 1/2 cup bell peppers, crushed tomatoes, soy sauce, peanut butter, spices (curry, smoked paprika), salt/pepper to taste and coconut milk to the skillet and let simmer for about 5 minutes on low-medium heat. Stir occasionally 6) Now add the cooked rice and check if the mixture needs more salt/pepper/spices 7) Fill the 4 peppers with the rice/veggie mixture, add your favorite vegan cheese to taste, and cook in the oven at 190 degrees C (about 375 degrees F) for about 30-45 minutes. You will probably have some leftovers of the rice/veggie mixture 🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶 #vegano #letscookvegan #thefeedfeed #f52grams #veganfood #makeitdelicious #eattherainbow #healthfood #healthylifestyle #healthy #makesmewhole #simplerecipes #plantbasedfood #foodblogfeed #vegannoodles #healthyworklunch #healthyvegan #plantpowered #worklunch #bestofvegan #contemporaryvegan #forksoverknives #healthybowls #yumvegantreats #vegansrecipe #thenewhealthy #veganbowls #vegan
Hakka noodles ❤️❤️ . . #hakkanoodle #chineesecuisine #chineesefood #amazingfoodideas #chowmeinnoodles #foodbloggerscentral #foodpicturesoftheday #tastydelights #hakkanoodles #vegannoodles #delhifoodblogger #bangalorefoodie #veganfoodie #foodstylingphotography
A simple date night staple, before heading to the gym 🫶 🍲 Wanton Soup ($5) Wantons encasing deliciously umami soy mince, in a peppery, savoury clear soup. Yum esp on colder rainy days 😋 📍 Kang Su Vegetarian Far East Shopping Centre 545 Orchard Road, #05-16 Singapore S238882 🚇 Orchard (NSL/TEL) Exit at Wheelock Place 🕥 Mon-Sat: 10.30am-8pm (7.30pm last order) What are your fav dishes here? #sgvegan #sgvegetarian #veganasianfood #veganchinesefood #vegannoodles #sgfooddiary
Mini Vegan Taco Bites By @naturallyzuzu Makes 6 servings Ingredients: 1 medium onion, diced 1/2 cup of vegan minced meat. You can also use cooked brown lentils. 1 jalapeño seeded and diced 1 garlic clove, minced 1/2 cup frozen corn 1 red bell pepper diced 1 tomato seeded and diced 1/3 cup canned black beans, water drained Kosher salt, to taste 2 teaspoons chili powder 1 teaspoon ground cumin Ground black pepper, to taste 3 tbsp of Queso style dip 1 or 2 tubs of Traditional or Spicy Guacamole for serving. Green onions for garnish 6 flour tortillas 3 teaspoons olive oil 1/2 cup vegan shredded cheddar cheese. Method: Preheat the oven at 375F. Use a 3-inch cookie cutter to cut out 4 taco shells from each tortilla. Warm the tortillas for 10 to 20 seconds, covered, in a microwave, or wrap in foil and heat in a warm oven until pliable. Spray or brush the mini muffin tin pan with oil. Then tortillas into the openings of a muffin tin. Repeat with a second mini muffin tin or repeat after cooking first batch of mini taco shells, for a total of 24. Spray or brush the tortillas with oil and bake for 10 min until edges are golden brown. Meanwhile in a large cast iron pan heat 2 tbsp of oil over a medium-high heat. Add the diced onions and sauté until transparent, then add the vegan minced meat and cook for 10 min by stirring it constantly. Then add the garlic, jalapeño, bell peppers, tomatoes, corn and black beans. Continue cooking for 8 min over a medium heat. Add the seasoning, 3 tbsp of Queso dip and salt to taste. Simmer for 5 min. Set aside. Add a heaping spoonful of taco mixture to each tortilla shell. Sprinkle with shredded cheese then bake again for 10 min or until cheese is melted. Garnish with chopped green onions. . . . . #vegannutella #easyvegan #vegancookie #vegansnack #vegannachos #veganrecipevideos #letscookvegan #vegansmoothie #plantbasedcooking #veganrevolution #VeganRecipes #plantbasedrecipe #VeganRecipes #easyveganrecipes #vegannoodles #VeganRecipe #VeganRecipe
Day14 ハヤシライス弁当 母のお弁当まで時間なくて 困った時のヴィーガンヌードル 社食で追加購入分炭水化物オンパレード♬ Hashed beef in #soupjar No time for my bento #vegannoodles comes in real handy For few more dishes at office canteen ended up having too much carb! @ts_tantan_jp #お弁当 #お弁当記録 #中学生男子弁当 #スープジャー弁当 #ハヤシライス #キレイに完食 #ありがとう #bento #lunchbox #hushedbeef #vegmama #plantbased #vegetarian #stopclimatechange #theteisnotplanetb
🌱 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
absolutely DIVINE and HEAVENLY food from @lahpet in Shoreditch - this will go down as one of the tastiest meals I’ve ever eaten! it’s the Tofu Nway bowl with Shan Pickles and Vegan Balachaung, with Ginger Salad as a starter. 100% of everything was 1000% delicious - highly highly recommend! 🍜 #lahpet #lahpetlondon #burmese #burmeserestaurant #burmesefood #veganburmese #veganburmesefood #tofunway #tofu #tofusauce #tofubowl #tofusoup #tofunoodles #veganbowl #vegannoodles #balachaung #veganpickles #gingersalad #ginthohk #veganoptions #veganfriendly #veganlondon #veganinlondon #vegansoflondon #vegansofldn #londonvegan #londonvegans #veganfood #vegan #veganism
So good I almost cried, vol. 2 // palattu kotosuomeen ja vihdoin testattu toinen haavelistan paikka eli @thaivegankitchen Hyvää tämäkin. Suosittelen pöytävarausta, onnenkantamoisena mahduttiin sisälle. Hyvää, mausteista, raikasta, umamista, rapeaa. Kaikkea yhtäaikaa. Eikä edes törkeän kallista (vertaan nyt usein yhteen kotipaikkakunnan viimeaikojen pettymykseen, josta ei sen enempää). Polvi tietää kävelleensä parissa päivässä yli 40 000 askelta. Nyt junaan. Takaisin itään. #veganlunch #tofunoodles #vegannoodles #vegaaninenhelsinki #veganfortheanimals #vegansofinstagram
Nothing says “comfort food” like a cozy bowl of this Creamy Vegan Ramen. Get the easy recipe for this satisfying noodle soup by tapping the link in our bio. Credit: @thevegansix
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
BBQ jackfruit taco recipe! By @kindred.vegan.souls INGREDIENTS⠀ ⠀ ~1 can of green jackfruit⠀ ~2 tbsp olive oil⠀ ~1/2 cup BBQ sauce⠀ ~2 cloves minced garlic ~2 tsp paprika⠀ ~1 tsp chili powder⠀ ~1 tsp onion powder⠀ ~1 tsp garlic powder⠀ ~1-2 tsp salt⠀ ~1 tsp black pepper⠀ ~Corn or flour tortillas⠀ ~1/4 cup of diced mango⠀ ~1 jalapeno, sliced⠀ ~1/2 cup chopped purple cabbage⠀ ~Green onion⠀ ~Guacamole ⠀ ⠀ INSTRUCTIONS⠀ ⠀ 1. Drain and rinse jackfruit (rinse twice). Break jackfruit apart by hand (It should look shredded). Throw away any hard cores. Then use paper towels to press any water out of the jackfruit. ⠀ ⠀ 2. In skillet on medium heat, add 2 tbsp of olive oil and add garlic and cook for 2 minutes or until golden brown. Add jackfruit and spices (paprika, chili powder, garlic powder, onion powder, and salt) to skillet and stir. Cook for 5 minutes. Add BBQ sauce and stir. Lower heat to low-medium and cook for another 15-20 minutes and stir occasionally.⠀ ⠀ 3. Spray second skillet lightly with oil on medium-low heat. Add 2 tortillas to skillet and brown each side for 30 seconds to warm. Repeat with as many tortillas as you like.⠀ ⠀ 4. Assemble tortillas with BBQ jackfruit, diced mango, cabbage, jalapenos and green onion. Serve with guac. . . . #Plantbaseddinner #Veganbrunch #Vegancheesecake #Plantbasedcheese #Veganfoods #Veganideas #Vegannoodles #Veganrecipevideos #Plantbasedvegans #Vegangermany #Veganvideo #Veganbreakfastideas #Vegandesserts #Veggierecipes #Vegetarianfoodie #Eatvegan
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
再去九龍城泰國素食吃最愛的青咖哩米線！由於網上有說已變了奶素店，筆者要求走掉素肉及蛋奶。 即使如此，青咖哩風味依然🥰，蔬菜配料亦豐富，九層塔香氣依舊，米線還是一樣很滑很好吃。這裡花了$60一碗，跟一杯飲品，是平日午市供應的套餐來。 泰國素食 九龍城城南道28號地下 電：61537421 #vegan #vegetarian #eggfree #dairyfree #alliumfree #hongkong #kowlooncity #plantbased #veganhk #hkvegan #veggiefood #veganfood #vegannoodles #純素 #素食 #無蛋 #無奶 #無五辛 #香港 #香港素食 #純素食 #植物性飲食 #泰國素食 #素食店 #九龍城 #泰國菜 #米線
TGIF 🥰 After a gray, cool and cloudy week of working in the pool, I was ready for some yummy hot soup🤗 Luckily, I had all the ingredients 😉 🌱green noodles 🌱teriyaki tofu 🌱wakame 🌱stir fry veggies 🌱miso ginger broth 🌱chili crisp 🌱sesame seeds Souper clean and healthy 👏 Have a great weekend- last weekend of April ☺️ #tgif #soup #noodles #noodlesoup #vegansoup #yummy #healthyfood #cleaneating #eatyourveggies #vegetarian #meatlessmonday #bestofvegan #veganbowls #plantbased #vegan #veganfood #vegansofig #veganfoodie #veganfoodshare #vegandinner #veganeats #veganfoodlovers #veganprotein #vegannoodles #veganinspiration #veganmeals #whatveganseat #luv2bveg #comfortfood
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! ❤️🌱🌿
Thai Red Coconut Curry Ramen - blending the flavors of Thai food with a quintessentially Japanese style ramen bowl! Find the recipe on our website.
Home made stirfry noodles with @aldiuk vegan ribs 🤤 Exactly what I needed after a long day! The ribs paired surprisingly well! ✨ Sauce - - hoisin sauce - soy sauce - ginger - garlic - chilli powder - maple syrup Simply mix all together and pour over noodles, simply delicious! 🤤 . . . . . . #vegan #veganfood #veganmeals #veganideas #veganrecipe #veganinspiration #recipes #recipe #food #meal #mealideas #foodidead #noodles #noodlerecipe #vegannoodles #ricenoodles #ribs #plantbased #stirfry #garlic #chilli #soy #sauce #saucerecipe
Noods, kimchi and a bao 🤤❤️ . . . #sameold #somethingsneverchange #creatureofhabit #hyperfixation #noodles #vegannoodles #veganbaobun #vegankimchi #homemadekimchi #eatwhenyourehungry #eatyourgreens #eatyourvegetables #eattherainbow #fiveaday #colourfulveganfood
𝗪𝗛𝗜𝗣𝗣𝗘𝗗 𝗙𝗘𝗧𝗔 𝗪/ 𝗥𝗢𝗔𝗦𝗧𝗘𝗗 𝗕𝗘𝗘𝗧𝗦 & 𝗣𝗜𝗦𝗧𝗔𝗖𝗛𝗜𝗢𝗦 By theyummyvegan 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: 1 large Beet (about 450 g) 7oz (200 g) Plain Unsweetened Yogurt (or other thick style vegan yogurt) 7oz (200 g) Vegan Feta Cheese at room temperature 1-2 Tbsp (15-30 ml) of Avocado Oil for roasting Salt & White Pepper to taste Fluffy Flat Bread or Pita for dipping 𝗧𝗼𝗽𝗽𝗶𝗻𝗴𝘀: Pistachios chopped (about a 1/3 cup) Pink Peppercorns crushed to taste�a healthy drizzle of Good Olive Oil�Optional: drizzle of Vegan Honey or Maple Syrup 𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀: 1. Peel the beet and cut into 1-1 1/2”wedges. Toss with oil and season with salt anad pepper. Bake at 350 for 20 -25 minutes or until fork tender. Set aside. 2. Add the room temperature feta cheese along with the plain unsweetened yogurt, salt & pepper to a large bowl. Beat the mixture with a hand mixer or whisk until fully incorporated and fluffy. 3. Spread the feta yogurt mixture onto a large plate, place the roasted beets onto half the plate. Top with crushed pistachios, crushed pink peppercorns and drizzle with good olive oil. Serve with warm pita or flat bread. . #veganindianfood #veggielover #veganramen #vegannoodles #veganmeat #vegetablenoodles #highcarbvegan #healthyveganfood #hclfvegan #veganskt #vegancandy #plantbasedsnacks #eatmoreplants #veganicecream #vegandiet #veganinspo #vegetarianfoodie
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
CHAR SUI ‘PORK BELLY’ 🐷 by @jacobking written recipe below 👇🏾 We’re starting my Meatless Masterclass off with a deliciously fatty ‘pork belly’ made from lions mane mushroom, enjoy x 👇🏾ingredients👇🏾 -1 large lion’s mane mushroom -1 tbsp soy sauce -1 tbsp hoisin sauce -1 tsp shao xing rice wine -2 tsp vg red food colouring -2 tbsp maple syrup -2 tbsp brown sugar -1 tsp garlic powder -1/2 Chinese 5 spice -1/2 tsp white pepper -white rice, pak Choi, steamed broccoli, sesame seeds. 👇🏾method👇🏾 -mix the ingredients for the marinade then set aside. -sear each side of the lions mane until brown, then gently squish thinner. -sear each side until browning, then coat in the marinade and leave for 30mins-1hr before placing in the oven for 25 minutes @ 180°, place a few saved tbsp of marinade over the fillet then bake for another 10 minutes. -serve with the rice, veggies and enjoy x
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Theplantbasedschool 1️⃣ Creamy Sweet Potato Soup Sweet potato soup is a fall-inspired recipe that is creamy, earthy, a little sweet, and perfect for autumn or winter weeknight dinners. Our recipe is easy; we make it with oven-roasted sweet potatoes, carrots, onion, and garlic for maximum flavor and minimal effort. GET RECIPE: https://theplantbasedschool.com/sweet-potato-soup/ INGREDIENTS (US): 1½ pound sweet potatoes ½ pound carrots 1 medium onion 3 cloves garlic 1 tablespoon extra virgin olive oil ½ teaspoon salt ½ teaspoon black pepper 1 inch ginger 1 teaspoon ground cumin 5 - 7 cups vegetables broth add more or less based you your desired consistency ½ 14-ounce can coconut milk or more to taste Metric: 700 grams sweet potatoes 230 grams carrots 100 grams onion 3 cloves garlic 14 grams extra virgin olive oil ½ teaspoon salt ½ teaspoon black pepper 2½ cm ginger 1 teaspoon ground cumin 1½ liters vegetables broth add more or less based you your desired consistency 200 grams coconut milk or more to taste BAKE: at 400°F or 200°C for 30 minutes, until the sweet potatoes are tender.
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @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
SPRING UDON NOODLES Hai già provato la nostra versione primaverile degli UDON? Assecondando la nuova stagione abbiamo cambiato qualche ingrediente per renderli più leggeri ma allo stesso tempo super gustosi e saporiti! La cucina è sempre aperta, puoi mangiarli quando ti pare! Siamo aperti dal lunedì al venerdì dalle 8.30 alle 20 e il sabato dalle 8 alle 15. Vi ricordiamo che la prossima settimana saremo chiusi SOLO IL 1 MAGGIO per festività! #zazieverona #udonnoodles #springmenu #lunchmenu #vegannoodles #veganverona #veganfood #foodie #greenfood #plantbased #homemade #veganbistrot
Soba noedels, tempeh & crispy chili olie. Say.No.More 🤤 Drie van mij favo ingrediënten bij elkaar, dat moet wel goed zijn! En wie kent inmiddels niet de befaamde crispy chili olie? (Als jij dan nu denkt: 'ik', ga het kopen 😬) 2 personen 200 gr soba noedels 250 gr broccoli 125 gr tauge 125 gr cherrytomaten 2 tenen knoflook 250 gr tempeh Saus: 1.5 el amandelpasta of pindakaas 3 el sojasaus (Go-tan) 2 el (rijst)azijn crispy chili olie of sambal naar smaak Stap 1: Snijd broccoli in roosjes en was de broccoli. Hak de knoflook fijn en halveer de cherrytomaten. Stap 2: Snijd de tempeh in kleine blokjes en verhit olie in een pan. Bak de tempeh goudbruin. Breng water aan de kook en kook de broccoli beetgaar in ongeveer 7 minuten. Stap 3: Verwijder tempeh uit de pan. Bewaar de overtollige olie in de pan om de andere groenten in te roerbakken. Stap 4: Breng water aan de kook en bereid de soba noedels volgens de aanwijzingen van de verpakking. Spoel af met koud water. Stap 5: Verwarm de pan met olie opnieuw en bak de knoflook hier 2 minuten in, voeg dan broccoli toe en roerbak nogmaals 2 minuten. Voeg nu ook tauge en cherrytomaten toe. Meng in een kommetje amandelpasta of pindakaas met sojasaus en azijn. Voeg dit bij de groenten. Stap 6: Voeg ook de sobanoedels hierbij en verwarm nog even kort door. Serveer de soba noedels met tempeh met crispy chili olie of sambal naar smaak. #sobanoedels #crispychiliolie #japansekeuken #vegannoodles #noedels #veganfoods #goodfoods #makkelijkemaaltijd #tempeh #tempehrecept #watetenwe #vegetarisch
These Easy Skillet Thai Noodles 🥦 are inspired by Pad kee mao (drunken noodles). They come together in 30 minutes and hit the right spots! 🍜 😋 Comment THAI to get a link in your inbox! Recipe---> https://www.veganricha.com/thai-skillet-noodles/ #drunkennoodles #thainoodles #vegannoodles
Miso Aubergine By @cook_with_veggies Ingredients (serves 2) 1 medium-large aubergine (sliced in half) 1tsp white miso 1tbsp soy sauce 1tsp rice vinegar 1tsp sriracha 1tbsp hot water Oil for brushing (I used garlic-infused olive oil) Garnish (optional) Sesame seeds Fresh red chilli Spring onion Coriander Black pepper Method Pre-heat oven to 180 degrees. Take the aubergine and slice in half (cut directly down the middle) and place on a baking tray. Brush with a generous amount of oil and oven-bake for 20 min. Meanwhile, combine soy sauce, miso paste, boiling water, sriracha and rice vinegar in a bowl and whisk thoroughly until you have an even sauce. After 20 minutes, remove the aubergine from the oven and brush the miso sauce mix generously across each half. Place back in the oven and bake for a further 10 minutes. Serve with rice (optional) Garnish with sesame seeds, coriander, chilli and black pepper (optional). #thecookingfeed #veganweightloss #bestveganrecipes #veganinspiration #vegannoodles #orlandovegan #veganvideo #veganindianfood #vegantips #veganfoodies #vegandumplings #plantbasedlife #VeganRecipe #plantbasedmeals #veganvideos
Garlic Pattypan Squash + Beet Pasta 💛 by @thevegansix Serves 6 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 lb. of your favourite pasta Olive oil Vegetable broth 1 small head of garlic 3-4 pattypan squash 1 large beet or 2 small Fresh parsley Sea salt ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Wash and peel your beet. Cut it into large chunks. Add to a pot of water and cook your pasta al dente along with the beets. While pasta and beets are cooking, peel and chop garlic. Sauté on low with a glug of olive oil and a few splashes of vegetable broth to prevent sticking to the pan. Wash and slice pattypan squash into wedges. Add squash to the pan and cook until garlic and squash are browning nicely, adding broth and oil as needed. Strain pasta and beet and add to the pan with the squash and garlic. Toss pasta with fresh basil and serve! #veganbrownie #vegancheesecake #veganchocolatecake #highcarbvegan #vegetariskt #plantbasedliving #recetasveganas #veganrecipeideas #thevegansclub #vegansweets #vegetablenoodles #plantbasednutrition #eatyourvegetables #vegannoodles #easyveganmeals
Vegetable pad thai with crumbled tofu 🌱 Noodles with tofu, sugar snaps, mushrooms and baby corn in a pad thai sauce topped with spring onions, chilli, crushed peanuts and a squeeze of lime. Served with 'prawn' crackers, I can't get enough of these 👌 #veganpadthai #padthainoodles #tofupadthai #veganmealideas #ukveganfood #vegandinnerideas #vegannoodles #veggienoodles #plantbasedmeals #colourfulfood #vegstagram #veganinspiration
A Chippy Tea Fakeaway! 😋 Using OMV battered sausage @asda Green Cuisine fishless battered fillet @greencuisineofficial Homemade sweet potato fries with seasoning Peas & Curry which the curry sauce was poured all over after this photo was taking 😋 @mayflowertastesgood #veganuk #scottishbordersvegan #veganuary #vegancooking #vegetarian #plantbased #scottishborders #veganinstaclub #veganfoodie #veganchinese #birminghamvegans #veganbirmingham #chinesefood #vegandimsum #vegannoodles #hofun #birminghamfoodie #brumeats #veganfakeaway
Miso, ginger and ponzu udon noodles with tofu puffs, broccoli and coriander 🍜 The sauce is perfect for thick udon noodles - made by mixing minced ginger and garlic with miso, ponzu and a little water . . . #udon #udonnoodles #miso #misonoodles #ponzu #ponzusauce #noodles #tofu #tofupuffs #veganfood #vegannoodles #plantbased #plantbasednoodles #vegetarianfood #vegetariannoodles #dinnerinspo
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 . . #veganskt #veganmuffins #eatvegan #veganinspiration #healthyveganfood #veganbaker #veganprotein #vegannoodles #veganrecipeideas #veganburrito #recetasveganas #veganiseasy #vegancookings #veganbrownies #VeganRecipe
ARITO bids farewell to its dine-in experience on April 27th, but fear not! We're elevating our flavors to new heights with our upcoming cloud kitchen, launching May 7th. Stay tuned for a fusion feast like never before! 🍣🥢 #ARITOCuisine #VegetarianDelights #CloudKitchenDebut #veganjapanese #veganrestaurantbangkok #vegannoodles #veganfoodbangkok #vegansushi #veganjapanese #veganreataurantbangkok #vegetarianfoodsukhumvit
1️⃣ or 2️⃣? What recipe do you like the most? By @Fitgreenmind 1️⃣ CRISPY SUMMER ROLLS 🥒 RECIPE (2 servings each 412cal/15P/40K/20F): -6 sheets of rice paper DIP into water -your favourite fillings (I took carrots, bell pepper, cucumber, smoked tofu) FILL and roll/AIR FRY at 200C/400F for 5mins (flip halfway through) or bake for 8-10mins Peanut sauce: -1/4 cup (60g) peanut butter -2 Tsp soy sauce -1 Tsp sesame oil -3 Tbsp agave or maple syrup -salt to taste -1 Tsp ginger powder, garlic powder and Chili flakes -water if needed MIX 2️⃣ CHICKPEA WRAPS 🌯 This is a 5 minute lunch, I came up with this when I was super hungry after my driving lesson and you just habe to try it! 😋 Much love Maya ✨ RECIPE (1 serving, 5 min prep time) Filling: -150g cooked chickpeas -1 TBSP tomato paste -2 TBSp vegan yogurt -a squeeze of lemon -salt to taste -1 TSP Garam Masala and cumin -1/2 Tsp garlic powder and chili powder -a touch of maple syrup Mix and fill your wraps with lettuce, tomato, cucumber and the filling. . .
This chilli paneer stir fry is the perfect dish to get you to the end of the week; you know that point when the fridge is starting to look a bit bare and sorry for itself. All you need is fridge raid ingredients and stalwarts from your store cupboard. Make it vegan by replacing the paneer with tofu. I adore making this beloved Indo-Chinese dish, as not only does it pack serious flavour, it’s so quick and easy to make. This is a must-have on any meal plan and Desi Kitchen @michaeljbooks got you covered! So let’s get wokking! Soz, I’m a sucker for a pun! You’ll find the recipe on page 132. Photography: @haahaphotography Prop Stylist: @emmalahayestylist Food Stylists: @vavaberry @sticky_toffee_tofu #desikitchen #stopfoodwasteday #tofustirfry #chillipaneer #paneerrecipes #tofurecipes #indochinesefood #indochinese #indianvegan #indianveganrecipes #easyrecipes #fridgeraid #veganrecipes #fakeaway #homecooking #chilligarlic #vegannoodles #20minutemeals
On our meal-kit menu for delivery on Wednesday 8 May: our authentic veganised tom kha. This comforting and nourishing dish is high in protein and has no added gluten. It features delicious puffy tofu cubes, coconut milk, lemongrass, galangal and makrut lime leaves. Other meal kits on this week's menu: 🌱 Broccoli casserole with roasted potatoes 🌱 Sweet corn and spring onion fritters (no added gluten) 🌱 Autumn pinwheel pasta with broccolini 🌱 Tofu tikka masala (no added gluten, high protein, calorie smart) Ready-to-heat meals: 🌱 Lentil moussaka 🌱 Massaman curry with jasmine rice 🌱 Masoor dahl 🌱 Aviyal 🌱 Dahl makhani 🌱 Mushroom stroganoff ❗️ 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 througout 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
Late night Vegan noodles are METAL. 🌱🤘🏻 @followyourheart @mistermiseryband #noodles #vegannoodles #veganfood #veganfoodshare #veganfoodlovers #vegandinner #latenight #vegan #veganism #crueltyfree #veganfortheanimals #govegan #veganaf #veganmetalhead #theheavymetalvegan
✨RAINBOW TOFU FRIED RICE ✨ By @clairebear_bites INGREDIENTS- • 1 package Tofu Firm • 2 tbsp oil • garlic • 3 cups cooked rice • 1 can corn (drained) • 1/2 red bell pepper (diced) • 1 1/2 carrots (peeled, diced) • 1 cup purple cabbage (shredded) • 1 cup edamame (steamed, shelled) • 2 green onions, sliced for garnish • 3 tbs nutritional yeast SAUCE- • 1 tsp sesame oil • 2 tbs coconut aminos • 1 tsp sriracha TO MAKE - • First open and cube your package of tofu. • Add to an airfryer, drizzle with avocado oil and cook at 400F until brown and crispy. • To a warm skillet, add oil, garlic, bell pepper, carrot, and cabbage. Stir fry until garlic is fragrant. Just a few minutes. • Add your rice, corn, and edamame. • Combine all your sauce ingredients into a bowl and mix to combine. • Add sauce into your pan along with the nutritional yeast. • Stir for another few minutes until warmed through. • Add cooked tofu. Toss. And add to your serving bowls. • Garnish with green onion. • ENJOY!!! 🌈 #vegandonuts #vegangram #plantbasednutrition #vegangranola #planteater #veganbrownies #plantbasedsnacks #plantbasedliving #vegannoodles #veganmealideas #veganrecipes #vegandumplings #bestveganfood #veganrecipeshare #veganvideos
Cheesy Zucchini Carrot Rice By @veganfoodcrazy INGREDIENTS: 1 tbsp vegan butter 1/2 small red onion sliced thinly 2 garlic cloves , sliced thinly 1 zucchini , grated 1 carrot, grated 2 tsp salt 2 cups cooked white rice 1.5 cups shredded vegan cheese Toppings Green onion Sesame seeds Grate zucchini and put in a colander over a bowl. Add 1 tsp salt and let it sit for about 10 minutes. Add the zucchini To a clean dish towel and squeeze out as much of the liquid as you can. heat a large frying pan over medium-high heat. Add the vegan butter and let it melt. Add the onions and garlic and sauté for a few minutes. Add the carrots and zucchini and 1 tsp of salt. Sauté for a few minutes until the veggies start to soften. Add the rice and cheese and cook for about 2 minutes more or until the cheese melts. Spoon into a bowl and add green onion and sesame seeds #veganbodybuilder #recetasveganas #nycvegan #plantbasedpower #healthyvegan #vegannoodles #vegandiet #veganskt #veganchocolate #easyveganrecipes #veganbreakfastideas #veganrevolution #veggiebowl #veggierecipes #veganchocolatecake
VEGAN SWEET AND SOUR NOODLE STIR FRY WITH CRISPY TOFU NUGGETS By @leeksnbeets ❇️ FOR THE STIR FRY ⤵️ 🔹8oz noodles, cooked according to package instructions (I used pad thai noodles) 🔹1 cup shiitake mushrooms, sliced 🔹1 cup baby bella mushrooms, sliced 🔹2 cup broccoli florets 🔹3 cups mustard greens (or sub with kale or spinach) 🔹1 medium onion, chopped 🔹1 clove garlic, minced 🔹1 tsp ginger, grated 🔹1 tbsp avocado oil 🔹1 tsp sea salt 🔹Crispy tofu and sweet and sour sauce 🔹Chopped scallions, sesame seeds and basil to top ❇️ METHOD ⤵️ 🔹Heat up the oil and once hot add the onion and cook 3 mins. Add the garlic and ginger and cook 1 min. 🔹Add the mushrooms, broccoli and sea salt and cook 5 mins, until no moisture remains and mushrooms are meaty. 🔹Add the greens and cook until shrunk in size, ~2 mins. 🔹Add the noodles, tofu and sauce, cook just until the noodles and sauce have warmed, 1-2 mins. 🔹Remove from heat, top with scallions, sesame seeds and basil and enjoy! * ❇️ FOR THE SWEET AND SOUR SAUCE ⤵️ 🔹3 tbsp maple syrup or cane sugar 🔹1½ tbsp apple cider vinegar 🔹1½ tbsp soy sauce or tamari 🔹1½ tbsp tomato paste 🔹1 tbsp sriracha 🔹2 tsp corn starch 🔹½ tsp garlic powder 🔹⅓ cup water 👉🏻 Combine all the ingredients in a sauce pan on medium heat and whisk until sauce has thickened, ~3 mins. #plantbaseddessert #veganicecream #vegannoodles #eatyourvegetables #plantbasedvegan #plantbasedvegans #vegansushi #veganspaghetti #veganthanksgiving #veganchocolate #veganenchiladas #healthyveganfood #vegangram #veganbowl #veganbaking
For those days when you want something quick, easy and tasty! With minimal effort and time, experience delicious and authentic Asian flavours with noodles that are Gluten Free 🍜@gfpantryaust
Another noodle soup 🥹🍜 Broth from mushroom stock, miso, gochujang, coconut milk. With a splash of vinegar and lime. With soba noodles, bimi and broccoli, spinach, spring onion and chilli oil 🌶️ Gorgeous! 🌺 . . . . . . . . . . . . #miso #rodeknol #soba #misosoup #noodlesoup #vegannoodles #plantbasedfood #comfortfood #veganfood #healthyfood #gochujang #vegandinner #plantaardig #recipeideas #veganrecipes #vegancomfortfood #sobanoodles #bimi #chilioil
One of my favourite snacks if it has to be quick: fried noodles 🔥 I prepare the sauce with @flying.goose Sriracha, Teriyaki Sauce, Soysauce, agave syrup, ginger and garlic 🫚 🧄 Sometimes I also add some sesame oil 😊 Toppings are sesame seeds and spring onion 🌱 #vegan #vegandinner #vegannoodles #veganfriednoodles #veganfood #veganrecipes #veganpower #veganessen #friednoodles #veganism #ginger #sriracha #garlic
🌱 봄나물을 곁들인 참기름간장국수🍝 (돌나물, 세발나물, 참나물, 달래) 국수에 깨 많이 그리고 들깨가루와 통들깨 꼭 넣어주기!!❤️
Lentil Mushroom Patties w/ Smoky Sweet Potatoes by @janetsmunchmeals 🌿 Such a nutritious bowl! . Patties Ingredients 1/3 onion chopped 1.5 cups mushrooms chopped 2 tsp oil 1.5 tsp smoked paprika 1.5 tsp garlic powder 2 tsp tamari 2 T panko breadcrumbs 4 sun-dried tomatoes chopped 1/2 tsp salt 1/2 tsp pepper 1.5 cups cooked lentils 1/4 tsp liquid smoke Add onions, mushrooms and oil to pan. Cook a few minutes, add smoked paprika amd garlic powder. Cook until browned, about 8 to 10 minutes. Add bit of water if too dry during cooking. Add mixture to a food processor with remaining ingredients. Pulse until mixture comes together. Form into about 5 patties, mixture will be quite wet. Gently place into an oiled tray and bake at 400 degrees for 20 min, gently flipping halfway. Roasted Potatoes Peel and roughly chop 2 sweet potatoes. Place on baking try and add 1 T oil, and generous sprinkle of salt and smoked paprika. Toss to coat, bake for 20 to 30 min until tender, flipping halfway. Tahini sauce: whisk together 1/4 cup pourable tahini + juice of 1 lime or lemon + 2 T water + 1 t maple syrup + 1/2 t salt + 1/2 t cumin. . . . #Veganburgers #Vegancurry #Thevegansclub #Veganindianfood #Vegannoodles #Veganbaker #Veganchili #Healthyvegan #Vegetablenoodles #Veganweightloss #Plantbasedcheese #Vegancomfortfood #Vegantips #Mexicanveganfood #Vegansoup
Crunch Power Flavour Sensation Dive into The Crunch Revolution #funfitsnoodles #noodles #healthynoodles #glutenfreenoodles #vegannoodles #organicnoodles #lowcarbnoodles #highproteinnoodles #macrofriendlynoodles #ketonoodles #wholewheatnoodles #buckwheatnoodles #chickpeanoodles #ricenoodles #sobanoodles #spaghettinoodles #udonnoodles #ramennoodles #padthai #pho #ramen #noodlesrecipes #noodlesforlunch
. 𓂑 𓌈 𝕆𝕌ℂℍ𝕀𝔾𝕆ℍ𝔸ℕ 𓂑 𓌈 ○ヴィーガンレモンケーキ ✴︎ヴィーガンスープパスタ ✴︎ヴィーガンソフトベイクドバー ✴︎サントリー天然水 東京では“南アルプス”が主流ですが今回は長野から取り寄せた“北アルプス”の天然水。 朝飲むと違いがわかるらしい:-) −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− #cake #madegoodsnacks#天然水 #vegannoodles#有機#オーガニック #organic #plantbased #vegane #vegan#비건#プラントベース#乳製品不使用 #nomilk #vegancake #bio#🇨🇦#🇩🇪#🇯🇵 #vegansnacks#ヴィーガン#からだにやさしいごはん#🍋#動物性不使用#健康 #madegood −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−
These realistic Beef TVP Slices from @yangkeetrading make this the best vegan lo mein recipe to get your fix for stir fry noodles, with the lo mein sauce recipe. #veganfoodphotography #veganfoodplug #vegannoodles #soyprotein #plantbasedrecipe
Ramen in broth with sweetcorn topped with roasted veg, potato cubes, quick slaw, spring onion and sesame seeds - This was gorgeous and had a lot going on - The slaw I made similar to the last post, and the potatoes I tossed in seasonings and a little flour before roasting. The broth I made by blending lemongrass, nori sheets, garlic, ginger and some water (with other seasonings also that I forget) to make a sort of paste. I then fried an onions in a pan for a couple minutes with some soya sauce. I then added this to a pan along with some veg stock and brought to a simmer. I then added sweetcorn and noodles for a few minutes till cooked. I then served with all the toppings. - #vegan #veggie #veganmeals #veggiemeals #goodoldvegan #veganfood #veggiefood #broth #asianfood #noodles #sweetcorn #veg #potatoes #sesameseeds #nori #lemongrass #irishvegan #vegannoodles #ramen
Noods again 🍜 . . . #noodles #vegannoodles #hyperfixation
This #Vegan Dan Dan Noodles is made with #gluten-free noodles and veggie grounds tossed in a peanut sauce, topped off with sliced green onions and is jam packed with flavors! DM us to place your order. #sabrosobynidhikedia #nidhikedia #glutenfree #vegan #glutenfreedelivery #vegandelivery #glutenfreedeliverymumbai #vegandeliveryservice #cateringservicesmumbai #glutenfreedandannoodles #vegannoodles
A vegetarian and moody noodle bowl as my humble submission to the Food Art Project April with the incredibly ever inspiring judge Suze Morrison @gourmetglow . Day 1 - Noodle Patterns and Simmetry . @foodartproject @gourmetglow @littlerustedladle @thesouthasiankitchen #foodartnoodleproject #foodartproject . Also submitting to: Brown @lensandtable @roberta.dallalba @harshasipani @the.urban.bun #lat_april24 . #pinkladysnapsapr24 @davidloftus @pinkladyappleuk @foodphotoaward . #foodphotography #foodphotographer #foodstyling #foodphotographyandstyling #noodlesoup #veggienoodles #vegannoodles #artofslowliving #flatlayphotography #moodyfoodphotography #moodyfood #foodart #lightandshadows
€2,79 #vegannoodles #veganinstantnoodles #veganknorr #vegankantenklaar #veganmaaltijd
€2,79 #vegannoodles #veganinstantnoodles #veganknorr #vegankantenklaar #veganmaaltijd
#veganfamilymeals #veganuk #veganstirfry #Vegan #vegannoodles #vegandinner #plantbasedwholefood #pbwf #weightlossjourney #5aday #30plantsaweek #veganfood #veganfooduk Vegan spicy tahini noodles. Adapted from the following recipe https://www.ambitiouskitchen.com/vegan-tahini-noodles/
SOY SESAME SOBA NOODLE BOWL By @run2food Serves: 1 INGREDIENTS: ✅ 75g soba noodles ✅ 100g smoked tofu, chopped ✅ 1 bunch of Bok choy ✅ 1 cup broccoli florets Sauce: ✅ 2 tablespoons Kecap manis (sweet soy sauce) ✅ 2 tablespoons soy sauce ✅ 1 tablespoon brown sugar ✅ 3 tablespoons water ✅ 2 teaspoons sesame oil *Optional: Chilli oil Garnish: ✅ Spring onion ✅ Sesame seeds ✅ Avocado, sliced METHOD: 1. Bring a large pot of water to a boil. Add in the noodles and vegetables and cook the noodles according to packet instructions (~3 mins) 2. Whilst the noodles are cooking, make the sauce by whisking together all the remaining ingredients in a large bowl 3. Once the noodles are done, drain it along with the vegetables and transfer to a serving bowl. 4. Pour the sauce over the noodles through the sauce and mix well 5. Top with tofu, spring onion, avocado and sesame seeds. Serve! Enjoy ✨ . . . . #plantbasedliving #plantbasedrecipe #vegangermany #vegannoodles #easyveganrecipes #simpleveganrecipes #veganerezepte #veganbrownies #veganbowl #vegansushi #vegetarianpizza #veganrecipe #veganbodybuilder #veggielover #veganramen #veganstirfry
Tofu Stir Fry- the easiest weeknight meal and a great way to get some goodness into you fast! 💚
Get dinner on the table in just 15 minutes ⏲️ with these Garlic Sesame Miso Noodles! 🙌 With a flavor-packed, creamy miso sauce, this tasty plant-based meal is sure to please the whole family! 😋 Mix in some veggies or tofu to make it a more hearty meal or use it as a base for noodle bowls and add your favorite toppings. 🍜 This quick and easy dish is sure to become one of your favorites! 🥰 Comment "noodles" below for the recipe! #misonoodles #sesamenoodles #vegannoodles #noodlerecipe #CookEatLiveLove #HAES #eatmoreplants #plantforward #plantbasedmeals #vegetarianmeals #vegetarianlife #MeatFreeMeals #PlantBasedEating #MeatlessMonday #HealthyVeganFood #VeganComfortFood #EasyVeganMeals #VeganDinnerIdeas #VeganInspiration
How much Ramen is too much Ramen? Asking for a friend :)
Creamy Lemon Pasta! 🍋 This light & fresh pasta is an easy weeknight dinner for spring! The noodles are tossed in a coconut milk sauce that’s made with lemon, garlic, parsley, and nutritional yeast. The recipe is super easy, made in 30 minutes or less, and uses pantry staples. It’s also vegan, dairy-free, and gluten-free friendly! GET THE RECIPE 👉🏼 Click the link in my bio @purelykaylie or visit purelykaylie.com/creamy-vegan-lemon-pasta #veganpasta #healthypasta #pastarecipe #pastarecipes #spaghetti #lemonpasta #summerpasta #summerrecipes #summermeals #lemonrecipes #vegannoodles #healthynoodles #lemonsauce #springrecipes #weeknightmeals
Shredded Tofu Salad By @isha.dalalrana 1 each- small green and yellow zucchini 1 carrot 1 large cucumber 1 cup baby spinach 1 cup mixed greens 1 stalk celery, with leaves 80-100 gm tofu 1/3 cup moong sprouts (optional) Handful of fresh mint leaves Handful of fresh basil leaves Sesame oil For the dressing 2 tbsp shiro miso paste 2 tbsp tahini 2 tbsp sesame oil 1 tbsp apple cider vinegar 1 tbsp maple syrup Salt to taste Combine all the ingredients with 1/2 cup of hot water and stir quickly to make sure it is well combined. You can add more water depending on the consistency you prefer. Finely chop the zucchini and quickly saute in a pan with some sesame oil. Set aside. Finely chop the cucumber and celery to the same size, and grate the carrots using a larger size grater. Tear up the mint and basil leaves a bit with your hands. On your bed of greens, add all your other elements and generously pour the dressing. Serve immediately. #recetasveganas #vegetarianpizza #fitvegan #plantbasedfoodie #veganreset #vegannoodles #veganbowls #plantbasedvegan #veganburrito #mexicanveganfood #vegandrinks #veggielover #plantbasedbreakfast #receitavegana #plantbasedvegans
Dan Dan Noodles 🌱🥜🌶️🍜 . Chickpea Rotini Pasta (it’s all I had) served with sautéed minced mushrooms, onions, and shredded green cabbage served with air fryed lentils for a nice crunch in a spicy sauce made with PBfit, rice wine vinegar, sesame oil, garchugaru, Worcestershire sauce, buldak fire sauce, and cosmic dumpling karma sauce. Topped with dried chives. . #dandannoodles #possiblyvegan #vegannoodles #lentil #mushrooms #meatlessmonday #airfryer #PBfit #plantbased #spicy #meatless #vegetarian #pescatarian #flexitarian #veg #veggies #lowcarb #homemade #spiceislife