"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.plan.channel 1️⃣ or 2️⃣? What recipe do you like the most? By @That.veganbabe 1️⃣ Quinoa Crusted Tofu Parmesan 😍 Recipe: ✨INGREDIENTS✨ 2 blocks pressed extra firm tofu 1 cup whole wheat flour 1 tsp salt 1 tsp Italian spices 1/4 tsp pepper 1 cup plant milk 4 cups cooked quinoa 1 cup cashews 1/2 cup water Juice of 1/2 a lemon 1 tsp apple cider vinegar 1/4 cup nutritional yeast 1 small clove garlic 1/2 tsp salt 1 cup tomato sauce 1/2 bunch fresh basil 🔪 First slice up your tofu into your desired shape. 🥄Prepare 3 bowls. 1 with whole wheat flour, salt, pepper and Italian spices, the other with plant milk and the last with your cooked quinoa. 😋 Dunk your sliced tofu into the whole wheat flour mix, into the plant milk and then into your cooked quinoa. Use the back of a spoon to spread it over each sides of the tofu & don’t forget the sides! 🔥Bake at 425f for 35-40 minutes or until golden or air-fry at 400f for 15 minutes, flipping halfway. I baked mine on a GREASED wire rack to avoid the need for flipping but if you bake on a tray make sure to flip halfway through. 🤤 Blend together the ingredients for the cheesy cashew sauce. 😍Once your tofu is golden spread over some tomato sauce, cashew cream and chopped basil then broil for 2-3 minutes watching carefully so it doesn’t burn! Serve with pasta, mixed veggies, roasted potatoes & more!! Enjooooooy!! 😘
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @veganrecipe_4u 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Herbifoods 1️⃣ SUMMER IN A ROLL 🌈 the best kind of salad! •• Sommer rolls are the perfect meal to make with your friends on a warm summer day. Here is what we used: ⠀ RECIPE rice paper spinach rice noodles lemon miso tofu carrot cucumber mango red cabbage fresh herbs (cilantro, mint etc.) ⠀ Peanut sauce: 3 tbsp peanut butter 2 tbsp soy sauce 1 tsp chili flakes 1/2 lime, juiced 2 tsp maple syrup 1 tsp sesame oil 2 tbsp water ⠀ ❶ Prepare a bunch of colorful veggies, herbs, tofu, rice noodles or whatever you prefer. ❷ Dip the sheet of rice paper into a bowl of water for 5-10 seconds. ❸ Fill with your favorite toppings. ❹ Fold the sides to the middle, then roll like a burrito. ❺ Dip into peanut sauce and enjoy! ⠀ MACROS (estimated per roll, sauce included) 216 kcal 10 g protein 15 g carbohydrates 12 g fats 4 g fiber 2️⃣ SPIRAL CUCUMBER SALAD 🥒🇨🇳 attention: addictive! •• This satisfying salad is super easy to make and absolutely addictive 🤤 ⠀ RECIPE (2 portions) - 4 small cucumbers (normal cucumbers work too) - 1-2 garlic cloves (optional) - 1 tbsp sesame oil - 2 tbsp soy sauce - 1 tbsp rice vinegar - 1 tbsp red chili flakes („gochugaru“) - 2 tbsp toasted sesame seeds - 1 tsp brown sugar ⠀ ❶ Place the cucumber between two chopsticks or wooden spoons. Cut in a 45° angle, but don't cut through. Turn the cucumber over, then cut straight. ❷ Add the cucumbers to a bowl with the remaining ingredients. Let it sit for at least 1 hour or overnight. ❸ Eat as is or serve with some rice. Tag me if you make it 💚 I love seeing your remakes! ⠀ MACROS (per portion) 190 kcal 6 g protein 11 g carbohydrates 13 g fats 5 g fiber
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! . .
Im just @julieholmes5387 💖 a cute girl trying to spice up your life! Connect me url. Boobs Shake 🐱 #skillshots #clayvideos #amazingtechnique #easyway #easywork #handworking #lipmask #lipsleepingmask #laneige #veganuk #healthymealideas #veganmealideas #jacketpotato #veganrecipeshare #500일 #datingtip #BIGCADDYKINGMOTION👑 #CADDYKINGZCARCLUB👑 #newmovie #chitterings #oxtails #yams #greens #weacceptebt💳 #얌얌해 #얌얌해레시피 #얌얌해_레시피
🌟Cheezy Queso Brown Rice Casserole with Broccoli and Beans 🥦 🫘 (by @vegan.sisu, inspired by Gena Hamshaw) LOVED this dish!! The oil-free, vegan cheezy sauce was divine. Meg cut the fat in half by subbing in white beans 👍. Even though this dish is lower fat, it’s rich, filling, and satisfying. Just like the name, this recipe is loaded with so many healthy ingredients. Her changes also lowered the salt too ❤️. Meg’s post (April 17, 2024) shows the original recipe in photos. Her modifications are in the text. I wrote up her recipe, with changes, for my files. It’s that good and going in my keeper file 😉💚. Thanks Meg! I made some very minor changes (as seen here in pics 3 & 4). I really hope you try this! Oh, this makes 8 small servings, or 6 Angie-sized ones 😁. #veganrecipes #veganrecipe #veganrecipeshare #wfpbno #nooilcooking #nooil #nooilvegan #oilfreevegan #wholefoodplantbasednooil #lowfatvegan #veganrecipes #veganfood #vegancooking #healthyveganmeals #plantbaseddiet #plantbased #plantbasedrecipes #wfpb #wholefood #vegansofig #wholefoodplantbased #wholefoodvegan #vegansofinstagram #healthyveganrecipes
David and Stephen Flynn, (Ireland): Twin brothers and founders of The Happy Pear, a plant-based brand promoting healthy living through delicious recipes, cookbooks, and a popular YouTube channel. They emphasize the joy and vibrancy of a plant-powered lifestyle. @thehappypear #veganrecipeshare #veganmealprep #veganonthego #plantbasedprotein #veganfitness #veganbaking #whatveganeatforbreakfast #veganicecream #veganchocolate #veganburgers #veganpizza #veganpasta #vegancomfortfood #plantbaseddiet #veganuary #ditchdairy #ditchmeat #goveganfortheplanet #veganentrepreneur #veganbusiness #veganclothing #zerowastevegan #vegankitchen #vegancommunitystrong #veganpowercouple
Crispy and tasty potato pinwheels! 🤗💛🧡🤍 These potato pinwheels are a quick and easy substitute for samosas. You can make these with things from your pantry. 💛🥔🫓 . . Method: 1. Take 4 medium sized potatoes and 1/4 cup peas and boil them. 2. Take the potato’s and peas and mash them. Then add salt, green chilli, ginger, lemon juice, garam masala and mix well. 3. finely chop coriander and add it to the mixture. 4. in a pan take 1/2 teaspoon of oil and heat it up in a pan. Once the oil has heated up, add cumin seeds and when crackled add potato and pea mix and mix well. 5. Once combined, take the minutes off the stove and cool completely. 6. Once cooled, take your puff pastry sheet out of the fridge and unroll it onto a baking sheet. Spread the mixture evenly onto the pastry sheet and then roll it and cut into small pieces. 7. Bake the pastry according to its instructions in the oven and enjoy the rolls fresh from the oven. . #potatopastry #potato #vegetarian #vegan #puffpastryrecipes #puffpastryrecipes #eviescreativecooking #cookingtime #snacktime #samosarolls #indianfood #vegetarianrecipes #vegetarianfood #veganfood #veganrecipeshare #healthyfood #snacktime
#batchcooking Sunday Leek and potato soup, curried parsnip soup, keema, Bombay potatoes, mushroom paprikash with a homemade cashew cream sauce, butternut squash, sweet potato and vegetable sauce to go with pasta #poweredbyplants #veganaf #veganfood #veganuk #ratemyveganfood #eattherainbow #vegetarian #veggielife #veggie #vegetariansofig #vegetariansonig #veggiesofig #veggiesofinstagram #vegetarianmeals #vegetarianideas #vegetarianfood #vegan #veganlife #vegansofinstagram #veganprotein #veggieprotein #vegansofig #veganideas #veganrecipes #veganrecipeshare #plantbased
Follow new page @lovevegan_recipes more for daily vegan recipes 😘 Aglio e Olio with Oyster Mushrooms 🍄 Here’s how to make it: 60ml extra virgin olive oil 8 gloves garlic, thinly sliced 1 red chili, sliced (optional) 250g oyster mushrooms 1/2 cup (roughly) chopped parsley 2 tbsp @love.legrand salted vegan butter 60g vegan parmesan 200g spaghetti salt + pepper, to taste In a large pot of salted, boiling water, cook pasta according to package instructions. Separate oyster mushrooms and trim stems. In a frying pan over medium heat, add oil and then mushrooms. Cook without disrupting until golden on one side (3 or so minutes). Toss and continue cooking for a minute or two. Reduce heat and add garlic and chili. Cook until garlic is golden. Season. Cook pasta until nearly al dente. Drain pasta reserving about 60ml cooking water. Add pasta and cooking water to your pan with mushrooms and garlic. Toss in vegan butter, parsley and parmesan. Continue to cook for a minute, stirring to ensure everything is combined. Divide into two bowls, top with more vegan parm and enjoy! Serves 2-3 . . #vegangram #veganrecovery #veganrecipeshare #veganraw #veganeating #vegansoninstagram #simplevegan #veganyum #veganfeed #vegandinners #veganrules #veganeasy #veganlifestlye #veganrecipies #veganinstaclub #vegantips #veganhealthy #veganweek #veganrecipeideas #veganislife #veganproblems #veganlover #veganteen #veganeatsplease #veganworldshare #veganrecepies #veganheaven
Follow new page @lovevegan_recipes more for daily vegan recipes 😘 One Pot White Bean, Kale & Sun-dried Tomato Tortiglioni 🌱 This creamy one-pot-wonder is as easy as it get to make and so, so comforting. It features Tortiglioni, white beans, kale and sun-dried tomatoes in a creamy, vegan coconut milk based sauce. Here’s how to make it: 2 tbsp evoo 1 onion, diced 4 cloves garlic, minced 200g Tortiglioni or pasta of choice 1 can white beans 600ml veggie stock 1 can full fat coconut milk 3 tsp cornstarch 2 tbsp nutritional yeast 1 1/2 tbsp aspiceaffair roasted garlic & sun-dried tomato seasoning 1 tsp dijon 1 tbsp ACV 4 handfuls kale, roughly chopped 200g sun-dried tomatoes, sliced a generous pinch of salt & pepper (to taste In a pot over medium heat, cook garlic and onions in evoo until onions are translucent and soft. Season. Add veggie stock and pasta. In a bowl, whisk together coconut milk, corn starch, nutritional yeast, seasoning, dijon, ACV, salt and pepper. Add to the pot and simmer until noodles are nearly cooked (8 or so minutes). Add cooked beans. Stir in kale and cook for an additional couple minutes. Adjust seasoning according to your personal preference. Stir in sun-dried tomatoes and serve hot. Enjoy! Serves 4-6 . . #veganyum #veganfeed #vegandinners #veganrules #veganeasy #veganlifestlye #veganrecipies #veganinstaclub #vegantips #veganhealthy #veganweek #veganrecipeideas #veganislife #veganproblems #vegangram #veganrecovery #veganrecipeshare #veganraw #veganeating #vegansoninstagram #simplevegan #veganlover #veganteen #veganeatsplease #veganworldshare #veganrecepies #veganheaven
Follow new page @lovevegan_recipes more for daily vegan recipes 😘 Ginger Apple Pecan Porridge 🎄 This cozy, festive bowl features warm vanilla maple oats topped with ginger molasses cookies crumbles, sliced apples, tart cranberry slices, pomegranate seeds and toasted pecans. Here’s how to make it: 𝗧𝗛𝗘 𝗣𝗢𝗥𝗥𝗜𝗗𝗚𝗘: 45g oats 1 tbsp maple syrup 1/2 tsp vanilla pinch sea salt water a splash of unsweetened vanilla oat milk Cook oats with maple syrup, sea salt and water until they reach desired consistency. Remove from heat. Add a splash of unsweetened vanilla oat milk and stir. 𝗧𝗛𝗘 𝗧𝗢𝗣𝗣𝗜𝗡𝗚𝗦: 1/2 banana, sliced 1/2 ginger molasses cookie (see cookie recipe a few posts back) 1/2 apple, sliced 1 tbsp pomegranate seeds cranberries, sliced a few toasted pecan halves Add toppings as you please and enjoy! Serves 1 . . #veganyum #veganfeed #vegandinners #veganrules #veganeasy #veganlifestlye #veganrecipies #veganinstaclub #vegantips #veganrecipeshare #veganraw #veganeating #vegansoninstagram #simplevegan #veganlover #veganteen #veganeatsplease #veganworldshare #veganhealthy #veganweek #veganrecipeideas #veganislife #veganproblems #vegangram #veganrecovery #veganrecepies #veganheaven
Follow new page @lovevegan_recipes more for daily vegan recipes 😘 Creamy Lemon Garlic Pasta 🍋 Rigatoni tossed in a creamy lemon garlic sauce with fresh basil, topped off with lemon zest. It’s simple, fresh and flavourful. Here’s how to make it: 3 cloves garlic 1 tbsp @love.legrand vegan butter 1/2 small lemon, juice + zest 6 tbsp full fat coconut milk 1 tsp corn starch 100ml veggie stock or water 1/8 tsp pepper pinch of salt, to taste a handful chopped basil 200g pasta of choice In a bowl, combine lemon juice, coconut milk, corn starch, veggie stock, salt and pepper. Whisk until there are no lumps. In a frying pan over medium-high, heat vegan butter (or olive oil). Toss in garlic and cook until fragrant and soft. Pour sauce into frying pan and simmer until it thickens. Cook your favourite pasta according to package instructions in a large pot of boiling, salted water. Drain, reserving a little cooking water. Add pasta to frying pan with sauce. Toss until everything is coated. Add a little pasta water, if sauce is too thick. Add chopped basil and stir. Serve hot with lemon zest. Enjoy! Serves 2 . . #veganinstaclub #vegantips #veganrecipeshare #veganraw #veganeating #vegansoninstagram #simplevegan #veganlover #veganteen #veganeatsplease #veganworldshare #veganhealthy #veganweek #veganrecipeideas #veganislife #veganproblems #vegangram #veganrecovery #veganyum #veganfeed #vegandinners #veganrules #veganeasy #veganlifestlye #veganrecipies #veganrecepies #veganheaven
Follow new page @lovevegan_recipes more for daily vegan recipes 😘 One Pot Creamy Rosemary Orzo with Chickpeas & Buttery Croutons 🌿 2 cloves garlic, minced 1 tbsp vegan butter or olive oil 200g orzo 200g chickpeas 6 tbsp full fat coconut milk 1 tbsp nutritional yeast 500ml veggie stock 1/2 tbsp fresh rosemary, chopped salt + pepper, to taste In a pan, heat vegan butter over medium heat. Add garlic and cook until fragrant. Add all remaining ingredients and simmer until orzo is cooked and liquid has been (mostly) absorbed. Should be smooth and creamy. If liquid absorbs before orzo is cooked, simply add a little more veggie stock and simmer longer. the buttery croutons: 2 tbsp @love.legrand salted vegan butter 1 sprig rosemary 2 slices sourdough, torn into bite sized pieces a pinch of salt In a cast iron skillet, melt vegan butter and infuse with rosemary sprig. Toss in bread and cook until both sides are golden. Serve orzo with buttery croutons and vegan parmesan. Enjoy! Serves 2-3 . . #simplevegan #veganlover #veganteen #veganeatsplease #veganworldshare #veganhealthy #veganweek #veganrecipeideas #veganislife #veganproblems #vegangram #veganrecovery #veganyum #veganfeed #vegandinners #veganinstaclub #vegantips #veganrecipeshare #veganraw #veganeating #vegansoninstagram #veganrules #veganeasy #veganlifestlye #veganrecipies #veganrecepies #veganheaven
Follow new page @lovevegan_recipes more for daily vegan recipes 😘 Creamy Mushroom Gnocchi 🍄 250g cremini mushrooms, sliced 1 onion, diced 2 cloves garlic, minced 2 tbsp @love.legrand vegan butter 1 tbsp nutritional yeast 2 tsp ACV 2 heaping tbsp cashew butter 1 tsp dijon 1 cup (and a bit) plant-based milk salt and pepper, to taste 2 tbsp vegan parm 2 tbsp pecans, toasted and chopped The gnocchi: 250g roasted and peeled russet potatoes 140g @anitasorganic pizza and pasta flour 1 tbsp evoo A pinch of tsp salt Pierce potatoes with a fork and bake at 425 degrees for roughly 50 minutes. Rice or mash baked, peeled and cooled potatoes. Add evoo, flour and salt. Stir to combine and then transfer to a clean working surface to knead until dough comes together. Dust with flour, as necessary. Dough should not be sticky and should be easy to work with. Cut gnocchi into 1 tsp size pieces. Roll into small balls and run down the tines of a fork, if you want. Cover dough as you go to prevent from drying out. In a frying pan over medium-high, heat vegan butter. Add garlic and onions and cook until translucent. Add mushrooms and season. Cook until both sides are golden and water has evaporated. Reduce heat and clear a well in the centre of your frying pan. Add plant-based milk, dijon and cashew butter. Stir to combine. The sauce will smooth and thicken as you continue to cook it and stir. Stir in nutritional yeast and ACV. Add more plant-based milk if sauce because too thick (just a little add a little at a time). Season will salt and pepper. Boil gnocchi for 4-5 minutes in a pot of boiling and salted water. Gnocchi will float to the top. Transfer to sauce pan with a slotted spoon. Stir to coast gnocchi with sauce. Serve hot with chopped + toasted pecans and vegan parm. Enjoy! Serves 2-3
Follow new page @lovevegan_recipes more for daily vegan recipes 😘 Fluffy Wild Blueberry Pancakes 🥞 85g @anitasorganic all purpose flour 15g coconut flour 1 tsp baking powder 1/8 tsp baking soda 1/2 tbsp apple cider vinegar 250ml plant-based milk 1 tsp vanilla 1 tbsp sweetener of choice pinch of salt wild Canadian blueberries, frozen @love.legrand salted vegan butter, for frying toppings (for two servings): 1 banana, sliced 2 tbsp granola 20g toasted almonds, chopped maple syrup In a bowl, combine dry ingredients. In a measuring cup, combine wet ingredients. Add to dry and whisk until combined. Allow batter to rest for 15-30 minutes. In a frying pan (or on a griddle) over medium heat, spoon pancake batter. Sprinkle with frozen wild blueberries and press down lightly on the berries. Cook until bubbles form and then flip. Cook until both sides are golden. Arrange as you please and top with sliced banana, almonds, granola and maple syrup. Enjoy! Makes 4 medium sized pancakes. . . #simplevegan #veganlover #veganyum #veganfeed #vegandinners #veganinstaclub #vegantips #veganrecipeshare #veganraw #veganislife #veganproblems #vegangram #veganrecovery #veganeating #vegansoninstagram #veganrules #veganeasy #veganlifestlye #veganrecipies #veganteen #veganeatsplease #veganworldshare #veganhealthy #veganweek #veganrecipeideas #veganrecepies #veganheaven
I’m back! I’ve had a busy day and not eaten so made a big tea from my batch cooking today ❤️Bombay potatoes, keema and vegetable rice #tofu #ramen #poweredbyplants #veganaf #veganfood #veganuk #ratemyveganfood #eattherainbow #vegetarian #veggielife #veggie #vegetariansofig #vegetariansonig #veggiesofig #veggiesofinstagram #vegetarianmeals #vegetarianideas #vegetarianfood #vegan #veganlife #vegansofinstagram #veganprotein #veggieprotein #vegansofig #veganideas #veganrecipes #veganrecipeshare #plantbased
Switch up your morning breakfast with this warm, healthy quinoa oatmeal! Hearty quinoa is simmered with nuts, fresh fruit and your milk of choice to create an oatmeal quinoa porridge that is creamy and satisfying. High in fiber, protein, naturally gluten-free and easily made vegan, it’s a great way to start the day! Get the full recipe via my link in bio >>>>>> hhttps://pickyeaterblog.com/quinoa-oatmeal/ #veganglutenfreerecipes #rawveganrecipeshare #veganeasyrecipes #veganbreakfastrecipes #veganfamilyrecipes #healthyveganrecipes #veganbakingrecipes #vegannoms #thevegansclub #veganrecipeideas #easyveganrecipes #veganfoodrecipes #simpleveganrecipes #veganrecipes #fooddiary #veganliving #plantbasedvegan #vegetarianrecipes #veganrecipeshare
Aligning mind, body, and soul with plant-powered choices. Dive into the connection between veganism and yoga. Share for a holistic journey! #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
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. . . #bestveganfood #easyveganmeals #plantbasednutrition #veganinspiration #plantbasedliving #healthyvegan #veganvideos #recetasveganas #receitavegana #plantbasedvegans #veganinspo #vegetarianfoodie #eatmoreplants #letscookvegan #hclfvegan #veganrecipeshare
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
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.plan.channel 1️⃣ or 2️⃣? What recipe do you like the most? by @Thefitlondoner 1️⃣ ENGLISH TEA LOAF 🫖 ▫️350g mix of dried fruit (I used cranberries, apricots, sultanas, raisins) ▫️320ml black tea (2 tea bags) ▫️225g self-raising flour ▫️1 tsp mixed spice ▫️60g soy yoghurt ▫️60ml almond milk* ▫️1 tsp marmalade for the glaze *if your fruit doesn’t absorb all of the tea overnight and some is left in the bowl, you may not need this extra liquid when making the batter. You’ll have to judge independently! The day/night before baking, pour the tea over your fruit (it should all be covered). Cover the bowl well and leave it out on the counter overnight. When you are ready to bake, gently mix together all of the ingredients (soaked fruit and any tea left in the bowl included), starting with the dry, until you form a cake batter - see note on milk above. Pour the batter into a lined 1lb loaf tin and bake at fan 170 C for 50-55 minutes. While the loaf is still warm, heat the marmalade for 10 seconds in the microwave, then brush this over the top. Slice up, slather with butter and ENJOY! 🤍
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @veganrecipe_4u 1️⃣ or 2️⃣? What recipe do you like the most? By @Jshealth 1️⃣ CHOC PB APPLE ROUNDS 🍏 Recipe below... I made these again this week so I thought it was time for a re-post! Honestly, the easiest, most delicious snack. Crunchy, sweet, salty... the perfect balance. Who else loves these? 🙌 Here’s what you’ll need… - 1 apple - Peanut butter - Chopped peanuts - Cinnamon - Melted dark chocolate - Sea salt Method: Slice your apple into thin slices. Remove the core using a knife or shape cutter. Arrange on a lined baking tray. Spread some peanut butter on top of each slice. Top with peanuts, a sprinkle of cinnamon and a drizzle of melted chocolate. Finish with a sprinkle of sea salt. Place in the freezer to set for 10 minutes. Remove and keep stored in an airtight container in the fridge. 2️⃣ 4-INGREDIENT STRAWBERRY BARK 🍫 Here’s what you need... - 200g (7oz) strawberries, sliced - 1/2 cup (40g) shredded coconut - 150g (5.3oz) dark chocolate, melted - 1 tsp coconut oil Method: Spread the strawberries across a lined baking tray. Sprinkle the coconut over the top. Mix the coconut oil into the melted chocolate. Pour the chocolate over the top of the strawberries and spread evenly with a spoon. Top with a little sprinkle of sea salt. Place in the freezer for 30 minutes or until set. . . #veganrecipies #veganfeed #veganrecipeshare #veganhealthy #veganweek #veganrecipeideas #veganrecepies #veganteen #veganraw #veganislife #veganeatsplease #veganproblems #vegangram #veganrecovery #veganeating #vegansoninstagram #veganrules #vegandinners #simplevegan #veganlover #veganinstaclub #vegantips #veganeasy #veganlifestlye #veganworldshare #veganyum #veganheaven
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.plan.channel 1️⃣ or 2️⃣? What recipe do you like the most? By @Theconsciousplantkitchen 1️⃣ No-Bake Chocolate Cake Ingredients 1 cup Mashed Banana at room temperature 2 cups Vegan Dark Chocolate Chips Instructions Line a 6-inch springform cake pan with parchment paper at the bottom and sides of the pan. Using a cooking spray, oil the sides and bottom. You must use a springform pan and line the pan properly for easy release of the cake. Add the chocolate chips to a glass bowl. Place the glass bowl over a saucepan filled with boiled water (not over the stove; place it on a wooden board). Stir the chocolate chips with a silicone spatula until all the chips are melted in a shiny liquid chocolate mixture. In a large mixing bowl, mash the bananas as smoothly as possible using a fork or a potato masher. If there are lumps, it's okay, but you will see the banana lumps in the cake. For no lumps, blend the bananas in a blender. Pack the mashed banana in a measuring cup to measure exactly 1 cup. Sweep off the excess and freeze it for later. Return the cup of mashed bananas to the mixing bowl. Pour the melted chocolate over the mashed banana and stir to combine. You can also blend both ingredients to completely remove any lumps of banana. Pour the batter into the prepared pan. Refrigerate for one hour or overnight, or simply until firm and the top is hard if you press on it. Open the springform sides, peel off the parchment paper on the sides, and keep the cake on the pan base. If you like, drizzle the top of the cake with vegan ganache on top or simply some shredded chocolate to decorate.
➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 @vegan.healthy.foodies. - 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Thrivingonplants 1️⃣ GINGER SHOTS ✨🍋 Ingredients: 2 oranges 2 lemons 100g fresh ginger (more or less depending on how strong you want it to be. I like the burn so this is a good amount for me. If starting out then reduce by half or less) 1/2 tsp ground turmeric 1/8 tsp black pepper 2 cups water * (OR coconut water if you want to add natural sweetness) Optional: 1-2 tbsp liquid sweetener of choice Method: 1. Peel your oranges and lemon and cut into smaller wedges. 2. Wash your ginger well and cut into chunks. 3. Add all of the ingredients into your blender. Pop the lid on and blend on high until smooth. 4. Pour through a sieve and into a large bowl. Use a spoon to help filter the juice through. Alternately you can also strain it through cheesecloth/a nut milk bag instead for a smoother juice. 5. Place the funnel on top of your glasses and carefully pour in the juice. Repeat until you’ve used it all up. Pop the lid on all of them and place into the fridge to chill. Enjoy! 👏 2️⃣ BEET SHOTS ❤️🔥 [Makes x10 60mL/2oz shots] Ingredients 2 apples 2 beetroots (add more if you don’t mind the taste!) 2 carrots 1 cup water (if using blender) Optional: lemon, ginger (I didn’t use either but I think ginger would be delicious in this) Method: 1. If using a juicer, simply add all of the produce into your juicer. If using a blender, add the water and blend well then strain until smooth. 2. Transfer into shot glasses and enjoy! Alternately, you can store all the juice in one big jar and pour it out as needed. Not gonna lie I could probably drink the entire thing in one go but I love spacing it out so I have a bit to drink every morning! Enjoy 💦
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @veganrecipe_4u 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Healthygirlkitchen 1️⃣ Bookmark this healthy BROCCOLI PESTO PASTA (easy dinner idea!)🥦✨ ingredients: 1 head broccoli (roasted) 12 oz box of pasta 1 tbsp nutritional yeast 2 cloves garlic 1/4 cup olive oil 1 tbsp lemon 2 cup marinated artichokes 1/3 cup pine nuts 1/2 tsp salt How to: 1. Roast broccoli 2. Make pasta 3. While pasta boils, blend together pesto ingredients. 4. Combine broccoli pesto with pasta and serve! 5. Garnish with basil and vegan parmesan. 2️⃣ bookmark this GREEK TORTELLINI SALAD (easy + healthy) 🥗🍅✨ What you need: 18 oz tortellini (I used vegan kite hill vegan tortellini) 1 cup diced cucumber 1 cup halved cherry tomatoes 1 cup diced roasted red bell peppers 1 cup chopped marinated artichoke hearts 1/2 cup pitted kalamata olives 1/2 cup vegan feta Dressing: 1/4 cup olive oil 2 tbsp red wine vinegar 1 tbsp lemon juice 1 tsp oregano salt + pepper 1/4 tsp garlic powder 1/2 tsp dijon mustard . . #veganlifestlye #veganweek #veganrecipeideas #veganrecepies #veganteen #veganraw #veganislife #veganeatsplease #veganrecipeshare #veganhealthy #veganproblems #vegansoninstagram #veganworldshare #veganrecipies #veganheaven #simplevegan #veganlover #veganfeed #vegangram #veganrecovery #veganrules #vegantips #veganeasy #vegandinners #veganyum #veganinstaclub #veganeating
➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 @vegan.tips.channel - 1️⃣ or 2️⃣? Which #recipe would you try?👇 1️⃣ Choc Berry Beauty Block 🍓🫐❤️ By @Danivenn It’s that time of year when I start looking for easy but beautiful festive treats that are perfect for the Christmas table or easy to make for last minute get togethers. And what’s not to love about the combination of fudgey chocolate, sweet berries and crunchy almonds? Cut it all up into decadent slabs or bite sized chunks and indulge! I love to stir through coconut oil and collagen through melted dark chocolate, making it great for your skin too, it’s basically health food! Let me know what you think… Choc Berry Beauty Block Ingredients 400g dark chocolate 1/3 cup melted coconut oil (flavour free if preferred) A few tablespoons collagen 1 punnet fresh strawberries (halved) blueberries, raspberries (ensure your berries are nice and fresh) 1/3 cup toasted slivered almonds or your crunchy bits of choice Salt flakes, to garnish Method Line a loaf pan with baking paper, layer with strawberries then top with blueberries, almonds and raspberries. Melt chocolate and coconut oil and stir in collagen with a whisk until smooth. Pour chocolate over berries, shake pan a little then reserve a little of the berries and nuts to make the top of the block look pretty then finish with salt. Set in fridge or freezer. When set, remove and slice. Need kept in fridge and eaten with 2 - 3 days.
Italian wild rice soup By @helens_vegan_kitchen Ingredients 1 tbsp olive oil 1 large onion, chopped 3 garlic cloves, finely chopped 1 tsp sea salt 1 tbsp tomato purée 400g tin chopped tomatoes 1.5 liters of vegetable stock 1 tbsp vegan Worcestershire sauce 400g tin cannellini beans, drained and rinsed 750g potatoes, chopped 3-4 large carrots, chopped into chunks 2 tsp of Italian allrounder 1 cup rice (I used a combo of wild, brown and red rice) Salt and pepper Juice of 1/2 lemon Chopped parsley Method 1️⃣ Add the onion to a large pan with the oil and 1 tsp of sea salt and sauté for 5 mins then add the garlic and cook for a minute or two more 2️⃣ Add the tomato purée, tinned tomatoes, carrots, potatoes, beans, sauce, spices and stock and stir well 3️⃣ Finally add the rice and cook for about 40 minutes or until the rice is cooked 4️⃣ Season well, top with some chopped parsley, a squeeze of lemon juice and serve 😋 . . . #veganfoodspot #veganrevolution #planteater #plantbasedlifestyle #veganmeal #vegetarianpizza #veganburgers #vegancandy #veganprotein #veganrecipeshare #plantbasedmeals #veganskt #vegannachos #plantbasedsnacks #veganmeat
Vegan Black Pepper Tofu By @foodpassionical Prep time: 10 minutes Cook time: 10 minutes (2 servings) Ingredients: 1 block tofu (400g), cut into cubes 3 cloves garlic, sliced 1 onion, roughly chopped 1 small carrot, sliced 2 stalks scallions, cut into 1 inch 2 tbsp cornstarch 1 tsp black pepper 2 tbsp oil for cooking Sauce mixture: 1 tbsp shaoxing wine 1 tsp sesame oil 1 tbsp soy sauce 1/4 tsp dark soy sauce 1/2 tsp mushrooms powder 1 tbsp vegetarian oyster sauce 1 tsp sugar 4-5 tbsp water Method: 1.) To squeeze out the water from the tofu, wrap the tofu in a clean towel and put heavy burden on top. Cut the tofu into cubes, coat with cornstarch and set aside. 2.) In a small bowl mix together all the sauce ingredients and set aside. 3.) Heat oil in a frying pan on a medium heat, pan fry the tofu till golden brown and set aside. 4.) In a same frying pan, add in the garlic and onion sauté till fragrant. Add in carrot and cook for 2 minutes, then add in the sauce mixture, tofu and black pepper. Stir to mix well, lastly add in the scallions. Stir fry to combine everything and remove from the heat. Serve over white rice. . . . . . #veganmexicanfood #vegandumplings #vegancandy #veganrecipeshare #veganinspiration #veganfoodspot #simpleveganrecipes #eatmoreplants #plantbasedrecipe #veganmeat #easyveganrecipes #veganbodybuilder #vegancooking #eatvegan #plantbasedliving
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
Follow new page @lovevegan_recipes more for daily vegan recipes 😘 Hummus and tomato bruschetta (serves 2, with extra hummus)😍❤️🌿 by bos.kitchen 😍😍😍 Hummus . 1 tin chickpeas 1/8 cup aquafaba (liquid from the tin of chickpeas) 1/4 cup extra virgin olive oil 1 tbsp tahini 1 tsp cumin seeds 2 cloves garlic 1 lemon, juiced 1/2 tsp sea salt . Tomato Bruschetta . 4 slices sourdough 1 clove garlic 1 cup cherry tomatoes, halved small bunch basil, chopped 2tbsp extra virgin olive oil pinch sea salt . Add cherry tomatoes, basil, olive oil and sea salt to a small bowl. Stir well and allow to marinade for 10 mins. Add all hummus ingredients to a food processor and blitz until smooth. Taste and adjust as required, adding more lemon juice or salt as needed. Toast or grill sourdough and rub with the clove of garlic.Top with hummus and marinated tomatoes. . . #veganyum #veganrecipeshare #vegansoninstagram #veganrecovery #veganlifestlye #veganrecipeideas #veganinstaclub #veganteen #veganeasy #simplevegan #veganrecipies #veganfeed #veganraw #veganheaven #veganeating #veganeatsplease #veganworldshare #veganrecepies #vegangram #veganrules #veganweek #veganislife #veganlover #veganhealthy #vegantips #vegandinners #veganproblems
Follow new page @lovevegan_recipes more for daily vegan recipes 😘 Bananas Foster Style French Toast 🍌 𝗧𝗛𝗘 𝗧𝗢𝗔𝗦𝗧: 1 small loaf of your favourite bread, sliced 1 tbsp (with 2 tbsp water) @bobsredmill egg replacer 28g @earthbalance buttery spread, melted 177ml @almond breeze unsweetened almond milk dash of cinnamon 2 tsp vanilla 2 tbsp coconut sugar 40g @anitasorganic all purpose flour 1/4 tsp salt Combine egg replacer and water, set aside to thicken for a minute. Whisk butter, slowly adding almond milk and vanilla. Add remaining dry ingredients and whisk until incorporated. Heat pan or griddle over medium with coconut oil or more buttery spread. Soak bread in batter for a few seconds on each side. Cook for roughly one minute, flip, and repeat. Cook until golden. 𝗧𝗛𝗘 𝗧𝗢𝗣𝗣𝗜𝗡𝗚𝗦: bananas, sliced vegan buttery spread maple syrup @sortilegewhisky Canadian Whiskey & Maple Syrup (optional) cinnamon (optional) pinch of salt whipped coconut cream Melt buttery spread over medium high heat. Add maple syrup, whiskey & salt. Cook until bubbly. Reduce heat and add bananas. Cook and flip. Top French toast with bananas, coconut whip & cinnamon sprinkle. Enjoy! . . #veganyum #veganrecipeshare #veganheaven #veganeating #veganeatsplease #veganworldshare #veganrecepies #vegangram #veganrules #veganweek #veganislife #veganlover #vegansoninstagram #veganrecovery #veganlifestlye #veganrecipeideas #veganinstaclub #veganteen #veganeasy #simplevegan #veganrecipies #veganfeed #veganraw #veganhealthy #vegantips #vegandinners #veganproblems
Follow new page @lovevegan_recipes more for daily vegan recipes 😘 Pasta with a vegan white sauce By plantbasedrd Ingredients: 8 oz of dry pasta (I used 1/2 box of penne) 2-3 cloves garlic, crushed or minced 1 cup unsweetened soy or almond milk 1/2 cup vegetable broth 2 tbsp nutritional yeast 2 tsp tapioca starch 1 tsp onion powder 1/2 tsp dry basil 1/2 tsp smoked paprika 1/4 tsp salt Fresh cracked white pepper to taste 1 bay leaf 1 can chickpeas, rinsed and drained 2 cups fresh spinach 1 cup asparagus, chopped Juice of half a lemon (optional) Instructions: Cook pasta according to package. In the last 2-3 minutes of cooking, add the asparagus pieces. While pasta is cooking sauté your garlic in a wide pan with a little oil until fragrant, about 1 minute, and then add in milk, tapioca starch, vegetable broth and seasonings. Stir well and cook until slightly thickened into a sauce then remove bay leaf. Drain your pasta and asparagus and add it to the pan along with your chickpeas and toss to coat. Lower the heat and add in spinach, cover and allow to wilt for a minute or two. Give a good stir and add a fresh squeeze of lemon juice over top and adjust seasonings as desired. . . #veganworldshare #veganrecepies #vegangram #veganrules #veganweek #veganislife #veganlover #vegansoninstagram #veganrecovery #veganlifestlye #veganrecipeideas #veganinstaclub #veganteen #veganeasy #simplevegan #veganrecipies #veganyum #veganrecipeshare #veganheaven #veganeating #veganeatsplease #veganfeed #veganraw #veganhealthy #vegantips #vegandinners #veganproblems
Follow new page @lovevegan_recipes more for daily vegan recipes 😘 Rosemary Roasted Root Vegetables 🥕🥔🌱 By @cleanfoodcrush makes 6 servings Ingredients: 1 lb. new baby potatoes, or sweet potatoes, or a combination of each, chopped into 1 inch pieces 4 medium carrots, peeled and chopped into 1 inch pieces 2 medium-large parsnips, peeled & chopped into 1 inch pieces 3 small red onions, peeled and quartered 1 large fennel bulb, sliced 2 Tbsps olive oil, or avocado oil 5 sprigs fresh rosemary, chopped 6 cloves fresh garlic, minced 1 tsp sea salt, or to taste freshly ground black pepper, to taste Instructions: Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper. Add all chopped veggies into a large bowl; add in garlic, rosemary, and sea salt. Drizzle in the oil and toss everything until evenly and well coated. Arrange these veggies into a single layer onto your prepared baking sheet and roast for about 25 minutes, flipping and turning vegetables halfway through until beautifully golden, tender, and crispy. Taste test and adjust salt and pepper according to your personal taste. Enjoy! . . #veganworldshare #veganrecepies #vegangram #veganrules #veganweek #veganislife #veganlover #vegansoninstagram #simplevegan #veganrecipies #veganyum #veganrecipeshare #veganheaven #veganeating #veganeatsplease #veganfeed #veganraw #veganhealthy #veganrecovery #veganlifestlye #veganrecipeideas #veganinstaclub #veganteen #veganeasy #vegantips #vegandinners #veganproblems
Follow new page @lovevegan_recipes more for daily vegan recipes 😘 Very Berry Antioxidant Salad with Arugula and Raspberry Poppyseed Dressing ❤️ By @naturallyzuzu Dressing: Makes 2 cups Ingredients 6 tablespoons red wine vinegar 3 tablespoons maple syrup 1 teaspoon salt 1 teaspoon ground mustard 1/2 cup avocado oil 1 cup fresh or frozen raspberries, thawed 2 teaspoons of poppy seeds Blend all the above ingredients except poppy seeds in the blender for 10 seconds. Add poppy seeds and pulse once or twice. Store the dressing in glass jar in the fridge for up to 7 days. Arrange one bag of organic Arugula in a salad bowl, top it off with sliced organic berries, avocado, dragon fruit and handful of pepitas and drizzle with the freshly made dressing. Dig in and enjoy! . . #veganworldshare #veganrecepies #vegangram #veganrules #veganyum #veganrecipeshare #veganheaven #veganeating #veganeatsplease #veganfeed #veganraw #veganhealthy #veganrecovery #veganlifestlye #veganweek #veganislife #veganlover #vegansoninstagram #simplevegan #veganrecipies #veganrecipeideas #veganinstaclub #veganteen #veganeasy #vegantips #vegandinners #veganproblems
Follow new page @lovevegan_recipes more for daily vegan recipes 😘 BLUEBERRY CINNAMON ROLLS 💜 by rainbownourishments 😍 📋Ingredients 3 cups plain flour, plus more for dusting 3/4 cup vegan milk, warm 1/2 cup melted vegan butter 1/4-1/2 cup sugar or coconut sugar 1 tbs instant dried yeast 1 tbs cinnamon Pinch of nutmeg Pinch of salt . Filling and glaze 1 cup blueberries 1-2 cups powdered sugar or 1/4 cup maple 2 tbs corn flour 1 tbs ground cinnamon Dash of vanilla . 1. Combine all of the scroll ingredient in a large bowl (or do this in a stand mixer). Mix and knead until smooth. Leave the dough in the bowl, cover with a tea towel and leave it in a warm place for at least 1 hour or until it doubles. 2. Add the blueberries, a dash of water and a few tablespoons of sugar/maple to small saucepan. Boil for 3 min then reduce the heat. Add the cinnamon, cornflour and vanilla. Roughly blend to make a chunky puree. Return the saucepan to the heat and stir until thickened. Set aside to cool. 3. Scoop out the dough on a floured surface and roll into a rectangular shape. Spread the majority of the blueberry puree onto the rectangle, reserving some puree. 4. Roll the dough into a tube. Use a sharp oiled knife to cut scrolls out of the pastry. Cover and set aside to rise. 5. Preheat the oven to 180°C (350°F). 6. Add the remaining powdered sugar or maple syrup to the remaining blueberry puree. Simmer the mixture on low heat until it thickens. Blend into a puree and set aside. 7. Bake the scrolls for 25-30 minutes or until they are slightly golden brown. 8. When the scrolls have cooled slightly, drizzle with the blueberry glaze. Enjoy! . . #veganworldshare #veganrecepies #vegangram #veganrules #veganyum #veganrecipeshare #veganheaven #veganeating #veganeatsplease #veganfeed #vegansoninstagram #simplevegan #veganrecipies #veganrecipeideas #veganinstaclub #veganteen #veganraw #veganhealthy #veganrecovery #veganlifestlye #veganweek #veganislife #veganlover #veganeasy #vegantips #vegandinners #veganproblems
Follow new page @lovevegan_recipes more for daily vegan recipes 😘 Creamy spinash & mushrooms penne🤤 EAT OR PASS? By plantbased.and.vino Ingredients: 300 g penne 120 g mushrooms 120 g fresh baby spinach 4 tablespoons oil 1x onion 250ml oat cream 50ml pasta water 1 teaspoon vegetable broth 1 teaspoon dried Italian herbs 2 teaspoons cornstarch 1 tablespoon soy sauce 4 tablespoons vegan crème fraîche / vegan cream cheese 🌟 Method 🌟 1. cook the pasta according to package instructions. Save some of the pasta water for the sauce. For the oat cream sauce: 2. finely chop the onion. Heat 2 tablespoons of oil in a saucepan and sauté the onion for 3 minutes. 3. Deglaze with the oat cream. Add vegetable broth, Italian herbs and cornstarch and simmer for 10 minutes over medium heat. 4. Finally, puree with a blender / hand blender - this will make it extra creamy. Finish: 5. wash the mushrooms and cut them into pieces. Wash the baby spinach. Heat a little oil in a frying pan. Fry the mushrooms for about 6 minutes. 7. add the ready oat-cream sauce, add the baby spinach and wait for a short time until it collapses. 8. add the cooked penne, the pasta water, 1 tablespoon of soy sauce and 3 tablespoons of vegan crème fraîche. Mix well and season with salt/pepper to taste. . . #veganworldshare #veganrecepies #veganeatsplease #veganfeed #vegansoninstagram #simplevegan #veganrecipies #veganrecipeideas #veganinstaclub #veganteen #veganraw #veganhealthy #veganrecovery #veganlifestlye #veganweek #veganislife #veganlover #veganeasy #vegangram #veganrules #veganyum #veganrecipeshare #veganheaven #veganeating #vegantips #vegandinners #veganproblems
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.plan.channel 1️⃣ or 2️⃣? What recipe do you like the most? by @Fitgreenmind 1️⃣ GRILLED VEGGIE SANDWICH 🥪 RECIPE (2 servings, 20min prep time) -1 zucchini -1 small eggplant -1 red pepper -2 cloves garlic -2 Tbsp olive oil -2 Tbsp balsamic vinegar -a pinch of salt and dried oregano Slice the veggies and mince the garlic. Combine everything and set aside while making the sauce. Grill on high hear in a pan (the peppers will need a bit longer than eggplant/zucchini, if the skin burns, don’t worry, you can rub it off layer) Spicy hummus: -1/4 cup (65g) hummus -3 sun dried tomatoes -2 Tsp Sambal oelek ir Chili Sauce Blend until creamy -2 bread rolls -some rocket -optionally vegan feta and hot sauce Build your sandwich and enjoy! 🤌 2️⃣ SHREDDED TOFU TACOS 🌮 RECIPE (3-4 servings, 45min prep time): -400g firm tofu Pat dry it and shred with a grater. -2 Tbsp soy sauce -1 Tbsp oil -2 Tsp cumin -1 Tsp Paprika -salt to taste Toss around, spread on a baking sheet and bake at 350F/175C for 30mins (give it a stir every now and then). Sauce: -1 onion -3 cloves garlic Fry in some oil until softened. -1 Tsp cumin -1 Tsp Paprika -1/2 Tsp chili powder -2 Tbsp tomato paste Roast 2-3mins -1/3 cup (80ml) pineapple juice -1/2 Tbsp soy sauce Stir it in and bring to a bubble. Then reduce the heat and stir in the baked tofu. “Salsa verde”: -a bunch cilantro or parsley -2 cloves garlic -4 Tbsp vegan yogurt -4 Tbsp vegan mayo -1/2 lemon -1 Tsp cumin -1 Tsp agave -salt to taste Blend until smooth. Serve the tofu in tortillas with fresh veggies and the salsa. . . #simplevegan #veganeating #veganyum #vegantips #veganrecipies #veganproblems #veganeasy #veganrecipeshare #veganraw #veganislife #veganweek #veganrecovery #veganworldshare #vegangram #veganhealthy #veganeatsplease #veganfeed #vegansoninstagram #veganlifestlye #veganinstaclub #veganrules #veganlover #veganteen #veganrecipeideas #vegandinners #veganrecepies #veganheaven
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @veganrecipe_4u 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Dr.vegan 1️⃣ Creamy Garlic Mushroom Pasta Ingredients 14 oz Mushrooms or 400g, sliced 2 tbsp Fresh Thyme: 2 tablespoons Salt to taste Black Pepper to taste Olive Oil as needed 7 oz Cream Cheese or 200g 1 Whole Garlic Bulb top cut off to expose cloves 14 oz Pasta or 400g 7 oz Baby Spinach: 200g or 200g Instructions Preheat Oven: Set your oven to 180°C (356°F). Prepare Mushrooms: Place the sliced mushrooms on a baking sheet. Sprinkle with thyme, salt, and pepper. Drizzle with olive oil and toss to coat evenly. Add Cream Cheese and Garlic: Dot the cream cheese around the mushrooms. Place the whole garlic bulb, cut side up, on the baking sheet. Drizzle the garlic with a bit of olive oil. Bake: Cover the baking sheet with aluminium foil. Bake for 30-40 minutes, until the garlic is soft and the mushrooms are tender. Cook the Pasta: While the mushrooms and garlic are baking, cook the pasta according to the package instructions. Ensure it’s ready when the mushrooms are done. Combine Everything: After baking, squeeze the roasted garlic cloves into a bowl and mash them. Add the garlic, baby spinach, and cooked pasta to the baking sheet with mushrooms. Toss everything well to combine. Serve and Enjoy: Serve the warm dish and enjoy each delicious bite!
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @easyvegan4u 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Healthbychels 1️⃣ Fluffy steamed bao buns 🤤 180g plain flour 1 tsp instant yeast 1/2 cup warm water Pinch salt 1/2 tsp oil 1 small carrot 1 onion 8 @meatlessfarm plant based meatballs A handful of mushrooms 1 tbsp soy sauce 1 tsp sesame oil 1/2 tsp garlic powder 1/2 tsp maple syrup Dash of oil 2 x 1/4 cup water Grate the carrot, onion and mushrooms. Add them to a frying pan along with the ‘meatballs’. Use a fork to mash them up in the pan. Start to cook everything in the sesame oil, over medium heat. Cook for around 20 mins, then add all seasonings and remove from the heat. Place in the fridge whilst prepping the buns Mix together the plain flour, yeast and pinch of salt in a large mixing bowl. Add in the oil and warm water, mixing until a dough forms. Knead on a clean, dry surface for about 5 minutes, then place back in the bowl and cover with a tea towel. Rest in a warm place for 30-60 minutes. Roll the dough into a log and divide into 8-10 portions. Take one portion and form it into a ball. Roll it into a flat wrapper (not too thin). Spoon some of the filling into the centre, and use your hands to close the dough at the sides into a ball. Twist the dough at the top to fully seal it. Repeat for all the remaining dough. Add a little oil to a large pan (with sides so you can put a lid on it). Place the buns, twisted side down, onto the pan and cook on medium for a few minutes until the bottoms become crispy. Add 1/4 cup water (per 4-5 buns), and put the lid on the pan. Cook until the water has evaporated, then remove from heat and serve your buns!
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @go.veganrecipe4u 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Theplantbasedschool 1️⃣ Creamy Zucchini Soup ⭐️ GET RECIPE: https://theplantbasedschool.com/zucchini-soup/ Zucchini soup is a delicious summer squash recipe that is easy to make with a few simple ingredients in one pot in about 20 minutes. The soup is creamy, tasty, healthy, and silky smooth, and easy to customize to your liking by adding fresh herbs and toppings. ⭐️ INGREDIENTS: 2 tablespoons extra virgin olive oil 1 large onion chopped 3 cloves garlic grated 4 medium zucchini chopped 1 medium potato chopped 1 cup (240 grams) vegetable broth 1 teaspoon Italian seasoning ¾ teaspoon salt (or more to taste) ¼ teaspoon black pepper 2️⃣ 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.
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.challenge.club 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Katalysthealth 1️⃣ PB FUDGE PROTEIN TRUFFLES (gf/vegan) My all time favorite quick treat to make & have on hand! These pb fudge protein bites are SO fudgy, SO rich & SO dang delicious. & all you need is 4 simple ingredients! INGREDIENTS: 1/2 cup cocoa powder 1/4 cup vegan protein powder 1/4 cup peanut butter 1/4 cup maple syrup or honey DIRECTIONS: Combine all ingredients. Roll into balls & chill. Devour! 2️⃣ GRANOLA PEANUT BUTTER CUPS (gluten-free) Name a no bake treat you make more than any other. I’ll go first😍 Upgrade your peanut butter cup with granola! These granola peanut butter cups have a crunchy granola crust that is topped with chocolate and peanut butter to create a tasty sweet treat! CRUST INGREDIENTS: 1 cup @purely_elizabeth chocolate granola 2 tablespoons peanut butter OTHER INGREDIENTS: peanut butter chocolate, melted Directions: Pulse granola in a food processor until chunks are broken down. Mix together with peanut butter, then press into a muffin tin. Top with melted peanut butter, freeze for 10 minutes, then top with melted chocolate. Freeze until ready to eat! . . #vegantips #veganinstaclub #veganeasy #vegangram #veganrecipeshare #veganeatsplease #veganrecovery #veganweek #veganteen #veganrecepies #vegandinners #veganislife #veganrules #simplevegan #veganrecipies #veganheaven #veganfeed #veganyum #veganraw #veganworldshare #veganproblems #vegansoninstagram #veganeating #veganrecipeideas #veganlifestlye #veganhealthy #veganlover
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @veganchallenge4u 1️⃣ or 2️⃣? What recipe do you like the most? By @Anythingbutramen 1️⃣ No-bake CARROT CAKE BITES🥕🥥 This is one of my favorite snack recipes I’ve ever made, I’ve been making these for years! You are also getting your veggies in but it doesn’t even taste like it I promise 🤝 They make for a great healthy snack on-the-go or a quick healthy dessert. These are GF, vegan, and overall so delicious 🤤 Ingredients: - 1 cup rolled oats - 1/2 cup walnuts - 12 medjool dates - 1/2 cup grated carrots - 1 tsp vanilla - 1 TBS maple syrup - 1 tsp cinnamon - shredded coconut for rolling Directions: - cut out pits of dates and soak in warm water for about 5 minutes - drain the water and place dates in a food processor or powerful blender along with the rest of the ingredients (except the coconut) and blend until it becomes a dough - form dough into tablespoon sized balls - add shredded coconut to a plate and roll each ball in the coconut shreds - enjoy and refrigerate the rest 2️⃣ LEMON BLUEBERRY BAKED OATS come prettyyyy dang close 🍋🫐 These baked oats taste like a straight up dessert but are even better because you can have it for breakfast 🙌 If you have followed along you know I love my baked oats combos so this flavor was a given. It’s also vegan & gf! Ingredients: - 1/2 cup oats - 1/2 of a banana - 1/2 cup milk—I used oat milk - 1 tsp vanilla - 1 tsp baking powder - 1 TBS lemon juice plus about 1/4 tsp lemon zest - blueberries Directions: - preheat oven to 350°F - add all ingredients (except blueberries) to a blender and blend until smooth - pour the batter in a oven safe baking dish, add blueberries in the batter along with on top - bake for 30 minutes . . #veganweek #veganrecipeideas #veganeasy #simplevegan #veganlifestlye #veganeating #vegantips #veganislife #vegangram #veganrecepies #veganrecovery #veganhealthy #veganraw #veganteen #veganinstaclub #veganlover #veganworldshare #veganheaven #veganfeed #veganrecipeshare #veganproblems #veganeatsplease #vegansoninstagram #vegandinners #veganrules #veganyum #veganrecipies
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @veganmeal_recipe 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Lindsay.keosayian 1️⃣ CARROT CAKE TRUFFLES 🥕🍰 One of the first recipes I ever shared, and still my favorite to date! They’re soft, moist and filled with warm spices, a sweet carrot flavor and the creamiest cashew vanilla icing! Raw Cake Ingredients: 2 cups shredded carrots 1 cup walnuts 1 cup dates 3 tbsp oats 2 tbsp shredded coconut 1 tbsp chia seeds 1 tsp cinnamon ½ teaspoon ground ginger ¼ tsp nutmeg Icing Ingredients: 1 cup cashews (soaked for about 30 minutes) ½ cup coconut oil, melted and cooled 3 tbsp pure maple syrup 1 tsp vanilla extract 1 lime, juiced 2-3 tbsp warm water (as needed to help blend) 1. Combine the raw cake ingredients in a food processor until the mixture is firm. 2. Roll into balls and place on a lined baking sheet. Chill in the freezer while you make the icing. 3. Place all the icing ingredients into a blender and combine until the mixture is smooth. Add a little warm water as needed if the consistency isn’t smooth enough. 4. Coat the truffles with the icing and place them back on the baking sheet. 5. Garnish with shredded carrots and chopped walnuts if desired. 6. Chill in the freezer until you are ready to serve them. Enjoy! 🧡 2️⃣ VIRAL CHOCOLATE BANANA BARK 🍫🍌 You’ll need: 2 bananas, sliced organic peanut butter (or nut butter of choice) melted dark chocolate crushed peanuts (sub almonds or another nut if desired) 1. Arrange your banana slices on a baking sheet lined with parchment paper. 2. Spread peanut butter (or nut butter of choice) on top. 3. Drizzle melted chocolate on top. 4. Top with crushed peanuts. 5. Freeze for about 1 hour, add flaky sea salt (optional), break and enjoy! ❤️
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.planvn 1️⃣ or 2️⃣? Which #recipe would you try?👇 by @Kizactivelife 1️⃣ Corn and avocado salad 🌽🥑 This salad is such a tasty mix of flavours and textures that pairs perfectly with any main dish. It is also great as an appetiser or snack served with corn chips! Ingredients: 425g canned corn 2 avocados, diced 1 red onion, thinly sliced 1/2 cup pickles, diced basil leaves, roughly chopped 100g vegan feta, crumbled Dressing: ¼ cup extra virgin olive oil ¼ cup rice vinegar 2 Tbsp Kewpie Vegan Mayo 2 tsp ground sumac Pinch of salt Add everything into a salad bowl. Mix, serve and enjoy! 2️⃣ Chickpea salad 🥑🥒 This salad is easy, simple and ready in under 10 minutes! It makes for a great side dish but I also love enjoying it as a snack with some corn chips 😍 Ingredients: 1 Lebanese cucumber, diced 1 can (375g) chickpeas, rinsed and drained 1 punnet of cherry tomatoes, diced 1/2 a red onion, diced 1 avocado, diced Coriander, finely chopped Dressing A drizzle of olive oil Salt Juice of half a lemon Add everything to a salad bowl. Mix serve and enjoy! . . #veganrecepies #veganyum #veganheaven #veganeatsplease #veganeasy #veganproblems #vegansoninstagram #veganrecipeideas #veganraw #vegandinners #veganfeed #veganweek #vegantips #veganeating #veganteen #veganhealthy #veganrules #veganworldshare #veganlover #veganislife #veganrecovery #simplevegan #vegangram #veganrecipeshare #veganinstaclub #veganlifestlye #veganrecipies
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.tipsvn 1️⃣ or 2️⃣? Which #recipe would you try?👇 🌱 By @Dr.vegan 1️⃣ Crispy Potato Flatbread Ingredients 5 potatoes 2/3 cup grated vegan Parmesan cheese or 80 grams 1 2/3 cups all-purpose flour (00 type) 200 grams 1 1/4 cups cold water (add more if needed) 300 grams Extra virgin olive oil as needed Fine salt as needed Fresh rosemary or your favorite aromatic herbs as needed Instructions Prepare the Batter: In a large bowl, mix the all-purpose flour (1 2/3 cups, 200 grams), cold water (1 1/4 cups, 300 grams), grated Parmesan cheese (2/3 cup, 80 grams), a drizzle of extra virgin olive oil, and a pinch of fine salt until you get a smooth and homogeneous mixture. Slice the Potatoes: Thinly slice the potatoes with the help of a mandolin slicer. Carefully incorporate the sliced potatoes into the batter, mixing thoroughly until the potatoes are well coated. Preheat the Oven: Preheat your oven to 400°F (200°C), using the ventilation setting if available. Assemble the Flatbread: Pour and spread the potato and batter mixture into a baking tray lined with parchment paper and lightly oiled to prevent sticking. Ensure the mixture is spread evenly across the tray. For extra flavor, you can add a few more drizzles of extra virgin olive oil and scatter some fresh rosemary leaves (or your chosen herbs) on top. Bake: Initially, place the tray in the lower part of the oven and bake for 20 minutes. Then, move the tray to the middle of the oven and continue baking for another 20 minutes at 400°F (200°C) or until the flatbread becomes crispy and golden brown. Adjusting the tray's position helps achieve an evenly crispy texture throughout. Serve: Once baked to perfection, remove from the oven, let it cool slightly, then cut into desired pieces and serve hot. Enjoy your delicious and homemade Crispy Potato Flatbread, perfect as a unique snack or a complementary side dish!
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @lovevegan_recipes 1️⃣ or 2️⃣? Which #recipe would you try?👇 🌱 By @Dr.vegan 1️⃣ This Creamy Baked Tomato and Spinach Pasta combines roasted tomatoes, garlic, vegan cream cheese, and spinach for a hearty, flavorful meal. Easy to make, it's perfect for a regular dinner or a special occasion. Ingredients 2/3 lb about pasta of choice 300g 7 oz fresh spinach 200g 10.5 oz cherry tomatoes 300g 1 whole bulb of garlic 7 oz vegan cream cheese 200g 3-4 tbsp olive oil Black pepper to taste Salt to taste Instructions Preheat Oven: Preheat your oven to 356°F (180°C). Prepare Baking Dish: Lay the spinach leaves at the bottom of a baking dish. Scatter cherry tomatoes on top. Slice the top off the garlic bulb to expose the cloves and place it in the dish. Add dollops of cream cheese around the tomatoes and garlic. Season and Bake: Drizzle everything with olive oil, season with salt & black pepper. Bake for about 30-40 minutes, until the tomatoes are blistered and the garlic is soft. Cook Pasta: While the tomatoes and garlic are baking, cook your pasta according to package instructions until al dente. Drain, reserving some of the pasta water. Create Sauce: After baking, squeeze the roasted garlic out of its skin, and smash it into the tomato and cheese mixture. Smash the tomatoes and mix it with the garlic and cream cheese Combine: Add the cooked pasta to the baking dish. Toss everything together, adding a bit of reserved pasta water if the sauce is too thick. Serve: Garnish with additional fresh herbs or black pepper if desired.
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @goveganchallenge 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Healthygirlkitchen 1️⃣ Bookmark this GUT HEALTH SLAW recipe🥕🌱 Ingredients: 2 cups shredded purple cabbage 2 cups shredded green cabbage 1 cup thinly sliced or shredded fresh beets 1 cup shredded carrots 1 cup thinly sliced fennel 1/2 cup chopped parsley Gut healthy vinaigrette (30-second dressing!): 1/4 cup olive oil 2 tbsp apple cider vinegar 1 tbsp lemon juice 1 tsp Dijon mustard 1 tbsp maple syrup 1/4 tsp each salt, pepper, garlic How I did it: (I used a mandolin for the fennel and cabbage, I bought pre-shredded carrots and I thinly sliced the beets) 1. Cut and prep all veggies 2. Whisk dressing in a bowl then add to your slaw and toss! Enjoy. 3. Let it marinate overnight if you want it extra yummy! 4. Keeps for 4 days in a fridge. 2️⃣ Bookmark this SPRING ROLL SALAD 🥕🥒✨ This salad idea is inspired by Vietnamese spring/summer rolls!! You need: - thin rice noodles - Cucumber - Purple cabbage - Carrots - Red bell pepper - Peanuts - Cilantro - Green onion - sesame seeds Peanut sauce: 1/2 cup runny natural peanut butter 3 tbsp coconut aminos 1 tbsp soy sauce 1 tbsp rice vinegar 2 tbsp hot water 1 tbsp sriracha 1 tsp garlic powder 1/2 tsp ginger 1 tbsp toasted sesame oil Cook noodles and rinse with cold water. prep veggies, chop peanuts, add to a bowl! Whisk dressing together and pour over top. Enjoy! . . #veganfeed #veganeating #veganrules #veganrecipies #veganrecipeideas #veganweek #veganyum #veganrecipeshare #vegansoninstagram #veganeatsplease #veganrecovery #veganislife #veganlifestlye #veganproblems #veganteen #vegandinners #simplevegan #vegangram #veganhealthy #veganlover #vegantips #veganworldshare #veganheaven #veganrecepies #veganeasy #veganinstaclub #veganraw
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.healthy.plan 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Doctorbowl 1️⃣ 🍫CHOCOLATE PEANUT BUTTER BAKED OATS🍫 Make these on Sunday as part of your meal prep, and you’ll have breakfast or your snack sorted for the week. You could also omit the peanut butter for your kids lunchbox Enjoy! DB x INGREDIENTS ▪️1 cup oats ▪️1 cup of oat flour (just blend 1 cup of oats) ▪️2 ripe bananas, mashed ▪️1/4 cup cacao/cocoa powder ▪️1 tsp baking powder ▪️3/4 cup almond milk ▪️Chocolate chips (optional) Topping: peanut butter and chocolate chips METHOD ▪️Preheat oven to 180c ▪️In a prepared oven proof dish, add in all the ingredients apart from the toppings ▪️Mix well and spread evenly ▪️Then add dollops of peanut butter and swirl using a knife. Add extra chocolate chips (optional) ▪️Bake for 20-25 minutes or until a toothpick comes out clean 2️⃣ 🥕 CARROT CAKE BAKED OATS 🥕 Kick off your week by making these divine carrot cake baked oats. It’s a great recipe to help with your meal prep, as you’ll have a healthy snack for the week ahead. Plus you only need 6 ingredients, one dish and 5 minutes for prepping! Enjoy! DB x INGREDIENTS ▪️1 cup oats ▪️1 cup of oat flour (just blend 1 cup of oats) ▪️2 ripe bananas, mashed ▪️1 carrot, grated ▪️2 tsp cinnamon ▪️1 tsp baking powder ▪️1 cup almond milk ▪️1/2 cup pecans, chopped (optional) Topping: vanilla yogurt and pistachios METHOD ▪️Preheat oven to 180c ▪️In a prepared oven proof dish, add in all the ingredients apart from the toppings. If you prefer sweet, can add some maple syrup ▪️Mix well and spread evenly ▪️Bake for 25 minutes or until a toothpick comes out clean ▪️Once cooled add toppings
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @veganrecipe_ideas 1️⃣ or 2️⃣? What recipe do you like the most? By @Fitgreenmind 1️⃣ WHOLE ROASTED CAULIFLOWER 😍 RECIPE (4 servings, 1h prep time): -1 cauliflower Boil in salted water 5-6mins. -about 1/4 cup (60ml) olive oil -a good pinch of salt Rub the cauliflower with the oil and add the salt. Bake at 225C/450F for 45mins. Sauce: -3 big Tbsp tahini -1 Tbsp maple syrup -juice of 1 lime -optionally 1 Tsp sriracha -salt to taste -water to thin Mix and serve with the cauliflower. 2️⃣ VEGAN CALAMARI (made with eggplant) 👀 RECIPE (3-4 servings, 25min prep time): -2 eggplants Peel them, then cut in slices and stance out the center with a lid. -water -2 Tbsp soy sauce or vegan fish sauce -1 Tsp salt -1 sheet Nori -juice of 1 lemon Cook the eggplants 5 minutes. Drain it. -1/2 cup (60g) flour -salt and pepper to taste -1/2 Tsp garlic powder -3/4 cup (180ml) plant milk Whisk. Bread the eggplant with the batter and then breadcrumbs. Fry in oil until crispy. . . #veganislife #veganfeed #veganyum #vegangram #veganeatsplease #veganeasy #veganrecipies #veganheaven #veganrules #veganrecovery #vegansoninstagram #veganlover #veganeating #veganraw #veganworldshare #veganrecipeideas #veganhealthy #veganrecipeshare #veganproblems #veganteen #veganrecepies #veganweek #vegandinners #simplevegan #veganlifestlye #vegantips #veganinstaclub
I can't NOT make a big deal out of one of the best cheesy rice hotdish recipes I've tried. And I'm from the Midwest, where hotdishes are kind of a big deal! Packed with veggies, 2 cans of cannellini beans, brown rice, veggie broth mixed with spices and nooch, and topped with an entire block of @peacefulrebel2017 mozzarella, this was another recipe where everything came from the ground. I am learning while making these recipes, that I am not compromising taste whatsoever. And that is a big factor for me. Mediocre food does not appeal to me. Also, at no point have I said I'm on a diet. Or that I'm dieting. I don't look at what I'm doing here as dieting. I'm simply eating for nutrition, a more sustainable, and "it comes from the ground or a tree" diet. Well, I guess if that's a diet, that's what I'm doing. Recipe credit @frommybowl #notadiet #notadietbutalifestyle #eatingfortheinsta #eatingclean #eating #eatyourveggies #veggies #eatplants #veganrecipe #veganrecipeshare #veganfood #whatveganseat #vegansofinstagram #vegansofig #yum
Pan Roasted Cajun Home Fries with Southwest Tofu Scramble - Is there a better way to start off a Saturday? Savory home fries are deliciously crisp on the outside and soft on the inside. It makes the ideal side to a Southwest Tofu Scramble. Pan Roasted Cajun Home Fries Ingredients: 2 medium-sized potatoes of choice, chopped 2 medium sweet potatoes, chopped 1 small onion, diced 1 tsp chili powder or pepper flakes 11/2 tsp garlic powder Salt and pepper to taste Olive oil for roasting Preheat oven to 425° Line a baking sheet with parchment paper. In a large bowl, mix the potatoes and onions, then add your spices and toss together until potatoes are evenly seasoned. Drizzle with a little olive oil and toss again, making sure all the potatoes and onions are covered.Pour seasoned potatoes onto the parchment lined baking sheet. Bake for 30-40 minutes flipping halfway through with a spatula. Serve immediately. #vegan #govegan #plantbased #veganism #letseatvegan #vegansofinstagram #vegansofig #dairyfree #vegancommunity #saturdayvibes #whatveganseat #eatmoreplants #homemadevegan #veggielover #animallovers #veganrecipes #veganfortheanimals #getveganized #veganized #tofu #tofuscramble #powerofplants #poweredbyplants #vegetarian #veganrecipeshare #easyvegan
BUDIN DE LIMON 🍋 Ingredientes: 🌱Jugo y ralladura de un limón 🌱350 Cc de agua 🌱50 cc de aceite 🌱150 g de azúcar 🌱350 y de harina leudante 🌱 1 cucharadita de polvo para hornear Para el glaseado: 🌱10 cdas de azúcar impalpable 🌱Jugo de un limón 1) Mezclar el jugo, ralladura, aceite y agua hasta que quede todo homogéneo. 2) Agregar el polvo de hornear y la harina de a poco 3) Colocar en molde aceitado/ enharinado y llevar a horno por 50’ aprox. #vegan #veganism #veganrecipeshare #veganrecipe #veganrunner #veganrunners #veggies #veggie #budinvegano #mate #merienda #meriendavegana #limón #budindelimon
✨Lavender Lemonade✨ Sophisticated, delicious, and refreshing, this cocktail pairs well with all of your favorite plant-based foods! Originally created for the cocktail menu at @soradisharvada and perfect for summer BBQs. I’ve even included instructions on how to batch it for large groups. . Get the recipe at WeMakePretty.com and stay tuned for more from So Radish.♥️ . . . . . . . #denverdrinks #denvercocktails #denverbarscene #lavender #lavenderlemonade #vegancocktails #vegandrink #vegandrinks #denverfoodie #denvereats #denverfoodscene #denverrestaurants #plantbased #vegetarian #denvervegan #veganrecipes #veganrecipe #veganrecipeshare #glutenfreevegan #coloradovegans #denvervegans #coloradofoodie #colorado #denvercolorado #arvada #arvadacolorado #oldetownarvadaco #oldetownarvada
😍Crispy tofu fries by @sharansvegekitchen Ingredients ❇️Wet batter 1 cup flour 1 tsp salt/pepper/garlic powder/paprika Add enough water to make a pancake-like consistency ❇️Bread crumb mixture I ran out of panko bread crumbs so I blended up whatever I had on hand in my pantry: Saltine crackers Cornflakes Random chips Chex mix Salt and Pepper Garlic powder Oregano Sesame seeds Seasoning Blend all of the above ingredients until it resembles fine bread crumbs. 💚 Method Press and slice the tofu into thick sticks. It’s a quick dunk into the wet batter and then into the seasoned breadcrumbs mixture. Place on a baking sheet, spray with cooking oil and bake in a 400F oven for about 20 minutes or until crispy 😀 #veganas #vegancookings #veganbaking #veganinspo #VeganRecipes #thevegansclub #veganideas #plantbasedeating #veganitalianfood #veganburrito #vegansmoothie #veganbreakfastideas #VeganRecipe #veganrecipeshare #veganmeal #veganmealideas
🤤 Get 300+ delicious Vegan Recipes Cookbook for a healthier lifestyle, link in our bio 👆 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Dr.vegan 1️⃣ Chickpea wrap Ingredients: 1 cup cooked/canned Chickpeas 1/4 cup Hot sauce (or more) Seasoning: -1/2 tsp garlic powder -1/2 tsp onion powder -1/2 tsp paprika powder -1/2 tsp cayenne pepper -salt & pepper to taste Toppings: -Vegan mayo or ranch -Lettuce -Avocado -Tomato Method: Cook the chickpeas on medium heat in some oil. After 2-3 mins, add the seasoning, stir and add the hot sauce. Combine and let it simmer on low heat for 10 mins. Top the wrap with the chickpeas, your favourite vegetables and vegan mayo or ranch. 2️⃣ Kısır (Bulgur salad) | ⬇️ Recipe *Deutsch in den kommentaren To a bowl add -1 1/2 cups of fine bulgur -1 1/2 cups hot water cover and let it sit for 20 mins. In the meantime, saute -1 onion In a generous amount of olive oil. Then add -1 tbsp tomato paste -1 tbsp red pepper paste Stir and then add it to the bowl of bulgur with: -2 tbsp of pomegranate syrup -1 tsp of black pepper -1 tsp of red pepper flakes -1 tsp of sumac -salt to taste Combine and then mix with the veggies: -1 bell pepper, diced -3 spring onion, chopped -handful parsley, chopped -cucumber or pickles, diced Serve with romana salad and lemon. . . #veganlover #veganfeed #vegantips #veganrecepies #veganteen #veganeatsplease #veganworldshare #veganeasy #veganrecipeideas #veganyum #vegansoninstagram #veganeating #veganraw #veganproblems #veganheaven #veganinstaclub #simplevegan #veganrules #veganweek #veganhealthy #vegangram #veganislife #veganrecipeshare #veganrecovery #veganlifestlye #veganrecipies #vegandinners
V hlavní roli 🌱🍌🍫🍌🍫🌱… Hledáte nápad na rychlý dezert, který byste si rádi dali k víkendové kávě / čaji ? Tady je inspirace > KRTKŮV DORT DO SKLENIČKY !!! 👉Ingredience na 5 porcí: ▫️250 ml vegan smetany ke šlehání ▫️200 g zakysané smetany (Lidl) ▫️2🍌🍌 ▫️5x37g bezgluténových brownie sušenek (Lidl) - lze nahradit kakovými nebo čoko sušenkami ▫️1 lžíce medu, čerstvá máta, 1 lžíce vegan nutely, 5 kostek vegan čokolády 👇 1.Smetanu vyšleháme, poté do ní vmícháme zakysanou, přidáme med a smícháme v krém. 2.Brownies si rozdrobíme do misky, banány pokrájíme na kolečka. 3.Vrstvíme do skleniček: Brownies, smetanový krém, banány, brownies. Nakonec ozdobíme rozehřátou nutelou (v mikrovlnce na cca 20s), mátou a kouskem čokolády. ! Před podáním vychladíme v lednici. DOBROU CHUŤ🥳 #vegandessert #veganrecipeshare #dairyfreelife #dairyfreefood #dairyfreerecipes #bezmleka #nepecenydezert #nobakedessert #krtkuvdort #dessert #dezert
1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Tatytable 1️⃣ Chocolate lovers ⚠️ I made my Chickpea Nutella! A great alternative if you are allergic to nuts. Just make sure to use a vegan milk that doesn’t have nuts in it. I love using homemade milk because it’s creamier but store bought is fine. This recipe is amazing hot or cold 🤤🍫 🍯 CHICKPEA NUTELLA: 🍯1 can (1 1/2 cup) chickpea, drained 🍯1 1/2 cup vegan milk (I use homemade) 🍯1 cup vegan chocolate chips 🍯5 medjool dates or to taste 🍯1 Tbsp maple syrup or to taste 🍯1 tsp coconut oil (optional) 🍯1 tsp vanilla extract (optional) 🍯1/4 tsp pink salt 👉🏽 Blend everything until very creamy. Taste for sweetness. Add more milk if it is too thick. 👉🏽Refrigerate to set. 2️⃣ Chocolate lovers ⚠️ MUST TRY RECIPE‼️ I made a chickpea Nutella alternative a while back but here is a more “authentic” Nutella recipe just healthier, vegan, creamier and wholesome 🤤🍫 🍯VEGAN NUTELLA: 🍯2 cups hazelnuts (roasted and unsalted) 🍯1/2 cup raw cacao powder (or cocoa) 🍯1/3 cup maple syrup 🍯5 medjool dates 🍯3/4 cup water (or use nut milk) 🍯1/4 tsp sea salt 🍯1 tsp coconut oil (optional) 🍯1 tsp vanilla extract (optional) 👉🏽 Add hazelnuts to a very strong blender or food processor (one that's capable of making nut butter) - I’m using @nutramilk 👉🏽 Blend until smooth and creamy like peanut butter. Next add the remaining ingredients and blend/process until smooth and creamy (adjust sweetness or water if needed). 👉🏽 Store in a jar in the refrigerator for two to three weeks. . . #veganrecepies #veganislife #veganfeed #veganinstaclub #vegangram #veganraw #veganhealthy #veganrules #vegansoninstagram #veganrecipeshare #vegandinners #veganeatsplease #vegantips #veganheaven #veganeating #veganteen #veganrecovery #veganrecipies #veganlover #simplevegan #veganeasy #veganproblems #veganworldshare #veganlifestlye #veganweek #veganyum #veganrecipeideas
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 @Fitgreenmind 1️⃣ WHOLE ROASTED BROCCOLI 🥦 RECIPE (3-4 servings, 55min prep time): -2 broccolis Pre cook for 5mins. Place on a baking tray and let it steam dry for 10mins. Drizzle with olive oil and salt. Roast at 250C/480F for 20-30mins. Sauce: -1/2 bunch parsley -1 clove garlic -1/2 lemon -2 Tsp Agave or maple syrup -chili flakes to taste -1/2 cup (120g) vegan yogurt -salt to taste Dukkah inspired topping: -2/3 cups (80g) cashews -2 Tbsp sesame seeds -1 Tsp each ground cumin and ground coriander Blend. Serve the broccoli with the sauce and Dukkah. 2️⃣ BRAISED CABBAGE 🥬 RECIPE (2-3servings, 20min prep time): -1 pointed cabbage or Napa cabbage Cut into quarters and fry each side in a little oil until charred. Braising liquid: -1/2 cup (125ml) orange juice -1/3 cup (80ml) water -1 Tbsp maple syrup -salt to taste -1 Tsp each ground cumin, ground coriander and paprika -optionally: chili flakes -salt to taste Add it to the pan and let it cook for about 10mins until the broth is gone. Tahini sauce: -4 Tbsp tahini -1 Tbsp maple syrup -1 Tbsp lemon juice -1 Tsp sriracha -salt to taste -water to thin Mix I and serve over the cabbage . . #veganeasy #veganrecipeideas #veganheaven #veganinstaclub #veganweek #veganhealthy #vegangram #veganteen #veganeatsplease #veganworldshare #veganyum #vegansoninstagram #vegantips #veganrecepies #veganeating #simplevegan #veganlover #veganfeed #veganrules #veganraw #veganproblems #veganislife #veganrecipeshare #veganrecovery #veganlifestlye #veganrecipies #vegandinners
➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 @vegan.healthy.foodies. - 1️⃣ or 2️⃣? Which #recipe by @Healthygirlkitchen would you try?👇 1️⃣ bookmark this vegan BROWNIE BAKED OATMEAL 🤎✨ Ingredients: 2 cups coconut or almond milk (not canned) 1/2 cup maple syrup 1/3 cup peanut butter 1 tsp vanilla 2 cups rolled oats 1/4 cup cocoa 1 tsp baking powder 1 tbsp flax pinch of salt 1/3 cup chocolate chips pan is 6 x 9 This is an oatmeal recipe* not a brownie recipe! There has been some confusion! Instructions: 1. Preheat oven to 350 F. Add all wet ingredients to a bowl. Then add dry ingredients. Mix then add chocolate chips. Mix. 2. Pour into baking pan and bake for 40 minutes. 3. Enjoy! Store in fridge and reheat when you want to eat! 2️⃣ make HEALTHY CRACKERS at home (vegan + gf) ✨✌🏼 ingredients: 1 cup organic sprouted pumpkin seeds I use @go_raw 1/3 cup sunflower seeds 1 cup whole flax seeds 1/3 cup sesame seeds 2 tbsp psyllium husk sub ground flax 1.5 cups boiling water 1 tsp salt Instructions: 1. Preheat oven to 315 degrees F. 2. Prep baking sheet with parchment. 3. Mix all dry ingredients in a bowl. Pour in boiling water and mix until combined. 4. Spread evenly on baking sheet as thin as possibly. 5. Top with everything bagel seasoning for extra flavor (optional). 6. Bake for 40-60 minutes until crispy! Let cool for an hour then break apart. 7. Keep in air tight container! . #veganteen #vegantips #veganeating #veganworldshare #vegandinners #veganyum #veganinstaclub #veganlifestlye #simplevegan #veganfeed #vegansoninstagram #veganweek #veganraw #veganrules #veganhealthy #veganrecipeshare #veganrecipies #veganlover #veganislife #veganrecovery #veganheaven #veganeasy #veganrecipeideas #vegangram #veganeatsplease #veganrecepies #veganproblems
➡️ “GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans” LINK IN BIO 🔗 @vegan.tips.channel - ✨Cinnamon Roll Pancakes✨ Craving the ultimate cozy breakfast? 🥞 Dive into a stack of pure bliss with these Vegan Cinnamon Roll Pancakes 😍 Picture this: Fluffy, dreamy vegan pancakes with a cinnamon sugar swirl and a drizzled with cream cheese icing. Ready to take your classic pancakes to a whole new level? 🙌 Grab the recipe below👇 Made with Native Forest Organic Simple Coconut Milk by our friend Gaby of @veggieworldrecipes ✨ ✨Pancakes✨ 1 cup all-purpose flour (120g) 2 tsp baking powder 1 tbsp sugar 1 tbsp coconut oil 1 cup from a can of Native Forest Organic Simple Coconut Milk 1 tsp vanilla dash of salt ✨Cinnamon Filling✨ 3 tbsp vegan butter 1/4 cup coconut sugar 1 tsp ground cinnamon ✨Icing✨ 1/3 cup vegan cream cheese 2 tbsp maple syrup 2 tbsp Native Forest Organic Simple Coconut Milk ✨Directions✨ Start by making your pancake mix by combining all of the pancake ingredients and whisking them well. Next, whisk together the cinnamon filling ingredients. Transfer the filling to a piping bag and spin a tiny hole at the bottom. Grease your pan and turn on the heat to low. Add about 1/4 cup scoop of batter to the pan for each pancake. Immediately after you have added the batter to the pan, start piping the cinnamon swirl on top of the pancake. Since sugar burns very easily, we are not going to be flipping these pancakes. Instead, cook them on low heat. Once you have piped the cinnamon swirl, close the pan with a lid so that the pancakes can cook all the way through. Cook each pancake for 3-5 minutes on low heat, until it has fully cooked through. You will get about 6 pancakes from this recipe. To make the icing, combine the cream cheese, maple syrup, and coconut milk, and whisk together. Pour the cream cheese icing over your pancakes and dig in!
Eggplant is like the Dr Jekyll and Mr Hyde of the fruit world (that’s right folks, it’s not a vegetable - technically a berry! 😱) When it’s cooked properly, it’s absolutely heavenly. But when it’s not, it’s a horrible experience. 🍆 I’ve had many disastrous moments with this notorious nightshade. But finally I found @justonecookbook Soy-glazed Eggplant Donburi…and it’s now become my go-to aubergine dish! It’s so simple and takes about 25 minutes to make. 🍆 🔗 https://www.justonecookbook.com/soy-glazed-eggplant-donburi/ 🍆 #eggplantdishes #veganrecipeshare #asianinspirations #eggplantrecipe #chineseeggplant #glutenfreevegan #eggplantdonburi #donburi #donburibowl #japaneseeggplant #veganvegetarian #japanesevegan #chinesevegan #auberginerecipes #nightshade #justonecookbook
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.plan.channel 1️⃣ or 2️⃣? What recipe do you like the most? By @Healthygirlkitchen 1️⃣ fresh spring rolls or “summer rolls” are literally one of my favorite meals. ingredients: rice paper wrappers cucumber pepper avocado cellophane bean thread noodles (get at Asian market) cilantro pan sautéed tofu sesame seeds how to: rinse the rice paper wrapper, then add fillings, roll tight and serve with peanut sauce! peanut sauce 🥵👌🏼: 1 tbsp peanut butter, 1 tbsp rice vinegar, 3 tbsp coconut aminos 2 tbsp soy sauce, sprinkle of ginger and garlic, 1/2 tbsp toasted sesame oil, 1 tsp sriracha (add more pb to make thicker, add water to thin), 1/2 tbsp maple syrup 2️⃣ Bookmark this SPRING ROLL SALAD 🥕🥒✨ This salad idea is inspired by Vietnamese spring/summer rolls!! You need: - thin rice noodles - Cucumber - Purple cabbage - Carrots - Red bell pepper - Peanuts - Cilantro - Green onion - sesame seeds Peanut sauce: 1/2 cup runny natural peanut butter 3 tbsp coconut aminos 1 tbsp soy sauce 1 tbsp rice vinegar 2 tbsp hot water 1 tbsp sriracha 1 tsp garlic powder 1/2 tsp ginger 1 tbsp toasted sesame oil Cook noodles and rinse with cold water. prep veggies, chop peanuts, add to a bowl! Whisk dressing together and pour over top. Enjoy! . . #veganhealthy #veganheaven #vegangram #veganinstaclub #veganeating #simplevegan #veganproblems #vegantips #veganrules #vegansoninstagram #veganrecipies #veganeatsplease #veganweek #veganrecipeshare #veganrecipeideas #veganrecovery #veganeasy #veganyum #veganlifestlye #veganworldshare #veganlover #veganteen #vegandinners #veganislife #veganrecepies #veganfeed #veganraw
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @veganrecipe_4u 1️⃣ or 2️⃣? Which #recipe would you try?👇 by @Cookingforpeanuts 1️⃣ 🌱6-Ingredient High-Protein Lentil Burgers 🌱 50 ⭐️⭐️⭐️⭐️⭐️ reviews! ✅Recipe: Serves 6 (makes 12 patties) ✅Ingredients: -1 ½ cups dried red lentils -2 large garlic cloves, minced -1 large shallot or 1 small onion, small dice (about 1/3 cup) -1/3 cup grated carrots (about 3 small), excess moisture squeezed out with paper towel -1 tablespoon tomato paste -¼ cup chopped fresh cilantro -1 teaspoon salt, or to taste -½ teaspoon ground black pepper -Neutral cooking oil for pan frying (optional) ✅Pre-heat the oven to 400ºF if baking. Line a large baking sheet with parchment paper or a silicone mat. ✅Soak the lentils in enough water to cover by about 2 inches for 2 hours. Rinse and DRAIN WELL. ✅Add the drained lentils, garlic, shallot, grated carrot (patted dry), tomato paste, cilantro, salt, and black pepper to a food processor. Pulse until the ingredients are well combined and the mixture holds together, scraping the sides of the canister as needed. The batter will feel sticky. Don’t worry. ✅Scoop out ¼ cup of the mixture at a time. Shape into patties, about ½ inch thick. ✅Option 1: Bake the patties for 10 minutes. Flip them over and bake for about 10 minutes more, or until crispy on both sides. ✅Option 2: Heat enough oil in a large nonstick skillet to reach about halfway up the sides of the patties. Cook the patties for about 3 minutes on each side, or until golden and crispy. (You may need to do this in batches so as not to overcrowd the skillet.) Transfer to a paper towel-lined plate to drain any excess oil.
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @easyvegan4u 1️⃣ or 2️⃣? What recipe do you like the most? 1️⃣ Mango chia pudding! By @Alexarciab I could eat Mango 🥭 every single day and adding them into my breakfast has been amazing! Mix it into some chia pudding to create the ultima breakfast for mango lovers 😍, have you tried chia puddings? ✅ Gluten Free ✅ High Protein ✅ Vegan Recipe: 🥭 1.5 tbsp chia seeds @justnatural_uk 🥭 2tbsp coconut yog @coconutcollab 🥭 1 tbsp sugar free syrup @nkdliving 🥭 1/2 cup oat milk @momafoods For the layers: 🥭 2 tbsp coconut yog @coconutcollab 🥭 Chopped Mango 🥭 Fresh mint Method: 1. Mix all the ingredients and put in and air tight container in the fridge for 5 mins 2. Serve the chia mix with some more yoghurt, fresh mango and mint 3. Devour! 2️⃣ Healthy Raspberry Chia Pudding Parfait🤩💗 This is such a fun breakfast, snack or dessert idea! The recipe is vegan & high in fiber! By @Fitfoodieselma • This makes 2 servings • For the chia pudding: 4 tablespoons chia seeds 1 cup almond milk (240 ml) 1 teaspoon maple syrup 1/2 teaspoon vanilla extract • For the yogurt layer: 1 cup Greek-style plant based yoghurt (240 ml) 1/2 cup raspberries, mashed (120 ml) • 1. Mix together all the ingredients for the chia pudding in a bowl or a mason jar 2. When the mixture is well combined, let it sit for 5 minutes and then mix again to get rid of any lumps. Let set in the fridge for at least 2 hours (or overnight) 3. Once the chia pudding is ready to serve, make the yogurt layer and spoon on top of the chia pudding. Add your toppings and enjoy! . . #veganrecovery #veganraw #simplevegan #veganyum #veganinstaclub #vegansoninstagram #veganlover #veganlifestlye #veganrecipeshare #veganheaven #veganrules #veganproblems #veganeatsplease #veganrecipeideas #veganworldshare #veganeasy #veganteen #vegandinners #veganweek #vegangram #veganeating #vegantips #veganrecipies #veganislife #veganhealthy #veganrecepies #veganfeed
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @go.veganrecipe4u 1️⃣ or 2️⃣? What recipe do you like the most? by @Plantyou 1️⃣ Chana Masala Inspired Chickpea Coconut Curry Ingredients 1 tbsp olive oil 1 yellow onion, diced 3 cloves garlic, minced 2 tbsp curry powder 1 tsp cumin ½ tsp turmeric ½ tsp paprika ¾ tsp salt 1 can crushed tomatoes, 15 oz 1 can coconut milk, 13.5 oz 1 can chickpeas, drained and rinsed 1 tbsp almond butter, optional 1 handful spinach Instructions In a pan over medium heat, add the onion and olive oil. Stir until fragrant, approximately 3 minutes. Next, add the garlic, curry powder, cumin, turmeric, paprika and salt. Stir until fragrant, approximately 5 minutes. Add the crushed tomatoes, coconut milk, chickpeas and almond butter. Bring to a simmer, then lower the heat, and cook on low for 6 to 8 minutes, until everything is combined and warm. Stir in the spinach until it is wilted. Serve with fresh cilantro and naan bread as desired. 2️⃣ Golden Glow Soup paired with my favorite crackers . 🙏Lends 4 to 6 servings From start to finish 20 minutes . 1 tbsp olive oil or vegetable broth 1 yellow onion, diced 2 carrots, diced 4 cloves garlic, minced 1 rib celery, diced 1 tsp dried oregano 1/2 tsp black pepper 7 cups vegetable broth 1 can white beans, drained and rinsed 2 lemons, squeezed 1 handful fresh kale 1/4 cup tahini 1 tsp lemon zest 1 cup orzo 1/4 cup fresh dill 1 tsp turmeric . In a pot over medium heat, add the onion, carrot, celery and garlic. Sauté until softened, approximately 5 minutes. . Add the vegetable broth, drained and rinsed can of white beans, lemon juice and lemon zest to the pot. Bring to a boil, then simmer for 10 minutes covered. . Stir in the kale, fresh dill and orzo and cook for another 10 minutes until the orzo is cooked through, keeping the lid off and stirring intermittently to prevent the orzo from sticking. Stir in the tahini and turmeric until combined and heated through. Enjoy!
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.challenge.club 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Theconsciousplantkitchen 1️⃣ Almond Flour Banana Cookies // full recipe ↓ Ingredients 2 ½ cups Almond Flour scoop, lightly packed, sweep ¾ cup Mashed Banana a bit less than 2 large peeled bananas Optional 2 tablespoons Maple Syrup 2 tablespoons Melted Coconut Oil ½ teaspoon Cinnamon 1 teaspoon Vanilla Extract Instructions Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper. Slightly grease the paper with coconut oil to avoid the cookies to stick. Set aside. Peel, mash the bananas in a mixing bowl until it form a smooth puree with small lumps of bananas. Pack the mashed bananas in a measuring cup or weigh the amount required by the recipe, then return to the large mixing bowl. If you choose to add the optional ingredients, stir them now. (note 5) Stir in almond flour, with a spatula first. When it starts to be difficult to stir, knead the dough with your oiled hands until the dough is consistent. It should be wet, soft, dense, and sticky but easy to form balls. Wash and dry your hands, and lightly oil them with coconut oil. Roll 1 tablespoon of dough between your hand to form a ball. Place each cookie dough ball onto the baking sheet covered with parchment paper, leaving 1 thumb space between each ball. Slightly oil your finger again and flatten the cookie. Repeat until all cookies are formed. The recipe makes 16 cookies. They won't expand in the oven, but you flatten the ball, and you don't want the cookies to touch each other. Bake for 13-16 minutes or until slightly golden brown on the edges and bottom. Cool on the baking sheet for 15 minutes before transfer to a cooling rack. The cookies are soft banana cookies and won't firm up much.
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @veganchallenge4u 1️⃣ or 2️⃣? What recipe do you like the most? By @Gigi_goes_vegan 1️⃣ SPINACH LENTIL PROTEIN WRAP INGREDIENTS: (makes ca. 5 wraps) 150 dry split red lentils (P 36gr) 360ml warm water Handful of spinach (P 2gr) 2-3 Tbsp nooch (P 8gr) Pinch of salt METHOD: Rinse the lentils under running water. Transfer them to the bowl with water, and leave to soak for at least 1 hour. Transfer the mixture (lentils and water) to a blender then add notch and spinach. Blend for 2 minutes, or until the batter is lump-free. Warm a small amount of oil in a non-stick pan or skillet. If the pan is a high quality non-stick one you won’t need oil. Once the oil is heated, lower the heat to medium-low and pour sufficient batter to create a thin layer across the pan’s surface, using the back of a spoon to spread it as necessary. note that the batter will thicken over time, so you might need to blend it for a few seconds between cooking each wrap. Cook for 3-4 minutes, flipping it when the edges begin to detach from the pan, and continue cooking for an additional 1-2 minutes. Repeat this step until all the batter is used! Fill with your toppings of choice ! Mine was a coriander lime marinated wrap with garlic mayo and veggies - recipe coming next week! Please be aware that suggesting protein complementarity does not imply a necessity for achieving a complete protein in every meal. I’m offering ideas on how to combine different plant-based foods throughout your day to establish a well-rounded and comprehensive protein profile. Note that the nutritional values are for the food I consume. If you’re using a different brand to mine the nutritional facts may vary slightly.
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @veganmeal_recipe 1️⃣ or 2️⃣? What recipe do you like the most? By @Thetastyk 1️⃣ ARABIC SALAD/ SHIRAZI SALAD/CHOPPED VEGGIE SALAD 🍅🥒 so simple, yet so delicious! This is my most-eaten salad at home - it goes with everything from #vegan omelette to scramble or hummus! The most important thing is to chop as thinly as possible! For some reason it just make it taste even better 😅 anyone agrees? —•—•—•—•— 2 Persian cucumbers, diced 3 ripe tomatoes, diced 1 medium red onion, diced 4 stalks spring onion, sliced thinly 2 Tbsp parsley, chopped Dressing: 1-2 Tbsp olive oil 2 Tbsp (30ml) lemon juice 1/2 tsp salt & pepper, to taste 1/2 tsp ground cumin —•—Method—•— 1. Sharpen your knife and cut your veggies very thinly. 2. Place in a bowl, add the dressing and combine. 2️⃣ Looking for a quick + delicious snack? This CUCUMBER SESAME SALAD 🥒 may be the answer to your dreams 🥢✨ #vegan —•—•🇬🇧•—•— 1 large cucumber, thinly sliced 1/4 tsp salt 3 Tbsp (45ml) rice vinegar 1 Tbsp (15ml) sesame oil 1 Tbsp (15ml) soy sauce 1 tsp maple syrup (or sugar) 1 tsp toasted sesame seeds —•—Method—•— 1. Slice the cucumber with a mandolin or a knife very thinly. Place in a sieve over a bowl and sprinkle the salt on top. Let sit for 5 minutes, then gently squeeze out any excess water with your hands. 2. In a bowl, combine the remaining ingredients and whisk together. Add the salted cucumber and toss together. Serve immediately or let it marinade for 15 minutes before serving at room temperature. . . #veganweek #veganfeed #veganlifestlye #veganlover #veganislife #veganrecipies #veganrecipeshare #veganraw #vegantips #veganrecepies #vegandinners #veganworldshare #veganrecovery #simplevegan #veganeasy #veganteen #veganyum #vegangram #veganrules #veganproblems #vegansoninstagram #veganhealthy #veganrecipeideas #veganinstaclub #veganeating #veganheaven #veganeatsplease
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.planvn 1️⃣ or 2️⃣? What recipe do you like the most? By @Justinecooksvegan 1️⃣ Creamy Lemon Cup Sorbet Ingredients: 6 lemons, cutting off the ends and removing the pulp for the cups 1 can coconut cream frozen into cubes (brand linked above) 4-5 tbsp maple syrup 1/4 cup lemon juice 2 lemons, peeled and cut in half frozen 1 drop lemon essential oil, optional Instructions: 1. Start by pouring coconut cream into ice cube molds and place into the freezer. 2. Peel two lemons, cut in half and remove any large seeds. Place them in the freezer in Tupperware. Freeze both for several hours or overnight. 2️⃣ Chickpea Quinoa Salad with the best Cumin Tahini Dressing 👌🏼This is the versatile recipe I make every week! Ingredients: 1 14 oz. can chickpeas, drained and rinsed 1 cup tomato or red bell pepper, diced 1 cup cucumber, diced 1/2 cup red onion, finely diced 1 cup cooked quinoa (I used tricolor cooked and veggie broth) 1/3 cup parsley or cilantro, minced 1/4 cup salted pistachios or seed or nut of choice (I love walnuts, pine nuts & roasted pumpkin seeds too) 1/2 avocado, diced (optional) Cumin Tahini Sauce:✨ 2 tbsp tahini 1 lemon, juiced 1 garlic clove, minced 3 tsp extra virgin olive oil (optional) 1/2 tsp sea salt 1 tbsp water 1/2 tsp cumin Instructions: Add all salad ingredients to a large bowl. In a small bowl, add all dressing ingredients and whisk or mix together until smooth and top on the salad and mix until well combined. Enjoy! . . #veganislife #vegantips #vegangram #veganinstaclub #veganrecipies #veganrecovery #veganproblems #veganlover #veganlifestlye #veganteen #veganyum #veganeating #veganweek #veganfeed #veganrecipeideas #veganeasy #veganrecepies #vegandinners #veganworldshare #veganraw #simplevegan #veganrules #veganrecipeshare #veganhealthy #vegansoninstagram #veganheaven #veganeatsplease
"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.tipsvn 1️⃣ or 2️⃣? Which #recipe would you try?👇 By @Theconsciousplantkitchen 1️⃣ Healthy Banana Brownies Ingredients 3 large Ripe Banana 4 tablespoons Unsweetened Cocoa Powder ½ cup Peanut Butter (Unsalted) Optional - for a boost of sweeteness ½ cup Dark Chocolate Chips Instructions Preheat the oven to 350°F (180°C). Line a 6-inch brownie pan with parchment paper and grease it with cooking oil. Set aside. In a large mixing bowl, mash the banana into a smooth puree, Stir in peanut butter and cocoa powder with a silicone spatula until it looks like a brownie batter. It's fine if you see bits and pieces of bananas as long as the batter is not dry. If too dry, it means you used smaller bananas or your nut butter is dry and not oily. Add more mashed banana to fix the batter or a splash of almond milk. Stir in chocolate chips until if used. Pour the batter into the prepared baking dish and sprinkle extra chocolate chips on top if you like. Bake the brownies for 25-30 minutes in the oven at 350°F (180°C) until a toothpick inserted in the center comes out with only a little crumb on it. Cool down on a cooling rack for 20 minutes before serving.
1️⃣ or 2️⃣? What recipe do you like the most? By @Theplantbasedschool 1️⃣ Creamy Chickpea Curry in 30 minutes ⏰ ⭐️ RECIPE: GO TO www.theplantbasedschool.com and search 🔍 "Chickpea Curry” This chickpea curry is a creamy and flavorful Indian-inspired dish that combines the wholesome nuttiness of chickpeas with the luscious creaminess of coconut milk. ⭐️ INGREDIENTS 1 tablespoon olive oil substitute your favorite oil 1 large onion chopped 3 cloves garlic grated 1 inch ginger grated 2 teaspoons curry powder 1 teaspoon ground cumin 1 teaspoon turmeric powder 1 teaspoon ground coriander ¼ teaspoon red pepper flakes 3 cans (15 ounces each) of chickpeas or 4½ cups of cooked chickpeas 1 cup vegetable stock; add more if you want a thinner curry 1 can (15 ounces) crushed tomatoes 1 can (14 ounces) coconut milk full-fat 1 teaspoon salt 2 twists of black pepper 1 teaspoon garam masala 1 tablespoon sugar optional Serve it with 1 squeeze of lemon + basmati rice or naan, cilantro, and a dollop of yogurt 2️⃣ Easy Mushroom Pasta (quick dinner idea) ⭐️ RECIPE: GO TO www.theplantbasedschool.com and search 🔍 "Vegan Mushroom Pasta” You can make this Mushroom Pasta in 20 minutes. It's perfect for everyday dinners and restaurant-y enough to make for guests, too! ⭐️ INGREDIENTS 9 ounces pasta egg-free tagliatelle, spaghetti, linguine, etc. 1 tablespoon olive oil 16 ounces mushrooms a mix of white, brown, portobello, or other. Sliced or cut into chunks. 2 cloves garlic minced or pressed 16 cherry tomatoes halved 3 tablespoons vegan butter 1 handful parsley chopped ½ teaspoon salt or more to taste 2 twists of black pepper . . #veganrecipies #veganislife #veganrecipeshare #vegansoninstagram #veganweek #veganrecipeideas #veganfeed #veganraw #veganlover #veganyum #vegangram #simplevegan #veganlifestlye #veganeatsplease #veganheaven #veganproblems #veganeasy #veganteen #veganeating #veganinstaclub #veganrecovery #vegantips #vegandinners #veganworldshare #veganrecepies #veganhealthy #veganrules