veganspaghetti images

#veganspaghetti #veganfriendly

1️⃣ or 2️⃣? What recipe do you like the most? By @That.veganbabe 1️⃣Chickpea Shawarma Stuffed Pitas 🥙 500cals - 27P - 18F - 67C INGREDIENTS For the Stuffing 1 onion 1 clove garlic 1 can chickpeas 1.5 cups 1 block tempeh 1 tsp cumin ½ tsp coriander ½ tsp paprika ½ tsp cinnamon Squeeze of lemon Pinch of chili flakes for heat Salt and pepper 300 g cherry tomatoes halved ½ bunch chopped parsley ¼ sliced diced red onion ¼ cup kalamata olives For the Tzatziki 1 cup coconut yogurt ½ cucumber 1 clove garlic Juice of half a lemon 2 tsp dill 1 tsp onion powder 1 tsp salt ½ tsp pepper 3 small whole wheat pitas INSTRUCTIONS First, make your chickpea tempeh shawarma stuffing. Saute your diced onion until translucent, then add your garlic and cook for another minute. Next add in your can of strained and rinsed chickpeas and crumble in a block of tempeh. Cook until golden, about 10 minutes. Add in your spices and a squeeze of lemon, and season to taste with salt and pepper. While that cooks, chop up your cherry tomatoes, parsley, and red onion. Once the chickpeas and tempeh are cooked, transfer to a bowl and mix in your veggies and olives. While the chickpeas and tempeh are cooking, you can also make your high-protein tzatziki sauce. Add all ingredients of tzatziki into a bowl, except for your cucumber, and mix to combine. Grate your cucumber into a dish towel and squeeze the liquid out. Mix the grated cucumber into the tzatziki sauce. Assemble your pita. Split open the middle of your pita and add in your chickpea tempeh shawarma stuffing along with some of that vegan tzatziki. Serve and enjoy!

Pumpkin & Feta Salad By @veganbyeden Makes 2 serves ▪️250g Kent pumpkin ▪️300g chickpeas, rinsed & drained ▪️60g leafy greens/salad mix ▪️50g vegan feta cheese ▪️Small drizzle of olive oil + seasoning (see below) Cook the pumpkin & chickpeas in air fryer but you can use your oven at the same temperature. 1️⃣ Peel pumpkin & cut into bite sized cubes. Season with a small drizzle of olive oil and a pinch of salt, pepper and cashew parmesan, 2️⃣ Cook in the air fryer at 200°C for 10 mins, tossing 2 to 3 times. 3️⃣ Rinse & drain chickpeas. Add a pinch of salt, pepper, curry powder, garam masala & I like to add about 1 tbsp of bbq sauce. Toss to coat. 4️⃣ Once pumpkin has cooked for 10 mins, add chickpeas to air fryer. Cook for a further 5 mins. 5️⃣ Assemble salads by adding leafy greens to bowls and top with the cooked pumpkin and chickpeas. Crumble feta on top and enjoy! I drizzled with a little lemon juice 👌🏼 . . . . . #Veganmuffins #Bestveganfood #Vegancandy #Veganinspiration #Veganspaghetti #Mexicanveganfood #Veganrecipevideos #Vegetarianrecipe #Plantbasedmeals #Veganmealideas #Fitvegan #Veganvideo #Veganinspo #Veganbaker #Veganmeatballs

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! . .

Spiralised Veggie Pasta 🍝 with a homemade Almond Cream, and of course some Avo

Creamy sweet potato & lentil soup with roasted chickpeas By @helens_vegan_kitchen Makes 6 large portions Soup ingredients: 1 tbsp oil 2 tsp black mustard seeds 2 tsp cumin seeds 1 onion, roughly chopped 2 garlic cloves, sliced 250g carrots, chopped 350g sweet potatoes, peeled and chopped Pinch of dried chilli flakes 1 tsp salt & lots of black pepper 300g @Theveganideas dried red lentils 1.5 litres of veg stock 200ml oat milk Roasted chickpeas ingredients: 1 x 400g tin of chickpeas, drained and rinsed 1/2 tsp mild chilli powder 1/2 tsp turmeric 1 tsp cumin 1/2 tsp salt 2 tsp maple syrup 2 tsp olive oil 1️⃣ To make the soup, add both seeds to a large pan with the oil and fry for a couple of minutes. Add the onion and garlic and keep frying for another 5 mins 2️⃣ Add all the other soup ingredients to the pan and bring to the boil, then simmer until the veg and lentils are cooked (about 25 minutes). 3️⃣ Whilst the soup is cooking add the drained chickpeas to a baking tray and mix with all the other ingredients and roast for 25 mins at 170C fan. 4️⃣ Once the soup is cooked, blend until smooth (I just use a stick blender for this) and top with the chickpeas, a swirl of vegan crème fraiche and some herbs. #vegetariskt #veganindianfood #plantbasedliving #vegannoodles #veganrecipeideas #veganinspo #vegetarianfoodie #vegantacos #veganprotein #veganspaghetti #hclfvegan #veganfoodspot #veganrevolution #vegetarianmealprep #vegancandy #veggierecipes

Vegan BANG BANG CAULIFLOWER By @daria_cooks_vegan Ingredients •1 cauliflower, cut into florets •1 cup / 240 ml plant-based milk (I used full-fat oat milk) •2 tablespoons lemon juice •3/4 cup / 105 g all-purpose flour •1/2 cup / 80 g rice flour (sub in cornstarch) •1 teaspoon paprika powder •1 teaspoon salt •dash of black pepper •1 tablespoon hot sauce •1 cup / 100 g panko crumbs (or more as needed) •vegetable oil for frying 🌱For the sauce: •1/3 cup / 80 g vegan mayonnaise •2 tablespoons chili sauce •2 teaspoon hot sauce Instructions 1️⃣In a bowl whisk together vegan mayonnaise, chili sauce and hot sauce. Put into fridge. 2️⃣In a bowl combine flour, rice flour, oat milk, lemon juice, hot sauce, paprika, salt and pepper. Mix until smooth. Dip cauliflower florets into the batter, then cover them with panko crumbs. 3️⃣In a pot heat vegetable oil until thermometer shows 350 °F / 180 °C. Transfer the battered cauliflowers to the pan and fry them until golden brown. Cook in batches. 4️⃣Drain fried cauliflowers on kitchen towels. Serve immediately with mayonnaise sauce. ENJOY! #veggielover #veganramen #vegandinnerideas #veganchocolatecake #veganrevolution #veganoatmeal #veganfoodspot #plantbasedvegans #hclfvegan #vegetariskt #plantbasedliving #vegangranola #vegancook #plantbasednutrition #veganspaghetti #veganicecream

1️⃣ or 2️⃣? Which  #recipe would you try?👇 By @Theplantbasedschool 1️⃣ Easy Avocado Chickpea Salad 🥑 GET RECIPE: https://theplantbasedschool.com/chickpea-salad/ Avocado Chickpea salad is creamy, quick, and refreshing, and it’s all you need for a quick lunch or light plant-based dinner. Creamy avocado, ripe and juicy tomatoes, crisp cucumber, nutty chickpeas, tangy red onion, and fresh parsley meld perfectly to create a tasty, nutritious, and fulfilling salad. INGREDIENTS: For the salad 1 can (15 ounces) chickpeas or 1½ cups of cooked chickpeas, drained 1½ cups cherry tomatoes halved 1½ cups cucumber diced ½ cup olives sliced ⅓ cup red onion chopped ⅓ cup parsley chopped 2 ripe avocadoes, diced For the dressing 4 tablespoons extra virgin olive oil 2 tablespoons lemon juice sub apple cider vinegar 1 tablespoon mustard yellow or Dijon 1 tablespoon maple syrup sub honey ¾ teaspoon salt ¼ teaspoon black pepper 1 teaspoon ground cumin, optional

10-Minute Chilli Oil Noodles 🌶 by @thrivingonplants Serves: 1 Time: 10 mins Ingredients 1 serving of noodles (I used fresh wheat noodles) Protein & veg of choice (I used tofu puffs and bokchoy) The Sauce Base: Light soy sauce Dark soy sauce (optional, see method 3) Sweetener of choice eg. brown sugar Sesame oil Chinese chilli oil Optional add-ins: Fresh minced garlic and/or ginger Sesame paste if you want it to be creamy A splash of black vinegar for an extra kick of flavour + tartness A few toasted sichuan peppercorns, ground up finely (HIGHLY RECOMMEND THIS) 1. Bring a small pot of water to the boil. How did your noodles and cook according to packet instructions. In the last minute I add in the bokchoy. Drain, rinse with cold water and set aside. 2. In the meantime, fry up your tofu or protein of choice. You can also just add thinly sliced pieces of firm tofu to the boiling noodles instead (even quicker!). 3. In a large bowl, add in about 1 tbsp light soy sauce, a tiny splash of dark soy sauce (for colour), sweetener to taste (around 1-2 tsp), sesame oil (1/2-1 tsp) and as much chilli oil as you’d like. Here you can also use any of the recommended add-ins as mentioned in the ingredients list above. Whisk well until combined. 4. Add in the noodles, greens and tofu and mix until well coated. Garnish with sesame seeds, green onions, and cucumber. Drizzle on more chilli oil and serve immediately! 👏 #vegancurry #VeganInspiration #veganmeals #eatplants #veganspaghetti #veganchocolate #simpleveganrecipes #vegansofny #lowcarbvegan #eatvegan #vegetariskt #vegancooking #veganicecream #receitavegana #vegancookings

Lunch today is @instantpotofficial spaghetti with homemade lentil meatballs from a @veganyackattack recipe, with @violifeca shreds and hemp parmesan. Served over a bed of mixed greens with broccoli. #veganlunch #instantpot #veganspaghetti #veganmeatballs #veganyackattack #vegan

creamy (silken tofu) mushroom pasta with tofu schnitzels - I completely guessed how to batter, breadcrumb and air fry some tofu slabs and I have to say I’m mega impressed with how well they turned out! 🍝 #tofu #tofuschnitzel #schnitzel #veganschnitzel #breadcrumbs #silkentofu #tofulover #tofulife #tofucream #vegancream #creamypasta #vegacreamypasta #mushroompasta #spaghetti #veganpasta #veganspaghetti #veganprotein #protein #highproteinvegan #proteinvegan #healthyvegan #airfried #airfryer #healthyvegandinner #vegandinner #healthyveganinspo #veganinspo #veganinspiration #healthyveganism #veganism

A shot of the Vegan Spaghetti & Meatless Balls with baby spinach I made recently. 🌱🍝 I like to get creative with my spaghetti and add some color. Some days I add green peppers and others I add spinach. Sometimes I add both! ☺️ Let me know in the comments which special ingredients you like to add into your spaghetti! #spaghetti🍝 #pastalovers #veganspaghetti #plantbased #plantbasedlifestyle #gogreen💚 #colorfulfood #eatyourgreens #homecooking #quickandeasymeals #classicmeals #glutenfreevegan #eatyourmedicine #foodisfuel #foodphotography #foodblogger #healthyfood #fortlauderdale #miamilife #southfloridafoodies

CHAR SUI ‘PORK BELLY’ 🐷 by @jacobking written recipe below 👇🏾 We’re starting my Meatless Masterclass off with a deliciously fatty ‘pork belly’ made from lions mane mushroom, enjoy x 👇🏾ingredients👇🏾 -1 large lion’s mane mushroom -1 tbsp soy sauce -1 tbsp hoisin sauce -1 tsp shao xing rice wine -2 tsp vg red food colouring -2 tbsp maple syrup -2 tbsp brown sugar -1 tsp garlic powder -1/2 Chinese 5 spice -1/2 tsp white pepper -white rice, pak Choi, steamed broccoli, sesame seeds. 👇🏾method👇🏾 -mix the ingredients for the marinade then set aside. -sear each side of the lions mane until brown, then gently squish thinner. -sear each side until browning, then coat in the marinade and leave for 30mins-1hr before placing in the oven for 25 minutes @ 180°, place a few saved tbsp of marinade over the fillet then bake for another 10 minutes. -serve with the rice, veggies and enjoy x

1️⃣ or 2️⃣? Which  #recipe would you try?👇 By @Helens_vegan_kitchen 1️⃣ Who remembers the picnic bar? Crispy and chewy with lots of peanuts and raisins and smothered in chocolate. Well this is my vegan version and they are one of my favourite creations. They are also one of the easiest things to make. Only 6 ingredients and 3 easy steps. ✔️ You’ll want to save this one Ingredients 1.25 cups of vegan chocolate (about 200g) 1/4 cup peanut butter 1.5 tbsp coconut oil 1.75 cups puffed quinoa 1/2 cup salted peanuts 1/2 cup raisins Optional extra drizzle of chocolate and nuts on the top 1, Put the quinoa on a baking tray and put in the oven at 170C fan for 5-6 mins to lightly toast (don’t skip this step as it makes the bars lovely and crunchy) 2, Melt the chocolate with the nut butter and oil and fully combine, then pour in the quinoa, peanuts and raisins and stir to mix in 3, Spoon the mix into an individual brownie tin and leave to set in the fridge for a couple of hours Keep in a sealed tub in the fridge 2️⃣ These 4 ingredient peanut butter oat cups are no-bake, gluten free and are very simple to make Makes 6 large cups ✅ Save to try Base ingredients 1.25 cup gf oats* 2/3rd cup runny peanut butter 3 tbsp maple or agave syrup Topping 2/3 cup vegan dark chocolate (about 100g) 2 tbsp peanut butter Sprinkle of salt or peanuts, optional *I know some of you prefer to toast your oats in the oven (so if you do they only need about 10 mins) 1, Put all the base ingredients into large bowl and mix thoroughly. It should be slightly sticky and not crumbly. 2, Press the mix into a silicone muffin tray (or use cupcake cases). Press down so it is tightly packed. Refrigerate for 30 mins. 3, Melt the chocolate and peanut butter together for the topping, pour onto the base, then refrigerate again to set Store in the fridge and they will last for about a week

Creamy Mushroom Broccoli Pasta 🌿 by @janetsmunchmeals Serves: 2 1 tbsp plant-based butter 6 oz. cremini or white mushrooms, sliced ½ tsp kosher salt 1/8 tsp black pepper 1 cup broccoli florets, cut small ¼ tsp onion powder ¼ to ½ tsp garlic powder, to taste 1 tsp flour, optional for thicker sauce 1 cup oat milk 2 tbsp dairy-free heavy cream, optional 1/3 cup dairy-free parmesan 2 tbsp dairy-free cream cheese 1 package Palmini Angel Hair, drained and rinsed Fresh basil, thinly sliced Preheat a large pan on medium heat. Add plant-based butter, mushrooms, kosher salt, and pepper. Stir, cook 3 to 4 min. Add broccoli florets, stir, cook 3 to 4 min. Add onion powder, garlic powder, and flour if using. Stir, add oat milk and cream. Let gently simmer for 2 to 3 min. Add parmesan and cream cheese, stir to combine. Pat the angel hair dry with kitchen towel. Add it to the pan, stir, and cook another 2 to 3 min, adding another couple tablespoons oat milk to thin out the sauce, if desired. Taste and season with more salt and pepper, optionally. Top with fresh basil and black pepper to serve. #nycvegan #veganspaghetti #veganlasagna #veganpancake #plantbasedprotein #veganrecipes #veganbowl #veganskt #recetasveganas #veganfoodspot #eatyourvegetables #veganinspiration #vegetarianmealprep #vegangranola #veganicecream

VEGAN MUSHROOM LOVERS PIZZA By @leeksnbeets ❇️ FOR THE PIZZA DOUGH ⤵️ 🔹1¾ cups flour 🔹½ cup lukewarm water 🔹1 tbsp olive oil 🔹1 tbsp cane sugar 🔹2½ tsp dry active yeast 🔹½ tsp dried rosemary (optional) 🔹1 tsp salt 🔹1 tsp corn meal ❇️ METHOD ⤵️ 🔹In a bowl whisk together the water, sugar and yeast until well incorporated. Let sit for 5-10 mins until a foamy layer has formed on top indicating the yeast is active. 🔹Add the flour, olive oil, rosemary and salt. Knead together until you have a moist and elastic dough, ~5-10 mins. 🔹Cover the dough with a damp towel and let sit in a warm, dark spot until doubled in size, ~30-45 mins. 🔹Preheat over to 450°F and dust a pizza pan with cornmeal. Transfer your dough to the pan and flatten evenly. Let dough rest 5-10 mins. 🔹Add your toppings of choice and dust the crust of the pizza with more cornmeal for maximum crispiness. 🔹Stick the pizza in the oven and bake for 10-11 mins or until crust is nice and golden. Enjoy! #plantbasedprotein #veganbacon #vegancookiedough #veganspaghetti #eatmoreplants #vegetariskt #plantbasedsnacks #vegetarianmealprep #veganas #veganberlin #vegancheesecake #veganbrownies #plantbasedpower #veganerezepte #veganbrownie

Almond Butter Tofu Noodles By @vancouverwithlove Ingredients - Tofu •1 350g pack medium firm tofu •1 tbsp unflavoured oil •1 tbsp Braggs Soy Seasoning (or soy sauce) •1 tbsp apple cider vinegar Almond Butter Sauce •2 tbsp almond butter •1 tbsp apple cider vinegar •2 tsp maple syrup •2 tbsp Braggs Soy Seasoning (or soy sauce) Bowls •2 servings flat rice noodles •1 tsp avocado or other unflavoured oil •3 trumpet mushrooms, thinly sliced •1 small head bok choy, leaves separated •1 medium carrot, thinly sliced •1 green onion, thinly sliced To Serve •Cilantro leaves •Toasted almonds •Lime Instructions Cut tofu into 1-inch cubes, and place on an ovenproof tray. Toss in Braggs/soy sauce, oil and apple cider vinegar. Place under your oven's broiler (grill) for 10 minutes, until cubes are just turning golden. Flip and cook another 10 minutes until cubes are browned. Remove from oven and set aside. While tofu is cooking.... Cook noodles as per instructions. Then rinse, drain and set aside. Make sauce by mixing almond butter and vinegar in a small bowl. Add maple syrup and Braggs/soy sauce and mix until smooth. In a large skillet, heat 1 tsp oil on medium. Add mushrooms and cook for 3 minutes, stirring frequently. Add bok choi and carrot and cook for another 3 minutes. Reduce heat and add pre-cooked noodles, tofu and green onions to skillet. Pour over sauce and mix well to combine.� Serve in large bowls with cilantro leaves, toasted almond pieces and lime wedges. #vegetariskt #veganstirfry #veganburgers #veganlunchideas #thevegansclub #vegannachos #veganideas #veganspaghetti #orlandovegan #plantbasedeating #vegancookiedough #veganrecipeshare #veganbowls #veganburrito #veganmuffins #vegandrink

⏺Vegan nut and seed crusted tofu with creamy dill sauce by @daria_cooks_vegan ⏺Ingredients 🌱For the tofu: •16 ounces / 450 g high protein tofu (super firm) •1/2 cup / 70 g dry roasted cashews •1 tablespoon chia seeds •1 tablespoon ground flaxseed •1/2 cup / 70 g roasted hazelnuts •1/4 cup / 35 g roasted almonds •1 tablespoon pumpkin seeds •2 tablespoons olive oil (sub in any other vegetable oil you prefer) •dash of salt 🌱For the dill sauce: •3 tablespoons vegan butter •3 tablespoons all-purpose flour •1/4 cup / 60 ml vegetable stock •1 cup / 250 ml plant-based milk (I used oat milk) •1/2 cup - 3/4 cup / 120 ml - 180 ml vegan cream (I used soy cream) •1/2 teaspoon onion powder dash of garlic powder •salt and pepper to taste •3-4 tablespoons (or to taste) dill, chopped ⏺Instructions 1️⃣Preheat oven to 410 °F / 210 °C. 2️⃣In a food processor combine nuts, seeds, oil and salt. Blend until it is a crunchy paste. 3️⃣Cut tofu into pieces (about 8-10). Line a baking tray with parchment paper and transfer all the tofu pieces onto the tray. Cover tofu pieces with nut and seed paste, then turn over and cover the other side with paste. Drizzle tofu pieces with olive oil and bake for about 20-30 minutes, or until golden brown. 4️⃣Meanwhile prepare dill sauce. In a pot heat 3 tablespoons of vegan butter until butter is melted. Add flour and mix until combined. Add vegetable stock and milk and stir constantly, until the sauce is smooth. Add cream, onion powder, garlic powder, salt and pepper. Let simmer. Add fresh chopped dill and serve with the tofu. Serve with steamed rice and cucumber salad, if desired. ENJOY! #vegetarianmeal #thecookingfeed #vegantips #veganburger #planteater #veganspaghetti #veganburgers #letscookvegan #VeganRecipe #veganmexican #plantbasedliving #plantbasedmeals #veganbaker #simpleveganrecipes #veganbrownies

Almond cream & avocado pasta⁣ By @365cleaneats Recipe for 2⁣ ⁣ Ingredients for the sauce (2 cups)⁣ 115g (4 oz) raw almond ⁣ 1/2 cup minced onion (100g)⁣ 1.5 garlic (1 garlic for sauté, 1/2 for adding at step 1 cup (240ml) water⁣ 2 Tbsp. nutritional yeast⁣ Pink salt and olive oil⁣ ⁣ Other⁣ 200g (7 oz) of your choice of pasta⁣ 1/2-1 avocado (sliced)⁣ 1/2-1 cup basil leaves ⁣ lemon wedges for serving⁣ Harissa oil (optional)⁣ ⁣ Method:⁣ ⁣ 1. Blanch almonds. Place almonds into boiling water and boil for a minute. Drain in a strainer. Rinse with cold water. Squeeze the almonds with your fingers. The skin will come off easily. Discard the skin and soak the almonds overnight. ⁣ 2. In a saucepan, sauté onion and 1 sliced garlic with 1 Tbsp. olive oil for a few minutes. Add 1/2 tsp salt and continue to sauté until they become tender. ⁣ 3. In a high speed blender, put the sautéed onion & garlic, 1/2 garlic, 1 cup water, almonds, nutritious yeast, 1/2 tsp salt, and 2 Tbsp. olive oil. Blend well.⁣ 4. Pour the mixture into the same saucepan and warm it up. ⁣ 5. Mix 1 cup of the sauce with boiled pasta and add more according to your preference. Add black pepper and salt to taste. Assemble with avocado and fresh basil leaves. Squeeze fresh lemon juice and drizzle harissa oil just before eating.⁣ #veganrevolution #vegannachos #plantbasedcheese #veganmexicanfood #hclfvegan #veganmealideas #vegangram #plantbasedsnacks #vegancandy #veganspaghetti #vegandonuts #veganstirfry #fitvegan #receitavegana #veganmeal

1️⃣ or 2️⃣? What recipe do you like the most? By @Fitgreenmind 1️⃣ CRISPY SUMMER ROLLS 🥒 RECIPE (2 servings each 412cal/15P/40K/20F): -6 sheets of rice paper DIP into water -your favourite fillings (I took carrots, bell pepper, cucumber, smoked tofu) FILL and roll/AIR FRY at 200C/400F for 5mins (flip halfway through) or bake for 8-10mins Peanut sauce: -1/4 cup (60g) peanut butter -2 Tsp soy sauce -1 Tsp sesame oil -3 Tbsp agave or maple syrup -salt to taste -1 Tsp ginger powder, garlic powder and Chili flakes -water if needed MIX 2️⃣ CHICKPEA WRAPS 🌯 This is a 5 minute lunch, I came up with this when I was super hungry after my driving lesson and you just habe to try it! 😋 Much love Maya ✨ RECIPE (1 serving, 5 min prep time) Filling: -150g cooked chickpeas -1 TBSP tomato paste -2 TBSp vegan yogurt -a squeeze of lemon -salt to taste -1 TSP Garam Masala and cumin -1/2 Tsp garlic powder and chili powder -a touch of maple syrup Mix and fill your wraps with lettuce, tomato, cucumber and the filling. . .

Best Air Fried Falafel 🧆 Bowl🌱 by @veganfoodcrazy INGREDIENTS: 2 cups dried chickpeas, (soaked for 16 - 24 hours -add about 1 tsp baking soda to water)then drain , rinse and pat very dry 1 large onion, chopped 1 cup parsley, chopped 1 cup cilantro, chopped 4 small garlic cloves 1 tsp sumac 2 tsp coriander powder 1 tsp cayenne pepper 2 tsp salt 1/4 tsp black pepper 2 tbsp chickpea flour Add the chickpeas, onion, parsley, cilantro, garlic, coriander, cayenne, salt, and black pepper & chickpea flour. Pulse the food processor several times until the mixture is finely ground, the texture should be coarse. Do not over mix as the mixture will get too wet and the falafel will fall apart. Put the mixture in the refrigerator for at least an hour or longer. Spray the air fryer with a little oil, form small balls and add the falafel to the air fryer (you will have to work in batches as not to crowd them) I fit about 10 falafel in the air fryer at a time, . Air fry at 390C for 10 - 15 minutes until desired crispness is achieved. #Veganmexicanfood #Veganlunchideas #Veganspaghetti #Plantbaseddessert #Plantbasedvegans #Veganfoodspot #Plantbasedmeal #Veganmealideas #Plantbasedvegans #Vegangermany #Vegangranola #Plantbaseddinner #Vegancookie #Vegancuisine #Vegansushi #Vegansnack #Plantbaseddesserts

Easy Ramen with baked garlic tofu By @cook_with_veggies Ingredients (serves 1) 4 blocks of tofu (cut approx 1/2 thick and pressed for at least 10 minutes) 2cups vegetable broth 1tsp white miso paste 1/4 cup soy sauce / liquid aminos + 2tbsp 1tbsp garlic infused oil 1tbsp maple syrup 150g noodles (I used wheat udon noodles) A handful of button mushrooms (halved) Desired amount of tenderstem broccoli Garnish (optional) 1/4 red chilli (chopped) 1/4 spring onion (chopped) Sesame seeds Coriander Method Add (1/4cup) soy sauce, maple syrup and garlic oil to a large bowl and place in tofu blocks to marinade for 15 minutes, turning half way to cover all sides. Remove tofu from bowl and place on a baking tray. Oven bake for approx 15 minutes, ensuring to turn half way. Note: keep approx 3-4tbsp marinade mix and discard the remaining. Add noodles to a saucepan, along with miso paste, 2tbsp soy sauce and vegetable broth and heat up on low heat. Simmer for around 5 minutes. Meanwhile, add the saved marinate mix to a pan and heat up. Add in mushrooms and fry on medium heat for 3 minutes. Add in tenderstem broccoli and continue to fry for 3-4 minutes. Remove noodles from the pan and add to a bowl along with the water. Remove tofu from the oven and add to the top of the noodles. Remove mushrooms and broccoli from the pan and place in the bowl. Garnish with coriander, red chilli, sesame seeds and spring onion (optional). . . #vegetariansushi #vegandonuts #mexicanveganfood #veganbowls #veganspaghetti #simpleveganrecipes #veganbowl #plantbasedprotein #veganitalian #plantbasedvegan #thecookingfeed #vegandiet #vegancook #veganpancake #plantbaseddessert

VEGAN SWEET AND SOUR NOODLE STIR FRY WITH CRISPY TOFU NUGGETS By @leeksnbeets ❇️ FOR THE STIR FRY ⤵️ 🔹8oz noodles, cooked according to package instructions (I used pad thai noodles) 🔹1 cup shiitake mushrooms, sliced 🔹1 cup baby bella mushrooms, sliced 🔹2 cup broccoli florets 🔹3 cups mustard greens (or sub with kale or spinach) 🔹1 medium onion, chopped 🔹1 clove garlic, minced 🔹1 tsp ginger, grated 🔹1 tbsp avocado oil 🔹1 tsp sea salt 🔹Crispy tofu and sweet and sour sauce 🔹Chopped scallions, sesame seeds and basil to top ❇️ METHOD ⤵️ 🔹Heat up the oil and once hot add the onion and cook 3 mins. Add the garlic and ginger and cook 1 min. 🔹Add the mushrooms, broccoli and sea salt and cook 5 mins, until no moisture remains and mushrooms are meaty. 🔹Add the greens and cook until shrunk in size, ~2 mins. 🔹Add the noodles, tofu and sauce, cook just until the noodles and sauce have warmed, 1-2 mins. 🔹Remove from heat, top with scallions, sesame seeds and basil and enjoy! * ❇️ FOR THE SWEET AND SOUR SAUCE ⤵️ 🔹3 tbsp maple syrup or cane sugar 🔹1½ tbsp apple cider vinegar 🔹1½ tbsp soy sauce or tamari 🔹1½ tbsp tomato paste 🔹1 tbsp sriracha 🔹2 tsp corn starch 🔹½ tsp garlic powder 🔹⅓ cup water 👉🏻 Combine all the ingredients in a sauce pan on medium heat and whisk until sauce has thickened, ~3 mins. #plantbaseddessert #veganicecream #vegannoodles #eatyourvegetables #plantbasedvegan #plantbasedvegans #vegansushi #veganspaghetti #veganthanksgiving #veganchocolate #veganenchiladas #healthyveganfood #vegangram #veganbowl #veganbaking

1️⃣ or 2️⃣? What recipe do you like the most? by @Herbifoods 1️⃣ Crispy ricepaper dumplings 🔥🌱 ⠀ A fun and easy way to make dumplings at home. ⠀ RECIPE (8 dumplings) - 8-16 sheets ricepaper - oil to fry - 200 g mushrooms of choice - 1 tbsp soy sauce - 200 g smoked tofu (or regular firm tofu) - a few leaves of cabbage - 1-2 carrots - 4 scallions (or Chinese chives) - 2 garlic cloves - small piece of ginger - 1 tbsp toasted sesame oil - salt & pepper ⠀ Dipping sauce: - 1-2 tbsp soy sauce - 2 tsp rice vinegar - 1 tsp maple syrup - 1 tsp sesame oil - 1 tsp gochujang - splash of water ⠀
❶ Sauté mushrooms until most of the water has evaporated and they have got some color. Deglaze with soy sauce and set aside. ❷ Optionally sauté veggies and tofu for a couple of minutes. Alternatively you can chop everything very finely and leave it raw. ❸ Combine all ingredients for the filling in a bowl and season to taste. ❹ Dip ricepaper into water for 5 seconds. Place 2-3 tbsp filling in the middle and close the sides. If frying, wrap in another sheet of ricepaper to prevent from falling apart. ❺ Bake at 200°C for 15-20 minutes, turning on the broiler for the last 2-3 minutes or fry in a little bit of oil until crispy. I personally prefer the pan-frying method :) ❻ I served them with brown rice and a smashed cucumber salad.

GARLICKY SUN-DRIED TOMATO WALNUT DIP by @jackfruitfulkitchen 1/2 cup unroasted walnut butter 1/2 cup sun-dried tomatoes 1/2 cup pitted green olives 1/4 cup nutritional yeast 1 lemon, juiced 1 tsp dried parsley 1 tsp dried basil 1/2 tsp salt 1/2 tsp black pepper 1 tbsp balsamic vinegar 1 1/2 tsp garlic powder 1-2 tbsp water, if needed Crackers, for serving Mini peppers, for serving Add all ingredients for dip, except water, to a food processor and blitz until well combined. If you prefer this dip a bit chunky, try pulsing 12-14 times until the ingredients are finely minced. Otherwise, mix on high until it’s smooth and creamy. Add 1 tbsp water at time if needed to give it a little moment, and stop to scrape down the walls of the food processor as needed. Serve room temperature right away, or chill and serve within 5 days alongside mini peppers and crackers! SO DELISH. #vegancooking #veganerezepte #veganbreakfastideas #plantbasedvegan #veganoatmeal #veganrecipeideas #vegancookings #veganbaker #veganburger #vegangram #veganspaghetti #veganmexicanfood #vegansnack #veganiseasy #plantbasedfoodie

Creamy chicken, mushroom, spinach & sweetcorn spaghetti with a giant breadstick🙌🏻

5:20 Gym session was a success ✅💪🏽 Came home and made spaghetti ✅ one more gym session and then work. #productivity #earlymorning #vegan #spaghetti #impossiblefoods #chickpeapasta #vegansofhamptonroads #vegansofig #gymchronicles #fypage #exploremore #veganspaghetti #onelifefitness

Badminton then homemade vegan Spag Bol after school / work = #motivationmonday 🤩🌱💚🙌. #veganfood #veganspaghetti #gymtime

⁣Kidney bean meatballs with tomato & veggie sauce By @365cleaneats Kidney bean balls⠀ Ingredients:⠀ 1 can kidney beans (about 250g beans, drained well, and mashed with a potato masher) ⠀ 1 cup (about 100g) cooked tri-colour quinoa ⠀ 2 Tbsp. tapioca starch, potato starch or corn starch ⠀ 1 garlic, grated⠀ 1 tsp cumin powder ⠀ 1/2 tsp pink salt⠀ 1/2 tsp smoked paprika ⠀ Black pepper ⠀ Olive oil⠀ ⁡⠀ Method: ⠀ 1. In a large bowl, place every ingredient and mix well with your hands. ⠀ ⁡⠀ 2. Shape the mixture into small balls. Pan fry with olive oil for about 10 minuets or until lightly brown, making sure to flip them from time to time.⠀ ⁡⠀ Sauce:⠀ Ingredients:⠀ 1 brown onion, chopped ⠀ 1 carrot, chopped ⠀ 1 cup chopped red capsicum ⠀ 1 cup chopped cauliflower ⠀ 1 cup chopped Japanese pumpkin or butternut squash ⠀ 3 cups (about 400g) chopped fresh tomatoes ⠀ 1 vegetable stock cube⠀ 2 tsp dried Italian herbs⠀ 2 bay leaves ⠀ Olive oil⠀ ⁡⠀ Method: ⠀ 1. In a big saucepan, sauté onion with olive oil for a few minutes. Add 1/2 tsp pink salt and continue to sauté until softened.⠀ ⁡⠀ 2. Add carrot, capsicum, cauliflower, and pumpkin and sauté for a few more minutes.⠀ ⁡⠀ 3. Add rest of the ingredients and bring to boil. Heat with medium to low flame for 20 minutes with a lid. Salt to taste.⠀ ⁡⠀ 4. At the end, add kidney bean balls and continue to heat for about 5 minutes. Serve with rice, pasta or bread.⠀ #Veganmexicanfood #Orlandovegan #PlantBasedRecipe #Veganmealprep #Veganbodybuilder #Vegansnack #Veganindianfood #Vegetariansushi #Veganspaghetti #Eatplants #Veganfrenchtoast #Vegetarianrecipe #Veganmacncheese #Vegansushi

SAUCY CURRY POTATOES AND CHICKPEAS By @betterfoodguru 👉SAUCY CURRY POTATOES AND CHICKPEAS Ingredients: 1 tsp olive oil 3 large yellow potatoes cut in chunks 1 can chickpeas rinsed and drained 3 cloves garlic minced 1/2 red onion diced 2 inch nub ginger minced 3 compari tomatoes diced 1 tsp black mustard seeds 1 tsp cumin seeds 1/2 tsp garam masala 2 tbsp curry powder 1 tbsp turmeric powder 1 tsp smoked paprika 1 tsp salt 1/2 tsp ground coriander 1/2 tsp ground cumin 2 cups water Black pepper to taste 1/2 tsp Crushed red pepper optional 3 tbsp cilantro Instructions: 1. In a deep non-stick pan heat 1 tsp olive oil over medium heat 2. Add potatoes and cook for 5 minutes stirring only occasionally so potatoes begin browning 3. Move potatoes to the side and add onions, garlic and ginger to the pan and cook for 5 minutes before stirring into the potatoes 4. Cook for 5 more minutes until garlic, onion and ginger are getting very fragrant 5. Make some space in the pan and add the mustard seeds and cumin seeds and cook for 2 minutes before stirring into the aromatic potatoes 6. Add curry powder, garam masala, coriander, turmeric, smoked paprika and salt and mix into the potatoes 7. Add tomatoes and cook for 2-3 minutes until tomatoes release their juices. 8. Add chickpeas, water and tomato paste, cover and simmer until potatoes are fork tender and curry gravy has thickened. 9. Lastly add cilantro, black pepper and crushed red pepper if using. . . . #simpleveganrecipes #vegetarianfoodie #easyveganfood #veganspaghetti #vegancheesecake #vegantacos #veganas #veganworldshare #veganreset #veganmacandcheese #veganbowl #veganmealideas #plantbasedpower #veganenergy #veganideas

Creamy mushroom pasta 🌱 By @veganbymanda FOR THE MUSHROOM SAUCE (makes 4 servings) 60 g raw cashews 185 g mushroom 50 g yellow onion 1 clove of garlic (7 g) 1 tbsp nutritional yeast 2 ml salt 2/3 tbsp mushroom soy sauce 1/2 tsp black pepper 1.5 cup gluten-free oat milk (240g) 1/2 tbsp rapeseed oil (for frying) FOR SERVING Gluten-free pasta Mushroom Parsley STEPS 1. Start with boiling the cashews for 20 minutes. 2. Cut the mushroom, onion and garlic. 3. Fry the mushroom in rapeseed oil before adding the onion and garlic. Remove some mushrooms and save for later. 4. Add the onion and garlic and fry until soft. 5. In a high-speed blender, add the fried mushrooms, onion and garlic. Also add the rinsed and cooked cashews, oat milk, nutritional yeast, soy sauce, salt and black pepper. 6. Blend until smooth. 7. Serve with pasta and top with some fried mushrooms and parsley. #veganoatmeal #veganbaking #veganindianfood #veganlasagna #recetasveganas #vegantacos #highcarbvegan #veganbaker #veganspaghetti #veganstirfry #plantbasedliving #veganbrownies #vegetablenoodles #veganburger #veggiebowl

Vegan platter, spaghetti, and pie @vegan_terra_art Personally liked the artichoke, figs, and spices: ingredients that are less common in Taiwanese restaurants and add an exotic touch for me. The prices are so affordable for vegan dishes... For instance, the spaghetti plate was only like NTD 250 (USD 8 approx.) Special thanks to steamed for being a herbivore during lunch.. 辛苦妳了... Had a heartwarming chat🥹 My friends are so tolerant of me.. #veganpie #veganspaghetti #vegansalad #quinoa #veganterraart #veganintaiwan

Vegan mexican style fried rice @littleoven.tw (In the back is vegan white sauce spaghetti.) The iced cherry oatmilk was also nice too~ And prices are so affordable. The main dish with the drink was like USD 10 (NTD 330 approx.) The interior is lovely. Window seats on the second floor are inviting. Photos were from last Saturday visit. Will definitely visit again. #vegansofig #oatmilk #littleoven #veganrice #veganspaghetti

𝘽𝘽𝙌 𝙂𝙡𝙖𝙯𝙚𝙙 𝙏𝙤𝙛𝙪 𝙎𝙩𝙚𝙖𝙠 𝘽𝙖𝙤 𝙎𝙡𝙞𝙙𝙚𝙧𝙨 By @alittlepositivityeveryday 𝐓𝐡𝐞 𝐒𝐥𝐢𝐝𝐞𝐫𝐬: ~ Home made bao or store bought (scroll down my feed for the recipe) ~ BBQ glazed tofu steak (see recipe👇) ~ Pickled purple cabbage & onions (see recipe👇) ~ Thinly sliced cucumber, spring onion & chili 𝐓𝐡𝐞 𝐁𝐁𝐐 𝐆𝐥𝐚𝐳𝐞𝐝 𝐓𝐨𝐟𝐮 𝐒𝐭𝐞𝐚𝐤: ~ 450g extra firm tofu ~ 2-3 tbsps corn starch ~ 1 tbsp vegetable oil ~ 1 spring onion, thinly sliced ~ Half thumb of ginger, thinly sliced ~ S & P to taste 𝐓𝐡𝐞 𝐒𝐚𝐮𝐜𝐞: ~ 3 tbsps light soy sauce ~ 2 tbsp mirin ~ 1 tbsp maple syrup ~ 1/2 tbsp tomato paste ~ 1 tsp smoke paprika ~ 1 tsp corn starch ~ 2 tbsp water 𝐓𝐡𝐞 𝐏𝐢𝐜𝐤𝐥𝐞𝐬: ~ Half palm size of purple cabbage, thinly sliced ~ Half of a red onion, thinly sliced ~ 1/2 cup apple cider vinegar ~ 1 cup water ~ 2 tsp salt ~ 1 tsp sugar ~ Few whole coriander seeds, star anise, peppercorns 𝐓𝐡𝐞 𝐌𝐞𝐭𝐡𝐨𝐝: ~ Pre-heat oven to 180 Celsius ~ Pat tofu dry, cut into big chunks and coat with corn starch evenly ~ In a baking tray, place tofu in and drizzle vegetable oil and bake for 20-30 mins until lightly golden ~ While tofu is baking, in a bowl, combine all the ingredients for the sauce ~ Heat up a pan on medium high heat and sauté spring onion and ginger until fragrant ~ Add baked tofu and sauce into the pan, let the sauce simmer and reduce and toss to combine ~ For the pickles, in a bowl, place thinly sliced cabbage and onoins with spices and ina pan, bring the rest of ingredients to boil and simply pour over the veggies (allow cool down) ~ Assemble bao sliders with tofu steak , pickles, thinly sliced cucumber and garnish with spring onion, chilli and sesame seeds. #veganicecream #veganspaghetti #eatmoreplants #veganchocolatecake #plantbasedfoodie #vegandrink #healthyvegan #veganindianfood #veganlasagna #vegetarianmealprep #plantbasedcheese #plantbasednutrition #veganoatmeal #vegandumplings #veganskt

Homemade Marinara Sauce By @twospoons.ca INGREDIENTS 1/3 cup olive oil 2 yellow onions (small) peeled and diced 4 cloves garlic finely chopped 1 tsp sea salt more to taste ¼ tsp dried oregano pinch chili flakes 28 ounce canned whole tomatoes (796 mL) 1 fresh basil sprig finely chopped INSTRUCTIONS 1️⃣ Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook, stirring often the onion turns translucent, about 5 minutes. Lower the heat slightly, add the salt, oregano, and chilli flakes and cook for another 2 minutes. Remove from heat. 2️⃣ Transfer the oil-spice mixture to a blender with the canned tomatoes. Blend on high until the tomatoes are smooth and no large chunks remaining, about 30 seconds. 3️⃣ Pour the contents of the blender back into the original pot. Move the pot back onto the element on med-low heat to simmer. Add the chopped basil and stir to combine throughout the sauce. Taste and add more salt if desired. #veganweightloss #veganicecream #vegetarianpizza #veganspaghetti #healthyveganfood #veganskt #veganrevolution #plantbasedrecipes #receitavegana #thevegansclub #veganbrownies #vegantacos #veggiebowl #highcarbvegan #veganpancake

5 MINUTE SAVORY PLANTBASED BREAKFAST by @clairebear_bites INGREDIENTS- - 2 cups kale - 1/2 zuchinni, sliced, quartered - 8 oz extra firm tofu, diced - 1 tbs hemp - 1/2 and avocado, sliced - Olive oil - Squeeze fresh Lemon juice - Salt and pepper to taste - 1/4 tsp garlic powder TO MAKE- 1. To a hot pan drizzle a little olive oil and add your zucchini, garlic powder and salt and pepper to taste. Sauté until slightly browned 2. While the zucchini is cooking, massage your kale with a dash of olive oil and lemon juice. 3. Dice your tofu. Extra firm needs little to no pressing. 4. Add your kale to a bowl, followed by the zucchini, tofu, half an avocado, sliced and top with hemp seeds. 5. Enjoy! #vegansmoothie #vegannachos #veganerezepte #bestveganrecipes #vegancookiedough #VeganInspiration #VeganInspirations #hclfvegan #vegansofny #veganworldshare #veganvideos #veganspaghetti #plantbaseddesserts #eatyourvegetables #veganreset #vegetariansushi

🌱🌱Creamy Chickpea Bowl🌱🌱 by @veganfoodcrazy Are you looking for a perfectly delicious meal , that’s also easy to make ? Then this is the meal for you I hade some of my husband’s homemade marinara sauce available for this recipe, but you can use a jarred sauce instead To round out the meal I added some rice (cooked ahead of time) with lime juice, cilantro and salt and I added some pan fried sweet and regular plantains and avocado INGREDIENTS: 1 tbsp oil 1 tbsp red pepper flakes 2 cloves garlic sliced thinly 2 boxes chickpeas, drained & rinsed 1 cup marinara sauce 8 oz vegan Greek yogurt 1 tbsp dried oregano 1 tbsp sumac Salt & pepper to taste Start by heating your oil over medium heat, add the garlic and red pepper and sauté for about a minute. Add the rest of the ingredients and bring to a boil. Lower the heat and simmer for about 5 minutes. The longer you simmer the more the it will dry out . This time I wanted it a little thicker and drier, but other times I have made this more soupier! #veganfoodspot #veganmexicanfood #veganrevolution #plantbasedlifestyle #veganbowls #tastyvegan #vegetablenoodles #vegetariskt #plantbasedrecipe #vegandrink #veganspaghetti #vegangram #veganoatmeal #vegancookiedough #vegantacos

Lasagne soup by @nikesvegankitchen Ingredients - 1 onion, diced - 3 cloves garlic, minced - 225g vegan mince - 1 tsp mixed herbs - 1 tsp oregano - 1/2 tsp thyme - Salt and Pepper to taste - 2 tbsp tomato purée - 1 pack passata - 800ml vegan beef and veggie stock - 10 Lasagne sheets broken up - 1/4 cup vegan team - 1/2 cup grated vegan cheese Method 1. Start by frying your onion in olive oil before adding the garlic 2. Next, add the vegan mince and herbs 3. After 2 minutes, add the tomato purée, mix and add the passata and stock 4. Let the soup simmer for 5 minutes before adding the broken-up lasagne sheets 5. Cook until the lasagne sheets are al dente before adding the cream and cheese 6. Let it cook for another minute and serve with fresh basil. #healthyveganfood #veganmeals #veganas #VeganInspirations #plantbasedmeals #veganspaghetti #vegetarianrecipe #vegantips #vegandrink #mexicanvegan #veganweightloss #vegetariansushi #veganbrownie #vegetarianmealprep #simpleveganrecipes #vegandesserts

Easy Buffalo fries🌱 By @veganfoodcrazy INGREDIENTS: 1/2 bag of frozen fries 1/2 cup Buffalo sauce 2 tbsp vegan butter 1 tsp garlic granules Couple cracks pepper Dash salt TOPPINGS: 1 tbsp vegan feta Chives Cilantro Vegan mayo or ranch Method Melt the butter and add to a bowl when the Buffalo sauce, garlic , salt and pepper and set aside Since the potatoes were frozen, I Cooked the them in the air fryer at 400 for about 7 minutes , before adding the sauce . Remove from the air fryer and add about half of sauce and toss to coat. Add the fries back to the air fryer and cook for about 10-13 minutes more or until crispy. Place the fries on a bowl, add the rest of the sauce and toss to coat . Top with the feta, chives, cilantro and mayo/ranch. . . #vegandumplings #vegangermany #vegancook #veganspaghetti #healthyvegan #plantbasedlifestyle #veganlasagna #easyveganrecipes #plantbasedfoods #highcarbvegan #vegantacos #veganchocolate #veganprotein #veggiebowl #veganmealideas

Spaghetti z pieczonymi szparagami, porem i papryką w sosie czosnkowo-serowym #vegan #plantbased #veganfood #spaghetti #veganspaghetti #vegandinner #veganpasta #veganfortheanimals #respectallcreatures #asparagus #goveganfortheanimals #govegan

Tempeh Salad Rolls with Peanut Sauce By @vancouverwithlove Ingredients • 1 240g pack tempeh, sliced into thin strips • 2 tbsp unflavoured cooking oil • Salt to taste • 1 carrot (medium), shredded • ¾ cup shredded cabbage • ½ red pepper, sliced into strips • 4" piece cucumber, sliced into strips • 1 cup shredded collard greens or spinach • 8 rice paper wrappers Peanut Dipping Sauce • 2 tbsp peanut butter • ½ tbsp Braggs or soy sauce • 1 tbsp unflavoured oil • 1 tbsp water Instructions - Add all dipping sauce ingredients to a small bowl and stir to combine. Set aside. - On a medium heat, sauté tempeh in oil until golden on all sides (about 10 mins). Season to taste with salt and set aside. - Pour warm water onto a dinner plate and submerge your first rice wrapper in it. After 5 seconds flip it over to dip the other side in water, then remove. - Place wrapper on a chopping board, and fill one half with carrot, cabbage, pepper, cucumber, collards and tempeh. - Fold up bottom of rice wrapper, then fold each side over the ingredients tightly. - Serve all rolls on a large platter with the dipping sauce. #VeganInspirations #vegancuisine #vegetariansushi #thecookingfeed #plantbasedvegan #eatplants #receitavegana #veganfoodies #veganinspo #eatvegan #vegantacos #veganspaghetti #veganmeatballs #vegetarianmeal #easyveganfood #veganrecipeshare

Happy Friday Fam! Made some Heavy Metal Vegan spaghetti shit. ( that’s it’s official title ) 🍝 🌱🤘🏻 @beyondmeat @followyourheart @violife_foods @motionlessinwhite #spagetti #veganspaghetti #vegancooking #veganfood #veganfoodshare #veganfortheanimals #crueltyfree #vegan #veganism #veganaf #govegan #veganmetalhead #theheavymetalvegan

1️⃣ or 2️⃣? Which  #recipe would you try?👇 By @Londonbruncher 1️⃣ Cabbage Rolls This is a delicious, healthy lunch and a great way to use up leftover vegetables and rice! I didn’t measure anything for this - use whatever you have for the filling (tofu works well), measure by eye and taste as you go along! INGREDIENTS: Shitake mushrooms Carrots Spring onions Garlic Leftover cooked rice Splash of soy sauce Splash of rice vinegar Chinese cabbage (boil the leaves for ~1 minute or until softened) Sauce: 2 tbsp soy sauce 1 tsp chilli flakes 1 tsp sesame seeds

NO BAKE PAPAYA CHEESECAKE by @cook.vegetarian Ingredients: For the Crust: 1/2 cup almonds 1/2 cup rolled oats 1 cup Medjool dates 1/4 cup dry cranberries 1/4 cup melted coconut oil For the Filling: 2 cups cashews, soaked in warm water for 2 hours 1 cup coconut cream 1 teaspoon vanilla bean paste 1/4 cup melted coconut oil 2 tablespoons lime juice 1 cup chopped papaya Top Layer: 1 1/2 cups chopped papaya Method: Make the crust. Place all the ingredients into a food processor. Pulse until it becomes a sticky, crumbly texture. Transfer to a 20cm spring form tin with a removable bottom and press firmly into the bottom of the pan. Set aside. Make the filling. Drain cashews and place into a blender with the rest of the ingredients. Pulse until smooth and creamy. Pour the mixture into the cheesecake pan on top of the crust. Add the remaining papaya into a blender with the leftover cashew mixture and pulse until smooth and creamy. Pour on top of the cashew layer and using a knife create a swirl. Place in the freezer for at least 3 hours or overnight. Allow the cheesecake to thaw at room temperature for at least 30 minutes before serving. Slice and enjoy! #PlantBasedRecipe #Veganfoodies #Veganfoods #Veganpancake #Vegetarianmeal #Veganrecipe #Veganfoodspot #Veganspaghetti #Veganas #Veganindianfood #Plantbasedbreakfast #Veganprotein #Vegancookie #Plantbasedlunch #Recetasveganas

Vegan Wontons In Red Chilli Oil by @foodpassionical Prep time: 30 minutes Cook time: 10 minutes (Makes 30 wontons) 30 wonton wrappers Filling ingredients: 220g bok choy,roughly chopped 6 shiitake mushrooms, roughly chopped 200g firm tofu, mashed 2 tsp sesame oil 1/2 tsp white pepper 1/2 tsp mushrooms powder 1/2 tsp salt for marinate the bok choy Red chilli oil sauce ingredients: 2 tbsp black vinegar 2 tbsp soy sauce 1-2 tbsp homemade red chilli oil 1/4 tsp sesame oil 1/4 tsp white pepper Oil for cooking Toppings: Chopped scallions Toasted sesame seeds Method: 1.) Wash and roughly chop the bok choy. Place the bok choy in a large bowl and add in 1/2 tsp of salt. Gently mix and fold the bok choy with the salt and let it sit for 10-15 minutes. (Squeeze out the water/liquid out from the bok choy and set aside) 2.) Cook the tofu till the water evaporated. Add in 1 tbsp oil and before adding in the chopped mushrooms, cook the mushrooms for 1 minutes then only add in the bok choy. Cook for another 2 minutes, let it cool in room temperature before adding into the food processor. 3.) Pulse the cooked vege for a few time to chop it into small chunks. (It’ll be much easier to fold into wonton wrappers later) 4) Place a wonton wrapper on your palm, wet the edges and scoop the filling to the center of the wrapper. Gently press the edges to seal it. Bring two corners together to create a boat shape. Use water to secure it. (Watch tutorial in my YouTube channel) 5.) In a bowl mix together all the red chilli oil sauce ingredients and set aside. 6.) Bring a pot of water to a boil. Then cook the wonton over high heat. Let it cook about 2-3 minutes or till it rises to the surface. (Cook for a further minute) 7.) Use a slotted spoon to remove the wontons from the boiling water and add them into the prepared red chilli oil sauce. Pour the used hot broth that boiled to the wonton earlier. 8.) Top with chopped scallions and toasted sesame seeds. Enjoy #vegancandy #plantbasedprotein #veganbrownies #veganoatmeal #veggierecipes #veganrevolution #veganspaghetti #vegannoodles #veggielover #veganramen #vegantacos #veganiseasy #veganinspo #vegetarianfoodie #ve

ZUCCHINI MUSHROOM ORZO SALAD! By @thedishonhealthy 🥗 (serves 3-4) Suggested Greek-Style Vinaigrette 3/4 cup of good-quality olive oil 1/4 cup white wine vinegar 1 Tbsp fresh lemon juice 1 Tsp of dried oregano 1/2 Tsp garlic salt 1/2 Tsp minced organic garlic 1 Tbsp of dried parsley 1/2 Tsp ground pepper 2 Tsp of honey or agave 🍯 Garlicky Mushroom Topping Ingredients ~2.5 cups any mushrooms 1 Tbsp of olive oil sea salt and black pepper, to taste 2 Tsp of minced garlic 1 Tbsp finely chopped parsley (optional) ~2 Tbsp of low sodium tamari sauce or soy! 1-2 Tbsp of red wine Instructions The Orzo salad has 5 cups of cold, but cooked orzo, 1.5 cups of finely chopped bell peppers in every color, 1.5 cups of halved raw zucchini rounds sliced in quarters, 1 tablespoon of fresh parsley and 2/3 cup of creamy feta chunks or crumbles, I always buy goat feta! 🌱 if you wanted to switch it up- grilled halloumi or fresh buratta would take this salad over the top! Mushroom Topping Instructions In a skillet on medium-high heat, warm up your olive oil. Add the garlic and stir often as it burns quickly. Throw the mushrooms in, stir and season with sea salt, tamari and pepper. Allow them to sautée and soften ~4-5 mins. Finally, add your wine and scrape the bits and pieces off the pan, stir for an additional ~2 mins). Toss the sautéed mushrooms into the orzo salad; as opposed to just adding them on top. I’ve recently started enjoying raw zucchini rounds and they give this salad the best crunch! #Vegannoodles #Eatyourvegetables #Veganspaghetti #Recetasveganas #Veganmealprep #Vegandrinks #Vegansoup #Plantbasedmeal #Eatvegan #Planteater #Veganpasta #Vegannachos #Veganbrownies #Vegansnacks #Veganmexican

1️⃣ or 2️⃣? Which  #recipe would you try?👇 By @That.veganbabe 1️⃣ Creamy Pesto Hummus 🌿 AKA a match made in heaven 😍 also this may be my favourite song I’ve ever used for a video…. Groovy babbbbyyyyy 💃 You’re going to want to save this recipe for later!!!! 🔖 ✨INGREDIENTS✨ 1 can chickpeas 1/3 cup pine nuts 1.5 cups basil Juice of 1.5 lemons 1 clove garlic 2 tbsp tahini 2 tbsp olive oil 2-3 tbsp cold water 1/4 cup nutritional yeast 1/2 tsp salt 2 ice cubes for creaminess 🤤 🙌 Add everything into a blender and blend until completely smooth!! 🍝 You can use it for dipping or spreading and it would also be AMAZING as a pasta sauce!! Enjoy!!! 😋 2️⃣ 🥯🌱Everything Bagel Hummus!!!! 😍 Y’ALL THIS IS THE BEST HUMMUS EVAAAA!! Everything bagel seasoning makes everything better, no? 😉 Made in 10 min & 10x better than store bought! 🙌 Here’s how to do it! You’ll need: ✨INREDIENTS✨ 1 can strained chickpeas 1/4 cup tahini 1 clove garlic Juice of 1.5 lemons 2 tbsp olive oil (or water for oil free) 1/4 cup water 2 Ice cubes for creaminess, makes such a big difference! 1/3 tsp salt 1 tbsp everything bagel seasoning plus 0.5 tbsp for topping Chives 🎉 Add everything to a high speed blender or food processor and blend until smooth! Top with more EBTB Seasoning & chives. Dip with pita, crackers, celery, carrots & more! Enjooooooy!!! ❤️ 😘 . .

1️⃣ or 2️⃣? What recipe do you like the most? By @Healthygirlkitchen 1️⃣ bookmark this ONE-POT HEALTHY ORZO recipe (10 minute dinner!)🍲✨ Ingredients: 1 tbsp olive oil 1 cup diced yellow onion 1 tbsp minced garlic 1 can chickpeas rinsed and drained 2 cups cherry tomatoes 1 cup diced zucchini 16 oz orzo 6 cups water 1 cup frozen peas 2 cups chopped spinach 1 tsp salt 1/4 tsp pepper 1 tsp garlic powder vegan Parmesan Instructions: 1. In a large pot on medium heat, sauté onion, garlic, tomatoes, zucchini and chickpeas for a few minutes. 2. Pour in the orzo and water! You can start with 4 cups of water and then add 2 cups more if the orzo still isn’t tender. 3. Turn stove and medium high and stir every 30 seconds until all of the liquid is absorbed. When it’s almost done, add peas and spinach. 4. This should take about 10 minutes! Taste orzo when the liquid is absorbed and make sure it’s tender to your liking. 5. Season with salt pepper and Garlic. 6. Sprinkle on vegan Parmesan and enjoy! 2️⃣ bookmark this GREEK TORTELLINI SALAD recipe 🥗✨ What you need: 18 oz tortellini (I used 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 . .

10-Minute Chilli Oil Noodles 🌶 By @thrivingonplants Serves: 1 Ingredients 1 serving of noodles (I used fresh wheat noodles) Protein & veg of choice The Sauce Base: Light soy sauce Dark soy sauce (optional, see method 3) Sweetener of choice eg. brown sugar Sesame oil Chinese chilli oil Optional add-ins: Fresh minced garlic and/or ginger Sesame paste if you want it to be creamy A splash of black vinegar for an extra kick of flavour + tartness A few toasted sichuan peppercorns, ground up finely 1. Bring a small pot of water to the boil. How did your noodles and cook according to packet instructions. In the last minute I add in the bokchoy. Drain, rinse with cold water and set aside. 2. In the meantime, fry up your tofu or protein of choice. You can also just add thinly sliced pieces of firm tofu to the boiling noodles instead (even quicker!). 3. In a large bowl, add in about 1 tbsp light soy sauce, a tiny splash of dark soy sauce (for colour), sweetener to taste (around 1-2 tsp), sesame oil (1/2-1 tsp) and a as much chilli oil as you’d like. Here you can also use any of the recommended add-ins as mentioned in the ingredients list above. Whisk well until combined. 4. Add in the noodles, greens and tofu and mix until well coated. Garnish with sesame seeds, green onions, and cucumber. Drizzle on more chilli oil and serve immediately! 👏 #Vegandinnerideas #Receitavegana #Veganchocolatecake #Plantbasedrecipe #Vegetarianfoodie #Vegetarianpizza #Eatmoreplants #Easyveganrecipes #Veganspaghetti #Veganbaking #Veganrecipevideos #Veggierecipes #Veganmeat #Veganinspo #Bestveganrecipes

RICOTTA AND KALE CHEESY WRAPS😍 by @cook.vegetarian Ingredients: 100 grams firm ricotta (use dairy-free cream cheese, if vegan) 2 cups steamed kale 1 garlic clove 1 tablespoon lemon juice 1 tablespoon avocado oil 1/2 cup shredded cheese (use dairy-free cheese, if vegan) 3 whole-meal wraps Method: Add ricotta/cream cheese, kale, garlic, lemon juice and avocado oil into a food processor. Pulse until creamy and smooth. Spread about 2 tablespoons of the mixture into each wrap, sprinkle with cheese and roll up. Place wraps in the grill and cook for a couple of minutes until crispy brown on the outside. Slice, serve and enjoy! #veganas #eatmoreplants #vegancooking #eatplants #vegansweets #vegetarianburger #plantbasedlifestyle #VeganInspirations #letscookvegan #simpleveganrecipes #veganrecipeideas #vegancandy #VeganInspirations #hclfvegan #VeganInspirations #highcarbvegan #veganspaghetti #veganglutenfree

Vegan creamy cilantro chili edamame spaghetti 🍝! This high protein gluten free reduced oil spaghetti recipe is great for dinner and meal prep! I have tried pairing this edamame spaghetti with tomato based sauces and found that it isn't as yummy as using a creamy based sauce. Vegan creamy cilantro chili edamame spaghetti 🍝 Ingredients (ideally all organic) - edamame spaghetti @explorecuisine - vegan Parmesan cheese @thefarmerfoodie - vegan ciliantro chili dip @bitchinsauce - olive oil @costco - oat milk @costco - garlic powder @costco - onion powder @costco - black pepper (crushed) @costco - garlic (minced) @zionmarket - potato starch @bobsredmill . . . . . #vegan #veganfood #vegansofinstagram #sandiegovegan #vegandiet #vegansofsandiego #veganspaghetti #vegansauce #veganpasta #plantbaseddiet #plantbasedpasta #plantbased #plantbaseddiet #plantbasedspaghetti #plantbasedsauce #creamy #spaghetti #pasta #sauces #sauce Have you tried edameme spaghetti 🍝?

1️⃣ or 2️⃣? What recipe do you like the most? By @Sovegan 1️⃣ AUBERGINE MILANESE WITH SPAGHETTI 🇮🇹 Recipe: Serves 2 🌿 1 aubergine 🌿 salt + pepper 🌿 1/2 tsp dried oregano 🌿 1 tbsp plain flour, or cornflour 🌿 3 tbsp plant-based milk 🌿 40g (1.4oz) vegan-friendly cornflakes (2/3 cup) 🌿 olive oil 🌿 2 garlic cloves, peeled + finely chopped 🌿 1 x 400g (14.1oz) tin of whole tomatoes 🌿 1 handful of fresh basil 🌿 160g (5.6oz) spaghetti 🌿 vegan parmesan, optional Preheat the oven to 180°C fan / 400°F and line a tray with baking paper. Trim the ends off the aubergine, cut it into two 2cm-thick slices. Save any leftover pieces for another meal. Season each slice with salt, pepper and the dried oregano. Add the flour to a large plate and pour the milk into a large shallow bowl. Crush the cornflakes, then pour them onto a separate large plate. Dip the aubergine slices into the flour, followed by the milk, then the cornflake. Heat some olive oil in a frying pan on a medium-high heat. Add the aubergine slices and cook for 2 minutes on each side, then transfer to the baking tray and bake for 15-20 minutes or until the aubergine is tender. Meanwhile wipe the frying pan clean and return it to a medium heat. Add the garlic and cook for a minute, then add the tinned tomatoes. Swirl some water around the tin to collect any leftover tomato juices, then pour it into the pan and cook for 10-12 minutes on a low-medium heat. Start cooking the pasta in a large saucepan of salted boiling water. Chop most of the basil (save half a dozen leaves for topping) and stir it into the sauce, along with pinches of salt and pepper. Break down any tomatoes which are still whole, then transfer the pasta into the pan, adding splashes of pasta water as you go. Slice the aubergine and serve it on top of the pasta, followed by freshly ground black pepper, a drizzle of olive oil, grated vegan parmesan and the remaining basil.

1️⃣ or 2️⃣? What recipe do you like the most? by @Dr.vegan 1️⃣ Kısır (Bulgur salad) | ⬇️ 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. 2️⃣ Crispy Smashed Potato Salad! Ingredients For the Potatoes: 1 kg Potatoes (2.2 lb) as needed Salt & Pepper Olive Oil For the Yogurt Sauce: 1 cup Yogurt 1/2 cup Mayonnaise 1 lemon Lemon Juice 2 cloves Garlic minced 1 tbsp Dill chopped 1 tbsp Parsley chopped 1 tbsp Chives chopped 1/2 Cucumber finely diced 1 Red Onion finely chopped Instructions Preparation of Potatoes: Boil the potatoes until they are fork-tender. Preheat your oven to a high temperature (about 425°F or 220°C). Once boiled, drain the potatoes and let them cool slightly. On a baking sheet, gently smash each potato to flatten it, but ensure it remains in one piece. Drizzle olive oil over the potatoes and sprinkle them generously with salt and pepper. Bake in the preheated oven until the edges are crispy and golden brown, about 45-60 minutes or until crispy. Making the Herbed Yogurt: In a bowl, combine yogurt and mayonnaise. Stir in the lemon juice, minced garlic, dill, parsley, chives or spring onion, diced cucumber, and finely chopped red onion. Mix well until all ingredients are incorporated. Combining: Once the potatoes are baked and crispy, let them cool for a few minutes. Add the Potatoes to the Bowl with the yogurt-herb mix, combine and enjoy!

Travel Diary Day 186: Newcastle - Sydney Hello travel buddys! Today we drove to Newcastle Beach and relaxed a bit. 🌴🌴 Than we gave back our rental and had an amazing dinner in the hotel. Also we needed to say goodbye 👋 to our travel companion @mathieu__93 but we will see each other once we get back! 🍻 XOXO!! . . . . . . . . #travel #triparoundtheworld #arountheworld #vegantravel #travelcouple #love #planetearth #travelling #travellover #Australia #australien #sydney #newcastle #beach #toast #vegandinner #vegan #veganspaghetti #veganpasta #vegansoup #vegansofig #foodofig

1️⃣ or 2️⃣? Which one would you eat? By @Feelgoodfoodie 1️⃣ If you like snickers, you’re going to love these date snickers made with just four ingredients. 🍫 I’m obsessed and can’t wait to make another batch of these! INGREDIENTS 12 medjool dates ¼ cup peanut butter ¼ cup chopped roasted peanuts 4 ounces dark chocolate bar, cut into chunks INSTRUCTIONS 1. Use a small sharp knife to cut a slit in each date lengthwise. Remove the pits. 2. Fill each date with 1 teaspoon peanut butter and add 1 teaspoon of crushed peanuts on top. Set aside. 3. Place the chocolate in a microwave-safe bowl. Place the bowl in the microwave at 30 second intervals. Stir chocolate in between each 30 seconds until all chocolate is melted. 4. Place a toothpick inside each stuffed date and dip the date in the melted chocolate. Use a spoon to coat the date completely in the chocolate, then allow any excess chocolate to drip off. 5. Transfer the chocolate covered date to a tray or plate lined with parchment. Sprinkle the top with the remaining crushed peanuts. 6. Place the dates in the fridge to allow the chocolate to set, about 10 minutes. 2️⃣ If you loved the date bark, try this similar banana bark recipe. 🍌🥜🍫 INGREDIENTS 2 bananas, sliced ½ cup peanut butter, warmed ¼ cup roasted peanuts ½ cup chocolate chips 1 teaspoon coconut oil Flaky sea salt INSTRUCTIONS 1. Line a quarter sheet pan with parchment paper. 2. Place the banana slices on the parchment paper in rows of 7 and columns of 5. Lay a second parchment paper on top and use a cup to press the bananas down onto the baking sheet as close together as possible. 3. Drizzle with peanut butter and spread it evenly on top of the bananas. Sprinkle peanuts on top. Let it set in the freezer for 20 minutes. 4. Melt the chocolate chips and coconut oil. Drizzle the melted chocolate on top and use a spatula to spread out evenly. Sprinkle with sea salt and freeze for 30 minutes.

1️⃣ or 2️⃣? Which  #recipe would you try?👇 By @Healthygirlkitchen 1️⃣ bookmark this ANXIETY RELIEF TEA 🍵🧘🏻‍♀️ Ingredients: 32 oz water 2 thumbs ginger 2 decaf green tea bags (caffeine can exacerbate anxiety) 1 apple diced 1/4 tsp turmeric 2 cinnamon sticks or 1/4 tsp ground cinnamon 1 juiced lemon plus lemon slices if you want How to: Add all ingredients into a pot and simmer for 5-8 minutes until it turns a rich golden color. Keep a jar in the fridge and drink throughout the day. I recommend drinking it warm. Feel free to sweeten with agave or honey if you are not vegan. 🌞How does it help? - turmeric: curcumin which is found in turmeric helps to naturally treat anxiety by boosting serotonin and dopamine levels - ginger: research shows ginger may help to reduce anxiety (and it’s great for digestion!) - green tea: L-theanine, an amino acid that relaxes the body and keeps stress at bay is found in green tea leaves. I actually take L-theanine before bed to relieve anxiety and help me sleep deeper. - apple: apples are rich in antioxidants which can help reduce anxiety naturally Tea alternatives: valerian root and lavender tea are great anti-anxiety teas as well 2️⃣ bookmark this DEBLOAT TEA 🍵✨ Ingredients: (1 serving) 1/4 cup mint leaves 1 thumb ginger cut up 1 tsp fennel seeds 1 tsp apple cider vinegar 1 tbsp lemon 1 peppermint tea bag Hot water How to: Add ingredients to a cup or jar with hot water then let it steep for 10 min. Strain and pour into another cup! Drink and enjoy besties! . .

Bon Appetit 😋🍝 Vegan Spaghetti #vegan #veganspaghetti #chefkam #plantbased #spaghetti #soy #chorizo #kamzkickinkitchen #veganasitshould @prego @ronzonipasta @violife_foods @violifeus

SMOKEY OVEN BAKED POTATOES By @nourishingalex Serves 1:⁣ Ingredients ⁣- 1 large/2 medium White potatoes⁣⁣ - smoked paprika⁣⁣ - nutritional yeast⁣⁣ - sea salt⁣⁣ - olive oil⁣ (optional)⁣ ⁣⁣ Method:⁣⁣ 1. Preheat oven to 200C/180C fan/400F/gas 6. Line a baking tray with non stick baking parchment.⁣⁣ ⁣⁣ 2. Wash and scrub your potatoes, then slice them into chunky bite-sized pieces.⁣ (or cut into wedges, it’s up to you)⁣ ⁣⁣ 3. Add the potatoes to a mixing bowl, drizzle with a little olive oil (or go oil free and skip the oil part), then sprinkle with some smoked paprika, about 1tbsp nutritional yeast then season with some sea salt. ⁣⁣ ⁣⁣ 4. Stir the potatoes until the potatoes are fully coated in the seasonings. ⁣⁣ ⁣⁣ 5. Transfer your seasoned potatoes onto your lined baking tray, then bake in the oven for 30 mins (turning over halfway) until golden and crispy on the outside. (They’re delicious dunked in tomato ketchup, hummus or guacamole) ⁣⁣ . . #Plantbasedvegan #Plantbasedlife #Vegancurry #Veganspaghetti #Vegansushi #Veganrecipeideas #Healthyveganfood #Veganideas #Vegandonuts #Vegansofny #Veganbreakfastideas #Plantbasedmeals #Veganbrownies #Veganvideo #Vegetariskt

1️⃣ or 2️⃣? Which  #recipe would you try?👇 By @Plantyou 1️⃣ Mango Chia Pudding A delicious, simple recipe that can be served as breakfast, sweet snack, or healthy dessert. Ingredients ¼ cup chia seeds 1 cup low fat coconut milk, or vegan milk of choice 2 tsp maple syrup 1 cup mango, approximately 2 mangoes, peeled and chopped Instructions Combine the chia seeds and coconut milk in a container. Set aside to thicken for five minutes Meanwhile blend your mango, and then pour in the pudding along with your maple syrup. Mix. Enjoy immediately or store in the fridge for up to 4 days. 2️⃣ Blueberry Chia Pudding A delicious chia pudding recipe that tastes like a blueberry muffin. Ingredients ½ cup blueberries 3 tbsp rolled oats 2 tsp maple syrup 1 tsp vanilla extract 1 ¼ cup plant-based milk 4 tbsp chia seeds Instructions Combine the blueberries, maple syrup, vanilla oats and plant-based milk in a blender until smooth. Transfer the berry milk to a bowl, and stir in the chia seeds. Allow to set in the fridge for at least 2 hours. Serve with vegan yogurt or as a delicious topping to oatmeal. Store in the fridge for up to 3 days. . .

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

EASY POMODORO PASTA By @betterfoodguru RECIPE prep: 5 min cook: 15 min serves: 5 Ingredients: * 16 oz pasta * 1 cup cherry tomatoes chopped * 3 roma tomatoes chopped * 2 tbsp extra virgin olive oil * 4 garlic cloves minced * salt and pepper to taste * 6 basil leaves chopped * crushed red pepper to taste Instructions: * Put on water to boil for pasta and cook in the background. * In a sauté pan over medium heat the oil and add garlic, cook until fragrant and starting to turn golden about 3 minutes. * Add tomatoes, salt and pepper and cook stirring occasionally at a simmer until the tomatoes release their juices and get saucy about 10 minutes. * Toss the cooked pasta in sauce and garnish with basil and red pepper flakes. Serve with salad! #veganiseasy #bestveganfood #veganburger #veganspaghetti #plantbaseddinner #plantbasedbreakfast #veganbreakfastideas #veganbacon #fitvegan #thecookingfeed #vegangram #VeganRecipes #thevegansclub #veganmacncheese #plantbasedsnacks #plantbasedrecipes

Tempeh Salad Rolls with Peanut Sauce By @vancouverwithlove Ingredients • 1 240g pack tempeh, sliced into thin strips • 2 tbsp unflavoured cooking oil • Salt to taste • 1 carrot (medium), shredded • ¾ cup shredded cabbage • ½ red pepper, sliced into strips • 4" piece cucumber, sliced into strips • 1 cup shredded collard greens or spinach • 8 rice paper wrappers Peanut Dipping Sauce • 2 tbsp peanut butter • ½ tbsp Braggs or soy sauce • 1 tbsp unflavoured oil • 1 tbsp water Instructions - Add all dipping sauce ingredients to a small bowl and stir to combine. Set aside. - On a medium heat, sauté tempeh in oil until golden on all sides (about 10 mins). Season to taste with salt and set aside. - Pour warm water onto a dinner plate and submerge your first rice wrapper in it. After 5 seconds flip it over to dip the other side in water, then remove. - Place wrapper on a chopping board, and fill one half with carrot, cabbage, pepper, cucumber, collards and tempeh. - Fold up bottom of rice wrapper, then fold each side over the ingredients tightly. - Serve all rolls on a large platter with the dipping sauce. #vegetablenoodles #vegandrink #veganstirfry #veganmealideas #veganspaghetti #vegantacos #veganbodybuilder #vegangranola #veganskt #vegancookiedough #veganbrownie #veganbaking #vegetariskt #vegannachos #plantbasedlifestyle

#spaghetti #veganspaghetti #vegetables #glassnoodles #tomatoes #whitebeans #spinach #lunch #myfood #nomeat 🍝🥬Spaghetti z białą fasolą 🫛pomidory z puszki 400g 🫛biała fasola 60g 🫛makaron spaghetti bezglutenowy lub ryżowy 50g 🥬szpinak 50g 🫛pestki dyni lub pestki słonecznika 10g 🫒oliwa z oliwek 10g 🧄czosnek, rozmaryn, bazylia 🍝

Vegan spaghetti Carbonara! 🍝 Ingredients: 8 oz (225g) spaghetti 1 cup (240ml) unsweetened almond milk 1 cup (120g) cooked and crumbled vegan bacon 1/4 cup (20g) nutritional yeast 2 tbsp (30ml) olive oil 2 cloves garlic, minced Salt and pepper to taste Chopped fresh parsley for garnish (optional) Instructions: Cook spaghetti until al dente, then drain, reserving 1/2 cup pasta water. Whisk almond milk and nutritional yeast together. Sauté garlic in olive oil, then add vegan bacon. Pour in almond milk mixture, then add cooked spaghetti. Toss until coated, adding pasta water if needed. Season with salt and pepper. Garnish with parsley and serve hot. #veganspaghetti #dairyfree #veganfood

Orange-Chili Glazed Vegan Meatballs By @thecuriouschickpea 1 tsp canola oil 1 cup diced red onion 2 cloves garlic, minced 2 tsp minced ginger ½ tsp crushed red pepper flakes 15oz can chickpeas, drained and rinsed 1 6.3oz package Annie Chun’s Brown Rice 2 tbsp soy sauce 2 tbsp tahini, cashew butter, or peanut butter 1 tbsp lime juice 1 tbsp toasted sesame oil 2 tbsp sesame seeds ½ tsp salt ¼- ½ cup panko breadcrumbs (or GF breadcrumbs) if needed 1 bottle Annie Chun’s Chinese-Style Orange Sauce 2 Thai chilies, minced (or 1 tsp crushed red pepper flakes) Thinly sliced scallions, for garnish 1. Preheat the oven to 375 ºF and line a baking tray with parchment paper and spray with oil. 2. Heat the teaspoon of oil in a skillet over medium and sauté the onions until soft, 3-5 minutes. Add the garlic and ginger and cook for 60 seconds, then stir in the chili flakes. 3. Transfer the onion mixture to a food processor and add the chickpeas, brown rice, soy sauce, tahini, sesame seeds, salt, lime juice, and toasted sesame oil. Process until finely chopped, clumping together, and can be shaped into balls. Some larger pieces of chickpeas are okay. If the mixture is too wet, stir in breadcrumbs as needed. 4. Shape 1 tablespoon portions of the mixture into balls, you should make about 24 balls. Place on the baking tray and spray the vegan meatballs with oil. 5. Bake for 15 minutes, flip, then bake an additional 10-15 minutes or until crispy on the outside. 6. In a small pot combine the orange sauce and the chilies and warm up. Bring to just a simmer, then turn off the heat. 7. Toss the vegan meatballs in orange sauce, garnish with scallions and sesame seeds and serve. #Orlandovegan #Veganspaghetti #Veganpancake #Plantbaseddinner #Veganenergy #Veganlunchideas #Veganideas #Veganpasta #Veganitalian #Vegetarianburger #Vegansmoothies #Veganrecipeideas #Veganramen #PlantBasedRecipes #Vegancomfortfood #Veganbodybuilder

1️⃣ or 2️⃣? Which  #recipe would you try?👇 🌱 by @Plantyou 1️⃣ Sweet Potato Tortillas An easy homemade tortilla recipe that features purple sweet potatoes and their gorgeous color. Ingredients 1 cup purple sweet potato, cooked and mashed 1 cup all-purpose flour 2 tbsp olive oil 1 pinch salt Instructions Cook the sweet potato until soft, either in the oven or in the microwave. Allow to cool before handling. Scoop out the flesh from the sweet potato and transfer to a bowl. Pour in the flour and salt, then mix until a dough is formed. This is sometimes easier with your hands. Separate the dough into 4 to 6 equal balls, then on a floured surface, roll out the balls into six equal tortillas. They should be thin, around 1/2 cm. Cook the tortillas in an oiled pan over medium heat on both sides, approximately 1 minute per, until cooked through. Store in a sealed container in the pantry for up to 3 days. 2️⃣ High Protein Flatbread Easy vegan flatbreads made with ONLY FOUR ingredients and a single food processor! Ingredients 1½ cups extra firm tofu ½ cup plant-based milk 2 cups all-purpose flour 2 tbsp olive oil GARNISH (OPTIONAL) vegan butter, melted fresh cilantro, chopped garlic, minced Instructions In a food processor, add the tofu and plant-based milk and blend into a smooth paste. Add the flour to the food processor along with the oil, and combine until a dough is formed. Separate into four to six equal balls (depending on the size you want), and then using a pizza roller or a bottle of wine, roll into wrap sized flat breads. In a skillet over medium heat, add a little bit of oil. Working one at a time, cook the flat breads for 3 to 4 minutes on each side until golden. Enjoy immediately, or store in a sealed container in your pantry for a few days.

Ramen Vegetable Soup 🌱🌿 by @janetsmunchmeals 2 bell peppers 1 tbsp avocado oil 2 large carrots, diced small 8 oz. white or cremini mushrooms, sliced 1 small red onion, finely chopped Māla Girl Sparkle Salt 2 3-oz. packages ramen (2 ramen “cakes”) 6 tbsp Māla Girl Chili Chakra 4 cups filtered water 1 cup full-fat coconut milk Lemon wedge for serving 1/3 cup scallions, thinly sliced 2-3 tbsp finely chopped cilantro or fresh parsley Preheat oven to 400 degrees F. Dice bell peppers in bite-sized pieces and arrange them on a baking tray lined with parchment paper. Place tray into oven and roast 20-25 min, tossing halfway, until starting to brown in spots. Remove tray from oven. In a large pan or pot over medium heat to medium-low heat, add avocado oil, carrots, mushrooms, red onion and Sparkle Salt. Stir, cover with lid, and cook 15-20 min stirring periodically until carrots are tender, adding splashes of water as needed to prevent burning. Some browning is fine and adds flavor. Meanwhile, cook ramen according to package directions (discarding flavor packets) until al dente, then drain and rinse ramen. Add Chili Chakra, water, and coconut milk to the pan/pot and stir well to combine. Add roasted peppers and ramen, stir and cook 2-3 min at gentle simmer. Squeeze in juice of lemon wedge and divide into bowls. Top with scallions and cilantro/parsley. #receitasveganas #veganspaghetti #mexicanveganfood #vegangram #plantbasedvegans #vegancooking #mexicanvegan #veganglutenfree #vegandumplings #veganitalian #vegantacos #veganbowls #veganbrunch #vegannoodles #easyveganfood

I know everyone has their own special recipe for spaghetti so I will not be giving any advice or recipes here. This is mushroom sauce made with sweet onion, a can of @huntstomatoes diced fire roasted tomatoes and white mushrooms . @barilla thin spaghetti was my choice of pasta. I topped with capers and @followyourheart grated parmesan and several pieces of buttered and garlic topped bread.🍝🥖🥖 It was delicious if I do say so myself. #pasta #veganspaghetti #plantbasedrecipes #vegan