foodrecipe - Tumblr blog

[foodrecipe]

🥑🍅 Get Our new 124 vegan recipes @vegan_fullvegan 👈Link in profile . 👆 +Meal Plans & Guides Free Bonus💟 @vegan_fullvegan 💞 Tag us in your story, and get chance to Win Our Ultimate Vegan Kit Every Saturday 2 winners 📸By @elavegan RECIPE👇👇👇 https://elavegan.com/gluten-free-vegan-gnocchi-recipe/Want more delicious recipes? Head to our website! (Link in Bio) . . #plantbased #yogurt #coconut #nourishbowl #veganvultures #veganbowls #buddhabowls#veganbowl#veganrecipe (at London, United Kingdom) https://www.instagram.com/p/CIDID1vJiT7/?igshid=1hc6pa8web05d

[foodrecipe]

🥑🍅 Get Our new 124 vegan recipes @vegan_fullvegan 👈Link in profile . 👆 +Meal Plans & Guides Free Bonus💟 @vegan_fullvegan 💞 Tag us in your story, and get chance to Win Our Ultimate Vegan Kit Every Saturday 2 winners EASY LASAGNA VEGAN RICOTTA ROLL UPS! By @alexafuelednaturally Follow us for daily delicious vegan recipe!🌱🌱 10 ounce bag frozen spinach (optional) Lasagna noodles 2 tbsp olive oil 32 ounces marinara sauce 1 (14 ounces) container firm tofu Juice of 1 lemon 1/2 tsp salt 4 tbsp nutritional yeast 1/2 tsp garlic powder Fresh basil to garnish Instructions 1. Preheat oven to 350. Then cook your lasagna noodles! Undercook by 2 minutes. 2. Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your food processor. To the food processor add salt, 2 tbsp olive oil, lemon juice, nutritional yeast and garlic powder. Pulse 6-10 times until you reach the consistency of ricotta cheese. Taste and adjust salt and seasonings as needed. 3. In a pan add frozen spinach (or MICROWAVE frozen spinach for 2ish minutes) and season with a small pinch of salt and pepper. Cook for 2-3 minutes m. Remove from pan and add to ricotta. I pulsed 3-4 times into the ricotta. 4. Spread marinara sauce sauce onto the bottom of a oven-proof skillet; set aside. (I use a cast iron) 5,Once lasagna noodles are cooked, drain then immediately drizzle with olive oil so they don’t stick together. Grab a lasagna noodles and Spread a couple spoonfuls ricotta mixture evenly along leaving the last inch bare. Roll up and place in the prepared skillet; repeat with remaining pasta noodles and filling. 5. Place into oven and bake for 10 minutes. 6. Serve immediately. Garnish with ground pepper and fresh basil, chili pepper flakes & an optional drizzle of olive oil. #plantbased #yogurt #coconut #nourishbowl #veganvultures #veganbowls #buddhabowls#veganbowl#veganrecipe #vegandiet #forksoverknives #makesmewhole #healthyvegan#letscookvegan#veganinspo #chickpeas#lentils#veganrecipes #healthyrecipe#veganmeals#eatmoreplants #vegancurry#veggiecurry#plantbasedfood #plantbasedmeals#worldwideveganfood #veganvibes#healthydinner#eatwellfeelwell https://www.instagram.com/p/CEAKxmLpXUY/?igshid=1p21k7bhtt5x9

[foodrecipe]

🥑🍅 Get Our new 124 vegan recipes @vegan_fullvegan 👈Link in profile . 👆 +Meal Plans & Guides Free Bonus💟 @vegan_fullvegan 💞 Tag us in your story, and get chance to Win Our Ultimate Vegan Kit Every Saturday 2 winners . Choco chips cookies, By @sixvegansisters . . #plantbased #yogurt #coconut #nourishbowl #veganvultures #veganbowls #buddhabowls#veganbowl#veganrecipe #vegandiet #forksoverknives #makesmewhole #healthyvegan#letscookvegan#veganinspo #chickpeas#lentils#veganrecipes #healthyrecipe#veganmeals#eatmoreplants #vegancurry#veggiecurry#plantbasedfood #plantbasedmeals#worldwideveganfood #veganvibes#healthydinner#eatwellfeelwell https://www.instagram.com/p/CD_fA55pbvN/?igshid=clv94tpfumnr

[foodrecipe]

🥑🍅 Get Our New 124 recipes collection 👉 @vegan_fullvegan 🎯 Link in Bio . . 💞Follow @vegan_fullvegan 🤗 . https://www.vegansoyummy.com/product/recipes/ . Pesto & Chickpea Quesadillas 💚💚💚 by @thevegansara . So I used my kale tortillas, all the basil from my container garden, & made these easy & delicious quesadillas with pesto. Of course any type of tortilla will work, but if you wanna be a bit extra try my my kale tortillas two posts back. I’ll see you all in a week- taking a little insta break 💚 Now onto the recipe: what you need: The pesto: 2 cups packed basil, 2 cups packed kale, 1/2 cup toasted pine nuts (sub walnuts) 1.5 tbl white miso, 2 tbl nutritional yeast, juice of 1/2 lemon, 1/4 cup veggie broth The filling: 1 diced small red bell pepper, 1/2 diced small onion, 1 cup frozen corn kernels defrosted, 2 tsp red pepper flakes, salt & pepper to taste, Four (8 in) flour tortillas, 1 (15 oz) can chickpeas rinsed, & dried, 1 cup grated vegan Pepper Jack Cheese What you do: 1️⃣ For Pesto: process all ingredient in food processor on high, add veggie broth slowly into the mix. Scrape down sides if necessary. Set aside. 2️⃣In a bowl mash chickpeas with potato masher or the back of fork till a flaky texture, season with salt and pepper 3️⃣In a large skillet, heat some olive oil over medium-high heat. Saute red pepper & onion until soft about 5 min. Add corn, red pepper flakes, & salt/pepper to taste. Toss to incorporate & saute for 3 minutes. 4️⃣Add sautéed veggies to chickpeas along with 2 tbl of pesto. Mix well. 5️⃣Preheat a large pan over medium heat. Lay 4 tortillas on a work surface. Brush each with desired amount of pesto. Next add equal amounts chickpea mix. Then layer with shredded cheese. Gently fold into a half moon. 5️⃣Place 2 tortillas, & cook until cheese melts, about 3-4 minutes. Flip quesadillas to toast the other side. Repeat & enjoy! Use more pesto for dipping 💚 https://www.instagram.com/p/CD_T1MTpW2x/?igshid=1vuv0nv5t1ypo

[foodrecipe]

🥑🍅 Get Our New 124 recipes collection 👉 @vegan_fullvegan 🎯 Link in Bio . . 💞Follow @vegan_fullvegan 🤗 . https://www.vegansoyummy.com/product/recipes/ . Tofu katsu curry by @earthofmariaa amazing vegan content!! ❤️😋⭐ . To make the noodle sauce, I stirred together 2 tbsp tamari, 1 tbsp maple syrup, 1 tsp hot sauce (because spicy noodles are the best thing ever), 1 tbsp rice vinegar, 3 tbsp water, 2 tsp cornstarch and 2 tbsp sesame seeds. Simply stir everything over a medium heat and add noodles after a minute or so to combine! Super easy and incredibly tasty. Happy Tuesday everyone! Hope you’re all well 💚💚 • #plantbased #yogurt #coconut #nourishbowl #veganvultures #veganbowls #buddhabowls#veganbowl#veganrecipe #vegandiet #forksoverknives #makesmewhole #healthyvegan#letscookvegan#veganinspo #chickpeas#lentils#veganrecipes #healthyrecipe#veganmeals#eatmoreplants #vegancurry#veggiecurry#plantbasedfood #plantbasedmeals#worldwideveganfood #veganvibes#healthydinner#eatwellfeelwell https://www.instagram.com/p/CD92pTjJ3Vh/?igshid=1k575vxi2s0ja

[foodrecipe]

🥑🍅 Get Our New 124 recipes collection 👉 @vegan_fullvegan 🎯 Link in Bio . . 💞Follow @vegan_fullvegan 🤗 . https://www.vegansoyummy.com/product/recipes/ .🥑🍅 Get Our new 124 easy recipes 👉 @nolimitgifts 🎯 Link in BIO . Follow 💞 @nolimitgifts Follow 💞 @nolimitgifts 🥰🥰🥰 🌮🥰 Mini Plant-Based Guac Quesadillas! . 📸 by @kalememaybe . Recipe: INGREDIENTS: . Small Tortillas, put one slice of tomato cayenne chao cheese between each along with some guac made with avocado, red onion, cilantro, and lime. . INSTRUCTIONS: Fry in a pan for a couple minutes on both sides. You can use olive oil. Covering the pan helps the cheese melt too! . #Buddhabowls #forksoverknives#veganfoodshare#makesmewhole #veganrecipes#veganbowls #glutenfree#feedfeed #letscookvegan #wholefoods#bestofvegan #veganvultures#veganfoodshare #plantbased #plantstrong#wfpb #thrivemags #veganliving#healthyvegan #veganinspo #veganlifestyle#eatwellfeelwell #foodforfuel #nourishnotpunish #veganism #bestofvegan #veganfood #veganstudent . https://www.instagram.com/p/CD9cwUap7F5/?igshid=og19shc67f69

[foodrecipe]

🥑🍅 Get Our New 124 recipes collection 👉 @vegan_fullvegan 🎯 Link in Bio . . 💞Follow @vegan_fullvegan 🤗 . https://www.vegansoyummy.com/product/recipes/ . Cheesy broccoli pasta! By @thezestylime 🌱 . cheesy broccoli pasta 🥦 . 2 cups unsweetened soy milk 1 tbsp vegan butter 1/2 cup shredded vegan cheese 2 tbsp nutritional yeast 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp sea salt black pepper cornstarch slurry (2 tbsp corn flour + 2 tbsp water) . 1 package tenderstem broccoli, trimmed OR 1 small head broccoli, cut into florets pasta (any kind will do!) . make the cheese sauce by heating plant milk in a large saucepan, along with vegan butter and cheese, nutritional yeast, garlic and onion powder, and sea salt. once the cheese has melted, add broccoli and simmer until softened and cooked to your liking. once broccoli is cooked, slowly add cornstarch slurry to the sauce, stirring while you do to avoid lumps from forming. . add cooked pasta to the sauce and mix everything together until noodles are thoroughly coated in sauce. top with freshly ground black pepper and if you like it extra cheesy, a sprinkle of vegan parm. . .#Buddhabowls #forksoverknives#veganfoodshare#makesmewhole #veganrecipes#veganbowls #glutenfree#feedfeed #letscookvegan #wholefoods#bestofvegan #veganvultures#veganfoodshare #plantbased #plantstrong#wfpb #thrivemags #veganliving#healthyvegan #veganinspo #veganlifestyle#eatwellfeelwell #foodforfuel #nourishnotpunish #veganism #bestofvegan #veganfood #veganstudent . https://www.instagram.com/p/CD9D5xEJBAn/?igshid=1c94gv6u4vzlc

[foodrecipe]

🥑🍅 Get Our New 124 recipes collection 👉 @vegan_fullvegan 🎯 Link in Bio . . 💞Follow @vegan_fullvegan 🤗 . Vegan Spinach Ricotta Cannelloni 😍Created by @byanjushka 💛⠀ Recipe 👇⠀ 12 Cannelloni⠀ Cashew Ricotta⠀ 250g cashews (about 2 cups)⠀ 2 peeled garlic cloves ⠀ 1/2 lemon, the juice⠀ 4 tbsp nutritional yeast⠀ 3/4 tbsp salt ⠀ 150ml plant milk or water (about 2/3 cup) ⠀ Spinach Ricotta Filling:⠀ 300g frozen spinach (10.5oz)⠀ 1 onion, peeled and finely chopped⠀ salt and pepper to taste ⠀ Cashew ricotta⠀ Tomate sauce:⠀ 1 can diced tomatoes 400ml (13.5fl.oz)⠀ 1 small onion, peeled and finely chopped⠀ 2 garlic cloves, peeled and minced⠀ oil for cooking ⠀ 1 tbsp maple syrup⠀ salt and pepper to taste ⠀ lemon juice ⠀ Béchamel sauce:⠀ 15g plant butter/margarine ⠀ 20g flour ⠀ 250ml plant milk ⠀ salt & pepper to taste ⠀ nutmeg ⠀ lemon juice ⠀ Instructions:⠀ Cashew Ricotta:⠀ Add all cashew ricotta ingredients to a food processor or blender and blend/process until you get a smooth, creamy consistency. Taste test & add more plant milk/water & seasonings if need be.⠀ Spinach Ricotta Filling:⠀ Thaw the spinach and remove excess liquid. Sauté the onions in oil until they’re caramelized.⠀ Add the spinach, onion & cashew ricotta to a bowl & mix with the seasonings (to taste). Set aside.⠀ Tomato sauce:⠀ Heat oil in a pot & sauté the garlic & onion for 2-3min. Add the diced tomatoes & mix in the maple syrup, spices and lemon juice (to taste). Bring the sauce to a boil, then reduce heat to low & let simmer for 10 more min. ⠀ Béchamel sauce:⠀ Add the vegan butter to a pot & start letting it melt. Slowly mix in the flour & cook over low heat for 2-3min. Continuously mix using a whisk.⠀ Little by little, add the plant milk while mixing (to avoid lumps).⠀ Bring to a boil & add spices & lemon juice to taste. Reduce heat & let it simmer over low heat for about 10min until the sauce thickens. ⠀ Cannelloni:⠀ Preheat the oven to 180C/360F.⠀ Fill the cannelloni using a piping bag or a small spoon. Spread the tomato sauce at the bottom of a baking tray, then add the filled cannelloni & top with the Béchamel sauce.⠀ Bake in the oven for approx. 20-30min, until the cannelloni https://www.instagram.com/p/CD8xq5PJ8EU/?igshid=1nmbh698p4g2l

[foodrecipe]

#Repost @glowingplants • • • • • • Vegan Spinach Ricotta Cannelloni 😍Created by @byanjushka 💛⠀ ⠀ Shared Via @GlowingPlants ✨🌿 #GlowingPlants ⠀ Save For Your Weekly Grocery List 📝 ⠀ ⠀ Recipe 👇⠀ 12 Cannelloni⠀ Cashew Ricotta⠀ 250g cashews (about 2 cups)⠀ 2 peeled garlic cloves ⠀ 1/2 lemon, the juice⠀ 4 tbsp nutritional yeast⠀ 3/4 tbsp salt ⠀ 150ml plant milk or water (about 2/3 cup) ⠀ Spinach Ricotta Filling:⠀ 300g frozen spinach (10.5oz)⠀ 1 onion, peeled and finely chopped⠀ salt and pepper to taste ⠀ Cashew ricotta⠀ Tomate sauce:⠀ 1 can diced tomatoes 400ml (13.5fl.oz)⠀ 1 small onion, peeled and finely chopped⠀ 2 garlic cloves, peeled and minced⠀ oil for cooking ⠀ 1 tbsp maple syrup⠀ salt and pepper to taste ⠀ lemon juice ⠀ Béchamel sauce:⠀ 15g plant butter/margarine ⠀ 20g flour ⠀ 250ml plant milk ⠀ salt & pepper to taste ⠀ nutmeg ⠀ lemon juice ⠀ Instructions:⠀ Cashew Ricotta:⠀ Add all cashew ricotta ingredients to a food processor or blender and blend/process until you get a smooth, creamy consistency. Taste test & add more plant milk/water & seasonings if need be.⠀ Spinach Ricotta Filling:⠀ Thaw the spinach and remove excess liquid. Sauté the onions in oil until they’re caramelized.⠀ Add the spinach, onion & cashew ricotta to a bowl & mix with the seasonings (to taste). Set aside.⠀ Tomato sauce:⠀ Heat oil in a pot & sauté the garlic & onion for 2-3min. Add the diced tomatoes & mix in the maple syrup, spices and lemon juice (to taste). Bring the sauce to a boil, then reduce heat to low & let simmer for 10 more min. ⠀ Béchamel sauce:⠀ Add the vegan butter to a pot & start letting it melt. Slowly mix in the flour & cook over low heat for 2-3min. Continuously mix using a whisk.⠀ Little by little, add the plant milk while mixing (to avoid lumps).⠀ Bring to a boil & add spices & lemon juice to taste. Reduce heat & let it simmer over low heat for about 10min until the sauce thickens. ⠀ Cannelloni:⠀ Preheat the oven to 180C/360F.⠀ Fill the cannelloni using a piping bag or a small spoon. Spread the tomato sauce at the bottom of a baking tray, then add the filled cannelloni & top with the Béchamel sauce.⠀ Bake in the oven for approx. 20-30min, until the cannelloni a https://www.instagram.com/p/CD8xq5PJ8EU/?igshid=ewl3k6w5dave

[foodrecipe]

🥑🍅 Get Our New 124 recipes collection 👉 @vegan_fullvegan 🎯 Link in Bio . . 💞Follow @vegan_fullvegan 🤗 . https://www.vegansoyummy.com/product/recipes/ . these are a super easy 5 ingredient version of garlic knots⠀ that are ready in 15 minutes! all you need is store bought pizza dough, garlic powder, olive oil, salt, and dried parsley! ⠀ by @plantifullybased .⠀⠀ so easy and a fun little snack or side dish to make. recipe is down below sending you all my love xo⠀⠀ ⠀⠀ 1 package pizza dough (16 ounces)⠀⠀ 1/4 cup olive oil⠀⠀ 1/2 teaspoon garlic powder⠀⠀ 1/4 teaspoon salt⠀⠀ 1/4 teaspoon dried parsley⠀⠀ ⠀⠀ preheat oven to 450f. break off small pieces of the dough as big or small as you like depending on how many garlic knots you want to make. roll the dough into a log and then tie into a knot. bake on a parchment lined baking sheet for 12 minutes or until golden brown. in a large bowl mix the olive oil, garlic powder, salt, and parsley. when the knots are done immediately place in the bowl with the oil and toss to coat. makes 15-20 garlic knots.⠀⠀ .⠀⠀ .⠀⠀ .⠀⠀ . #Buddhabowls #forksoverknives#veganfoodshare#makesmewhole #veganrecipes#veganbowls #glutenfree#feedfeed #letscookvegan #wholefoods#bestofvegan #veganvultures#veganfoodshare #plantbased #plantstrong#wfpb #thrivemags #veganliving#healthyvegan #veganinspo #veganlifestyle#eatwellfeelwell #foodforfuel #nourishnotpunish #veganism #bestofvegan #veganfood #veganstudent . https://www.instagram.com/p/CD8l1LhJItB/?igshid=fgdwleihrg6z

[foodrecipe]

🥑🍅 Get Our New 124 recipes collection 👉 @vegan_fullvegan 🎯 Link in Bio . . 💞Follow @vegan_fullvegan 🤗 . https://www.vegansoyummy.com/product/recipes/ . Vegan Cream Cheese & Scallion Wontons by @comfortfoodvegan Follow us for daily delicious vegan recipe!🌱🌱 Recipe Ingredients⠀ 8 oz container vegan chive and onion cream cheese⠀ 1/4 cup scallions, sliced thinly⠀ 1/2 tsp garlic powder⠀ Package of vegan wonton wrappers⠀ Sweet and Sour Sauce for dipping⠀ ⠀ Method⠀ 1) Scoop the cream cheese out of the container and into a bowl. Allow it to come to room temp a bit and mix in the garlic powder. Grab a small bowl and fill with water. you will use this water to seal the edges of the wonton wrappers.⠀ 2) Lay out 6 wonton wrappers at a time and cover the rest with a towel so they don't dry out. Take approx 1.5 tsp of the cream cheese filling and put it right in the center of each wrapper. Dip your finger in the water and trace the outermost edge of each wrapper, getting it wet. Then seal the edge by taking the two opposite sides together. then take the longest straight edge and overlapped the corners, getting more water on those edges to seal. Continue until you've used up all your cheese filling.⠀ 3) Heat up your choice of oil and once hot, depending on your pan size drop as many as your pan will allow. Each wonton takes 45-60 seconds. When fried, place on a towel so it soak up excess oil.⠀ 4) Keep them covered in the fridge and they'll last (minus a little crunch) for about 4 days. Enjoy! #plantbased #yogurt #coconut #nourishbowl #veganvultures #veganbowls #buddhabowls#veganbowl#veganrecipe #vegandiet #forksoverknives #makesmewhole #healthyvegan#letscookvegan#veganinspo #chickpeas#lentils#veganrecipes #healthyrecipe#veganmeals#eatmoreplants #vegancurry#veggiecurry#plantbasedfood #plantbasedmeals#worldwideveganfood #veganvibes#healthydinner#eatwellfeelwell https://www.instagram.com/p/CD8XM78p4-v/?igshid=6eqi88yn5ryf

[foodrecipe]

🥑🍅 Get Our New 124 recipes collection 👉 @vegan_fullvegan 🎯 Link in Bio . . 💞Follow @vegan_fullvegan 🤗 . https://www.vegansoyummy.com/product/recipes/ . 30 Minute Vegan Baked Blueberry Donuts by @peanutbutterandjillybeans Follow @vegangotgame for more delicious vegan recipes!💚💚#vegangotgame ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Recipe 2 cups flour 1/4 cup melted vegan butter 1 cup almond milk 1 cup sugar (any kind) 1 tsp baking soda 1 1/2 tsp baking powder 1 tsp vanilla 1/2 tsp cinnamon 1 cup fresh blueberries ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Preheat oven to 350, mix melted vegan butter, almond milk, baking soda, baking powder, sugar, vanilla, cinnamon until combined. Add 2 cups flour and mix until batter is smooth. Fold in blueberries and pour batter into a silicon donut tray. Bake for about 20 minutes. They will look light on the top but when you flip them over, they will be browned on the bottom. Drizzle glaze over them once they’ve cooled. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Optional Glaze Recipe 1/2 cup confectioners sugar 1 - 1 1/2 tbsp almond milk #plantbased #yogurt #coconut #nourishbowl #veganvultures #veganbowls #buddhabowls#veganbowl#veganrecipe #vegandiet #forksoverknives #makesmewhole #healthyvegan#letscookvegan#veganinspo #chickpeas#lentils#veganrecipes #healthyrecipe#veganmeals#eatmoreplants #vegancurry#veggiecurry#plantbasedfood #plantbasedmeals#worldwideveganfood #veganvibes#healthydinner#eatwellfeelwell https://www.instagram.com/p/CD7vcfGpSgY/?igshid=1xf4lrmekelex

[foodrecipe]

🥑🍅 Get Our new 124 vegan recipes @vegan_fullvegan 👈Link in profile . 👆 +Meal Plans & Guides Free Bonus💟 @vegan_fullvegan 💞 Tag us in your story, and get chance to Win Our Ultimate Vegan Kit Every Saturday 2 winners Did you know, reducing your meat intake can massively benefit the planet? 🥑 By adopting a more ‘plant conscious’ lifestyle and simply cutting out just 113 grams of beef (or the average burger) per week, you can help save roughly 2,500 liters of the Earth’s fresh water supply! 💧🌎 ​⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ For some delicious veggie inspo to excite those taste buds and introduce more plants into your diet, 🥕 check out this mouth-watering recipe for easy Coconut Chickpea Curry by @happyskinkitchen 😍 ​⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Recipe: 1 can chickpeas ½ coconut milk ½ chopped tomatoes 1 onion - finely chopped 2-3 garlic cloves - minced 1 tsp turmeric powder ½ tsp chili powder 1 tsp curry powder Salt to taste ​⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ To Serve: Rice and veggies of your choice! ​⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add a dash of oil to a large pan and once hot add in the chopped onions. Fry the onion gently for 3-4 minutes until it starts to caramelise. Add in all the spices + the garlic cloves. Cook for another minute and continue stirring to avoid burning. Add a dash of water to prevent from sticking. Add in the drained chickpeas, coconut milk, and tinned tomatoes. Mix everything together, add a bit of boiling water just to cover the chickpeas. Put the lid on and cook on a low heat for 20-25 minutes. #Buddhabowls #forksoverknives#veganfoodshare#makesmewhole #veganrecipes#veganbowls #glutenfree#feedfeed #letscookvegan #wholefoods#bestofvegan #veganvultures#veganfoodshare #plantbased #plantstrong#wfpb #thrivemags #veganliving#healthyvegan #veganinspo #veganlifestyle#eatwellfeelwell #foodforfuel #nourishnotpunish #veganism #bestofvegan #veganfood #veganstudent . https://www.instagram.com/p/CD7qIhkJWpQ/?igshid=1s18jx53asxz7

[foodrecipe]

🥑🍅 Get Our New 124 recipes collection 👉 @vegan_fullvegan 🎯 Link in Bio . . 💞Follow @vegan_fullvegan 🤗 . https://www.vegansoyummy.com/product/recipes/ . Chinese Burger “Rou Jia Mo” by @foodpassionical 🥙 . Follow for more enjoyable vegan food 🌱💚 Bun recipe: (Make 4 buns) 1/2 tsp yeast 140ml warm water 300g flour 1/8 tsp baking soda 1 tbsp oil . Filling recipe: 400g firm tofu 1 tbsp oil 1/2 tsp Sichuan pepper 1/2 tsp black pepper 1/2 tsp fennel seeds 1 cinnamon stick 2 star anise 4 slices ginger 3 cloves garlics, sliced 3 dried chillis 2 bay leaves 2 scallions, cut into half 1 tsp thick soy sauce Method: Roughly mashed the tofu, heat oil in the wok then cook the tofu till the water is evaporated and set aside. Add in 300ml water with all the spices ingredients ingredients into the pot and bring it to a boil, then add the cooked tofu. Cook another few more minutes, remove from the heat and set aside. Mix yeast with warm water. Add the flour, baking soda and oil, then add the yeast mixture into the flour. Knead till it form a smooth dough. Cover the dough and rest the dough for 30 minutes. After proofing, knead the dough for 5 minutes to get rid of any bubbles. Cut the dough into 4 pieces and cover it to prevent them from drying out. To shape the bun, roll the dough into long oval shape. Fold the dough into half then roll the it into a cylinder. Stand the the rolled dough, press it down then flatten it with a rolling pin(about 4 inches in diameter). Cook the dough into frying pan over low heat. Cook for 2 minutes on each side or until golden brown. Slice open from one side(do not cut through) fill the bread with cooked tofu and serve immediately. #Buddhabowls #forksoverknives#veganfoodshare#makesmewhole #veganrecipes#veganbowls #glutenfree#feedfeed #letscookvegan #wholefoods#bestofvegan #veganvultures#veganfoodshare #plantbased #plantstrong#wfpb #thrivemags #veganliving#healthyvegan #veganinspo #veganlifestyle#eatwellfeelwell #foodforfuel #nourishnotpunish #veganism #bestofvegan #veganfood #veganstudent . https://www.instagram.com/p/CD69epEp5Rx/?igshid=zwz0f5rkxz4k

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🥑🍅 Get Our New 124 recipes collection 👉 @vegan_fullvegan 🎯 Link in Bio . . 💞Follow @vegan_fullvegan 🤗 . https://www.vegansoyummy.com/product/recipes/ . Scallion Oil Noodles, anyone? Here’s another really easy & tasty noodle recipe 🍜 They’re also really fragrant from cooking the scallions over low heat in oil since it releases all the flavour! By @thefoodietakesflight Follow for more delicious vegan recipes!💚💚 _ Scallion Oil Noodles Good for 2 servings 2 bundles (65g each) dry wheat noodles or other noodles of choice More chopped scallions, for topping Veggies and mushrooms of choice, optional Salt, to taste Scallion Oil 1/4 cup olive oil, you can also use other oil like rice bran, canola, sesame 3/4 cup chopped scallions (around 5 stalks) - 1/4 cup of the white part + 1/2 cup of the green part 2-3 tsp soy sauce* 2 tsp sugar 1 tsp mushroom/dark soy sauce for colour (optional but highly recommended!) 1/2 tsp sesame seeds *For the soy sauce, start with 2 tsp then just adjust according to desired taste! For the veggies and mushrooms (if using), sauté them in a pan with some oil until cooked. Season with some salt, to taste. Set aside or mix with the the noodles later on. Heat a pot of water. Once it boils, add in the noodles. Cook until chewy and then drain the water. While the noodles are cooking, heat a pan. Add 1/4 cup oil. Leave to heat on medium low heat. Add in the white chopped scallions first. Leave to cook over low heat for 3-4 minutes or until lightly brown, so as not to burn them. Add in the green part of the scallions. Mix well and then cook for another 3-4 minutes until lightly brown. Add in the sesame seeds and then mix. Add the cooked noodles into the scallion oil. In a small bowl, mix soy sauce and sugar until sugar is diluted. Add soy sauce mix into the noodles. Feel free to add more soy sauce to taste. Add in the dark soy sauce (if using) for colour. Mix well and then leave to cook for a few more minutes. Enjoy while hot! . #plantbased #yogurt #coconut #nourishbowl #veganvultures #veganbowls #buddhabowls#veganbowl#veganrecipe #vegandiet #forksoverknives #makesmewhole #healthyvegan#letscookvegan#veganinspo #chickpeas#lentils https://www.instagram.com/p/CD6wmRIJ9EL/?igshid=1s6da0gbh7rg

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🥑🍅 Get Our New 124 recipes collection 👉 @vegan_fullvegan 🎯 Link in Bio . . 💞Follow @vegan_fullvegan 🤗 . https://www.vegansoyummy.com/product/recipes/ . Potato & zucchini fritters (makes 8-10 fritters) by @thezestylime Follow for more delicious vegan recipes!💚💚 1 zucchini 2 smallish potatoes (approx. 150-175g total) 1 small onion 1/4 cup diced red bell pepper 1/4 cup shredded kale 1/2 cup gluten-free flour (or regular) 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp mixed herb blend pepper to taste 1. rinse zucchini and grate into a mixing bowl. peel and grate potatoes and onion into the same bowl, then drain as much excess liquid as possible by pressing mixture into a fine sieve or straining through a cheesecloth or clean tea towel. 2. finely dice red bell pepper, chop or shred kale, and add both to the mixture. 3. Add salt, pepper, garlic powder, herbs, and flour, and mix together until well incorporated. 4. roll mixture into balls and flatten into 2-3 inch patties. if the mixture is too wet and doesn’t hold together, add more flour a little at a time until it reaches a better patty-forming consistency. 5. fill a frying pan with vegetable oil at least 1/2-inch deep. cook fritters on medium to medium high (make sure oil is HOT before adding the fritters to the pan or they will just absorb the oil) for about 3-4 minutes each side, turning once or twice until golden brown and crispy on both sides. if fritters are browning too quickly reduce heat a little. 6. once cooked, remove from pan, sprinkle with a little extra sea salt and allow to cool for a minute or two before digging in! 7. these fritters taste best when hot and crispy, so reheat leftovers in a non-stick pan- with or without a little oil- before eating. . #Buddhabowls #forksoverknives#veganfoodshare#makesmewhole #veganrecipes#veganbowls #glutenfree#feedfeed #letscookvegan #wholefoods#bestofvegan #veganvultures#veganfoodshare #plantbased #plantstrong#wfpb #thrivemags #veganliving#healthyvegan #veganinspo #veganlifestyle#eatwellfeelwell #foodforfuel #nourishnotpunish #veganism #bestofvegan #veganfood #veganstudent . https://www.instagram.com/p/CD6knnIJcxA/?igshid=15qm0sifvu5t5

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🥑🍅 Get Our New 124 recipes collection 👉 @vegan_fullvegan 🎯 Link in Bio . . 💞Follow @vegan_fullvegan 🤗 . https://www.vegansoyummy.com/product/recipes/ . Creamy Mac No Cheese, Mushroom ‘Bacon’ and Broccoli by @the.tinykitchen 🧡 Follow for more delicious vegan recipes! ⁣⁣ Ingredients: 1/2 butternut squash, roasted⁣⁣⁣ 1/2 head of cauliflower, roasted⁣ 2 garlic cloves⁣⁣⁣ 1 tsp vegan “chicken”-style stock/vegetable stock⁣⁣⁣ 1 tsp onion powder⁣⁣⁣ 1 tsp garlic salt⁣⁣⁣ 1 cup cashews, soaked ⁣⁣⁣ 2 tbsp nutritional yeast⁣⁣⁣ 1 cup unsweetened oat milk ⁣⁣⁣ Method: Blend everything in a blender and add salt and pepper to taste! Add more nutritional yeast for a cheesier taste. ⁣Mix sauce in with your favourite pasta.⁣ ⁣ OPTIONAL: mushrooms: marinate 2 large king oyster mushrooms in 2 tbs soy sauce, 1 tbs olive oil, 1 tbs nutritional yeast, 1 tbs maple syrup, 1/2 tsp liquid smoke and pepper. Pan fry until browned. Serve with steamed or pan-fried broccoli and enjoy! [Recipe & Photography by @the.tinykitchen] https://www.instagram.com/p/CD6bxvKpXYC/?igshid=zp627bkfhav9