BLUEBERRY STORM by @earthyandy💗
8 Frozen coconut cubes
3 frozen banana
2 cups frozen blueberries
1 spoon maple syrup
1 dash vanilla bean
Blend until smooth and creamy or leave chunky with frozen blueberries without! Top with your favorite toppings and enjoy!
For a fun storm effect, blend the white vanilla part, take some out, and add the blueberries to the rest, put half of each in a bowl and swirl together! #bestofvegan
118 56418 hours ago
Maple Pecan Oatmeal Pancakes by @crumbs.and.caramel 💗
2 cups unsweetened plant-based milk
1 tbsp apple cider or white vinegar
3 tbsp neutral oil (e.g. avocado)
4 tbsp maple syrup
1 tsp vanilla extract
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup rolled oats
1/2 cup chopped pecans
In a large 4 cup measuring glass or medium-sized bowl, whisk together the plant milk, vinegar, oil, maple syrup and vanilla extract. Set aside. In a large bowl, sift in the flour, baking powder, salt, and cinnamon. Stir in the rolled oats and the pecans. Pour the liquid ingredients in, stirring just until combined, taking care not to over stir. Let the batter rest for 5 minutes. Heat a lightly greased non-stick pan over medium heat, or an electric griddle set to 380°F. Add the batter by 1/4-1/3 cupfuls. Cook for 4 minutes or until bubbles break the surface; flip the pancakes and cook another 3 minutes or until lightly browned. .
Spanish rice stuffed tomatoes by @hannah__chia ❤️
* 6 medium-sized tomatoes
* 1 1/2 cups tomato pulp (from tomatoes)
* 2 garlic cloves
* 1 small onion, chopped
* 1.5- 2 cups vegetable broth
* 1 tbsp olive oil
* 1 cup rice (short-grain or arborio)
* 1/4 green bell pepper + 1/4 red bell pepper, chopped (about 1/2 cup)
* 1 (4 oz) can green chilies
* 1/4 cup chopped fresh basil or parsley
* vegan parmesan: pulse 1/3 cup raw cashews, 2 tbsp nutritional yeast, 1/2 tsp garlic powder, and 1/4 tsp salt in a food processor until it becomes a fine meal
* 3/4 cup bread crumbs (use gluten free if necessary, or omit)
Cut a thin slice off the top of each tomato and scoop out the pulp, leaving 1/2 inch thin shells. Remove seeds and drain liquid, setting the remaining pulp aside (it should be around 1.5 cup, depending on the size of your tomatoes). Sprinkle the insides of tomatoes with salt and place inverted onto paper towels to drain.
In a food processor or blender, blend tomato pulp, 2 cloves garlic, 1 small onion, and 1/3 cup vegetable broth until smooth.
Heat 1 tbsp oil in a large saucepan, and add rice, stirring for a minute.
Stir tomato mixture into rice and add 1.5 c vegetable broth, cooking on low heat until liquid is absorbed and rice is tender, about 25 minutes. You may need to add more broth along the way.
Stir in chopped bell pepper, the can of green chillies, and the chopped herbs, and remove from heat.
Preheat oven to 375 F (190C). Spoon the rice mixture in the tomatoes until they are 3/4 full, then top with dry bread crumbs and cashew parmesan until mounded slightly. Place the reserved tomato slices on the tomatoes, if desired. Bake for about 20-25 minutes, until tomatoes are slightly blistered and rice is baked through. Serve hot or at room temperature. #bestofvegan
Ultimate chocolate brownies by @nm_meiyee 💗
3/4 cup gluten free all purpose flour
1/4 cup cocoa powder
60g non-dairy dark chocolate, melted
1 tbsp flaxseed meal, 3 tbsp water
1/2 cup unrefined coconut sugar or raw cane sugar
1 tsp baking powder
1/3 cup canola oil
3/4 cup unsweetened soy milk
1 tsp vanilla bean extract
Preheat oven to 180c/350F. Prepare an 6x6 baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
Combine all wet ingredients, melted chocolate and sugar in a large bowl. Add in flour, cocoa powder, baking powder. Mix until smooth. Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake at 180c/350F for 15 mins. Allow it to cool completely. .
110g dark chocolate
3 tbsp coconut oil
Melted chocolate topping, pour the chocolate over the brownies and use a spoon or spatula to spread it around. #bestofvegan
135 136642 days ago
Pink Strawberry Beet and Pomegranate Smoothie Bowl by @natteats 💗
1 cup strawberries
1/4 cup pomegranate seeds
half a beetroot
1 cup plant based milk
1/2 tsp camu camu powder powder (optional)
Place all the ingredients in a high-speed blender and blend until smooth.
Combine all ingredients in a blender and blend until smooth.
Divide between bowls and garnish with toppings of choice.
101 117133 days ago
Vegan cinnamon buns by @michalakramer 💗
• 20g fresh yeast
• 2 dl soya milk (or almond milk)
• 1 tsp cardamom
• 4 tbsp cane sugar
• 1 tsp vanilla
• 450g organic flour
• 100g plant-based butter
• 2 tbsp organic wholemeal
~ Start mixing soya milk and yeast in a high powered mixer and mix at the highest for 5 min.
Mix all other ingredients except the butter. when the dough is sticky and coherent add the butter in small pieces and add some more flour to make it more coherent. Let the dough rise for 1 hour.
• 1 tbsp coconut butter
• 2 tbsp plant-based butter
• 5 tbsp cinnamon
• 4 tbsp cane sugar
~ Mix the coconut butter with plant-based butter, cinnamon and cane sugar.
Spread out the dough in a rectangular shape and add the cinnamon mix. Cut out as rolls and put in a small baking dish. Let them rise for a least another hour on the baking tray.
Add some coconut butter on top to make them crispy on top – and add chopped roasted hazelnuts too if you like.
Bake the buns at 180C/350F for 20 minutes or until they reach a golden color.
95 105023 days ago
Moroccan Carrot Hummus by @edgarraw 🧡
1 cup of cooked chickpeas
1 1/3 cups of roasted carrots
3 tbsp of tahini
1/4 of a cup of lemon juice
2 tsp of lemon zest
1/4 of a cup of water
1/4 of a cup of chickpea water (left over from can)
1-2 tbsp of oil
1 tsp of cinnamon
2 tsp of cumin
1 tsp of coconut sugar
2-3 tsp of pink salt
Pinch of cayenne
Pinch of black pepper
Couple springs of fresh oregano .
Pre-heat oven at 400 F
As the oven pre-heats, in a medium sized bowl mix carrots (chopped or whole) your oil, 1 tsp of cumin, 1 tsp of cinnamon, pinch of cayenne, 1 tsp of coconut sugar, and fresh oregano. Bake for 25-30 minutes.
Then add everything else to the blender, chickpeas, tahini, lemon juice, water, chickpea water, salt, black pepper, 1 tsp of cumin, roasted carrots, lemon zest, and a bit more fresh oregano. Blend until super creamy. May last 6 days in the fridge. #bestofvegan
181 147664 days ago
Chocolate vanilla raspberry cheesecake by @dearkitchen 💗
50 g dates
125 g macadamia nuts
100 g cashew nuts
1 tbsp cocoa powder (optional)
1 tsp salt
1 tbsp coconut oil
400 g cashew nuts
180 ml coconut milk
100 ml lemon juice
2 tbsp coconut oil
2 tsp vanilla essence
150 g frozen raspberries
100 g dates
200 g fresh raspberries
1.Soak cashew nuts for filling and dates for crust and filling separately. If you use hot water, one hour will be enough, otherwise soak for 3 hours or overnight.
2.To make the crust you will need a food processor. First pulse the cashew nuts and macadamia nuts until you get small crumbs. Add 50 g of soaked and drained dates, cocoa powder and salt. Pulse again for a few seconds to combine. Add coconut oil last and pulse again.
3.Transfer to a lined 20 cm cake pan and pat on the bottom. Chill in freezer for half an hour.
4.Make the filling in a blender. Blend together the drained cashew nuts, coconut milk, lemon juice and vanilla, until you get a smooth cream. This may take about 5 minutes to achieve and some scraping down of the sides of the dish. 5.Add the melted coconut oil and blend to combine.
Place 100 g of fresh raspberries on top of the chilled crust (avoid edges), then pour over half of the cashew cream. Place back in the freezer.
6.Now add the frozen raspberries and 100 g of soaked and drained dates to the cashew cream in the blender. Blend until smooth again.
7.Pour the raspberry layer over the vanilla cashew layer. Put back into freezer for 3 hours, then thaw for an hour in the fridge before serving.
Decorate with fresh raspberries and edible flowers.
104 103724 days ago
Vegan Vanilla Berry Maple Pecan Oatmeal by @brusselsvegan 💗
Cook 3/4 cup quick oats in 1 1/2 cup water for about 5 minutes. Stir well and add a little plant milk (like cashew milk). Mix in 1/2 tsp vanilla extract, 1/3 cup frozen blueberries and 1/4 cup frozen raspberries. Top with 1/4 cup pecans and 1 tbsp maple syrup. Enjoy! #bestofvegan
63 111525 days ago
Toast inspo by @twohangryvegans 💗
Grainy, seedy toast with tons of toppings! 🌱top left: peanut butter, fresh blueberries, freeze dried raspberries
🌱bottom left: coconut yogurt mixed with pitaya (pink dragonfruit) powder, sliced bananas, vegan chocolate superfood sprinkles 🌱top right: coconut yogurt mixed with matcha, strawberries, coconut flakes
🌱bottom right: almond butter, strawberry chia jam and vegan chocolate. #bestofvegan
142 145555 days ago
Raw hemp & vanilla cookies with raspberry chia jam by @panaceas_pantry 💗 . (makes 9 cookies)
1 1/2 cups hemp hearts
1 1/2 cups desiccated coconut
1/2 cup raw cashews
2 tsp pure vanilla extract
1/3 cup rice malt syrup
2/3 cup coconut butter, softened
6-10 drops pure lemon essential oil (optional)
2 cup frozen raspberries
1 1/2 Tbsp chia seeds
1 Tbsp lemon juice
1 Tbsp water
1 tsp pure vanilla extract OR 1/2 Tbsp rice malt syrup
Raw chocolate coating
100g vegan chocolate (raw, if preferred)
For the cookie
1. Combine the first 3 ingredients in a food processor and pulse until fine. Transfer to a mixing bowl and set aside.
2. Add the remaining ingredients and kneed together until a dough ball forms. It should hold together well: add a splash of nut milk if necessary.
3. Weigh your ball, and divide into 18 portions. Use your hands to form each cookie, then set on a lined tray. Once all cookies have been made, set in freezer on a lined tray.
For the chia jam
1. Combine all ingredients in a heavy based pot and cook on low heat for around 15 minutes, or until thickened (stir through out, to avoid burning). 2. Turn off the heat and leave the jam to set for 30 mins. In the meantime, melt your chocolate in a heatproof bowl. Remove from heat and allow to cool/thicken slightly.
For the raw chocolate
1. Dip half (9) of the biscuits in the melted chocolate, placing them back onto the lines tray and into the freezer until firm.
2. Remove cookies from freezer then stick one plain and one chocolate-covered cookie together with chia jam (you will have left over jam- use as desired). #bestofvegan
121 112616 days ago
Vegan pizza by @3.bunnies 💚
For the crust:
1 package of dry yeast
3/4 cup of warm water
1 tsp of natural sweetener
2 tbs of oil
2 cups of all purpose flour
1 tsp of salt
For the sauce:
1/4 cup of grape seed oil
4 cloves of minced garlic
1/2 tsp of dried Italian seasoning
1/2 cup of diced tomato
1/2 cup of tomato paste
1. Stir dry yeast into warm water along with sweetener until yeast is dissolved and let sit for 10 minutes. Once time is up stir in oil.
2. In a big bowl combine flour and salt and add yeast mixture to the bowl and stir and knead until well combined.
3. Cover bowl with towel and let rise for 1 hour.
4. Once time is almost up add oil to a small pan on medium heat and cook garlic along with Italian seasoning until fragrant.
5. Add tomatoes, tomato paste and let simmer for 15 minutes.
6. Add to blender and blend until creamy. Preheat oven to 425ºF.
7. Once time for dough is up cut dough into 2 halves and roll each one out.
8. Top with sauce and desired ingredients and bake for 10-15 minutes depending on thickness of the crust and enjoy :) #bestofvegan
92 107336 days ago
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