VEGAN SOFT TACOS 💚🌱
Really thankful for @thevegangrocerph !! They make it super easy for anyone who wants to lead a healthy lifestyle!
Made these soft tacos using @dessertfirst_patisserie Whole wheat tortillas!
What's in it? -miso tahini sauce (recipe in my previous post) -romaine
-crumbled bean burger (recipe also in my feed) -nutritional yeast
Had it with a smoothie:
Tostada Tuesday! 🌮
These tostadas are easy to make made with black beans, corn, tomatoes, red and yellow peppers, spinach, soja meat, cilantro, guac and salsa verde! Can be served with tostadas, as a burrito or with a side of rice. 😬
⛄ Lentil & Winter Squash Cauliflower Rice Power Bowl 📷 by @flora_and_vino 🚨🚨Recipe: avocado oil spray
3 cups brussel sprouts, trimmed and halved
1 small red kuri squash (or sub any winter squash), halved, deseeded, and cut into ½" half moons (skin on is fine!)
1 package Veggie Noodle
¼ diced white onion
Himalayan sea salt and black pepper to taste
1 15 oz can red or brown lentils, drained and rinsed
¼ cup runny tahini
2 TBS lemon juice
1 TBS nutritional yeast
¼ cup filtered water + more to reach desired consistency
handful of cilantro, roughly chopped
Preheat oven to 400 and line a baking pan with parchment paper.
Add the trimmed and halved brussel sprouts and winter squash to the baking pan and spray lightly with avocado oil (optional) and season with Himalayan sea salt and black pepper.
Bake for 20-25 minutes, until brussel sprouts are lightly browned and winter squash is fork tender.
While the vegetables are roasting, prepare your cauliflower rice. Spray a nonstick skillet with a bit of avocado oil and heat over medium. Once warm, add the riced cauliflower and diced onion and season with a bit of salt and pepper. Cover and allow to "steam" for 5-7 minutes, until cauliflower rice is lightly browned and softened. Set aside until ready for use.
Drain and rinse your canned lentils if you haven't already done so. Warm them in a skillet over medium for several minutes or microwave for 30 seconds.
To make the tahini dressing, add the tahini, lemon juice, nutritional yeast, and filtered water to a high speed blender and blend until smooth, adding more water as needed to reach desired consistency.
To assemble the power bowls, scoop a heaping cup of cauliflower rice into a bowl and top with warm lentils, and roasted brussel sprouts and winter squash. Top with tahini dressing and garnish with a big handful of fresh cilantro. Serve immediately.
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Please follow me: -@welove_vegann
Hallo ihr Lieben❣
Ist diese Zeit auch gerade so besonders für euch?
Ich freue mich sehr auf die Feiertage und das neue Jahr 😊
Am liebsten hätte ich heute Mittag diese köstliche Kartoffel 😍
Ich werde allerdings zuhause bleiben und selbst kochen 🤗
Lübeck ist sehr überfüllt in der Vorweihnachtszeit 🙈
Aber ansonsten lohnt sich ein Besuch im Cafè Erdapfel sehr 😍
Genießt euren Tag! 💜
Breakfast/ lunch bowl 🥗 le puse así simplemente por que tiene tofu scramble y culturalmente pensamos en comer “huevo” a la hora del desayuno. Pero ustedes saben que a mi me gusta ir en contra de las reglas 😜 y en realidad este fue mi almuerzo de este #meatlessmonday La combinación resultó deliciosa 😍 tiene una base de hojas verdes, los garbanzos crocantes que les enseñe a hacer en mi canal de YouTube, aguacate, vegetales horneados, “huevos” revueltos #veganos a base de tofu y paprika y encima le puse ajonjolí y vinagreta de tahini y limón 👌🏻a ustedes también se les antoja desayuno de comida?
Feliz inicio de semana!
3 8an hour ago
P.F. Vegano? Pode também! Arroz, feijão, farofa, fritas e hambúrguer de grão de bico. Comidinha boa lá do @thatveganbrand que a gente já postou anteriormente avaliando aqui. Comida vegana não significa nada caro e requintado.
Rewinding to breakfast yesterday morning, oh this was so good!🤤
Sausage, bacon & tattie scone roll with a soy hot choc😋😋👌
BBL cafe make their own vegan sausages and they are THE BEST!!! with @sgaiaveganmeats smoky bacon and vitalite spread, this wee caf is so vegan friendly..💚
..they've also started doing their own vegan hot dog sausages which are also👌😋
Really recommend a visit to @bbl65pleasance if you're in Edinburgh 👍
..oh & you can buy packs of their vegan link sausages and square sausage to take home🤗🤗🤗
P.S. see my previous post for how to win free prosecco!!!🍾🍾
It’s the little simple pleasures in life that matter; split lentil soup with toasted garlic and toasted basil flavored bread 🍲🥖 Red split lentil soup:
1 big onion, finely chopped
1.5 cups split lentils
1 grated carrot (optional)
1 TBS olive oil
1/2 tsp cumin
salt, black pepper and chili flakes to taste
4-5 cups hot water
a handful of chopped parsley
lemon juice to taste
Heat a pot
add olive oil, onion, salt and spices
cook until onions are translucent
add lentils and carrots and combine
add hot water, when water boils, simmer on low heat until lentils are well cooked
add lemon juice
blend to desired consistency
add parsley and serve hot next to hot toasted bread🥖
19 3901 hours ago
Wtorkowe uśmiechnięte dzień dobry! 🌞 ☺
Serdecznie zapraszamy już od 11tej! Nie tylko na lunch 🍲🍜🍛🍝🌯🍕🍟🍨🍰☕🍵🍷🍺🍽
Również w opcji z dostawą 😀👌
Cała nasza karta I możliwość zamówienia online 👉 lub ☏ 515855100
Dobrego dnia Kochani! Słoneczne, ciepłe myśli do Was 😊😘💞
Tofu bolognese by 📸 @cookingforpeanuts
Pat dry 1-14oz pack of extra firm tofu and crumble with hands into size of what ground meat would look like. Set aside. Mix together marinade: 1-1/2 tbsp gluten-free tamari/soy sauce, 3 tbsp nutritional yeast, 1-1/2 tsp chili powder, 1-1/2 tsp smoked paprika, 1-1/2 tsp chipotle, 3/4 tsp garlic powder, 1-1/2 tbsp olive oil. Rub marinade evenly over tofu crumbles. Bake on parchment-lined baking sheet at 375F. Toss after about 15 minutes and continue cooking until browned but not burnt. Mix with homemade or store bought tomato sauce and simmer about 15 minutes until slightly thickened. (Use desired amount of tomato sauce depending how saucy you want your bolognese. I used about 3 cups.) Serve with pasta.
Garlic Mushroom and Spinach Pizza by @biancazapatka 💛 Recipe:⠀⠀
1 batch vegan pizza dough (1/2 lbs) (gluten-free, if desired)⠀⠀
7 oz spinach (200 g) fresh or frozen⠀⠀
3 garlic cloves⠀⠀
salt, pepper to taste⠀⠀
2/3 cup dairy-free cream cheese (150 g)⠀⠀
3/4 cup dairy-free cheese (75 g) shredded⠀⠀
1 tbsp olive oil⠀⠀
5 oz mushrooms (150 g)⠀⠀
salt to taste⠀⠀
2 tbsp pine nuts⠀
Heat your oven to 400°F (200°C).⠀⠀
Roll out your pizza dough with a rolling pin. Place the pizza dough onto a baking sheet lined with parchment paper. (You can also use a pizza pan or pizza stone).⠀⠀
If using frozen spinach, simply thaw and squeeze the liquid.⠀⠀
If using fresh spinach, bring salted water to a boil in a pot. Add spinach and cook for 1-2 minutes until it starts to wilt. Then squeeze the spinach well and chop roughly.⠀⠀
Heat up a little oil in a small pan and roast garlic for 30 seconds while stirring. Then add the cream cheese along with the spinach. Season with salt and pepper to taste and stir to combine.⠀⠀
Spread the spinach cream mixture over your pizza dough followed by vegan cheese.⠀⠀
Bake the pizza for about 10-15 minutes until cheese is melted.⠀⠀
In the meantime, fry mushrooms in a pan with some oil for 6-8 minutes until golden browned. Add a little salt to taste.⠀⠀
Toast pine nuts in another pan without adding any oil.⠀⠀
When your pizza is done top with mushrooms and pine nuts if using. Enjoy! #veganfoodspace#veganlunch#lunchideas#vegandinner#dinnerideas
Creamy Vegan Mushroom Pasta by @free_athlete 💛 Recipe:⠀
1 lb pasta of choice⠀
¼ cup olive oil or vegan butter⠀
4 cloves garlic, minced⠀
⅔ cup shallots, finely chopped⠀
8 cups mixed mushrooms, sliced⠀
3 tbsp unbleached all purpose flour⠀
3 cups unsweetened almond milk⠀
1 tbsp nutritional yeast, or ½ cup vegan parm, optional⠀
⅓ cup fresh parsley, chopped, plus extra for garnish⠀
2 cups frozen peas, thawed⠀
salt and pepper to taste⠀
In a large pot bring salted water to a boil. Cook pasta according to package directions and drain.⠀
While the pasta is cooking, prepare the sauce.⠀
Heat olive oil or butter in a large skillet oven over medium heat. Add garlic, shallots, mushrooms and ½ tsp salt and cook stirring occasionally, until mushrooms are browned and tender, about 10-15 mins.Turning down to medium low after 5 mins.⠀
Sprinkle flour over the mushrooms and stir to coat, allowing to cook for 30 sec-1 min. Bring heat back up to medium-high.⠀
Add 1 cup almond beverage, stirring constantly and it let simmer for 1 min. Make sure to break up any clumps.⠀
When completely smooth and thickened slightly, add remaining almond milk and pepper to taste, return to a simmer, stirring constantly.⠀
Cook until the sauce thickens slightly again, about 3 mins.⠀
Remove saucepan from heat and stir in nutritional yeast or vegan parm, if using until melted and or well incorporated. Add peas, and salt & pepper to taste and cook for 1 additional minute or until peas are heated through.⠀
Add the pasta to the mushroom sauce and toss to coat.⠀
Serve garnished with extra parsley and serve immediately. Enjoy!
My snack plate from yesterday 🤤🥨 pretzel sticks, @followyourheart Gouda, homemade rosemary garlic hummus, and greens 🌿💛🌿
Vanilla maple custard tart with quinoa flakes almond crust by 📸 @nm_meiyee .
50g quinoa flakes
1 cup almond meal
1/4 cup GF oat flour
1/4 cup coconut oil
2 tbsp pure maple syrup
1 can full fat coconut milk
1/2 cup almond milk
1/4 cup pure maple syrup
2 tsp pure vanilla bean extract
2 tbsp cornstarch
1 tsp agar agar powder
Preheat oven to 180celsius C/350F. Grease a tart pan. Set aside.
In a bowl, combine quinoa flakes, oat flour, almond meal, coconut oil, and maple syrup. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 12-15 mins until crust is golden brown. Transfer to a wire rack and let it cool.
Pour the coconut cream, milk, maple syrup and vanilla bean paste into a medium pan. Place pan on the stove on low heat. When the mixture becomes warm, add the cornstarch and agar-agar. Stirring constantly, cook until agar completely dissolve. Allow to boil for approximately 30 to 60 seconds. Pour mixture into cooled tart and refrigerate at least 4 hours to set. Top with fresh fresh, berries and serve.
Crinkle cut potaotes, quinoa lentil patties, broccoli, hummus and avocado for dinner tonight 😍. .
Good evening lovely people in my phone 😍💚. After feeling sick yesterday I can finally share my food again 🙏. I tried out the recipe for theses quinoa-red lentil patties for the first time today. They turned out pretty good but I still want to work on the recipe a little more before I share it with you. .
Do you already have plans for the weekend? I have to clean 🧼 my apartment, do a lot of paperwork, preparing christmas gifts and baking a cake for my work 😅. So I just enjoy a relaxed evening now to charge my batteries. 💚💚💚💚💚💚
Please follow me: -@vegann_daily
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