Using basic pantry ingredients and onion , garlic and potato , these BAKED FALAFEL are so delicious , totally full of flavor and baked , not fried in oil , so not only are they oil-free , they are super HEALTHY!
If you are looking for a healthier alternative to the oily version , give these baked falafel a try! Recipe linked in profile. https://thevegan8.com/easy-vegan-baked-falafel/
#veganchef #falafel #veganprotein #veganprotein #chickpeas
Mushroom Stroganoff with fluffy mashed potato 🍲😍
Get the recipe:
- 1 red onion , finely diced
- 2 cloves garlic , minced OR 2tsp garlic granules
- 300g mushrooms , sliced
- 1tsp dried parsley/2tbsp fresh chopped parsley
- 1tsp smoked paprika
- 120ml vegetable stock
- 1/4 tsp yeast extract (marmite) OR 1tsp soy sauce
- 4tbsp @alpro no added sugar plain dairy free yoghurt
- cracked black pepper , to taste
1. Sauté the onion in a pan using a little water on a medium/high heat setting until soft and see through.
2. Add in the mushrooms & garlic (add more water if needed) and cook for 6 mins until the mushrooms are almost soft.
3. Add in the parsley , & smoked paprika cook for another 1 min until fragrant.
4. Pour in the vegetable stock and let it simmer on a low heat setting for about 5mins or until it thickens.
5. Take the pan off the heat then stir in the yoghurt until creamy , season with pepper and garnish with chopped parsley.
6. Serve with mashed potato , pasta , rice or quinoa! Enjoy!
I’ve been making my easy wild blueberry chia jam on REPEAT during this quarantine. It’s a cinch to make (not like grandmas jams😅) & has no added sugar (unless you choose to add some which is A-OK 👌). PB&Js are also a staple during this quarantine 😂
w i l d b l u e b e r r y c h i a j a m
1 cup frozen wild blueberries
1/4 cup unsweetened applesauce
1 Tbsp chia seeds
Juice of half a small lemon
Optional: 2-3 tsp maple syrup or honey
Combine chia seeds & apple juice & let sit for 10-15 minutes. Meanwhile , add blueberries to a small sauce pot & cook over medium heat until blueberries start to burst , about 5 min. Mash with a spatula or fork while you continue cooking another minute or two. Remove from heat & immediately stir in apple chia mixture plus lemon juice. Mix well. Let sit a few minutes to continue thickening.
Creamy Mac and cheese....Who doesn’t love it I’m sharing another comfort classic with a healthy twist but don’t worry it is creamy , satisfying and delicious. Needless to say I will keep the comfort foods coming until I run out of ideas! 🤔
This recipe uses beans for extra fiber and protein and requires only very few ingredients. Also this is my first nut (cashew) free vegan cheese sauce and a great alternative to those other recipes if you want to switch it up some time!
𝐒𝐰𝐞𝐞𝐭 𝐏𝐨𝐭𝐚𝐭𝐨 𝐌𝐚𝐜 𝐚𝐧𝐝 𝐂𝐡𝐞𝐞𝐬𝐞
1 large sweet potato
1 can of white beans
1 medium onion
4-5 garlic cloves (or more depending on preference)
1 tbsp avocado oil
1 cup coconut milk (can)
1/2 cup nutritional yeast
2 tbsp apple cider vinegar
1/2 tbsp tamari
1 tbsp yellow mustard
1 tbsp miso paste (optional)
Salt to taste
Macaroni or your favorite pasta (Recipe is for a 1 lbs bag)
Roughly chop onion and garlic and sauté them in a bit of avocado oil until lightly browned and fragrant. Always start with onion first so the garlic won’t burn!
Peel and cut sweet potato and rinse beans well.
Add onion , garlic , sweet potato and beans to a pot along with enough water to cover everything.
Cover pot with a lid , bring to a boil and cook until sweet potatoes are very soft.
Transfer veggies and beans to a food processor/blender along with about 1 cup of the cooking liquid.
Add coconut milk , apple cider vinegar , tamari , miso paste (if using) , mustard and nutritional yeast and blend until smooth and creamy.
Taste and if needed adjust seasoning to your liking.
Cook macaroni in the mean time and mix hot pasta with the finished sauce.
If you have an instant pot like I do , you can use it to make the sauce. I fry the onions and garlic first on the sauté setting , then pressure cook everything on manual for 20 minutes.
You can use any white beans you have at home , substitute coconut milk with creamy (!) oat milk , and use lemon juice instead of the vinegar , or a mix of both. .
#vegan #comfortfood #macandcheese #sweetpotato 🌱
Beautiful Banana , Mango + Butterfly Pea Flower Nice Cream by @LittleKaleGirl 😋👌💙💜
2 frozen bananas , sliced
1 frozen mango , chopped
1 tbsp butterfly pea powder
Juice of one lime
Blueberries + pitaya , to serve
1. Place all ingredients into a food processor or blender , and blend until smooth and creamy.
2. Scoop into a bowl and top with blueberries and pitaya (or fruit of choice). Enjoy immediately! 😋💜💙
So every year I feel like all these holidays sneak up on me and I never have time to blog relevant recipes! This year was no different. Genuinely only realised yesterday that Easter is this weekend 🤦🏽♀️ I made Easter eggs in panic today to make up for it. Here is probably the most Easter themed recipe I have... vegan carrot cake with @coyo_organic coconut yogurt frosting.
2¼ cups wholemeal spelt flour
3 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
½ teaspoon allspice
½ cup unsweetened applesauce
1 cup almond milk
2 teaspoons vanilla extract
1 cup coconut sugar
½ cup grape seed oil
2 cups grated carrots , medium-packed
Vegan coconut yogurt and chopped walnuts.
Preheat the oven to 180 C and lightly grease a slice baking tray.
In a large bowl , sift together the flour , coconut sugar , baking powder , baking soda , cinnamon , nutmeg and salt.
In a separate bowl , whisk together the applesauce , almond milk , vanilla and oil.
Mix the dry ingredients into the bowl with the wet ingredients.
Fold in the carrots and stir until just combined.
Bake for 30 to 40 minutes or until a toothpick comes out clean.
Once cooled dollop and spread some coconut yogurt and sprinkle with chopped walnuts.
GLUTEN-FREE VERSION OF THE LEMON CAKE!🍋🍰 Okay , first , Olivia and I just want to say thank you to everybody who commented on our Lemon Cake video. We are excited to hear how many enjoyed it and want to see more.
Second , wow , you guys are lemon cake 🍋 rockstars! The amount of lemon cake remakes have been overwhelming in a really good way. Yes , a cake can be incredible with only 6 ingredients! And I love that you’ve all loved it , as well as your kids & hubbies , so thank you. I’ve shared so many of your remakes in my stories and all the 5⭐️reviews on the blog have made us thrilled and brightened our day.
LASTLY , Ok , here ya go! Here is the GLUTEN-FREE version that so many requested! I tested this sucker 7 or 8 times with multiple flours and yes , this fluffy baby is both gluten-free and oil-free!
Link to the recipe in my profile. https://thevegan8.com/vegan-gluten-free-lemon-cake/
Easy and quick sweet and sour glazed mushrooms!! Check out my stories to see how I made these ☺️ full recipe will be below as usual. Serve these with rice/noodles/on their own as a side dish - super yum regardless. Hope everyone is having a good day so far xx
Easy sweet and sour glazed mushrooms
2 cups mushrooms
1 tbsp cornflour
Juice of 1 lemon
1/2 cup water
2 tbsp tamari
1 tbsp coconut nectar
1 tbsp rice vinegar
1 medium onion , chopped
Green bell pepper , chopped
Boil the mushrooms for around 5 minutes , until softened. Meanwhile , make the glaze by whisking together the cornflour , lemon juice , water , tamari , coconut nectar and rice vinegar. Add the onion and bell pepper to a non-stick frying pan and sauté for 2-3 minutes , until softened. Drain the mushrooms and add them to the frying pan together with the glaze. Stir for around 5 minutes until the glaze thickens.
#veganbowl #veganfood #whatveganseat #thrivemags #feedfeedvegan #wfpb #forksoverknives #whatveganseat #eatvegan #letscookvegan #bestofvegan #plantbaseddiet #eatwell #veganrecipe #healthyeats #goodmoodfood #eatforhealth #healthyfoodideas #eatplants #vegansofig #foodstyling #cleaneatingrecipe #plantbasedfood #veganism #plantpower @thefeedfeed @vegolab @thrivemags @vegspirationfeed @veganvultures
saw someone making gnocchi the other day and ive never tried it so thought i’d give it a go !!🤩 this was a vegan packet i found - i know fresh normally uses egg but idk about store bought added ‘zest’ vegan pesto which was soooo good😍
#foodie #veganfoodie #ukfoodie #vegan #veganfood #veganmeal #meatfree #dairyfree #nomeat #nodairy #veggie #vegandiet #plantbased #plantbasedfood #veganlife #vegancooking #veganeating #cooking #homemade #veganfoodshare #ukvegan #whatveganseat #ukvegan #veganstudent #foodporn #foodofinstagram #vegansofinstagram