#veganrecipe

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This Ultimate Vegan Chili is sure to please even the most devout of meat-eaters! Meaty , flavorful and protein-rich , this chili is over-the-top delicious.⠀ .⠀ Recipe link in profile ---> @nora_cooks_vegan_

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Hands up if you started a sourdough starter for the first time in the last two weeks Yep , that makes all 88k of you.⁠⠀ ⁠⠀ Then NONE of you have any excuses not to bake my SOURDOUGH FOCACCIA any more! You can pack it with tomatoes and olives , garlic and rosemary OR just bake it straight up with flaky sea salt.⁠⠀ ⁠⠀ Either way , focaccia is basically the mattress of the carb world and you KNOW it's time to dive into that doughy-ass bed!⁠⠀ ⁠⠀ TAP LINK IN MY BIO FOR RECIPE⁠⠀ ⁠⠀ -⁠⠀ ⁠⠀ #vegan #vegancooking #veganfood #vegannutrition #veganrecipes #veganrecipes #veganrecipe #veganrecipeshare #recipe #veganblog #veganista #vegangram #plantbased #vegansofig #veganfoodshare #whatveganseat #foodporn #vegetarian #veganism #veganfoodporn #govegan #veganlife #vegansofinstagram #foodie #eastsussex #veganuk #englishvegan #ukveganfood #londonvegan #ukvegan

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The BEST Gluten-Free Vegan Blueberry Muffins: moist , light and fluffy. They're easy to make and come together in one bowl! Also refined sugar free. ——————————————————— ❤️Direct link to the recipe in my profile or get it here: https://www.rhiansrecipes.com/gluten-free-vegan-blueberry-muffins/ 👉FOLLOW @rhiansrecipes for more easy , undetectably vegan + gluten-free recipes! ⭐️Tag a friend who would love this ——————————————————— . . . . . . . . . . . . #whatveganseat #vegan #plantbased #eatplants #veganfoodie #veganfoodporn #veganeats #veganfoodspot #vegansofig #veganfoodshare #veganrecipes #bestofvegan #herbivore #letscookvegan #plantpowered #plantstrong #glutenfree #glutenfreevegan #veganrecipe #healthyvegan #veggie #veganfoodlovers #veganaf #plantbaseddiet #veganism #veganismo #vegandessert #bakersofig #veganbaking #veganmuffins

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Crispy oven-baked Potato Wedges 🔥 with fresh Guacamole for good measure! ⠀ . Recipe by @xanjuschx ✨⠀ . 4 medium sized yellow potatoes⠀ 3 tbsp olive oil⠀ 2 tbsp all-purpose flour⠀ 1 tsp paprika⠀ 1 tsp garlic powder⠀ 1/2 tsp onion powder⠀ 1/2 tsp salt (or to taste)⠀ ⠀ Instructions 💥 ⠀ Preheat oven to 425ºF/220ºC.⠀ Scrub and wash potatoes well. Pat dry. Cut into wedges (each potato was cut into 8-10 wedges) and toss with 2 tbsp olive oil to coat (reserve 1 tbsp for the pan).⠀ In a small bowl , stir flour , paprika , garlic powder , onion powder , and salt.⠀ Sprinkle over oiled potato wedges and toss to coat.⠀ Prepare a baking sheet with the remaining 1 tbsp oil. Arrange potato wedges to stand up on the potato skin side. If some fall over , no big deal!⠀ Bake for 35-40 minutes until edges are crisp and golden , and the sides are golden.⠀ Remove from heat and serve. Feel free to sprinkle a little extra salt here!⠀ . . . . . . . . #vegan_veganfood #veganfoodshare #plantbased #veganfood #vegantreats #letscookvegan #whatveganseat #veganlunch #vegantravel #vegansofig #vegansofig #veganuary #vegan #veganfitness #veganpizza #vegandiet #veganfoodspot #🌱 #vegetarian #vegans #vegana #veganprotein #vegantravel #vegandessert #vegancheese #veganrecipe #veganmeals

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🥑🍅 Get Our 4-Week Vegan Meal Plan & Vegan Cooking Guide 👉 @vegan_veganfood 🎯 Link in BIO . Lentil pasta made with simple pantry ingredients . by @earthofmariaa 🧡 . 1 medium onion , chopped 1 clove garlic , minced 1 medium carrot , chopped 1 cup (76g) mushrooms , chopped 1 red bell pepper , chopped 1 tsp basil 1 tsp turmeric 1 tsp paprika 1 tsp salt 1 cup (100g) red lentils 1 can (400g) chopped tomatoes 2 cups (200g) gluten-free pasta ½ can (120ml) coconut milk 1 cup water 2 tbsp tamari 2 cups (134g) kale Add the onion and the garlic to a large saucepan or frying pan , and sauté for 2-3 minutes , until softened. Add the carrot , mushrooms and bell pepper. Sauté for a further 2-3 minutes , before stirring in the basil , turmeric , paprika and salt. Stir to coat the vegetables , then add the red lentils , chopped tomatoes , pasta , coconut milk , water and tamari. Simmer for 12-15 minutes , until the pasta and lentils are soft , stirring in the kale half way through the cooking process. . . . . . . . #vegetarian #veganrecipes #vegansofig #veganlife #vegano #veganism #vegansofinstagram #veganlifestyle #vegans #vegancommunity #veganeats #veganbreakfast #veganuk #veganismo #veganaf #vegandinner #veganskincare #vegana #veganlunch #veganrecipe #veganmeals #veganlove #veganathlete #veganshare #vegan_veganfood

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Find this Fried Summer Rolls by @foodpassionical in this month’s edition of the Vegan Bowls app , featuring 50 hand-picked Southeast Asian recipes. 😋 What’s the Vegan Bowls app It's monthly interactive eBook subscription , where each month you can access a new eBook inspired by a theme or cuisine. In our first edition , we have an eBook filled with 50 hand-picked Vegan recipes inspired by Southeast Asian Cuisine. In it you’ll find light meals , rice dishes , noodles and curries! Find some inspiration and discover some amazing new flavours for your next meal! The Vegan Bowls app is available on the Apple App Store where you can get access to 50 recipes each month and join our Vegan Bowls community. Subscription starts at $2.99 per month , $7.99 quarterly , or $24.99 per year! Visit www.veganbowls.com/app to find out more! ​ ​ #veganfoodshare #whatveganseat #veganrecipe #plantbased #veganbowls #healthy #vegansofig #veganfood #veganrecipes #plantbasedfood

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What do you think about this 🍃 Follow @vegan.vitamin for more! 🌱 . Roasted Cauliflower & Curry Soup . by @thevegansara 💛 . What you need: 1 large cauliflower chopped into florets (2 lbs) , 3 tbl coconut oil , 1 onion diced , 1 leek diced - using white/light greens parts , 3 tbl tomato paste , 2 cloves of garlic minced , 1 inch peeled & ginger grated , 1 tbl curry powder , 2 tsp cumin , 1/2 tsp turmeric , 6 cups veggie broth , 1 cup cooked yellow split peas (sub golden/red lentils) , 1 bay leaf ,juice of 1/2 lemon , 1 tsp Garam Masala Toppings: reserved roasted cauliflower , fresh herbs such as basil , chives & zoodles (spiralized zucchini) optional. What you do: 1️⃣ In a large bowl add 1 tbl of melted oil to cauli florets season with salt & pepper , place on parchment lined baking sheet. Roast 425 F 20-25 min until edges get brown & caramelized 2️⃣ In a large pot or dutch oven , heat oil on med and sautée onions & leek till translucent about 5-7 min 3️⃣Mix in tomato paste ,garlic , ginger , & the rest of seasonings for 1 min until you can smell spices 4️⃣Add Broth , lentils , cauliflower ( reserving 1 cup for soup topping ) bay leaf and bring to a boil then simmer 15-20 min 5️⃣ Use immersion blender , or blend in blender in batches till smooth. Add lemon juice & garam masala. Adjust seasonings. Top with reserved roasted cauliflower & fresh herbs. Enjoy! . . . . #vegetarian #veganrecipes #vegansofig #veganlife #vegano #veganism #vegansofinstagram #veganlifestyle #vegans #vegancommunity #veganeats #veganbreakfast #veganuk #veganismo #veganaf #vegandinner #veganskincare #vegana #veganlunch #veganrecipe #veganmeals #veganlove #veganathlete #veganshare #vegan_veganfood

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Spicy Miso Ramen by @ellielikes.cooking  🍜 ✨ Get the recipe for these delicious bowls below! . ​Ingredients ¼ cup roasted/toasted sesame seeds ¼ cup tahini 2 tbsp gochujang 1 tbsp mirin 4 cups kombu dashi 2 garlic cloves minced 1 tbsp ginger minced 3 small carrots , sliced 1 cup shredded cabbage 2 small zucchini , sliced 3 tbsp red or white miso add more to taste 1 14oz block soft tofu cubed 2 green onions sliced 1 cup cooked corn kernels 3 servings of ramen noodles . . 1. Use a pestle and mortar to grind the toasted sesame seeds. It does not need to be finely ground; some whole seeds leftover are fine. 2. Add kombu dashi , garlic , ginger , and carrots to a large pot and bring to a boil. Cook for a minute , then add cabbage and continue to cook a few more minutes. Once carrots are slightly tender , lower to medium heat and add in zucchini. 3. Mix in ground sesame seeds , tahini , gochujang , and mirin. Simmer until zucchini are tender , then add tofu and about half the green onions and heat for another minute. 4. Turn off the heat , and once the soup has stopped boiling mix in the miso until evenly dispersed. Taste and add more miso if needed , or chili flakes if not spicy enough. 5. Prepare ramen noodles according to package instructions. 6. Place cooked noodles in a large bowl and pour in soup. Top with corn and remaining green onions. Store leftovers in air-tight containers in the fridge , storing the noodles and soup separately. ​. ​Hungry for more plant-based recipes Our sister site @plantd.co is a fantastic source of plant-based education and recipe inspo! Head on over and explore www.plantd.co. ​ ​ #vegansofig #healthy #veganrecipes #plantbased #plantbasedfood #veganfoodshare #whatveganseat #veganbowls #veganfood #veganrecipe

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Ginger Sweet Potato & Coconut Milk Stew! Loaded with kale , lentils & lime. 💛 Beautiful dish by Laura from @thefirstmess! Get the recipe on her website. Check out goodoldvegan.com for more tasty vegan recipes! For features tag us @goodoldvegan and use #goodoldvegan. 🌱