#BestOfVegan Instagram Photos & Videos

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Latest #BestOfVegan Posts

  • 🍵||• coconut-leek soup•||🍵⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀Heute gibt's eine super leckere und schnelle Lauch-Kokos Suppe. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀Für zwei Portionen: 2 Stangen Poreé • eine Zwiebel • 3 kleine Karotten • 1 Dose Kokosmilch •• Gemüse klein schneiden und kurz andünsten mit etwas Gemüsebrühe ablöschen und köcheln lassen, anschließend pürieren. Kokosmilch hinzugeben und noch einmal kurz aufkochen lassen.  Mit Salz und Pfeffer würzen. Bei uns kommt auch überall noch etwas Chilli dazu, heute haben wir es fast etwas übertrieben 🔥😂. Aber wie sagt man so schön in Thailand ? "more spicy - more sexy" 😉 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀Für mich geht's dann später noch zum Schwimmtraining - bist du heute auch noch sportlich unterwegs ? ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀🇬🇧 Today we made a yummy coconut-leek soup. We just added to much chili 🔥😂 but more spicy - more sexy😉 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀#happyvegankitchenknife #veganfood #vegangermany #whatveganseat #coconut #soupseason #soup #poree #plantbased #spicy #healthysoup #comfortfood #veganrecipes #veganessen #vegandeutschland #veganrezepte #veganlife #veganfoodie #bestofvegan #letscookvegan #vegansofig #onmytable #easyrecipes
#easyfood #morespicymoresexy
  • 🍵||• coconut-leek soup•||🍵⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀Heute gibt's eine super leckere und schnelle Lauch-Kokos Suppe. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀Für zwei Portionen: 2 Stangen Poreé • eine Zwiebel • 3 kleine Karotten • 1 Dose Kokosmilch •• Gemüse klein schneiden und kurz andünsten mit etwas Gemüsebrühe ablöschen und köcheln lassen, anschließend pürieren. Kokosmilch hinzugeben und noch einmal kurz aufkochen lassen. Mit Salz und Pfeffer würzen. Bei uns kommt auch überall noch etwas Chilli dazu, heute haben wir es fast etwas übertrieben 🔥😂. Aber wie sagt man so schön in Thailand ? "more spicy - more sexy" 😉 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀Für mich geht's dann später noch zum Schwimmtraining - bist du heute auch noch sportlich unterwegs ? ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀🇬🇧 Today we made a yummy coconut-leek soup. We just added to much chili 🔥😂 but more spicy - more sexy😉 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #happyvegankitchenknife #veganfood #vegangermany #whatveganseat #coconut #soupseason #soup #poree #plantbased #spicy #healthysoup #comfortfood #veganrecipes #veganessen #vegandeutschland #veganrezepte #veganlife #veganfoodie #bestofvegan #letscookvegan #vegansofig #onmytable #easyrecipes
    #easyfood #morespicymoresexy

  •  1  0  25 seconds ago
  • “Ham”, Cheese & Avocado Sandwich from @parlourvegan ❤️.
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This was the first time I’ve tried this sandwich and I loved it!
  • “Ham”, Cheese & Avocado Sandwich from @parlourvegan ❤️.
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    This was the first time I’ve tried this sandwich and I loved it!

  •  2  1  2 minutes ago
  • VANILLA CINNAMON SWEET POTATO CAKE😍by @photobymanda 👇🏻RECIPE BELOW👇🏻
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Have you ever baked with sweet potatoes before? It’s super tasty in desserts like this!
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Follow for the best vegan recipes!
——————
@vegandessertrecipes
@vegandessertrecipes
@vegandessertrecipes
——————
📘FREE DESSERT RECIPE EBOOK link in bio!
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RECIPE by @photobymanda
For the crust
200g gluten-free oat flour
8 fresh dates (112g)
110g sweet potato puree (just boil and mix approximately 1 sweet potato)
90g almond milk
1 tsp ceylon cinnamon powder 
½ tsp salt
1 tsp vanilla extract
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For the frosting
250g raw cashews
100g maple syrup
1 tsp vanilla extract
½ tsp salt
250ml coconut milk
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Instructions
1. Blend together the fresh dates, sweet potato puree, almond milk, cinnamon powder and salt in a blender. 
2. Add the gluten-free oat flour and mix again until combined.
3. Pour the batter in a cake pan. Keep in the refridge while making the frosting.
4. Boil the cashews for 20 minutes (or soak for at least 4 hours before making the frosting)
5. Pour the cashews in a highspeed blender together with the coconut milk (thick part of a can), maple syrup, vanilla extract and salt. Mix until smooth.
6. Pour the frosting batter over the cake and freeze for at least 4 hours before serving.
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#vegancake #vegancakes #veganbaking#bakingvideo #nobakecheesecake#vegancheesecake #cheesecake #plantbased#plantbaseddiet #plantbasedfood #bestofvegan#veganrecipe #veganrecipes #vegan #veganistisch#vegetalien #vegetalienne #weganskie #wegan
  • VANILLA CINNAMON SWEET POTATO CAKE😍by @photobymanda 👇🏻RECIPE BELOW👇🏻
    .
    Have you ever baked with sweet potatoes before? It’s super tasty in desserts like this!
    .
    .
    Follow for the best vegan recipes!
    ——————
    @vegandessertrecipes
    @vegandessertrecipes
    @vegandessertrecipes
    ——————
    📘FREE DESSERT RECIPE EBOOK link in bio!
    .
    .
    .
    RECIPE by @photobymanda
    For the crust
    200g gluten-free oat flour
    8 fresh dates (112g)
    110g sweet potato puree (just boil and mix approximately 1 sweet potato)
    90g almond milk
    1 tsp ceylon cinnamon powder
    ½ tsp salt
    1 tsp vanilla extract
    .
    For the frosting
    250g raw cashews
    100g maple syrup
    1 tsp vanilla extract
    ½ tsp salt
    250ml coconut milk
    .
    Instructions
    1. Blend together the fresh dates, sweet potato puree, almond milk, cinnamon powder and salt in a blender.
    2. Add the gluten-free oat flour and mix again until combined.
    3. Pour the batter in a cake pan. Keep in the refridge while making the frosting.
    4. Boil the cashews for 20 minutes (or soak for at least 4 hours before making the frosting)
    5. Pour the cashews in a highspeed blender together with the coconut milk (thick part of a can), maple syrup, vanilla extract and salt. Mix until smooth.
    6. Pour the frosting batter over the cake and freeze for at least 4 hours before serving.
    .
    .
    .
    .
    .
    #vegancake #vegancakes #veganbaking #bakingvideo #nobakecheesecake #vegancheesecake #cheesecake #plantbased #plantbaseddiet #plantbasedfood #bestofvegan #veganrecipe #veganrecipes #vegan #veganistisch #vegetalien #vegetalienne #weganskie #wegan

  •  34  0  7 minutes ago
  • Manzanas ecológicas de La Rioja
  • Manzanas ecológicas de La Rioja

  •  2  1  8 minutes ago
  • •Freedom @ Steak•Go Vegan•🌱
  • •Freedom @ Steak•Go Vegan•🌱

  •  1  1  11 minutes ago
  • Technically, not buying the milk is supporting the cow 🤔
  • Technically, not buying the milk is supporting the cow 🤔

  •  20  2  11 minutes ago
  • Blueberry smoothie bowls are my favorite 🌱
  • Blueberry smoothie bowls are my favorite 🌱

  •  20  1  14 minutes ago
  • 💥FESTIVE HAMPER ALERT!💥
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Feast your eyes upon our winter hamper!
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I have got together with the wonderful people from @IAMNUTOK to provide you with a delightful festive Vegan cheese and Honea hamper!
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Are you tired of missing out when the cheese course comes around?. Do you long for memories of cheese courses accompanied by honey and grapes?
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Do you wish you could have Brandy butter with your mince pies or Christmas pudding? .
Fear not, we are here to help!
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We have 2 hampers on offer:-
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The Essential -
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This box set will provide you with the perfect base for your vegan cheeseboard or to sneak on to your family’s dairy cheeseboard for all to enjoy. With such a variety, everyone is bound to have at least one favourite! Including our original honea and brandy but+er!
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The Deluxe - (pictured)
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The lushest platter you’ll have ever feasted on, making it THE ONE to have this Christmas or the best gift your friends and family have ever received. It’s a damn fine selection of their most popular cheeses, special edition cheeses made just for Christmas, paired with our original vegan honea, chilli Honea, brandy but+er and honea but+er!
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I hope you enjoy eating this as much as we did putting it together!
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For more info, link in bio
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Much love,
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Alex
  • 💥FESTIVE HAMPER ALERT!💥
    .
    Feast your eyes upon our winter hamper!
    .
    I have got together with the wonderful people from @IAMNUTOK to provide you with a delightful festive Vegan cheese and Honea hamper!
    .
    Are you tired of missing out when the cheese course comes around?. Do you long for memories of cheese courses accompanied by honey and grapes?
    .
    Do you wish you could have Brandy butter with your mince pies or Christmas pudding? .
    Fear not, we are here to help!
    .
    We have 2 hampers on offer:-
    .
    The Essential -
    .
    This box set will provide you with the perfect base for your vegan cheeseboard or to sneak on to your family’s dairy cheeseboard for all to enjoy. With such a variety, everyone is bound to have at least one favourite! Including our original honea and brandy but+er!
    .
    The Deluxe - (pictured)
    .
    The lushest platter you’ll have ever feasted on, making it THE ONE to have this Christmas or the best gift your friends and family have ever received. It’s a damn fine selection of their most popular cheeses, special edition cheeses made just for Christmas, paired with our original vegan honea, chilli Honea, brandy but+er and honea but+er!
    .
    I hope you enjoy eating this as much as we did putting it together!
    .
    For more info, link in bio
    .
    Much love,
    .
    Alex

  •  9  6  15 minutes ago
  • Salad inspiration for you guys 🥙 two different kinds of tomatoes, spiralised zucchini, sliced cucumbers, fresh corn, iceberg lettuce, dill and avocado, dill, garlic sauce 🍵
  • Salad inspiration for you guys 🥙 two different kinds of tomatoes, spiralised zucchini, sliced cucumbers, fresh corn, iceberg lettuce, dill and avocado, dill, garlic sauce 🍵

  •  17  2  19 minutes ago
  • For those of you that couldn’t make our @atlantavegfest talk about Vegan Travel, we’ve pulled all the information together for you and added it to our site! ℹ️
⠀
Just click our profile link 🔗 to get our tips and methods for finding the best places to visit as a vegan, how to find the awesome food, and what to do in those no-so-friendly spots.
⠀
Did we miss any awesome tips? Please share!
  • For those of you that couldn’t make our @atlantavegfest talk about Vegan Travel, we’ve pulled all the information together for you and added it to our site! ℹ️

    Just click our profile link 🔗 to get our tips and methods for finding the best places to visit as a vegan, how to find the awesome food, and what to do in those no-so-friendly spots.

    Did we miss any awesome tips? Please share!

  •  5  1  20 minutes ago
  • Who wants some MINT CHOCOLATE CAKE?
Hands up!!! ❄️🍫
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My first ever square cake!! What do you guys think???
Chocolate sponge cake, with a mint buttercream, topped with sugar cookie polar bears, snowflakes and a snowflake tree! ❄️🎄🌨
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• GET THE RECIPE- LINK IN MY BIO or www.thelittleblogofvegan.com •
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#veganfoodspot #bestofvegan
  • Who wants some MINT CHOCOLATE CAKE?
    Hands up!!! ❄️🍫
    .
    My first ever square cake!! What do you guys think???
    Chocolate sponge cake, with a mint buttercream, topped with sugar cookie polar bears, snowflakes and a snowflake tree! ❄️🎄🌨
    .
    • GET THE RECIPE- LINK IN MY BIO or www.thelittleblogofvegan.com •
    .
    .
    #veganfoodspot #bestofvegan

  •  373  107  27 minutes ago
  • .
Switched it up and went with the Thai Curry dish at @berkleycommon last night! I added tofu (extra crispy) and some hot sauce to kick it up a notch and this thing was perfect! Of course I got the cauliflower wings too as an appetizer 🤤!
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Location: Berkley, MI
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Be kind to every kind ❤️
  • .
    Switched it up and went with the Thai Curry dish at @berkleycommon last night! I added tofu (extra crispy) and some hot sauce to kick it up a notch and this thing was perfect! Of course I got the cauliflower wings too as an appetizer 🤤!
    .
    Location: Berkley, MI
    .
    Be kind to every kind ❤️

  •  71  3  27 minutes ago
  • Reposted from @foodpassionical (@get_regrann) -  New video up on my channel, check it out 🙌🏻
Click the link in my bio to watch! 
If you did please like and subscribe ❤️ .

Bagel breakfast Sandwich 🥯
How to make Bagels from scratch that is perfectly chewy, crusty gold and flavourful! With step-by-step video tutorials you can totally make your very own perfect Bagels 🥯
𝐁𝐚𝐠𝐞𝐥 𝐫𝐞𝐜𝐢𝐩𝐞: 
490g bread flour
2 tsp yeast
1/2 tsp salt 
300 ml water
1 tbsp malt barley syrup 
𝐓𝐨𝐩𝐩𝐢𝐧𝐠𝐬 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
Poppy seeds
Black sesame seeds 
White sesame seeds
Garlic flakes 
𝐅𝐨𝐫 𝐛𝐨𝐢𝐥𝐢𝐧𝐠:
1500ml water 
1 tsp baking soda 
1 tbsp malt barley syrup
1) 𝐅𝐢𝐫𝐬𝐭 𝐟𝐞𝐫𝐦𝐞𝐧𝐭 𝐟𝐥𝐨𝐮𝐫
Combine the 190g flour, 1 tsp yeast and 300 ml water in a medium bowl. Let it sit for 2 hours in room temperature.
2) Add in the 𝐬𝐞𝐜𝐨𝐧𝐝 𝐛𝐚𝐭𝐜𝐡 of the 300g flour, 1 1/2 tsp salt and 1 tbsp of malt syrup. Knead the dough about 5 minutes(𝐢𝐟 𝐭𝐡𝐞 𝐝𝐨𝐮𝐠𝐡 𝐢𝐬 𝐭𝐨𝐨 𝐬𝐭𝐢𝐜𝐤𝐲 𝐚𝐝𝐝 𝟏 𝐨𝐫 𝟐 𝐭𝐛𝐬𝐩 𝐨𝐟 𝐟𝐥𝐨𝐮𝐫) it should not leave the dough on your hand when you pull away. 
3) Cover and let it rest for another 10 minutes. 
4) Once done divide the dough into 8 equal balls and start shaping the 🥯
5) Cover the shaped bagels with plastic wrap for the final proof for 20 minutes. 
6) Preheat the oven to 450°F/ 230°C
7) 𝐖𝐚𝐭𝐞𝐫 𝐛𝐚𝐭𝐡- 
Add in the 1500 ml water and bring to boil in a pot. Add 1 tbsp of baking soda and 1 tbsp of malt syrup. Then reduce the heat to medium. 
8) Next cook the bagels for 30 seconds on each side.
9) Stick the toppings on top and place 4 bagels (𝐔𝐩 𝐬𝐢𝐝𝐞 𝐝𝐨𝐰𝐧) onto a lined baking sheet.
10) Bake for 6 to 7 minutes
11) Flip and bake for another 12 minutes. Allow the bagels to cool on the baking sheet. Slice and top with your desire finish.
——————————————————————-
Why bagels are boiled before bake? 
1) Preventing the bagels from rising. 
2) It helps in creating chewy texture 
3) The mixture of Barley Malt Syrup helps to develop browned crust. (Can substitute with brown sugar)#bagel #bagelsandwich #plantbased #veganbowls #foodphotography #foodpassionical #foodie #goodoldvegan #bestofvegan #thrivemags #eatclean
  • Reposted from @foodpassionical (@get_regrann) - New video up on my channel, check it out 🙌🏻
    Click the link in my bio to watch!
    If you did please like and subscribe ❤️ .

    Bagel breakfast Sandwich 🥯
    How to make Bagels from scratch that is perfectly chewy, crusty gold and flavourful! With step-by-step video tutorials you can totally make your very own perfect Bagels 🥯
    𝐁𝐚𝐠𝐞𝐥 𝐫𝐞𝐜𝐢𝐩𝐞:
    490g bread flour
    2 tsp yeast
    1/2 tsp salt
    300 ml water
    1 tbsp malt barley syrup
    𝐓𝐨𝐩𝐩𝐢𝐧𝐠𝐬 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
    Poppy seeds
    Black sesame seeds
    White sesame seeds
    Garlic flakes
    𝐅𝐨𝐫 𝐛𝐨𝐢𝐥𝐢𝐧𝐠:
    1500ml water
    1 tsp baking soda
    1 tbsp malt barley syrup
    1) 𝐅𝐢𝐫𝐬𝐭 𝐟𝐞𝐫𝐦𝐞𝐧𝐭 𝐟𝐥𝐨𝐮𝐫
    Combine the 190g flour, 1 tsp yeast and 300 ml water in a medium bowl. Let it sit for 2 hours in room temperature.
    2) Add in the 𝐬𝐞𝐜𝐨𝐧𝐝 𝐛𝐚𝐭𝐜𝐡 of the 300g flour, 1 1/2 tsp salt and 1 tbsp of malt syrup. Knead the dough about 5 minutes(𝐢𝐟 𝐭𝐡𝐞 𝐝𝐨𝐮𝐠𝐡 𝐢𝐬 𝐭𝐨𝐨 𝐬𝐭𝐢𝐜𝐤𝐲 𝐚𝐝𝐝 𝟏 𝐨𝐫 𝟐 𝐭𝐛𝐬𝐩 𝐨𝐟 𝐟𝐥𝐨𝐮𝐫) it should not leave the dough on your hand when you pull away.
    3) Cover and let it rest for another 10 minutes.
    4) Once done divide the dough into 8 equal balls and start shaping the 🥯
    5) Cover the shaped bagels with plastic wrap for the final proof for 20 minutes.
    6) Preheat the oven to 450°F/ 230°C
    7) 𝐖𝐚𝐭𝐞𝐫 𝐛𝐚𝐭𝐡-
    Add in the 1500 ml water and bring to boil in a pot. Add 1 tbsp of baking soda and 1 tbsp of malt syrup. Then reduce the heat to medium.
    8) Next cook the bagels for 30 seconds on each side.
    9) Stick the toppings on top and place 4 bagels (𝐔𝐩 𝐬𝐢𝐝𝐞 𝐝𝐨𝐰𝐧) onto a lined baking sheet.
    10) Bake for 6 to 7 minutes
    11) Flip and bake for another 12 minutes. Allow the bagels to cool on the baking sheet. Slice and top with your desire finish.
    ——————————————————————-
    Why bagels are boiled before bake?
    1) Preventing the bagels from rising.
    2) It helps in creating chewy texture
    3) The mixture of Barley Malt Syrup helps to develop browned crust. (Can substitute with brown sugar) #bagel #bagelsandwich #plantbased #veganbowls #foodphotography #foodpassionical #foodie #goodoldvegan #bestofvegan #thrivemags #eatclean

  •  1  1  28 minutes ago
  • New rug, same motto: #leftoversarethebestovers 🤩⠀
⠀
You’re peeping 👀 at/I’m feasting on leftover pumpkin bread FROMMYUPCOMINGBOOKWOOHOO that I was able to make for brunch yesterday with basic pantry staples 👏 (plus a quick pickup 🚗 of a can opener) smeared with almond butter, chia seeds and local Hudson Valley bee pollen 🐝⠀
⠀
.⠀
.⠀
#partyinmyplants #pumpCANparty 🎃 
___
  • New rug, same motto: #leftoversarethebestovers 🤩⠀

    You’re peeping 👀 at/I’m feasting on leftover pumpkin bread FROMMYUPCOMINGBOOKWOOHOO that I was able to make for brunch yesterday with basic pantry staples 👏 (plus a quick pickup 🚗 of a can opener) smeared with almond butter, chia seeds and local Hudson Valley bee pollen 🐝⠀

    .⠀
    .⠀
    #partyinmyplants #pumpCANparty 🎃
    ___

  •  33  3  28 minutes ago
  • Her kommer et langt innlegg lol: 
I det siste har jeg binget videoer om japansk, vegansk mat, og i dag måtte jeg bare slå til å lage to retter. Jeg lagde miso soup som jeg egentlig har tenkt ikke smaker godt i det hele tatt, men så smakte jeg det i Paris, foreslått av Susanna da jeg var sinna over dårlig veggisutvalg og hadde altfor lavt blodsukker. Så takk Sus! 
Jeg lagde også Chilled Garlic Sesame Udon Noodles med litt grønnsaker. Garlic udon noodles ble jeg introdusert til av Reana en vinterkveld for lenge siden og har digget det siden! Så takk Reana!

Det ligger jo tonnevis av oppskrifter der ute, men jeg brukte disse: 💚Misosuppe (stor gryte)💚: 14 dl vann med grønnsaksbuljong, litt tørket sjøgress (ikke så mye, er ikke fan://), 4 spiseskjeer hvit miso paste (pass på at den ikke inneholder fiskesmak) som du blander med litt varm vann i en skål til den har myk og fin konsistens, så mye spinat du vil, 3 vårløk og en pakke firm tofu. Kok opp buljong og så putt i sjøgress, la koke i fem min, ta så oppi spinat, vårløk og tofu, la koke i ca 5 min til, ta ned varmen og putt i miso, rør sammen og server etter hvert! |
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💚Chilled Garlic Sesame Udon Noodles (thecozyapron.com)💚: Ca 800 gram udon noodles, olje, 200 gram shitake sopp kuttet i tynne strimler (eller sløyf, er ikke noe fan sjæl men prøver å tvinge meg selv til å like sopp), en paprika kuttet i tynne strimler, en-to baby bok choy kuttet i tynne strimler, 6 fedd hvitløk til sopp, et par - tre vårløk og sesamfrø for topping og Garlic Sesame Dressing jeg har lagt ved bilde av oppskriften. 
1. Kok opp vann og putt oppi nudler og kok de i ca 3 min, skyll så i kaldt vann og sett til side. 2. Stek sopp i panne med litt olje og så bruk hvitløkspresser og ha i de 6 fedd hvitløk, legg så i en skål for avkjøling. Skjær opp grønnsaker og lag garlic Sesame dressingen. Put så nudlene i en stor bolle, bland inn dressingen, putt oppi grønnsaker og sopp, topp med litt vårløk og sesamfrø, og VOILA! Enjoy💚btw. Kanskje digg å ta litt soyasaus i etterpå, tror jeg lagde litt lite saus, så brukte litt av det!
  • Her kommer et langt innlegg lol:
    I det siste har jeg binget videoer om japansk, vegansk mat, og i dag måtte jeg bare slå til å lage to retter. Jeg lagde miso soup som jeg egentlig har tenkt ikke smaker godt i det hele tatt, men så smakte jeg det i Paris, foreslått av Susanna da jeg var sinna over dårlig veggisutvalg og hadde altfor lavt blodsukker. Så takk Sus!
    Jeg lagde også Chilled Garlic Sesame Udon Noodles med litt grønnsaker. Garlic udon noodles ble jeg introdusert til av Reana en vinterkveld for lenge siden og har digget det siden! Så takk Reana!

    Det ligger jo tonnevis av oppskrifter der ute, men jeg brukte disse: 💚Misosuppe (stor gryte)💚: 14 dl vann med grønnsaksbuljong, litt tørket sjøgress (ikke så mye, er ikke fan://), 4 spiseskjeer hvit miso paste (pass på at den ikke inneholder fiskesmak) som du blander med litt varm vann i en skål til den har myk og fin konsistens, så mye spinat du vil, 3 vårløk og en pakke firm tofu. Kok opp buljong og så putt i sjøgress, la koke i fem min, ta så oppi spinat, vårløk og tofu, la koke i ca 5 min til, ta ned varmen og putt i miso, rør sammen og server etter hvert! |
    |
    |
    💚Chilled Garlic Sesame Udon Noodles (thecozyapron.com)💚: Ca 800 gram udon noodles, olje, 200 gram shitake sopp kuttet i tynne strimler (eller sløyf, er ikke noe fan sjæl men prøver å tvinge meg selv til å like sopp), en paprika kuttet i tynne strimler, en-to baby bok choy kuttet i tynne strimler, 6 fedd hvitløk til sopp, et par - tre vårløk og sesamfrø for topping og Garlic Sesame Dressing jeg har lagt ved bilde av oppskriften.
    1. Kok opp vann og putt oppi nudler og kok de i ca 3 min, skyll så i kaldt vann og sett til side. 2. Stek sopp i panne med litt olje og så bruk hvitløkspresser og ha i de 6 fedd hvitløk, legg så i en skål for avkjøling. Skjær opp grønnsaker og lag garlic Sesame dressingen. Put så nudlene i en stor bolle, bland inn dressingen, putt oppi grønnsaker og sopp, topp med litt vårløk og sesamfrø, og VOILA! Enjoy💚btw. Kanskje digg å ta litt soyasaus i etterpå, tror jeg lagde litt lite saus, så brukte litt av det!

  •  16  4  30 minutes ago
  • Plant-Based Pizza with Vegan Cheese and Basil Ribbons 🌱 🌻 This pizza was voted the most aesthetically pleasing pizza from our cooking class! Topped with essential oil-infused sauce, bell pepper, onion, garlic, vegan cheese, and basil - it was a masterpiece!
  • Plant-Based Pizza with Vegan Cheese and Basil Ribbons 🌱 🌻 This pizza was voted the most aesthetically pleasing pizza from our cooking class! Topped with essential oil-infused sauce, bell pepper, onion, garlic, vegan cheese, and basil - it was a masterpiece!

  •  7  1  30 minutes ago
  • 🍆🥥✨AUBERGINE, CHICKPEA, COCONUT & TAMARIND CURRY🥥🍆✨
-
Here’s something warming and nourishing for this freezing #meatfreemonday. Super easy to make and hits the spot, every time.

Wishing you a cozy & relaxing evening friends! ✨✨🍵
-
Serves  5/6 (good one for batch cooking)

500g dried chickpeas (soaked overnight preferably) or 3 x 400g canned
3 aubergines 
1 can tomatoes 
1 can coconut milk 
3 shallots (or 1 large onion )
4 cloves garlic 
1 thumb sized piece of ginger 
2 tablespoons of coriander stalks 
2 tablespoons of ground spice mix (1 teaspoon cumin seeds, 1 teaspoon coriander seeds, half teaspoon fennel seeds, 1/4 teaspoon ground cinnamon, 1 teaspoon mustard seeds, 1 teaspoon fenugreek seeds) ground in a mortar & pestle or grinder 
1 deseeded red chilli 
1 teaspoon of tamarind paste 
1/2 tablespoon honey 
Juice of 2 limes
Coconut oil 
Coriander for sprinkling 
Coconut yoghurt / yoghurt for topping (optional)

Cook the chickpeas in a pressure cooker for around 20-30 mins until soft or on hob if you don’t have a pressure cooker. You could also try this in a slow cooker.

While the chickpeas are cooking, cut the aubergine into large chunks, season with a little salt and roast with coconut oil for around 20-30 mins until soft and golden.

Make the spice mix while this is cooking 
Dice the onions, garlic, chilli and ginger and coriander stalks with a big pinch of salt and add to the pan with some coconut oil and sweat until soft.

Add the spices and stir until aromatic. Add the coconut milk, tomatoes, tamarind and honey and cook for a further 10 minutes until hot. Squeeze the lime in... Serve with brown rice and coriander and chilli on top with some yoghurt too if you fancy.
Enjoy!!
  • 🍆🥥✨AUBERGINE, CHICKPEA, COCONUT & TAMARIND CURRY🥥🍆✨
    -
    Here’s something warming and nourishing for this freezing #meatfreemonday. Super easy to make and hits the spot, every time.

    Wishing you a cozy & relaxing evening friends! ✨✨🍵
    -
    Serves 5/6 (good one for batch cooking)

    500g dried chickpeas (soaked overnight preferably) or 3 x 400g canned
    3 aubergines
    1 can tomatoes
    1 can coconut milk
    3 shallots (or 1 large onion )
    4 cloves garlic
    1 thumb sized piece of ginger
    2 tablespoons of coriander stalks
    2 tablespoons of ground spice mix (1 teaspoon cumin seeds, 1 teaspoon coriander seeds, half teaspoon fennel seeds, 1/4 teaspoon ground cinnamon, 1 teaspoon mustard seeds, 1 teaspoon fenugreek seeds) ground in a mortar & pestle or grinder
    1 deseeded red chilli
    1 teaspoon of tamarind paste
    1/2 tablespoon honey
    Juice of 2 limes
    Coconut oil
    Coriander for sprinkling
    Coconut yoghurt / yoghurt for topping (optional)

    Cook the chickpeas in a pressure cooker for around 20-30 mins until soft or on hob if you don’t have a pressure cooker. You could also try this in a slow cooker.

    While the chickpeas are cooking, cut the aubergine into large chunks, season with a little salt and roast with coconut oil for around 20-30 mins until soft and golden.

    Make the spice mix while this is cooking
    Dice the onions, garlic, chilli and ginger and coriander stalks with a big pinch of salt and add to the pan with some coconut oil and sweat until soft.

    Add the spices and stir until aromatic. Add the coconut milk, tomatoes, tamarind and honey and cook for a further 10 minutes until hot. Squeeze the lime in... Serve with brown rice and coriander and chilli on top with some yoghurt too if you fancy.
    Enjoy!!

  •  12  1  39 minutes ago
  • Have you tried our Fire 🔥 wrap yet? If you’re a fan of spice, vegan sausage, and saucy foods, you will not be disappointed! 🌯
  • Have you tried our Fire 🔥 wrap yet? If you’re a fan of spice, vegan sausage, and saucy foods, you will not be disappointed! 🌯

  •  28  1  40 minutes ago
  • .
🌱Resort: Disney's Contemporary Resort
🌱Location: Christmas Gingerbread Display
🌱Dish: Plant Based Gingerbread Loaf
🌱Price: $5.00

File this one under “best cake I’ve ever eaten in my entire life”! I know it’s not much to look at but this vegan gingerbread loaf is a show stopper!

It can be found this 🎄holiday season at the Gingerbread display in Disney’s Contemporary Resort.

The cake is made in house by the amazing pastry chefs at the Contemporary.

A chef working there told me that it was made three months ago and then left to sit in a climate controlled room. When I asked him if he was pulling my leg he said “nope” and informed me that this was the traditional European way of baking gingerbread.

The cake was so moist and fluffy like it had literally just been pulled from the oven and sprinkled with a bit of powdered sugar.
  • .
    🌱Resort: Disney's Contemporary Resort
    🌱Location: Christmas Gingerbread Display
    🌱Dish: Plant Based Gingerbread Loaf
    🌱Price: $5.00

    File this one under “best cake I’ve ever eaten in my entire life”! I know it’s not much to look at but this vegan gingerbread loaf is a show stopper!

    It can be found this 🎄holiday season at the Gingerbread display in Disney’s Contemporary Resort.

    The cake is made in house by the amazing pastry chefs at the Contemporary.

    A chef working there told me that it was made three months ago and then left to sit in a climate controlled room. When I asked him if he was pulling my leg he said “nope” and informed me that this was the traditional European way of baking gingerbread.

    The cake was so moist and fluffy like it had literally just been pulled from the oven and sprinkled with a bit of powdered sugar.

  •  129  12  41 minutes ago

Top #BestOfVegan Posts

  • Teriyaki tofu balls by @woon.heng 💚
⁣⁣
Recipe (yields 2-3 servings)⁣⁣⁣⁣⁣⁣
Ingredients:⁣⁣⁣⁣⁣⁣
~ 1 pack of 16oz firm tofu, drained well⁣⁣⁣⁣⁣⁣
~ 1/4 cup chopped celery⁣⁣
~ 1/4 cup chopped broccoli stem/jicama/water chestnut⁣⁣
~ 1 small carrot, chopped⁣⁣⁣⁣⁣⁣
~ 2.5 tablespoons starch⁣⁣
~ 1-2 teaspoons salt (start with 1 first)
~ a pinch of white pepper⁣⁣⁣⁣⁣⁣
~ oil⁣⁣
~ your favorite grain & blanched broccoli⁣⁣
⁣⁣
Teriyaki sauce ~ 1 teaspoon minced garlic⁣⁣
~ 1 teaspoon minced ginger⁣⁣
~ 2 tablespoons soy sauce⁣⁣
~ 2 tablespoons mirin
~ 1.5 tablespoons organic brown sugar/maple syrup⁣⁣
~ 1/4 cup hot water⁣⁣
(adjust sweetness/saltiness to your preference)⁣⁣
⁣⁣
✔️⁣⁣⁣⁣Mash tofu in a bowl, if it's too wet, use a paper towel to absorb moisture. Add in chopped veggies, starch, salt & white pepper to tofu & mix until well combined. Take about 1 tablespoon of the mixture & mold it into a small ball. ⁣⁣
⁣⁣⁣⁣⁣⁣
✔️In a heated non-stick pan, drizzle a thin layer of oil covering the pan & pan-fry tofu balls until golden brown. Drain excess oil on a paper towel, set aside.⁣⁣
⁣⁣
✔️To make the teriyaki sauce, heat 1 teaspoon oil in a pan, sauté ginger & garlic until fragrant. Add in all liquid, syrup/sugar & cook until sauce starts to thicken (you can store this in a jar for later use too). Turn off the heat, toss tofu balls with the sauce. Serve warm with blanched broccoli & rice for a delicious meal.⁣⁣ #bestofvegan
  • Teriyaki tofu balls by @woon.heng 💚
    ⁣⁣
    Recipe (yields 2-3 servings)⁣⁣⁣⁣⁣⁣
    Ingredients:⁣⁣⁣⁣⁣⁣
    ~ 1 pack of 16oz firm tofu, drained well⁣⁣⁣⁣⁣⁣
    ~ 1/4 cup chopped celery⁣⁣
    ~ 1/4 cup chopped broccoli stem/jicama/water chestnut⁣⁣
    ~ 1 small carrot, chopped⁣⁣⁣⁣⁣⁣
    ~ 2.5 tablespoons starch⁣⁣
    ~ 1-2 teaspoons salt (start with 1 first)
    ~ a pinch of white pepper⁣⁣⁣⁣⁣⁣
    ~ oil⁣⁣
    ~ your favorite grain & blanched broccoli⁣⁣
    ⁣⁣
    Teriyaki sauce ~ 1 teaspoon minced garlic⁣⁣
    ~ 1 teaspoon minced ginger⁣⁣
    ~ 2 tablespoons soy sauce⁣⁣
    ~ 2 tablespoons mirin
    ~ 1.5 tablespoons organic brown sugar/maple syrup⁣⁣
    ~ 1/4 cup hot water⁣⁣
    (adjust sweetness/saltiness to your preference)⁣⁣
    ⁣⁣
    ✔️⁣⁣⁣⁣Mash tofu in a bowl, if it's too wet, use a paper towel to absorb moisture. Add in chopped veggies, starch, salt & white pepper to tofu & mix until well combined. Take about 1 tablespoon of the mixture & mold it into a small ball. ⁣⁣
    ⁣⁣⁣⁣⁣⁣
    ✔️In a heated non-stick pan, drizzle a thin layer of oil covering the pan & pan-fry tofu balls until golden brown. Drain excess oil on a paper towel, set aside.⁣⁣
    ⁣⁣
    ✔️To make the teriyaki sauce, heat 1 teaspoon oil in a pan, sauté ginger & garlic until fragrant. Add in all liquid, syrup/sugar & cook until sauce starts to thicken (you can store this in a jar for later use too). Turn off the heat, toss tofu balls with the sauce. Serve warm with blanched broccoli & rice for a delicious meal.⁣⁣ #bestofvegan

  •  7,345  62  2 hours ago
  • our thanksgiving sandwich is back! @seitanshelper turkey, fried stuffing, brussels sprout-walnut slaw, mushroom gravy, cranberry sauce & mayo. on special today 11/19 and then available daily at 11am through thanksgiving under her street name, Tabitha.
  • our thanksgiving sandwich is back! @seitanshelper turkey, fried stuffing, brussels sprout-walnut slaw, mushroom gravy, cranberry sauce & mayo. on special today 11/19 and then available daily at 11am through thanksgiving under her street name, Tabitha.

  •  580  23  2 hours ago
  • Vegan Chocolate Pancakes by @foodie.yuki 💜
_
Ingredients for 8 pancakes 
Dry ingredients
200 grams flour
20 grams raw organic cacao powder
25 grams potato flour
5 grams baking powder
1 pinch pink salt
_
Wet ingredients
250 ml oat milk
120 ml water
4 Tbsp pure maple syrup
1 tsp vanilla bean paste
1 Tbsp coconut oil, melted
_
Toppings 
Coconut yogurt, blueberries, chocolate chunks, cacao nibs and coconut chips 
_
Instructions
1. In a medium bowl, combine all the dry ingredients.
2. In a small bowl, combine the wet ingredients.
3. Pour the wet mixture over the dry ingredients and whisk to combine. Don’t over mix, lumps are fine. Set aside for 15 minutes.
4. Heat a small non stick saucepan on medium heat. (I used a 12 cm diameter saucepan). Pour about 1/4 cup of the mixture into the preheated saucepan and bake on each side for about 2-3 minutes or until golden brown.
5. Top with your favorite toppings. #bestofvegan
  • Vegan Chocolate Pancakes by @foodie.yuki 💜
    _
    Ingredients for 8 pancakes
    Dry ingredients
    200 grams flour
    20 grams raw organic cacao powder
    25 grams potato flour
    5 grams baking powder
    1 pinch pink salt
    _
    Wet ingredients
    250 ml oat milk
    120 ml water
    4 Tbsp pure maple syrup
    1 tsp vanilla bean paste
    1 Tbsp coconut oil, melted
    _
    Toppings
    Coconut yogurt, blueberries, chocolate chunks, cacao nibs and coconut chips
    _
    Instructions
    1. In a medium bowl, combine all the dry ingredients.
2. In a small bowl, combine the wet ingredients.
3. Pour the wet mixture over the dry ingredients and whisk to combine. Don’t over mix, lumps are fine. Set aside for 15 minutes.
4. Heat a small non stick saucepan on medium heat. (I used a 12 cm diameter saucepan). Pour about 1/4 cup of the mixture into the preheated saucepan and bake on each side for about 2-3 minutes or until golden brown.
5. Top with your favorite toppings. #bestofvegan

  •  8,517  66  5 hours ago
  • Definitely a warm oatmeal type day for the cold. And this cozy bowl of pumpkin pie oats really helped welcome this colder day a little easier. 😌 Also, since we haven’t had a chance to put up our Christmas tree in the last 2 years, we thought to get a head start and put it up now. 😂 Too soon for the Christmas cheer? 🙃Well, I don’t care to be honest. Just enjoying the fun of it all. 🎅🏽Happy weekend to you all!
.
Pumpkin Pie Oats
1/2 cup rolled oats
1/4 cup canned pumpkin purée 
1/4 tsp cinnamon
Pinch of cardamom 
Pinch of salt
1 medjool date, pitted and mashed
1 cup unsweetened almond milk
.
Add all ingredients to a sauce pan and bring it a simmer. Stir and allow to thicken for about 5 minutes. Serve and add toppings. Banana coins, pomegranate seeds, mulberries, nibs, pepitas, and hemp seeds. 👏🏽
  • Definitely a warm oatmeal type day for the cold. And this cozy bowl of pumpkin pie oats really helped welcome this colder day a little easier. 😌 Also, since we haven’t had a chance to put up our Christmas tree in the last 2 years, we thought to get a head start and put it up now. 😂 Too soon for the Christmas cheer? 🙃Well, I don’t care to be honest. Just enjoying the fun of it all. 🎅🏽Happy weekend to you all!
    .
    Pumpkin Pie Oats
    1/2 cup rolled oats
    1/4 cup canned pumpkin purée
    1/4 tsp cinnamon
    Pinch of cardamom
    Pinch of salt
    1 medjool date, pitted and mashed
    1 cup unsweetened almond milk
    .
    Add all ingredients to a sauce pan and bring it a simmer. Stir and allow to thicken for about 5 minutes. Serve and add toppings. Banana coins, pomegranate seeds, mulberries, nibs, pepitas, and hemp seeds. 👏🏽

  •  3,076  125  23 hours ago
  • Easy Overnight Pizza Dough by @thecuriouschickpea ❤️
.
INGREDIENTS
1 1/2 cups (350g) water, 95 ºF
2 1/2 tsp (14g) salt
1/4 tsp dried instant yeast
4 cups (500g) all purpose flour
.
INSTRUCTIONS
Measure out the warm water in a large mixing bowl. Add in the salt and stir to dissolve. Sprinkle the yeast over the water and let sit for a couple of minutes to hydrate and dissolve, then stir to distribute.
Add the flour into the mixing bowl and stir with a wooden spoon until you form a shaggy dough. Switch to using your hands. Wet your hands to prevent the dough from sticking to them and pinch the dough into several segments between your first finger and thumb. Then reach under the edges of the dough and gently pull it up to stretch the dough until you hit resistance, then fold the section of dough over to rest of the dough. Turn the bowl 1/4 turn and repeat the pulling and folding until you've gone all around. This action brings the dough back into one piece. Repeat the pinching and folding process for about 1-2 minutes until your dough starts to turn into a cohesive, but sticky ball of dough. Re-wet your hands as necessary to prevent the dough from sticking to them. Cover the bowl and let rest for 20 minutes.
After the 20 minutes of rest, turn the dough onto a clean and floured surface. Knead the dough for about 1 minute until you get a smooth ball of dough. Flour your hands and add flour to the counter as necessary to prevent sticking. Lightly coat the mixing bowl with oil and place the ball of dough mixing bowl, turning to coat in oil before leaving seam side down. Cover the mixing bowl and let the dough rise for about 1 hour, until it's doubled in size. You can let it rise for up to 2 hours before shaping.
Turn the dough onto a clean, floured counter and stretch to make a large rectangle. You're going to divide the dough into 2 or 3 pieces (depending on the size you want your final pizza to be) by sprinkling flour over where you're going to cut (this prevents it from sticking) and cut into the sections with a bench scraper, or with a butter knife by pressing straight down into the dough.
Continued in the comments below ⬇️
  • Easy Overnight Pizza Dough by @thecuriouschickpea ❤️
    .
    INGREDIENTS
    1 1/2 cups (350g) water, 95 ºF
    2 1/2 tsp (14g) salt
    1/4 tsp dried instant yeast
    4 cups (500g) all purpose flour
    .
    INSTRUCTIONS
    Measure out the warm water in a large mixing bowl. Add in the salt and stir to dissolve. Sprinkle the yeast over the water and let sit for a couple of minutes to hydrate and dissolve, then stir to distribute.
    Add the flour into the mixing bowl and stir with a wooden spoon until you form a shaggy dough. Switch to using your hands. Wet your hands to prevent the dough from sticking to them and pinch the dough into several segments between your first finger and thumb. Then reach under the edges of the dough and gently pull it up to stretch the dough until you hit resistance, then fold the section of dough over to rest of the dough. Turn the bowl 1/4 turn and repeat the pulling and folding until you've gone all around. This action brings the dough back into one piece. Repeat the pinching and folding process for about 1-2 minutes until your dough starts to turn into a cohesive, but sticky ball of dough. Re-wet your hands as necessary to prevent the dough from sticking to them. Cover the bowl and let rest for 20 minutes.
    After the 20 minutes of rest, turn the dough onto a clean and floured surface. Knead the dough for about 1 minute until you get a smooth ball of dough. Flour your hands and add flour to the counter as necessary to prevent sticking. Lightly coat the mixing bowl with oil and place the ball of dough mixing bowl, turning to coat in oil before leaving seam side down. Cover the mixing bowl and let the dough rise for about 1 hour, until it's doubled in size. You can let it rise for up to 2 hours before shaping.
    Turn the dough onto a clean, floured counter and stretch to make a large rectangle. You're going to divide the dough into 2 or 3 pieces (depending on the size you want your final pizza to be) by sprinkling flour over where you're going to cut (this prevents it from sticking) and cut into the sections with a bench scraper, or with a butter knife by pressing straight down into the dough.
    Continued in the comments below ⬇️

  •  15,103  122  14 November, 2019
  • MAC AND GOUDA BAKE .

Have you tried this yummy 
twist on Mac and Cheese with ingredients like @followyourheart Smoked Gouda, Tarragon and Horseradish Mustard??
.
.

It’s made with:
.

Fusilli Bucati Corti Pasta
@followyourheart Smoked Gouda Slices 
@terrasoul Mylk Cashews 
@silk Unsweetened Cashew Milk 
Nutritional Yeast
Garlic Powder
Onion Powder 
Tarragon
Horseradish Mustard 
Salt & Pepper
@kellyscroutons Just Crumbs on top .
.
.

Any day is better with Mac n Cheese! .

You can find the full recipe in the link in my bio or by going to theyummyvegan.com .
.
.

#theyummyvegan #macncheese #goodoldvegan #veganrecipes #bestofvegan
  • MAC AND GOUDA BAKE .

    Have you tried this yummy
    twist on Mac and Cheese with ingredients like @followyourheart Smoked Gouda, Tarragon and Horseradish Mustard??
    .
    .

    It’s made with:
    .

    Fusilli Bucati Corti Pasta
    @followyourheart Smoked Gouda Slices
    @terrasoul Mylk Cashews
    @silk Unsweetened Cashew Milk
    Nutritional Yeast
    Garlic Powder
    Onion Powder
    Tarragon
    Horseradish Mustard
    Salt & Pepper
    @kellyscroutons Just Crumbs on top .
    .
    .

    Any day is better with Mac n Cheese! .

    You can find the full recipe in the link in my bio or by going to theyummyvegan.com .
    .
    .

    #theyummyvegan #macncheese #goodoldvegan #veganrecipes #bestofvegan

  •  1,128  40  12 November, 2019