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Latest #plantbasedfood Posts

  • How about some delicious plant based canapés? These are excellent appetizers for any event. Make them simple for a casual get together or more decorative for a wedding. We love to get creative and play around with colors and flavors.
  • How about some delicious plant based canapés? These are excellent appetizers for any event. Make them simple for a casual get together or more decorative for a wedding. We love to get creative and play around with colors and flavors.

  •  0  1  23 January, 2020
  • I know, I am a bit late with this post, but the last few days have been really busy around here.
So here we are, in the middle of week 3 and I have to say, we are still going strong. The challenge has become surprisingly easy to follow. I am not feeling like I am missing anything anymore and although I am still trying to figure out how to substitute certain things, like eggs, when cooking, it is definitely not as hard as it was the first week. I also feel like my energy levels have improved and my skin looks so so much better. We are actually strongly considering keeping it up even after the challenge it's over and at the moment it's a discussion we are having almost every day. 
Link in bio for this week’s meal plan.
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#mummyslittlechef #veganuary #veganchallenge #vegan #plantbasedfood #plantbased #plantbaseddiet #cookeryschool #foodlover #foodblogger #nutrition #healthyfood #startthemyoung
  • I know, I am a bit late with this post, but the last few days have been really busy around here.
    So here we are, in the middle of week 3 and I have to say, we are still going strong. The challenge has become surprisingly easy to follow. I am not feeling like I am missing anything anymore and although I am still trying to figure out how to substitute certain things, like eggs, when cooking, it is definitely not as hard as it was the first week. I also feel like my energy levels have improved and my skin looks so so much better. We are actually strongly considering keeping it up even after the challenge it's over and at the moment it's a discussion we are having almost every day.
    Link in bio for this week’s meal plan.
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    #mummyslittlechef #veganuary #veganchallenge #vegan #plantbasedfood #plantbased #plantbaseddiet #cookeryschool #foodlover #foodblogger #nutrition #healthyfood #startthemyoung

  •  0  0  23 January, 2020
  • 💕 Cotton Candy 💕⁣
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This Sweet as Smoothie sensation will delight your tastebuds with a blend of frozen banana, pitaya, goji, coconut chips and coconut water all upon a bed of creamy coconut gelato 💞 ⁣
⁣
@moofreeburgersmaroochydore ⁣
1 Beach Road, Maroochydore⁣
Sunshine Coast, Queensland ⁣
⁣
NEW TRADING TIMES! ⁣
Open 7 Days 8:30am-8:30pm⁣
⁣
🍷BYO FRI & SAT 4pm - 8:30pm 🍻⁣
⁣
www.moofreeburgers.com.au⁣
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#moofreeburgers⁣
#rawsqueezemaroochydore⁣
  • 💕 Cotton Candy 💕⁣

    This Sweet as Smoothie sensation will delight your tastebuds with a blend of frozen banana, pitaya, goji, coconut chips and coconut water all upon a bed of creamy coconut gelato 💞 ⁣

    @moofreeburgersmaroochydore
    1 Beach Road, Maroochydore⁣
    Sunshine Coast, Queensland ⁣

    NEW TRADING TIMES! ⁣
    Open 7 Days 8:30am-8:30pm⁣

    🍷BYO FRI & SAT 4pm - 8:30pm 🍻⁣

    www.moofreeburgers.com.au⁣

    #moofreeburgers
    #rawsqueezemaroochydore

  •  1  1  23 January, 2020
  • WAAROM DE HOOFDDOEK? (ENGLISH BELOW)

Ik was nooit een enorme hoofddoek drager hoewel het in de Surinaams- creoolse cultuur heel normaal is en zo ook tijdens rouw. De hoofddoek wordt een bepaalde periode gedragen bij het verlies van een dierbare. Vanaf de dag van de uitvaart draag ik tot op de dag van vandaag nog elke dag een hoofddoek. Je begint normaal met de kleur wit en naarmate van tijd veranderd de kleur. ‘Hoelang hou je dit aan?’, vragen mensen mij wel eens. Dat weet ik niet. Het is bij mij een gevoelsmatige kwestie, het gevoel dat ik mijn hoofddoek nog op moet houden voor Noël, maar ook op wil houden. Ik stop ermee zodra dit goed voelt ❤️🦋. WHY THE HEADSCARF?

I wasn’t a person to wear a headscarf that much, however it’s pretty common in the Surinamese creole cultuur and also with grief, when you’ve lost a beloved person. You start wearing a headscarf at the day of the funeral. Since Noël’s funeral I wear a headscarf everyday. Normally you start with the color white and in time the color changes. 
People sometimes ask how long I will wear it. “I can’t tell”, is my answer. For now I feel like still wearing it, so it sort of depends on when it feels right for me to not wear a headscarf anymore ❤️🦋.
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#motherhood #mijnkindje #moederschap #vegansofig #ikmisjezo #mijnzoontje #vegangirl #vegan #veganistisch #noanimals #mijnkleintje #moederliefde #plantbased #plantbasedfood #levenloos #rouwverwerking #imissyou #babyboy #precious #noël #throwback #griefjourney #veganist #plantaardig #blackvegan #verliesvaneenkind #surinaams #itsaboy #plantpower #sosolobi
  • WAAROM DE HOOFDDOEK? (ENGLISH BELOW)

    Ik was nooit een enorme hoofddoek drager hoewel het in de Surinaams- creoolse cultuur heel normaal is en zo ook tijdens rouw. De hoofddoek wordt een bepaalde periode gedragen bij het verlies van een dierbare. Vanaf de dag van de uitvaart draag ik tot op de dag van vandaag nog elke dag een hoofddoek. Je begint normaal met de kleur wit en naarmate van tijd veranderd de kleur. ‘Hoelang hou je dit aan?’, vragen mensen mij wel eens. Dat weet ik niet. Het is bij mij een gevoelsmatige kwestie, het gevoel dat ik mijn hoofddoek nog op moet houden voor Noël, maar ook op wil houden. Ik stop ermee zodra dit goed voelt ❤️🦋. WHY THE HEADSCARF?

    I wasn’t a person to wear a headscarf that much, however it’s pretty common in the Surinamese creole cultuur and also with grief, when you’ve lost a beloved person. You start wearing a headscarf at the day of the funeral. Since Noël’s funeral I wear a headscarf everyday. Normally you start with the color white and in time the color changes.
    People sometimes ask how long I will wear it. “I can’t tell”, is my answer. For now I feel like still wearing it, so it sort of depends on when it feels right for me to not wear a headscarf anymore ❤️🦋.
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    #motherhood #mijnkindje #moederschap #vegansofig #ikmisjezo #mijnzoontje #vegangirl #vegan #veganistisch #noanimals #mijnkleintje #moederliefde #plantbased #plantbasedfood #levenloos #rouwverwerking #imissyou #babyboy #precious #noël #throwback #griefjourney #veganist #plantaardig #blackvegan #verliesvaneenkind #surinaams #itsaboy #plantpower #sosolobi

  •  11  2  23 January, 2020
  • 🥭 Mango Berry 🥭⁣
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A berry smooth blend of Mango, Orange, Pineapple and Raspberries! ⁣
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A simply sweet addition to the Smoothie Menu ~ try this delicious drink next visit! ⁣
⁣
@rawsqueezeclontarf ⁣
70 Hornibrook Esplanade ⁣
Clontarf, Queensland ⁣
⁣
Open Daily  7am -7pm ⁣
www.rawsqueeze.com.au ⁣
⁣
#charliesrawsqueeze⁣
#rawsqueezeclontarf⁣
  • 🥭 Mango Berry 🥭⁣

    A berry smooth blend of Mango, Orange, Pineapple and Raspberries! ⁣

    A simply sweet addition to the Smoothie Menu ~ try this delicious drink next visit! ⁣

    @rawsqueezeclontarf
    70 Hornibrook Esplanade ⁣
    Clontarf, Queensland ⁣

    Open Daily 7am -7pm ⁣
    www.rawsqueeze.com.au ⁣

    #charliesrawsqueeze
    #rawsqueezeclontarf

  •  8  1  23 January, 2020
  • Mushroom stroganoff - creamy and full of flavour! 
Recipe inspired by @healthylivingjames 
Give it a go!
  • Mushroom stroganoff - creamy and full of flavour!
    Recipe inspired by @healthylivingjames
    Give it a go!

  •  3  1  23 January, 2020
  • Gnawbles 🌱 follow us for all the latest food and drink launches before they land in supermarkets 🛒

These vegan nibbles from Creative Nature land in Co-op stores from 4 February

Available in Brilliant Orange Cacao, Deeply Dark Chocolate, Super Salted Caramel and Vanilla Dark Chocolate flavours (£1.59)
  • Gnawbles 🌱 follow us for all the latest food and drink launches before they land in supermarkets 🛒

    These vegan nibbles from Creative Nature land in Co-op stores from 4 February

    Available in Brilliant Orange Cacao, Deeply Dark Chocolate, Super Salted Caramel and Vanilla Dark Chocolate flavours (£1.59)

  •  19  2  23 January, 2020
  • 😭 we will miss you 🍞🍞 🍞 Until we meet again on 1 Feb.
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Buddies, you can book them online for pick up / delivery by 1st Feb. To do so, visit the link on bio. Click in and scroll down, you'll see an option listed as "LN's Handcrafted Good Dough Bread", click "order now" below it to proceed.
  • 😭 we will miss you 🍞🍞 🍞 Until we meet again on 1 Feb.
    .
    Buddies, you can book them online for pick up / delivery by 1st Feb. To do so, visit the link on bio. Click in and scroll down, you'll see an option listed as "LN's Handcrafted Good Dough Bread", click "order now" below it to proceed.

  •  9  1  23 January, 2020
  • #ad Have you heard the big news yet? 🤗🎉✨
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Not only is there a delicious brand NEW #vegan winter warming recipe of roasted cauliflower salad on the blog (SO good!😋😋😋), but I can also FINALLY reveal that I have teamed with @epica.uk 💓 for the first half of 2020 💃🏽💃🏽💃🏽. Over the coming months I’ll be creating seasonal #plantbased recipes using their insanely delicious vegan red pepper tapenade and sharing it with you on the blog. 🥰
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It’s an honour to be teaming up with a beautiful brand on a longer term basis especially because I LOVE that they’ve created a vegan product that’s accessible to all!😋😋😋
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@epica.uk red pepper tapenade is packed full of flavour, versatile and easy to use giving skeptic carnivores the chance to try a vegan product that’s delicious, high quality yet anything but intimidating 😋😋😋. It’s in line with why I started The Little Plantation all those years ago, to show that eating vegan once a day, twice a week or all the time IS possible 🙏🏽. #TLPandEpica
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To find the recipe please head to my bio or my instagram stories for an easy swipe up. You can also find the link below. I hope you enjoy the recipe as much as I do😘.
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https://thelittleplantation.co.uk/blog/vegan-roasted-cauliflower-salad-recipe-epica
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P.S. I’m showing bts of the photo shoot on stories today 😘.
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#wherewomencreate #veganuk #vegansofinstagram #whatveganseat #healthyliving #healthylifestyle #foodandwine #ecsw20 #poweredbyplants #eatcaptureshare #mindbodygreen #vegansofig #veganuary #eatyourgreens  #letscookvegan #mycommontable #gatheringslikethese #bbcgoodfood #easyvegan #wfpb #plantbasedfood
  • #ad Have you heard the big news yet? 🤗🎉✨
    .
    .
    .
    Not only is there a delicious brand NEW #vegan winter warming recipe of roasted cauliflower salad on the blog (SO good!😋😋😋), but I can also FINALLY reveal that I have teamed with @epica.uk 💓 for the first half of 2020 💃🏽💃🏽💃🏽. Over the coming months I’ll be creating seasonal #plantbased recipes using their insanely delicious vegan red pepper tapenade and sharing it with you on the blog. 🥰
    .
    .
    .
    It’s an honour to be teaming up with a beautiful brand on a longer term basis especially because I LOVE that they’ve created a vegan product that’s accessible to all!😋😋😋
    .
    .
    .
    @epica.uk red pepper tapenade is packed full of flavour, versatile and easy to use giving skeptic carnivores the chance to try a vegan product that’s delicious, high quality yet anything but intimidating 😋😋😋. It’s in line with why I started The Little Plantation all those years ago, to show that eating vegan once a day, twice a week or all the time IS possible 🙏🏽. #TLPandEpica
    .
    .
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    To find the recipe please head to my bio or my instagram stories for an easy swipe up. You can also find the link below. I hope you enjoy the recipe as much as I do😘.
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    .
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    https://thelittleplantation.co.uk/blog/vegan-roasted-cauliflower-salad-recipe-epica
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    .
    P.S. I’m showing bts of the photo shoot on stories today 😘.
    .
    #wherewomencreate #veganuk #vegansofinstagram #whatveganseat #healthyliving #healthylifestyle #foodandwine #ecsw20 #poweredbyplants #eatcaptureshare #mindbodygreen #vegansofig #veganuary #eatyourgreens #letscookvegan #mycommontable #gatheringslikethese #bbcgoodfood #easyvegan #wfpb #plantbasedfood

  •  372  23  23 January, 2020
  • GRATED APPLE PORRIDGE ✨

the fruit market had no pink lady apples last week (rip) so i bought some braeburns instead nd so ive been trying to think up different ways to cook them as im not a fan of them raw (fussy, i know). and thus, grated apple porridge was born!! 🍎

it actually worked super well and made it all really sweet which was nice, and cooked quicker than chopped apples do which is a bonus for library days. ofc came with the obligatory pb, chia, syrup and raisins. what are your fav porridge toppings?? 🥣
  • GRATED APPLE PORRIDGE ✨

    the fruit market had no pink lady apples last week (rip) so i bought some braeburns instead nd so ive been trying to think up different ways to cook them as im not a fan of them raw (fussy, i know). and thus, grated apple porridge was born!! 🍎

    it actually worked super well and made it all really sweet which was nice, and cooked quicker than chopped apples do which is a bonus for library days. ofc came with the obligatory pb, chia, syrup and raisins. what are your fav porridge toppings?? 🥣

  •  31  5  23 January, 2020
  • High protein, low fat smoothie bowl with peanut butter (how?). 100g frozen blueberries 
24g fresh pitted dates 
1TBS PB2
30ml water.
Mixed in a good blender. 
On top 40g TVP and callowfit salted caramel sauce.

274kkal
23.4g protein
34.3g carbs
1.8g fat

Nomm nomm nomm!
  • High protein, low fat smoothie bowl with peanut butter (how?). 100g frozen blueberries
    24g fresh pitted dates
    1TBS PB2
    30ml water.
    Mixed in a good blender.
    On top 40g TVP and callowfit salted caramel sauce.

    274kkal
    23.4g protein
    34.3g carbs
    1.8g fat

    Nomm nomm nomm!

  •  14  3  23 January, 2020
  • 🍓 Berry Ripe 🍓⁣
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Scrumptious mix of strawberries with organic coconut topped with layer of dairy-free milk chocolate. ⁣
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Get your healthy fix from the berries and entertain your taste buds at the same time 🍓⁣
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💕 Available at selected Raw Squeeze stores now 💕 ⁣
⁣
@rawsqueeze⁣
Visit our website for locations, trading hours and menu options: ⁣
www.rawsqueeze.com.au ⁣
⁣
#charliesrawsqueeze ⁣
#charliesrawsome
  • 🍓 Berry Ripe 🍓⁣

    Scrumptious mix of strawberries with organic coconut topped with layer of dairy-free milk chocolate. ⁣

    Get your healthy fix from the berries and entertain your taste buds at the same time 🍓⁣

    💕 Available at selected Raw Squeeze stores now 💕 ⁣

    @rawsqueeze
    Visit our website for locations, trading hours and menu options: ⁣
    www.rawsqueeze.com.au ⁣

    #charliesrawsqueeze
    #charliesrawsome

  •  45  2  23 January, 2020
  • A new plant-based cafe has landed in Paradise Point! MasterChef 2019 contestant @christina_laker is heading the kitchen, dishing up eye-popping dishes (like these ‘Nutella’ pancakes 🤤) on the daily. For all of the delicious details, hit the bio link!
  • A new plant-based cafe has landed in Paradise Point! MasterChef 2019 contestant @christina_laker is heading the kitchen, dishing up eye-popping dishes (like these ‘Nutella’ pancakes 🤤) on the daily. For all of the delicious details, hit the bio link!

  •  22  5  23 January, 2020
  • 🥭$29 Bundle Deal! 🍈⁣⁣
⁣⁣
Feeling a little tropical?! Grab one of our b⁣undles and keep the taste of summer in your fruit bowl during the rainy days! ⁣
⁣
Grab your Bundle deal in store now at ⁣⁣
⁣
@charliesfruitmarket ⁣
473 South Pine Road ⁣⁣
Everton Park, Brisbane⁣⁣
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🍌Open 24/7 🥭⁣⁣
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⁣⁣
Or order online for home delivery: ⁣⁣
https://charliesfruitonline.com.au/product/weekly-mixed-fruit-box/⁣
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⁣⁣
#charliesfruitmarket #brisbanefood⁣⁣
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🥭On sale until 27/01/2020 unless sold out prior🥭
  • 🥭$29 Bundle Deal! 🍈⁣⁣
    ⁣⁣
    Feeling a little tropical?! Grab one of our b⁣undles and keep the taste of summer in your fruit bowl during the rainy days! ⁣

    Grab your Bundle deal in store now at ⁣⁣

    @charliesfruitmarket
    473 South Pine Road ⁣⁣
    Everton Park, Brisbane⁣⁣

    🍌Open 24/7 🥭⁣⁣

    ⁣⁣
    Or order online for home delivery: ⁣⁣
    https://charliesfruitonline.com.au/product/weekly-mixed-fruit-box/⁣

    ⁣⁣
    #charliesfruitmarket #brisbanefood⁣⁣

    🥭On sale until 27/01/2020 unless sold out prior🥭

  •  35  2  23 January, 2020
  • @veganbowls ​Sweet Potato Corn Chowder by @plant.well 🤤 Warm, hearty, and super comforting! Get the recipe:
​
​INGREDIENTS
3 Medium Sweet Potatoes
2 Cups Corn
6 Stalks Celery
4 Carrots
4 Cups Veggie Broth
4 Cloves Garlic
1 Yellow Onion
1 Cup Plant Milk
1/2 Tsp Thyme
1/2 Tsp Rosemary
1/2 Tsp Paprika
1 Tbsp Nutritional Yeast
Salt/Pepper to Taste
Parsley to Garnish
Green Onion to Garnish

INSTRUCTIONS
Chop your onion and mince your garlic. Add to a large pot over medium heat with a splash of water or oil. Cook for about 5 minutes or until fragrant.
Add chopped celery and carrots and continue cooking for 5 minutes. Add chopped sweet potato and cook until they begin to tenderize, about 5-8 minutes. Add the remaining ingredients, except the corn, and bring to a boil.
Reduce heat to low and simmer for about 10 minutes. Add corn and continue cooking for 5-10 minutes.
Serve with parsley and green onion!
​.
​For more plant-based recipes you can try at home, hit the link in our bio to sign up to our weekly newsletter! Each Monday, we'll send you our 7 favourite recipes - for free!
​
​#plantbasedfood #veganfoodshare  #veganbowls #whatveganseat #veganrecipes #vegansofig #plantbased #veganrecipe #healthy #veganfood

#vegan #vegan4life #spreadtheword #tiere #fridaysforfuture #keinetieretöten #veganfood #veganrecipes  #veganismus #keinetiere #produkte
  • @veganbowls ​Sweet Potato Corn Chowder by @plant.well 🤤 Warm, hearty, and super comforting! Get the recipe:

    ​INGREDIENTS
    3 Medium Sweet Potatoes
    2 Cups Corn
    6 Stalks Celery
    4 Carrots
    4 Cups Veggie Broth
    4 Cloves Garlic
    1 Yellow Onion
    1 Cup Plant Milk
    1/2 Tsp Thyme
    1/2 Tsp Rosemary
    1/2 Tsp Paprika
    1 Tbsp Nutritional Yeast
    Salt/Pepper to Taste
    Parsley to Garnish
    Green Onion to Garnish

    INSTRUCTIONS
    Chop your onion and mince your garlic. Add to a large pot over medium heat with a splash of water or oil. Cook for about 5 minutes or until fragrant.
    Add chopped celery and carrots and continue cooking for 5 minutes. Add chopped sweet potato and cook until they begin to tenderize, about 5-8 minutes. Add the remaining ingredients, except the corn, and bring to a boil.
    Reduce heat to low and simmer for about 10 minutes. Add corn and continue cooking for 5-10 minutes.
    Serve with parsley and green onion!
    ​.
    ​For more plant-based recipes you can try at home, hit the link in our bio to sign up to our weekly newsletter! Each Monday, we'll send you our 7 favourite recipes - for free!

    #plantbasedfood #veganfoodshare #veganbowls #whatveganseat #veganrecipes #vegansofig #plantbased #veganrecipe #healthy #veganfood

    #vegan #vegan4life #spreadtheword #tiere #fridaysforfuture #keinetieretöten #veganfood #veganrecipes #veganismus #keinetiere #produkte

  •  7  0  23 January, 2020
  • Vegan Vine Leaves 🍃 stuffed with rice & chickpeas 🤗
  • Vegan Vine Leaves 🍃 stuffed with rice & chickpeas 🤗

  •  16  3  23 January, 2020
  • 🌈 Rainbow colours 🌈 
Kale chips, roast curried chickpeas, sweet potato chip pies, guacamole with Mexican bean mix.
  • 🌈 Rainbow colours 🌈
    Kale chips, roast curried chickpeas, sweet potato chip pies, guacamole with Mexican bean mix.

  •  2  1  23 January, 2020
  • We regularly update our calendar with new classes and dates. Here’s a little reminder of what’s coming up in 2020.... 🥦 Vegetarian - Saturday, January 25; Saturday, September 12
🇹🇭 Thai - Saturday, February 8; Saturday, May 25
🇮🇹 Everyday Italian - Saturday, March 21; Saturday, July 18
🇲🇦 Moroccan - Saturday, April 11
🥦 🇮🇳 Vegetarian Indian Home Cooking - Saturday, April 25
🥖🥧 Baking - Saturday, May 2
🐠 Cooking Fish with Confidence - Saturday, May 16
🇮🇳 Indian Home Cooking - Saturday, June 13
🌱 Vegan - Saturday, June 25
  • We regularly update our calendar with new classes and dates. Here’s a little reminder of what’s coming up in 2020.... 🥦 Vegetarian - Saturday, January 25; Saturday, September 12
    🇹🇭 Thai - Saturday, February 8; Saturday, May 25
    🇮🇹 Everyday Italian - Saturday, March 21; Saturday, July 18
    🇲🇦 Moroccan - Saturday, April 11
    🥦 🇮🇳 Vegetarian Indian Home Cooking - Saturday, April 25
    🥖🥧 Baking - Saturday, May 2
    🐠 Cooking Fish with Confidence - Saturday, May 16
    🇮🇳 Indian Home Cooking - Saturday, June 13
    🌱 Vegan - Saturday, June 25

  •  9  1  23 January, 2020
  • Raspberry & mint cheesecakes heading to @cafelolahobart tomorrow 😋😋
  • Raspberry & mint cheesecakes heading to @cafelolahobart tomorrow 😋😋

  •  15  2  23 January, 2020
  • This is a fave of mine when I’m craving stodge😂 @squeakybeanveg fishless fingers (amazing- my fave things ever) with beans and cheesy mustard mash (standard). Topped this with an entire bottle of HP sauce...👀
  • This is a fave of mine when I’m craving stodge😂 @squeakybeanveg fishless fingers (amazing- my fave things ever) with beans and cheesy mustard mash (standard). Topped this with an entire bottle of HP sauce...👀

  •  29  3  23 January, 2020
  • .
@sweetnectardesserts - pretty much the only raw slices I eat 😋 So much flavour.
AND THEY ACTUALLY HAVE TEXTURE! Which is unheard of in most raw treats, don't you agree? And I am all about that texture 👌
If there isn't any, I'm out. Which is why most raw treats are a big no from me! That, and I have to be in the mood, because let's face it, sometimes nothing beats real cake 🙊
What are your thoughts on raw desserts - do you love 'em or hate 'em?
  • .
    @sweetnectardesserts - pretty much the only raw slices I eat 😋 So much flavour.
    AND THEY ACTUALLY HAVE TEXTURE! Which is unheard of in most raw treats, don't you agree? And I am all about that texture 👌
    If there isn't any, I'm out. Which is why most raw treats are a big no from me! That, and I have to be in the mood, because let's face it, sometimes nothing beats real cake 🙊
    What are your thoughts on raw desserts - do you love 'em or hate 'em?

  •  26  2  23 January, 2020
  • Curry Laksa Ramen by @woon.heng 😋 Noodles in spicy & flavorful soup topped with fried wontons, crunchy veggies, shredded mushrooms & simmered in a creamy coconut broth! How delicious? Recipe below:

Recipe (2 servings)⁣
Ingredients:⁣
2 servings ramen (fresh/dried) - cooked based on package's instructions⁣
2 tablespoons red chili/laksa paste or sambal
3 cups vegetable stock⁣
¼ cup coconut milk⁣
1 teaspoon coconut sugar (optional, adjust based on the chili paste's sweetness)⁣
a handful of fresh curry leaves (optional)⁣
oil & salt to taste⁣
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Topping ingredients:⁣
¼ cup King oyster mushrooms – peeled into thin strips⁣
¼ cup long beans - cut into 2" length (used white long beans), blanched⁣
½ cup mung bean sprouts, blanched⁣
¼ cup pan-fried eggplant⁣
¼ cup tofu puffs⁣
lime wedges, red chilis⁣
fried veggie wontons⁣
⁣
How to:
✅In a heated pan with a drizzle of oil, lightly pan fry mushrooms strips & eggplant until fully cooked & set aside. Using the same pan, add water & quickly blanch green beans & mung bean sprouts, then drain well. Soak tofu puffs in hot water for 5 mins & squeeze out the water to remove excess oil. ⁣
✅To make the curry, sauté red chili paste/sambal with oil in a tall pot (deep enough for at least 5 cups of liquid) for 1 minute. Then, add the vegetable stock, tofu puffs, curry leaves, coconut sugar (if using) & bring it to boil. Reduce heat to simmer & add coconut milk, then cook long beans & eggplants in soup for about 30 seconds. Turn off the heat.⁣
✅To serve, place cooked ramen in a bowl, ladle soup with veggies over & top with mung bean sprouts, fried wontons, mushrooms strips, red chili & a squeeze of lime juice. Enjoy.⁣ #veganfood #vegetarianfood #veganbreakfast #healthyrecipes #veganfoodshare #veganrecipes #plantbasedrecipe #plantbaseddiet #vegans #vegetarianrecipes #veganlunch #veganrecipe #whatveganseat #vegancomfortfood #vegandinner #plantbasedfood #plantbased #veganstirfry #vegansofig #govegan #plantbasedrecipes #vegetarian
  • Curry Laksa Ramen by @woon.heng 😋 Noodles in spicy & flavorful soup topped with fried wontons, crunchy veggies, shredded mushrooms & simmered in a creamy coconut broth! How delicious? Recipe below:

    Recipe (2 servings)⁣
    Ingredients:⁣
    2 servings ramen (fresh/dried) - cooked based on package's instructions⁣
    2 tablespoons red chili/laksa paste or sambal
    3 cups vegetable stock⁣
    ¼ cup coconut milk⁣
    1 teaspoon coconut sugar (optional, adjust based on the chili paste's sweetness)⁣
    a handful of fresh curry leaves (optional)⁣
    oil & salt to taste⁣

    Topping ingredients:⁣
    ¼ cup King oyster mushrooms – peeled into thin strips⁣
    ¼ cup long beans - cut into 2" length (used white long beans), blanched⁣
    ½ cup mung bean sprouts, blanched⁣
    ¼ cup pan-fried eggplant⁣
    ¼ cup tofu puffs⁣
    lime wedges, red chilis⁣
    fried veggie wontons⁣

    How to:
    ✅In a heated pan with a drizzle of oil, lightly pan fry mushrooms strips & eggplant until fully cooked & set aside. Using the same pan, add water & quickly blanch green beans & mung bean sprouts, then drain well. Soak tofu puffs in hot water for 5 mins & squeeze out the water to remove excess oil. ⁣
    ✅To make the curry, sauté red chili paste/sambal with oil in a tall pot (deep enough for at least 5 cups of liquid) for 1 minute. Then, add the vegetable stock, tofu puffs, curry leaves, coconut sugar (if using) & bring it to boil. Reduce heat to simmer & add coconut milk, then cook long beans & eggplants in soup for about 30 seconds. Turn off the heat.⁣
    ✅To serve, place cooked ramen in a bowl, ladle soup with veggies over & top with mung bean sprouts, fried wontons, mushrooms strips, red chili & a squeeze of lime juice. Enjoy.⁣ #veganfood #vegetarianfood #veganbreakfast #healthyrecipes #veganfoodshare #veganrecipes #plantbasedrecipe #plantbaseddiet #vegans #vegetarianrecipes #veganlunch #veganrecipe #whatveganseat #vegancomfortfood #vegandinner #plantbasedfood #plantbased #veganstirfry #vegansofig #govegan #plantbasedrecipes #vegetarian

  •  16  0  23 January, 2020
  • Time To Shine Bountiful Bowl is one of our new menu items that is a must try! Smeared with turmeric hummus and filled with chickpeas, butternut, almonds and cranberries. 🤩✨
  • Time To Shine Bountiful Bowl is one of our new menu items that is a must try! Smeared with turmeric hummus and filled with chickpeas, butternut, almonds and cranberries. 🤩✨

  •  22  1  23 January, 2020
  • Mixed rice:
brown rice-quinoa-pine nuts-ground flax-hemp seeds
Top:
Veg Manchurian balls & gravy
  • Mixed rice:
    brown rice-quinoa-pine nuts-ground flax-hemp seeds
    Top:
    Veg Manchurian balls & gravy

  •  21  1  22 January, 2020

Top #plantbasedfood Posts

  • Tzatziki is a Mediterranean sauce served cold for a dip or with various dishes, such as with Falafel. It’s usually made with a base of yogurt, but this version uses tofu instead and is SO EASY to make.⠀
⠀
I love it with my Easy Vegan Falafel!⠀
⠀
Recipe link in profile ---> @nora_cooks_vegan_
  • Tzatziki is a Mediterranean sauce served cold for a dip or with various dishes, such as with Falafel. It’s usually made with a base of yogurt, but this version uses tofu instead and is SO EASY to make.⠀

    I love it with my Easy Vegan Falafel!⠀

    Recipe link in profile ---> @nora_cooks_vegan_

  •  1,706  32  22 January, 2020
  • 🌶🌶🌶 Easy Chipotle Sofritas! A delicious copycat of the original. Flavorful and spicy but not overly so, these sofritas are the perfect addition to burrito bowls, tacos or burritos.⠀
⠀
Recipe link in profile—-> @nora_cooks_vegan_
  • 🌶🌶🌶 Easy Chipotle Sofritas! A delicious copycat of the original. Flavorful and spicy but not overly so, these sofritas are the perfect addition to burrito bowls, tacos or burritos.⠀

    Recipe link in profile—-> @nora_cooks_vegan_

  •  1,837  29  22 January, 2020
  • These fish free sandwiches are made from mashed chickpeas, which create a flaked consistency similar to tuna! .⠀
Recipe link in profile —> @nora_cooks_vegan_
  • These fish free sandwiches are made from mashed chickpeas, which create a flaked consistency similar to tuna! .⠀
    Recipe link in profile —> @nora_cooks_vegan_

  •  1,836  43  21 January, 2020
  • 🌶 Spicy Sesame Cauliflower Wings by @plantifullybased
.
Follow us @vegadishes for Daily vegan recipes 🌱
Crispy Cauliflower
1 head of cauliflower, broken into florets [around 650-700g]
3/4 cup panko breadcrumbs [45g]
6 tbsp (about 1/3 cup) fine breadcrumbs [60g]
*if you want to just use 1 kind of breadcrumbs you can use 1 and 1/4 cups
1/2 cup chickpea flour [60g]
3/4 cup water
Sauce
3 tbsp soy sauce, low sodium [45ml]
1 tbsp rice vinegar [15 ml]
1/4 cup grade A maple syrup [60ml]
1 tbsp sesame oil [15ml}
1/2 tsp ground ginger
1/2 tsp red pepper flakes (or to taste)
1 cup water
Cornstarch slurry: 2 tbsp cornstarch + 2 tbsp water
2-3 stalks of green onion, chopped
Sesame seeds for garnish

METHOD

Preheat oven to 425F (218C). Cut the cauliflower in half and cut the green bottom off.

Break the cauliflower into medium sized florets. Then cut the stems off. The florets should all be around the same size.

Prepare chickpea flour “egg” wash by adding chickpea flour and water into a bowl and mix together until smooth.

Add the breadcrumbs into a big bowl.

Using one hand add a floret into the chickpea flour “egg” wash and drip off excess.

Then using the other hand coat the floret in the breadcrumbs. I also like to sometimes shake the bowl to coat it. Using a wet hand and dry hand will help make the process more efficient.

Place the cauliflower on a baking sheet lined with parchment paper.

Once they are all on baking sheet place in the oven for 20-25 minutes. They will be golden and look dry when they are done.

While they cook prepare the sauce. First, make the cornstarch slurry by adding the water and cornstarch to a small bowl and whisking together.

Then in a big bowl or measuring add all of the sauce ingredients (not the slurry yet). Whisk together.

Once it is whisked add the slurry in and whisk again.

Heat the sauce up on a low heat in a pot on the stove. It should start out light brown and milky looking and turn dark and slightly more transparent. Stirring it every so often for about 5-10 minutes.

Once the cauliflower is done cooking let it cool for 15 minutes before tossing in the sauce.
  • 🌶 Spicy Sesame Cauliflower Wings by @plantifullybased
    .
    Follow us @vegadishes for Daily vegan recipes 🌱
    Crispy Cauliflower
    1 head of cauliflower, broken into florets [around 650-700g]
    3/4 cup panko breadcrumbs [45g]
    6 tbsp (about 1/3 cup) fine breadcrumbs [60g]
    *if you want to just use 1 kind of breadcrumbs you can use 1 and 1/4 cups
    1/2 cup chickpea flour [60g]
    3/4 cup water
    Sauce
    3 tbsp soy sauce, low sodium [45ml]
    1 tbsp rice vinegar [15 ml]
    1/4 cup grade A maple syrup [60ml]
    1 tbsp sesame oil [15ml}
    1/2 tsp ground ginger
    1/2 tsp red pepper flakes (or to taste)
    1 cup water
    Cornstarch slurry: 2 tbsp cornstarch + 2 tbsp water
    2-3 stalks of green onion, chopped
    Sesame seeds for garnish

    METHOD

    Preheat oven to 425F (218C). Cut the cauliflower in half and cut the green bottom off.

    Break the cauliflower into medium sized florets. Then cut the stems off. The florets should all be around the same size.

    Prepare chickpea flour “egg” wash by adding chickpea flour and water into a bowl and mix together until smooth.

    Add the breadcrumbs into a big bowl.

    Using one hand add a floret into the chickpea flour “egg” wash and drip off excess.

    Then using the other hand coat the floret in the breadcrumbs. I also like to sometimes shake the bowl to coat it. Using a wet hand and dry hand will help make the process more efficient.

    Place the cauliflower on a baking sheet lined with parchment paper.

    Once they are all on baking sheet place in the oven for 20-25 minutes. They will be golden and look dry when they are done.

    While they cook prepare the sauce. First, make the cornstarch slurry by adding the water and cornstarch to a small bowl and whisking together.

    Then in a big bowl or measuring add all of the sauce ingredients (not the slurry yet). Whisk together.

    Once it is whisked add the slurry in and whisk again.

    Heat the sauce up on a low heat in a pot on the stove. It should start out light brown and milky looking and turn dark and slightly more transparent. Stirring it every so often for about 5-10 minutes.

    Once the cauliflower is done cooking let it cool for 15 minutes before tossing in the sauce.

  •  5,737  132  21 January, 2020
  • ​Crispy harissa fries with avocado pesto by @the_clumsy_vegan 🌿 Perfect for a delicious snack! Get the recipe below:

Recipe 
For chips:
Potatoes: 2 chopped in wedges
Harissa spice: 2 T+ more to sprinkle 
Cornflour: 1 T
Smoked salt to taste
Olive oil to fry
Method:
Mix potatoes with harissa spice and cornflour 
Fry in olive oil
Sprinkle with more spice and smoked salt
For Pesto:
Avocado: 1
Basil leaves: 1 C
Coconut cream: 1 T
Apple cider vinegar: 1 t
Almond butter: 1 T
Smoked salt to taste
Method:
Blend together and enjoy!
​.
​Hungry for new plant-based recipes to try at home? Hit the link in our bio to sign up to our weekly newsletter, and we'll send 7 of our top recipes to your inbox each Monday!
​
​#plantbased #veganfood #veganfoodshare #plantbasedfood #whatveganseat #veganbowls  #veganrecipes #healthy #vegansofig #veganrecipe
  • ​Crispy harissa fries with avocado pesto by @the_clumsy_vegan 🌿 Perfect for a delicious snack! Get the recipe below:

    Recipe
    For chips:
    Potatoes: 2 chopped in wedges
    Harissa spice: 2 T+ more to sprinkle
    Cornflour: 1 T
    Smoked salt to taste
    Olive oil to fry
    Method:
    Mix potatoes with harissa spice and cornflour
    Fry in olive oil
    Sprinkle with more spice and smoked salt
    For Pesto:
    Avocado: 1
    Basil leaves: 1 C
    Coconut cream: 1 T
    Apple cider vinegar: 1 t
    Almond butter: 1 T
    Smoked salt to taste
    Method:
    Blend together and enjoy!
    ​.
    ​Hungry for new plant-based recipes to try at home? Hit the link in our bio to sign up to our weekly newsletter, and we'll send 7 of our top recipes to your inbox each Monday!

    #plantbased #veganfood #veganfoodshare #plantbasedfood #whatveganseat #veganbowls #veganrecipes #healthy #vegansofig #veganrecipe

  •  15,413  123  22 January, 2020
  • 🥔😍 Easy Lentil Stew With Mashed Potatoes! 📷 by @elavegan 🚨🚨Recipe: Lentil stew
1 cup dry lentils (190 g)
1 large onion (chopped)
2 cloves of garlic (minced)
1 tbsp oil (for frying)
3 tbsp white wine (40 ml) (optional)
3 cups vegetable broth (720 ml)
2 cups mushrooms sliced (135 g)
2 tbsp soy sauce (wheat free if gluten-free)
1 tbsp balsamic vinegar
1-2 tsp each of dried parsley, thyme and oregano (use more, if fresh)
A splash of coconut milk canned (for extra creaminess)
1/2 tbsp cornstarch (to thicken)
sea salt, black pepper and chili flakes to taste
Chopped pickles to taste (optional)
Mashed potatoes
4 medium-sized potatoes (600 g)
1/4 cup coconut milk canned (60 ml)
1/2 tsp nutmeg (or more/less to taste)
black pepper, sea salt to taste

Instructions
Rinse lentils under running water. I prefer to soak the lentils for about 15 minutes in lukewarm water but this step is optional (discard the water afterwards).
Meanwhile, chop the onion, garlic, mushrooms. Heat oil in a skillet/frying pan, stir in the diced onion, the minced garlic and fry for 3 minutes over medium heat.
Add mushrooms, dried parsley, thyme, oregano, white wine (optional), balsamic vinegar, soy sauce (or tamari/coconut aminos to taste) and fry for a further 3-5 minutes.
Now add the lentils and 3 cups of vegetable broth and cook on low-medium heat (add more broth if needed) until the lentils are tender (about 20 minutes).
In the meantime, peel and chop potatoes, transfer them to a pot with water + salt and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add coconut milk, nutmeg, black pepper and sea salt to taste and mash with a potato masher (don't use a food processor or blender).
Once the lentils are tender, mix a generous splash of coconut milk and cornstarch in a small bowl and add this mixture to the lentil stew. Cook for a further 1 minute or until the desired thickness is reached. Season again with soy sauce (if needed), black pepper, and chili flakes.
Serve warm, garnish with chopped pickles and fresh herbs (optional). Tag a friend in the comments who’d love this! 💛
  • 🥔😍 Easy Lentil Stew With Mashed Potatoes! 📷 by @elavegan 🚨🚨Recipe: Lentil stew
    1 cup dry lentils (190 g)
    1 large onion (chopped)
    2 cloves of garlic (minced)
    1 tbsp oil (for frying)
    3 tbsp white wine (40 ml) (optional)
    3 cups vegetable broth (720 ml)
    2 cups mushrooms sliced (135 g)
    2 tbsp soy sauce (wheat free if gluten-free)
    1 tbsp balsamic vinegar
    1-2 tsp each of dried parsley, thyme and oregano (use more, if fresh)
    A splash of coconut milk canned (for extra creaminess)
    1/2 tbsp cornstarch (to thicken)
    sea salt, black pepper and chili flakes to taste
    Chopped pickles to taste (optional)
    Mashed potatoes
    4 medium-sized potatoes (600 g)
    1/4 cup coconut milk canned (60 ml)
    1/2 tsp nutmeg (or more/less to taste)
    black pepper, sea salt to taste

    Instructions
    Rinse lentils under running water. I prefer to soak the lentils for about 15 minutes in lukewarm water but this step is optional (discard the water afterwards).
    Meanwhile, chop the onion, garlic, mushrooms. Heat oil in a skillet/frying pan, stir in the diced onion, the minced garlic and fry for 3 minutes over medium heat.
    Add mushrooms, dried parsley, thyme, oregano, white wine (optional), balsamic vinegar, soy sauce (or tamari/coconut aminos to taste) and fry for a further 3-5 minutes.
    Now add the lentils and 3 cups of vegetable broth and cook on low-medium heat (add more broth if needed) until the lentils are tender (about 20 minutes).
    In the meantime, peel and chop potatoes, transfer them to a pot with water + salt and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add coconut milk, nutmeg, black pepper and sea salt to taste and mash with a potato masher (don't use a food processor or blender).
    Once the lentils are tender, mix a generous splash of coconut milk and cornstarch in a small bowl and add this mixture to the lentil stew. Cook for a further 1 minute or until the desired thickness is reached. Season again with soy sauce (if needed), black pepper, and chili flakes.
    Serve warm, garnish with chopped pickles and fresh herbs (optional). Tag a friend in the comments who’d love this! 💛

  •  4,534  86  22 January, 2020
  • Spicy Asian Tofu Broccoli Stir-Fry by @cookingforpeanuts 🧡 Bowl full of delicious tofu and veggies! Get the recipe:
.
Press 1-14oz pack extra-firm tofu between kitchen towels to remove excess liquid. Cut into about 1-1/2 inch cubes. Bake at 400F until golden and slightly crispy, about 15 minutes. Cut bite-size florets from 1 head broccoli and steam lightly until just tender Mix sauce: whisk 3 tbsp low-sodium tamari/soy sauce, 3 tbsp hot sauce, 3 tbsp vegan Worcestershire sauce, 2 tbsp toasted sesame oil (or to taste). Sauté 2 tbsp minced ginger, 4 minced garlic cloves and 2 sliced red chili peppers (optional) in sesame (or neutral) oil about 30 seconds until fragrant. Add lightly steamed broccoli florets and cook a couple more minutes, adding more broth or oil as needed. Add baked tofu and mix. Stir in sauce while continuing to heat until sauce is warmed through. Serve immediately.
​.
​For more plant-based recipes you can try at home, hit the link in our bio to sign up to our weekly newsletter! Each Monday, we'll send you our 7 favourite recipes - for free!
​
​#healthy #whatveganseat  #veganrecipes #veganbowls #veganfoodshare #veganfood #vegansofig #veganrecipe #plantbased #plantbasedfood
  • Spicy Asian Tofu Broccoli Stir-Fry by @cookingforpeanuts 🧡 Bowl full of delicious tofu and veggies! Get the recipe:
    .
    Press 1-14oz pack extra-firm tofu between kitchen towels to remove excess liquid. Cut into about 1-1/2 inch cubes. Bake at 400F until golden and slightly crispy, about 15 minutes. Cut bite-size florets from 1 head broccoli and steam lightly until just tender Mix sauce: whisk 3 tbsp low-sodium tamari/soy sauce, 3 tbsp hot sauce, 3 tbsp vegan Worcestershire sauce, 2 tbsp toasted sesame oil (or to taste). Sauté 2 tbsp minced ginger, 4 minced garlic cloves and 2 sliced red chili peppers (optional) in sesame (or neutral) oil about 30 seconds until fragrant. Add lightly steamed broccoli florets and cook a couple more minutes, adding more broth or oil as needed. Add baked tofu and mix. Stir in sauce while continuing to heat until sauce is warmed through. Serve immediately.
    ​.
    ​For more plant-based recipes you can try at home, hit the link in our bio to sign up to our weekly newsletter! Each Monday, we'll send you our 7 favourite recipes - for free!

    #healthy #whatveganseat #veganrecipes #veganbowls #veganfoodshare #veganfood #vegansofig #veganrecipe #plantbased #plantbasedfood

  •  20,138  152  21 January, 2020
  • || NEW RECIPE || Vegan Mozzarella that can be shredded or sliced! It melts and stretches beautifully just like the real thing and only takes minutes to make! Nut free option.⠀
⠀
Recipe link in profile ---> @nora_cooks_vegan_
  • || NEW RECIPE || Vegan Mozzarella that can be shredded or sliced! It melts and stretches beautifully just like the real thing and only takes minutes to make! Nut free option.⠀

    Recipe link in profile ---> @nora_cooks_vegan_

  •  6,349  277  20 January, 2020