#veganfoodblog Instagram Photos & Videos

Latest #veganfoodblog Posts

  • Do you know what easy 🌱 vegan meal you should make this week for dinner? ➡️ Sweet Potato Black Bean Enchiladas! 🙌🏻
.
These enchiladas are easy to make, they taste delicious, and they’re freezer-friendly. You’re going to love the seasoned 🍠 sweet potatoes, protein-packed black beans, and satisfying brown rice filling that’s smothered in flavorful enchilada sauce! 🤤
.
This recipe is easily customizable based on your preferences. You can use your favorite beans, make the enchilada sauce from scratch or use my favorite store-bought sauce shortcut, and add all of your favorite 🥑🍅🌶 toppings!
.
The clickable recipe link is in my profile ➡️ @stacey_homemaker
  • @stacey_homemaker Profile picture

    @stacey_homemaker

    Do you know what easy 🌱 vegan meal you should make this week for dinner? ➡️ Sweet Potato Black Bean Enchiladas! 🙌🏻
    .
    These enchiladas are easy to make, they taste delicious, and they’re freezer-friendly. You’re going to love the seasoned 🍠 sweet potatoes, protein-packed black beans, and satisfying brown rice filling that’s smothered in flavorful enchilada sauce! 🤤
    .
    This recipe is easily customizable based on your preferences. You can use your favorite beans, make the enchilada sauce from scratch or use my favorite store-bought sauce shortcut, and add all of your favorite 🥑🍅🌶 toppings!
    .
    The clickable recipe link is in my profile ➡️ @stacey_homemaker

  •  19  1  6 minutes ago
  • I think I’m more or less done with my Berlin posts (I’ll add the odd one in later I’m sure). But here’s a cheeky one from our little trip to Belgium! ❤️
•
•
Thank goodness for happy cow, because we found this awesome little vegan waffle place in Brussels! 😍😍😍
•
•
100% recommend @veganwaf - I was so happy I got to experience a Belgian waffle. That chocolate sauce though. 😭😭😭😭😭😭
•
•
Come to think of it, this was the only food we had out and about in Brussels because the choices weren’t great (the ones we did find were super expensive) so this was easily the best thing we found! 💕🌱
  • @abbyavocado Profile picture

    @abbyavocado

    I think I’m more or less done with my Berlin posts (I’ll add the odd one in later I’m sure). But here’s a cheeky one from our little trip to Belgium! ❤️


    Thank goodness for happy cow, because we found this awesome little vegan waffle place in Brussels! 😍😍😍


    100% recommend @veganwaf - I was so happy I got to experience a Belgian waffle. That chocolate sauce though. 😭😭😭😭😭😭


    Come to think of it, this was the only food we had out and about in Brussels because the choices weren’t great (the ones we did find were super expensive) so this was easily the best thing we found! 💕🌱

  •  30  1  8 minutes ago
  • If you're like me and you live in an apartment, you might not be allowed to have a barbecue.

If that's the case, then you have one of two options. You can either get a George Foreman grill as I have, or you can get a frying pan with a grill insert. Both of which by the way is pretty easy to Thrift.

I made these tofu kabobs super quick and easy, just with a few leftover ingredients I had in my fridge.

Ingredients

1 block of firm or extra firm tofu 
Soy sauce 
Half an onion 
Kabob skewers
Sriracha
Green onion or chives

Directions

Cut press tofu into large cubes 
Marinate in soy sauce for an hour or overnight 
Chop onions into big enough pieces that just fit in between your tofu
Heat your pan or plug in your George Foreman grill 
Assemble your kabobs the way you want them. I did onion and tofu alternatively.
Continuously turn your kabobs as they start to grill and sear the tofu 
Every time you turn them to coat the tops and some leftover soy sauce
Once all sides are nicely done and the onion is slightly cooked take them off the grill pan or George Foreman play it up by adding some sweet sriracha and chopped a green onion or chop chives
  • @thediscountvegan Profile picture

    @thediscountvegan

    Forest, Ontario

    If you're like me and you live in an apartment, you might not be allowed to have a barbecue.

    If that's the case, then you have one of two options. You can either get a George Foreman grill as I have, or you can get a frying pan with a grill insert. Both of which by the way is pretty easy to Thrift.

    I made these tofu kabobs super quick and easy, just with a few leftover ingredients I had in my fridge.

    Ingredients

    1 block of firm or extra firm tofu
    Soy sauce
    Half an onion
    Kabob skewers
    Sriracha
    Green onion or chives

    Directions

    Cut press tofu into large cubes
    Marinate in soy sauce for an hour or overnight
    Chop onions into big enough pieces that just fit in between your tofu
    Heat your pan or plug in your George Foreman grill
    Assemble your kabobs the way you want them. I did onion and tofu alternatively.
    Continuously turn your kabobs as they start to grill and sear the tofu
    Every time you turn them to coat the tops and some leftover soy sauce
    Once all sides are nicely done and the onion is slightly cooked take them off the grill pan or George Foreman play it up by adding some sweet sriracha and chopped a green onion or chop chives

  •  2  1  19 minutes ago
  • Tofu scramble is definitely my favorite breakfast to have, this is sauteed spinach, onion, tomatoes, mushrooms and tofu seasoned with turmeric and other spices with the @kashi turmeric waffles 😋😎
  • @_earthy_girl_ Profile picture

    @_earthy_girl_

    Tofu scramble is definitely my favorite breakfast to have, this is sauteed spinach, onion, tomatoes, mushrooms and tofu seasoned with turmeric and other spices with the @kashi turmeric waffles 😋😎

  •  5  1  24 minutes ago
  • England providing all the goods 😍 picked up the accidentally vegan custard donuts from @coopuk and the dairy free Gü pods. Am yet to try the donuts but these cheesecake pots are so good 😍😍
  • @lilkiwivegan Profile picture

    @lilkiwivegan

    England providing all the goods 😍 picked up the accidentally vegan custard donuts from @coopuk and the dairy free Gü pods. Am yet to try the donuts but these cheesecake pots are so good 😍😍

  •  7  1  29 minutes ago
  • Not my every day kind of food but sometimes you gotta have fun and enjoy other foods. 
But always remember that while you enjoy food don't ever intentionally harm a creature for your enjoyment. We can still enjoy food and not intentionally harming animals 🌱🙏
  • @miladthevegan Profile picture

    @miladthevegan

    Not my every day kind of food but sometimes you gotta have fun and enjoy other foods.
    But always remember that while you enjoy food don't ever intentionally harm a creature for your enjoyment. We can still enjoy food and not intentionally harming animals 🌱🙏

  •  23  5  57 minutes ago
  • Happy Sunday friends😍 I hope you all had a wonderful weekend and are having a relaxing Sunday!
.
I had the best weekend spend with friends- I got to see the amazing Air and Water show in Chicago. They have amazing pilots doing super cool airplane tricks! Has anyone ever seen it?!
.
I also tried @true_food_kitchen for the first time and loved all of their vegan options! My friend and I had this delicious spinach and mushroom pizza and the Ancient Grains bowl😋
  • @veggieworldrecipes Profile picture

    @veggieworldrecipes

    Chicago, Illinois

    Happy Sunday friends😍 I hope you all had a wonderful weekend and are having a relaxing Sunday!
    .
    I had the best weekend spend with friends- I got to see the amazing Air and Water show in Chicago. They have amazing pilots doing super cool airplane tricks! Has anyone ever seen it?!
    .
    I also tried @true_food_kitchen for the first time and loved all of their vegan options! My friend and I had this delicious spinach and mushroom pizza and the Ancient Grains bowl😋

  •  116  48  1 hour ago
  • This actually took me many years to grasp. I lost my mother to a fatal car accident caused by a drunk driver a week before my 14 birthday, a month before finishing 8th grade and only a couple months before starting high school. The time when a young girl needs her mother. I always questioned, “Why her?” “Why ME?” I guess when you’ve been through such a traumatizing experience, you just feel helpless and that the world is against you. I lived many years thinking no one could help me and no one understood me or my pain. I used it to hurt myself mentally and physically that only destroyed me emotionally. Covering up pain with alcohol and toxic relationships {friends, family, boyfriends}. I didn’t let anyone feel pity or pain for me. I just went on with life. I always felt I was destined for pain because after her loss that’s all I could feel. My heart was cold and my soul was numb. I had one bad experience after the other in my teenage years. I had to grow and learn life is about experiences and growth. We have all these horrible things happen to us to help our growth and to understand each journey is different than your neighbors even though it may not feel fair. To lose the one who understood you the most, your best friend, the ONLY person in this world that would fight to protect you. The ONLY person in this world who would give their life for yours because YOU MATTERED that much to them and they always let you know it. Then for that love to be taken from you so fast and for what? She did no wrong, she didn’t drink and drive, she didn’t harm anyone else. She was out driving early in the morning doing a favor for someone she loved and that last car ride cost her her life and took YEARS FROM MINE. I’ve grown from that little girl..having 3 boys of my own helped me evolve! I chose not to be a prisoner of my past.
.
Always EVOLVE..no matter what you’ve been through. Don’t let it hold you back! It’s you’re life and you only have one ☝🏼
.
.
#vegandaily #veganrecipe #veganbowls #vegancook #veganfoodies #healthyvegan #feedfeedvegan #vegancommunity #vegansoninstagram #veganfoodblog #whatveganseat #veganfoodshare #foodphotos #veganbaking #veganfood #whatvegankidseat
  • @mamawentvegan Profile picture

    @mamawentvegan

    This actually took me many years to grasp. I lost my mother to a fatal car accident caused by a drunk driver a week before my 14 birthday, a month before finishing 8th grade and only a couple months before starting high school. The time when a young girl needs her mother. I always questioned, “Why her?” “Why ME?” I guess when you’ve been through such a traumatizing experience, you just feel helpless and that the world is against you. I lived many years thinking no one could help me and no one understood me or my pain. I used it to hurt myself mentally and physically that only destroyed me emotionally. Covering up pain with alcohol and toxic relationships {friends, family, boyfriends}. I didn’t let anyone feel pity or pain for me. I just went on with life. I always felt I was destined for pain because after her loss that’s all I could feel. My heart was cold and my soul was numb. I had one bad experience after the other in my teenage years. I had to grow and learn life is about experiences and growth. We have all these horrible things happen to us to help our growth and to understand each journey is different than your neighbors even though it may not feel fair. To lose the one who understood you the most, your best friend, the ONLY person in this world that would fight to protect you. The ONLY person in this world who would give their life for yours because YOU MATTERED that much to them and they always let you know it. Then for that love to be taken from you so fast and for what? She did no wrong, she didn’t drink and drive, she didn’t harm anyone else. She was out driving early in the morning doing a favor for someone she loved and that last car ride cost her her life and took YEARS FROM MINE. I’ve grown from that little girl..having 3 boys of my own helped me evolve! I chose not to be a prisoner of my past.
    .
    Always EVOLVE..no matter what you’ve been through. Don’t let it hold you back! It’s you’re life and you only have one ☝🏼
    .
    .
    #vegandaily #veganrecipe #veganbowls #vegancook #veganfoodies #healthyvegan #feedfeedvegan #vegancommunity #vegansoninstagram #veganfoodblog #whatveganseat #veganfoodshare #foodphotos #veganbaking #veganfood #whatvegankidseat

  •  14  1  1 hour ago
  • I’ve been CONSTANTLY going on about finding vegan croissants that actually taste good and aren’t dry as hell! 🥐 ⁣
⁣
Well, @carluccios have delivered the goooods. I am so pleased I don’t have many near me because I’d probably turn into a croissant 🤤⁣
⁣
There were 3 left, so of course, I took all 3. They have launched a plain ‘Croissant Vegano’ and it’s exactly how I remember croissants, fluffy and buttery 😍⁣
⁣
But, the true game changer, for all my fellow pastry lovers, is the ‘Saccottini al Cioccolato’ - the Italian version of the pain au chocolate. NO JOKE, it’s like a Nutella croissant!! The hazelnut spread inside is just beautiful, it’s honestly made my Sunday! 🍫🥐⁣
⁣
The plain croissant is £1.40 and chocolate is £2.40. I’ll be honest, I think it’s slightly excessive for croissants, but hey ho, I love you so take my money 💷🥐⁣
⁣
Also, if you want to grab a coffee with your brekkie, they’re offering soy, coconut and oat milk 🥛
⁣
- Sandra 💁🏼‍♀️
  • @thevegangals Profile picture

    @thevegangals

    I’ve been CONSTANTLY going on about finding vegan croissants that actually taste good and aren’t dry as hell! 🥐 ⁣

    Well, @carluccios have delivered the goooods. I am so pleased I don’t have many near me because I’d probably turn into a croissant 🤤⁣

    There were 3 left, so of course, I took all 3. They have launched a plain ‘Croissant Vegano’ and it’s exactly how I remember croissants, fluffy and buttery 😍⁣

    But, the true game changer, for all my fellow pastry lovers, is the ‘Saccottini al Cioccolato’ - the Italian version of the pain au chocolate. NO JOKE, it’s like a Nutella croissant!! The hazelnut spread inside is just beautiful, it’s honestly made my Sunday! 🍫🥐⁣

    The plain croissant is £1.40 and chocolate is £2.40. I’ll be honest, I think it’s slightly excessive for croissants, but hey ho, I love you so take my money 💷🥐⁣

    Also, if you want to grab a coffee with your brekkie, they’re offering soy, coconut and oat milk 🥛

    - Sandra 💁🏼‍♀️

  •  69  10  1 hour ago

Top #veganfoodblog Posts

  • Put yourself on top of your to-do list. 🍃
🌼
Happy Saturday 🎉 I am currently at my grandparent's house enjoying the time with my family 😊 at the moment I barely spend time on my phone but I still want to share this apple carrot cake with you today ❤ my favourite thing about this single serve cake is probably the sweet, juicy baked apple on top 👌🏻 you can find the recipe for this mini cake on my blog (link in my bio) 😍
🌼
Da ich im Moment bei meinen Großeltern bin und die Zeit hier mit meiner Familie genieße bin ich nicht besonders aktiv hier 🙈 aber mal etwas entspannen tut so gut ❤nehmt ihr euch auch mal bewusst Zeit offline? 👇🏻 und heute gibt es diesen Single Serve Apfel-Karottenkuchen von mir 😍 das Rezept dazu findet ihr auf meinem Blog (Link in meiner Bio) 😊 ich hoffe ihr habt einen schönen Abend ❤
#veganbacken #vegancake #backliebe #backenistliebe #backenmachtglücklich
  • @lovinveganfood Profile picture

    @lovinveganfood

    Austria

    Put yourself on top of your to-do list. 🍃
    🌼
    Happy Saturday 🎉 I am currently at my grandparent's house enjoying the time with my family 😊 at the moment I barely spend time on my phone but I still want to share this apple carrot cake with you today ❤ my favourite thing about this single serve cake is probably the sweet, juicy baked apple on top 👌🏻 you can find the recipe for this mini cake on my blog (link in my bio) 😍
    🌼
    Da ich im Moment bei meinen Großeltern bin und die Zeit hier mit meiner Familie genieße bin ich nicht besonders aktiv hier 🙈 aber mal etwas entspannen tut so gut ❤nehmt ihr euch auch mal bewusst Zeit offline? 👇🏻 und heute gibt es diesen Single Serve Apfel-Karottenkuchen von mir 😍 das Rezept dazu findet ihr auf meinem Blog (Link in meiner Bio) 😊 ich hoffe ihr habt einen schönen Abend ❤
    #veganbacken #vegancake #backliebe #backenistliebe #backenmachtglücklich

  •  512  144  17 August, 2019
  • Veggie Bowl 🥑🌱😍
Via @cookingforpeanuts
We've got beans, baked sweet potato, roasted corn, and air-frier plantains with mashed avocado!

Recipe
Beans: Cook 1 chopped onion (small dice) in a little vegetable broth or sauté in olive oil until translucent, about 7 minutes. Add 3 minced garlic cloves and cook another minute. Mix in 1 tbsp tomato paste. Add 3 cups cooked black beans, 1 tbsp vegan Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp maple syrup and 1 tsp sriracha. Add desired amount of vegetable broth or bean liquid and simmer about 10 minutes, adding more liquid as needed. Salt and black pepper to taste. 
Sweet potato: prick sweet potato all over with fork. Bake on lined sheet at 400F until thickest part of potato is easily pierced with fork. Once cool, slice open with a knife and add tahini and red chili flakes.
Corn: use tongs to hold end of corn and turn slowly over gas flame on stove until evenly charred. (Brush vegan butter or olive oil on corn after cooking, squeeze lime and chili powder if desired.) Plantains: slice very ripe plantain into about 1-1/4 inch pieces. (Optional: brush lightly with olive oil.) Cook in air fryer or oven at 400F until lightly browned. Serve with mashed avocado and chili flakes. Salt to taste.
  • @veganpowerofficial Profile picture

    @veganpowerofficial

    Veggie Bowl 🥑🌱😍
    Via @cookingforpeanuts
    We've got beans, baked sweet potato, roasted corn, and air-frier plantains with mashed avocado!

    Recipe
    Beans: Cook 1 chopped onion (small dice) in a little vegetable broth or sauté in olive oil until translucent, about 7 minutes. Add 3 minced garlic cloves and cook another minute. Mix in 1 tbsp tomato paste. Add 3 cups cooked black beans, 1 tbsp vegan Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp maple syrup and 1 tsp sriracha. Add desired amount of vegetable broth or bean liquid and simmer about 10 minutes, adding more liquid as needed. Salt and black pepper to taste.
    Sweet potato: prick sweet potato all over with fork. Bake on lined sheet at 400F until thickest part of potato is easily pierced with fork. Once cool, slice open with a knife and add tahini and red chili flakes.
    Corn: use tongs to hold end of corn and turn slowly over gas flame on stove until evenly charred. (Brush vegan butter or olive oil on corn after cooking, squeeze lime and chili powder if desired.) Plantains: slice very ripe plantain into about 1-1/4 inch pieces. (Optional: brush lightly with olive oil.) Cook in air fryer or oven at 400F until lightly browned. Serve with mashed avocado and chili flakes. Salt to taste.

  •  1,451  29  16 August, 2019
  • Vegan Mozzarella Mushroom Burger!😍🍔
Via @biancazapatka

Recipe: Vegan mozzarella
1/2 cup cashews (60g) or cashew butter / other nuts
1 cup unsweetened non-dairy milk (250ml)
3 1/2 tbsp tapioca starch 26g
2 tbsp yeast flakes optional for a cheesy flavor
1 tsp lemon juice
1/2 tsp sea salt
1 garlic clove pressed
Pinch of pepper optional

Mushroom Burger
2-3 tbsp oil for frying
1 onion sliced
2 garlic cloves minced
250 g mushrooms sliced
1-2 tbsp soy sauce optional
salt and pepper to taste
4 vegan burger patties
4 burger buns of choice
bbq sauce optional

Instructions
Vegan mozzarella Soak the cashews overnight or (for a quicker version) boil them for 15 minutes. Then drain and rinse them. (Optionally, you can use store-bought cashew butter).
Blend the soaked cashews with the remaining ingredients for the vegan mozzarella (It will be watery).
Pour the cashew mixture into a small saucepan and bring to a boil over medium heat, stirring constantly. Cook for about 5 minutes until it gets thick and cheesy, continue stirring.
The vegan mozzarella can be used immediately for gratinating or as a cheesy dip. Or fill it in a small bowl and place covered in the fridge. Once it’s firm, you can scoop into smaller balls. When you reheat the mozzarella, it melts again.

Mushroom Burger
Heat some oil in a pan. Sauté the onions for about 3-5 minutes until translucent. Add 2 tbsp water, cover the pan and simmer over low heat for further 1-2 minutes.
In another pan, fry the mushrooms in some oil for about 6-7 minutes until they are nicely browned. Then deglaze with soy sauce, tossing to combine, and season with salt and pepper to taste. Set aside.
While the mushrooms are cooking, fry the burger patties according to the package instructions (or make your own), and toast the burger buns.
Layer the toasted burger buns with the burger patties, vegan mozzarella, your favorite bbq sauce, roasted onions, and mushrooms.
Enjoy!
🙏 "Vegan Mozzarella Mushroom Burger" biancazapatka.com
  • @veganpowerofficial Profile picture

    @veganpowerofficial

    Vegan Mozzarella Mushroom Burger!😍🍔
    Via @biancazapatka

    Recipe: Vegan mozzarella
    1/2 cup cashews (60g) or cashew butter / other nuts
    1 cup unsweetened non-dairy milk (250ml)
    3 1/2 tbsp tapioca starch 26g
    2 tbsp yeast flakes optional for a cheesy flavor
    1 tsp lemon juice
    1/2 tsp sea salt
    1 garlic clove pressed
    Pinch of pepper optional

    Mushroom Burger
    2-3 tbsp oil for frying
    1 onion sliced
    2 garlic cloves minced
    250 g mushrooms sliced
    1-2 tbsp soy sauce optional
    salt and pepper to taste
    4 vegan burger patties
    4 burger buns of choice
    bbq sauce optional

    Instructions
    Vegan mozzarella Soak the cashews overnight or (for a quicker version) boil them for 15 minutes. Then drain and rinse them. (Optionally, you can use store-bought cashew butter).
    Blend the soaked cashews with the remaining ingredients for the vegan mozzarella (It will be watery).
    Pour the cashew mixture into a small saucepan and bring to a boil over medium heat, stirring constantly. Cook for about 5 minutes until it gets thick and cheesy, continue stirring.
    The vegan mozzarella can be used immediately for gratinating or as a cheesy dip. Or fill it in a small bowl and place covered in the fridge. Once it’s firm, you can scoop into smaller balls. When you reheat the mozzarella, it melts again.

    Mushroom Burger
    Heat some oil in a pan. Sauté the onions for about 3-5 minutes until translucent. Add 2 tbsp water, cover the pan and simmer over low heat for further 1-2 minutes.
    In another pan, fry the mushrooms in some oil for about 6-7 minutes until they are nicely browned. Then deglaze with soy sauce, tossing to combine, and season with salt and pepper to taste. Set aside.
    While the mushrooms are cooking, fry the burger patties according to the package instructions (or make your own), and toast the burger buns.
    Layer the toasted burger buns with the burger patties, vegan mozzarella, your favorite bbq sauce, roasted onions, and mushrooms.
    Enjoy!
    🙏 "Vegan Mozzarella Mushroom Burger" biancazapatka.com

  •  1,451  24  11 August, 2019
  • OMG!!! THIS IS SO GOOD😱 by @lindseyeatsla 👇🏽RECIPE BELOW👇🏽
.
.
At the end of the day, kale is definitely one of the healthiest and most nutritious foods on the planet😍 If you want to dramatically boost the amount of nutrients you take in, consider loading up on kale🤗
.
.
Follow @healthyvegancuisine for more vegan inspiration🌱
📚FREE RECIPE E-BOOK in bio 😍
.
.
NEW FULL RECIPE🤩
2 avocados
3-4 seaweed sheets
1 teaspoon sesame seeds
2 cups sticky rice
1/2 tablespoon rice wine vinegar
1/2 tablespoon salt
.
for the sweet potatoes
3 tablespoons miso paste
2 tablespoons @califiafarms almondmilk (unsweetened)
3 tablespoons soy sauce/tamari
2 tablespoons sesame oil
3 sweet potatoes
.
HOW TO
.
Preheat your oven to 400 degrees. Peel and cut your sweet potatoes like fries. Mix with miso paste, almondmilk, soy sauce and sesame oil. Place in the oven until cooked through - about 35-45 minutes.
.
In the meantime, assemble your sushi roll by thinly slicing your avocado and making your sushi rice according to the package instructions. Once cooked, add rice wine vinegar and salt, stir well and let cool.
.
Once your rice has cooled and your sweet potatoes are ready. Assemble by spreading out your rice on the seaweed and adding your sweet potatoes and avocados in the bottom part of the roll. Top with sesame seeds and roll tightly. Thinly slice and serve
.
.
#whatveganseats #veganhealthy #eatcleandiet #veganfoodspot #veganfoodshares #heresmyfoods #veganfoodblog #veganmealprep #vegetarianmealprep #cleaneatingdiet
  • @healthyvegancuisine Profile picture

    @healthyvegancuisine

    OMG!!! THIS IS SO GOOD😱 by @lindseyeatsla 👇🏽RECIPE BELOW👇🏽
    .
    .
    At the end of the day, kale is definitely one of the healthiest and most nutritious foods on the planet😍 If you want to dramatically boost the amount of nutrients you take in, consider loading up on kale🤗
    .
    .
    Follow @healthyvegancuisine for more vegan inspiration🌱
    📚FREE RECIPE E-BOOK in bio 😍
    .
    .
    NEW FULL RECIPE🤩
    2 avocados
    3-4 seaweed sheets
    1 teaspoon sesame seeds
    2 cups sticky rice
    1/2 tablespoon rice wine vinegar
    1/2 tablespoon salt
    .
    for the sweet potatoes
    3 tablespoons miso paste
    2 tablespoons @califiafarms almondmilk (unsweetened)
    3 tablespoons soy sauce/tamari
    2 tablespoons sesame oil
    3 sweet potatoes
    .
    HOW TO
    .
    Preheat your oven to 400 degrees. Peel and cut your sweet potatoes like fries. Mix with miso paste, almondmilk, soy sauce and sesame oil. Place in the oven until cooked through - about 35-45 minutes.
    .
    In the meantime, assemble your sushi roll by thinly slicing your avocado and making your sushi rice according to the package instructions. Once cooked, add rice wine vinegar and salt, stir well and let cool.
    .
    Once your rice has cooled and your sweet potatoes are ready. Assemble by spreading out your rice on the seaweed and adding your sweet potatoes and avocados in the bottom part of the roll. Top with sesame seeds and roll tightly. Thinly slice and serve
    .
    .
    #whatveganseats #veganhealthy #eatcleandiet #veganfoodspot #veganfoodshares #heresmyfoods #veganfoodblog #veganmealprep #vegetarianmealprep #cleaneatingdiet

  •  4,415  62  15 August, 2019
  • Baked Potato Fries 😍🌱🥑
Via @thrivingonplants

Served with copious amounts of smashed avo, rocket, cucumber, cherry toms & hemp seeds 👌🏼 Also decided to coat the pumpkin in home-made parmesan before baking... yum!! 🤤

RECIPE:
1️⃣ Preheat oven to 200°C. Wash & peel your potatoes then slice into long thick cuts. Pat dry any moisture with a clean tea towel. 
2️⃣ Add a drizzle of olive oil (or skip for oil-free) & sprinkle on your choice of herbs and spices. 
3️⃣ Place fries onto a tray lined with non stick baking paper, make sure they don't overlap/touch
4️⃣ Pop into the oven & bake. At the 25 minute mark, give them a flip and cook for an additional 20-25 minutes until golden. (Oh & I’ll let you in on a little secret... If you cook these in an airfryer then they come out even crispier which is especially great if you’re opting for the no-oil option!).
  • @veganpowerofficial Profile picture

    @veganpowerofficial

    Baked Potato Fries 😍🌱🥑
    Via @thrivingonplants

    Served with copious amounts of smashed avo, rocket, cucumber, cherry toms & hemp seeds 👌🏼 Also decided to coat the pumpkin in home-made parmesan before baking... yum!! 🤤

    RECIPE:
    1️⃣ Preheat oven to 200°C. Wash & peel your potatoes then slice into long thick cuts. Pat dry any moisture with a clean tea towel.
    2️⃣ Add a drizzle of olive oil (or skip for oil-free) & sprinkle on your choice of herbs and spices.
    3️⃣ Place fries onto a tray lined with non stick baking paper, make sure they don't overlap/touch
    4️⃣ Pop into the oven & bake. At the 25 minute mark, give them a flip and cook for an additional 20-25 minutes until golden. (Oh & I’ll let you in on a little secret... If you cook these in an airfryer then they come out even crispier which is especially great if you’re opting for the no-oil option!).

  •  1,636  16  12 August, 2019