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  • Farro with a pomegranate vinaigrette! It was served at room temperature so in my opinion similar to a salad! It had: sweet potato, baked Farro , pomegranate seeds, fennel bulb, baby spinach, shallots, pomegranate juice and some other ingredients! •
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Also, the other day we went to the gentle barn, so if you swipe there is a video of a rescued momma and her eight babies!! 💕💕 Check story highlights for more...
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#plantbased #whatveganseat #veganfoodshare #veganlife #veganrecipes #veganuary #veganrecipe #instavegan #plantpowered
  • Farro with a pomegranate vinaigrette! It was served at room temperature so in my opinion similar to a salad! It had: sweet potato, baked Farro , pomegranate seeds, fennel bulb, baby spinach, shallots, pomegranate juice and some other ingredients! •
    ➖➖➖➖➖➖➖➖➖➖➖➖
    Also, the other day we went to the gentle barn, so if you swipe there is a video of a rescued momma and her eight babies!! 💕💕 Check story highlights for more...
    ➖➖➖➖➖➖➖➖➖➖➖➖
    #plantbased #whatveganseat #veganfoodshare #veganlife #veganrecipes #veganuary #veganrecipe #instavegan #plantpowered

  •  9  0  7 hours ago
  • These crispy cauliflower bites are the perfect gametime finger food. Check out the full recipe in the link in bio!
  • These crispy cauliflower bites are the perfect gametime finger food. Check out the full recipe in the link in bio!

  •  533  22  7 hours ago
  • Who wants a piece of 🍎 pie with some 🍁 syrup?? 🙋🙋‍♂️
  • Who wants a piece of 🍎 pie with some 🍁 syrup?? 🙋🙋‍♂️

  •  8  2  7 hours ago
  • Sticky sriracha tofu with red peppers and rice noodles. 😍🤤 Just made this for the first time and it’s become one of my favorite recipes already. 😅 I combined two recipes and tweaked them a bit. I got the sticky sriracha sauce recipe from @nora_cooks_vegan_ ! I got the baked tofu recipe from @itdoesnttastelikechicken ! This tofu is easily one of my favorite tofu recipes. I’m going to be making it all the time now, I know it!!! I’ll post how I made both here. 🌱
•
For the tofu, I used extra firm tofu. I didn’t drain it since it was already vacuum sealed. I combined 2 tbsp vegetable oil with 2 tbsp liquid aminos. I broke up the tofu into pieces with my fingers and tossed it in the liquid mixture. I added 1/4 cup nutritional yeast, garlic powder, corn starch, and panko breadcrumbs. (Just eyeballed a few tbsp of those). Mixed that up then baked it at 375 degrees Fahrenheit for 15 minutes, flipped, then 15 more minutes. Next time I’ll broil it at the end for a couple more minutes for more crunch!
•
For the sticky sriracha sauce, I combined 1 cup water, 2 tbsp @yellowbirdsauce blue agave sriracha (next time I’ll try 3, and so on until I find the right spice level), 4 tbsp liquid aminos, 4 cloves fresh minced garlic, and 1/4 cup sugar in a bowl. Then I threw it in a pan on the stove and let it boil for a couple minutes. I combined 2 tbsp cornstarch with 1/4 cup water in a small bowl and threw it in the pan. I continuously stirred the sauce until it was thick enough, only took a couple minutes, and then I threw in sautéed red peppers, and the tofu bites. I threw it all over some cooked rice noodles and topped it with sesame seeds and green onions. Sooo good! Super simple and easy too. ☺️
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#vegan #whatveganseat #veganrecipe #veganrecipes #noracooks #itdoesnttastelikechicken #tofu #bakedtofu #veganfood #vegandinner #yellowbirdsauce #detroitvegan #vegandetroit
  • Sticky sriracha tofu with red peppers and rice noodles. 😍🤤 Just made this for the first time and it’s become one of my favorite recipes already. 😅 I combined two recipes and tweaked them a bit. I got the sticky sriracha sauce recipe from @nora_cooks_vegan_ ! I got the baked tofu recipe from @itdoesnttastelikechicken ! This tofu is easily one of my favorite tofu recipes. I’m going to be making it all the time now, I know it!!! I’ll post how I made both here. 🌱

    For the tofu, I used extra firm tofu. I didn’t drain it since it was already vacuum sealed. I combined 2 tbsp vegetable oil with 2 tbsp liquid aminos. I broke up the tofu into pieces with my fingers and tossed it in the liquid mixture. I added 1/4 cup nutritional yeast, garlic powder, corn starch, and panko breadcrumbs. (Just eyeballed a few tbsp of those). Mixed that up then baked it at 375 degrees Fahrenheit for 15 minutes, flipped, then 15 more minutes. Next time I’ll broil it at the end for a couple more minutes for more crunch!

    For the sticky sriracha sauce, I combined 1 cup water, 2 tbsp @yellowbirdsauce blue agave sriracha (next time I’ll try 3, and so on until I find the right spice level), 4 tbsp liquid aminos, 4 cloves fresh minced garlic, and 1/4 cup sugar in a bowl. Then I threw it in a pan on the stove and let it boil for a couple minutes. I combined 2 tbsp cornstarch with 1/4 cup water in a small bowl and threw it in the pan. I continuously stirred the sauce until it was thick enough, only took a couple minutes, and then I threw in sautéed red peppers, and the tofu bites. I threw it all over some cooked rice noodles and topped it with sesame seeds and green onions. Sooo good! Super simple and easy too. ☺️


    #vegan #whatveganseat #veganrecipe #veganrecipes #noracooks #itdoesnttastelikechicken #tofu #bakedtofu #veganfood #vegandinner #yellowbirdsauce #detroitvegan #vegandetroit

  •  9  0  7 hours ago
  • EASY BREEZY LEMON SQUEEZY vegan stuffed peppers. Filling: ✨cauliflower and/or rice (for four peppers, I used 150 g of cauliflower rice and 1 cup of brown rice) ✨chopped mushroom
✨kale ✨4 oz of salsa (fave is casa mamacita double roasted from aldi’s!!) ✨ earth grown meatless ground beef (you can use meat if you’re not veggie, or beans! I personally don’t like beans) 
Preheat the oven to 375. Cut the bell pepper tops off and scoop out seeds. In a pan, cook up the filling using the rices, meat, and add taco seasoning (or paprika, chili powder, garlic and onion powder, salt and pepper, red chili flakes). Add kale last along with salsa. 
When the filling is still slightly underdone, add it into the peppers. Place peppers in baking dish and cover with foil. Bake for 30 min, remove foil, bake another 15-20 min or until its soft to your liking. I like to broil to make it nice and blistered, and add vegan cheese to make it all melty 😍 enjoy!
  • EASY BREEZY LEMON SQUEEZY vegan stuffed peppers. Filling: ✨cauliflower and/or rice (for four peppers, I used 150 g of cauliflower rice and 1 cup of brown rice) ✨chopped mushroom
    ✨kale ✨4 oz of salsa (fave is casa mamacita double roasted from aldi’s!!) ✨ earth grown meatless ground beef (you can use meat if you’re not veggie, or beans! I personally don’t like beans)
    Preheat the oven to 375. Cut the bell pepper tops off and scoop out seeds. In a pan, cook up the filling using the rices, meat, and add taco seasoning (or paprika, chili powder, garlic and onion powder, salt and pepper, red chili flakes). Add kale last along with salsa.
    When the filling is still slightly underdone, add it into the peppers. Place peppers in baking dish and cover with foil. Bake for 30 min, remove foil, bake another 15-20 min or until its soft to your liking. I like to broil to make it nice and blistered, and add vegan cheese to make it all melty 😍 enjoy!

  •  3  2  7 hours ago
  • ¿Quién más ama los tacos de yaca y los #tacotuesday tanto como nosotros? 🎉
Encontramos una receta espectacular que te queremos compartir. Es una forma de preparar tu yaca súper original, fácil y además de todo saludable. Son unos tacos coréanos de barbeque. 🤤🌮 Ingredientes: 👨🏻‍🍳 12 tortillas de harina integral
50 gramos de carne de yaca deshidratada de @jackfruitmexico 
1/4 taza de liquid aminos
1/4 taza de miel de maple
1 cucharada de vinagre de arroz
1/2 cucharada de jengibre fresco rallado 
1/2 cucharadita de ajo en polvo 
1/4 cucharadita de pimienta cayena
1/2 cucharada de agua mezclada con 1/2 cucharada de maizena
Toppings:
Col, pepino, zanahoria, limón, cilantro y yogurt de coco. 
Preparación: 👩🏻‍🍳 1. Hervir la carne de yaca de 10-15 minutos en agua con sal. Colar, enjuagar y dejar secar. 
2. Precalentar el horno a 200°C. 
3. Combinar los liquid aminos, la miel de maple, el vinagre de arroz, el jengibre, el ajo y la pimienta cayena en un sartén. Dejar que hierva. 
4. Una vez que hierva agregar la mezcla de la maizena y dejar sazonar hasta que se espese la mezcla. 
5. Mientras, preparar los toppings. Picar la col, el pepino y la zanahoria. 
6. Mezclar 2/3 de la salsa con la yaca ya cocida. 
7. Poner la yaca en un refractario apto para hornear, cubrir con aluminio y hornear por 20 minutos. 
8. Sacar del horno y agregar el resto de la salsa. Mezclar y servir en tortillas de harina con los toppings. 
9. ¡Disfruta!

Recuerda que tenemos muchos puntos de venta en la República Mexicana y tenemos envíos en nuestra página en linea, www.jackfruitmexico.com.

Foto y receta: https://fivesec.co/blog/plant-based-korean-bbq-jackfruit-tacos

#jackfruit #vegan #veganfood #plantbased #barbecue #bbq #ricebowls #vegetarianpulledpork #yaca #carnedeyaca 
#organic #foodie #vegetarian #fruit #menu #chef #veganfood #veganrecipe #veganrecipe #veganinspiration #lunch s #veganlife #veganlifestyle #healthylifestyle #dairyfree #veganfortheanimals #restaurant #innovative #sustainablefashion
  • ¿Quién más ama los tacos de yaca y los #tacotuesday tanto como nosotros? 🎉
    Encontramos una receta espectacular que te queremos compartir. Es una forma de preparar tu yaca súper original, fácil y además de todo saludable. Son unos tacos coréanos de barbeque. 🤤🌮 Ingredientes: 👨🏻‍🍳 12 tortillas de harina integral
    50 gramos de carne de yaca deshidratada de @jackfruitmexico
    1/4 taza de liquid aminos
    1/4 taza de miel de maple
    1 cucharada de vinagre de arroz
    1/2 cucharada de jengibre fresco rallado
    1/2 cucharadita de ajo en polvo
    1/4 cucharadita de pimienta cayena
    1/2 cucharada de agua mezclada con 1/2 cucharada de maizena
    Toppings:
    Col, pepino, zanahoria, limón, cilantro y yogurt de coco.
    Preparación: 👩🏻‍🍳 1. Hervir la carne de yaca de 10-15 minutos en agua con sal. Colar, enjuagar y dejar secar.
    2. Precalentar el horno a 200°C.
    3. Combinar los liquid aminos, la miel de maple, el vinagre de arroz, el jengibre, el ajo y la pimienta cayena en un sartén. Dejar que hierva.
    4. Una vez que hierva agregar la mezcla de la maizena y dejar sazonar hasta que se espese la mezcla.
    5. Mientras, preparar los toppings. Picar la col, el pepino y la zanahoria.
    6. Mezclar 2/3 de la salsa con la yaca ya cocida.
    7. Poner la yaca en un refractario apto para hornear, cubrir con aluminio y hornear por 20 minutos.
    8. Sacar del horno y agregar el resto de la salsa. Mezclar y servir en tortillas de harina con los toppings.
    9. ¡Disfruta!

    Recuerda que tenemos muchos puntos de venta en la República Mexicana y tenemos envíos en nuestra página en linea, www.jackfruitmexico.com.

    Foto y receta: https://fivesec.co/blog/plant-based-korean-bbq-jackfruit-tacos

    #jackfruit #vegan #veganfood #plantbased #barbecue #bbq #ricebowls #vegetarianpulledpork #yaca #carnedeyaca
    #organic #foodie #vegetarian #fruit #menu #chef #veganfood #veganrecipe #veganrecipe #veganinspiration #lunch s #veganlife #veganlifestyle #healthylifestyle #dairyfree #veganfortheanimals #restaurant #innovative #sustainablefashion

  •  35  0  7 hours ago
  • High Protein Veggie Soup 🍲 ⁣⁣
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⁣With winter here and being sick, I’m excited to share this warm, hearty meal. If you have a bunch of veggies about to get spoiled soon, this is the easiest go-to.  This recipe is flexible to your preference and what’s available in your fridge. Without further ado 💁🏻⁣⁣
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🔪 Chop into into bite sized pieces: ⁣
🔹Potatoes / squash / yams / or any other root vegetable⁣⁣
🔹Carrots⁣⁣
🔹Celery⁣⁣
🔹Onions⁣ / leeks / shallots⁣
🔹 Garlic (minced)⁣⁣
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⁣⁣
♨️ Heat the pot with water/ oil and add in ^^ for 5 minutes to tender & season with any of these options⁣⁣
🔹 Salt⁣⁣
🔹 Black pepper⁣⁣
🔹 Thyme⁣⁣
🔹 Rosemary⁣⁣
🔹 Parsley ⁣⁣
🔹 Red pepper flakes (if you like a spicy kick) ⁣⁣
⁣⁣
⁣⁣
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💧 Add water or low sodium vegetable broth with lentils for 20 minutes⁣⁣
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🥬 Add collard greens or kale for the last 3 minutes⁣⁣
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🍲 Let it cool down and ENJOY⁣⁣
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⁣⁣ #vegan #plantbased #nutrition #fitness #fit #healthy #diet #vegancommunity #veganlife #veganrecipe #veganmeals #veganprotein #foodporn #healthylifestyle #vegansofinstagram #veganfoodlovers #bodybuilding #highprotein #protein #bulkseason #soup #sick #veg #vegains #greensforjessi
  • High Protein Veggie Soup 🍲 ⁣⁣
    ⁣⁣⁣
    ⁣⁣
    ⁣With winter here and being sick, I’m excited to share this warm, hearty meal. If you have a bunch of veggies about to get spoiled soon, this is the easiest go-to. This recipe is flexible to your preference and what’s available in your fridge. Without further ado 💁🏻⁣⁣
    ⁣⁣
    ⁣⁣
    🔪 Chop into into bite sized pieces: ⁣
    🔹Potatoes / squash / yams / or any other root vegetable⁣⁣
    🔹Carrots⁣⁣
    🔹Celery⁣⁣
    🔹Onions⁣ / leeks / shallots⁣
    🔹 Garlic (minced)⁣⁣
    ⁣⁣
    ⁣⁣
    ♨️ Heat the pot with water/ oil and add in ^^ for 5 minutes to tender & season with any of these options⁣⁣
    🔹 Salt⁣⁣
    🔹 Black pepper⁣⁣
    🔹 Thyme⁣⁣
    🔹 Rosemary⁣⁣
    🔹 Parsley ⁣⁣
    🔹 Red pepper flakes (if you like a spicy kick) ⁣⁣
    ⁣⁣
    ⁣⁣
    ⁣⁣
    💧 Add water or low sodium vegetable broth with lentils for 20 minutes⁣⁣
    ⁣⁣
    ⁣⁣
    🥬 Add collard greens or kale for the last 3 minutes⁣⁣
    ⁣⁣
    ⁣⁣
    🍲 Let it cool down and ENJOY⁣⁣
    ⁣⁣
    ⁣⁣
    ⁣⁣
    ⁣⁣
    ⁣⁣
    ⁣⁣
    ⁣⁣
    ⁣⁣
    ⁣⁣
    ⁣⁣
    ⁣⁣
    ⁣⁣
    ⁣⁣ #vegan #plantbased #nutrition #fitness #fit #healthy #diet #vegancommunity #veganlife #veganrecipe #veganmeals #veganprotein #foodporn #healthylifestyle #vegansofinstagram #veganfoodlovers #bodybuilding #highprotein #protein #bulkseason #soup #sick #veg #vegains #greensforjessi

  •  11  2  7 hours ago
  • Posted @withregram • @cocinabaraka_ Hoy: receta de nuestra versión del tiramisú raw!

En esta ocasión vamos a utilizar descartes para elaborar parte de la receta, y de este modo se puede reducir un poco el costo de elaboración.

INGREDIENTES / PROCEDIMIENTO •
•
🗒️✍️ MASA
Bagazo de almendras 1/2 taza
Bagazo de coco 1/2 taza
Azúcar 1/3 taza
Aceite de coco 4 cdas
Cacao puro en polvo 2 cdas
Ralladura de limón 1 cdta
Sal 1 pizca
Agua c/n

1. Mezclar todos los ingredientes y amasar un minuto. Reservar. •
•
🗒️✍️ CREMA DE VAINILLA
Cajú 1/2 taza
Queso crema de caju 1/4 taza
Azucar 1/2 taza o menos 
Aceite de coco 1/4 taza
Esencia natural de vainilla 4 cdas
Ron 2 cdas
Sal 1 pizca
Agua c/n

1. Procesar o mezclar todos los ingredientes hasta integrar bien. Reservar. •
•
🗒️✍️ CREMA DE CAFÉ
Cajú 1/2 taza
Queso crema de caju 1/4 taza
Azucar 1/4 taza o menos
Aceite de coco 1/4 taza
Café genuino 1/4 taza (o c/n)
Sal 1 pizca

1. Procesar o mezclar todos los ingredientes hasta integrar bien. •
•
👉 MONTAJE
Intercalar capas de masa, con capas de crema. Finalmente espolvorear con canela. •
•
📑 ¿Qué es el bagazo?
Es el residuo de, en este caso, las leches vegetales.
Por lo tanto con 100 gramos de almendras, se pueden hacer 2 litros de leche y el bagazo utilizarse para esta receta.
Lo mismo con el coco. •
•
🤔 Reemplazos.
> El aceite de coco, en esta receta, cumple la función de aportar materia grasa a las cremas y dar consistencia. Con un poco de frío el postre toma mucha firmeza sin perder cremosidad. En caso de omitir el aceite de coco, conviene poner las cremas en el freezer, y el postre también, para que mantengan la firmeza. Queda distinto pero no está mal.
> El bagazo puede ser sólo de coco, o girasol, etc. Así se reemplazan las almendras por una opción más económica.

#tiramisu #raw #rawfood #caju #quesodecaju #fermentacion #fermented #fermentation #postre #postrevegano #tiramisuvegano #vegan #rawvegan #veganrecipe #recetavegana #receta #recipe #vainilla #almendras #coco #bagazo #aceitedecoco #dessert #rawdessert #rawtiramisu #rawvegantiramisu
  • Posted @withregram@cocinabaraka_ Hoy: receta de nuestra versión del tiramisú raw!

    En esta ocasión vamos a utilizar descartes para elaborar parte de la receta, y de este modo se puede reducir un poco el costo de elaboración.

    INGREDIENTES / PROCEDIMIENTO •

    🗒️✍️ MASA
    Bagazo de almendras 1/2 taza
    Bagazo de coco 1/2 taza
    Azúcar 1/3 taza
    Aceite de coco 4 cdas
    Cacao puro en polvo 2 cdas
    Ralladura de limón 1 cdta
    Sal 1 pizca
    Agua c/n

    1. Mezclar todos los ingredientes y amasar un minuto. Reservar. •

    🗒️✍️ CREMA DE VAINILLA
    Cajú 1/2 taza
    Queso crema de caju 1/4 taza
    Azucar 1/2 taza o menos
    Aceite de coco 1/4 taza
    Esencia natural de vainilla 4 cdas
    Ron 2 cdas
    Sal 1 pizca
    Agua c/n

    1. Procesar o mezclar todos los ingredientes hasta integrar bien. Reservar. •

    🗒️✍️ CREMA DE CAFÉ
    Cajú 1/2 taza
    Queso crema de caju 1/4 taza
    Azucar 1/4 taza o menos
    Aceite de coco 1/4 taza
    Café genuino 1/4 taza (o c/n)
    Sal 1 pizca

    1. Procesar o mezclar todos los ingredientes hasta integrar bien. •

    👉 MONTAJE
    Intercalar capas de masa, con capas de crema. Finalmente espolvorear con canela. •

    📑 ¿Qué es el bagazo?
    Es el residuo de, en este caso, las leches vegetales.
    Por lo tanto con 100 gramos de almendras, se pueden hacer 2 litros de leche y el bagazo utilizarse para esta receta.
    Lo mismo con el coco. •

    🤔 Reemplazos.
    > El aceite de coco, en esta receta, cumple la función de aportar materia grasa a las cremas y dar consistencia. Con un poco de frío el postre toma mucha firmeza sin perder cremosidad. En caso de omitir el aceite de coco, conviene poner las cremas en el freezer, y el postre también, para que mantengan la firmeza. Queda distinto pero no está mal.
    > El bagazo puede ser sólo de coco, o girasol, etc. Así se reemplazan las almendras por una opción más económica.

    #tiramisu #raw #rawfood #caju #quesodecaju #fermentacion #fermented #fermentation #postre #postrevegano #tiramisuvegano #vegan #rawvegan #veganrecipe #recetavegana #receta #recipe #vainilla #almendras #coco #bagazo #aceitedecoco #dessert #rawdessert #rawtiramisu #rawvegantiramisu

  •  2  0  8 hours ago
  • Best ever recipe by @andybaraghani on @healthy_ish 🥒🥕!!! Rice Noodles with Cashew Sauce and Crunchy Veg😛😛😛 Okay this recipe was SO easy and so tasty. I also made a side of roasted tofu #veganrecipe watch me make it on my new What I Eat in Day video on my YouTube channel (linked in bio and in my stories!)✌🏼💋 #healthyish #bonappetit #plantoverprocessed
  • Best ever recipe by @andybaraghani on @healthy_ish 🥒🥕!!! Rice Noodles with Cashew Sauce and Crunchy Veg😛😛😛 Okay this recipe was SO easy and so tasty. I also made a side of roasted tofu #veganrecipe watch me make it on my new What I Eat in Day video on my YouTube channel (linked in bio and in my stories!)✌🏼💋 #healthyish #bonappetit #plantoverprocessed

  •  16  0  8 hours ago
  • ~Sanguchito~ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pancitos 🥖 (5 unidades de 80 gr.) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
•250gr de harina integral🌾. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
•1/2 cda de aceite🌻. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
•1/2 cda de azúcar. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
•1/2 cdita de sal. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
•13gr de levadura seca. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
•125cc de agua tibia (igual en gr si usas ⚖️). ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
✍🏻Procedimiento.... ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Harina+azúcar+sal+aceite, por otro lado, agua + levadura. Después mezclar todo, amasar un ratito. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Dejar leudar 35 min. Separar en 5 bollitos. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Precalentar el horno con la asadera adentro. Una vez que está caliente la fuente vas a poner los bollos aplastados, depende como quieras que queden... en la foto ven que unos los estire más. A uno lo estiré menos y quedo más redondito y corte al medio sin problema. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
⏱10 min de horno y afuera. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Los unte con mayonesa de zanahoria 🥕, Mayo vegan, tomatitos cherry, albóndigas de legumbres y Lechuga 👏🏻 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
#govegan #vegan #veganrecipe #bread #veganismo #lupevegana #recetasveganas #veganfood #veganpicnic #sandwich #vegansandwich #plantbased #recipes #picoftheday #veganlife #veganuary #protein #carrots #sanguche #tomato
  • ~Sanguchito~ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
    Pancitos 🥖 (5 unidades de 80 gr.) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
    •250gr de harina integral🌾. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
    •1/2 cda de aceite🌻. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
    •1/2 cda de azúcar. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
    •1/2 cdita de sal. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
    •13gr de levadura seca. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
    •125cc de agua tibia (igual en gr si usas ⚖️). ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
    ✍🏻Procedimiento.... ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
    Harina+azúcar+sal+aceite, por otro lado, agua + levadura. Después mezclar todo, amasar un ratito. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
    Dejar leudar 35 min. Separar en 5 bollitos. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
    Precalentar el horno con la asadera adentro. Una vez que está caliente la fuente vas a poner los bollos aplastados, depende como quieras que queden... en la foto ven que unos los estire más. A uno lo estiré menos y quedo más redondito y corte al medio sin problema. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
    ⏱10 min de horno y afuera. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Los unte con mayonesa de zanahoria 🥕, Mayo vegan, tomatitos cherry, albóndigas de legumbres y Lechuga 👏🏻 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
    #govegan #vegan #veganrecipe #bread #veganismo #lupevegana #recetasveganas #veganfood #veganpicnic #sandwich #vegansandwich #plantbased #recipes #picoftheday #veganlife #veganuary #protein #carrots #sanguche #tomato

  •  13  0  8 hours ago
  • Hitting ya with these pretty colors in this Tofu Veggie Power Bowl🌈🥗
_ 
Idk about you guys but the days I workout in the morning I am s t a r v i n g all damn day. These bowls are what honestly keeps me full until dinner (most times😉). Loading up and creating a variety of good sources of protein, veggies, carbs & fats is the 🔑 my friends!! _

Bowl DEATz👉🏼: A base of baby kale salad topped with fresh lemon and apple cider vinegar. Diced up avocado. Steamed broccoli. Sautéed zucchini in @ketorubs bbq seasoning. Roasted purple sweet potato in pink sea salt. Crisp tofu seasoned with @ketorubs bbq seasoning in a skillet for a couple min on each side - until edges are browned and crispy. (Make sure to drain and wrap tofu in a paper towel for at least a half hour before cooking). Top with some balsamic dressing and you are golden ✨ #sofitsohealthyy
  • Hitting ya with these pretty colors in this Tofu Veggie Power Bowl🌈🥗
    _
    Idk about you guys but the days I workout in the morning I am s t a r v i n g all damn day. These bowls are what honestly keeps me full until dinner (most times😉). Loading up and creating a variety of good sources of protein, veggies, carbs & fats is the 🔑 my friends!! _

    Bowl DEATz👉🏼: A base of baby kale salad topped with fresh lemon and apple cider vinegar. Diced up avocado. Steamed broccoli. Sautéed zucchini in @ketorubs bbq seasoning. Roasted purple sweet potato in pink sea salt. Crisp tofu seasoned with @ketorubs bbq seasoning in a skillet for a couple min on each side - until edges are browned and crispy. (Make sure to drain and wrap tofu in a paper towel for at least a half hour before cooking). Top with some balsamic dressing and you are golden ✨ #sofitsohealthyy

  •  39  4  8 hours ago
  • Raw Vegan Caramelized onion and Arugula Pizza. 😋 Cheese Sauce: 1/2 cup cashews presoaked for an hour, 1/4 cup water, 1 tbs nutritional yeast, juice from 1/2 lemon, pinch of Himalayan Salt. Blend until smooth. Tomato Sauce: 5 fresh basil leaves, 1/2 cup sun-dried tomatoes, 1 tsp lemon juice, 1 date pre-soaked. Blend until smooth. Caramelized onion: 1 onion thinly sliced, 1 tbs maple syrup, 1 tbsp coconut aminos, 1 tbs olive oil, 1 pinch Himalayan salt - marinate onion and dehydrate in oven or dehydrator lowest setting 2 hours. Spread sauce on cauliflower sandwich thins, add cheese sauce, sprinkle with onions and garnish with arugula. #rawvegan #veganpizza #veganrecipe #healthylifestyle #veganoptions
  • Raw Vegan Caramelized onion and Arugula Pizza. 😋 Cheese Sauce: 1/2 cup cashews presoaked for an hour, 1/4 cup water, 1 tbs nutritional yeast, juice from 1/2 lemon, pinch of Himalayan Salt. Blend until smooth. Tomato Sauce: 5 fresh basil leaves, 1/2 cup sun-dried tomatoes, 1 tsp lemon juice, 1 date pre-soaked. Blend until smooth. Caramelized onion: 1 onion thinly sliced, 1 tbs maple syrup, 1 tbsp coconut aminos, 1 tbs olive oil, 1 pinch Himalayan salt - marinate onion and dehydrate in oven or dehydrator lowest setting 2 hours. Spread sauce on cauliflower sandwich thins, add cheese sauce, sprinkle with onions and garnish with arugula. #rawvegan #veganpizza #veganrecipe #healthylifestyle #veganoptions

  •  5  8  8 hours ago
  • Hoy: receta de nuestra versión del tiramisú raw!

En esta ocasión vamos a utilizar descartes para elaborar parte de la receta, y de este modo se puede reducir un poco el costo de elaboración.

INGREDIENTES / PROCEDIMIENTO •
•
🗒️✍️ MASA
Bagazo de almendras 1/2 taza
Bagazo de coco 1/2 taza
Azúcar 1/3 taza
Aceite de coco 4 cdas
Cacao puro en polvo 2 cdas
Ralladura de limón 1 cdta
Sal 1 pizca
Agua c/n

1. Mezclar todos los ingredientes y amasar un minuto. Reservar. •
•
🗒️✍️ CREMA DE VAINILLA
Cajú 1/2 taza
Queso crema de caju 1/4 taza
Azucar 1/2 taza o menos 
Aceite de coco 1/4 taza
Esencia natural de vainilla 4 cdas
Ron 2 cdas
Sal 1 pizca
Agua c/n

1. Procesar o mezclar todos los ingredientes hasta integrar bien. Reservar. •
•
🗒️✍️ CREMA DE CAFÉ
Cajú 1/2 taza
Queso crema de caju 1/4 taza
Azucar 1/4 taza o menos
Aceite de coco 1/4 taza
Café genuino 1/4 taza (o c/n)
Sal 1 pizca

1. Procesar o mezclar todos los ingredientes hasta integrar bien. •
•
👉 MONTAJE
Intercalar capas de masa, con capas de crema. Finalmente espolvorear con canela. •
•
📑 ¿Qué es el bagazo?
Es el residuo de, en este caso, las leches vegetales.
Por lo tanto con 100 gramos de almendras, se pueden hacer 2 litros de leche y el bagazo utilizarse para esta receta.
Lo mismo con el coco. •
•
🤔 Reemplazos.
> El aceite de coco, en esta receta, cumple la función de aportar materia grasa a las cremas y dar consistencia. Con un poco de frío el postre toma mucha firmeza sin perder cremosidad. En caso de omitir el aceite de coco, conviene poner las cremas en el freezer, y el postre también, para que mantengan la firmeza. Queda distinto pero no está mal.
> El bagazo puede ser sólo de coco, o girasol, etc. Así se reemplazan las almendras por una opción más económica.

#tiramisu #raw #rawfood #caju #quesodecaju #fermentacion #fermented #fermentation #postre #postrevegano #tiramisuvegano #vegan #rawvegan #veganrecipe #recetavegana #receta #recipe #vainilla #almendras #coco #bagazo #aceitedecoco #dessert #rawdessert #rawtiramisu #rawvegantiramisu
  • Hoy: receta de nuestra versión del tiramisú raw!

    En esta ocasión vamos a utilizar descartes para elaborar parte de la receta, y de este modo se puede reducir un poco el costo de elaboración.

    INGREDIENTES / PROCEDIMIENTO •

    🗒️✍️ MASA
    Bagazo de almendras 1/2 taza
    Bagazo de coco 1/2 taza
    Azúcar 1/3 taza
    Aceite de coco 4 cdas
    Cacao puro en polvo 2 cdas
    Ralladura de limón 1 cdta
    Sal 1 pizca
    Agua c/n

    1. Mezclar todos los ingredientes y amasar un minuto. Reservar. •

    🗒️✍️ CREMA DE VAINILLA
    Cajú 1/2 taza
    Queso crema de caju 1/4 taza
    Azucar 1/2 taza o menos
    Aceite de coco 1/4 taza
    Esencia natural de vainilla 4 cdas
    Ron 2 cdas
    Sal 1 pizca
    Agua c/n

    1. Procesar o mezclar todos los ingredientes hasta integrar bien. Reservar. •

    🗒️✍️ CREMA DE CAFÉ
    Cajú 1/2 taza
    Queso crema de caju 1/4 taza
    Azucar 1/4 taza o menos
    Aceite de coco 1/4 taza
    Café genuino 1/4 taza (o c/n)
    Sal 1 pizca

    1. Procesar o mezclar todos los ingredientes hasta integrar bien. •

    👉 MONTAJE
    Intercalar capas de masa, con capas de crema. Finalmente espolvorear con canela. •

    📑 ¿Qué es el bagazo?
    Es el residuo de, en este caso, las leches vegetales.
    Por lo tanto con 100 gramos de almendras, se pueden hacer 2 litros de leche y el bagazo utilizarse para esta receta.
    Lo mismo con el coco. •

    🤔 Reemplazos.
    > El aceite de coco, en esta receta, cumple la función de aportar materia grasa a las cremas y dar consistencia. Con un poco de frío el postre toma mucha firmeza sin perder cremosidad. En caso de omitir el aceite de coco, conviene poner las cremas en el freezer, y el postre también, para que mantengan la firmeza. Queda distinto pero no está mal.
    > El bagazo puede ser sólo de coco, o girasol, etc. Así se reemplazan las almendras por una opción más económica.

    #tiramisu #raw #rawfood #caju #quesodecaju #fermentacion #fermented #fermentation #postre #postrevegano #tiramisuvegano #vegan #rawvegan #veganrecipe #recetavegana #receta #recipe #vainilla #almendras #coco #bagazo #aceitedecoco #dessert #rawdessert #rawtiramisu #rawvegantiramisu

  •  50  4  8 hours ago
  • Gnocchi is also known as 'Italian dumplings'.Get a twist of your regular pizza with this Pizza Stuffed Gnocchi by @thevegansara 😍😍 This recipe is #glutenfree and 100% plant based! .
INSTRUCTIONS: 
1️⃣In a large pot cover potatoes with cold water, bring to a boil, then simmer for 30 minutes till tender. Drain and peel skin off with fork while still warm.
.
2️⃣On your work surface, put potato through a ricer (preferred method) or mash, then sprinkle with salt. Gently combine using hands or dough cutter.
.
3️⃣Next, add flour a bit at a time. Drizzle in oil & tapioca flour, gently working it into a dough. Fold the dough in overlapping layers to help combine. The dough should be soft. Let rest covered for 30 minutes.
.
4️⃣Then cut ball into 6 equal pieces. On a floured surface, gently roll into a long rope about 1 inch thick, then gently flatten till about 2 inches wide.

5️⃣In a small bowl mix together pizza sauce & mozzarella shreds. Using piping bag with 1/4 inches opening, or a plastic bag with bottom corner cut, pipe sauce mixture across the length of rope in the middle leaving a boarder at top and bottom of dough ball.
.
6️⃣Seal the gnocchi by bringing the top and bottom of dough together, pinching dough together the length of the rope, give it a nice roll back and forth to ensure seal.
.
7️⃣Then cut 1 inch pieces. Place on parchment lined tray, repeat with remaining dough.
.
8️⃣Bring well salted pot of water & cook gnocchi in batches over a slow boil. The gnocchi will rise to the top 2-4 min. Using a slotted spoon to retrieve.
.
9️⃣On stovetop using a nonstick pan cook gnocchi in batches using a pat of butter on medium high. Cook 4-5 min on each side or until crisp. Season as desired!😍
.
.
#thegreentummy #healthyisyummy #glutenfreerecipes #veganrecipe #veganfriendly #manilavegans #quinoarice #quinoarecipe #quinoa #quinoaflour
  • Gnocchi is also known as 'Italian dumplings'.Get a twist of your regular pizza with this Pizza Stuffed Gnocchi by @thevegansara 😍😍 This recipe is #glutenfree and 100% plant based! .
    INSTRUCTIONS:
    1️⃣In a large pot cover potatoes with cold water, bring to a boil, then simmer for 30 minutes till tender. Drain and peel skin off with fork while still warm.
    .
    2️⃣On your work surface, put potato through a ricer (preferred method) or mash, then sprinkle with salt. Gently combine using hands or dough cutter.
    .
    3️⃣Next, add flour a bit at a time. Drizzle in oil & tapioca flour, gently working it into a dough. Fold the dough in overlapping layers to help combine. The dough should be soft. Let rest covered for 30 minutes.
    .
    4️⃣Then cut ball into 6 equal pieces. On a floured surface, gently roll into a long rope about 1 inch thick, then gently flatten till about 2 inches wide.

    5️⃣In a small bowl mix together pizza sauce & mozzarella shreds. Using piping bag with 1/4 inches opening, or a plastic bag with bottom corner cut, pipe sauce mixture across the length of rope in the middle leaving a boarder at top and bottom of dough ball.
    .
    6️⃣Seal the gnocchi by bringing the top and bottom of dough together, pinching dough together the length of the rope, give it a nice roll back and forth to ensure seal.
    .
    7️⃣Then cut 1 inch pieces. Place on parchment lined tray, repeat with remaining dough.
    .
    8️⃣Bring well salted pot of water & cook gnocchi in batches over a slow boil. The gnocchi will rise to the top 2-4 min. Using a slotted spoon to retrieve.
    .
    9️⃣On stovetop using a nonstick pan cook gnocchi in batches using a pat of butter on medium high. Cook 4-5 min on each side or until crisp. Season as desired!😍
    .
    .
    #thegreentummy #healthyisyummy #glutenfreerecipes #veganrecipe #veganfriendly #manilavegans #quinoarice #quinoarecipe #quinoa #quinoaflour

  •  2  0  8 hours ago
  • As promised I’m sharing the super easy way I prepare cilantro-lime rice! This recipe is something I make often at home, 6 ingredients and it takes just minutes to put together! ⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Recipe is now live on the blog, direct link on bio! | #Chefgrecia #Saltandleisure
  • As promised I’m sharing the super easy way I prepare cilantro-lime rice! This recipe is something I make often at home, 6 ingredients and it takes just minutes to put together! ⠀
    ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
    Recipe is now live on the blog, direct link on bio! | #Chefgrecia #Saltandleisure

  •  29  3  8 hours ago
  • Anyone Else LOVE Brussel Sprouts 🙋‍♀️ .

Brussel Sprouts&Nuts🌰🥬 .
.
➡️*Rinse your veggies* Cut your  sprout’s end off & slice them in half (make sure u dry them off so the moisture won’t cause your oil to splash everywhere)
.
➡️In a hot skillet I add olive or avocado oil,minced garlic🧄, and begin to add sprouts to skillet & season with salt and pepper, stir for about a minute then begin flipping the sprouts so they are facing down & then flipping them again after about 5 mins or desired browning
.
➡️In a skillet covered in aluminum add the hot Brussel Sprouts & add chopped ALMONDS or WALNUTS and add any desire seasoning. Pop into the oven at 425 🌡 for 15 minutes or until desired crisp. & DONE!👩🏻‍🍳#brusselsprouts #healthyfood #cleaneating #veganrecipe #smarteating
  • Anyone Else LOVE Brussel Sprouts 🙋‍♀️ .

    Brussel Sprouts&Nuts🌰🥬 .
    .
    ➡️*Rinse your veggies* Cut your sprout’s end off & slice them in half (make sure u dry them off so the moisture won’t cause your oil to splash everywhere)
    .
    ➡️In a hot skillet I add olive or avocado oil,minced garlic🧄, and begin to add sprouts to skillet & season with salt and pepper, stir for about a minute then begin flipping the sprouts so they are facing down & then flipping them again after about 5 mins or desired browning
    .
    ➡️In a skillet covered in aluminum add the hot Brussel Sprouts & add chopped ALMONDS or WALNUTS and add any desire seasoning. Pop into the oven at 425 🌡 for 15 minutes or until desired crisp. & DONE!👩🏻‍🍳 #brusselsprouts #healthyfood #cleaneating #veganrecipe #smarteating

  •  0  0  8 hours ago
  • Have been very into cookies lately! Decided to be creative and make vegan marble fudge cookies... and for once, they worked out😩.
.
VEGAN MARBLE FUDGE COOKIES (based off of @dadaeats cookies!)
-1 1/4 cup almond flour
-3 tbsp coconut flour
-1/3 cup ish of cacao powder
-1 tsp baking soda
-pinch of baking powder
-pinch of sea salt
-a little less than 1/3 cup of coconut sugar -1/3 cup almond butter
-1/3 cup maple syrup
-1/4 cup coconut oil
-2 flax eggs
-2ish tsp vanilla
-choc chips
.
Set oven to 350. Take half of wet ingredients in one bowl and half in the other and mix. Half the dry ingredients into each bowl, but put all of cacao into one bowl and all of vanilla into the other. Can add more maple syrup and or coconut sugar to taste. Once both bowls are mixed, lay vanilla mixture on plastic wrap and then chocolate mixture on top. Put wrap to cover each and mix around so they both combine. Can freeze for 10 minutes to ensure the cookies are soft once baked. Put on a baking sheet and bake for 10-15 until edges are crispy, but cookies are still soft
  • Have been very into cookies lately! Decided to be creative and make vegan marble fudge cookies... and for once, they worked out😩.
    .
    VEGAN MARBLE FUDGE COOKIES (based off of @dadaeats cookies!)
    -1 1/4 cup almond flour
    -3 tbsp coconut flour
    -1/3 cup ish of cacao powder
    -1 tsp baking soda
    -pinch of baking powder
    -pinch of sea salt
    -a little less than 1/3 cup of coconut sugar -1/3 cup almond butter
    -1/3 cup maple syrup
    -1/4 cup coconut oil
    -2 flax eggs
    -2ish tsp vanilla
    -choc chips
    .
    Set oven to 350. Take half of wet ingredients in one bowl and half in the other and mix. Half the dry ingredients into each bowl, but put all of cacao into one bowl and all of vanilla into the other. Can add more maple syrup and or coconut sugar to taste. Once both bowls are mixed, lay vanilla mixture on plastic wrap and then chocolate mixture on top. Put wrap to cover each and mix around so they both combine. Can freeze for 10 minutes to ensure the cookies are soft once baked. Put on a baking sheet and bake for 10-15 until edges are crispy, but cookies are still soft

  •  11  7  9 hours ago
  • Told y’all I was going to make this #vegan chili for #veganuary ! It was the perfect thing to make today after being gone for a week on vaycay. I used leftover veg I had in the fridge (kale, leeks, onion, broccoli) and pinto and black beans.

Loving how fast and easy my instant pot is, put it on the “stew” setting for 30 minutes and boom! Easy dinner using all leftover ingredients 🥳

What is your favorite veggies to toss in chili?

Recipe here or in bio
www.thecozyvegetarian.com/quinoa-vegetable-chili/

#vegetarian #veganrecipe #vegetarianrecipe #day21 #chili #chilirecipe #plantbased #veganfood
  • Told y’all I was going to make this #vegan chili for #veganuary ! It was the perfect thing to make today after being gone for a week on vaycay. I used leftover veg I had in the fridge (kale, leeks, onion, broccoli) and pinto and black beans.

    Loving how fast and easy my instant pot is, put it on the “stew” setting for 30 minutes and boom! Easy dinner using all leftover ingredients 🥳

    What is your favorite veggies to toss in chili?

    Recipe here or in bio
    www.thecozyvegetarian.com/quinoa-vegetable-chili/

    #vegetarian #veganrecipe #vegetarianrecipe #day21 #chili #chilirecipe #plantbased #veganfood

  •  12  2  9 hours ago
  • Met this little dude for the first time the other week at one of the sanctuaries I volunteer at. What a little star he is. Plant based block heads for the win! Check out @compassionateclyde 
Posted @withregram • @compassionateclyde My life started so precariously like so many others like me. Thankfully my mother who was used/abused for breeding was rescued when she was not considered valuable anymore. Some kind people took my tired mum into their care as a foster. What they didn't know was my mom was pregnant with me and my 8 siblings. I was then the first puppy to find a forever home with my new mom and dad. They are so kind to me and have already showered me in love and care. They also introduced me to other rescue dogs who have fast become my best friends and I couldn't be happier. I feel so lucky to be where I am, surrounded by compassionate people. Unfortunately due to many people supporting breeders like the ones who abused my mom, approximately 1.5 million dogs are killed every year in north America in shelters.  Over 50% of all dogs who go into shelters will never leave alive. Please do not ever support breeders, there are no good ones and they all contribute to the suffering and death of so many dogs just like me. #adoptdontshop
  • Met this little dude for the first time the other week at one of the sanctuaries I volunteer at. What a little star he is. Plant based block heads for the win! Check out @compassionateclyde
    Posted @withregram@compassionateclyde My life started so precariously like so many others like me. Thankfully my mother who was used/abused for breeding was rescued when she was not considered valuable anymore. Some kind people took my tired mum into their care as a foster. What they didn't know was my mom was pregnant with me and my 8 siblings. I was then the first puppy to find a forever home with my new mom and dad. They are so kind to me and have already showered me in love and care. They also introduced me to other rescue dogs who have fast become my best friends and I couldn't be happier. I feel so lucky to be where I am, surrounded by compassionate people. Unfortunately due to many people supporting breeders like the ones who abused my mom, approximately 1.5 million dogs are killed every year in north America in shelters. Over 50% of all dogs who go into shelters will never leave alive. Please do not ever support breeders, there are no good ones and they all contribute to the suffering and death of so many dogs just like me. #adoptdontshop

  •  33  2  9 hours ago
  • Mashed potatoes with a hearty mushroom lentil stew by @elavegan. Quick vegan recipe. 
For the Mushroom Lentil stew:⠀
1 cup dry lentils, green or brown (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⠀
1 tbsp balsamic vinegar⠀
1-2 tsp each of dried parsley, thyme and oregano⠀
A splash of coconut milk canned⠀
1/2 tbsp cornstarch⠀
black pepper and chili flakes to taste⠀
Chopped pickles to taste (optional)
For the 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
Steps:
Rinse lentils under running water. Meanwhile, chop your 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 salted water 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 pour this mixture into 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.⠀
Reposted from @vegansfoodrecipes
  • Mashed potatoes with a hearty mushroom lentil stew by @elavegan. Quick vegan recipe.
    For the Mushroom Lentil stew:⠀
    1 cup dry lentils, green or brown (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⠀
    1 tbsp balsamic vinegar⠀
    1-2 tsp each of dried parsley, thyme and oregano⠀
    A splash of coconut milk canned⠀
    1/2 tbsp cornstarch⠀
    black pepper and chili flakes to taste⠀
    Chopped pickles to taste (optional)
    For the 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
    Steps:
    Rinse lentils under running water. Meanwhile, chop your 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 salted water 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 pour this mixture into 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.⠀
    Reposted from @vegansfoodrecipes

  •  13  3  9 hours ago
  • Working on a bunch of new recipes. Here is some pineapple tofu fried rice with some @eatjust egg tossed up in there. Lots of fun stuff lined up, I just gotta get through all these leftovers first!
  • Working on a bunch of new recipes. Here is some pineapple tofu fried rice with some @eatjust egg tossed up in there. Lots of fun stuff lined up, I just gotta get through all these leftovers first!

  •  85  4  9 hours ago
  • Decided to try out Bar Verde this time, and it did not disappoint. The quesadilla was soo delicious and the nachos were fire 🔥
  • Decided to try out Bar Verde this time, and it did not disappoint. The quesadilla was soo delicious and the nachos were fire 🔥

  •  18  3  9 hours ago
  • NEW recipe on the blog.
CAULIFLOWER FRITTERS 😋🙌🏾
•
Check it out at herthrivinglife.com
  • NEW recipe on the blog.
    CAULIFLOWER FRITTERS 😋🙌🏾

    Check it out at herthrivinglife.com

  •  34  10  9 hours ago
  • DUMPLING WRAPPERS

2 cups plain flour (plus extra for dusting)
1 1/2 cup water
Pinch of salt 
Add water to the flour gradually. Gently mix with a pair of chopsticks. Once dough starts to form, knead with your hand. 
Leave to rest covered for 15 minutes then knead again until dough is smooth.

Cover and rest the dough again for 45-60 minutes until it becomes soft

Make a loop with the dough then divide it into four even parts. 
Roll out one part (cover the rest to prevent them from drying out) into a rope then cut into 7-8 equal sections

Press each piece with palms of your hand to form a small circle. Use a rolling pin to flatten it into a thin circle.

Lightly dust with flour to prevent sticking.
  • DUMPLING WRAPPERS

    2 cups plain flour (plus extra for dusting)
    1 1/2 cup water
    Pinch of salt
    Add water to the flour gradually. Gently mix with a pair of chopsticks. Once dough starts to form, knead with your hand.
    Leave to rest covered for 15 minutes then knead again until dough is smooth.

    Cover and rest the dough again for 45-60 minutes until it becomes soft

    Make a loop with the dough then divide it into four even parts.
    Roll out one part (cover the rest to prevent them from drying out) into a rope then cut into 7-8 equal sections

    Press each piece with palms of your hand to form a small circle. Use a rolling pin to flatten it into a thin circle.

    Lightly dust with flour to prevent sticking.

  •  171  3  9 hours ago

Top #veganrecipe Posts

  • ​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
  • ​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

  •  5,884  46  20 hours ago
  • 🌶 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.

  •  2,291  64  12 hours ago
  • 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

  •  13,077  103  14 hours ago
  • Black Bean & Butternut Squash Burritos by @thevegansara 🧡 Share this delicious recipe with someone!
​
What you need: 1 butternut squash diced 1/2 in cubes ( I bought mine precut, & cut them smaller) neutral oil, 2 cloves garlic minced, 1/2 red onion diced, 1 red pepper diced, 1 can black beans drained & rinsed,1 1/2 cups cooked grain of choice( I used white rice), 2 tsp cumin, 1 tsp oregano, 1/2 tsp pepper, salt, 2 tbl red wine vinegar, 1/2 cup chopped cilantro, 2 green onions chopped, 8 ten inch flour tortillas, vegan shredded cheese (optional) ​
​What you do: 
1️⃣ Coat squash with 1 tsp oil, salt/pepper
2️⃣ Roast squash on parchment lined baking sheet at 400 for 30-35 min flipping half way or air fry at 400 for 12-15 min ( cooked in 2 batches). Set aside.
3️⃣ In large sauté pan over med/low heat, coat pan with oil, when warmed add garlic & onion, cook until fragrant & onion has softened about 2 min
4️⃣ Add pepper, beans, grain, and spices. Mix well and cook 2 min, then add vinegar, mix, turn off heat. Add cilantro, green onions, & squash. Adjust seasoning 
5️⃣ Set up your tortilla, add 3/4 cup filling , with desired amount of cheese( optional)Roll them up. Repeat. 
6️⃣To make them CRISPY, on medium coat pan with oil, when sizzling, cook 2 min on each side. Enjoy or freeze and enjoy later. Serve with sour cream & salsa
​.
​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!
​
​#whatveganseat #veganfoodshare #plantbased #healthy #veganrecipes #veganbowls #veganrecipe #plantbasedfood #veganfood #vegansofig
  • Black Bean & Butternut Squash Burritos by @thevegansara 🧡 Share this delicious recipe with someone!

    What you need: 1 butternut squash diced 1/2 in cubes ( I bought mine precut, & cut them smaller) neutral oil, 2 cloves garlic minced, 1/2 red onion diced, 1 red pepper diced, 1 can black beans drained & rinsed,1 1/2 cups cooked grain of choice( I used white rice), 2 tsp cumin, 1 tsp oregano, 1/2 tsp pepper, salt, 2 tbl red wine vinegar, 1/2 cup chopped cilantro, 2 green onions chopped, 8 ten inch flour tortillas, vegan shredded cheese (optional) ​
    ​What you do:
    1️⃣ Coat squash with 1 tsp oil, salt/pepper
    2️⃣ Roast squash on parchment lined baking sheet at 400 for 30-35 min flipping half way or air fry at 400 for 12-15 min ( cooked in 2 batches). Set aside.
    3️⃣ In large sauté pan over med/low heat, coat pan with oil, when warmed add garlic & onion, cook until fragrant & onion has softened about 2 min
    4️⃣ Add pepper, beans, grain, and spices. Mix well and cook 2 min, then add vinegar, mix, turn off heat. Add cilantro, green onions, & squash. Adjust seasoning
    5️⃣ Set up your tortilla, add 3/4 cup filling , with desired amount of cheese( optional)Roll them up. Repeat.
    6️⃣To make them CRISPY, on medium coat pan with oil, when sizzling, cook 2 min on each side. Enjoy or freeze and enjoy later. Serve with sour cream & salsa
    ​.
    ​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!

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

  •  15,303  147  20 January, 2020
  • Vegan Crunchwraps by @plantifullybased 🤤These look mouthwateringly good!
Follow us @vegspirationfeed for daily vegan recipes🌱
Recipe
12 oz vegan "ground beef"
1 tbsp taco seasoning
1/2 tbsp olive oil
1/4 cup chopped white onion
1 1/2 cups potato (chopped)
1/2 cup cashews
1 carrot (chopped)
1 tbsp nutritional yeast
1/4 tsp salt (or more to taste)
1/2 cup vegan cheddar shreds (optional)
1/2 cup non-dairy milk, unflavored and unsweetened
1/2 cup lettuce (chopped or shredded)
1 small tomato (chopped)
Tortilla chips or 4 tostada shells
4 12 inch tortillas
4 small street taco style tortillas
1/2 cup vegan sour cream
Olive oil for pan frying the crunchwraps.
METHOD
Boil the potatoes, cashews and carrots for 20 minutes or until everything is soft.
In a pan add 1/2 tbsp of olive oil and the onions. Cook on a medium heat until onions are translucent. Then add in the vegan ground beef and taco seasoning. Cook for another 5 minutes.
Once the potatoes, cashews and carrots are done cooking strain them if there is any water left.
Place it into a blender along with the nutritional yeast, salt, vegan cheddar shreds and non-dairy milk. Blend until smooth. You may need to add more non-dairy milk to get it very smooth. Taste it and make sure there is enough salt.
Now you are ready to assemble the crunchwraps. Start off with a 12 inch tortilla. Place a few scoops of the vegan ground beef and place it in the center of the tortilla.The circle should be about the size of the small street tortilla.
Now you can build the rest of the filling on top of that. Place a little bit of the cheese sauce on top. Then add the tostadas or a few tortilla chips on top of the cheese sauce.
Next spread about 1-2 tbsp of vegan sour cream over top the tortilla chips.
Sprinkle some lettuce and tomatoes on top. Finally, top it all off with more vegan cheese sauce.
Then take the small tortilla and place it on top of the pile of filling.
Fold the edges of the larger tortilla up onto the smaller tortilla. It may help to watch the video for this step.The result will be a pleated hexagon type shape. Flip it upside down and then place it in a lightly oiled pan.
Cook on each side for 3/4 minutes on a medium heat
  • Vegan Crunchwraps by @plantifullybased 🤤These look mouthwateringly good!
    Follow us @vegspirationfeed for daily vegan recipes🌱
    Recipe
    12 oz vegan "ground beef"
    1 tbsp taco seasoning
    1/2 tbsp olive oil
    1/4 cup chopped white onion
    1 1/2 cups potato (chopped)
    1/2 cup cashews
    1 carrot (chopped)
    1 tbsp nutritional yeast
    1/4 tsp salt (or more to taste)
    1/2 cup vegan cheddar shreds (optional)
    1/2 cup non-dairy milk, unflavored and unsweetened
    1/2 cup lettuce (chopped or shredded)
    1 small tomato (chopped)
    Tortilla chips or 4 tostada shells
    4 12 inch tortillas
    4 small street taco style tortillas
    1/2 cup vegan sour cream
    Olive oil for pan frying the crunchwraps.
    METHOD
    Boil the potatoes, cashews and carrots for 20 minutes or until everything is soft.
    In a pan add 1/2 tbsp of olive oil and the onions. Cook on a medium heat until onions are translucent. Then add in the vegan ground beef and taco seasoning. Cook for another 5 minutes.
    Once the potatoes, cashews and carrots are done cooking strain them if there is any water left.
    Place it into a blender along with the nutritional yeast, salt, vegan cheddar shreds and non-dairy milk. Blend until smooth. You may need to add more non-dairy milk to get it very smooth. Taste it and make sure there is enough salt.
    Now you are ready to assemble the crunchwraps. Start off with a 12 inch tortilla. Place a few scoops of the vegan ground beef and place it in the center of the tortilla.The circle should be about the size of the small street tortilla.
    Now you can build the rest of the filling on top of that. Place a little bit of the cheese sauce on top. Then add the tostadas or a few tortilla chips on top of the cheese sauce.
    Next spread about 1-2 tbsp of vegan sour cream over top the tortilla chips.
    Sprinkle some lettuce and tomatoes on top. Finally, top it all off with more vegan cheese sauce.
    Then take the small tortilla and place it on top of the pile of filling.
    Fold the edges of the larger tortilla up onto the smaller tortilla. It may help to watch the video for this step.The result will be a pleated hexagon type shape. Flip it upside down and then place it in a lightly oiled pan.
    Cook on each side for 3/4 minutes on a medium heat

  •  4,586  81  21 January, 2020