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  • Everything is looking so fresh and green after a couple of days of rain. It's the perfect time to come to the Blue Mountains and explore the beautiful walks and see the waterfalls and support local businesses that have been doing it tough. Leura Cascades is great if you have smaller kids and Wentworth Falls is beautiful too. For those a little more adventurous, try the Giant Staircase to Furber Steps walk, it's challenging but so worth it! We're about to head out now for a walk before the weather heats up. Have you been bushwalking in the Blue Mountains? Do you have a favourite walk?
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Photo credit @aussie_bush
  • Everything is looking so fresh and green after a couple of days of rain. It's the perfect time to come to the Blue Mountains and explore the beautiful walks and see the waterfalls and support local businesses that have been doing it tough. Leura Cascades is great if you have smaller kids and Wentworth Falls is beautiful too. For those a little more adventurous, try the Giant Staircase to Furber Steps walk, it's challenging but so worth it! We're about to head out now for a walk before the weather heats up. Have you been bushwalking in the Blue Mountains? Do you have a favourite walk?
    .
    Photo credit @aussie_bush

  •  4  3  6 minutes ago
  • However you choose to spend your day off today we hope you have some time to put your feet up, relax and enjoy! 🇦🇺💚
  • However you choose to spend your day off today we hope you have some time to put your feet up, relax and enjoy! 🇦🇺💚

  •  19  1  46 minutes ago
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
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Creamy Vegan Lasagna Soup
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By @elavegan .

Ingredients
1/2 tbsp oil
1 small onion diced
4 garlic cloves minced
1 1/2 tsp Italian seasoning
1 tsp onion powder
1/2 tsp paprika
1 1/4 tsp sea salt or less/more to taste
Black pepper to taste
1/2 cup (105 g) dry red lentils
5 cups (1200 ml) water or vegetable broth
1/2 cup (120 ml) plant-based milk or cream
1/2 cup (120 ml) tomato sauce (passata)
1 tbsp tomato paste
6 (150 g) lasagna noodles broken into pieces (you can use gluten-free noodles)
1/4 cup nutritional yeast
1/3 cup (80 g) cashew butter (*see notes)
1 tbsp lemon juice
Red pepper flakes (optional)
Vegan ricotta or mozzarella to garnish (optional)
Fresh herbs (e.g. parsley) to garnish
Instructions
In a sieve, rinse lentils under running water, set aside.
Chop the onion and garlic.
Heat oil in a large pot and sauté the onion for about 3-4 minutes over medium heat. Add garlic and sauté for a further one minute.
Add all spices (Italian seasoning, onion powder, paprika, sea salt, black pepper), the lentils, tomato sauce, tomato paste, cashew butter, and the vegetable broth or water. Stir with a whisk and bring to a boil.
Meanwhile, break the lasagna noodles into smaller pieces. Once the soup boils add the lasagna noodles and cook for about 9-10 minutes or until the noodles are al dente.
Finally, add the plant-based milk (or cream), the lemon juice, and nutritional yeast. Turn off the heat.
Taste and adjust the seasonings. Add more salt, pepper, Italian herbs as needed. You can also add red pepper flakes or hot sauce for a spicier soup!
Serve immediately and garnish with fresh herbs. Enjoy!
The soup will thicken over time, as the noodles will absorb a lot of the liquid. Simply add more vegetable broth if you want to eat leftovers the next day. Store covered in the fridge for up to 5 days.
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#veganstrong #veganburgers #veganbowl #veganhealth #veganstyle #veganmeals #vegansofaustralia #vegansnacks #vegansofinsta #vegandeutschland #🌱 #veganfoodspot #veganburger #veganuary #vegantreats #vegangains #veganblogger #veganrecipe #vegandiet #vegantravel #letscookvegan #veganmom #vegan_veganfood
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
    .
    Creamy Vegan Lasagna Soup
    .
    By @elavegan .

    Ingredients
    1/2 tbsp oil
    1 small onion diced
    4 garlic cloves minced
    1 1/2 tsp Italian seasoning
    1 tsp onion powder
    1/2 tsp paprika
    1 1/4 tsp sea salt or less/more to taste
    Black pepper to taste
    1/2 cup (105 g) dry red lentils
    5 cups (1200 ml) water or vegetable broth
    1/2 cup (120 ml) plant-based milk or cream
    1/2 cup (120 ml) tomato sauce (passata)
    1 tbsp tomato paste
    6 (150 g) lasagna noodles broken into pieces (you can use gluten-free noodles)
    1/4 cup nutritional yeast
    1/3 cup (80 g) cashew butter (*see notes)
    1 tbsp lemon juice
    Red pepper flakes (optional)
    Vegan ricotta or mozzarella to garnish (optional)
    Fresh herbs (e.g. parsley) to garnish
    Instructions
    In a sieve, rinse lentils under running water, set aside.
    Chop the onion and garlic.
    Heat oil in a large pot and sauté the onion for about 3-4 minutes over medium heat. Add garlic and sauté for a further one minute.
    Add all spices (Italian seasoning, onion powder, paprika, sea salt, black pepper), the lentils, tomato sauce, tomato paste, cashew butter, and the vegetable broth or water. Stir with a whisk and bring to a boil.
    Meanwhile, break the lasagna noodles into smaller pieces. Once the soup boils add the lasagna noodles and cook for about 9-10 minutes or until the noodles are al dente.
    Finally, add the plant-based milk (or cream), the lemon juice, and nutritional yeast. Turn off the heat.
    Taste and adjust the seasonings. Add more salt, pepper, Italian herbs as needed. You can also add red pepper flakes or hot sauce for a spicier soup!
    Serve immediately and garnish with fresh herbs. Enjoy!
    The soup will thicken over time, as the noodles will absorb a lot of the liquid. Simply add more vegetable broth if you want to eat leftovers the next day. Store covered in the fridge for up to 5 days.
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    #veganstrong #veganburgers #veganbowl #veganhealth #veganstyle #veganmeals #vegansofaustralia #vegansnacks #vegansofinsta #vegandeutschland #🌱 #veganfoodspot #veganburger #veganuary #vegantreats #vegangains #veganblogger #veganrecipe #vegandiet #vegantravel #letscookvegan #veganmom #vegan_veganfood

  •  551  5  1 hour ago
  • Fully loaded Avo on toast. Just when you thought avo on toast couldn’t get any better, add all these fixings - like homemade dukkah and a bunch of delicious herbs, and oh my word will your tastebuds explode 🤤. I mean, am I the only one that doesn’t hesitate to spend $20 on toast at a cafe if it comes with Avo?
  • Fully loaded Avo on toast. Just when you thought avo on toast couldn’t get any better, add all these fixings - like homemade dukkah and a bunch of delicious herbs, and oh my word will your tastebuds explode 🤤. I mean, am I the only one that doesn’t hesitate to spend $20 on toast at a cafe if it comes with Avo?

  •  8  1  2 hours ago
  • A simple rule that I guarantee if you live by your life will improve 🧘🏼‍♀️🥦
  • A simple rule that I guarantee if you live by your life will improve 🧘🏼‍♀️🥦

  •  7  1  2 hours ago
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
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Vegan Hash Browns | Crispy Potato Latkes
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By @elavegan .

Ingredients
2-3 very large potatoes e.g. Russet or Yukon Gold, peeled
1 medium white onion finely chopped
2 tbsp fresh parsley finely chopped
1 tsp sea salt
1/4 tsp smoked paprika
3 tbsp rice flour (*see notes)
1 flax egg (*see instructions)
3 tbsp oil for frying
US Customary - Metric
Instructions
To make the flax egg, simply mix 1 tbsp ground flax seeds with 2 1/2 tbsp water in a small bowl and set aside to thicken.
Peel the potatoes (or leave the peel on if you like), then weigh them. They should weigh 700 grams. Now grate the potatoes. No need to finely grate them, we want the final hash browns to have some texture.
Put a clean cloth into a bowl and add the grated potatoes. Squeeze out as much liquid as possible (see step-by-step photos above in the blog post). Don't throw out the potato water yet, let it sit in the bowl, we will need it later.
Transfer the potatoes to a large bowl and add the other ingredients.
Use your clean hands to mix all ingredients. Then carefully drain the potato liquid (throw it away) which was sitting in the other bowl. You will see potato starch at the bottom of the bowl! Add it to the potato mixture, it will make the hash browns even crispier. Mix again.
Heat some oil in a pan/skillet (1 1/2 to 2 tbsp is enough for 4-5 potato pancakes) and fry the hash browns from both sides on low-medium heat until golden brown and crispy (this can take about 6-8 minutes per side). Don't use too much heat as the outside would turn black and the inside would stay raw.
Serve with a hearty tomato sauce (you can even use ketchup), sour cream or enjoy them sweet with applesauce! Store leftovers covered in the refrigerator for up to 3 days. .
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#veganstrong #veganburgers #veganbowl #veganhealth #veganstyle #veganmeals #vegansofaustralia #vegansnacks #vegansofinsta #vegandeutschland #🌱 #veganfoodspot #veganburger #veganuary #vegantreats #vegangains #veganblogger #veganrecipe #vegandiet #vegantravel #letscookvegan #veganmom #vegan_veganfood
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
    .
    Vegan Hash Browns | Crispy Potato Latkes
    .
    By @elavegan .

    Ingredients
    2-3 very large potatoes e.g. Russet or Yukon Gold, peeled
    1 medium white onion finely chopped
    2 tbsp fresh parsley finely chopped
    1 tsp sea salt
    1/4 tsp smoked paprika
    3 tbsp rice flour (*see notes)
    1 flax egg (*see instructions)
    3 tbsp oil for frying
    US Customary - Metric
    Instructions
    To make the flax egg, simply mix 1 tbsp ground flax seeds with 2 1/2 tbsp water in a small bowl and set aside to thicken.
    Peel the potatoes (or leave the peel on if you like), then weigh them. They should weigh 700 grams. Now grate the potatoes. No need to finely grate them, we want the final hash browns to have some texture.
    Put a clean cloth into a bowl and add the grated potatoes. Squeeze out as much liquid as possible (see step-by-step photos above in the blog post). Don't throw out the potato water yet, let it sit in the bowl, we will need it later.
    Transfer the potatoes to a large bowl and add the other ingredients.
    Use your clean hands to mix all ingredients. Then carefully drain the potato liquid (throw it away) which was sitting in the other bowl. You will see potato starch at the bottom of the bowl! Add it to the potato mixture, it will make the hash browns even crispier. Mix again.
    Heat some oil in a pan/skillet (1 1/2 to 2 tbsp is enough for 4-5 potato pancakes) and fry the hash browns from both sides on low-medium heat until golden brown and crispy (this can take about 6-8 minutes per side). Don't use too much heat as the outside would turn black and the inside would stay raw.
    Serve with a hearty tomato sauce (you can even use ketchup), sour cream or enjoy them sweet with applesauce! Store leftovers covered in the refrigerator for up to 3 days. .
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    #veganstrong #veganburgers #veganbowl #veganhealth #veganstyle #veganmeals #vegansofaustralia #vegansnacks #vegansofinsta #vegandeutschland #🌱 #veganfoodspot #veganburger #veganuary #vegantreats #vegangains #veganblogger #veganrecipe #vegandiet #vegantravel #letscookvegan #veganmom #vegan_veganfood

  •  1,471  8  4 hours ago
  • 😻 Great post from @vegan_govegan: What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱⠀
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Veggie Mac n Cheeze Chowder by @thevegansara 🧡⠀
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What you need: 8 oz cooked macaroni (or your favorite small pasta shape) For the Cashew Cream: 1/2 cup cashews, 1 cup veggie broth, 1/4 cup jarred red peppers chopped, 3 tbsp nutritional yeast. For The Soup: 1/4 cup vegan butter, 1 onion finely chopped, 1/4 cup flour, 2 tsp Dijon mustard, 3 cups veggie broth, 2 cups broccoli florets finely chopped, 2 celery stalks chopped, 1 large carrot peeled & finely chopped, 1 1/2 cup non dairy milk (I used soy), 1 tbsp white vinegar, salt/pepper to taste⠀
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What you do:⠀
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1️⃣ In a high speed blender combine cashew cream ingredients & mix on high till smooth. Set aside⠀
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2️⃣ In a large pot, melt butter on med heat, add onions and sauté till translucent about 5 minutes⠀
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3️⃣ Add mustard, mix, then slowly whisk in flour, over med heat for about 2 minutes⠀
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4️⃣Add broth & veggies, bring to a boil, then simmer 20-25 min till veggies are tender⠀
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5️⃣ Add non dairy milk, cashew cream, & vinegar. Adjust seasonings.⠀
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6️⃣ Fill bowl with desired amount of macaroni & add chowder. Enjoy! .⠀
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#vegandessert #veganfortheplanet #veganprotein #vegantreats #vegancake #vegansnacks #vegancheese #veganhealth⠀
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#veganpizza #vegandiet #letscookvegan #vegangains #vegansofinsta #veganfoodspot #veganweightloss #veganstrong #veganbowl #veganstyle #vegan_veganfood #vegansofaustralia #veganburgers⠀
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(Feed generated with FetchRSS ) #crueltyfree  #veganas
  • 😻 Great post from @vegan_govegan: What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱⠀

    .⠀

    Veggie Mac n Cheeze Chowder by @thevegansara 🧡⠀

    .⠀

    What you need: 8 oz cooked macaroni (or your favorite small pasta shape) For the Cashew Cream: 1/2 cup cashews, 1 cup veggie broth, 1/4 cup jarred red peppers chopped, 3 tbsp nutritional yeast. For The Soup: 1/4 cup vegan butter, 1 onion finely chopped, 1/4 cup flour, 2 tsp Dijon mustard, 3 cups veggie broth, 2 cups broccoli florets finely chopped, 2 celery stalks chopped, 1 large carrot peeled & finely chopped, 1 1/2 cup non dairy milk (I used soy), 1 tbsp white vinegar, salt/pepper to taste⠀

    What you do:⠀

    1️⃣ In a high speed blender combine cashew cream ingredients & mix on high till smooth. Set aside⠀

    2️⃣ In a large pot, melt butter on med heat, add onions and sauté till translucent about 5 minutes⠀

    3️⃣ Add mustard, mix, then slowly whisk in flour, over med heat for about 2 minutes⠀

    4️⃣Add broth & veggies, bring to a boil, then simmer 20-25 min till veggies are tender⠀

    5️⃣ Add non dairy milk, cashew cream, & vinegar. Adjust seasonings.⠀

    6️⃣ Fill bowl with desired amount of macaroni & add chowder. Enjoy! .⠀

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    #vegandessert #veganfortheplanet #veganprotein #vegantreats #vegancake #vegansnacks #vegancheese #veganhealth

    #veganpizza #vegandiet #letscookvegan #vegangains #vegansofinsta #veganfoodspot #veganweightloss #veganstrong #veganbowl #veganstyle #vegan_veganfood #vegansofaustralia #veganburgers

    (Feed generated with FetchRSS ) #crueltyfree #veganas

  •  7  0  5 hours ago
  • 🎋You’d Be Crazy to Miss This! 💪.
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👉Click Link in my profile To ORDER 👉@welder.xel.
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✅💪Excellent #gift for your family members 🤩
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#vegansofaustralia
  • 🎋You’d Be Crazy to Miss This! 💪.
    *
    👉Click Link in my profile To ORDER 👉@welder.xel.
    *
    ✅💪Excellent #gift for your family members 🤩
    *
    ✅ Made in the American ❤️.
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    #vegansofaustralia

  •  2  0  5 hours ago
  • Easy Vegan Mac and Cheese by @twospoons.ca 🧡
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For the sauce
1/2 cup (75g) raw cashews (soaked overnight, or at least 1 hour)
2 cup (500 ml) almond milk
1/2 cup (20g) nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sea salt
1 lemon, juiced
3 tbsp (24g) arrowroot powder (or you can use tapioca starch)
1 tsp ground turmeric
1/2-1 cup reserved pasta water (optional to thin)
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For the pasta
4-5 cups (450 g) chickpea pasta (or pasta of choice)
10-12 sage leaves
2 tsp coconut oil
sea salt and pepper, to sprinkle
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1. Strain raw cashews and add to blender with almond milk, nutritional yeast, garlic powder, onion powder, sea salt, lemon, arrowroot powder and turmeric. Blend on high for 1 minute, or until smooth and combined.
2. Transfer liquid to saucepan and bring to medium heat. Warm cheese sauce stirring often with a whisk, until it thickens to desired consistency (about 10 minutes).
3. Meanwhile add chickpea pasta to boiling water. Cook for 3-6 minutes, or until just al-dente. Place a large heat-proof bowl in sink and strain pasta, catching some of the reserved pasta water in the bowl. Add pasta back to pot.
4. Pour cheese sauce overtop pasta and gently fold to combine. Option to add splashed reserved pasta water to thin mac and cheese if you find it too thick. (I used about 1/2 cup reserved pasta water total).
5. In a skillet add coconut oil and bring to medium-high heat. Fry sage leaves for 2-4 seconds, lay on paper towel to absorb any excess oil and sprinkle with a bit of sea salt. Transfer pasta to bowls and top with fried sage leaves, sprinkle with more sea salt and pepper.
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#vegandessert #veganfortheplanet #veganprotein #vegantreats #vegancake #vegansnacks #vegancheese #veganhealth
#veganpizza #vegandiet #letscookvegan #vegangains #vegansofinsta #veganfoodspot #veganweightloss #veganstrong #veganbowl #veganstyle #vegan_veganfood #vegansofaustralia #veganburgers
  • Easy Vegan Mac and Cheese by @twospoons.ca 🧡
    .
    For the sauce
    1/2 cup (75g) raw cashews (soaked overnight, or at least 1 hour)
    2 cup (500 ml) almond milk
    1/2 cup (20g) nutritional yeast
    1 tsp garlic powder
    1 tsp onion powder
    1/2 tsp sea salt
    1 lemon, juiced
    3 tbsp (24g) arrowroot powder (or you can use tapioca starch)
    1 tsp ground turmeric
    1/2-1 cup reserved pasta water (optional to thin)
    .
    For the pasta
    4-5 cups (450 g) chickpea pasta (or pasta of choice)
    10-12 sage leaves
    2 tsp coconut oil
    sea salt and pepper, to sprinkle
    .
    1. Strain raw cashews and add to blender with almond milk, nutritional yeast, garlic powder, onion powder, sea salt, lemon, arrowroot powder and turmeric. Blend on high for 1 minute, or until smooth and combined.
    2. Transfer liquid to saucepan and bring to medium heat. Warm cheese sauce stirring often with a whisk, until it thickens to desired consistency (about 10 minutes).
    3. Meanwhile add chickpea pasta to boiling water. Cook for 3-6 minutes, or until just al-dente. Place a large heat-proof bowl in sink and strain pasta, catching some of the reserved pasta water in the bowl. Add pasta back to pot.
    4. Pour cheese sauce overtop pasta and gently fold to combine. Option to add splashed reserved pasta water to thin mac and cheese if you find it too thick. (I used about 1/2 cup reserved pasta water total).
    5. In a skillet add coconut oil and bring to medium-high heat. Fry sage leaves for 2-4 seconds, lay on paper towel to absorb any excess oil and sprinkle with a bit of sea salt. Transfer pasta to bowls and top with fried sage leaves, sprinkle with more sea salt and pepper.
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    #vegandessert #veganfortheplanet #veganprotein #vegantreats #vegancake #vegansnacks #vegancheese #veganhealth
    #veganpizza #vegandiet #letscookvegan #vegangains #vegansofinsta #veganfoodspot #veganweightloss #veganstrong #veganbowl #veganstyle #vegan_veganfood #vegansofaustralia #veganburgers

  •  16  0  5 hours ago
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
.
Easy Vegan Mac and Cheese by @twospoons.ca 🧡
.
For the sauce
1/2 cup (75g) raw cashews (soaked overnight, or at least 1 hour)
2 cup (500 ml) almond milk
1/2 cup (20g) nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sea salt
1 lemon, juiced
3 tbsp (24g) arrowroot powder (or you can use tapioca starch)
1 tsp ground turmeric
1/2-1 cup reserved pasta water (optional to thin)
.
For the pasta
4-5 cups (450 g) chickpea pasta (or pasta of choice)
10-12 sage leaves
2 tsp coconut oil
sea salt and pepper, to sprinkle
.
1. Strain raw cashews and add to blender with almond milk, nutritional yeast, garlic powder, onion powder, sea salt, lemon, arrowroot powder and turmeric. Blend on high for 1 minute, or until smooth and combined.
2. Transfer liquid to saucepan and bring to medium heat. Warm cheese sauce stirring often with a whisk, until it thickens to desired consistency (about 10 minutes).
3. Meanwhile add chickpea pasta to boiling water. Cook for 3-6 minutes, or until just al-dente. Place a large heat-proof bowl in sink and strain pasta, catching some of the reserved pasta water in the bowl. Add pasta back to pot.
4. Pour cheese sauce overtop pasta and gently fold to combine. Option to add splashed reserved pasta water to thin mac and cheese if you find it too thick. (I used about 1/2 cup reserved pasta water total).
5. In a skillet add coconut oil and bring to medium-high heat. Fry sage leaves for 2-4 seconds, lay on paper towel to absorb any excess oil and sprinkle with a bit of sea salt. Transfer pasta to bowls and top with fried sage leaves, sprinkle with more sea salt and pepper.
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#vegandessert #veganfortheplanet #veganprotein #vegantreats #vegancake #vegansnacks #vegancheese #veganhealth #veganpizza #vegandiet #letscookvegan #vegangains #vegansofinsta #veganfoodspot #veganweightloss #veganstrong #veganbowl #veganstyle #vegan_veganfood #vegansofaustralia #veganburgers
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
    .
    Easy Vegan Mac and Cheese by @twospoons.ca 🧡
    .
    For the sauce
    1/2 cup (75g) raw cashews (soaked overnight, or at least 1 hour)
    2 cup (500 ml) almond milk
    1/2 cup (20g) nutritional yeast
    1 tsp garlic powder
    1 tsp onion powder
    1/2 tsp sea salt
    1 lemon, juiced
    3 tbsp (24g) arrowroot powder (or you can use tapioca starch)
    1 tsp ground turmeric
    1/2-1 cup reserved pasta water (optional to thin)
    .
    For the pasta
    4-5 cups (450 g) chickpea pasta (or pasta of choice)
    10-12 sage leaves
    2 tsp coconut oil
    sea salt and pepper, to sprinkle
    .
    1. Strain raw cashews and add to blender with almond milk, nutritional yeast, garlic powder, onion powder, sea salt, lemon, arrowroot powder and turmeric. Blend on high for 1 minute, or until smooth and combined.
    2. Transfer liquid to saucepan and bring to medium heat. Warm cheese sauce stirring often with a whisk, until it thickens to desired consistency (about 10 minutes).
    3. Meanwhile add chickpea pasta to boiling water. Cook for 3-6 minutes, or until just al-dente. Place a large heat-proof bowl in sink and strain pasta, catching some of the reserved pasta water in the bowl. Add pasta back to pot.
    4. Pour cheese sauce overtop pasta and gently fold to combine. Option to add splashed reserved pasta water to thin mac and cheese if you find it too thick. (I used about 1/2 cup reserved pasta water total).
    5. In a skillet add coconut oil and bring to medium-high heat. Fry sage leaves for 2-4 seconds, lay on paper towel to absorb any excess oil and sprinkle with a bit of sea salt. Transfer pasta to bowls and top with fried sage leaves, sprinkle with more sea salt and pepper.
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    #vegandessert #veganfortheplanet #veganprotein #vegantreats #vegancake #vegansnacks #vegancheese #veganhealth #veganpizza #vegandiet #letscookvegan #vegangains #vegansofinsta #veganfoodspot #veganweightloss #veganstrong #veganbowl #veganstyle #vegan_veganfood #vegansofaustralia #veganburgers

  •  524  3  6 hours ago
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
.
Easy Vegan Mac and Cheese by @twospoons.ca 🧡
.
For the sauce
1/2 cup (75g) raw cashews (soaked overnight, or at least 1 hour)
2 cup (500 ml) almond milk
1/2 cup (20g) nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sea salt
1 lemon, juiced
3 tbsp (24g) arrowroot powder (or you can use tapioca starch)
1 tsp ground turmeric
1/2-1 cup reserved pasta water (optional to thin)
.
For the pasta
4-5 cups (450 g) chickpea pasta (or pasta of choice)
10-12 sage leaves
2 tsp coconut oil
sea salt and pepper, to sprinkle
.
1. Strain raw cashews and add to blender with almond milk, nutritional yeast, garlic powder, onion powder, sea salt, lemon, arrowroot powder and turmeric. Blend on high for 1 minute, or until smooth and combined.
2. Transfer liquid to saucepan and bring to medium heat. Warm cheese sauce stirring often with a whisk, until it thickens to desired consistency (about 10 minutes).
3. Meanwhile add chickpea pasta to boiling water. Cook for 3-6 minutes, or until just al-dente. Place a large heat-proof bowl in sink and strain pasta, catching some of the reserved pasta water in the bowl. Add pasta back to pot.
4. Pour cheese sauce overtop pasta and gently fold to combine. Option to add splashed reserved pasta water to thin mac and cheese if you find it too thick. (I used about 1/2 cup reserved pasta water total).
5. In a skillet add coconut oil and bring to medium-high heat. Fry sage leaves for 2-4 seconds, lay on paper towel to absorb any excess oil and sprinkle with a bit of sea salt. Transfer pasta to bowls and top with fried sage leaves, sprinkle with more sea salt and pepper.
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#vegandessert #veganfortheplanet #veganprotein #vegantreats #vegancake #vegansnacks #vegancheese #veganhealth #veganpizza #vegandiet #letscookvegan #vegangains #vegansofinsta #veganfoodspot #veganweightloss #veganstrong #veganbowl #veganstyle #vegan_veganfood #vegansofaustralia #veganburgers
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
    .
    Easy Vegan Mac and Cheese by @twospoons.ca 🧡
    .
    For the sauce
    1/2 cup (75g) raw cashews (soaked overnight, or at least 1 hour)
    2 cup (500 ml) almond milk
    1/2 cup (20g) nutritional yeast
    1 tsp garlic powder
    1 tsp onion powder
    1/2 tsp sea salt
    1 lemon, juiced
    3 tbsp (24g) arrowroot powder (or you can use tapioca starch)
    1 tsp ground turmeric
    1/2-1 cup reserved pasta water (optional to thin)
    .
    For the pasta
    4-5 cups (450 g) chickpea pasta (or pasta of choice)
    10-12 sage leaves
    2 tsp coconut oil
    sea salt and pepper, to sprinkle
    .
    1. Strain raw cashews and add to blender with almond milk, nutritional yeast, garlic powder, onion powder, sea salt, lemon, arrowroot powder and turmeric. Blend on high for 1 minute, or until smooth and combined.
    2. Transfer liquid to saucepan and bring to medium heat. Warm cheese sauce stirring often with a whisk, until it thickens to desired consistency (about 10 minutes).
    3. Meanwhile add chickpea pasta to boiling water. Cook for 3-6 minutes, or until just al-dente. Place a large heat-proof bowl in sink and strain pasta, catching some of the reserved pasta water in the bowl. Add pasta back to pot.
    4. Pour cheese sauce overtop pasta and gently fold to combine. Option to add splashed reserved pasta water to thin mac and cheese if you find it too thick. (I used about 1/2 cup reserved pasta water total).
    5. In a skillet add coconut oil and bring to medium-high heat. Fry sage leaves for 2-4 seconds, lay on paper towel to absorb any excess oil and sprinkle with a bit of sea salt. Transfer pasta to bowls and top with fried sage leaves, sprinkle with more sea salt and pepper.
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    #vegandessert #veganfortheplanet #veganprotein #vegantreats #vegancake #vegansnacks #vegancheese #veganhealth #veganpizza #vegandiet #letscookvegan #vegangains #vegansofinsta #veganfoodspot #veganweightloss #veganstrong #veganbowl #veganstyle #vegan_veganfood #vegansofaustralia #veganburgers

  •  564  5  6 hours ago
  • 🐴Comment Yes if you want this 👌.
*
👉Click Store in my bio To ORDER 👉@vegan_magazine.
*
✅Excellent #gift for your friends ⏩
*
✅💟 Printed in the American .
*
✅💼FREE Worldwide shipping 👘.
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#vegansofaustralia
  • 🐴Comment Yes if you want this 👌.
    *
    👉Click Store in my bio To ORDER 👉@vegan_magazine.
    *
    ✅Excellent #gift for your friends ⏩
    *
    ✅💟 Printed in the American .
    *
    ✅💼FREE Worldwide shipping 👘.
    *

    #vegansofaustralia

  •  13  0  9 hours ago
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
.
NUT FREE VEGAN MAC N CHEESE by @alexafuelednaturally 🧡
.
Serves 4-6
INGREDIENTS
Vegan cheese sauce:
2 cups potatoes, peeled and chopped *I used Yukon gold*
2 cup carrots, peeled and chopped
1 can (15.5 ounce) great northern beans (aka white beans) rinsed and drained
3/4 cup unsweetened plain, unsweetened soy milk or water
5 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder

Other ingredients:
1 pound dried pasta, I used shell pasta but feel free to use gluten
free *Reserve 1/2 cup hot pasta water*
2 tbsp vegan butter, optional but i highly recommend (I use either
earth balance or miyokos)
2 tbsp nutritional yeast

Method:
1.Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft.
2.In the meantime cook the pasta according to package directions.
3.Meanwhile place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth. Taste the sauce and adjust ingredients as needed.
4.Once the pasta is cooked, carefully spoon out about 1/2 cup hot pasta water into a cup and set aside. Then drain the pasta and return to pot. Add the vegan cheese sauce to the cooked pasta noddles, mix to combine, if the sauce seems to thick, this is when you can add some of the hot pasta water to loosen up the sauce. * If you’re using gluten free noodles, skip the pasta water and instead use regular hot water.*
5.Then add an additional 2 tablespoons of nutritional yeast, salt, pepper and 2 tbsp vegan butter (the vegan butter is optional) .
6.For leftovers… to reheat it, add a little bit of plant based milk & or vegan butter if the sauce is too thick. .
.
.
.
.
#vegandessert #veganfortheplanet #veganprotein #vegantreats #vegancake #vegansnacks #vegancheese #veganhealth
#veganpizza #vegandiet #letscookvegan #vegangains #vegansofinsta #veganfoodspot #veganweightloss #veganstrong #veganbowl #veganstyle #vegan_veganfood #vegansofaustralia #veganburgers
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
    .
    NUT FREE VEGAN MAC N CHEESE by @alexafuelednaturally 🧡
    .
    Serves 4-6
    INGREDIENTS
    Vegan cheese sauce:
    2 cups potatoes, peeled and chopped *I used Yukon gold*
    2 cup carrots, peeled and chopped
    1 can (15.5 ounce) great northern beans (aka white beans) rinsed and drained
    3/4 cup unsweetened plain, unsweetened soy milk or water
    5 tbsp nutritional yeast
    1 tbsp lemon juice
    1 tsp salt
    1/2 tsp garlic powder
    1/2 tsp onion powder

    Other ingredients:
    1 pound dried pasta, I used shell pasta but feel free to use gluten
    free *Reserve 1/2 cup hot pasta water*
    2 tbsp vegan butter, optional but i highly recommend (I use either
    earth balance or miyokos)
    2 tbsp nutritional yeast

    Method:
    1.Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft.
    2.In the meantime cook the pasta according to package directions.
    3.Meanwhile place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth. Taste the sauce and adjust ingredients as needed.
    4.Once the pasta is cooked, carefully spoon out about 1/2 cup hot pasta water into a cup and set aside. Then drain the pasta and return to pot. Add the vegan cheese sauce to the cooked pasta noddles, mix to combine, if the sauce seems to thick, this is when you can add some of the hot pasta water to loosen up the sauce. * If you’re using gluten free noodles, skip the pasta water and instead use regular hot water.*
    5.Then add an additional 2 tablespoons of nutritional yeast, salt, pepper and 2 tbsp vegan butter (the vegan butter is optional) .
    6.For leftovers… to reheat it, add a little bit of plant based milk & or vegan butter if the sauce is too thick. .
    .
    .
    .
    .
    #vegandessert #veganfortheplanet #veganprotein #vegantreats #vegancake #vegansnacks #vegancheese #veganhealth
    #veganpizza #vegandiet #letscookvegan #vegangains #vegansofinsta #veganfoodspot #veganweightloss #veganstrong #veganbowl #veganstyle #vegan_veganfood #vegansofaustralia #veganburgers

  •  23  0  9 hours ago
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
.
NUT FREE VEGAN MAC N CHEESE by @alexafuelednaturally 🧡
.
Serves 4-6
INGREDIENTS
Vegan cheese sauce:
2 cups potatoes, peeled and chopped *I used Yukon gold*
2 cup carrots, peeled and chopped
1 can (15.5 ounce) great northern beans (aka white beans) rinsed and drained
3/4 cup unsweetened plain, unsweetened soy milk or water
5 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder

Other ingredients:
1 pound dried pasta, I used shell pasta but feel free to use gluten
free *Reserve 1/2 cup hot pasta water*
2 tbsp vegan butter, optional but i highly recommend (I use either
earth balance or miyokos)
2 tbsp nutritional yeast

Method:
1.Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft.
2.In the meantime cook the pasta according to package directions.
3.Meanwhile place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth. Taste the sauce and adjust ingredients as needed.
4.Once the pasta is cooked, carefully spoon out about 1/2 cup hot pasta water into a cup and set aside. Then drain the pasta and return to pot. Add the vegan cheese sauce to the cooked pasta noddles, mix to combine, if the sauce seems to thick, this is when you can add some of the hot pasta water to loosen up the sauce. * If you’re using gluten free noodles, skip the pasta water and instead use regular hot water.*
5.Then add an additional 2 tablespoons of nutritional yeast, salt, pepper and 2 tbsp vegan butter (the vegan butter is optional) .
6.For leftovers… to reheat it, add a little bit of plant based milk & or vegan butter if the sauce is too thick. .
.
.
.
.
#vegandessert #veganfortheplanet #veganprotein #vegantreats #vegancake #vegansnacks #vegancheese #veganhealth #veganpizza #vegandiet #letscookvegan #vegangains #vegansofinsta #veganfoodspot #veganweightloss #veganstrong #veganbowl #veganstyle #vegan_veganfood #vegansofaustralia #veganburgers
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
    .
    NUT FREE VEGAN MAC N CHEESE by @alexafuelednaturally 🧡
    .
    Serves 4-6
    INGREDIENTS
    Vegan cheese sauce:
    2 cups potatoes, peeled and chopped *I used Yukon gold*
    2 cup carrots, peeled and chopped
    1 can (15.5 ounce) great northern beans (aka white beans) rinsed and drained
    3/4 cup unsweetened plain, unsweetened soy milk or water
    5 tbsp nutritional yeast
    1 tbsp lemon juice
    1 tsp salt
    1/2 tsp garlic powder
    1/2 tsp onion powder

    Other ingredients:
    1 pound dried pasta, I used shell pasta but feel free to use gluten
    free *Reserve 1/2 cup hot pasta water*
    2 tbsp vegan butter, optional but i highly recommend (I use either
    earth balance or miyokos)
    2 tbsp nutritional yeast

    Method:
    1.Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft.
    2.In the meantime cook the pasta according to package directions.
    3.Meanwhile place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth. Taste the sauce and adjust ingredients as needed.
    4.Once the pasta is cooked, carefully spoon out about 1/2 cup hot pasta water into a cup and set aside. Then drain the pasta and return to pot. Add the vegan cheese sauce to the cooked pasta noddles, mix to combine, if the sauce seems to thick, this is when you can add some of the hot pasta water to loosen up the sauce. * If you’re using gluten free noodles, skip the pasta water and instead use regular hot water.*
    5.Then add an additional 2 tablespoons of nutritional yeast, salt, pepper and 2 tbsp vegan butter (the vegan butter is optional) .
    6.For leftovers… to reheat it, add a little bit of plant based milk & or vegan butter if the sauce is too thick. .
    .
    .
    .
    .
    #vegandessert #veganfortheplanet #veganprotein #vegantreats #vegancake #vegansnacks #vegancheese #veganhealth #veganpizza #vegandiet #letscookvegan #vegangains #vegansofinsta #veganfoodspot #veganweightloss #veganstrong #veganbowl #veganstyle #vegan_veganfood #vegansofaustralia #veganburgers

  •  647  5  10 hours ago
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
.
NUT FREE VEGAN MAC N CHEESE by @alexafuelednaturally 🧡
.
Serves 4-6
INGREDIENTS
Vegan cheese sauce:
2 cups potatoes, peeled and chopped *I used Yukon gold*
2 cup carrots, peeled and chopped
1 can (15.5 ounce) great northern beans (aka white beans) rinsed and drained
3/4 cup unsweetened plain, unsweetened soy milk or water
5 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder

Other ingredients:
1 pound dried pasta, I used shell pasta but feel free to use gluten
free *Reserve 1/2 cup hot pasta water*
2 tbsp vegan butter, optional but i highly recommend (I use either
earth balance or miyokos)
2 tbsp nutritional yeast

Method:
1.Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft.
2.In the meantime cook the pasta according to package directions.
3.Meanwhile place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth. Taste the sauce and adjust ingredients as needed.
4.Once the pasta is cooked, carefully spoon out about 1/2 cup hot pasta water into a cup and set aside. Then drain the pasta and return to pot. Add the vegan cheese sauce to the cooked pasta noddles, mix to combine, if the sauce seems to thick, this is when you can add some of the hot pasta water to loosen up the sauce. * If you’re using gluten free noodles, skip the pasta water and instead use regular hot water.*
5.Then add an additional 2 tablespoons of nutritional yeast, salt, pepper and 2 tbsp vegan butter (the vegan butter is optional) .
6.For leftovers… to reheat it, add a little bit of plant based milk & or vegan butter if the sauce is too thick. .
.
.
.
.
#vegandessert #veganfortheplanet #veganprotein #vegantreats #vegancake #vegansnacks #vegancheese #veganhealth #veganpizza #vegandiet #letscookvegan #vegangains #vegansofinsta #veganfoodspot #veganweightloss #veganstrong #veganbowl #veganstyle #vegan_veganfood #vegansofaustralia #veganburgers
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
    .
    NUT FREE VEGAN MAC N CHEESE by @alexafuelednaturally 🧡
    .
    Serves 4-6
    INGREDIENTS
    Vegan cheese sauce:
    2 cups potatoes, peeled and chopped *I used Yukon gold*
    2 cup carrots, peeled and chopped
    1 can (15.5 ounce) great northern beans (aka white beans) rinsed and drained
    3/4 cup unsweetened plain, unsweetened soy milk or water
    5 tbsp nutritional yeast
    1 tbsp lemon juice
    1 tsp salt
    1/2 tsp garlic powder
    1/2 tsp onion powder

    Other ingredients:
    1 pound dried pasta, I used shell pasta but feel free to use gluten
    free *Reserve 1/2 cup hot pasta water*
    2 tbsp vegan butter, optional but i highly recommend (I use either
    earth balance or miyokos)
    2 tbsp nutritional yeast

    Method:
    1.Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft.
    2.In the meantime cook the pasta according to package directions.
    3.Meanwhile place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth. Taste the sauce and adjust ingredients as needed.
    4.Once the pasta is cooked, carefully spoon out about 1/2 cup hot pasta water into a cup and set aside. Then drain the pasta and return to pot. Add the vegan cheese sauce to the cooked pasta noddles, mix to combine, if the sauce seems to thick, this is when you can add some of the hot pasta water to loosen up the sauce. * If you’re using gluten free noodles, skip the pasta water and instead use regular hot water.*
    5.Then add an additional 2 tablespoons of nutritional yeast, salt, pepper and 2 tbsp vegan butter (the vegan butter is optional) .
    6.For leftovers… to reheat it, add a little bit of plant based milk & or vegan butter if the sauce is too thick. .
    .
    .
    .
    .
    #vegandessert #veganfortheplanet #veganprotein #vegantreats #vegancake #vegansnacks #vegancheese #veganhealth #veganpizza #vegandiet #letscookvegan #vegangains #vegansofinsta #veganfoodspot #veganweightloss #veganstrong #veganbowl #veganstyle #vegan_veganfood #vegansofaustralia #veganburgers

  •  971  11  10 hours ago
  • Baked potato recipe 💥 These oven baked potatoes with mustard sauce are crispy on the outside - and perfectly fluffy and tender on the inside. All you need is some potatoes, olive oil, sea salt, pepper and toppings. .
By @micadeli_ .
Recipe:

Ingredients

3 x medium Baked Potatoes
100g. Zucchini
100g. Mushrooms
100g. Cheese (I used Vegan Cheese)
3 tablespoon of Plant Butter
Salt and pepper
Sauce: Honey and mustard sauce

Instructions:

1. Turn on the oven at 200C (390F) hot air.

2. Cut the potatoes in half pieces and make a cut in the center of the half potatoes. Drizzle with olive oil, salt and pepper. Place on a baking tray and bake the oven in 45 minutes.

3. Wash the zucchini and prepare them shredded. Wash and chop the mushrooms in small slices.

4. Take out the potatoes from the oven. Distribute the butter on top of all potatoes, add the zucchini on top along with mushrooms and cheese. Drizzle with salt and pepper. Put the tray back in the oven ad bake for 10 more minutes or until it gets a golden and crispy color.

5. Serve the baked potatoes directly from the oven. Add a good, warm honey and mustard sauce on top - or choose a favorite sauce/dressing yourself.
.
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#vegandessert #veganfortheplanet #veganprotein #vegantreats #vegancake #vegansnacks #vegancheese #veganhealth 
#veganpizza #vegandiet #letscookvegan #vegangains #vegansofinsta #veganfoodspot #veganweightloss #veganstrong #veganbowl #veganstyle #vegan_veganfood #vegansofaustralia #veganburgers
  • Baked potato recipe 💥 These oven baked potatoes with mustard sauce are crispy on the outside - and perfectly fluffy and tender on the inside. All you need is some potatoes, olive oil, sea salt, pepper and toppings. .
    By @micadeli_ .
    Recipe:

    Ingredients

    3 x medium Baked Potatoes
    100g. Zucchini
    100g. Mushrooms
    100g. Cheese (I used Vegan Cheese)
    3 tablespoon of Plant Butter
    Salt and pepper
    Sauce: Honey and mustard sauce

    Instructions:

    1. Turn on the oven at 200C (390F) hot air.

    2. Cut the potatoes in half pieces and make a cut in the center of the half potatoes. Drizzle with olive oil, salt and pepper. Place on a baking tray and bake the oven in 45 minutes.

    3. Wash the zucchini and prepare them shredded. Wash and chop the mushrooms in small slices.

    4. Take out the potatoes from the oven. Distribute the butter on top of all potatoes, add the zucchini on top along with mushrooms and cheese. Drizzle with salt and pepper. Put the tray back in the oven ad bake for 10 more minutes or until it gets a golden and crispy color.

    5. Serve the baked potatoes directly from the oven. Add a good, warm honey and mustard sauce on top - or choose a favorite sauce/dressing yourself.
    .
    .
    .
    .
    .
    #vegandessert #veganfortheplanet #veganprotein #vegantreats #vegancake #vegansnacks #vegancheese #veganhealth
    #veganpizza #vegandiet #letscookvegan #vegangains #vegansofinsta #veganfoodspot #veganweightloss #veganstrong #veganbowl #veganstyle #vegan_veganfood #vegansofaustralia #veganburgers

  •  10  0  10 hours ago
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
.
Vegan Shakshuka With Chickpeas
.
By @elavegan .
Ingredients
1/2 tbsp oil or vegetable broth
1 onion diced
4 cloves of garlic minced
3.5 oz greens of choice e.g. kale, spinach (100 g)
14 oz diced tomatoes (400 g)
11 oz marinara sauce (300 g)
1 red bell pepper (120 g)
3 heaped tbsp tomato paste (100 g)
1/4 cup plant-based cream (60 g)
1 1/2 tsp paprika
1 tsp dried oregano
1 tsp ground cumin or more to taste
3/4 tsp smoked paprika or more to taste
2 tsp maple syrup or sweetener of choice
1/2 tsp red pepper flakes or less if you don't like it spicy
15 oz can chickpeas drained and rinsed
sea salt and pepper to taste
pinch of black salt (Kala Namak) (optional, see notes)
vegan cheese of choice (optional)
Instructions
Heat oil in a skillet over medium heat and add diced onion. Sautè for about 4 minutes. Then add garlic and sautè for a further minute.
Add the greens, cover and cook for about 1 minute until wilted down.
Next add the diced tomatoes, pepper, marinara sauce, and tomato paste.
Stir to combine, then add all spices, sweetener, and let simmer for about 10 minutes until slightly thickened.
Add the plant-based cream, the chickpeas and turn off the heat after about 1-2 minutes.
Taste and adjust seasonings. Add more salt/pepper/spices to taste.
Finally, add dollops of vegan cheese (e.g. vegan cream cheese or vegan ricotta, feta, etc.) on top.
Garnish with fresh herbs and red pepper flakes. Enjoy with bread/flatbread, rice or pasta! .
.
#veganstrong #veganburgers #veganbowl #veganhealth #veganstyle #veganmeals #vegansofaustralia #vegansnacks #vegansofinsta #vegandeutschland #🌱 #veganfoodspot #veganburger #veganuary #vegantreats #vegangains #veganblogger #veganrecipe #vegandiet #vegantravel #letscookvegan #veganmom #vegan_veganfood
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
    .
    Vegan Shakshuka With Chickpeas
    .
    By @elavegan .
    Ingredients
    1/2 tbsp oil or vegetable broth
    1 onion diced
    4 cloves of garlic minced
    3.5 oz greens of choice e.g. kale, spinach (100 g)
    14 oz diced tomatoes (400 g)
    11 oz marinara sauce (300 g)
    1 red bell pepper (120 g)
    3 heaped tbsp tomato paste (100 g)
    1/4 cup plant-based cream (60 g)
    1 1/2 tsp paprika
    1 tsp dried oregano
    1 tsp ground cumin or more to taste
    3/4 tsp smoked paprika or more to taste
    2 tsp maple syrup or sweetener of choice
    1/2 tsp red pepper flakes or less if you don't like it spicy
    15 oz can chickpeas drained and rinsed
    sea salt and pepper to taste
    pinch of black salt (Kala Namak) (optional, see notes)
    vegan cheese of choice (optional)
    Instructions
    Heat oil in a skillet over medium heat and add diced onion. Sautè for about 4 minutes. Then add garlic and sautè for a further minute.
    Add the greens, cover and cook for about 1 minute until wilted down.
    Next add the diced tomatoes, pepper, marinara sauce, and tomato paste.
    Stir to combine, then add all spices, sweetener, and let simmer for about 10 minutes until slightly thickened.
    Add the plant-based cream, the chickpeas and turn off the heat after about 1-2 minutes.
    Taste and adjust seasonings. Add more salt/pepper/spices to taste.
    Finally, add dollops of vegan cheese (e.g. vegan cream cheese or vegan ricotta, feta, etc.) on top.
    Garnish with fresh herbs and red pepper flakes. Enjoy with bread/flatbread, rice or pasta! .
    .
    #veganstrong #veganburgers #veganbowl #veganhealth #veganstyle #veganmeals #vegansofaustralia #vegansnacks #vegansofinsta #vegandeutschland #🌱 #veganfoodspot #veganburger #veganuary #vegantreats #vegangains #veganblogger #veganrecipe #vegandiet #vegantravel #letscookvegan #veganmom #vegan_veganfood

  •  1,619  10  10 hours ago
  • ✨🌶CHICKPEA CHILLI🌶✨ i made this super quick and easy chilli the other night with chickpeas, black beans and diced tomato 🍅 i started by frying onion, garlic and capsicum until it went soft before adding the other ingredients and flavouring it with liquid smoke, paprika, oregano, cumin, celery salt and chilli 🤩 bit of a different spice combo to usual but was tasty and super easy 🌹
  • ✨🌶CHICKPEA CHILLI🌶✨ i made this super quick and easy chilli the other night with chickpeas, black beans and diced tomato 🍅 i started by frying onion, garlic and capsicum until it went soft before adding the other ingredients and flavouring it with liquid smoke, paprika, oregano, cumin, celery salt and chilli 🤩 bit of a different spice combo to usual but was tasty and super easy 🌹

  •  34  1  11 hours ago
  • Herbi & @veganfitnessmodel have a little secret 🤫🤫🤫....
There may* be five new meals coming to the @veganfitnessfoods menu very soon for those already signed up to either the GET LEAN or MUSCLE BUILD programs 🙌🏾💪🏽.
Any guesses what those meals might be????
.
.
* there definitely is and we’ll be releasing them soon 🙌🏾🙌🏾
  • Herbi & @veganfitnessmodel have a little secret 🤫🤫🤫....
    There may* be five new meals coming to the @veganfitnessfoods menu very soon for those already signed up to either the GET LEAN or MUSCLE BUILD programs 🙌🏾💪🏽.
    Any guesses what those meals might be????
    .
    .
    * there definitely is and we’ll be releasing them soon 🙌🏾🙌🏾

  •  19  5  11 hours ago
  • ✨ THREE-INGREDIENT VEGAN FUDGE ✨⁣
⁣
SAVE this one as it will be a regular! Super easy and super delicious 👍🏼👍🏼👍🏼⁣
⁣
𝐁𝐚𝐬𝐞⁣
- 2/3 cup cacao powder⁣
- 1/2 cup coconut oil⁣
- 2/3 cup brown rice syrup⁣
⁣
Optional add-ins:⁣
- Flaked salt⁣
- Vanilla powder⁣
⁣
𝐌𝐞𝐭𝐡𝐨𝐝 ⁣
To make the fudge: melt the coconut oil then stir all the ingredients together until you have a smooth, thick chocolate batter.⁣
⁣
(Image and photo recipe www.thisrawsomeveganlife.com)
  • ✨ THREE-INGREDIENT VEGAN FUDGE ✨⁣

    SAVE this one as it will be a regular! Super easy and super delicious 👍🏼👍🏼👍🏼⁣

    𝐁𝐚𝐬𝐞⁣
    - 2/3 cup cacao powder⁣
    - 1/2 cup coconut oil⁣
    - 2/3 cup brown rice syrup⁣

    Optional add-ins:⁣
    - Flaked salt⁣
    - Vanilla powder⁣

    𝐌𝐞𝐭𝐡𝐨𝐝 ⁣
    To make the fudge: melt the coconut oil then stir all the ingredients together until you have a smooth, thick chocolate batter.⁣

    (Image and photo recipe www.thisrawsomeveganlife.com)

  •  105  5  12 hours ago
  • 🍔 $10 Monday Motivation with MooFree 🍔⁣
⁣
What a great way to start your week with selected burgers ONLY $10 at all MooFree Burgers locations 🤤😍 ⁣⁣
⁣⁣
Choose from:⁣⁣
Cheese Burger⁣⁣
Chick’n and Cheese ⁣
Chipotle Chick’n ⁣⁣
Aussie Mama⁣⁣
⁣
And now added;⁣
Chick’n Licken (📸) ⁣
Charlie’s Brothers (VBD)⁣
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Visit our website for locations, trading hours and full menu options: ⁣⁣
www.moofreeburgers.com.au⁣⁣
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#moofreeburgers #moofree ⁣
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  • 🍔 $10 Monday Motivation with MooFree 🍔⁣

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    Charlie’s Brothers (VBD)⁣

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

    #moofreeburgers #moofree

  •  54  4  13 hours ago
  • Would you like some acai with your peanut butter? 😛 // today has been a much needed relax and reset day...I woke up without an alarm, went for a run, met @vicccccccc_saunders & @kurtissofophotography for brunch, spent a few hours chilling in the garden before a long yoga session // // honestly, I’ll be the first to admit I’m awful at relaxing...it makes me nervous and anxious but it is so necessary. days like today remind me how enjoyable resting can be // // in fact, something that keeps coming up through my yoga practice is to move through my day with ease. to consciously breathe throughout the day. to remain calm and present even whilst running around like a headless chicken // // “the quieter you become, the more you are able to hear” ~ rumi //
  • Would you like some acai with your peanut butter? 😛 // today has been a much needed relax and reset day...I woke up without an alarm, went for a run, met @vicccccccc_saunders & @kurtissofophotography for brunch, spent a few hours chilling in the garden before a long yoga session // // honestly, I’ll be the first to admit I’m awful at relaxing...it makes me nervous and anxious but it is so necessary. days like today remind me how enjoyable resting can be // // in fact, something that keeps coming up through my yoga practice is to move through my day with ease. to consciously breathe throughout the day. to remain calm and present even whilst running around like a headless chicken // // “the quieter you become, the more you are able to hear” ~ rumi //

  •  118  16  13 hours ago

Top #vegansofaustralia Posts

  • 🌱 Indian Eggplant Curry

I have been super busy lately and haven’t had the time to cook or come up with any new recipes.

But luckily enough my lovely aunty gave me a vegan cookbook for Christmas called the global vegan by @elsas_wholesomelife this is the first cookbook I’ve ever had. 
This book literally blew my mind.

It’s not only a cookbook full of amazing creative recipes it also contains some great nutrition advice and lots of amazing pictures from around the world.

I’d highly recommend this book for anyone looking for some inspiration to get creative in the new year.

Usually I like to fly solo when it comes to cooking but I couldn’t help but use some inspiration from the book and create this awesome simple curry.

Ingredients (Serves 2)

300g Eggplant (2cm cubes)
1 Onion (diced)
Hand full of snow peas (chopped in half)
400g Whole tomatoes (from the tin including the juice)
2 Tbsp Avocado oil 
2 Tsp Coconut sugar 
2 Tsp Lemon (juiced)
3 Tbsp Water 
½ Tsp Salt (Sea or Himalayan)
1 Hand full coriander

Curry Paste
3 Garlic cloves (chopped small)
2 Chilis (sliced)
1 Tbsp Ginger (skin removed and chopped small)
½ Tsp Turmeric
2 Tsp Wholegrain mustard seeds 
1 Tsp Ground cumin 
1 Tsp Garman masala 
½ Tsp salt

Directions

1. To make the curry paste combine all the ingredients into a mortar and pound with a pestle until it turns into a smooth paste. Please Note: I’m away, so I used a bowl and the back of a large dessert spoon, it took some effort, but it worked!

2. In a pan over a medium/high heat add the oil until heated then combine the onions, curry paste, bay leaves and cook for 2 minutes. Add in the beans and eggplant and continue cooking for another 2 minutes, frequently stirring.

3. Add the tin tomatoes (if your using whole tomatoes roughly break them up as you stir them in) add some salt and the water. Reduce the heat and let simmer for around 20 minutes or until the eggplant is soft and falling apart.

4. Remove from the heat and stir in the coconut sugar and lemon juice.

5. Top it with some coriander and serve it with some rice or some boiled/fried curry potatoes, or both!

Thanks @woodwareandco for these amazing bowls!
  • 🌱 Indian Eggplant Curry

    I have been super busy lately and haven’t had the time to cook or come up with any new recipes.

    But luckily enough my lovely aunty gave me a vegan cookbook for Christmas called the global vegan by @elsas_wholesomelife this is the first cookbook I’ve ever had.
    This book literally blew my mind.

    It’s not only a cookbook full of amazing creative recipes it also contains some great nutrition advice and lots of amazing pictures from around the world.

    I’d highly recommend this book for anyone looking for some inspiration to get creative in the new year.

    Usually I like to fly solo when it comes to cooking but I couldn’t help but use some inspiration from the book and create this awesome simple curry.

    Ingredients (Serves 2)

    300g Eggplant (2cm cubes)
    1 Onion (diced)
    Hand full of snow peas (chopped in half)
    400g Whole tomatoes (from the tin including the juice)
    2 Tbsp Avocado oil
    2 Tsp Coconut sugar
    2 Tsp Lemon (juiced)
    3 Tbsp Water
    ½ Tsp Salt (Sea or Himalayan)
    1 Hand full coriander

    Curry Paste
    3 Garlic cloves (chopped small)
    2 Chilis (sliced)
    1 Tbsp Ginger (skin removed and chopped small)
    ½ Tsp Turmeric
    2 Tsp Wholegrain mustard seeds
    1 Tsp Ground cumin
    1 Tsp Garman masala
    ½ Tsp salt

    Directions

    1. To make the curry paste combine all the ingredients into a mortar and pound with a pestle until it turns into a smooth paste. Please Note: I’m away, so I used a bowl and the back of a large dessert spoon, it took some effort, but it worked!

    2. In a pan over a medium/high heat add the oil until heated then combine the onions, curry paste, bay leaves and cook for 2 minutes. Add in the beans and eggplant and continue cooking for another 2 minutes, frequently stirring.

    3. Add the tin tomatoes (if your using whole tomatoes roughly break them up as you stir them in) add some salt and the water. Reduce the heat and let simmer for around 20 minutes or until the eggplant is soft and falling apart.

    4. Remove from the heat and stir in the coconut sugar and lemon juice.

    5. Top it with some coriander and serve it with some rice or some boiled/fried curry potatoes, or both!

    Thanks @woodwareandco for these amazing bowls!

  •  1,217  61  1 January, 2020
  • Sending love to anyone who needs it today ❤️The beautiful land we call home has always and will always be Aboriginal and Torres Strait Islander peoples land. Change is coming✊ #changethedate 🖊: @lukejohnmatthewarnold
  • Sending love to anyone who needs it today ❤️The beautiful land we call home has always and will always be Aboriginal and Torres Strait Islander peoples land. Change is coming✊ #changethedate 🖊: @lukejohnmatthewarnold

  •  1,107  47  22 hours ago
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
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Creamy Vegan Lasagna Soup
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By @elavegan .

Ingredients
1/2 tbsp oil
1 small onion diced
4 garlic cloves minced
1 1/2 tsp Italian seasoning
1 tsp onion powder
1/2 tsp paprika
1 1/4 tsp sea salt or less/more to taste
Black pepper to taste
1/2 cup (105 g) dry red lentils
5 cups (1200 ml) water or vegetable broth
1/2 cup (120 ml) plant-based milk or cream
1/2 cup (120 ml) tomato sauce (passata)
1 tbsp tomato paste
6 (150 g) lasagna noodles broken into pieces (you can use gluten-free noodles)
1/4 cup nutritional yeast
1/3 cup (80 g) cashew butter (*see notes)
1 tbsp lemon juice
Red pepper flakes (optional)
Vegan ricotta or mozzarella to garnish (optional)
Fresh herbs (e.g. parsley) to garnish
Instructions
In a sieve, rinse lentils under running water, set aside.
Chop the onion and garlic.
Heat oil in a large pot and sauté the onion for about 3-4 minutes over medium heat. Add garlic and sauté for a further one minute.
Add all spices (Italian seasoning, onion powder, paprika, sea salt, black pepper), the lentils, tomato sauce, tomato paste, cashew butter, and the vegetable broth or water. Stir with a whisk and bring to a boil.
Meanwhile, break the lasagna noodles into smaller pieces. Once the soup boils add the lasagna noodles and cook for about 9-10 minutes or until the noodles are al dente.
Finally, add the plant-based milk (or cream), the lemon juice, and nutritional yeast. Turn off the heat.
Taste and adjust the seasonings. Add more salt, pepper, Italian herbs as needed. You can also add red pepper flakes or hot sauce for a spicier soup!
Serve immediately and garnish with fresh herbs. Enjoy!
The soup will thicken over time, as the noodles will absorb a lot of the liquid. Simply add more vegetable broth if you want to eat leftovers the next day. Store covered in the fridge for up to 5 days.
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#veganstrong #veganburgers #veganbowl #veganhealth #veganstyle #veganmeals #vegansofaustralia #vegansnacks #vegansofinsta #vegandeutschland #🌱 #veganfoodspot #veganburger #veganuary #vegantreats #vegangains #veganblogger #veganrecipe #vegandiet #vegantravel #letscookvegan #veganmom #vegan_veganfood
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
    .
    Creamy Vegan Lasagna Soup
    .
    By @elavegan .

    Ingredients
    1/2 tbsp oil
    1 small onion diced
    4 garlic cloves minced
    1 1/2 tsp Italian seasoning
    1 tsp onion powder
    1/2 tsp paprika
    1 1/4 tsp sea salt or less/more to taste
    Black pepper to taste
    1/2 cup (105 g) dry red lentils
    5 cups (1200 ml) water or vegetable broth
    1/2 cup (120 ml) plant-based milk or cream
    1/2 cup (120 ml) tomato sauce (passata)
    1 tbsp tomato paste
    6 (150 g) lasagna noodles broken into pieces (you can use gluten-free noodles)
    1/4 cup nutritional yeast
    1/3 cup (80 g) cashew butter (*see notes)
    1 tbsp lemon juice
    Red pepper flakes (optional)
    Vegan ricotta or mozzarella to garnish (optional)
    Fresh herbs (e.g. parsley) to garnish
    Instructions
    In a sieve, rinse lentils under running water, set aside.
    Chop the onion and garlic.
    Heat oil in a large pot and sauté the onion for about 3-4 minutes over medium heat. Add garlic and sauté for a further one minute.
    Add all spices (Italian seasoning, onion powder, paprika, sea salt, black pepper), the lentils, tomato sauce, tomato paste, cashew butter, and the vegetable broth or water. Stir with a whisk and bring to a boil.
    Meanwhile, break the lasagna noodles into smaller pieces. Once the soup boils add the lasagna noodles and cook for about 9-10 minutes or until the noodles are al dente.
    Finally, add the plant-based milk (or cream), the lemon juice, and nutritional yeast. Turn off the heat.
    Taste and adjust the seasonings. Add more salt, pepper, Italian herbs as needed. You can also add red pepper flakes or hot sauce for a spicier soup!
    Serve immediately and garnish with fresh herbs. Enjoy!
    The soup will thicken over time, as the noodles will absorb a lot of the liquid. Simply add more vegetable broth if you want to eat leftovers the next day. Store covered in the fridge for up to 5 days.
    .
    .
    #veganstrong #veganburgers #veganbowl #veganhealth #veganstyle #veganmeals #vegansofaustralia #vegansnacks #vegansofinsta #vegandeutschland #🌱 #veganfoodspot #veganburger #veganuary #vegantreats #vegangains #veganblogger #veganrecipe #vegandiet #vegantravel #letscookvegan #veganmom #vegan_veganfood

  •  551  5  1 hour ago
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
.
Vegan Hash Browns | Crispy Potato Latkes
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By @elavegan .

Ingredients
2-3 very large potatoes e.g. Russet or Yukon Gold, peeled
1 medium white onion finely chopped
2 tbsp fresh parsley finely chopped
1 tsp sea salt
1/4 tsp smoked paprika
3 tbsp rice flour (*see notes)
1 flax egg (*see instructions)
3 tbsp oil for frying
US Customary - Metric
Instructions
To make the flax egg, simply mix 1 tbsp ground flax seeds with 2 1/2 tbsp water in a small bowl and set aside to thicken.
Peel the potatoes (or leave the peel on if you like), then weigh them. They should weigh 700 grams. Now grate the potatoes. No need to finely grate them, we want the final hash browns to have some texture.
Put a clean cloth into a bowl and add the grated potatoes. Squeeze out as much liquid as possible (see step-by-step photos above in the blog post). Don't throw out the potato water yet, let it sit in the bowl, we will need it later.
Transfer the potatoes to a large bowl and add the other ingredients.
Use your clean hands to mix all ingredients. Then carefully drain the potato liquid (throw it away) which was sitting in the other bowl. You will see potato starch at the bottom of the bowl! Add it to the potato mixture, it will make the hash browns even crispier. Mix again.
Heat some oil in a pan/skillet (1 1/2 to 2 tbsp is enough for 4-5 potato pancakes) and fry the hash browns from both sides on low-medium heat until golden brown and crispy (this can take about 6-8 minutes per side). Don't use too much heat as the outside would turn black and the inside would stay raw.
Serve with a hearty tomato sauce (you can even use ketchup), sour cream or enjoy them sweet with applesauce! Store leftovers covered in the refrigerator for up to 3 days. .
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#veganstrong #veganburgers #veganbowl #veganhealth #veganstyle #veganmeals #vegansofaustralia #vegansnacks #vegansofinsta #vegandeutschland #🌱 #veganfoodspot #veganburger #veganuary #vegantreats #vegangains #veganblogger #veganrecipe #vegandiet #vegantravel #letscookvegan #veganmom #vegan_veganfood
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
    .
    Vegan Hash Browns | Crispy Potato Latkes
    .
    By @elavegan .

    Ingredients
    2-3 very large potatoes e.g. Russet or Yukon Gold, peeled
    1 medium white onion finely chopped
    2 tbsp fresh parsley finely chopped
    1 tsp sea salt
    1/4 tsp smoked paprika
    3 tbsp rice flour (*see notes)
    1 flax egg (*see instructions)
    3 tbsp oil for frying
    US Customary - Metric
    Instructions
    To make the flax egg, simply mix 1 tbsp ground flax seeds with 2 1/2 tbsp water in a small bowl and set aside to thicken.
    Peel the potatoes (or leave the peel on if you like), then weigh them. They should weigh 700 grams. Now grate the potatoes. No need to finely grate them, we want the final hash browns to have some texture.
    Put a clean cloth into a bowl and add the grated potatoes. Squeeze out as much liquid as possible (see step-by-step photos above in the blog post). Don't throw out the potato water yet, let it sit in the bowl, we will need it later.
    Transfer the potatoes to a large bowl and add the other ingredients.
    Use your clean hands to mix all ingredients. Then carefully drain the potato liquid (throw it away) which was sitting in the other bowl. You will see potato starch at the bottom of the bowl! Add it to the potato mixture, it will make the hash browns even crispier. Mix again.
    Heat some oil in a pan/skillet (1 1/2 to 2 tbsp is enough for 4-5 potato pancakes) and fry the hash browns from both sides on low-medium heat until golden brown and crispy (this can take about 6-8 minutes per side). Don't use too much heat as the outside would turn black and the inside would stay raw.
    Serve with a hearty tomato sauce (you can even use ketchup), sour cream or enjoy them sweet with applesauce! Store leftovers covered in the refrigerator for up to 3 days. .
    .
    .
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    #veganstrong #veganburgers #veganbowl #veganhealth #veganstyle #veganmeals #vegansofaustralia #vegansnacks #vegansofinsta #vegandeutschland #🌱 #veganfoodspot #veganburger #veganuary #vegantreats #vegangains #veganblogger #veganrecipe #vegandiet #vegantravel #letscookvegan #veganmom #vegan_veganfood

  •  1,471  8  4 hours ago
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
.
Vegan Shakshuka With Chickpeas
.
By @elavegan .
Ingredients
1/2 tbsp oil or vegetable broth
1 onion diced
4 cloves of garlic minced
3.5 oz greens of choice e.g. kale, spinach (100 g)
14 oz diced tomatoes (400 g)
11 oz marinara sauce (300 g)
1 red bell pepper (120 g)
3 heaped tbsp tomato paste (100 g)
1/4 cup plant-based cream (60 g)
1 1/2 tsp paprika
1 tsp dried oregano
1 tsp ground cumin or more to taste
3/4 tsp smoked paprika or more to taste
2 tsp maple syrup or sweetener of choice
1/2 tsp red pepper flakes or less if you don't like it spicy
15 oz can chickpeas drained and rinsed
sea salt and pepper to taste
pinch of black salt (Kala Namak) (optional, see notes)
vegan cheese of choice (optional)
Instructions
Heat oil in a skillet over medium heat and add diced onion. Sautè for about 4 minutes. Then add garlic and sautè for a further minute.
Add the greens, cover and cook for about 1 minute until wilted down.
Next add the diced tomatoes, pepper, marinara sauce, and tomato paste.
Stir to combine, then add all spices, sweetener, and let simmer for about 10 minutes until slightly thickened.
Add the plant-based cream, the chickpeas and turn off the heat after about 1-2 minutes.
Taste and adjust seasonings. Add more salt/pepper/spices to taste.
Finally, add dollops of vegan cheese (e.g. vegan cream cheese or vegan ricotta, feta, etc.) on top.
Garnish with fresh herbs and red pepper flakes. Enjoy with bread/flatbread, rice or pasta! .
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#veganstrong #veganburgers #veganbowl #veganhealth #veganstyle #veganmeals #vegansofaustralia #vegansnacks #vegansofinsta #vegandeutschland #🌱 #veganfoodspot #veganburger #veganuary #vegantreats #vegangains #veganblogger #veganrecipe #vegandiet #vegantravel #letscookvegan #veganmom #vegan_veganfood
  • What do you think about this? 🍃 Follow @recipesforvegan for more! 🌱
    .
    Vegan Shakshuka With Chickpeas
    .
    By @elavegan .
    Ingredients
    1/2 tbsp oil or vegetable broth
    1 onion diced
    4 cloves of garlic minced
    3.5 oz greens of choice e.g. kale, spinach (100 g)
    14 oz diced tomatoes (400 g)
    11 oz marinara sauce (300 g)
    1 red bell pepper (120 g)
    3 heaped tbsp tomato paste (100 g)
    1/4 cup plant-based cream (60 g)
    1 1/2 tsp paprika
    1 tsp dried oregano
    1 tsp ground cumin or more to taste
    3/4 tsp smoked paprika or more to taste
    2 tsp maple syrup or sweetener of choice
    1/2 tsp red pepper flakes or less if you don't like it spicy
    15 oz can chickpeas drained and rinsed
    sea salt and pepper to taste
    pinch of black salt (Kala Namak) (optional, see notes)
    vegan cheese of choice (optional)
    Instructions
    Heat oil in a skillet over medium heat and add diced onion. Sautè for about 4 minutes. Then add garlic and sautè for a further minute.
    Add the greens, cover and cook for about 1 minute until wilted down.
    Next add the diced tomatoes, pepper, marinara sauce, and tomato paste.
    Stir to combine, then add all spices, sweetener, and let simmer for about 10 minutes until slightly thickened.
    Add the plant-based cream, the chickpeas and turn off the heat after about 1-2 minutes.
    Taste and adjust seasonings. Add more salt/pepper/spices to taste.
    Finally, add dollops of vegan cheese (e.g. vegan cream cheese or vegan ricotta, feta, etc.) on top.
    Garnish with fresh herbs and red pepper flakes. Enjoy with bread/flatbread, rice or pasta! .
    .
    #veganstrong #veganburgers #veganbowl #veganhealth #veganstyle #veganmeals #vegansofaustralia #vegansnacks #vegansofinsta #vegandeutschland #🌱 #veganfoodspot #veganburger #veganuary #vegantreats #vegangains #veganblogger #veganrecipe #vegandiet #vegantravel #letscookvegan #veganmom #vegan_veganfood

  •  1,619  10  10 hours ago