#homemade vegan food

[hle24]

Vegan Pot Pie

When the festive season rolls around, there’s nothing more comforting than gathering with loved ones over a warm, hearty meal. This Vegan Pot Pie is the ultimate centerpiece for your Christmas dinner table—or any cozy winter evening. Packed with tender vegetables, earthy mushrooms, and a creamy herb-infused sauce, all topped with golden, flaky puff pastry, this pot pie is as stunning as it is…

[tinykitchenvegan]

Tuscan "Marry Me" Butter Beans

[fullcravings]

Homemade Crispy Peanut Butter Protein Chocolate Candy Bars (V)

[mer-se]

vegan food is boring

[foodshowxyz]

Vegan bao buns with pulled jackfruit

[pianokantzart]

I just made the Mama Mario soup.

I can see why Luigi got so excited, that stuff good.

[vegan-nom-noms]

The Best Vegan Twix Recipe

[22-titanium]

A hot pot night with Vietnamese sweet & sour soup (Lẩu Canh Chua)

It's a perfect recipe for the chilly days.

Recipe is here!

[foodiebimbo]

Pumpkin & Chickpea stew

[ricoydelicioso]

MARINATED TOMATOES + Cashew Cream Cheese On Toast 🍅

Recipe:

Serves 2

🌱 120g (1 cup) cashews 🌱 1 large tomato, (see notes) 🌱 1 garlic clove, peeled + finely chopped 🌱 1 tbsp balsamic vinegar 🌱 1/8 red onion, finely chopped 🌱 1 small handful of fresh basil, finely chopped 🌱 1 lemon, juice only 🌱 olive oil 🌱 salt + pepper 🌱 100ml (3.5 fl.oz) unsweetened plant-based milk, we use soy 🌱 2 slices of bread, we use sourdough

Transfer the cashews to a small bowl and cover them with hot water straight from a kettle. Leave to soak while you carry out the next steps.

Slice the tomato in ½ cm (⅓”) slices and add them to a large shallow bowl.

In a separate small bowl, combine the garlic with the balsamic vinegar, red onion, basil, 1 tablespoon of lemon juice, 2 tablespoons of olive oil and generous pinches of salt and pepper. This is your marinade.

Pour the marinade over the tomatoes, gently turning them until fully coated in. Leave the tomatoes to sit while you prepare the cashew cheese.

Drain the cashews and rinse them under cold water, then add them to a high speed blender or food processor along with the plant-based milk, 2 tablespoons of lemon juice and pinches of salt and pepper. Blend until smooth, scraping down the sides as you go. Add a splash of extra milk if necessary.

Heat a little oil in a frying pan on a medium heat. Once hot, toast the bread for a few minutes on each side until golden and charred.

To serve, place the slices of toasted bread on serving plates, then spread the cashew cheese all over. Next, add a few slices of the marinated tomatoes to each toast and drizzle the oily marinade all over the top.

[saltandlavenderblog]

Easy Thai coconut curry recipe

[l00ney-m00ny]

It's 9pm but you know what? I want some nice Japanese curry, so you wanna know what I'm having? Japanese curry

[tinykitchenvegan]

Vegan Fire Noodles with Crispy Tofu

[fullcravings]

Homemade Dairy-Free Cranberry Swirl Ice Cream

[askwhatsforlunch]

Spiced Roasted Red Kuri Squash Soup

This hearty Spiced Roasted Red Kuri Squash Soup, fragrant with seasonal spice, makes a deliciously comforting and heartwarming dinner, after spending the arvo installing Christmas lights in the cold (and rain!) Happy Monday!

Ingredients (serves 4):

2 small or one large Red Kuri Squashes, thoroughly scrubbed

1 onion

2 garlic cloves

1 teaspoon coarse sea salt

½ teaspoon freshly cracked black pepper

1/2 teaspoon Mixed Spice

1/2 teaspoon smoked paprika

2 tablespoons olive oil

1 ½ litre/6 cups boiling water

2 tablespoons demerara sugar

Preheat oven to 200°C/395°F.

Halve and seed Red Kuri Squashes, cut them into large pieces, and place into a large roasting tin. Peel and quarter onion, and place in the middle of the tin as well. Peel garlic cloves and add to the tin, too.

Season Red Kuri Squashes with coarse sea salt and black pepper. Then, sprinkle evenly with Mixed Spice and smoked paprika. Finally, drizzle generously with olive oil. Toss with clean hands, to coat the Red Kuri Squash pieces in spices and oil.

Place in the middle of the hot oven, and roast, at 200°C/395°F, 1 hour.

Remove roasting tin from the oven and wait about 5 minutes. Combine roasted and Red Kuri Squash and onion and boiling water in a blender, in batches if necessary, and blitz until smooth, adding more water if necessary.

Pour into a large pot, and heat over medium heat. Stir in demerara sugar until dissolved.

Serve Spiced Roasted Red Kuri Squash Soup hot.

[foodshowxyz]

Burmese Tamarind Fish Curry (Nga Thaloun Chhet) with Fresh Cilantro and Lime Wedges 🍲🐟🍋 -

Full Recipe ⬇️⬇️

Ingredients:

• 1 lb (450 g) firm white fish fillets (such as catfish or tilapia), cut into chunks 🐟

• 2 tbsp vegetable oil 🫒

• 1 medium onion, finely chopped 🧅

• 3 garlic cloves, minced 🧄

• 1-inch piece of ginger, minced 🧑🏻‍🍳

• 1-2 green chilies, sliced (optional) ��️

• 2 tomatoes, chopped 🍅

• 2 tbsp tamarind paste 🍋

• 1 tsp turmeric powder 🌿

• 1 tsp paprika 🌶️

• 1 tsp ground coriander 🌿

• 2 cups fish stock or water 🍲

• Salt and pepper to taste 🧂

• Fresh cilantro, chopped 🌿

• Lime wedges for serving 🍋

Instructions:

1. Prepare the Fish:

• Cut the fish fillets into bite-sized chunks. Set aside.

2. Make the Curry Base:

• Heat vegetable oil in a large pot over medium heat.

• Add the chopped onion and sauté until it becomes translucent.

• Add minced garlic, ginger, and green chilies (if using), and cook for another 2-3 minutes until fragrant.

3. Add the Spices and Tomatoes:

• Stir in turmeric powder, paprika, and ground coriander. Cook for 1-2 minutes.

• Add the chopped tomatoes and cook until they start to break down and become soft.

4. Add the Tamarind Paste and Stock:

• Mix in the tamarind paste, ensuring it is well combined with the other ingredients.

• Pour in the fish stock or water, and bring the mixture to a simmer.

5. Cook the Fish:

• Add the fish chunks to the pot, making sure they are submerged in the liquid.

• Simmer gently for 10-15 minutes, or until the fish is cooked through and the flavors have melded together.

• Season with salt and pepper to taste.

6. Garnish and Serve:

• Garnish the curry with freshly chopped cilantro.

• Serve hot with lime wedges on the side for an added burst of flavor.