#veganrecipe

[vegan-nom-noms]

Vegan Belgian Waffles

[everyveganrecipe]

Tomato soup lovers rejoice! 🍅 This version roasts and sautés all the ingredients to lock in deep flavors with hints of ginger and maple syrup, finished with super creamy soy skyr, a thick filtered yogurt 🍂🍁

[oonasvegankitchen]

Green curry with coconut rice 🌱 Vihreä curry kookosriisillä⁠

What do you need?⁠ 2 tbsp coconut oil⁠ 2 tbsp green curry paste⁠ 1 onion chopped⁠ 3 garlic cloves minced⁠ 1 chili chopped⁠ 1 pepper chopped⁠ 2 dl cooked chickpeas⁠ 1 dl sugar snaps halved⁠ 1/2 broccoli chopped⁠ 2 carrots chopped⁠ 2 dl water⁠ 4 dl oat cream⁠ 1 leaf of kaffir lime⁠ A small handful of thai basil chopped⁠ A small handful of cilantro chopped⁠ 1/2 lime's juice⁠ ⁠ 4dl rice⁠ 4dl water⁠ 4dl coconut milk⁠ salt⁠ ⁠ 1. Heat up the oil in a pan. Add the onion, chili and curry paste. Sauté for about 6 minutes. Add more oil, garlic, broccoli, pepper and carrots. Sauté for 10 minutes.⁠ 2. Meanwhile cook the rice. Start by rinsing the rice well. Take a pot and add in water, coconut milk, rice and some salt. Mix and bring to a boil. Add a lid and lower the heat to medium. Let simmer for 15 minutes. ⁠ 3. Add chickpeas, sugar snaps, water, oat cream and the lime leaf. Mix and let simmer for 5 minutes. Take the rice off the stove and let it sit for a bit. Finish the curry by adding lime juice and the herbs.⁠ ⁠ Mitä tarvitsen?⁠ 2 rkl kookosöljyä⁠ 2 rkl vihreää currytahnaa⁠ 1 sipuli silputtuna⁠ 3 valkosipulin kynttä silputtuna⁠ 1 chili silputtuna⁠ 1 paprika pilkottuna 2 dl kypsiä kikherneitä⁠ 1 dl puolitettuja sokeriherneitä⁠ 1/2 parsakaali pilkottuna⁠ 2 porkkanaa pilkottuna 2 dl vettä⁠ 4 dl kaurakermaa⁠ 1 kaffirilimen lehti⁠ Pieni kourallinen thaibasilikaa silppuna⁠ Pieni kourallinen korianteria silppuna⁠ 1/2 limen mehu⁠ ⁠ 4dl riisiä⁠ 4dl vettä⁠ 4dl kookosmaitoa⁠ Suolaa⁠ ⁠ 1. Lämmitä öljy pannulla. Lisää sipuli, chili ja currytahna. Kuullota n. 6 minuuttia. Lisää öljyä sekä parsakaali, paprika ja porkkanat. Kypsennä 10 minuuttia. 2. Valmista riisi curryn valmistuessa. Huuhtele riisi hyvin. Lisää kattilaan vesi, kookosmaito, suola ja riisi. Sekoita ja kiehauta. Lisää kansi ja madalla lämpö keskilämmölle. Anna kypsyä 15 minuuttia.⁠ 3. Lisää kattilaan kikherneet, sokeriherneet, kaurakerma ja limen lehti. Sekoita ja anna hautua 5 minuuttia. Ota riisi pois liedeltä ja laita sivuun. Viimeistele curry limemehulla ja yrteillä.⁠

[foodwithrecipes]

Channa (Chickpea) Soup.  Chickpeas are an excellent plant-based source of protein, making this soup a great option for vegetarians and vegans. Read full recipe

https://foodrecipesoffical.com/wp-admin/post.php?post=4487&action=edit

[dailyveganmeal]

Made these simple vegan pumpkin yogurt bites, and they turned out amazing! Just mix pumpkin puree, vegan Greek yogurt, maple syrup, and pumpkin spice, then freeze into bite-sized portions. Dip them in melted chocolate, pop them back in the freezer, and they’re ready to enjoy!

For the full recipe, check it out here.

[hashtagveganproblems]

Vegan Cauliflower Rice & Roasted Veggies

Check out the 🌱VegansBeLike Discord server🌱 for more

[caavakushi]

Click the link for the recipe 🌯🌱

[coolveggiedelightuniverse]

Roasted Garlic and Jalapeño Hummus

A mild, Mexican-inspired smoky hummus appetizer with just a little kick on the back side.

Equipment

Food procesor

Baking tray

Parchment paper (optional, just makes clean up easier)

Ingredients

2 15 oz cans chickpeas (almost completely drained)

1/4 cup Tahini

5-6 garlic cloves

Juice of two limes (medium) = about 6 TBSP.

2-3 jalapeños

3/4 teaspoon salt

3 TBS. Avocado Oil (olive oil also okay)

1 1/2 tsp. Ground cumin

1 tsp. Smoked paprika

Optional topping

1/2 cup pumpkin seed

1 TBS Avocado oil (or Olive oil)

1/4 teaspoon ground cumin

Pinch of salt

Pinch of fresh ground black pepper

Instructions

1. Preheat oven to to 425 degrees F.

2. Place jalapeños and garlic cloves (in skin) on baking sheet lined with parchment paper. Drizzle lightly with olive oil and place in oven. Roast for 9 minutes and then rotate the jalapeños. Garlic cloves may be ready at this point, and you can remove. Roast the jalapeños for another 9 minutes. When jalapeños are done, wrap then in aluminum foil to steam for about 5 minutes. This will make the skin easier to remove. Remove skin and scrape out seeds.

3. Place everything (except ingredients for the topping) in the food processor and blend until smooth.

4. Topping: Preheat oven to 350 degrees F. In a small bowl, combine pumpkin seeds, salt, pepper, and cumin. You can use the same baking sheet/parchment paper to roast them on. Roast for 5 minutes; stir and then roast for another 5 minutes.

5. Serve with topping and small amount of avocado/olive oil drizzled over the top with vegetables, pita chips, or fruit.

[jhoumous]

Veganizer

[suprememastertv]

Recipe from Supreme Master Ching Hai's cookbook "Supreme Kitchen 1" - Free for download at SMCHBooks.com

Ingredients:

10 pieces of chunk-style vegan protein or 30g (1 oz) diced vegan ham

5 pieces of dried shiitake mushroom, soaked until soft and shredded

4 cups of water

40g (1.5 oz) of agar

Dipping sauce: 1/2 Tbsp vegan oyster sauce or thick soy sauce 5 Tbsp tomato catsup 1 Tbsp black vinegar 4 Tbsp sugar 1 Tbsp white sesame oil 1/6 Tbsp chili sauce 1 Tbsp minced ginger root 1 Tbsp minced cilantro Thoroughly mix above ingredients and set aside. Seasonings (prepare 2 equal portions for use): 1/2 Tbsp soy sauce 1 tsp vegan seasoning 1 tsp salt 1/4 tsp pepper

Directions: Soak vegan meat chunks in hot water until soft. Then squeeze out excess water and dice. Place vegan meat and mushrooms, together with 1 cup water and 1 portion of seasoning mixture, into a small pot and cook over medium low heat for 5-6 minutes. Remove from pot and set aside. Into another pot, add 4 cups of water and the other portion of seasoning mixture and bring to a boil. Add agar and continue boiling until agar melts. Then add meat chunks and mushrooms and again bring to a boil. Pour mixture into a round container, allow to cool, then place in refrigerator for at least 20 minutes. Invert onto a serving platter and cut into slices. Serve with dipping sauce.

*The dipping sauce is also suitable for use with boiled potatoes, Chinese yams, cauliflower, mushrooms, okra, eggplant, etc.

Direct link: https://smchbooks.com/index.php?route=product/product&product_id=953

✨✨✨✨✨✨✨✨✨✨

💗 Please join Supreme Master Ching Hai to sincerely thank God Almighty for World Vegan, World Peace and souls’ Liberation 💗 Every day at 9:00 PM Hong Kong time 🙏

SupremeMasterTV.com

[nosauce]

We recently became subscribers to @eatstickyfingers cookie of the month club (hiiiighly recommend!!!) This month had n’oreo cookies and these amazing soft sugar cookies. My son keeps asking for more - so I pulled out my favorite cookbook and low and behold their soft sugar cookies are in there!!!! I followed the recipe exactly but sadly halfed it. I am still questioning my sanity - if anything I should have doubled it! They are easy to bake, and delicious to eat. Perfect in every way - and spoiler alert - they are vegan! The trick is the gentle subtle hint of lemon. Let me know your favorite sugar cookie! These definitely slid into first position in my house hold! 🍪 🍋 ☕️ . . . . . #vegan #vegancooking #vegancookies #dairyfreedessert #dairyfreecookies #veganfood #veganrecipe #stickyfingers #cmpa #cowsmilkproteinallergy #cowsmilkisforbabycows #cowsmilk #dairyfree #nodairy #nodairynoproblem #nodairyneeded #nutfree #nonuts #nutfreecookies #teatime #tea #allergymom #foodallergy #foodallergies #foodinclusive #sinleche #nadamoo #nomilk #milkfree #lactosefree (at Hoboken, New Jersey) https://www.instagram.com/p/CqaMl9sOpqA/?igshid=NGJjMDIxMWI=

[vegan-nom-noms]

Deep Fried Vegan Jumbo Stuffed Shells

[everyveganrecipe]

Rigatoni tossed in a creamy lemon garlic sauce with fresh basil, topped off with lemon zest. It's simple, fresh and flavorful.

[oonasvegankitchen]

Lentil bolognaise with sun-dried tomatoes 🍅 Linssibolognese aurinkokuivatulla tomaatilla

Ingredients: 1 jar sun-dried tomatoes 1 onion 3 garlic cloves 1 tablespoon oil from the sun-dried tomato jar 2 tablespoons tomato purée 400g crushed tomatoes 5 dl water 2 dl beluga lentils 2 celery stalks 1 vegetable stock cube 1/2 tablespoon agave syrup 1 tablespoon balsamic Salt Pepper Noosh Fresh basil Pasta for four

1. Peel and chop the onion and garlic. Cut the sun-dried tomatoes smaller. Chop the celery stalks. Sauté the sun-dried tomatoes, onion and garlic in oil on a pan. Add balsamic. 2. Add in the rest of the sauce ingredients to the pan: tomato purée, crushed tomatoes, water, lentils, celery, vegetable stock cube and agave syrup. Let the sauce simmer covered for about 25 minutes in low heat. 3. Meanwhile cook the pasta. 4. Check the taste and season with salt and pepper. Serve with noosh and basil.

Ainekset: 1 purkki aurinkokuivattua tomaattia 1 sipuli 3 valkosipulinkynttä 1 rkl öljyä aurinkokuivatuista tomaateista 2 rkl tomaattipyreetä 400 grammaa tomaattimurskaa 5 dl vettä 2 dl kuivia belugalinssejä 2 varsisellerin vartta 1 kasvisliemikuutio 1/2 rkl agavesiirappia 1 rkl balsamiviinietikkaa Suolaa Pippuria Oluthiivahiutaleita Tuoretta basilikaa Pastaa neljälle

Valmistus: 

1. Kuori ja silppua sipuli ja valkosipuli. Leikkaa aurinkokuivatut tomaatit pienemmiksi. Paloittele varsiselleri. Kuullota sipuleita ja aurinkokuivattuja tomaatteja isolla pannulla öljyssä. Lisää pannulle balsamiviinietikka. 2. Lisää loput kastikeainekset: tomaattipyree, tomaattimurska, vesi, belugalinssit, selleri, liemikuutio ja agavesiirappi. Anna kypsyä matalalla lämmöllä kannen alla noin 25 min. 3. Tällä välin keitä pasta neljälle pakkauksen ohjeen mukaan. 4. Tarkista maku ja mausta suolalla ja pippurilla. Tarjoile annokset oluthiivahiutaleiden ja basilikan kanssa.

[human-meets-food]

Vegan bricks 🌱

[dailyveganmeal]

Vegan Chocolate Peanut Butter Levain Cookies: The Ultimate Indulgence 🍪

Thick, rich, and gooey with a creamy peanut butter center, these cookies are what dessert dreams are made of. Imagine biting into a crisp-on-the-outside, soft-in-the-middle cookie loaded with chocolate and peanut butter goodness. Oh, and did I mention they’re vegan? Yes, you can have it all.

Here’s a rough idea of how to make them:

Peanut Butter Filling

Mix peanut butter with powdered sugar and a splash of vanilla extract.

Scoop it into small balls and freeze them while you work on the cookie dough.

Chocolate Cookie Dough

Cream cold vegan butter with sugar until fluffy.

Stir in flax eggs (ground flaxseed + water) and vanilla.

Add cocoa powder, flour, baking soda, cornstarch, and salt. Fold in a generous amount of dairy-free chocolate chips.

Assembling the Cookies

Grab a scoop of dough, flatten it slightly, and wrap it around a frozen peanut butter ball.

Shape the dough into a large ball, making sure the filling is completely covered.

Chill the assembled cookies in the freezer for 15-20 minutes to prevent spreading.

Bake to Perfection

Bake at 375°F (190°C) for about 8-12 minutes. Look for a dry top but soft middle. They’ll firm up as they cool, so try not to eat them right off the baking sheet (I know, it’s hard).

Crispy edges, gooey centers, and an explosion of chocolate-peanut butter bliss with every bite. These cookies are dangerously good!

Want the full recipe with detailed steps and tips? Check it out here and get ready to bake the cookies of your dreams.