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Vegan Tempeh Reuben

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Vegan Wonton Soup

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vegan sausage wafflewich

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Carrot bacon is a great bacon substitute

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Dandelion honey!

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Lemon Pepper Cauliflower Bites with Sweet Tahini Ranch

📷 by @saratane 

Recipe: 

¾ cup almond milk 2 lemons, zested and juiced ¾ cups all-purpose flour ½ teaspoon Simply Organic Cayenne Pepper ½ cup Panko breadcrumbs ½ cup plain breadcrumbs 2 teaspoons freshly ground black pepper 1 teaspoon kosher salt, plus more to taste 1 head cauliflower, cut into 1-inch florets Vegetable oil, for frying FOR THE SWEET TAHINI RANCH INGREDIENTS ¼ cup tahini ¼ cup extra-virgin olive oil 1 lemon, juiced 1 tablespoon maple syrup 1 tablespoon Garlic Powder 2 teaspoons Onion Powder 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh dill Kosher salt, to taste MAKE THE CAULIFLOWER BITES METHOD STEP 1 In a small bowl, whisk almond milk and juice of 2 lemons. Let sit for at least 10 minutes. In a separate small bowl, combine flour and cayenne. Set aside. STEP 2 In a third small bowl, combine panko, breadcrumbs, zest of 2 lemons, black pepper and 1 teaspoon salt. STEP 3 Dredge each cauliflower floret in the almond milk mixture, then flour mixture (tapping off any excess flour), then return to almond milk mixture again and finish in breadcrumb mixture. Transfer to a baking sheet and let florets chill uncovered in the refrigerator for at least 10 minutes. STEP 4 Meanwhile, make the sweet tahini ranch: In a medium bowl, whisk all ingredients and 2 tablespoons cold water (or more, depending on desired consistency). Keep in refrigerator until ready to serve. STEP 5 Heat 2-inches oil in a large Dutch oven until a thermometer submerged in oil registers 350°F. Working in batches to avoid overcrowding the pot, add breaded florets to oil. Cook until florets are browned and crisp, about 6 minutes. The temperature of the oil should not fall below 325°F. Remove florets from oil with a fine wire mesh ladle; drain in a single layer on paper towels. Season with salt and serve with sweet tahini ranch immediately.

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It's more important than ever to stay healthy in these dark times! Here's some healthy eating and general nutrition guides for plant-based diets. Answering the all-too common "where do I get my iron, etc?" questions.

How to make substitutions:

Vegan superfoods and everyday staples:

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Chickpea Chorizo Burger

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Lentil Walnut Vegan Taco Salad

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Easy Vegan Pho

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Baked Mushroom & Potato Taquitos (GF) / Recipe

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Vegan Arepas!

Arepas are the perfect quick and easy meal/ snack for these stressful times. All you need is cornmeal, water, your oil of choice for frying (I like to use coconut), add some salt (I also like to add rosemary as well) and you’re good to go!! As far as I’ve seen cornmeal is still on the shelves, and it definitely keeps well👍 C’mon Spanish cooking!!😍

Check out the 🌱Vegan🌱 Discord!

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This was posted today by @plantbasednews on instagram: Eating a healthy diet won’t cure the coronavirus, but keeping your immune system strong will help your body fight it off! Incorporate these immune system boosting foods into your diet for the next few days to keep your body healthy and strong 👍🏼

Stay safe and stay healthy!

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Some eco-friendly substitutes to single use plastics, for low-impact and low-waste living. Do you use any of these already?

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Eat the rainbow. Tofu, peppers, kale and salsa on high fiber tortillas for dinner!