Sautéed garlic zucchini noodles with “mozzarella” by @brusselsvegan .
(with a creamy cashew “mozzarella” tomato basil sauce)
For the pasta:
2-3 zucchini (medium to large), spiralized
2-3 garlic cloves, very thinly sliced
1 tbsp olive oil
1/2 tsp Malden sea salt flakes (regular sea salt will do, but if you use table salt, use a little less)
Extra garlic powder (optional)
Directions: sauté the garlic in the olive oil at medium to high in a large non stick pan for 3 minutes. Add the “pasta” and sauté for 3-5 more minutes, but not too long, the zucchini shouldn’t get soggy. Remove excess liquid if need be. .
For the sauce:
1 small or 1/2 large large jar of vegan marinara (we used @raoshomemade)
1 handful fresh basil, chopped (the more, the better)
1/2 cup cashews (soaked if you’re not using
a high speed blender)
1/4 cup water
1/2 cup vegan mozzarella (we used @miyokos_kitchen)
1 pinch sea salt .
Blend the marinara, cashews and water until smooth, then transfer to a pot. Add the mozzarella and sea salt and cook at medium heat until the cheeze melts, stir well and add the basil last.
COOKIE INGREDIENTS: 1 cup raw pecans 1 cup raw walnuts 3/4 cup soft dates, chopped
1 tsp walnut butter 2 Tbsp cacao nibs 1/2 tsp vanilla extract 1/4 tsp pink Himalayan salt
CARAMEL FILLING INGREDIENTS:
1/2 cup cashews, soaked for 6h 1 cup soft dates, chopped
1/4 cup almond milk 1 Tbsp water 1/2 tsp pure vanilla extract 1 + 1/2 tsp cashew butter 1/4 cup raw virgin coconut oil, melted
1/2 tsp pink Himalayan salt
1.To make the cookies, combine the nuts in a food processor and blend until broken down.
2.Add the remaining ingredients and process until you get a sticky dough.
3.Place the dough between two sheets of parchment paper and press with a rolling pin until you get the thickness you like.
4.Using a 3 cm round cookie cutter cut out the cookies. Press the scraps of dough back into a new layer to cut more cookies.
5.Dehydrate for 12h at 115F (46C). If you don't have a dehydrator just freeze or refrigerate them for a few hours until set.
6.For the caramel filling blend all ingredients (except coconut oil) in a high speed blender until completely smooth.
7.Stream melted coconut oil until combined.
8.Let set in the fridge for at least 2h to harden.
9.Fill a pipping bag with the caramel, pipe it in the center of half of the cookies, and cover with the other half.
10.Dip de biscuits into melted raw chocolate and let them set on a tray.
11.They last refrigerated until 4 days! #bestofvegan
Vegan hot chocolate by @rainbowplantlife Rich in iron and calcium!
1 ½ cups almond milk
2 tbsp unsweetened cocoa powder
2-3 tbsp chopped dark chocolate or vegan chocolate chips
1 tbsp blackstrap molasses
Heat almond milk in a saucepan over medium heat to a gentle boil. Stir in cocoa powder, dark chocolate and molasses. Whisk to combine until smooth. Top with vegan marshmallows and other favorite toppings. #bestofvegan
Raw Vegan Kiwi Fruit Tart by @naturallyzuzu ingredients:
1 cup pitted dates
1/3 cup almond meal
1/3 cup coconut flakes
1/2 cup raw nuts (I used pecans. You can use almonds or walnuts too)
1/4 tsp salt
3 bananas frozen
1/2 cup coconut cream (the canned kind, not the milk-on-cereal kind)
2 tsp of matcha powder
1/2 tsp of spirulina
Juice of 1/2 lemon
3-4 tbsp of maple syrup
1 tsp of vanilla
2 kiwis peeled
2 more for decoration
2 tsp of coconut flakes for topping
In a food processor, pulse the dates, almond meal, nuts, and salt until fairly smooth. There should still be some flecks distinguishable, not a complete paste, but you should be able to press it into a tart pan.
Press the paste into mini tart pans, and refrigerate as you continue.
Combine the bananas and coconut milk in the now-empty food processor. Add matcha, spirulina, maple syrup, vanilla and kiwis. Process until completely smooth.
Pour into prepared crusts and freeze for about 2-3 hour until it sets. Decorate with sliced kiwis, coconut flakes and mint. Enjoy!
Vegan Shepherd's Pie by @crumbs.and.caramel
. Colcannon & Stout Shepherd's Pie
3 lbs potatoes, peeled and chopped
5 cups baby spinach, roughly chopped
1 cup unsweetened plant milk, hot
1/3 cup vegan butter or olive oil
Salt and pepper to taste Stout Base
4 carrots, diced
2 cups green peas
4 tbsp olive oil
1 medium onion, minced
1.5 lbs crimini mushrooms, sliced
8 oz pkg tempeh, crumbled
3 cloves garlic, minced
1 tsp dried thyme
1/2 cup vegan stout
1/2 cup raw cashews
2 cups hot vegetable stock
1 tbsp miso paste
1 tbsp vegan Worcestershire sauce
Salt and pepper to taste
Cook the potatoes, covered in water in a medium sized pot or pressure cooker (about 4 minutes in pressure cooker at pressure, quick release) or about 20 minutes once boiling if cooking in a normal pot - the potatoes should be easily pierced with a knife when done. Once cooked, drain and return to the pot. Mash with the hot milk and vegan butter. Stir in the baby spinach. Season to taste. Set aside.
Place the carrots and peas in a small saucepan, cover with water and bring to a boil over high heat. Cook for 3-4 minutes until the carrots are no longer crunchy (don't overcook, they go mushy). Drain and set aside.
Preheat the oven to 400 degrees F.
In a large saucepan, heat the olive oil over medium heat. Toss in the onion and saute for 2 minutes until softened. Add the sliced mushrooms, tempeh crumbles, garlic and thyme and cook for about 5 minutes, or until the mushrooms are cooked and the onion is golden, stirring to ensure they don't stick and burn. Continued in comments
FOR THE BATTER
1/2 cup flour
1/2 cup unsweetened plain cashew milk
1/2 tsp chili powder
1/2 tsp of garlic powder
1/2 tsp onion powder
1 tsp of apple cider vinegar
1 tsp of corn startch
Salt and pepper
FOR THE SAUCE
1/2 cup of hot sauce
1/4 cup of vegan butter
1 head of cauliflower chopped
Preheat the oven to 450F.
In a large bowl mix together all the ingredients for the batter. Mix really well until thick enough to resemble batter.
Add your chopped cauliflower to the batter mixture coating the cauliflower well.
Place in over for 20 minutes on each side making sure to flip it half way so they do not burn.
Once crispy, remove the wings from the oven.
Turn the oven on broil high.
Add the wings to the hot sauce mixture.
Lightly coat them, then place them back on the baking sheet and put them back in the oven for about 5-7 minutes making sure not to burn them.
The key to making them crispy and not soggy is to make sure your florets are dry before coating. If you wash them just before make sure to dry them off. Also, the oven has to be at a very high temperature to allow the wings to crisp and not turn soggy. The broiling is key. #bestofvegan
Vegan Chia Zucchini "Meatballs" Recipe by @healthyfrenchwife
Vegan and gluten free served with gluten free spaghetti and tomato sauce.
Recipe makes 15 “meatballs”. Ingredients: - 1 large zucchini
-1/2 cup of chia seeds
- 1/4 cup of olive oil
- 1/4 cup of water
- 1/2 tsp of garlic powder
-1/2 tsp of onion powder
- 1 tsp of italian dried herbs
- 1/4 cup of corn flour - 1 packet of gluten-free spaghetti
- 1 jar of passata tomato sauce
- 1 can of diced tomatoes
Optional: chilli flakes and vegan parmesan.
1. Preheat your oven to 200 degrees Celsius/400F.
2. Grate your zucchini and mix in a bowl with the chia seeds then add the olive oil and water.
3. Add in the seasonings and the corn flour and mix it all together.
4. Roll the meatballs with your hands and place them on a baking tray lined with baking paper. Add more water/corn flour if too liquid/dry.
5. Cook for 20-25 minutes at 200 degrees Celsius/400F.
6. While the meatballs cook, cook your gluten-free pasta and serve with your favourite healthy gluten- free tomato sauce and a can of diced tomatoes.
Top with the meatballs and vegan parmesan and serve. #bestofvegan
Mint Pomegranate Salad by @renskroes
Recipe as posted on renskroes.com: .
30 min + cooling
2 a 3
2 days, in the fridge
foodprocessor (for the cashew dressing)
jar with tight-fitting lid (for the cashew dressing)
4 1/4 ounces (120 g) millet
1 teaspoon Veggie Powder Mix
scant 4 cups (2 2/3 ounces, or 75 g) arugula
1 pomegranate, halved, seeds removed (see Tip)
1 1/2 tbsp ( ounce, or 10 g) fresh mint leaves, nely chopped
small handful roasted almonds
1/2 tsp freshly ground black pepper
6 1/3 ounces (180 g) raw cashews
6 tbsp plus 2 tsp (100 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lemon juice
2 cloves garlic
salt, to taste
Rinse the millet in a fine-mesh sieve and drain completely. Bring 10 fluid ounces (300 ml) water to a boil in a large pan. Add the millet and simmer for 20 minutes until al dente. Drain the cooked millet using the sieve and transfer to a large bowl. Stir in the veggie powder mix and let cool. Combine all the ingredients in a to-go container, except the dressing, and refrigerate. Add all the ingredients to the food processor and blend for 2 minutes until a deliciously creamy dressing forms. Refrigerate in a jar with a tight-fitting lid. Pour a bit of the cashew dressing into a separate jar to take with. Wanna eat it right away? Serve the salade in a nice bowl and pour a little bit of the cashew dressing on top. Enjoy!
Tip: Give the pomegranate’s skin a good whack using a ladle before slicing it in half. This helps loosen the seeds. #bestofvegan
Crispy tofu steak with balsamic roasted garlic mushrooms by @nm_meiyee
400g 1 block extra-firm tofu
3 tbsp tablespoons tomato paste
4 cloves minced garlic
1 tablespoon dijon mustard
1 tablespoon maple syrup
1 tablespoon soy sauce
Pepper and salt to taste
3/4 cup breadcrumbs
Drain tofu, and cut into your steak sized pieces. Once cut, lay tofu on a clean towel, then wrap them up in the towel to help release excess water (10-15mins). In a shallow dish, add marinade sauce ingredients and mix well. In a separate In a shallow dish add the breadcrumbs.
Dip the tofu in the tomato mixture and dip the sauced tofu into the breadcrumbs make sure they are completely coated. Use hand to help pat the breadcrumbs onto the tofu. Repeat with remaining tofu pieces. Heat the oil in a frying pan over medium heat and fry the tofu until they are golden brown on both sides. .
Balsamic roasted garlic mushrooms
1 tablespoon olive oil
3 tablespoons balsamic vinegar
2 tablespoons soy sauce
3 cloves garlic, chopped
salt and pepper to taste
Preheated over to 400F.
in a medium bowl. Combine all ingredients. Toss the mushrooms in the mixture. Arrange in a single layer on a baking pan and roast mushrooms are tender, about 20 mins. . #bestofvegan
8 slices of bread with cereals
1/2 sliced red onion
8 lettuce leaves
4 sliced of fresh tomato
4 slices of tofu, I used the one with basil flavor
a green pepper
a sweet potato, cut into french chips
a cup of tomato hummus
4 tbsp olive oil
a pinch of Himalayan salt
a pinch of ground pepper
preparation time: 10 minutes
total time: 40 minutes
serving size: 2 serves
Preheat the oven to 250ºC/425F, in a baking tray pour the sweet potato chips and the pepper cut into 4 pieces along.
Add some olive oil, salt and pepper, cook until the potatoes are golden and the pepper soft.
It will take it around 30 minutes to cook, 5 minutes before is done bake the tofu, so you will get a nice crunchy texture.
To serve, add 2 leaves of lettuce, top it with tomato, tofu, some red onion, baked pepper and cover one of the sides of the sandwich with some tomato hummus.
Add potatoes chips with some tomato hummus as a side, enjoy! #bestofvegan
2/3 cup toasted hazelnuts
1 cup all-purpose flour
4 tbsp confectioner's sugar
1/4 tsp salt
1/3 cup refined coconut oil
Chocolate Hazelnut Pudding
2 cups plant milk
3 tbsp cornstarch
1/3 cup vegan sugar
1/3 cup unsweetened cocoa powder
1 cup vegan hazelnut spread (use one you really love, I used homemade)
1 tsp vanilla extract
1/8 tsp salt
Chocolate Ganache and Garnish
1/3 cup vegan semi-sweet chocolate chips
1/3 cup coconut cream
1/3 cup toasted hazelnuts, chopped
Preheat the oven to 350 degrees F. In a food processor, blend the hazelnuts until a coarse meal forms scraping the sides and bottom down. Don't over process or it'll become greasy and then nut butter. Add the flour, confectioner's sugar, salt. Pulse a few times to blend. Add in the refined coconut oil and process on low for about 30 seconds until a loose dough forms. Press into a 9 inch fluted tart tin with removable bottom. Start with the sides and work your way down ensuring that the crust is even. Use a measuring cup to press and smooth out the surface. Gently pierce the sides and bottom every inch or so with a fork and bake for 12-18 minutes or until fragrant and starting to lightly brown. Let the crust cool completely on a cooling rack.
While the crust is cooling, in a small bowl, whisk the cornstarch with 1/3 cup of the plant milk until no lumps remain. In a medium sized saucepan over medium heat, whisk together the remaining milk, sugar, cocoa and salt. Once it starts to steam a little, slowling drizzle in the cornstarch slurry, whisking constantly to avoid developing lumps. Bring to a simmer and cook for about 2 minutes and the pudding has started to thicken (it will thicken further once chilled.) Whisk in the chocolate hazelnut spread and vanilla; whisk until well blended. Continued in comments
FOR THE BASE
100g of coconut flour
100g of oat flour (or all purpose flour)
60g of coconut oil
60ml of maple syrup
1 teaspoon of vanilla powder
A pinch of salt
400g of medjool dates, pitted
100ml of water
2 spoons of peanut butter
A pinch of salt - dark chocolate
Base: melt the coconut oil over a low heat. Then mix in the flour, maple syrup and salt until a dough forms. Line a baking tray with paper and press the dough down. Put in the freezer.
Caramel: blend the ingredients in a food processor. Spread this date mixture over the base and place back in the freezer for at least an hour to set fully.
Chocolate: melt over a gentle heat. Dip each bar at least twice. Leave them to set in the fridge for a few minutes, before enjoying!
1 cup plain flour (or flour of choice)
1/3 cup granulated stevia
1 tsp baking powder
1/4 tsp baking soda (bicarbonate)
1/4 tsp salt
1 tsp vanilla extract
75g strawberries diced
3/4 cup soy milk
1/2 tsp apple cider vinegar
Preheat oven to 180C/350F
Mix milk and vinegar and allow to stand for 5 mins to turn into buttermilk
Mix dry ingredients, mix wet ingredients
Add wet to try dry and stir until just mixed
Add strawberries and stir through
Spoon into 6 muffin cases (I used silicon)
Bake for 20-25mins until lightly golden and a skewer comes out clean. #bestofvegan
Sourdough toasties by @papaya_sunshine Vegan hazelnut chocolate spread with banana, blueberries, mini energy balls and dairy-free chocolate sprinkles
Vegan hazelnut chocolate spread with banana, chocolate chunks and more sprinkles
Coconut yogurt with kiwi, chocolate chunks and pumpkin seeds
Coconut yogurt with cherries, chia seeds and hazelnuts
🥥coconut yogurt with blueberries and chia seeds
1 medium whole wheat or gluten free tortilla. Warmed up and set aside.
For the hummus
1 can of organic chickpeas drained
1/3 cup organic tahini
1 medium cooked beats
2 cloves of garlic
3 tbsp of extra virgin olive oil
3-4 tbsp of water as needed
Pinch of salt
Pinch of pepper
Pinch of cumin powder
Blend everything in a high speed blender until smooth. Spread the pink hummus on the warm tortilla. Top it with sliced avocados, pine nuts, hemp seeds and crushed herbs. Enjoy! #bestofvegan
2 avocados, frozen in chunks
1/4 cup vanilla coconut yoghurt
1/4 cup rice malt syrup
3 tbsp cacao powder
3 tbsp coconut sugar (you could use stevia instead to reduce sugar)
1/2 tsp vanilla
Blend all the ingredients until completely smooth. Place in the freezer to firm up for around an hour. Scoop + serve. #bestofvegan