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#veganrecipe
zaviyar · 13 hours ago
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Twice-Baked Shepherd Pie Potatoes 🥔
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💚 Please Follow Our Page to have such a mouth-watering 🍅 Recipes on Daily Basis
What you need: 
4 medium baking potatoes ( I used russet) , 
2 tbl olive oil, 
1 med yellow onion finely chopped, 
12 oz bag veggie/meatless crumbles, 
3 cloves of  garlic minced, 
2 tbl tomato paste, 
2 tbl cornstarch, 
2 cups veggie broth, 
1 tbl balsamic vinegar, 
1 tsp oregano, 
1/2 tsp dried thyme, 
1 bay leaf, 
3 cups frozen vegetable blend, 
1 tbl Worcestershire sauce 
For the mash: 
1/4 cup dairy-free cream cheese, 
1/2 cup non dairy milk, 
1/4 cup dairy-free butter, 
s/p to taste
What you do:
1️⃣ Brush potatoes with oil, pierce with fork on both sides. Bake at 375F for one hour or air fry at 400 F for 40 minutes
2️⃣ While potatoes are baking, in a large sauté pan/pot heat 2 tbl of oil over med heat, add onion, cook 5-7 min till onion is golden.
3️⃣ Add crumbles & heat according to package directions until browned. Stir in garlic, cornstarch, tomato paste stirring continuously for 1-2 min until paste darkens in color
4️⃣ Add broth, vinegar, & spices. Scrape up any brown bits, simmer low for 10 min stirring occasionally. 
5️⃣Add frozen veggies & Worcestershire sauce. Take out bay leaf. Adjust seasonings. Heat through.
6️⃣ When potatoes are cool enough to handle, split each in half, scoop out middle, leaving skins intact. Place skins on parchment lined baking sheet, & place potatoes in a bowl. Mash with fork or use a ricer (preferred method) then add milk, butter, cream cheese, s/p, & mix together till smooth.
7️⃣Next pack potato skins with veggie filling. Fill skins all the way to the top.Then spread a thick layer of mash evenly across the tops of the crumble. Use tines of fork to decorate tops (optional)
8️⃣ Bake at 350 F for 10 min then broil on top rack for 2-3 min to crisp tops
By @thevegansara
💚 Get Your Smootie Diet Recipe For Weight Laoss, Clearer/Smoother Skin, and A Healthier Lifestyle.
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zoeatery · 3 years ago
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Raw blueberry cheesecake :) 
Base:
1/2 cup raw pecans
1/2 cup almond flour
2 pitted Medjool dates
2 tbsp coconut oil
1 tsp cinnamon
1/4 tsp salt
Filling:
2 cups raw cashews, soaked for a few hours
1 1/2 cups blueberries, thawed, 1/2 cup raspberries, thawed
1/2 cup maple syrup
1 1/2 tsp lemon juice
Instructions
   1.  Grease a 6” springform pan with coconut oil or line with parchment paper greased with coconut oil.
Add the base ingredients to a food processor or high-powered blender and mix until it forms a sticky dough. Press the dough evenly into the prepared pan.
Combine all of the filling ingredients except for the blueberries and blend until the mixture is silky smooth. Set aside a portion of this raspberry mixture for the raspberry swirl (about 1/2 cup). Add in blueberries and mix until smooth. Adjust sweetness/tartness/spice levels of the mixture to taste.
Pour the filling into the pan over the crust. Place in the freezer until completely firm. Swirl on top raspberry mixture then put it back in the freezer until this layer also becomes firm before serving. It helps to run your knife under hot water (then dry with a toilette) before cutting the cheesecake
Serve frozen or thawed at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks!
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nourishednaturally · 2 years ago
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My Favorite Zero-Waste Swaps
Metal/Steel/Glass Straws!!!- As everyone knows, straws impact the environment in a very negative way, so why not make the change? Plus, they’re fairly cheap! 
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Cloth Produce Bags- Why take one plastic bag just to wrap up a few veggies or fruits? Cloth Produce Bags are a one time investment, and are way more convenient than grabbing the plastic bag! 
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Re-Usable Grocery Bags- These are not the cheapest things in the world, but you can get a pack of three off of Amazon.com for around $30, and again, it’s a one time investment, and one that is way more convenient than making the people at check-out put everything in multiple plastic bags.
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Reusable “Ziplock” Bags- Perfect for freezing fruit in the freezer, putting certain things in the fridge, taking snacks to school, and for storing your other perishable items! Another plus to these- They’re cheap as hell most of the time!
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Metal or Steel Water Bottles- Pretty much everyone has these in their cabinets. There is no reason for all the plastic bottle that are being thrown away everyday, when the Reusable Water Bottles will keep your drink cold/hot for hours at a time, where as plastic will keep your drink cold for a good 1-2 hours? Cut down on all the plastic making it’s way out into the landfills! 
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BUYING THINGS IN BULK!!!- This has to be a favorite within the zero-waste community! When you buy things, such as almond butter, pasta sauce, or anything in a glass jar..keep the jar!! You can bring your jars to most health foods stores or most any grocery stores in general and you can buy your items in bulk! None of all that extra waste! Just what you plan on using!
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Bento Boxes/ Non-Plastic Lunch Box- These are a one time investment also! There is absolutely no reason that you should be eating out of PLASTIC containers that you will eventually throw away, these are so much more easier to clean than plastic is, and it is much better for the environment.
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Portable Silver Ware!- There is not a lot to say about this one. Ditch the plastic forks and spoons, instead, take these! 
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Hope you enjoyed my Zero-Waste Master Post :) I personally love all of these items, they have made such a difference with my life and how conscious I am of how I consume. 
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zaviyar · 18 hours ago
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APPLE DONUTS🍎🍩
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APPLE DONUTS🍎🍩😏 yes I know these are not actual donuts but they kind of look like they are so I’ll call them donuts anyway😂🙌🏼... 
If you need a new fun way to eat apples I highly recommend trying this out🙏🏼😍 and you can basically top them with anything you like😉⁣
💚 Please Follow Our Page to have such a mouth-watering 🍅 Recipes on Daily Basis
🍎Details🍎⁣ 
🍩1️⃣ crunchy peanut butter, dark chocolate and sunflower seeds⁣
🍩2️⃣ chocolate hazelnut spread and sprinkles ⁣
🍩3️⃣ plain yogurt, pomegranate seeds and hemp seeds ⁣
🍩4️⃣ plain yogurt and blueberries ⁣
+ blueberries and strawberries on the side🍓⁣
By @veganiina
Did you know you can get 100+ recipes just like this easy Sheet Pan Meal by 💚 Simply Click the ✨ for all of our mouth-watering ebooks ~ only $11.95!😍
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garden-of-vegan · 2 years ago
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Warm up with a bowl of this spicy + creamy red coconut curry soup complete with fresh toppings and crispy tofu. 
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livekindlyco-blog · 2 years ago
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Red Curry Wonton Soup with Zucchini Noodles 
Link: https://www.instagram.com/p/BqkxmsOF3lb/
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zaviyar · 6 hours ago
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Crispy Cauliflower Steaks with Avocado Pea Pesto Pasta
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😍 🌱 EAT OR PASS?! Crispy Cauliflower Steaks with Avocado Pea Pesto Pasta (Serves about 3).
💚 Please Follow Our Page to have such a mouth-watering 🍅 Recipes on Daily Basis
My recipes are too long😂. 💚Pesto recipe in comments.
✅Recipe: 
✅Preheat oven to 425F. 
✅Remove outer leaves from 1 large cauliflower. Trim stem, leaving cauliflower intact. 
✅Slice cauliflower head through the middle. ✅Slice 3/4 -inch steaks through one half. Repeat for other side. You should get 3 to 4 steaks. 
✅Rub both sides and tops of steaks with generous sprinkle of salt, black pepper, garlic powder, and smoked paprika. Set aside.
✅ In a medium bowl: mix 3/4 cups flour, 1 tbsp cornstarch, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 teaspoon fine grind black pepper, 3/4 tsp salt (or to taste). Transfer to a small rimmed baking sheet or dish.
✅Add 3/4 cup non-dairy milk to small rimmed dish. 
✅Dip both sides cauliflower steaks into milk. Use spoon to get into cracks and tops.
✅Dip into flour mixture until fully coated on both sides, using a spoon to place flour into cracks. Shake to remove excess. 
✅Pan-sear the cauliflower steaks before roasting. Heat oil (about 1/4-inch high) in non-stick skillet and cook 3 minutes each side. Use tongs to sear tops. (Do not need to brown.)
✅ Place pan-seared steaks onto a large non-stick baking sheet (no parchment paper). Transfer the steaks to the oven and bake for 10 minutes. 
✅Remove from oven and flip. Brush both sides of steaks with some of the remaining milk as needed, until no white floured parts remain. ✅Roast for about 10 to 15 minutes more, until cauliflower is fork tender. (Brush with more milk as needed.)
✅Broil the cauliflower for 2 to 3 minutes (if desired) until very browned and crispy. (Use leftover flour mixture and milk for 1/2 -inch thick sliced carrots, lengthwise.)
🌱by @cookingforpeanuts
💚 Get Your Smootie Diet Recipe For Weight Laoss, Clearer/Smoother Skin, and A Healthier Lifestyle.
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garden-of-vegan · a year ago
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Easy Vegan Banana Bread - 1 bowl + 15 minutes of prep - ilovevegan.com
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gloriousveganbowls · a year ago
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Yummy! 
#Veganism #VeganFood #VeganRecipes #VeganLove #Vegan
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gloriousveganbowls · a year ago
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Yummy! 
#Veganism #VeganFood #VeganRecipes #VeganLove #Vegan
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veganeating247-blog · 3 years ago
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Chocolate Stuffed Vegan Pancakes 🥞🍫 - - The same as my previous vegan pancake recipe but this time instead of chocolate chips I lay down a spoonful of batter, then a teaspoon of vegan chocolate spread (any would do, or a square of chocolate) and then covered that with more pancake batter. - They look super indulgent and turned out really nice. Obviously they don’t need any sauce or syrup added but I suppose if you wanted to then you could do so still 😁 -
Recipe: • 350g Self-Raising Flour • 1tbsp Sugar • 1tbsp Baking Powder • Pinch of Salt • 2Tbsp of Oil + More for frying •Jar of Vegan Chocolate Spread
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maddieskitchen · 2 years ago
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this is my go-to lunch. obviously this is not a mind blowing recipe or anything particularly special but hopefully it will inspire you to mix it up and try a delicious new lunch. 
my go-to green salad
ingredients:
1/2 head chopped romaine 
1/2 large avocado 
1/4 chopped cucumber 
2tbsp toasted pine nuts 
1tbsp humous (you can try my garlicky humous or buy shop bought)
drizzle extra virgin olive oil
sprinkle pink salt 
sprinkle fresh black pepper
sprinkle nutritional yeast
1. chop all yo veggies and toss together in a bowl. lightly toast ur pine nuts and add to the bowl. 
2. add the humous and drizzle with olive oil, sprinkle with salt, pepper and nutritional yeast and give it a good mix up. (this is especially good when ur avocado is ripe as it creates a creamy dressing)
3. inhale.
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gloriousveganbowls · a year ago
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Yummy! 
#Veganism #VeganFood #VeganRecipes #VeganLove #Vegan
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veganeating247-blog · 3 years ago
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Vegan Choc Chip ~🍌 Bread~ 🍌🍞~ I’m SO happy with this, one of my most favourite things I’ve made. ~I finished my exams today and for some reason the first thing I wanted to do was buy a loaf tin and make 🍌 bread 😁 I had never tried it before! - - I was going to look at a recipe but then I didn’t want to have to go buy ingredients so I just made one up with what I had and it went so well!
For the recipe, I used: • 225g Plain Flour • 44g Coconut Sugar • 66g (Vegan) White Sugar • 6g of Flaxseeds • 17g (3tsp) Baking Powder • 40g Vegetable Oil • 100g Alpro Soya Yogurt • 260g Ripe 🍌 • 12 Squares Dark Chocolate-
- It was really simple, being a student I don’t really have mixing equipment so I had to mix it all in two bowls which was the only problem 😂. I also blended the 🍌, yogurt and oil together to make it easier to mix, but you could just press them the bananas with a fork. Then I poured it into a 2lbs Loaf Tin. - - Bake at 200oC for 50 minutes, cover top with foil if it’s browning too fast! -Each slice is 150kcal, I really hope somebody tries this recipe, it’s really good and im super happy with it. To be more calorie specific, 100g = 327kcal.
As you can see I had it toasted with biscoff biscuit spread which was —>🤤
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garden-of-vegan · a year ago
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The BEST Vegan Banana Bread -  Easy 15 minute prep + 1 bowl - ilovevegan.com
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garden-of-vegan · a year ago
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Flaky Vegan Pie Crust - ilovevegan.com
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veganeating247-blog · 3 years ago
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Vegan Brownies- The Easiest Way Ever. 🍫🍫🍫 - Obviously not very healthy, but if you want to vegan-ify brownies without buying loads of specialty ingredients this is the easiest way for sure. - - I got a Betty Crocker brownie mix (the ingredients as they are are fine for vegans) and then made it as directed by the packaged instructions. However, I used Orgran vegan egg replacer for the eggs. - For this specific recipe I used their instructions to replace two eggs, which produces a very chewy batter. I like that, but if you use half that they’ll be more cakey. - - I cooked these on Gas Mark 6 for 35 minutes to get a very very nice crunchy top. - - Oh and to improve it a little bit I threw in some roughly chopped vegan chocolate which was a really welcome addition. Excuse the knife mark in the middle of the brownies where I was checking if they were done haha 😅
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maddieskitchen · 3 years ago
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#sendnooooods VEGAN RAMEN TIME - this broth is super adaptable and can be used for a simple warming soup, a great base for ramen or you can even add rice for a hearty winter warmer. adapt it all you like, but keep the base the same as i assure you it is heavenly! 
I’m gunna lay out the broth recipe first then show you how to quickly assemble it as a ramen once the broth has simmered away nicely, so hang tight for the deets.
Vegan Ramen 
ingredients:
broth: (serves roughly 5)
1 tbsp sesame oil
1 white onion (in sixths)
1 tbsp miso paste 
1 green chilli (finely chopped) 
2 garlic cloves (finely chopped) 
1 tsp dark soy sauce 
1 tsp rice wine vinegar
1 vegetable stock cube 
handful of roughly chopped chestnut mushrooms
600ml water 
1. in a large saucepan, on a medium heat, add your sesame oil, allow to heat then whack in yr onion till nicely soft. follow up with yr miso, green chilli and garlic cloves. stir away for about 5 mins then add the rest of the broth ingredients, minus the water, stir for a further 2 mins.
2. add the water. bring to the boil. simmer for minimum half an hour.
3. You can serve it now or if you bare with me you can make this in to a rad ramen by following the next steps....
ramen: (serves 2)
200g pack noodles (microwaved to pack instructions) - ((you can use any noodles here but i find the cheap microwavable ones structurally v sound in a soup and using a microwave is obvs v easy))
250g long stem broccoli 
200g okra 
1 spring onion 
2 tsp sesame seeds
2 tsp fresh coriander (or cilantro if yr american) 
1. microwave yr noods. add your broccoli and okra to the soup and let those yummy greens simmer for a further ten mins. 
2. whilst this is goin’ on you can chop yr spring onion and coriander nice and fine. I also like to cook some spring rolls, tofu or dumplings sometimes to have on the side but i am greedy and this is an optional step. 
3. Assemble yr bowl:
noodles first
pour over yr soup - making sure you ladle in as many veggies as poss 
sprinkle over yr seeds, spring onion and coriander
devour.
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