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#veganrecipes
everyveganrecipe · 7 months
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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 🍂🍁
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asplantbasedasican · 7 months
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gnocchi with mushrooms and peas in a mustardy creamy sauce
can someone tell me whether i can use gnocchi instead of tteokbokki and if i do how much of a sin that would be (tteokbokki are expensive, man)
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vegan-nom-noms · 25 days
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Vegan Coffee Cake
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ricoydelicioso · 28 days
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Mushroom Shawarma Recipe
Mushrooms are life aren’t they? They need to be appreciated more for everything they do to the human mind, body and soul!
This mushroom was so meaty and so incredible you won’t even think about needing meat ever again! 🤯
Ingredients:
1 Punnet oyster mushrooms 1 Tsp Cumin 1 Tbsp Thyme 1 Tbsp Cajun seasoning 1 Tsp zaatar 1 Tsp smoked paprika 1 Tsp garlic powder 1 Tsp Celery salt
Oil Pita Some salad, olive oil and lemon Yoghurt, cucumber and lemon Chillies Pickled red onions
Method:
Start by mixing together your spices. Add a glug of oil to your mushrooms and then sprinkle the spices on top. Mix well to coat every bit of the mushies.
Now grab a skillet and a bit of oil add in the mushrooms. Add something heavy on top, like another pan or a bowl and press down, let cook for 3-4 mins until charred slightly and then flip the mushrooms and repeat the process.
Now mix together your salad ingredients in a bowl and your yoghurt ingredients in another bowl.
Heat up your flatbread, load on the salad and yoghurt, then the mushroom shawarma and then top with Chillies and pickled red onions and ENJOY!!
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consciouslyvegan · 6 months
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Vegan Lemon Olive Oil Cake! Fresh lemon taste combined with the richness of olive oil creates a treat that's both refreshing and satisfying.
https://consciously-vegan.com/vegan-lemon-olive-oil-cake/
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marhor9879 · 3 months
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Ultra Creamy Vegan Cookie Dough Cheesecake
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zardyplants · 20 days
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15 Minute Vegan Lo Mein
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the-iron-duck93 · 1 year
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veganrecipebox · 7 months
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Try this deconstructed eggroll that's completely vegan, low-carb, and gluten free!
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dr-greenthumby · 6 months
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Have you ever tasted the Popular vegan dishes of Naaz Cuisine? Persian vegan Shish Andaaz.
read the recipe here.
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everyveganrecipe · 7 months
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Rigatoni tossed in a creamy lemon garlic sauce with fresh basil, topped off with lemon zest. It's simple, fresh and flavorful.
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asplantbasedasican · 7 months
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noodles with onion, peppers and spinach and vegan fish sticks
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vegan-nom-noms · 2 months
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Deep Fried Vegan Jumbo Stuffed Shells
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foodiebimbo · 2 years
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Homemade vegan shakshuka
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consciouslyvegan · 10 months
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🍋Lemon Dill Hummus | Creamy, zingy, + irresistible! Recipe Below ↓
* 1 (15.5oz can) garbanzo beans drained and rinsed
* ½ teaspoon baking soda
* ⅓ cup tahini
* ½ teaspoon grated lemon zest
* Juice from 1 lemon
* 2 tablespoon extra virgin olive oil
* 2 garlic cloves
* ¾ teaspoon cumin
* 1 teaspoon salt plus more to taste
* 1/3 cup fresh dill
* 1/4 cup ice water
Method
1. In a pot, combine garbanzo beans and baking soda. Cover with 1 inch of water. Boil, then reduce heat to medium-high and simmer for 12-15 minutes until chickpeas are soft and thoroughly cooked. Drain.
2. In a food processor, add tahini, lemon juice, and lemon zest. Blend for 30 seconds, scrape the sides, then blend for another 30 seconds to form a thick paste.
3. Add extra virgin olive oil, garlic, cumin, and salt. Blend, scraping the sides as needed.
4. Add half of the cooked chickpeas and blend. Scrape the sides, then add the remaining chickpeas and dill. Blend until smooth and creamy, approximately 30 seconds.
5. While the processor is running, gradually pour in ice water until the hummus becomes creamy & smooth.
6. Season with salt to taste.
#ConsciouslyVegan #HummusRecipe #EasyVeganRecipe #HummusRecipe
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