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#veganrecipes
zaviyar · a day ago
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Crêpes with apple cinnamon filling🍏
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📝Recipe 
Vegan crepes (Servings: 6)
1 scant cup oat flour (90 g)
4 tbsp tapioca flour (28 g)
4 tbsp potato starch or corn starch (28 g)
2 tbsp flax seeds ground (10 g)
1 1/2 cups light coconut milk or any other dairy free milk (360 ml)
1 1/2 tbsp maple syrup or agave syrup (30 g)
📍INSTRUCTION:
Process all ingredients in your food processor or just whisk them together in a bowl
Heat a non-stick pan/skillet with some oil over medium heat
Pour about 1/4 cup of the batter into the pan, swirl the batter around to coat the pan evenly. Cook for about 2-4 minutes or until you can easily lift a side of the crepe. After you carefully flipped the crepe, cook for a further 1-2 minutes
After a while, the batter will get thicker (because of the ground flax seeds), just add a little bit more plant milk
For the filling, you'll need two apples (chopped), 2-3 tbsp sweetener of choice (e.g. coconut sugar or brown sugar), 1 tsp cornstarch, cinnamon to taste, and a generous splash of plant-based milk (or water). Simmer for a few minutes over low/medium heat and that's it! Enjoy!
by @elavegan
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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k33kitchen · a month ago
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Sautéed mushrooms with garlic
This quick and easy, yet flavourful, mushroom dish makes a delicious starter, tapas or side dish for any meal.
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peanautbotor · a month ago
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vegan red lentil curry
serves 6 = 374kcals
one serving = 62kcals
~ vegan | oil free
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ingredients
4 garlic cloves (5g) ~ 7kcals
ground turmeric (1/4 tsp) ~
3 green chillies (7g) ~ 3kcals
cumin powder (2 tsp) ~ 37kcals
garam masala powder (1 tsp) ~ 14kcals
coriander powder (1 tsp) ~ 18kcals
whole coriander seeds (1 tsp) ~ 15kcals
low sodium salt (1 tsp) ~ 0
pepper (pinch) ~ 0
chopped tomatoes (400g) ~ 92kcals
red split lentils (180g) ~ 176kcals
veg stock (1 cube + 480ml water) ~ 7kcals
water (200ml) ~ 0
handful of fresh coriander (6g) ~ 1kcal
2 spring onions (10g) ~ 3kcals
method
rinse the lentils until the water runs clear
finely dice the garlic and chillies then add it to a pot with a few tablespoons of water then cook for 2 minutes
add in the dried spices and cook for a few more minutes, adding some water to prevent it from sticking
make up the vegetable stock, add in the tinned tomatoes and lentils and cook for a minute
pour in the vegetable stock, bring the curry up to a boil then simmer for 15 mins with the lid on then the 200ml of water and cook for another 5-10 mins or until the lentils are fully cookes
roughly chop, wash and mix in the coriander and spring onion before serving
serve with with roti, rice or both !
~ forgot to post this lol but i made it maybe 2 weeks ago and it’s really nice, filling and lasts long especially if u freeze it in portions ! i think it will probably become a staple dish for me cause it’s pretty easy and it’s VERY LOW CAL !! plus i love curries and it just tastes nice too ~ i ate it with boiled broccoli and some rice yesterday and it was good too <3
~ recipe inspiration ~
photo cr: my photos
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asplantbasedasican · 4 days ago
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I've been on hikes, eating only oreos and bean stews and this is by far the best bean stew I've had
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vegan-r-us · 7 months ago
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Tried Simple Truth Plant Based Alfredo Sauce. I added a pack of chao creamy original shreds and some follow your heart Parmesan.
P.S. I seasoned with salt, pepper, onion powder, garlic powder, Cajun seasoning, Italian seasoning nutritional yeast and parsley.
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human-meets-food · 2 months ago
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Rustic apple pie 🍎
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alittleveganblog · 7 months ago
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Smoothie Bowl Celebration!
Today marks my One Year Veganniversary! For today’s mid-day “snack,” I decided to make myself a celebratory PB and chocolate smoothie bowl. 
Smoothie base ingredients: 
Frozen bananas
Peanut butter 
Cacao powder
Unsweetened vanilla almond milk (I added a bit too much almond milk, but the base was still a good/thick consistency!)
I topped the bowl with...
Sliced banana
Blueberries
Nature’s Path Pumpkin Seed + Flax Granola
Peanut butter
Hemp seeds
Chia seeds
Cacao nibs.
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zaviyar · a day ago
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•🌈Rainbow veggies and fruit with a yummy goji curry dressing
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💚 Please Follow Our Page to have such a mouth-watering 🍅 Recipes on Daily Basis
• 🍙 onigirazu aka “sushi sandwich” filled with baked tofu, pickled red cabbage, baby spinach, and chipotle mayo 💚😋•
🤓•if you’re interested in making onigirazu, check out @cheaplazyvegan YouTube video, it was really helpful and fun 🙏🏻🤓
By @thevegansara
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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zardyplants · 3 months ago
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One Pot Creamy Vegan Mushroom Pasta
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consciouslyvegan · 28 days ago
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Where are my sausage and pepper lovers at? This Sausage & Peppers Pasta is made with vegan hot Italian sausage, peppers, and onions simmered in marinara sauce and served with penne pasta. Get the full recipe here https://www.consciously-vegan.com/sausage-and-pepper-pasta/
#ConsciouslyVegan #VeganSausageandPeppers #VeganPastaRecipe #VeganPasta
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ghettovegan1 · a month ago
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Thank you all for your support I really appreciate it , with that being said I have a new vegan hot honey recipe using tabitha sunshine seasoning .
Click the link down below for the full video
👇👇👇👇👇👇👇
https://m.youtube.com/watch?v=0jk8gxfteFo
youtube
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yackattack · 8 months ago
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#Vegan Recipes for Beginners!🙌🏻 January always sees a lot of people trying out veganism or eating more plant-based meals. For that reason I put this round up together a couple years ago and update it each year, to keep it current!💚 Lots of allergy-friendly recipes, meals made in 30 minutes, or simple make-ahead meals for breakfast and lunch. (Of course I included some desserts in there.😉) LIST: http://bit.ly/vegan-beginners
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zaviyar · 5 months ago
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🥟Stuffed pocket dumplings🥟
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📝Recipe 
Dough:
200 g of flour
1/2 tsp of salt
1 tbsp of oil
125 ml water lukewarm
Cashew Ricotta:
250 g of cashew nuts
50 ml of water
2-3 tbsp of nutritional yeast flakes
1 small clove of garlic
2 tbsp of lemon juice
salt
pepper
Filling:
500 g fresh spinach
½ bunch of spring onions
300 g cashew ricotta (or vegan cream cheese)
salt
pepper
To Cover:
2 tbsp of plant milk
2 tbsp of oil
Further Ingredients:
oil to grease the baking sheet
📍INSTRUCTION:
Dough:
Mix flour with salt and oil in a bowl.
Add 125 ml of lukewarm water and knead everything with the dough hooks of a electric hand mixer to a smooth dough.
Then let the dough sit for about 30 minutes.
Cashew ricotta:
Soak the cashew nuts for at least 4 hours.
Then rinse the soaked cashew nuts and blend with all the other ingredients in a food processor. Pulse until you get a ricotta-like texture. (Meanwhile, stop the blender to scrape off the edges.)
Filling:
Wash spinach and allow to collapse in a skillet with a bit of boiling water while stirring occasionally. Then drain, squeeze a bit and finely chop.
Wash spring onions and chop finely, too.
Mix spinach, spring onions, cashew ricotta, nutritional yeast flakes. Season with salt, pepper.
Knead the dough on a lightly floured surface again. Then roll out thinly and cut out 10 cm squares.
Fill the squares with a bit of the filling and fold them once diagonally. Press the edges with a fork.
Brush a baking tray with oil and place the stuffed dumplings on top.
Whisk the oil with milk, coat the dumplings with it and bake in a preheated oven for approx. 25 minutes until golden brown.
Serve either warm or cold. Enjoy!
by @biancazapatka
Get Our new 100+ Delicious Vegan Recipes For Weight Loss, Clearer/Smoother Skin, and A Healthier Lifestyle.
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