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List of the most popular hashtags for theme #EATVEGAN
eatvegan vegan plantbased veganfood govegan veganlife whatveganseat plantbaseddiet veganfoodshare vegansofig vegans crueltyfree foodie veganfoodie veganism veganlunch veganvibes anythingyoucaneaticaneatvegan eatplants glutenfree vegancommunity vegandeutschland veganeats veganfoodporn veganinspiration veganlifestyle bbqsides breakfast eatclean galpals
9 popular posts with hashtag #EATVEGAN on instagram
My morning smoothie bowl. A tropical fruit extravaganza! #broccolirevolution #eatvegan
#vegan #veganfood #food #eatvegan #easyveganfood
Homemade vegan sushi by @jennacawthray "10x cheaper and healthier than what you would buy at the shops. Nori rolls stuffed with cabbage, sauerkraut, enoki shrooms, avo, capsicum, carrot and Vietnamese mint. Dipped with a tamari/ginger/peanut sauce ✌️" #eatVegan
Vegan deliciousness by the queen of food decoration, @conocana ❤️ #eatVegan
Baked Vegan Cheesecake (nut-free) by @lisakitahara
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Ingredients
3.5 tbsp (50g) vegan butter
7 rectangle (100g) honey-free graham crackers
2.5 cups 600g soft tofu (pressed 400g)
1 tbsp miso paste
3.5 tbsp (50g) sake paste (optional but highly recommended if you can get your hands on it)
1/3 cup (100g) maple syrup (or white sugar, which will yield a white-er cheesecake)
4 tbsp AP (all purpose) flour
1 tsp nutritional yeast
2.5 tbsp lemon juice
2 tsp vanilla
Prep time: 15 minutes
Bake time: 1 hour
Rest time: Overnight
Makes 6-8 servings
Method
Pre-heat oven to 160 C (350 F)
meanwhile, in a food processor, process the crackers until fine then add the vegan butter until incorporated. In a lined cheesecake pan press the crust down flat evenly
blend pressed tofu, miso paste, sake paste, maple syrup, lemon juice, flour and vanilla into a high speed blender until smooth and then pour it over the crust
place into the oven and bake for 1 hour
let it cool and sit over night
serve with your choice of toppings! (Vegan whip cream goes amazingly). #eatVegan
Vegan Chocolate Cake by @klaraslife ❤️
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Ingredients
190 g wheat flour
100 g of vegan sugar
25 g of cocoa powder
100 g of vegan chocolate
125 g of vegan butter, melted
180 ml of oat milk
1 tablespoon of baking soda
1 tablespoon vinegar
1 tsp vanilla
1 tsp instant coffee powder
Ganache
250 g vegan mascarpone (cold)
500 ml vegan whipped cream (cold)
180 g vegan dark chocolate cream, (cold)
Instructions
Preheat the oven to 180/360F. Grease a springform pan (18cm) and dust with some flour.
Mix flour, sugar, cocoa powder and instant coffee powder. Mix the soda and vinegar together with the milk, butter, vanilla and chocolate to make a creamy dough.
Add to the springform and bake for 40-45 minutes.
Make a stick sample.
Allow to cool for 10 minutes before removing the ring, then allow to cool completely.
For the chocolate cream frosting
Add mascarpone, whipped cream and chocolate in a bowl and mix with the hand mixer creamy.
Refrigerate for 10 minutes.
Cut the cake with a sharp knife or a nylon thread and spread with the cream.
Add the chocolate cream frosting on top and spread with the remaining cream.
Sprinkle with berries or chocolate. #eatVegan
No-Bake blueberry, mint, and chocolate cake by @365cleaneats
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Ingredients (16cm/ 6.3’’ silicone round cake mould)
Base:
120g Almond meal(I ground raw almonds with a coffee grinder)
40g desiccated coconut
2 Tbsp. melted raw cacao butter or coconut oil
2.5-3 Tbsp. maple syrup
Pinch of pink salt .
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Chocolate layer:
120g raw cashews (soaked 4-6 hours and rinsed)
1/2 cup (120ml) coconut cream
3 Tbsp. melted raw cacao butter
3-4 Tbsp. maple syrup
2 Tbsp. + 2 tsp raw cacao powder
1/8 tsp pink salt
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Mint layer:
120g raw cashews (soaked 4-6 hours and rinsed)
1/2 cup (120ml) coconut cream
3 Tbsp. melted raw cacao butter
3-4 Tbsp. maple syrup
5 drops mint extract *
3/8 tsp blue spirulina *
Pinch of pink salt
*The flavor of the mint extract, as well as the color of the blue spirulina vary. Please adjust each amount according to preference
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Blueberry layer:
1cup (120g) raw cashews (soaked 4-6 hours and rinsed)
100g blueberries
3 Tbsp. melted raw cacao butter
3-4 Tbsp. maple syrup
3-4 Tbsp. lemon juice
1/4 tsp lemon zest
pinch of pink salt.
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Method :
1. Place almond meal, desiccated coconut, and salt in a large bowl. Mix well.
2. Add raw cacao butter and maple syrup. Mix well.
3. Press the mixture into the base of the silicone mould.
4. In a high speed blender place every ingredient for the chocolate layer and blend well until smooth. Add more sweetener if you need. Layer the filling above the base. Cool it in the freezer until set.
5. Repeat the same process for the mint layer. Cool it in the freezer until set.
6. Repeat the same process for the blueberry layer. Freeze the cake over night.
7. Take out from the mould and garnish with fresh blueberries.**You can substitute maple syrup & coconut cream with raw agave & raw nut milk for a raw version.
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#eatVegan
Vegan Brownies by @thekindnessechoes
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Donut Ingredients: •1 cup of organic flour
•1/2 of cacao or cocoa
•1/2 of Coconut Sugar or Caster Sugar
• 1 teaspoon of baking powder
• 3/4 Plantbased Mylk • 1 teaspoon of sunflower oil
• 1/3 cup of melted vegan butter
Icing Ingredients:
1 cup of Dark Chocolate
1 tablespoon of coconut oil
Optional Toppings: cacao nibs and gold dust.
____________________________________________
METHOD:
• Turn the oven onto 180C/360F
• Place all of the dry ingredients into a mixing bowl and whisk any lumps out of it. • Add the wet ingredients (oil, melted butter & milk) and whisk until smooth. • Grease the donut tray with sunflower oil
• Pipe the mixture into the donut moulds until it reaches the top of the donut whole. • Bake for 15minutes
• Go around the egdes with a butter knife and once the donuts are cooled, flip onto a cooling tray. • Melt the chocolate and coconut oil together until it is smooth
• Pour over or dip the cooled donuts and refrigerate until the icing sets. • Enjoy ♡
#eatVegan
SUN DRIED TOMATO CREAMED MUSHROOMS by @alexafuelednaturally
Ingredients:
1/2 cup raw cashews
2 cups filtered water
16 ounces cremini mushrooms
1 tbsp avocado oil
1 tbsp vegan butter
2 tbsp nutritional yeast
2 tbsp tomato paste
5-7 sundried tomatoes, sliced (I used sundried tomatoes in oil)
1 tsp garlic powder
1/2 tsp Salt
1/4 tsp Pepper
To serve:
Brown or white rice
Cilantro or fresh herbs
Directions:
1. To a large pan over medium heat add 1 tbsp avocado oil or oil of choice. Add mushrooms and sauté for 5 minutes, season with salt and pepper.... then add 1 tbsp vegan butter and sauté for an additional 5 minutes.
2. In a blender combine raw cashews (no you don’t have to soak cashews ) and filtered water. Blend on high until smooth and creamy. Takes 1-2 minutes.
3. Pour the cashew milk over mushrooms, then add nutritional yeast, garlic powder, tomato paste, chopped sun dried tomatoes, stir to combine and lower heat & let simmer until the sauce slightly thickens. Simmer for 3 minutes, taste and adjust seasonings as needed. Adding salt and pepper to your liking.
4. Serve with rice, top with fresh herbs. #eatVegan