List of the most popular hashtags for theme #VEGANFOODS

Tofu Wontons with Yellow Curry Broth . The recipe is juust Amazing . Credits: @hellolisalin . Recipe INGREDIENTS Yellow Curry Broth 1 tablespoon vegetable or olive oil 1 tablespoon minced ginger (about a 1-inch piece of ginger) 4 garlic cloves, minced 2 teaspoons yellow curry powder (mild spice) 6 cups vegetable broth* 1/2 teaspoon salt, add more if necessary 3/4 cup (175ml) full-fat coconut milk (can sub with low-fat coconut milk) . Tofu Wontons about 45 to 50 square dumpling wrappers 1 package of firm tofu (I used a 14-ounce package) 1 1/2 tablespoons vegetable or olive oil 2 tablespoons minced ginger 1 tablespoon minced garlic 3 cups shredded green cabbage (ensure they are no longer than 1-inch pieces) 1 large carrot, grated (about 1 1/4 cups) pinch of salt 4 scallions, sliced Optional Toppings chili oil black sesame seeds . INSTRUCTIONS Prepare the Broth: I like preparing the curry broth before making the dumplings because this allows more time for the flavors of the broth to develop. Heat the 1 tablespoon of oil in a pot. Add the minced ginger and garlic and cook for 1 minute, stirring constantly. Add the curry powder and stir to coat the spices. Add the vegetable broth and 1/2 teaspoon salt, cover the pot, and bring the broth to boil. Reduce the heat to a simmer and swirl in the coconut milk. Let the broth simmer for about 10 minutes, covered. Turn off the heat and let the broth sit on the stove, covered, as you make the dumplings. Make the Dumplings Drain the tofu and wrap the tofu around a layer of paper towels. Press the tofu by placing the tofu block on a plate and weighing it down with a stack of plates. Let it sit for 15 to 20 minutes. Remove the towels and cut the tofu into small 1/4-inch cubes. Heat 1 1/2 tablespoons of oil in a large pan. . . . #veganstew #veganproteins #veganfoodspace #vegancommunity #veganfoodies #healtyveganfood #worldwideveganfood #eatwellfeelwell #veganfoodblog #veganfoods #justvegan #thrivemags #nourishyourself #eatwellbewell #feedfeedvegan #saladbowl #veganbowls #eatvegan #buddhabowl #eatmoreplants #nodairy #veganpower #veganfitness #plantpowered #bestofvegan #veganeats #plantbaseddiet #govegan #whatveganseat

Whole wheat noodles in coconut milk-peanut sauce by @yummyyatra Loaded with vegetables, tossed in a homemade Indonesian sauce. For the peanut sauce 1 1⁄2 cups unsalted skinned peanuts 5tbsp. Coconut sugar 1 1⁄2 tsp. dried sriracha 3 cloves garlic, minced 1 serrano chili, stemmed and chopped finely 3⁄4 cup coconut milk 1 tbsp. cider vinegar Salt, to taste . Heat peanuts in a 12″ skillet over medium heat; cook, stirring, until toasted, about 7 minutes. Transfer to a food processor, let cool Process the peanuts until finely ground. Add sugar, garlic, and chile, process until it is a finely processed. Transfer this paste to skillet, stir in the coconut milk, sriracha Heat over medium heat, stirring often, until oil begins to separate from paste, 5 minutes. Stir in vinegar, salt to taste, and about 1/2- 3⁄4 cup water; simmer until it is of a soupy consistency, about 3 minutes. cool, set aside Noodles 1 lb linguine Cook noodles per package instructions, drain (reserve about a cup of the water) set the noodles aside Veggies prep Veggies (carrots, peppers, cabbage, green onions, broccoli) 2 tbsp olive Salt, to taste 2 cloves of garlic, minced Other ingredients (to be used in the end) Fresh cilantro Juice of 1 lime In a wide skillet, add olive oil, 2 cloves of garlic, sauté for 30 seconds. Add all the veggies, sprinkle some salt 2-3 tbsp water and cover and cook for 5-7 minutes on medium heat, stirring every 2 minutes in between). The veggies should be done but still have a crunch to them Once the veggies are done, transfer to a plate, set aside . To assemble the noodles Add cooked noodles to the veggies in the skillet, add the peanut sauce, a few spoons at a time, toss well. You may add more sauce if you like. If it appears too thick and creamy, add the reserved pasta/noodles water. Top with chopped cilantro, lime juice. Serve hot.

Mango pineapple/pitaya blueberry smoothie bowl with blue spirulina, pink dragonfruit and orange dunaliella powders ️ Recipe: ▪Yellow and blue: •1/2 c frozen mango •1 c frozen pineapple •1 very ripe frozen banana •1/4 c pineapple coconut water •Split in half, add 1 tsp @blue_spirulina blue spirulina and 1 tsp orange dunaliella powders to each - Use the code MELISSA15 for 15% off all items at https://www.bluespirulina.co.nz ▪Purple/pink: •1 @pitayaplus dragonfruit smoothie pack •1/2 c frozen blueberries •1 very ripe frozen banana •1/4 c pineapple coconut water •1 tsp pink dragonfruit (pitaya) powder - - - @melissa_gin_khaao

@earthofmariaa makes one colourful bowl of goodness. We would love to dive right into this bowl • • • • #veganbowl #nourishbowl #chickpeas #veganpasta #avocado #glutenfreefood #thrivemags #healthyish #thenewhealthy #plantbasedfood #veganlifestyle #worldwideveganfood #veganstudent #whatveganseat #bestofvegan #healthymeals #vegandinner #veganinspiration #plantbased #simplefood #foodstyling #veganfoodspace #healthyeats #veganfoods #ukvegan @bestofvegan @veganbowls @befitfoods @veganfoodspace @thrivemags

Creamy Mushroom Alfredo by @theplantifulchef - - Recipe will be posted in the comments below - Please ❤️ this post if you enjoyed it so others can see it - Follow me for more recipe ideas @thevegancircle

Vegan Pizza Cheese by @vegan.dy Recipe:⠀ Ingredients:⠀ 1 Tbsp tapioca starch⠀ 1/3 cup nutritional yeast⠀ 1 Tsp Salt⠀ 1 cup full fat coconut milk⠀ 2 cups potatoes⠀ ⠀ Instructions:⠀ Pizza Cheese:⠀ Mix 1 Tbsp tapioca starch, 1/3 cup nutritional yeast and 1 Tsp salt in 1 cup full fat coconut milk until the starch is completely dissolved.⠀ Blend this mixture with 2 cups cooked, diced and drained potatoes (about 300g) while they are still hot.⠀ Mixture should be thick, creamy and gooey.⠀ Top your pizza with the cheese and bake at 180°C/350°F until golden brown. Pizza toppings pictured here: tomatoes, onions, mushrooms and some fresh herbs. Enjoy! #veganfoodspace #veganlunch #lunchideas

Have you tried any of these Film by @fivesechealth . Living in Bali means fresh tropical fruit in abundance! Have you tried any of these before . MANGOSTEEN The white fruit is super sweet and tastes like the icing on a cake! The dark red peal is a strong immune system supporter, and is commonly used in natural Thai medicine. PAPAYA My favorite fruit! It’s rich in potassium, soft like sorbet and tastes amazing with a squeeze of lime! . SALAK Also called snake fruit. Tastes like a pear but have the same texture as garlic! Don’t eat to much at once unless you want tummy pain . MANGO This is the best fruit for making creamy smoothies! Its also rich in vitamin A and C, and have anti inflammatory properites! . PINK PITAYA My husbands favorite fruit! Pitaya, also called dragon fruit, is a little cactus fruit and it actually grows in our back yard! It has a very delicate flavor but the color is bomb!! . DURIAN Some people love it, some hate it! It should taste like vanilla ice cream, but the smell tho!!! Personally, no durian is coming close to my nose. End of story . . . . . . . . . #tropicalfruit #tropicalfruits #pinkpitaya #mangosteen #papaya #durianfruit #durian #veganfoods #veganlifestyle #veganblogger #vegandiet #tropicaleo #tropicalvibes #veganskt #nyttigt #eatmoreplants #eatplants #eatplantsnotfriends #eatplantsnotanimals

Flatbread Melts by @plantbased.traveler Recipe: ⠀ Ingredients:⠀ 2 whole wheat flat breads⠀ 1/2 block organic tempeh ⠀ 1/2 cup pinto beans⠀ 1/3 cup pineapple salsa ⠀ 1 cup chopped kale ⠀ 1/4 cup vegan cheese ⠀ 1 tbsp taco seasoning⠀ 1/4 cup pineapple⠀ ⠀ Instructions:⠀ Grind up tempeh to achieve a minced texture and chop up kale and pineapple. ⠀ Add tempeh, taco seasoning and salsa (if you don’t have pineapple salsa, any other kind will work as well) to a non stick pan and cook for a few minutes on medium to high heat. Stir in pinto beans, kale and pineapple. ⠀ Split vegan cheese and tempeh mixture onto one half of each flatbread, flip the other side over and bake in a non stick pan on both sides (medium heat) until golden brown. Enjoy! #veganfoodspace #veganlunch #lunchideas

Kung Pao Cauliflower Served Over Rice by @thefoodietakesflight - - Recipe will be posted in the comments below - Please ❤️ this post if you enjoyed it so others can see it - Follow me for more recipe ideas @thevegancircle