Список из самых популярных хештегов по теме #VEGANRECIPE

Crispy baked smashed potatoes topped with vegan pesto and parsley with a side of steamed asparagus and of course a drizzle of tahini Follow us @vegspirationfeed for Daily vegan recipes Photo and pictures by @plantbased_food_and_travel • • • For the smashed potatoes:. 1 kg small potatoes. Olive oil. Sea salt. Toppings of your choice. • • • Instructions:. Bring water to a boil, add the cleaned potatoes and cook them for about 25-30 minutes until they are soft (knife/fork test). • • • Preheat the oven to 220 degrees celcius, put the cooked potatoes on a baking tray, smash them down with a potato masher or simply a bowl, add a drizzle of olive oil and a pinch of sea salt on the top of each potato and bake them for about 30 minutes until crispy and lightly browned. • • • Put them on a plate and top with whatever you want. Just get creative. Today I used vegan pesto and parsley • • • #whatveganseat #veganfoodlovers #healthydinner #plantbase #plantbaseddiet #vegansofig #veganrecipes #plantbasedvegan #plantbasedrecipe #plantbasedfood #plantbased #vegetarian #veganfoodshare #plantbasedrecipes #vegan #veganfoodie #veganbreakfast #potatolover #roastedpotatoes #vegandinner #veganfood #veganfoodporn #veganrecipe #veganlunch #plantbasedmeal #plantbasedmeals #plantbasedfoodie #healthyrecipes #govegan #healthyveganfood

Anyone else who could eat this for breakfast, lunch, and dinner Baked sweet potato fries with smashed avo + crushed red pepper!! ・・・ Via @sixvegansisters . . #vegan_veganfood #veganfoodshare #plantbased #veganfood #vegantreats #letscookvegan #whatveganseat #veganlunch#vegantravel #vegansofig #vegansofig #veganuary #vegan #veganfitness #veganpizza #vegandiet #veganfoodspot # #vegetarian #vegans #vegana #veganprotein #vegandessert #vegancheese #veganrecipe #veganmeals

Vegan Spicy Thai Peanut Ramen! by @rabbitandwolves Recipe: 2 Teaspoons Olive oil 3 Cloves Garlic, chopped 1 Teaspoon Ginger, grated 1 Teaspoon Green curry paste 4 Cups Vegetable broth, divided 1 Can(13oz.-14oz.) Coconut milk, full fat 1/2 Cup Peanut butter, natural or organic 2 Tablespoons Soy sauce 2 Tablespoons Agave syrup Juice of 2 Limes 12 Ounces Ramen noodles Instructions In a large pot, heat the olive oil on medium high. Then add the chopped garlic and grated ginger. Saute, reducing heat as needed for a minute or 2 to cook the garlic. Now, add the curry paste, and stir it into the garlic and ginger. Cook for another minute. Then add 3 cups of veggie broth and the coconut milk. Stir to combine everything. Reduce heat to low and simmer. Next, in a medium sized bowl, whisk together the remaining cup of broth and the peanut butter. I find this makes it easier to incorporate the peanut butter. Now, add the peanut butter and broth to the pot and whisk to combine. Then add the soy sauce, agave and lime juice. Simmer on low for 5-10 minutes to develop the flavors. Taste and adjust seasonings. Add a pinch of salt if needed or more lime juice or agave if needed. Right before serving, add the ramen noodles into the pot. Simmer them, cooking according to package directions. They usually only take a minute or two. Serve immediately as is, or add veggies or tofu or whatever you like. . . . #veganstrong #veganburgers #veganbowl #veganhealth #veganstyle #veganmeals #vegansofaustralia #vegansnacks #vegansofinsta #vegandeutschland # #veganfoodspot #veganburger #veganuary #vegantreats #vegangains #veganblogger #veganrecipe #vegandiet #vegantravel #letscookvegan #veganmom #vegan_veganfood

Easy weeknight meal that will please everyone: Vegan Burritos!⠀ ⠀ The filling is made in the Instant Pot, if you have one, OR on the stovetop if you don't. Instructions for both included in the recipe.⠀ ⠀ This burrito filling is SO flavorful & healthy, with brown rice, black beans, spices, even a bit of kale! Serve with avocado, tomato, lettuce, hot sauce and you've got yourself a delicious burrito.⠀ ⠀ Recipe link in profile ---> @nora_cooks_vegan_

Crispy, cheesy and spicy potato wedges ! Via @byanjushka . . #vegan_veganfood #veganfoodshare #plantbased #veganfood #vegantreats #letscookvegan #whatveganseat #veganlunch#vegantravel #vegansofig #vegansofig #veganuary #vegan #veganfitness #veganpizza #vegandiet #veganfoodspot # #vegetarian #vegans #vegana #veganprotein #vegandessert #vegancheese #veganrecipe #veganmeals

Creamy Vegan Mushroom Stroganoff by @elavegan Recipe: 1 onion diced 2-3 cloves of garlic, minced 1 tbsp vegetable oil 11 oz mushrooms, sliced (300 g) 4 tbsp white wine (optional) 1 tbsp tamari or soy sauce 3/4 cup vegetable broth or water (180 ml) 3/4 cup plant-based milk or cream (180 ml) 2 tbsp cornstarch Spice mixture: 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, a pinch of chili flakes, sea salt & pepper to taste 1 tbsp nutritional yeast flakes (optional) Fresh thyme leaves and/or parsley (and/or tarragon), chopped Serve with brown rice or pasta of choice Instructions Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute. Now add the mushrooms and fry over medium heat for about 5 mins. Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture. add nutritional yeast flakes as well but that's optional! Bring to a boil. Add cornstarch to the plant-based milk or cream (ela used canned coconut milk, however, almond milk, oat milk/cream or soy milk/cream is fine too) and stir to dissolve. Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference. Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice! . . . #veganstrong #veganburgers #veganbowl #veganhealth #veganstyle #veganmeals #vegansofaustralia #vegansnacks #vegansofinsta #vegandeutschland # #veganfoodspot #veganburger #veganuary #vegantreats #vegangains #veganblogger #veganrecipe #vegandiet #vegantravel #letscookvegan #veganmom #vegan_veganfood

VEGAN FETTUCCINE ALFREDO by @alexafuelednaturally Recipe: Serves 5-7 1 lb fettuccine noodles (or pasta of choice) 1 small yellow onion, finely chopped 4 garlic cloves, minced 1 1/2 tbsp avocado oil or olive oil 1 cup mushrooms, sliced 1 cup raw cashews 2 cups filtered water 4 tbsp nutritional yeast fresh parsley, chopped (optional) salt pepper 1.Bring a large pot of water to boil. Add 2 tbsp of salt to the boiling water. Add the fettuccine noodles (or your choice of pasta). Cook for 11 minutes or follow the directions on your pasta box. 2.Meanwhile in a large pan over medium heat, add oil and sauté garlic and onions for 6 minutes. Season with a pinch of salt then add mushrooms and sauté for 7 minutes. 3.In a high speed blender combine raw cashews and filtered water. Blend on high speed for 1 minute or until fully smooth. Pour cashew milk over mushrooms and bring heat to low. Simmer for 3 minutes, until sauce begins to thicken slightly. 4.Add the nutritional yeast, tsp of salt and 1/2 tsp pepper to the sauce, mix then once noodles are cooked, using tongs transfer the noodles straight from the pot to the sauce. Add 1/2 cup of hot pasta water to the pasta and mix all together until noodles are fully coated with sauce. 5.Finish off with freshly cracked pepper, a pinch of salt if needed and chopped fresh parsley. @alexafuelednaturally Tips: You can add vegan parmesan on top. If you would like to make the sauce a little more rich, you can add 1-2 tbsp vegan butter, so tastyyy! Lastly feel free to add any other veggies or add ins besides the mushrooms. . . . #veganstrong #veganburgers #veganbowl #veganhealth #veganstyle #veganmeals #vegansofaustralia #vegansnacks #vegansofinsta #vegandeutschland # #veganfoodspot #veganburger #veganuary #vegantreats #vegangains #veganblogger #veganrecipe #vegandiet #vegantravel #letscookvegan #veganmom #vegan_veganfood

OIL-FREE VEGGIE PEANUT STIR-FRY with RICE NOODLES for lunch! This recipe is super healthy and I HAVE to share something healthy today because TOMORROW the dessert I’m sharing is extremely NOT healthy BUT it’s a special reader request and you can get a SNEAK PEEK in my IG stories For this stir fry recipe, it can be found in my cookbook page 72. Stay tuned for the dessert peek reveal tomorrow at 3 central time! Unless the whole plan fails, it should be up tomorrow

if I had to describe my diet it would be “healthy-ish comfort food” like this bowl of vegan mac and cheese with buffalo tofu. The cheese sauce is made from potatoes, cashews, carrot, nutritional yeast and seasonings. I used chickpea pasta and I baked my tofu. - By @plantifullybased While this may not be the healthiest meal it is way healthier than if I made it in a non-vegan form. This meal packs in tons of protein, iron, fiber, calcium, zinc, selenium, copper and tons of vitamins/minerals. I truly think that is one of my favorite things about vegan. Making comforting dishes out of healthier ingredients, enjoying lots of flavor and goodness and not being left with a stomach ache. Anyway, let me know your thoughts on this. Do you agree or disagree with the sentiment of “healthy-is comfort food” or am I crazy haha. Hope you all had a great day sending my love ❤️ . . . #veganstrong #veganburgers #veganbowl #veganhealth #veganstyle #veganmeals #vegansofaustralia #vegansnacks #vegansofinsta #vegandeutschland # #veganfoodspot #veganburger #veganuary #vegantreats #vegangains #veganblogger #veganrecipe #vegandiet #vegantravel #letscookvegan #veganmom #vegan_veganfood