Vegannutella images

Nutella vegana: Ferrero annuncia la disponibilità in tutti i supermercati italiani https://bit.ly/4bLGM9F #NutellaVegana #Ferrero #NutellaPlantBased #VeganNutella #AlimentazioneVegana #SupermercatiItaliani #NuovoArrivo #NutellaLovers #VeganFood #NovitàAlimentari #ViaGando

🥑🍅 To Get New 300+ Delicious Vegan Recipes For Weight Loss, Clearer/Smoother Skin and A Healthier Lifestyle. 👉 Visit BIO @vegan.recipesideas Noodles with Crispy Tofu, Veggies & Edamame by janetsmunchmeals 2 servings noodles, cooked, drained and rinsed 1/2 of a 14 oz. package tofu, drained, pressed to remove water, and diced in small cubes Oil and garlic powder for cooking 1/3 cup edamame 1/2 cup finely shredded red cabbage 2 carrots shredded or very finely chopped Sesame seeds, cilantro and red chili flakes for serving Sauce: 1/4 cup vegetable broth 1 tbsp + 2 tsp soy sauce 1 tbsp sesame oil 1 tbsp maple syrup 1 tbsp rice vinegar 1 tbsp ginger paste or 1/2 tsp ground ginger 1/4 tsp garlic powder 1 tsp sriracha or chili garlic sauce 1 tsp cornstarch + 2 tsp water whisked together Whisk together the sauce ingredients in a bowl and meanwhile, cook, drain and rinse the noodles (you can drizzle small amount of toasted sesame oil and toss). Meanwhile, in a large pan, add the tofu cubes and a bit of sesame oil (or other oil). Cook on medium heat until lightly browned, then flip cubes and cook a few more minutes then generously sprinkle with garlic powder. Add the chopped carrots and red cabbage, push to the side, and add the sauce. Let the sauce bubble for a minute or so until it thickens. Then add the cooked noodles to the sauce. Gently toss. Serve and top with sesame seeds, chopped cilantro and chili flakes if desired. . . #plantbasedprotein  #plantbasedmeal  #veganglutenfree  #vegetarianpizza  #vegandonuts  #veganenergy  #veganmeal  #vegetablenoodles  #veganlunchideas  #veganinspiration  #veganfoodies  #VeganRecipe  #vegannutella  #vegetariansushi  #veganoatmeal

🥑🍅 To Get New 300+ Delicious Vegan Recipes For Weight Loss, Clearer/Smoother Skin and A Healthier Lifestyle. 👉 Visit BIO @vegan_recipesideas Noodles with Crispy Tofu, Veggies & Edamame by janetsmunchmeals 2 servings noodles, cooked, drained and rinsed 1/2 of a 14 oz. package tofu, drained, pressed to remove water, and diced in small cubes Oil and garlic powder for cooking 1/3 cup edamame 1/2 cup finely shredded red cabbage 2 carrots shredded or very finely chopped Sesame seeds, cilantro and red chili flakes for serving Sauce: 1/4 cup vegetable broth 1 tbsp + 2 tsp soy sauce 1 tbsp sesame oil 1 tbsp maple syrup 1 tbsp rice vinegar 1 tbsp ginger paste or 1/2 tsp ground ginger 1/4 tsp garlic powder 1 tsp sriracha or chili garlic sauce 1 tsp cornstarch + 2 tsp water whisked together Whisk together the sauce ingredients in a bowl and meanwhile, cook, drain and rinse the noodles (you can drizzle small amount of toasted sesame oil and toss). Meanwhile, in a large pan, add the tofu cubes and a bit of sesame oil (or other oil). Cook on medium heat until lightly browned, then flip cubes and cook a few more minutes then generously sprinkle with garlic powder. Add the chopped carrots and red cabbage, push to the side, and add the sauce. Let the sauce bubble for a minute or so until it thickens. Then add the cooked noodles to the sauce. Gently toss. Serve and top with sesame seeds, chopped cilantro and chili flakes if desired. . . #plantbasedprotein  #plantbasedmeal  #veganglutenfree  #vegetarianpizza  #vegandonuts  #veganenergy  #veganmeal  #vegetablenoodles  #veganlunchideas  #veganinspiration  #veganfoodies  #VeganRecipe  #vegannutella  #vegetariansushi  #veganoatmeal

🥑🍅 To Get New 300+ Delicious Vegan Recipes For Weight Loss, Clearer/Smoother Skin and A Healthier Lifestyle. 👉 Visit BIO @vegan_healthybowls Noodles with Crispy Tofu, Veggies & Edamame by janetsmunchmeals 2 servings noodles, cooked, drained and rinsed 1/2 of a 14 oz. package tofu, drained, pressed to remove water, and diced in small cubes Oil and garlic powder for cooking 1/3 cup edamame 1/2 cup finely shredded red cabbage 2 carrots shredded or very finely chopped Sesame seeds, cilantro and red chili flakes for serving Sauce: 1/4 cup vegetable broth 1 tbsp + 2 tsp soy sauce 1 tbsp sesame oil 1 tbsp maple syrup 1 tbsp rice vinegar 1 tbsp ginger paste or 1/2 tsp ground ginger 1/4 tsp garlic powder 1 tsp sriracha or chili garlic sauce 1 tsp cornstarch + 2 tsp water whisked together Whisk together the sauce ingredients in a bowl and meanwhile, cook, drain and rinse the noodles (you can drizzle small amount of toasted sesame oil and toss). Meanwhile, in a large pan, add the tofu cubes and a bit of sesame oil (or other oil). Cook on medium heat until lightly browned, then flip cubes and cook a few more minutes then generously sprinkle with garlic powder. Add the chopped carrots and red cabbage, push to the side, and add the sauce. Let the sauce bubble for a minute or so until it thickens. Then add the cooked noodles to the sauce. Gently toss. Serve and top with sesame seeds, chopped cilantro and chili flakes if desired. . . #plantbasedprotein  #plantbasedmeal  #veganglutenfree  #vegetarianpizza  #vegandonuts  #veganenergy  #veganmeal  #vegetablenoodles  #veganlunchideas  #veganinspiration  #veganfoodies  #VeganRecipe  #vegannutella  #vegetariansushi  #veganoatmeal

🥑🍅 To Get New 300+ Delicious Vegan Recipes For Weight Loss, Clearer/Smoother Skin and A Healthier Lifestyle. 👉 Visit BIO @plantbasedrecipes.only Noodles with Crispy Tofu, Veggies & Edamame by janetsmunchmeals 2 servings noodles, cooked, drained and rinsed 1/2 of a 14 oz. package tofu, drained, pressed to remove water, and diced in small cubes Oil and garlic powder for cooking 1/3 cup edamame 1/2 cup finely shredded red cabbage 2 carrots shredded or very finely chopped Sesame seeds, cilantro and red chili flakes for serving Sauce: 1/4 cup vegetable broth 1 tbsp + 2 tsp soy sauce 1 tbsp sesame oil 1 tbsp maple syrup 1 tbsp rice vinegar 1 tbsp ginger paste or 1/2 tsp ground ginger 1/4 tsp garlic powder 1 tsp sriracha or chili garlic sauce 1 tsp cornstarch + 2 tsp water whisked together Whisk together the sauce ingredients in a bowl and meanwhile, cook, drain and rinse the noodles (you can drizzle small amount of toasted sesame oil and toss). Meanwhile, in a large pan, add the tofu cubes and a bit of sesame oil (or other oil). Cook on medium heat until lightly browned, then flip cubes and cook a few more minutes then generously sprinkle with garlic powder. Add the chopped carrots and red cabbage, push to the side, and add the sauce. Let the sauce bubble for a minute or so until it thickens. Then add the cooked noodles to the sauce. Gently toss. Serve and top with sesame seeds, chopped cilantro and chili flakes if desired. . . #plantbasedprotein  #plantbasedmeal  #veganglutenfree  #vegetarianpizza  #vegandonuts  #veganenergy  #veganmeal  #vegetablenoodles  #veganlunchideas  #veganinspiration  #veganfoodies  #VeganRecipe  #vegannutella  #vegetariansushi  #veganoatmeal

Noodles with Crispy Tofu, Veggies & Edamame by janetsmunchmeals 2 servings noodles, cooked, drained and rinsed 1/2 of a 14 oz. package tofu, drained, pressed to remove water, and diced in small cubes Oil and garlic powder for cooking 1/3 cup edamame 1/2 cup finely shredded red cabbage 2 carrots shredded or very finely chopped Sesame seeds, cilantro and red chili flakes for serving Sauce: 1/4 cup vegetable broth 1 tbsp + 2 tsp soy sauce 1 tbsp sesame oil 1 tbsp maple syrup 1 tbsp rice vinegar 1 tbsp ginger paste or 1/2 tsp ground ginger 1/4 tsp garlic powder 1 tsp sriracha or chili garlic sauce 1 tsp cornstarch + 2 tsp water whisked together Whisk together the sauce ingredients in a bowl and meanwhile, cook, drain and rinse the noodles (you can drizzle small amount of toasted sesame oil and toss). Meanwhile, in a large pan, add the tofu cubes and a bit of sesame oil (or other oil). Cook on medium heat until lightly browned, then flip cubes and cook a few more minutes then generously sprinkle with garlic powder. Add the chopped carrots and red cabbage, push to the side, and add the sauce. Let the sauce bubble for a minute or so until it thickens. Then add the cooked noodles to the sauce. Gently toss. Serve and top with sesame seeds, chopped cilantro and chili flakes if desired. . . #plantbasedprotein #plantbasedmeal #veganglutenfree #vegetarianpizza #vegandonuts #veganenergy #veganmeal #vegetablenoodles #veganlunchideas #veganinspiration #veganfoodies #VeganRecipe #vegannutella #vegetariansushi #veganoatmeal

Sweet Chili Tofu Stir-Fry By @plantbased.traveler For 2 servings You need: 1/2 block of extra firm or super firm tofu (7 oz/200 g) * 1 tbsp avocado or other cooking oil Salt and white pepper to taste 1/4 cup sweet chili sauce Plus: Stir-fried vegetables of choice (I used zucchini, bell pepper, baby bok choy, mushrooms, scallions, garlic) Brown rice for serving Method: Cut tofu into triangles (or desired shape), and pat them dry with a clean kitchen or paper towel. Sprinkle them with a bit of salt and white pepper (optional). Heat up oil and fry tofu for about 4-5 minutes, carefully flip over and fry for another 3-4 minutes until browned and lightly crispy. Add sweet chili sauce and stir until evenly coated and caramelized. Serve with stir-fried vegetables, and brown rice. Sweet Chili Sauce 1/2 cup rice vinegar 1/2 cup coconut sugar 1/2 cup water 1 tbsp sambal oelek 1/2 tbsp chili flakes (use 1 tsp for less heat) 1 tbsp coconut aminos 2 garlic cloves, grated 1/2 tbsp ginger, grated 1 tbsp cornstarch, dissolved in 2 tbsp of water Pinch of salt to taste Add all ingredients except cornstarch to a small sauce pan, and bring to a boil. When the sugar is dissolved, stir in cornstarch slurry and keep stirring until sauce thickens. Simmer for a few more minutes. Refrigerate remaining sauce in a glass jar. . . #Veganprotein #Eatvegan #Veganbodybuilder #Veganmeals #Healthyveganfood #PlantBasedRecipes #Vegannutella #Veggiefood #PlantBasedRecipe #Vegandonuts #Veganburger #Mexicanveganfood #Veganpancakes #Eatmoreplants #Highcarbvegan #Veganspaghetti

When it’s Monday but you feel like days and weeks are just melting into each other, homemade nutella comes to the rescue😉 ✨For the smoothie, blend: 🥛a cup of coconut almond milk 🥬a handful of lamb’s lettuce 🥒1/2 cup of steamed and frozen courgettes 🥑1/2 of a small avo 🥄2 heaped tbsp of vanilla plant based protein (Use code ALESSANDRA10 for 15% off @nuzest products😊) 🥄1 tbsp of soaked chia and flax seeds 💧water or more milk until creamy ✨For the homemade nutella: 🥄500 gr of hazelnuts 🥄40 gr of cacao powder 🥄40 gr of coconut/cane sugar 🥄pinch of salt 🥄1 tsp of vanilla extract For the nutella, preheat the oven to 170C and place the hazelnuts on a baking tray lined with parchment paper. Toast them for around 10 minutes. 
Transfer the hazelnuts to a food processor or powerful blender and process until they begin to release their oil and turn into a liquid cream (about 15 minutes or so). Depending on the power of your blender it could take longer. You may need to stop and scrap the sides with a spatula a couple of times. Add the cacao powder, sweetener, salt and vanilla and blend until smooth. I used some on top of my bowl along with some cooked blueberries, cacao nibs, toasted buckwheat and hazelnut crumble😍 Hope you’ll have a smooth start to the week everyone! Happy Monday!💚 #sweetnutrition

Wah mais le paradis d'une fan de NUTS. Déjà je vois une pâte à tartiner au chocolat à base de noix du Baru, typique du Cerrado, j'en peux plus. Puis je demande au vendeur si la liqueur contient du lait, il me dit seulement le lait de la noix, puis enfin je vois les noix. J'ai tout acheté. 😳 #vegan #veganfood #castanhadebaru #barutella #vegannutella #chocolate #nuts #cerrado #liquor #licordecastanha #brasilvegano #pirenopolisvegan

Laksa Noodle Soup 🍜 By @happyskinkitchen Serve 4-5 people Ingredients: For the paste: 4 shallots - peeled and chopped into quarters 4 garlic cloves 2 lemon grass stalks - remove the hard outer layer 3 fresh red chilli A thumb size piece of ginger - chopped 1 tbsp of melted coconut oil For the rest of the curry: 1 tsp of turmeric 1 tsp of ground coriander 1 tsp of ground cumin 800ml of veggie stock 1 can of coconut milk The juice of 1/2 lime 1 tsp of coconut sugar Serve with: Rice noodles Steamed greens Some preseason tofu or tempeh Some chopped coriander and spring onion Method Add all the ingredients for the paste to a food processor and blitz until smooth. Transfer to a large pan. Fry for 8-10 minutes on a medium heat. Add in the turmeric, ground coriander and ground cumin and stir to combine. Add in the veggie stock and bring it to a boil. Turn down to a simmer and cook for 20-25 minutes. In the meantime cook your noodles and steam your veggies. Add the coconut milk to the broth and your choice of tofu, stir and cook for few more minutes. Serve the soup with the noodles, greens, chopped spring onions and coriander. #Easyveganrecipes #Veganfrenchtoast #Vegansmoothie #Plantbasedrecipe #Plantbasedeating #Veggierecipes #Receitasveganas #Veganiseasy #Plantbaseddessert #Veganburgers #PlantBasedRecipes #Vegetariansushi #PlantBasedRecipes #Vegannutella #Highcarbvegan

Two healthy chocolate spreads. I like to use them as toppings for oatmeals, pancakes or just as spread for toasts. Recipe 1: Chocolate tahini spread Ingredients: - 2 tbsp tahini - 1 tbsp cocoa powder - 1 tbsp maple syrup - 2 tbsp water Recipe 2: Chocolate peanut butter spread Ingredients: - 1 heaped tbsp peanut butter - 2-3 tbsp soy milk - 1 tbsp cocoa powder - 1/2 tbsp maple or agave syrup Directions: Just mix well all the ingredients and that’s it. :) #healthy #chocolatespread #vegannutella #nutellarecipes #sugarfree

No this isn't a sick joke ; @marksandspencerfood are really selling vegan 'Nutella' 😍😋 @vegan_food_uk #nutella #vegannutella #marksandspencerfood #vegan #veganspread #newvegan #whatsnewvegan #newfood #marksandspencerfoodvegan #veganm&s #plantkitchen

Sweet Chili Stir Fry with Quinoa & Avocado🌿 By @realizing_fitness Ingredients 1 tbsp coconut oil⁣ ⁣2 cloves garlic⁣ ⁣1/2 red bell pepper ⁣ ⁣a handful of snap peas⁣ ⁣40g edamame⁣ ⁣40g peaches & cream corn⁣ ⁣a pinch red chili flakes ⁣ ⁣1 tsp sriracha⁣ ⁣1 tbsp maple syrup⁣ ⁣1/2 tsp rice vinegar ⁣ ⁣1 tbsp tamari⁣ ⁣1/2 avocado⁣ ⁣1/4 cup red and white quinoa⁣ ⁣salt, to taste ⁣ ⁣radishes, sliced⁣ ⁣cucumber, sliced⁣ ⁣sesame seeds ⁣ ⁣⁣ Method ⁣Cook quinoa according to package instructions. ⁣ ⁣⁣ ⁣In a frying pan, heat oil over medium-high heat. Cook garlic until fragrant. Add peppers, snap peas, corn and edamame. Cook until veggies are tender but still crisp. ⁣ ⁣⁣ ⁣Toss in chili flakes, sriracha, maple syrup, rice vinegar and tamari. Still until everything is coated. ⁣ ⁣⁣ ⁣Serve with quinoa, avocado, sliced radish + cucumber and sesame seeds. Enjoy!⁣ . . #Veganiseasy #Veganrecipe #Veganmuffins #Vegancookiedough #Veganramen #Wholefoodsplantbased #Veganmealideas #Veganbaking #Veganprotein #Veganenergy #Fitvegan #Veganmealprep #Vegancheesecake #PlantBasedRecipes #Vegannutella #Veganrecipevideos

Brand Pattern for Nutella’s vegan version - which I am personally waiting for - what about you? 🌱 #nutella #vegannutella #nutellarebrand #rebrand #vegan #graphicdesign #brandpattern #brandidentity #veganbrand #veganbranding #illustrationdesign #illustrator #illustrations #hazelnut #chocolate #plantbased #eatmoreplants #veganchocolate #chocolatespread #hazelnutandchocolate #hazelnutspread #veganspread #patterndesign #nutelladesign #nutellabrand #wanderwerk #wanderwerkcreative

BUDDHA BOWL WITH MAPLE CHIPOTLE CHICKPEAS AND SCALLION DILL CASHEW CREAM By @leeksnbeets ❇️ FOR THE MAPLE CHIPOTLE CHICKPEAS ⤵️ 🔹1½ cups chickpeas 🔹2 chipotle peppers in adobo sauce 🔹1 tbsp tomato paste 🔹½ cup water 🔹1 tbsp maple syrup 🔹1 tbsp avocado oil 🔹1 medium garlic clove 🔹1 tsp smoked paprika 🔹1 tsp salt ❇️ METHOD ⤵️ 🔹Combine the chipotle peppers, tomato paste, garlic, smoked paprika, water and salt in a food processor and pulse till smooth. Set aside . 🔹In a skillet heat up the oil and once hot add the chickpeas. Cook 5-7 mins, stirring every now and then, until golden. 🔹Add the sauce and continue cooking 2 mins. Remove from heat and enjoy! * ❇️ FOR THE SCALLION AND DILL CASHEW CREAM ⤵️ 🔹⅓ cup raw cashews 🔹⅔ cup boiling water 🔹2 tbsp lime juice 🔹1 tbsp dill 🔹1 scallion, quartered 🔹½ tbsp cilantro, optional 🔹½ tsp garlic powder 🔹1 tsp salt 👉🏻 In a bowl combine the cashews and boiling water and let sit 5-10 mins to soften the cashews then transfer to a food processor along with the rest of the ingredients and pulse till smooth and creamy. Chill for 30 mins and enjoy! . . . #veganspaghetti #simpleveganrecipes #vegancookings #veganreset #veganrecipevideos #veganstirfry #vegannutella #vegancooking #veganinspiration #vegancookies #veganweightloss #eatmoreplants #veganchocolatecake #healthyveganfood #veganideas

10 Minute Chilli Oil Noodles 🌶👏 This has been my favourite lockdown meal to make when I’m feeling lazy but craving something delicious. No measuring needed either but I’ll list every ingredient I use below! By @thrivingonplants Serves: 1 Time: 10 mins Ingredients 1 serving of noodles (I used fresh wheat noodles) Protein & veg of choice The Sauce Base: Light soy sauce Dark soy sauce (optional, see method 3) Sweetener of choice eg. brown sugar Sesame oil Chinese chilli oil Optional add-ins: Fresh minced garlic and/or ginger Sesame paste if you want it to be creamy A splash of black vinegar for an extra kick of flavour + tartness A few toasted sichuan peppercorns, ground up finely 1. Bring a small pot of water to the boil. How did your noodles and cook according to packet instructions. In the last minute I add in the bokchoy. Drain, rinse with cold water and set aside. 2. In the meantime, fry up your tofu or protein of choice. You can also just add thinly sliced pieces of firm tofu to the boiling noodles instead (even quicker!). 3. In a large bowl, add in about 1 tbsp light soy sauce, a tiny splash of dark soy sauce (for colour), sweetener to taste (around 1-2 tsp), sesame oil (1/2-1 tsp) and a as much chilli oil as you’d like. Here you can also use any of the recommended add-ins as mentioned in the ingredients list above. Whisk well until combined. 4. Add in the noodles, greens and tofu and mix until well coated. Garnish with sesame seeds, green onions, and cucumber. Drizzle on more chilli oil and serve immediately! 👏 As much as I love cooking, a lot of the time I just want to make some quick and easy but still feel satisfied. So these kind of meals are perfect for just that! Hope you enjoy this recipe as much as I do, it’s my all time fav staple 😌 . . #vegandumplings #easyvegan #VeganInspirations #veganbodybuilder #VeganInspiration #veganmealideas #tastyvegan #veganpasta #vegansoup #eatyourvegetables #plantbasedlunch #veganmacandcheese #plantbasedfoodie #vegannutella #veganbowl #vegancooking

😇🍰 ¡Un pedazo de cielo! Prueba nuestro Cheesecake de Limón y Fresa con una deliciosa base de galleta Graham y un exquisito topping de fresa. 🍓🍋🍰 Ingredientes: Para la base: - 1 1/2 tazas de migajas de galleta Graham - 1/3 taza de azúcar - 6 cucharadas de mantequilla, derretida Para el relleno: - 1 1/4 libras de queso crema, suavizado - 1 taza de azúcar - 1 cucharada de extracto de vainilla - 4 huevos grandes - Ralladura de 1 limón - 2 cucharadas de jugo de limón - 1/2 taza de crema agria Para el topping: - 1 taza de rodajas de fresa - 1/2 taza de jalea de fresa - Crema batida, para decorar - Ralladura de limón, para decorar Instrucciones: Prepara la base: Mezcla las migajas de galleta Graham, el azúcar y la mantequilla derretida hasta que estén bien combinadas. Presiona en el fondo de un molde desmontable de 9 pulgadas. Refrigera durante 30 minutos. Prepara el relleno: Bate el queso crema con el azúcar hasta que esté suave. Añade la vainilla, la ralladura de limón y el jugo de limón. Bate los huevos uno a la vez. Incorpora la crema agria. Arregla las rodajas de fresa sobre la base y luego vierte el relleno sobre las fresas. Hornea: Precalienta el horno a 325°F (163°C). Hornea el cheesecake durante 50 minutos. Apaga el horno; deja el cheesecake dentro del horno durante 1 hora. Retira y deja enfriar a temperatura ambiente. Decora el topping: Arregla las rodajas de fresa sobre el cheesecake enfriado. Calienta la jalea hasta que esté suave y pincela sobre las fresas. Decora con crema batida y ralladura de limón. Refrigera: Refrigera durante al menos 4 horas antes de servir. **Tiempo de Preparación:** 20 minutos | **Tiempo de Cocción:** 50 minutos | **Tiempo de Refrigeración:** 5 horas | **Tiempo Total:** 6 horas 10 minutos | **Kcal:** 490 kcal por porción | **Porciones:** 12 #FruitCheesecake #DeliciousDecadence #CelebrationCake #VeganNutella #clasesonline2024

🍪🍨 Deléitate con la riqueza de nuestro Pie de Tentación de Chocolate y Mantequilla de Maní. Con el crujido de Oreo, un toque de mantequilla de maní y un chorrito de chocolate, ¡es pura felicidad en cada capa! Comparte el amor, comparte el pie. Ingredientes: Para la Base de Oreo: - 24 galletas Oreo, finamente trituradas - 1/4 taza de mantequilla sin sal, derretida Para la Capa de Mantequilla de Maní: - 1 taza de mantequilla de maní cremosa - 1 paquete (8 onzas) de queso crema, suavizado - 1/2 taza de azúcar glas - 1/2 taza de leche Para la Ganache de Chocolate: - 1 taza de chispas de chocolate semiamargo - 1/2 taza de crema de leche Para la Cobertura de Crema Batida: - 1 taza de crema de leche para batir - 2 cucharadas de azúcar glas Para la Decoración: - Mini galletas Oreo - Mantequilla de maní adicional, derretida para decorar **Instrucciones:** 1. Mezcla las migajas de Oreo con mantequilla derretida y presiona en el fondo de un molde para pie. Refrigera durante 30 minutos. 2. Bate la mantequilla de maní, el queso crema y el azúcar glas hasta que esté suave. Agrega gradualmente la leche hasta que se mezcle. Extiende la mitad sobre la base. Refrigera durante 10 minutos. 3. Para la ganache, derrite las chispas de chocolate con crema de leche a fuego lento hasta que esté suave. Vierte sobre la capa de mantequilla de maní. Refrigera hasta que se asiente. 4. Extiende la mezcla restante de mantequilla de maní sobre la capa de chocolate. 5. Bate la crema con azúcar glas hasta que se formen picos firmes. Extiende sobre la última capa de mantequilla de maní. 6. Decora con mini galletas Oreo y rocía con mantequilla de maní derretida. **Tiempo de Preparación:** 20 minutos | **Tiempo de Refrigeración:** 2 horas | **Tiempo Total:** 2 horas 20 minutos | **Kcal:** 580 | **Porciones:** 8 rebanadas . ¡Que disfruten de este delicioso pie! 🍪 #FruitCheesecake #Doces #DecadentDesserts #VeganNutella #donuts

🍅 Vegan Oven-roasted Stuffed Tomatoes By @plantifulalice 🌱 You need : 2 large tomatoes 200 g fresh mushrooms 1 plant-based steak 1 onion 2 cloves garlic 50 g shredded vegan cheese 1 tbsp oregano Olive oil Basmati rice 🌱 Thinly mince onion and garlic, cut the mushrooms and steak in tiny pieces. In a pan, add a little oil and cook onion and garlic 2 min. Add the mushrooms, cook until golden. Add the steak, vegan cheese, oregano, salt, pepper. Stir, cook until the cheese slightly starts melting. Turn off the heat. Cut off the tops of the tomatoes and remove the flesh. Cut it in chunks and add it to the pan. Mix well and stuff the tomatoes, place their top on them and bake at 180°C for 30 min, and then at 190°C for 18 more min. Yum 😋 #Vegannutella #Tastyvegan #Receitavegana #Veganicecream #Easyveganmeals #Veganberlin #Veganrecipeideas #Vegancuisine #Veganmeatballs #Vegancookiedough #Veganmealprep #Nycvegan #Veganbowl #Plantbasedpower #Veganreset

Sweet Chili Tofu Stir-Fry By @plantbased.traveler For 2 servings You need: 1/2 block of extra firm or super firm tofu (7 oz/200 g) * 1 tbsp avocado or other cooking oil Salt and white pepper to taste 1/4 cup sweet chili sauce Plus: Stir-fried vegetables of choice (I used zucchini, bell pepper, baby bok choy, mushrooms, scallions, garlic) Brown rice for serving Method: Cut tofu into triangles (or desired shape), and pat them dry with a clean kitchen or paper towel. Sprinkle them with a bit of salt and white pepper (optional). Heat up oil and fry tofu for about 4-5 minutes, carefully flip over and fry for another 3-4 minutes until browned and lightly crispy. Add sweet chili sauce and stir until evenly coated and caramelized. Serve with stir-fried vegetables, and brown rice. Sweet Chili Sauce 1/2 cup rice vinegar 1/2 cup coconut sugar 1/2 cup water 1 tbsp sambal oelek 1/2 tbsp chili flakes (use 1 tsp for less heat) 1 tbsp coconut aminos 2 garlic cloves, grated 1/2 tbsp ginger, grated 1 tbsp cornstarch, dissolved in 2 tbsp of water Pinch of salt to taste Add all ingredients except cornstarch to a small sauce pan, and bring to a boil. When the sugar is dissolved, stir in cornstarch slurry and keep stirring until sauce thickens. Simmer for a few more minutes. Refrigerate remaining sauce in a glass jar. . . . #Veganreset #Veganbaker #Veganvideos #Veganmacandcheese #PlantBasedRecipes #Vegannutella #PlantBasedRecipes #Veganstirfry #Veganmeal #Vegangram #Veganbrunch #Highcarbvegan #Eatmoreplants #Veganenergy #Vegansmoothies #Vegancurry #Veganglutenfree

Italian wild rice soup By @helens_vegan_kitchen Ingredients 1 tbsp olive oil 1 large onion, chopped 3 garlic cloves, finely chopped 1 tsp sea salt 1 tbsp tomato purée 400g tin chopped tomatoes 1.5 liters of vegetable stock 1 tbsp vegan Worcestershire sauce 400g tin cannellini beans, drained and rinsed 750g potatoes, chopped 3-4 large carrots, chopped into chunks 2 tsp of Italian allrounder 1 cup rice (I used a combo of wild, brown and red rice) Salt and pepper Juice of 1/2 lemon Chopped parsley Method 1️⃣ Add the onion to a large pan with the oil and 1 tsp of sea salt and sauté for 5 mins then add the garlic and cook for a minute or two more 2️⃣ Add the tomato purée, tinned tomatoes, carrots, potatoes, beans, sauce, spices and stock and stir well 3️⃣ Finally add the rice and cook for about 40 minutes or until the rice is cooked 4️⃣ Season well, top with some chopped parsley, a squeeze of lemon juice and serve 😋 . . . #Plantbasedvegan #Veganinspiration #Highcarbvegan #Plantbasedvegan #Fitvegan #Veganmealideas #Veganglutenfree #Plantbasedrecipe #Veganindianfood #Veganfoodvideos #Eatplants #Veganrecipe #Vegandrinks #Plantbasedvegans #Vegannutella

The unsweetened cacao sourdough bread didn't really have much additional flavor compared to the standard sourdough. I toasted a slice, topped with earth balance butter and homemade chocolate hazelnut spread. That my friends, is the shit. #vegannutella #chocolatebread #sourdough #homemadefood

Pan rápido de piña PAN: 2 tazas de harina 1 cucharadita de bicarbonato de sodio 1 cucharadita de sal 3 onzas. queso crema, suavizado 1 taza de azúcar 3 cucharaditas de extracto de vainilla 1 huevo grande batido 1/2 taza de crema agria 1 lata de 20 oz de piña triturada, drenada (ahorra 2-3 cucharadas de jugo para el glaseado) GLAZE: 1 1/2 taza de azúcar en polvo 2-3 cucharadas de jugo de piña reservado PREPARACIÓN Precalienta el horno a 350° y engrasa una sartén de pan. En un tazón mediano, combina harina, bicarbonato de sodio y sal juntos. En un tazón separado, bate el huevo, el azúcar, el queso crema y la vainilla hasta que se quede suave. Añade la mezcla de harina en la mezcla de queso crema y revuelve. Añade la crema agria y mezcla hasta que se combine, luego dobla en piña triturada. Vierte en la sartén preparada y hornear durante 55-60 minutos o hasta que un palillo insertado en el medio salga limpio. Enfriar en sartén durante unos 15-20 minutos y luego dejar que se enfríe el resto del camino en un estante de alambre. Para el glaseado, mezcla el azúcar en polvo y el jugo de piña juntos y llovizna sobre el pan enfriado. #DessertMasterpiece #DecadentDesserts #HealthyDesserts #EggFree #VeganBreakfast #VeganNutella #VeganBlueberryCake

Crispy Baked Curried Chickpeas bowl by @nourishingalex Ingredients Rice Peas 400g Chickpeas Cucumber Tomatoes 1 tsp curry powder Instruction 1️⃣ preheat oven to 200C/180C fan/400F/gas 6, line a baking tray with non-stick baking parchment. 2️⃣ After draining and rinsing the chickpeas, pat them dry with a clean tea towel, then add them to a bowl. 3️⃣ sprinkle in the curry powder and stir until the curry powder has coated all of the chickpeas. 4️⃣ Bake them in the oven for 15 - 20 minutes, turning them over halfway through cooking time! Want more delicious recipes? Head to our website! (Link in Bio) . . . . . #Plantbasedfoodie #Veganmealprep #Highcarbvegan #Veganburger #PlantBasedRecipes #Vegannutella #Vegansoup #Eatplants #Plantbasedvegan #Veganrecipeideas #Eatvegan #Veganmacncheese #Vegansofla #PlantBasedRecipe #PlantBasedRecipes #Veganpasta

Noodles in a mushroom coconut broth By @the_clumsy_vegan Ingredients Lemongrass: 1 stick Red chilli: 2 Garlic: 1 clove Ginger: 1 inch Kaffir lime leaves: 2 Coriander stems with leaves: handful Chest nust mushrooms: 5 Onion: 1 sliced Miso paste: 1 T Soya sauce: 1 T Wite pepper: 1 t Wasabi paste or mustard: 1 T Mushrooms: 100g shitake or chestnuts (optional) Coconut cream: 1 C Water: 1 C Sesame oil: 1 T Cooked noodles of choice: portion for 3 Method: -Pound together lemongrass, red chilli, ginger, garlic, kaffir leaves, coriander and mushrooms. You can do this with a mortar and pestle or pulse in a food processor -Heat sesame oil in a pan. Add the above paste and onions. Fry on medium heat for 5-7 minutes -If using mushrooms add them at this stage and sweat them down -Mix in miso paste, wasabi, soya sauce and white pepper. -Add coconut cream and water. Bring to a simmer -Add noodles and season as desired. . . . #veganitalianfood #vegansmoothie #veganbaking #vegannutella #plantbasedmeal #vegetarianburger #veganskt #vegandesserts #plantbasedvegans #veganmealideas #mexicanvegan #vegetarianpizza #mexicanveganfood #fitvegan #veganiseasy

This is an almond-cocoa spread The closest I got to Nutella since I don't eat dairy. After I tried many vegan or dairy free options and didnot find what I was looking for, finally this is very delicious! I can not handle too much sugar, I just don't taste the other things properly, if something is too sweet, it is overpowering for me. So this spread has an almond base. Here in the US there are places where you can get fresh made almond butter. I just added cocoa powder, sugar and coconut cream until I reached the right texture. I did not measure anything. Sometimes the inspiration gets me and tbh I don't even think about the scale 🙈 I served it as a pancake filling, was amazing 🌟 #thisisvegan #vegannutella #almondcoconutspread

BBQ jackfruit taco recipe! By @kindred.vegan.souls INGREDIENTS⠀ ⠀ ~1 can of green jackfruit⠀ ~2 tbsp olive oil⠀ ~1/2 cup BBQ sauce⠀ ~2 cloves minced garlic ~2 tsp paprika⠀ ~1 tsp chili powder⠀ ~1 tsp onion powder⠀ ~1 tsp garlic powder⠀ ~1-2 tsp salt⠀ ~1 tsp black pepper⠀ ~Corn or flour tortillas⠀ ~1/4 cup of diced mango⠀ ~1 jalapeno, sliced⠀ ~1/2 cup chopped purple cabbage⠀ ~Green onion⠀ ~Guacamole ⠀ ⠀ INSTRUCTIONS⠀ ⠀ 1. Drain and rinse jackfruit (rinse twice). Break jackfruit apart by hand (It should look shredded). Throw away any hard cores. Then use paper towels to press any water out of the jackfruit. ⠀ ⠀ 2. In skillet on medium heat, add 2 tbsp of olive oil and add garlic and cook for 2 minutes or until golden brown. Add jackfruit and spices (paprika, chili powder, garlic powder, onion powder, and salt) to skillet and stir. Cook for 5 minutes. Add BBQ sauce and stir. Lower heat to low-medium and cook for another 15-20 minutes and stir occasionally.⠀ ⠀ 3. Spray second skillet lightly with oil on medium-low heat. Add 2 tortillas to skillet and brown each side for 30 seconds to warm. Repeat with as many tortillas as you like.⠀ ⠀ 4. Assemble tortillas with BBQ jackfruit, diced mango, cabbage, jalapenos and green onion. Serve with guac. . . . #easyvegan #veganweightloss #vegandumplings #veganrecipeshare #veganmeat #bestveganrecipes #vegannutella #simpleveganrecipes #easyveganrecipes #receitasveganas #plantbasedbreakfast #vegetariskt #veganmeatballs #receitavegana #vegetablenoodles

Vegan Warm Wild Rice & Butternut Squash Salad • Balsamic dressing 🧡 By @plantifulalice 🪴 𝐘𝐨𝐮 𝐧𝐞𝐞𝐝 : Wild rice Butternut squash Broccoli Red onion Pecans Cranberries 🪴 𝐃𝐫𝐞𝐬𝐬𝐢𝐧𝐠 : 2 tbsp olive oil 2 tbsp balsamic vinegar 2 tsp maple syrup 2 tsp mustard Salt & pepper Method Cook the rice and set aside. Whisk the sauce ingredients together until smooth. In a pan, sauté the onion in a little oil until fragrant. Add the cubed butternut and sauté for a while until lightly browned on the edges. Add in the broccoli and cook until still a little crunchy. Add in the cooked rice, pecans, sauce, salt & pepper and stir on medium heat to combine. Serve and top with dried cranberries if you wish. . . . #veganlasagna #plantbasedlifestyle #vegangranola #vegannutella #vegancheese #plantbasedrecipes #healthyvegan #veganpancake #vegancooking #fitvegan #nycvegan #easyveganrecipes #veganfrenchtoast #VeganInspirations #plantbasedmeals #veganthanksgiving

Spaghetti with Roasted Cherry Tomatoes, Garlic and Spinach 🍅 by @plantbased.traveler Ingredients: 2 servings of spaghetti (reserve 1 cup of pasta water) 3 cups cherry tomatoes 3 garlic cloves, thinly sliced A good drizzle of (garlic infused) olive oil A few handful of baby spinach Plus: Sea salt to taste Fresh basil (Makes 2 servings) Method: Cook pasta according to package directions. Opt for bronze cut spaghetti if you can, it’s the best imo! Reserve 1 cup of pasta water before draining. Heat up olive oil in a heavy bottom pan with a lid or a Dutch oven. When the oil is hot, add cherry tomatoes, cover them with the lid, and ‘pan roast’ them for 5 minutes. The tomatoes should be lightly charred, burst, and have released some of their juices. Give them an additional couple of minutes if needed. Add garlic and spinach, and stir everything for 1-2 minutes. Toss with spaghetti and about 1/2 cup of pasta water (more to preference). Season to taste with salt. Top with some fresh basil, and enjoy! . . #Veganiseasy #Plantbasedvegan #Veganreset #Veganfoodvideos #Receitavegana #Veganfoodies #Plantbaseddinner #Veganvideo #Plantbasedfoodie #Tastyvegan #Healthyvegan #Vegancandy #Vegancurry #Vegannutella #Plantbasedeating

🌱vegan chocolate & nutella cake 🌱i swear by @nora_cooks_vegan_ chocolate cake recipe, and i’ve tried SO many other recipes. From there i made a vegan nutella buttercream … i use a full jar of @nocciolata_rigonidiasiago non dairy hazelnut spread, 2.5 cups vegan butter, and 4-5 cups powdered sugar. Mind you, i did have enough to frost the cake that im posting tomorrow! #vegannutella #nutellacake #chocolatehazelnutcake #vegancake #noracooks #chocolatecake #3layercake #bestcake #nutellabuttercream #veganbuttercream

✨️ VEGAN NUTELLA ✨️ it's a thing and it's tasty and delicious and versatile and an essential in our pantry. 🍫 Is Nutella vegan? The traditional Italian version contains milk, but there are plenty of copycat, plant-based alternatives on the market.⁠ ⁠ Click the link in our bio for the list! ⁠ ⁠ ⁠ Follow @VegNews and join our community of over 756K followers for all the latest vegan food news and recipes.⁠ ⁠ #vegan #vegandiet #veganfood #dairyfree #plantbased #nutella #VEGANNUTELLA #veganchocolate #plantbasedfood #whatveganseat #vegansofig #vegansofinstagram #vegnews

Uzbek Potato Samsa (just like samosas) By @naturallyzuzu Makes 4-5 servings 1 package of spring roll skins. Dynasty brand is the best for this recipe. 5 medium size boiled potatoes 1 medium red onion 1 bunch of cilantro 1 cup of spinach 1 jalapeño seeded and diced 2 tsp of garlic powder 2 tsp of turmeric 2 tsp of curry powder (that’s my twist on a recipe) 2 tsp of black pepper 1 tbsp of avocado or olive oil Salt to taste Black Sesame seeds Method: Preheat oven at 380F. If your spring roll skins were sitting in the fridge, make sure you take them out and leave outside for at least 1 hour. That will help the dough become more pliable. Peel the skin from the cooked potatoes and place the peeled potatoes in a large bowl. Mash the potatoes by hand or with the masher and mash them roughly. Diced the onions finely. Add them to the bowl. Chopped the spinach and cilantro and add those the bowl. Add the diced jalapeños. Add your spices and oil. Mix everything until all well combined. Adjust seasoning as needed. Fill each dough sheets with 2 tbsp of potato mixture, brush the edges of the dough with some water, and fold it like a sack by bringing all corners and edges together or like an envelope. Fill all dough wrappers with the filling. Line cookie trays with some parchment paper. Place the samsas with folder side down on the cookie sheets if you did envelope style folding or folded side up if you did a sack wrap. Brush each samsa with some neutral oil, sprinkle with black or white sesame seeds and bake them for 30 min until top is golden brown. . . #plantbasedmealprep #vegannutella #veganlasagna #plantbasedvegans #veganberlin #veganas #veganmexicanfood #vegetariansushi #veganmacncheese #veganmacandcheese #plantbasedrecipe #veganenchiladas #veganrecipeshare #veganmealprep #vegetablenoodles

WINTER KALE AND FARRO SALAD By @betterfoodguru Ingredients * 3 tbsp olive oil extra virgin, divided * 3 garlic cloves whole * 3 baby bell peppers halved * 2 cups cauliflower florets * 8 oz farro cooked according to package and cooled * 1 bunch kale washed, stemmed and chopped in bite sized peices * 1 lemon large, juiced * 1 tbsp sesame tahini * 1/2 cup pomegranate arils * 1/2 tsp salt * 1 black pepper to taste * 1 sprig rosemary torn * 1/2 tsp garlic powder * 1 cup kabocha squash cubed * Preheat oven to 400 degrees Method * Spread cauliflower florets, garlic cloves bell peppers and kabocha squash in a single layer on a sheet pan. Drizzle with 1 tbsp olive oil, a pinch of salt, garlic powder and rosemary. Toss with hands to distribute oil and seasoning well and bake for 20 minutes. Then let cool. * In a large mixing bowl add the kale, remaining olive oil, lemon, tahini, salt, pepper and roasted garlic. Massage the kale gently for 5 minutes mixing all of the flavors into the kale. This is dressing the salad. Melding the ingredients together with your hands will relax the kale and produce maximum flavor. * Add the cooked farro and mix. Then add in the roasted and cooled veggies and the pomegranite arils. (Chop the peppers first in smaller bite sized pieces)Taste for seasoning. Adjust if you like to add more salt or lemon. This salad will get more flavorful as it sits so be careful not to over salt. . . . #plantbasedfoodie #receitavegana #veganprotein #vegannoodles #vegannutella #vegansofny #bestveganfood #vegangermany #veganbodybuilder #vegancooking #thevegansclub #vegancheese #plantbasedliving #fitvegan #veganstirfry

SOY SESAME SOBA NOODLE BOWL By @run2food Serves: 1⁣ ⁣ INGREDIENTS:⁣ ✅ 75g soba noodles ⁣ ✅ 100g smoked tofu, chopped⁣ ✅ 1 bunch of Bok choy⁣ ✅ 1 cup broccoli florets ⁣ ⁣ Sauce:⁣ ✅ 2 tablespoons Kecap manis (sweet soy sauce) ⁣ ✅ 2 tablespoons soy sauce⁣ ✅ 1 tablespoon brown sugar⁣ ✅ 3 tablespoons water⁣ ✅ 2 teaspoons sesame oil ⁣ *Optional: Chilli oil ⁣ ⁣ Garnish:⁣ ✅ Spring onion ⁣ ✅ Sesame seeds⁣ ✅ Avocado, sliced ⁣ ⁣ METHOD:⁣ 1. Bring a large pot of water to a boil. Add in the noodles and vegetables and cook the noodles according to packet instructions (~3 mins) ⁣ 2. Whilst the noodles are cooking, make the sauce by whisking together all the remaining ingredients in a large bowl⁣ 3. Once the noodles are done, drain it along with the vegetables and transfer to a serving bowl.⁣ 4. Pour the sauce over the noodles through the sauce and mix well⁣ 5. Top with tofu, spring onion, avocado and sesame seeds. Serve! ⁣ ⁣ Enjoy ✨ . . . . #Plantbasedvegans #Vegangram #Veganglutenfree #Vegannutella #Letscookvegan #Veganlunchideas #Veganrecipeshare #Mexicanvegan #Vegetablenoodles #Veganweightloss #Veganbowls #Easyvegan #Veganinspo #Plantbasedvegans #Plantbasedmealprep #Vegannoodles

El Mejor Pastel de Queso Crema Oreo Para el Pastel de Chocolate: 1/4 taza + 3 cucharadas (56 g) de harina para todo uso 1/2 tazas (104g) de azúcar 3 cdas (21 g) de cacao en polvo sin azúcar natural 1/2 cucharadita de bicarbonato de sodio 1/8 cucharadita de polvo de hornear 1/4 cucharadita de sal 1/4 taza (60 ml) de leche 2 cucharadas (30 ml) de aceite vegetal 1/4 cucharadita de extracto de vainilla 1 clara de huevo grande 1/4 taza (60 ml) de agua Para Relleno de Pastel de Queso Oreo: 4 onzas (114 g | 2/3 taza) de chips de chocolate semidulce 6 cucharadas (90 ml) de crema batida 16 onzas (452 ​​g) de queso crema, a temperatura ambiente 2/3 taza (138 g) de azúcar 2 cucharadas (16g) de harina de uso 2/3 taza de crema agria (153 g), temperatura ambiente 2 cucharaditas de extracto de vainilla 2 huevos grandes, temperatura ambiente Alrededor de 30 Oreos Para el Mousse de Oreo: 3 onzas (85g) de chocolate blanco 1 taza, más 2 cucharadas (260 ml) de crema batida, fría, dividida 1/2 taza (58 g) de azúcar en polvo 1/2 cucharadita de extracto de vainilla 10 Oreos, picadas Para Glaseado de Chocolate: 3/4 taza (168 g) de mantequilla sin sal, a temperatura ambiente 1 taza (169 g | 6 oz) de chips de chocolate semi dulce, derretidos 3 tazas (345g) de azúcar en polvo 1/4 cucharadita de sal 4-5 cucharadas (60-75ml) de crema batida Adicional: 1 taza (6 oz) de mini chips de chocolate 1 taza de Oreos triturados #VeganBreakfast #HealthyDesserts #EggFree #VeganNutella #VeganBlueberryCake #DecadentDesserts

Pan rápido de piña PAN: 2 tazas de harina 1 cucharadita de bicarbonato de sodio 1 cucharadita de sal 3 onzas. queso crema, suavizado 1 taza de azúcar 3 cucharaditas de extracto de vainilla 1 huevo grande batido 1/2 taza de crema agria 1 lata de 20 oz de piña triturada, drenada (ahorra 2-3 cucharadas de jugo para el glaseado) GLAZE: 1 1/2 taza de azúcar en polvo 2-3 cucharadas de jugo de piña reservado PREPARACIÓN Precalienta el horno a 350° y engrasa una sartén de pan. En un tazón mediano, combina harina, bicarbonato de sodio y sal juntos. En un tazón separado, bate el huevo, el azúcar, el queso crema y la vainilla hasta que se quede suave. Añade la mezcla de harina en la mezcla de queso crema y revuelve. Añade la crema agria y mezcla hasta que se combine, luego dobla en piña triturada. Vierte en la sartén preparada y hornear durante 55-60 minutos o hasta que un palillo insertado en el medio salga limpio. Enfriar en sartén durante unos 15-20 minutos y luego dejar que se enfríe el resto del camino en un estante de alambre. Para el glaseado, mezcla el azúcar en polvo y el jugo de piña juntos y llovizna sobre el pan enfriado. #DessertMasterpiece #DecadentDesserts #HealthyDesserts #EggFree #VeganBreakfast #VeganNutella #VeganBlueberryCake

Mezzi Rigatoni With Chickpeas & Sage Oil 🍝 By @happyskinkitchen Ingredients: Serves 2-3 people 1 white onion – chopped into quarters 1 carrot – chopped into chunks 1 celery stick – chopped into pieces 4 garlic cloves 2 tablespoons of tomato paste A generous handful of fresh sage leaves 1 can of chickpeas (400gr) drained and rinsed 1 tsp of chilli flakes 3-4 tablespoon of olive oil Salt & pepper to taste Mezzi Rigatoni or ditalini to serve -about 300/400gr Method Add the onion, carrot, celery and 2 cloves of garlic to a food processor and pulse until finely minced. Pour one tablespoon of olive oil into a large pan on a medium heat. Once hot add in the minced veggies. Add a pinch of salt and cook for 8-10 minutes until they have softened. Add in the tomato paste and about 1 cup of water. Bring it to a boil then reduce the heat down to a simmer and cook for another 5 minutes. Add in the drained chickpeas with 2 more cups of water. Cook on medium heat for 15 minutes until the liquid has reduced. In the meantime cook the pasta. With a hand blender blend about 1/2 of the chickpea pasta sauce, making sure not to blitz it all so it retains a chunky consistency. Add the remaining oil to another pan and once hot add in the remaining garlic cloves finely chopped and the fresh sage. Fry the sage and garlic for a few minutes until the sage leaves go all nice and crispy. Make sure to stir from time to time to prevent the garlic from burning. Drain the pasta but reserve about 3 tablespoons of the cooking water. Add the pasta to the pan with the chickpea pasta sauce with the cooking water. Mix everything together and pour over the sage oil. Serve with some vegan parmesan style cheese if you fancy! #veganoatmeal #vegancooking #veganworldshare #eatmoreplants #thecookingfeed #veganicecream #vegancookings #plantbaseddesserts #eatvegan #plantbasedrecipes #plantbasedfoods #plantbasedcooking #easyveganmeals #vegannutella #vegansnacks

Palak tofu By @the_clumsy_vegan Ingredients: Tofu: 1 block of firm tofu pressed Arrowroot powder: 2 T Spinach: 5 C Shallots: 2 Tomato: 1/2 Garlic: 2 cloves Ginger: 1 cm Green chilli: 1 Oat cream: 2 T Water: 1/2 C Salt to taste Oil ☘️ Whole spices: Cumin seeds: 1 t Bay leaves: 2 Cloves: 2 Black Cardamom : 1 Powdered spices: Garam masala: 1 t Turmeric: 1 t Coriander powder: 2 t Asafoetida: 1/2 t ☘️ Method: -Cut tofu in cubes, season with salt and pepper, dust with arrowroot and pan fry till crispy -Blanch spinach in boiling water and immerse in ice cold water. -Drain spinach and blend with water, ginger, garlic and chilli into a smooth sauce -Heat oil in a pan and add the listed whole spices -Cook for a minute and add onions. When onions become translucent add tomato and powdered spices. -Cook stirring till tomatoes turn mushy then add sauce -Bring to a simmer and stir in cooked tofu and oat cream -Season as desired. #veganmexicanfood #vegansmoothie #mexicanvegan #veganglutenfree #veganfoodspot #VeganInspirations #veganbodybuilder #veggiebowl #vegetablenoodles #vegansnack #vegandrink #vegannutella #veganbaker #plantbasedsnacks #thecookingfeed #vegancomfortfood

Satay tempeh & rice noodles 🌱 By @mazaboutplants Ingredients For the satay sauce: 1 tbsp peanut butter 1 tbsp chilli jam 1 tbsp soy sauce 25g coconut cream Juice of ½ a lime 200ml boiling water Everything else: 200g tempeh 300g fresh rice noodles 1 tbsp soy sauce ½ cucumber chopped Coriander, chilli flakes & sesame seeds for serving Method: 1. Cut the tempeh into 1cm thick pieces & steam for 15 minutes (optional step if you want the best texture) 2. Meanwhile mix all ingredients for the satay sauce in a bowl & chop your cucumber 3. Drizzle the tempeh with 1 tbsp soy sauce 4. Heat a grill pan & grill the tempeh for around 8 minutes on each side 5. Meanwhile add the satay sauce to a pan & heat for 4-5 mins until thickened 6. Stir fry your fresh noodles for a few mins & then serve with the tempeh, satay sauce, cucumber & garnishes . . . #Plantbaseddinner #Plantbasedvegan #Vegancook #Easyvegan #Vegancooking #Plantbasedvegan #Vegetarianmealprep #Veganrecipeshare #Vegancomfortfood #Veganmexicanfood #Veganbreakfastideas #Vegannutella #Plantbasedpower #Vegantacos #Veganiseasy

Vegan Chili Sin Carne By @plantpowernutritionandfitness Ingredients (SERVES-5) ▫️8 Cups Tinned Whole Tomatoes ▫️200g Textured Vegetable Protein ▫️4 Cups 3 Bean Mixed (washed & rinsed) ▫️2 ½ Cups Frozen Corn ▫️2 Stalks Celery (sliced) ▫️2 ½ Green Capsicums (diced) ▫️3 Carrots (diced large) ▫️1 ½ Onions (diced) ▫️5 Garlic Cloves (minced) ▫️3 Tsp Cumin ▫️2 Tsp Oregano ▫️3 ½ Tbsp Chili Powder (less to reduce heat) ▫️Salt & Pepper to taste ▫️Rice or Quinoa (not included in macros) 📝 Directions 1️⃣ Add the whole tomatoes plus the juice to the slow cooker and roughly crush using a masher or your hands. 2️⃣ Add in the cumin, oregano, chili powder and salt & pepper combining well. 3️⃣ Add everything else but the textured vegetable protein. Cover and cook on high for 6-8hrs depending on the slow cooker. 4️⃣ Once the chili’s done rehydrate the TVP and add it to the slow cooker mixing well. Let it sit then divide between bowls with any optional extras. . . . . #Mexicanveganfood #Vegandonuts #Vegansofla #Vegannutella #Vegandrink #Veganchocolatecake #Veggierecipes #Plantbasedmeal #Plantbaseddinner #Veganchocolate #Recetasveganas #Veganbrownie #Plantbasedvegans #Veganfoodspot #Vegancheesecake #Veganbowls

SWEET POTATO SAGE MAC N CHEESE By @terianncarty Ingredients 400gr fusilli 2 cups pasta water 3 tbsp olive oil Pinch chili flakes 1 small onion diced 2 cloves garlic minced 1 small sweet potato roasted (yields approx 1 cup) 1/2 cup cashews soaked in water for 4 hours 2 tbsp nutritional yeast 3/4 cup vegan cheddar 1 tbsp dijon mustard Pinch salt and cracked pepper 1/2 medium sized zucchini sliced into rounds 12 sage leaves 2 tbsp chili miso sauce (optional) Method Preheat air fryer to 375. Using a fork prick sweet potato several times and place in the air fryer. Cook for 40 minutes. Once cool enough to handle remove tough skin and add flesh to a blender. Heat olive oil and chili flakes in a pan. Add onion and garlic and cook until fragrant. Add onion and garlic to the blender with cashews, nutritional yeast, cheese, dijon salt and pepper. Add 1 cup of pasta water and blend until smooth and creamy. Use the same pan to fry the zucchini rounds, set aside. Add 1 more tbsp oil to the same pan and fry sage leaves until crispy. Add cooked pasta into same pan and add cheese sauce on top. Finish with remaining pasta water. Texture should be creamy and smooth. Ladle into bowls and top with fried zucchini and sage. Finish with chili miso sauce and a pinch more salt. Enjoy! #veganmealideas #veganbacon #veganmealprep #veganbaker #vegangram #vegancooking #plantbaseddesserts #vegancurry #simpleveganrecipes #vegannutella #wholefoodsplantbased #lowcarbvegan #mexicanvegan #vegancomfortfood #veganburgers

TURKISH PIDE BREAD By @daria_cooks_vegan Ingredients For the dough: •2 cups / 250 g all-purpose flour •1/2 cup + 1 tablespoon / 120 ml + 1 tablespoon water •1 teaspoon salt •1 teaspoon sugar •1 teaspoon olive oil •1 teaspoon active-dry yeast For the toppings: •6 red bell peppers •1/2 can of chickpeas, drained •8 ounces / 230 g vegan cheddar shreds •olives and chopped parsley to garnish Instructions 1️⃣In a bowl combine flour, water, salt, sugar, oil and yeast. Knead until smooth and let rise for about 1.5 hours. 2️⃣Preheat oven to 450 °F / 230 °C. 3️⃣Place bell peppers on a baking tray and bake for about 25 minutes until skin gets black. Allow to cool and then peel off skin. 4️⃣On a flat working surface divide dough into two equal pieces and roll out each into a flat oval piece. Top with vegan cheese, bell peppers, chickpeas and some salt, leaving a border. Fold the sides up and brush with olive oil. 5️⃣Bake for about 20-30 minutes, until golden brown. Slice and ENJOY! #Plantbaseddinner #Eatmoreplants #Receitavegana #Vegandrinks #Vegannutella #Veganbrownie #Plantbasednutrition #Eatyourvegetables #Veganenchiladas #Vegetarianmeal #Vegansnacks #Vegandesserts #Easyveganrecipes #Veganitalian #Vegannachos

Crispy Tofu & Sugar Snap Pea Noodle Bowl🌿 By @realizing_fitness 𝗧𝗛𝗘 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦:⁣ ⁣sugar snap peas⁣ ⁣garlic scapes⁣ ⁣red cabbage, sliced or shredded⁣ ⁣onion, sliced⁣ ⁣extra firm tofu⁣ ⁣noodles of choice ⁣ ⁣ginger, minced⁣ ⁣garlic, minced⁣ ⁣neutral oil of choice⁣ ⁣⁣ ⁣𝗧𝗛𝗘 𝗦𝗔𝗨𝗖𝗘:⁣ ⁣peanut butter⁣ ⁣toasted sesame oil⁣ ⁣tamari⁣ ⁣maple syrup⁣ ⁣lime juice⁣ ⁣corn starch⁣ ⁣red chili flakes⁣ ⁣pepper⁣ ⁣⁣ ⁣In a bowl, combine sauce ingredients and set aside.⁣ ⁣⁣ ⁣In a frying pan, over medium heat, cook garlic and ginger in oil until fragrant. Add onion and cook for a few minutes. ⁣ ⁣⁣ ⁣Add tofu, snap peas and garlic scapes. Cook until tofu is golden on both sides and veggies are tender. Toss all ingredients in a drizzle of sauce. ⁣ ⁣⁣ ⁣I cooked the cabbage in a separate frying pan, with a little oil (for aesthetic—it’ll turn other ingredients grey/purple)⁣ ⁣⁣ ⁣Add noodles to cabbage with remaining sauce and toss. Cook for a few minutes. ⁣ ⁣⁣ ⁣Serve with sesame seeds and green onion.⁣ ⁣⁣ ⁣Enjoy!⁣ #veganmacncheese #plantbasedvegan #easyveganrecipes #vegetarianrecipe #vegetarianmeal #vegannutella #plantbasedvegan #eatplants #veganerezepte #nycvegan #plantbasedvegans #vegandumplings #vegetarianburger #vegansushi #plantbasedeating

Curried butternut soup by @sculptedkitchen 2 tbsp olive oil 1 tbsp cumin seeds 2 garlic cloves, minced 1 small onion, diced 1 tbsp lemon juice 1/2 tsp tumeric powder 2 cups butternut squash 1/2 tsp ginger paste 1 can white kidney beans 1 tbsp tomato paste 1/2 tsp salt, to taste 4 cups of vegetable stock 2 tbsp corn starch mixed with veg stock from soup 1 tbsp coconut cream Handful sage, fried with olive oil and salt Method 1. Add oil, cumin seeds, garlic and ginger to a medium pot. Simmer for 5 minutes 2. Add butternut squash and pan fry for 10 minutes mixing and cooking until squash is tender. 3. Add the rest of the ingredients except corn starch 4. Take a cupful of veg stock from the pan and add your corn starch and mix 5. Add to pot and bring to boil. Simmer for 10 mins Taste for salt and lemon. 6. Garnish with red chili flakes and sage . #vegannutella #simpleveganrecipes #plantbasedlife #veggielover #VeganRecipes #veganbrownies #plantbasedmealprep #veganbaker #veganmacncheese #VeganRecipe #vegansnacks #mexicanvegan #simpleveganrecipes #healthyveganfood #plantbasednutrition

NO BAKE PAPAYA CHEESECAKE by @cook.vegetarian Ingredients: For the Crust: 1/2 cup almonds 1/2 cup rolled oats 1 cup Medjool dates 1/4 cup dry cranberries 1/4 cup melted coconut oil For the Filling: 2 cups cashews, soaked in warm water for 2 hours 1 cup coconut cream 1 teaspoon vanilla bean paste 1/4 cup melted coconut oil 2 tablespoons lime juice 1 cup chopped papaya Top Layer: 1 1/2 cups chopped papaya Method: Make the crust. Place all the ingredients into a food processor. Pulse until it becomes a sticky, crumbly texture. Transfer to a 20cm spring form tin with a removable bottom and press firmly into the bottom of the pan. Set aside. Make the filling. Drain cashews and place into a blender with the rest of the ingredients. Pulse until smooth and creamy. Pour the mixture into the cheesecake pan on top of the crust. Add the remaining papaya into a blender with the leftover cashew mixture and pulse until smooth and creamy. Pour on top of the cashew layer and using a knife create a swirl. Place in the freezer for at least 3 hours or overnight. Allow the cheesecake to thaw at room temperature for at least 30 minutes before serving. Slice and enjoy! #Vegannutella #Vegandrink #Hclfvegan #Plantbasedcooking #Veganfoodies #Easyveganfood #Veganworldshare #Vegansofny #Vegandiet #Plantbasedlunch #Vegandrinks #Plantbasedvegans #Veganskt #Veganbrunch #Veganenergy #Veganburger

10-Minute Chilli Oil Noodles 🌶 By @thrivingonplants Serves: 1 Ingredients 1 serving of noodles (I used fresh wheat noodles) Protein & veg of choice The Sauce Base: Light soy sauce Dark soy sauce (optional, see method 3) Sweetener of choice eg. brown sugar Sesame oil Chinese chilli oil Optional add-ins: Fresh minced garlic and/or ginger Sesame paste if you want it to be creamy A splash of black vinegar for an extra kick of flavour + tartness A few toasted sichuan peppercorns, ground up finely 1. Bring a small pot of water to the boil. How did your noodles and cook according to packet instructions. In the last minute I add in the bokchoy. Drain, rinse with cold water and set aside. 2. In the meantime, fry up your tofu or protein of choice. You can also just add thinly sliced pieces of firm tofu to the boiling noodles instead (even quicker!). 3. In a large bowl, add in about 1 tbsp light soy sauce, a tiny splash of dark soy sauce (for colour), sweetener to taste (around 1-2 tsp), sesame oil (1/2-1 tsp) and a as much chilli oil as you’d like. Here you can also use any of the recommended add-ins as mentioned in the ingredients list above. Whisk well until combined. 4. Add in the noodles, greens and tofu and mix until well coated. Garnish with sesame seeds, green onions, and cucumber. Drizzle on more chilli oil and serve immediately! 👏 #plantbasedprotein #lowcarbvegan #veganas #vegancookie #vegannoodles #simpleveganrecipes #plantbasedrecipes #vegandiet #plantbasedsnacks #vegannutella #receitavegana #vegandesserts #veganmeals #veganlasagna #vegetablenoodles

Noodles with Crispy Tofu, Veggies & Edamame by @janetsmunchmeals 2 servings noodles, cooked, drained and rinsed 1/2 of a 14 oz. package tofu, drained, pressed to remove water, and diced in small cubes Oil and garlic powder for cooking 1/3 cup edamame 1/2 cup finely shredded red cabbage 2 carrots shredded or very finely chopped Sesame seeds, cilantro and red chili flakes for serving Sauce: 1/4 cup vegetable broth 1 tbsp + 2 tsp soy sauce 1 tbsp sesame oil 1 tbsp maple syrup 1 tbsp rice vinegar 1 tbsp ginger paste or 1/2 tsp ground ginger 1/4 tsp garlic powder 1 tsp sriracha or chili garlic sauce 1 tsp cornstarch + 2 tsp water whisked together Whisk together the sauce ingredients in a bowl and meanwhile, cook, drain and rinse the noodles (you can drizzle small amount of toasted sesame oil and toss). Meanwhile, in a large pan, add the tofu cubes and a bit of sesame oil (or other oil). Cook on medium heat until lightly browned, then flip cubes and cook a few more minutes then generously sprinkle with garlic powder. Add the chopped carrots and red cabbage, push to the side, and add the sauce. Let the sauce bubble for a minute or so until it thickens. Then add the cooked noodles to the sauce. Gently toss. Serve and top with sesame seeds, chopped cilantro and chili flakes if desired. . ❤LOVE FOOD? 👇👇 🔥 Get a complete 23 Day Advanced Nutritional Fat-burning Blueprint Plan, I give you all the dirty details abount exactly how i wnet from 10.2% body fat to 6.9% body fat, shopping lists, whole food meals, snacks and more. Don't worry, there's absolutely no "fluff" in this section with bland and boring generic advice like "eat lots of fruits and veggies" 👉 LINK IN BIO 👈 . . #plantbasedprotein  #plantbasedmeal  #veganglutenfree  #vegetarianpizza  #vegandonuts  #veganenergy  #veganmeal  #vegetablenoodles  #veganlunchideas  #veganinspiration  #veganfoodies  #VeganRecipe  #vegannutella  #vegetariansushi  #veganoatmeal

Crispy Baked Curried Chickpeas bowl by @nourishingalex Ingredients Rice Peas 400g Chickpeas Cucumber Tomatoes 1 tsp curry powder Instruction 1️⃣ preheat oven to 200C/180C fan/400F/gas 6, line a baking tray with non-stick baking parchment. 2️⃣ After draining and rinsing the chickpeas, pat them dry with a clean tea towel, then add them to a bowl. 3️⃣ sprinkle in the curry powder and stir until the curry powder has coated all of the chickpeas. 4️⃣ Bake them in the oven for 15 - 20 minutes, turning them over halfway through cooking time! Want more delicious recipes? Head to our website! (Link in Bio) . . . . . #Vegansoup #Veganlunchideas #Plantbasedvegan #Plantbasedcheese #Veganmeat #Vegantips #Easyveganfood #Vegancook #Veggiebowl #Plantbasedvegan #Vegannutella #Veggierecipes #Plantbasedvegan #Veganvideo #Veganburger

10-Minute Chilli Oil Noodles 🌶 by @thrivingonplants Serves: 1 Time: 10 mins Ingredients 1 serving of noodles (I used fresh wheat noodles) Protein & veg of choice (I used tofu puffs and bokchoy) The Sauce Base: Light soy sauce Dark soy sauce (optional, see method 3) Sweetener of choice eg. brown sugar Sesame oil Chinese chilli oil Optional add-ins: Fresh minced garlic and/or ginger Sesame paste if you want it to be creamy A splash of black vinegar for an extra kick of flavour + tartness A few toasted sichuan peppercorns, ground up finely (HIGHLY RECOMMEND THIS) 1. Bring a small pot of water to the boil. How did your noodles and cook according to packet instructions. In the last minute I add in the bokchoy. Drain, rinse with cold water and set aside. 2. In the meantime, fry up your tofu or protein of choice. You can also just add thinly sliced pieces of firm tofu to the boiling noodles instead (even quicker!). 3. In a large bowl, add in about 1 tbsp light soy sauce, a tiny splash of dark soy sauce (for colour), sweetener to taste (around 1-2 tsp), sesame oil (1/2-1 tsp) and as much chilli oil as you’d like. Here you can also use any of the recommended add-ins as mentioned in the ingredients list above. Whisk well until combined. 4. Add in the noodles, greens and tofu and mix until well coated. Garnish with sesame seeds, green onions, and cucumber. Drizzle on more chilli oil and serve immediately! 👏 #Veganmacandcheese #Veganthanksgiving #Vegannutella #Plantbasedvegan #Vegetarianfoodie #Vegandiet #Veganmeat #Veganmeals #Veganenchiladas #Bestveganrecipes #Veganbowl #Nycvegan #Mexicanveganfood #Veganenergy #Veggiebowl

Easy Vegan Laksa By @foodpassionical Prep time: 10 minutes Cook time: 10 minutes (2-3 servings) Ingredients: Laksa paste- 3 shallots 3 cloves garlic 10 gram galangal Handful dried chilli, soaked The broth- 3 stalks lemongrass 300 ml water 250 ml coconut milk 1 1/2 tbsp brown sugar or coconut sugar Juice of 1 lime Salt for seasoning 2 tbsp oil for cooking For serve: 280g noodles any of your fav noodles, cook according to the packet direction Handful bean sprouts, blanched 4 Long beans (cut into 2 inch), blanched 1 small eggplant, grilled or cooked 100g fried tofu Handful coriander Fresh chilli, sliced Method: 1.) Heat 2 tbsp oil, add in the lemongrass and sauté till fragrant. 2.) Add in the blended Laksa paste, cook for 1-2 minutes or until the paste look a bit darker. 3.) Pour water, sugar, salt, coconut milk and lime juice. Stir and mix well. Cook for few more minutes. Turn off the heat once it's boiled. (Discard the lemongrass pieces) 4.) Place the cooked noodles, vegetables and tofu in a bowl. Pour in the Laksa broth and top with fresh chilli and coriander. Serve immediately and enjoy! #healthyvegan #veganreset #eatyourvegetables #plantbasedvegan #plantbasedmeal #recetasveganas #veganfoodvideos #veganinspo #vegannutella #mexicanveganfood #plantbasedpower #bestveganrecipes #veganinspiration #vegetarianmeal #veganpancake #vegansweets

Easy Vegan Laksa By @foodpassionical Prep time: 10 minutes Cook time: 10 minutes (2-3 servings) Ingredients: Laksa paste- 3 shallots 3 cloves garlic 10 gram galangal Handful dried chilli, soaked The broth- 3 stalks lemongrass 300 ml water 250 ml coconut milk 1 1/2 tbsp brown sugar or coconut sugar Juice of 1 lime Salt for seasoning 2 tbsp oil for cooking For serve: 280g noodles any of your fav noodles, cook according to the packet direction Handful bean sprouts, blanched 4 Long beans (cut into 2 inch), blanched 1 small eggplant, grilled or cooked 100g fried tofu Handful coriander Fresh chilli, sliced Method: 1.) Heat 2 tbsp oil, add in the lemongrass and sauté till fragrant. 2.) Add in the blended Laksa paste, cook for 1-2 minutes or until the paste look a bit darker. 3.) Pour water, sugar, salt, coconut milk and lime juice. Stir and mix well. Cook for few more minutes. Turn off the heat once it's boiled. (Discard the lemongrass pieces) 4.) Place the cooked noodles, vegetables and tofu in a bowl. Pour in the Laksa broth and top with fresh chilli and coriander. Serve immediately and enjoy! #PlantBasedRecipe #Receitasveganas #Bestveganrecipes #Veganmacncheese #Vegetarianfoodie #Easyvegan #Veganmealprep #Vegetarianmealprep #PlantBasedRecipes #Vegannutella #Veganmacandcheese #Vegancheese #Veganrecipevideos #Veganfoodies #Veganchili #Vegandumplings

Mini Vegan Taco Bites By @naturallyzuzu Makes 6 servings Ingredients: 1 medium onion, diced 1/2 cup of vegan minced meat. You can also use cooked brown lentils. 1 jalapeño seeded and diced 1 garlic clove, minced 1/2 cup frozen corn 1 red bell pepper diced 1 tomato seeded and diced 1/3 cup canned black beans, water drained Kosher salt, to taste 2 teaspoons chili powder 1 teaspoon ground cumin Ground black pepper, to taste 3 tbsp of Queso style dip 1 or 2 tubs of Traditional or Spicy Guacamole for serving. Green onions for garnish 6 flour tortillas 3 teaspoons olive oil 1/2 cup vegan shredded cheddar cheese. Method: Preheat the oven at 375F. Use a 3-inch cookie cutter to cut out 4 taco shells from each tortilla. Warm the tortillas for 10 to 20 seconds, covered, in a microwave, or wrap in foil and heat in a warm oven until pliable. Spray or brush the mini muffin tin pan with oil. Then tortillas into the openings of a muffin tin. Repeat with a second mini muffin tin or repeat after cooking first batch of mini taco shells, for a total of 24. Spray or brush the tortillas with oil and bake for 10 min until edges are golden brown. Meanwhile in a large cast iron pan heat 2 tbsp of oil over a medium-high heat. Add the diced onions and sauté until transparent, then add the vegan minced meat and cook for 10 min by stirring it constantly. Then add the garlic, jalapeño, bell peppers, tomatoes, corn and black beans. Continue cooking for 8 min over a medium heat. Add the seasoning, 3 tbsp of Queso dip and salt to taste. Simmer for 5 min. Set aside. Add a heaping spoonful of taco mixture to each tortilla shell. Sprinkle with shredded cheese then bake again for 10 min or until cheese is melted. Garnish with chopped green onions. . . . . #vegannutella #easyvegan #vegancookie #vegansnack #vegannachos #veganrecipevideos #letscookvegan #vegansmoothie #plantbasedcooking #veganrevolution #VeganRecipes #plantbasedrecipe #VeganRecipes #easyveganrecipes #vegannoodles #VeganRecipe #VeganRecipe

C’est confirmé : on peut se faire de la tartinade de noisettes maison sans faire marcher le blender pendant 8 ans et sans huile de palme! 😃 - 2-3 c. à soupe de beurre d’amandes naturel - 1 c. à soupe de cacao - 1 c. à soupe (ou plus 🤫) de sirop d’érable Ta-da. #veganbreakfast #vegannutella #ilovealmondbutter #boycottpalmoil

CREAMY COCONUT, CHICKPEA & POTATO CURRY 💛 By @nourishingalex Serves 4 - 1 medium onion, diced - 3 tsp garlic granules - 1 & 1/2 tsp ground ginger - 2 tsp ground cumin - 2 tsp ground coriander - 1 tsp dried chilli flakes - 1 tsp of turmeric - 1/4 tsp ground cinnamon - 1/4 tsp nutmeg - 650g baby potatoes, halved - 1 large carrot, sliced - 500ml veggie stock - 1 can of chickpeas, drained & rinsed - 1/2 can full fat coconut milk - salt & pepper to taste Method 1. Cook onion in a large saucepan or pot using a little olive oil (or water for oil free) on a medium heat setting for 8 mins until soft and translucent. 2. Add in all the spices including the garlic granules and cook for 1 minute until fragrant. 3. Add in the potatoes & carrot & chickpeas, then pour in the veg stock. 4. Bring it all to boil, give it a good stir, cover then leave to simmer on a lower heat setting for 15-20 mins until potatoes are soft enough to poke a fork through without breaking them apart. 5. When the potatoes are soft, pour in the coconut milk, cook for a further 15 mins with the lid off until the liquid has reduced a little. 6. Taste and season with your desired amount of salt and pepper. 7. Serve with rice and enjoy!! . . . #Plantbasedcheese #Vegandonuts #Veggiebowl #Planteater #Plantbasedfoodie #Veganfoodies #Veganbodybuilder #Veganramen #Mexicanveganfood #Receitavegana #Veganmealideas #Plantbasedvegans #Veganfoodspot #Vegangram #Vegansushi #Vegannutella

The creamiest pink and chocolatey cuddle in a bowl is perfect to make over the weekend! Strawberry porridge base, chocolate chia pudding, homemade nutella and hazelnut yogurt..what more do you want?🤩 ✨Ingredients for the porridge: 🥄1/2 cup of buckwheat flakes or rolled oats 🥄1 cup of almond milk 🥄1/2 cup of water or more milk 🥄1 spoonful of strawberry jam 🥄1/2 tsp of beetroot powder (optional, to give it an extra pop of colour) 🥄1 heaped tbsp of vanilla plant based protein Stir all ingredients except the protein in a small pot and bring to a boil over medium heat cooking for about 5 minutes. Then, stir in the protein, add a bit more milk and pour into a bowl. ✨For the chocolate chia pudding, mix: 🥛1 cup of milk of choice, I used hazelnut 🥄1/4 cup of chia seeds 🥄1/2 tsp of vanilla extract 🥄a spoonful of coconut yogurt or other thick yogurt you like 🥄1 tsp of cacao powder Stir together and leave in the fridge overnight (or at least for a couple of hours). It will keep in an airtight container in the fridge for 3-4 days. ✨Ingredients for the nutella: 🥄500 gr of hazelnuts 🥄40 gr of cacao powder 🥄40 gr of coconut/cane sugar 🥄pinch of salt 🥄1 tsp of vanilla extract For the nutella, preheat the oven to 170C and place the hazelnuts on a baking tray lined with parchment paper. Toast them for around 10 minutes. 
Transfer the hazelnuts to a food processor or powerful blender and process until they begin to release their oil and turn into a liquid cream (about 15 minutes or so). Depending on the power of your blender it could take longer. You may need to stop and scrap the sides with a spatula a couple of times. Add the cacao powder, sweetener, salt and vanilla and blend until smooth. I also added some coconut yogurt mixed with hazelnut butter, blueberries, granola, hemp seeds and coconut. So good!😍Happy Friday!🩷 #sweetnutrition

HEALTHY CARROT CAKE OATMEAL 🥕 By @mrs_kitchen_fairy ✅ HEALTHY CARROT CAKE OATMEAL🥕 ✔️3/4 cup rolled oats ✔️1/2 cup grated carrots 🥕 (I use a pulp after juicing) ✔️1/4 cup mixed nuts ✔️almond milk ✔️1 spoon grated flax seeds (for proteins) ✔️2 spoons of mix cinnamon, nutmeg, cloves ✔️2 spoons maple syrup Method Mix all ingredients to get your perfect consistency. Warm it up for few minutes. ✅ HEALTHY CARAMEL APPLES(no sugar) ✔️1 apple ✔️6 spoons maple syrup ✔️1 spoon coconut oil Cut apples, mix all ingredients and bring them to boiling. Lower the temperature and cook it for few minutes more to thicken the sauce. . . #Vegansofny #Vegangranola #Veganbodybuilder #Veganlasagna #Veganchili #Veganglutenfree #Vegansmoothie #Eatyourvegetables #Vegannutella #Bestveganfood #Nycvegan #Veganenchiladas #Veganicecream #Hclfvegan #Lowcarbvegan

Vegane Nuss-Nougat-Creme beim Lidl entdeckt 🥹💚 €1,79 Hab sie im Aktionsregal entdeckt & bei mir war es auch das letzte Glas 😭. 🌱9/10🌱 Konsistenz: Sehr cremig, ein kleines bisschen fester als Nutella. Geschmack: Nicht gleich wie Nutella, aber schon nah dran. Sie ist etwas nussiger, aber sehr lecker schokoladig 🍫😋. Fazit: Der Preis Leute!! Ein Traum 🥹. Schade, dass sie nicht im Sortiment bleibt 😭, aber vielleicht kommt sie ja mal wieder 🥲. Geschmacklich und auch die Konsistenz find ich sehr gut 😋. #veganeneuheiten #veganfood #plantbasedmeals #vegancommunity #veganwien #veganfoodie #veganvienna #veganfortheanimals #veganösterreich #veganfood #vegan #veganfoodshare #veganfoodlovers #veganfoodblog #veganfoodlover #veganeating #vegangermany #veganessen #vegansofaustria #veganvienna #vegandeutschland #austriavegan #veganaustria #veganeprodukte #veganproducts #veganimsupermarkt #vemondo #vegannutella

Crispy Tofu & Sugar Snap Pea Noodle Bowl🌿 By @realizing_fitness 𝗧𝗛𝗘 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦:⁣ ⁣sugar snap peas⁣ ⁣garlic scapes⁣ ⁣red cabbage, sliced or shredded⁣ ⁣onion, sliced⁣ ⁣extra firm tofu⁣ ⁣noodles of choice ⁣ ⁣ginger, minced⁣ ⁣garlic, minced⁣ ⁣neutral oil of choice⁣ ⁣⁣ ⁣𝗧𝗛𝗘 𝗦𝗔𝗨𝗖𝗘:⁣ ⁣peanut butter⁣ ⁣toasted sesame oil⁣ ⁣tamari⁣ ⁣maple syrup⁣ ⁣lime juice⁣ ⁣corn starch⁣ ⁣red chili flakes⁣ ⁣pepper⁣ ⁣⁣ ⁣In a bowl, combine sauce ingredients and set aside.⁣ ⁣⁣ ⁣In a frying pan, over medium heat, cook garlic and ginger in oil until fragrant. Add onion and cook for a few minutes. ⁣ ⁣⁣ ⁣Add tofu, snap peas and garlic scapes. Cook until tofu is golden on both sides and veggies are tender. Toss all ingredients in a drizzle of sauce. ⁣ ⁣⁣ ⁣I cooked the cabbage in a separate frying pan, with a little oil (for aesthetic—it’ll turn other ingredients grey/purple)⁣ ⁣⁣ ⁣Add noodles to cabbage with remaining sauce and toss. Cook for a few minutes. ⁣ ⁣⁣ ⁣Serve with sesame seeds and green onion.⁣ ⁣⁣ ⁣Enjoy!⁣ #planteater #vegannutella #vegangermany #mexicanvegan #healthyveganfood #vegancookings #VeganRecipe #vegandrink #plantbasedvegan #veggiefood #vegancookings #veganbrunch #plantbasedcheese #VeganRecipes #veganfrenchtoast #plantbasedliving

PUMPKIN & PEANUT BUTTER GRANOLA 🍁 By @nourishingalex Recipe: 🍂 100g peanut butter 🍂 80g Pumpkin purée 🍂 90g maple syrup/golden syrup 🍂 250g jumbo oats 🍂 1/4 tsp ground ginger 🍂 1/4 tsp ground cinnamon 🍂 1/8 tsp clove Add ins: 🍂 pumpkin seeds 🍂 pecan nuts 🍂 almonds 🍂 cashews Method; 1. Preheat oven to 200C/189C fan/400F/ gas 6. Line a large baking tray with non stick baking parchment. 2. Add all the wet ingredients into a microwaveable mixing bowl, stir together then heat in a microwave for 30 secs to loosen everything up, stir to combine. 2. In a separate bowl, stir together the all the dry ingredients including your add ins (nuts and seeds). 4. Pour the dry ingredients into the wet ingredients, then give it all a good stir until the oats are saturated in the pumpkin peanut butter mixture. 5. Pour onto your lined baking tray, then bake in the oven for 15-20 mins turning the granola over half way through cooking time until golden. 6. Allow the granola to cool for 10 mins before eating to crisp up. Keep stored in an airtight container or clean empty jar. Enjoy! #Veganmacncheese #Vegancheesecake #Vegansushi #Veganbrownies #Veganchili #PlantBasedRecipes #Vegandinnerideas #Vegansofny #PlantBasedRecipes #Vegannutella #Veganfoods #Veganburgers #Vegandumplings #Easyveganfood #Orlandovegan #Plantbasedvegan #Veganinspiration

Rollitos de crepes de chocolate veganos con plátano Ingredientes: Harina: todo uso, espelta o libre de gluten Cacao: Cacao en polvo sin azúcar Leche vegetal: leche de soja, almendras o avena Agua con gas: Alternativamente, más leche vegetal con 1 ⁄2 cucharadita de polvo de hornear Jarabe de arce: u otro jarabe o azúcar al gusto Canela: o vainilla para saborizar Sal: solo una pizca Aceite de coco: o cualquier otro aceite vegetal para freír Relleno y cubierta: Nutella vegana, plátanos, coco disecado, semillas de granada (opcional) Instrucciones: Prepara la masa de panqueques: En un tazón de mezcla, junta la harina, cacao en polvo, canela y una pizca de sal. Añade la leche vegetal, el agua con gas (o más leche y polvo de hornear) y el jarabe de arce. Mezcla hasta que tengas un bateador suave. Ajusta la dulzura como desees. Cocina los crepes: Calienta una pequeña cantidad de aceite de coco en un crepe maker o sartén antiadherente a fuego alto. Vierte una porción de la masa en la sartén, inclinando la sartén para extender la masa en una forma delgada y redonda. Cocina durante unos 1-2 minutos hasta que se formen burbujas y los bordes se levanten fácilmente. Voltea y cocina otro minuto en el otro lado. Agregar ingredientes y servir: Difunde Nutella vegana sobre cada crepe. Coloca un plátano entero en un borde y rueda la crepe alrededor del plátano. Corta los enrollables por la mitad y apila en un plato. Opcionalmente, llovizna con más chocolate, y adorna con semillas de coco disecadas y granada u otras frutas frescas. Almacenamiento: Crepes cocinados en la tienda cubiertos en la nevera durante 4-5 días. Recalentar en el microondas o en la sartén cuando esté listo para servir y añadir ingredientes. Estas crepes son un delicioso regalo, perfectas para un desayuno dulce o un postre. Son veganos, con opción sin gluten, y se pueden personalizar con varios rellenos y toppings. ¡Disfruta de tu cocina! #VeganChocolateCrepes #VeganBreakfast #HealthyDesserts #DairyFree #EggFree #VeganNutella #ChocolateLovers #PlantBasedPancakes #SweetVeganTreats #BiancaZapatkaRecipes

New Lidl finds! 🌱✨ Feeling a bit fancy today? Discovered these vegan seaweed pearls at Lidl for just €2.49 each, available in classic and orange varieties. Perfect for sprucing up any dish, and they’re ocean-friendly too! That’s not all, though! ✨ Not only did I find these vegan caviar alternatives but I also stumbled upon a vegan teriyaki sauce during this Asia week just for €1.99, but also vegan Nutella-style spread for amazing €1.79! Are you trying these? 🌱🍙🌰 #VeganCaviar #SeaweedPearls #GourmetVegan #LidlFinds #VeganLuxury #VeganFinds #LidlÖsterreich #LidlDiscoveries #PlantBasedCaviar #VeganTeriyaki #VeganNutella #GroceryFinds #VeganTreats #PlantBasedDiet #FoodieFinds #CrueltyFreeEats #Planzlich #FoodReview #VeganFinds #NewInStore #FoodieAlert #VeganEats #VeganOption #Vegan #VeganAustria #AustriaVegan #VeganDiscoveries #FoodieFind #VeganInÖsterreich #VeganTreasuresAT

Vegan Chocolate Crêpes Roll-Ups with Banana Ingredients: Flour: All-purpose, spelt, or gluten-free Cocoa: Unsweetened cocoa powder Plant Milk: Soy, almond, or oat milk Sparkling Water: Alternatively, more plant milk with ½ tsp of baking powder Maple Syrup: Or other syrup or sugar to taste Cinnamon: Or vanilla for flavoring Salt: Just a pinch Coconut Oil: Or any other vegetable oil, for frying Filling & Topping: Vegan Nutella, bananas, desiccated coconut, pomegranate seeds (optional) Instructions: Prepare the Pancake Batter: In a mixing bowl, whisk together the flour, cocoa powder, cinnamon, and a pinch of salt. Add the plant milk, sparkling water (or more milk and baking powder), and maple syrup. Mix until you have a smooth batter. Adjust sweetness as desired. Cook the Crêpes: Heat a small amount of coconut oil in a crêpe maker or non-stick pan over high heat. Pour a portion of the batter into the pan, tilting the pan to spread the batter into a thin, round shape. Cook for about 1-2 minutes until bubbles form and the edges lift easily. Flip and cook for another minute on the other side. Add Toppings and Serve: Spread vegan Nutella over each crêpe. Place a whole banana on one edge and roll the crêpe around the banana. Slice the roll-ups in half and stack on a plate. Optionally, drizzle with more chocolate, and garnish with desiccated coconut and pomegranate seeds or other fresh fruits. Storage: Store cooked crêpes covered in the fridge for 4-5 days. Reheat in the microwave or pan when ready to serve and add toppings. These crêpes are a delightful treat, perfect for a sweet breakfast or a dessert. They're vegan, with an option for gluten-free, and can be customized with various fillings and toppings. Enjoy your cooking! #VeganChocolateCrepes #VeganBreakfast #HealthyDesserts #DairyFree #EggFree #VeganNutella #ChocolateLovers #PlantBasedPancakes #SweetVeganTreats #BiancaZapatkaRecipes

Rainbow Asian Salad By @isha.dalalrana Ingredients 2 cups baby spinach 1 each- red, yellow and green capsicum 2 English cucumbers 1 cup cherry tomatoes 1/2 head purple cabbage 1 head broccoli 100 gm extra firm tofu 3 tbsp sesame seeds (white and black mixed) Handful of fresh herbs: coriander, mint, basil 1 tbsp tamari 1 tbsp maple syrup Sesame oil Coconut Lime Dressing 150 ml coconut milk 1 tbsp ginger paste 2 tbsp tahini 1/2 tbsp maple syrup Juice and zest of 1 lemon 1 tbsp tamari Salt to taste Whisk together all the ingredients with 1/3 cup hot water until nice and smooth. That's all! Method First, slice the tofu into long, thin strips. Mix together the tamari and maple syrup, and coat the tofu evenly. Set aside for 20 mins while you prepare everything else. Finely chop the herbs and set aside. Cut the broccoli into florets and steam it. Chiffonade the purple cabbage, halve the tomatoes and chop the cucumber as you like. Slice the bell pepper into long, thin strips. Dry roast the sesame seeds until they turn a shade darker. In the same pan, heat up some sesame oil and saute the tofu, turning it over to ensure even browning on all sides. On the bed of baby spinach, add all your other elements including the fresh herbs. Toss well, and add a generous helping of dressing. Serve immediately. #veggiefood #veganfoodies #vegantips #veganindianfood #veganitalianfood #veganrecipeshare #veganbowl #vegannutella #vegandrinks #veganoatmeal #veganfrenchtoast #veganbreakfastideas #vegangranola #veganbaking #plantbaseddinner #veganmexican

✨RAINBOW TOFU FRIED RICE ✨ By @clairebear_bites INGREDIENTS- • 1 package Tofu Firm • 2 tbsp oil • garlic • 3 cups cooked rice • 1 can corn (drained) • 1/2 red bell pepper (diced) • 1 1/2 carrots (peeled, diced) • 1 cup purple cabbage (shredded) • 1 cup edamame (steamed, shelled) • 2 green onions, sliced for garnish • 3 tbs nutritional yeast SAUCE- • 1 tsp sesame oil • 2 tbs coconut aminos • 1 tsp sriracha TO MAKE - • First open and cube your package of tofu. • Add to an airfryer, drizzle with avocado oil and cook at 400F until brown and crispy. • To a warm skillet, add oil, garlic, bell pepper, carrot, and cabbage. Stir fry until garlic is fragrant. Just a few minutes. • Add your rice, corn, and edamame. • Combine all your sauce ingredients into a bowl and mix to combine. • Add sauce into your pan along with the nutritional yeast. • Stir for another few minutes until warmed through. • Add cooked tofu. Toss. And add to your serving bowls. • Garnish with green onion. • ENJOY!!! 🌈 #plantbasedvegan #plantbasedrecipes #letscookvegan #veganfoodspot #easyveganmeals #veganmexican #vegansmoothie #veganberlin #veganitalian #vegannutella #vegetarianburger #receitasveganas #veganweightloss #veganlunchideas #vegandumplings

Hasselback Butternut Squash 🍯 By @micadeli_ * 1 butternut squash * 2 tablespoons olive oil * Salt and pepper * 2 tablespoons of maple syrup * Bay leaves Preheat the oven to 200°C hot air (390°F). Halve the squash lengthwise and scoop out the seeds. Use a peeler and remove the skin. Place on a baking tray and season with oil, salt and pepper. Bake for 15 mins. Slice through the rounded sides of squash halves, crosswise, without cutting all the way through. Add maple syrup and bay leaves. Roast the squash for 45-50 minutes more until golden and tender. #veganglutenfree #plantbasedlunch #eatplants #veganburrito #veganicecream #healthyveganfood #vegannutella #veganfoods #simpleveganrecipes #vegetarianmeal #vegancookings #veganberlin #veganideas #veggielover #plantbasedlife

🥑🍅 To Get New 300+ Delicious Vegan Recipes For Weight Loss, Clearer/Smoother Skin and A Healthier Lifestyle. 👉 Visit BIO @vegan_recipesideas Noodles with Crispy Tofu, Veggies & Edamame by @janetsmunchmeals 2 servings noodles, cooked, drained and rinsed 1/2 of a 14 oz. package tofu, drained, pressed to remove water, and diced in small cubes Oil and garlic powder for cooking 1/3 cup edamame 1/2 cup finely shredded red cabbage 2 carrots shredded or very finely chopped Sesame seeds, cilantro and red chili flakes for serving Sauce: 1/4 cup vegetable broth 1 tbsp + 2 tsp soy sauce 1 tbsp sesame oil 1 tbsp maple syrup 1 tbsp rice vinegar 1 tbsp ginger paste or 1/2 tsp ground ginger 1/4 tsp garlic powder 1 tsp sriracha or chili garlic sauce 1 tsp cornstarch + 2 tsp water whisked together Whisk together the sauce ingredients in a bowl and meanwhile, cook, drain and rinse the noodles (you can drizzle small amount of toasted sesame oil and toss). Meanwhile, in a large pan, add the tofu cubes and a bit of sesame oil (or other oil). Cook on medium heat until lightly browned, then flip cubes and cook a few more minutes then generously sprinkle with garlic powder. Add the chopped carrots and red cabbage, push to the side, and add the sauce. Let the sauce bubble for a minute or so until it thickens. Then add the cooked noodles to the sauce. Gently toss. Serve and top with sesame seeds, chopped cilantro and chili flakes if desired. . . #plantbasedprotein  #plantbasedmeal  #veganglutenfree  #vegetarianpizza  #vegandonuts  #veganenergy  #veganmeal  #vegetablenoodles  #veganlunchideas  #veganinspiration  #veganfoodies  #VeganRecipe  #vegannutella  #vegetariansushi  #veganoatmeal

🥑🍅 To Get New 300+ Delicious Vegan Recipes For Weight Loss, Clearer/Smoother Skin and A Healthier Lifestyle. 👉 Visit BIO @vegan_healthybowls Noodles with Crispy Tofu, Veggies & Edamame by @janetsmunchmeals 2 servings noodles, cooked, drained and rinsed 1/2 of a 14 oz. package tofu, drained, pressed to remove water, and diced in small cubes Oil and garlic powder for cooking 1/3 cup edamame 1/2 cup finely shredded red cabbage 2 carrots shredded or very finely chopped Sesame seeds, cilantro and red chili flakes for serving Sauce: 1/4 cup vegetable broth 1 tbsp + 2 tsp soy sauce 1 tbsp sesame oil 1 tbsp maple syrup 1 tbsp rice vinegar 1 tbsp ginger paste or 1/2 tsp ground ginger 1/4 tsp garlic powder 1 tsp sriracha or chili garlic sauce 1 tsp cornstarch + 2 tsp water whisked together Whisk together the sauce ingredients in a bowl and meanwhile, cook, drain and rinse the noodles (you can drizzle small amount of toasted sesame oil and toss). Meanwhile, in a large pan, add the tofu cubes and a bit of sesame oil (or other oil). Cook on medium heat until lightly browned, then flip cubes and cook a few more minutes then generously sprinkle with garlic powder. Add the chopped carrots and red cabbage, push to the side, and add the sauce. Let the sauce bubble for a minute or so until it thickens. Then add the cooked noodles to the sauce. Gently toss. Serve and top with sesame seeds, chopped cilantro and chili flakes if desired. . . #plantbasedprotein  #plantbasedmeal  #veganglutenfree  #vegetarianpizza  #vegandonuts  #veganenergy  #veganmeal  #vegetablenoodles  #veganlunchideas  #veganinspiration  #veganfoodies  #VeganRecipe  #vegannutella  #vegetariansushi  #veganoatmeal

🥑🍅 To Get New 300+ Delicious Vegan Recipes For Weight Loss, Clearer/Smoother Skin and A Healthier Lifestyle. 👉 Visit BIO @vegan.recipesideas Noodles with Crispy Tofu, Veggies & Edamame by @janetsmunchmeals 2 servings noodles, cooked, drained and rinsed 1/2 of a 14 oz. package tofu, drained, pressed to remove water, and diced in small cubes Oil and garlic powder for cooking 1/3 cup edamame 1/2 cup finely shredded red cabbage 2 carrots shredded or very finely chopped Sesame seeds, cilantro and red chili flakes for serving Sauce: 1/4 cup vegetable broth 1 tbsp + 2 tsp soy sauce 1 tbsp sesame oil 1 tbsp maple syrup 1 tbsp rice vinegar 1 tbsp ginger paste or 1/2 tsp ground ginger 1/4 tsp garlic powder 1 tsp sriracha or chili garlic sauce 1 tsp cornstarch + 2 tsp water whisked together Whisk together the sauce ingredients in a bowl and meanwhile, cook, drain and rinse the noodles (you can drizzle small amount of toasted sesame oil and toss). Meanwhile, in a large pan, add the tofu cubes and a bit of sesame oil (or other oil). Cook on medium heat until lightly browned, then flip cubes and cook a few more minutes then generously sprinkle with garlic powder. Add the chopped carrots and red cabbage, push to the side, and add the sauce. Let the sauce bubble for a minute or so until it thickens. Then add the cooked noodles to the sauce. Gently toss. Serve and top with sesame seeds, chopped cilantro and chili flakes if desired. . . #plantbasedprotein  #plantbasedmeal  #veganglutenfree  #vegetarianpizza  #vegandonuts  #veganenergy  #veganmeal  #vegetablenoodles  #veganlunchideas  #veganinspiration  #veganfoodies  #VeganRecipe  #vegannutella  #vegetariansushi  #veganoatmeal

🥑🍅 To Get New 300+ Delicious Vegan Recipes For Weight Loss, Clearer/Smoother Skin and A Healthier Lifestyle. 👉 Visit BIO @plantbasedrecipes.only Noodles with Crispy Tofu, Veggies & Edamame by @janetsmunchmeals 2 servings noodles, cooked, drained and rinsed 1/2 of a 14 oz. package tofu, drained, pressed to remove water, and diced in small cubes Oil and garlic powder for cooking 1/3 cup edamame 1/2 cup finely shredded red cabbage 2 carrots shredded or very finely chopped Sesame seeds, cilantro and red chili flakes for serving Sauce: 1/4 cup vegetable broth 1 tbsp + 2 tsp soy sauce 1 tbsp sesame oil 1 tbsp maple syrup 1 tbsp rice vinegar 1 tbsp ginger paste or 1/2 tsp ground ginger 1/4 tsp garlic powder 1 tsp sriracha or chili garlic sauce 1 tsp cornstarch + 2 tsp water whisked together Whisk together the sauce ingredients in a bowl and meanwhile, cook, drain and rinse the noodles (you can drizzle small amount of toasted sesame oil and toss). Meanwhile, in a large pan, add the tofu cubes and a bit of sesame oil (or other oil). Cook on medium heat until lightly browned, then flip cubes and cook a few more minutes then generously sprinkle with garlic powder. Add the chopped carrots and red cabbage, push to the side, and add the sauce. Let the sauce bubble for a minute or so until it thickens. Then add the cooked noodles to the sauce. Gently toss. Serve and top with sesame seeds, chopped cilantro and chili flakes if desired. . . #plantbasedprotein  #plantbasedmeal  #veganglutenfree  #vegetarianpizza  #vegandonuts  #veganenergy  #veganmeal  #vegetablenoodles  #veganlunchideas  #veganinspiration  #veganfoodies  #VeganRecipe  #vegannutella  #vegetariansushi  #veganoatmeal