Category: Vegan Recipes

The combination of spinach and artichoke is pretty amazing, so why not put it in a veggie burger ? This spinach and artichoke veggie burger is perfect for those spinach and artichoke lovers.

INGREDIENTS This makes 4 burgers 1 flax egg ( 1 tbsp ground flax + 2.5 tbsp water)* 1/2 onion – finely chopped 3 cloves garlic – minced 4 cups spinach 1/2 cup artichokes – finely chopped 1 tbsp nutritional yeast juice from 1/2 lemon 2 tbsp unsweetened vegan yogurt 1 can black eyed peas (or sub other white bean) 1/2 cup quinoa (or sub whatever grain you have) 1/2 cup oat flour salt/pepper to taste +buns and desired toppings

INSTRUCTIONS

Make your flax egg by combining flax and water. Let set in the refrigerator for 10-30 minutes. Preheat oven to 400 degrees. Heat oil over medium heat and saute onion and garlic for 5 minutes. Add spinach and cook for 5 more minutes or until wilted. Combine all ingredients except flax egg in a bowl. Add in flax egg last and fully combine. Make 3-4 evenly sized patties and distribute on a lined sheet pan.

Bake for 35 minutes. Serve however you please. Best enjoyed with toasted bun with pickles and avocado.

#veganburger #vegandinner #nourishbowl #veggierecipes #dairyfree #plantbased #plantbaseddiet #plantbasedrecipes #weeknightmeal #healthydinnerideas #easyvegandinner #bestofvegan #plantbasedmeals #plantbaseddinner #plantbasedbowl  #veganlifestyle #veganideas #vegetarian #veganmealshare #vegetarianmealshare #veganrecipeshare #veggieburger #healthyburger #veggieburgers #veganburgers #artichoke #spinach #theveganescape

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Love EVERYTHING about beet hummus. Its color, texture, the taste of sweetness and earthiness. It’s so easy to make because of the use of pickled beets. The sweet and sour beets go really well with the creamy hummus! So, the recipe is basically mixing the following ingredients in a food processor.

It takes maybe 5 minutes to make!

A very quick and simple recipe per usual

Ingredients:・4 to 5 slices of pickled beets (about 1/4 cup) ・one can cooked chickpeas ・2 tbsp aquafaba (liquid from chickpea can) ・2 tbsp lemon juice ・1 tbsp extra virgin olive oil ・4 tbsp tahini ・1〜2 cloves of garlic, minced ・1/2 tsp cumin ・salt to taste Top it with sesame seeds and fresh herbs

#beethummus #beetroothummus #hummusrecipe #vegandip #vegansnacks #vegansnack #veganideas #hummuslover #hummus #hummusaddict #beetroots #pickledbeets #beets #beetroot #eattherainbow #veganinspiration #veganfoodshare #veganpower #vegancommunity #vegansofig #vegandishes #veganlove #vegansofinstagram #vegansofinsta #veganbowls #veganeats #whatveganseat #theveganescape

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A fruit smoothie bowl has everything you need. It literally is Creamy and Healthy Goodness!

Recipe-> 2 frozen bananas, 6 frozen strawberries, 2 dl coconut milk , 1 teaspoon black goji berry powder , 1 medjol date for extra sweetness

#vegansmoothie #smoothies #smoothiebowl #smoothiebowls #smoothierecipes #nicecream #nicecreamrecipes #nicecreambowl #nicecreamporn #nicecreamrecipe #veganbreakfast #veganbreakfastideas #veganeats #veganfood #plantbased #plantbasedfood #superfoods #superfood #vegansmoothiebowl #purplefood #vegansmoothies #healthysmoothies #smoothiebowlrecipe #smoothielover #breakfastideas #veganinspiration #veganideas #theveganescape

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Red Lentil and Tomato Dal is one of the wonderful #plantbased Indian recipes- it is super easy to make and is packed with protein! Fragrant and satisfying – it’s perfect #comfortfood for nights when you want to feel warm a cosy.

𝐑𝐞𝐝 𝐋𝐞𝐧𝐭𝐢𝐥 𝐓𝐨𝐦𝐚𝐭𝐨 𝐁𝐮𝐭𝐭𝐞𝐫𝐧𝐮𝐭 𝐒𝐪𝐮𝐚𝐬𝐡 𝐃𝐚𝐥

1/2 butternut squash 200 dried red lentils 1 can chopped tomatoes 1 can light coconut milk 150ml vegetable stock 1 medium onion 3 garlic cloves 1 medium red chilli (use half if you prefer less spicy) Juice of 1/2 lime 1 tsp turmeric 1 tsp ground coriander 1 tsp ground cumin 1 tsp Garam masala Salt to taste Coriander and coconut yoghurt to serve

Brown onions, add garlic, chilli and chopped squash. Add spices, cook for a few minutes. Rinse lentils in cold water, add to the pan followed by tomatoes, coconut milk and stock. Cook for 20-25 minutes until squash is tender. Add juice of lime, garnish with coriander, yoghurt and more chilies. Butternut squash is used in this recipe, but you could easily substitute with cauliflower or sweet potato. You might need to reduce cooking time though as both cauliflower and sweet potato will cook quicker than the squash

#dal #butternutsquashrecipes #dahl #indianvegan #veganindia #veganrecipe #veganindianfood #veggierecipes #vegetarianmeals #vegetariandinner #eatmoreveggies #eatmoreplants #eattherainbow #eathealthy #healthyvegan #eatgoodfeelgood #healthyrecipe #healthycomfortfood #nourishingfood #quickandhealthy #veganindian #foodphotography #indianrecipes #feedfeedvegan #theveganescape

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They super easy & the perfect snack food.

INGREDIENTS: 7 dates 1 cup walnuts 1/2 cup cashews 3/4 cup desiccated coconut (plus extra for coating) 2 tbsp canned coconut milk 1/4 cup fresh orange juice 1 tbsp orange zest 1/2 cup vanilla protein powder.

INSTRUCTIONS: In a high speed blender or food processor, blend all ingredients until a textured dough forms. Pour extra coconut into a small bowl. Spoon out roughly 1 tbsp of the dough, roll into a ball, coat with the coconut and then place in a container lined with baking paper. Continue with the rest of the dough and then refrigerate balls for at least 4 hours to set.

#blissballs #vegansnacks #vegansnack #coconutballs #oranges #proteinballs #energyballs #veganrecipe #veganinspiration #vegansweets #vegansweet #vegantreats #vegandishes #veganideas #coconuts #energybites #veganbites #veganfoodshare #vegansofig #whatveganseat #veganlife #veganlover #vegansofinsta #veganpower #veganenergy #theveganescape

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They super easy & the perfect snack food.

INGREDIENTS: 7 dates 1 cup walnuts 1/2 cup cashews 3/4 cup desiccated coconut (plus extra for coating) 2 tbsp canned coconut milk 1/4 cup fresh orange juice 1 tbsp orange zest 1/2 cup vanilla protein powder.

INSTRUCTIONS: In a high speed blender or food processor, blend all ingredients until a textured dough forms. Pour extra coconut into a small bowl. Spoon out roughly 1 tbsp of the dough, roll into a ball, coat with the coconut and then place in a container lined with baking paper. Continue with the rest of the dough and then refrigerate balls for at least 4 hours to set.

#blissballs #vegansnacks #vegansnack #coconutballs #oranges #proteinballs #energyballs #veganrecipe #veganinspiration #vegansweets #vegansweet #vegantreats #vegandishes #veganideas #coconuts #energybites #veganbites #veganfoodshare #vegansofig #whatveganseat #veganlife #veganlover #vegansofinsta #veganpower #veganenergy #theveganescape

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Keep Calm and Curry On

Chop up cauliflower into small to medium sized pieces (bite size but not too tiny either). wash and pat dry and set aside.⁠ in a bowl put together dry spices:⁠ 1 tsp of cumin.⁠ 1 tsp of onion powder⁠ 1/2 tsp of salt⁠ 1 tsp of garlic powder.⁠ toss florets inside and toss within the bowl to coat.⁠ add 1 cup of coconut milk and set aside to set for 10 – 15 minutes.⁠ afterwards, turn your oven to bake and bake on 375 for 10 minutes and then broil for 2 minutes on low.⁠ ⁠

Meanwhile⁠ dice up 1 onion and throw into a deep pan coated with olive oil or avocado oil. Cook on medium – low.⁠ let it caramelize (until the onions are a soft brown) and throw in: 1/2 tsp of cumin, 1/2 tsp of turmeric, 1 tsp of coriander paste, 1 tsp of ginger and garlic paste, juice of half a lemon, 1/2 tsp of salt. Keep cooking until fragrant.⁠ Add 1.5 cans of coconut milk (full fat) and bring pan to a boil. add 1 can of tomato paste. Keep stirring and reduce heat to medium. Keep stirring until thickened. Add more salt, pepper or lemon juice if needed. Stir in your cooked cauliflower and gently coat them with the sauce, turning your spoon in the batter to allow the florets to absorb and coated. ⁠ Add some coriander leaves and chilies and naan and you’ve got an amazing meal.

#vegancurry #veganbutterchicken #veganindianfood #veganindia #veganindian #recipeshare #recipeideas #recipesharing #recipeoftheweek #healthyfoodrecipes #healthyfoodblog #healthyfoodinspo #healthyfoodchoice #foodgrammer #deliciousfoods #treatfood #vegantreats #veganfoodshares #foodheaven #foodgoals #foodfromheaven #cookingwithlove #veganrecipe #veganrecipes #vegandinner #veganmagic #theveganescape

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Keep Calm and Curry On

Chop up cauliflower into small to medium sized pieces (bite size but not too tiny either). wash and pat dry and set aside.⁠ in a bowl put together dry spices:⁠ 1 tsp of cumin.⁠ 1 tsp of onion powder⁠ 1/2 tsp of salt⁠ 1 tsp of garlic powder.⁠ toss florets inside and toss within the bowl to coat.⁠ add 1 cup of coconut milk and set aside to set for 10 – 15 minutes.⁠ afterwards, turn your oven to bake and bake on 375 for 10 minutes and then broil for 2 minutes on low.⁠ ⁠

Meanwhile⁠ dice up 1 onion and throw into a deep pan coated with olive oil or avocado oil. Cook on medium – low.⁠ let it caramelize (until the onions are a soft brown) and throw in: 1/2 tsp of cumin, 1/2 tsp of turmeric, 1 tsp of coriander paste, 1 tsp of ginger and garlic paste, juice of half a lemon, 1/2 tsp of salt. Keep cooking until fragrant.⁠ Add 1.5 cans of coconut milk (full fat) and bring pan to a boil. add 1 can of tomato paste. Keep stirring and reduce heat to medium. Keep stirring until thickened. Add more salt, pepper or lemon juice if needed. Stir in your cooked cauliflower and gently coat them with the sauce, turning your spoon in the batter to allow the florets to absorb and coated. ⁠ Add some coriander leaves and chilies and naan and you’ve got an amazing meal.

#vegancurry #veganbutterchicken #veganindianfood #veganindia #veganindian #recipeshare #recipeideas #recipesharing #recipeoftheweek #healthyfoodrecipes #healthyfoodblog #healthyfoodinspo #healthyfoodchoice #foodgrammer #deliciousfoods #treatfood #vegantreats #veganfoodshares #foodheaven #foodgoals #foodfromheaven #cookingwithlove #veganrecipe #veganrecipes #vegandinner #veganmagic #theveganescape

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Crispy crunchy ridges and fluffy interior with vinegar notes these are to die for.

Ingredients 1.5 kg (~3 lbs) potatoes, peeled 2 cups white vinegar / any vinegar you like 2 cups water olive oil or 50g vegan butter 1/4 cup roasted onion flavored olive oil* 5 sprigs thyme 1/4 tsp salt & pepper *you can make your own onion infused evoo or improvise with plain olive oil + onion powder.

Directions 1. Slice the potatoes into even sized rounds about 1-2cm thick. Try to keep the width similar to prevent any burning whilst they are baking. 2. Place the potatoes in a pot and add the ¼ tsp salt, vinegar and water. Let the potatoes sit in the vinegared water for 1 hour. After an hour, place the pot on the stove and cook the potatoes in the vinegared water for 10-12 minutes until the potatoes have just started to soften and are cooked. 3. Once the potatoes are cooked, drain the water and allow the potatoes to cool slightly until they’re able to be handled and hasselbacked. 4. Preheat the oven to 200◦C (400◦F) while you prepare the potatoes. 5. To hasselback the potatoes, place the potato with the flat side down on a board and make even cuts along the potato. 6. Place the vegan butter or olive oil and roasted onion olive oil on a large baking tray and place in the oven until the butter has melted. Rub the hasselbacked side of the potato into the oil so the oil gets into all the cuts. Flip over so that cuts are facing up and each potato is touching the tray but with enough space in between so they are not sitting on top of each other. 7. Cook for 25-30 minutes. After this time, the bottoms should be golden, if not cook further until golden brown. Flip and cook for a further 10-15 minutes so that all sides are golden brown.

#vegansnacks #vegansnack #roastedpotatoes #veganrecipe #potatochips #potatochip #veganfood #feedfeedvegan #vegandishes #veganinspiration #crispypotatoes #potatolover #potatoesarelife #veganideas #whatveganseat #vegansofig #veganshare #vegansofinstagram #vegansofinsta

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Here’s how to make this thick shake with grain-free granola, coconut yogurt and cacao nibs.

Blend 1 frozen banana, 1/2 cup steamed then frozen cauliflower, a handful of ice, a small handful of fresh mint, 2 tbsp cacao powder, 1 spoonful chocolate almond butter, 1 tsp maca powder, 1 serving plant vanilla protein, a pinch of sea salt and 1/2-2/3 cup strong chilled coffee. so. dreamy.

#veganshake #thickshake #thickshakes #veganbreakfastideas #sundaybreakfast #veganchocolate #chocolateshake #mintchocolate #coconutyogurt #grainfree #breakfastrecipes #breakfastrecipe #veganrecipe #veganinspiration #veganideas #vegandishes #vegandrinks #vegandrink #chocolatey #chocolateygoodness #nutbutter #cacaonibs #coffeechocolate #coffeeshake #veganfollowback #veganshare #theveganescape

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