Delicious Vegan Recipes Around The World

Exotic Vegan Recipes from Around the World.

Expand your ethnic cuisine experience and embrace vegetarian dishes from around the world. From Asian,Mexican, Mediterranean,Arab and more, explore a variety of easy and delicious, international vegan recipes.

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Seasoned Tofu & Roasted Sweet Potato Bowl with Asian-inspired Orange Vinaigrette 🌿🍃 . Hey friends, sharing one of my favorite bowl combos with roasted sweet potatoes. There’s tons of texture, with sweet and tangy flavors 😋🎉 . Any root vegetable would work, or even roasted cauli or brocc 👍😀🍃🌿 There’s a lot of ways to adapt this one to what you’ve got on hand. Let me know below if you have any questions on that ❤💜🌿❤💜 . Salad greens 1 cup sliced cucumber 1/2 block tofu, pressed to remove excess water and cubed 3 cups cubed sweet potatoes (about 1 cm thick) 2 cups steamed broccoli florets 3/4 cup cooked brown rice Cilantro and green onion for garnish Oil, salt, garlic powder for cooking tofu and roasting potatoes Orange Vinaigrette (combine in blender): 1/3 cup fresh squeezed orange juice 1 tbsp tamari or soy sauce 2.5 tsp rice vinegar 2 tbsp agave or maple syrup 2 tbsp sesame oil 2 to 3 tbsp avocado oil (preference) 1/4 tsp each garlic and onion powders 1/2 tsp mustard 1/2 tsp salt 1/4 tsp pepper Dash hot sauce 1 tbsp each (packed) fresh mint and cilantro On a large baking tray, place sweet potato cubes and sprinkle generously with oil, salt and garlic powder. Roast at 375 for 15 min, flip and cook further until tender. 🌿🍃 In a large pan, add about 1 tsp oil. Add tofu cubes and season generously with salt and garlic powder, and let cook for several minutes, gently flip and let cook another few minutes, repeat again. Assemble bowls with salad greens (3), and top with ingredients and dressing🌿🍃🌿🍃 . . . #veganfood #letscookvegan #thefeedfeedvegan #f52grams #veganfood #makeitdelicious #eattherainbow #healthfood #healthylifestyle #makesmewhole #simplerecipes #plantbasedfood #pastasalad #foodblogfeed #vegannoodles #healthyworklunch #healthyvegan #plantpowered #worklunch #bestofvegan #contemporaryvegan #forksoverknives #healthypasta #yumvegantreats #vegansrecipe #thenewhealthy #veganbowls #veganvultures #buddhabowl

A post shared by PlantBased & Tasty Recipes🌠 (@janetsmunchmeals) on Apr 8, 2020 at 11:50am PDT

 

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ROASTED RAINBOW CARROTS HUMMUS For a quick and easy snack, try this wonderful variation on the classic hummus. Ingredients . 3 medium sized carrots (I used rainbow carrots) 11/2 cups cooked chickpeas (preferably skin removed for a smoother consistency) 1/2 cup tahini 4 tbsp extra virgin olive oil plus 1 tbsp for roasting the carrots, divided 2 cloves of garlic 3-4 tbsp lemon juice (according to taste) 1/2 tsp ground cumin 1 tsp ground cayenne Salt, to taste . Wash the carrots and dice them into smaller pieces. Heat a cast iron skillet to medium and add about a tbsp of EVOO. Add the carrots to the skillet, sprinkle some salt, and sauté them until they are cooked through and tender. You may cover the skillet to make the carrots cook faster and evenly. This takes about 15-20 minutes. Set aside. In a food processor or blender, combine the chickpeas, tahini, garlic, lemon juice, cumin, cayenne, and salt. Process until smooth and creamy. Add 2 tbsp olive oil and continue to blend Add the roasted carrots and continue processing. You may add a tablespoon of ice cold water at a time to blend easily and to achieve the right consistency. Check for seasoning. Add the remaining olive oil. Serve with chips or toasted flatbread #staysafe . . . #quarantinelife #hummus #carrots #vegan #veganrecipes #bestofvegan #carrotrecipes #snack #veganfood #plantpower #plantbased #glutenfree #hummusrecipe #beans #pantrystaples #makesmewhole #chipsanddip #healthyfood #wfpb #quarantinekitchen #foodphotography #f52grams #forksoverknives #eattherainbow

A post shared by Anusha (@yummyyatra) on Apr 10, 2020 at 7:14am PDT

 

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Crispy bottom Veggie Buns😍 – made with a simple no yeast dough & filled with crunchy green beans😋. Tag some friends & check my stories on how to make them😊. Sending loads of healthy vibes✨on this beautiful Saturday. Best, WoonHeng⁣💕 ⁣ Recipe (makes 10 buns)⁣ 🌱Dough ⁣ – 300g [~2 1/2 cups] all-purpose flour (see notes below if using cups)⁣ -175ml [3/4 cup] hot boiling water⁣ – pinch of salt⁣ 🌱Filling:⁣ – 1/2lb (250g) green beans, chopped⁣ – 16oz firm tofu, pressed & mashed⁣ – 1 small carrot, finely chopped⁣ – a handful of chopped cilantro⁣ – 2 teaspoons toasted sesame oil, 1 teaspoon salt, a few shakes of white pepper⁣ 🌱Other ingredients: oil for cooking, sesame seeds, chopped green onion⁣ ⁣ ✅To make the dough, mix flour & salt in a large bowl until well combined. Make a well in the middle & pour in hot water. Using a spatula, fold in all flour until a shaggy dough forms with no dry spots of flour in the bowl (if it does, add cold water, 1 tablespoon at a time). Transfer flour to a cleaned surface & knead until a smooth dough forms, about 10mins. Cover with a damp towel & rest for 30 mins.⁣ ✅Meanwhile, place tofu in a cheesecloth bag & wring out all the liquid. Saute chopped green beans with 1 teaspoon oil in a pan for about 1-2 mins. Add green beans into a bowl along with tofu, carrot & seasoning ingredients. Mix well & divide the mixture into 10 portions & form it into a patty-like shape.⁣ ✅When ready, dust flour on the surface, roll dough into a log & divide into 10 equal balls.⁣ ✅To assemble, take one dough, flatten it with your palm & roll into a wrapper, about 4.5 inches diameter by keeping the middle part thicker Place one filling patty in the middle & pleat to seal. Dab the smooth side with water then gently press in some sesame seeds.⁣ ✅To cook the buns (baked/pan-fried), see comments section👇🏻…⁣ 📝Note: To measure flour in the cup, I used the spoon & sweep method. Spoon flour into a standard measuring cup, then level the top with a knife without packing the flour, which I had about ~63g in 1/2 cup. . . . . . #bao #greenbeans #生煎包 #crispybottoms #dumplings #f52grams #sgeats #bestofvegan #包子 #makesmewhole #dimsum

A post shared by WoonHeng ❣️🌱 (@woon.heng) on Apr 25, 2020 at 7:05am PDT

 

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Veggie Potstickers😋, anyone? Yup, with homemade dumpling wrapper😍I made a short video with some tips in hopes to help you create your successful potstickers. Please stay safe & take good care, friends❤️. ⁣ ⁣ Recipe (yields 20-24 🥟)⁣ 🌱Dumpling wrapper ingredients – highly suggest weighing it:⁣ ~ 240g [~2cups] all-purpose flour⁣ ~ 125ml [~1/2cup] hot water⁣ 🌱Filling ingredients:⁣ ~ 16oz firm tofu, pressed⁣ ~ 4 cups [125g] fresh spinach⁣ ~ 3/4 cup [75g] cabbage, shredded⁣ ~ 1 small carrot, finely chopped⁣ ~ a handful of chopped scallions⁣ ~ seasoning – 2 teaspoons toasted sesame oil, 1 teaspoon salt & a few shakes of white pepper⁣ ⁣ ✅🥟 wrapper: Place flour in a bowl, make a well in the middle & slowly pour in the hot water. Using a pair of 🥢/spatula, stir to mix the flour until well combined. Transfer flour onto a cleaned surface & knead into a rough dough. Cover with a damp towel & rest for 5 mins. Then, knead the dough until a smooth top forms about 10-12mins. Leave the dough to rest for 20mins, covered.⁣ ✅Filling: Bring a pot of water to boil, season with 1/2 tsp salt & a drizzle of oil. Blanch veggies for 45secs & rinse with cold water. Squeeze out all the liquid & give it a rough chop. Place tofu in a cheesecloth bag, wring out all the liquid (👀my tofu balls 🎥) & add them to the bowl along with the rest of filling ingredients. Mix well & season with more salt, if needed. Divide mixture into 20-24 balls. ⁣ ✅Assembling: When the dough is ready, roll it into a log on a floured surface & cut into 20-24 rounds. Flatten the ball with your palm & using a roller, roll it into a disk-like thin wrapper. Place filling in the middle & pleat to seal (👀 stories).⁣ ✅To make the potsticker, add 3 teaspoons oil (adjust accordingly) in a heated non-stick pan, place 🥟 in, slightly apart. Cook over medium heat until the bottom turns golden brown. Add 1 cup of hot water & cover with a lid (preferably glass lid). Turn heat to low-med & cook dumplings until all water has been absorbed about 8-10 mins. ⁣ ✅Serve immediately with chili sauce for a delicious meal😍 .⁣ .⁣ .⁣ .⁣ .⁣ #dumplings #dumpling #vegandumplings #bestofvegan #makesmewhole #potstickers #fromscratch

A post shared by WoonHeng ❣️🌱 (@woon.heng) on Apr 4, 2020 at 2:14pm PDT

 

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EASY CHICKPEA CURRY There are so many ways to make delicious chana masala but this is probably the easiest one. This chickpea curry turns just a handful of ingredients into a healthy and comforting dish. You can soak dried chickpeas (I soaked about 2 cups of dried chickpeas) before cooking to give you a full-flavored dish with a creamy texture. But canned variety works just as well. #stayhome #staysafe . . Serves 4-6 Ingredients . 3 15oz. can chickpeas (or 4 1/2-5 cups cooked) 1 can of full fat coconut milk, unsweetened (optional) 1 medium sized onion 3 tbsp tomato paste 2 tsp cumin seeds (optional) 1 chili pepper (any variety. if you do not have any or do not like the dish to be too spicy, omit) 2 1/2 cups of water or vegetable broth 2 cloves of garlic, crushed 1 tsp fresh ginger, grated (optional – or swap with ground ginger) salt, to taste 1/2 tsp black pepper 1 tbsp garam masala 1 tsp ground cayenne (or any variety of ground chili like paprika, smoked paprika) some fresh cilantro (optional) Lemon juice (optional) . . Instructions 1️⃣Purée onion, garlic, ginger & chili pepper (if using) in a blender with just enough water to help the blender 2️⃣Toast cumin seeds (if using) in a deep pot, over medium-high heat. Once fragrant, gently add the contents of the blender to the pot & sauté, stirring constantly 3️⃣Add tomato paste, 2 1/2 cups of water or vegetable broth & whisk well to create a sauce 4️⃣Season with salt & pepper & toss in all the ground spices 5️⃣Stir well, reduce heat to medium. Cover, let the sauce simmer for 4-5 min 6️⃣Uncover pot, stir in chickpeas, coconut milk (if using). 7️⃣Cover, continue to cook for 20-25 min. Adjust consistency by adding some hot water, if necessary 8️⃣Mash a few chickpeas, stir well. Turn off heat 9️⃣Garnish with fresh cilantro & lemon juice (if using). 🔟Serve hot with rice or flat bread . . . . . . . . #veganfood #chanamasala #indianfood #veganindianfood #feedfeedvegan #bestofvegan #pantrystaples #chickpeas #garbanzobeans #vegancurry #curry #f52grams #meatlessmonday #plantbased #plantprotein #thrivemags #foodphotography #whatveganseat #glutenfree #vegan #glutenfreevegan @bestofvegan #buzzfeast #driedbeans

A post shared by Anusha (@yummyyatra) on Apr 7, 2020 at 7:58am PDT

 

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Growing up, Pollo Guisado was a Dominican dish I had quite often. 🙆🏽‍♀️For those that don’t know, that is the equivalent of stewed chicken. Obviously, I don’t eat chicken anymore. 🙅🏽‍♀️ And in a desire to recreate the flavors I remember loving, I opted for using tempeh in place of chicken. You can also use vegan “chicken” if you aren’t a fan of tempeh. 🍚 Delicious deep flavors and it becomes more flavorful the longer it sits. 💯 . Tempeh Guisado 1 block of tempeh (if not a fan of tempeh, feel free to use some mock meats as a replacement), cut into strips 1/2 onion, finely diced 1/2 green bell pepper, finely diced 1/2 red bell pepper, finely diced 1 stalk of celery, finely diced 5 cloves garlic, minced 1 tbsp brown sugar or maple syrup (optional) Juice of one lime 1 tbsp tomato paste 2 tbsp low sodium soy sauce 1 1/2 cups vegetable broth 1 1/2 tsp sazón (I used @eatloisa) 1/2 tsp adobo (I used @eatloisa) 1/2 tsp black pepper 1/2 tsp oregano 2 tsp olive oil 1 tsp vinegar 3-4 sprigs cilantro, roughly chopped . Optional, but recommended, steam tempeh for 10 minutes to cut bitterness. Remove and allow to cool. Place tempeh in a bowl and add sugar, adobo, sazón, pepper and oregano and top with veggies. Add lime juice and soy sauce. Gently toss together and allow to sit and marinade for 30-45 mins. Heat up a pan to medium heat and add oil. Scoop tempeh out of marinade and add to pan. Carefully sauté and brown both sides. While tempeh is cooking, add tomato paste to remaining marinade and stir together. Add the marinade to the pan with the tempeh and sauté for 2-3 minutes. Add vegetable broth and bring mixture to a boil then reduce to a simmer. Allow to cook and simmer on low for 30 minutes. Of pan gets dry add a little water. Once tempeh is cooked, add vinegar and turn off heat. Stir to combine and serve as desired. You can serve this with rice and avocado. So delicious. 😋

A post shared by Catherine Perez, MS, RD (@plantbasedrd) on Apr 25, 2020 at 2:19pm PDT

 

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VEGAN TACO Ideas🤤Which one do You choose?🌮 ➖ 👉 IT’S TACO TUESDAY! 😍 In today’s post I got some delicious VEGAN TACO IDEAS for you! You, guys, loved the WRAP IDEA posts, I figured that you might also like to have some more QUICK & YUMMY TACO IDEAS since I already have done a few! Make sure to DOUBLE TAP this POST! 😊💚 ➖ There are plenty of ways to CREATE delicious and at the same time HEALTHY VEGAN TACOS! I think that tacos as well as wraps are so easy prepared and also eaten… 😂 nevertheless, perfect for busy people or students who are to lazy to put a lot of effort into their meals like me haha ➡️ Let me know in the COMMENTS BELOW what your favorite TACO IDEA is or which one of these three above you would devour! 😋🥑 ➖ ◾ FOLLOW @plantsforfit ☑ ◾ LIKE & SHARE this post with everyone you know ☑ ◾ TURN ON MY POST NOTIFICATIONS ☑ ➖ #vegantacos #tacotuesday #vegantaco

A post shared by HEALTH ADVICE | VEGAN RECIPES (@plantsforfit) on Apr 21, 2020 at 9:15am PDT

 

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Roasted Cauliflower & Curry Soup 💛💛💛 I saw some golden lentils a while back used by @minimalistbaker – but I couldn’t find them anywhere. Actually many of my local markets were out of most dried beans- but I was lucky enough to find these protein packed yellow split peas. I combined my favorite veggie – Cauliflower -roasted it, then added it to a yum curry broth along with the yellow split peas. It came out so creamy after blending, using no cream at all. Yayy. I precooked the lentils cause I get impatient waiting for dry lentils to cook in a soup. You could sub red lentils for this recipe or use those golden lentils the ones which I couldn’t find. What you need: 1 large cauliflower chopped into florets (2 lbs), 3 tbl coconut oil, 1 onion diced, 1 leek diced – using white/light greens parts , 3 tbl tomato paste, 2 cloves of garlic minced , 1 inch peeled & ginger grated, 1 tbl curry powder, 2 tsp cumin, 1/2 tsp turmeric, 6 cups veggie broth, 1 cup cooked yellow split peas (sub golden/red lentils), 1 bay leaf,juice of 1/2 lemon, 1 tsp Garam Masala Toppings: reserved roasted cauliflower, fresh herbs such as basil, chives & zoodles (spiralized zucchini) optional. What you do: 1️⃣ In a large bowl add 1 tbl of melted oil to cauli florets season with salt & pepper, place on parchment lined baking sheet. Roast 425 F 20-25 min until edges get brown & caramelized 2️⃣ In a large pot or dutch oven, heat oil on med and sautée onions & leek till translucent about 5-7 min 3️⃣Mix in tomato paste,garlic, ginger, & the rest of seasonings for 1 min until you can smell spices 4️⃣Add Broth, lentils, cauliflower ( reserving 1 cup for soup topping ) bay leaf and bring to a boil then simmer 15-20 min 5️⃣ Use immersion blender, or blend in blender in batches till smooth. Add lemon juice & garam masala. Adjust seasonings. Top with reserved roasted cauliflower & fresh herbs. Enjoy!

A post shared by Sara (@thevegansara) on Mar 15, 2020 at 7:08am PDT

 

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Creamy Vegan Vegetable Pasta Bake 🌿🍃 Sharing a deliciously comforting dish using my favorite @birdseyevegetables #sponsored 🌿🍃 . You know how I am ALL about a quick meal 🙋 I love how vibrant and delicious my Birds Eye veggies taste, and they make putting together a great meal so easy! #birdseyevegetables #veggiesgetversatile 🍃🌿 . 1 bag @birdseyevegetables cauliflower 1 large bag @birdseyevegetables mixed vegetables 1/2 lb. pasta of your choice Sauce: 1 1/3 cup onion chopped 2 tsp oil 2 cloves garlic chopped 1.5-2 tsp salt (depends on saltiness of broth) 1/2 tsp pepper 1 tsp dried oregano 1 tsp dried basil 1/8 tsp ground sage 1 tbsp flour 1 tbsp nutritional yeast 1 tsp tamari or soy sauce 1 tsp white miso paste 1/4 tsp garlic powder 1 cup unsweetened plant milk (used almond) 1 3/4 cup vegetable broth Topping: 1/2 cup seasoned panko breadcrumbs 2 tbsp vegan butter, melted (optional) 1 tbsp fresh parsley finely chopped Steam cauliflower until tender and steam mixed vegetables. Cook pasta until al dente. Meanwhile, in a large pan, add onions and oil. Cook until translucent, adding bit of water to prevent burning and stirring often. Add garlic, cook another minute. Into a blender, add the steamed cauliflower and the remaining sauce ingredients except broth. Blend until smooth. Return sauce to pan, add broth, bring to gentle simmer, letting thicken somewhat for about 5 min. Add mixed vegetables and pasta. Transfer to baking dish. In a small bowl, mix breadcrumbs and butter, sprinkle over pasta. Place under broiler just until breadcrumbs lightly brown. Sprinkle pasta with parsley. . . . . . #veganpasta #letscookvegan #thefeedfeed #f52grams #veganfood #makeitdelicious #eattherainbow #healthfood #healthylifestyle #makesmewhole #simplerecipes #plantbasedfood #pastasalad #foodblogfeed #healthyworklunch #healthyvegan #plantpowered #worklunch #bestofvegan #contemporaryvegan #forksoverknives #healthypasta #vegansrecipe #thenewhealthy #veganbowls #veganvultures

A post shared by PlantBased & Tasty Recipes🌠 (@janetsmunchmeals) on Jan 24, 2020 at 11:33am PST

 

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Lentil “Meatball” Lasagna Soup 🌿🍃 perfect for a chilly day 🧡🙋 or when you just need something cozy 🤗 If you need some #meatlessmonday inspiration, here’s a comforting bowl of hearty soup that is filling and so tasty 👍😋 . Soup 1 medium yellow onion finely chopped 1 T oil 1 cup chopped mushrooms 1 bell pepper 1 T dried basil 1 T dried oregano 5 garlic cloves minced 1 28 oz. can crushed tomatoes 1 tsp salt or to taste 1/2 tsp pepper 4 cups vegetable broth (more if thinner consistency desired) 6 sheets no-boil lasagna sheets broken into pieces Lentil Meatballs 1 cup cooked lentils 1 tsp tamari 1 tsp liquid smoke 1/4 tsp salt 1/4 tsp pepper 1/4 tsp garlic powder 1 T finely chopped fresh parsley or 1 tsp dried parsley 1/4 cup vital wheat gluten Tablespoons of water if needed Fresh parsley and chili flakes for garnish Add oil to pan with onions, cook 3 min. Add mushrooms, cook 3 min. Add bell pepper, cook 3 min. Add dried basil, oregano, garlic, cook 1 min. Stir often. Add remaining soup ingredients except lasagna sheets and gently simmer for 10 min. Add lasagna pieces and cook until they are tender, stirring every couple minutes. Meanwhile, mash cooked lentils with a fork in large bowl. Add other ingredients besides water and fully combine, really incorporating. Add bit of water if needed. You want ability to roll into small meatballs. Cook in batches in large pan with bit of oil until golden brown on some sides, careful not to burn but getting a nice crunchy outside. Add to soup, top with more fresh chopped parsley. 🌿. . . . . . . . #thrivemags #letscookvegan #thefeedfeed #f52grams #veganfood #makeitdelicious #eattherainbow #healthfood #healthylifestyle #makesmewhole #simplerecipes #plantbasedfood #healthfood #foodblogfeed #thanksgivingsides #healthystew #healthyvegan #plantpowered #worklunch #bestofvegan #contemporaryvegan #forksoverknives #falafel #veganmeatballs #vegansrecipe #thenewhealthy #veganbowls #veganvultures #healthysoup

A post shared by PlantBased & Tasty Recipes🌠 (@janetsmunchmeals) on Jan 6, 2020 at 12:15pm PST

 

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Greens & potato curry #oilfree Greens and potatoes team up in this creamy Indian-Iranian-inspired meal bursting with delicious flavors. Best way to include lots of fresh greens in your meal. Serve with rice or your favorite flat bread. #saagaloo #ghormehsabzi Lots of love 💕 Ingredients 10 oz. spinach 5 oz. collard greens 1/4 cup fresh dill 2 green onions, finely chopped 1 large onion, thinly sliced 1 tbsp fresh ginger, julienned (divided) 3 cloves garlic 1 tbsp cumin seeds 3 medium potatoes, washed thoroughly & diced 1 tbsp ground coriander 1 tsp garam masala 1 tbsp lemon juice Salt, to taste 1 tsp Ground turmeric 1 Chili pepper 1/4 cup coconut milk, well stirred 2 tbsp fresh cilantro, chopped (optional) 1 tbsp vegan butter (optional) 1️⃣Prepare an ice bath in a wide bowl & set aside 2️⃣Heat a pot of water until boiling & add the spinach and collard greens. Blanch for 2 minutes. Remove the greens using a pair of tongs & drop them in the prepared ice bath 3️⃣Let cool for a few minutes & purée the greens with the chili pepper, dill, green onions, 1/2 tbsp ginger and garlic in a processor or blender, without any water. Set aside 4️⃣Heat a deep non-stick skillet, toast the cumin seeds for 30 seconds 5️⃣Add sliced onions, ground coriander, ground turmeric, salt & sauté until they turn light brown, 5-7 minutes, stirring often. You may sprinkle some water to make sure the onions don’t stick to the bottom of the pan 6️⃣Add diced potatoes, reduce heat to minimum, sprinkle some water, cover & cook until the potatoes are done, about 15-20 minutes, making sure you stir the potatoes every 4-5 minutes 7️⃣Remove lid, stir in coconut milk & cook for 2 minutes on medium heat 8️⃣Now, gently add the puréed greens, stir to coat the potatoes & simmer for about 5 minutes 9️⃣Add garam masala If the sauce appears too think, you can add some hot water & let simmer for a few minutes. Taste & season with salt 🔟Turn off heat, stir in the lemon juice & sprinkle with cilantro leaves, remaining ginger & top with vegan butter, if using #makesmewhole #vegan #eathealthy #bestofvegan #veganrecipes #f52grams #thrivemags #forksoverknives #plantbased #iranian #indianfood

A post shared by Anusha (@yummyyatra) on Apr 29, 2020 at 7:15am PDT

 

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Blueberry-cardamom nice-cream Quick, delicious and a favorite summer treat at home! #sugarfreevegan 3 frozen ripe bananas 3/4 cup frozen or fresh blueberries 1 tsp ground cardamom A small quantity of water or dairy free milk, if you need to help your blender Toasted unsalted pistachios for extra crunch used as topping. . Thaw the frozen bananas for a few minutes, if you need to. Add all the ingredients to a high speed blender (except the pistachios) and process until smooth and creamy. Serve immediately for a soft-serve consistency or transfer to a lidded container and freeze for a more scoopable consistency, for use later. . . . . . . . . . . . #bestofvegan #nicecream #foodphotography #foodstyling #eatrealfood #veganicecream #healthyfood #healthyrecipes #sweatwithkayla #veganfoodblog #veganfoodshare #blueberries #cardamom #bananas #healthyicecream #dessertforbreakfast #vitamix #feedfeed @food52 @bestofvegan @veganbowls @veganfoodspace #dairyfree #glutenfree #fitness #nutrition #postworkoutmeal #plantbased #plantbaseddiet #sugarfreekids @thevegansclub @thevegancircle #berryseason #f52grams

A post shared by Anusha (@yummyyatra) on Aug 23, 2019 at 9:44am PDT

 

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Creamy Vegan Vegetable Pasta Bake 🌿🍃 Sharing a deliciously comforting dish using my favorite @birdseyevegetables #sponsored 🌿🍃 . You know how I am ALL about a quick meal 🙋 I love how vibrant and delicious my Birds Eye veggies taste, and they make putting together a great meal so easy! #birdseyevegetables #veggiesgetversatile 🍃🌿 . 1 bag @birdseyevegetables cauliflower 1 large bag @birdseyevegetables mixed vegetables 1/2 lb. pasta of your choice Sauce: 1 1/3 cup onion chopped 2 tsp oil 2 cloves garlic chopped 1.5-2 tsp salt (depends on saltiness of broth) 1/2 tsp pepper 1 tsp dried oregano 1 tsp dried basil 1/8 tsp ground sage 1 tbsp flour 1 tbsp nutritional yeast 1 tsp tamari or soy sauce 1 tsp white miso paste 1/4 tsp garlic powder 1 cup unsweetened plant milk (used almond) 1 3/4 cup vegetable broth Topping: 1/2 cup seasoned panko breadcrumbs 2 tbsp vegan butter, melted (optional) 1 tbsp fresh parsley finely chopped Steam cauliflower until tender and steam mixed vegetables. Cook pasta until al dente. Meanwhile, in a large pan, add onions and oil. Cook until translucent, adding bit of water to prevent burning and stirring often. Add garlic, cook another minute. Into a blender, add the steamed cauliflower and the remaining sauce ingredients except broth. Blend until smooth. Return sauce to pan, add broth, bring to gentle simmer, letting thicken somewhat for about 5 min. Add mixed vegetables and pasta. Transfer to baking dish. In a small bowl, mix breadcrumbs and butter, sprinkle over pasta. Place under broiler just until breadcrumbs lightly brown. Sprinkle pasta with parsley. . . . . . #veganpasta #letscookvegan #thefeedfeed #f52grams #veganfood #makeitdelicious #eattherainbow #healthfood #healthylifestyle #makesmewhole #simplerecipes #plantbasedfood #pastasalad #foodblogfeed #healthyworklunch #healthyvegan #plantpowered #worklunch #bestofvegan #contemporaryvegan #forksoverknives #healthypasta #vegansrecipe #thenewhealthy #veganbowls #veganvultures

A post shared by PlantBased & Tasty Recipes🌠 (@janetsmunchmeals) on Jan 24, 2020 at 11:33am PST

 

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Vegan Culurgiones 🥟🥟🥟🥟 which means “little bundles” in Italian, originating from Sardinia. If you are obsessed with all things dumplings & even if you’re not (we can’t be friends 🤣) , I present to you Culurgiones, a cross between a ravioli on the outside & a pierogi on the inside . To put it to you straight it’s essentially CARBS inside of CARBS 🤤🤤🤤 soooo dreamy. Hope you enjoy them: What you need: For the dough: 1 1/4 cup semolina flour (209g) 2 tsp kosher salt, 1 1/2 tsp neutral oil, 1/2- 1 cup warm water The filling: 1 1/2 lbs russet potatoes peeled and quartered , 4 oz vegan cream cheese, 4 oz vegan sour cream, 1/4 cup finely ground nutritional yeast (grind flakes finely in food processor), 1/4 cup chopped mint, 2 garlic cloves minced, 1/2 tsp salt 1️⃣Using a food processor combine flour & salt on high. Slowly add oil, then water 2 tbl at a time, scrape down sides if needed. It will soon form a ball & feel smooth. If sticky add more flour a bit at a time. Wrap in a kitchen towel, rest 1/2 hour 2️⃣ The filling: In a large pot cover potatoes with cold water, add salt, bring to a boil cook for about 15 minutes until fork tender. Drain. 3️⃣ Mash potatoes with a fork or a ricer, add the remaining ingredients, mix & mash till smooth. Taste. Adjust seasoning if needed. 4️⃣ Divide dough in half, wrap 1/2 wrap so it will stay moist. With the other half, roll out until its thin enough so you can see the shadow of your hand from underneath 5️⃣ Using a 3 inch cutter or narrow glass, cut dough to make wrappers. Place 1 tablespoon of filling in the center of each circle. I folded mine using a pinch braid technique, which I will demonstrate in my stories. If you just want to simplify folding, just fold the dough into a half moon shape & seal. Repeat with other half of dough. Recipe makes approx 23-25 pieces. 6️⃣ Cook Culurgiones in salted boiling water for about 5 minutes until they float to the top, then drain. I served mine with a simple tomato sauce and basil leaves enjoy!! And happy Fridayyyyyyy 🙃🙃🙃

A post shared by Sara (@thevegansara) on Dec 20, 2019 at 5:23am PST

 

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EASY MINT-GARLIC NAAN Perfect for mopping up a lovely curry but equally good when used for wraps or when topped with your favorite ingredients and sauce for a quick snack! Makes 6 * 1/2 cup warm unsweetened plant milk (I use soy) * 2 ½-3 cups all-purpose flour (depending on the brand of flour) * 2 tbsp oil for dough * Oil or plant butter to grease the surface of the skillet * 1 ½ tsp instant dry yeast * 1 tsp sugar * 1/4 cup plant yogurt (I use unsweetened coconut yogurt. You can use unsweetened coconut cream instead) * 1/2 tsp fine salt For mint-garlic butter *4 tbsp softened plant butter *Salt, to taste *Fresh/dried mint, as needed *3 cloves crushed garlic . Combine warm milk, sugar, yeast in a large bowl, then whisk to combine & set aside for 10 min Once the yeast is foamy, add oil, yogurt, salt, flour & gently bring the ingredients together with a spoon or clean hands. Continue combining the ingredients by kneading them until they roughly come together & then transfer the dough to a floured surface to knead well, for about 10 min, until the dough is a smooth, soft ball (not sticky). You may use a stand mixer Cover dough with a clean towel Let dough rise in a warm spot until doubled in size, about 45 min Once the dough is doubled, cut it into 6 equal pieces. Roll out each piece using a rolling pin to flatten them. Cover them with a kitchen towel while you preheat the skillet Heat a large skillet/non stick pan to medium heat. (I use a cast iron pan), brush with a little bit of oil/non dairy butter. Place a flatbread in the heated, greased, skillet & cook until the flatbread is drying out, especially edges, about 2 min. During this process, you may choose to brush the top surface with some plant butter, to give it a crispy golden texture. The drying out edges indicate that you will be able to flip it to cook the other side. Once you have flipped it, cook the other side for 2 min, until you see brown spots on the surface Continue the same process until you are finished with all the dough pieces. Spread flavored butter on the surface of the flatbreads & keep them covered with a clean towel until ready to eat Continued in comments..

A post shared by Anusha (@yummyyatra) on Apr 13, 2020 at 7:28am PDT

 

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Grilled Cabbage Wraps🤩- stuffed with glutinous rice & kale stems, these wraps have an amazing smoky flavor😋from searing the cabbage. Enjoy, stay safe & well, friends. Best, WoonHeng⁣❤️ ⁣ Recipe⁣ 🌱Ingredients:⁣ – 3 cups cooked rice (used glutinous rice or sub with other rice)⁣ – about 15-20 cabbage leaves – 3/4 cup kale stems, finely chopped (or use broccoli stem)⁣ – 1/2 cup mushrooms, finely chopped – optional (used mini King Oyster mushrooms)⁣ – 1 small carrot, finely chopped⁣ – 1 tablespoon finely minced ginger⁣ – oil for cooking, salt to taste⁣ – Seasoning (see step): 1 tablespoon soy sauce/tamari, pepper, 2 teaspoons toasted sesame oil, salt & pepper to taste⁣ 🌱Sauce (optional, cabbage wraps can be served as is): Whisk together 1 1/2 tablespoons soy sauce/tamari,1 tablespoon maple syrup, 1 tablespoon mirin, 1 chopped Thai chilis (optional) salt & pepper in 1/2 cup water until well combined. ⁣ ✅To make the filling, heat a non-stick pan with 1 teaspoon oil, sauté ginger until fragrant, add mushrooms, cook for 1-2mins. Add kale stems & continue to cook for about 30 secs, turn off the heat. ⁣ ✅Transfer mixture to a bowl, then add carrots, cooked rice & mix well with seasoning ingredients. Taste test👌🏻 ✅Bring a pot of water to boil, blanch cabbage leaves for about 45secs. Remove & quickly plunge them in icy water to stop the cooking. (If you have a small cabbage, 👀my stories on how I cook mine.⁣) ✅Place one cabbage leaf on a cleaned surface. Add a heaping spoon of filling in the middle, fold in the sides & wrap to seal. (Note: more filling for a larger leaf). Repeat with the remaining ingredients.⁣ ✅In a heated non-stick pan with 1 teaspoon oil, place as many cabbage wraps as will fit in one layer in the pan. Cook until both sides are nicely browned, flipping in halfway. ✅Sauce: Add the sauce ingredients in a pan, then bring it to simmer & cook until slightly thickened.⁣ ✅Drizzle sauce on the cabbage wraps & garnish with sesame seeds & chopped cilantro. . . . . . #cabbagerolls #plantbased #f52grams #sgeats #eatyourgreens #bestofvegan #makesmewhole #tohfoodie

A post shared by WoonHeng ❣️🌱 (@woon.heng) on Apr 23, 2020 at 7:03am PDT

 

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Fluffy steamed baos ‘素菜包子’ – nothing beats holding a warm bun on a cold day. Filled with tasty shredded jicama, they are perfect for any meal & they freeze well😉. Happy Friday, friends.🥰⁣⁣ ⁣⁣⁣ Recipe (yields 12 baos)⁣⁣⁣⁣⁣ 🌱Dough⁣ ingredients:⁣⁣⁣⁣ ~ 1 3/4 cups all-purpose flour⁣⁣⁣⁣⁣ ~ 1 1/2 teaspoons active dry yeast⁣⁣⁣ ~ 3 teaspoons sugar⁣⁣⁣⁣⁣ ~ 3 teaspoons oil⁣⁣⁣⁣⁣ ~ 2/3 cup warm plant-based milk⁣⁣⁣⁣ ⁣🌱Filling ingredients: ⁣⁣⁣ ~ 5 cups shredded jicama⁣⁣⁣ ~ 1 cup shredded carrots (used a thin shredder)⁣⁣⁣ ~ 1 tablespoon oil⁣⁣⁣ ~ 1/4 cup sliced mushrooms⁣⁣⁣ ~ 1/4 cup chopped scallions or cilantro⁣⁣⁣ ~ toasted sesame oil, salt & white pepper to taste (made mine with lots of white pepper)⁣⁣⁣ How to:⁣ ✅To make the wrapper, mix flour, yeast & sugar in a bowl, then add in wet ingredients. Using a dough hook, knead the mixture until a soft dough forms. Turn dough onto a floured surface & knead for 4-5 minutes until a smooth top forms. Place dough in a bowl, cover & leave to rise until doubled in size.⁣⁣⁣ ✅Meanwhile, in a heated pan with 1 tablespoon oil, sauté carrot, then mushrooms until aromatic. Add jicama & continue to cook until jicama softens. Season with salt & pepper. Set aside to cool, then add chopped scallions, a drizzle of toasted sesame oil & mix until combined. ⁣ ✅Prepare 12 3X3 square parchment paper. Transfer dough onto a lightly floured surface & roll it into a log, then divide into 12 equal portions.⁣⁣ ✅To make the baos, flatten & roll each dough into a disk-like wrapper by keeping the middle thicker. Place filling in the middle, then fold to seal. 👀🎥⁣⁣ ✅Place baos on parchment paper then onto steamer rack, slightly apart. Proof baos for another 10 mins then steam over high heat for 8-10 mins. Leave the lid slightly ajar for 30 secs before removing it completely. Serve warm or freeze them once cooled. To reheat, you may steam or microwave it before serving.⁣⁣⁣ .⁣⁣⁣ .⁣⁣⁣ .⁣⁣⁣ .⁣⁣⁣ .⁣⁣⁣ #bao #jicama #bestofvegan #f52grams #sgeats #包子 #makesmewhole #feedfeed #huffposttaste #dimsum #eater #grubstreet #tohfoodie #foodgawker #foodandwine #chinesefood #beautifulcuisines #feedyoursoul #gloobyfood #woonheng #comfortfood #baozi #hautecuisines #igfood

A post shared by WoonHeng ❣️🌱 (@woon.heng) on Feb 14, 2020 at 6:51am PST