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TOFU GNOCCHI
INGREDIENTS: GNOCCHI 300gr tofu, drained from its water but not pressed 170gr chickpea flour 3 Tbsp (25gr) nutritional yeast 1 Tbsp quality olive oil Pinch of salt Pinch of onion granules (optional) SAUCE Soffritto base: Olive oil 1 carrot, diced 1 celery, diced 1 small white onion, diced 3-4 garlic cloves, minced Fresh rosemary, fresh basil ½ bottle tomato passata Vegetable stock to taste 3-4 tbsp nooch #veganworldshare #veganyum #veganrecipies #veganteen #veganhealthy #veganeatsplease #vegandinners #vegansoninstagram #vegangram #veganlifestlye #veganfeed #veganrecipeideas #veganrecipeshare #veganraw #vegantips #veganrecepies #veganweek #simplevegan #veganrecovery #veganinstaclub #veganislife #veganeasy #veganheaven #veganproblems #veganlover #veganrules #veganeating
Vegan Recipes | Tofu Recipes | Vegan Tofu Recipes
MONGOLIAN STYLE TOFU 🌱 There are millions of tofu recipes out there, but I promise you, this one always hits the spot! 😮‍💨 RECIPE: (2 servings, 15min prep time) -200g tofu Cut in slices. -1 Tbsp corn starch -a pinch of salt Toss around. Fry in some oil until browned on each side. Remove from the pan. -2 scallions, slices -a thumbsize piece of ginger, minced -2 cloves garlic, minced -1/2 red chili Sauté for a few minutes. -2 Tbsp soy sauce q-2 Tbsp syrup or sugar -a splash of water Let it bubble for 3-4 mins. Add in the tofu & cook it until nice & glossy. Serve with rice & veggies.
CRISPY RICE SALAD 🥗
RECIPE (3 servings, 20min prep time): -2 1/2 Cups cooked basmati rice -2 Tbsp Thai red curry paste -3 Tsp oil Mix and bake at 200C/400F for 30mins but stir halfway through. Dressing: -2 Tbsp light soy sauce or vegan fish sauce -1 Chili -2 cloves garlic -juice of 1/2 lime -2 Tbsp sugar -1/4 cup (60ml) water Mix Else: -a bunch of fresh mint and parsley/cilantro -1 cucumber, smashed and chopped -toasted coconut flakes and peanuts -fried shallots Assemble everything in a bowl and combine with the dressing. Serve in lettuce wraps.
BEAN QUESADILLA 🌱
15min · 3 servings Recipe: • -1 onion • -2 cloves garlic • -1 carrot • Sauté in oil for 3-4mins • -2 Tbsp tomato paste • -1 Tsp each cumin and paprika • -salt to taste • -optionally 1/2 Tsp chili powder • -1 can (220g) black beans • Stir fry 2-3mins. • Mash until it’s a chunky paste. • Sauce: • -3 Tbsp vegan yogurt • -3 Tsp vegan Mayo • -3 Tbsp chopped roasted peppers (I used jarred ones) • -1/2 lime, juiced • -1/2 Tsp chili powder • -salt to taste • Blend until smooth. • -3 small tortillas • Spread some bean filling and the sauce on one half of a tortilla. • Clap and fry each side until golden brown.
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Crispy Baked Lentil Tacos
The best ever crunchy baked lentil tacos! Bringing you this simple, delicious, + nourishing recipe. I love this lentil taco recipe so much and I know you guys will too! FULL RECIPE LINKED BELOW
BUTTER BEAN CACCIATORE
Before I was a vegan, cacciatore was one of my favourite dishes. This version with peppers, olives, capers, tomatoes and butter beans is even better than I remember! It may be strange to make this in the summer, but it is full of summer veg and is actually quite light!