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Check out this red thai curry soup by @nutriholist via @letscookvegan!

follow our new page @plantbasedfoodvideos for even more great plant based recipes! .
red thai curry soup with mushrooms, tempeh and brown rice ramen noodles by @nutriholist 💛
serves 4⠀
1 teaspoon coconut or avocado oil⠀
1 shallot (or onion), chopped⠀
2-3 cups shiitake or brown mushrooms, sliced⠀
3 garlic cloves, grated⠀
2-inch piece fresh ginger, grated⠀
2 teaspoons red thai curry paste⠀
1 tablespoon tomato paste⠀
1 large head of broccoli, chopped⠀
1 pack tempeh, cut into 1-inch squares⠀
1 and 1/2 cups coconut milk⠀
1/2 cup water⠀
3-4 tablespoons organic tamari (or soy sauce)⠀
2 packs millet & brown rice ramen noodles (140 g)⠀
toppings (optional): cilantro, lime juice, toasted cashews, sesame seeds⠀

heat oil in a large p*t over medium-low. add chopped shallots (or onions) and mushrooms and saute for about 5-7 minutes until they start to soften⠀
add garlic, ginger, and a small pinch of sea salt, with a splash of water if the pan is dry. mix in the red thai curry paste and tomato paste and stir to combine⠀
add the broccoli stems, tempeh, coconut milk, and water, and bring to a gentle boil over medium-high. then reduce heat to medium-low and let it simmer for about 10 minutes until the sauce thickens a bit. add the broccoli florets 2 minutes before removing the pan from heat⠀
cook ramen noodles according to package instructions and add to the soup. season to taste with tamari (or soy sauce) and serve with fresh lime, cilantro, toasted cashews, and sesame seeds. enjoy!

47 minutes ago comment 6 star 192

Be cool - not cruel🌱
our vegan kebab pizza dream came true thanks to @likemeatnordic and their yummy vegan meat alternatives 😍😍 yeah some might hate vegans for eating fake meat because “you might just eat real meat then” but no. there is nothing wrong with enjoying the foods you used to eat just without causing any harm! you can eat as much fake meat as you like because it’s still just plants and no it doesn’t make you a bad vegan! 💫
. .
// #ad #veganfood #vegangirl #fit #fitgirl #plantbased #healthy #healthyfood #dairyfree #veganfoodporn #veganlove #plantpowered #veganlife #nourished #whatveganseat #smoothie #veganbreakfast #madmedmedfølelse #wholefoods #veganbowl #buddhabowl #breakfast #veganeats #govegan #detgrønnevalg

1 hour ago comment 6 star 241

🌱bbq jackfruit with homemade corn tortillas, easy guacamole and roasted 🌽
🌱recipe: rinse and drain 2-14oz cans young (green) jackfruit. cook 1 onion (small dice) in a little water (or olive oil) until translucent, about 5 minutes. add 3 garlic cloves (minced) and cook another minute. add 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp chipotle. cook another 30 seconds. add jackfruit, 1/2 cup water and approximately 1 cup barbecue sauce (store bought or homemade). simmer, covered, about 15 minutes, adding more water as needed. remove from heat and mash jackfruit with potato masher until ‘pulled pork’ consistency. add salt, pepper and more barbecue sauce to taste. 🌱tortilla: mix 2 cups masa harina with 1/2 tsp salt. add 1-1/2 to 2 cups hot water slowly and mix with a spoon until absorbed and a firm, springy dough forms. roll into ball shape and let sit covered for 1 hour. form 2-inch balls with dough. cut one side of a large ziploc bag and place 2-inch ball of dough between the plastic sheets. press with tortilla press or with bottom of heavy saucepan. cook on skillet on medium-heat, about 1-2 minutes each side, until golden brown spots appear. fill tortillas with a little jackfruit and corn and top with guacamole...not like i did here!!!🤣(roasted corn and guacamole recipe 2 posts back.)

5 minutes ago comment 7 star 149

Whats your fave green food?? 🥦⁣

well mine would be avocado, broccoli and pesto! ⁣

the fact that i managed to get all of these in breakfast @sobasocial makes me happy! these guys have nailed simplicity at its best by letting the ingredients speak for themselves: we ordered the soba greens & mushrooms and both were delish 👌🏼 seriously, just look at these juicy mushrooms in pesto, perfectly ripe avocado, crisp toasted sourdough 🤤🤤 yummm this meal left me feeling energized, nourished and vibrant! 🌸⁣

cheerin’ to the rare occasion of me ordering something savoury for breakfast ✨ savoury food definitely gives me a different type of satiety to sweet, but its good to change things up, especially when it tastes as good as this! ⁣

happy weekend friends ❤️⁣

2 hours ago comment 50 star 258

🌱😍 nut free vegan mac n cheese! 📷 by @alexafuelednaturally 🚨🚨recipe: serves 4-6
vegan cheese sauce:
2 cups potatoes, peeled and chopped
2 cup carrots, peeled and chopped
1 can (15.5 ounce) great northern beans (aka white beans) rinsed and drained
3/4 cup unsweetened plain, unsweetened soy milk or water
5 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder

other ingredients:
1 pound dried pasta, *reserve 1/2 cup hot pasta water*
2 tbsp vegan butter, optional but i highly recommend
2 tbsp nutritional yeast

1.boil or steam the potatoes and carrots in a large p*t for about 20 minutes or until soft. the meantime cook the pasta according to package directions.
3.meanwhile place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth. taste the sauce and adjust ingredients as needed.
4.once the pasta is cooked, carefully spoon out about 1/2 cup hot pasta water into a cup and set aside. then drain the pasta and return to pot. add the vegan cheese sauce to the cooked pasta noddles, mix to combine, if the sauce seems to thick, this is when you can add some of the hot pasta water to loosen up the sauce. * if you’re using gluten free noodles, skip the pasta water and instead use regular hot water.*
5.then add an additional 2 tablespoons of nutritional yeast, salt, pepper and 2 tbsp vegan butter (the vegan butter is optional) .
6.for leftovers… to reheat it, add a little bit of plant based milk & or vegan butter if the sauce is too thick.

tag a friend in the comments who’d totally love this recipe! 💛

follow the official #thevegansclub pages ✅
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14 hours ago comment 86 star 5,479

Who wants some pink pitaya nicecream?💕
picture by @memysmoothiesandlife 🌱
#nicecream #icecream #icecreams #veganicecream #icecream🍦#icecreamlover #vegan #veganfood #veganfoodshare #vegatarisch #vegandinner #veganeats #healthyfood #plantbasedfood #veganpower #plantbaseddiet #veganiseasy #whatveganseat #vegetarianrecipes #vegetarian #veganism #veganmeals #veganlife #veganlove #veganmealprep #veganrecipes #veganhealth #veganfoodporn

3 hours ago comment 16 star 669

😍💚 sichuan spicy wontons in sichuan garlic chili oil! 📷 by @nm_meiyee 💚💚sichuan chilli oil recipe:
1 1/2 cups vegetable oil
5 cloves, minced
2 star anise
1 cinnamon stick
3 tbsp sichuan peppercorns
3/4 cup red chilli flakes
2 tsp salt

heat the oil, star anise, cinnamon stick, peppercorns in a small saucepan over medium high until oil starts to bubble slightly turn the heat down to medium or low heat. let it cook for 10 minutes, the seeds and pods should be darker in colour. in a separate heat-proof bowl, add the red pepper flakes, garlic and salt. remove the aromatics from the oil then pour the oil over the red chilli flakes, and stir well. allow to cool completely. .
*chilli oil (to serve)
1/4 cup tamari soy sauce
6 tbsp homemade sichuan chilli oil
combine all ingredients and mix well. . *wonton wrappers
2 cups organic white flour
1 cup boiling water
pinch of salt
in a stand mixer, add all ingredients and mix until you have a rough ball shape. dust your work surface, knead dough until smooth. let dough rest for 20 mins. lightly dust your counter-top, roll out the dough to your desired thickness, aiming for a rectangle roughly 20”x10” then cut into small squares. .
1 block of firm tofu, drained & crumbled
250g mushrooms, diced
200g pak choy, julienned
1 tbsp minced ginger
2-3 tbsp sichuan chilli oil
2-3 clove minced garlic
1 tbsp sesame oil
salt and pepper .
in a large skillet over medium high heat, add sesame oil and cook ginger, garlic until fragrant. add mushrooms and cook until the liquid released. add tofu, pak choy stir-fry for another 2-3 mins. then add the sichuan chilli and mix well. .
to make the wontons, take a wrapper, add the filling. wrap and firmly steal. .
bring a large p*t of water to a boil. add wontons and cook until they are completely cooked through. drain wontons and transfer to a serving platter. pour the red oil dressing on top and serve

tag a friend in the comments who’d totally love this recipe! 💛

follow the official #thevegansclub pages ✅
@thevegansclub tv
@thevegansclub lifestyle
@thevegansclub hub

join and be part of our facebook group: thevegansclub group 💙

Yesterday comment 75 star 5,093

Do yourself a favor and whip up @oatmeal_stories' cherry chocolate coconut overnight oats. pure magic in a mason jar! 🍒⁠
👉get the #recipe & 50+ more overnight oat recipes from (feed edited by @briewilly ) or if you ever want the recipe of a pic we've posted on this account go to (link in profile)⁣⁠
🌟keep tagging "#feedfeed @thefeedfeed" for a chance to be featured here and on our site!⁣⁠
🍴want more gluten free recipes? follow @thefeedfeed.glutenfree⁠
#overnightoats #easyrecipes #oatmeal #breakfast #chiaseeds #veganbreakfast #glutenfree #veganeats #veganfood #oats⁠

33 minutes ago comment 18 star 1,193

Never been to purezza before? these are the two sides you order. every purezza fan has eaten hundreds of our dough balls and gallons of our mac 'n' cheese, and with good reason. both use our own homemade plant-based cheeses, and both are absolutely delicious. #plantpioneers thanks to @vgnannabel for reviewing them in her blog!

2 hours ago comment 11 star 360