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crispy oven baked potato wedges by @xanjuschx 🚨🚨recipe: 4 medium sized yellow potatoes
3 tbsp olive oil
2 tbsp all-purpose flour
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt (or to taste)

instructions
preheat oven to 425ºf/220ºc.
scrub and wash potatoes well. pat dry. cut into wedges (each potato was cut into 8-10 wedges) and toss with 2 tbsp olive oil to coat (reserve 1 tbsp for the pan).
in a small bowl, stir flour, paprika, garlic powder, onion powder, and salt.
sprinkle over oiled potato wedges and toss to coat.
prepare a baking sheet with the remaining 1 tbsp oil. arrange potato wedges to stand up on the potato skin side. if some fall over, no big deal!
bake for 35-40 minutes until edges are crisp and golden, and the sides are golden.
remove from heat and serve

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4 hours ago comment 15 star 948

Vegan breakfast granola bars by @elavegan 😍😋🌱 you can find the original post and all her recipes on her side! ❤️ do you prefer a sweet or a savory breakfast? 🥨🥞 i like to have my oats in the morning which are very sweet and yogurt with fresh fruit 🍓🍉 but sometimes i find myself craving some toast with vegan cheese or hummus for breakfast 🥪 i always feel really weird if i start my day not 'sweet' though 🙅🏻‍♀️ 😂 what about you? 🥨 vs 🥞? -------------------------------------------------------------------------
#veganlifestyle #easyvegan #veganfoodblog #veganideas #veganinspiration #veganmeal #plantbasedvegan #plantbasedmeal #veganismydaily #newvegan #veganiseasy #veganhealth #food #vegan #plantbasedfoods #plantbasedmeal

18 hours ago comment 31 star 1,322

45g of protein🌱
2 chickenless patties - 22g
4 slices whole grain bread - 20g
1 avocado - 3g
128g c, 41g f.
about 1000 cal.
cost: about $5
alright, this was way too good🤤
an amazing substitute to eating chickens for those looking for something vegan! this was from whole foods, 365 brand. had this bad boy after my workout.
andy and blake can’t get enough of these smells. of course this wasn’t for them but they got a yummy crunchy carrot😄🐶🐶🥕
**food i post is for me. my furry children eat dry vegan dog food and live a healthy and happy life, for years, while letting other animals live as well. check out highlighted stories for a list of companies that sell a vegan dog food formula**
#crueltyfree
#govegan
#adoptdontshop

Yesterday comment 47 star 2,438

40g of protein🌱
1 cup beans - 14g
1.5 cups quinoa - 12g
1.5 cups peas - 9g
1 tbsp nutritional yeast - 3g
1/2 cup tomato sauce - 2g
110g c, 10g f
around 700 cal.
cost: about $2
easy. cheap. yum.
had this before my workout🏋️‍♂️
blake is always there for my peas😄🐶
**food i post is for me. my dogs have been eating dry vegan dog food for years and doing fantastic**
#crueltyfree
#govegan
#adoptdontshop

12 hours ago comment 20 star 1,319

🌱😍 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

method:
1.boil or steam the potatoes and carrots in a large p*t for about 20 minutes or until soft.
2.in 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! 💛

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14 hours ago comment 88 star 5,550

Till all are free
no one is free 🐾 ✊
tattooed: @vegawbi .
.
vegan tattoos don’t hurt (animals) 🌱

#vegantattoo #vegantattoostudios #veganlife #veganlifestyle #vegantattooaftercare #govegan #animaltattoo #emptycages

19 hours ago comment 17 star 1,727

The expression in the mare's eyes says everything... this is beautiful!! ...so sweet that they comfort each other. animals are the best.

10 hours ago comment 48 star 3,406

We are incredibly excited to announce that we are launching the new immaculate vegan online store in september! our ethos - beauty without compromise. ⁠

we are bringing you a beautiful premium vegan marketplace, with over 50 international brands and hundreds of products, across our categories of shoes, bags, accessories, beauty, clothing and homewares. who else is excited?⁠

to be notified about our official launch, stay up to date and receive exclusive offers, sign up to our newsletter (link in bio) and follow us over the next few weeks as we announce our partner brands and share our favourite products.⁠

2 hours ago comment 20 star 332

😍💚 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. .
*filling
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
@thevegansclub tv
@thevegansclub lifestyle
@thevegansclub hub

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

Yesterday comment 75 star 5,114