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Strawberry stealing our hearts today! πŸ˜πŸ“πŸ© here’s the rest of our doughnut menu:
🍩 pb chocolate - (inspired by reese's big cup chocolate candy) filled with a peanut butter filling and topped with chocolate glaze
🍩 strawberry
🍩 pbj - filled with jam and topped with peanut butter icing and chopped peanuts
🍩 sweet corn maple
🍩 pistachio
❣️ doughnuts have been delivered to @orchardgrocer!!! chocolate chip cookie dough, sweet corn maple, & beet chocolate pistachio❣️

24 minutes ago comment 9 star 156

🌱😍 nut free vegan mac n cheese! πŸ“· 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! πŸ’›

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@thevegansclub tv
@thevegansclub lifestyle
@thevegansclub hub

join and be part of our facebook group: thevegansclub group πŸ’™

14 hours ago comment 87 star 5,520

Go vegan - save our planet! 🌏🏳️‍πŸŒˆπŸ„πŸ’š

going vegan is by far the most effective thing, every single person can make for a more environmentally friendly life!

almost all people believe in human made climate change and most people are keen to change their life into an more sustainable direction... sadly most people don't know about the 🐘 in the room: factory farming ☠️⚠️

i challenge you: watch the movie cowspiracy together with at least one non-vegan person in the next 7 days! (it's on netflix)

#tryvegan #thefeedfeedvegan #veganworldshare #plantbasedpower #vegainz #veganswholift #plantbasedmuscle #plantfueled #veganinspiration #thefutureisvegan #veganfoodlovers #eatplants #whatveganseat #veganeats #veganlife #veganforlife #veganislove #veganforanimals #veganworld #plantbasedvegan #veganbowl @veganshares #eatplantsnotfriends #veganshare #vegangains #whatveganscook #easyvegan

Yesterday comment 44 star 2,592

Happy saturday!!
food & πŸ“Έ by: @plantbased_matters .
curry quinoa salad!
we don't really eat leafy salads as much as we should πŸ™ˆ but salads like this, anytime!!! curry powder is something that we always have on hand πŸ‘³‍β™‚οΈπŸ‘³‍♀️ a little sprinkle of curry powder here and it satisfies our curry flavor cravings πŸ€— make a big batch and keep coming back for more 🀀 πŸ₯£ which salad do you prefer? .
6-8 servings .
. [ingredients] • 2 cups dry quinoa • 4 cups water • 2 tsp curry powder • 1 3/4 tsp salt • 1/4 cup plus 1 tsp extra v****n olive oil • 2 tbsp lemon juice • 1 tbsp lemon zest • 1 cup finely diced english cucumber • 1/2 cup finely diced red onion • 2 tbsp minced ginger • 1/2 cup chopped parsley • 1/2 tsp black pepper.
. [instructions]
1. place dry quinoa in a fine-mesh colander. rinse well under running water. drain.
2. in a medium size pot, combine quinoa, water, curry powder, 1 tsp extra v****n olive oil and salt then give a quick stir. put a lid on, turn on the stove to high heat, bring it to boil then reduced down to the medium low heat. cook for 15-20 minutes until liquid is absorbed. turn off the heat. keep covered and let it stand for 5 minutes.
3. transfer the quinoa to a big bowl. let it cool down for 5-10 minutes.
4. add 1/4 cup extra v****n olive oil, lemon juice, and lemon zest. give a quick toss. then add english cucumber, red onion, ginger, parsley, and black pepper. toss until well mixed.
5. serve either at room temperature or cold.

2 hours ago comment 39 star 137

πŸ˜πŸ’š sichuan spicy wontons in sichuan garlic chili oil! πŸ“· by @nm_meiyee πŸ’šπŸ’šsichuan 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! πŸ’›

follow the official #thevegansclub pages βœ…
@thevegansclub tv
@thevegansclub lifestyle
@thevegansclub hub

join and be part of our facebook group: thevegansclub group πŸ’™

Yesterday comment 75 star 5,106

Crispy oven baked potato wedges with guacamole! 😍 a new updated blog post with better pictures and more information just went live on πŸ˜ƒ
these potato wedges are super yummy and easy to make. i hope you will give them a try! πŸ˜‹πŸŸ by @elavegan .
#vegansofinstagram #veganshare #vegancake #veganlove #veganfit #vegangains #veganstyle #veganblogger #vegangirl #healthy #veganaf #veganshare #veganskincare #veganbowl #veganfortheplanet #veganathlete #veganbaking #veganismo #vegansoap #eatclean #veganuk #veganmom #vegandeutschland #vegan_veganfood #veganweightloss

4 hours ago comment 20 star 1,397

Mexican style black beans with roasted chili lime corn by @cookingforpeanuts πŸ’š
recipe beans: cook 1 small chopped onion in a little vegetable broth (or olive oil) until translucent, about 7 minutes. add 2 minced garlic cloves, 1/2 tsp oregano, 3/4 tsp cumin, 1/4 tsp chili powder and cook another 30 seconds. add 1 tbsp tomato paste and mix before adding 1-15oz can black beans and 1/2 cup vegetable broth. use side of wooden spoon or spatula to mash about half of the beans while cooking. simmer about 10 minutes until most broth is absorbed. add fresh lime juice and salt to taste. | recipe corn: roast 3 ears fresh sweet corn with husks on at 350f on oven rack until soft to touch, about 35 minutes. meanwhile, combine zest 1/2 lime, 1 tsp chili powder, 3 tbsp vegan butter. (optional: use sharp knife to slice down side of corn and remove kernels. add butter mixture to kernels according to taste while corn still warm.) rub corn with butter mixture after roasting. finish with squeeze of fresh lime juice and salt to taste.
#vegansofinstagram #veganshare #vegancake #veganlove #veganfit #vegangains #veganstyle #veganblogger #vegangirl #healthy #veganaf #veganshare #veganskincare #veganbowl #veganfortheplanet #veganathlete #veganbaking #veganismo #vegansoap #eatclean #veganuk #veganmom #vegandeutschland #vegan_veganfood #veganweightloss

23 hours ago comment 55 star 3,941

Sweet potatoes loaded with baked beans and easy guacamole by @cookingforpeanuts 🧑
recipe: (bake 2 sweet potatoes in oven.) cook 1 diced onion and 3 minced garlic cloves in a little vegetable broth (or in bean cooking liquid or olive oil) until onion softened, about 7 minutes. add 1 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/4 tsp cayenne. cook one more minute while stirring. mix in 1 tbsp apple cider vinegar, 1 tbsp tamari or soy sauce, 1-15oz can diced tomatoes, 2 tbsp tomato paste and 1 to 2 tbsp maple syrup (to taste). add 2 cups cooked (or 1-15oz canned) beans, rinsed and drained. (kidney beans, small red beans or cranberry beans work best.) bring to a boil before reducing heat to simmer about 20 minutes until sauce has thickened. salt to taste. easy guacamole: mix together 3 very ripe avocados (mashed), juice 1 lime, 2 finely grated garlic cloves, salt to taste. load baked sweet potatoes with beans and top with guacamole. enjoy! .
#vegansofinstagram #veganshare #vegancake #veganlove #veganfit #vegangains #veganstyle #veganblogger #vegangirl #healthy #veganaf #veganshare #veganskincare #veganbowl #veganfortheplanet #veganathlete #veganbaking #veganismo #vegansoap #eatclean #veganuk #veganmom #vegandeutschland #vegan_veganfood #veganweightloss

18 hours ago comment 45 star 2,063