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14 years raw vegan today! 🥳🎉🎊🍉✨ i am so incredibly grateful for this journey. it’s changed my life. 🙏🏽✨ i went from being a struggling, hyperglycemic diabetic 18-year old to a strong, healthy woman. while it hasn’t been an overnight transformation, every growth opportunity i’ve encountered has shaped who’ve i am today. ⭐️ for those who say that diet doesn’t matter, i’m a living testimony that it does. not only can eating more fruits and vegetables help you to feel your best, but also it helps save animal lives and the planet too. 🐛🦋💕 i’ve learned so much the past 14 years, and what i’ll share with you is this: keep moving forward. every step you take matters. start with one #fullyraw #vegan meal a day. plan. prepare. share. this is an abundant lifestyle! and while it may seem like it’s all about the’s about much more than that—it’s body, mind, and spirit healing. 🌸 i love you. thank you! here’s to another 14 years to come!!! 😘🥳✨
i showed up to a party with all the snacks, and all i gotta say is.....can you taste the rainbow?! 🥭🍇🍓🥑🍊🍒🍉✨
learn how to go fullyraw:
#healthy #lifestyle #fun #delicious #recipes #plantbased #vegans #veganism #veganfood #vegansofig #veganrecipes #vegano #veganfoodshare #organic #fruit #vegetarian #vegetables #crueltyfree #dairyfree #inspiration #rawvegan #rawfood #cleaneating

6 hours ago comment 449 star 19,298

🥕😍 deep fried summer rolls! 📷 by @foodpassionical 🚨🚨recipe: 10 pcs spring rolls wrappers
1 small purple cabbage- finely sliced
1 carrot- thinly sliced
20 gm cellophane noodles -soak in hot water for 10 minutes, drain out the water.
50 gm bean sprouts
some crispy garlic
1 tbsp sesame oil
onion salt for taste
coriander for garnish

add in the cooked rice noodles, sesame oil, crispy garlic and onion salt in a big bowl (set aside).
place a spring roll wrap onto a towel and fill it with all the fresh veggies and top some cooked glass noodles. make a sausage like shape out of the fillings at one end of the wrappers. fold sides in and begin rolling the spring roll. at the end of the rolling seal it by moistening the edge with water.
heat the oil over medium-high heat. fry the rolls and ensure turning frequently until the spring rolls turn golden brown. finally serve with any your favourite dipping sauce.

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

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10 hours ago comment 85 star 7,005

Vegan “beefy” skillet lasagna by @vegantraveleats 🧡

serves 2 very hungry people, or 4 mildly hungry people accompanied by a side


10 oz vegan beefy crumble
1 clove garlic, minced
½ cup unsweetened plain vegan milk (i used oat milk)
2 cups marinara
8 oz lasagna noodles broken into 1 ½ inch pieces, each noodle should be broken into about 5 pieces
1 tbs nutritional yeast
1 cup water
an overflowing ½ cup vegan mozzarella
a large handful of chopped spinach
grated vegan parmesan cheese
½ tsp salt
fresh cracked black pepper
#vegan_veganfood #veganfoodshare #plantbased #veganfood #vegantreats #letscookvegan #whatveganseat #veganlunch#vegantravel #vegansofig #vegansofig #veganuary #vegan #veganfitness #veganpizza #vegandiet #veganfoodspot #🌱 #vegetarian #vegans #vegana #veganprotein #vegandessert #vegancheese #veganrecipe #veganmeals

15 hours ago comment 45 star 3,300

Crispy mini potato dumplings with mushroom filling and extra garlic mushrooms for dinner tonight 😍 who else likes crispy roasted potato dumplings? 🙋‍♀️ by @biancazapatka .
#vegan_veganfood #veganfoodshare #plantbased #veganfood #vegantreats #letscookvegan #whatveganseat #veganlunch#vegantravel #vegansofig #vegansofig #veganuary #vegan #veganfitness #veganpizza #vegandiet #veganfoodspot #🌱 #vegetarian #vegans #vegana #veganprotein #vegandessert #vegancheese #veganrecipe #veganmeals

44 minutes ago comment 8 star 287

@badliarcafe has just totally nailed the mushroom toastie 😍 it's mushroomy, it's cheesy, what else do you need? 😂🤤
#australianmushrooms #mushrooms #toastie #mushroomtoastie #mushroomsandwich #melbournecafe #sandwich #sandwichgoals #brunch #lunch #vegetarian #cheese

3 hours ago comment 41 star 815

Mexican inspired sweet potato trio by @cookingforpeanuts 🧡
beans: cook 1 chopped onion (small dice) in a little vegetable broth or sauté in olive oil until translucent, about 7 minutes. add 3 minced garlic cloves and cook another minute. mix in 1 tbsp tomato paste. add 3 cups cooked black beans, 1 tbsp vegan worcestershire sauce, 1 tbsp dijon mustard, 1 tsp maple syrup and 1 tsp sriracha. add desired amount of vegetable broth or bean liquid and simmer about 10 minutes, adding more liquid as needed. salt and black pepper to taste. 🌱sweet potatoes: p***k sweet potatoes evenly over surface with fork. bake on lined sheet at 400f until thickest part of potato is easily pierced with fork. once cool, slice open with a knife.🌱corn: remove husk and silk. either use tongs to hold end of corn and turn slowly over gas flame on stove until evenly charred, or roast on oven rack at 400f. allow to cool before removing kernels with a sharp knife. (optional: reheat kernels in saucepan with a little melted vegan butter.) toss with fresh lime juice, cilantro, chili powder and salt to taste.🌱recipe easy guacamole: mix together 3 very ripe avocados (mashed), juice 1 lime, 2 finely grated garlic cloves, salt to taste.

11 hours ago comment 65 star 6,700

Vegan strawberry shortcake by @plant.well ❤️
for the strawberries

1 1/2 cartons strawberries
2-4 tbsp cane sugar
for the coconut cream

1 can coconut cream, chilled
1/4 cup vegan powdered sugar
1/4 tsp vanilla extract
for the biscuits

2 cups unbleached all purpose flour
1 tbsp baking powder
1/3 cup cane sugar
1/4 tsp salt
3/4 cup coconut milk (full-fat, chilled)
1/4 cup vegan butter (cubed, chilled)
1.5 tsp apple cider vinegar
1/2 tsp vanilla extract
1 tbsp lemon juice
cut strawberries into halves or quarters and sprinkle with sugar. mix well and place in the fridge, covered, to chill.
scoop out thick cream in the coconut cream can, leaving behind the liquid, and place in a bowl along with the powdered sugar and vanilla.
preheat oven to 425 degrees. whip coconut cream mixture with an electric mixer for a minute or two until light and airy. place in the fridge, covered, to chill.
add flour, baking powder, sugar and salt to a bowl. mix well. add chilled vegan butter cubes and, using your hands, incorporate by squishing it together until crumbly.
make a well in the dry ingredients and pour in the coconut milk, apple cider vinegar, vanilla and lemon juice. mix just until combined and then use your hands to work the dough until it forms a ball.
flour a flat surface and place dough down, adding more flour on top and to a rolling pin. roll out until about 3/4 inch thick. using a cookie cutter or a glass, flour the edges and make circular cut outs about 2 inches long. continue rolling out dough until all is used.
arrange on a baking tray with parchment paper, and top with melted vegan butter and a sprinkle of cane sugar. bake for 12-14 minutes or until golden brown on top and bottom. allow to cool.
place coconut cream into a piping bag (optional), and pipe cream on top of a biscuit, followed by some strawberries, and repeat. enjoy! #bestofvegan

14 hours ago comment 91 star 5,944

Are we having a good tuesday,folks? 🤩🤩 if not quite yet, then these beauties will definitely put a smile on your face and a skip in your step!🍦😊️⠀⠀⠀⠀⠀⠀⠀⠀⠀
vegan matcha soft serve from supernatural @youaresupernatural in📍new york, usa 🇺🇸 ✨⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
thanks for the amazing 📸 @veggiekins🔥 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
tag us at @happycow #happycow for a chance to be featured! ✨⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
#vegan #veganfood #vegansofig #vegetarian #vegansofinstagram #veganfoodshare #healthyfood #foodporn #veganlife #veganism #matchaicecream #foodie #plantbaseddiet #veganfoodporn #whatveganseat #vegansoftserve #junkfoodvegan #vegancommunity #dairyfree #vegans #matchasoftserve #veganeats #eattherainbow #eatclean #instafood #veganjunkfood #vegannewyork #newyorkvegan #vegannyc

11 hours ago comment 35 star 1,182

No-bake chocolate chip cheesecake bars recipe by @thelittleblogofvegan 💜

serves- 10

ingredients for the base
-160g of vegan cookies
-60g of dairy-free butter
-1 tablespoon of coconut oil

ingredients for the cheesecake layer
-300g of cashew nuts (soaked overnight)
-3 tablespoons of maple syrup
-1 tablespoon vanilla extract
-1 can of coconut cream (cream only)
-2 tablespoons of coconut oil (melted)
-80g of dairy-free chocolate chips
-vegan cookie dough*

tip- the cashew nuts need to be soaked overnight in water. just make sure the water is covering the nuts!

-cookie dough*

to make the base
step 1- line a square baking tin with grease proof paper.

step 2- place the cookies into a food processor/blender and whizz up until crumbly, but not too fine.

step 3- melt the butter and coconut oil.

step 4- in a bowl, add in the crushed cookies, pour over the melted butter & coconut oil and mix until like wet sand.

step 5- press the mixture into the lined tin, making sure to compact it using a spoon or clean hands. 
set aside.

to make the cheesecake layer
step 1- drain the water from the cashew nuts and place into a food processor or blender, along with the maple syrup, vanilla extract, coconut cream and melted coconut oil.

step 2- blend until smooth, silky and creamy.
there will be some texture due to the nuts but carry on blending until its a thick & creamy paste.
this will take around 5-8 minutes on high.

step 3- fold in the chocolate chips.

step 4- pour the cheesecake mixture on top of the cookie base, spreading it smooth with a spoon or spatula.

step 5- press cookie dough into the cheesecake mixture (optional). step 6- pop the tin back in to the freezer to set.
allow the cheesecake to set fully.
this will take around 2-4 hours (i leave mine to set overnight). store in a sealed container in the freezer and defrost fully before serving.
delicious! *no-bake vegan cookie dough recipe: ingredients
-130g plain flour (i use gluten-free)
-pinch of salt
-1/2 teaspoon of vanilla extract
-2 tablespoons of maple syrup
-55g of coconut oil (melted)
-50g of dairy-free chocolate chips

continued in the comments below ⬇️

16 hours ago comment 101 star 7,629