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Instagram Public Photos with #veganpasta

Creamy sun-dried tomato mushroom pasta! 🌿🍝🍅 satisfying 30-minute meal made with healthy, whole food, plant based ingredients. combines flavorful sun-dried tomatoes, garlic, & spinach in a simple, light cream sauce ✨ (vegan, gluten-free, oil-free) 💚 direct recipe link in profile —> @thegardengrazer

comment 64 star 4,025 Yesterday

Easy vegan mac & cheese by @hello.kalin 💛 via @vegancanteen #vegancanteen recipe:⠀
ingredients⠀
1 box of your pasta of choice⠀
3 medium yukon gold potatoes (or 2 large)⠀
3 regular sized carrots⠀
1 cup water reserved from boiling the potatoes and carrots⠀
1/4 cup nutritional yeast (add more if you desire)⠀
2 tbsp freshly-squeezed lemon juice⠀
1 clove minced garlic⠀
1 tsp apple cider vinegar⠀
1 tsp salt⠀
1/2 teaspoon dijon or brown mustard⠀
1/8 tsp paprika⠀
1/8 tsp turmeric⠀

method:⠀
prepare your pasta as directed on the box and set aside, you can do this at any point.⠀
scrub potatoes and carrots (peel if desired). chop potatoes and carrots into cubes about 1 inch thick.⠀
bring a large p*t of water to a boil. add potatoes and carrots and boil for about 10-15 minutes, until fork tender.⠀
while the potatoes and carrots are boiling, add the rest of the ingredients (except the pasta) to a bowl.⠀
once the potatoes and carrots are soft, reserve about 1 cup of water from the pot.⠀
drain the rest of the p*t and add the potatoes and carrots to a high-speed blender, or scoop them out of the p*t and transfer them to the blender, taking care not to add too much extra water to the blender.⠀
add about 1/2 cup of the reserved water to the blender and blend on high until smooth. add more water as necessary to reach your desired consistency. i ended up adding about 3/4 cup of water.⠀
add in remaining sauce ingredients and blend until smooth. blend for about 3-4 minutes until absolutely silky and smooth.⠀
add the sauce and mix it with your pasta until you’ve got the right amount (you will have leftover sauce!). feel free to add any toppings you might like (crushed red pepper, stewed tomatoes, ketchup, etc.) and store the remaining sauce in the fridge for up to a week. enjoy!

comment 20 star 1,108 5 days ago

Flavorful, nourishing, and oil free healthy italian spaghetti salad 😍 // 📷 @monkeyandmekitchenadventures

comment 26 star 1,752 6 days ago

Tofu curry by @cookingforpeanuts 🧡
@vegancanteen #vegancanteen tofu: press 1-12oz block extra firm tofu between paper towels to remove excess moisture. cut into 3/4 inch cubes. evenly coat tofu cubes in neutral oil and arrow root starch and pinch of salt. toss and spread in even layer on parchment-lined baking sheet. bake at 400f/200c until golden (about 25 minutes), tossing halfway. 🔸curry: sauté 1 finely diced onion in 2 tbsp heated neutral oil until translucent. add 1 tsp cumin seeds and sauté another minute. add 3 minced garlic cloves, 1 inch finely grated ginger, 1 finely diced serrano pepper and cook another minute. mix in 1 tbsp garam masala, 2 tbsp paprika, 1 tsp coriander, 3/4 tsp salt, 1/2 tsp cayenne, 1/2 tsp turmeric. cook another 30 seconds until fragrant. add 6 tbsp tomato paste and cook another couple of minutes. add 1-14oz can diced tomatoes (drained) and cook another 5 minutes constantly stirring. add 1 can full-fat coconut milk, 1 tsp coconut sugar and 2 tbsp white wine vinegar. simmer at least 30 minutes or longer until desired consistency. mix in baked tofu and add fresh lemon juice and salt to taste.

comment 10 star 1,322 3 days ago

Hello everyone 👋 on the blog a super simple and very satisfying dinner #recipe (link in bio 👈) that i make often. it's perfect for this transition time, before any local spring veggies become available. p.s. we've just landed in tenerife on our way to la palma 🏖️. if you have any tried and tested vegan-friendly eateries in la palma, santa cruz or tenerife, los cristianos we are all ears 😋! #veganpasta #whatveganseat #whatfatveganseat #dinnerinspo #dinner #mushroompasta #letscookvegan #letseatvegan #plantbased #veganuk #veganfoodlover #veganfood #loscristianos

comment 224 star 17,652 3 weeks ago

Thai red curry noodles with tofu, zoodles and broccolini and fresh basil by @cookingforpeanuts 💛 via @vegancanteen #vegancanteen recipe:⠀
sauté 1 small white onion (small dice) in 1 tbsp neutral oil until translucent, about 5 minutes. add 3 minced garlic cloves and 1 tbsp finely grated ginger.⠀
sauté until fragrant, about 30 seconds. add 2 tbsp thai red curry paste and keep mixing on medium heat, about another minute.⠀
add 1-15oz can coconut milk and 1/2 cup water and stir. add bite-size broccoli florets (or other quick-cooking vegetables) and extra-firm tofu (3/4 inch cubes) and simmer until broccoli is fork tender. remove from heat and stir in 1-2 tbsp tamari/soy sauce, 1 tbsp fresh lime juice (or to taste), 1 tsp sriracha (optional) and salt to taste. (add a little brown sugar if desired.)⠀
topped with cashews, red chili flakes, sesame seeds, fresh basil. served with zoodles and brown rice + millet ramen.⠀
enjoy!

comment 70 star 4,405 2 weeks ago

Yummy vegan pasta bowl by bianca @biancazapatka creamy spinach tagliatelle with roasted pine nuts and cherry tomatoes 🍝 ⠀
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#veganpasta #pinenuts #carbs #forksoverknives#veganfoodshare#makesmewhole #veganrecipes#veganbowls #buddhabowls #glutenfree#feedfeed #letscookvegan #wholefoods#bestofvegan #veganvultures#veganfoodshare #plantbased #plantstrong#wfpb #thrivemags #veganliving#healthyvegan #veganinspo #veganlifestyle

comment 50 star 3,318 6 days ago

I am in a desperate need for some comfort food 🙊 how about you? if yes, try this recipe for pasta with a creamy mushroom & zucchini tomato sauce by @beferox 💞
🔸
mushroom & zucchini tomato sauce🌿
serves 4
(enough for 500g pasta)
🔸
ingredients:
•olive oil
•1 red onion
•4 cloves of garlic
•1/2 zucchini
•2 carrots, peeled
•250g mushrooms
•2 tomatoes
•2 tbsp. vegan butter / margarine
•1 tbsp. dried basil
•1 tbsp. dried oregano
•salt and pepper
•500ml sieved tomatoes
•2 tbsp. tomato paste
•3/4 cup plant based milk
•1/2 tbsp. flour
🔸
directions:
•add all the veggies (onion, garlic, zucchini, musshrooms, carrots and tomatoes) separately in a food processor to chop them finely
•heat olive oil in a sauce pan (enough to cover the bottom of the pan) over medium heat
•add onion and garlic cloves and cook them for about 1-2 minutes or until the onion becomes translucent
•add zucchini and carrots and cook for 2 minutes
•then add the mushrooms and cook them for another 2 minutes before adding tomatoes, tomato paste, dried basil, dried oregano, some salt and pepper, vegan butter and sieved tomatoes
•stir well, reduce heat to low, cover sauce pan with a lid and cook for about 20 minutes
•stir sauce regularly
•whisk together plant based milk and flour and add the mixture to the sauce
•cook for another minute
•add some more salt and pepper if necessary and serve with pasta. 💞

comment 16 star 1,347 4 days ago