New #vegan french onion chowder!🤤❤a cross between french onion soup and creamy chowder with potatoes. super caramelized onions, yummy potatoes, creamy goodness! top with oyster crackers and...🤯
link to recipe in profile @rabbitandwolves
Holiday-inspired grilled cheese with tangy cranberry sauce + our chao slices on buttered sourdough? we're not drooling—you're drooling. get the easy-yet-elevated recipe from @ hannah__chia to satisfy your cheesy cravings.
New new homies - vegan curried sweet potato snow pea and carmalized leek pierogis w/ lemongrass curry brown butter. uhhh yep. d**n boiiiiii. looks 🤤. new #recipe ... link in bio!
this new #vegan recipe is amazing! it’s one of my absolute favs. it’s he perfect flavors of #indianfood wrapped in pierogi dough and then pan fried like a champ! we pour on lemongrass curry leaf #brownbutter and then we devour every last #pierogi in sight. nom nom nom. i’m a straight pierogi monster... eeeeep. frikin yum! if you ever wanted to eat the most epic #plantbased food of your life. here it is! salty #curry yumminess in a crispy dough blanket. ehhhh yep want in my belly now. 🍻 #veganfood #dumpling #vegetarian .
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Free at last..!!
a survivor of the egg industry. thank you to the activists who rescued her! .
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There is only a way to change it. go vegan! 🌱
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Swipeeee 4 the thiccness ➡️!! 👅
cinnamon danish oats with caramelised banana! 🤩🍯
. . .
last day at work today woo! i’ve got my light-up christmas jumper on and i’m ready to face the day with this droolworthy oat bowl 💃
👉🏼 50g oats, 250ml almond milk and a tiny bit of grated courgette. then 25g of @myproteinuk cinnamon danish whey mixed through (legit the best flavour ever. you need to try this asap if you haven’t 😵)
🍌 then topped with a banana that i sliced & fried in a pan coated with some granulated stevia 🤤🤤🤤, cinnamon and a dollop of pb 🥜!
o. y e a h. 😆
happy friday peeps!! 💃💃💃
🍛 instant p*t vegan chickpea curry 📷 by @denise_sweetpeasandsaffron 🚨🚨recipe: 1 onion (chopped)⠀
2 cloves garlic (minced)⠀
1 inch ginger (finely chopped)⠀
1 tablespoon cumin⠀
1 tablespoon curry powder
1 1/2 teaspoons garam masala⠀
1 1/2 teaspoons ground coriander⠀
1 teaspoon salt⠀
13.5 oz can coconut milk (400 ml)⠀
18 oz can diced tomatoes (540 ml)⠀
18 oz can chickpeas (540 ml; drained and rinsed)⠀
2-3 carrots (cut into 2 inch pieces)⠀
10 baby potatoes (halved if cooking fresh; leave whole if you are freezing them)⠀
1/2 lemon (juiced; 2 tablespoons)⠀
2 handfulls green beans⠀
rice (to serve)
share with a friend who would love this! #thevegansclub 🍛
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Two ingredient sweet potato gnocchi.
tag a friend!
2 large sweet potatoess (2 cups mashed)
2 1/2 cups whole wheat flour
1 tsp salt
1.preheat oven to 400 degrees.
2.place sweet potatoes on a baking sheet and bake for 40-50 minutes, until skin is crispy and flesh is tender. let potatoes rest until they are cool enough to handle. peel the skins from the potatoes and discard (or i like to eat is organic)
3.place sweet potatoes in a large bowl, add a tsp of salt and mash with fork really well.
4.on a clean work surface, sprinkle a little flour and mound the sweet potatoes and create a well in the center. add 1/2 a cup of flour at a time over the potatoes. stir with a fork to incorporate the flour and potatoes together. continue to stir until all of the flour is well incorporated. use your hands to combine the rest of the dough, which will be sticky.
5.cut the dough into 4 equal segments.
6.lightly flour work surface as needed to prevent sticking.
7.take one segment and roll it into a ball, then set it on the work surface and roll the dough into a rope about 3/4" thick. use a sharp knife and cut 1" segments from the rope. to make the gnocchi ridges, rest a fork, tines facing down on the work surface. hold a gnocchi and gently roll it from the bend in the fork along the tines, pressing lightly to form ridges. repeat with remaining gnocchi dough.
8.heat a p*t of salted water to boiling.
10.working in batches, add gnocchi to the boiling water. cook for a few minutes, until the gnocchi naturally float to the surface. once they gnocchi has floated to surface, let boil for 1 minute then fish the gnocchi out of the pot…transfer gnocchi to a bowl and lightly coat with a bit of melted coconut oil.
to get toasty
1. heat a medium non-stick pan over a medium heat. add 1 tsp of coconut oil and let melt. add gnocchi and let them crisp up on each side for 1-2 minutes.
1.once the gnocchi are crisp transfer them to a serving dish and serve with your favorite sauce and favorite veggies or leafy greens. i served it with sautéed spinach and a creamy cilantro sauce ( i thinned out @bitchinsauce ;)
#veganfood #veganfoodshare #veganfoodporn
Creamy polenta + red wine mushrooms by 📷@rabbitandwolves
via @vegangotgame #vegangotgame .
4 cups water
1 1/2 teaspoons salt
1 cup corn meal
3 tablespoons vegan butter
red wine mushrooms
1 tablespoon olive oil
4-6 cloves garlic, chopped
16 ounces mushrooms (sliced)
1 teaspoon rosemary, dried
1/2 cup red wine, vegan
3/4 cup vegetable broth
1 teaspoon corn starch
salt and pepper to taste
first, start on the polenta. bring the water and salt to a boil in a medium sized sauce pan. then pour the corn meal into the water in a slow steady stream, whisking the whole time. make sure it is very slow, or the corn meal will clump together. make sure it is all combined and there are no lumps.
reduce heat to low, cover and simmer for about 10-15 minutes. stir every few minutes. it is done when it is nice and thick and has absorbed all the liquid.
in the mean time, make the red wine mushrooms. heat the olive oil on medium high in a non stick skillet or cast iron skillet. add the chopped garlic. saute for a minute. then add the sliced mushrooms. sprinkle with a pinch of salt and pepper.
saute for about 5 minutes or until the mushrooms have released their liquid and are starting to brown.
then add the rosemary and red wine. simmer for about 5-7 minutes, reducing heat as needed. or until the mushrooms have absorbed most of the wine.
now, whisk together the veggie broth and corn starch. then add it to the mushrooms. simmer for a few more minutes, or until the sauce thickens slightly. season with another pinch of salt and pepper. taste and adjust seasoning. remove from heat.
once the polenta is nice and thick, add the vegan butter, and stir to melt the vegan butter into the polenta. taste and adjust seasoning. remove from heat.
now serve immediately with the creamy polenta in a bowl and top with the mushrooms and red wine sauce.