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  • when you have everything you could ever want in your bowl😍😍who else is a fan of big bowl dinners packed with veggies?! always on repeat in this house 💯
  • when you have everything you could ever want in your bowl😍😍who else is a fan of big bowl dinners packed with veggies?! always on repeat in this house 💯
  • 3,962 91 11 hours ago
  • An early + chilly start = the most cinnamony cinnamon + ginger oatmeal ever ☀️ 1/2 cup oats, 1.5 tsp cinnamon, 1 tsp ground ginger, 1 tsp ground flaxseed, 2 dates (chopped), pinch salt + 1/2 cup oat milk ➡️ add all ingredients to a pan and cook over a medium heat, stirring often, until they start to thicken ~ you can add a dash more milk if you want it a bit creamier 🙏 topped with banana, granola and @hipronutrition smooth peanut butter 🥰
  • An early + chilly start = the most cinnamony cinnamon + ginger oatmeal ever ☀️ 1/2 cup oats, 1.5 tsp cinnamon, 1 tsp ground ginger, 1 tsp ground flaxseed, 2 dates (chopped), pinch salt + 1/2 cup oat milk ➡️ add all ingredients to a pan and cook over a medium heat, stirring often, until they start to thicken ~ you can add a dash more milk if you want it a bit creamier 🙏 topped with banana, granola and @hipronutrition smooth peanut butter 🥰
  • 457 22 1 hour ago
  • My mac & cheese sauce! By @schoolnightvegan

Follow us @vegspirationfeed for daily vegan recipes

Ingredients  Pasta

350 g macaroni (or your fave pasta!)
pinch sea salt

Sauce

65 g cashews (raw unsalted)
70 g carrot (about 1 medium carrot, diced)
3 tbsp nutritional yeast
1½ tsp flaky sea salt
½ tsp onion powder
½ tsp garlic powder
2 tbsp potato starch (1 tbsp corn starch also works well as a replacement)
1 tbsp tapioca starch
300 ml water
300 ml plant milk
1 tsp white miso
1 tsp rice vinegar (white wine or cider vinegar works too)
1/2 tsp agave syrup
2 tbsp rapeseed oil (cold pressed)

Instructions

To Make the Pasta

Fill a large saucepan with water. Add the salt and bring to a boil.
Add the pasta and cook until al-dente, stirring occasionally.
Once cooked, drain the pasta and drizzle with a little oil to stop it form sticking together. Set aside.

For the Sauce

Soak the cashews in just boiled water for a minimum of 2 hours. The longer you soak, the smoother the mac and cheese will be.
Fill a small saucepan with boiling water and place over medium heat. Add the carrots and boil for around 20 minutes or until soft and well cooked. Drain and discard the water. Place the carrots in the cup of a high speed blender.
To the cup, add the remaining sauce ingredients.
Drain the soaked cashews and give them a rinse under the tap. Add to the cup along with the other ingredients. Blend on high speed until very smooth.
Transfer the sauce to a medium saucepan and place over a medium/low heat. Stirring or whisking constantly, heat the sauce until it begins to bubble and becomes thick and glossy. If the sauce becomes lumpy, don't worry, just blitz it with a stick blender.
Stir the sauce through the cooked pasta and serve. I like to serve mine with a sprinkle of chipotle chilli powder or smoked paprika.
  • My mac & cheese sauce! By @schoolnightvegan

    Follow us @vegspirationfeed for daily vegan recipes

    Ingredients Pasta

    350 g macaroni (or your fave pasta!)
    pinch sea salt

    Sauce

    65 g cashews (raw unsalted)
    70 g carrot (about 1 medium carrot, diced)
    3 tbsp nutritional yeast
    1½ tsp flaky sea salt
    ½ tsp onion powder
    ½ tsp garlic powder
    2 tbsp potato starch (1 tbsp corn starch also works well as a replacement)
    1 tbsp tapioca starch
    300 ml water
    300 ml plant milk
    1 tsp white miso
    1 tsp rice vinegar (white wine or cider vinegar works too)
    1/2 tsp agave syrup
    2 tbsp rapeseed oil (cold pressed)

    Instructions

    To Make the Pasta

    Fill a large saucepan with water. Add the salt and bring to a boil.
    Add the pasta and cook until al-dente, stirring occasionally.
    Once cooked, drain the pasta and drizzle with a little oil to stop it form sticking together. Set aside.

    For the Sauce

    Soak the cashews in just boiled water for a minimum of 2 hours. The longer you soak, the smoother the mac and cheese will be.
    Fill a small saucepan with boiling water and place over medium heat. Add the carrots and boil for around 20 minutes or until soft and well cooked. Drain and discard the water. Place the carrots in the cup of a high speed blender.
    To the cup, add the remaining sauce ingredients.
    Drain the soaked cashews and give them a rinse under the tap. Add to the cup along with the other ingredients. Blend on high speed until very smooth.
    Transfer the sauce to a medium saucepan and place over a medium/low heat. Stirring or whisking constantly, heat the sauce until it begins to bubble and becomes thick and glossy. If the sauce becomes lumpy, don't worry, just blitz it with a stick blender.
    Stir the sauce through the cooked pasta and serve. I like to serve mine with a sprinkle of chipotle chilli powder or smoked paprika.
  • 2,524 21 6 hours ago
  • KITCHARI W/ CRISPY TOFU 
What cuisine or recipes do you guys want me to do next?
TAG a friend and grab healthy weeknight recipe!

RECIPE: 
KITCHARI
Ingredients:
2 tbsp  Coconut Oil 
1 cup dried yellow mung dal (soaked in water over night)
1/2 cup jasmine rice
1 tablespoons grated fresh ginger
1 tsp salt 
1 1/2 tbsp kitchari spice mix (I get it on iHerb)
5 cups vegetable stock or water
1 bunch organic curly kale, roughly chopped with stems removed 
4 carrots, chopped 
1/4 cup cilantro leaves

Method: 
1. * best to soak mung dal over night*.... but if you haven’t planned ahead simply soak for 40 minutes. Rinse dal well until the water runs clear &drain.
2. Add coconut oil to a medium pot on medium-low heat. Add the kitchari spice mix then add the fresh ginger &  stir. Add in the rice and mung dal. Season with sea salt and black pepper. Stir & add the 5 cups of water (or veggie stock)
3. Increase the heat to medium-high to bring to a boil. When it comes to a boil, turn the heat down to a simmer. Let the kitchari simmer for about 25 minutes, stirring occasionally. Then add in chopped carrots and cook for an additional 20 minutes, until you get a porridge-like consistency. It should be soft and creamy. Lastly add chopped kale, stir in and cook for 5 minutes.
4. Taste the kitchari to make sure the rice and dal are fully cooked. Adjust the seasoning, if needed, and stir again. Serve and enjoy with more rice if you would like, crispy tofu (recipe Below), cilantro and a squeeze of lime!

CRISPY TOFU
Ingredients:
Extra firm tofu 
1/4 corn starch 
Method:
1.Remove tofu from package and wrap in a couple paper towels gently pressing on tofu to release a bit of the moisture. Cut tofu into cubes then roll each tofu cube in corn starch making sure each side is coasted. 
2.Bring a hot skilled to medium heat and add enough avocado oil to cover the bottom of the pan. Add cubed tofu and cook on each side until golden and crispy. Season with salt and once removed from pan place on a plate lined with paper towel.
•
#vegan #eat  #foodporn #veganfoodie #crueltyfree #vegansofig #vegansofinstagram #whatveganseat #veglife #plantbased #plantbaseddiet #foodporn #comfortfood #dairyfree
  • KITCHARI W/ CRISPY TOFU
    What cuisine or recipes do you guys want me to do next?
    TAG a friend and grab healthy weeknight recipe!

    RECIPE:
    KITCHARI
    Ingredients:
    2 tbsp Coconut Oil
    1 cup dried yellow mung dal (soaked in water over night)
    1/2 cup jasmine rice
    1 tablespoons grated fresh ginger
    1 tsp salt
    1 1/2 tbsp kitchari spice mix (I get it on iHerb)
    5 cups vegetable stock or water
    1 bunch organic curly kale, roughly chopped with stems removed
    4 carrots, chopped
    1/4 cup cilantro leaves

    Method:
    1. * best to soak mung dal over night*.... but if you haven’t planned ahead simply soak for 40 minutes. Rinse dal well until the water runs clear &drain.
    2. Add coconut oil to a medium pot on medium-low heat. Add the kitchari spice mix then add the fresh ginger & stir. Add in the rice and mung dal. Season with sea salt and black pepper. Stir & add the 5 cups of water (or veggie stock)
    3. Increase the heat to medium-high to bring to a boil. When it comes to a boil, turn the heat down to a simmer. Let the kitchari simmer for about 25 minutes, stirring occasionally. Then add in chopped carrots and cook for an additional 20 minutes, until you get a porridge-like consistency. It should be soft and creamy. Lastly add chopped kale, stir in and cook for 5 minutes.
    4. Taste the kitchari to make sure the rice and dal are fully cooked. Adjust the seasoning, if needed, and stir again. Serve and enjoy with more rice if you would like, crispy tofu (recipe Below), cilantro and a squeeze of lime!

    CRISPY TOFU
    Ingredients:
    Extra firm tofu
    1/4 corn starch
    Method:
    1.Remove tofu from package and wrap in a couple paper towels gently pressing on tofu to release a bit of the moisture. Cut tofu into cubes then roll each tofu cube in corn starch making sure each side is coasted.
    2.Bring a hot skilled to medium heat and add enough avocado oil to cover the bottom of the pan. Add cubed tofu and cook on each side until golden and crispy. Season with salt and once removed from pan place on a plate lined with paper towel.

    #vegan #eat    #foodporn #veganfoodie #crueltyfree #vegansofig #vegansofinstagram #whatveganseat #veglife #plantbased #plantbaseddiet #foodporn #comfortfood #dairyfree
  • 1,206 31 7 hours ago
  • Plantains in a burrito bowl take it to the next level.  Guac is non-negotiable. ⁣
⁣
Brown rice, black beans, baked oil-free plantains, greens, lime, guac, and salsa.
  • Plantains in a burrito bowl take it to the next level. Guac is non-negotiable. ⁣

    Brown rice, black beans, baked oil-free plantains, greens, lime, guac, and salsa.
  • 840 26 7 hours ago
  • RAFFAELLO starts from Friday 🤤
A coconut glazed bullseye covered in coconut with a cream center & blanched almond

Open 8AM-4PM

Regular & Vegan 🌱 donuts available everyday. 
Have a reusable cup? Get 50c off your ☕️
📍72 Pyrmont Bridge Road, Camperdown
#supportsydneydonuts #innerwest
  • RAFFAELLO starts from Friday 🤤
    A coconut glazed bullseye covered in coconut with a cream center & blanched almond

    Open 8AM-4PM

    Regular & Vegan 🌱 donuts available everyday.
    Have a reusable cup? Get 50c off your ☕️
    📍72 Pyrmont Bridge Road, Camperdown
    #supportsydneydonuts #innerwest
  • 432 37 2 hours ago
  • @snackx4me ‘s #breakfastbowl 😍🙌🏻
•
Ingredients:
2 frozen bananas
Handful of frozen berries
Tsp blue spirulina @rawnice 
Tsp green spirulina @naturya 
Splash of coconut water @innocent
•
➡️ By adding the code SMOOTHIETACTICS15 at checkout on @rawnice's website, you'll get 15% off your order 💖
  • @snackx4me ‘s #breakfastbowl 😍🙌🏻

    Ingredients:
    2 frozen bananas
    Handful of frozen berries
    Tsp blue spirulina @rawnice
    Tsp green spirulina @naturya
    Splash of coconut water @innocent

    ➡️ By adding the code SMOOTHIETACTICS15 at checkout on @rawnice's website, you'll get 15% off your order 💖
  • 618 17 3 hours ago