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veganeats - 2.9m posts

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  • @moderntimespdx crushing it with this delicious (vegan) breakfast sandwich! Loaded with house seasoned @beyondmeat breakfast sausage, marinated tofu, coconut cheese, spicy maple mayo, with a side of herbed potatoes.
Everything on their menu is vegan, and they have an extensive alcohol menu for those of y’all that drink. 🍻
It was my first time trying them out and I was not disappointed! Cannot wait to go back and try more of their menu. (check my story in the next 24 hours to see what else I got)! 👀

Have you been?! What do you like there?
  • @moderntimespdx crushing it with this delicious (vegan) breakfast sandwich! Loaded with house seasoned @beyondmeat breakfast sausage, marinated tofu, coconut cheese, spicy maple mayo, with a side of herbed potatoes.
    Everything on their menu is vegan, and they have an extensive alcohol menu for those of y’all that drink. 🍻
    It was my first time trying them out and I was not disappointed! Cannot wait to go back and try more of their menu. (check my story in the next 24 hours to see what else I got)! 👀

    Have you been?! What do you like there?
  • 1,155 30 9 hours ago
  • Roasted sweet potato with black beans, sweet corn, mashed avocado and sautéed broccoli and mushrooms. Simple and delicious meal by @plantbasedrd 🙌🏼🌱 For the sautéed veggies just cook mushrooms until they start to brown, then add the broccoli along with a splash of veggie broth. Cover pan and allow broccoli to cook and steam for a few minutes. Remove lid and add a splash of soy sauce and garlic chili sauce (can be found in the international section of your local grocery store). Stir to combine and allow liquid to cook off. Serve and enjoy. 👌🏽
  • Roasted sweet potato with black beans, sweet corn, mashed avocado and sautéed broccoli and mushrooms. Simple and delicious meal by @plantbasedrd 🙌🏼🌱 For the sautéed veggies just cook mushrooms until they start to brown, then add the broccoli along with a splash of veggie broth. Cover pan and allow broccoli to cook and steam for a few minutes. Remove lid and add a splash of soy sauce and garlic chili sauce (can be found in the international section of your local grocery store). Stir to combine and allow liquid to cook off. Serve and enjoy. 👌🏽
  • 2,496 44 17 hours ago
  • Vegan Mushroom & Sage Risotto 🥰 made for our dinner tonight! Super easy, comforting and only a few steps with zero fuss. This will become a new fav of yours !! Give it a try this week 🙌 you can watch how I made this for dinner tonight on stories or head to link in my bio for the written recipe 😉
  • Vegan Mushroom & Sage Risotto 🥰 made for our dinner tonight! Super easy, comforting and only a few steps with zero fuss. This will become a new fav of yours !! Give it a try this week 🙌 you can watch how I made this for dinner tonight on stories or head to link in my bio for the written recipe 😉
  • 966 34 9 hours ago
  • 🌱Simple+delicious tomato chickpea curry with cashew Raita (oil-free option)🌱
🌱It’s been a crazy week to say the least. I nearly lost all my photos and it made me realize how attached I am to raw files!!!This recipe is a culinary savior in busy times!-so easy and yummy. Sending love friends💛
🌱Recipe curry: Sauté 1 large onion (small dice) in a little veggie broth or olive oil until translucent, about 5-7 minutes. Add 2 minced garlic cloves, 1 tsp garam masala, 1 tsp turmeric, 1 tsp coriander and cook another minute until fragrant. Add 1-15oz can whole tomatoes. Use side of spatula or wooden spoon to break them up. Add desired amount of canned coconut milk. Simmer 15 minutes. Add 1-15oz can chickpeas (rinsed and drained) and two large tomatoes (each cut into quarters). Continue cooking until warmed through. Salt to taste. Serve with preferred grain, freshly chopped coriander and cashew Raita. 🌱Recipe Raita: Soak 1/2 cup raw cashews in recently boiled water for at least 2 hours. Drain and blend on high with pinch salt, 1/4 tsp cumin, small minced garlic clove, 1 tbsp lime juice, 1 tbsp lemon juice, 1/3 cup water. Add more water as needed for desired consistency. Remove from blender and mix in 1/2 cup grated cucumber (squeezed to remove water) and 1 tbsp chopped fresh mint. Add salt as needed. (Optional-for a better texture: Refrigerate overnight.)
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#whatveganseat#foodrevolution#veganfood#veganfoodporn#veganfoodie#veganeats#eatplants#eatyourveggies#healthyvegan#vegetarian#plantbased#glutenfree#veganrecipes#veganlunch#veganbowl#veganbowls#vegandinner#veganfoodshare#vegana#vegano#cleaneating#teamself#bestofvegan#feedfeed#highcarb#veganlove#dairyfree#food52#wholefoods#veganfoodspot
  • 🌱Simple+delicious tomato chickpea curry with cashew Raita (oil-free option)🌱
    🌱It’s been a crazy week to say the least. I nearly lost all my photos and it made me realize how attached I am to raw files!!!This recipe is a culinary savior in busy times!-so easy and yummy. Sending love friends💛
    🌱Recipe curry: Sauté 1 large onion (small dice) in a little veggie broth or olive oil until translucent, about 5-7 minutes. Add 2 minced garlic cloves, 1 tsp garam masala, 1 tsp turmeric, 1 tsp coriander and cook another minute until fragrant. Add 1-15oz can whole tomatoes. Use side of spatula or wooden spoon to break them up. Add desired amount of canned coconut milk. Simmer 15 minutes. Add 1-15oz can chickpeas (rinsed and drained) and two large tomatoes (each cut into quarters). Continue cooking until warmed through. Salt to taste. Serve with preferred grain, freshly chopped coriander and cashew Raita. 🌱Recipe Raita: Soak 1/2 cup raw cashews in recently boiled water for at least 2 hours. Drain and blend on high with pinch salt, 1/4 tsp cumin, small minced garlic clove, 1 tbsp lime juice, 1 tbsp lemon juice, 1/3 cup water. Add more water as needed for desired consistency. Remove from blender and mix in 1/2 cup grated cucumber (squeezed to remove water) and 1 tbsp chopped fresh mint. Add salt as needed. (Optional-for a better texture: Refrigerate overnight.)
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    #whatveganseat #foodrevolution #veganfood #veganfoodporn #veganfoodie #veganeats #eatplants #eatyourveggies #healthyvegan #vegetarian #plantbased #glutenfree #veganrecipes #veganlunch #veganbowl #veganbowls #vegandinner #veganfoodshare #vegana #vegano #cleaneating #teamself #bestofvegan #feedfeed #highcarb #veganlove #dairyfree #food52 #wholefoods #veganfoodspot
  • 6,345 226 25 January, 2020
  • Vegan Broccoli Cheddar Soup 🌱🧀
📸: @vegantraveleats

Serves 4

INGREDIENTS

2 tbs vegan butter
1 cup chopped yellow onion
2 cloves garlic, minced
4 cups broccoli, cut into bite-sized pieces
1 carrot, peeled and diced
1 cup vegan cheddar, shredded, plus extra for topping if desired!
3/4 cup vegan cream cheese (a neutral tasting one)
1 tbs mellow white miso
2 tbs nutritional yeast
¼ cup all-purpose flour
Salt
3 cups veggie stock
½ tsp dry mustard powder (optional)
1 tbs lemon juice
Extra equipment needed:

Immersion blender

DIRECTIONS

Heat a pot with 1 inch water, covered, over high heat until boiling. Add carrots to a steamer basket and place inside the pot. Steam for 3 minutes. Add broccoli and steam for another 7-8 minutes until the broccoli and carrots are tender. Set 1 cup of the broccoli aside.

Heat a large pot over medium heat, once heated add butter, onion, and a pinch of salt. Saute until translucent, about 5 minutes. Make some space in the center of the pot and add garlic, cooking for 30 seconds until fragrant. Add flour, and cook for another 2 minutes stirring constantly. Add carrots, 3 cups of broccoli, paprika, dry mustard powder, 2 ½ cups of broth, cream cheese, miso, nutritional yeast, and cheddar shreds.

Using an immersion blender or you can carefully pour it into your blender, blend until mostly smooth.

Lower the heat to medium-low, partially cover, and cook for another 5 minutes or so, until its nice and thick, stirring occasionally to prevent the bottom from burning. Add lemon juice, stir to combine and top with equal amounts of leftover broccoli florets.

Serve in a bread bowl if desired!
  • Vegan Broccoli Cheddar Soup 🌱🧀
    📸: @vegantraveleats

    Serves 4

    INGREDIENTS

    2 tbs vegan butter
    1 cup chopped yellow onion
    2 cloves garlic, minced
    4 cups broccoli, cut into bite-sized pieces
    1 carrot, peeled and diced
    1 cup vegan cheddar, shredded, plus extra for topping if desired!
    3/4 cup vegan cream cheese (a neutral tasting one)
    1 tbs mellow white miso
    2 tbs nutritional yeast
    ¼ cup all-purpose flour
    Salt
    3 cups veggie stock
    ½ tsp dry mustard powder (optional)
    1 tbs lemon juice
    Extra equipment needed:

    Immersion blender

    DIRECTIONS

    Heat a pot with 1 inch water, covered, over high heat until boiling. Add carrots to a steamer basket and place inside the pot. Steam for 3 minutes. Add broccoli and steam for another 7-8 minutes until the broccoli and carrots are tender. Set 1 cup of the broccoli aside.

    Heat a large pot over medium heat, once heated add butter, onion, and a pinch of salt. Saute until translucent, about 5 minutes. Make some space in the center of the pot and add garlic, cooking for 30 seconds until fragrant. Add flour, and cook for another 2 minutes stirring constantly. Add carrots, 3 cups of broccoli, paprika, dry mustard powder, 2 ½ cups of broth, cream cheese, miso, nutritional yeast, and cheddar shreds.

    Using an immersion blender or you can carefully pour it into your blender, blend until mostly smooth.

    Lower the heat to medium-low, partially cover, and cook for another 5 minutes or so, until its nice and thick, stirring occasionally to prevent the bottom from burning. Add lemon juice, stir to combine and top with equal amounts of leftover broccoli florets.

    Serve in a bread bowl if desired!
  • 2,579 38 25 January, 2020

Latest Instagram Posts

  • Russian banana fingerLing potatoes .. one of my favorite spuds 🥔 -
A simple way to finesse these is to toss them in some oil and spices . Throw em in an oiled up cast iron skillet , then throw em in the oven at about 425° F for maybe thirty five minutes or so ( my b I don’t really time stuff when I’m cookin ) . Check every so often and turn em around here and there
  • Russian banana fingerLing potatoes .. one of my favorite spuds 🥔 -
    A simple way to finesse these is to toss them in some oil and spices . Throw em in an oiled up cast iron skillet , then throw em in the oven at about 425° F for maybe thirty five minutes or so ( my b I don’t really time stuff when I’m cookin ) . Check every so often and turn em around here and there
  • 1 1 1 minute ago
  • This Mushroom Chickpea Ragout 🍄🔥 by @cookingforpeanuts is bursting with flavour!

Recipe
Cook 3 finely minced (small) onions in enough vegetable broth to moisten (or olive oil) until softened and starts to brown a little (about 10 minutes). Add 3 minced garlic cloves, 1-1/2 tsp dried rosemary, 1-1/2 tsp dried thyme and 1/4 tsp ground sage and cook another 30 seconds until fragrant. Add 1 lb (16oz) thickly sliced mushrooms (cremini or white button) and cook on high until mushrooms have released their liquid and start to soften. Add 1/2 cup vegetable broth, 1/2 cup coconut milk, 1 tbsp balsamic vinegar, several turns black pepper and 1-1/2 cups cooked chickpeas. Simmer until liquid has thickened. (You can add more broth or coconut milk depending on desired consistency.) Remove from heat and stir in 2 cups spinach and about 2-3 tsp fresh lime juice. Salt to taste.
  • This Mushroom Chickpea Ragout 🍄🔥 by @cookingforpeanuts is bursting with flavour!

    Recipe
    Cook 3 finely minced (small) onions in enough vegetable broth to moisten (or olive oil) until softened and starts to brown a little (about 10 minutes). Add 3 minced garlic cloves, 1-1/2 tsp dried rosemary, 1-1/2 tsp dried thyme and 1/4 tsp ground sage and cook another 30 seconds until fragrant. Add 1 lb (16oz) thickly sliced mushrooms (cremini or white button) and cook on high until mushrooms have released their liquid and start to soften. Add 1/2 cup vegetable broth, 1/2 cup coconut milk, 1 tbsp balsamic vinegar, several turns black pepper and 1-1/2 cups cooked chickpeas. Simmer until liquid has thickened. (You can add more broth or coconut milk depending on desired consistency.) Remove from heat and stir in 2 cups spinach and about 2-3 tsp fresh lime juice. Salt to taste.
  • 14 1 12 minutes ago
  • A little late, but happy Lunar New Year 🧧 
@greengourmetvegan have delicious vegan Yum Cha menu as well as an amazing vegan buffet and it’s soooo affordable. The staff are so lovely too 😊
  • A little late, but happy Lunar New Year 🧧
    @greengourmetvegan have delicious vegan Yum Cha menu as well as an amazing vegan buffet and it’s soooo affordable. The staff are so lovely too 😊
  • 3 1 18 minutes ago
  • Sunday banana pancake breakfast 🍌👅 .
cooked up some pancake looooooove for the housemates for this fine sunny Sunday! 😍 .
✨classic 3-ingredient recipe: oats + super ripe banana + nut milk mix blended together, then cooked over med heat for 1-2 mins each side🥞
served w peanut butter sauce (mixed 2 tbsp @traderjoes peanut butter powder + almond milk) & maple syrup 🤤

wishing you all a lovely week! week 4 lesssgetittttt 🤩
  • Sunday banana pancake breakfast 🍌👅 .
    cooked up some pancake looooooove for the housemates for this fine sunny Sunday! 😍 .
    ✨classic 3-ingredient recipe: oats + super ripe banana + nut milk mix blended together, then cooked over med heat for 1-2 mins each side🥞
    served w peanut butter sauce (mixed 2 tbsp @traderjoes peanut butter powder + almond milk) & maple syrup 🤤

    wishing you all a lovely week! week 4 lesssgetittttt 🤩
  • 20 3 29 minutes ago
  • Light, tasty and quite crunchy Chickpea Salad by @jadoresmoothies It’s easy to make, requires only a few ingredients, is soooo refreshing and delicious! 🥗🤤
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Follow @goveganmeal for more daily vegan inspiration 😋🌱
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👨‍🍳Ingredients:
1 bell pepper
10 -15 cherry tomatoes
1 can Chickpea
1/2-1 red onion
Parsley
Coriander
Lime juice
Salt pepper
  • Light, tasty and quite crunchy Chickpea Salad by @jadoresmoothies It’s easy to make, requires only a few ingredients, is soooo refreshing and delicious! 🥗🤤
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    Follow @goveganmeal for more daily vegan inspiration 😋🌱
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    👨‍🍳Ingredients:
    1 bell pepper
    10 -15 cherry tomatoes
    1 can Chickpea
    1/2-1 red onion
    Parsley
    Coriander
    Lime juice
    Salt pepper
  • 9 3 35 minutes ago
  • But, Bacon tho.

The moment I made the connection that I wouldn't ever think of eating my dog for the taste/teture, so how could I eat any other living creature that has the will to live and ability to love (?), was the moment I knew I'd be vegan for life.

My only regret is not doing it sooner!

This takes time.
It did for me.
But, eventually it clicked (after watching @earthlingsfilm )

If yo'ure open to it, here are a few things to ask yourself:
- is it really necessary to fuel the annual demand for 70 billion land animals and trillions of sea animals to be killed for food when we can get all the nutrients we need to thrive at all stages of life from the plant kingdom?
- am I an animal lover, or just a pet lover?
- what would I feel like in the animals shoes? (being constantly used and eventually headed for slaughter for my milk/skin/eggs/'meat')
- is taste and texture worth someone's life?
- can't I create taste and texture I'm used to with the 80000 plus edible plants in this world? (instead of the same 4 dead animals?) Pigs, cows, chicken, lamb and fish... they are the most vulnerable animals on this planet, which is why they have been bred into 'food animals'. Their innocence and natural non-agression makes them easy to create push around and control.

These innocent and vulnerable animals did nothing to deserve this, Just born in the wrong body.

Open your mind:
Check out @jamesaspey and @carlytaylor269 saved stories
Watch @earthlingsfilm or @dominion
Follow @earthlinged @erinireland @amysarano @plantactive @whistlerveganfest @switch4good

Try @8020plants for an ease into the vegan lifestyle (just came out with an app! 1:1 coaching, recipes, community, video lessons)

I used to think it was EXTREME to talk about this stuff, but now I realize, it's extreme not to. xoxoxo
  • But, Bacon tho.

    The moment I made the connection that I wouldn't ever think of eating my dog for the taste/teture, so how could I eat any other living creature that has the will to live and ability to love (?), was the moment I knew I'd be vegan for life.

    My only regret is not doing it sooner!

    This takes time.
    It did for me.
    But, eventually it clicked (after watching @earthlingsfilm )

    If yo'ure open to it, here are a few things to ask yourself:
    - is it really necessary to fuel the annual demand for 70 billion land animals and trillions of sea animals to be killed for food when we can get all the nutrients we need to thrive at all stages of life from the plant kingdom?
    - am I an animal lover, or just a pet lover?
    - what would I feel like in the animals shoes? (being constantly used and eventually headed for slaughter for my milk/skin/eggs/'meat')
    - is taste and texture worth someone's life?
    - can't I create taste and texture I'm used to with the 80000 plus edible plants in this world? (instead of the same 4 dead animals?) Pigs, cows, chicken, lamb and fish... they are the most vulnerable animals on this planet, which is why they have been bred into 'food animals'. Their innocence and natural non-agression makes them easy to create push around and control.

    These innocent and vulnerable animals did nothing to deserve this, Just born in the wrong body.

    Open your mind:
    Check out @jamesaspey and @carlytaylor269 saved stories
    Watch @earthlingsfilm or @dominion
    Follow @earthlinged @erinireland @amysarano @plantactive @whistlerveganfest @switch4good

    Try @8020plants for an ease into the vegan lifestyle (just came out with an app! 1:1 coaching, recipes, community, video lessons)

    I used to think it was EXTREME to talk about this stuff, but now I realize, it's extreme not to. xoxoxo
  • 60 2 47 minutes ago
  • Creamy Spinach Artichoke Hummus Pasta

This recipe is totally and completely gluten free and vegan
Ingredients

1 12-oz. pack gluten free pasta

1 cup reserved pasta water (see Instructions)

5 oz. plain hummus (half a standard pack)

7 oz. artichoke hearts, roughly chopped (I used these and HIGHLY recommend them!) 4 oz. frozen spinach (about 1 and 1/2 cups), thawed, squeezed, and drained

1 large garlic clove, minced

1/4 tsp. dried Italian Seasoning

salt + pepper

Optional: red pepper flakes, parmesan cheese for topping

Instructions

Cook pasta according to package instructions. Prior to draining the pasta, reserve 1 cup of pasta water for thinning out the sauce.

While the pasta is cooking, mix the sauce: Add hummus, artichoke hearts, spinach, garlic, Italian Seasoning, salt, and pepper to a large bowl and mix to combine well. Add some (you won’t need it all) pasta water to create a thick and creamy mixture.

Once the pasta is done cooking, drain and add the noodles to the bowl with the sauce. Toss to coat, adding additional pasta water to thin if necessary. Serve immediately.
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#vegan #2020 #veganfoodshare #foodie #pasta #creamy #recipe #veganrecipes #letscookvegan #veganuary #vegetarian #eatplants #foodstagram #foodporn #veganeats #vegantreats #plantbased #plantbasedrecipes #diet #fit #vegansofig #veganbreakfast #breakfast #plantpoweredbowls 
#follow @plantpoweredbowls
  • Creamy Spinach Artichoke Hummus Pasta

    This recipe is totally and completely gluten free and vegan
    Ingredients

    1 12-oz. pack gluten free pasta

    1 cup reserved pasta water (see Instructions)

    5 oz. plain hummus (half a standard pack)

    7 oz. artichoke hearts, roughly chopped (I used these and HIGHLY recommend them!) 4 oz. frozen spinach (about 1 and 1/2 cups), thawed, squeezed, and drained

    1 large garlic clove, minced

    1/4 tsp. dried Italian Seasoning

    salt + pepper

    Optional: red pepper flakes, parmesan cheese for topping

    Instructions

    Cook pasta according to package instructions. Prior to draining the pasta, reserve 1 cup of pasta water for thinning out the sauce.

    While the pasta is cooking, mix the sauce: Add hummus, artichoke hearts, spinach, garlic, Italian Seasoning, salt, and pepper to a large bowl and mix to combine well. Add some (you won’t need it all) pasta water to create a thick and creamy mixture.

    Once the pasta is done cooking, drain and add the noodles to the bowl with the sauce. Toss to coat, adding additional pasta water to thin if necessary. Serve immediately.
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    #vegan #2020 #veganfoodshare #foodie #pasta #creamy #recipe #veganrecipes #letscookvegan #veganuary #vegetarian #eatplants #foodstagram #foodporn #veganeats #vegantreats #plantbased #plantbasedrecipes #diet #fit #vegansofig #veganbreakfast #breakfast #plantpoweredbowls
    #follow @plantpoweredbowls
  • 24 0 1 hour ago
  • Easy Lunch Wrap idea:
- @kitehillfoods cream cheese
- dijon
- Smoked tofu slices
- Quinoa with a tahini lemon sauce
- massaged kale
- shredded carrots + beets
No deli meats, no problemo!
🙌
What's your fave #8020plants wrap combo?
  • Easy Lunch Wrap idea:
    - @kitehillfoods cream cheese
    - dijon
    - Smoked tofu slices
    - Quinoa with a tahini lemon sauce
    - massaged kale
    - shredded carrots + beets
    No deli meats, no problemo!
    🙌
    What's your fave #8020plants wrap combo?
  • 20 4 1 hour ago
  • My quick vegan breakfast! 
I'll call it the choconut oatmeal 🤪
Ingredients:
Water
Multi-grain Oats
Almond milk
1 Banana
Cinnamon
Cocoa Powder
Stevia
Dried fruits and nut trail mix
🤤🤤🤤
  • My quick vegan breakfast!
    I'll call it the choconut oatmeal 🤪
    Ingredients:
    Water
    Multi-grain Oats
    Almond milk
    1 Banana
    Cinnamon
    Cocoa Powder
    Stevia
    Dried fruits and nut trail mix
    🤤🤤🤤
  • 14 5 1 hour ago
  • So I made a vegan keto frittata to eat this week for breakfast, and I’m really unsure about it. I haven’t tasted it yet, but I’m a little prejudice against it. It looks funny to me. I used someone else’s recipe. I think if I do it again I’ll do it a different way.
  • So I made a vegan keto frittata to eat this week for breakfast, and I’m really unsure about it. I haven’t tasted it yet, but I’m a little prejudice against it. It looks funny to me. I used someone else’s recipe. I think if I do it again I’ll do it a different way.
  • 19 6 6 hours ago
  • It would be worth the long drive here just for dinner:) My favorite vegan friendly restaurant in Winthrop and had my usual...roasted brussel sprouts with pistachios, vegan risotto and of course fries 🌱💚
  • It would be worth the long drive here just for dinner:) My favorite vegan friendly restaurant in Winthrop and had my usual...roasted brussel sprouts with pistachios, vegan risotto and of course fries 🌱💚
  • 56 3 26 January, 2020
  • A healthy breakfast with Kathy and Claire ❣️ pancakes made from oats, banana, almond milk, and a dash of cinnamon. Paired with our favorite sausage @fieldroast 🌱 -C&K
  • A healthy breakfast with Kathy and Claire ❣️ pancakes made from oats, banana, almond milk, and a dash of cinnamon. Paired with our favorite sausage @fieldroast 🌱 -C&K
  • 36 10 24 January, 2020