Lentil Stew with Creamy Mushrooms & Mashed Potatoes 😋 The perfect hearty meal for the colder months!
Recipe by @elavegan ✨
Ingredients for Lentil stew⠀
1 cup dry lentils, green or brown (190 g)⠀
1 large onion (chopped)⠀
2 cloves of garlic (minced)⠀
1 tbsp oil (for frying)⠀
3 tbsp white wine (40 ml) (optional)⠀
3 cups vegetable broth (720 ml)⠀
2 cups mushrooms sliced (135 g)
2 tbsp soy sauce (wheat free if GF)⠀
1 tbsp balsamic vinegar⠀
1-2 tsp each of dried parsley, thyme and oregano (use more, if fresh)⠀
A splash of coconut milk canned (for extra creaminess)⠀
1/2 tbsp cornstarch (to thicken)⠀
black pepper and chili flakes to taste⠀
Chopped pickles to taste (optional)⠀
4 medium-sized potatoes (600 g)⠀
1/4 cup coconut milk canned (60 ml)
1/2 tsp nutmeg (or more/less to taste)⠀
black pepper, sea salt to taste⠀
Rinse lentils under running water. I prefer to soak my lentils for about 15 minutes in lukewarm water but this step is optional (discard the water afterwards). Meanwhile, chop your onion, garlic, mushrooms (*see recipe notes). Heat oil in a skillet/frying pan, stir in the diced onion, the minced garlic and fry for 3 minutes over medium heat.⠀
Add mushrooms, dried parsley, thyme, oregano, white wine (optional), balsamic vinegar, soy sauce (or tamari/coconut aminos to taste) and fry for a further 3-5 minutes.⠀
Now add the lentils and 3 cups of vegetable broth and cook on low-medium heat (add more broth if needed) until the lentils are tender (about 20 minutes). In the meantime, peel and chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add coconut milk, nutmeg, black pepper and sea salt to taste and mash with a potato masher (don't use a food processor or blender). Once the lentils are tender, mix a generous splash of coconut milk and cornstarch in a small bowl and pour this mixture into the lentil stew. Cook for a further 1 minute or until the desired thickness is reached. Season again with soy sauce (if needed), black pepper, and chili flakes. #veganfood
1,7573816 hours ago
🌱Resort Area: Disney Springs
🌱Dish: Modified Impossible Burger
🚨 New Menu Item Alert 🚨
You can find this new 🍔 burger at Splitsville in @DisneySprings at the @WaltDisneyWorld Resort.
We ordered it off the “Handhelds” section of the menu.
This is the modified Impossible Burger.
Its a plant-based @impossible_foods patty topped with 🥬lettuce, 🍅tomato, onion and 🥒pickles. You’ll need to omit the cheese and awesome sauce and ask that it be served on unbuttered Texas Toast as the buns here are not vegan friendly.
I added ketchup and mustard after delivery to the table. 🍟 Crinkle cut fries come on the side.
Side Note: The trio of Impossible Sliders is no longer available on the appetizer menu.
Click the link in my profile at @vegandisneyfood for a detailed review of our vegan dinner experience at @splitsville.orlando#hosted
Banana chocolate chip bread by 📸 @clean_body_ 💛 via @vegangotgame#vegangotgame
100g buckwheat flour (for gf version 300 g buckwheat flour, no spelt flour)
200g spelt flour type 630
30g coconut sugar
2 heaped tsp backing powder
1 tsp apple cider vinegar
1 pinch of sea salt
120 ml plantmilk
1-2 tbsp peanut butter
40 g sugarfree vegan chocolate chips
2 huge ripe bananas for the dough
Plus 1 more banana for decoration/ garnish
How To Make:
Mix wet and dry ingredients separately before combining everything.
Put the dough into a silicone or greased backing tin.
Top with more chocolate chips and banana.
Bake for 45-55 minutes at 190 degrees.
5901811 hours ago
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Es war GROßARTIG😊
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Informative & kurzweilig mit 💚lichen Menschen ! 💕😃💕😃 Und ich bin gespannt auf die Rückmeldungen von den Menschen die auf ihre NEURODERMITIS proaktive WUNDSCHUTZCREME mit CANNABIDIOL, WEIHRAUCH ... gecremt haben 👌🌿
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Vegan donuts and a coconut flat white... perfect start to the day 💜
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If you haven’t watched this movie on #netflix you need to check it out! It shows how animals are exploited for the food industry and how the animal liberation front’s mission is to educate people about it.
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• • • • •
Vegan Nut-Free Chocolate Caramel Cups 🍫!! Would you like some? An amazing recipe and 📸 by @healthyfrenchwife 👍💚Recipe: Crunchy Chocolate Base: 1 cup of sunflower seeds, 3 tbsp of cacao, 4 tbsp of flax meal, 1/3 cup of melted coconut oil, 1/3 cup of desiccated coconut. Caramel Layer: 10 medjool dates, 1 tbsp of coconut oil, 1 tbsp of the water from the soaked dates, 1 tbsp of tahini. Raw Chocolate topping: 3 tbsp of melted coconut oil, 2 tbsp of raw cacao powder, 1 tbsp of maple syrup. Method: Soak your dates in hot water. In a food processor mix the dry ingredients and then add the coconut oil. Press in a muffin silicon tray and place in the fridge to set. Drain your dates but keep some of the water in which they soaked. Blend in your food processor with the rest of the caramel ingredients until smooth. Spoon on top of the chocolate bases and place in the freezer while you make the raw chocolate. For the raw chocolate mix in a glass the ingredients and whisk together with a fork or whisk to make it smooth. Pour on top of the caramel layer and leave to set for a few hours in the fridge. That’s it! Good night, pals! 💚 #veganhealth#veganmeal#vegantreat#veganlife#veganmom#vegandessert#foodie#foodismedicine#yummy#veganshare#natural#organic#chocolate#caramel#realfood#realingredients#healyourgut#soulfood#nomnom#realfood#dessert#whatveganseat#fitfood