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whatveganseat - 11.8m posts

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  • There’s probably something wrong with me that I am obsessed with crunchy foods but I’m accepting of it when I get to eat countless sweet and savory rice cakes 🤩
  • There’s probably something wrong with me that I am obsessed with crunchy foods but I’m accepting of it when I get to eat countless sweet and savory rice cakes 🤩
  • 1,542 68 23 hours ago
  • The internet has been on fire lately with a certain chicken sandwich 👀😩⁣
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Well, what if we told you we can do the same thing BUT #VEGAN! 🔥🐔🧡🌱⁣
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We’ve been working hard in our R&D (Research & Development) kitchen to come up with this bad boy 😍👨🏼‍🍳⁣
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Introducing our Spicy - CrispyAF Chik-n Sandwich 🔥🙌🏻⁣
*NOT AVAILABLE JUST YET*
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Should we release this masterpiece at all locations? Let us know down below 👇🏻 & this might be our next LTO 🔥🤩
  • The internet has been on fire lately with a certain chicken sandwich 👀😩⁣

    Well, what if we told you we can do the same thing BUT #VEGAN ! 🔥🐔🧡🌱⁣

    We’ve been working hard in our R&D (Research & Development) kitchen to come up with this bad boy 😍👨🏼‍🍳⁣

    Introducing our Spicy - CrispyAF Chik-n Sandwich 🔥🙌🏻⁣
    *NOT AVAILABLE JUST YET*

    Should we release this masterpiece at all locations? Let us know down below 👇🏻 & this might be our next LTO 🔥🤩
  • 2,695 342 17 hours ago
  • NEW! Vegan Chocolate Peanut Butter Bars taste just like a peanut butter cup! They only require 5 ingredients, can be made in 10 minutes and are no-bake!⠀
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Tap the link in my profile to get the recipe ---- > @nora_cooks_vegan_
  • NEW! Vegan Chocolate Peanut Butter Bars taste just like a peanut butter cup! They only require 5 ingredients, can be made in 10 minutes and are no-bake!⠀

    Tap the link in my profile to get the recipe ---- > @nora_cooks_vegan_
  • 2,423 60 22 August, 2019
  • Delicata squash and red onion focaccia with loads of herbs and spices. Happy weekend y’all!
  • Delicata squash and red onion focaccia with loads of herbs and spices. Happy weekend y’all!
  • 2,681 86 14 hours ago
  • 🌱😍 Mini Hasselback Potatoes! 📷 by @hannah__chia 🚨🚨Recipe: preheat oven to 425F (220C), cut mini potatoes hasselback style (make thin, deep slices, stopping before you get to the bottom— i like to lay a pair of chopsticks at the base of the potato for this purpose), toss with salt and pepper, and bake for 25 minutes. remove from oven and drizzle the fanned-out slices with more olive oil and fresh rosemary/thyme/parsley if desired and roast for another 25-30 minutes until tender and golden brown.
(recipe for sauces are found in my cauliflower steak post)

Tag a friend in the comments who’d totally love this recipe! 💛

Follow the official #thevegansclub pages ✅
@thevegansclub
@thevegansclubtv
@thevegansclubbowls
@thevegansclubfruit
@thevegansclubsweets

Join and be part of our Facebook group: TheVegansClub Group 💙
  • 🌱😍 Mini Hasselback Potatoes! 📷 by @hannah__chia 🚨🚨Recipe: preheat oven to 425F (220C), cut mini potatoes hasselback style (make thin, deep slices, stopping before you get to the bottom— i like to lay a pair of chopsticks at the base of the potato for this purpose), toss with salt and pepper, and bake for 25 minutes. remove from oven and drizzle the fanned-out slices with more olive oil and fresh rosemary/thyme/parsley if desired and roast for another 25-30 minutes until tender and golden brown.
    (recipe for sauces are found in my cauliflower steak post)

    Tag a friend in the comments who’d totally love this recipe! 💛

    Follow the official #thevegansclub pages ✅
    @thevegansclub
    @thevegansclubtv
    @thevegansclubbowls
    @thevegansclubfruit
    @thevegansclubsweets

    Join and be part of our Facebook group: TheVegansClub Group 💙
  • 1,461 19 13 hours ago
  • 🍌 RECEITA 🍌 Banana Bread ou bolo de Banana vegano. .
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Ingredientes: 4  bananas  maduras, 1.5  xíc  farinha integral, ½ xíc óleo  girassol, ½ xíc  açúcar  mascavo  ou  demerara, ½ col.  de  chá  extrato de baunilha, ½ xíc. castanha do Pará picada (opcional), 1.5  col.  de  chá  de  fermento em pó, 1 pitada de sal, 1/2 xíc. de leite vegetal ou água. .
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Preparo: Pré  aqueça o forno à 180C. Em uma tigela grande amasse as bananas com um garfo e acrescente o açúcar e misture bem. Acrescente o óleo  e a baunilha. Depois acrescente as  castanhas picadas (se usar) e também a farinha, o fermento e o  sal. Misture  gentilmente. Por fim, acrescente o leite vegetal ou água e misture novamente. Coloque a massa em uma forma de pão e asse por 40min ou até  que  a  massa  esteja  seca (não grude no palito). Depois de  esfriar, desenforme.
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#whatveganseat #receitas #bolodebanana #bananabread #bolovegano #receitadebolo .
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Delicious banana bread! 🍌❤🍞
  • 🍌 RECEITA 🍌 Banana Bread ou bolo de Banana vegano. .
    .
    Ingredientes: 4 bananas maduras, 1.5 xíc farinha integral, ½ xíc óleo girassol, ½ xíc açúcar mascavo ou demerara, ½ col. de chá extrato de baunilha, ½ xíc. castanha do Pará picada (opcional), 1.5 col. de chá de fermento em pó, 1 pitada de sal, 1/2 xíc. de leite vegetal ou água. .
    .
    Preparo: Pré aqueça o forno à 180C. Em uma tigela grande amasse as bananas com um garfo e acrescente o açúcar e misture bem. Acrescente o óleo e a baunilha. Depois acrescente as castanhas picadas (se usar) e também a farinha, o fermento e o sal. Misture gentilmente. Por fim, acrescente o leite vegetal ou água e misture novamente. Coloque a massa em uma forma de pão e asse por 40min ou até que a massa esteja seca (não grude no palito). Depois de esfriar, desenforme.
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    #whatveganseat #receitas #bolodebanana #bananabread #bolovegano #receitadebolo .
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    Delicious banana bread! 🍌❤🍞
  • 179 8 15 hours ago

Latest Instagram Posts

  • When it comes to food, my mom has always been my toughest critic. She’s always been a “meat & potatoes “ kinda person. I finally, somehow got her to ditch meat over this last year (she still eats fish, dairy, & eggs but I’m thankful for the change and applaud her efforts). Her diet now consists of mainly Beyond Burgers. Tonight she said, “This is my favorite thing you’ve made yet!” and not only did she mean it, she reeeeally enjoyed it. It means a lot to me because with all the people who completely love what I cook, she’ll turn her nose at some of my most beloved recipes (and she’s my mom, so... yeah). #culinarysuccess
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Recipe here 👉 https://www.veggiesattiffanis.com/single-post/2019/08/19/crimini-mushrooms-with-baby-bok-choy/ — or click on the link in my bio. 🙂
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#vegan #glutenfree #plantbased #glutenfreevegan #whatveganseat #veganfoodshare #govegan #crueltyfree #vegansofig #vegansofinstagram #veganrecipes #alwaysvegan #veganism #veggiesattiffanis
  • When it comes to food, my mom has always been my toughest critic. She’s always been a “meat & potatoes “ kinda person. I finally, somehow got her to ditch meat over this last year (she still eats fish, dairy, & eggs but I’m thankful for the change and applaud her efforts). Her diet now consists of mainly Beyond Burgers. Tonight she said, “This is my favorite thing you’ve made yet!” and not only did she mean it, she reeeeally enjoyed it. It means a lot to me because with all the people who completely love what I cook, she’ll turn her nose at some of my most beloved recipes (and she’s my mom, so... yeah). #culinarysuccess
    .
    Recipe here 👉 https://www.veggiesattiffanis.com/single-post/2019/08/19/crimini-mushrooms-with-baby-bok-choy/ — or click on the link in my bio. 🙂
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    #vegan #glutenfree #plantbased #glutenfreevegan #whatveganseat #veganfoodshare #govegan #crueltyfree #vegansofig #vegansofinstagram #veganrecipes #alwaysvegan #veganism #veggiesattiffanis
  • 1 0 9 hours ago
  • Quinoa Stuffed Bell Peppers
Ingredients
1 cup quinoa, uncooked
½ butternut squash (or whole if it's small, 4 cups when chopped), diced into bite-sized pieces
½ tsp coconut oil, melted
sea salt and pepper
1 tbsp (+ 1 tbsp more for later) chopped fresh sage leaves

½ tsp coconut oil
1 red onion, finely chopped
3 cloves garlic, minced
4 cups tightly packed baby spinach
⅛ tsp nutmeg
¼ tsp cumin
¼ tsp allspice
⅛ tsp cloves
1 tsp fresh thyme (or ½ tsp dried)
1 tbsp tamari
1 tbsp maple syrup
1 cup cranberries (I used wild cranberries but you can use regular ones)
handful crumbled feta cheese (optional)
6-7 bell pepper, cut in half lengthwise, seeds removed
Instructions
Preheat your oven to 200C (392F).
Put the diced squash on a baking tray lined with baking paper, drizzle with the oil and mix. Season with salt and pepper and add the chopped sage. Mix again to evenly coat.
Roast the squash for 30 minutes or until tender. The cooking time can vary depending on how small you diced the squash.
While that's roasting, cook the quinoa according to package instructions. Set aside.
Heat about ½ tsp of coconut oil in a big pan over medium-high heat. When hot add the chopped onion and saute for 4-5 minutes, then add the garlic and saute for 1 more minute until fragrant. Lower the heat and add the spinach. Cook for a couple minutes just to wilt it down.
Turn the heat off and add the quinoa and all the spices including the tamari and maple syrup and mix to coat everything well.
Stir in the cranberries and the feta if using.
If the squash is done, fold it in the quinoa filling.
Roast the bell peppers upside down in the preheated oven for 15 minutes. You can brush them with a little bit of coconut oil before cooking.
Flip them and stuff with the quinoa filling.
Roast the stuffed peppers in the oven for 7-10 minutes. You can turn on the broiler for the last 5 minutes making sure not to burn them.
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#plantbasedpower #veganfood #veggies #veganrecipes #foodstagram #plantbased #feedfeed #quickmeals #veganworldshare #plantbasedfood #healthyfoodshare #veganbowls #whatveganseat #eatyourgreens #eathealthy #veganfoodshare #vegetarian #healthyfood #vegandinner #vegan #quinoa #bellpeppers
  • Quinoa Stuffed Bell Peppers
    Ingredients
    1 cup quinoa, uncooked
    ½ butternut squash (or whole if it's small, 4 cups when chopped), diced into bite-sized pieces
    ½ tsp coconut oil, melted
    sea salt and pepper
    1 tbsp (+ 1 tbsp more for later) chopped fresh sage leaves

    ½ tsp coconut oil
    1 red onion, finely chopped
    3 cloves garlic, minced
    4 cups tightly packed baby spinach
    ⅛ tsp nutmeg
    ¼ tsp cumin
    ¼ tsp allspice
    ⅛ tsp cloves
    1 tsp fresh thyme (or ½ tsp dried)
    1 tbsp tamari
    1 tbsp maple syrup
    1 cup cranberries (I used wild cranberries but you can use regular ones)
    handful crumbled feta cheese (optional)
    6-7 bell pepper, cut in half lengthwise, seeds removed
    Instructions
    Preheat your oven to 200C (392F).
    Put the diced squash on a baking tray lined with baking paper, drizzle with the oil and mix. Season with salt and pepper and add the chopped sage. Mix again to evenly coat.
    Roast the squash for 30 minutes or until tender. The cooking time can vary depending on how small you diced the squash.
    While that's roasting, cook the quinoa according to package instructions. Set aside.
    Heat about ½ tsp of coconut oil in a big pan over medium-high heat. When hot add the chopped onion and saute for 4-5 minutes, then add the garlic and saute for 1 more minute until fragrant. Lower the heat and add the spinach. Cook for a couple minutes just to wilt it down.
    Turn the heat off and add the quinoa and all the spices including the tamari and maple syrup and mix to coat everything well.
    Stir in the cranberries and the feta if using.
    If the squash is done, fold it in the quinoa filling.
    Roast the bell peppers upside down in the preheated oven for 15 minutes. You can brush them with a little bit of coconut oil before cooking.
    Flip them and stuff with the quinoa filling.
    Roast the stuffed peppers in the oven for 7-10 minutes. You can turn on the broiler for the last 5 minutes making sure not to burn them.
    .
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    #plantbasedpower #veganfood #veggies #veganrecipes #foodstagram #plantbased #feedfeed #quickmeals #veganworldshare #plantbasedfood #healthyfoodshare #veganbowls #whatveganseat #eatyourgreens #eathealthy #veganfoodshare #vegetarian #healthyfood #vegandinner #vegan #quinoa #bellpeppers
  • 3 0 9 hours ago
  • What Saturday morning dreams are made of ✨
  • What Saturday morning dreams are made of ✨
  • 0 1 9 hours ago
  • When I went to the market with my mom, we saw a dad with his daughter that come down to the city every week to sell flowers from the Maguey plant (the one people use to make Tequila or Mezcal); they explained to us that people usually eat them with eggs, so we made them with tofu. They were so delicious! 💜
  • When I went to the market with my mom, we saw a dad with his daughter that come down to the city every week to sell flowers from the Maguey plant (the one people use to make Tequila or Mezcal); they explained to us that people usually eat them with eggs, so we made them with tofu. They were so delicious! 💜
  • 3 1 9 hours ago
  • My salad from today! My school’s weight lifting room has been closed the last few days and so I’ve had to change my @laurajulaine workout... but found when I thought through the movements I was able to (mainly) find similar workouts and I loved being able to switch it up briefly with dumbbell only workouts!!!! If anyone is looking to get into weight lifting plans, I couldn’t recommend hers more for only $7 a month🤩🤩
  • My salad from today! My school’s weight lifting room has been closed the last few days and so I’ve had to change my @laurajulaine workout... but found when I thought through the movements I was able to (mainly) find similar workouts and I loved being able to switch it up briefly with dumbbell only workouts!!!! If anyone is looking to get into weight lifting plans, I couldn’t recommend hers more for only $7 a month🤩🤩
  • 1 1 9 hours ago
  • It’s #stirfriday, y’all and I needed noodles!!! This one’s a #latergram ‘cuz I was busy tonight. Made my own pho-like broth in the instant pot. Boiled up udon noodles and added some mock duck and crispy air-friend tofu from the Asian grocer. Side of quick-pickled cucumbers.
  • It’s #stirfriday , y’all and I needed noodles!!! This one’s a #latergram ‘cuz I was busy tonight. Made my own pho-like broth in the instant pot. Boiled up udon noodles and added some mock duck and crispy air-friend tofu from the Asian grocer. Side of quick-pickled cucumbers.
  • 0 1 9 hours ago
  • Happy HALF birthday to Harlan! I kinda failed to document the making-of or an interior shot, but wanted to share this bday cake idea with you anyway because it was easy and yummy 😊 Celebrating half birthdays has become a bit of a tradition with our kids. Basically it’s an excuse to get together with family, share a kid-friendly meal (we had vegan mac and cheese with broccoli, and a big salad) and eat DESSERT! (Plus, it’s so cute how proud they are to announce their HALF age.) The cake: it’s a three-layer ice cream cake with @sodelicious_ca chocolate brownie on the bottom, @norasplantbased mint chip in the middle, and @norasplantbased strawberries and cream on top—Harlan’s faves. I made a raw crust with 1 cup oats, 3/4 cup pecans, 1 cup medjool dates, and 1 tbsp @earthbalance blitzed in the food processor until smooth and pressed into a springform pan. Then I smoothed in the ice cream layer-by-layer, and set in the freezer. To serve, we removed the springform pan and drizzled with ganache (chocolate chips melted with @earthsowncanada oat milk) and fresh strawberries. 10/10 would make again! #vegandessert #glutenfree #glutenfreevegan
  • Happy HALF birthday to Harlan! I kinda failed to document the making-of or an interior shot, but wanted to share this bday cake idea with you anyway because it was easy and yummy 😊 Celebrating half birthdays has become a bit of a tradition with our kids. Basically it’s an excuse to get together with family, share a kid-friendly meal (we had vegan mac and cheese with broccoli, and a big salad) and eat DESSERT! (Plus, it’s so cute how proud they are to announce their HALF age.) The cake: it’s a three-layer ice cream cake with @sodelicious_ca chocolate brownie on the bottom, @norasplantbased mint chip in the middle, and @norasplantbased strawberries and cream on top—Harlan’s faves. I made a raw crust with 1 cup oats, 3/4 cup pecans, 1 cup medjool dates, and 1 tbsp @earthbalance blitzed in the food processor until smooth and pressed into a springform pan. Then I smoothed in the ice cream layer-by-layer, and set in the freezer. To serve, we removed the springform pan and drizzled with ganache (chocolate chips melted with @earthsowncanada oat milk) and fresh strawberries. 10/10 would make again! #vegandessert #glutenfree #glutenfreevegan
  • 151 2 9 hours ago
  • Greek Garden Wraps!! 🌯🥒🍅🇬🇷 New recipe video is on my channel, link in my bio! 🎉🎉 Super delicious, creamy yogurt dressing, fresh herbs, heirloom tomatoes and cucumbers...yeah these are gooood. 😋 And I also share a scrumptious chocolate milkshake and #whatieatinaday raw vegan. 
I hope you'll check it out & link in my bio also to a discount for the raw wraps. ❤️ #veggiewrap #wraps #frommygarden #newvideo #veganyoutuber
  • Greek Garden Wraps!! 🌯🥒🍅🇬🇷 New recipe video is on my channel, link in my bio! 🎉🎉 Super delicious, creamy yogurt dressing, fresh herbs, heirloom tomatoes and cucumbers...yeah these are gooood. 😋 And I also share a scrumptious chocolate milkshake and #whatieatinaday raw vegan.
    I hope you'll check it out & link in my bio also to a discount for the raw wraps. ❤️ #veggiewrap #wraps #frommygarden #newvideo #veganyoutuber
  • 13 1 9 hours ago
  • A good friend of mine highly recommended the HoP Cakes at High Grain Brewery and they 100% lived up to their expectation!  The cakes are made of chickpeas and hearts of palm and sit atop a bed of arugula with a vegan remoulade and a smear of caramelized pineapple. (drool) We also tried their watermelon panzella salad which is made from the freshest tomatoes and lettuce from a local indoor farm (80 Acres). It was so light yet crisp.  I’m already thinking about the next time we can go back.  There are lots of other tasty looking vegetarian options on their menu, plus, amazing beers! 🍻
  • A good friend of mine highly recommended the HoP Cakes at High Grain Brewery and they 100% lived up to their expectation! The cakes are made of chickpeas and hearts of palm and sit atop a bed of arugula with a vegan remoulade and a smear of caramelized pineapple. (drool) We also tried their watermelon panzella salad which is made from the freshest tomatoes and lettuce from a local indoor farm (80 Acres). It was so light yet crisp. I’m already thinking about the next time we can go back. There are lots of other tasty looking vegetarian options on their menu, plus, amazing beers! 🍻
  • 8 1 9 hours ago