Best Of Vegan

Your #1 resource for vegan cooking. #bestofvegan Created by @kimjuliehansen Submissions: Inquiries:

Vegan Sweet Potato Casserole by @chocolatecoveredkatie 🧡 . (serves 6) . Ingredients 3 large or 5 medium sweet potatoes 2/3 cup plant milk of choice or coconut milk 2 tbsp sweetener of choice 2 tbsp your choice: almond butter, tahini, oil, vegan buttery spread 3/4 tsp salt 1/2 tsp cinnamon 1/4 tsp powdered ginger optional pinch nutmeg 2-3 cups vegan marshmallows, or top with vegan marshmallow fluff Instructions *To save time, you can bake the sweet potatoes the night before. Or bake them weeks in advance and freeze 3 1/2 cups mashed sweet potato to use in this recipe. Line a large pan with parchment. Make cuts with a knife into each sweet potato 8-10 times, going about a third of the way down with each cut. (If you’re curious, I explain more about why this is the best cooking method in the “how to cook sweet potatoes” link above.) Place potatoes on the pan, and place on the oven center rack. Only now, turn the oven to 480 F. Bake 30 minutes, then turn and continue to bake (10-40 more minutes, depending on size) until you can see some of the natural sugars spreading onto the paper, which means they are nice and caramelized. Measure a packed 3 1/2 cups of the sweet potato (skin removed) into a large bowl. Mash with remaining ingredients except marshmallows. Preheat oven to 350 F. Grease an 8×8 pan, and spread the potato filling into the pan. Top with marshmallows. (If using fluff, add it after baking instead.) Bake 20 minutes, or until filling is hot and marshmallows have browned. Serve hot. Leftovers can be covered and refrigerated 3-4 days. [Recipe as posted on] #bestofvegan
WORLDWIDE GIVEAWAY!! We've teamed up with vegan snack brand @livias_kitchen to offer 3 of you a bundle of better-for-you treats.  All Livia's Kitchen treats are naturally vegan, gluten free, dairy free and so delicious. **TO ENTER tag a friend in the comments and follow @livias_kitchen. Multiple entries allowed. Open to entries worldwide** #sponsored
Red Lentil Stew by @healthyeating_jo ❤️ . (Serves 4-8) 2 cups red lentils* 400g diced tomatoes 2 Tbsp tomato paste 1 large red capsicum diced 100g diced onion 1 Tbsp garlic paste 1/2 Tbsp ginger paste 1 fresh green or red chili sliced 3 cups hot vegetable stock 2 tsp chili powder 1 tsp oregano 1 tsp cumin 1 Tbsp smoked paprika 1 tsp liquid smoke (optional) 1/8 cup natural sweetener (I used xylitol) Salt & Black Pepper to taste Place all ingredients in pressure cooker, set to 15mins cook Allow pressure to release naturally once completed. Adjust seasonings to taste and add more liquid for a thinner consistency Serve with basmati, brown rice or quinoa *I soak my lentils for a few hours in warm water with 2Tbsp apple cider vinegar, before rinsing and using in the recipe. Not compulsory for red lentils, but I find it helps digestion. #bestofvegan
Creamy no-bake chocolate cream pie by @nm_meiyee 💗 . Crust 1 1/4 cups gluten-free rolled oats 12 dates, pitted 1/2 cup almonds 2 tbsp coconut oil melted 3 tbsp pure maple syrup Filling 1 can coconut milk 1 1/2 cup dark chocolate, melted 1/4 cup pure maple syrup . . Grease a 8x8 tart pan. In a food processor combine crust ingredients and process until mixture looks like wet sand.
Firmly press the mixture into the bottom and sides of the prepared tart pan. Place in freezer to set while working with the filling. Remove the canned coconut milk from the refrigerator and without shaking it, gently flip if over. Open it and dump out the watery liquid. Scoop the firm coconut cream into a stand mixer. Whisk the cream on high for 1 to 2 minutes. Then use a spatula to fold the melted chocolate into the coconut whipped cream, add maple syrup until just combined. Pour mixture into tart and refrigerate overnight to set. Garnish with fresh cherries, slice, and serve. . #bestofvegan
Thanksgiving Roll w/ Vegan Gravy & Cranberry Sauce by @livinlaveganlife 🧡 . Serves: 6 Ingredients: Thanksgiving Roll: 1 sheet of vegan puff pastry 2 cups of chickpeas 2 cups of quinoa 1 cup of corn 1 stem of green onion 1/2 celery, chopped 1 tsp of garlic powder 2 tsp of smoked paprika powder 1/2 tsp of cumin powder 1/2 tsp of cayenne 1/2 tsp of dried parsley 1 tbs of liquid aminos 2 tbs of olive oil 1/2 cup of panko crumbs 3 carrots Salt/Pepper to taste 2 tbs of almond milk 1/2 tbs of sesame seeds Vegan Gravy: 3 cups of vegetable broth 1 stick of fresh rosemary 3 leaves of fresh sage 2 sticks of fresh thyme 1 tsp of garlic powder 2 tbs of liquid aminos 1 stalk of green onion 2 tbs of olive oil 8 tsp of corn starch 8 tsp of water Cranberry Sauce: 3 cups of cranberries 1 cup of water Juice of 1 lemon Zest of 1/2 lemon 1/2 cup of sugar Instructions: Thanksgiving Roll: Unthaw your puff pasty dough. Pre-heat oven to 350 F. In a food processor, add chickpeas and green onion. Pulse until chickpeas and green onion are well combined. Add pulsed chickpeas and green onion to a mixing bowl. To the mixing bowl, add corn, celery, quinoa. Mix well. Add spices, olive oil and liquid aminos. Mix until combined. If not salty enough to your taste, you can add more salt or liquid aminos. Add panko crumbs and mix well. Peel and vertically cut your carrots into quarters (in other words, keep them long) Once your puff pastry is unthawed, you want to roll out the dough to make it thinner and even. Evenly spread the filling, and leave 1/2 an inch all around the dough to make it easier to roll. Lay carrots across the sheet, and then add a little bit more filling on top of the carrots to make it easier to roll. Start rolling and folding away (like sushi). Make sure your roll is compact. Pinch, twist, and push the ends of the roll to close up the roll. With a brush, gently go over your roll with some almond milk. Gently, with a knife, diagonally go over the top of the roll. Sprinkle sesame seeds over your roll, and place it over a baking sheet. Bake for 50- 60 minutes. Let it rest for 10 minutes. Enjoy! Continued in the comments below ⬇️
Have you tried @c2ococonutwater yet? Their coconut water is all natural, vegan friendly and naturally delicious making it easy to be healthy every day! #ad #bestofvegan #c2ococonutwater 🥥🥥🥥🌴🌴🌴 . The winner of the coconut water & blender giveaway is @thepamperedvegan. Congrats! We’ll DM you to coordinate shipping:) . [Photo credit: @realandvibrant ]
Jaffa Balls by @sarahtannernz 🧡 Ingredients – makes approximately 24 bite sized balls 2 cups desiccated coconut ¼ cup coconut butter, gently melted 100mls coconut cream ¼ cup maple syrup 1 TBS organic goji berries, soaked in hot water for 10 minutes, and drained 1 tsp orange essence 1 cup melted and cooled dark, vegan chocolate Method In a food processor, combine all the ingredients, apart from the melted chocolate until a nice dough forms. Place in the fridge to harden slightly for 10 minutes. Roll into bite sized balls. Roll in the melted chocolate, place in the fridge or freezer to set. #bestofvegan
STICKY TERIYAKI TOFU AND CAULIFLOWER by @thecuriouschickpea ❤️ INGREDIENTS TERIYAKI SAUCE •1/2 cup soy sauce •1/3 cup Date Syrup •1/4 cup mirin •1/4 cup + 1 tbsp water, divided •1 clove garlic, minced •1 tsp onion powder •1 tbsp cornstarch TOFU AND CAULIFLOWER •1/2 head cauliflower cut into medium sized florets •1 lb extra firm tofu, pressed and cut into large cubes •1 cup rice flour, plus extra as needed •1 tbsp toasted sesame seeds •1 tbsp cornstarch •1 tsp baking soda •1/2 tsp salt •1/4 tsp white pepper •1 tsp toasted sesame oil •1 cup water •Scallions, green parts sliced for garnish •Sushi rice, to serve INSTRUCTIONS Make the silan teriyaki sauce: 1Whisk together the soy sauce, Date syrup, mirin, 1/4 cup of water, minced garlic, and onion powder. Add the mixture to a small pot and turn on med-low heat to bring to a simmer. 2In a small bowl whisk together the cornstarch and 1 tablespoon of water to make a slurry then add it to the sauce in the pot. Whisk to combine and let simmer for 1-2 minutes to thicken until it clings to a spoon. Turn off the heat and set aside until ready to use. Can be made in advance and stored in the fridge. Make the tofu and cauliflower: 1In a large bowl mix together the rice flour, sesame seeds, cornstarch, baking soda, salt, white pepper, sesame oil, and water to make a thick batter. Pour half of the mixture into a second bowl. Add the cauliflower florets to one bowl and the tofu to a second bowl and gently toss to coat with the batter. If needed sprinkle on extra rice flour to thicken the batter. 2To deep fry: Heat a couple of inches of oil in a pan to 375 ºF, or until the oil bubbles around a piece of batter when dropped in. Fry the cauliflower and tofu in batches for about 5 minutes each batch until they turn a light golden brown and drain them on a paper towel lined plate. Continued in the comments below ⬇️
Pumpkin Cheesecake Swirl Brownies by @thevegansix 🧡 . . Brownie Batter: 1/2 cup cold coffee 1/2 cup coconut oil, melted 1/2 tsp vanilla extract or powder 2/3 cup coconut sugar 1/2 tsp baking powder 1/3 cup raw cacao powder 1 cup flour, gluten free 1:1 works! Preheat oven to 350 degrees F/180C. Line 9x9 baking pan with parchment paper or oil well. Combine coffee, melted coconut oil, vanilla and coconut sugar and mix well. Add baking powder, cacao powder and flour and mix again for about a minute. Set aside and make pumpkin cream cheese. ✖️Pumpkin Cheesecake Swirl: 1/2 cup non-dairy cream cheese 5 Tbsp maple syrup 1 Tbsp cornstarch or tapioca flour 1/3 cup pumpkin purée 1/4 tsp vanilla 1/2 tsp pumpkin pie spice Add all ingredients to a small blender or food processor and blend until creamy. The brownie batter into prepared baking pan. Pour pumpkin cream cheese over brownie batter and swirl with a toothpick or knife. Bake for 20 minutes. Cool, cut and devour. #bestofvegan
Pantry goals via @thrivingonplants ❤️ Can you name all the ingredients? #bestofvegan
Pear Spice Cake by @frei_style ❤️ . Ingredients Cake: 150 ml (¾ cup) plant based milk 50 ml (¼ cup) sparkling water 1 Tbsp apple cider vinegar 100 gr (½ cup) coconut blossom sugar 1 tsp baking soda 130 ml (¾ cup) canola oil 100 gr (¾ cup) oat flour (ground oatmeal) 200 gr (1 ½ cup) spelt flour 1 tsp baking powder ½ tsp vanilla 1 tsp cinnamon Pinch of salt 2 pinches of clove powder 1 tsp gingerbread spice 4 fresh pears 2 Tbsp pecan nuts Date caramel: 8 Medjol dates 3-6 Tbsp water 3 Tbsp vegan cream 1 tsp cinnamon Pinch of salt Method Cake: Grind 100 gr (¾ cup) oatmeal with a mixer or blender to get oat flour Add milk, water, vinegar and coconut blossom sugar to a bowl and mix well Add baking soda, all flour sorts, baking powder and spices Mix until it’s a homogenous mass Grease a rectangular cake pan (ca. 20 x 30 cm / 8“ x 12“) and put the dough inside Preheat the oven to 180°C (356°F) convection Wash and cut the pears in slices and spread them evenly on the cake Roughly chop the pecan nuts and place them on the cake You can now sprinkle some coconut blossom sugar on top of the cake if you like Bake for 30-35 minutes Date caramel Remove the stones and put the dates in a mixer along with all other ingredients Mix well and add some more water if required, until the desired consistency is achieved Put on the cake and keep the rest refrigerated in a glass and use for cereal or similar things. #bestofvegan
Creamy pumpkin lattes by 🧡 . Pumpkin latté . 3/4 cup pumpkin puree 1 can coconut milk 1 cup water 1 tbsp pumpkin spice 1 tsp vanilla extract 2 tbsp maple syrup . Aquafaba ‘whipped’ cream . 1/2 cup aquafaba (water from a tin of chickpeas) 1/2 tsp cream of tartar 1 tsp vanilla extract 4 tsp rice malt syrup . . . Add all latté ingredients to a blender and process until smooth. Add to a small pan and heat gently. While the pumpkin latté is simmering, add aquafaba to a clean mixing bowl and whisk for at least 5-6 minutes until it starts to form stiff peaks. Add in cream of tartar, vanilla extract and 2 tsp rice malt syrup slowly while whisking. Keep beating for a further five minutes, the mix should be thick and stiff. Scoop into a piping bag and swirl on top of your hot latté. Sprinkle with pumpkin spice and add a cinnamon stick. #bestofvegan
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