Vegan lemon cake with cream topping by @miss_gruenkern
2 organic lemons (juice and peel)
95 g vegan butter
110 g vegan sugar
~ 60 ml almond milk
240 g spelt flour
1 tsp baking powder
70 ml sparkling water
Mix all ingredients together (but not too long, because of the sparkling water).
Add the batter into a greased loaf pan and bake for 40 min. (175° C | 350° F). Add frosting (powdered sugar and lemon juice) to the warm cake. Cool down and add whipped vegan cream.
Creamy Matcha Pistachio Ice Cream by @jasonpabstcuisine
3 cups frozen banana
¼ cup coconut cream
1 tbsp matcha powder
2 tbsp chopped pistachios
2 tbsp cacao nibs
Place can of full-fat coconut milk in freezer for 1 hour or in fridge overnight.
Scoop ¼ cup of the coconut cream into blender along with bananas and matcha powder.
Blend until smooth, thick and creamy (may need to scrape down edges depending on your blender).
Transfer to bowl and fold in pistachios and cacao nibs.
Place in freezer for minimum of 3 hours.
Scoop, serve and enjoy!
NOTE: If frozen, let thaw on counter top for 15-20 minutes. #bestofvegan
Blueberry Chocolate Chip Muffins by
Recipe adapted from @nm_meiyee
~ 2 cups of flour
~ 1 tsp baking powder
~ 1/2 tsp baking soda
~ 1/2 cup pure cane sugar
~ pinch of salt
~ 1 1/2 cups unsweetened plant based milk
~ a little over 1/4 cup coconut oil
~ 1/2 tbsp vanilla extract
~ 1 pint blueberries
~ vegan Chocolate chips
Preheat oven to 365F, prepare muffin pan with liners. In a mixing bowl, combine all dry ingredients and add wet ingredients, mix until well combined. Roughly separate batter into 2 batches. Fold one batch with blueberries and the other with chocolate chips. Divide batter evenly between 12 muffins and bake for 20-25mins or until toothpick comes out clean.
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Pumpkin loaf by @365cleaneats
Ingredients for 9x15cm loaf pan
100g plain flour
2 Tbsp. tapioca starch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp pink salt
1/4-1/2 tsp cardamom powder
1 flax egg (mix 1 Tbsp. ground flaxseed meal + 2.5 Tbsp. water and set aside)
70g-80g coconut sugar
4 Tbsp. melted coconut oil
150g steamed and mashed Japanese pumpkin or pumpkin purée .
1/3 cup sunflower seeds & chopped walnuts
1 Tbsp. Pumpkin seeds
(1) Preheat oven to 180⁰C/350F. Line a loaf pan with parchment paper.
(2) In a large bowl, whisk together wet ingredients.
(3) In the same bowl, add the shifted dry ingredients and mix until just combined. Don’t overmix. Fold in sunflower seeds and walnuts.
(4) Pour the butter into the prepared pan and smooth down evenly. Sprinkle pumpkin seeds over the top.
(5) Bake it for 30 minutes and cover it with an aluminium foil and continue to bake for 10 more minutes or until well baked.
Teriyaki Tempeh Bowls with Blood Oranges by @chocolateforbasil
Combine ¼ cup Coconut Aminos Seasoning Sauce, 2 tbsp rice wine vinegar, 2 tbsp oil, 1 tsp packed grated garlic (about 3 cloves), 1 ½ tsp fresh grated ginger, 1 tsp sea salt, and 1 tsp crushed red pepper flakes in a bowl. Add in an 8 ounce pack of cubed, plain tempeh and toss to coat (reserve a couple tbsp of the marinate for serving). Let the tempeh marinate for at least 5 minutes and cook in the air fryer or oven at 400F for 8-9 minutes tossing halfway through. In a separate bowl combine 1 cup broccoli or cabbage slaw (or a combination), 1 tbsp chopped basil, and drizzle of oil and toss to coat. Plate the slaw with blood orange segments and the cooked tempeh (you can drizzle on more sauce here). Garnish with toasted sesame seeds, chopped scallions + pickled cucumber! #bestofvegan
Creamy hummus pasta by @vegamelon
hummus pasta (serves 3)
-1-1/2 cup (14 oz) chickpeas
-3 tbsp tahini
-2-3 cloves garlic
-1 tsp salt
-juice of 1/2 lemon
-1/3 cup olive oil, or use water/aquafaba
-8 oz dry pasta
In a pot, cook your pasta according to package instructions; drain & set aside. Meanwhile, in a food processor, combine all the hummus ingredients and blend until smooth and creamy. Add more liquid as needed to reach the consistency of a pasta sauce. Serve with cooked pasta, peas and Brussels sprouts & enjoy! #bestofvegan
Cacao crepes by @vanelja
~Makes about 8 crepes~
1 cup chickpea flour
1,5 cup almond milk or oat milk
⅓ cup raw cocoa powder
4 tbsp coconut sugar
Place the chickpea flour, mylk, cocoa powder and coconut sugar into a blender and blend until smooth. Leave to thicken for about 5 minutes. The batter should still remain quite runny so that you can prepare thin crepes. Preheat a pan in a middle heat. Measure about ⅓ cup of the batter on the pan and spread with a spoon until a thin crepe. Bake for about 1 minute. Flip and bake the other side. When all the crepes are done, let them cool a bit. Fill for example with coconut whipped cream, banana slices and blueberries. Drizzle some peanut butter on top. Serve and enjoy!✨ #bestofvegan
3 ingredients NUT BUTTER CHOC CUPS by @panaceas_pantry
70 grams dark chocolate.
3/4 cup dark roast/runny peanut butter.
2/3 cup macadamia, chopped.
30 g dark chocolate (extra, to finish)
1. Add chocolate to a heat-proof bowl, and melt over a pot of simmering water.
2. Once melted, remove from heat and add peanut butter and macadamias. Mix well, until silky and even. Pour between 10 mini silicone cups, and set in the freezer.
3. To finish, top with the extra melted chocolate.
4. Store cups in the fridge, or freezer if you don’t wanna eat them all in one sitting:)
1. If you don’t have scales, but a 100g block of dark chocolate and use 3/4 of it for the cups.
2. You can swap the peanut butter for any nut butter, but I personally recommend one that is roasted and on the runnier side: cashew, macadamia or almond butter would work well, as would tahini or sunflower butter!
3. I personally recommend buying a nut butter that contains only 2 ingredients: nuts and salt. #bestofvegan
Easy Black Bean Soup with Rice by @thevegansix
1 onion, diced
6 cloves garlic, diced
1 1/2 Tbsp ground cumin
1 Tbsp mild chili powder
1 Tbsp dried oregano
1 1/2 cups dried black beans, rinsed well
3/4 cup brown rice, rinsed well
5 cups vegetable broth
1 28oz can crushed tomatoes
Set instant pot to sauté and add diced onion and garlic along with 1/4 cup water. Sauté for 5 minutes and hen add spices. Stir well. Turn instant pot to cancel. Then add black beans, rice and vegetable broth. Lock the lid on your pressure cooker and set to manual for 25 minutes, allowing the instant pot to release pressure naturally. When cooking is complete and pressure has been released, add crushed tomatoes and frozen roasted corn kernels. Stir well, cover and let the flavors blend and the corn warm. Enjoy! #bestofvegan
Tempeh bolognese with einkorn pasta and almond ricotta by @cookingforpeanuts
Bring pot of shallow water to a boil. Add 1-8oz block of tempeh and boil 10 minutes. Pat dry and allow to cool a bit before using your hands to form tempeh crumbles. In saucepan, heat 2 tbsp vegetable broth (or 1-1/2 tbsp neutral oil of choice) and add tempeh crumbles, 1 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp dried sage, 1/2 tsp smoked paprika. Mix well while continuing to heat for several minutes. Add 2 tbsp tomato paste and mix while heating another minute. Add 1 tbsp tamari and 1 pressed garlic clove and cook another 2 minutes. Add 1 tsp maple syrup and mix before finally adding 3 cups tomato sauce (homemade or store bought). Heat until warmed through. Add several turns black pepper and salt to taste. Serve with vegan ricotta. #bestofvegan