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Can you guess the name of these? 🤔They’re the size of a large grape and the appearance of a mini watermelon, and the flavor of a limey cucumber 🥒🍉💚 @deannacat3 #veganfoodspace
Can you guess the name of these? 🤔They’re the size of a large grape and the appearance of a mini watermelon, and the flavor of a limey cucumber 🥒🍉💚 @deannacat3 #veganfoodspace 
Spaghetti and vegan meat balls by @the_clumsy_vegan 🍝 Recipe:
Ingredients
Soya mince:
1 cup dehydrated 
Mixed herbs: 2tsp
Smoked paprika: 3 tsp
Smoked salt: 2tsp
Aquafaba: 1/2 cup
Chickpea flour: 1 Tbsp + 1 Tbsp more to add later
Tomato paste: 2 tsp
.
Method:
1)Preheat oven to 175C
2) Cook soya mince in water as per the packet instructions. I place mine in a bowl and pour kettle boiled water to cover it upto 1 cm above the mince level, then place a lid over the bowl and leave for 5-6 mins till mince is cooked.
3) In a bowl mix all the listed ingredients along with the cooked mince. Refrigerate mixture for 30 minutes
4) Take out of the fridge, add unto 1 Tbsp more flour if required then shape into balls and transfer to a lined and greased baking sheet. 
5) Cook for 20 minutes in the oven till done. You can finish of in a pan with olive oil to brown of the outsides. Enjoy! #veganfoodspace #veganlunch #lunchideas #vegandinner #dinnerideas
Spaghetti and vegan meat balls by @the_clumsy_vegan 🍝 Recipe: Ingredients Soya mince: 1 cup dehydrated Mixed herbs: 2tsp Smoked paprika: 3 tsp Smoked salt: 2tsp Aquafaba: 1/2 cup Chickpea flour: 1 Tbsp + 1 Tbsp more to add later Tomato paste: 2 tsp . Method: 1)Preheat oven to 175C 2) Cook soya mince in water as per the packet instructions. I place mine in a bowl and pour kettle boiled water to cover it upto 1 cm above the mince level, then place a lid over the bowl and leave for 5-6 mins till mince is cooked. 3) In a bowl mix all the listed ingredients along with the cooked mince. Refrigerate mixture for 30 minutes 4) Take out of the fridge, add unto 1 Tbsp more flour if required then shape into balls and transfer to a lined and greased baking sheet. 5) Cook for 20 minutes in the oven till done. You can finish of in a pan with olive oil to brown of the outsides. Enjoy! #veganfoodspace  #veganlunch  #lunchideas  #vegandinner  #dinnerideas 
Happy weekend from this lil’ guy!  Tag someone to brighten their day with this lil 🐒 munching on a papaya! 💛
Happy weekend from this lil’ guy! Tag someone to brighten their day with this lil 🐒 munching on a papaya! 💛
Breakfast Treat Idea: Crepes With Chocolate Pudding by @magic.fit.food 💛 Recipe:⠀
Crepes:⠀
1 cup all-purpose flour⠀
1/4 tsp. salt⠀
1 1/2 cups unflavored soy or almond milk⠀
3 tbsp. vegetable oil⠀
1 tbsp. maple syrup, optional⠀
1 tsp. vanilla extract, optional⠀
up to 1/3 cup water⠀
⠀
Instructions⠀
Place all ingredients except water into a medium mixing bowl and whisk together until completely smooth.⠀
Cover and refrigerate for 1 hour.⠀
Start with a test crepe. Very lightly oil the surface of a nonstick frying pan and place over medium heat. When the pan is hot, add about 1/4 cup of batter and quickly swirl it around until the entire bottom surface of the pan is coated and batter takes on a generally circular shape. Cook just until the edges start to pull away from the bottom of the pan, about a minute. Very carefully flip and cook 10-15 seconds more on other side. Slide the crepe out of the pan and onto a plate.⠀
Adjust the batter as needed. If it seemed too thick and was difficult to swirl, whisk in a few splashes of water. Repeat until all batter is used up, adjusting by adding more water as needed. Lightly reoil the pan as needed between crepes. fill with chocolate pudding (recipe below). simple chocolate pudding:⠀
¼ cup almond milk (62 g)⠀
½ cup unsweetened cocoa powder (50 g)⠀
½ cup maple syrup (180 g)⠀
1 banana⠀
1 avocado⠀
1 tsp vanilla extract (optional)⠀
⠀
Blend all the ingredients in a food processor or a blender until smooth. Enjoy! #veganfoodspace #veganbreakfast #breakfastideas
Breakfast Treat Idea: Crepes With Chocolate Pudding by @magic.fit.food 💛 Recipe:⠀ Crepes:⠀ 1 cup all-purpose flour⠀ 1/4 tsp. salt⠀ 1 1/2 cups unflavored soy or almond milk⠀ 3 tbsp. vegetable oil⠀ 1 tbsp. maple syrup, optional⠀ 1 tsp. vanilla extract, optional⠀ up to 1/3 cup water⠀ ⠀ Instructions⠀ Place all ingredients except water into a medium mixing bowl and whisk together until completely smooth.⠀ Cover and refrigerate for 1 hour.⠀ Start with a test crepe. Very lightly oil the surface of a nonstick frying pan and place over medium heat. When the pan is hot, add about 1/4 cup of batter and quickly swirl it around until the entire bottom surface of the pan is coated and batter takes on a generally circular shape. Cook just until the edges start to pull away from the bottom of the pan, about a minute. Very carefully flip and cook 10-15 seconds more on other side. Slide the crepe out of the pan and onto a plate.⠀ Adjust the batter as needed. If it seemed too thick and was difficult to swirl, whisk in a few splashes of water. Repeat until all batter is used up, adjusting by adding more water as needed. Lightly reoil the pan as needed between crepes. fill with chocolate pudding (recipe below). simple chocolate pudding:⠀ ¼ cup almond milk (62 g)⠀ ½ cup unsweetened cocoa powder (50 g)⠀ ½ cup maple syrup (180 g)⠀ 1 banana⠀ 1 avocado⠀ 1 tsp vanilla extract (optional)⠀ ⠀ Blend all the ingredients in a food processor or a blender until smooth. Enjoy! #veganfoodspace  #veganbreakfast  #breakfastideas 
Snack Idea: Oven Baked Potato Fries by @elavegan 🍟 Recipe:
Ingredients
4 medium/big russet potatoes sliced into wedges⠀
1-2 tbsp olive oil or coconut oil⠀
2 tbsp balsamic vinegar⠀
2 tbsp soy sauce⠀
1 tbsp Italian seasoning⠀
1 tsp garlic powder⠀
1 tsp onion powder⠀
1 tsp paprika powder⠀
1 pinch smoked paprika (optional)⠀
2 tbsp nutritional yeast flakes (optional)⠀
salt and pepper to taste⠀
⠀
Guacamole⠀
1 medium/big avocado⠀
1 small tomato⠀
2 cloves of garlic⠀
1 tbsp lime juice⠀
A small handful of greens (e.g. basil, parsley)⠀
A splash of coconut milk⠀
onion powder, cumin, salt and pepper to taste⠀
⠀
Instructions⠀
Preheat oven to 375 degree F (190 degrees C). Line a baking sheet with baking paper or lightly grease it⠀
Place potato wedges in a large bowl or pan. In a small bowl whisk together all other ingredients (except the nutritional yeast flakes). Pour this "dressing" over the potato wedges and toss until they are coated from all sides⠀
Place potato wedges on the prepared baking sheet in a single layer. Bake for 20-25 minutes, flip them over and bake for another 20-25 minutes until they are golden brown and crispy. Sprinkle with nutritional yeast flakes⠀
⠀
Guacamole⠀
Blend all ingredients in a food processor until creamy. Enjoy! #veganfoodspace #vegansnack #snackideas
Snack Idea: Oven Baked Potato Fries by @elavegan 🍟 Recipe: Ingredients 4 medium/big russet potatoes sliced into wedges⠀ 1-2 tbsp olive oil or coconut oil⠀ 2 tbsp balsamic vinegar⠀ 2 tbsp soy sauce⠀ 1 tbsp Italian seasoning⠀ 1 tsp garlic powder⠀ 1 tsp onion powder⠀ 1 tsp paprika powder⠀ 1 pinch smoked paprika (optional)⠀ 2 tbsp nutritional yeast flakes (optional)⠀ salt and pepper to taste⠀ ⠀ Guacamole⠀ 1 medium/big avocado⠀ 1 small tomato⠀ 2 cloves of garlic⠀ 1 tbsp lime juice⠀ A small handful of greens (e.g. basil, parsley)⠀ A splash of coconut milk⠀ onion powder, cumin, salt and pepper to taste⠀ ⠀ Instructions⠀ Preheat oven to 375 degree F (190 degrees C). Line a baking sheet with baking paper or lightly grease it⠀ Place potato wedges in a large bowl or pan. In a small bowl whisk together all other ingredients (except the nutritional yeast flakes). Pour this "dressing" over the potato wedges and toss until they are coated from all sides⠀ Place potato wedges on the prepared baking sheet in a single layer. Bake for 20-25 minutes, flip them over and bake for another 20-25 minutes until they are golden brown and crispy. Sprinkle with nutritional yeast flakes⠀ ⠀ Guacamole⠀ Blend all ingredients in a food processor until creamy. Enjoy! #veganfoodspace  #vegansnack  #snackideas 
Lunch/Dinner Idea: Roasted garlic and rosemary hassleback potatoes in rich tomatoey sauce by @lucy_and_lentils ❤️ Recipe:⠀
For the tomato sauce:⠀
•1 white onion diced⠀
•3 cloves garlic minced⠀
•1 tin chopped tomatoes⠀
•1 celery stalk chopped⠀
•1 tbsp sage⠀
•1 tsp rosemary⠀
•1 tsp thyme⠀
•1/2 cup water⠀
•large pinch salt & pepper⠀
⠀
METHOD:⠀
•fry off the onion & celery in a little oil until softened, then add the minced garlic and fry for further 1 minute⠀
•add the tinned tomatoes then add the dried herbs and water⠀
•simmer for a few minutes then add a pinch of salt and pepper.⠀
•taste test and add a little more herbs depending on preference. Enjoy! #veganfoodspace #veganlunch #lunchideas #dinnerideas
Lunch/Dinner Idea: Roasted garlic and rosemary hassleback potatoes in rich tomatoey sauce by @lucy_and_lentils ❤️ Recipe:⠀ For the tomato sauce:⠀ •1 white onion diced⠀ •3 cloves garlic minced⠀ •1 tin chopped tomatoes⠀ •1 celery stalk chopped⠀ •1 tbsp sage⠀ •1 tsp rosemary⠀ •1 tsp thyme⠀ •1/2 cup water⠀ •large pinch salt & pepper⠀ ⠀ METHOD:⠀ •fry off the onion & celery in a little oil until softened, then add the minced garlic and fry for further 1 minute⠀ •add the tinned tomatoes then add the dried herbs and water⠀ •simmer for a few minutes then add a pinch of salt and pepper.⠀ •taste test and add a little more herbs depending on preference. Enjoy! #veganfoodspace  #veganlunch  #lunchideas  #dinnerideas 
Treat Idea: No bake sweet potato & coffee cake by @365cleaneats 💛
Recipe
Ingredients (16cm/ 6.3’’ silicone round cake mould) Base: 
3/4 cup raw walnuts (75g) 
3 Tbsp. sunflower seeds 
2 Tbsp. raw cacao powder
2 Tbsp. raw cacao nib
2 Tbsp. shredded coconut 
2 Tbsp. melted raw cacao butter or melted coconut oil 
4 pitted Medjool dates (80g) 
1 tsp finely grounded coffee 
1/8 tsp pink salt
.
Sweet potato layer: 
2 cups (240g) raw cashews (soaked 4-6 hours and rinsed) 
8 Tbsp.  melted raw cacao butter 
1 cup (240ml) fresh sweet potato juice (from about 2/3-1 medium sweet potato, be sure to juice the sweet potato right before using, as to avoid the starch and water from separating)
4-5 Tbsp. maple syrup
2 Tbsp.  lemon juice
1/4 tsp cinnamon powder 
1/2 tsp vanilla paste .
.
Coffee layer: 
Coffee layer: 
1cup (120g) raw cashews (soaked 4-6 hours and rinsed) 
3/4 cup (180ml) full cream coconut milk
4 Tbsp. melted raw cacao butter
2-3 Tbsp. maple syrup
2 tsp raw cacao powder
2 tsp finely grounded coffee beans
1/4 tsp vanilla paste 
pinch of pink salt.
.
◆Method : (1) Pulse every ingredient for the base until well processed but still slightly crumbly. Press the mixture into the base of the silicone mould. 2) In a high speed blender place every ingredient for the sweet potato layer and blend well until smooth. Add more sweetener and lemon juice if you need. Layer the filling above the base. Cool it in the freezer until set. (3)Repeat the same process for the coffee layer. Transfer 1/2 cup of the mixture into a small bowl for decoration and put it in a fridge (not freezer) until it needs. Layer the rest of the filling above the sweet potato layer and cool it in the freezer until set. (4) Take out the cake from the mould. Transfer the leftover filling to a piping bag with a star shaped nozzle and pipe onto the top.  Let them thaw at room temperature for 10-15 minutes or put it in a fridge for at least an hour before serving
Enjoy! #veganfoodspace #vegantreats #treatyoself
Treat Idea: No bake sweet potato & coffee cake by @365cleaneats 💛 Recipe Ingredients (16cm/ 6.3’’ silicone round cake mould) Base: 3/4 cup raw walnuts (75g) 3 Tbsp. sunflower seeds 2 Tbsp. raw cacao powder 2 Tbsp. raw cacao nib 2 Tbsp. shredded coconut 2 Tbsp. melted raw cacao butter or melted coconut oil 4 pitted Medjool dates (80g) 1 tsp finely grounded coffee 1/8 tsp pink salt . Sweet potato layer: 2 cups (240g) raw cashews (soaked 4-6 hours and rinsed) 8 Tbsp. melted raw cacao butter 1 cup (240ml) fresh sweet potato juice (from about 2/3-1 medium sweet potato, be sure to juice the sweet potato right before using, as to avoid the starch and water from separating) 4-5 Tbsp. maple syrup 2 Tbsp. lemon juice 1/4 tsp cinnamon powder 1/2 tsp vanilla paste . . Coffee layer: Coffee layer: 1cup (120g) raw cashews (soaked 4-6 hours and rinsed) 3/4 cup (180ml) full cream coconut milk 4 Tbsp. melted raw cacao butter 2-3 Tbsp. maple syrup 2 tsp raw cacao powder 2 tsp finely grounded coffee beans 1/4 tsp vanilla paste pinch of pink salt. . ◆Method : (1) Pulse every ingredient for the base until well processed but still slightly crumbly. Press the mixture into the base of the silicone mould. 2) In a high speed blender place every ingredient for the sweet potato layer and blend well until smooth. Add more sweetener and lemon juice if you need. Layer the filling above the base. Cool it in the freezer until set. (3)Repeat the same process for the coffee layer. Transfer 1/2 cup of the mixture into a small bowl for decoration and put it in a fridge (not freezer) until it needs. Layer the rest of the filling above the sweet potato layer and cool it in the freezer until set. (4) Take out the cake from the mould. Transfer the leftover filling to a piping bag with a star shaped nozzle and pipe onto the top. Let them thaw at room temperature for 10-15 minutes or put it in a fridge for at least an hour before serving Enjoy! #veganfoodspace  #vegantreats  #treatyoself 
Lunch/Dinner Idea: Black Bean Burger With Avocado Pesto by @thefoodietakesflight 💚
Recipe:⠀
Burger:⠀
Makes 4 large patties ⠀
1 can (15oz) black beans ⠀
1 cup cooked mushrooms⠀
1 onion (around 1/4 cup), roughly chopped⠀
2 garlic cloves ⠀
1/4 cup fresh packed basil or 1 tbsp dried basil ⠀
Handful of sun-dried tomatoes (makes around 1/4 cup of small chopped pieces) ⠀
1/4 cup breadcrumbs ⠀
1/4 cup all purpose flour ⠀
2 tsp salt, or to taste⠀
Oil for frying ⠀
In a pan, sauté the onions, garlic, and mushrooms, and sun dried tomatoes (if using). Transfer everything to a food processor. Add in the flour and breadcrumbs. Add in the basil and salt. ⠀
Quickly process. Do not over process especially if you’re using variety of really soft/over cooked black beans. Leave a few chunks of the beans and mushrooms to make sure the mixture doesn’t become too soft/paste-like.⠀
Dip your hands in a bowl of water and form the mixture into patties. ⠀
Heat a pan with 1-2 tbsp oil. Over medium heat, add in the patties. ⠀
Cook for 3-4 minutes on each side or until golden grown. ⠀
AVOCADO PESTO ⠀
2 1/2 tbsp basil pesto (easy basil pesto recipe below)⠀
3 tbsp fresh avocado⠀
2 tsp lemon juice ⠀
1. Add everything into a food processor. Adjust according to taste (you can add in more lemon juice if you like it a bit more sour). HOMEMADE BASIL PESTO ⠀
2 1/2 cups packed basil leaves⠀
1 cup olive oil⠀
2 cloves garlic⠀
1/2 cup pine nuts/cashews⠀
1 tbsp lemon juice⠀
1 tsp salt, or to taste ⠀
1. Process everything until smooth then store in the jar to have with pasta, salads or as a sauce! ⠀
ASSEMBLING THE BURGERS (This part is totally up to you)⠀
4 burger buns⠀
4 black bean patties⠀
Avocado pesto⠀
Ketchup⠀
Lettuce⠀
Tomatoes⠀
Purple cabbage
Enjoy! #veganfoodspace #veganlunch #lunchideas #dinnerideas
Lunch/Dinner Idea: Black Bean Burger With Avocado Pesto by @thefoodietakesflight 💚 Recipe:⠀ Burger:⠀ Makes 4 large patties ⠀ 1 can (15oz) black beans ⠀ 1 cup cooked mushrooms⠀ 1 onion (around 1/4 cup), roughly chopped⠀ 2 garlic cloves ⠀ 1/4 cup fresh packed basil or 1 tbsp dried basil ⠀ Handful of sun-dried tomatoes (makes around 1/4 cup of small chopped pieces) ⠀ 1/4 cup breadcrumbs ⠀ 1/4 cup all purpose flour ⠀ 2 tsp salt, or to taste⠀ Oil for frying ⠀ In a pan, sauté the onions, garlic, and mushrooms, and sun dried tomatoes (if using). Transfer everything to a food processor. Add in the flour and breadcrumbs. Add in the basil and salt. ⠀ Quickly process. Do not over process especially if you’re using variety of really soft/over cooked black beans. Leave a few chunks of the beans and mushrooms to make sure the mixture doesn’t become too soft/paste-like.⠀ Dip your hands in a bowl of water and form the mixture into patties. ⠀ Heat a pan with 1-2 tbsp oil. Over medium heat, add in the patties. ⠀ Cook for 3-4 minutes on each side or until golden grown. ⠀ AVOCADO PESTO ⠀ 2 1/2 tbsp basil pesto (easy basil pesto recipe below)⠀ 3 tbsp fresh avocado⠀ 2 tsp lemon juice ⠀ 1. Add everything into a food processor. Adjust according to taste (you can add in more lemon juice if you like it a bit more sour). HOMEMADE BASIL PESTO ⠀ 2 1/2 cups packed basil leaves⠀ 1 cup olive oil⠀ 2 cloves garlic⠀ 1/2 cup pine nuts/cashews⠀ 1 tbsp lemon juice⠀ 1 tsp salt, or to taste ⠀ 1. Process everything until smooth then store in the jar to have with pasta, salads or as a sauce! ⠀ ASSEMBLING THE BURGERS (This part is totally up to you)⠀ 4 burger buns⠀ 4 black bean patties⠀ Avocado pesto⠀ Ketchup⠀ Lettuce⠀ Tomatoes⠀ Purple cabbage Enjoy! #veganfoodspace  #veganlunch  #lunchideas  #dinnerideas 
Lunch/Dinner Idea: CHORIZO BURRITO by @alexafuelednaturally 💛 Recipe:
Serves 4 
Ingredients:
Tortilla of choice (I used brown rice tortillas)
1 package veg chorizo 
1 lb Yukon gold potato 
1 tbsp coconut oil 
1-2 avocados 
Small bunch Cilantro 
2 limes 
Salt & pepper 
Optional:
Hot sauce
.
Method:
1. Dice potatoes very small. Add to a pot and cover with water. Bring pot to a Boil and cook potatoes for 6 minutes or until potatoes are just cooked.. make sure to not over cook (you don’t want them to be too soft).
2. To a large pan over medium heat add coconut oil. Once melted add veg chorizo, breaking it up into small pieces... add potatoes and incorporate into the chorizo. Season with salt and pepper to taste. Let cook for 5-6 minutes. 
3. In a small bowl mash avocado. Add juice of one lime, salt, pepper and chopped cilantro. 
4. Heat tortillas and assemble by adding a generous amount of chorizo potato mixture, mashed avo and a squeeze of lime juice. Enjoy! #veganfoodspace #veganlunch #lunchideas #vegandinner #dinnerideas
Lunch/Dinner Idea: CHORIZO BURRITO by @alexafuelednaturally 💛 Recipe: Serves 4 Ingredients: Tortilla of choice (I used brown rice tortillas) 1 package veg chorizo 1 lb Yukon gold potato 1 tbsp coconut oil 1-2 avocados Small bunch Cilantro 2 limes Salt & pepper Optional: Hot sauce . Method: 1. Dice potatoes very small. Add to a pot and cover with water. Bring pot to a Boil and cook potatoes for 6 minutes or until potatoes are just cooked.. make sure to not over cook (you don’t want them to be too soft). 2. To a large pan over medium heat add coconut oil. Once melted add veg chorizo, breaking it up into small pieces... add potatoes and incorporate into the chorizo. Season with salt and pepper to taste. Let cook for 5-6 minutes. 3. In a small bowl mash avocado. Add juice of one lime, salt, pepper and chopped cilantro. 4. Heat tortillas and assemble by adding a generous amount of chorizo potato mixture, mashed avo and a squeeze of lime juice. Enjoy! #veganfoodspace  #veganlunch  #lunchideas  #vegandinner  #dinnerideas 
Breakfast Idea: MOIST AND DELICIOUS BANANA BREAD by @gaspic_healthyberry 💜
Recipe:⠀
3 ripe bananas medium size⠀
1 cup raw buckwheat groats soaked overnight⠀
2 cups walnuts⠀
1 1/2 cups pitted dates⠀
1/2 cup milk of your choice⠀
1/4 cup liquid oil⠀
2 vegan egg of choice⠀
1 tsp baking powder⠀
1 tsp baking soda⠀
1/4 tsp sea salt⠀
Optional but highly recommended!⠀
1/2 tsp ground cinnamon⠀
1/2 tsp ground ginger⠀
1/4 tsp allspice⠀
1/8 tsp ground clove⠀
⠀
Instructions⠀
Preheat the oven to 200°C⠀
Drain and process the buckwheat until you get a creamy pudding. Add bananas, process again. Put dates and nuts, process again. You may need to stop processing and mix a little with a spoon or spatula. Process until you haven't large pieces of ingredients. ⠀
Add the rest of the ingredients and mix or process well.⠀
Put the mixture in a mold of 20x8 cm with parchment paper. Bake until golden brown on top and almost dry inside. When inserting a toothpick inside the bread the toothpick should come out barely wet.⠀
Let cool before cutting. Enjoy! #veganfoodspace #veganbreakfast #breakfastideas
Breakfast Idea: MOIST AND DELICIOUS BANANA BREAD by @gaspic_healthyberry 💜 Recipe:⠀ 3 ripe bananas medium size⠀ 1 cup raw buckwheat groats soaked overnight⠀ 2 cups walnuts⠀ 1 1/2 cups pitted dates⠀ 1/2 cup milk of your choice⠀ 1/4 cup liquid oil⠀ 2 vegan egg of choice⠀ 1 tsp baking powder⠀ 1 tsp baking soda⠀ 1/4 tsp sea salt⠀ Optional but highly recommended!⠀ 1/2 tsp ground cinnamon⠀ 1/2 tsp ground ginger⠀ 1/4 tsp allspice⠀ 1/8 tsp ground clove⠀ ⠀ Instructions⠀ Preheat the oven to 200°C⠀ Drain and process the buckwheat until you get a creamy pudding. Add bananas, process again. Put dates and nuts, process again. You may need to stop processing and mix a little with a spoon or spatula. Process until you haven't large pieces of ingredients. ⠀ Add the rest of the ingredients and mix or process well.⠀ Put the mixture in a mold of 20x8 cm with parchment paper. Bake until golden brown on top and almost dry inside. When inserting a toothpick inside the bread the toothpick should come out barely wet.⠀ Let cool before cutting. Enjoy! #veganfoodspace  #veganbreakfast  #breakfastideas 
Snack Idea: Kentucky Fried Cauliflower by @vegan.dy 💛 Recipe:
Hot cauliflower wings.
- in a bowl, mix 1 cup spelt flour, 2 Tbsp paprika, 1 Tbsp curry powder, 1/2 cayenne and 1 Tsp salt; whisk in 1 cup plantbased milk.
- coat cauliflower florets with mixture and deep fry in neutral oil until golden brown (3-5 minutes).
- in another bowl, mix 2 Tbsp ketchup, 2 Tbsp BBQ hot sauce and 4 Tbsp agave nectar.
- place fried cauliflower on a parchment paper; brush with hot sauce mixture.
- bake at 180°C/350°F until crispy (15-20 min).
- enjoy
.
Crispy cauliflower wings:
- in a bowl, mix 1 cup coarsely crushed unsweetened corn flakes, 1 cup spelt flour, 3 Tbsp paprika, 1 Tsp cayenne and 1 Tsp salt; whisk in 1 1/4 cups plantbased milk.
- coat cauliflower florets with mixture and deep fry in neutral oil until golden brown (3-5 min).
Enjoy! #veganfoodspace #vegansnack #snackideas
Snack Idea: Kentucky Fried Cauliflower by @vegan.dy 💛 Recipe: Hot cauliflower wings. - in a bowl, mix 1 cup spelt flour, 2 Tbsp paprika, 1 Tbsp curry powder, 1/2 cayenne and 1 Tsp salt; whisk in 1 cup plantbased milk. - coat cauliflower florets with mixture and deep fry in neutral oil until golden brown (3-5 minutes). - in another bowl, mix 2 Tbsp ketchup, 2 Tbsp BBQ hot sauce and 4 Tbsp agave nectar. - place fried cauliflower on a parchment paper; brush with hot sauce mixture. - bake at 180°C/350°F until crispy (15-20 min). - enjoy . Crispy cauliflower wings: - in a bowl, mix 1 cup coarsely crushed unsweetened corn flakes, 1 cup spelt flour, 3 Tbsp paprika, 1 Tsp cayenne and 1 Tsp salt; whisk in 1 1/4 cups plantbased milk. - coat cauliflower florets with mixture and deep fry in neutral oil until golden brown (3-5 min). Enjoy! #veganfoodspace  #vegansnack  #snackideas 
Avocado Banana Bread 🥑🍞😍 Follow our videos page @veganfoodfilms 🎥🍃💚 We post only FULL recipes on there. All organized in one place. Vegan and 1000% delicious @veganfoodfilms 💚
#veganfoodspace
Avocado Banana Bread 🥑🍞😍 Follow our videos page @veganfoodfilms 🎥🍃💚 We post only FULL recipes on there. All organized in one place. Vegan and 1000% delicious @veganfoodfilms 💚 #veganfoodspace