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Vegan Christmas wreath by @panaceas_pantry ❤️ Recipe⠀
Ingredient⠀
2 cups raw cashews, soaked 4 hours in filtered water⠀
1/3 cup pure maple syrup⠀
3/4 cup almond milk⠀
2 Tbsp @heilalavanilla baking blend vanilla⠀
Finely grated zest of 1 lemon⠀
1/4cup lemon juice⠀
1/3 cup coconut oil⠀
Pinch salt⠀
⠀
To serve⠀
Handful of pecans⠀
2 Tbsp caco nibs⠀
Coconut yoghurt⠀
Seasonal fruits⠀
Raspberry 'compote' (simply heat berries with a splash of water, and mash to form a sauce)⠀
⠀
Method⠀
1. Drain cashews and rinse well. Add to blender with remaining ingredients and blend on high for 1-2 mins, or until super smooth. Taste, and add more lemon if preferred. Pour mix into desired moulds (I used small, silicone half spheres, but little silicone muffin moulds would work too) and set in the freezer 4+ hours.⠀
⠀
2. Before serving, remove cakes from the freezer ad their moulds. Allow to defrost slowly in the fridge. ⠀
3. To serve, add pecans and taco nibs to food processor and pulse to forms large crumbs. Arrange crumps in a circle on desired serving platter, and then top with cakes to form a wreath. Top with coconut yoghurt, raspberry compote and fresh berries. Enjoy immediately, or store in the fridge for a few hours.⠀
Enjoy! #veganfoodspace #vegantreats #treatyoself
Vegan Christmas wreath by @panaceas_pantry ❤️ Recipe⠀ Ingredient⠀ 2 cups raw cashews, soaked 4 hours in filtered water⠀ 1/3 cup pure maple syrup⠀ 3/4 cup almond milk⠀ 2 Tbsp @heilalavanilla baking blend vanilla⠀ Finely grated zest of 1 lemon⠀ 1/4cup lemon juice⠀ 1/3 cup coconut oil⠀ Pinch salt⠀ ⠀ To serve⠀ Handful of pecans⠀ 2 Tbsp caco nibs⠀ Coconut yoghurt⠀ Seasonal fruits⠀ Raspberry 'compote' (simply heat berries with a splash of water, and mash to form a sauce)⠀ ⠀ Method⠀ 1. Drain cashews and rinse well. Add to blender with remaining ingredients and blend on high for 1-2 mins, or until super smooth. Taste, and add more lemon if preferred. Pour mix into desired moulds (I used small, silicone half spheres, but little silicone muffin moulds would work too) and set in the freezer 4+ hours.⠀ ⠀ 2. Before serving, remove cakes from the freezer ad their moulds. Allow to defrost slowly in the fridge. ⠀ 3. To serve, add pecans and taco nibs to food processor and pulse to forms large crumbs. Arrange crumps in a circle on desired serving platter, and then top with cakes to form a wreath. Top with coconut yoghurt, raspberry compote and fresh berries. Enjoy immediately, or store in the fridge for a few hours.⠀ Enjoy! #veganfoodspace  #vegantreats  #treatyoself 
Garlic Mushroom and Spinach Pizza by @biancazapatka 💛 Recipe:⠀⠀
Ingredients⠀⠀
1 batch vegan pizza dough (1/2 lbs) (gluten-free, if desired)⠀⠀
Spinach Cheese:⠀⠀
7 oz spinach (200 g) fresh or frozen⠀⠀
3 garlic cloves⠀⠀
salt, pepper to taste⠀⠀
2/3 cup dairy-free cream cheese (150 g)⠀⠀
3/4 cup dairy-free cheese (75 g) shredded⠀⠀
⠀⠀
Roasted mushrooms:⠀⠀
1 tbsp olive oil⠀⠀
5 oz mushrooms (150 g)⠀⠀
salt to taste⠀⠀
Topping:⠀⠀
2 tbsp pine nuts⠀
⠀
Instructions⠀⠀
Heat your oven to 400°F (200°C).⠀⠀
Roll out your pizza dough with a rolling pin. Place the pizza dough onto a baking sheet lined with parchment paper. (You can also use a pizza pan or pizza stone).⠀⠀
If using frozen spinach, simply thaw and squeeze the liquid.⠀⠀
If using fresh spinach, bring salted water to a boil in a pot. Add spinach and cook for 1-2 minutes until it starts to wilt. Then squeeze the spinach well and chop roughly.⠀⠀
Heat up a little oil in a small pan and roast garlic for 30 seconds while stirring. Then add the cream cheese along with the spinach. Season with salt and pepper to taste and stir to combine.⠀⠀
Spread the spinach cream mixture over your pizza dough followed by vegan cheese.⠀⠀
Bake the pizza for about 10-15 minutes until cheese is melted.⠀⠀
In the meantime, fry mushrooms in a pan with some oil for 6-8 minutes until golden browned. Add a little salt to taste.⠀⠀
Toast pine nuts in another pan without adding any oil.⠀⠀
When your pizza is done top with mushrooms and pine nuts if using. Enjoy! #veganfoodspace #veganlunch #lunchideas #vegandinner #dinnerideas
Garlic Mushroom and Spinach Pizza by @biancazapatka 💛 Recipe:⠀⠀ Ingredients⠀⠀ 1 batch vegan pizza dough (1/2 lbs) (gluten-free, if desired)⠀⠀ Spinach Cheese:⠀⠀ 7 oz spinach (200 g) fresh or frozen⠀⠀ 3 garlic cloves⠀⠀ salt, pepper to taste⠀⠀ 2/3 cup dairy-free cream cheese (150 g)⠀⠀ 3/4 cup dairy-free cheese (75 g) shredded⠀⠀ ⠀⠀ Roasted mushrooms:⠀⠀ 1 tbsp olive oil⠀⠀ 5 oz mushrooms (150 g)⠀⠀ salt to taste⠀⠀ Topping:⠀⠀ 2 tbsp pine nuts⠀ ⠀ Instructions⠀⠀ Heat your oven to 400°F (200°C).⠀⠀ Roll out your pizza dough with a rolling pin. Place the pizza dough onto a baking sheet lined with parchment paper. (You can also use a pizza pan or pizza stone).⠀⠀ If using frozen spinach, simply thaw and squeeze the liquid.⠀⠀ If using fresh spinach, bring salted water to a boil in a pot. Add spinach and cook for 1-2 minutes until it starts to wilt. Then squeeze the spinach well and chop roughly.⠀⠀ Heat up a little oil in a small pan and roast garlic for 30 seconds while stirring. Then add the cream cheese along with the spinach. Season with salt and pepper to taste and stir to combine.⠀⠀ Spread the spinach cream mixture over your pizza dough followed by vegan cheese.⠀⠀ Bake the pizza for about 10-15 minutes until cheese is melted.⠀⠀ In the meantime, fry mushrooms in a pan with some oil for 6-8 minutes until golden browned. Add a little salt to taste.⠀⠀ Toast pine nuts in another pan without adding any oil.⠀⠀ When your pizza is done top with mushrooms and pine nuts if using. Enjoy! #veganfoodspace  #veganlunch  #lunchideas  #vegandinner  #dinnerideas 
Balsamic Mushroom with Roasted Garlic Toasts by @thefoodietakesflight 💛 Enjoy! #veganfoodspace #vegansnack #snackideas
Dinner Idea: Easy Baked Ziti by @thecuriouschickpea 💛 Recipe⠀
Makes 6⠀
1 lb dried ziti⠀
⠀
SEITAN SAUSAGE TOMATO SAUCE⠀
4 tsp olive oil, divided⠀
13oz seitan sausage, crumbled⠀
1 large yellow onion, finely diced⠀
2 cloves garlic, minced⠀
1 tsp salt⠀
1 tsp dried basil⠀
1 tsp dried oregano⠀
1/2 tsp dried thyme⠀
1/2 tsp garlic powder⠀
pinch of red pepper flakes⠀
28 oz + 15 oz whole canned tomatoes, pulsed in blender⠀
⠀
MOZZARELLA SAUCE⠀
1 cup cashews⠀
1 cup water⠀
1/2 cup melted coconut oil⠀
1 tsp apple cider vinegar⠀
1 clove garlic, peeled and smashed⠀
2 tbsp tapioca starch⠀
1 tbsp nutritional yeast⠀
1 tsp salt⠀
⠀
INSTRUCTIONS⠀
Cook the pasta according to package directions, under cooking by 1-2 minas it will continue to cook in the oven. Strain and set aside.⠀
⠀
For sauce:⠀
Heat 2 tsp of oil in a pot over medium heat. Add the seitan sausage and cook until it's browning, ~3 min. Remove from the pan and set aside.⠀
Add the remaining 2 tsp of oil and add the onion with a pinch of salt. Sauté for 8-10 min until the onions are soft and lightly caramelized. As the onions cook, anything stuck to the bottom of the pan from cooking the sausage will lift up.⠀
Add the garlic, salt, herbs, and a pinch of red pepper flakes and cook for 1 min. Add the tomatoes and sausage, cover the pot and bring the sauce to a simmer. Turn the heat to low and cook for about 15 min.⠀
⠀
For mozzarella sauce:⠀
Add everything to a blender and blend until very smooth.⠀
⠀
Assemble and bake the ziti:⠀
Preheat the oven to 375 ºF.⠀
Toss the pasta with about half of the sausage tomato sauce.⠀
In a casserole dish, add a couple of spoonfuls of sauce to the bottom of the dish, then add about 1/3 of the pasta. Top with about half of the remaining tomato sauce, then pour about 1/4 cup of the mozzarella sauce over that.⠀
Repeat and layer the next third of the pasta, the remaining tomato sauce, and the next ~1/4 of the mozzarella sauce. Next, top with the last of the pasta then smother with the remaining mozzarella sauce.⠀
Put the casserole dish in the oven and bake for 25-30 min, or until the cheese sauce has browned. Optional: turn on the broiler at the end for 2-5 min for further browning. #veganfoodspace
Dinner Idea: Easy Baked Ziti by @thecuriouschickpea 💛 Recipe⠀ Makes 6⠀ 1 lb dried ziti⠀ ⠀ SEITAN SAUSAGE TOMATO SAUCE⠀ 4 tsp olive oil, divided⠀ 13oz seitan sausage, crumbled⠀ 1 large yellow onion, finely diced⠀ 2 cloves garlic, minced⠀ 1 tsp salt⠀ 1 tsp dried basil⠀ 1 tsp dried oregano⠀ 1/2 tsp dried thyme⠀ 1/2 tsp garlic powder⠀ pinch of red pepper flakes⠀ 28 oz + 15 oz whole canned tomatoes, pulsed in blender⠀ ⠀ MOZZARELLA SAUCE⠀ 1 cup cashews⠀ 1 cup water⠀ 1/2 cup melted coconut oil⠀ 1 tsp apple cider vinegar⠀ 1 clove garlic, peeled and smashed⠀ 2 tbsp tapioca starch⠀ 1 tbsp nutritional yeast⠀ 1 tsp salt⠀ ⠀ INSTRUCTIONS⠀ Cook the pasta according to package directions, under cooking by 1-2 minas it will continue to cook in the oven. Strain and set aside.⠀ ⠀ For sauce:⠀ Heat 2 tsp of oil in a pot over medium heat. Add the seitan sausage and cook until it's browning, ~3 min. Remove from the pan and set aside.⠀ Add the remaining 2 tsp of oil and add the onion with a pinch of salt. Sauté for 8-10 min until the onions are soft and lightly caramelized. As the onions cook, anything stuck to the bottom of the pan from cooking the sausage will lift up.⠀ Add the garlic, salt, herbs, and a pinch of red pepper flakes and cook for 1 min. Add the tomatoes and sausage, cover the pot and bring the sauce to a simmer. Turn the heat to low and cook for about 15 min.⠀ ⠀ For mozzarella sauce:⠀ Add everything to a blender and blend until very smooth.⠀ ⠀ Assemble and bake the ziti:⠀ Preheat the oven to 375 ºF.⠀ Toss the pasta with about half of the sausage tomato sauce.⠀ In a casserole dish, add a couple of spoonfuls of sauce to the bottom of the dish, then add about 1/3 of the pasta. Top with about half of the remaining tomato sauce, then pour about 1/4 cup of the mozzarella sauce over that.⠀ Repeat and layer the next third of the pasta, the remaining tomato sauce, and the next ~1/4 of the mozzarella sauce. Next, top with the last of the pasta then smother with the remaining mozzarella sauce.⠀ Put the casserole dish in the oven and bake for 25-30 min, or until the cheese sauce has browned. Optional: turn on the broiler at the end for 2-5 min for further browning. #veganfoodspace 
Vegan White Chocolate Peanut Butter & Jelly Bark by @mindfullyjessica ❤️ Recipe:⠀
Serves around 12⠀
Ingredients⠀
1 cup cacao butter buttons⠀
6 tbsp coconut milk powder⠀
1 tbsp coconut nectar (or sweetener of choice)⠀
2 tbsp natural peanut butter⠀
1/4 tsp vanilla⠀
tiny pinch of salt⠀
2 handfuls of freeze dried raspberries⠀
.⠀
In a double boiler, melt the cacao buttons. Whisk in the coconut milk powder tablespoon by tablespoon whisking constantly. Add the coconut nectar, peanut butter, vanilla and salt and whisk until combined. Pour into a lined baking tray (approx 15x20cm) and sprinkle with freeze dried raspberries. Place in the fridge or freezer until set. Snap into pieces and Enjoy! #veganfoodspace
Vegan White Chocolate Peanut Butter & Jelly Bark by @mindfullyjessica ❤️ Recipe:⠀ Serves around 12⠀ Ingredients⠀ 1 cup cacao butter buttons⠀ 6 tbsp coconut milk powder⠀ 1 tbsp coconut nectar (or sweetener of choice)⠀ 2 tbsp natural peanut butter⠀ 1/4 tsp vanilla⠀ tiny pinch of salt⠀ 2 handfuls of freeze dried raspberries⠀ .⠀ In a double boiler, melt the cacao buttons. Whisk in the coconut milk powder tablespoon by tablespoon whisking constantly. Add the coconut nectar, peanut butter, vanilla and salt and whisk until combined. Pour into a lined baking tray (approx 15x20cm) and sprinkle with freeze dried raspberries. Place in the fridge or freezer until set. Snap into pieces and Enjoy! #veganfoodspace 
Mushroom Pizza by @vegan.dy 🍕 Recipe:
For the Pizza Crust:
- makes 2 large or 4 small ones.
- activate 7g dry yeast in 2 cups luke-warm water, 1 Tsp agave nectar and 3 Tbsp olive oil (about 7-10 minutes).
- add 2.5 cups all-purpose flour, 1.5 cups whole-meal wheat flour and 1 Tsp salt.
- mix until dough comes together and then gently knead on a flour-dusted surface for 3-5 minutes (dough should be soft, elastic and a little sticky).
- form a dough ball and place it in a slightly greased bowl.
- let rest for 1-2 hours until dough has doubled in size.
- cut dough into 2 or 4 pieces and spread them out on a flour-dusted surface (DO NOT ROLL! Use your hands); middle part should be around 0.5cm thick, edge can be up to 2 cm, depends on your preference.
- add some marinara sauce and your favorite toppings.
- bake at 270°C/520°F for 5-7 minutes or until golden brown and slightly crispy.
Top with sautéed mushrooms of choice and your favorite veggies! Enjoy! #veganfoodspace
Mushroom Pizza by @vegan.dy 🍕 Recipe: For the Pizza Crust: - makes 2 large or 4 small ones. - activate 7g dry yeast in 2 cups luke-warm water, 1 Tsp agave nectar and 3 Tbsp olive oil (about 7-10 minutes). - add 2.5 cups all-purpose flour, 1.5 cups whole-meal wheat flour and 1 Tsp salt. - mix until dough comes together and then gently knead on a flour-dusted surface for 3-5 minutes (dough should be soft, elastic and a little sticky). - form a dough ball and place it in a slightly greased bowl. - let rest for 1-2 hours until dough has doubled in size. - cut dough into 2 or 4 pieces and spread them out on a flour-dusted surface (DO NOT ROLL! Use your hands); middle part should be around 0.5cm thick, edge can be up to 2 cm, depends on your preference. - add some marinara sauce and your favorite toppings. - bake at 270°C/520°F for 5-7 minutes or until golden brown and slightly crispy. Top with sautéed mushrooms of choice and your favorite veggies! Enjoy! #veganfoodspace 
Granola Pizza topped this with coyo, strawberries, pomegranate, fuschias, cherries, raspberries and Pitaya by @panaceas_pantry ❤️
Recipe:
To make this, you’ll need:
2.5 cups almonds, cashews, macadamia and walnut
1/2 cup coconut oil.
2 Tbsp rice malt syrup.
2 Tbsp coconut sugar.
1 Tbsp cacao powder.
.
How To Make:
Add all ingredients to a heavy-based frypan, and cook over medium heat for 5 mins, or until fragrant. Use a wooden spoon to stir through-out.
Turn onto a tray lined with baking paper, then use your hands to shape. 
Set in the freezer for 10 mins, then top with yoghurt and fruit. Enjoy! #veganfoodspace
Granola Pizza topped this with coyo, strawberries, pomegranate, fuschias, cherries, raspberries and Pitaya by @panaceas_pantry ❤️ Recipe: To make this, you’ll need: 2.5 cups almonds, cashews, macadamia and walnut 1/2 cup coconut oil. 2 Tbsp rice malt syrup. 2 Tbsp coconut sugar. 1 Tbsp cacao powder. . How To Make: Add all ingredients to a heavy-based frypan, and cook over medium heat for 5 mins, or until fragrant. Use a wooden spoon to stir through-out. Turn onto a tray lined with baking paper, then use your hands to shape. Set in the freezer for 10 mins, then top with yoghurt and fruit. Enjoy! #veganfoodspace 
Toast 6 ways by @rainbowplantlife ❤️ Recipe:⠀
For the vegan nutella: ⠀
Ingredients⠀
8 ounces roasted hazelnuts⠀
2 ounces 70% dark chocolate, chopped⠀
1/2 tsp vanilla extract⠀
1 TBSP coconut oil, melted⠀
1/4 cup almond milk⠀
1 1/2 TBSP maple syrup⠀
Directions⠀
Place hazelnuts in a high-speed food processor and blend for 7-10 minutes until you have a thick nut butter.⠀
Add the remaining ingredients and blend until well incorporated and you have a creamy paste.⠀
⠀
1: vegan Nutella (recipe on the blog, linked in bio) + bananas + dark chocolate + coconut ⠀
2: peanut butter + strawberries + red currants ⠀
3: peanut butter + figs + dark chocolate ⠀
4: vegan Nutella + red currants + coconut⠀
5: vegan Nutella + strawberries + puffed quinoa ⠀
6: peanut butter + bananas + dark chocolate. Enjoy! #veganfoodspace
Toast 6 ways by @rainbowplantlife ❤️ Recipe:⠀ For the vegan nutella: ⠀ Ingredients⠀ 8 ounces roasted hazelnuts⠀ 2 ounces 70% dark chocolate, chopped⠀ 1/2 tsp vanilla extract⠀ 1 TBSP coconut oil, melted⠀ 1/4 cup almond milk⠀ 1 1/2 TBSP maple syrup⠀ Directions⠀ Place hazelnuts in a high-speed food processor and blend for 7-10 minutes until you have a thick nut butter.⠀ Add the remaining ingredients and blend until well incorporated and you have a creamy paste.⠀ ⠀ 1: vegan Nutella (recipe on the blog, linked in bio) + bananas + dark chocolate + coconut ⠀ 2: peanut butter + strawberries + red currants ⠀ 3: peanut butter + figs + dark chocolate ⠀ 4: vegan Nutella + red currants + coconut⠀ 5: vegan Nutella + strawberries + puffed quinoa ⠀ 6: peanut butter + bananas + dark chocolate. Enjoy! #veganfoodspace 
Sweet & spicy noodles with miso tofu by @vegamelon 💛 Recipe:
Ingredients 
serves 4
-1 package firm tofu
-1/4 cup soy sauce / tamari
-1 tbsp sesame oil
-3 tbsp liquid sweetener
-juice of 1/2 lemon
-2 tbsp miso paste
-3 tbsp sriracha
-1 tsp red chili flakes
press tofu between 2 paper towels and place an heavy object on top for 10 mins. meanwhile, mix the other ingredients in a shallow dish. cut tofu into cubes and place in the marinade, coating well. set aside for 15 mins.
preheat oven to 400°F/200°C and place tofu cubes onto a lined baking sheet. bake for 20 minutes. at halfway, flip the cubes and pour on remaining sauce. when caramelized, remove from heat and enjoy!
Enjoy! #veganfoodspace
Sweet & spicy noodles with miso tofu by @vegamelon 💛 Recipe: Ingredients serves 4 -1 package firm tofu -1/4 cup soy sauce / tamari -1 tbsp sesame oil -3 tbsp liquid sweetener -juice of 1/2 lemon -2 tbsp miso paste -3 tbsp sriracha -1 tsp red chili flakes press tofu between 2 paper towels and place an heavy object on top for 10 mins. meanwhile, mix the other ingredients in a shallow dish. cut tofu into cubes and place in the marinade, coating well. set aside for 15 mins. preheat oven to 400°F/200°C and place tofu cubes onto a lined baking sheet. bake for 20 minutes. at halfway, flip the cubes and pour on remaining sauce. when caramelized, remove from heat and enjoy! Enjoy! #veganfoodspace 
STUFFED PEPPERS by @healthyveganseda ❤️ Recipe:
INGREDIENTS:
2 cups brown rice, washed and drained
2 cups diced carrots
2 small onions (1 white, 1 red), diced
2 cups diced mushrooms
200 g cubed firm tofu
+ Herbs & Spices:
1 tsp all-spice
1 tsp curry
1/2 tsp turmeric
1/4 tsp black pepper
1 tsp red sweet pepper
1 Tbsp sesame seeds
1 Tbsp black sesame seeds
4 Tbsp sunflower seeds
1 tsp salt
+ 3 1/2 cups boiling water
DIRECTIONS:
▪Add your chopped onions and a little bit of water to a non-stick pan and sauté over medium heat for 2-3 minutes.
▪Next, add in carrots and sauté until onions are translucent.
▪Later, add mushrooms, tofu and your spices (except salt) and continue cooking until mushrooms are nearly cooked.
▪Now add in your rice, stir a couple of times to combine everything.
▪Add in salt and pour boiling water, bringing everything to a boil. Then cover the lid and reduce the heat to low.
▪Let it cook around 15 minutes (or until rice is cooked, and no water remains).
▪Remove the pot from the heat and set aside.
▪Fill in the bell peppers (I used 9 big ones) and bake in the oven at 200C for 15-25 minutes. Enjoy! #veganfoodspace
STUFFED PEPPERS by @healthyveganseda ❤️ Recipe: INGREDIENTS: 2 cups brown rice, washed and drained 2 cups diced carrots 2 small onions (1 white, 1 red), diced 2 cups diced mushrooms 200 g cubed firm tofu + Herbs & Spices: 1 tsp all-spice 1 tsp curry 1/2 tsp turmeric 1/4 tsp black pepper 1 tsp red sweet pepper 1 Tbsp sesame seeds 1 Tbsp black sesame seeds 4 Tbsp sunflower seeds 1 tsp salt + 3 1/2 cups boiling water DIRECTIONS: ▪Add your chopped onions and a little bit of water to a non-stick pan and sauté over medium heat for 2-3 minutes. ▪Next, add in carrots and sauté until onions are translucent. ▪Later, add mushrooms, tofu and your spices (except salt) and continue cooking until mushrooms are nearly cooked. ▪Now add in your rice, stir a couple of times to combine everything. ▪Add in salt and pour boiling water, bringing everything to a boil. Then cover the lid and reduce the heat to low. ▪Let it cook around 15 minutes (or until rice is cooked, and no water remains). ▪Remove the pot from the heat and set aside. ▪Fill in the bell peppers (I used 9 big ones) and bake in the oven at 200C for 15-25 minutes. Enjoy! #veganfoodspace 
Vegan chocolate cupcake stuffed with unicorn dip by @chocolatecoveredkatie 💙 Recipe:⠀
Makes 9-10 cupcakes⠀
Ingredients⠀
3/4 cup water⠀
1/4 cup applesauce or yogurt, such as almondmilk yogurt⠀
1/4 cup vegetable or melted coconut oil⠀
2 tsp pure vanilla extract⠀
1 tsp white or cider vinegar⠀
1 cup spelt or white flour⠀
1/4 cup unsweetened cocoa powder⠀
2 tbsp Dutch cocoa powder or additional unsweetened⠀
3/4 cup sugar, unrefined if desired⠀
1/2 cup mini chocolate chips, optional⠀
1/2 tsp + 1/8 tsp salt⠀
1/2 tsp baking soda⠀
⠀
Instructions⠀
To make the vegan cupcakes: Preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait. Pour wet into dry, stir just until evenly mixed, and smooth into liners. Only fill up 2/3 of the way at most, because they rise a lot and you don’t want them to burst and then sink in the middles (although if it happens, just hide it with frosting!). Bake 20 minutes on the center rack. Let cool. These taste even better the next day, and the liners will peel off easily after a day.⠀
⠀
Unicorn Dip: (2 1/2 cups)⠀
12 oz vegan cream cheese⠀
1 cup plain yogurt, such as coconutmilk yogurt⠀
1 tsp pure vanilla extract⠀
1/4 cup unrefined sugar, or xylitol for sugar-free⠀
1 additional tbsp sugar, or pinch uncut stevia ⠀
food coloring OR a pinch turmeric, acai powder, spirulina, and blue spirulina⠀
⠀
Instructions⠀
Bring cream cheese to room temperature. Blend all ingredients except the colors until smooth. Although a blender, food processor, or hand blender will yield smoothest results, Divide among four little dishes and stir a different coloring into each dish. Drop spoonfuls of each color into a serving bowl, alternating colors. Then swirl colors together with a spoon. Leftovers can be covered and refrigerated up to three days.  Enjoy! #veganfoodspace #vegantreats #treatyoself
Vegan chocolate cupcake stuffed with unicorn dip by @chocolatecoveredkatie 💙 Recipe:⠀ Makes 9-10 cupcakes⠀ Ingredients⠀ 3/4 cup water⠀ 1/4 cup applesauce or yogurt, such as almondmilk yogurt⠀ 1/4 cup vegetable or melted coconut oil⠀ 2 tsp pure vanilla extract⠀ 1 tsp white or cider vinegar⠀ 1 cup spelt or white flour⠀ 1/4 cup unsweetened cocoa powder⠀ 2 tbsp Dutch cocoa powder or additional unsweetened⠀ 3/4 cup sugar, unrefined if desired⠀ 1/2 cup mini chocolate chips, optional⠀ 1/2 tsp + 1/8 tsp salt⠀ 1/2 tsp baking soda⠀ ⠀ Instructions⠀ To make the vegan cupcakes: Preheat the oven to 350 F. Line a cupcake pan with liners. In a large bowl, whisk first 5 ingredients. Do not forget the vinegar. Let sit at least 10 minutes, and sift all remaining ingredients in a separate bowl while you wait. Pour wet into dry, stir just until evenly mixed, and smooth into liners. Only fill up 2/3 of the way at most, because they rise a lot and you don’t want them to burst and then sink in the middles (although if it happens, just hide it with frosting!). Bake 20 minutes on the center rack. Let cool. These taste even better the next day, and the liners will peel off easily after a day.⠀ ⠀ Unicorn Dip: (2 1/2 cups)⠀ 12 oz vegan cream cheese⠀ 1 cup plain yogurt, such as coconutmilk yogurt⠀ 1 tsp pure vanilla extract⠀ 1/4 cup unrefined sugar, or xylitol for sugar-free⠀ 1 additional tbsp sugar, or pinch uncut stevia ⠀ food coloring OR a pinch turmeric, acai powder, spirulina, and blue spirulina⠀ ⠀ Instructions⠀ Bring cream cheese to room temperature. Blend all ingredients except the colors until smooth. Although a blender, food processor, or hand blender will yield smoothest results, Divide among four little dishes and stir a different coloring into each dish. Drop spoonfuls of each color into a serving bowl, alternating colors. Then swirl colors together with a spoon. Leftovers can be covered and refrigerated up to three days. Enjoy! #veganfoodspace  #vegantreats  #treatyoself 
Creamy pumpkin lattes by @bos.kitchen 💛
Recipe:
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
.
How To Make:
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. Enjoy! #veganfoodspace
Creamy pumpkin lattes by @bos.kitchen 💛 Recipe: 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 . How To Make: 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. Enjoy! #veganfoodspace