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Chocolate cake with zucchini and cherries by @frei_style ❤️ Recipe:⠀
Ingredients: 350 gr (12,5 oz) zucchini⠀
100 gr (3,5 oz) whole cane sugar⠀
250 gr (9 oz) spelt flour ⠀
1 packet of baking soda⠀
3 Tbsp cocoa⠀
1 tsp vanilla extract (or the pulp of 1 vanilla pod)⠀
100 ml (3,5 oz) neutral oil (i.e. canola oil)⠀
100 gr (3,5 oz) dark chocolate (and some more for the glaze)⠀
100 gr (3,5 oz) fresh cherries (and some more for decoration)⠀
100 ml (3,5 oz) sparkling water ⠀
1 Tbsp apple cider vinegar⠀
⠀
Method⠀
1. Preheat the oven to 180°C (356°F) ⠀
2. Finely grate the zucchini, put them into a kitchen towel or paper towel and drain as much fluid as possible ⠀
3. Break the chocolate into pieces and melt them ⠀
4. Pit the cherries and cut them into small pieces ⠀
5. Put flour, sugar, baking powder, cocoa and vanilla into a bowl and mix well ⠀
6. Then add oil, sparkling water and cider vinegar and stir into a smooth dough ⠀
7. Slowly fold in chocolate and cherries ⠀
8. Grease a loaf pan and put dough inside ⠀
9. Bake for 40-50 minutes – check with stick if well done ⠀
10. Melt some chocolate for the glaze and pour over the cooled off cake. Place the cherries on top of the liquid chocolate. Enjoy! #veganfoodspace #vegantreats #treatyoself
Chocolate cake with zucchini and cherries by @frei_style ❤️ Recipe:⠀ Ingredients: 350 gr (12,5 oz) zucchini⠀ 100 gr (3,5 oz) whole cane sugar⠀ 250 gr (9 oz) spelt flour ⠀ 1 packet of baking soda⠀ 3 Tbsp cocoa⠀ 1 tsp vanilla extract (or the pulp of 1 vanilla pod)⠀ 100 ml (3,5 oz) neutral oil (i.e. canola oil)⠀ 100 gr (3,5 oz) dark chocolate (and some more for the glaze)⠀ 100 gr (3,5 oz) fresh cherries (and some more for decoration)⠀ 100 ml (3,5 oz) sparkling water ⠀ 1 Tbsp apple cider vinegar⠀ ⠀ Method⠀ 1. Preheat the oven to 180°C (356°F) ⠀ 2. Finely grate the zucchini, put them into a kitchen towel or paper towel and drain as much fluid as possible ⠀ 3. Break the chocolate into pieces and melt them ⠀ 4. Pit the cherries and cut them into small pieces ⠀ 5. Put flour, sugar, baking powder, cocoa and vanilla into a bowl and mix well ⠀ 6. Then add oil, sparkling water and cider vinegar and stir into a smooth dough ⠀ 7. Slowly fold in chocolate and cherries ⠀ 8. Grease a loaf pan and put dough inside ⠀ 9. Bake for 40-50 minutes – check with stick if well done ⠀ 10. Melt some chocolate for the glaze and pour over the cooled off cake. Place the cherries on top of the liquid chocolate. Enjoy! #veganfoodspace  #vegantreats  #treatyoself 
Chickpea Flatbread & Marinated Crunchy Chickpeas by @bettinas_kitchen 💛 Recipe⠀⠀
Makes 1 big oven tray, serves 4–6 ⠀⠀
For the flatbread ⠀⠀
140g (5 oz / 1 cup) chickpea flour⠀⠀
140 g (5 oz / 1 cup) Gluten-free Flour Mix ⠀⠀
500 ml (17 oz / 2 cups) water pinch of pink Himalayan salt⠀⠀
1 tablespoon bicarbonate of soda (baking soda) black sesame seeds⠀⠀
⠀⠀
For the caramelised onions ⠀⠀
2–3 tbsp olive oil⠀⠀
1 yellow onion, sliced⠀⠀
1/2 tsp sweet paprika⠀⠀
2–3 medjool dates, stoned (pitted) ⠀⠀
and torn or chopped ⠀⠀
For the marinated chickpeas ⠀⠀
400 g (14 oz) tin chickpeas, drained 1/2 teaspoon sesame seeds⠀⠀
1/2 teaspoon dried parsley⠀⠀
1/2 teaspoon red chilli akes (red ⠀⠀
pepper akes)⠀⠀
pinch of pink Himalayan salt ⠀⠀
⠀⠀
To serve ⠀⠀
coriander (cilantro) and mint, chopped ⠀⠀
Flatbread caramelised onions ⠀⠀
Marinated Chickpeas ⠀⠀
Preheat the oven to 200oC (400oF/Gas 6) and line a baking tray (baking sheet) with greaseproof paper (wax paper). In a bowl combine all the bread ingredients and set aside. ⠀⠀
Next, start on the caramelised onions. Heat a good glug of olive oil in a pan and fry the onion for 10 min until nice and soft. ⠀⠀
Add the sweet paprika along with the dates, give it a stir and set aside. ⠀⠀
Drain the chickpeas very well – you can even pat them dry with a towel. Put them in a bowl and add the rest of the marinade ingredients, then stir to coat the chickpeas and set aside. ⠀⠀
Drizzle a bit of olive oil over the lined baking tray and spoon the bread mixture over the tray. Make sure the mixture is spread out evenly with a spatula. ⠀⠀
Sprinkle the chickpeas evenly over the top along with dollops of the caramelised onions.⠀⠀
Make sure that every bite will have a little bit of both mixtures. Scatter over the sesame seeds. ⠀⠀
Stick the tray in the middle of the oven and cook for 20 minutes. After the bread is done, move it to the top of the oven for 5 minutes or under the grill to give the chickpeas an extra crunch, but keep an eye on it to make sure they don’t burn. ⠀⠀
Take the bread out of the oven and transfer to a wire rack to cool. Serve immediately as a side dish or as a starter bread with any of the dips. Enjoy! #veganfoodspace #vegansnack #snackideas
Chickpea Flatbread & Marinated Crunchy Chickpeas by @bettinas_kitchen 💛 Recipe⠀⠀ Makes 1 big oven tray, serves 4–6 ⠀⠀ For the flatbread ⠀⠀ 140g (5 oz / 1 cup) chickpea flour⠀⠀ 140 g (5 oz / 1 cup) Gluten-free Flour Mix ⠀⠀ 500 ml (17 oz / 2 cups) water pinch of pink Himalayan salt⠀⠀ 1 tablespoon bicarbonate of soda (baking soda) black sesame seeds⠀⠀ ⠀⠀ For the caramelised onions ⠀⠀ 2–3 tbsp olive oil⠀⠀ 1 yellow onion, sliced⠀⠀ 1/2 tsp sweet paprika⠀⠀ 2–3 medjool dates, stoned (pitted) ⠀⠀ and torn or chopped ⠀⠀ For the marinated chickpeas ⠀⠀ 400 g (14 oz) tin chickpeas, drained 1/2 teaspoon sesame seeds⠀⠀ 1/2 teaspoon dried parsley⠀⠀ 1/2 teaspoon red chilli akes (red ⠀⠀ pepper akes)⠀⠀ pinch of pink Himalayan salt ⠀⠀ ⠀⠀ To serve ⠀⠀ coriander (cilantro) and mint, chopped ⠀⠀ Flatbread caramelised onions ⠀⠀ Marinated Chickpeas ⠀⠀ Preheat the oven to 200oC (400oF/Gas 6) and line a baking tray (baking sheet) with greaseproof paper (wax paper). In a bowl combine all the bread ingredients and set aside. ⠀⠀ Next, start on the caramelised onions. Heat a good glug of olive oil in a pan and fry the onion for 10 min until nice and soft. ⠀⠀ Add the sweet paprika along with the dates, give it a stir and set aside. ⠀⠀ Drain the chickpeas very well – you can even pat them dry with a towel. Put them in a bowl and add the rest of the marinade ingredients, then stir to coat the chickpeas and set aside. ⠀⠀ Drizzle a bit of olive oil over the lined baking tray and spoon the bread mixture over the tray. Make sure the mixture is spread out evenly with a spatula. ⠀⠀ Sprinkle the chickpeas evenly over the top along with dollops of the caramelised onions.⠀⠀ Make sure that every bite will have a little bit of both mixtures. Scatter over the sesame seeds. ⠀⠀ Stick the tray in the middle of the oven and cook for 20 minutes. After the bread is done, move it to the top of the oven for 5 minutes or under the grill to give the chickpeas an extra crunch, but keep an eye on it to make sure they don’t burn. ⠀⠀ Take the bread out of the oven and transfer to a wire rack to cool. Serve immediately as a side dish or as a starter bread with any of the dips. Enjoy! #veganfoodspace  #vegansnack  #snackideas 
Triple Chocolate Baked Donuts by @crumbs.and.caramel 🍩 Recipe:⠀
Makes 12⠀
Ingredients⠀
2 cups all-purpose flour⠀
1 cup granulated sugar⠀
1/3 cup unsweetened cocoa powder⠀
2 tsp baking soda⠀
1 tsp salt⠀
1/3 cup neutral oil (e.g. avocado or canola)⠀
1/2 cup vegan semi-sweet chocolate, chopped⠀
2 tsp instant coffee or espresso powder⠀
1/4 cup white vinegar⠀
1 cup unsweetened plant-milk, room temperature⠀
1 tsp vanilla extract⠀
⠀
For the Chocolate Ganache Glaze⠀
1/2 cup vegan semi-sweet chopped chocolate, or chocolate chips⠀
2 tbsp neutral vegetable oil (e.g. avocado or canola)⠀
2 tsp plant-based milk⠀
2 tsp corn syrup⠀
⠀
Instructions⠀
For the Donuts:⠀
1.Preheat the oven to 375°F. Lightly spray a donut baking tray with baking spray.⠀
2.In a large bowl, sift in the flour, cocoa powder, baking soda and salt. Whisk to blend.⠀
3.In a microwave safe medium bowl (or 500 ml measuring cup), combine the oil and chopped chocolate. Microwave for 25 second bursts, stirring well each time just until the chocolate is melted. Keep an eye on it as chocolate burns and seizes very easily. ⠀
4.Mix in the plant-based milk, vinegar, vanilla and instant coffee/espresso powder if using. Whisk well until the coffee/espresso is dissolved. Pour into the dry ingredients and, mixing with a spatula or large spoon, mix until just blended taking care not to over-mix. ⠀
5.Spoon the batter into a large piping bag or large zip-lock bag (cutting a corner out once filled and closed), and pipe the batter into the donut cavities. Bake for 12-14 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before inverting on a cooling rack and dipping in the ganache.⠀
⠀
For the Chocolate Ganache Glaze:⠀
1.Combine the ingredients for the ganache in a medium-sized microwavable bowl. Microwave in 25 second increments, stirring well each time, until the chocolate is melted and the mixture is smooth. Dip each donut into the glaze. Add vegan sprinkles (optional). Keep in an airtight container. Enjoy! #veganfoodspace #vegantreats #treatyoself
Triple Chocolate Baked Donuts by @crumbs.and.caramel 🍩 Recipe:⠀ Makes 12⠀ Ingredients⠀ 2 cups all-purpose flour⠀ 1 cup granulated sugar⠀ 1/3 cup unsweetened cocoa powder⠀ 2 tsp baking soda⠀ 1 tsp salt⠀ 1/3 cup neutral oil (e.g. avocado or canola)⠀ 1/2 cup vegan semi-sweet chocolate, chopped⠀ 2 tsp instant coffee or espresso powder⠀ 1/4 cup white vinegar⠀ 1 cup unsweetened plant-milk, room temperature⠀ 1 tsp vanilla extract⠀ ⠀ For the Chocolate Ganache Glaze⠀ 1/2 cup vegan semi-sweet chopped chocolate, or chocolate chips⠀ 2 tbsp neutral vegetable oil (e.g. avocado or canola)⠀ 2 tsp plant-based milk⠀ 2 tsp corn syrup⠀ ⠀ Instructions⠀ For the Donuts:⠀ 1.Preheat the oven to 375°F. Lightly spray a donut baking tray with baking spray.⠀ 2.In a large bowl, sift in the flour, cocoa powder, baking soda and salt. Whisk to blend.⠀ 3.In a microwave safe medium bowl (or 500 ml measuring cup), combine the oil and chopped chocolate. Microwave for 25 second bursts, stirring well each time just until the chocolate is melted. Keep an eye on it as chocolate burns and seizes very easily. ⠀ 4.Mix in the plant-based milk, vinegar, vanilla and instant coffee/espresso powder if using. Whisk well until the coffee/espresso is dissolved. Pour into the dry ingredients and, mixing with a spatula or large spoon, mix until just blended taking care not to over-mix. ⠀ 5.Spoon the batter into a large piping bag or large zip-lock bag (cutting a corner out once filled and closed), and pipe the batter into the donut cavities. Bake for 12-14 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before inverting on a cooling rack and dipping in the ganache.⠀ ⠀ For the Chocolate Ganache Glaze:⠀ 1.Combine the ingredients for the ganache in a medium-sized microwavable bowl. Microwave in 25 second increments, stirring well each time, until the chocolate is melted and the mixture is smooth. Dip each donut into the glaze. Add vegan sprinkles (optional). Keep in an airtight container. Enjoy! #veganfoodspace  #vegantreats  #treatyoself 
Banana Bread Muffins by @thebigmansworld 💛 Recipe:⠀
Ingredients⠀
2 cups almond flour⠀
2 tablespoons granulated sweetener of choice (* See notes)⠀
1 teaspoon baking powder⠀
1 teaspoon cinnamon⠀
¼ teaspoon salt⠀
2-3 large overripe bananas, mashed (** See notes)⠀
2 flax eggs ⠀
½ cup coconut oil⠀
1 teaspoon vanilla extract ⠀
⠀
DIRECTIONS⠀
1. Preheat oven to 350F/180C. Grease a 12-count muffin pan or 18-count mini muffin pan and set aside. ⠀
2. In a large mixing bowl, add dry ingredients and mix well. ⠀
3. In a separate bowl, melt your coconut oil. Add your mashed bananas and flax eggs and whisk together. ⠀
4. Combine wet and dry mixture and mix until fully incorporated. If the batter is too thick/crumbly, add more banana OR liquid of choice (milk/maple syrup). Divide evenly amongst muffin tin. ⠀
5. Bake for 15-25 minutes (15/20 minutes for mini muffins, closer to 30 minutes for full-sized muffins!) or until a toothpick comes out clean from the center. ⠀
6. Let cool in the muffin pan for 5 minutes, before transferring to a wire rack to cool completely.⠀
⠀
NOTES:⠀
* Optional- Only include if you prefer a sweeter banana bread⠀
** If the batter is too thick/crumbly, it means you did not use enough mashed banana. Either add more or add some liquid (milk or maple syrup) until thick and smooth. Enjoy! #veganfoodspace #vegantreats #treatyoself
Banana Bread Muffins by @thebigmansworld 💛 Recipe:⠀ Ingredients⠀ 2 cups almond flour⠀ 2 tablespoons granulated sweetener of choice (* See notes)⠀ 1 teaspoon baking powder⠀ 1 teaspoon cinnamon⠀ ¼ teaspoon salt⠀ 2-3 large overripe bananas, mashed (** See notes)⠀ 2 flax eggs ⠀ ½ cup coconut oil⠀ 1 teaspoon vanilla extract ⠀ ⠀ DIRECTIONS⠀ 1. Preheat oven to 350F/180C. Grease a 12-count muffin pan or 18-count mini muffin pan and set aside. ⠀ 2. In a large mixing bowl, add dry ingredients and mix well. ⠀ 3. In a separate bowl, melt your coconut oil. Add your mashed bananas and flax eggs and whisk together. ⠀ 4. Combine wet and dry mixture and mix until fully incorporated. If the batter is too thick/crumbly, add more banana OR liquid of choice (milk/maple syrup). Divide evenly amongst muffin tin. ⠀ 5. Bake for 15-25 minutes (15/20 minutes for mini muffins, closer to 30 minutes for full-sized muffins!) or until a toothpick comes out clean from the center. ⠀ 6. Let cool in the muffin pan for 5 minutes, before transferring to a wire rack to cool completely.⠀ ⠀ NOTES:⠀ * Optional- Only include if you prefer a sweeter banana bread⠀ ** If the batter is too thick/crumbly, it means you did not use enough mashed banana. Either add more or add some liquid (milk or maple syrup) until thick and smooth. Enjoy! #veganfoodspace  #vegantreats  #treatyoself 
Crispy gnocchi bowl by @free_athlete 💛 Recipe:⠀
Ingredients:⠀
5 shallots⠀
2 tbsp rapeseed or olive oil⠀
1 tsp ready-chopped garlic / garlic purée⠀
250 g mixed mushrooms⠀
500 g ready-made gnocchi (check it is vegan)⠀
125 ml white wine (check it is vegan)⠀
125 ml vegetable stock⠀
handful baby spinach⠀
3 tbsp soya cream⠀
vegan parmesan-style 'cheese' (optional)⠀
⠀
Instructions⠀
Peel and finely slice the shallots. Heat the oil in a large, lidded frying pan or casserole dish and gently fry the shallots and garlic for 2-3 minutes until starting to soften.⠀
Thickly slice or halve the mushrooms (depending on their size), and add to the pan. Turn up the heat and cook for 3-4 minutes until they have released their juices. Season well with salt and black pepper.⠀
Add the gnocchi and then the white wine, and let it bubble for a minute, then pour over the vegetable stock, turn down to a medium simmer, cover with the lid and cook for 5 minutes, stirring occasionally. ⠀
Roughly chop the spinach, then stir it in, followed by the soya cream. Taste and adjust seasoning if necessary, then serve immediately, with a grating of vegan 'parmesan'. Enjoy! #veganfoodspace #veganlunch #lunchideas
Crispy gnocchi bowl by @free_athlete 💛 Recipe:⠀ Ingredients:⠀ 5 shallots⠀ 2 tbsp rapeseed or olive oil⠀ 1 tsp ready-chopped garlic / garlic purée⠀ 250 g mixed mushrooms⠀ 500 g ready-made gnocchi (check it is vegan)⠀ 125 ml white wine (check it is vegan)⠀ 125 ml vegetable stock⠀ handful baby spinach⠀ 3 tbsp soya cream⠀ vegan parmesan-style 'cheese' (optional)⠀ ⠀ Instructions⠀ Peel and finely slice the shallots. Heat the oil in a large, lidded frying pan or casserole dish and gently fry the shallots and garlic for 2-3 minutes until starting to soften.⠀ Thickly slice or halve the mushrooms (depending on their size), and add to the pan. Turn up the heat and cook for 3-4 minutes until they have released their juices. Season well with salt and black pepper.⠀ Add the gnocchi and then the white wine, and let it bubble for a minute, then pour over the vegetable stock, turn down to a medium simmer, cover with the lid and cook for 5 minutes, stirring occasionally. ⠀ Roughly chop the spinach, then stir it in, followed by the soya cream. Taste and adjust seasoning if necessary, then serve immediately, with a grating of vegan 'parmesan'. Enjoy! #veganfoodspace  #veganlunch  #lunchideas 
Adzuki Bean & Pearl Barley Salad by @sobeautifullyreal 💚 Recipe:⠀
Ingredients⠀
- 2 cups cooked barley⠀
- 1 red onion, finely diced⠀
- 1 can Adzuki beans, rinsed & drained⠀
- 2-3 cups chopped leafy greens (I used Kale & Canola plant leaves)⠀
- 1/2 cup hemp seeds⠀
- 1/2 cup toasted seeds (sunflower, pumpkin etc)⠀
- roasted veggies of choice, (carrot, pumpkin etc)⠀
⠀
Dressing;⠀
1 tsp toasted sesame oil⠀
3 tbsp hemp oil⠀
1 tbsp maple syrup⠀
juice of 1x lemon⠀
1 tbsp apple cider vinegar⠀
salt & pepper to taste⠀
Mix & Enjoy! #veganfoodspace #vegandinner #dinnerideas
Adzuki Bean & Pearl Barley Salad by @sobeautifullyreal 💚 Recipe:⠀ Ingredients⠀ - 2 cups cooked barley⠀ - 1 red onion, finely diced⠀ - 1 can Adzuki beans, rinsed & drained⠀ - 2-3 cups chopped leafy greens (I used Kale & Canola plant leaves)⠀ - 1/2 cup hemp seeds⠀ - 1/2 cup toasted seeds (sunflower, pumpkin etc)⠀ - roasted veggies of choice, (carrot, pumpkin etc)⠀ ⠀ Dressing;⠀ 1 tsp toasted sesame oil⠀ 3 tbsp hemp oil⠀ 1 tbsp maple syrup⠀ juice of 1x lemon⠀ 1 tbsp apple cider vinegar⠀ salt & pepper to taste⠀ Mix & Enjoy! #veganfoodspace  #vegandinner  #dinnerideas 
Very Berry Parfaits by @nutriholist ❤️ Recipe:
Ingredients:
Serves 1⠀
1/2 cup crumbled vanilla cake⠀
1/2 cup coconut yogurt, unsweetened⠀
1/4 cup strawberries, sliced⠀
1/4 cup blueberries⠀
⠀
Directions:⠀
Add about half of the crumbled vanilla cake to the trifle dish.⠀
Top with half the coconut yogurt and half of the berries.⠀
Repeat with another layer of cake and yogurt and finish off with the remaining berries.⠀
For best results refrigerate for 2-3 hours and serve cold. Enjoy! #veganfoodspace #veganbreakfast #breakfastideas
Very Berry Parfaits by @nutriholist ❤️ Recipe: Ingredients: Serves 1⠀ 1/2 cup crumbled vanilla cake⠀ 1/2 cup coconut yogurt, unsweetened⠀ 1/4 cup strawberries, sliced⠀ 1/4 cup blueberries⠀ ⠀ Directions:⠀ Add about half of the crumbled vanilla cake to the trifle dish.⠀ Top with half the coconut yogurt and half of the berries.⠀ Repeat with another layer of cake and yogurt and finish off with the remaining berries.⠀ For best results refrigerate for 2-3 hours and serve cold. Enjoy! #veganfoodspace  #veganbreakfast  #breakfastideas 
Pomegranate & Pistachio Bread by @rachels.fit.kitchen 💖 Recipe:⠀
Makes 1 loaf, 8 – 10 slices⠀
Ingredients⠀
1 cup gluten free baking flour⠀
1/2 cup almond flour⠀
1/2 cup quick oats⠀
1 1/2 cups organic caster sugar⠀
3/4 cup pistachios, chopped + extra for garnish⠀
1/4 cup walnuts, chopped + extra for garnish⠀
2 teaspoons xanthum gum⠀
2 teaspoons baking powder⠀
2 teaspoons ground pumpkin pie spice⠀
1/2 teaspoon ground cardamom⠀
1 cup squash or pumpkin, cooked and mashed*⠀
1 cup vegetable or canola oil⠀
1/4 cup almond milk⠀
1 pomegranate, seeds removed, divided⠀
2 chia eggs (made using 2 tablespoons of ground chia seeds)**⠀
Cooking oil spray⠀
⠀
Icing⠀
1 cup organic powdered sugar⠀
1 tablespoon almond milk⠀
1 teaspoon beet powder⠀
⠀
Instructions⠀
1. Preheat the oven to 350F/175C and spray a 9″ x 5″ / 23cm x 13cm loaf pan with cooking oil.⠀
⠀
2. Prepare chia eggs by mixing together ground chia seeds with 5 tablespoons of water. Allow to thicken for five minutes.⠀
⠀
3. Place flour, almond meal, oats, nuts, xanthum gum, baking powder and spices to a large bowl, stir to combine.⠀
⠀
4. Place cooked squash/pumpkin, oil, almond milk, 3/4 of the pomegranate seeds and chia eggs into a medium size bowl, mix well. Add to the flour mixture and stir to combine. Pour batter into prepared loaf tin.⠀
⠀
5. Bake for 1 1/4 hours or until a skewer inserted into the bread comes out clean. Allow to cool in the loaf pan for 30 minutes, then carefully turn out onto a cooling rack.⠀
⠀
6. To make the icing, sift powdered sugar and beet powder into a small bowl, add almond milk and whisk until well combined. Once cake is cool, drizzle with icing and top with pomegranate seeds, pistachios and walnuts.⠀
⠀
*the squash that works best for this recipe is: acorn, butternut or spaghetti squash and the best pumpkin to use for this recipe is: kabocha or Australian Jap.⠀
⠀
**alternatively you can use ground flax seed to achieve the same result. 
Enjoy! #veganfoodspace #vegantreats #treatyoself
Pomegranate & Pistachio Bread by @rachels.fit.kitchen 💖 Recipe:⠀ Makes 1 loaf, 8 – 10 slices⠀ Ingredients⠀ 1 cup gluten free baking flour⠀ 1/2 cup almond flour⠀ 1/2 cup quick oats⠀ 1 1/2 cups organic caster sugar⠀ 3/4 cup pistachios, chopped + extra for garnish⠀ 1/4 cup walnuts, chopped + extra for garnish⠀ 2 teaspoons xanthum gum⠀ 2 teaspoons baking powder⠀ 2 teaspoons ground pumpkin pie spice⠀ 1/2 teaspoon ground cardamom⠀ 1 cup squash or pumpkin, cooked and mashed*⠀ 1 cup vegetable or canola oil⠀ 1/4 cup almond milk⠀ 1 pomegranate, seeds removed, divided⠀ 2 chia eggs (made using 2 tablespoons of ground chia seeds)**⠀ Cooking oil spray⠀ ⠀ Icing⠀ 1 cup organic powdered sugar⠀ 1 tablespoon almond milk⠀ 1 teaspoon beet powder⠀ ⠀ Instructions⠀ 1. Preheat the oven to 350F/175C and spray a 9″ x 5″ / 23cm x 13cm loaf pan with cooking oil.⠀ ⠀ 2. Prepare chia eggs by mixing together ground chia seeds with 5 tablespoons of water. Allow to thicken for five minutes.⠀ ⠀ 3. Place flour, almond meal, oats, nuts, xanthum gum, baking powder and spices to a large bowl, stir to combine.⠀ ⠀ 4. Place cooked squash/pumpkin, oil, almond milk, 3/4 of the pomegranate seeds and chia eggs into a medium size bowl, mix well. Add to the flour mixture and stir to combine. Pour batter into prepared loaf tin.⠀ ⠀ 5. Bake for 1 1/4 hours or until a skewer inserted into the bread comes out clean. Allow to cool in the loaf pan for 30 minutes, then carefully turn out onto a cooling rack.⠀ ⠀ 6. To make the icing, sift powdered sugar and beet powder into a small bowl, add almond milk and whisk until well combined. Once cake is cool, drizzle with icing and top with pomegranate seeds, pistachios and walnuts.⠀ ⠀ *the squash that works best for this recipe is: acorn, butternut or spaghetti squash and the best pumpkin to use for this recipe is: kabocha or Australian Jap.⠀ ⠀ **alternatively you can use ground flax seed to achieve the same result. Enjoy! #veganfoodspace  #vegantreats  #treatyoself 
Cauliflower wings by @the_clumsy_vegan 💛 Recipe:⠀
Ingredients:⠀
Cauliflower: 1 cut into bite sized pieces⠀
Tikka masala mix: 4 tsp divided⠀
Chickpea flour: 1 C⠀
Water: 3/4 cup + more⠀
Olive oil⠀
Smoked salt⠀
⠀
Recipe:⠀
1) Preheat oven to 175C⠀
2) Mix cauliflower, sea salt , 2 tsp tikka masala and olive oil in a bowl.⠀
3) Transfer to a lined baking sheet and bake for 15 minutes. Allow to completely cool⠀
2) Make a smooth batter with chickpea flour, olive oil and water. Flavour batter with salt and tikka masala⠀
4) Dip cauliflower in batter to evenly coat and transfer to a lined baking sheet (or straight into hot oily to fry)⠀
5) Bake for 15-20 minutes till batter is crispy. Enjoy! #veganfoodspace #vegansnack #snackideas
Cauliflower wings by @the_clumsy_vegan 💛 Recipe:⠀ Ingredients:⠀ Cauliflower: 1 cut into bite sized pieces⠀ Tikka masala mix: 4 tsp divided⠀ Chickpea flour: 1 C⠀ Water: 3/4 cup + more⠀ Olive oil⠀ Smoked salt⠀ ⠀ Recipe:⠀ 1) Preheat oven to 175C⠀ 2) Mix cauliflower, sea salt , 2 tsp tikka masala and olive oil in a bowl.⠀ 3) Transfer to a lined baking sheet and bake for 15 minutes. Allow to completely cool⠀ 2) Make a smooth batter with chickpea flour, olive oil and water. Flavour batter with salt and tikka masala⠀ 4) Dip cauliflower in batter to evenly coat and transfer to a lined baking sheet (or straight into hot oily to fry)⠀ 5) Bake for 15-20 minutes till batter is crispy. Enjoy! #veganfoodspace  #vegansnack  #snackideas 
Edible cookie dough by @thebigmansworld 💛 Recipe:⠀
Ingredients⠀
1/2 cup blanched almond flour⠀
2 tbsp coconut flour⠀
2 tbsp granulated sweetener of choice ⠀
2 tbsp sticky vegan sweetener of choice ⠀
1 1/2 tbsp coconut oil, melted⠀
1-2 tbsp vegan chocolate chips of choice⠀
⠀
Instructions⠀
1. In a small mixing bowl, combine your blanched almond flour, coconut flour and granulated sweetener of choice. Mix well.⠀
2.Add your sticky sweetener of choice and coconut oil and mix very well, until fully combined. The mixture should resemble a creamy cookie dough. Stir through chocolate chips. If it is too crumbly, add either some extra sticky sweetener or a few drops of liquid (plant-based milk works great). 3.Either enjoy immediately or for a thicker, denser cookie dough, refrigerate for 30 minutes. ⠀
Note: Can keep for up to a week, refrigerated. Enjoy! #veganfoodspace #vegantreats #treatyoself
Edible cookie dough by @thebigmansworld 💛 Recipe:⠀ Ingredients⠀ 1/2 cup blanched almond flour⠀ 2 tbsp coconut flour⠀ 2 tbsp granulated sweetener of choice ⠀ 2 tbsp sticky vegan sweetener of choice ⠀ 1 1/2 tbsp coconut oil, melted⠀ 1-2 tbsp vegan chocolate chips of choice⠀ ⠀ Instructions⠀ 1. In a small mixing bowl, combine your blanched almond flour, coconut flour and granulated sweetener of choice. Mix well.⠀ 2.Add your sticky sweetener of choice and coconut oil and mix very well, until fully combined. The mixture should resemble a creamy cookie dough. Stir through chocolate chips. If it is too crumbly, add either some extra sticky sweetener or a few drops of liquid (plant-based milk works great). 3.Either enjoy immediately or for a thicker, denser cookie dough, refrigerate for 30 minutes. ⠀ Note: Can keep for up to a week, refrigerated. Enjoy! #veganfoodspace  #vegantreats  #treatyoself 
Vegan Vanilla Slice by @healthyeating_jo 💛 Recipe⠀
Ingredients⠀
1 packet vegan Instant Custard Mix ⠀
2 sheets vegan puff pastry ⠀
800ml almond milk vanilla unsweetened⠀
⠀
Preheat oven to 180C/350F⠀
Place puff pastry sheets on a lined baking tray and poke holes all over with a fork⠀
Bake for 20 mins. Allow to cool⠀
Cut cooked pastry to size of a slice tin (Mine was 20x20) and cut one piece into 9-12 squares.⠀
⠀
Whisk custard mix and milk in a bowl for a minute until thickened⠀
⠀
Place Full piece of pastry on base of slice tin. Spoon in prepared custard and smooth over base⠀
Line top with pastry squares.⠀
⠀
Either slice and enjoy immediately (using squares as markers) or place in the fridge to chill until required⠀
⠀
Dust with icing sugar to serve if desired .
Enjoy! #veganfoodspace #vegantreats #treatyoself
Vegan Vanilla Slice by @healthyeating_jo 💛 Recipe⠀ Ingredients⠀ 1 packet vegan Instant Custard Mix ⠀ 2 sheets vegan puff pastry ⠀ 800ml almond milk vanilla unsweetened⠀ ⠀ Preheat oven to 180C/350F⠀ Place puff pastry sheets on a lined baking tray and poke holes all over with a fork⠀ Bake for 20 mins. Allow to cool⠀ Cut cooked pastry to size of a slice tin (Mine was 20x20) and cut one piece into 9-12 squares.⠀ ⠀ Whisk custard mix and milk in a bowl for a minute until thickened⠀ ⠀ Place Full piece of pastry on base of slice tin. Spoon in prepared custard and smooth over base⠀ Line top with pastry squares.⠀ ⠀ Either slice and enjoy immediately (using squares as markers) or place in the fridge to chill until required⠀ ⠀ Dust with icing sugar to serve if desired . Enjoy! #veganfoodspace  #vegantreats  #treatyoself 
Dinner Idea: Vegan gnocchi with avocado pesto by @about.tim 💚 Recipe:⠀
For the Pesto:⠀
Mix one avocado, lime juice, basil and spices of choice very well. ⠀
Mix it in with your gnocchi (pre-cooked using box ingreds) and enjoy! Enjoy! #veganfoodspace #veganlunch #lunchideas
Dinner Idea: Vegan gnocchi with avocado pesto by @about.tim 💚 Recipe:⠀ For the Pesto:⠀ Mix one avocado, lime juice, basil and spices of choice very well. ⠀ Mix it in with your gnocchi (pre-cooked using box ingreds) and enjoy! Enjoy! #veganfoodspace  #veganlunch  #lunchideas