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Quinoa Stuffed Squash (VG)
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Ingredients:
6 mini winter squashes
250g quinoa ( 1½ cups)
1 onion, chopped
2 celery sticks, chopped
2 garlic cloves, chopped
5 thyme sprigs
½tsp oregano
sea salt & pepper
240g cooked aduki beans, optional (1½ cup)
75g walnuts, toasted (2/3 cup)
small bunch fresh parsley, chopped
pomegranate seeds to serve
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For the squash seeds:
thyme & oregano
sea salt
paprika or cayenne pepper (optional)
olive oil
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Credit: Nirvana Cakery
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers #bake
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Quinoa Stuffed Squash (VG) Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. .......... Veguary ® Live life on the veg. https//www.veguary.co Subscribe now for info on how to take part. .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. .......... Ingredients: 6 mini winter squashes 250g quinoa ( 1½ cups) 1 onion, chopped 2 celery sticks, chopped 2 garlic cloves, chopped 5 thyme sprigs ½tsp oregano sea salt & pepper 240g cooked aduki beans, optional (1½ cup) 75g walnuts, toasted (2/3 cup) small bunch fresh parsley, chopped pomegranate seeds to serve .......... For the squash seeds: thyme & oregano sea salt paprika or cayenne pepper (optional) olive oil .......... Credit: Nirvana Cakery .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #bake  #dinner  #foodporn  #delicious  #lunch  #tasty  #foods  #lovefood  #dinnertime  #delicousfood  #eats  #foodposts 
Roasted Garlic Mash Potato (VG)
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Ingredients:
4 Large Potatoes
Head of Garlic
1 tsp Olive Oil
4 Tbsp (60g) Vegan Butter
1/4-1/2 cup (60-120ml) Soy Milk
Fresh Chives
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Ingredients:
Preheat the oven to 430°F (220°C). Make your roasted garlic by peeling the outer flaky layers off the head of garlic, then using a knife chop off just the tips of the garlic. Wrap in tinfoil, pour over 1 tsp Olive Oil and rub it into the garlic. Close the tinfoil and bake for 35 mins until perfectly roasted. For pictures and full step by step instructions go to my Roasted Garlic Tutorial.
Peel and slice the potatoes into halves and then slice each half into quarters. Place the potatoes into a pot and cover with water. Bring to the boil and cook covered for around 20-25 minutes until soft.
When the potatoes are cooked, drain the water from the pot and leave the potatoes behind in the pot and allow them to sit for a few minutes as any remaining water on the potatoes will dry off.
Then add the vegan butter and mash in with a potato masher.
Then add the soy milk, starting with 1/4 cup and mashing it in, if it still looks a little dry, add another 1/4 cup of soy milk.
By this time the garlic should be roasted. Using your fingers, pop the cloves of the garlic out, and then mash with a fork. Mash in with the potatoes.
Lastly add sea salt and black pepper to taste.
Garnish with fresh chives and serve.
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Credit: Loving It Vegan
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers #bake
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Roasted Garlic Mash Potato (VG) Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. .......... Veguary ® Live life on the veg. https//www.veguary.co Subscribe now for info on how to take part. .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. .......... Ingredients: 4 Large Potatoes Head of Garlic 1 tsp Olive Oil 4 Tbsp (60g) Vegan Butter 1/4-1/2 cup (60-120ml) Soy Milk Fresh Chives .......... Ingredients: Preheat the oven to 430°F (220°C). Make your roasted garlic by peeling the outer flaky layers off the head of garlic, then using a knife chop off just the tips of the garlic. Wrap in tinfoil, pour over 1 tsp Olive Oil and rub it into the garlic. Close the tinfoil and bake for 35 mins until perfectly roasted. For pictures and full step by step instructions go to my Roasted Garlic Tutorial. Peel and slice the potatoes into halves and then slice each half into quarters. Place the potatoes into a pot and cover with water. Bring to the boil and cook covered for around 20-25 minutes until soft. When the potatoes are cooked, drain the water from the pot and leave the potatoes behind in the pot and allow them to sit for a few minutes as any remaining water on the potatoes will dry off. Then add the vegan butter and mash in with a potato masher. Then add the soy milk, starting with 1/4 cup and mashing it in, if it still looks a little dry, add another 1/4 cup of soy milk. By this time the garlic should be roasted. Using your fingers, pop the cloves of the garlic out, and then mash with a fork. Mash in with the potatoes. Lastly add sea salt and black pepper to taste. Garnish with fresh chives and serve. .......... Credit: Loving It Vegan .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #bake  #dinner  #foodporn  #delicious  #lunch  #tasty  #foods  #lovefood  #dinnertime  #delicousfood  #eats  #foodposts 
Mushroom Brussel Sprouts (VG)
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Veguary ®
Live life on the veg.
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In the meantime, follow @veguary.co for the best eco-friendly recipes on the web.
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Ingredients:
Mushroom ‘Bacon’
500 g / 1lb white cup mushrooms thinly sliced
2 tbsp olive oil
optional 2 tbsp beetroot juice, for colour
1 tbsp maple syrup
1 tbsp smoked paprika
1 tsp salt preferably smoked salt
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Sprouts:
1 tbsp vegan butter or olive oil
750 g / 1 1/2 lbs Brussels sprouts trimmed and outer leaves removed
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Instructions:
In a medium bowl, stir all the ingredients together until well combined.
Heat a frying pan or skillet on medium-high and cook for 5-10 minutes until dark and crispy on the edges.
Remove from the heat and set aside.
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Cook The Sprouts
In a medium saucepan, melt the vegan butter or drizzle in the olive oil. Add the Brussels sprouts and coat.
Add 60ml / 1/4 cup hot water, cover with a lid and leave to cook on medium heat for 5-8 minutes until the sprouts are tender.
Once cooked, add the mushroom bacon and stir on a medium heat for a couple of minutes to warm through.
Serve right away.
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Credit: Wallflower Kitchen
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers #bake
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Mushroom Brussel Sprouts (VG) Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. .......... Veguary ® Live life on the veg. https//www.veguary.co Subscribe now for info on how to take part. .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. .......... Ingredients: Mushroom ‘Bacon’ 500 g / 1lb white cup mushrooms thinly sliced 2 tbsp olive oil optional 2 tbsp beetroot juice, for colour 1 tbsp maple syrup 1 tbsp smoked paprika 1 tsp salt preferably smoked salt .......... Sprouts: 1 tbsp vegan butter or olive oil 750 g / 1 1/2 lbs Brussels sprouts trimmed and outer leaves removed .......... Instructions: In a medium bowl, stir all the ingredients together until well combined. Heat a frying pan or skillet on medium-high and cook for 5-10 minutes until dark and crispy on the edges. Remove from the heat and set aside. .......... Cook The Sprouts In a medium saucepan, melt the vegan butter or drizzle in the olive oil. Add the Brussels sprouts and coat. Add 60ml / 1/4 cup hot water, cover with a lid and leave to cook on medium heat for 5-8 minutes until the sprouts are tender. Once cooked, add the mushroom bacon and stir on a medium heat for a couple of minutes to warm through. Serve right away. .......... Credit: Wallflower Kitchen .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #bake  #dinner  #foodporn  #delicious  #lunch  #tasty  #foods  #lovefood  #dinnertime  #delicousfood  #eats  #foodposts 
Festive Stuffed Squash (VG) (GF)
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Live life on the veg.
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In the meantime, follow @veguary.co for the best eco-friendly recipes on the web.
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Ingredients:
1 - 2 medium butternut squash pumpkin
2 tablespoons olive oil
1 brown onion finely chopped
3 garlic cloves finely chopped
3-4 sprigs fresh time leaves removed and chopped
60 grams cooked chestnuts I use the vacuum sealed variety, roughly chopped
120 grams cooked quinoa
1 400 gram can of brown lentils drained and rinsed
20 grams dried cherries or cranberries
a pinch of nutmeg to taste
30 grams vegan butter
50 grams baby spinach
a good pinch of sea salt
black pepper
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Instructions:
Pre-heat the oven to 190 degrees C. To prepare the squash, lay each on its side and carefully cut 1 and 1/2 inch thick slices. Using a small cookie cutter, cut a circle in the centre of each round to create a ring. 
Place the squash rounds in a roasting pan and drizzle with olive oil. Season with sea salt and place in the oven for 20 minutes.
Heat the olive oil in a large skillet or fry pan and add the garlic, onion and fresh thyme leaves. Sauté for around four minutes or until soft. 
Add the chestnuts, cherries, squash cubes and the butter and cook until the butter is melted before adding a pinch of nutmeg. Stir well.
Finally, add the cooked quinoa and the drained lentils and continue to cook for another five minutes before stirring in the baby spinach. Season with sea salt to taste and a good crack of black pepper.
Carefully, fill each ring with a good amount of stuffing, drizzle each with a small amount of olive oil before placing them back in the oven for a further 20/30minutes.
Remove from the oven and serve with a vegan gravy and sides.
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Credit: My Goodness Kitchen
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers #bake
#bake #homebaking #instabake #baking
Festive Stuffed Squash (VG) (GF) Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. .......... Veguary ® Live life on the veg. https//www.veguary.co Subscribe now for info on how to take part. .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. .......... Ingredients: 1 - 2 medium butternut squash pumpkin 2 tablespoons olive oil 1 brown onion finely chopped 3 garlic cloves finely chopped 3-4 sprigs fresh time leaves removed and chopped 60 grams cooked chestnuts I use the vacuum sealed variety, roughly chopped 120 grams cooked quinoa 1 400 gram can of brown lentils drained and rinsed 20 grams dried cherries or cranberries a pinch of nutmeg to taste 30 grams vegan butter 50 grams baby spinach a good pinch of sea salt black pepper .......... Instructions: Pre-heat the oven to 190 degrees C. To prepare the squash, lay each on its side and carefully cut 1 and 1/2 inch thick slices. Using a small cookie cutter, cut a circle in the centre of each round to create a ring. Place the squash rounds in a roasting pan and drizzle with olive oil. Season with sea salt and place in the oven for 20 minutes. Heat the olive oil in a large skillet or fry pan and add the garlic, onion and fresh thyme leaves. Sauté for around four minutes or until soft. Add the chestnuts, cherries, squash cubes and the butter and cook until the butter is melted before adding a pinch of nutmeg. Stir well. Finally, add the cooked quinoa and the drained lentils and continue to cook for another five minutes before stirring in the baby spinach. Season with sea salt to taste and a good crack of black pepper. Carefully, fill each ring with a good amount of stuffing, drizzle each with a small amount of olive oil before placing them back in the oven for a further 20/30minutes. Remove from the oven and serve with a vegan gravy and sides. .......... Credit: My Goodness Kitchen .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #bake  #bake  #homebaking  #instabake  #baking 
Vegan Mince Pies (VG)
Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity.
..........
Veguary ®
Live life on the veg.
https//www.veguary.co
Subscribe now for info on how to take part.
..........
In the meantime, follow @veguary.co for the best eco-friendly recipes on the web.
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Ingredients:
250g | 1½ cups all purpose flour
100g | ½ cup coconut oil , very cold and hard
½ teaspoon salt
80g ⅓ cup sugar
7-10 tablespoons ice cold water
280g | 1¼ cups mincemeat
a few drops plant-based milk , or aquafaba for brushing the pastry
natural powdered sugar , for dusting
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Instructions:
Put a shallow bun tin or mince pie tin in the fridge to chill. You need a total of 16 holes.
Add the flour, salt, coconut oil and sugar to a food processor and blend until it looks like breadcrumbs.
Add the water one tablespoon at a time. Then remove the blade, bring the dough together and turn out onto a floured surface.
Roll out to 2-3mm thick and even all over.
Cut 16 rounds big enough to go in each hole and come up the sides.
Crimp the edges if you want to or just leave them.
Add a generous amount of mincemeat to each once. It should come right up level with the top.
Bring the pastry scraps back together and roll out again to 2 - 3 mm thick.
Cut out the lids. You can make them full round ones or cut them into shapes.
Brush the top of each pie with plant-based milk
Refrigerate the pies while the oven warms up to °425F
Once the oven is to temperature remove the pies from the fridge and place in the hot oven.
Cook for around 20 - 23 minutes. The pastry should be turning golden brown and the mincemeat filling bubbling.
Remove from the oven and prise out gently. 
Place on a cooling rack. Do not cool them in the tins or you will end up with soggy bottoms!
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Credit: A Virtual Vegan
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers #bake
#bake #homebaking #instabake #bakingtime #bakingday #instabaking #bakingfun #bakinglife #bakingwithlove
Vegan Mince Pies (VG) Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. .......... Veguary ® Live life on the veg. https//www.veguary.co Subscribe now for info on how to take part. .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. .......... Ingredients: 250g | 1½ cups all purpose flour 100g | ½ cup coconut oil , very cold and hard ½ teaspoon salt 80g ⅓ cup sugar 7-10 tablespoons ice cold water 280g | 1¼ cups mincemeat a few drops plant-based milk , or aquafaba for brushing the pastry natural powdered sugar , for dusting .......... Instructions: Put a shallow bun tin or mince pie tin in the fridge to chill. You need a total of 16 holes. Add the flour, salt, coconut oil and sugar to a food processor and blend until it looks like breadcrumbs. Add the water one tablespoon at a time. Then remove the blade, bring the dough together and turn out onto a floured surface. Roll out to 2-3mm thick and even all over. Cut 16 rounds big enough to go in each hole and come up the sides. Crimp the edges if you want to or just leave them. Add a generous amount of mincemeat to each once. It should come right up level with the top. Bring the pastry scraps back together and roll out again to 2 - 3 mm thick. Cut out the lids. You can make them full round ones or cut them into shapes. Brush the top of each pie with plant-based milk Refrigerate the pies while the oven warms up to °425F Once the oven is to temperature remove the pies from the fridge and place in the hot oven. Cook for around 20 - 23 minutes. The pastry should be turning golden brown and the mincemeat filling bubbling. Remove from the oven and prise out gently. Place on a cooling rack. Do not cool them in the tins or you will end up with soggy bottoms! .......... Credit: A Virtual Vegan .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #bake  #bake  #homebaking  #instabake  #bakingtime  #bakingday  #instabaking  #bakingfun  #bakinglife  #bakingwithlove 
Tofu Poke Bowl (VG)
Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines consious eating with raising money for charity.
..........
Veguary ®
Live life on the veg.
https//www.veguary.co
Subscribe now for info on how to take part.
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In the meantime, follow @veguary.co for the best eco-friendly recipes on the web.
..........
Ingredients:
Tofu Poke:
1/4 to 1/3 cup tamari, coconut aminos or soy sauce
1 tablespoon rice vinegar or lime juice
1/2 tablespoon sambal oelek
1 teaspoon sesame oil
2 cloves garlic, smashed and finely chopped or finely grated
1 inch piece ginger, peeled and finely chopped or grated
1/3 sweet onion, such as Maui onion, julienned
14 oz block organic tofu (firm or extra firm), cut into 1/2 inch cubes
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Bowl Filling:
1/2 cucumber, sliced
3 – 4 radishes, sliced
1/4 red cabbage, shredded
1 avocado, diced or sliced
1 tablespoon sesame seeds, toasted or black
2 scallions, white and green parts, sliced thinly on the bias
lime wedges
1/3 cup roughly chopped cilantro
Dynamite Sauce, optional
1 1/2 cups cooked rice (brown or black) or quinoa
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Instructions:
Drain the tofu and place it on its side, cut in half down the long side. Place on a clean dish cloth or between paper towels and gently press to soak up some of the moisture. Dice the tofu into 1/2 inch cubes.
In a medium bowl or shallow dish, combine the soy sauce, sambal, sesame oil, garlic, ginger and sweet onions. Toss in the tofu and let rest in for 10 minutes.
Prep the remaining ingredients and assemble your bowls.
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Credit: The Simple Veganista
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers #bake
#dinner #foodporn #delicious #lunch #tasty #foods #lovefood #dinnertime #delicousfood #eats #foodposts
Tofu Poke Bowl (VG) Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines consious eating with raising money for charity. .......... Veguary ® Live life on the veg. https//www.veguary.co Subscribe now for info on how to take part. .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. .......... Ingredients: Tofu Poke: 1/4 to 1/3 cup tamari, coconut aminos or soy sauce 1 tablespoon rice vinegar or lime juice 1/2 tablespoon sambal oelek 1 teaspoon sesame oil 2 cloves garlic, smashed and finely chopped or finely grated 1 inch piece ginger, peeled and finely chopped or grated 1/3 sweet onion, such as Maui onion, julienned 14 oz block organic tofu (firm or extra firm), cut into 1/2 inch cubes .......... Bowl Filling: 1/2 cucumber, sliced 3 – 4 radishes, sliced 1/4 red cabbage, shredded 1 avocado, diced or sliced 1 tablespoon sesame seeds, toasted or black 2 scallions, white and green parts, sliced thinly on the bias lime wedges 1/3 cup roughly chopped cilantro Dynamite Sauce, optional 1 1/2 cups cooked rice (brown or black) or quinoa .......... Instructions: Drain the tofu and place it on its side, cut in half down the long side. Place on a clean dish cloth or between paper towels and gently press to soak up some of the moisture. Dice the tofu into 1/2 inch cubes. In a medium bowl or shallow dish, combine the soy sauce, sambal, sesame oil, garlic, ginger and sweet onions. Toss in the tofu and let rest in for 10 minutes. Prep the remaining ingredients and assemble your bowls. .......... Credit: The Simple Veganista .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #bake  #dinner  #foodporn  #delicious  #lunch  #tasty  #foods  #lovefood  #dinnertime  #delicousfood  #eats  #foodposts 
Cauliflower Chickpea Taco’s (VG)
Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity.
..........
Veguary ®
Live life on the veg.
https//www.veguary.co
Subscribe now for info on how to take part.
..........
In the meantime, follow @veguary.co for the best eco-friendly recipes on the web.
..........
Ingredients:
1 medium head cauliflower — about 6 inches in diameter, chopped into florets
1 can reduced-sodium chickpeas — (15 ounces), rinsed, drained, and patted dry
1 small red onion — diced
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons ground chili powder
1 teaspoon ground chipotle chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
4 Old El Paso Whole Wheat Taco Boats
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Toppings: 
Thinly sliced red cabbage
Lime wedges
Sliced jalapeños
Avocado
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Instructions:
Preheat the oven to 400 degrees F. Lightly grease a large baking sheet (or line with a silicone baking mat) and set aside.
Place the cauliflower, chickpeas, and red onion in a large bowl, drizzle with olive oil, and sprinkle with the chili powder, chipotle chili powder, cumin, garlic powder, and salt. Toss to evenly coat, then spread in a single layer on the prepared baking sheet. Bake for 30 to 35 minutes, stirring twice, until the chickpeas are crispy and the cauliflower is just tender. Remove from the oven and set aside.
To serve, fill the taco boats with the warm cauliflower and chickpea mixture. Sprinkle on any desired toppings.
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Credit: Well Plated
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers #bake
#dinner #foodporn #delicious #lunch #tasty #foods #lovefood #dinnertime #delicousfood #eats #foodposts
Cauliflower Chickpea Taco’s (VG) Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. .......... Veguary ® Live life on the veg. https//www.veguary.co Subscribe now for info on how to take part. .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. .......... Ingredients: 1 medium head cauliflower — about 6 inches in diameter, chopped into florets 1 can reduced-sodium chickpeas — (15 ounces), rinsed, drained, and patted dry 1 small red onion — diced 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons ground chili powder 1 teaspoon ground chipotle chili powder 1 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 4 Old El Paso Whole Wheat Taco Boats .......... Toppings: Thinly sliced red cabbage Lime wedges Sliced jalapeños Avocado .......... Instructions: Preheat the oven to 400 degrees F. Lightly grease a large baking sheet (or line with a silicone baking mat) and set aside. Place the cauliflower, chickpeas, and red onion in a large bowl, drizzle with olive oil, and sprinkle with the chili powder, chipotle chili powder, cumin, garlic powder, and salt. Toss to evenly coat, then spread in a single layer on the prepared baking sheet. Bake for 30 to 35 minutes, stirring twice, until the chickpeas are crispy and the cauliflower is just tender. Remove from the oven and set aside. To serve, fill the taco boats with the warm cauliflower and chickpea mixture. Sprinkle on any desired toppings. .......... Credit: Well Plated .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #bake  #dinner  #foodporn  #delicious  #lunch  #tasty  #foods  #lovefood  #dinnertime  #delicousfood  #eats  #foodposts 
Mushroom Avocado Toast (VG)
Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity.
..........
Veguary ®
Live life on the veg.
https//www.veguary.co
Subscribe now for info on how to take part.
..........
In the meantime, follow @veguary.co for the best eco-friendly recipes on the web.
..........
Ingredients:
2 cups mushrooms, sliced, any variety
2-3 tsp extra virgin olive oil
2-4 cloves garlic, roughly chopped
1 Tbsp balsamic or apple cider vinegar
Salt and pepper to taste
2 slices bread, toasted
1 small avocado
1/2 fresh lemon - for the juice
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Instructions:
Warm skillet over high heat. Add the oil. When the oil is hot, add the garlic. About a minutes later, pour in the mushrooms. 
Toss in the oil a bit with a spatula. Cover the pan with a lid and allow the mushrooms to cook for 1-3 minutes, just until tender and lightly browned. Reduce heat to low, remove lid, add salt and pepper and toss the mushrooms a bit. Turn heat off and add in the vinegar. 
Toss. Turn heat back up to high and allow to burn off any excess liquid. 
Mushrooms should be lightly browned and greatly reduced in size by now. 
Turn heat off and let them sit in the pan while you prep the toast. Toast bread and mash avocado into toast. 
Squeeze lemon over top. Top avocado toast with warm mushrooms. Slice and serve.
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Credit: Healthy Happy Life
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers #bake
#healthybreakfast #breakfasttime #brekkie #breakfastideas #mybreakfast #breakfastinspo #breakfasts #breakfastlovers #sweetbreakfast
Mushroom Avocado Toast (VG) Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. .......... Veguary ® Live life on the veg. https//www.veguary.co Subscribe now for info on how to take part. .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. .......... Ingredients: 2 cups mushrooms, sliced, any variety 2-3 tsp extra virgin olive oil 2-4 cloves garlic, roughly chopped 1 Tbsp balsamic or apple cider vinegar Salt and pepper to taste 2 slices bread, toasted 1 small avocado 1/2 fresh lemon - for the juice .......... Instructions: Warm skillet over high heat. Add the oil. When the oil is hot, add the garlic. About a minutes later, pour in the mushrooms. Toss in the oil a bit with a spatula. Cover the pan with a lid and allow the mushrooms to cook for 1-3 minutes, just until tender and lightly browned. Reduce heat to low, remove lid, add salt and pepper and toss the mushrooms a bit. Turn heat off and add in the vinegar. Toss. Turn heat back up to high and allow to burn off any excess liquid. Mushrooms should be lightly browned and greatly reduced in size by now. Turn heat off and let them sit in the pan while you prep the toast. Toast bread and mash avocado into toast. Squeeze lemon over top. Top avocado toast with warm mushrooms. Slice and serve. .......... Credit: Healthy Happy Life .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #bake  #healthybreakfast  #breakfasttime  #brekkie  #breakfastideas  #mybreakfast  #breakfastinspo  #breakfasts  #breakfastlovers  #sweetbreakfast 
Almond Flour Brownies (VG)
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..........
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Ingredients:
Brownies: 
1 cup almond flour
1/2 cup coconut sugar
1/2 cup unsweetened applesauce (2 egg substitute)
1/2 cup cocoa powder
1 tsp baking powder
2 tbsp maple syrup or agave
1/2 cup coconut oil, melted and cooled
1 tsp vanilla
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Frosting: 
1  1/2 cup raw cashews, soaked and drained
3 tbsp maple syrup
1/4 cup coconut oil, melted
1/3 cup almonds  milk
1/2 tsp mint extract, can also use vanilla extract
1-2 tsp matcha powder
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Instructions:
Preheat the oven to 350 degrees F and line an 8×8 inch pan with parchment paper.
Mix the almond flour, coconut sugar, cocoa powder and baking powder together in a bowl.
In a separate bowl add the applesauce, maple syrup, coconut oil and vanilla together in a bowl.
Pour the wet ingredients into the dry and mix until combined. 
Pour the batter into your pan and spread evenly. Cook for 20-25 minutes. 
To test if your brownies are ready, stick a toothpick in the brownies. the toothpick should come out (mostly) clean.
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Credit: Choosing Chia
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers #bake #dinner #foodporn #delicious #lunch #tasty #foods #lovefood #dinnertime #delicousfood #eats #foodposts #plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes
Almond Flour Brownies (VG) Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. .......... Veguary ® Live life on the veg. https//www.veguary.co Subscribe now for info on how to take part. .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. .......... Ingredients: Brownies: 1 cup almond flour 1/2 cup coconut sugar 1/2 cup unsweetened applesauce (2 egg substitute) 1/2 cup cocoa powder 1 tsp baking powder 2 tbsp maple syrup or agave 1/2 cup coconut oil, melted and cooled 1 tsp vanilla .......... Frosting: 1 1/2 cup raw cashews, soaked and drained 3 tbsp maple syrup 1/4 cup coconut oil, melted 1/3 cup almonds milk 1/2 tsp mint extract, can also use vanilla extract 1-2 tsp matcha powder .......... Instructions: Preheat the oven to 350 degrees F and line an 8×8 inch pan with parchment paper. Mix the almond flour, coconut sugar, cocoa powder and baking powder together in a bowl. In a separate bowl add the applesauce, maple syrup, coconut oil and vanilla together in a bowl. Pour the wet ingredients into the dry and mix until combined. Pour the batter into your pan and spread evenly. Cook for 20-25 minutes. To test if your brownies are ready, stick a toothpick in the brownies. the toothpick should come out (mostly) clean. .......... Credit: Choosing Chia .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #bake  #dinner  #foodporn  #delicious  #lunch  #tasty  #foods  #lovefood  #dinnertime  #delicousfood  #eats  #foodposts  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes 
Tom Kha Gai Ramen Noodles (VG)
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Ingredients:
2 Large Stalks Lemongrass
3 Green onions
2 Tbsp. Ginger, grated
1/4 C. Lime juice
6 C. Vegetable broth
2 Cans Coconut milk, full fat
2 Tbsp. Soy sauce
2 tsp. Agave or coconut sugar
1 C. Mushrooms, sliced
1 large pkgs. Ramen 
Cilantro, limes, chilies, green onions for topping(optional)
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Instructions:
First, bust open the stalks of lemongrass slightly with the handle of a knife or wooden spoon. 
In a large soup pot, add the lemongrass, grated ginger, the white parts of the green onions, the lime juice and veggie broth. Bring to a boil and reduce to a simmer. Simmer for 10 minutes stirring every few minutes. Then strain out the lemongrass and green onions. Then, add the coconut milk, soy sauce, and agave or coconut sugar. Bring back up to a simmer stirring to combine. Now add the mushrooms and simmer for another 2-3 minutes or until the mushrooms are cooked a bit. Then add the ramen noodles simmer for another minute, then turn off the heat. Stir until the noodles are soft, but not too soft. Taste and adjust seasoning. Serve immediately with toppings of choice.
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Credit: Rabbit and Wolves
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers #bake #dinner #foodporn #delicious #lunch #tasty #foods #lovefood #dinnertime #delicousfood #eats #foodposts #plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes #veganfoodlovers #veganprotein
Tom Kha Gai Ramen Noodles (VG) Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. .......... Veguary ® Live life on the veg. https//www.veguary.co Subscribe now for info on how to take part. .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. .......... Ingredients: 2 Large Stalks Lemongrass 3 Green onions 2 Tbsp. Ginger, grated 1/4 C. Lime juice 6 C. Vegetable broth 2 Cans Coconut milk, full fat 2 Tbsp. Soy sauce 2 tsp. Agave or coconut sugar 1 C. Mushrooms, sliced 1 large pkgs. Ramen Cilantro, limes, chilies, green onions for topping(optional) .......... Instructions: First, bust open the stalks of lemongrass slightly with the handle of a knife or wooden spoon. In a large soup pot, add the lemongrass, grated ginger, the white parts of the green onions, the lime juice and veggie broth. Bring to a boil and reduce to a simmer. Simmer for 10 minutes stirring every few minutes. Then strain out the lemongrass and green onions. Then, add the coconut milk, soy sauce, and agave or coconut sugar. Bring back up to a simmer stirring to combine. Now add the mushrooms and simmer for another 2-3 minutes or until the mushrooms are cooked a bit. Then add the ramen noodles simmer for another minute, then turn off the heat. Stir until the noodles are soft, but not too soft. Taste and adjust seasoning. Serve immediately with toppings of choice. .......... Credit: Rabbit and Wolves .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #bake  #dinner  #foodporn  #delicious  #lunch  #tasty  #foods  #lovefood  #dinnertime  #delicousfood  #eats  #foodposts  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #veganfoodlovers  #veganprotein 
Garlic and Rosemary Potato Roast (VG)
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Veguary ®
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..........
Ingredients:
750-800 g potatoes
3 cloves garlic
1.5-2 tsp chopped fresh rosemary
50 ml olive oil
150 ml hot vegetable stock 2/3 cup
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Instructions:
Preheat the oven to 175C.
Peel the potatoes, and cut into 5-7mm thick slices (I do this using the food processor).
Rinse and drain the potato slices and transfer to a bowl with the garlic, rosemary and oil. Use your hands to mix everything together very thoroughly, so that each slice is coated with the oily mixture.
Arrange the potato slices on their sides in a 20cm (8inch) round baking dish. Pour the hot stock over the top, then microwave on high for 10 minutes. (The dish can be set aside at this point and baked later on.) Transfer the dish to the oven and roast at 175C for 45 minutes - 1 hour, until golden brown and crispy on top. Serve immediately.
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Credit: Family Friends Food
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #no-meat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers #bake #homebaking #instabake #bakingtime #bakingday #instabaking #bakingfun #bakinglife #bakingwithlove
Garlic and Rosemary Potato Roast (VG) Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. .......... Veguary ® Live life on the veg. https//www.veguary.co Subscribe now for info on how to take part. .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. .......... Ingredients: 750-800 g potatoes 3 cloves garlic 1.5-2 tsp chopped fresh rosemary 50 ml olive oil 150 ml hot vegetable stock 2/3 cup .......... Instructions: Preheat the oven to 175C. Peel the potatoes, and cut into 5-7mm thick slices (I do this using the food processor). Rinse and drain the potato slices and transfer to a bowl with the garlic, rosemary and oil. Use your hands to mix everything together very thoroughly, so that each slice is coated with the oily mixture. Arrange the potato slices on their sides in a 20cm (8inch) round baking dish. Pour the hot stock over the top, then microwave on high for 10 minutes. (The dish can be set aside at this point and baked later on.) Transfer the dish to the oven and roast at 175C for 45 minutes - 1 hour, until golden brown and crispy on top. Serve immediately. .......... Credit: Family Friends Food .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #no -meat #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #bake  #homebaking  #instabake  #bakingtime  #bakingday  #instabaking  #bakingfun  #bakinglife  #bakingwithlove 
Breakfast Bowl (VG) (GF)
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Ingredients:
1 cup (100 g) gluten-free oats
14 oz (400 ml) coconut milk
1 cup blueberries
1 cup strawberries
1 cup almonds
1 cup raspberries
1-2 Tbs nut butter of choice
2 Tbs coconut flakes
1-2 Tbs maple syrup, to taste
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Instructions:
Add the coconut milk and the oats to a saucepan and bring to a boil. Cook for 10 minutes on low heat. Stir in the maple syrup. Wash the berries. Add the oats, berries, and almonds to a bowl. Sprinkle with some coconut flakes and nut butter of you choice.
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Credit: Contentedness Cooking
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #no-meat #veganfit #vegandiet #plantfood #veganrecipes #veguaryuk 
#plantbased #wholefoods #vegansofinstagram #healthybreakfast #breakfasttime #brekkie #breakfastideas #mybreakfast #breakfastinspo #breakfasts #breakfastlovers #sweetbreakfast
Breakfast Bowl (VG) (GF) Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. .......... Veguary ® Live life on the veg. https//www.veguary.co Subscribe now for info on how to take part. .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. .......... Ingredients: 1 cup (100 g) gluten-free oats 14 oz (400 ml) coconut milk 1 cup blueberries 1 cup strawberries 1 cup almonds 1 cup raspberries 1-2 Tbs nut butter of choice 2 Tbs coconut flakes 1-2 Tbs maple syrup, to taste .......... Instructions: Add the coconut milk and the oats to a saucepan and bring to a boil. Cook for 10 minutes on low heat. Stir in the maple syrup. Wash the berries. Add the oats, berries, and almonds to a bowl. Sprinkle with some coconut flakes and nut butter of you choice. .......... Credit: Contentedness Cooking .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #no -meat #veganfit  #vegandiet  #plantfood  #veganrecipes  #veguaryuk  #plantbased  #wholefoods  #vegansofinstagram  #healthybreakfast  #breakfasttime  #brekkie  #breakfastideas  #mybreakfast  #breakfastinspo  #breakfasts  #breakfastlovers  #sweetbreakfast 
Lemongrass and Coconut Noodle Soup
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Soup Base:
1 tsp Cumin Seeds
2 tsp Coriander Seeds
3 Cloves Garlic
1 stalk Lemon Grass
1 inch Piece of Fresh Ginger
Juice of 1 Lime
2 Red Chillis 
2 tsp Soy Sauce
Everything Else:
1 (200g) Block Tofu
1 Carrot
1 Red Onion
1 Red Pepper
2 cups (170g) Mushrooms
1 (400g) can Coconut Milk
2 cups (550ml) Vegetable Broth
200 g Rice Noodles (dry weight)
1 Spring Onion
1 handful Fresh Coriander
Sesame Seeds for Garnish
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Instructions:
First make the base for the soup. Toast the cumin seeds and coriander seeds in a dry pan on a medium heat for a few minutes until fragrant. Peel the ginger and chop the woody part off of the lemongrass stalk. Chop everything into small chunks and place into a blender. Blend for 1 minute or until completely smooth. Chop the tofu into 1 inch chunks and fry for 3-4 minutes on one side, then flip the pieces and cook for a further 4 minutes until golden brown. Take off the heat and set aside.
Chop the carrot, red onion and red pepper into strips that are roughly the same size. This will help them cook evenly. Heat a little oil in a large sauce pan and saute the vegetables with the blended base ingredients for 5 minutes stirring occasionally. Add the coconut milk and vegetable brother and bring to a simmer. While the soup is simmering, place the rice noodles into a heatproof bowl and cover with just boiled water. Let sit for 10 minutes. After 10 minutes, drain.Slice the mushrooms and fry in a small pan until golden brown. Then Slice the spring onion into thin slices. Assemble the soup by first placing some rice noodles in the bottom of a dish, then topping with some of the soup mixture, some tofu, mushrooms and fresh spring onion. Sprinkle on a few sesame seeds if desired.
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Credit: Lauren Caris Cooks
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#veguary #vegans
Lemongrass and Coconut Noodle Soup Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. .......... Veguary ® Live life on the veg. https//www.veguary.co Subscribe now for info on how to take part. .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. .......... Soup Base: 1 tsp Cumin Seeds 2 tsp Coriander Seeds 3 Cloves Garlic 1 stalk Lemon Grass 1 inch Piece of Fresh Ginger Juice of 1 Lime 2 Red Chillis 2 tsp Soy Sauce Everything Else: 1 (200g) Block Tofu 1 Carrot 1 Red Onion 1 Red Pepper 2 cups (170g) Mushrooms 1 (400g) can Coconut Milk 2 cups (550ml) Vegetable Broth 200 g Rice Noodles (dry weight) 1 Spring Onion 1 handful Fresh Coriander Sesame Seeds for Garnish .......... Instructions: First make the base for the soup. Toast the cumin seeds and coriander seeds in a dry pan on a medium heat for a few minutes until fragrant. Peel the ginger and chop the woody part off of the lemongrass stalk. Chop everything into small chunks and place into a blender. Blend for 1 minute or until completely smooth. Chop the tofu into 1 inch chunks and fry for 3-4 minutes on one side, then flip the pieces and cook for a further 4 minutes until golden brown. Take off the heat and set aside. Chop the carrot, red onion and red pepper into strips that are roughly the same size. This will help them cook evenly. Heat a little oil in a large sauce pan and saute the vegetables with the blended base ingredients for 5 minutes stirring occasionally. Add the coconut milk and vegetable brother and bring to a simmer. While the soup is simmering, place the rice noodles into a heatproof bowl and cover with just boiled water. Let sit for 10 minutes. After 10 minutes, drain.Slice the mushrooms and fry in a small pan until golden brown. Then Slice the spring onion into thin slices. Assemble the soup by first placing some rice noodles in the bottom of a dish, then topping with some of the soup mixture, some tofu, mushrooms and fresh spring onion. Sprinkle on a few sesame seeds if desired. .......... Credit: Lauren Caris Cooks .......... #veguary  #vegans 
Thousand Island Dressing (VG)
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Veguary ®
Live life on the veg
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Ingredients:
½ cup raw cashews
½ cup water
1 teaspoon tomato paste
2 Tablespoons apple cider vinegar
1 Tablespoon + 1 teaspoon organic maple syrup
2 teaspoons miso
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/8 teaspoon chili powder
¼ teaspoon mustard powder
Pinch of celery seed
½ teaspoon sea salt
1/8 teaspoon black pepper
2 Tablespoons finely chopped pickles
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Instructions:
In a small bowl, cover the raw cashews in boiling water, set aside to soak for 20 minutes. Or place raw cashews in a small sauce pan cover with water and boil for 10 minutes. In the meantime, measure out all your remaining ingredients (except the pickles) directly into the high-speed blender, then set aside.
After 10 or 20 minutes (depending on the cashew softening method), drain the cashews and discard the water, then add the cashews into the high-speed blender with all the dressing ingredients and emulsify until smooth. Taste test the dressing and add more seasonings, if needed. If adding pickles, add the chopped pickles now directly into the high-speed blender and pulse for 2 seconds.
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Credit: Monkey and Me Kitchen
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #no-meat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers 
#plantbased #wholefoods #vegansofinstagram #veganfoodporn #dinner #foodporn #delicious #lunch #tasty #foods #lovefood #dinnertime #delicousfood #eats #foodposts
Thousand Island Dressing (VG) Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. .......... Veguary ® Live life on the veg https//www.veguary.co Subscribe now for info on how to take part. .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. .......... Ingredients: ½ cup raw cashews ½ cup water 1 teaspoon tomato paste 2 Tablespoons apple cider vinegar 1 Tablespoon + 1 teaspoon organic maple syrup 2 teaspoons miso 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1/8 teaspoon chili powder ¼ teaspoon mustard powder Pinch of celery seed ½ teaspoon sea salt 1/8 teaspoon black pepper 2 Tablespoons finely chopped pickles .......... Instructions: In a small bowl, cover the raw cashews in boiling water, set aside to soak for 20 minutes. Or place raw cashews in a small sauce pan cover with water and boil for 10 minutes. In the meantime, measure out all your remaining ingredients (except the pickles) directly into the high-speed blender, then set aside. After 10 or 20 minutes (depending on the cashew softening method), drain the cashews and discard the water, then add the cashews into the high-speed blender with all the dressing ingredients and emulsify until smooth. Taste test the dressing and add more seasonings, if needed. If adding pickles, add the chopped pickles now directly into the high-speed blender and pulse for 2 seconds. .......... Credit: Monkey and Me Kitchen .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #no -meat #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #dinner  #foodporn  #delicious  #lunch  #tasty  #foods  #lovefood  #dinnertime  #delicousfood  #eats  #foodposts 
Caramelised Mushroom Pizza (VG)
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In the meantime, follow @veguary.co for the best eco-friendly recipes on the web.
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Caramelised Mushrooms and Onion:
2 tbsp olive oil 
4oz shiitake mushrooms,
8oz cremini mushrooms
1/2 large sweet onion, diced 
4 cloves garlic, minced 
1/2 tsp salt, more to taste
Ground black pepper to taste.
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Everything Else:
Pizza Dough
Vegan Garlic White Sauce
Vegan mozzarella 
Fresh rosemary
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Instructions:
Make the Mushrooms:
Heat the oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic. Sauté until all the water has evaporated, about 7-10 minutes. Add the salt and cook another 2-4 minutes, or until all the liquid has cooked off and the mushrooms start sticking to the pan. Turn off heat and set aside until ready to assemble pizzas
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Make the Pizzas:
One hour before you're ready to bake, preheat your oven to 550 ºF, or as hot as it will go. Place a rack one third of the way down from the top of the oven, and place a baking steel or baking stone on that rack. You want the oven to saturate with heat for 1 hour before baking pizza for best results. At this time also remove the pizza dough from the fridge so it can come to room temperature and the gluten can relax. When the oven is nice and hot, prepare your pizzas one at a time. Stretch your dough to around 10-12" diameter and place on a lightly floured pizza peel. Spread the garlic white sauce over the dough then top with the caramelized mushroom mixture, vegan mozzarella, and the fresh rosemary. Transfer the pizza onto the baking steel or pizza stone and bake for about 8 minutes. If needed, turn the heat to broil for another 1-2 minutes to brown the top. Alternatively, bake on a baking sheet: assemble the pizza straight on the pan and place directly in the oven to bake.
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Credit: The Curios Chickpea
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#veguary
Caramelised Mushroom Pizza (VG) Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. .......... Veguary ® Live life on the veg https//www.veguary.co Subscribe now for info on how to take part. .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. .......... Caramelised Mushrooms and Onion: 2 tbsp olive oil 4oz shiitake mushrooms, 8oz cremini mushrooms 1/2 large sweet onion, diced 4 cloves garlic, minced 1/2 tsp salt, more to taste Ground black pepper to taste. .......... Everything Else: Pizza Dough Vegan Garlic White Sauce Vegan mozzarella Fresh rosemary .......... Instructions: Make the Mushrooms: Heat the oil in a large skillet over medium heat. Add the mushrooms, onion, and garlic. Sauté until all the water has evaporated, about 7-10 minutes. Add the salt and cook another 2-4 minutes, or until all the liquid has cooked off and the mushrooms start sticking to the pan. Turn off heat and set aside until ready to assemble pizzas .......... Make the Pizzas: One hour before you're ready to bake, preheat your oven to 550 ºF, or as hot as it will go. Place a rack one third of the way down from the top of the oven, and place a baking steel or baking stone on that rack. You want the oven to saturate with heat for 1 hour before baking pizza for best results. At this time also remove the pizza dough from the fridge so it can come to room temperature and the gluten can relax. When the oven is nice and hot, prepare your pizzas one at a time. Stretch your dough to around 10-12" diameter and place on a lightly floured pizza peel. Spread the garlic white sauce over the dough then top with the caramelized mushroom mixture, vegan mozzarella, and the fresh rosemary. Transfer the pizza onto the baking steel or pizza stone and bake for about 8 minutes. If needed, turn the heat to broil for another 1-2 minutes to brown the top. Alternatively, bake on a baking sheet: assemble the pizza straight on the pan and place directly in the oven to bake. .......... Credit: The Curios Chickpea .......... #veguary 
Coq Au Vin (VG)
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..........
Veguary ®
Live life on the veg
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In the meantime, follow @veguary.co for the best eco-friendly recipes on the web.
..........
Ingredients:
2 Tablespoons Olive oil
6 Cloves Garlic, chopped
1/2 Sweet onion, chopped
2 Teaspoons Agave syrup
16 Ounces Carrots, chopped
10 Ounces Mushrooms, sliced
2 Cups Baby potatoes
1 Teaspoon Poultry seasoning
1/2 a bottle of Red wine, vegan
1 Cup Vegetable broth
10 Sprigs Thyme, fresh
1 Cup Pearl onions, frozen
2 Tablespoons Vegan butter
2 Tablespoon All purpose flour
Salt and Pepper to taste
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Instructions:
Heat 1 tablespoon of olive oil on medium high in a large pot. Add the garlic and sweet onions to the pot. Saute, reducing heat as needed. For about 5 minutes until the onions become translucent. Sprinkle with a pinch of salt and pepper. Add the agave and stir to coat the onions and garlic. Continue to saute until the onions are caramelized, nice and brown, another 5-7 minutes.  In the mean time, put all the chopped carrots, mushrooms and baby potatoes in a large mixing bowl. Drizzle the remaining 1 tablespoon of olive oil over the veggies and sprinkle with the poultry seasoning and a few pinches of salt and pepper. Toss to coat all of the veggies in seasoning. Once the onions are caramelized, add the veggies to the pot. Toss and saute for 2-3 minutes to start getting some color on them. Next, add the red wine, vegetable broth and fresh thyme to the pot. Stir to combine and make sure the vegetables are all in the liquid. Season with a pinch of salt and pepper. Stir and cover. Reduce heat to low, you want it to just be simmering. Simmer for about 30 minutes, or until the veggies are cooked and the wine taste is not overwhelming. Then, stir in the frozen pearl onions. Simmer for about 5 more minutes.  Now, in a small bowl, stir together the vegan butter and flour into a paste. Add it to the pot and stir to combine.
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Credit: Rabbit and Wolves
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Coq Au Vin (VG) Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. .......... Veguary ® Live life on the veg https//www.veguary.co Subscribe now for info on how to take part. .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. .......... Ingredients: 2 Tablespoons Olive oil 6 Cloves Garlic, chopped 1/2 Sweet onion, chopped 2 Teaspoons Agave syrup 16 Ounces Carrots, chopped 10 Ounces Mushrooms, sliced 2 Cups Baby potatoes 1 Teaspoon Poultry seasoning 1/2 a bottle of Red wine, vegan 1 Cup Vegetable broth 10 Sprigs Thyme, fresh 1 Cup Pearl onions, frozen 2 Tablespoons Vegan butter 2 Tablespoon All purpose flour Salt and Pepper to taste .......... Instructions: Heat 1 tablespoon of olive oil on medium high in a large pot. Add the garlic and sweet onions to the pot. Saute, reducing heat as needed. For about 5 minutes until the onions become translucent. Sprinkle with a pinch of salt and pepper. Add the agave and stir to coat the onions and garlic. Continue to saute until the onions are caramelized, nice and brown, another 5-7 minutes. In the mean time, put all the chopped carrots, mushrooms and baby potatoes in a large mixing bowl. Drizzle the remaining 1 tablespoon of olive oil over the veggies and sprinkle with the poultry seasoning and a few pinches of salt and pepper. Toss to coat all of the veggies in seasoning. Once the onions are caramelized, add the veggies to the pot. Toss and saute for 2-3 minutes to start getting some color on them. Next, add the red wine, vegetable broth and fresh thyme to the pot. Stir to combine and make sure the vegetables are all in the liquid. Season with a pinch of salt and pepper. Stir and cover. Reduce heat to low, you want it to just be simmering. Simmer for about 30 minutes, or until the veggies are cooked and the wine taste is not overwhelming. Then, stir in the frozen pearl onions. Simmer for about 5 more minutes. Now, in a small bowl, stir together the vegan butter and flour into a paste. Add it to the pot and stir to combine. .......... Credit: Rabbit and Wolves ..........
Buffalo Chickpea Burger (VG)
Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity.
..........
Veguary ®
Live life on the veg
https//www.veguary.co
Subscribe now for info on how to take part.
..........
In the meantime, follow @veguary.co for the best eco-friendly recipes on the web.
..........
Buffalo Chickpea Burger (VG)
Ingrediants:
1.5 cup old-fashioned oats
15 oz can of chickpeas, drained + rinsed
1 jalapeño pepper
1/3 cup diced/minced bell pepper
1/3 cup diced/minced onion
1/2 cup shredded carrot chopped
1-2 tbsp green onion chopped
1/2 tbsp avocado oil or olive oil
1/4 cup red hot sauce
1/2 tsp garlic powder
1/2 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/4 tsp salt
1 tbsp ground flax + 3 tbsp water
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For the slaw:
1 cup finely chopped/shredded cabbage
1/2 a fresh jalapeño sliced thin
a drizzle of avocado oil or olive oil
splash of white wine vinegar
a pinch of salt
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For the dressing:
1 ripe avocado
1/4 tsp garlic powder
salt and pepper to taste
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Toppings & Extras:
Burger buns
Leafy greens of your choice
Frank’s Red Hot sauce for drizzling
Ranch Dressing
Vegan cheese slices
Plus add any veggies or other toppings
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Credit: Peas and Crayons
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #no-meat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers 
#plantbased #wholefoods #vegansofinstagram #veganfoodporn #dinner #foodporn #delicious #lunch #tasty #foods #lovefood #dinnertime #delicousfood #eats #foodposts
Buffalo Chickpea Burger (VG) Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. .......... Veguary ® Live life on the veg https//www.veguary.co Subscribe now for info on how to take part. .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. .......... Buffalo Chickpea Burger (VG) Ingrediants: 1.5 cup old-fashioned oats 15 oz can of chickpeas, drained + rinsed 1 jalapeño pepper 1/3 cup diced/minced bell pepper 1/3 cup diced/minced onion 1/2 cup shredded carrot chopped 1-2 tbsp green onion chopped 1/2 tbsp avocado oil or olive oil 1/4 cup red hot sauce 1/2 tsp garlic powder 1/2 tsp crushed red pepper flakes 1/4 tsp dried oregano 1/4 tsp salt 1 tbsp ground flax + 3 tbsp water .......... For the slaw: 1 cup finely chopped/shredded cabbage 1/2 a fresh jalapeño sliced thin a drizzle of avocado oil or olive oil splash of white wine vinegar a pinch of salt .......... For the dressing: 1 ripe avocado 1/4 tsp garlic powder salt and pepper to taste .......... Toppings & Extras: Burger buns Leafy greens of your choice Frank’s Red Hot sauce for drizzling Ranch Dressing Vegan cheese slices Plus add any veggies or other toppings .......... Credit: Peas and Crayons .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #no -meat #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #dinner  #foodporn  #delicious  #lunch  #tasty  #foods  #lovefood  #dinnertime  #delicousfood  #eats  #foodposts 
Cauliflower Kofta (VG)
Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity.
..........
Veguary ®
Live life on the veg
https//www.veguary.co
Subscribe now for info on how to take part.
..........
In the meantime, follow @veguary.co for the best eco-friendly recipes on the web.
..........
Ingredients:
1/2 head of cauliflower
1 tablespoon sunflower oil plus extra for frying
1/4 onion, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons dried currants
3 tablespoons toasted pine nuts
1 cup breadcrumbs
1 28 ounce can fire roasted diced tomatoes
1 bunch lacinato kale, chopped
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Instructions:
Remove the stem and leaves from the cauliflower. Cut the florets into small pieces and pulse in a food processor until the cauliflower resembles cous cous. Heat the oil in a medium skillet over medium heat. Add the onion and cook until translucent. Add the cauliflower, the cumin, cinnamon and salt and cook, stirring frequently until the cauliflower is tender, about 5-10 minutes. 
Remove from the heat and transfer to a large bowl. Add the currants, pine nuts, breadcrumbs and stir to combine. The mixture should hold together when pressed between your fingers. Heat about 2 inches of oil in a skillet over medium heat. Shape the cauliflower mixture into balls about 1 1/2 inches in diameter. 
Fry the kofta, turning after several minutes, until golden brown on all sides. Remove from the pan with a slotted spoon and set aside on a paper towel lined plate while you fry the rest of the kofta.
Combine the tomatoes and kale in a pot and warm over medium heat, until the kale is cooked and the sauce is hot. Transfer to a  baking dish or platter and top with the fried kofta. Serve with fresh bread.
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Credit: Tending The Table
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #no-meat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers 
#plantbased #wholefoods #vegansofinstagram #veganfoodporn #dinner #foodporn #delicious #lunch
Cauliflower Kofta (VG) Go vegetarian / vegan this February for charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. .......... Veguary ® Live life on the veg https//www.veguary.co Subscribe now for info on how to take part. .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. .......... Ingredients: 1/2 head of cauliflower 1 tablespoon sunflower oil plus extra for frying 1/4 onion, minced 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 3 tablespoons dried currants 3 tablespoons toasted pine nuts 1 cup breadcrumbs 1 28 ounce can fire roasted diced tomatoes 1 bunch lacinato kale, chopped .......... Instructions: Remove the stem and leaves from the cauliflower. Cut the florets into small pieces and pulse in a food processor until the cauliflower resembles cous cous. Heat the oil in a medium skillet over medium heat. Add the onion and cook until translucent. Add the cauliflower, the cumin, cinnamon and salt and cook, stirring frequently until the cauliflower is tender, about 5-10 minutes. Remove from the heat and transfer to a large bowl. Add the currants, pine nuts, breadcrumbs and stir to combine. The mixture should hold together when pressed between your fingers. Heat about 2 inches of oil in a skillet over medium heat. Shape the cauliflower mixture into balls about 1 1/2 inches in diameter. Fry the kofta, turning after several minutes, until golden brown on all sides. Remove from the pan with a slotted spoon and set aside on a paper towel lined plate while you fry the rest of the kofta. Combine the tomatoes and kale in a pot and warm over medium heat, until the kale is cooked and the sauce is hot. Transfer to a baking dish or platter and top with the fried kofta. Serve with fresh bread. .......... Credit: Tending The Table .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #no -meat #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #dinner  #foodporn  #delicious  #lunch