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Mushroom Walnut Taco’s (VG) 
Go vegetarian this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event.
https//www.veguary.co
..........
In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. A place where conscious eaters come to feed their appetite.
..........
Veguary ®
Live life on the veg.
..........
Ingredients:
Marinated Mushrooms:
3 cups roughly chopped mushrooms
3 tablespoons low-sodium soy sauce or coconut aminos
2 tablespoons maple syrup
1 teaspoon apple cider vinegar
1 teaspoon cold pressed olive oil (optional)
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Walnut Filling:
2 cups walnuts, soaked for 2-3 hours, rinsed and drained
Marinated mushrooms
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon smoked paprika
1 teaspoon chipotle powder fresh parsley, one handful
1 cup cooked quinoa (optional) Himalayan salt and pepper to taste
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Instructions:
Marinated Mushrooms:
Place mushrooms in sealable container. Mix together marinade ingredients and pour over mushrooms. Seal container and shake to coat mushrooms. Let marinate for 2-3 hours (in the refrigerator), shaking occasionally to coat mushrooms.
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Walnut Filling:
Place walnuts in food processor. Pulse until chunky. Do not over process.Add mushrooms and parsley. Pulse until combined and mushrooms and parsley are incorporated. Stir in spices, quinoa and salt and pepper.
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Assembly
Walnut mixture1 head butter lettuce1 cup cherry tomatoes, quartered1 avocado, Himalayan salt and pepper. Place walnut mixture in lettuce leaf.Top with avocado and tomato. Finish with a grind of salt and pepper.
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Credit: Raw Mazing
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers #veganprotein #sidedishes #maindishes #veggierecipes #newrecipe #quickmeal #easylunch #summerlunch #summercooking  #toohottocook #tacos #mexicanfood #tacotuesday
Mushroom Walnut Taco’s (VG) Go vegetarian this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. A place where conscious eaters come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Ingredients: Marinated Mushrooms: 3 cups roughly chopped mushrooms 3 tablespoons low-sodium soy sauce or coconut aminos 2 tablespoons maple syrup 1 teaspoon apple cider vinegar 1 teaspoon cold pressed olive oil (optional) .......... Walnut Filling: 2 cups walnuts, soaked for 2-3 hours, rinsed and drained Marinated mushrooms 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon smoked paprika 1 teaspoon chipotle powder fresh parsley, one handful 1 cup cooked quinoa (optional) Himalayan salt and pepper to taste .......... Instructions: Marinated Mushrooms: Place mushrooms in sealable container. Mix together marinade ingredients and pour over mushrooms. Seal container and shake to coat mushrooms. Let marinate for 2-3 hours (in the refrigerator), shaking occasionally to coat mushrooms. .......... Walnut Filling: Place walnuts in food processor. Pulse until chunky. Do not over process.Add mushrooms and parsley. Pulse until combined and mushrooms and parsley are incorporated. Stir in spices, quinoa and salt and pepper. .......... Assembly Walnut mixture1 head butter lettuce1 cup cherry tomatoes, quartered1 avocado, Himalayan salt and pepper. Place walnut mixture in lettuce leaf.Top with avocado and tomato. Finish with a grind of salt and pepper. .......... Credit: Raw Mazing .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #veganprotein  #sidedishes  #maindishes  #veggierecipes  #newrecipe  #quickmeal  #easylunch  #summerlunch  #summercooking  #toohottocook  #tacos  #mexicanfood  #tacotuesday 
Jerusalem Salad (VG) 
Go vegetarian this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event.
https//www.veguary.co
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In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. A place where conscious eaters come to feed their appetite.
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Veguary ®
Live life on the veg.
..........
Ingredients:
1/2 medium red onion scant 1/2 cup minced, minced
About 1 cup white vinegar
2 whole tomatoes cut into small cubes
1 large American cucumber 
Seeds removed and cut into small cubes
1/4 cup sliced fresh mint leaves
1 cup flatleaf parsley roughly chopped
Juice of 1/2 lemon about 2 Tablespoons
2 Tablespoons extra virgin olive oil
1/2-1 teaspoon coarse sea salt to taste
1/4 teaspoon coarsely ground black pepper or to taste
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Instructions:
In a small bowl, cover the chopped onion with the white vinegar and set aside for 5 minutes, then drain and discard the vinegar.
In a large mixing bowl, gently fold together the onion, cucumber, tomato, mint and parsley.
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Immediately before serving, toss the salad with the dressing, and adjust the seasoning to taste.
Serve immediately.
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Credit: A Clean Bake
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers #veganprotein #sidedishes #maindishes #almondrecipes #saladrecipes #veggierecipes #newrecipe #quickmeal #easylunch #summerlunch #summercooking #saladideas #toohottocook
Jerusalem Salad (VG) Go vegetarian this February for any charity. The world’s first online-fundraiser that combines healthy eating with raising money for charity. Subscribe now for info on how to take part in next years event. https//www.veguary.co .......... In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. A place where conscious eaters come to feed their appetite. .......... Veguary ® Live life on the veg. .......... Ingredients: 1/2 medium red onion scant 1/2 cup minced, minced About 1 cup white vinegar 2 whole tomatoes cut into small cubes 1 large American cucumber Seeds removed and cut into small cubes 1/4 cup sliced fresh mint leaves 1 cup flatleaf parsley roughly chopped Juice of 1/2 lemon about 2 Tablespoons 2 Tablespoons extra virgin olive oil 1/2-1 teaspoon coarse sea salt to taste 1/4 teaspoon coarsely ground black pepper or to taste .......... Instructions: In a small bowl, cover the chopped onion with the white vinegar and set aside for 5 minutes, then drain and discard the vinegar. In a large mixing bowl, gently fold together the onion, cucumber, tomato, mint and parsley. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Immediately before serving, toss the salad with the dressing, and adjust the seasoning to taste. Serve immediately. .......... Credit: A Clean Bake .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #veganprotein  #sidedishes  #maindishes  #almondrecipes  #saladrecipes  #veggierecipes  #newrecipe  #quickmeal  #easylunch  #summerlunch  #summercooking  #saladideas  #toohottocook 
Cashew Cheese and Pesto Lasagne (VG) 
Follow @veguary.co for the best eco-friendly recipes on the web. A place where conscious eaters come to feed their appetite.
..........
Veguary®
Go vegetarian this February for any charity. 
Subscribe now for Veguary 2019 updates (link in bio)
Live life on the veg.
..........
Raw Vegan Lasagna:
1 small-medium zucchini
2 large tomatoes, sliced
Dried basil to top
Nutritional yeast to top
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Cashew Cheese:
1 cup cashews
2 and 1/2 tablespoon lemon juice
1 and 1/2 tablespoon nutritional yeast
1-3 tablespoons water
2 cloves of garlic
Pinch of basil
Pinch of salt
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Basil Pesto:
1 handful of basil, approximately 1/2-3/4 cup
1/3 cup almonds
2 tablespoons lemon juice
2 tablespoons olive oil
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Instructions:
Cashew Cheese:
Blend together all ingredients until receiving the texture desired. The less water you use, the thicker your cheese will be. Set cheese aside.
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Basil Pesto:
Blend together basil and almonds together, slowly adding lemon juice and olive oil. Blend until it becomes rich, hearty texture.
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Lasagne:
Take the zucchini and slice it horizontally into thin slices (5 slices).
Start with a layer of zucchini and place tomato slices and basil on top, layer with another slice of zucchini, then spread graciously with cashew cheese, repeat until desired height/amount of lasagna is reached. 
Top with dried basil and nutritional yeast. 
Serve.
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Credit:  Create N Plate
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganrecipes #veganfoodlovers #veganprotein #sidedishes #maindishes #almondrecipes #zucchini #veggierecipes #newrecipe #quickmeal #easylunch #summerlunch #summercooking #lasagnerecipes #toohottocook
Cashew Cheese and Pesto Lasagne (VG) Follow @veguary.co for the best eco-friendly recipes on the web. A place where conscious eaters come to feed their appetite. .......... Veguary® Go vegetarian this February for any charity. Subscribe now for Veguary 2019 updates (link in bio) Live life on the veg. .......... Raw Vegan Lasagna: 1 small-medium zucchini 2 large tomatoes, sliced Dried basil to top Nutritional yeast to top .......... Cashew Cheese: 1 cup cashews 2 and 1/2 tablespoon lemon juice 1 and 1/2 tablespoon nutritional yeast 1-3 tablespoons water 2 cloves of garlic Pinch of basil Pinch of salt .......... Basil Pesto: 1 handful of basil, approximately 1/2-3/4 cup 1/3 cup almonds 2 tablespoons lemon juice 2 tablespoons olive oil .......... Instructions: Cashew Cheese: Blend together all ingredients until receiving the texture desired. The less water you use, the thicker your cheese will be. Set cheese aside. .......... Basil Pesto: Blend together basil and almonds together, slowly adding lemon juice and olive oil. Blend until it becomes rich, hearty texture. .......... Lasagne: Take the zucchini and slice it horizontally into thin slices (5 slices). Start with a layer of zucchini and place tomato slices and basil on top, layer with another slice of zucchini, then spread graciously with cashew cheese, repeat until desired height/amount of lasagna is reached. Top with dried basil and nutritional yeast. Serve. .......... Credit: Create N Plate .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganrecipes  #veganfoodlovers  #veganprotein  #sidedishes  #maindishes  #almondrecipes  #zucchini  #veggierecipes  #newrecipe  #quickmeal  #easylunch  #summerlunch  #summercooking  #lasagnerecipes  #toohottocook 
Zucchini Curry Noodles (VG) 
Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg.
..........
Subscribe now for Veguary 2019 updates.
Link in bio.
..........
Ingredients:
6 oz. coconut water
2 cups raw cashews
1 large garlic clove
1/8 of a large avocado
2 teaspoons curry powder
1 teaspoon red chili paste
1/4 teaspoon cayenne
1/4 teaspoon sea salt
3-4 medium zucchinis [6-8″]
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Instructions:
Wash zucchinis and chop off the ends. Spiralize using the C-blade (the one that makes spaghetti-sized noodles).
In a high-speed blender, combine all other ingredients and blend on high until the sauce becomes very smooth. It should be quite thick.
Toss zucchini noodles with curry sauce in a large bowl until thoroughly coated. Serve and enjoy.
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Credit:  The Fitchen
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood ##veganrecipes #veganfoodlovers #veganprotein #sidedishes #maindishes #noodlerecipes #zucchini #veggierecipes #newrecipe #quickmeal #easylunch #summerlunch #summercooking #curryrecipes #toohottocook
Zucchini Curry Noodles (VG) Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg. .......... Subscribe now for Veguary 2019 updates. Link in bio. .......... Ingredients: 6 oz. coconut water 2 cups raw cashews 1 large garlic clove 1/8 of a large avocado 2 teaspoons curry powder 1 teaspoon red chili paste 1/4 teaspoon cayenne 1/4 teaspoon sea salt 3-4 medium zucchinis [6-8″] .......... Instructions: Wash zucchinis and chop off the ends. Spiralize using the C-blade (the one that makes spaghetti-sized noodles). In a high-speed blender, combine all other ingredients and blend on high until the sauce becomes very smooth. It should be quite thick. Toss zucchini noodles with curry sauce in a large bowl until thoroughly coated. Serve and enjoy. .......... Credit: The Fitchen .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  ##veganrecipes  #veganfoodlovers  #veganprotein  #sidedishes  #maindishes  #noodlerecipes  #zucchini  #veggierecipes  #newrecipe  #quickmeal  #easylunch  #summerlunch  #summercooking  #curryrecipes  #toohottocook 
Spicy Bean & Sweet Corn Gazpacho (VG) 
Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg.
..........
Subscribe now for Veguary 2019 updates.
Link in bio.
..........
Ingredients:
2 pints sweet yellow tomatoes
3 ears of corn (about 1 1/2 cups)
1 yellow bell pepper , quartered
1/2 of 1 small onion , chopped
2 tsp . sea salt
1 tsp garlic chili paste
1 15.5 oz can Great Northern white beansstrained and washed
1/4 cup sherry vinegar
1/4 cup olive oil
1 Tbsp lemon juice
Pepper
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Instructions
Add tomatoes, corn, bell peppers, and onion to a large bowl. Stir in salt and let sit for thirty minutes.
Working in two batches, transfer to a high speed blender along with chili paste, beans, and vinegar. Begin blending and slowly pour the olive oil. Let blend until completely smooth. Season with pepper and more salt (if needed).
Transfer to four bowls and garnish with corn, or more olive oil.
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Credit:  Vegetarian Adventures
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood ##veganrecipes #veganfoodlovers #veganprotein #sidedishes #partyfood #cornrecipes #peppers #veggierecipes #newrecipe #quickmeal #easylunch #summerlunch #summercooking #souprecipes #toohottocook
Spicy Bean & Sweet Corn Gazpacho (VG) Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg. .......... Subscribe now for Veguary 2019 updates. Link in bio. .......... Ingredients: 2 pints sweet yellow tomatoes 3 ears of corn (about 1 1/2 cups) 1 yellow bell pepper , quartered 1/2 of 1 small onion , chopped 2 tsp . sea salt 1 tsp garlic chili paste 1 15.5 oz can Great Northern white beansstrained and washed 1/4 cup sherry vinegar 1/4 cup olive oil 1 Tbsp lemon juice Pepper .......... Instructions Add tomatoes, corn, bell peppers, and onion to a large bowl. Stir in salt and let sit for thirty minutes. Working in two batches, transfer to a high speed blender along with chili paste, beans, and vinegar. Begin blending and slowly pour the olive oil. Let blend until completely smooth. Season with pepper and more salt (if needed). Transfer to four bowls and garnish with corn, or more olive oil. .......... Credit: Vegetarian Adventures .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  ##veganrecipes  #veganfoodlovers  #veganprotein  #sidedishes  #partyfood  #cornrecipes  #peppers  #veggierecipes  #newrecipe  #quickmeal  #easylunch  #summerlunch  #summercooking  #souprecipes  #toohottocook 
Red Peppers with Guacamole (VG) 
Go vegetarian this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg.
..........
Subscribe now for Veguary 2019 updates.
Link in bio.
..........
Ingredients:
4 medium sized avocados
Juice of 2 limes
Sea salt to taste
1 tsp maple syrup
1 1/2 cups (packed) shredded curly kale
1 sweet bell pepper, diced
1/2 cup zucchini, diced
1/2 cup diced red onion
Optional: 1/2 jalapeno pepper, seeded and minced
1 1/2 cups cooked chickpeas
3 sweet bell peppers, cut in half (seeds and stem removed
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Instructions:
1. Remove the pit from the avocados and scoop them out of their shells, into a mixing bowl. Mix them with the lime juice, sea salt, and maple syrup till they’re mushy but have a little texture still.
2. Add the kale and mix it together with the avocados till it’s incorporated. Add the pepper, zucchini, onion, jalapeno, and chickpeas. Mix well with hands to combine.
3. Scoop the guacamole into six pepper halves. Serve on top of a bed of kale.
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Credit:  The Rawsome Vegan Life
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood ##veganrecipes #veganfoodlovers #veganprotein #sidedishes #partyfood #pepperecipes #peppers #veggierecipes #newrecipe #quickmeal #easylunch #summerlunch #summercooking #pizzarecipes #toohottocook
Red Peppers with Guacamole (VG) Go vegetarian this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg. .......... Subscribe now for Veguary 2019 updates. Link in bio. .......... Ingredients: 4 medium sized avocados Juice of 2 limes Sea salt to taste 1 tsp maple syrup 1 1/2 cups (packed) shredded curly kale 1 sweet bell pepper, diced 1/2 cup zucchini, diced 1/2 cup diced red onion Optional: 1/2 jalapeno pepper, seeded and minced 1 1/2 cups cooked chickpeas 3 sweet bell peppers, cut in half (seeds and stem removed .......... Instructions: 1. Remove the pit from the avocados and scoop them out of their shells, into a mixing bowl. Mix them with the lime juice, sea salt, and maple syrup till they’re mushy but have a little texture still. 2. Add the kale and mix it together with the avocados till it’s incorporated. Add the pepper, zucchini, onion, jalapeno, and chickpeas. Mix well with hands to combine. 3. Scoop the guacamole into six pepper halves. Serve on top of a bed of kale. .......... Credit: The Rawsome Vegan Life .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  ##veganrecipes  #veganfoodlovers  #veganprotein  #sidedishes  #partyfood  #pepperecipes  #peppers  #veggierecipes  #newrecipe  #quickmeal  #easylunch  #summerlunch  #summercooking  #pizzarecipes  #toohottocook 
Red Pepper Crust Pizza (VG) 
Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg.
..........
Subscribe now for Veguary 2019 updates.
Link in bio.
..........
Ingredients:
Cheese:
1c. pine nuts (macadamias or cashews)
juice of 1 lemon
1 garlic clove
2tsp herbes de provence (or other herbs)
2T rejuvelac (or water)
2T nutritional yeast
salt, to taste
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Crust:
1 red bell pepper
1/3 c. sunflower seeds, hemp seeds, and flax seeds
salt and pepper, to taste
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Sauce:
3/4c. chopped tomatoes
3T sundried tomatoes
1/2tsp lemon juice
1-2 dates
1T miso (or less sea salt)
1 small garlic clove
Basil and oregano, to taste
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Toppings:
Any vegetable you want + 1tsp each olive oil and tamari
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Directions:
Blend all of the cheese ingredients. Place in cheesecloth and place in bowl. Let sit 2-5 days (can be less, but it has better flavor this way). Process all of your crust ingredients in a food processor. 
Bake in oven at lowest setting for 3-5 hours. 
Coat vegetables in olive oil and tamari, let marinade in lowest oven setting for an hour. 
Blend sauce ingredients, spread on crust. Top with cheese, then vegetables. Enjoy!
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Credit:  The Rawsome Vegan Life
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood ##veganrecipes #veganfoodlovers #veganprotein #tacos #tacorecipes #pizzatime #ilovepizza #veggierecipes #newrecipe #quickmeal #easylunch #summerlunch #summercooking #pizzarecipes #toohottocook
Red Pepper Crust Pizza (VG) Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg. .......... Subscribe now for Veguary 2019 updates. Link in bio. .......... Ingredients: Cheese: 1c. pine nuts (macadamias or cashews) juice of 1 lemon 1 garlic clove 2tsp herbes de provence (or other herbs) 2T rejuvelac (or water) 2T nutritional yeast salt, to taste .......... Crust: 1 red bell pepper 1/3 c. sunflower seeds, hemp seeds, and flax seeds salt and pepper, to taste .......... Sauce: 3/4c. chopped tomatoes 3T sundried tomatoes 1/2tsp lemon juice 1-2 dates 1T miso (or less sea salt) 1 small garlic clove Basil and oregano, to taste .......... Toppings: Any vegetable you want + 1tsp each olive oil and tamari .......... Directions: Blend all of the cheese ingredients. Place in cheesecloth and place in bowl. Let sit 2-5 days (can be less, but it has better flavor this way). Process all of your crust ingredients in a food processor. Bake in oven at lowest setting for 3-5 hours. Coat vegetables in olive oil and tamari, let marinade in lowest oven setting for an hour. Blend sauce ingredients, spread on crust. Top with cheese, then vegetables. Enjoy! .......... Credit: The Rawsome Vegan Life .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  ##veganrecipes  #veganfoodlovers  #veganprotein  #tacos  #tacorecipes  #pizzatime  #ilovepizza  #veggierecipes  #newrecipe  #quickmeal  #easylunch  #summerlunch  #summercooking  #pizzarecipes  #toohottocook 
Cauliflower Mango Tacos (VG) 
Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg.
..........
Subscribe now for Veguary 2019 updates.
Link in bio.
..........
Ingredients:
1 cauliflower head chopped into bite-size pieces
2 Tbsp olive oil
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp smoked paprika
sea salt and fresh ground black pepper to taste
12 tortillas
1/4 cup pickled red cabbage(optional)
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Ingredients for Mango salsa:
1/4 cup diced mango
1/2 cup diced tomato
1 jalapeño finely chopped
1/2 small red onion finely diced
a small bunch of cilantro/mint finely chopped
1/2 lime more if needed (to taste)
a pinch of salt and pepper
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Instructions:
Preheat the oven to 360 degrees F / 180C and place the cauliflower on one large baking sheet.
Add oil, cumin, paprika, coriander, salt, and pepper, then toss to combine.
Roast for about 20 minutes or until golden brown and tender.
Meanwhile, in a small bowl add all salsa ingredients. Mix well to combine, then set aside.
Warm up tortillas in the oven directly on the hot oven racks until pliable.
Add a generous portion of cauliflower into each tortilla and top it with mango salsa.
Garnish with pickled red cabbage and lime wedges
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Credit:  Blondelish
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood ##veganrecipes #veganfoodlovers #veganprotein #tacos #tacorecipes #mangorecipes #mexicanfood #veggierecipes #newrecipe #quickmeal #easylunch #summerlunch #summercooking #cauliflowerrecipes #toohottocook
Cauliflower Mango Tacos (VG) Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg. .......... Subscribe now for Veguary 2019 updates. Link in bio. .......... Ingredients: 1 cauliflower head chopped into bite-size pieces 2 Tbsp olive oil 1 tsp ground cumin 1/2 tsp ground coriander 1 tsp smoked paprika sea salt and fresh ground black pepper to taste 12 tortillas 1/4 cup pickled red cabbage(optional) .......... Ingredients for Mango salsa: 1/4 cup diced mango 1/2 cup diced tomato 1 jalapeño finely chopped 1/2 small red onion finely diced a small bunch of cilantro/mint finely chopped 1/2 lime more if needed (to taste) a pinch of salt and pepper .......... Instructions: Preheat the oven to 360 degrees F / 180C and place the cauliflower on one large baking sheet. Add oil, cumin, paprika, coriander, salt, and pepper, then toss to combine. Roast for about 20 minutes or until golden brown and tender. Meanwhile, in a small bowl add all salsa ingredients. Mix well to combine, then set aside. Warm up tortillas in the oven directly on the hot oven racks until pliable. Add a generous portion of cauliflower into each tortilla and top it with mango salsa. Garnish with pickled red cabbage and lime wedges .......... Credit: Blondelish .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  ##veganrecipes  #veganfoodlovers  #veganprotein  #tacos  #tacorecipes  #mangorecipes  #mexicanfood  #veggierecipes  #newrecipe  #quickmeal  #easylunch  #summerlunch  #summercooking  #cauliflowerrecipes  #toohottocook 
Cauliflower ‘Fried’ Rice (VG) 
Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg.
..........
Subscribe now for Veguary 2019 updates.
Link in bio.
..........
Ingredients:
Fried Rice
1 head of cauliflower
2 cups broccoli, chopped
3 green onion tops
¾ cup bell pepper, chopped
¼ cup edamame
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Sauce:
3 Green onion bulbs (the white part, use green tops for rice)
2 tablespoons raw coconut aminos
1 lime
¼ cup cilantro
1 tablespoon sesame oil
1 tablespoon coconut sugar
1-2 garlic cloves, minced
½ teaspoon ginger
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Garnish
Sesame seeds
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Ingredients:
Break cauliflower into florets and rinse well.
Chop florets into smaller pieces and place a few handfuls in vitamix/food processor at a time.
Pulse for about 5-10 seconds, if using a blender push down cauliflower with tamper.
Place cauliflower rice in a bowl and stir in remaining rice ingredients.
Blend all sauce ingredients, pour over rice and mix thoroughly.
Let rice sit for at least 30 minutes, stirring occasionally.
Garnish with sesame seeds.
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Credit: Raw Manda
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood ##veganrecipes #veganfoodlovers #veganprotein #breakfastbars #bananarecipes #quinoarecipes #veganbaking #veggierecipes 
#newrecipe #quickmeal #easylunch #summerlunch #summercooking #cauliflowerrecipes #chinesefood
Cauliflower ‘Fried’ Rice (VG) Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg. .......... Subscribe now for Veguary 2019 updates. Link in bio. .......... Ingredients: Fried Rice 1 head of cauliflower 2 cups broccoli, chopped 3 green onion tops ¾ cup bell pepper, chopped ¼ cup edamame .......... Sauce: 3 Green onion bulbs (the white part, use green tops for rice) 2 tablespoons raw coconut aminos 1 lime ¼ cup cilantro 1 tablespoon sesame oil 1 tablespoon coconut sugar 1-2 garlic cloves, minced ½ teaspoon ginger .......... Garnish Sesame seeds .......... Ingredients: Break cauliflower into florets and rinse well. Chop florets into smaller pieces and place a few handfuls in vitamix/food processor at a time. Pulse for about 5-10 seconds, if using a blender push down cauliflower with tamper. Place cauliflower rice in a bowl and stir in remaining rice ingredients. Blend all sauce ingredients, pour over rice and mix thoroughly. Let rice sit for at least 30 minutes, stirring occasionally. Garnish with sesame seeds. .......... Credit: Raw Manda .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  ##veganrecipes  #veganfoodlovers  #veganprotein  #breakfastbars  #bananarecipes  #quinoarecipes  #veganbaking  #veggierecipes  #newrecipe  #quickmeal  #easylunch  #summerlunch  #summercooking  #cauliflowerrecipes  #chinesefood 
Banana Quinoa Breakfast Bars (VG) 
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Ingrediants:
1 cup rolled oats 
1 cup uncooked white quinoa, rinsed
1/2 tsp baking powder
1/2 tsp cinnamon
pinch of sea salt
3 large ripe bananas, mashed
2 tbsp ground flaxseed
3 tbsp natural peanut butter
1 tbsp coconut oil, softened
2 tbsp pure maple syrup
optional: 1/4-1/2 cup add-ins like chocolate chips, coconut, chopped dried fruit
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Instructions:
Preheat oven to 350 degrees F.
Spray or grease a 9 x 9 inch baking dish with coconut oil
In a large bowl combine rolled oats, quinoa, baking powder, cinnamon and salt.
Add in bananas, flax, peanut butter, coconut oil and maple syrup. Stir until well-combined.
Sprinkle with optional add-ins.
Let batter sit for 10 mins to let flax absorb some liquid. Add batter to baking dish and spread out evenly. Bake for 25 mins or until edges are crisp and center is cooked through.
Let sit for 20 mins before cutting into 9-12 squares and allow to cool completely.
Store in an airtight container for up to 3 days or freeze for longe
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Credit:  The Healthy Maven
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood ##veganrecipes #veganfoodlovers #veganprotein #breakfastbars #bananarecipes #quinoarecipes #veganbaking #veggierecipes 
#bake #homebaking #instabake #bakingtime #bakingday #instabaking #bakingfun #bakinglife #bakingwithlove
Banana Quinoa Breakfast Bars (VG) Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg. .......... Subscribe now for Veguary 2019 updates. Link in bio. .......... Ingrediants: 1 cup rolled oats 1 cup uncooked white quinoa, rinsed 1/2 tsp baking powder 1/2 tsp cinnamon pinch of sea salt 3 large ripe bananas, mashed 2 tbsp ground flaxseed 3 tbsp natural peanut butter 1 tbsp coconut oil, softened 2 tbsp pure maple syrup optional: 1/4-1/2 cup add-ins like chocolate chips, coconut, chopped dried fruit .......... Instructions: Preheat oven to 350 degrees F. Spray or grease a 9 x 9 inch baking dish with coconut oil In a large bowl combine rolled oats, quinoa, baking powder, cinnamon and salt. Add in bananas, flax, peanut butter, coconut oil and maple syrup. Stir until well-combined. Sprinkle with optional add-ins. Let batter sit for 10 mins to let flax absorb some liquid. Add batter to baking dish and spread out evenly. Bake for 25 mins or until edges are crisp and center is cooked through. Let sit for 20 mins before cutting into 9-12 squares and allow to cool completely. Store in an airtight container for up to 3 days or freeze for longe .......... Credit: The Healthy Maven .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  ##veganrecipes  #veganfoodlovers  #veganprotein  #breakfastbars  #bananarecipes  #quinoarecipes  #veganbaking  #veggierecipes  #bake  #homebaking  #instabake  #bakingtime  #bakingday  #instabaking  #bakingfun  #bakinglife  #bakingwithlove 
Red Pepper Pasta with Cauliflower (VG) 
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For the Roasted Cauliflower:
2 heads of cauliflower, cut into florets
2 tablespoons olive oil + pinch of salt
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For the Sauce and Pasta:
3/4 cup cashews
3/4 cup water
1 teaspoon salt
1 jar (25 oz) pasta sauce (DeLallo because there’s no added sugar)
1 16-ounce jar roasted red peppers, drained
1 pound whole wheat penne pasta (I used DeLallo again)
greens for garnishing
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Cauliflower: 
Preheat the oven to 425 degrees. Toss the cauliflower florets with the olive oil and salt and spread on a baking sheet. Bake/roast for 30 minutes, stirring occasionally, until nice and brown.
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Creamy Tomato Sauce: 
Blend the cashews, water, salt, pasta sauce, and red peppers together until very smooth and creamy.
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Pasta: 
Cook pasta according to package directions. Toss cooked pasta with some of the sauce (however much you want – you’ll probably have some leftover) and most of the roasted cauliflower.
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Credit:  Pinch of Yum
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganforeverything #plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes #veganfoodlovers #veganprotein #pastaideas #cauliflowerrecipes #itialianfood #pastarecipes #veggierecipes #summerlunch #summerfood #summerfood #summerrecipes
Red Pepper Pasta with Cauliflower (VG) Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg. .......... Subscribe now for Veguary 2019 updates. Link in bio. .......... For the Roasted Cauliflower: 2 heads of cauliflower, cut into florets 2 tablespoons olive oil + pinch of salt .......... For the Sauce and Pasta: 3/4 cup cashews 3/4 cup water 1 teaspoon salt 1 jar (25 oz) pasta sauce (DeLallo because there’s no added sugar) 1 16-ounce jar roasted red peppers, drained 1 pound whole wheat penne pasta (I used DeLallo again) greens for garnishing .......... Cauliflower: Preheat the oven to 425 degrees. Toss the cauliflower florets with the olive oil and salt and spread on a baking sheet. Bake/roast for 30 minutes, stirring occasionally, until nice and brown. .......... Creamy Tomato Sauce: Blend the cashews, water, salt, pasta sauce, and red peppers together until very smooth and creamy. .......... Pasta: Cook pasta according to package directions. Toss cooked pasta with some of the sauce (however much you want – you’ll probably have some leftover) and most of the roasted cauliflower. .......... Credit: Pinch of Yum .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganforeverything  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #veganfoodlovers  #veganprotein  #pastaideas  #cauliflowerrecipes  #itialianfood  #pastarecipes  #veggierecipes  #summerlunch  #summerfood  #summerfood  #summerrecipes 
Chipotle White Bean Sandwich (VG)
Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg.
..........
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Ingredients:
Chipotle White Bean Salad
1/2 cup raw cashews
15 ounce can white beans drained and rinsed
1/4 cup diced red onion
1/4 cup vegan mayo soy-free
2 teaspoons dijon mustard
1/4 teaspoon chipotle powder
1/4 teaspoon smoked paprika
1/4 teaspoon sea salt or to taste
1/8 teaspoon chili powder
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Sandwich Parts
1 red bell pepper
1 yellow or orange bell pepper
1 jalapeno
1/4 cup corn kernels 
1/4 cup mashed avocado
1 teaspoon lime juice
Pinch of salt
2 cups baby arugula kale or similar
8 slices of bread
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Instructions:
Chipotle White Bean Salad
In a small bowl, soak the cashews in very hot water for 15 minutes. Once they have softened, drain and rinse them.
In a mixing bowl, place white beans and red onion, chop soaked cashews and add them to the bowl. Add vegan mayo, dijon mustard, chipotle, paprika, chili powder, and salt into the white bean mixture, stirring it together until combined evenly.
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Sandwich Parts
Heat a grill to 350F, once hot place bell peppers and jalapeño straight onto it, and put the corn kernels in a foil packet/box then place on grill.
Once peppers are blackened remove seeds and stems from peppers and slice them thinly, set aside.
In a small bowl, mix mashed avocado with lime juice and pinch of salt. Spread mixture onto four of the eight slices of bread. Divide white bean salad between the remaining four slices, then top it with the greens, grilled peppers and corn and lastly, the avocado bread pieces.
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Credit:  Vegan Yack Attack
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganforeverything #plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes #veganfoodlovers #veganprotein #sandwiches #chipotle #sandwichrecipes #sandwichideas #veggierecipes #summerlunch #summerfood #summerfood #summerrecipes
Chipotle White Bean Sandwich (VG) Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg. .......... Subscribe now for Veguary 2019 updates. Link in bio. .......... Ingredients: Chipotle White Bean Salad 1/2 cup raw cashews 15 ounce can white beans drained and rinsed 1/4 cup diced red onion 1/4 cup vegan mayo soy-free 2 teaspoons dijon mustard 1/4 teaspoon chipotle powder 1/4 teaspoon smoked paprika 1/4 teaspoon sea salt or to taste 1/8 teaspoon chili powder .......... Sandwich Parts 1 red bell pepper 1 yellow or orange bell pepper 1 jalapeno 1/4 cup corn kernels 1/4 cup mashed avocado 1 teaspoon lime juice Pinch of salt 2 cups baby arugula kale or similar 8 slices of bread .......... Instructions: Chipotle White Bean Salad In a small bowl, soak the cashews in very hot water for 15 minutes. Once they have softened, drain and rinse them. In a mixing bowl, place white beans and red onion, chop soaked cashews and add them to the bowl. Add vegan mayo, dijon mustard, chipotle, paprika, chili powder, and salt into the white bean mixture, stirring it together until combined evenly. .......... Sandwich Parts Heat a grill to 350F, once hot place bell peppers and jalapeño straight onto it, and put the corn kernels in a foil packet/box then place on grill. Once peppers are blackened remove seeds and stems from peppers and slice them thinly, set aside. In a small bowl, mix mashed avocado with lime juice and pinch of salt. Spread mixture onto four of the eight slices of bread. Divide white bean salad between the remaining four slices, then top it with the greens, grilled peppers and corn and lastly, the avocado bread pieces. .......... Credit: Vegan Yack Attack .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganforeverything  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #veganfoodlovers  #veganprotein  #sandwiches  #chipotle  #sandwichrecipes  #sandwichideas  #veggierecipes  #summerlunch  #summerfood  #summerfood  #summerrecipes 
Spicy Falafel Nan-Which (VG) 
Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg.
..........
Subscribe now for Veguary 2019 updates.
Link in bio.
..........
Ingredients:
For the Roasted Veg:
5-7 carrots
1 head cauliflower
2 tablespoons olive oil
4 teaspoons cumin
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For the Nan-Which
1 12-ounce jar of sun dried tomatoes, packed in oil
3 big pieces of garlic naan, torn in half (I use store-bought and I’m very okay with it)
10-12 pieces of easy 5 ingredient baked falafel
one batch of Magic Green Sauce
a handful of cilantro leaves
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Make Ahead: 
Prepare the falafeland the Magic Green Sauce. It shouldn’t take more than 30 minutes for both. They can be made a day in advance and kept in the fridge, too.
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Roasted Veggies: 
Preheat the oven to 400 degrees. Peel the carrots and cut into thin strips and place on a roasting pan. 
Chop the cauliflower into small florets and place on a separate roasting pan. Drizzle each pan with oil and sprinkle each pan with cumin and salt + pepper to taste. Toss around on the pan to combine. 
Bake for 30 minutes, stirring occasionally. To get more browning, bake for an additional 10-15 minutes. When the veggies are done, remove from oven and set aside to cool.
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Sun Dried Tomato Spread: 
Drain off most of the excess oil from the sun dried tomatoes and pulse through a food processor for a chunky, spread-able texture.
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Assembly: 
Warm up the naan so it’s nice and soft. Spread with Magic Green Sauce and layer with roasted carrots, cauliflower, sun dried tomato spread, falafel, and cilantro leaves.
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Credit:  Pinch of Yum
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganforeverything #plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes #veganfoodlovers #veganprotein #sandwhich #fallefel #sandwhichrecipes #sandwhichideas #veggierecipes #summerlunch #summerfood #summerfood #summerrecipes
Spicy Falafel Nan-Which (VG) Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg. .......... Subscribe now for Veguary 2019 updates. Link in bio. .......... Ingredients: For the Roasted Veg: 5-7 carrots 1 head cauliflower 2 tablespoons olive oil 4 teaspoons cumin .......... For the Nan-Which 1 12-ounce jar of sun dried tomatoes, packed in oil 3 big pieces of garlic naan, torn in half (I use store-bought and I’m very okay with it) 10-12 pieces of easy 5 ingredient baked falafel one batch of Magic Green Sauce a handful of cilantro leaves .......... Make Ahead: Prepare the falafeland the Magic Green Sauce. It shouldn’t take more than 30 minutes for both. They can be made a day in advance and kept in the fridge, too. .......... Roasted Veggies: Preheat the oven to 400 degrees. Peel the carrots and cut into thin strips and place on a roasting pan. Chop the cauliflower into small florets and place on a separate roasting pan. Drizzle each pan with oil and sprinkle each pan with cumin and salt + pepper to taste. Toss around on the pan to combine. Bake for 30 minutes, stirring occasionally. To get more browning, bake for an additional 10-15 minutes. When the veggies are done, remove from oven and set aside to cool. .......... Sun Dried Tomato Spread: Drain off most of the excess oil from the sun dried tomatoes and pulse through a food processor for a chunky, spread-able texture. .......... Assembly: Warm up the naan so it’s nice and soft. Spread with Magic Green Sauce and layer with roasted carrots, cauliflower, sun dried tomato spread, falafel, and cilantro leaves. .......... Credit: Pinch of Yum .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganforeverything  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #veganfoodlovers  #veganprotein  #sandwhich  #fallefel  #sandwhichrecipes  #sandwhichideas  #veggierecipes  #summerlunch  #summerfood  #summerfood  #summerrecipes 
Coconut-Peach-Kiwi Popsicles (VG) 
Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg.
..........
Subscribe now for Veguary 2019 updates.
Link in bio.
..........
Ingredients
1 1/2 cups/360ml raw coconut water
The juice of 1 large lime
The zest of one lime
2 kiwis, peeled and sliced into 1/4-inch rounds
2 white peaches or nectarines, thinly sliced
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Instructions
Whisk together the coconut water, lime juice and lime zest.
Arrange some of each fruit in your Popsicle molds.
Pour the lime flavored coconut water into each mold to cover the fruit.
Cover with lid or foil and place your wooden sticks. Freeze until solid.
Run mold under warm water briefly to unmold and serve
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Credit:  Gourmande In The Kitchen
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganforeverything #plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes #veganfoodlovers #veganprotein #hydration #hydrate #newrecipes #itssohot #popsicles
#summerlunch #lollies #summerfood #summerrecipes
Coconut-Peach-Kiwi Popsicles (VG) Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg. .......... Subscribe now for Veguary 2019 updates. Link in bio. .......... Ingredients 1 1/2 cups/360ml raw coconut water The juice of 1 large lime The zest of one lime 2 kiwis, peeled and sliced into 1/4-inch rounds 2 white peaches or nectarines, thinly sliced .......... Instructions Whisk together the coconut water, lime juice and lime zest. Arrange some of each fruit in your Popsicle molds. Pour the lime flavored coconut water into each mold to cover the fruit. Cover with lid or foil and place your wooden sticks. Freeze until solid. Run mold under warm water briefly to unmold and serve .......... Credit: Gourmande In The Kitchen .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganforeverything  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #veganfoodlovers  #veganprotein  #hydration  #hydrate  #newrecipes  #itssohot  #popsicles  #summerlunch  #lollies  #summerfood  #summerrecipes 
Cucumber Avocado Rolls (VG)
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..........
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Link in bio.
..........
Ingredients:
1 large organic English cucumber (or 2)
3 ripe avocados
1/4 cup capers
1/2 teaspoon pink Himalayan salt or sea salt
freshly cracked black pepper
2 tablespoons of freshly squeezed lemon juice
1/4 cup fresh parsley, chopped fine + more for plating
1/8 cup fresh dill, chopped fine
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Instructions:
It’s a good idea to grab more cucumbers than you need for this recipe as some pieces could break and you only use the middle part not the thin sides that will be cut. You don’t want to run out. 
Wash and dry the cucumbers. Use a mandolin to cut thin slices all the way through. 
Keep slicing the sides until you reach the full centre. Be careful that they don’t break. (the thin pieces could be saved for a salad or eaten up or composted).
In a bowl, mush all the avocado meat and add in all the other ingredients and mix.
Lay out each cucumber slice and layer a coat of the avocado spread all the way across. Start to roll on one side until you reach the end. 
Be sure to have some avocado spread at the end (without any capers) to act like glue to seal them up at the end.
Dress up with extra parsley and capers and serve.
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Credit:  Pure Ella
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganforeverything #plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes #veganfoodlovers #veganprotein #zucchini #padthai #newrecipe #avocado #sidedishea
 #summerlunch #cucumber #avocadorecipes #lunchideas
Cucumber Avocado Rolls (VG) Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg. .......... Subscribe now for Veguary 2019 updates. Link in bio. .......... Ingredients: 1 large organic English cucumber (or 2) 3 ripe avocados 1/4 cup capers 1/2 teaspoon pink Himalayan salt or sea salt freshly cracked black pepper 2 tablespoons of freshly squeezed lemon juice 1/4 cup fresh parsley, chopped fine + more for plating 1/8 cup fresh dill, chopped fine .......... Instructions: It’s a good idea to grab more cucumbers than you need for this recipe as some pieces could break and you only use the middle part not the thin sides that will be cut. You don’t want to run out. Wash and dry the cucumbers. Use a mandolin to cut thin slices all the way through. Keep slicing the sides until you reach the full centre. Be careful that they don’t break. (the thin pieces could be saved for a salad or eaten up or composted). In a bowl, mush all the avocado meat and add in all the other ingredients and mix. Lay out each cucumber slice and layer a coat of the avocado spread all the way across. Start to roll on one side until you reach the end. Be sure to have some avocado spread at the end (without any capers) to act like glue to seal them up at the end. Dress up with extra parsley and capers and serve. .......... Credit: Pure Ella .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganforeverything  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #veganfoodlovers  #veganprotein  #zucchini  #padthai  #newrecipe  #avocado  #sidedishea  #summerlunch  #cucumber  #avocadorecipes  #lunchideas 
Rainbow Pad Thai (VG)
Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg.
..........
Subscribe now for Veguary 2019 updates.
Link in bio.
..........
Ingredients:
1 medium zucchini, julienned or spiraled
2 large carrots, julienned
1 red pepper, thinly sliced
1 cup thinly sliced red cabbage
3/4 cup frozen edamame, thawed (or try tofu)
3 green onions, thinly sliced
1 tablespoon hemp seeds
1 teaspoon sesame seeds
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For the dressing:
1 garlic clove
1/4 cup raw almond butter (or try peanut butter)
2 tablespoons fresh lime juice
2 tablespoons low-sodium tamari
2 tablespoons water
2.5 teaspoons pure maple syrup (or other sweetener)
1/2 tablespoon toasted sesame oil
1 teaspoon freshly grated ginger
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Instructions:
1. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.
2. Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits.
3. Top bowls with edamame (or tofu), green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!
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Credit:  Oh She Glows
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganforeverything #plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes #veganfoodlovers #veganprotein #zucchini #padthai #newrecipe #thairecipes #thaifood #summerlunch #noddles #noodlerecipes #lunchideas
Rainbow Pad Thai (VG) Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg. .......... Subscribe now for Veguary 2019 updates. Link in bio. .......... Ingredients: 1 medium zucchini, julienned or spiraled 2 large carrots, julienned 1 red pepper, thinly sliced 1 cup thinly sliced red cabbage 3/4 cup frozen edamame, thawed (or try tofu) 3 green onions, thinly sliced 1 tablespoon hemp seeds 1 teaspoon sesame seeds .......... For the dressing: 1 garlic clove 1/4 cup raw almond butter (or try peanut butter) 2 tablespoons fresh lime juice 2 tablespoons low-sodium tamari 2 tablespoons water 2.5 teaspoons pure maple syrup (or other sweetener) 1/2 tablespoon toasted sesame oil 1 teaspoon freshly grated ginger .......... Instructions: 1. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine. 2. Prepare the dressing by processing all dressing ingredients in a mini processor (or simply whisk by hand). The dressing may seem a bit thin at first, but it thickens as it sits. 3. Top bowls with edamame (or tofu), green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy! .......... Credit: Oh She Glows .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganforeverything  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #veganfoodlovers  #veganprotein  #zucchini  #padthai  #newrecipe  #thairecipes  #thaifood  #summerlunch  #noddles  #noodlerecipes  #lunchideas 
Mixed Berry Smoothie Bowl (VG)(GF) 
Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg.
..........
Subscribe now for Veguary 2019 updates.
Link in bio.
..........
Ingredients:
260 g or 1 1/2 cups mixed frozen berries, blueberries, raspberries, blackcurrants, blackberries
120 ml or 1/2 cup coconut milk or non dairy milk
20 g or 1/4 cup gluten free oats not the jumbo kind
2 tsbp date or agave syrup
1 tbsp almond butter optional
1 tbsp chia seeds
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Topping
handful mixed seeds pumpkin, sundflower, linseed
handful walnuts or nuts of choice
handful fresh raspberries
handful dried cherries or goji berries finely chopped
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Instructions:
Measure the frozen berries and allow to partially defrost at room temperature.
Put all the ingredients for the smoothie in a blender and process until you have the right consistency. It should be smooth and slightly thick.
Pour the smoothie into a bowl and layer the toppings over the surface. Serve immediately.
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Credit: Super Golden Bake
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganforeverything #plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes #veganfoodlovers #veganprotein #smoothies #smoothierecipes #newrecipe #smoothieideas #breakfastideas #summerlunch #quickmeal #summerrecipes #fruitrecipes
Mixed Berry Smoothie Bowl (VG)(GF) Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg. .......... Subscribe now for Veguary 2019 updates. Link in bio. .......... Ingredients: 260 g or 1 1/2 cups mixed frozen berries, blueberries, raspberries, blackcurrants, blackberries 120 ml or 1/2 cup coconut milk or non dairy milk 20 g or 1/4 cup gluten free oats not the jumbo kind 2 tsbp date or agave syrup 1 tbsp almond butter optional 1 tbsp chia seeds .......... Topping handful mixed seeds pumpkin, sundflower, linseed handful walnuts or nuts of choice handful fresh raspberries handful dried cherries or goji berries finely chopped .......... Instructions: Measure the frozen berries and allow to partially defrost at room temperature. Put all the ingredients for the smoothie in a blender and process until you have the right consistency. It should be smooth and slightly thick. Pour the smoothie into a bowl and layer the toppings over the surface. Serve immediately. .......... Credit: Super Golden Bake .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganforeverything  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #veganfoodlovers  #veganprotein  #smoothies  #smoothierecipes  #newrecipe  #smoothieideas  #breakfastideas  #summerlunch  #quickmeal  #summerrecipes  #fruitrecipes 
Red Pepper Hummus (VG)
Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg.
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Subscribe now for Veguary 2019 updates.
Link in bio.
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Ingredients:
2 large sweet red bell peppers
2 large cloves of garlic
2 heaped tablespoons of tahini
1 tin (240g drained or 1½ cups) tinned chickpeas
2 lemons
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
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Instructions:
De-seed, de-stalk and slice your peppers in half or quarters. 
Roast the sweet pepper and garlic in a hot oven. To do this, keep the garlic in its skin and place on an oven tray along with the pepper and place in a pre-heated oven (gas mark 7/425°F/220°C should work fine). Roast garlic for up to 10 minutes and the pepper for about 15-20 minutes (or until the pepper is easy to pierce). No need to let the pepper char. 
It's best to wait until the garlic cools down a little before you pop it out of it's skin. Gently chop off the top; then squeeze out the fleshy garlic and place in a jug ready to blend with everything else.
Rinse and drain chickpeas.
Juice lemon and discard the skin.
Add all ingredients to a jug and blend until you reached your desired consistency.
Chill in the fridge before serving.
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Credit: Trinity’s Conscious Kitchen
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#veguary #vegansofig #veganlifestyle #veganeats #plantpowered #nomeat #veganfit #vegandiet #plantfood #veganforeverything #plantbased #wholefoods #vegansofinstagram #veganfoodporn #plantbaseddiet #veganrecipes #veganfoodlovers #veganprotein #crutelyfreefood #veganofig
#newrecipe #quickmeal #easylunch #summerlunch #summercooking #summersalads #toohottocook #hummus #peppers
Red Pepper Hummus (VG) Go veggie this February for charity. In the meantime, follow @veguary.co for the best eco-friendly recipes on the web. Live life on the veg. .......... Subscribe now for Veguary 2019 updates. Link in bio. .......... Ingredients: 2 large sweet red bell peppers 2 large cloves of garlic 2 heaped tablespoons of tahini 1 tin (240g drained or 1½ cups) tinned chickpeas 2 lemons 3 tablespoons extra virgin olive oil ½ teaspoon sea salt .......... Instructions: De-seed, de-stalk and slice your peppers in half or quarters. Roast the sweet pepper and garlic in a hot oven. To do this, keep the garlic in its skin and place on an oven tray along with the pepper and place in a pre-heated oven (gas mark 7/425°F/220°C should work fine). Roast garlic for up to 10 minutes and the pepper for about 15-20 minutes (or until the pepper is easy to pierce). No need to let the pepper char. It's best to wait until the garlic cools down a little before you pop it out of it's skin. Gently chop off the top; then squeeze out the fleshy garlic and place in a jug ready to blend with everything else. Rinse and drain chickpeas. Juice lemon and discard the skin. Add all ingredients to a jug and blend until you reached your desired consistency. Chill in the fridge before serving. .......... Credit: Trinity’s Conscious Kitchen .......... #veguary  #vegansofig  #veganlifestyle  #veganeats  #plantpowered  #nomeat  #veganfit  #vegandiet  #plantfood  #veganforeverything  #plantbased  #wholefoods  #vegansofinstagram  #veganfoodporn  #plantbaseddiet  #veganrecipes  #veganfoodlovers  #veganprotein  #crutelyfreefood  #veganofig  #newrecipe  #quickmeal  #easylunch  #summerlunch  #summercooking  #summersalads  #toohottocook  #hummus  #peppers