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Japanese curry with Tofu Katsu and steamed Japanese Rice 🍛
📸: @thefoodietakesflight
Recipe:
Tofu “Katsu”
(Makes 4 katsu)
2 240g blocks fresh extra firm tofu 
1/2 tsp salt, or to taste* 
Canola oil, for frying (*Note: feel free to adjust the seasoning as needed. I had mine with curry sauce, which was already flavorful so I didn’t want the dish to be too salty or anything)
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Batter 
1/4 cup flour
1/2 tbsp + 1 tsp cornstarch 
1/2 tsp baking powder
1/2 tsp salt
1/4 cup water
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Breading 
1 cup japanese breadcrumbs, or more as needed 
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1. Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels.
2. Slice each tofu into two 3/4-inch thick square slabs. Sprinkle with salt as needed.
3. Prepare the batter by mixing all the ingredients until smooth. This will be a really thick batter. In another plate or tray, add the breadcrumbs. 
4. Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest of the tofu. 
5. Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take out of the oil then turn off the heat. 
6. Let cool for 5-8 minutes then slice diagonally into strips..

Japanese curry with Tofu Katsu and steamed Japanese Rice 🍛 📸: @thefoodietakesflight Recipe: Tofu “Katsu” (Makes 4 katsu) 2 240g blocks fresh extra firm tofu 1/2 tsp salt, or to taste* Canola oil, for frying (*Note: feel free to adjust the seasoning as needed. I had mine with curry sauce, which was already flavorful so I didn’t want the dish to be too salty or anything) _ Batter 1/4 cup flour 1/2 tbsp + 1 tsp cornstarch 1/2 tsp baking powder 1/2 tsp salt 1/4 cup water _ Breading 1 cup japanese breadcrumbs, or more as needed _ 1. Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels. 2. Slice each tofu into two 3/4-inch thick square slabs. Sprinkle with salt as needed. 3. Prepare the batter by mixing all the ingredients until smooth. This will be a really thick batter. In another plate or tray, add the breadcrumbs. 4. Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest of the tofu. 5. Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take out of the oil then turn off the heat. 6. Let cool for 5-8 minutes then slice diagonally into strips. ...

🌱😍 Mini Hasselback Potatoes! 📷 by @hannah__chia 🚨🚨Recipe: preheat oven to 425F (220C), cut mini potatoes hasselback style (make thin, deep slices, stopping before you get to the bottom— i like to lay a pair of chopsticks at the base of the potato for this purpose), toss with salt and pepper, and bake for 25 minutes. remove from oven and drizzle the fanned-out slices with more olive oil and fresh rosemary/thyme/parsley if desired and roast for another 25-30 minutes until tender and golden brown.
(recipe for sauces are found in my cauliflower steak post)

Tag a friend in the comments who’d totally love this recipe! 💛

Follow the official #thevegansclub pages ✅
@thevegansclub
@thevegansclubtv
@thevegansclubbowls
@thevegansclubfruit
@thevegansclubsweets

Join and be part of our Facebook group: TheVegansClub Group 💙.

🌱😍 Mini Hasselback Potatoes! 📷 by @hannah__chia 🚨🚨Recipe: preheat oven to 425F (220C), cut mini potatoes hasselback style (make thin, deep slices, stopping before you get to the bottom— i like to lay a pair of chopsticks at the base of the potato for this purpose), toss with salt and pepper, and bake for 25 minutes. remove from oven and drizzle the fanned-out slices with more olive oil and fresh rosemary/thyme/parsley if desired and roast for another 25-30 minutes until tender and golden brown. (recipe for sauces are found in my cauliflower steak post) Tag a friend in the comments who’d totally love this recipe! 💛 Follow the official #thevegansclub pages ✅ @thevegansclub @thevegansclubtv @thevegansclubbowls @thevegansclubfruit @thevegansclubsweets Join and be part of our Facebook group: TheVegansClub Group 💙 ...

Raise your hand if you want a virtual piece of this blueberry banana bread! 🙋😋
The recipe is vegan, gluten-free, refined sugar-free, oil-free, and easy to make.
📷: @elavegan

Follow us @recipesofholly & for the recipe check out my story or comment below 👇.

Raise your hand if you want a virtual piece of this blueberry banana bread! 🙋😋 The recipe is vegan, gluten-free, refined sugar-free, oil-free, and easy to make. 📷: @elavegan Follow us @recipesofholly & for the recipe check out my story or comment below 👇 ...

A little girl cried once when we didn’t have this flavor on the menu. Now it’s on the menu every time 💕🍓🍩.

A little girl cried once when we didn’t have this flavor on the menu. Now it’s on the menu every time 💕🍓🍩 ...

Choco-nut vegan donut🍩🍫 from @donut_bar😋 YES, please!🙋🏼‍♀️ Where’s the best vegan donut from?.

Choco-nut vegan donut🍩🍫 from @donut_bar 😋 YES, please!🙋🏼‍♀️ Where’s the best vegan donut from? ...

Vegan Spinach Eggplant Quesadillas! 🌯 This was my dinner yesterday and it was so yummy. 😍
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The recipe link is in my profile (@elavegan) and in my Insta stories. Or search for

Vegan Spinach Eggplant Quesadillas! 🌯 This was my dinner yesterday and it was so yummy. 😍 . The recipe link is in my profile &#40 ;@elavegan &#41 ; and in my Insta stories. Or search for "quesadillas elavegan" on Google. 😀 . Do you have any plans for the weekend? Let me know in the comments. Happy Friday to you all! 🙌 . https://elavegan.com/vegan-spinach-quesadillas/ . . . 🇩🇪 Diese Spinat-Auberginen Quesadillas gab es gestern Abend bei mir! 🌯 Waren auch total lecker. 😍 . Den Link zum Rezept findet ihr in meinem Profil (@elavegan ) + Insta stories. 😀 . Habt ihr schon Pläne fürs Wochenende? Lasst es mich in den Kommentaren wissen. Ich wünsche euch einen wunderschönen Freitag Abend. 🙌 . . . . . . . #veganquesadillas #spinach #eggplant #tortillas #vegancheese #dinner #glutenfree #vegandinner #whatveganseat #plantbased #veganfood #vegansofig #healthyfood #foodblog #foodblogger #eeeeeats #bestofvegan #LetsCookVegan #veganbombs #veganbowls #veganfortheanimals #feedfeed #veganrecipes #cleaneats #cleaneating #instafood #veganrecipe ...

🍜😍 Miso Vegan Ramen! by @alexafuelednaturally .
Recipe: Serves 2
6 cups filtered water 
1 1/2 tbsp vegan bouillon paste
3 green onions 
3 inch piece of fresh ginger, peeled and sliced 
1 can slices bamboo shoots (8 ounce can)
3 garlic cloves 
2 1/2 tbsp miso paste 
1/2 cup spinach, roughly  chopped 
Small bunch cilantro, for garnish 
1/2 cup frozen corn 
1 avocado, sliced 
4 ounces Cremini mushrooms, sliced 
2 ramen noodle packets (each 3.5 ounces... toss out the seasoning packets and only use noodles) 
Crispy tofu:
1/2 container firm tofu (7 ounces), cubed 
1 1/2 tbsp corn starch 
1/2 tsp salt 
Avocado oil or coconut oil
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Method: 
1. Bring water to a boil then add bouillon paste, garlic, ginger, sliced bamboo shoots and green onions to a boil. Boil for 40 minutes.
2. Meanwhile prepare toppings. In a large pan heat 1 tsp coconut oil or oil of choice. Add frozen corn, mushrooms and spinach and sauté for 3 minutes or until all cooked. Season with salt and pepper. 
3. For the Crispy tofu place tofu cubes on a large plate. Season tofu will salt then evenly dust the corn starch over to tofu. Heat a large pan over medium heat. Add 1 1/2 tsp avocado oil or coconut oil. Add tofu and cook for 1-2 minutes on each size of the tofu cube. On the same pan make room for the avocado, slice avocado and cook on both sides for 1 minute!
4. Add the miso paste to the broth and ensure it fully dissolves. Simmer for 2 additional minutes then place a strainer over a large bowl. 
5. Return the strained broth to a large pot, bring broth to a boil then add ramen noodles, cook for 3 minutes or until noodles are cooked (may vary depending on brand of noodles and directions on the package.)
Divide noodles between two bowls, add the spinach, avocado, corn, crispy tofu, mushrooms, chopped cilantro and a slice lime. Enjoy!.

🍜😍 Miso Vegan Ramen! by @alexafuelednaturally . Recipe: Serves 2 6 cups filtered water 1 1/2 tbsp vegan bouillon paste 3 green onions 3 inch piece of fresh ginger, peeled and sliced 1 can slices bamboo shoots (8 ounce can) 3 garlic cloves 2 1/2 tbsp miso paste 1/2 cup spinach, roughly chopped Small bunch cilantro, for garnish 1/2 cup frozen corn 1 avocado, sliced 4 ounces Cremini mushrooms, sliced 2 ramen noodle packets (each 3.5 ounces... toss out the seasoning packets and only use noodles) Crispy tofu: 1/2 container firm tofu (7 ounces), cubed 1 1/2 tbsp corn starch 1/2 tsp salt Avocado oil or coconut oil . Method: 1. Bring water to a boil then add bouillon paste, garlic, ginger, sliced bamboo shoots and green onions to a boil. Boil for 40 minutes. 2. Meanwhile prepare toppings. In a large pan heat 1 tsp coconut oil or oil of choice. Add frozen corn, mushrooms and spinach and sauté for 3 minutes or until all cooked. Season with salt and pepper. 3. For the Crispy tofu place tofu cubes on a large plate. Season tofu will salt then evenly dust the corn starch over to tofu. Heat a large pan over medium heat. Add 1 1/2 tsp avocado oil or coconut oil. Add tofu and cook for 1-2 minutes on each size of the tofu cube. On the same pan make room for the avocado, slice avocado and cook on both sides for 1 minute! 4. Add the miso paste to the broth and ensure it fully dissolves. Simmer for 2 additional minutes then place a strainer over a large bowl. 5. Return the strained broth to a large pot, bring broth to a boil then add ramen noodles, cook for 3 minutes or until noodles are cooked (may vary depending on brand of noodles and directions on the package.) Divide noodles between two bowls, add the spinach, avocado, corn, crispy tofu, mushrooms, chopped cilantro and a slice lime. Enjoy! ...

Mouthwatering Vegan Mushroom Stroganoff 🍄 🍝  Created by @evergreenkitchen_ 🌱👩🏻‍🍳👨🏻‍🍳 .
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Shared Via @GlowingPlants ✨🌿 #GlowingPlants .
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Save For Your Weekly Grocery List 📝 .
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SERVES 4 
INGREDIENTS 👇
* 2 tablespoons grapeseed oil, divided
* 1 large yellow onion
* 1 lb / 455 g cremini mushrooms
* 3 cloves of garlic, minced
* 2 teaspoons fresh thyme, picked
* 3 tablespoons flour (e.g. spelt)
* 3 1/2 cups vegetable stock
* 7 oz/200g dry pappardelle noodles
* 1/2 cup plain almond milk
* Salt and pepper
* For garnish: Parsley & Vegan Parmesan 
DIRECTIONS
1. Heat a 1 tablespoon of oil in large skillet (or pot) over medium-high heat. While the pot heats, dice onion. Cook onion for 6 minutes, or until it’s translucent and slightly golden brown on edges. Meanwhile, cut the ends off the mushrooms and slice. Add mushrooms to the pot and cook for 8 minutes, or until mushrooms have released all their liquids and are golden brown.
2. Reduce heat to medium. Add remaining 1 tablespoon of oil, minced garlic and freshly picked thyme leaves to the pot. Cook for 2 minutes. Add flour and mix well until vegetables are coated evenly. Then add vegetable stock. Scrape any brown bits off the pan and stir well. Bring liquid back to a boil.
3. Once boiling, add noodles and non-dairy milk. Use spoon to distribute the noodles so they’re fully covered with liquid. Stir every couple minutes to ensure even cooking. Cook uncovered for 8-10 minutes or until the noodles are el dente. Keep an eye on your mixture: if noodles need more liquid, add extra stock in very small increments. Add salt and pepper to taste. Serve immediately and garnish with chopped parsley and vegan cheese of your choice.
Enjoy 😉.

Mouthwatering Vegan Mushroom Stroganoff 🍄 🍝 Created by @evergreenkitchen_ 🌱👩🏻‍🍳👨🏻‍🍳 . . Shared Via @GlowingPlants ✨🌿 #GlowingPlants . . Save For Your Weekly Grocery List 📝 . . SERVES 4 INGREDIENTS 👇 * 2 tablespoons grapeseed oil, divided * 1 large yellow onion * 1 lb / 455 g cremini mushrooms * 3 cloves of garlic, minced * 2 teaspoons fresh thyme, picked * 3 tablespoons flour (e.g. spelt) * 3 1/2 cups vegetable stock * 7 oz/200g dry pappardelle noodles * 1/2 cup plain almond milk * Salt and pepper * For garnish: Parsley & Vegan Parmesan DIRECTIONS 1. Heat a 1 tablespoon of oil in large skillet (or pot) over medium-high heat. While the pot heats, dice onion. Cook onion for 6 minutes, or until it’s translucent and slightly golden brown on edges. Meanwhile, cut the ends off the mushrooms and slice. Add mushrooms to the pot and cook for 8 minutes, or until mushrooms have released all their liquids and are golden brown. 2. Reduce heat to medium. Add remaining 1 tablespoon of oil, minced garlic and freshly picked thyme leaves to the pot. Cook for 2 minutes. Add flour and mix well until vegetables are coated evenly. Then add vegetable stock. Scrape any brown bits off the pan and stir well. Bring liquid back to a boil. 3. Once boiling, add noodles and non-dairy milk. Use spoon to distribute the noodles so they’re fully covered with liquid. Stir every couple minutes to ensure even cooking. Cook uncovered for 8-10 minutes or until the noodles are el dente. Keep an eye on your mixture: if noodles need more liquid, add extra stock in very small increments. Add salt and pepper to taste. Serve immediately and garnish with chopped parsley and vegan cheese of your choice. Enjoy 😉 ...

🌱Air fryer plantains with chunky guacamole 🌱Vacation cooking has been a lot of fun. My ingredients and gadgets are pretty limited here which means I have to be extra creative. It’s liberating to move beyond my comfort zone. 🌱These plantains I made at home in NYC. I like my plantain slices large and juicy😋. Simply slice very ripe plantains to desired thickness (the thinner, the crispier). (Optional: brush with a little oil but not necessary.) Cook in air fryer at 400F until golden brown, about 15 minutes. 🌱Chunky guacamole: Mash 1 large avocado with a fork into large chunks. Add 1/4 deseeded finely minced jalapeño, 1/4 cup diced tomatoes, 2 tbsp diced red onion, 1 tbsp chopped cilantro, 2 tsp fresh lime juice, salt and black pepper to taste.
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#highcarb #plantbasedpower #veganfood #veggies #veganrecipes #foodstagram #plantbased #avocado #feedfeed #veganworldshare #plantbasedfood #healthyfoodshare #veganbowls #whatveganseat #eatyourgreens #eathealthy #veganfoodshare #vegetarian #healthyfood #vegandinner #eathealthy #vegano #veganglutenfree #glutenfreevegan #wholefoods#vegana #buddhabowl #healthyvegan.

🌱Air fryer plantains with chunky guacamole 🌱Vacation cooking has been a lot of fun. My ingredients and gadgets are pretty limited here which means I have to be extra creative. It’s liberating to move beyond my comfort zone. 🌱These plantains I made at home in NYC. I like my plantain slices large and juicy😋. Simply slice very ripe plantains to desired thickness (the thinner, the crispier). (Optional: brush with a little oil but not necessary.) Cook in air fryer at 400F until golden brown, about 15 minutes. 🌱Chunky guacamole: Mash 1 large avocado with a fork into large chunks. Add 1/4 deseeded finely minced jalapeño, 1/4 cup diced tomatoes, 2 tbsp diced red onion, 1 tbsp chopped cilantro, 2 tsp fresh lime juice, salt and black pepper to taste. . . . #highcarb #plantbasedpower #veganfood #veggies #veganrecipes #foodstagram #plantbased #avocado #feedfeed #veganworldshare #plantbasedfood #healthyfoodshare #veganbowls #whatveganseat #eatyourgreens #eathealthy #veganfoodshare #vegetarian #healthyfood #vegandinner #eathealthy #vegano #veganglutenfree #glutenfreevegan #wholefoods #vegana #buddhabowl #healthyvegan ...

Most Recent

spaghetti squash with [tomato free] pasta sauce.
i love that I have finally found a substitute for tomato based pasta/pizza sauce that actually tastes GOOD! being someone that can’t stomach most tomato products, one of the things i had missed the most were comfort foods such as pizza, and good ole spaghetti, but fortunately no more!
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* -sauce -
•2(15oz) cans sliced carrot(drained)
•1(15oz) can sliced beets (drained)
•1/4 cup water
•1 tablespoon olive oil •4 cloves garlic pressed
•1 onion chopped
•1 bay leaf
•4 tablespoons Italian seasoning •dash salt & pepper
•1/4 cup red wine vinegar •place beats, carrots, and water in a blender.
•blend until smooth
•heat oil in a skillet and sauté onions and garlic until soft.
•stir in sauce from the blender and add the bay leaf, salt, pepper, bay leaf, and Italian seasoning.
•cover and cook until sauce begins to boil
•remove lid and reduce heat to low.
•summer for up to 4 hours or at least 30 mins.
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#vegan #veganmeals #easyveganmeals #spaghettisquash #healthyspaghetti #veganfood #veganfoodblog #veganfoodshare #veganfoodinspo #veganfoodshares #vegancomfortfood #healthyfood #healthyfoodrecipes #healthycomfortfood #healthyfoodchoice #healthyfoodlover #healthyfoodblog #healthyfoodblogger #followme💋 #explorepageready #instafoodies #foodiehealthy #fuelyourbodyright #fuelyourbodywell #goodoldvegan.

spaghetti squash with [tomato free] pasta sauce. i love that I have finally found a substitute for tomato based pasta/pizza sauce that actually tastes GOOD! being someone that can’t stomach most tomato products, one of the things i had missed the most were comfort foods such as pizza, and good ole spaghetti, but fortunately no more! * * * * -sauce - •2(15oz) cans sliced carrot(drained) •1(15oz) can sliced beets (drained) •1/4 cup water •1 tablespoon olive oil •4 cloves garlic pressed •1 onion chopped •1 bay leaf •4 tablespoons Italian seasoning •dash salt & pepper •1/4 cup red wine vinegar •place beats, carrots, and water in a blender. •blend until smooth •heat oil in a skillet and sauté onions and garlic until soft. •stir in sauce from the blender and add the bay leaf, salt, pepper, bay leaf, and Italian seasoning. •cover and cook until sauce begins to boil •remove lid and reduce heat to low. •summer for up to 4 hours or at least 30 mins. * * #vegan #veganmeals #easyveganmeals #spaghettisquash #healthyspaghetti #veganfood #veganfoodblog #veganfoodshare #veganfoodinspo #veganfoodshares #vegancomfortfood #healthyfood #healthyfoodrecipes #healthycomfortfood #healthyfoodchoice #healthyfoodlover #healthyfoodblog #healthyfoodblogger #followme 💋 #explorepageready #instafoodies #foodiehealthy #fuelyourbodyright #fuelyourbodywell #goodoldvegan ...

If you are an OG ‘just frank’ follower, you will quite possibly recognise these Banana snd Walnut Donuts as one my earliest donut creations. 💁🏻‍♀️
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After a huge Banana and Walnut Donut fan hinted they were having a craving recently, (ok, it wasn’t a hint, it was an outright request! 😂) I decided to bring them back for yet another week. 🙌
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Available now @metrobakeryandcafe, this delectable donut has a banana and walnut cake centre which is topped with a decadent vanilla frosting, encrusted with chopped walnuts and finished off with a drizzle of dairy free dark chocolate. 🍌
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How does that sound? 🥰
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Available for a limited time only. 🤗
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You’re welcome. 🙋🏻💜
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#banana #walnuts #donuts #saturday #chocolate.

If you are an OG ‘just frank’ follower, you will quite possibly recognise these Banana snd Walnut Donuts as one my earliest donut creations. 💁🏻‍♀️ . After a huge Banana and Walnut Donut fan hinted they were having a craving recently, (ok, it wasn’t a hint, it was an outright request! 😂) I decided to bring them back for yet another week. 🙌 . Available now @metrobakeryandcafe , this delectable donut has a banana and walnut cake centre which is topped with a decadent vanilla frosting, encrusted with chopped walnuts and finished off with a drizzle of dairy free dark chocolate. 🍌 . How does that sound? 🥰 . Available for a limited time only. 🤗 . You’re welcome. 🙋🏻💜 . #banana #walnuts #donuts #saturday #chocolate ...

Taquitos de Huevo, Nopalitos y Salsa Verde @normitawg  #deliciosos #veganfood.

Taquitos de Huevo, Nopalitos y Salsa Verde @normitawg #deliciosos #veganfood ...

Sabor, Cultura, Tradición Milenaria, Exquisités, Elegancia y Gran variedad...Son algunas de las cosas que nos caracterizan y por la cuales nos motivamos cada día a ofrecerte lo mejor de lo mejor!!! Te esperamos!!!
Getsemaní , Calle de la media luna # 10-81. Reservas y Domicilios: (+57) 3017677294 
#indianfood #cartagenadeindias #indianrestaurant #veganfood #indianexperience
5 sem.

Sabor, Cultura, Tradición Milenaria, Exquisités, Elegancia y Gran variedad...Son algunas de las cosas que nos caracterizan y por la cuales nos motivamos cada día a ofrecerte lo mejor de lo mejor!!! Te esperamos!!! Getsemaní , Calle de la media luna # 10-81. Reservas y Domicilios: (+57) 3017677294 #indianfood #cartagenadeindias #indianrestaurant #veganfood #indianexperience 5 sem ...

Our beans are made with love and nutrient dense avocado oil. 🥑 😊.

Our beans are made with love and nutrient dense avocado oil. 🥑 😊 ...