Smokey Lentils + Harissa Baker Cauliflower Recipe 💥💫 by @rebelrecipes 💛
For the roast veg;
1/2 large aubergine sliced
1 medium cauliflower cut into steaks/florets
For the harrisa dressing;
1.5 tbsp Harissa paste
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp sea salt
Juice 1 lemon
For the lentils;
1 onion chopped
1 tbsp oil
1 ancho chilli
3 tbsp water
4 cloves garlic sliced
2 cups/300g cherry tomatoes sliced
2 cups/350g split or whole red lentils rinsed well
2 tbsp tomato purée
3 cups water – 750ml
1 tsp chilli flakes
1 1/2 tsp sea salt
Lots of black pepper
Pinch white pepper
1 tbsp tamari
1 tbsp coconut yogurt or cream
For the cabbage salad;
1/2 white cabbage
2 tbsp extra virgin olive oil
1 tbsp organic apple cider vinegar
1/2 tsp sea salt
4 tbsp sunflower seeds
Add the harrisa dressing ingredients to a large bowl and mix well.
Cut cauliflower into florets, and aubergine into slices then add to the bowl with the dressing, mix well.
Add to a large roasting pan. Roast on a medium heat 180c/Gas mark 4 for 20 minutes, then turn. Continue to roast for a further 20 minutes until the veg is cooked and golden brown. Remove from the oven.
To make the chilli paste;
Chop up ancho chilli roughly then add to a small pan with a little water.
Bring to a simmer and simmer for a few minutes. Set aside to cool.
Add the water and chilli to a mini chopper/blender or pestle and mortar and blitz or crush to a paste.
To make the Lentils;
Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more.
Add the tomatoes, Lentils, tomato purée, ancho paste and water to the pan and cook on a low heat for 30 minutes. Stirring occasionally – add more water if needed.
Add the salt, pepper, chilli flakes, tamari and coconut yogurt to the pan and simmer for a further 5 minutes
Top with the harissa cauliflower and aubergine.
To make the cabbage salad;
Finely cut the cabbage and place in a large bowl. Add the olive oil, vinegar and salt – mix well.
Add the sunflower seeds to a pan and dry toast on a medium heat until lightly toasted and nutty. Mix the seeds into the cabbage
Crispy Bakes Oil-Free Potato Fries + Guacamole Recipe 🥔🥑 by @minimalistbaker 👩🏼🍳
2 1/2 - 3 pounds yellow potatoes (or russet potatoes)
Water (for steaming)
3 Tbsp nutritional yeast
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp sea salt, plus more to taste
1 Dash cayenne pepper (optional, for heat)
2 medium ripe avocados
2 cloves garlic (minced)
1/2 cup finely diced red onion
2 Tbsp lime juice
1/4 cup minced cilantro (optional // plus more for garnish) 1/4 tsp sea salt plus more to taste
Preheat oven to 425 degrees F (218 C) and line two (or more as needed) baking sheets with parchment paper.
Slice potatoes into small wedges about 1/4- to 1/2-inch wide. Place in a steamer basket or large colander set over a pot of boiling water. Cover and then steam approximately 5 minutes until slightly tender but not cooked.
Transfer to baking sheets and top with nutritional yeast, chili powder, garlic powder, sea salt, cayenne pepper (optional), and any other desired seasonings (see photo). Toss gently to coat.
Arrange in an even layer on baking sheet, trying not to overlap, so that fries can get crispy. The more room they have, the crispier they will become. Use two baking sheets if needed.
Bake for 15 minutes. Then remove from oven and increase heat to 450 degrees F (232 C). Flip to ensure even baking on both sides and bake for an additional 10-15 minutes or until crispy and golden brown.
Prepare guacamole by adding all ingredients to a small mixing bowl, mashing with a fork, then stirring to combine. Taste and adjust flavor as needed, adding more lime for acidity, salt for saltiness, or garlic for bite/zing. Transfer to serving dish.
Serve hot! They're delicious as is, but they're elevated tossed in fresh herbs and garlic (optional) and serves with guacamole. Best fresh. Store leftovers covered in the refrigerator up to 4 days. Reheat in a 375-degree F (190 C) oven until hot.
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1. Like this post
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Pumpkin Donuts Recipe 🎃🍩 by @anettvelsberg ✨
Makes 6 large donuts or 10-12 mini ones
1/2 cup unsweetened plant milk
1/3 cup pumpkin puree
2 tbsp organic coconut oil with butter flavour
1 tsp vanilla extract
1 cup all-purpose flour
1/4 cup coconut sugar
1 tsp baking powder
1/2 tsp salt
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tsp cinnamon
1/4 cup sugar
Preheat oven to 180C/350F.
In a medium-sized bowl, combine the plant milk, pumpkin puree, coconut oil and vanilla. Whisk until uniform. Add the flour, coconut sugar, baking powder, salt, pumpkin pie spice and cinnamon and fold until even. Add a bit more milk if needed. Place the mixture in a piping bag or zip-lock bag with the tip cut off and pipe into a donut pan. Bake for 12-18 minutes, until a toothpick inserted comes out clean and the edges have browned. Let cool a bit, then remove from mould and dip in cinnamon sugar. Enjoy!
Vegan Potstickers Recipe 🥟💥 by @nm_meiyee 💫
2 cups organic white flour @ceresorganics
200ml boiling water
pinch of salt
2 tbsp organic toasted sesame oil @ceresorganics
1 tbsp minced ginger
1 chopped onion
1 1/2 cups chopped mushrooms
1 1/2 cups finely shredded cabbage
1 cup finely shredded carrot
1/2 cup finely shredded Chinese chives
1/2 cup cilantro
1/2 tsp white pepper
2 tbsp shaoxing wine or dry sherry
2 tbsp soy sauce
1 tsp sugar
1 tsp salt
In a stand mixer, mix the flour, salt and boiling water until you have a rough ball shape. Dust your work surface with flour. Remove from the bowl and knead for 10 minutes until smooth. Divide the dough into two and rest for 20 minutes.
Divide each piece of rested dough into 16 even-sized pieces. Roll each piece of dough into a small ball and then flatten it. Dust your working surface again. Take one piece of dough and press it to a round disc. Rotate the wrapper when moving your rolling pin. Repeat the process, rotate the wrapper-roll and rotate the wrapper-roll. The wrappers will have thicker center and thinner edges naturally.
Make the filling; In a large skillet over medium high heat, add 3 tablespoons oil and add the ginger and onions. Cook until fragrant and onions until translucent. Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released by the mushrooms has cooked off.
✨Recipe continued in the comments...
Vegan Filled Magnums Recipe🍫✨ by @thetastyk 💛
Vanilla ice cream:
½ cup cashews (soaked overnight)
½ cup coconut cream
1 tsp vanilla extract/powder
⅛ cup maple syrup
Blueberry chia jam:
½ cup frozen blueberries
1 tsp maple syrup
1Tbsp chia seeds
Date peanut caramel:
5 Medjool dates, pitted
1 tsp peanut butter
⅓ cup plant milk
¼ tsp vanilla extract/powder
dash of sea salt
½ cup roasted hazelnuts
1 Tbsp cacao powder
⅛ cup maple/date syrup
¼ cup coconut cream
dash of sea salt
2 passion fruits
1 tsp maple syrup (optional)
Prepare the fillings first. For the nutella/date caramel simply place all ingredients into a high-speed blender and blend until smooth. Set in the fridge to chill. For the jam, heat up the frozen berries in a sauce pan. Once unfrozen, take them off the heat, place them in a blender and blitz for a few seconds before pouring back into the sauce pan. Add in the maple syrup and chia seeds and combine well. Set aside to let the chia seeds soak.
For the ice cream, simply place all ingredients into a high-speed blender and blend until you have a creamy smooth mixture.
Fill your molds with the mixture up until ½-3/4 (depending on how much filling you want), add the wooden stick and place into the freezer for 1 hour (make sure that the wooden stick is covered in ice cream for easier removal).
Once firm, a a layer of each filling on top and place back into the freezer until completely firm.
Melt your chocolates and cover each magnum with the respective chocolate flavor. Place on a cooling rack and into the fridge for a few minutes. Store in the freezer and take out 1-2 minutes prior to serving!
Mac n Cheese Recipe ✨🧀 by @minimalistbaker 👩🏼🍳
1 head roasted garlic
10-12 ounces gluten-free penne
4 Tbsp olive or grape seed oil
4 cloves garlic, minced (~2 Tbsp)
4 1/2 Tbsp arrowroot starch
2 cups unsweetened plain almond milk (plus more as needed)
~1/4 tsp each sea salt and pepper (to taste)
5 Tbsp nutritional yeast (plus more to taste)
1/2 cup vegan parmesan cheese (plus more for serving)
To roast garlic, preheat oven to 400 degrees F (204 C) and cut off the very top of a head of garlic. Drizzle the top with a bit of oil, a sprinkle of salt and loosely wrap in foil.
Place directly on oven rack and roast for 45 minutes - 1 hour, depending on size of garlic. You'll know it's done when the garlic is very fragrant and the bulb is golden brown. Remove from oven, slightly unwrap, and let cool.
At the 40-minute mark, bring roughly 10 cups (2400 ml // use more or less if altering batch size) water to a boil in a large pot and salt generously. Once boiling, add pasta and stir to prevent noodles from sticking. Cook according to package instructions (usually about 8-10 minutes). Once fully cooked, drain and set aside.
In the meantime, begin preparing sauce. Heat a large, oven-safe skillet over medium heat. Once hot, add oil and minced fresh garlic. Stir and cook for 1-2 minutes, or until light golden brown. Immediately add arrowroot starch and whisk - cook for 1 minute.
Slowly add almond milk while whisking, then cook for 2 minutes over medium heat, stirring frequently. The sauce will likely look a little clumpy - that’s OK! We’re going to blend it.
Transfer mixture to a blender, along with the roasted garlic. To extract garlic, simply push up from the base and the softened cloves should come right out - so gratifying (and delicious).
Next add salt and pepper, nutritional yeast, and vegan parmesan cheese and blend on high until creamy and smooth, scraping down sides as needed.
Taste and adjust seasonings as needed - you want it pretty well salted + cheesy, so don't be shy with the nutritional yeast, salt, and vegan parmesan.
Banana Carrot Bread Recipe 🥕🍌 by @makingthymeforhealth 🍞 INGREDIENTS:
1 1/2 cups spelt flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ground ginger
1/4 cup shredded unsweetened coconut (optional)
1/4 cup chopped pecans (optional)
1 1/2 cup shredded carrots (about 4 large carrots)
1/2 cup mashed banana (about 1 large banana)
1/4 cup unrefined coconut oil
1/2 cup pure maple syrup
2 tsp vanilla extract
1/2 cup non-dairy milk
CASHEW CREAM CHEESE ICING
1 cup raw cashews, soaked
juice of 1 lemon (about 1/4 cup)
2 tbsp pure maple syrup
1-3 tablespoons non-dairy milk
1 tsp vanilla extract
pinch of salt
1/2 tsp cinnamon (optional)
Preheat the oven to 350°F then lightly grease a loaf pan.
In a large bowl, combine the spelt flour, baking powder, baking soda, salt, cinnamon, ginger, coconut, and chopped nuts. Sift together. Add the shredded carrots to the bowl (without stirring) then set aside.
In the bowl of a blender, combine the banana, pure maple syrup, vanilla extract and milk. Blend on high until smooth. Alternatively, you can mash the banana by hand and combine the ingredients in a bowl. Try to get it as smooth as possible if not using a blender.
Pour the wet ingredients into the bowl with the dry. Add the melted coconut oil last then stir everything together just until combined. Transfer the batter to the loaf pan and bake in the preheated oven for 45-50 minutes.
Meanwhile make the icing by combining all of the ingredients (starting with just 1 tablespoon milk) in a high speed blender and blend until smooth. Scrape down the sides in between blending. Add more milk, as needed, to thin and more salt or sweetener as desired.
Allow the loaf to cool for 30 minutes to an hour. Once cool, spoon the frosting on top. Sprinkle with chopped nuts and coconut, and enjoy!
Green Curry Recipe 🌿🌱 by @pinchofyum 👅
For the Green Curry:
12 ounces firm tofu
a swish of olive oil + a sprinkle of salt
2 sweet potatoes, peeled and cubed
4 tablespoons green curry paste
3 14-ounce cans coconut milk
3-or-so cups broccoli florets
Tofu: Press the tofu with paper towels to remove water. Cut tofu into cubes. In a large soup pot, heat the olive oil over medium high heat. Add the tofu, sprinkle with salt, and pan fry for 10-15 minutes, until golden brown. Remove and set aside.
Veggies: Add sweet potatoes, coconut milk, and curry paste to the soup pot. Simmer for 5-10 minutes until potatoes are fork-tender. Add broccoli and tofu. Simmer for 3-5 minutes until broccoli is bright green.
Finishing it off: I like to add a handful of golden raisins and cilantro and a sprinkle of brown sugar will take this over the top.
Top-&-bottom Sticky Choc-Pecan Cinnamon Scrolls Recipe✨ by @missmarzipancom 💫
7 g dry yeast
180 ml finger-warm water
180 ml finger-warm oat milk
60 ml (35 g) coconut sugar
3 tbsp melted coconut oil
1 tsp fine salt
515 g all-purpose flour
60 ml (35 g) vegan buttery spread
1/4 cup coconut sugar
2 tsp ground cinnamon
5 squares (50 g) dark chocolate, chopped into choc-chip sized pieces
Pecan caramel base
60 ml (35 g) coconut sugar
120 ml full-fat soy or oat-based cream
240 ml (100 g) chopped pecans
180 ml birch sugar, blitzed to a powder in a food processor (or organic icing sugar)
1/2 tbsp boiled water
1 1/4 tbsp arrowroot powder
1/2 tbsp plant milk .
40 g dark chocolate, melted
1 tsp coconut oil, melted
In the large bowl or your standing mixer, dissolve yeast in warm water. Add the oat milk, coconut sugar, oil, salt and 165 g of flour. Using your dough hook attachment and beat on medium speed for 3 mins or until smooth. Mix through the remaining flour (350 g) to form a soft dough, allowing the dough to knead until elastic and smooth.
Remove bowl with the dough in it, form dough into a ball with your hands, pop it back in the bowl and cover the bowl. Allow the dough to rise in a warm place until doubled in size (about 1 hr).
Punch the dough down. Turn it onto a lightly floured surface. Roll into an 45 cm x 30 cm rectangle.
Combine the buttery spread, coconut sugar and cinnamon. Spread buttery mix within 1 cm of the edges. Sprinkle over the chopped chocolate. Roll up dough, starting with a long side; pinch seam to seal. Cut into 12 even slices with a sharp knife.
Combine remaining coconut sugar and plant cream. Pour mix into a greased 33 x 23 x 5 cm baking pan. Sprinkle pecans into the bottom of the pan. Place scrolls cut side. Cover buns and let them rise until doubled in size (about 1 hr).
Bake at 180° for 30 mins or until cooked through and golden brown. Make glazes by combining the ingredients for both glazes respectively in two separate small bowls. Cool the baked scrolls for 1 minute before turning out onto a serving dish, carefully flipping over and glazing.
Pulled Jackfruit Sandwiches Recipe✨💫 by @veganricha 🌱
2 20 oz cans young green jackfruit (2 cans) (packed in brine or water not syrup)
1/2 medium red onion thinly sliced
1 tsp minced garlic
1 tsp minced ginger
1/4 tsp salt or more, depending on taste
2 to 3 tbsp bbq seasoning , add 1 tablespoon sugar if the seasoning is just spices. Use 3 tablespoons if the seasoning already contains sugar.
3/4 cup bbq sauce , plus more for dressing
3 cups slaw mix (I use shredded cabbage, carrot, brussel sprouts, baby kale mix)
1/4 cup vegan mayo
1 tbsp apple cider vinegar or lemon juice
1/2 tbsp maple syrup or sugar to taste
dashes of salt and freshly ground black pepper
US Customary - Metric
Drain the jackfruit. Place in a thick kitchen towel, fold and squeeze out as much liquid as possible. This will shred some of the jackfruit. Slice the rest using a knife or separate using hands until somewhat shredded. Remove any hard seeds if any (There are rarely hard seeds in the canned version. The tender seedbox and stem area are all edible).
Add the jackfruit to a large bowl with sliced onion, garlic and ginger. Add bbq seasoning and sugar mixture, and salt and mix well.
Add 1/2 to 2/3 cup bbq sauce and mix. Add 2 tbsp veggie broth if the bbq sauce is too thick and mix in (I use 2 tbsp of broth to clean out the mixing bowl after transferring to the baking dish). Spread the mixture in a large baking dish (parchment lined).
Bake at 400 deg F For 30 minutes. Shred some of the larger pieces by pressing with a spatula. Taste and adjust salt, sweet, heat at this point. Add some salt, sugar/maple syrup and cayenne for heat if needed and mix in and move the jackfruit around.
Spread well again and continue to bake for another 15 to 25 mins (depends on moisture content, pan/oven and preferred texture.) I like some edges caramelized and crispy)
Prepare your buns tacos and slaw. Mix everything under slaw. Taste and adjust flavor. Chill for 15 mins and use.
Mix in 2 to 4 tbsp bbq sauce into the baked jackfruit and assemble the sandwiches with generous layers of jackfruit, more bbq sauce, slaw. You can also fill this in wraps or tacos.