@veganrecipescom

class="content__text" Curry Laksa Ramen 🍜 by @woon.heng ⁣ ⁣. Recipe (yields 2 servings)⁣ Ingredients:⁣ ~ 2 servings ramen (fresh/dried) - cooked based on package's instructions⁣ ~ 2 tablespoons red chili/laksa paste or sambal ~ 3 cups vegetable stock⁣ ~ ¼ cup coconut milk⁣ ~ 1 teaspoon coconut sugar (optional, adjust based on the chili paste's sweetness)⁣ ~ a handful of fresh curry leaves (optional)⁣ ~ oil & salt to taste⁣ ⁣ Topping ingredients:⁣ ~ ¼ cup King oyster mushrooms – peeled into thin strips⁣ ~ ¼ cup long beans - cut into 2" length (used white long beans), blanched⁣ ~ ½ cup mung bean sprouts, blanched⁣ ~ ¼ cup pan-fried eggplant⁣ ~ ¼ cup tofu puffs⁣ ~ lime wedges, red chilis⁣ ~ fried veggie wontons⁣ ⁣ ✅In a heated pan with a drizzle of oil, lightly pan fry mushrooms strips & eggplant until fully cooked & set aside. Using the same pan, add water & quickly blanch green beans & mung bean sprouts, then drain well. Soak tofu puffs in hot water for 5 mins & squeeze out the water to remove excess oil. ⁣ ✅To make the curry, sauté red chili paste/sambal with oil in a tall pot (deep enough for at least 5 cups of liquid) for 1 minute. Then, add the vegetable stock, tofu puffs, curry leaves, coconut sugar (if using) & bring it to boil. Reduce heat to simmer & add coconut milk, then cook long beans & eggplants in soup for about 30 seconds. Turn off the heat.⁣ ✅To serve, place cooked ramen in a bowl, ladle soup with veggies over & top with mung bean sprouts, fried wontons, mushrooms strips, red chili & a squeeze of lime juice. Enjoy.⁣

February 26, 2020

class="content__text" 🍞😍 Easy Vegan Naan bread! 📷 by @biancazapatka Recipe: Vegan Naan 1/2 cup warm water 120ml, or warm non-dairy milk 1 ½ tsp dry yeast 3½ grams 1 tsp sugar 1 tbsp olive oil + more for brushing 1/4 cup non-dairy yogurt 60g, 1/2 tsp salt 2 ½ cups all-purpose flour 300g Vegan Garlic butter (to serve, optional) 2 tbsp vegan butter at room temperature, or coconut oil 1-2 garlic cloves minced salt and pepper to taste fresh herbs of choice Instructions Make the Naan dough Combine warm water, yeast, and sugar in a large bowl. Set aside until frothy and foamy, about 10 minutes. Add the olive oil, non-dairy yogurt, salt, and flour. Mix to combine with a wooden spoon or fork, then transfer to a lightly floured working surface and knead with your hands for 5-10 minutes until a smooth soft dough forms. (Alternatively, use a stand mixer with dough hooks for kneading the dough). Place the dough in a lightly greased bowl. Cover with a damp kitchen towel or foil and let rise in a warm place until doubled, about 1 hour. Cook Vegan Naan After it rises, cut the dough into 6 pieces. On a floured surface, roll out each piece into an 0,2-inch (0,5cm) thick oval or circle. Preheat a cast-iron skillet (or non-stick pan) to medium heat and brush with a little oil or cooking spray. Cook each flatbread for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes. (Cover the cooked naan with a clean kitchen towel to keep warm and soft until ready to serve while you cook the rest). Vegan Garlic Butter Combine vegan butter with minced garlic. Add salt, pepper and chopped fresh herbs to taste. Brush the top of each hot naan with a bit of vegan garlic butter (or just coconut oil) as desired. Sprinkle with sesame and more fresh herbs, such as thyme, cilantro or parsley. Enjoy! 🙏 "Easy Vegan Naan" biancazapatka.com

February 26, 2020

class="content__text" Spicy miso ramen by @woon.heng 🍜🌶 Tag a ramen lover⁣! ⁣ Recipe (yields 2 servings)⁣ Ingredients:⁣ ~ 2 servings ramen, cook based on package instructions⁣ ~ 3 cups of miso/kombu stock (see ramen's recipe)⁣ ~ 1 cup unsweetened plantbased milk (used @oatly ) ~ blanched bok choy⁣ ⁣ 🌱Spicy miso paste (blend all ingredients until fine, adapted from @food52 ):⁣ ~ 3 tablespoons red miso⁣ ~ 3 tablespoons white miso⁣ ~ 2 tablespoons toasted sesame oil⁣ ~ 1 1/2 tablespoons hot bean paste⁣ ~ 1 tablespoon mirin⁣ ~ 1 tablespoon ground sesame seeds⁣ ~ 1 red jalapeno/red chili⁣ ~ 6 cloves garlic⁣ ~ 3 scallions (white only, save green part for soup)⁣ ✅In a heated non-stick pan with 2 tablespoons oil, cook the blended mixture for 3 minutes, stirring continuously. Let cool completely & save in a jar.⁣ ⁣ 🌱Tofu crumbles:⁣ ~ 1 pack 16oz firm tofu, drained & mashed⁣ ~ 1 teaspoons of each, minced: garlic, ginger⁣ ✅To make tofu crumbles, mash tofu into tiny crumbles in a non-stick pan & cook for 2mins. Add in 2 teaspoons oil, garlic & ginger, cook until all ingredients turn lightly brown & dry.⁣⁣ Season with 2 tablespoons soy sauce, 2 teaspoons maple syrup & 1 teaspoon toasted sesame oil. Adjust taste accordingly.⁣ ⁣ 🌱Togarashi oil:⁣ ✅In a microwaveable safe bowl, add in 2 cloves finely minced garlic & enough oil to cover. Microwave for 2 minutes, stirring halfway. Remove & stir in 1 tablespoon Japanese seven spice (Shichimi Togarashi). Set aside until ready to use.⁣ ⁣ ✅To make the soup, place stock & 'milk' in a pot, bring it to simmer. Add 1/4 cup of spicy miso paste into a fine-mesh sieve, then lower the sieve half-way into the simmering soup. Using a spoon, slowly stir paste to dissolve into the soup. Taste test, add more paste if needed.⁣ ⁣ Serve cooked ramen with soup, top with tofu crumbles, blanched bok choy, drizzle of togarashi oil & chopped scallios - slurp away.⁣

February 26, 2020

class="content__text" 🥑😍 Vegan Soyrizo & Guacamole Burrito! by @joesveganfoodgram . Made with Soyrizo, vegan Cheddar Cheese, Rolled inside a Flour Tortilla

February 26, 2020

class="content__text" 🎃😍 VEGAN RICOTTA STUFFED SHELLS w/ creamy pumpkin sauce by @alexafuelednaturally . Recipe: Serves 5-6 people Ingredients: 25 uncooked pasta shells (or gf shells) 1 (14 ounce) package of firm tofu 1 cup raw almonds 1/2 tsp salt 4 tbsp nutritional yeast 1/2 tbsp garlic powder 1/2 tbsp onion powder 1/4 tsp pepper 3 cups chopped spinach 1/2 cup unsweetened almond milk CREAMY PUMPKIN SAUCE 1 small sugar pie pumpkin or butternut squash 1/4 cup raw cashews 1 cup unsweetened almond milk 1/2 cup watered 1 tsp salt 1/2 tsp pepper 1/4 cup nutritional yeast 1 1/2 tbsp tomato paste 1 tsp garlic powder Method: 1.Preheat oven to 400 degrees F. 2. Cook the pasta according to the package directions, drain and set aside. 3.Cut the pumpkin in half, de-seed and carefully cut skin off. Cut into chunks, place the pumpkin on a baking sheet lined with parchment paper and bake for 25 minutes. RICOTTA: 1. Mean while bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes. 2. Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. Blot the almonds dry with a paper towel. 3. Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside. 4. Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to allow for excess water to strain. 5. In a food processor or high speed blender combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt & pepper. Blend for 1-2 minutes or until there is no chunks. Mixture will look lumpy and that is okay! Add more almond milk if needed. 6. In a small pan cook chopped spinach with 1 tbsp on water for 1 minute or until spinach is wilted down. 7.Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well. Taste mixture and add any extra salt or seasonings if needed

February 26, 2020

class="content__text" Vegan mac n cheese pizza by @plantbasedjane . Tag a friend! 💛

February 26, 2020

class="content__text" Left or right? 🍅Pasta with tomato & cream sauce by @beferox Ingredients • 1 small onion, very finely chopped • 3 tbsp. vegan butter • 2 tbsp. flour • 150ml vegetable broth • 250ml unsweetend plantbased milk (I like to use oat milk) • 1 tsp. dried oregano • 2 tbsp. Nutritional yeast • Salt and pepper • 1 tsp. sugar • 1 tsp. lemon juice • • • Instructions 1. Melt 2 tbsp. vegan butter in a saupan over medium heat. Add very finely chopped onion and cook for about 2 minutes or until onion becomes translucent. 2. Add another tablespoon of butter. Once the butter is melted, whisk in 2 tbsp flour. 3. Add vegetable broth and oat milk and whisk everything together until smooth. 4. Then, turn up the heat to high, add oregano, nutritional yeast, a pinch of pepper, sugar and lemon juice and continue whisking until the sauce starts to boil. 5. Once the sauce is boiling, turn off the heat, whisk for a few more seconds and add more salt if needed.

February 26, 2020

class="content__text" Amazing Halloween fruit platter 🎃 👻 by @foodbites . Tag a friend!

February 26, 2020

class="content__text" Steamed vegan dumplings (Xiao Long Bao '小笼包') by @woon.heng ⁣ 🥟😍 ⁣ Recipe (yields 20-25 🥟)⁣ 🍃Soup cubes (optional):⁣ ~ 3 cups veggie stock⁣ ~ 3 slices ginger, 2 caps mushrooms (softened), 3 stalks scallions⁣ ~ 2.5 teaspoons agar agar powder ✔️In a small pot with a drizzle of oil, sauté ginger, mushrooms & scallions until fragrant. Add in veggie stock, cover & simmer for 15 minutes, season with salt. Sieve stock to a pot & while stirring continuously, add in agar agar powder. Bring the pot to a low simmer & continue to stir & cook until mixture comes to just boiling. Turn off the heat & pour mixture into a plate & let set in the fridge. Cut agar agar into tiny cubes.⁣ ⁣ 🍃Dough (recipe adapted from @chefsteps )⁣ ~ 3/4 cups bread flour plus more for dusting⁣ ~ 1/2 cups all-purpose flour⁣ ~ 1/2 teaspoon salt⁣ ~ 1/2 cup hot water with a drizzle of oil⁣ ✔️Add all dry ingredients in a food processor & mix well. Turn on food processor & add the water-oil mixture through the feed until all incorporated. Remove dough & knead on a floured surface until a smooth top forms. Cover & let dough rest for 15 minutes.⁣ *Tip from Food52: If the dough is too dry, add water by the half-teaspoon to soften.⁣ ⁣ 🍃Filling - finely chopped (use below or your favorite sautéd veggies)⁣ ~ 1 dried lion mane's & 4-5 Shiitake mushrooms, soaked until soft ~ 4oz extra firm tofu⁣ ~ 1 teaspoon⁣ ginger ~ 3 stalks scallions⁣ ~ 2 teaspoons ShaoXing wine (optional)⁣ 🍃Sauce: 3 teaspoons soy sauce, 1 teaspoon stir fry sauce, 1 teaspoon organic sugar, toasted sesame oil, salt⁣ ✔️In a heated nonstick pan with 2 teaspoons oil, sauté all ingredients until fragrant. Season with sauce & adjust taste accordingly. Let cool & add in cut agar agar cubes, then mix until well combined.⁣ ⁣✔️To make the 🥟, divide the dough into 20-25 small balls. 👀🎥 on how to roll, wrap & pleat the dough☺️ ⁣✔️Steam 🥟 for 15 minutes under high heat & serve with black vinegar & ginger sauce🤤

February 26, 2020

class="content__text" 🍜🥬🌶 Homemade Noodles with spicy peanut sauce by @hellolisalin . INGREDIENTS Noodles 320g all-purpose flour (about 2 1/4 cups) 1 teaspoon kosher salt 160 grams room temperature water (about 3/4 cup) For Cooking Noodles 4 quarts water 2 tablespoons sea salt sesame oil (to keep noodles from sticking together) Spicy Peanut Sauce 3 tablespoons teriyaki sauce 1 tablespoon peanut butter 1 tablespoon chili oil 1/2 tablespoon sesame oil 2 teaspoons maple syrup or sugar 1 teaspoon kosher salt Additional Equipment rolling pin baking sheet spider spatula or large skimmer *Full recipe on her blog*

February 26, 2020

class="content__text" 1, 2, 3 or 4? 💚🌟 Vegan toast combos by @starinfinitefood . 1️⃣ Thin later of homemade apple butter, avocado, sesame seeds and tahini. 2️⃣ Almond butter, apples and granola. 3️⃣ Dairy free cream cheese, leftover sweet and sour Brussels (recipe a couple posts back). 4️⃣ Dark Chocolate Sunflower seed butter, banana, cacao nibs and freeze dried raspberries.

February 26, 2020

class="content__text" Crinkle cut sweet potato fries by @cookingforpeanuts 🍠😍 . Recipe: Peel 1 large sweet potato. Use basic crinkle cutter to makes some fries. (Optional: toss with some olive oil and favorite spices. I used some garlic powder, smoked paprika and chili powder.) Either bake at 400F until crispy, about 15-20 minutes, or air-fry at 400F about 10 minutes. Serve with avocado and red chili flakes.

February 26, 2020