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Best Of Vegan

#BestOfVegan ® by @kimjuliehansen NYC. Daily Recipes & Food Stories. Your #1 Resource for Vegan Cooking. Our Cookbook: @veganreset

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Vegan Snickers-Style Ice Cream Cake by @thetastyk (swipe left for the recipe video) 💗 —•—Ingredients—•— Base: 1 cup oat flour 1/3 cup peanut butter 2 Tbsp maple syrup Cream filling: 1 cup raw cashews, soaked for 4-6 hours 1/2 cup full-fat coconut milk (canned) 4 Tbsp coconut butter/oil, melted 3 Tbsp maple syrup 1/2 tsp vanilla extract Salted caramel: 3/4 cup full fat coconut milk 1/2 cup peanut butter 5 Tbsp coconut sugar pinch of salt 3/4 cup peanut halves (unsalted) Chocolate ganache: 7oz (200g) 70% cacao vegan dark chocolate 1/2 cup coconut milk —•—Method—•— 1. Line a 8” (20cm) round cake tin with parchment paper on the bottom and sides. 2. For the base, place the oats into a food processor/blender and pulse until floury. Add in the peanut butter and maple syrup and blend until you have a crumbly-sticky dough. Place the dough into the cake tin and press down evenly, then place in the freezer. 3. Place all cream filling ingredients into a high-speed blender and blend until smooth. Pour the mixture over the base and even out, then immediately place back into the freezer for 30 minutes. 4. For the caramel, place the coconut milk in a small pot over medium heat. Add in the peanut butter, coconut sugar and salt and stir together. Bring to a boil, let simmer for 30 seconds, stirring continuously, then take off the heat. 5. Sprinkle half of the peanut halves over the cream layer, then pour the caramel on top and sprinkle the remaining peanuts on top. Even out the layer and place back into the freezer. 6. Place the dark chocolate in a water bath to melt. Add in the coconut milk and stir continuously until shiny. Pour the chocolate ganache over the caramel layer and place back in the freezer to set for 4-6 hours (or overnight).

Vegan New York Cheesecake by @biancazapatka ❤️ . Ingredients Cookie Crust 5.3 oz Vegan Cookies 150g 1/3 cup vegan butter 75g, melted Cheesecake filling 30 oz vegan cream cheese 850g 1 (14 oz) can coconut cream 400ml, or another non-dairy cream 1 cup vegan sugar 200g 4 tbsp cornstarch 1 tbsp vanilla extract juice of 1/2 lemon Raspberry Strawberry Sauce 5.3 oz frozen raspberries 150g 5.3 oz frozen strawberries 150g 2 tbsp corn starch dissolved in 2 tbsp water 2 tbsp sugar or to taste Instructions Cookie Crust Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (20cm) springform pan and line the bottom and sides with parchment paper. Add the cookies into a food processor and crush until fine crumbs. Combine the crumbs with melted butter and stir to combine. Transfer the mixture into your prepared springform pan and press firmly into the bottom of the pan. Set aside while you make the filling. . Cheesecake filling In a mixing bowl, beat the cream cheese with an electric hand mixer until smooth and creamy. Then mix in coconut cream, sugar, cornstarch, vanilla and lemon juice. Beat until smooth, scraping down the sides of the bowl as needed. Pour the cheesecake filling over the cookie crust, spreading out evenly. Wrap the outside of the pan with a double layer of aluminum foil, covering the bottom and the sides. Place the wrapped pan in a larger baking pan and pour in about 1.5 inch of hot water. Place in the preheated oven and bake for 1 hour. Turn off the oven and let the cheesecake sit in the oven for another hour. Then open the oven door and allow to cool to room temperature (it will set in the fridge.) Remove the cheesecake from the water bath and, carefully, remove the foil. Place in the fridge overnight to set completely before removing from the pan. . Raspberry Strawberry Sauce: In a pot, thaw and puree the fruits. Add the sugar and bring to a boil. Dissolve the cornstarch in a little water, then stir into the fruit puree. Bring to a boil again while stirring, and cook for 1-2 min until thickened. Let cool as it will thicken up more. Serve your cheesecake with the sauce and enjoy! [as posted on] #bestofvegan

Sticky Teriyaki Tofu by @vegantraveleats 🧡 . TERIYAKI TOFU Serves 2-3 INGREDIENTS 1 14 oz firm or extra firm tofu, pressed ½ cup corn starch 1 tsp salt ½ tsp white pepper ½ tsp ground ginger 1 12 oz bottle of your favorite vegan teriyaki sauce, or homemade if that’s your jam 3 tbs Oil DIRECTIONS Preheat the oven to 375 Cut the tofu up into ½ inch cubes. Mix together the corn starch, salt, ground ginger, and white pepper on a large plate, and toss tofu in the mixture, shaking off excess Heat an oven-safe skillet over medium-high heat and when its nice and hot add 3 tbs oil. Let that heat up for a minute then add tofu cubes. Cook for 5 minutes, flipping halfway so it gets a nice sear on both sides. Off the heat, and pour most of the teriyaki sauce on the tofu, reserving about ½ cup for serving. Flip the tofu in the sauce so it gets nice and coated, then place in the oven. Bake for 15 minutes, remove from the oven, flip each piece of tofu, spoon some of the sauce in the pan onto the tofu then return to the oven, bake for another 10 minutes and serve! [Recipe as posted on] #bestofvegan

SUN DRIED TOMATO CREAMED MUSHROOMS by @alexafuelednaturally 🧡 Ingredients: 1/2 cup raw cashews 2 cups filtered water 16 ounces cremini mushrooms 1 tbsp avocado oil 1 tbsp vegan butter 2 tbsp nutritional yeast 2 tbsp tomato paste 5-7 sundried tomatoes, sliced (I used sundried tomatoes in oil) 1 tsp garlic powder 1/2 tsp Salt 1/4 tsp Pepper To serve: Brown or white rice Cilantro or fresh herbs Directions: 1. To a large pan over medium heat add 1 tbsp avocado oil or oil of choice. Add mushrooms and sauté for 5 minutes, season with salt and pepper.... then add 1 tbsp vegan butter and sauté for an additional 5 minutes. 2. In a blender combine raw cashews (no you don’t have to soak cashews ) and filtered water. Blend on high until smooth and creamy. Takes 1-2 minutes. 3. Pour the cashew milk over mushrooms, then add nutritional yeast, garlic powder, tomato paste, chopped sun dried tomatoes, stir to combine and lower heat & let simmer until the sauce slightly thickens. Simmer for 3 minutes, taste and adjust seasonings as needed. Adding salt and pepper to your liking. 4. Serve with rice, top with fresh herbs. #bestofvegan

Festive Vegan Berry Vanilla Cheesecake by @projectsunny 💙 INGREDIENTS: >> crust: - 1 cup dates, pitted - 1 cup raw walnuts >> filling: -1 1/2 cups raw cashews (soaked in hot water for at least one hour) -1/2 cup maple syrup or agave -1/3 cup coconut oil, melted - 2/3 cup coconut cream - 1 teaspoon vanilla extract - fresh berries . DIRECTIONS: 1) Add dates to your food processor and blend until the dates are thoroughly chopped and begin to form a ball. Set aside. 2)Add the walnuts to your food processor and chop until the walnuts are very fine. Add the dates back into the processor and process until the dates and walnuts are well combined and have a sticky texture. 3) Line an 8-inch baking dish with parchment paper. Add the date mixture to the baking dish and press it down with your hands or a spatula to spread it evenly in the dish, this will form the base of the cheesecake. Set aside. 4) Add all filling ingredients to your blender. Puree until smooth and creamy. 5) Pour the filling mixture into the baking dish and evenly smooth it over the crust with a spatula. 6) Press your favorite berries into the top of the cheesecake. 7) Place in the freezer and freeze for at least 4 hours. 8) Once frozen, use the parchment paper to remove the cheesecake from the baking dish. Cut into squares of rectangles. Can be served immediately or stored in your freezer for later. Enjoy! #bestofvegan

Black Chocolate Pancakes by @healthyeating_jo 🖤 . Black Chocolate Pancakes (Serves 2-4) 1 & 1/4 cups Gluten Free All Purpose Plain Flour Blend 2 Tbsp cacao powder 1 tsp activated coconut charcoal powder 120g apple or blackberry purée (or 1 banana sliced) 2 Tbsp granulated stevia/erythritol blend (or natural sweetener of choice - maple, coconut sugar) 1 & 1/2 tsp baking powder 1 Tbsp coconut oil 1 & 1/4 cups unsweetened almond milk (or other vegan milk of choice) Pinch of salt 1 tsp pure alcohol free vanilla extract *Add 1/4 tsp xanthan gum if desired to gluten free flour, if yours doesn’t have it for added fluffiness Mix dry ingredients in a bowl Mix or blend wet ingredients Pour wet into dry and stir until just combined Ladle batter into pan as required Cook over low heat until bubbles form, then flip and cook on other side Top with sweetened coconut yoghurt and berries. #bestofvegan

VEGAN PASTA E FAGIOLI by @alexafuelednaturally 🧡 Pasta e Fagioli Serves 4-6 Ingredients: •1 (14 ounce) can white beans (such as cannellini or great northern), drained and rinsed •4-5 large carrots, peeled and roughly coarsely chopped •1 yellow onion, roughly chopped •6 garlic cloves •2 tbsp avocado oil or extra-virgin olive oil •Freshly ground black pepper •1 (15-ounce) can crushed or diced tomatoes •1 bunch Dino kale, stems removed, roughly chopped •8 oz. small pasta noodles (I used gluten free elbow pasta) •6 cups filtered water + 1 tbsp bouillon paste (or 6 cups veggie broth) Method: 1. In a food processor add whole (peeled) garlic cloves and pulse until garlic is roughly chopped then add roughly chopped carrots and onions. Pulse until the mixture is a finely chopped mixture. 2. To a large deep pot over medium heat, add 2 tbsp oil, once hot add the carrot, onion and garlic mixture. Cook on low for 20 minutes, mixing the mixture throughout cooking process. Season with a pinch of salt and pepper. 3. After 20 minutes, add the whole can of crushed tomatoes and broth. Simmer for 30 minutes (cook on low heat). 4. Meanwhile in a separate pot cook pasta noodles according to the directions on pasta box (....BUT! cook for 3 minutes less then what the box says) 5. Once the soup has simmered for 30 minutes add roughly chopped kale and white beans (that have been drained and rinsed with water) to the soup. Mix in, then once pasta noodles are cooked, drain the noodles then add to the soup. Continue to cook the soup for an additional 5 minutes, turn off heat, taste soup and adjust seasonings as needed. 6. Serve with a sprinkle of fresh herbs and a side of rustic bread (I toasted my bread and added a little vegan butter). #bestofvegan

NUT FREE VEGAN MAC N CHEESE by @alexafuelednaturally 💛 Serves 4-6 INGREDIENTS Vegan cheese sauce: 2 cups potatoes, peeled and chopped *I used Yukon gold* 2 cup carrots, peeled and chopped 1 can (15.5 ounce) great northern beans (aka white beans) rinsed and drained 3/4 cup unsweetened plain, unsweetened soy milk or water 5 tbsp nutritional yeast 1 tbsp lemon juice 1 tsp salt 1/2 tsp garlic powder 1/2 tsp onion powder Other ingredients: 1 pound dried pasta, I used shell pasta but feel free to use gluten free *Reserve 1/2 cup hot pasta water* 2 tbsp vegan butter, optional but I highly recommend 2 tbsp nutritional yeast Method: 1.Boil or steam the potatoes and carrots in a large pot for about 20 minutes or until soft. 2.In the meantime cook the pasta according to package directions. 3.Meanwhile place all the vegan cheese ingredients in a blender (including the cooked potatoes and carrots) and blend until smooth. Taste the sauce and adjust ingredients as needed. 4.Once the pasta is cooked, carefully spoon out about 1/2 cup hot pasta water into a cup and set aside. Then drain the pasta and return to pot. Add the vegan cheese sauce to the cooked pasta noddles, mix to combine, if the sauce seems to thick, this is when you can add some of the hot pasta water to loosen up the sauce. * If you’re using gluten free noodles, skip the pasta water and instead use regular hot water.* 5.Then add an additional 2 tablespoons of nutritional yeast, salt, pepper and 2 tbsp vegan butter (the vegan butter is optional) . 6.For leftovers… to reheat it, add a little bit of plant based milk & or vegan butter if the sauce is too thick. #bestofvegan [Find thousands of vegan recipes on, direct link in bio @bestofvegan]

Chia pudding breakfast cups by @oatmeal_stories 💗 . 3-ingredient chia pudding: 4 tbsp of chia seeds mixed with 1 cup of oat milk and 1 tsp of maple syrup. Served it with quinoa puffs and nice cream: frozen bananas and berries blended until smooth. #bestofvegan

Vegan French madeleines by @nm_meiyee ♥️ . 2/3 cup almond flour 1/3 cup all purpose flour 4 tbsp cornstarch/cornflour 1 1/2 tsp baking powder 1/4 cup brown sugar 3 tbsp melted dairy free butter or coconut oil 1/2 cup vegan milk of choice 1 tbsp freshly squeezed lemon juice 1 vanilla bean 1/4 tsp salt . Split the vanilla bean down its length huh b the paring knife. Scrape out the seeds. Set aside. In a large mixing bowl, combine sugar, butter, lemon, milk, and vanilla bean. Then whisk in flour, baking powder, salt. Gently mix until just combined. Refrigerate the batter at least 20 minutes until batter is thicken. . Lightly coat your Madeleine pan with baking spray. Scoop batter into moulds using a small ice cream scoop, about 1 1/2 scoops. Bake at preheated oven 180C/360F for 20-22 minutes until edges begin to become a little golden. Remove pan from the oven and allow to cool completely. #bestofvegan

Vegan “Beefy” Skillet Lasagna by @vegantraveleats 🧡 Serves 2 very hungry people, or 4 mildly hungry people accompanied by a side INGREDIENTS 10 oz vegan beefy crumble 1 clove garlic, minced ½ cup unsweetened plain vegan milk (I used oat milk) 2 cups marinara 8 oz lasagna noodles broken into 1 ½ inch pieces, each noodle should be broken into about 5 pieces 1 tbs nutritional yeast 1 cup water An overflowing ½ cup vegan mozzarella A large handful of chopped spinach Grated vegan parmesan cheese ½ tsp salt Fresh cracked black pepper DIRECTIONS Sauté the beefy crumble in a 12-inch pan according to package instructions. Add in garlic clove at the end, saute for another 30 seconds. Add in milk, marinara, noodles, nutritional yeast, and water, spreading out the noodles so they are mostly covered in liquid. Bring to a boil, cover, and lower the heat to a high simmer at medium-low heat. Simmer for 20 minutes, stirring 3 times during the cooking process. Add in the mozzarella, stir to combine, cover and simmer for another 5 minutes. Check noodles for doneness, if they aren’t cooked through simmer for another 5 minutes. If they’re done, throw in the spinach, salt and pepper, stir to combine and cook until the spinach is wilted. Finish with grated parmesan cheese and serve! [Recipe as posted on] #bestofvegan [Find thousands of vegan recipes on, direct link in bio @bestofvegan]

Bitter Chocolate Fudge Cake Ice Cream by @schoolnightvegan 💜 . For the Ice Cream 200g raw unsalted cashews (soaked in boiling water for 1 hour) 310g water 210g sweetened condensed coconut milk 70g boiling water 40g cocoa powder 20g odourless coconut oil 100g dark chocolate (finely chopped) 1 tsp freeze dried espresso powder pinch salt For the Cake Pieces 3/4 tsp psyllium husk powder + 3 tsp water 55g plain flour 1 tsp baking powder 18g cocoa powder 2 tbsp boiling water 25g vegan margarine 68g granulated sugar 38ml oat milk To Make the Cake Pieces Preheat the oven to 180c and line a cupcake tray with 3 cupcake cases. In a small bowl combine the psyllium husks and the water. Mix and set aside to thicken. In another small bowl, measure out the flour and the baking powder. Stir to combine and set aside. In the bowl of a stand mixer, add the cocoa and the boiling water. Fit the paddle attachment and beat until smooth. Add the vegan margarine and psyllium egg and beat until smooth (the psyllium tends to clump very easily, so make sure you beat very well). Add the remaining cake ingredients and beat until just combined. Divide the batter between the six cupcake cases and top each cup of batter with one tsp of the chilled caramel. Place in the oven and bake for 30 minutes. Once baked, remove from the oven and allow to cool briefly in the tin before removing each cake delicately and allowing to cool fully on a wire cooking rack. Once cooled, remove the cupcake cases and slice the cakes into 1/2cm - 1cm cubes. Place the cubes of cake on a baking tray and spread out so they’re touching as little as possible. Place in the freezer to firm up. To Make the Ice Cream Drain the soaked cashews and discard the soaking water. Place the cashews in the cup of a high-speed blender along with the 310g of water. Blend until very smooth then pour out into a large bowl. To the bowl add the sweetened condensed coconut milk. Whisk to combine then set aside. Continued below ⬇️ [recipe as posted on]

Sesame Miso BBQ Cauliflower Bites by @tessbegg 🧡 . Ingredients: 1 medium head of cauliflower, remove stems and use florets only 1 cup of your favourite vegan barbecue sauce Batter: 1 cup chickpea flour (besan flour) 1 cup almond milk, or any plant based milk 1/4 tsp salt 1/2 tsp pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp miso powder, or paste Topping: 1-2 tbsp sesame seeds Coriander or spring onion Method: 1. Preheat oven to 200C/400F and line a tray with baking paper. 2. Mix the batter ingredients in a bowl, dip the cauliflower florets into the batter and allow the excess to drip off. Place the cauliflower on the baking tray and bake for 15 minutes until the batter is firm and lightly golden. 3. Remove cauliflower from the oven and add the barbecue sauce to a bowl, if your sauce is very thick add 1 or 2 tsp of water to thin it out slightly. Coat the cauliflower completely in the barbecue sauce and place it back on the tray. Bake for another 15 minutes roughly, reduce the heat to 180C/360F if it begins to burn. 4. Serve with basmati rice, coriander and sesame seeds. #bestofvegan

Sun-dried Tomato Pesto w Zucchini Tagliatelle by @harvestcooked ❤️ . Serves 4-6 Ingredients: * 1 cup Basil * 1/2 cup sun dried tomatoes * 1/4 cup pine nuts * 3 cloves garlic * 1/2 lemon, juiced * 1/2 tsp salt 1/4 tsp pepper * 1/4 cup oil from sun dried Tomato jar + 2 tbs olive oil * 1 large zucchini per person * Cherry tomatoes Instructions: 1. Spiralize the zucchini(s), if you don’t have a spiralizer simply use a peeler. Add to a frying pan and cook until semi soft. 2. Grill cherry tomatoes on high heat for a minute on both sides until soft and browned. Add remaining ingredients to a blender/foodprocessor until you reach desired consistency. Serve hot! Keep left over pesto in the fridge for 3 days. #bestofvegan [Find thousands of vegan recipes on, direct link in bio @bestofvegan]

Vegan Chorizo and Vegetable Paella by @cupfulofkale ❤️ . Ingredients 1/2 tsp saffron 600ml vegetable stock 6 vegan chorizo style sausages 1 onion 4 garlic cloves 1 yellow pepper (or red/orange) 6 cherry tomatoes 1 tbsp tomato puree 2 tsp smoked paprika 200g bomba paella rice 1 cup frozen peas 1 lemon Handful of fresh parsley Instructions In a large pyrrex jug/bowl place hot vegetable stock and saffron, leave to infuse. Heat a tbsp of oil in a paella/large frying pan on medium heat. Cut the chroizo sausages into small chunks and fry for about 5 minutes until starting to brown on all sides. Transfer the chorizo pieces a bowl and save for later. Pour a little more oil into the pan and add the finely chopped onion.Fry for a few minutes and then add the crushed garlic and chopped pepper. After a few minutes add chopped cherry tomatoes, tomato puree and smoked paprika, Stir and leave to cook for a couple of minutes. Next add the bomba paella rice. Stir and once the rice is translucent on the edges add the saffron infused stock. Let gently simmer for 10 minutes without stirring it. Stir once and leave for a further 10 minutes. Add the frozen peas and chorizo sausage and stir. Taste and check the rice is cooked, it should still have a bit of bite but be soft on the outside. Season with salt and pepper. Squeeze juice from half the lemon and use the other half to decorate. Add chopped parsley and serve! Best eaten fresh but will keep in the fridge in an air tight container for 2-3 days. #bestofvegan (as posted on

Tofu bolognese by @cookingforpeanuts 🧡 . Pat dry 1-14oz pack of extra firm tofu and crumble with hands into size of what ground meat would look like. Set aside. Mix together marinade: 1-1/2 tbsp gluten-free tamari/soy sauce, 3 tbsp nutritional yeast, 1-1/2 tsp chili powder, 1-1/2 tsp smoked paprika, 1-1/2 tsp chipotle powder (smoked red jalapeño powder), 3/4 tsp garlic powder, 1-1/2 tbsp olive oil (optional). Rub marinade evenly over tofu crumbles. Bake on parchment-lined baking sheet at 375F. Toss after about 15 minutes and continue cooking until browned but not burnt. Mix with homemade or store bought tomato sauce and simmer about 15 minutes until slightly thickened. (Use desired amount of tomato sauce depending how saucy you want your bolognese. I used equivalent of about 2-15oz cans or approximately 4 cups.) You can cook your pasta in the same pot. Just add pasta after sauce has simmered a few minutes, then cover pot and simmer for the time it takes for the pasta to cook. Or cook pasta separately and add when serving. #bestofvegan [Find thousands of vegan recipes on, direct link in bio @bestofvegan]

Vegan Spinach Tofu skillet quiche made with @GoodFoods queso style dip 🧡 . Ingredients: Vegan puff pastry or fillo dough 3 cups of fresh spinach, chopped 6oz extra firm tofu 1/3 cup liquid vegan egg replacer 1/4 cup @GoodFoods queso style dip 1/2 cup vegan shredded cheddar 6 sun dried tomatoes, chopped 1 onion, chopped 1 tbsp olive oil 2 garlic cloves, minced 1/2 tsp paprika 1/2 tsp turmeric (optional) 2 tsp vegetable broth paste (or 1/2 -1 tsp sea salt or garlic salt) and sea salt to taste Directions: 1. Preheat the oven to 375F. 2. Sauté the onions and garlic in the olive oil in a skillet or pan over medium heat for 5 minutes. 3. In the meantime, press the tofu using a tofu press or kitchen towel to remove as much liquid as possible, then crumble it and add to the pan and cook with the onions for another minute. 4. In a bowl, mix all ingredients (except for the pastry and keep a little grated cheese to top) throughly, then lightly grease and line a skillet with the puff pastry or fillo dough sheets (if using fillo dough, use about 5-6 layers at least) and fill with the tofu spinach mix. Top with a little grated vegan cheese. 5. Bake for approximately 30-35 minutes. 6. Enjoy with some @GoodFoods buffalo style dip, cherry tomatoes and veggies of choice. . #sponsored #GoodFoodsFeed #PlantBased . @Good Foods Plant Based Dips have no preservatives, no artificial ingredients, no added sugar AND are gluten free! The whole line is 50 calories or less and 3g carbs or less per serving. . The winner of the Le Creuset set and @GoodFoods box is @patricechavon. Congrats! We’ll DM you to coordinate shipping:)

Green pea avocado pesto with flavorful air fryer potatoes by @cookingforpeanuts 💚 . Recipe for the green pea avocado pesto: blend on high: 1 minced garlic clove, 1 very ripe large avocado, 3 tbsp fresh lemon juice, 1/4 cup pinenuts, handful basil leaves, 1 cup defrosted green peas, 1/3 cup vegan parmesan (or 3 tbsp nutritional yeast), 1/4 cup+2 tbsp water. (Adjust water and lemon juice as needed to get desired consistency and taste.) Add Salt/black pepper to taste. Recipe for the potatoes: Cut 2 russet (or 4 small Yukon gold) potatoes into bite sized pieces. Toss with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, salt to taste. (Optional: Add enough olive oil to coat lightly.) Cook in air fryer at 400F for about 25 minutes until golden brown, tossing half way. Option 2: roast potatoes on lined baking sheet in oven at 200C/400F until golden brown, about 20 minutes, tossing half way. #bestofvegan [Find thousands of vegan recipes on, direct link in bio @bestofvegan]

Stuffed potato cakes by @elavegan 🧡 . Ingredients Dough: 1 kg potatoes (*see recipe notes) 80 g white rice flour (1/2 cup) (*see recipe notes) 40 g cornstarch or tapioca flour (1/3 cup) salt, pepper, nutmeg (to taste) Filling: 250 g mushrooms, sliced (about 3 cups) 1/2 of a zucchini, diced 1 onion, chopped 1 bell pepper, diced 2 cloves of garlic, minced salt & pepper to taste spice mix: 1 tsp Italian spice blend, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 red pepper flakes Additional ingredients: oil for frying vegan cheese to taste (optional) Instructions Dough: Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes. Season with salt, pepper, and nutmeg and mash them with a potato masher. (Please do not use a food processor, otherwise, the mashed potatoes will be sticky). Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands. Filling: Chop the veggies, fry the onion in a pan with a little bit oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix. Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle and add about one and a half tablespoons of the filling. You can also add some vegan cheese in addition. Carefully "seal" the balls with a little bit more dough and flatten them slightly to make them look like thick pancakes. Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. They will be crunchy on the outside and soft on the inside. If you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven. Enjoy! (Recipe notes in the comments below ⬇️)

Strawberries and nice cream waffles by 💗 . Vanilla nice cream . 4 frozen bananas, peeled and chopped 1 tsp vanilla extract 3 tbsp coconut milk (or sub any dairy free milk) . Add all ingredients to a blender and process until smooth and creamy. Set aside in the freezer to firm up for 30 mins, until scoopable. . Gluten free blender waffles, makes 8 . 1.5 cups warm water 2 tbsp oil 3 tbsp agave/maple syrup 1 tsp vanilla extract 1 tsp apple cider vinegar 1/4 cup raw buckwheat 1 cup gf rolled oats 1 cup chickpea/gram flour 2 tsp baking powder . Add all ingredients to blender and process until really smooth and creamy. Allow to sit for 5 mins. Brush waffle iron with a little oil and add 3 tbsp of batter per waffle. Cook for 4-5 mins, until golden and crispy. Leftover waffles can be frozen and reheated in a toaster or under the grill for quick brekkies! #bestofvegan

Creamy Pasta Soup by @elavegan 🧡 . Servings: 4 Ingredients For the soup: 1 large carrot, peeled and chopped 1-2 stalks celery, chopped 7 oz broccoli florets 1/2 tbsp oil 1 medium onion, diced 4 garlic cloves, minced 5-6 cups vegetable broth Spice mix: 2 tsp onion powder, 2 tsp Italian seasoning, 1-2 tsp ground lovage or to taste, salt and pepper to taste 7 oz (200 g) dry pasta (I used gluten-free) Fresh herbs to garnish Cashew-Cannellini Cream: One 15 oz can white cannellini beans or any other white beans (drained and rinsed) 1/2 cup cashews soaked 1 1/2 cups plant-based milk 1 tbsp lemon juice 1/4 tsp salt . Instructions Soak cashews for a couple of hours OR boil them for 20 minutes in water until they are soft. Once the cashews are soft, transfer them to a blender, add the cannellini beans, the plant-based milk, lemon juice & salt and blend on high speed for about 2 minutes or until super smooth and creamy. Set aside. For the soup: Heat oil in a large pot over medium heat, add the onion, all veggies and fry for about 4 minutes. Then add the garlic, the spices and fry for a further minute. Add in the veggie broth (I first used 5 cups but had to add another cup later). Bring to a boil and then reduce the heat. Now add the cashew-cannellini cream and stir. Let the soup simmer for about 6-8 minutes. Finally, add dry pasta of choice and let the soup simmer for about 8-10 minutes or until the pasta is al-dente (check the package instructions). Stir frequently! If the soup is too thick either add more veggie broth or plant-based milk! Taste and adjust seasoning. You will most likely need to add more salt! Garnish with fresh herbs and enjoy! Notes For a nut-free version, simply use 75 grams of hemp seeds instead of cashews! [Recipe as posted on] #bestofvegan

Mexican Style Black Beans with roasted chili lime corn by @cookingforpeanuts 💚 . Recipe beans: Cook 1 small chopped onion in a little vegetable broth (or olive oil) until translucent, about 7 minutes. Add 2 minced garlic cloves, 1/2 tsp oregano, 3/4 tsp cumin, 1/4 tsp chili powder and cook another 30 seconds. Add 1 tbsp tomato paste and mix before adding 1-15oz can black beans and 1/2 cup vegetable broth. Use side of wooden spoon or spatula to mash about half of the beans while cooking. Simmer about 10 minutes until most broth is absorbed. Add fresh lime juice and salt to taste. | Recipe corn: Roast 3 ears fresh sweet corn with husks on at 350F on oven rack until soft to touch, about 35 minutes. Meanwhile, combine zest 1/2 lime, 1 tsp chili powder, 3 tbsp vegan butter. (Optional: Use sharp knife to slice down side of corn and remove kernels. Add butter mixture to kernels according to taste while corn still warm.) Rub corn with butter mixture after roasting. Finish with squeeze of fresh lime juice and salt to taste. #bestofvegan

Vegan Brownies by @thekindnessechoes 💜 . Donut Ingredients: •1 cup of organic flour •1/2 of cacao or cocoa •1/2 of Coconut Sugar or Caster Sugar • 1 teaspoon of baking powder • 3/4 Plantbased Mylk • 1 teaspoon of sunflower oil • 1/3 cup of melted vegan butter Icing Ingredients: 1 cup of Dark Chocolate 1 tablespoon of coconut oil Optional Toppings: cacao nibs and gold dust. ____________________________________________ METHOD: • Turn the oven onto 180C/360F • Place all of the dry ingredients into a mixing bowl and whisk any lumps out of it. • Add the wet ingredients (oil, melted butter & milk) and whisk until smooth. • Grease the donut tray with sunflower oil •  Pipe the mixture into the donut moulds until it reaches the top of the donut whole. • Bake for 15minutes • Go around the egdes with a butter knife and once the donuts are cooled, flip onto a cooling tray. • Melt the chocolate and coconut oil together until it is smooth • Pour over or dip the cooled donuts and refrigerate until the icing sets. • Enjoy ♡ #bestofvegan [Find thousands of vegan recipes on, direct link in bio @bestofvegan]

The best vanilla cake ever by @the_bananadiaries 💗 . Vegan Vanilla Cake: 3 2/3 cups organic flour 1/3 cup coconut oil, melted 1 cup unsweetened coconut or almond milk 2 tsp apple cider vinegar (to be mixed with coconut/almond milk) 3/4 cup maple syrup 3/4 cup unsweetened applesauce 1 tbsp baking powder 1 tsp baking soda 1/4 tsp sea salt 2 tbsp vanilla extract (yes, tablespoons!) Vegan Vanilla Buttercream: 1 cup vegan butter, softened 1/3 cup coconut oil, softened not melted 4 cups organic powdered sugar 1 tsp vanilla extract 2–4 tbsp unsweetened coconut or almond milk INSTRUCTIONS Vegan Vanilla Cake: Preheat the oven to 350F and grease two 8″ cake pans with olive or coconut oil. Add apple cider vinegar to unsweetened coconut/almond milk and set aside. . In a large bowl, whisk together flour, baking powder, baking soda and sea salt. Set aside. In a medium bowl, pour coconut/almond milk apple cider vinegar mixture, apple sauce, and maple syrup together. Add in the melted coconut oil and vanilla extra, and mix until thoroughly combined. Pour wet ingredients into dry and mix thoroughly. If your cake batter looks a little dry, you can add in by the tablespoon a little more coconut or almond milk. Divid the batter evenly into both cake pans. Place cake pans into the oven and bake for 25-27 minutes, or until the toothpick comes out clean. Let the cakes cool in the pan for 10 minutes, then transfer them to a drying rack to cool completely before frosting. Vegan Vanilla Buttercream: When ready to frost the cakes, add butter and coconut oil to a large bowl and beat together with a hand mixer. Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream. Add in vanilla and 2-4 tablespoons of coconut/almond milk and continue to beat until desired texture. Frost cake and enjoy! [Recipe as posted on] #bestofvegan

Spicy gochujang cauliflower wings by @hannah__chia ❤️ . SPICY KOREAN CAULIFLOWER WINGS 1 small to medium head of cauliflower ½ cup unsweetened non-dairy milk ½ cup water ½ cup all-purpose flour or rice flour* ¼ tsp each salt and pepper . Maple Gochujang Glaze: ¼ cup gochujang paste 3 tbsp maple syrup 1 tbsp sesame oil ½ tbsp tamari or soy sauce 1 tbsp apple cider vinegar 1 tbsp minced ginger 2 cloves garlic, minced ¼ tsp each salt and pepper water to thin (if necessary) . Preheat oven to 450F (232C) and line two baking sheets with parchment paper. Remove leaves from cauliflower and cut into bite-sized florets. Whisk all batter ingredients together in a mixing bowl, adding water slowly at a time until it achieves the desired consistency— the batter should be pourable, but thick enough to stick on the cauliflower. Dip each floret into the mixture and coat evenly, and shake to remove excess. Arrange florets on baking sheet (shouldn't be touching) and bake for 25 minutes or until golden brown, then remove from oven. While florets are still baking, whisk together sauce (adding additional water if needed to reach a glaze consistency). Let baking sheet cool slightly (to prevent bottoms from burning) and reduce oven to 400F. Dip each baked floret into the sauce until coated, shake to remove excess, and place back on sheet and bake for an additional 12-15 minutes. Remove from oven and let cool before eating! Serve garnished with chopped scallions+sesame seeds and with dip. . Note: If using rice flour (for gf option), you may need to add a bit more water to the batter. Two options for sauces: * YOGURT dip: whisk together 1 cup vegan yogurt + 1 tbsp lemon juice + 1 tsp garlic powder + 1/2 tsp sea salt * RANCH dip: whisk together 1 cup vegan mayo + 1 tbsp apple cider vinegar + 1/2 cup nondairy milk + 1/2 tsp garlic powder + 1/4 tsp salt + 2 tsp chopped parsley. #bestofvegan [Find thousands of vegan recipes on, direct link in bio @bestofvegan]

Wrap n’ Bake Knish by @thevegansara 🧡. . What you need: 1 1/2 lbs Yukon gold potatoes (about 5 medium), 1 medium yellow onion halved & sliced in 1/8 in strips, 1-1 1/2 cup low salt veggie broth, 1/4 cup fresh parsley finely chopped, 8 (8 inch) flour tortillas, 2 tbl flour mixed with equal parts water (flour paste), salt / pepper 1.On stove top using a large sauce pan, heat 1/4 cup broth on high, when it starts to boil, add onions, set to med/low, stirring frequently, when broth has evaporated & onions start to stick, add another 1/4 cup broth. Repeat this process for about 20 minutes until onions are caramelized set aside. I know 20 min!! But it’s worth it. 2.In a large pot, cover potatoes with cold water, add dash of kosher salt. Bring to a boil, lower heat to simmer for 10 minutes until fork tender.Reserve 1/2 cup water, then drain potatoes 3.In a large bowl, mash potatoes with a masher/or the back of a fork, add caramelized onions, fresh parsley, salt & pepper to taste, add 1 tbl of reserved water to get a smoother consistency if needed, but still having a somewhat lumpy texture 4.Time to make the knish: put 1/2 cup filling in center of the tortilla, & mold it into a 3x3 in square. Fold right side of tortilla over to the middle, dab flour paste along it’s edge, bring the left side of tortilla over to join the right side & gently press there will be a nice seal. Repeat this process by joining the top & bottom halves to the middle using the flour paste to close & seal.Place knish on parchment lined baking sheet. Repeat. Making about 8. 5.Bake at 350 F for about 12-14 minutes flipping halfway through.It should be firm & not too crisp. I served mine with spicy mustard. Enjoy! #bestofvegan [Find thousands of vegan recipes on, direct link in bio @bestofvegan]

Funfetti Vegan Ice Cream Sandwiches by @piesandtacos 💗 . Ingredients Funfetti Blondies 2 cups all-purpose flour or whole-wheat 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 1 cup vegan sugar (white, brown, or coconut) 1/2 cup almond milk or any dairy-free milk 1 teaspoon vanilla extract 4 tablespoons melted vegan butter 1/4 cup vegan sprinkles To assemble 3 pints dairy-free ice cream 15 oz chopped dark chocolate or chocolate chips Sprinkles Instructions Funfetti Blondies You can use a greased brownie pans, or a 8x8” pan, lined with parchment paper. Pre-heat the oven to 350F. Mix all dry ingredients in a small bowl. Mix almond milk, vanilla, and melted butter in another bowl. Add dry ingredients to wet. Mix with a spatula until combined. Add sprinkles and mix everything together. Pour onto pan. Bake for 20-30 min until set and a toothpick comes out clean when inserted in the blondie. Let blondies cool. If you used a 8x8” pan, slice the blondies into squares. Slice them in half. Slice the whole pint of ice cream into thick slices. Place a blondie square on top of each ice cream. Place another on the bottom to form a sandwich. Put it in the freezer for 15 minutes or so until the ice cream hardens up again. Melt chocolate in the microwave, at 30 second intervals, stirring in between. Dip each sandwich in the melted chocolate, use a fork to swirl the ice cream sandwich in and coat it completely. Sprinkle some rainbow sprinkles on top and leave it in the freezer until ready to serve. Chocolate will harden up pretty quickly. Storage These will keep in the freezer for up to 1 month, very well packaged. [as posted on] #bestofvegan

Wonton dumpling soup by @woon.heng 🧡 . (yields 30-40 wontons)⁣ Ingredients:⁣ ~ 1 package vegan wonton wrappers, thaw at room temperature⁣ ~ 3 cups of Napa cabbage, julienned ~ chopped: 1 carrot, 6-8 caps soften shiitake/black mushrooms, 3/4 cup of chopped tofu (used local fried tofu/ pan fry 8oz firm tofu & season with salt)⁣ ~ 1 bunch of mung bean thread, soaked in hot water until soft ~ 3 tsp soy sauce/tamari, 1 tsp grated ginger⁣, sesame oil, oil, white pepper & salt to taste, & handful of chopped scallions⁣ ~ blanched green veggies⁣ ⁣Soup - Homemade/veggie stock seasoned with scallions, fried shallots, & white pepper⁣ ⁣Place julienned Napa cabbage in a large bowl & gently massage it with 1 teaspoon of salt. Set aside for 10-15 minutes. Meanwhile, in a heated pan with 3 tsp oil, sauté mushrooms until fragrant, add in carrot, tofu, ginger & stir continuously for 1-2 minutes. Drizzle some sesame oil, add soy sauce, & cook until mixture is coated with sauce. Turn off heat.⁣ Using a cheesecloth or with your palms, squeeze all liquid out from Napa cabbage. Add Napa cabbage, tofu mixture, mung bean threads, chopped scallions in a bowl & mix until well combined. Season with white pepper, sesame oil and salt, if needed.⁣ ⁣(See @woon.heng’s IG story highlights for a video on how to wrap these). In a big pot with hot boiling water, slowly put in wonton one by one, do not clutter. Cook until wonton floats. Place wontons in a bowl & ladle soup over, add blanched veggies & garnish with scallions & white pepper. Serve warm. #bestofvegan

Vegan Lemon Poppy Seed Layer Cake by @rainbowplantlife 💜 (Serves 16) INGREDIENTS Lemon Poppy Seed Cake 3 cups (~380g) unbleached all-purpose flour 2 teaspoons baking soda 1 teaspoon fine sea salt 1 1/2 cups (~280g) organic cane sugar 2 tablespoons lemon zest (about 2 medium lemons) 1 2/3 cups (~400 mL) unsweetened almond milk 1/2 cup (~120 mL) freshly squeezed lemon juice (about 3 medium lemons) 1/2 cup (~120 mL) extra virgin olive oil 1 1/2 teaspoons pure vanilla extract 4 tablespoons poppy seeds Blackberry Ginger Jam 3 cups fresh or frozen blackberries (~425 - 450g) 1 1/2 tablespoons freshly grated ginger (use a bit more for a more prominent ginger flavor) 2 tablespoons pure maple syrup 2 teaspoons freshly squeezed lemon juice 2 tablespoons chia seeds Cream Cheese Frosting 1/2 cup (8 tablespoons or ~112g) vegan butter, softened to room temperature 8 ounces (~227g) vegan cream cheese 1 teaspoon pure vanilla extract 1 teaspoon lemon zest 3 - 4 cups powdered sugar, sifted DIRECTIONS Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans (or 8-inch round cake pans) with parchment paper to make removal easy. Zest the lemons until you get two tablespoons of zest. Then juice the lemons until you get 1/2 cup of lemon juice. Combine the almond milk with the lemon juice and set aside until it curdles like buttermilk. Combine the flour, baking soda, salt, and sugar in a large mixing bowl. Pour in the curdled milk, olive oil, lemon zest, vanilla and poppy seeds. Use a large wooden spoon to mix the batter, just until the ingredients are combined. Avoid over mixing the batter, as it can cause the cake to become denser in texture. Continued in the comments below ⬇️

No-Bake Berry and Pistachio Bars by @astepfullofyou 💗 . For the Crust⠀ -1 c dates, softened (8-9 large dates)⠀ -2 c gf oat flour⠀ -1 c creamy Peanut Butter⠀ -4 tbsp flaxseeds⠀ -1 tsp cinnamon⠀ ⠀ For the Filling⠀ -1 2/3 c cashews, soaked overnight⠀ -1/2 c maple syrup⠀ -1/2 c cashew milk⠀ -1/2 c frozen blackberries⠀ -1/2 c frozen blueberries⠀ -1 tbsp lemon juice⠀ ⠀ Toppings⠀ -rose petals⠀ -pistachios, chopped⠀ ⠀ 1. Line a 9x9 pan with parchment paper. Set aside.⠀ 2. Combine all the ingredients for the crust in a blender and blend until smooth. Pour into pan and press until crust covers the entire pan. Leave in the fridge until ready to be used.⠀ 3. To make the filling, combine all the ingredients together in a blender and blend until smooth. Pour into the pan. Place in freezer for 1 hr so it can set.⠀ 4. When ready to cut, bring out from freezer and let it sit on the counter for 5 min to make slicing them easier. Slice into 16 pieces. Add toppings. Enjoy!⠀ ⠀ #bestofvegan [Find thousands of vegan recipes on, direct link in bio @bestofvegan]