Latest Posts by mirnr - Page 4
Roasted Lemon Potatoes with Spinach, Artichokes & Olives recipe
Instagram: @veganmiche
Homemade Potato Gnocchi (Vegan, 2-Ingredient)
Homemade Potato Gnocchi are bouncy pasta pillows that gently dissolve as you eat them. And the formula is beautifully simple - just potatoes, flour, and salt. Pair these with any pesto or sauce for a low-key fancy meal.
Recipe => https://gastroplant.com/homemade-potato-gnocchi-vegan-2-ingredient/
Creamy Vegan Cheesecake
🌱😍 The softest Vegan Garlic Knots!
🌱😍 The softest Vegan Garlic Knots!
Recipe: For the Knots
230 ml soy milk (or your favourite plant milk)
2 tbsp caster sugar
1½ tsp instant yeast
200 g plain white flour
160 g strong white bread flour
1 tsp fine sea salt
30 ml olive oil
1 tbsp plain white flour
2 tsp garlic powder
For the Garlic & Parsley Butter
110 g vegan butter
5 cloves garlic (finely minced garlic)
2 tbsp fresh parsley (finely chopped)
1/2 tsp flaky sea salt
Instructions
To Make the Knots
Place the soy milk in a small saucepan and place over a low heat. Bring the milk to around 30c (drop a tiny bit on the back of your hand. It should just feel very slightly warm).
Remove from the heat and pour the milk into a small bowl. Add the sugar and yeast and mix well. Set aside and leave the yeast to bloom for around 5 minutes.
In a large bowl, mix together the flours and sea salt.
Once the milk and yeast mixture has bloomed and is very frothy on top, add 20ml of the olive oil and mix well. Add the milk mix to the flour mixture and mix together until you have a sticky messy dough. Cover with a damp tea-towel and leave to hydrate fully for 10 minutes.
Credit: @schoolnightvegan
Get Our new 85+ Vegan Recipes eBook
Buffalo cauliflower wraps recipe
Instagram: @veganmiche
Vegan French Madeleines
⸜( ˙꒳˙ )⸝
Vegan Lemon Loaf with Strawberry Glaze
Easy Homemade Twix Bars (GF) / Recipe
Smoky Navy Bean Soup
Vegan Key Lime Pie Tart
VEGAN BROCCOLI CHEDDAR SOUP🧡🧡🧡
💚 Please Follow Our Page to have such a mouth-watering 🍅 Recipes on Daily Basi
Serves 4
INGREDIENTS
2 tbs vegan butter
1 cup chopped yellow onion
2 cloves garlic, minced
4 cups broccoli, cut into bite-sized pieces
1 carrot, peeled and diced
1 cup vegan cheddar, shredded, plus extra for topping if desired!
3/4 cup vegan cream cheese (a neutral tasting one)
1 tbs mellow white miso
2 tbs nutritional yeast
¼ cup all-purpose flour
Salt
3 cups veggie stock
½ tsp dry mustard powder (optional)
1 tbs lemon juice
Extra equipment needed:
Immersion blender
DIRECTIONS
Heat a pot with 1 inch water, covered, over high heat until boiling. Add carrots to a steamer basket and place inside the pot. Steam for 3 minutes. Add broccoli and steam for another 7-8 minutes until the broccoli and carrots are tender. Set 1 cup of the broccoli aside.
Heat a large pot over medium heat, once heated add butter, onion, and a pinch of salt. Saute until translucent, about 5 minutes. Make some space in the center of the pot and add garlic, cooking for 30 seconds until fragrant. Add flour, and cook for another 2 minutes stirring constantly. Add carrots, 3 cups of broccoli, paprika, dry mustard powder, 2 ½ cups of broth, cream cheese, miso, nutritional yeast, and cheddar shreds.
Using an immersion blender or you can carefully pour it into your blender, blend until mostly smooth.
Lower the heat to medium-low, partially cover, and cook for another 5 minutes or so, until its nice and thick, stirring occasionally to prevent the bottom from burning. Add lemon juice, stir to combine and top with equal amounts of leftover broccoli florets.
Serve in a bread bowl if desired! .
by @vegantraveleats
Did you know you can get 100+ recipes just like this easy Sheet Pan Meal by 💚 Simply Click the ✨ for all of our mouth-watering ebooks ~ only $15! Limited time offer😍
Spring onion pancake (Cong you bing)
A simple pancake bursting with a strong, spring onion flavour. They’re perfect for a mouth-watering breakfast alternative, or to be eaten as a delicious midday snack or side dish.
🍙😍 Tofu Katsu Sushi Sandwiches or “Onigirazu”!
Japanese Sushi Rice Recipe:
3 cups uncooked Japanese rice
1/2 cup rice wine vinegar (this type of vinegar is essential)
3 tbsp white sugar
1 1/2 tsp sea salt
Preparing the rice
1. Wash the Japanese rice 2-3 times with water.
2. Cook in a rice cooker. 1 cup rice = 1 cup water
3. While the rice is cooking, pour rice vinegar, sugar and salt into a large wooden or ceramic bowl. Mix well.
4. Once rice is cooked, add into the vinegar mixture and mix well. The hot rice will easily absorb the mixture.
5. Cover the rice with a damp towel. Refrigerate for at least 1 hour. Cover with a towel or cling wrap then refrigerate. Wrap Japanese sushi rice in nori sheets, fil with the “Katsu” which are breaded hot and spicy vegan fillets, carrot ribbons, and some lettuce. Finish off with lots of sesame seeds and homemade teriyaki sauce!
Credit: @thefoodietakesflight
🍅 Get Your Smootie Diet Recipe For Weight Loss, Clearer/Smoother Skin, and A Healthier Lifestyle.
Vegan Chocolate Mousse Torte
Vegan White Chocolate Biscoff Truffles
o((^▽^))o
Vegan Coffee Ice Cream With Chocolate Swirl
Coconut mango mochi
Thai Khao Soi
Vegan Ube Sugar Cookies
Best-Ever Vegan Crepes
vegan tonkotsu ramen
Black forest cake roll
Dairy Free Mac and Cheese
V/GF Brownies
Vegan Double Chocolate Chunk Cookies
Vegan lemon tart
Bunny Melon Pan
Vegan Wonton Soup
Vegan Oreo Cake
Crispy Eggplant Katsu recipe
Instagram: @veganmiche