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🌈VEGAN RAINBOW PEANUT NOODLES RECIPE
ingredients: 12 oz whole wheat thin spaghetti (or any noodle you like) 1 cup shredded purple cabbage 1 cup carrot ribbons 1 cup baby spinach 1.5 cups bell pepper strips 1 cup shelled cooked edamame 1/2 cup cilantro secret healthygirl peanut sauce: - 1/2 cup peanut butter - 2 tsp sriracha - 4 tbsp soy sauce - 3 tbsp rice vinegar - 1/4 cup water - 1 tbsp maple syrup - 1 tbsp toasted sesame oil - 1 tsp garlic - 1 tsp ginger cook noods, prep veggies, mix sauce ingredients together then combine!
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Curry-Spitzkohl-Pancakes mit Minz-Joghurt
Feiner Spitzkohl, Frühlingszwiebeln und Karotten kommen in einen fix zusammengerührten Teig und werden einfach in der beschichteten Pfanne gebraten. Mit Currypulver gewürzt und einem veganen Minz-Joghurt serviert wird daraus ein schnelles, einfaches Abendessen.
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A delicious zero waste recipe featuring just about every vegetable out there! | vegan recipe
Discover The Definitive Plant-Based Cookbook: 200+ Delectable Vegan Recipes & 30-Day Meal Plans! 🌱 [Check Out the Link #veganlover #veganinstaclub #veganhealthy #veganheaven #vegantips #veganrules #vegangram #veganeatsplease #vegansoninstagram #vegandinners #veganproblems #veganrecovery #veganfeed
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PEANUT TOFU SATAY 🎥@vegscratchkitchen
3 tbsp peanut butter 2/3 c coconut milk 2 tbsp maple syrup 1 to2tbsp sriracha 1 tosp sesame oil 3 tosp soy sauce 2 tosp grated garlic 1 tbsp grated ginger 1 lime, juiced 1 block extra or super firm tofu, drained, dried, & cut into cubes|oil, salt, & pepper as needed 1 handful cilantro, finely chopped 2 scallions, thinly sliced on the bias 1/2 cup crushed peanuts 1 tsp white & black sesame seeds 1 tbsp chili crisp oil rice for serving
Fool-Proof Air Fried Tofu
We’ve been vegan for nearly 10 years and owners about 8 years, so we air fry a lot of tofu. In this post, we’re sharing our absolute go-to method for a basic tofu that can be used in a variety of dishes from stir fry to salads and wraps to a healthy grain and veggie bowl. You’ll need just a few common ingredients, and, unlike other recipes, this one is completely oil-free!
 Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing🌿🍋 Ingredients: 2 cups broccoli florets 2 cups Brussels sprouts, halved 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups) 1 can (15 oz) chickpeas, drained and rinsed 1/2 onion, sliced Dash of garlic powder Condiments: 1/2 cup tahini 1/2 cup Dijon mustard 2 tablespoons lemon juice 2 tablespoons maple syrup Baking & Spices: Salt and freshly ground black pepper, to taste Oils & Vinegars: 1/4 cup apple cider vinegar Drizzle of olive oil Liquids: 1/2 cup water Instructions: Prepare the Vegetables: Preheat your oven to 400°F (200°C). Arrange the broccoli florets, halved , onion, Brussels sprouts, and sweet potato pieces on a large baking sheet. Drizzle with olive oil and season with garlic powder, salt, and pep
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