Vegan Homemade Red Lentil Tofu with Gochujang Glaze
🔥 Homemade Red Lentil Tofu with Gochujang Glaze – the ultimate soy-free, high-protein vegan dish! Each portion packs 11g protein & 10g fiber 💪. Made from blended red lentils and water, then chilled, sliced, and pan-seared or baked before coating in a spicy-sweet gochujang glaze. This tofu is firm, flavorful, and perfect for bowls, salads, or wraps. Try it with other soaked lentils like chickpeas or green lentils! @browngirlvegan #veganrecipes #lentiltofu #soyfree #highproteinvegan #plantbased #gochujang #healthyvegan #vegandinner #glutenfreevegan
Blissed-Out Thai Salad with Peanut Tempeh | Minimalist Baker
A hearty, 30-minute salad with rainbow veggies, fresh herbs, rice noodles, peanut tempeh, and a simple peanut sauce! Thai- & Indonesian-inspired, protein-packed, perfect for summer & a total crowd-pleaser!
Minimalist Baker | Simple Recipes That Make You Feel Good
Cendol Dessert Recipe
Ready to start making cendol (lod chong)? This recipe combines homemade pandan noodles with coconut milk for a creamy, refreshing dessert or drink. Perfect for summer, this Thai-inspired treat is simple to prepare and can be customized with ice or tropical fruits like mango for an irresistible finish.
Miso Tofu Baked Sushi Cups 🍣🥢
For more vegetarian meal ideas, check the link in bio! ⬆️🍽️ These Miso Tofu Baked Sushi Cups are a savory, crispy twist on sushi that will wow your taste buds! A perfect weeknight dinner with a healthy, vegetarian spin. Would you try this fun recipe? Comment below! ⬇️ #VegetarianRecipes #MeatlessRecipes #VeganSushi #VeganRecipes #PlantBasedRecipes #VegetarianDinner 📌 Credit: @liveeatlearn
Vegan Omelette (JustEgg replica)
5min · 4 servings Ingredients: • 110 g split mung beans, soaked overnight (or 6 hrs) • 1 tsp black salt a.k.a. kala namak (for “eggy” flavor) • 1/2 tsp onion powder • 1/2 tsp ground turmeric • 1 tsp nutritional yeast • 100 ml full fat coconut milk • 100 ml soy milk • 30 g rice flour • 1 tsp baking powder
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