Veganization

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- LAZY PEANUT NOODLES (10-minutes) 🍜🌱😊 @healthygirlkitchen Order the HealthyGirl Kitchen Cookbook: 100+ plant-based recipes to live your healthiest life 🥑✨(available now!) link in bio. what you need (4-5 servings): 12-16 oz thick udon noodles 1 cucumber spiralized or sliced thin garnish: sesame seeds, scallions secret peanut sauce: 1/2 cup creamy unsweetened peanut butter 1/4 cup soy sauce sub coconut aminos 1 tbsp toasted sesame oil 1-2 tsp chili paste or sriracha 2 tbsp rice vinegar 1 tsp garlic 1 tsp ginger 1/2 cup hot water How to: 1. Boil noodles 2. Make sauce and prep cucumber while noodles boil 3. Rinse and drain noodles with cold water 4. Mix noodles with sauce and cucumbers and garnish! 6. Eat up besties!

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- @ThisSavoryVegan We are keeping things short and sweet today. Because these Creamy Tomato Chickpeas 🍅 are a quick dinner that you can make in one pot, in 30 minutes! Yep, it is that easy! Plus, it obviously tastes amazing. Chickpeas are cooked in a flavor-packed tomato garlic sauce. Then, everything is made creamy by adding a little vegan cream cheese. The whole thing is finished off with TONS of fresh basil. Serve with some toasted bread on the side for dipping…you won’t be disappointed. 2 tablespoons olive oil 1 shallot diced4 cloves garlic minced2 tablespoons tomato paste1 teaspoon dried oregano1/2 teaspoon smoked paprika optional1/2 teaspoon pepper1/4 teaspoon salt2 15-ounce cans chickpeas drained and rinsed12 ounces cherry tomatoes halved and separated1 cup broth I used vegan chicken broth2-3 tablespoons vegan cream cheese I used Kite Hilllemon juice to taste, start with 1/2 lemon1/4 cup basil chopped, plus more for servingtoasted bread optional, for serving

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- When I first saw this recipe I couldn’t believe that you could transform leftover rice into a decadent chocolate mousse💁🏻‍♂️ But after having tried it🙌🏻, I can confidently say that you cannot taste rice at all and the result is incredibly chocolatey, creamy and just soo good ❤️ By: @Shivesh17 Ingredients 🤌🏻1+1/2 cup (260g) dark chocolate, melted 🤌🏻1 cup boiled rice 🤌🏻1/2 hot water 🤌🏻Cocoa powder, for dusting Process 1. Begin by melting dark chocolate in the microwave, heating it in 30-second intervals until it is completely melted. 2. In a blender, combine cooked rice, boiled water, and the melted dark chocolate. Blend until you achieve a smooth, velvety mousse like texture. 3. Pour the mixture into a bowl and refrigerate it for 2 hours until it sets. 4. Once the pudding is set, dust the top with cocoa powder and enjoy! bake with shivesh, shivesh bhatia, chocolate pudding, chocolate recipes, viral 2 ingredient mousse, mousse, chocolate mousse, desserts, quick desserts, yummy, july, viral recipe, chocolate lovers, rice chocolate mousse

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- CHILLI GARLIC ROAST POTATOES 🥵 By Rhi.scran ingredients 1.5kg maris piper potatoes 150ml neutral oil for roasting 1 head of garlic, top cut off 3 tbsp crispy chilli oil 1 tbsp tamari (or dark soy sauce) 1/2 tbsp agave 1/2 tbsp rice vinegar method 1. add the oil to a large baking tray & put in the oven at 200°C to heat up 2. peel & chop your potatoes into medium/large chunks then boil until tender (about 10-15 mins) 3. drain & fluff up edges either using the colander or shake them in the pan 4. add the potatoes & garlic (top down) to the baking tray, sprinkle with salt & turn the potatoes to make sure they’re evenly coated in oil 5. place in oven to roast for 45-60 mins, turning every 15 minutes until golden brown & crisp 6. meanwhile mix the rest of the ingredients together (take the garlic out after 40 minutes & squeeze into the mix) 7. when the potatoes are done, pour over the chilli garlic mixture & coat evenly

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- I have the salad making secrets 🥗🤫follow @healthygirlkitchen for life-changing salads COWGIRL CAVIAR RECIPE: Ingredients: 3 ears grilled or steamed corn 1 red bell pepper, diced 1 orange bell pepper, diced 1 can black beans 1 can black eyed peas 1 mango, diced 1 avocado, diced 1/2 cup chopped cilantro 1/2 cup crumbled vegan feta Juice of 1 lime 2 tbsp olive or avocado oil season: salt, garlic, pepper, cumin cut and add all ingredients to a bowl! Enjoy!

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu ------------------------------------------------------------------------------- Vegan Musubi 🍘 with Mung bean “eggs” & Glazed Tofu “Spam” @veganbunnychef I’m not sure whether musubi is Japanese or Hawaiian, or maybe both 🌺 but it’s the ultimate food on the go! Perfect for a power snack, or lunch box, or picnic etc 😋 Vegan or not, Spam is highly processed and preserved, it’s super high in fat and sodium and yet very low in actual nutrients including protein, minerals and vitamins 🫣 so ofc I opted for marinated tofu and also made the “eggs” out of mung beans - I recently made Tamagoyaki (Japanese omelet rolls) scroll down on my page to 6/27 🫶🏼 🍘TO MAKE: 2 cup cooked short grain white rice 2 nori sheet or more as needed For the mung bean “eggs” 1 cup split mung bean, soaked overnight 1 1/2 tbsp tapioca flour 1 tsp Kala namak, aka black salt 1/2 tsp garlic powder 1/2 tsp turmeric 1 cup soy milk For the tofu 12 oz extra firm tofu 1/4 cup vegan mushroom oyster sauce 1/8 cup soy sauce 1/8 cup coconut amino 1 tbsp brown sugar

Buffalo tofu cutlets in bowls, salads, and wraps by @plantbasedrd Buffalo Tofu 1, 16 oz super firm tofu 2 tbsp tamari 1 lemon (zest then cut in 1/2) 1/2 cup panko breadcrumbs 1/4 cup nutritional yeast 1 tsp smoked paprika 1 tsp garlic powder 1/2 cup soy/almond milk 2 tbsp plain plant-based yogurt 1/3 cup all-purpose or spelt flour 1-2 tbsp avocado oil/spray oil for baking 1/2 cup buffalo sauce 2 tbsp maple syrup Kosher salt Celery Slaw 6 celery stalks, thinly sliced 1/4 cup plain plant-based yogurt 2 tsp extra virgin olive oil 1 tsp garlic powder 1/2 tsp onion powder 2 tbsp minced fresh dill 2 tbsp minced fresh parsley Preheat the oven to 425F. Prepare a small baking tray by brushing with 1-2 tbsp of oil to coat the bottom. Cut your tofu block into 3-4 slabs lengthwise. Place the slabs in a resealable freezer bag or an airtight container with the tamari and juice of half a lemon. Seal and gently shake to coat. Marinate at least 10 mins. Set up three shallow bowls. To one bowl add the flour. To the second bowl add the milk, yogurt, and a pinch of salt and whisk together until smooth. To the last bowl add the breadcrumbs, nutritional yeast, lemon zest, smoked paprika, garlic powder, onion powder, and a pinch of salt then whisk. Place one marinated slab of tofu at a time into the bowl with flour, making sure to completely coat. Dip the coated tofu into the bowl with milk then gently shake off excess before transferring to the bowl with the panko mix to completely coat. Transfer the breaded tofu to the tray, spray tofu with a little oil then bake 15 mins, flip and bake 5-10 mins until golden. Clear out two of the bowls from earlier. To one, add the yogurt, oil, nutritional yeast, garlic and onion powder, juice of remaining lemon half, dill, parsley and a pinch of salt then whisk. Add the celery to it and toss to coat. To the 2nd bowl add the buffalo sauce and maple syrup and whisk to combine. Dip the baked cutlets into the buffalo sauce to coat and transfer to a cutting board to cut into strips. Serve the tofu with the celery slaw however you like then enjoy. #tofurecipes

-------------------------------------------------------------------------------- TEMPEH KATSU CURRY 🍛 This recipe has 24g of protein per portion. By @Nomeatdisco Who doesn’t love a katsu curry! It’s pretty unbeatable and this one had so much flavour it was insane! That crispy fried tempeh with the sweet fiery katsu sauce just elevated this dish. Ingredients For the katsu sauce 1 onion 3 cloves garlic 1 thumb piece ginger 1 carrot 2 tbsp curry powder 1 tbsp fresh chilli/jalepeno 1 cup fresh tomatoes 1 can coconut milk 1 tbsp garam masala 1 tbsp maple syrup Juice of a lime Salt and pepper 150g tempeh 1 cup flour 1 cup plant milk 1 cup panko breadcrumbs Frying oil Cucumber Rice Lettuce Method: 1. Start by adding the curry powder to a pan in some oil, fry off for a minute and then add in your onion, ginger, garlic and carrot and fry for 3/4 mins. 2. Add in the chillies, tomatoes and season and fry until softened. 3. Add in the coconut cream then add to a blender and blitz till smooth. Add back to the pan and bring to a simmer. 4. Add in the maple syrup, lime juice and garam masala and reduce the heat. 5. Slice your tempeh into a strip and then mix together the flour and plant milk in a bowl. Cover your tempeh in that wet batter and then in the panko breadcrumbs. 6. Fry in some oil until golden and crispy then slice up into strips and season. 7. Cook your rice, top with the katsu sauce and the crispy tempeh and then add some fresh cucumber and lettuce and season with sesame seeds and chilli flakes and enjoy!!

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu ------------------------------------------------------------------------------- AUBERGINE KATSU CURRY 🍆 By @Alfiecooks_ INGREDIENTS (serves 2) 2 Aubergines / Eggplants 2 tbsp soy sauce 100g Plain Flour 200ml Plant Milk 100g Panko Breadcrumbs 1tbsp Garlic Powder 1tbsp Smoked Paprika 500ml Neutral Oil (for frying) Salt Pepper TO SERVE Japanese Curry Sauce Pickled Veg Basmati Rice Small Bunch of Spring Onions 1 Lime 2tbsp Crispy Chilli Oil METHOD 1. Preheat the oven to 200 degrees celsius, or use your air fryer, then lightly oil the aubergine, season with salt + pepper, then roast for 30 minutes until completely softened. 2. Place in a bowl, cover with clingfilm, then allow to steam + cool. Then peel the aubergine, slightly flattening with your hands. 3. Lay the aubergines out on a plate or tray, season with soy sauce, covering well, then leave to marinate for 30 minutes in the fridge (or just cook straight away). 4. Meanwhile, prepare your curry sauce + your pickles, or use shop-bought. 5. Get three trays / shallow bowls out, then fill one with flour, one with milk, then one with breadcrumbs. Season the flour + breadcrumbs with salt, pepper, garlic powder + smoked paprika. 6. Carefully coat the aubergine first in the flour, then milk, then breadcrumbs, making sure to cover with each layer well. 7. Heat up your oil up to medium high, then carefully place the aubergine (1 at a time if using smaller pan) into the oil 8. Cook for 3-4 minutes on each side, or until golden + crisp. Drain away the excess oil with kitchen towel. 9. Serve the auberginbe katsu with the rice, lots of curry sauce & pickled veg - then enjoy!

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu ------------------------------------------------------------------------------ Caramelized Onion and Garlic Spaghetti By @ramanokram Ingredients: 1 large onion, thinly sliced 4 cloves of garlic, minced, plus more for garlic chili crisp 2 tablespoons of garlic chili crisp, plus more for serving (we use ramanokram’s garlic chilli oil - so good) Salt and pepper, to taste 1 cup of coconut milk or cream 1 teaspoon of dry parsley 8 ounces of pasta (your choice of shape) Olive oil Instructions: 1. Start by preparing all your ingredients. Thinly slice the onion, mince the garlic, and measure out your garlic chili crisp, coconut milk or cream, and dry parsley. Set aside. 2. In a large skillet over medium heat, add a couple of tablespoons of olive oil. Once the oil is hot, add the sliced onions with a pinch of salt. Cook, stirring occasionally, for 10-15 minutes or until the onions are golden brown and caramelized. If the onions start to stick, you can add a little water to the pan to help deglaze it. 3. While the onions are caramelizing, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving some of the pasta water for later. 4. Once the onions are caramelized, add the minced garlic to the skillet. Cook for about 1 minute or until fragrant. Then, stir in the garlic chili crisp, and cook for another minute. Pour in the coconut milk or cream, add the dry parsley, and season with salt and pepper to taste. Let the sauce simmer for a few minutes to thicken slightly. 5. Add the cooked pasta to the skillet with the sauce, tossing to combine. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency. 6. Serve the pasta hot, topped with an extra spoonful of garlic chili crisp for those who enjoy a bit more heat. You can also sprinkle some parsley on top for a hint of color. Enjoy!

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- 𝐂𝐡𝐢𝐧𝐞𝐬𝐞 𝐒𝐚𝐯𝐨𝐮𝐫𝐲 𝐒𝐭𝐢𝐜𝐤𝐲 𝐑𝐢𝐜𝐞 by @Alittlepositivityeveryday 𝐓𝐡𝐞 𝐑𝐢𝐜𝐞: ~ 500g glutinous rice/sticky rice, washed and soaked overnight ~ 100g dried shiitake mushrooms, hydrated and diced ~ 2 medium-sized king oyster mushroom, diced ~ 1 carrot, diced ~ 1 cup frozen peas, defrosted ~ 1 cup frozen sweet corn, defrosted ~ 1 spring onion, finely sliced ~ 1 tbsp sesame oil for cooking 𝐓𝐡𝐞 𝐒𝐚𝐮𝐜𝐞: ~ 2 tbsp light soy sauce ~ 2 tbsp vegan oyster sauce ~ 1 tbsp Shaoxing wine ~ 1 tbsp sesame oil 𝐓𝐡𝐞 𝐌𝐞𝐭𝐡𝐨𝐝: ~ Drain soaked rice for excessive water and prepare two medium-sized steamers with cheesecloth layered to prevent sticking ~ Divide rice and layer evenly in steamers and steam over boiling water (I use my wok) for 35-40 mins over medium-high heat (check pan in case running out water) ~ Remove from heat and set aside, allow cool down slightly before handling ~ In a large non-stick frying pan/wok, saute spring onion until fragrant ~ Add in carrots and mushrooms, season with pinch salt and continue to saute until mushrooms turn lightly brown ~ Add in peas, sweet corn and steamed sticky rice along with all the sauce ~ Use a wooden spoon, lightly press and break the rice and toss until everything well combined ~ Serve warm and garnish with spring onion and chili oil ~ Serve 4 𝐄𝐧𝐣𝐨𝐲 𝐱𝐱

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- Orange Olive Oil Cake 😍🍊 By @georginaburgess_ INGREDIENTS Wet ingredients: 150 ml soya milk 130 ml olive oil use light olive oil for a lighter flavour or extra virgin olive oil for a stronger flavour (or a mixture of the 2) 2 tsp vanilla extract 80 ml orange juice freshly squeezed 2 tbsp orange zest 200 g caster sugar 125 g soya yoghurt plain/unsweetened Dry ingredients: 250 g plain flour 60 g ground almonds 1 tbsp baking powder 1/4 tsp bicarbonate of soda Pinch salt Orange Icing 200 g icing sugar 2 tbsp orange juice freshly squeezed INSTRUCTIONS Preheat the oven to 180C and line a loaf tin with baking paper. Into a medium jug or bowl, add the wet ingredients: soya milk, olive oil, vanilla extract, orange juice, orange zest, sugar and soya yoghurt and whisk until well combined. Sieve the flour into a large bowl along with the baking powder and bicarbonate of soda. Add the pinch of salt and the ground almonds and whisk until combined. Pour the wet mixture into the dry bowl and whisk until just combined. Pour into the lined tin and place into the centre of your oven to bake for 45-50 minutes, or until a skewer comes out clean. Remove and leave to cool in the tin for 20 minutes, then transfer to a wire rack to cool. Once the cake has cooled completely, make the orange icing by combining the icing sugar and orange juice together. Pour over the loaf cake (I personally like it when it drips down the edges) and top with some more orange zest if you'd like! Enjoy. Store in an airtight container.

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- Vegan Oatmeal Chocolate Chip Cookies by @Plantyou Ingredients 1¼ cup old-fashioned oats 1 cup almond flour 1 tsp baking powder ½ tsp salt ⅔ cup tahini pourable ⅓ cup maple syrup 1½ tbsp ground flaxseed 2 tbsp water 1 tsp vanilla extract 1 tbsp olive oil ½ cup dark chocolate chunks vegan, or 70% dark chocolate chopped flakey sea salt to garnish Instructions Preheat the oven to 350F and prepare a baking sheet with parchment paper. In a bowl, add the oats, almond flour, baking powder and salt. Mix until combined. Next add the tahini, maple syrup, ground flax, water, vanilla and olive oil. The tahini should be pourable, and if it isn't, you should add an additional tablespoon of olive oil. Stir until incorporated with the dry ingredients. Scoop the dough out into 2 tablespoon balls, and place on the baking sheet at least a couple inches apart. Flatten with a spatula or your hand as these will not spread a lot. Bake for approximately 13 to 15 minutes, until slightly brown. Remove from the oven and sprinkle with flakey salt. Allow to cool for around five minutes until they are firm.

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- STRACCIATELLA PROTEIN BLENDED OATS Protein per serving: 24g Fibre per serving: 8g By @gigi_goes_vegan INGREDIENTS 50g porridge oats (quick oats) (1/2 cup) 90g plant based Greek style yogurt (1/3 cup + 1 tbsp) 10g vanilla flavoured protein powder (I used Koro - code GIGI for a discount) (optional) (1 tbsp) 10g dark chocolate, cut into small chunks (1 tbsp) 80ml soy milk (or any plant based milk) (1/3 cup) 1 tsp maple syrup (optional) (1 tsp) NOTE: you can omit protein powder. Add the same amount of ground almonds OR increase the yogurt quantity to 120g (1/2 cup). If you’re not using flavoured protein powder I suggest adding more sweetener. 1 Tbsp maple syrup should be enough Toppings 5g cacao powder (1 tsp) 15ml plant based milk (3 tsp) 1 tsp maple syrup (1 tsp) METHOD Blend all the base ingredients until well combined. Transfer in your breakfast jar and set aside. In a small bowl mix all the ingredients for the topping and coat the breakfast jar/bowl evenly. Note: if your breakfast bowl is bigger than mine you might need to adjust quantities for the topping Can be eaten straight away but I highly recommend letting it sit in the fridge overnight :) Macros /portion : Kcal 365 | 35C - 12F - 24P | Fibre: 8g

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- ✨RICE CAKE TRUFFLES By @emilyxlevi These were so quick to throw together and such a fun snack for us and our toddler. ⭐️How you can make them⭐️ 8-10 rice cakes 1 banana 5 pitted medjool dates 1/3 cup peanut butter Dark chocolate for dipping Blend together the rice cakes, banana, dates and peanut butter in a food processor (you may need to add more rice cakes in one at a time if they don’t all fit). Roll them into tight balls then dip into dark chocolate. Store in an airtight container in the fridge and enjoy! 🤎

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- NO YEAST FLAX MEAL BEETROOT BREAD by @Cook.vegetarian I love sneaking vegetables into my breads. This healthy no-yeast quick flax meal bread is gluten-free, low in carbs, packed with fibre and so easy to make. Ingredients: 1 medium beetroot 1 1/2 cups flaxseed meal or ground flax seeds 1 tablespoon baking powder 3 tablespoons psyllium husk 1 cup warm water 1 teaspoon baking soda 1 tablespoon apple cider vinegar pumpkin seeds and rolled oats, for decorating Method: Preheat the oven to 180°C and line a baking tray with parchment paper. Peel and grate the beetroot, then squeeze out as much liquid as possible. A salad spinner can make this process easier. In a large mixing bowl, combine flaxseed meal, baking powder and psyllium husk. Add in warm water and mix to combine. Add baking soda and apple cider vinegar and mix again. Incorporate grated beetroot into the mixture, forming it into a ball. You can also give it a brief knead. Allow the dough to sit for about 10 minutes. This helps the flaxseed meal absorb the liquid, resulting in a better-textured bread. Transfer the dough onto the prepared tray or into a loaf tin. Sprinkle pumpkin seeds and rolled oats on top for decoration. Bake for 60 minutes. The bread is ready when a toothpick inserted into the centre comes out clean and the top is golden brown. Remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu ------------------------------------------------------------------------------- DOUBLE CHOCOLATE BANANA BREAD 🤎 By @Emmapetersen You can’t beat a classic banana bread, but . OH . WOW . this double chocolate version is so unbelievably gooey, rich and moreish that you would hardly realise it had bananas in it at all! Honestly you need to make this like, yesterday. ▫️ 3 large bananas, mashed ▫️ 2 flax eggs* ▫️ 60g maple syrup ▫️ 60g coconut oil, melted ▫️ 1 tsp vanilla ▫️ 80ml almond milk ▫️ 190g plain flour ▫️ 30g cocoa powder ▫️ 1 tsp baking soda ▫️ 1/4 tsp salt ▫️ 70g dark chocolate chips *Make flax eggs by combining 2 tbsp milled flaxseed with 5 tbsp water. Stir and set aside for at least 5 mins to thicken before using. 1. Preheat your oven to fan 175 C. 2. Mix together the wet ingredients, then follow with the dry ingredients (besides the chocolate chips) and mix well. 3. Fold in half of the chocolate chips, then transfer the mix into a lined loaf tin. Then top with the remaining chocolate chips. 4. Bake for 40 minutes and leave to cool in the tin for at least 10 minutes before slicing up.

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- Soft & Fluffy Easy Vegan Cinnamon Rolls By @The_bananadiaries Ingredients 4 1/4 cups (540 g) + 1 tbsp all-purpose flour, divided (plus more for flouring surface) 1 packet (8 g) activated yeast 1/2 cup (90 g) granulated sugar or coconut sugar, divided 1 1/4 cup (270 mL) dairy-free milk, unsweetened, room temperature 1/4 cup (57 g) salted vegan butter, melted and room temperature 1 tsp vanilla extract 1/3 cup (87 g) unsweetened applesauce or dairy free yogurt, room temperature 1/2 cup (113 g) vegan butter or coconut oil, softened 3 tbsp ground cinnamon 3/4 cup (150 g) brown sugar or coconut sugar 1/4 cup (60 mL) vegan heavy cream 2 cups powdered sugar 1/2 cup (113 g) vegan butter, room temperature 1 tsp vanilla extract

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- Hazelnut, raspberry and rose cream tart Serves 8 Prep time 20 minutes, plus setting times Ingredients Hazelnut cacao crust 2 cups (260g) roasted hazelnuts Pinch salt ¼ cup cacao powder 200g large, soft dates, pitted 1 tsp pure vanilla extract Raspberry chia jam 1 cup raspberries ¼ cup pomegranate juice 2 Tbsp chia seeds Raspberry rose cream filling 2 cups (280g) raw cashews, soaked 4 hours in water ¼ cup (75g) pure maple syrup 1 ½ cups (200g) raspberries (fresh, or frozen and defrosted before use) 1 tsp rose water ¼ cup pomegranate juice 40g cacao butter, melted (see notes)

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- Dreamsicle Brilliance 🍦🩵by @themedicinecircle Dreamsicle Ingredients: * 1 Can Full Fat Coconut Milk * 1/4 Cup Frozen Blueberries or Wild Berries * 1.5 Tablespoons Anima Butterfly Pea Flower Powder * 1/4 Teaspoon Anima Vanilla Powder * 1 Tablespoon Maple Syrup * 2 Teaspoons Anima Dream Elixir * Pinch of Butterfly Pea Flower Salt OR regular sea salt * Matcha Chocolate Shell : * 2/3 Cup White Chocolate of your choice (dairy-free or regular) * 1 Tablespoon Coconut Oil * 1 Tablespoon Anima Matcha Powder, more to taste * Sprinkling of Anima Mundi Blue Lotus Flowers and/or dry edible flowers like rose or calendula Directions: 1. Combine all dreamsicle ingredients in a high-speed blender and blend until creamy and bright blue. 2. Pour into popsicle molds and freeze. Once frozen, prepare the chocolate shell. 3. Make a double boiler with a heat safe bowl and a medium/small saucepan. Bring to low boil and place the heat safe bowl on top-make sure the bowl is not touching the water! Combine the chocolate and the coconut oil in the bowl and stir until they are melted, and then whisk in the matcha powder. 4. Remove the bowl from the saucepan. Take out one popsicle at a time and using a large spoon, pour the melted chocolate over the popsicle, coating it front + back. 5. Immediately add the blue lotus sprinkle or toppings of your choice and place on a parchment lined plate and then back in the freezer, unless you’re going to eat it right away. 6. Continue on with the rest of the pop’s. You can save any remaining chocolate shell in the refrigerator and reheat it. Enjoy! Voice over by @jimcarreyhere

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- ONE PAN LENTIL LASAGNE 🍄 By @Sovegan Makes 4 🌿 olive oil 🌿 1 onion 🌿 1 carrot 🌿 2 celery sticks 🌿 4 garlic cloves 🌿 1 x 400g (14.1oz) tin of chopped tomatoes 🌿 2 tbsp soy sauce 🌿 3 sprigs of fresh rosemary 🌿 2 x 400g (14.1oz) tins of green lentils, drained 🌿 salt + pepper 🌿 8 lasagne sheets For the tofu cheese: 🌿 40g (1/4 cup) cashews 🌿 300g (10.6oz) firm tofu 🌿 4 tbsp nutritional yeast 🌿 1 lemon, juice only For the kale pesto: 🌿 4 cavolo nero leaves 🌿 20g (1/8 cup) cashews 🌿 1 garlic clove 🌿 1/2 lemon, juice only Fry the onion, carrot, celery and garlic. Turn the heat down, then pour in the chopped tomatoes. Fill the tin with water to the top and pour the water into the pan, along with the soy sauce, rosemary, lentils and pinches of salt and pepper. Stir then break the lasagne sheets in half and push them into the sauce. Simmer for 10-12 minutes or until the lasagne is al dente. Add more water if the sauce becomes too dry. Add the tofu cheese ingredients to a food processor with pinches of salt and pepper. Process into a creamy cheese consistency, then season to taste with more seasoning or nutritional yeast. Rinse out the food processor, then add the kale pesto ingredients along with pinches of salt and pepper, as well as a few tablespoons of olive oil. Process into a runny pesto, adding more olive oil until it reaches the right consistency. Dollop the tofu cheese over the lasagne, then pop it under a hot grill for a minute to heat through the tofu cheese. Then drizzle over the kale pesto to serve.

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- Easy Mashed Chickpea Salad By @Theplantbasedschool ⭐️ Ingredients 2 cans (15 ounces each) (460 grams) chickpeas drained and rinsed ⅓ cup (80 grams) vegan mayo 1 tablespoon soy sauce 1 tablespoon mustard 1 tablespoon nori sheet blended into flakes or finely chopped. You'll need 1 to 2 nori sheets. ½ medium red onion chopped 1 stalk celery chopped 1 handful fresh parsley or dill, chopped ½ lemon the juice 1 tablespoon pickles or capers, chopped 2 pinches salt or more to taste 2 twists of black pepper INSTRUCTIONS: Drain and rinse 2 cans (15 ounces each) of chickpeas and transfer them into a container with shallow edges, such as an oven dish. Mash them with a sturdy fork or potato masher. Tip: It's easier to mash the chickpeas in a container with low edges, like an oven dish, rather than in a bowl. Add ⅓ cup vegan mayo, 1 tablespoon soy sauce, 1 tablespoon mustard, and 1 tablespoon nori sheet (blended or finely chopped). Then add ½ medium red onions, 1 stalk celery, 1 handful fresh parsley, 1 tablespoon pickles (all chopped), and the juice of ½ lemons. Season with 2 pinches of salt and 2 twists of black pepper. Mix with a fork until all ingredients are well combined. Taste and adjust for salt. Serve in a sandwich, on toasted bread, on a baked potato, or eat as is, with a side of lettuce leaves as a salad.

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- 🍪Chickpea cookie dough🍪 So I’ve seen this chickpea cookie dough doing the rounds and had to give it a try. I was pretty skeptical it was going to be gross but honestly, I was pleasantly surprised. By @Bensvegankitchen To make, you need: 400g cooked chickpeas 1/4 cup oat flour (I just blended oats in the food processor) 1/4 cup tahini 1tsp vanilla extract 2tbsp maple syrup (you can add more if you need) 1tbsp brown sugar 1tbsp peanut butter Pinch of salt Dark chocolate chips -rinse and dry your chickpeas -add to a blender or food processor with all other ingredients bar the chocolate chips -once you’ve reached desired consistency, mix through the chocolate chips -serve on it’s own or roll into little balls and store in Tupperware in the fridge (or like I did in the freezer). They should last up to a week or so in the fridge

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- No-Churn Ice Cream 10-minute Easy No-Churn Ice Cream that's healthy and made from plants! This vegan ice cream is made with heart-healthy fats (NO coconut cream). By @cookingforpeanuts Ingredients 1 cup raw cashews soaked overnight or quick soak (see instructions) 1 ¼ cup nondairy milk (soy, oat, cashew, or coconut) ½ cup tahini 2 to 3 tablespoons maple syrup 2 tablespoons cocoa powder 2 tablespoons freeze-dried strawberry powder or fruit powder (optional) 2 teaspoons cinnamon (preferably Ceylon) 2 teaspoons vanilla extract Optional toppings: ¼ cup chopped pistachios Drizzle of date syrup Instructions Soak the cashews: Transfer the cashews to a small sauce with water to cover. Bring the water to a gentle boil. Reduce the heat and simmer for 3 minutes. Set aside for 10 minutes. Or soak them overnight in the refrigerator. Blend: Transfer the cashews, milk, tahini, cocoa powder, freeze-dried strawberry powder, cinnamon, vanilla, and maple syrup to a high-speed blender. Blend on high until creamy. Optional for quick ice cream: Pour the creamy liquid into an ice cream maker and churn for about 20 minutes. Enjoy immediately or freeze in an airtight container. For No-Churn: Pour the mixture into a freezer-safe container with a tight-fitting lid. Refrigerate for 10 minutes to chill. Add the pistachios and date syrup or your desired toppings. Freeze: Freeze for at least 4 hours before serving. Let the ice cream sit on the counter to thaw for 7 to 10 minutes before scooping.

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS 1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ Veganize baking - https://bit.ly/3XJBUOE 250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu -------------------------------------------------------------------------------- HEALTHY CHOCOLATE ALMOND PINECONES🎄 By @nutriholist Sweet Potato Brownies: 1/2 cup coconut flour 1/2 cup raw cacao powder 1/2 cup nut or seed butter of choice (e.g. almond butter, peanut butter, or sunflower seed butter) 1/3 cup pure maple syrup 1/2 cup cooked & mashed sweet potato Pinch of sea salt ~1 cup sliced almonds 150 g dark chocolate, melted ( I used 70%) 1-2 tsp coconut oil 1 Tbsp unsweetened coconut flakes, pulse in a small blender or coffee/spice grinder 1. Mix the brownie ingredients in a bowl or in the food processor until there are no lumps left. 2. Shape brownies into small cones (~2 inches tall) using your palms and fingers. 3. Insert sliced almonds starting from the bottom working your way up to resemble the scales on a pinecone. 4. Melt dark chocolate and coconut oil in a shallow bowl using the double boiler method or microwave in 30-second intervals until melted. You want the chocolate to have a thin and easily pourable consistency. If the chocolate is too thick, add another tsp of coconut oil until you reach the desired consistency. 5. Hold the pinecone brownies with a spoon over the chocolate bowl and use another spoon to pour the chocolate over until all the scales are fully coated. Place on a flat surface lined with parchment paper. 6. Refrigerate for 15 minutes until the chocolate sets. Sprinkle with coconut flakes and enjoy. Store leftovers in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to 3 months.