#recipetime

Vegan butter “chicken” with potatoes and veg 🥔🥘🍆🥕🍚 Ingredients • 3 medium potatoes, chunks • 1/4 head cauliflower • 1 small eggplant, chunks • handful green beans, halved • 1 zucchini, sliced • 2 carrots, sliced • juice of 1 lemon • salt and pepper • 10 peppercorns • half a stick of cinnamon • 2 bay leaves • 10 almonds • seeds from inside 3 cardamom pods • 2 tsp ground coriander • 1 tsp cumin • 1 tsp turmeric • 2 onions, diced • 3 garlic cloves, minced • 400g tin diced tomatoes • 1 cup coconut yogurt • 1 cup coconut cream • 1 tsp mustard seeds • 3 tbsp nuttlex/vegan butter Method 1. Par boil the potatoes and cauliflower until not quite fork tender. Heat a non stick pan and dry roast peppercorns, cinnamon, bay leaves, cardamom seeds and almonds until fragrant. Add into a food processor and pulse until a powder forms. 2. Heat 2 tbsp oil in a large saucepan and saute garlic and onions until translucent. Add in the spice powder from the food processor and the rest of the spices and stir until fragrant. 3. Mix in the diced tomatoes, lemon juice, coconut yogurt and coconut cream until well combined. Add this sauce into a blender and blitz until smooth. 4. Pour back into the saucepan and add in the potatoes, carrot and cauliflower, eggplant, zucchini and beans. 5. Cook until the sauce thickens and the vegetables are tender. Stir through the nuttlex/vegan butter until melted. Season to taste with salt and pepper. Serve with rice and/or naan. Enjoy! #vegan #vegetarian #curry #veganbutterchicken #dinner #crueltyfree #veganmeal #delicious #vegetables #rice #whatvegetarianseat #meatfree #potatoes #veganrecipes #cooking #whatveganseat #veganfood #vegetarianrecipes #govegan #homemade #recipetime #vegancurry #zucchini #vegansofinstagram #veganism #vegancooking

vegan cobb loaf dip 🍞🍃 guys this is beyond amazing 😍 Ingredients • 1 cobb/vienna loaf • 1 tub sheese cream cheese • 1 bunch asparagus, sliced very thin • 150g frozen spinach • 1 and a half cups coconut yoghurt • 1 onion, finely sliced • 1 packet french onion soup mix • 2 cloves garlic, minced • 1/3 cup nutritional yeast Method 1. Cut off the top of the cobb loaf and pull out the middle of the bread. Pull apart into pieces and pop onto a lightly oiled oven tray and set aside. 2. Heat oil in a medium saucepan and saute garlic and onion slowly until very soft and golden. Add in the asparagus and spinach and cook until soft. 3. Add in the cream cheese and coconut yoghurt along with the french onion mix and nutritional yeast and stir well to combine. Heat through and pour this mix into the cobb loaf. 4. Pop the loaf into a 180°C preheated oven for 20-30 mins until hot and the bread is crusty. With 10 mins left, pop the tray with the bread pieces in to crisp up. Serve and enjoy! #vegan #vegetarian #cobbloaf #crueltyfree #homemade #cooking #meatfree #recipetime #whatvegetarianseat #veganfood #spinach #govegan #asparagus #veganmeal #vegancobbloaf #whatveganseat #sheesecreamcheese #vegansofinstagram #veganism #coconutyogurt #nooch #vegancooking #delicious #vegetables

Thai cashew cauliflower 🍛 Ingredients • ½ head cauliflower • 2 cups rice, uncooked • 4 cloves garlic, minced • 1 onion, thinly sliced • 1/3 cup raw cashews • 2 tbsps vegan oyster sauce • 3 tbsp soy sauce • 1 tbsp dark soy sauce • 1 tbsp sesame oil • 1 tbsp olive oil • 1 tbsp cornstarch • spring onions, to garnish Method 1. Heat the olive oil in a wok over medium heat and add in the raw cashews. Stir fry until golden. Remove the cashews from the wok and drain on paper towel. 2. Add sesame oil into the wok and turn the heat up to med high. Add in the garlic and onion and cook until slightly translucent. Add in the cauliflower and some water and pop on a lid to steam the cauliflower. 3. Meanwhile, cook the rice in boiling salted water until tender. 4. Alternate between removing the lid, adding some sauce and putting the lid back on about every 2 mins until all the sauce has been added. 5. Next, add in the cashews and the cornstarch (mixed with some water to make a slurry) and stir quickly until saucy and thick. Serve garnished with spring onions. Enjoy! #vegan #vegetarian #stirfry #crueltyfree #veganmeal #cauliflower #rice #cashews #whatveganseat #govegan #veganfood #recipetime #homemade #vegancooking #vegansofinstagram #whatvegetarianseat #meatfree #veganrecipes #delish #veganism

Caldo Verde 🥔🍃🥘(kale and potato soup) Ingredients • 2-3 potatoes, sliced 1.5cm thick • ½ bunch kale • 1.5L vegetable stock • 3 garlic cloves, minced • 1 leek, sliced • 1 large onion, thinly sliced • salt and pepper, to taste Method 1. Add all the ingredients except for the kale into your slow cooker/crock pot and cook on high for 4-5 hours and low for 6-7 hours. 2. About halfway through, break apart some of the potatoes with your spoon-this will help to thicken the soup. 3. Half hour before your soup is cooked, add in the kale and more salt and pepper to taste. Serve! #vegan #vegetarian #caldoverde #soup #cooking #whatveganseat #healthy #warming #easydinner #crockpot #slowcooker #whatvegetarianseat #veganrecipes #crueltyfree #delicious #homemade #recipetime #veganfood #potatoes #kale #superfood #vegansofinstagram #veganism

Move over cauliflower nuggets and say hello to mushroom nuggets! 😍 these are so crunchy and meaty and flavourful! 🍄🍞 Ingredients • 500 firm, fresh portobello mushrooms • 1 1/2 cups breadcrumbs • 1 tsp five spice powder • 1/2 tsp garlic powder • 1/2 tsp onion powder • 1/2 tsp mustard powder • 1/2 tsp fennel seeds • 1 cup flour • 3/4 cup water Method 1. Mix all the spices together with the breadcrumbs in a bowl. 2. In a larger bowl, whisk together the flour and water until a slurry forms. Add more water if its too thick. 3. Halve the mushrooms, then cut into bite sized pieces. Dip the mushrooms into the flour slurry, then toss in the breadcrums well to coat entirely. 4. Place the nuggets onto a lightly greased oven tray and cook in the oven for 25 mins on 180°C, turning halfway. Serve with your favourite dipping sauce! #vegan #vegetarian #nuggets #vegannuggets #crueltyfree #homemade #cooking #recipetime #whatvegetarianseat #mushrooms #veganfood #vegetarianrecipes #govegan #meatfree #whatveganseat #vegetarianfood #veganrecipes #mushroomnuggets #healthy #vegetables

Smoky lentils 🥕🍃🥘 a recipe i threw together and it ended up being a hit! This is perfect to go into the slow cooker or into containers for meal prep 🙌 Ingredients • 1 cup red lentils, presoaked overnight • 1 tsp smoked paprika • 1 cup chopped spinach • handful green beans, chopped • 2 tbsp tomato paste • 2 cups vegetable stock • 1 tsp liquid smoke • 1 tsp coconut aminos • 1 onion, finely diced • 2 cloves garlic, minced • 1 tsp dried thyme • 1 carrot, small dice Method 1. Heat 1 tbsp oil in a saucepan and saute the garlic and onions until translucent. 2. Add in the carrot and green beans, thyme, smoked paprika, coconut aminos and liquid smoke. Cook until the vegetables are tender. 3. Stir through the tomato paste and pour in the vegetable stock. Add in the lentils and spinach and cook for 15 mins until the sauce has thickened and the lentils are soft. Spoon into bowls and serve with mashed potatoes, rice or polenta. #vegan #vegetarian #lentils #vegetables #healthy #veganmeal #crueltyfree #homemade #cooking #recipetime #whatvegetarianseat #meatfree #vegetarianfood #govegan #veganrecipes #vegetarianmeal #whatveganseat #veganfood #vegetarianrecipes #veganprotein #mealprep

Vegan butter "chicken" with potatoes and cauliflower 🥔🥘🍛🍚 Ingredients • 6 medium potatoes, chunks • 1/2 head cauliflower • juice of 1 lemon • salt and pepper • 10 peppercorns • half a stick of cinnamon • 2 bay leaves • 10 almonds • seeds from inside 3 cardamom pods • 2 tsp ground coriander • 1 tsp cumin • 1 tsp turmeric • 2 onions, diced • 3 garlic cloves, minced • 400g tin diced tomatoes • 1 cup coconut yogurt • 1 cup coconut cream • 1 tsp mustard seeds • 3 tbsp nuttlex/vegan butter Method 1. Par boil the potatoes and cauliflower until not quite fork tender. Heat a non stick pan and dry roast peppercorns, cinnamon, bay leaves, cardamom seeds and almonds until fragrant. Add into a food processor and pulse until a powder forms. 2. Heat 2 tbsp oil in a large saucepan and saute garlic and onions until translucent. Add in the spice powder from the food processor and the rest of the spices and stir until fragrant. 3. Mix in the diced tomatoes, lemon juice, coconut yogurt and coconut cream until well combined. Add this sauce into a blender and blitz until smooth. Pour back into the saucepan and add in the potatoes and cauliflower. 4. Cook until the sauce thickens and the vegetables are tender. Stir through the nuttlex/vegan butter until melted. Season to taste with salt and pepper. Serve with rice and/or naan. Enjoy! #vegan #vegetarian #curry #veganbutterchicken #dinner #crueltyfree #veganmeal #delicious #vegetables #rice #whatvegetarianseat #meatfree #vegetarianfood #potatoes #veganrecipes #cooking #vegetarianmeal #whatveganseat #veganfood #vegetarianrecipes #govegan #homemade #recipetime

Amping up some flavours on a corn cob! With a side of spinach of course 🌽🍃 Smoky sesame corn cobs Ingredients • 2 x corn cobs • 2 tbsp tahini • 2 tbsp nuttlex/vegan butter • 2 cloves garlic, minced • 1 tsp lime juice • 1 tsp soy sauce/coconut aminos • smoked paprika • sesame seeds Method 1. Preheat oven to 180°C. Slightly melt the nuttlex/vegan butter in a small bowl in the microwave. Add in the tahini, garlic, lime juice and soy sauce/coconut aminos and mix well. 2. Tear off sheets of alfoil and wrap around the corn without sealing the top. Spoon 3/4 of the tahini mixture onto the corn and seal the alfoil parcels. Place onto a baking tray and pop into the oven for 15 mins. 3. Remove from the oven, carefully open the parcels and remove corn onto plates. Spoon over the last of the tahini mixture and sprinkle over smoked paprika and sesame seeds. Serve with your favourite side and enjoy! #vegan #vegetarian #corncobs #vegetarianfood #crueltyfree #spinach #veganrecipes #cooking #recipetime #whatveganseat #vegetarianmeal #govegan #tahini #veganmeal #delicious #veganfood #vegetarianrecipes #whatvegetarianseat #homemade