#sustinable

Recipe below:

Ingredients⠀

1 onion diced⠀

2-3 garlic cloves minced⠀

1 tbsp vegetable oil⠀

11 oz fresh mushrooms sliced (*see notes)⠀

4 tbsp white wine (optional) (*see notes)⠀

1 tbsp tamari or soy sauce⠀

3/4 cup vegetable broth or water⠀

3/4 cup plant-based milk or cream (*see notes)⠀

2 tbsp cornstarch⠀

1 tsp onion powder⠀

1/2 tsp garlic powder⠀

1/2 tsp smoked paprika⠀

A pinch of red pepper flakes⠀

Salt & black pepper to taste⠀

1 tbsp nutritional yeast flakes (optional)⠀

Fresh thyme leaves and/or parsley (and/or tarragon) chopped⠀

Serve with brown rice or pasta of choice⠀

US Customary - Metric⠀

Instructions⠀

Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.⠀

Now add the mushrooms and fry over medium heat for about 5 minutes.⠀

Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture. I love adding nutritional yeast flakes as well but that's optional! Bring to a boil.⠀

Add cornstarch to the plant-based milk or cream (I used canned coconut milk, however, almond milk, oat milk/cream or soy milk/cream is fine too) and stir to dissolve.⠀

Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference.⠀

Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice! This creamy mushroom sauce also tastes great over mashed potatoes! 

By @elavegan

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Easy Saucy Ramen Noodles

2-3 servings

2 (70g each) uncooked ramen “bricks” or noodles of choice

Spring onions & sesame seeds, for topping

Sauce

1/2 cup room temp. water

3-4 tbsp soy sauce, adjust according to desired taste

1.5-2 tbsp corn starch*

2-3 tbsp maple syrup or other liquid sweetener, adjust according to desired sweetness

1 tbsp lemon juice

1/4 tsp ground pepper

1/2 tbsp sesame oil

Note:

*if using less soy sauce and liquid sweetener, start with 1.5 tbsp corn starch

Steps

Mix all the sauce ingredients until well incorporated.

Boil water. Add in the ramen or other noodles of choice and half cook or cook until chewy.

While the noodles are cooking, heat a pan. Add in the sauce. Leave to simmer over medium heat.

Add in the noodles and mix in sauce. Cook over medium high heat until the noodles absorb the sauce and sauce thickens. Enjoy while hot!

By @thefoodietakesflight

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Get the recipe:

​Recipe: Serves 2-3 people 

For the Pad thai:

About 200gr of rice noodles 

3 tbsp of toasted sesame seeds oil 

3 garlic cloves, minced 

A small piece of ginger, finely grated 

1/4 cup of soy or Tamari sauce 

2 tbsp of brown rice vinegar 

2 tbsp of coconut sugar 

1/2 tbsp of paprika

About 1/2 cup of cubed extra firm tofu 

3 spring onions – chopped + extra for sprinkling 

1 cup of bean sprouts

1/4 cup of unsalted peanuts – lightly roasted and roughly chopped 

1/2 lime cut into slices

An handful of fresh coriander – roughly chopped 

A sprinkle of sesame seeds

For the peanut sauce:

1/2 tbsp of siracha or hit sauce

1 cup of canned coconut milk

2 tbsp of soy sauce or Tamari sauce 

1/2 cup of runny and unsweetened peanut butter 

1 tbsp of coconut sugar

Cover the rice noodles with boiling water and let them sit for 15 minutes.

In the meantime make the peanut sauce. Combine all the ingredients in a small saucepan and slowly bring it boil. Reduce the heat and let it simmer for 2-3 minutes until the sauce thicken. Remove from the heat and set on the side.

Heat a large frying pan or a wok over medium-high heat and stir fry the ginger and garlic for 2-3 minutes. Add in the drained noodles and cook for another 2 minutes until they have soften. Add the soy sauce, coconut sugar, vinegar and paprika and keep stirring. Add the tofu in and mix well to combine all the ingredients. Cook for another 2-3 minutes. Add more soy sauce, chopped spring onions, chopped peanuts, bean sprouts and keep on stirring to prevent the ingredients sticking to the bottom of the pan. Add a dash of water if it looks too dry. Cook for another 3 minutes.

Remove it from the heat and serve it with chopped spring onions, coriander, lime slices, sesame seeds and drizzle the peanut sauce on top.

by @happyskinkitchen

💚 Please Follow Our Page to have such a mouth-watering 🍅 Recipes on Daily Basis

What you need:  

1 sweet potato sliced 1/4 inch thick, 

1 can chickpeas rinsed and dried, 

1 avocado smashed,

1 cup parsley, 

1/2 cup tahini, 

3 tlbs lemon, 

2 tlbs olive oil, 

2tlbs nutritional yeast, 

1 tlb maple syrup, 

1/4 tsp salt, 

1/8 tsp pepper, 

1/4-1/2 cup warm water.

1️⃣ Place sliced potatoes and chick peas on a lined baking sheet. Brush potatoes with olive oil and drizzle olive oil on chickpeas and mix with hands to make sure they are coated. Roast at 400 degree F. Take chickpeas out of oven after about 10 min (add preferred seasoning) flip potatoes and continue roasting for another 7-10 min 

2️⃣ In a blender combine parsley, tahini, lemon juice, olive oil, nutritional yeast, maple syrup, salt pepper, & add water to reach desired consistency 

3️⃣ Assemble toast with smashed avocado, chickpeas, coconut bacon, greens, and green tahini dressing. Of course these are fully customizable! Anything goes really. Happy Tuesday!!

•Inspired by my foodie friends Anna who made sweet potato toasts in their latest post that were so delicious and beautiful 💚

Recipe for coconut bacon @veganreset Cookbook by Kim-Julie Hansen 🙏🏻

💚 Please Follow Our Page to have such a mouth-watering 🍅 Recipes on Daily Basis

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Recipe:

Good for 2

Ingredients:

2 large (650g) potatoes, I used Yukon gold potatoes

1 tsp rose salt

1 tsp dried basil or chopped fresh basil

1/2 tsp dried rosemary 

1/2 tsp dried parsley

Sprinkle of pepper

Drizzle of olive oil

Beet Garlic Mayo

1/2 cup vegan mayo

2 cloves garlic, minced

1 tsp beet powder, diluted in 1/2 tbsp hot water

Dash of pepper

Salt to taste

Instructions:

Heat the oven or oven toaster at 350F. You can also air-fry these!

Wash and peel the potatoes. Slice into 1/2-inch pieces and wash through water. Soak in room temp. water for 10 minutes. This is to remove the starch and get the potatoes crispier.

Mix the potatoes with the salt, herbs, salt, pepper, and olive oil. Place on a lined baking tray. Baked for 35-40 minutes, flipping halfway through, or until golden brown and crisp.

For the mayo dip, simply mix everything together until well incorporated. Adjust seasoning based on your desired taste. Enjoy!

By @thefoodietakesflight

🌶😍 Vegan Jalapeño Cheddar Biscuits! 

Recipe: 2 Cups All-Purpose Flour, plus additional for rolling

1 Tablespoon + 1 Teaspoon Baking Powder

2 Tablespoons Granulated Sugar

3/4 Teaspoon Salt (Kosher or Table Salt)

1/2 Teaspoon Freshly Ground Black Pepper

1/2 cup vegan butter, very cold (8 tbsp)

2 jalapeños, seeds removed, chopped 

1 cup Shredded Vegan Cheddar

3/4 cup almond milk

Instructions

Preheat oven to 400 degrees (F).

Line a large baking sheet with a piece of parchment paper; set aside.In a large bowl combine the flour, baking powder, sugar, salt, and black pepper; whisk well to combine.

Add the vegan butter to the flour and using your fingertips rub the butter into the mix, stopping when the mixture is a coarse meal.

Stir in the chopped jalapeño and vegan cheddar.

Gradually add the almond milk stir with a fork just until a messy (sticky) ball is formed.

Turn the dough out onto a generously floured surface and knead (with very floured hands) until the dough has been worked into a ball; about 6-7 times should do it. Don't overwork the dough as they won't rise well.

Pat the ball down into a 1" thick round, then use a biscuit cutter to cut out as many rounds as possible, re-rolling the scraps as needed. I like to fold the dough in half creating 2 layers, then cut out the biscuits to create larger ones.

Place the biscuits on the prepared baking sheet bottom side up as it should be more flat. Bake for 18-20 minutes, or until golden brown.

Tag a friend in the comments who’d love this! 💛

Credit: @eat.drink.shrink