The tasty vegan

Lentil Bolognese by @nourishingalex 😋 A very tasty recipe to try out! . Serves 2-3 Lentil bolognese: • 1/2 onion, finely diced • 2 cloves garlic, minced • 1 medium carrot, finely diced • 3-4 mushrooms, finely diced • 1 tbsp tomato purée • 1 tbsp sundried tomato paste • 1 tsp dried basil • 1 tsp dried oregano • 400g can chopped tomatoes • 340g can lentils, drained & rinsed • salt & pepper, to taste • a sprinkle of nutritional yeast _______________________ 1. Sauté the onion, garlic & carrot in a saucepan with a little water/oil. Cook on a medium heat for 5-8 mins until everything is soft. 2. Add in the mushrooms and further cook for 3 mins until the mushrooms are soft. 3. Stir in the sundried tomato paste & tomato purée, then add in the dried herbs. Stir well until fragrant. 4. Pour in the chopped tomatoes & lentils, then add just a little water to loosen it all up a bit. Bring to the boil, then once it starts to bubble, turn the heat down to medium-low to simmer for 15-20 mins until the sauce has reduced. Season with salt and pepper and sprinkle in a little nutritional yeast. 5. Serve with pasta and sprinkle with more nooch! Enjoy!! ​ ​Hungry for more plant-based recipes? Follow @recipes4vegan for daily updates on vegan recipes ​ ​#whatveganseat #healthy #veganbowls #veganfoodshare #plantbased #veganrecipes #veganfood #plantbasedfood #vegansofig #veganrecipe https://www.instagram.com/p/B5zai3vpaQz/?igshid=16lqy4ut341me

Steamed eggplant with crispy ginger, an excellent & appetizing dish perfect with a bowl of rice😋. . . . . ⭐️ Tag a friend who would love this ! ⠀ ⭐️ Follow The tasty vegan on Instagram @recipes4vegan for daily healthy, simple recipes that will help you to go vegan, lose weight & feel great! . . By @woon.heng I appreciate this simpler & healthier way of cooking eggplant that my family enjoys. I hope you give this a try & have a lovely Friday, friends⁣🤗⁣ ⁣⁣ Recipe (yields 3 servings)⁣⁣ 🌱Ingredients:⁣⁣ ~ 5-6 small Japanese eggplants⁣⁣ ~ 1 tablespoons *crispy ginger⁣⁣ ~ a few Thai chilies, chopped⁣⁣ ~ sesame seeds & scallions ⁣ 🌱Sauce: ⁣⁣ ~ 1 tablespoon light soy sauce/tamari, or to taste⁣⁣ ~ 2 teaspoons black vinegar⁣⁣ ~ 1 teaspoon finely minced garlic⁣⁣ ~ 1 teaspoon finely minced ginger⁣⁣ ~ 1 teaspoon toasted sesame oil (used Kadoya brand)⁣⁣ ⁣⁣ ✅Prepare a steamer with water, then lay a punctured parchment paper on the rack. Meanwhile, cut eggplants into 5-6 inches long section. For the smaller eggplant, cut it in half.⁣⁣ ✅Place eggplants on the prepared steamer & steam over high heat for 8-10 minutes. Eggplant's skin will start to turn dull purple.⁣ ✅Once it's done, carefully remove rack & let the eggplant cool off (placed mine over a cookie rack for a more airy flow)⁣⁣ ✅Then, using your fingers, peel eggplants into strips & set aside.⁣⁣ ✅To make the sauce, whisk together minced ginger, garlic, soy sauce, black vinegar & toasted sesame oil in a bowl until well combined. Adjust taste accordingly.⁣👌🏻⁣ ✅For the *crispy ginger, sauté ginger strips in toasted sesame oil until crispy over low-med heat. ⁣⁣ ✅To serve, pour the sauce over peeled eggplant then top with crispy ginger, sesame seeds, chopped scallions & Thai chilies. Enjoy!⁣⁣ .⁣⁣ .⁣⁣ .⁣⁣ .⁣⁣ .⁣⁣ #healthyeating #素食 #makesmewhole #eatyourcolors #bestofvegan #eatyourveggies #comfortfood #f52grams #takeout #meatlessmonday #lowcarb #fitfood #steamedveggies #chinesecooking #buzzfeedfood #veganchinesefood #thrivemags #asianfoodie #sgeats #asianeats #plantbased #huffposttaste #woonheng #gloobyfood #tohfoodie #asianvegan #ginger https://www.instagram.com/p/B5vgXoJJR8Y/?igshid=jzkw8xqp6sgm

​Gochujang pan fry tofu by @foodpassionical 🌱 Need a quick lunch idea? Try this recipe that's perfect with some rice! ​ . . . ⭐️ Tag a friend who would love this ! ⠀ ⭐️ Follow The tasty vegan on Instagram @recipes4vegan for daily healthy, simple recipes that will help you to go vegan, lose weight & feel great! . . . Recipe: 1 block tofu, cut into cubes Cooking oil for pan fry Gochujang sauce mixture: 1 tbsp gochujang (Korean chilli paste) 1 1/2 tbsp tamari 1 tbsp brown sugar 1 tsp sesame oil 1 tsp garlic powder 1/2 tsp ground ginger Toasted black sesame Green onions, finely chopped Mix well all the sauce ingredients (except the sesame and green onions) and set aside Pat dry the tofu with kitchen towel and coated it with corn starch. Next fry the tofu in a pan fry with heated oil till all the sides are golden brown. Remove from the heat and set aside Add in the sauce mixture in a wok and stir it over medium heat for about 10 seconds, followed by adding in the fried tofu into the sauce and gently coated it with sauce evenly. Finally remove from the heat and sprinkle with sesame and green onions, served immediately. ​ ​ ​#veganfood #whatveganseat #veganbowls #veganrecipes #plantbased #vegansofig #healthy #veganfoodshare #veganrecipe #plantbasedfood https://www.instagram.com/p/B5ucLJApesY/?igshid=cujye355brqx

Vegan definition 🤣😝 . . . ⭐️ Tag a friend who would love this ! ⠀ ⭐️ Follow The tasty vegan on Instagram @recipes4vegan for daily healthy, simple recipes that will help you to go vegan, lose weight & feel great! . . . . . #veganfood #veganburgers #veganbowl #veganhealth #GoVegan #vegansofaustralia #vegansofinsta #veganfoodspot #veganrecipe #vegandiet #vegantravel #vegan https://www.instagram.com/p/B5s6x-bJJHx/?igshid=ubks71iuje6x

🍝😍 Vegan Pad Thai with a Peanut Sauce! 📷 by @happyskinkitchen Follow @recipes4vegan for more delicious vegan recipes! . 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 2tbsp 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. 🙏 "EASY PAD THAI WITH A PEANUT SAUCE" https://www.instagram.com/p/B5s0QSwJgx4/?igshid=1frxaonn7v57a

VEGAN PAD SEE EW by @alexafueldnaturally 🌱💚 you find the recipe and the original post on her page! 💓 Recipe: 1/2 yellow onion, thinly sliced 3 cloves garlic 8 ounces broccolini, chopped 1 bell pepper, thinly sliced 1 lb fresh rice noodles (found in asian market) OR 1 lb dry rice noodles 1 tbsp rice vinegar 1 tbsp cane sugar or pure maple syrup 5 tbsp soy sauce 1 1/2 tbsp sriracha 1-2 tsp chili pepper flakes (depending of preference of heat!) 8 ounces broccolini 2 tsp avocado oil (or oil of choice) Method: 1.If you’re not using fresh noodles and instead using dry rice noodles prepare the noodles according to packet instructions. 2. Meanwhile mince the garlic and thinly slice the onion. Bring a wok or large pan on medium heat. Add the oil then add the garlic and onion and sauté for 4 minutes then add thinly sliced bell pepper and chopped broccolini. Sauté for 5-7 minutes. Add the chili pepper flakes and stir. 3. Add the noodles to the vegetables and mix…the noodles should soften after 2-3 minutes. 4. To a small bowl combine soy sauce, vinegar, sugar and sriracha. Mix together then pour over the noodles. Fold gently to combine, for the sauce to coat the noodles evenly and to caramelize. Letting cook for 4-5 minutes. 5. Turn off heat and serve immediately. . --------------------------------------------------------------------------------- Follow @recipes4vegan for more posts like this ❤️👆 ---------------------------------------------------------------------------- Veganlifestyle #easyvegan #veganfoodblog #veganideas #veganinspiration #veganisme #plantbasedvegan #plantbasedmeal #veganismydaily #newvegan #veganiseasy #veganhealth #vegan #plantbasedfoods #plantbaseddiet #vegan🌱 https://www.instagram.com/p/B5rlQTdJy9O/?igshid=vugng9xfblf3

Vegan BBQ Jackfruit Grilled Cheese Sandwich by @naturallyzuzu 🥪 100% vegan and so delicious! 🤤 Follow @recipes4vegan for daily vegan recipes!🌱 Ingredients: 1 can young jackfruit. I got mine from Trader Joe’s. (Drained and patted dry) 3 tbsp of avocado oil 1/2 tsp paprika 1 tsp onion powder 1/2 salt 4 tbsp of good quality BBQ sauce 2 cups of spinach blanched 4 sliced of multi grain bread or whole wheat bread 8 slices of daiyafoods cheese 1 tbsp of earthbalance buttery spread Method: In a sauté pan, brown the jackfruit with some avocado oil. Use your fork or a spatula to break the jackfruit so it looks like shredded meat. Add the paprika and onion powder. Sauté until nice and brown. Add the bbq sauce and let is simmer for 5 min. Meanwhile blanch the spinach and set it aside. Make sure spinach is not too wet. Drain well and dry it. Meanwhile take 4 slices of bread and assemble with 2 slices of vegan cheese on the bottom, then layer it with spinach, bbq jackfruit and two more slices of cheese then put the second slice of bread on top. Repeat the process with the second sandwich. In a sauté pan, melt the vegan butter and grill the sandwiches over a medium heat on both sides pressing it on top. You can also use a panini maker. Serve the grilled cheese sandwiches with baked fries. Indulge! https://www.instagram.com/p/B5rjlaGJrXu/?igshid=12abzk1gjd4l5

🍋😍 Vegan lemon custard pie! 📷 by @foodie.yuki Recipe: for a 20 cm tart For the Crust: 175g almond flour 3 pitted Medjool dates 3 Tbsp coconut oil 1 Tbsp lemon juice 1/2 tsp salt Method: Preheat oven to 170 Celsius degrees. Place the almond flour, dates, coconut oil, lemon juice, and salt into a food processor. Pulse several times until the mixture resembles wet sand. Press the crust mixture firmly into a lightly greased tart pan. Poke some holes into the bottom of the crust with a fork. Bake for 8-10 minutes until fragrant. Remove and cool completely. For the Lemon custard: 350g full fat coconut cream 150g maple syrup or agave 35g coconut oil, liquefied Zest of 2 large lemons 1 tsp vanilla bean paste Juice of 2 large lemons 1 tsp agar agar powder 1/2 tsp turmeric powder Method: 1. Place all the ingredients in a small saucepan, then add agar agar. Heat on medium heat and bring to a brief boil. Reduce heat and simmer for a couple of minutes or until it starts to thicken. 2. Remove from heat and pour into the prepared crust. Let it cool down to room temperature, then place in the refrigerator to set for at least 2 hours Turn on post notifications to stay updated with our latest posts! Tag a friend that would love to eat this Follow @recipes4vegan Follow @recipes4vegan . #forksoverknives#veganfoodshare  #makesmewhole #veganrecipes #veganbowls #buddhabowls #glutenfree #feedfeed #letscookvegan #wholefoods #bestofvegan #veganvultures #veganfoodshare #plantbased #plantstrong #wfpb #thrivemags #veganliving #healthyvegan #veganinspo #veganlifestyle #plantbasedgala #veganartistrys #earthbyplants #plantbasedcove https://www.instagram.com/p/B5qKK-lJB8Q/?igshid=120s4jf5qxmiv

--- Mee Goreng Mamak style😋- this tangy, slightly sweet & spicy noodles dish is one of the must-try dishes at hawker stalls. I hope you like this delicious meal & have a lovely Wednesday, friends⁣🤗 ⁣ . By @woon.heng . . Recipe (yields 3 servings)⁣ 🌱Ingredients:⁣ ~ 3 servings noodles (dried or fresh)⁣ ~ 1 pack of 16oz firm tofu, drained, cut into matchsticks & pan-fried⁣ ~ 3 garlic cloves, minced ~ 2 shallots, sliced ~ 2 Thai chilis, chopped⁣ ~ 1 cup Yu Choy (or bok choy)/shredded cabbage⁣ ~ 1 cup mung bean sprouts⁣ ~ lime wedges⁣ ~ oil & salt to taste⁣ 🌱*Sauce (mix below in a bowl & set aside):⁣ ~ 1 tablespoon ketchup⁣ ~ 1 tablespoon sambal/red chili paste⁣ ~ 1 tablespoon soy sauce/tamari⁣ ~ 1 tablespoon dark soy sauce (for color & sweetness)⁣ ~ 1 teaspoon curry powder⁣ ⁣ ✅If using dried noodles, cook it based on package’s instructions, then rinse in cold water to get the al dente texture. ⁣ ✅In a heated non-stick pan/wok with 1 tablespoon oil, sauté shallots & garlic until fragrant over low-medium heat. Then add noodles, tofu, chili, yu choy, cabbage, sauce & stir continuously until all noodles are coated with sauce. ✅Finally, toss noodles with mung bean sprouts & stir fry until well combined.⁣ Season with salt if needed. Serve with a squeeze of lime juice & slurp away.⁣ *Please adjust sauce for 1 serving meal⁣ .⁣ .⁣ .⁣ . ⭐️ Tag a friend who would love this ! ⠀ ⭐️ Follow The tasty vegan on Instagram @recipes4vegan for daily healthy, simple recipes that will help you to go vegan, lose weight & feel great! . .⁣ .⁣ #meegoreng #meegorengmamak #sgeats #streetfoodlover #bestofvegan #asianvegan #southeastasianfood #buzzfeedfood #forkyeah #tohfoodie #beautifulcuisines #f52grams #vegancomfortfood #vegandinner #foodgawker #sambal #makesmewhole #thrivemags #noodles #plantbased #tofu #thekitchn #friednoodles #huffposttaste #feedfeed @thefeedfeed #woonheng⁣ @food52 https://www.instagram.com/p/B5qHh3DpCmC/?igshid=punzc8xbvw67

Chocolate Smoothie Shake by @breakfastnbowls 💗 Tag someone you'd love to share this with! ​ ​Chocolate Smoothie ​(Recipe makes 1 serving) 1 cup almond milk 1 frozen banana 2 tbsp unsweetened cocoa powder 1 tbsp agave syrup 1 tbps almond butter 1 tsp maca powder 1/2 tsp ground cinnamon ​ Blend all ingredients until smooth, top with coconut whipped cream, vegan chocolate sauce and shaved dark chocolate and enjoy! ​ ​ ​#plantbasedfood #whatveganseat #veganrecipes #vegansofig #plantbased #veganrecipe #healthy #veganfoodshare #veganfood #veganbowls https://www.instagram.com/p/B5o-N0PpCWG/?igshid=pnxlaa3wdgw3

Sweet and Spicy BBQ Jackfruit, Kale and Mango Melts by @plantbased.traveler 🧡 Tag someone you'd love to share this with! Makes 3 servings: 3 wraps/flatbreads 1 can of jackfruit (in brine) 1 small onion (or 1/2 medium onion) 2 garlic cloves 1 jalapeño 1/3 cup vegan BBQ sauce 1 large handful of chopped kale (I used purple kale) 1/2 cup chopped mango 1/2 cup vegan cheese Fresh lime juice _______________________________________________________ Drain jackfruit and break pieces apart. In my opinion it works best just to use your hands. If there are any tough, chewy seeds cut them up with a knife or discard those pieces. Thinly slice onion and jalapeño and chop garlic. Heat up a few drops of avocado oil in a non stick pan (low heat) and fry onions until fragrant and starting to brown. Next, add garlic and pulled jackfruit and continue cooking on low medium heat for about 15 minutes until all excess liquid is gone. You want the jackfruit to have a relatively dry texture so it can absorb the sauce and flavors better. Add sliced jalapeños and BBQ sauce and continue cooking for another 5 minutes. In the meantime wash and chop kale, squeeze some lime juice over it and give it a quick massage (optional but recommended). Assemble flatbread or wrap with some of the vegan cheese, jackfruit mix, kale and mango. You can add a bit more of the BBQ sauce here as well! I always cover one half of the flatbread/wrap with all fillings, sprinkle a little more cheese on top and flip the other side over. Fry them in a non stick pan (no oil necessary unless you want them to be extra crispy) for a few minutes each side on low medium heat until lightly browned and cheese is melted. Cut in half and enjoy! Ps: They taste great cold too! ​. ​Hungry for more plant-based recipes? Follow us @recipes4vegan ​ ​#veganbowls #veganrecipes #vegansofig #veganfoodshare #veganrecipe #plantbasedfood #veganfood #whatveganseat #plantbased #healthy https://www.instagram.com/p/B5o9e31pYoG/?igshid=f4kc4rnckt6h

Tofu Katsu by @thefoodietakesflight 💞🍛 (Makes 4 katsu) . . ⭐️ Tag a friend who would love this ! ⠀ ⭐️ Follow The tasty vegan on Instagram @recipes4vegan for daily healthy, simple recipes that will help you to go vegan, lose weight & feel great! . . 1 240g block fresh extra firm tofu  1/4 tsp salt, or to taste*  Canola oil, for frying (*Note: feel free to adjust the seasoning as needed. Batter  1/4 cup flour 1/2 tbsp + 1 tsp cornstarch  1/2 tsp baking powder 1/2 tsp salt 1/4 cup room temp. water Breading  1 cup japanese breadcrumbs, or more as needed 1. Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels. 2. Slice each tofu into two 3/4-inch thick square slabs. Sprinkle with salt as needed. 3. Prepare the batter by mixing all the ingredients until smooth. This will be a really thick batter. In another plate or tray, add the breadcrumbs.  4. Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest of the tofu.  5. Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take out of the oil then turn off the heat.  6. Let cool for 5-8 minutes then slice diagonally into strips. https://www.instagram.com/p/B5oPkEup3lD/?igshid=1wwi944c3icvf

#Repost @vegancanteen @download.ins --- VEGAN S’MORE TRUFFLES by @itsallgoodvegan ❤️ Follow us @recipes4vegan for more delicious vegan recipes! #recipes4vegan . S’more Truffles 2 cups graham crackers, (I used vegan cinnamon graham) 8 medjool dates, soaked in warm water 2 Tbsp maple or agave syrup ½ cup almond butter, or your favorite nut butter 12 mini vegan marshmallows 1 cup chopped vegan chocolate 1 Tbsp coconut oil . Directions: Place your graham crackers in a food processor or high powered blender and pulse until your graham crackers have turned into fine crumbs. Combine the graham cracker crumbs,soaked dates, almond butter, and syrup to the food processor or high powered blender. Process again until it becomes a sticky cookie dough like texture. Using a small cookie scoop place 1 tablespoon of the dough in the cookie scoop and press down. The dough should be packed lining the scooper. Place the mini marshmallow in the middle of packed cookie dough scoop. Place another tablespoon of dough on top of the marshmallow. Using your fingers press the mixture down forming a ball. Remove the dough from the cookie scoop. Using your hands form the truffle into a firm ball. Set S’more dough balls on a plate and repeat steps. Make the chocolate coating. Combine the chocolate and coconut oil in a microwave-safe bowl. Microwave for 30 second intervals stirring between each one until the chocolate has melted. Coat each dough ball with chocolate. I used a fork to do this. Place truffles on a plate and top with crushed graham crackers or marshmallows. Place in the refrigerator for 30 minutes to harden. https://www.instagram.com/p/B5nqLlvpD4h/?igshid=1evyz0b77qiqx

Teriyaki Katsu Rice Bowls by @thefoodietakesflight 🍚 Served over steamed rice for a super satisfying meal! Get the kastu recipe below: . ⭐️ Tag a friend who would love this ! ⠀ ⭐️ Follow The tasty vegan on Instagram @recipes4vegan for daily healthy, simple recipes that will help you to go vegan, lose weight & feel great! . Tofu “Katsu” (Makes 4 katsu) 2 240g blocks fresh extra firm tofu 1/2 tsp salt, or to taste* Canola oil, for frying Teriyaki sauce (recipe on my blog) __ Batter ½ cup flour 1 tbsp + 2 tsp cornstarch 1 tsp baking powder 1 tsp salt 1 tsp sweet paprika powder, optional ½ cup water __ Breading 1 cup japanese breadcrumbs, or more as needed __ 1. Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels. 2. Slice each tofu into 1/2 inch thick square slabs. You may be able to slice one tofu into 3 slabs, depending on the thickness of your tofu. Season with salt. 3. Prepare the batter by mixing all the ingredients until smooth. In another plate or tray, add the breadcrumbs. 4. Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest. 5. Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take out of the oil then turn off the heat. 6. Let cool for 10-15 minutes then slice diagonally into 3/4-inch thick strips. Drizzle with some teriyaki sauce and enjoy with rice. ​ #vegansofig #veganrecipe #veganfoodshare #veganrecipes #whatveganseat #veganbowls #veganfood #plantbased #healthy #plantbasedfood https://www.instagram.com/p/B5nRyHMJ_7I/?igshid=6slea9qec5r7

One Pot Mushroom Tetrazzini by @rabbitandwolves Always nice to find a tasty, simple vegan pasta recipe. . . 1 Tbsp. Olive oil 16 oz. Mushrooms, sliced 2 Cloves Garlic, chopped 1/4 C. Vegan butter 1/4 C. All purpose flour 3 C. Vegetable broth 1 C. Almond milk or other non dairy milk of choice 10 oz. Spaghetti 1/2 C. Frozen peas 1/2 C. Panko bread crumbs 2 Tbsp. Nutritional yeast Salt and Pepper to taste Parsley to garnish Instructions Preheat the oven to 450 degrees. Now in an oven safe pot, heat the olive oil on medium high. Then add the sliced mushrooms and garlic. Saute for 4-5 minutes until the mushrooms have released their liquid and it has evaporated. Season with salt and pepper. Once the mushrooms are done, remove them from the pot and set aside. Now add the vegan butter to the pot and melt. Reduce heat to low. Cook for a minute, stirring, then add the flour. Whisk together to make a roux. Cook for another minute or two until it has thickened. Now add the veggie broth and almond milk. Whisk to combine with the roux. Now bring heat up a bit, and bring to a boil. Season with a bit of salt and pepper. Then add the spaghetti. I like to snap mine in half. Then stir to make sure it is fully covered by the liquid. Cook for just about 3-5 minutes(you want it still to be a bit firm when you put it in the oven so it doesn't over cook). Stirring. Then add back in the mushrooms and the frozen peas into the pot. Stir to combine. Cook for just another minute. Taste and adjust seasoning. Now turn off the heat. In a bowl combine the panko and nutritional yeast. Sprinkle on top of the pasta. Now either drizzle with olive oil, spray with non stick spray, or put a few pieces of vegan butter on the top just to brown the bread crumbs. Bake at 450 degrees for about 10 minutes until bubbly and the top has browned. Serve immediately with parsley if you want! . #veganfoodshare #veganpasta #veganItalian #pasta #pastarecipe #whatveganseat #healthypasta #healthyvegan #veganfood #veganrecipes #plantbased #veganrecipe #veganbowls #plantbasedfood https://www.instagram.com/p/B5mdd8pp89o/?igshid=57k1jjhfzab6

Green asparagus & spelt stir-fry with artichoke hearts, mushrooms, zucchini and lots of wild garlic pesto by @anna.culina CHECK OUT HER IG. 🌿 A bowl of delicious, comforting vegan goodness! RECIPE✨ Ingredients (3-4 servings): 300g (12oz) green asparagus 1 small zucchini 150g (5oz) mushrooms 100g (3.5oz) cooked artichokes hearts 200g (8oz) spelt 4 Tbsp wild garlic pesto (recipe below) Salt & Pepper . Method: 1. Cook spelt according to the packaging instructions. Drain water excess water. 2. Cut zucchini lengthwise and slice thinly. Quarter green asparagus and slice mushrooms. 3. Heat up a large pan and add 1 Tbsp of olive oil. Add zucchini slices and fry until slightly brown. 4. Add green asparagus and fry for 3 min. Add the mushrooms and artichoke hearts and fry for another 3 min. Add in the cooked spelt and mix well. 5. Mix in the wild garlic pesto and add salt & pepper. 🌿 Ingredients (wild garlic pesto): 40g (1.5oz) wild garlic 5g (10 leaves) fresh basil 30g (1oz) pumpkin seeds 1 Tbsp nutritional yeast 3 Tbsp olive oil 1 Tbsp of water 1 Tbsp of lemon juice Salt & Pepper Method: Blend all ingredients until well combined. Adjust thickness with a little water if necessary and add salt & pepper to taste. . #veganlunch #lunchideas #veganbowl #plantbasedfood #plantbased #veganbowls #healthybowl #healthyvegan #whatveganseat #asparagus #artichoke #veganrecipe https://www.instagram.com/p/B5mdEdyJyQL/?igshid=s5fdl36yx4z8