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Best Of Vegan®


NYC. Daily vegan recipes 🌱 by @BrusselsVegan #bestofvegan Recipe submissions: recipes@bestofvegan.com Business inquiries: hello@bestofvegan.com

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Pancakes with black figs and cashew yogurt by @hannah__chia 💗 * 1 cup almond milk * 1 tbsp apple cider vinegar * 1 tsp vanilla extract * 1 cup flour (I used 1/2 cup all-purpose and 1/2 cup sprouted whole wheat flour) * 1 tbsp + 1 tsp baking powder * 1/4 tsp salt * 3 tbsp coconut sugar, or 2 tbsp maple syrup Whisk wet ingredients and dry ingredients separately, then pour wet ingredients slowly into the dry and stir until combined (do not over-mix! a few lumps should be left). Pour 3 tbsp of the batter on a preheated griddle or pan, and cook for 2 minutes or until several bubbles appear on its surface, then flip and cook for another 2 minutes on the other side. Serve warm with maple syrup and cashew yogurt. #bestofvegan
Cherry love by @brusselsvegan 💗 #bestofvegan
Grilled porcini by @curlew_and_dragonfly 💚 (The recipe is for four, but there might be some leftover pesto)  For the pesto: 40 g basil leaves 50 g panroasted pine nuts  1 garlic clove, finely chopped and roasted with a tiny bit of oil until golden brown  100 g olive oil  2 good pinches freshly ground pepper  1/3 teaspoon sea salt Blend it the way that it still has some little chunks.  Take a good handful of best quality organic pistachios and panroast them until they smell amazing. Don't let them get dark roasted!  800 g best quality porcini, cut in half. olive oil to oil a big barbecue pan  1 little basket radish sprouts  salt, pepper  Heat your barbecue at the highest level possible. Once the oil is hot, grill the porcini from both sides for about two minutes.  Season the porcini with salt and pepper while being grilled. Drizzle with lots of pesto and sprinkle with sprouts and pistachios. Serve immediately and enjoy! #bestofvegan
Mini raw Chocolate Date Caramel Cups by @datesandavocados 💗  INGREDIENTS for the CARAMEL filling: 1/2 cup cashews, soaked for 6h 1 cup dates, chopped 1/4 cup almond mylk 1 Tbsp water 1/2 tsp pure vanilla extract 1 + 1/2 tsp cashew butter 1/4 cup raw virgin coconut oil, melted INGREDIENTS for the CHOCOLATE: 1 cup raw cacao paste or powder (I used paste) 1 cup cacao butter 1/4 cup maple syrup, not cold 1 tsp pure vanilla extract  Pinch of salt METHOD: 1.To prepare the caramel filling blend all ingredients (except coconut oil) in a high speed blender until completely smooth.  2.Stream the melted coconut oil until combined. 3.Let set in the fridge for at least 2h to harden. 4.For the chocolate shells, melt cacao butter and paste (or powder) in a dry bowl over hot water at low heat (chocolate should not exceed 118F if you want to keep it raw) stirring until completely melted.  5.Then add the maple syrup (should be at room temperature) gradually, stirring constantly. 6.Add the salt and vanilla extract and stir for a few more seconds. 7.Let the chocolate cool down (below 90F approx) 8.Line a mini muffin tin with paper liners and pour the chocolate into the molds (around 1 tsp) 9.Let set in the fridge for 15 minutes to harden. 10.Fill a pipping bag with the caramel and pipe it in the center of each chocolate layer. 11.Pour more chocolate until completely covered, sprinkle some cacao nibs on top, and refrigerate for 1 hour. 12.They will keep in the fridge up to 4-5 days. #bestofvegan
Bite-Size Blue Matcha Cashew Cakes by @ehvegan 💙  BASE 1/2 cup raw almonds 1/2 cup shredded coconut 1/2 tsp cinnamon 1/4 tsp ground ginger 1/8 tsp nutmeg 1/8 tsp salt 1/4 cup pitted dates  FILLING 1 cup soaked raw cashews 3/4 cup creamed coconut 1/4 cup melted coconut oil 1 tbsp maple syrup 1 tsp blue matcha (optional)  Place all the ingredients for the base in the processor, except the dates. Process until the almonds are in small pieces. Add the dates to the food processor and process until the mixture sticks together. Press the base mixture firmly into the bottom of your mold and then freeze while you prepare the filling. In a high speed blender, place all the ingredients for the filling. Blend until smooth. Pour 1/2 the mixture into your mold and freeze 1 hour. (If you don't want multiple colours or flavours, you don't need to split the mixture) Mix the remaining filling with the blue matcha (or other natural colour) and pour onto the first layer. Freeze for at least 4 hours before serving.  #bestofvegan
Go dairy-free with @so_delicious 💗 All of their products are 100% vegan and incredibly delicious. From coconut yogurt to almond milk creamer and cashew milk frozen desserts, you'll find everything a vegan heart desires. What's your favorite @so_delicious product? Comment below ⬇️ . . The winners of the dairy-free starter pack are: @britanny_lyons @tashianacheeks and @angelblossom92. Congrats! We'll direct message you;) #ad
Vegan brownies by @marie.martell 💗  1/2 cup oil, coconut oil or vegan butter 1 cup almond milk 1 flax "egg" (1tbsp ground flax seed mixed with 2tbsp water) 1 cup flour 1 tsp baking powder 3/4 cup cocoa powder 1/2 cup cane sugar Chopped almonds  1Preheat the oven to 350°F. In a bowl, mix the oil, cane sugar and flax egg.  2Add dry ingredients and mix until smooth. Pour the brownie batter in the pan and add the chopped almonds on the top. 3Bake for 25-30 mins or until a toothpick inserted into the middle comes out clean. Enjoy!  #bestofvegan
All Black Fruit Fluff Bowl by @tropicallylina 🖤  Recipe: 2 frozen bananas 1 Tbsp. of activated coconut charcoal Whip it up in your blender or food processor, add toppings of your choice and enjoy! #bestofvegan
Coconut smoothie bowls by @inspiredbynick 💗  Smoothie base recipe:  1 banana 1 cup raspberries 1/2 raw almond milk 1/2 tsp cinnamon  1 tbsp almond butter  1 scoop vegan protein powder  With frozen figs, blackberries, and blueberries on top! #bestofvegan
SUPER CHEESY VEGAN GRILLED CHEESE by @neuroticmommy 💚 as posted on neuroticmommy.com:  PREP TIME: 5 MINS COOK TIME: 5 MINS TOTAL TIME: 10 MINS  INGREDIENTS:  2 slices of Bread (dairy-, honey- and egg-free) 2 tbsp of vegan butter 2 slices of vegan cheese 2 slices of a beefy tomato handful of fresh kale or spinach salt/pepper to taste DIRECTIONS:  Place 1/2 tbsp to a full tbsp of vegan butter in a skillet or fry pan. Take one slice of bread and coat one side of it in the melted butter. Take one slice of cheese, 2 tomato slices, sprinkle with salt/pepper, top with handful of greens, another slice of cheese and the other slice of bread. Butter the outside of the bread that's facing up, so when you flip it, it will become toasty and buttery. Press the sandwich down with your spatula or if you have a sandwich press that would be great too, and hold it together until the cheese starts to melt. I usually cook mine for 2-3 minutes on each side because I like it nice and toasty. You'll also notice the greens will wilt down too. The greens are optional but highly recommended. Same with the tomato. There's nothing like a warm tomato to compliment a banging grilled cheese. Remove from pan, cut in half, serve immediately and Enjoy! #bestofvegan
Baked fries with guacamole queso dip by @naturallyzuzu 💗 Vegan Guacamole Queso Dip  INGREDIENTS ½ cup raw cashews (soaked overnight) 3 medium avocados cleaned and seeded.  2 small jalapeño peppers, de-seeded and chopped 1 bunch of fresh cilantro chopped  3-4 сloves of garlic  Juice from 3 limes  2 tbsp nutritional yeast 1/4 cup of water to thin the sauce as needed.  1/2 tsp salt  Blend the above ingredients in the high speed blender until smooth. You can warm up your queso if you like it serve it hot. Enjoy! #bestofvegan
LOADED SWEET POTATO + CHICKPEA BOATS by @HealthyLittleVittles 💚 PREP TIME: 10 MIN  COOK TIME: 20 MIN  TOTAL TIME: 30 MIN INGREDIENTS •2 sweet potatoes •1 can artichoke hearts •1 can chickpeas (garbanzo beans) •1/2 can pumpkin puree •4 oz vegan cream cheese •1/4 cup vegan parmesan cheese (recipe below) •spinach •avocado cream •1 tbsp olive oil •1.5 tbsp tandoori masala (purchased OR use recipe below) VEGAN PARMESAN CHEESE •3/4 cup raw cashews •3 tbsp nutritional yeast •3/4 tsp salt •1/4 tsp garlic powder AVOCADO CREAM •1 avocado •2 pinches salt •1/2 cup almond milk •1 tbsp lime juice TANDOORI MASALA •3 tbsp cumin •2 tbsp garlic powder •2 tbsp paprika •3 tsp ginger •2 tsp coriander •2 tsp cardamom INSTRUCTIONS 1Preheat the oven to 400 degrees F  2Drain and rinse your artichoke hearts + chickpeas  3Whisk together all your tandoori spices in a small bowl **NOTE: I like to make extra and keep this on hand  4In a medium bowl, mix together your chickpeas + olive oil + tandoori masala  5Bake these on a parchment lined baking sheet for about 15 minutes, or until they start to crisp up  6Meanwhile, poke holes in the sweet potatoes with a fork on each side of each sweet potato (a few times on each one)  7Microwave the sweet potatoes for 5 minutes, flip and microwave for 5 more minutes  8Make the vegan parmesan cheese by blending all ingredients together in your blender until you achieve a parmesan cheese like consistency **NOTE: I also make tons of this and keep in in my fridge because it put it on nearly everything!  9Let the sweet potatoes cool a bit (they will be hot!), slice in half and scoop out the flesh into a medium bowl  10Add the vegan parmesan + pumpkin + vegan cream cheese and stir to combine  11On a small baking sheet (the same one you used to bake your chickpeas) place the skins and re-stuff them. Add the artichoke hearts + chickpeas and place back in the oven
Strawberry love by @rainbowplantlife ❤️ #bestofvegan #🍓
Creamy Chickpea & Kale Pesto Linguine by @riseshinecook 💚  3 cups cherry tomatoes 1 cup cooked chickpeas 2 cups packed kale (curly kale is best) ½ avocado (~½ cup) 1 cup packed fresh basil leaves 3 tablespoons nutritional yeast 3 tablespoons lemon juice 3 cloves garlic, minced Pinch red pepper flakes ¾-1 teaspoon sea or Himalayan salt 1/2 cup water 1 lb brown rice linguine  1Preheat the oven to 400 °F and spread the tomatoes out on a parchment lined baking pan. Bake for 30-40 minutes. 2Meanwhile, add all other ingredients to a food processor, except the pasta, and process until well combined but not completely smooth. Transfer the pesto to a glass bowl and set aside. 3Bring a large pot of salted water to a boil and cook pasta according to directions. Drain the pasta, rinse under cool water and return to the pot. 4Add half the pesto, the roasted tomatoes and mix. Add remaining pesto, mix well and re-season with salt and pepper. Divide among bowls, garnish with additional chickpeas, fresh basil, fresh or roasted tomatoes and/or vegan (nut-based) parmesan cheese. #bestofvegan
Spicy tofu skewers by @aboutthatfood 💚 Recipe as posted on aboutthatfood.com:  Serves 4  Ingredients:  1x 300g block of firm tofu 1 red, one green and one yellow bell pepper about 10 cherry tomatoes 2 tbsp of sesame oil 3 tbsp of tamari juice of 1/2 lemon 1 tbsp of hot paprika 2 tbsp of sesame seeds 1 tbsp of tapioca starch 3 tbsp of sweet chili sauce Method:  The night before you plan on making your skewers, cut the tofu into bite sized cubes. Place in a sealable container together with the sesame oil, tamari, lemon juice, hot paprika and the sesame seeds. Shake the container well so all of the tofu cubes are covered and place in the fridge to marinate over night. The next day cut the bell peppers into little squares, and cut the tomatoes in half. Sprinkle the tapioca starch over the tofu blocks and shake the closed container well so all of the cubes are covered in tapioca. Now add all of the tofu cubes into skewers one after the other, separated by a piece of bell pepper or tomato. Now place on the grill and cook until the veggies are soft and the edges of the tofu have browned. Drizzle with the sweet chili sauce and serve. #bestofvegan
Rainbow No-bake Cookies by @healthyfrenchwife 💗  1 cup of coconut flour 1/2 cup + 1 tbsp of tahini 1/2 cup of maple syrup  Pinch of cinnamon Pinch of salt 1 tsp of vanilla powder or essence  2 tbsp vegan sprinkles  1. Simply mix all the ingredients together in a bowl with a spoon. 2. Create balls of cookie dough and place them on a plate. Flatten them out by pressing with a fork and sprinkle some more vegan sprinkles.  3. Keep in the freezer for 30 minutes before serving. Keep the rest in the freezer. #bestofvegan
Slow Cooker White Quinoa Chili by @simplyquinoa 💗 Recipe as posted on simplyquinoa.com:  Serves 6  Ingredients 4	celery ribs, chopped 1	white onion, chopped 1	poblano pepper, chopped 2	garlic cloves, minced 2	(15 oz) cans white beans, drained & rinsed 1/2	cup white quinoa (uncooked) 3/4	cup frozen corn 1	quart (4 cups) vegetable broth 1	tablespoon chili powder 1 1/2	teaspoon cumin 1	teaspoon oregano 1	teaspoon smoked paprika 1	teaspoon sea salt (+ more to taste) 1	teaspoon fresh pepper (+ more to taste) 1/2	cup raw cashews 1 1/2	cups boiling water to garnish: fresh cilantro, red pepper flakes, hot peppers  Instructions Add chopped vegetables, beans, quinoa, corn, broth and spices to your slow cooker. Stir together and cover. Cook on high for 4 - 5 hours, low for 5 - 6. When nearly ready to serve, place cashews and boiling water in a small bowl. Let sit for 15 minutes then transfer to a blender and blend on high until smooth and creamy.* Stir cashew cream into chili, taste and adjust seasonings as needed. Serve warm with your choice of garnish! (I like fresh cilantro, pepper flakes and sliced hot peppers)  Recipe Notes * you can also soak the cashews all day and blend them up when you get home OR substitute non-dairy milk (it just won't be as creamy). #bestofvegan
Rainbow salad by @elavegan 💚  Ingredients: red bell pepper, carrot, mango, cucumber, edible butterfly pea flowers and red cabbage. Dressing: mango blended with avocado. #bestofvegan
Fruit platter by @livepurejenna ❤️ #bestofvegan
Brownie Cheezecake by @Vegaliciously 💗  BROWNIE (7u.): 6 tbsp whole wheat flour, 3 tbsp cacao powder, 100g. Vegan chocolate chips, 3 tbsp coconut sugar, 1 teaspoon baking powder, +-1 cup soya milk, 1 flex "egg", 1 teaspoon coconut oil. Preheat the oven at 180 degrees Celsius. Mix all the dry ingredients, add the soya milk, flex egg and coconut oil and mix thoroughly. The mixture has to be rather liquid, if it turns out to be too dry add more soya milk. Pour the mixture into a muffin tray (you should get +- 6-7 brownies). Put in the oven for 25 min. Let it cool off. Once cold put 3 brownies in a blender and blend until sandy. Press 2/3 of the mixture on the bottom of a 3 inch cake pan. Put in the freezer. . CHEEZE CREAM: 1 cup cashews, 3 tbsp cacao powder, 2 tbsp coconut sugar (3 if you want it to be more sweet), a splash of rice milk. Soak the cashes overnight, dry and put in the blender with the milk. Once liquid add the cacao powder and coconut sugar. . CHOCOLATE SYRUP: 2 tbsp cacao powder, 1 teaspoon coconut oil, 1 tbsp maple syrup. Whisk all the ingredients until perfectly mixed. Pour 2 tbsp. Of cheeze cream over the brownie crust, then put 1 teaspoon of chocolate syrup and mix the 2 parts just a little, we want to recreate a marble effect. Do this until there's no cream nor syrup. . TOPPING: 1 brownie, berries; top the cake with the rest of the blended brownies. Put in the freezer overnight. Let it thaw for 40 min before eating and decorate it with sone berries. ENJOY! #bestofvegan
Vegan food platter by @lumadeline 💗  Recipe for the beet hummus:  1 small beet, peeled, roasted and cubed 1 tbsp tahini paste 2 tbsp lemon juice 1 small clove garlic 1 tsp ground cumin 1 tsp sea salt 1 tbsp olive oil 1 can cooked chickpeas, drained  Blend everything together apart from the olive oil, until smooth. Then add olive oil. If the paste is too thick, add some chickpea water to thin it. #bestofvegan