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NYC. Daily vegan recipes 🌱 by @BrusselsVegan #bestofvegan Submissions: recipes@bestofvegan.com Inquiries: hello@bestofvegan.com

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VEGAN BURRITO GIVEAWAY 🎉🌯 🎉🌯 🎉 We teamed up with @alpha.foods to giveaway boxes full of 100% plant-based, delicious and heart-healthy burritos! 3 lucky winners will receive a box of burritos (including all of their flavors) each. 🙌🌯🎉 .  TO ENTER, SIMPLY: . . 🌯LIKE this post . 🌯FOLLOW @alpha.foods . 🌯TAG 3 friends in the comments below ⬇️ . .  That’s it! The winners will be chosen at random and announced here in a few days! You can enter as many times as you wish:) [US only for shipping reasons] . .  For those who don’t know @alpha.foods yet, their burritos are the perfect vegan grab-and-go meal options without sacrifice. They’re free of gmo’s, cholesterol, and animal products and are now available at select Walmart locations across Western USA, with more locations and stores to come in early 2018. Follow @alpha.foods to stay updated on new product availability! #bestofvegan
White & dark chocolate ice cream cake by @nm_meiyee 💗 . . (makes 4inch mini cake)  Chocolate ice cream layer  1/2 cup cashew (soaked)  1/4 cup dates  1/4 cup melted dark chocolate  1/4 cup full cream coconut milk  1 tbsp cocoa powder . White chocolate layer  1/2 cup cashew (soaked)  1/4 cup full cream coconut milk  1/4 cup melted cocoa butter  2 tbsp agave  1 tsp vanilla  Process (chocolate layer) ingredients until smooth. Pour mixture into a cake tin and place in the freezer to set while you work with white chocolate layer. Process (white chocolate) ingredients until smooth. Remove the cake tin from the freezer and spread the white chocolate mixture over chocolate layer and place it back in the freezer to set for at least 4 hours or overnight. Remove cake tin from the freezer, let it set for 5 mins, decorate, and enjoy! . #bestofvegan
Buckwheat Pizza Crust & Vegan Mozzarella by @healthyhabitmom 💚 . . •Crust: makes 1 small pizza 1/2 cup buckwheat groats 1/2 cup + 2 tbl water 1 + 1/2 tbl arrowroot powder 1/2 tbl avocado oil or olive oil 1/2 tbl apple cider vinegar 1/4 tsp baking soda 1/2 tsp sea salt •Method: 1. Soak groats in the water, oil and vinegar for 1 hour. Preheat oven to 350F 2. Blend everything in a bullet blender or any high speed blender until smooth. Should resemble pancake batter 3. Poor mixture on a parchment lined baking sheet and spread evenly about 1/2cm thick.  4. Bake for 20 min. Gently remove parchment paper & assemble toppings. Bake at 400F for another 10 min . •Vegan Mozzarella: 2 tbl cashews 1/2 cup hot water 1 tbl nutritional yeast 3.5 tsp tapioca starch 1/2 tbl avo oil or olive oil 1 small garlic clove 1/2 tsp salt 1/2 tsp fresh lemon juice 1/2 tsp ACV •Method: 1. Blend all ingredients in bullet or high speed blender until completely smooth 2. Pour mixture into a small pan and stir over medium heat until it pulls from the pan and is thick and gooey.  3. Store in glass container in fridge or use right away and glob it on this pizza! This stuff is also delicious cold used on caprese sandwiches! #bestofvegan
Sign ups for the next @VeganReset are now open 🎉🎉🎉 Follow the link in bio to join. It starts on March 5th! 50% OFF Early bird discount ends in a few days:) _____________________________________________  The program includes: . . 🌱28 days of whole foods plant-based meal plans 🌱A "Getting Started" guide . 🌱100+ easy to follow recipes (all recipes are gluten- and refined sugar free) 🌱A Grocery Shopping Guide . 🌱28 days of daily lessons teaching you about a vegan diet & lifestyle . 🌱Access to the private Facebook group 🌱Email support ______________________________________________ @veganreset www.veganreset.com ______________________________________________ . SOCIAL MISSION: 50% of all profits will be donated to animal sanctuaries and vegan charities. 🐾 sign up here ➡️ @veganreset (direct link in bio) 💚
Spice up your mornings with @simplyorganicfoods 💗 #simplyorganic_partner. No matter how little time you may have in the mornings, try to create a little extra magic with your favorite music, an inspiring book, meditation or anything else that helps you unwind whenever you can. Not to forget, include some delicious in your breakfast and enjoy every bite:) We added some @simplyorganicfoods Ceylon cinnamon to our rice pudding and turmeric to our golden milk.  For the rice pudding, cook short grain rice in boiling water for about 15 minutes, add almond or cashew milk and let simmer for 5 more minutes. If the rice soaks up most of the liquid, be sure to add a little extra milk to your bowl to make it creamier. Mix 1 tbsp maple syrup with 1 tsp @simplyorganicfoods Ceylon cinnamon and then mix into the rice pudding. Serve with fresh berries and hazelnuts. For the Golden milk, blend 1 1/2 cups cashew milk (or any plant-based milk you like) with 1/2 tsp coconut oil, 1 tsp coconut butter, 1/2 -1 tsp @simplyorganicfoods turmeric powder and 1-2 tsp maple syrup and then heat it up in a small pot. Enjoy! #simplyorganic #bestofvegan #organicmoments #ad
Lentil parmesan “meatballs” with tomato coconut sauce by @nm_meiyee 💚 . Meatballs: 1 shallot, minced  3 cloves garlic, minced  2 cups cooked green lentil  1 tbsp dried Italian seasonings  20g fresh parsley  2 tbsp tomato paste  6 tbsp vegan parmesan cheese*  2 tbsp bread crumbs  Salt and pepper to taste . . Vegan parmesan cheese 3/4 cup raw cashews 3 Tbsp nutritional yeast 3/4 tsp salt 1/4 tsp garlic powder Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh up to 3 weeks. . Sauce: 100g mushrooms  1 can crushed tomatoes  1/2 cup coconut milk  1/2 cup water  1 tbsp vegan parmesan cheese  1 tsp dried Italian seasonings  Salt and pepper to taste . Add 1 Tbsp olive oil, shallot and garlic. Sauté for 2-3 minutes. To a food processor, add all ingredients pulse, mixing until combined, but not purèed, leaving a little texture. Roll mixture into balls. Brown meatballs in large skillet over medium heat. . Make the sauce  Sauté mushrooms. Add crushed tomatoes in a medium saucepan and warm over low heat. Add the remaining spice mix, and sea salt. Stir in coconut milk, and let simmer until warm.  To serve, top rice with a few meatballs and pour over the tomato-coconut sauce. Sprinkle with fresh parsley. Enjoy. . #bestofvegan
Tomato-Cream Cheeze Rigatoni by @vegaliciously 🧡 . INGREDIENTS: • 1 can pelati • 2 tbsp olive oil • 1 purple onion • 1 garlic clove • 1/2 cup hot water • 1/2 tsp coconut sugar • 2 tbsp almond cream cheeze • salt & pepper • a handful of fresh basil METHOD: 1. mince the onion and garlic. 2. heat the oil add the onion and garlic. Cook until golden. 3. stir in the pelati, the water and the sugar and cook at low temperature for 20 minutes. 4. add the cream cheeze, adjust salt and pepper and top with basil leaves. 5. serve with your favorite pasta! ENJOY! #bestofvegan
Rainbow Breakfast Tart by @scecco_food.for.thought 🌈 . Crust: 170g mixed berry dried fruit bars, chopped 100g dark chocolate, chopped 1 cup almonds . Filling: 1 cup canned coconut milk 1/4 chia seeds 2.5 cups coconut yogurt . pink pitaya and butterfly pea flower powders blue spirulina Turmeric . Combine coconut milk + chia seeds, and refrigerate 2 hours.  Pulse crust ingredients in your high speed blender and then press into the tart pan, and refrigerate half an hour min.  Divide coconut yogurt in 5 and colour with powders.  Layer chia pudding, then coconut yogurt in the crust to create a rainbow 🌈 and top with fruit.  ENJOY!  #bestofvegan
Keep eating well and feeling good with our friends at @littlebluedynamos 💙 Grab blueberries by the boxful and eat them by the handful for a #positivelybluetiful day. That’s our tip for the day! . Congrats, @jessierushlow! You’ve won a high speed Vitamix thanks to our friends @littlebluedynamos 💙 That means LOTS of blueberry smoothies for you! We’ll DM you to coordinate shipping:)
Red Curry Tempeh Bowl by @veggiekins 💚  Ingredients:  4 oz tempeh 1/2 cup natural peanut butter (smooth)  1/4 cup tamari 1 tablespoon minced ginger 2 tablespoons minced garlic  1 teaspoon red curry paste  1 tablespoon lime juice  1/2 cup water  Directions:  Heat tempeh on both sides for about 2 minutes over medium heat on a pan until lightly golden. Combine all ingredients in a bowl and whisk until smooth. Pour over the tempeh and let sauce absorb and slightly thicken.  In a bowl, serve with greens, mushrooms, edamame,  avocado, lime and rice.  #bestofvegan
Sweet green smoothie bowl by @thebirdfeednyc 💚 . . 🌱 sweet green nice cream: • blend 2 frozen bananas, 3/4 cup frozen pineapple, 3/4 cup frozen mango, 3/4 cup curly parsley, 1/2 cup cucumber, a small piece of ginger & a splash of coconut water (makes 2 servings or one large serving) 🌱 toppings: • coconut, banana, buckwheat groats, diced mango, blueberries, sprouted oat vanilla chia granola & kiwi #bestofvegan
Vegan Corn & Pumpkin Mac 'n Cheese by @voilasassi 🧡 .  350g pasta 500g hokkaido pumpkin, peeled and cut into chunks 100g cashews, presoaked in water for 3-4h 1 glass/can sweet corn 2 Tbsp nutritional yeast flakes 1 tsp garlic powder ½ tsp paprika 100ml water 1 Tbsp olive oil salt and pepper to season * optional : cashew parmesan parsley, chopped * Method : * Preheat oven to 200C/400F * Add the peeled, cut pumpkin to a bowl and mix together with olive oil. * Add pumpkin to parchment paper lines baking tray and roast until soft (20-25min). Meanwhile cook pasta to al dente (rinse a little with cold water so they dont become too sticky) Rinse and drain cashews and add them together with 100ml water, the pumpkin chunks, nutritional yeast and spices to a high speed blender. Blend until smooth and creamy. Put pasta back into the pot, pour sauce in, add corn and cook on simmer while stiring through occasionally. * Season some more with paprika, salt, pepper and top off with parsley and cashew parmesan if desired. #bestofvegan
Chocolate Fudge Cake w/Cacao-Cream Cheeze filling by @vegaliciously 💗 . INGREDIENTS: Dry ingredients •2 1/2 cups white flour •5 tbsp coconut flakes •1 3/4 cups brown unrefined sugar (or coconut sugar) •1 tbsp vanilla sugar •3/4 cup cacao powder •1/2 cup chocolate chips •1 tsp baking powder •1 tsp baking soda •A pinch of salt — Wet ingredients: •1 cup coconut oil •2 cups almond milk •2 tbsp distilled white vinegar — INGREDIENTS FOR THE CREAM: •250g soy butter •280g almond cream cheese (or soy cream cheese) •3/4 cup icing sugar (or more if needed) •1 tbsp vanilla sugar •2/3 cup cacao powder — INGREDIENTS FOR THE SYRUP: •100g dark chocolate (over 70% cacao) •1 tbsp coconut oil RECIPE: 1. preheat the oven to 160C/300F. 2. Cover a 9-inch cake pan with baking sheet. 3. In a bowl pour all the dry ingredients, in another one prepare the wet ingredients. 4. Pour the wet ingredients over the dry ingredients and process with a handmixer until combined. 5. Divide the mixture in 2 parts and pour the cake batter into the prepared pans. 6. Bake for 50 minutes at 160C/300F. 7. Turn the cake upside down and let it cool down.  8. for the cream put all the ingredients into a bowl and mix with a hand mixer until creamy and perfectly combined. 9. Once the cakes are cold, cut them in the half, set a cake layer over a platter, moist with 1/3 cup almond milk and spread 2-3 tbsp of the cream on top. 10. for the chocolate topping melt the chocolate and coconut oil and whisk until combined. Using a spoon let the syrup fall over the border of the cake. 11. Let the cake sit in the fridge for 6 hours before serving. 12. ENJOY!  #bestofvegan
Chocolate waffles by @brusselsvegan 💜 . (makes 7-8 waffles) Ingredients:  1 1/4 cup (gluten-free) all-purpose flour 1/3 cup cornstarch 1 teaspoon baking powder 1/3 teaspoon baking soda 2 tablespoon coconut sugar (or maple syrup) 1/4 teaspoon sea salt 1 bottle @REBBL dark chocolate protein  1/2 cup vegan butter, melted 2 flax “eggs” (2 tbsp ground flax seed mixed with 6 tbsp water and set aside for 5-10 minutes)  Oil or extra vegan butter for cooking  Toppings: Fresh fruit and coconut yogurt mixed with berry powder.  Directions:  1.Mix all dry ingredients and wet ingredients separately first and then mix everything in a big bowl until you get a smooth batter.  2.Heat your waffle iron and then pour 1/3 cup of the batter per waffle into the iron. Cook for 5-6 minutes (or follow your waffle iron’s instructions.) 3.Enjoy with the toppings of your choice! #bestofvegan
Vegan almond coconut croissants by @chocolateforbasil 💗 Exclusive recipe from her new cookbook “Black Girl Baking” 💗 .  Reprinted with permission from Black Girl Baking by Jerrelle Guy, Page Street Publishing Co. 2018. Photo credit: Jerrelle Guy. . . Makes about 14 croissants  Croissants 1¼ cups (295 ml) warm water, heated to 120°F (49°C) ½ cup (100 g) coconut sugar or granulated sugar, divided 1 (2½-tsp [9-g]) packet active dry yeast 3½ cups (420 g) white whole wheat flour ½ cup (120 ml) warm oat or nut milk 1 tsp salt 1 2⁄3 cups (385 g) coconut oil, at room temperature, divided  Filling ¼ cup (60 ml) cold oat or nut milk ½ cup (100 g) coconut sugar or granulated sugar 1 tbsp (8 g) cornstarch or arrowroot starch ⅓ cup (75 g) coconut oil ½ tsp almond extract 1 tsp vanilla extract 2 cups (240 g) almond meal flour ⅓ cup (45 g) sliced, slivered or ground almonds, for topping ⅓ cup (27 g) shredded sweetened coconut, for topping  1.To make the croissants, in the bowl of a stand mixer with a dough hook attachment, combine the warm water and ¼ cup (50 g) of the sugar. Sprinkle over the yeast, and let it bloom until foamy, 5 to 10 minutes. 2.Add the flour, remaining ¼ cup (50 g) of sugar, milk and salt and beat on low speed until combined. As soon as all the flour is almost mixed in, mix in ⅓ cup (80 g) of the coconut oil. Turn the mixer on medium speed and knead until the dough no longer sticks to the sides of the bowl, 3 to 4 minutes. Transfer to a clean oiled bowl, cover with plastic wrap and leave it to rise for 2 hours, or until doubled in size. 3.Punch down the risen dough to release the air. On a lightly floured surface, roll out the dough to the size of a piece of printer paper, wrap in plastic wrap and refrigerate for 1 hour. Remove from the fridge, and smear the remaining 1⅓ cups (305 g) of coconut oil evenly over the middle third of the dough, then fold over the two edges to cover the oil. Wrap the dough in plastic wrap and
Weekend breakfast spread by @earthyandy ❤️ . . Chocolate Chia (1 serving - I usually quadruple this)  2 tablespoon chia seeds  2 tablespoons cacao powder 2/3 cup nut milk (we use half coconut half almond) 4 medjool dates (or approx 1 tablespoon coconut sugar or maple syrup-will alter taste) Dash vanilla and pink salt (optional but better ;)) Blend on high in blender for 2 minutes for silky smooth and then let chill in fridge to thicken! (If you don’t have a blender you can enjoy as ‘normal chia seed consistency!’) #bestofvegan
Salted Caramel Brownies by @theindigokitchen 💗 . .  Brownies  1 cup flour  2 tsp baking powder  3 tbsp cacao powder 1 cup vegan sugar 1 1/2 cup non dairy milk  1 tsp vanilla  5 tbsp vegetable oil 2 large flax eggs 200 grams dark chocolate  Pinch of salt  Preheat the oven to 175C/350F  Start by making 2 flax eggs by mixing 2 tbsp crushed or ground flax seeds with 4 tbsp water. Let it sit to thicken.  Now melt the chocolate over a double boiler or by using the microwave. Set it aside to cool.  To a large bowl add sift in the flower, baking powder and cacao powder. Add the coconut sugar and mix well.  Add the oil, melted chocolate, flax eggs and non dairy milk to the flour and mix well.  Pour the batter in a parchment lined baking dish and cook in the oven for about 30 minutes.  Serve with the salted caramel drizzle, enjoy!  Caramel sauce  2 cans coconut milk 2x400 ml 1 1/2 cup coconut sugar  Salt to taste. I used 1/2 tsp Himalayan rock salt  2 tsp vanilla extract  After bringing it to a boil, lower the heat and let it simmer until the sauce has started to thicken while stirring occasionally.  In between stirring you can prepare the brownie batter.  Stir while simmering for about 35 to 40 minutes depending on how much liquid the coconut milk has.  Once you get a thick coating on the back of your spoon, the sauce is done. Turn of the heat and let it cool to thicken even further.  This makes enough for 2 batches of sauce.  Add salt to taste. #bestofvegan
Vegan Molten Chocolate Lava Cakes by @chocolatecoveredkatie ❤️ . . 1/4 cup + 2 tbsp cocoa powder 1 1/4 cup spelt, white, or gf ap flour 1/4 tsp + 1/8 tsp salt 1/2 tsp baking soda 3/4 tsp baking powder 1/2 cup unrefined sugar 1/16 tsp uncut stevia, or 2 tbsp unrefined sugar 1/2 cup mini chocolate chips, optional 1 3/4 cup vegan yogurt, such as coconutmilk yogurt 1/3 cup oil 2 tsp pure vanilla extract 1 cup vegan chocolate chips 2 tsp oil .  _________________________________ Preheat oven to 350 F. Line muffin tins with 14-16 liners. Combine the first 7 ingredients (and 1/2 cup chips, if desired) in a large bowl, and mix very well. In a separate bowl, combine all remaining ingredients except the 2 tsp oil and 1 cup chips. Pour wet into dry, stir until just evenly combined, and pour into the muffin tins. bake on the center rack 15-20 min or until cakes have risen and a toothpick inserted into the center of a cake comes out clean. Let cool. For the filling: very carefully melt the 1 cup chips, then stir in the 2 tsp oil for a thinner consistency. Use a spoon or knife to cut the center out of each lava cake, making sure to not go down too far. Set tops aside. Divide filling among cakes, then place tops back on. Top with vegan ice cream, coconut whipped cream, or frosting if desired to cover the seams. #bestofvegan
Vegan dumplings by @lumadeline 💛 Dumping Filling  1 medium-sized napa cabbage or white cabbage 2 fresh shiitake mushrooms 1 tsp freshly grated ginger 1 tsp freshly grated garlic 1 spring onion, finely chopped 1/4 of a medium-sized purple onion, finely chopped 1 tsp sesame oil 1 tbsp + 1 tsp salt pepper, to taste In addtion  1/2 cup of sesame seeds, placed in a small bowl 3 tbsp water, in a flat plate 1 tsp grated ginger 2 tsp spring onions, finely chopped Dipping Sauces:  Soy Sauce Dipping ( 1 tsp grated ginger, 1 tsp finely chopped spring onions, 3 tbsp soy sauce, 1 tsp sesame oil and 1/2 tsp sesame seeds) Chili Garlic Sauce (store bought) Chilli Oil (store bought) How it's made:  Slice the cabbage into thin strips and put into a mixing bowl. Add 1 tbsp salt and mix well together. Set aside.  At the meantime, cut the shiitake mushroom into small dices. Use another mixing bowl, add in the shiitake mushroom, purple onion, ginger, garlic, and spring onion.  Take the cabbage stripes out of the other mixing bowl and use two hands to squeeze out the excess water and then put into the mixing bowl with the mushroom mix. Add 1 tsp of salt and some fresh pepper. Mix all ingredients together until well combined. Set aside.  Spoon 2 teaspoons of the filling onto the center of each round wrap. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Dip the bottom of dumpling in the plate water and then dip it in the bowl of sesame, so the bottom of the dumpling is evenly covered with sesame seeds. Place the finished dumpling onto the chopping board or baking sheet.  In a skillet over medium heat, heat 2 tablespoons of the oil. Arrange  the dumplings in the skillet, pleated edge up. Cook over high heat until the bottoms are lightly browned, 2 minutes. Add 1/2 cup of water, cover and cook until the filling is cooked through, 5 minutes. Uncover and cook until the bottoms are well browned, 1 minute; transfer to a plate and serve. #bestofvegan
Lentil Crust Pizza by @cupfulofkale 💚  Prep time 5 mins Cook time 15 mins Total time 20 mins  Serves: 2 Ingredients 1½ cups dried red lentils 1½ cups water 3 garlic cloves 1 tbsp dried mixed herbs Toppings of your choice Instructions Rinse the lentils and then put in a blender the the water, garlic and herbs and blend until it becomes thick, like a pancake batter. I use a nutribullet and it takes about 30 seconds. Pour a little oil into a frying pan on medium heat. Once hot, pour in half the batter. Spread it out so that there is a layer about ¼ cm thick. Once little bubbles start to appear, flip it over. Make sure none is stuck to the pan or it will break. Fry on the other side for a few minutes. Repeat this with the rest of the batter, so you have two bases. Remove from the hob and carefully place on a pizza baking tray. Add toppings of your choice. Cook for about 12 minutes. I like to finish mine off with some pesto, chilli flakes and garlic oil. #bestofvegan
Vegan lemon curd tart with coconut crust by @nm_meiyee 💛 . Coconut Crust  1/2 cup shredded coconut  1/3 cup plus 2 tablespoons all purpose flour  5 tablespoons cold coconut oil 1/4 cup powdered sugar . Preheat over to 350F. Grease a 9-inch tart tin with a removable bottom. In a food processor, mix coconut, flour, coconut oil, powdered sugar and salt until dough just becomes to form a ball. Firmly press the mixture into the bottom and sides of the tart tin. Bake for 20 minutes. Let cool completely on a wire rack.  To prepare the filling  1 cup lemon juice  1 cup raw can sugar  1/2 cup cornstarch  Pinch of salt  1/2 tsp of turmeric  2 tbsp coconut oil  1/4 cup coconut cream  2 tsp agar-agar  In a saucepan, combine the lemon juice, sugar, cornstarch and salt. Cook on a medium-high heat, with constant stirring, until thickened. Add agar-agar and mix until completely dissolved. Pour lemon mixture to a cooled tart shell and place in the fridge at least 4 hrs to set. . #bestofvegan

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