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

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No-bake breakfast tarts by @oatmeal_stories 💙  For the crust (makes 2/3 mini tarts, depending on the size of your forms): 1/2 cup oats 1/4 cup almond 3/4 cup dates 1 tbsp raw cocoa powder pinch of salt 2 tbsp melted cocoa butter Process your oats and almonds first to break them in small pieces. Add your dates, salt and cocoa powder and process until well combined. Add 2 tbsp of melted cocoa butter and keep processing until the dough is formed. Press it into tart forms and put in the freezer while you prepare the filling.  For the filling whip half a cup coconut cream (solid part from the can) with half a cup thick coconut yoghurt, a tbsp of maple suryp and a tsp of blue spirulina powder Enjoy! #bestofvegan
Avocado toast heaven by @thefitfabfoodie 💚 #bestofvegan #🥑
PUMPKIN SPICE TARTS by @thisrawsomeveganlife 💗 Recipe as posted on thisrawsomeveganlife.com: [makes 6 big tarts; 12-ish servings ]  Hazelnut crust: 3/4 cup hazelnuts 1/4 cup rolled oats 1/3 cup raisins 1/3 cup dates 1 teaspoon vanilla extract Pinch sea salt  Pumpkin filling: 1 3/4 cups (1 can) pumpkin purée 1/4 cup melted coconut oil (or cacao butter, if you want it to be firmer) 1/4 cup coconut milk 1 teaspoon vanilla extract 1/4 teaspoon sea salt 1/4 cup dried cranberries 1/4 cup dates 1/4 cup coconut sugar 1 heaping tablespoon pumpkin pie spice  Coconut whipped cream: 1 can full fat coconut cream  1/2 teaspoon vanilla powder 1 teaspoon maple syrup  To make the crust: grind the hazelnuts and oats into flour in a food processor. Add the rest of the ingredients and process until the dough is slightly sticky, crumbly and can hold its shape when pressed between two fingers. If it's too crumbly, add more dates, or splash of water or coconut milk. If it's too moist, add a spoonful or two of ground flax seed or more oats. Press the crust evenly into lined or oiled tarts tins and leave in the fridge.  To make the filling: blend all ingredients until smooth and DELICIOUS. Pour evenly into your tart crusts and let it set in the fridge overnight or at least for 5 hours, otherwise it'll be more like pudding (which isn't necessarily a bad thing). To make the coconut whipped cream: open the can and scoop the solid white fat off the top. Whip this with the vanilla and maple syrup in a chilled mixer, with an electric whisk, or a hand-operated whisk until it's the consistency of whipped cream! Scoop onto your tarts, decorate with extra chopped hazelnuts and coconut shreds and EAT! #bestofvegan
Pumpkin Chocolate Chip Banana Bread by @chocolatecoveredkatie 💗 . 2 cups flour - (like oat flour) 1 tsp baking soda 3/4 tsp baking powder 3/4 tsp salt 1/2 tsp each: cinnamon, ginger, pumpkin pie spice 1 1/2 cup mashed, overripe banana 1/2 cup pumpkin puree 1/2 cup pure maple syrup or agave 1/16 tsp uncut stevia Or 2 tbsp sweetener of choice 1/3 cup oil OR Vegan milk of choice 2 tsp pure vanilla extract 1/2 cup chocolate chips . _________________________________ *I’ve successfully used spelt, white, and oat flour and can’t vouch for others, but feel free to experiment. Preheat oven to 350 F. Grease a 9×5 loaf pan. In a large mixing bowl, combine all dry ingredients. Whisk all liquid ingredients in a separate bowl, then pour wet into dry and stir to form a batter. Smooth into the prepared pan. If desired, press some extra chocolate chips into the top. Bake on the center rack 30 minutes, then do not open the oven door but turn off the heat and leave in the closed oven for 10 additional minutes. Let cool completely, then cover and refrigerate overnight. Taste will be much better the 2nd day (and even better the 3rd day) . #bestofvegan
Pumpkin Curry and Naan by @theplatedplants 💚  Curry paste: 3 tsp garam masala 2 tsp curry powder 9 cherry tomatoes 1 onion 1 tsp minced ginger 2 cloves garlic 1 clove shallot 1/2 cup pumpkin puree ________ 1/2 tsp coconut oil 1 tsp coriander seeds 1 chili, sliced 2 eggplants, sliced into halves 1 zucchini, sliced into halves 1 carrot, sliced into halves 1 silky gourd, sliced into halves (oyong) 3 pinches of salt A pinch of chili flakes _____ 6 tsp liquid aminos or tamari 1 tbsp coconut sugar 2 tsp cinnamon 3 cardamom pods 3 cups water 1/2 cup cubed tempeh  Directions  1In a blender or using a pestle and mortar, grind all ingredients together until a paste is formed. Set aside 2Toast cumin seeds and chili in coconut oil until fragrant for about 5-10 minutes 3Add in the sliced vegetables and salt, sauté until it gets a nice char. Transfer to a bowl and set aside 4In the same pan, add in the blended curry paste and dry sauté until fragrant for about 5-7 minutes. The idea is to get a bit of caramelization in from the onions. 5Then add in the boiling water and the rest of the ingredients, except for the dry sautéed veggies and tempeh. 6Let simmer for 10 minutes then add in the vegetables and tempeh, simmer for another 15-20 minutes until thickened. 7Add two teaspoons of cinnamon extract at the end. 8Serve warm with a splash of lime juice, coriander and warm naan bread. #bestofvegan
We’re teaming up with @chilisonwheels to organize this year’s Vegan Community Thanksgiving for the homeless in Tompkins Square Park (East Village, NYC) next Thursday. Please contact us at hello@bestofvegan.com if you can help out with any of the following: . . 🌱 FOOD DONATIONS: if you’re a company that can make a food donation (any amount helps), please contact us. Every company that donates will be thanked on our page and @chilisonwheels’ website. A huge thank you to @goveggiefoods, @hamptoncreek and @fieldroast who’ve already donated 🙏🌱 If you’re an individual and want to attend, please bring a vegan dish that can be shared. . . 🌱 PERSONAL HYGIENE PRODUCTS: soap, tooth brushes, tooth paste and all other personal hygiene products are needed. . . 🌱 CLOTHES: it’s getting colder and clothing is desperately needed. Jackets, sweaters, socks, hats, anything else. . . 🌱 MONETARY DONATIONS: please donate money directly to @chilisonwheels via their website chilisonwheels.org. Chilis on Wheels is a registered non profit organization and donations are tax deductible. Any amount, no matter how small, truly helps! 🌱 . .  If you want to volunteer, it would be great if you could also bring vegan food. . .  Note: if you wish to donate food and/or clothes, but can’t do so for Thanksgiving, you can still contact us, donations are needed year round. Thank you!
Vegan cinnamon rolls by @crazyvegankitchen 💛  Ingredients •1 cup Unsweetened Soy Milk •2 teaspoons Apple Cider Vinegar •2 teaspoons Vanilla Extract •6 tablespoons Neutral Vegetable Oil •2 3/4 cups Pastry Flour •3 tablespoons Sugar •1/2 teaspoon Baking Soda •1 1/2 teaspoons Baking Powder •1/2 teaspoon Salt •For Cinnamon Sugar Filling: •1/3 cup Sugar + 2 tablespoons Ground Cinnamon, mixed together •1/3 cup Vegan Butter, softened •For Vegan Icing Sugar Glaze: •1 cup Icing Sugar •1/2 teaspoon Vanilla Extract •Enough Water to form a Glaze consistency  Instructions 1) Preheat oven to 205 Celsius or 400 Fahrenheit and line a baking tray with non-stick parchment paper. 2) In a measuring jug, combine the Soy Milk and Apple Cider.Whisk and leave to sit for 15 minutes. It will look curdled at this point, but don't worry. 3) After 15 minutes, whisk in Vanilla Extract and Oil, then set aside. 4) In a large bowl, sieve Pastry Flour, Sugar, Baking Soda, Baking Powder and Salt. Create a well in the middle and pour in wet mixture. Combine gently to form a soft dough. 5) Use a little more Pastry Flour if if the dough is too wet (this is highly dependent on the quality of your flour and the humidity in the air). What you're looking for is a soft Biscuit Dough consistency. 6) Flour your counter and place your dough onto it. 7) Roll into a rectangle measuring 10x10 inches, and spread softened Vegan Butter all over the surface of the dough. Sprinkle liberally with your Cinnamon Sugar mixture. 8) Roll your dough jelly roll style, and then seal the ends. Cut into 8 pieces to form 8 Cinnamon Rolls. Don't worry if some of the cinnamon sugar falls out whilst cutting. 9) Place rolls about an inch apart on your prepared baking tray. Bake for 15-18 minutes or until golden. 10) Whilst baking, prepare Vegan Icing Sugar Glaze by whisking all ingredients together with enough water to make a glaze. You don't want it to be too runny. 11) Once you remove your rolls
Angel hair with tomato pasta by @tallulahalexandra 💗 Recipe as posted on inmybowl.com: [serves 6] note: for those of us who like to err on the side of well prepared, the tomato pesto can be made a day or two in advance, then kept in an airtight tupperware until you’re ready to serve your pasta. 1 pound uncooked angel hair pasta 4 vine-ripened tomatoes (about 1 ½ pounds) ½ cup raw walnuts ¼ cup basil leaves, stems removed + extra for garnish 1 clove garlic 6 tablespoons olive oil 1 heaping cup cherry tomatoes (about ½ pound), halved kernels from 3 ears sweet yellow corn Bring ¾ of a large pot of water to a boil. Add the angel hair and cook until al dente, following the instructions on the package. Drain, then rinse with very cold water to let cool. Set aside. Meanwhile, in bring ¾ of a medium pot of water to a boil. Drop the tomatoes in for 90-120 seconds, or until the skins begin to split, then transfer to a bowl of ice water to stop cooking. Once cool, peel the skins and half the tomatoes. Using a spoon or your fingers, remove the tomato’s seeds. In a food processor fitted with an S-blade, pulse the now peeled and deseeded tomatoes, walnuts, basil, garlic, and olive until very smooth. Season to taste, then set aside. In a large serving bowl, gently toss angel hair with tomato pesto. Top with cherry tomatoes, corn kernels, and additional basil. Serve at room temperature or cold, enjoy! #bestofvegan
Brazil nut, cacao, raspberry and chamomile tarts by @panaceas_pantry 💗  Makes 3 small-medium tarts  For the base  1/2 cup activated (and dehydrated) Brazil nuts 1/4 cup cashews 2/3 cup soft dates, pitted 1 Tbsp cacao nibs 1 1/5 Tbsp raw caco powder 1 Tbsp coconut oil, melted  Method  1. Place nuts into a food processor, and pulse to form crumbs. 2. Add remaining ingredients, then pulse to form a sticky dough ball 3. Divide the mixture into three, then press into tart shells. Set aside.  For the mousse  1 Tbsp chamomile flowers, ground into a powder 1 1/2 cups fresh raspberries 1/4 cup raw cacao powder Flesh from 1 medium, ripe avocado 1/2 cup coconut milk 2 Tbsp ricemalt syrup 1 tsp pure vanilla extract 1 Tbsp coconut oil, melted and cooled slightly  Method  1. Add all ingredients to a high-speed blender and blend until very smooth and even Spoon into bases, then use a spoon to smooth out. 2. Set in the fridge for 4+ hours. Serve with fresh raspberries, and coconut yoghurt.  Note- I used raw, vegan caramel chocolate to decorate the tarts with. Totally optional. #bestofvegan
Vegan Frittata with Chickpea Flour by @healthyfrenchwife 💚 Ingredients: •2 cups of chickpea flour •1/3 cup of nutritional yeast •1/4 cup of olive oil •1 garlic clove minced •2 cups of water •salt/pepper •handful of sundried tomatoes •handful of spinach •1 bunch of asparagus •100gr of cherry or grape tomatoes 1Grease a oven-proof dish with non-stick cooking spray and pre-heat your oven to 200 degrees Celsius. 2In a bowl with a whisk, mix the chickpea flour, water, olive oil and nutritional yeast. 3Steam the asparagus slightly and chop the tomatoes. 4Pour the chickpea mixture in your dish and top with the sun-dried tomatoes, spinach, sliced tomatoes and steamed asparagus. 5Cook for 30-40 minutes at 200 degrees Celsius or until cooked through. #bestofvegan
Check out @idontwantsalad for 100% vegan deliciousness and 0% salad. 💚💚💚 - @idontwantsalad, because vegans eat more than just salad and you won’t have to sacrifice anything when you go vegan 🌱 #eatrainbowcakenotanimals #idontwantsalad | picture credit: @vidabakery 🌈
Vegan Malai Kofta by @voilasassi 💚  INGREDIENTS 3 medium size potatoes 1 zucchini 1 carrot 2 small onions, diced 1 clove garlic, minced 100g cashews 4-5 Tbsp rice flour or chickpea flour thumb size piece of ginger 100g tempeh ½ tsp ground turmeric ½ tsp ground cumin salt oil to deep fry+ 1 tbsp coconut oil to fry  Sauce :  200g plant yoghurt (coconut or soy) 30g parsley, flat leaf 1tbsp olive oil hand full of mint juice of one lemon 1 tsp liquid sweetener (I use rice syrup) salt  DIRECTIONS STEP 1 Cook potatoes with peel until soft and let them cool down a bit. STEP 2 Great zucchini, ginger and carrot. Use a 2-3 paper towels to squeeze out the water from the veggies. STEP 3 In a food processor blend up cashews and tempeh together for a few seconds until crumbly. STEP 4 Take a small sauce pan and heat up a bit of coconut oil, then add minced garlic and diced onions and fry until translucent. Now add in ginger, veggies and spices. STEP 5 Fry for 2-3 minutes and add the veggie mixture and tempeh-cashew mixture to the bowl with the potatoes. STEP 6 Mash everything together with a potato masher or fork, season with salt and use hands to make 12-13 balls. STEP 7 On a deep plate/dish, add the flour and roll balls into flour until they are evenly covered. STEP 8 Add coconut or other oil for deep frying to a deep frying pan or wok and let it heat up. Add a few balls and let them fry until golden brown from each side (means you have to flip them around and should stand next to pan). STEP 9 For the sauce you throw all ingredients into a high speed blender and blend until smooth. STEP 10 Serve balls with sauce and/or rice, potatoes etc. #bestofvegan
Blueberry pancakes by @nourishmybliss 💗  1 cup oats 1 tbsp corn starch 1 tbsp coconut sugar 1 tbsp baking powder 1/2 tsp ground vanilla  1,5 cups plant based milk 1 handful of blueberries - Blend all ingredients except the blueberries until smooth. Let sit on the counter to thicken. Use 1/4 cup of batter at a time and add a couple of blueberries. Fry (use some coconut oil if needed) on medium heat until bubbles pop up. Flip and cook on the other side until slightly brown. Serve with your favorite toppings! #bestofvegan
Raw cashew caramel slice by @panaceas_pantry 💗  BASE  3/4 cup pecans 1 1/2 Tbsp coconut flour 1/3 cup cacao powder 9 medjool dates, pitted Pinch of good-quality salt  1. Line a 15cm square tin with baking paper (I stick mine down with a little coco oil)  2. Add all ingredients besides the dates to a high-speed food processor and process into fine crumbs. Next, add dates and pulse until a sticky ball forms.  3. Press dough into the lined tin, creating a firm and even base layer  CARAMEL LAYER  2 cups medjool dates, pitted 1/2 cup roasted cashew butter 1/4 cup rice malt syrup 1/4 cup mesquite powder (or lacuma) 1/2 tsp good-quality salt 1/4 cup coconut condensed milk  1. Add all ingredients to a high-speed blender, and blend until very smooth. You will need to scrape the sides at least one.  2. Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the chic top.  CHOCO TOP  1/4 cup coconut oil, melted 1 Tbsp roasted cashew butter 1/3 cup rice malt syrup 1/3 cup cacao powder  1. Add all ingredients to a bowl and whisk until smooth. Pour over caramel layer, then return to the freezer to set for at least 3 hours.  FINALLY:  To serve: remove slice from freezer and tin. Allow to defrost for 5 mins, then slice up using a very hot knife. You can eat it straight away, or allow to defrost further. #bestofvegan
Butternut squash pizza by @aboutthatfood ❤️ . Recipe as posted on aboutthatfood.com: . Makes 1 large pizza.  Ingredients for the base:  3 cups pumpkin steamed or roasted 1/3 cup oat milk 1 tsp tomato paste 1 tbsp olive oil 1 tbsp thyme 1 tsp salt 1 1/2 Cups flour for the toppings:  1 cup cherry tomatoes 1 tbsp olive oil 2 tbsp tomato paste 1/2 tbsp dried basil 1/2 tbsp dried oregano 1/2 tsp salt 4-5 sundried tomatoes 4-5 Kalamata olives a few slices of red onion a small handful of arugula a few tsp of nutritional yeast Method:  Preheat the oven to 220°C. Cut your butternut squash into cubes and roast in the oven or steam until very soft. Place all of the ingredients for the base, except for the flour, into a food processor and blend until very smooth. Next add the flour bit by bit while the food processor is running. The batter will turn into a sticky dough. With the help of the back of a spoon spread the dough out thinly on a sheet of baking paper. For the tomato sauce cut the cherry tomatoes in half and add into a small saucepan with the oil, tomato paste basil, oregano and salt and cook with the lid on on medium heat until the tomatoes have dissolved and everything has incorporated into a nice sauce. Stir every now and then. Once the tomato sauce is done spread on top of the pizza base, top with olives, onions and sun dried tomatoes. Drizzle some oil on top if you like and place into the oven for about 15 mins. Once its out of the oven top with the arugula and nutritional yeast and serve. #bestofvegan
Celebrate a Vegan Thanksgiving with @SimplyOrganicFoods and @BestOfVegan 🍁 #simplyorganic_partner  Follow the link in our bio to get the full and detailed Friendsgiving menu with ten delicious recipes that are 100% vegan. How are you veganizing the holidays? Let us know in the comments below ⬇️ ;) #sponsored #cookforachange
Kiwi chocolate snack by @foodbites 💚 Kiwi slices dipped in dark chocolate and topped with vegan chocolate chips and puffed quinoa. #bestofvegan
The first #bestofveganspices & #cookforachange contest winner is @carrotsandflowers 🍁 Congrats, you won a @simplyorganicfoods spice set 🎉 The next winner will be announced in one week! To find out how to enter, all info 2 posts back:) And here’s @carrotsandflowers’ stuffing recipe:  INGREDIENTS •1 loaf vegan bread of choice, cut into 1" cubes •3 cups sliced mushrooms •8 vegan apple sage sausages •4 cloves garlic, minced •1 yellow or white onion, diced fine •1½ cups celery, diced fine •3 Tbsp vegan butter. •½ cup dried cherries, roughly chopped •½ cup parsley, chopped •1 tsp sea salt •1 tsp dried thyme •2 tsp dried sage •1 tsp dried rosemary •½ tsp black pepper •2 cups vegetable stock or vegan chicken stock.  INSTRUCTIONS 1Make ahead- Cube the bread and let sit overnight in a loosely covered bowl. To make the day of, bake the cubes at 250F for one hour while you prepare the rest of the ingredients. 2Preheat the oven to 350F. Toast the pecans in a single layer on a baking sheet for 5-7 minutes at 350F. Set aside 3Melt the butter in a large pan on medium heat. Add the vegan sausage, onion, and garlic, cook until the onion is translucent, about 2-3 minutes. Stir in the celery, mushrooms, and dried cherries. Cook for another ten minutes or until vegetables are tender, stirring often. Remove from heat then stir in the parsley, salt, and spices (thyme through pepper.) 4In a large bowl, combine the vegetable mixture with the cubed bread. Pour the vegetable broth over the bread. Stir until moist. 5Spoon the bread mixture into a 13 x 9-inch baking dish coated with vegan butter. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 20 minutes or until top is crusty.
Chocolate pancakes by @organicveggiemama 💗  Makes 1-2 pancakes  1/4 cup flour 3/4 tsp baking powder 1/8 tsp pink salt 1/4 cup soy milk 1 tsp cacao 3 tbs Vegan chocolate chunks  Oil or vegan butter to coat pan Toppings 1 tbs coconut flakes 2 tbs maples syrup 1 tsp cacao  Combine all dry ingredients and combine with the soy milk. Mix well until there are no lumps. Heat up a pan on medium heat and use a little oil or vegan butter to coat the pan so the pancakes don't stick. Cook for 3 mins per side. Top with coconut flakes and combine cacao with syrup to create a chocolate syrup. Enjoy! #bestofvegan
Enter the #cookforachange & #bestofveganspices CONTEST 💚 #simplyorganic_partner . . .  WHAT? A cooking contest hosted by @SimplyOrganicFoods and @BestOfVegan! . .  WHEN? The contest runs from November 1st until November 30th . .  HOW? Recreate a fully vegan version of your favorite holiday dish using at least 3 spices, take a picture and post it on Instagram including the recipe, tagging @SimplyOrganicFoods and @BestOfVegan in the caption and using the following hashtags: #bestofveganspices AND #cookforachange. .  WHY? To win one of our amazing prizes and to show the world that you can enjoy vegan versions your favorite holiday meals 💚 . . There will be 4 weekly winners who will win a @SimplyOrganicFoods spice kit AND whose recipes will be featured on @BestOfVegan and 1 overall winner who will win a feature, the spice kit as well as an @InstantPotOfficial Duo Plus 9 in 1 Pressure Cooker. The winners will be picked based on creativity and originality! All participants must be following @simplyorganicfoods & @bestofvegan.  GOOD LUCK!! We can’t wait to see your entries:) . The first winner will be announced today! . Disclaimer: This contest is open to participants worldwide. Due to shipping restrictions, winners residing outside of the U.S. may receive an alternate price depending on availability in their country of residence.  #bestofvegan #sponsored
Vanilla & Pitaya Nicecream jar by  @vegaliciously 💗 . INGREDIENTS (2 servings) •3 frozen bananas cut into pieces •1 tsp vanilla extract •2 tsp pitaya powder •a splash of almond milk (optional) METHOD: 1)let the bananas thaw for 5 min. 2) put the bananas, vanilla and milk in a high speed blender and process until creamy. 3) put half of the nicecream on the side. 4) in the remaining mnicecream add the pitaya powder and process until incorporated. 5) in a jar layer the 2 nicecreams and ENJOY! . #bestofvegan

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