For Healthy Snacks

I'm vegan and I try to eat healthy, even though I'm not very good at it. This is basically a blog to bookmark recipes I find :)

[tinykitchenvegan]

Vegan Chocolate Peppermint Pound Cake

[tinykitchenvegan]

Vegan Magic Mushroom Sauce

[fullcravings]

Chickpea Flour Chocolate Chunk Cookies

[veganfoodblog]

Vegan Crunchwrap Supreme (Taco Bell Copycat)

[alloftheveganfood]

Vegan Pasta Round Up

Vegan Pasta Primavera

Vegan Spinach & Mushroom Pasta (GF)

20 Minute Vegan Pesto Pasta

Pasta With Roasted Tomatoes & Creamy Herb Cashew Sauce

Vegan Pasta Alla Norma (Crispy Eggplant Pasta)

Creamy Vegan Dijon Veggie Pasta

Vegan Pasta Alla Vodka

Quick Hummus Pasta With Asparagus

Vegan Zucchini Spaghetti Puttanesca

Vegan Fig & Wild Mushroom Ravioli

[wannabe-alice2]

~ VEGAN | Potato Leek Soup Recipe ~

110 calories | 3,5g Protein | 1g Fat | 23g Carbs per serving (makes 6)

Time needed: 1 hour

What you need:

~ 4 medium leeks

~ 1 small onion, chopped

~ 2 medium russet potatos

~ 1 tbsp flour

~ 1 tbsp vegan butter

~ 900ml vegetable stock

~ 120ml soy or almond milk

~ Salt and pepper

How to:

1. Wash the leeks and chop them up. Peel the potato and cut it into cubes.

2. In a pot, melt butter and add the flour, mix it well with a spoon. Add vegetable stock, onion leek and potatos and bring it to boil. Then cover it and let it simmer for about 25 minutes.

3. Pour the soup into a blender and blend until it’s smooth, slowly adding the milk. Then adjust the taste with salt, pepper and seasoning to your liking.

Tip: Can be made it advance and kept in the fridge for up to 5 days!

Bon Appétit! ♥

[foodffs]

VEGAN CHEESY BROCCOLI QUINOA BITES WITH SRIRACHA AIOLI

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Is this how you roll?

[vegannomadchick-deactivated2019]

Raw pasta for lunch today! 🍅🌱🍝😜 I spiralised two courgettes and blended the same tomato dressing as yesterday except I added carrot since I needed to use them up! I sprinkled a bit of chili flakes on top as well. Super yummy! 🌶

[foodffs]

[foodffs]

Greek Lemon Roasted Potatoes

Really nice recipes. Every hour.

Show me what you cooked!

[healthyandallthat]

I made these stuffed sweet potatoes from A Saucy Kitchen last night and they were amazing 😍 (Recipe: https://www.asaucykitchen.com/mediterranean-stuffed-sweet-potatoes-chickpeas-avocado-tahini/)

[foodffs]

Portobello burgers are a proven hit with vegans, vegetarians and omnivores alike! These juicy sandwiches are made with hearty mushroom caps slathered in a zippy Dijon mustard sauce. Cook them up in the oven or on the grill! 

https://www.connoisseurusveg.com/roasted-dijon-portobello-sandwiches/

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Is this how you roll?

[foodffs]

Tomato & Grilled Eggplant Stacked Sandwich

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Is this how you roll?

[earthlyemily]

Chickpea “tuna” makes an amazing spread/dip for veggies and crackers 🌿 To make chickpea tuna all you do is rinse a can of chickpeas and add that to a mixing bowl. Then add 3 tablespoons of vegan mayo, some finely chopped celery (1-2 stalks) and red onion (¼ cup) and chopped pickles (1-2) if you want. I also usually add 1 mini diced cucumber. Also add some garlic powder, dill, salt and black pepper. Then add lemon juice and/or 1 tablespoon of vinegar. Mix everything together and mash so that some of the chickpeas are crushed, and that’s it! I never measure anything and it turns out delicious every time. Please make it if you haven’t already 😊

[foodffs]

Orzo Pasta Recipe with Tomatoes, Basil and Parmesan

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Is this how you roll?

[fullcravings]

Vegan Walnut Maple Cereal Bars

[fullcravings]

V/GF Cashew Coffee Popsicles

[fullcravings]

Vegan Coffee & Biscoff Baked Doughnuts