[tinykitchenvegan]

Vegan Red Lentil Curry

[vegandelights]

Vegan Shoyu Ramen Vegan Shoyu Ramen has a rich soy-sauce-based broth accented by sesame oil and black pepper. It’s easy to make and versatile with different toppings.

Recipe => https://gastroplant.com/vegan-shoyu-ramen/

[helloancolie]

At my coffee shop. 😌☕️

[galbreathhealthyliving-blog]

[fullcravings]

Vegan No-Bake Chocolate Chip Cheesecake Bars (GF/Paleo)

[miadailyfitness-blog]

[crossfitgifs]

[freshcravings]

If you’re looking for a new ice cream recipe, our Iced Coconut & Lime With Mint Vegan Ice-Cream is a great way to cool down! 

[futureisthatmountain]

[theblack-titan]

I’d love to have this one day.

[supersaiyanshoulders-deactivate]

I would climb that rope until my grip was gone

[mealpreponfleek]

Did you know that we ALWAYS make something sweet during our weekly meal prep? Bars, energy bites, protein bars, etc. There is always something! It helps keep our sugar cravings under control (#NoTimeForDeprivation). This week we made a batch of Dark Chocolate Gingerbread Spice Pumpkin Bars. It’s true dessert love 😍 _ Ingredients: 1 cup @Sprouts Gingerbread Spice Almond Butter ½ cup (122g) pure pumpkin ¼ cup maple syrup 1 large egg 1 tsp vanilla extract 1 tsp baking powder 6 tbsp (or more) dark @EnjoyLife chocolate chips more cinnamon/spices, if desired _ Method: Snag the sweet details on the blog –> http://ift.tt/2EpZ5oK _ Nutrition for 1 out of 12 bars* 4.5g Protein | 18g Carbs | 12.5g Fat | 193 Calories . . . . . #mealpreponfleek #mealpreps #mealprepping #mealprepideas #nutrition #fitness #motivation #mealprepsunday #mealprepdaily #homemadefood #feedfeed #foodprep #iifym #paleo #cooking #eatclean #huffposttaste #healthyrecipes #fitfood #recipe #dinner #spoonfeed #goodeats  ##eatingwelleats #cleaneats #cleaneating #dessert http://ift.tt/2C0sPDt

[tinykitchenvegan]

20-Minute Sweet Potato Peanut Noodles with Spinach

[yummyinmytumbly]

Vegan Zoodle Fresh Rolls with Mango Tahini Sauce

[fullyhappyvegan]

Quick Chilli Garlic Cauliflower Risotto Bowls

[tinykitchenvegan]

Vegan Stuffed Shells Florentine

[vegan-yums]

Vegan Chickpea Tikka Masala with Pineapple / Recipe

[tinykitchenvegan]

Winter Minestrone Soup

[mealpreponfleek]

Happy Monday, Meal Preppers! We are all about delicious and easy recipes. Especially easy breakfast recipes! And with so many of you asking for more #vegan and #breakfast recipes we thought it to only be fitting that we bring you both in this dish! _ This recipe has all the flavors of your favorite Mexican recipe meld together into layers of tortillas, fall butternut squash, black beans, salsa, and vegan cheese! Is your mouth watering yet? Like we said, it’s all of the best Mexican flavors together! Here you go….you can thank us later 😉 _ INGREDIENTS: 2 cups @melissasproduce butternut squash, cubed 3 tbsp. white onion, diced 1 jalapeno, diced 1- 15 oz. can black beans, drained 1 -15 oz. can diced tomatoes or 2 cups salsa 1 tsp. cumin 3 large Gluten-Free tortillas, cut into quarters ¼ cup Vegan cheese 1 cup fresh cilantro or parsley leaves salt to taste  _ METHOD: Grab the recipe instructions on our website: http://ift.tt/2z26yV6 _ Macros for 1 out of 3 large servings: 16g Protein | 5g Fat | 69g Carbs _ @caloriefixes @caloriecomparing @caloriesuccess http://ift.tt/2B356Do