#vegolab

[thatjourneycalledlife]

Almond Tart is one of my favourite desserts! 😍This is a variation of my usual recipe that I’ve decided to share as part of @thefeedfeed and @CaliforniaAlmonds #almondmilkallways challenge. It’s gluten, dairy and soy free and I hope you like it 😊. . Gluten-free, Vegan Almond Tart Crust: 100g almond flour 50g coconut flour 40g coconut sugar 2 tbsps ground flax/chia seed mixed with 1/2 cup (118 ml) water 1/2 tbsp oil 1/2 tsp vanilla . In a bowl, combine almond flour, coconut flour and sugar. Separately, combine chia seed-water mix, vanilla and oil and whip about 5 minutes until it thickens. Add liquids to dry ingredients and mix until a soft dough forms. Press and shape dough into a lined 7-8 inch tart pan. Add filling... . Almond Filling: 100g almond flour 40g sugar 2 tbsps corn/tapioca starch 60ml almond milk 25g oil 1 tsp vanilla . Add all ingredients to a bowl and stir with a whisk until thick and evenly combined. Spread mixture into prepared tart shell and bake at 350F (180C) for 15 minutes. Cool and top with almond cream.... . Almond Cream: In a saucepan, add 100ml almond milk, 1/2 tsp tapioca/corn starch, 1 tsp vanilla and 2 tsps sugar. Place on low heat and whisk continuously until mixture thickens but can be poured. Cool slightly and spread on tart. . Finally top with fresh berries and enjoy! 😋 Close up video clips in my stories. . . . . #veganbaking #vegandessert #pastry #dairyfree #almondmilk #glutenfree #crueltyfree #plantbaseddiet #vegan #veganeats #veganfood #whatveganseat #vegansofig #veganfoodshare #vegancommunity #vegolab #bestofvegan #plantpowered #beautifulcuisines #veganuary #eeeeeats #foodstyling #huffposttaste #feedfeed #deliciouslyhealthysweets #veganfoodporn https://www.instagram.com/p/BsS93eygbOR/?utm_source=ig_tumblr_share&igshid=fd78p3qu974b

[koreabooinspo]

[holisticvegancoaching]

Buckwheat & hazelnut pancakes! 🥞🌰🐿️ So divine! Did you know, buckwheat is gluten-free, it often creates confusion due to wheat being in the name. However, buckwheat is an excellent wholegrain alternative and is high in minerals and fibre and just happens to make delicious breakfast pancakes! 🥰 Recipe coming soon on our blog! Check it out at https://www.holisticvegancoaching.com/blog-1 (link in bio) #veganfoodshare #goodoldvegan #vegan_veganfood #vegolab #veganhealth #vegannutrition #plantbaseddiet #veganprotein #veganfood #healthyvegan #vegantransition #vegantransformation #plantbasedhealth #veganfoodshare #veganbreakfastrecipe #veganpancakerecipe #holistichealth #holisticnutrition #wholefoodplantbased #wfpb https://www.instagram.com/p/B3Jwv60C8cR/?igshid=m4n42jp8d87j

[darkumvi]

#Repost @vegolab • • • • • • Tofu Vegetable Lo Mein 🌱😍 📸: @cookingforpeanuts Recipe: 1. Cut 1-14oz block of extra firm tofu (pressed and dry) into about 3/4-inch cubes and bake in oven on lined baking sheet 400F until golden and slightly crispy, about 20 minutes. 2. Cook 4oz wide Lo Mein noodles as per packet directions. Whisk sauce: 1/3 cup low-sodium tamari or soy sauce, 1 tbsp + 1 tsp maple syrup (or to taste), 2 tbsp rice vinegar, 2 tbsp garlic chili sauce, 2 tbsp minced ginger, 1/4 tsp cayenne, 1 tsp sriracha (optional), salt to taste. 3. Once tofu is ready, heat skillet and add sauce. Cook until sauce starts to bubble. 4. Add baked tofu and 4 sliced scallions and keep stirring while heating. Quickly add cooked Lo Mein noodles and stir for another minute or so until heated through. 5. Remove from heat and add cooked veggies of choice. (I added some blistered bell pepper and spinach.) 6. Fold in 1/4 cup chopped roasted peanuts. Add a few squeezes of fresh lime. #vegolab https://www.instagram.com/p/BviNeb3nKX1/?utm_source=ig_tumblr_share&igshid=x8fakpl5ly9c

[darkumvi]

#Repost @vegolab • • • Bucatini with Vegan Bolognese Sauce 🍝😍 📸: @happyskinkitchen Recipe: Ingredients: 2 cups soya mince, rinsed and drained 3 cups water 1 tbsp olive oil 2 peppers, one red and one yellow, small dice 2 red onions, small dice 4 cloves garlic, minced 1 tbsp red chilli flakes 1 tbsp salt 5 tins chopped tomatoes 400g each 2 tbsp hot sauce 4 tbsp tomato purée paste . Instructions: Bring water to boil. Salt the water generously (don't worry most of it will be drained out). Add the sky's mince and cook for approx. 15 mins or until the mince has absorbed most of the water and doubled I size. The texture should be slightly al-dente. Drain, rinse with cold water. Whilst the mince is cooking, you can get in with your sauce. Heat 1 tbsp of olive oil. Add peppers, onions, garlic and red chilli flakes and cook these in a low to medium heat for 7-8 minutes or until the onions and peppers have softened and are starting to take on some colour. In a blender, puree the tinned tomatoes and then add this to the saucepan, along with the salt, tomato purée and hot sauce. Let the sauce summer for 15-20 minutes or until it has turned a rich orange-red colours and any excess water has evaporated. Add the soya mince and there you have it! Mix with the pasta of your choice! Enjoy! #vegolab https://www.instagram.com/p/BrMyOTlnpZR/?utm_source=ig_tumblr_share&igshid=pq51q39i7xrw

[darkumvi]

#Repost @vegolab • • • BBQ Black Bean Meatballs 😍🌱 📸: @foodbymaria Recipe: Ingredients: 1 cup oat flour, process rolled oats for 30 seconds in food processor 1 cup oats 1 can black beans, strained and drained 2 tbsp extra Virginia olive oil (plus some for cooking) 1 heaped tbsp tomato paste Season to taste 3 cloves garlic 1/4 cup white onion, chopped 1/4 cup fresh cilantro, chopped 2 tbsp flax seeds 1 1/2 tbsp paprika 1 tsp hot sauce . BBQ Sauce: 1 tbsp extra virgin olive oil 1 medium white onion 3 cloves of garlic, finely chopped Season to taste 1 tbsp hot sauce 1 28oz can crushed tomatoes 1/4 cup white vinegar 2 tbsp coconut sugar 1 tbsp mustard powder 1 tbsp vegan Worcester sauce 1/2-1 tsp liquid smoke 2 tbsp molasses (optional) Garnish with fresh mint . Instructions: Pulse your one cup rolled oats in the food processor until a flour forms. Then add the rest of your ingredients into the processor and blend till everything is well combined.  You want to ensure there is no loose flour, this is how you know you’re done blending. Begin rolling into “meat balls” I like using a tbsp. to measure or even a small ice cream scoop.  Please note, you’re balls will cook differently depending on the size you roll them. Once your balls are rolled, set them into the fridge while you prepare your BBQ sauce. Into a medium sized pot add your oil and heat on low for a 1 minute.  Add your onions and cook for 5 minutes or until fragrant and translucent.  Add your garlic and cook for another minute.  Add the remainder of your ingredients and simmer on medium for around 10-15 minutes, stir often to avoid sticking or burning.  Taste and ensure it has the flavours you desire.  If it’s perfect then remove from heat, once cooled enough to handle use a hand blender to thicken and blend. Set aside. Into a large non stick pan heat  your olive oil for 1 minute or so.  Add your balls and cook for around 1 minute on each side.  Add your desired amount of BBQ sauce to the pot and cook for around 5-6 minutes, on medium, with lid on, until your balls are cooked throughout. Serve hot. Enjoy! #vegolab https://www.instagram.com/p/BrMmRwwHDEY/?utm_source=ig_tumblr_share&igshid=1f2yte9pn1ytz

[darkumvi]

#Repost @vegolab • • • Spiralised Vegan Latkes 😍🤤 📸: @thevegansara Recipe: Ingredients: 2 1/2 lbs russet potatoes, peeled and spiralised 1 medium onion, spiralised 1/2 up flour Juice of 1 lemon 1/2 tsp fresh pepper 6 tbsp aquafaba (juiced canned chickpeas are in) Grape seed oil Sea salt . Instructions: 1. Pat down spiralised potatoes and onion with kitchen towel to get rid of excess moisture. No worries if it's still a bit damp. 2. Place in a medium mixing bowl, mix till onion is combined throughout. 3. In a large mixing bowl, whisk together flour, lemon juice, aquafaba, and pepper. 4. Add potato mixture to large mixing bowl and combine. 5. Using a 12 inch heavy bottomed pan, por oil to 1/4" and heat on medium/medium high heat. 6. Next, use 1/4 cup measuring cup to scoop mixture to lightly form into a ball and push down a bit. Gently place into skillet using spatula. About 4 latkes fit in the pan per batch. Sprinkle with salt as desired. 7. When latkes edges turn brown (about 3 mins) it's time to flip. Fry for another 2 min, sprinkle more salt if desired. Repeat. This recipe makes about 24 latkes. 8. Serve with sour cream and/or applesauce. Enjoy! #vegolab https://www.instagram.com/p/BrMmKMsHGXj/?utm_source=ig_tumblr_share&igshid=1bb1tsqj1m2zq

[darkumvi]

#Repost @vegolab • • • Creamy Polenta + Red Wine Mushrooms 🍄🍷 📸: @rabbitandwolves Recipe: Ingredients: Creamy Polenta: • 4 Cups Water • 1 1/2 Teaspoons Salt • 1 Cup Corn meal • 3 Tablespoons Vegan butter Red Wine Mushrooms: • 1 Tablespoon Olive oil • 4-6 Cloves Garlic, chopped • 16 Ounces Mushrooms (sliced) • 1 Teaspoon Rosemary, dried • 1/2 Cup Red wine, vegan • 3/4 Cup Vegetable broth • 1 Teaspoon Corn starch • Salt and pepper to taste . Instructions: 1. First, start on the polenta. Bring the water and salt to a boil in a medium sized sauce pan. Then pour the corn meal into the water in a slow steady stream, whisking the whole time. Make sure it is very slow, or the corn meal will clump together. Make sure it is all combined and there are no lumps. 2. Reduce heat to low, cover and simmer for about 10-15 minutes. Stir every few minutes. It is done when it is nice and thick and has absorbed all the liquid. 3. In the mean time, make the red wine mushrooms. Heat the olive oil on medium high in a non stick skillet or cast iron skillet. Add the chopped garlic. Saute for a minute. Then add the sliced mushrooms. Sprinkle with a pinch of salt and pepper. 4. Sauté for about 5 minutes or until the mushrooms have released their liquid and are starting to brown. 5. Then add the rosemary and red wine. Simmer for about 5-7 minutes, reducing heat as needed. Or until the mushrooms have absorbed most of the wine. 6. Now, whisk together the veggie broth and corn starch. Then add it to the mushrooms. Simmer for a few more minutes, or until the sauce thickens slightly. Season with another pinch of salt and pepper. Taste and adjust seasoning. Remove from heat. 7. Once the polenta is nice and thick, add the vegan butter, and stir to melt the vegan butter into the polenta. Taste and adjust seasoning. Remove from heat. 8. Now serve immediately with the creamy polenta in a bowl and top with the mushrooms and red wine sauce. #vegolab https://www.instagram.com/p/BrMk48dnYfd/?utm_source=ig_tumblr_share&igshid=egtettsx83z3