Vegging Out

A Vegan Recipe Blog

[veganfoody]

Pumpkin Chai Snickerdoodles

[aimeestock]

[veggingoutinaustin]

veglifeblr:

Vegan Sweet Corn Risotto

[mangoaway]

Vegan vanilla wholewheat pancakes

[collegiateveg]

Signature Avocado Alfredo

This my go-to meal whenever I’m cooking for anyone else. My roommates, my mom, my grandparents– everybody loves it. The avocado makes the sauce creamy, and the lemon, garlic and basil give it tons of flavor. Combine with any kind of pasta or grain, the pictures above are zucchini noodles.

1 avocado

1 cup loosely packed fresh basil

1 garlic clove, minced

juice of half a lemon, or one tablespoon lemon juice

Blend in a food processor until smooth. Makes two servings. Alternatively you can whip with a fork by hand, just shred the basil first. Toss with two servings of spaghetti, quinoa, zucchini noodles etc.

This recipe is very flexible, so feel free to adjust lemon, garlic and basil amounts based on personal preference.

[vegan-yums]

Raw Chocolate Chip Cookie Dough Bars with Hot Fudge (vegan) / Recipe

[vegan-yums]

Vegan kale, tomato and tofu breakfast burrito w/avocado / Recipe

[bunnypets]

Vegan Strawberry Shortbread Ice Cream

[veganrecipecollection]

(via 15-Minute Simple Vegan Tacos | Simple Vegan Blog)

[veganrecipecollection]

(via Vegan Yellow Cupcakes With Chocolate Frosting. - The Pretty Bee)

[kate-loves-kale]

30 minute vegan alfredo by Minimalist Baker 

[vegan-lesbian]

Vegan Peanut Butter Cup Cheesecakes - Recipe

[circle-v]

Jamaican Lentil Patties

[heckyeahvegancupcakes]

Cookies ‘n Cream Cupcakes with Vegan Italian Meringue Buttercream by marinakatura

[veganfoody]

Peanut Soup Inspired by African cuisine. High in vitamin A, C, fiber and iron.

[veganfoody]

Vegan Lemon Bars with Shortbread Crust

[mangoaway]

Vegan strawberry tart

[animalplace]

Savor this savory classic, featured as this week’s Sanctuary Sweets dinner - Tomato Lentil Soup from Vegan Street!

Ingredients:

4 1/3 cup low-sodium vegetable broth, divided

1 yellow onion, diced

½ T. tamari

3 cloves garlic, minced

2 carrots, diced

2 cups split red lentils, rinsed, sorted and drained

28-ounces crushed tomatoes

2 teaspoons dried dill

2 teaspoons dried thyme

1 cup frozen organic corn, defrosted

Salt and pepper to taste

Fresh basil chiffonade, optional

Preparation:

Heat 1/3 cup vegetable broth in a large skillet over a medium-high flame for about a minute.

Add the onion, sauté for about three minutes, then add the tamari, garlic, and carrot. Sauté for about ten minutes, until softened, adding more broth by the tablespoon if needed to prevent sticking. Add this to a large slow cooker, the lentils, crushed tomatoes, dill, thyme, and remaining 4 cups of broth.

Cook on the low setting for 2 ½ hours, stir in the defrosted corn, and cook an additional 30 minutes.

Add salt and pepper to taste. Serve with basil and crusty bread, thinking about warmer days ahead. Enjoy!

Recipe and photo credit to: http://veganstreet.com/tomatolentilsoup.html