Tasty Vegan Recipes

Chickpea Spinach Pizza 💛 A cheesy and delicious pizza recipe to try out!




Recipe:
2 Servings⠀
Ingredients⠀
Crust⠀
1 batch of gluten-free pizza crust (or crust of choice)⠀
Sauce⠀
2 tbsp olive oil or any other oil (divided)⠀
1/2 cup tomato sauce ⠀
4 tbsp coconut milk canned (or any other plant-based milk)⠀
1 tbsp balsamic vinegar (or apple cider vinegar)⠀
1 tbsp hot sauce (or more/less to taste)⠀
1 tsp coconut sugar (or regular sugar)⠀
spice mix (1 tsp each of smoked paprika, onion powder, garlic powder)⠀
sea salt and pepper to taste⠀
Other ingredients⠀
1 batch of vegan cheese sauce⠀
1 avocado⠀
15oz can chickpeas⠀
⠀
Instructions⠀
Make the pizza crust as per the instructions in the recipe. Preheat oven to 200 degrees C (390 degrees F).⠀
To make the sauce, mix 1 tbsp oil and all other sauce ingredients in a bowl with a whisk. Spread the sauce (but save 3-4 tbsp) on the pizza crust and put the pizza in the oven for 10 minutes.⠀
Heat 1 tbsp oil in a skillet, add the remaining 3-4 tbsp of sauce and the chickpeas and fry for 3-5 minutes over medium heat.⠀
Spread the chickpea mixture and the vegan cheese sauce onto the pizza and put it back into the oven for another 10-15 minutes (or until crispy).⠀
Peel the avocado, remove the stem, and cut it into pieces and put it on the pizza right before serving. Season again with sea salt/pepper/spices if desired. Enjoy your delicious avocado chickpea pizza! Enjoy!

Recipe made by Instagrammar@
https://www.instagram.com/elavegan/

😍😍😍 Creamy Vegan Polenta with Mushrooms and Spinach😍😍😍




What you need to make this delicious recipe:

Polenta (Basic Recipe)
1 cup polenta (150 g)
3/4 cup full-fat coconut milk (200 ml)
1 1/4 cup vegetable broth (300 ml)
2-3 tbsp nutritional yeast flakes or vegan parmesan cheese (optional)
⠀
Mushroom Spinach Topping
1 tbsp olive oil or coconut oil
1 onion sliced
7 oz mushrooms (200 g) sliced
2 cloves garlic minced
1-2 tbsp soy sauce
2 cups spinach roughly chopped
salt, black pepper to taste
2-3 tbsp pine nuts (options see above)
⠀
Instructions
Polenta
Bring coconut milk and vegetable broth to a boil in a pot. Stir in polenta by using a whisk.⠀
Reduce heat to a low simmer and continue to whisk for 1-2 minutes to avoid lumps.⠀
Then cover and let simmer for about 10 minutes (or according packaging instructions), stirring occasionally. (If the polenta thickens too much you can add additional milk and/or water and stir to thin.)
Once the Polenta is creamy and smooth, remove from the stovetop. Add nutritional yeast or vegan parmesan and stir (optional). Mushroom Spinach Topping
Heat oil in a skillet or pan. Add mushrooms along with onions and fry for about 3 minutes on high heat or until beginning to get golden-brown.
Add minced garlic and roast for 30 seconds longer. Then add soy sauce and spinach and cook for 1-2 minutes or until spinach is wilted. Season with salt and pepper to taste. Add a splash of fresh lime juice, if you like.
Toast pine nuts in a small pan without oil until lightly browned.
Serve polenta with mushrooms, spinach and pine nuts. Enjoy!

Recipe made by
https://www.instagram.com/biancazapatka

🤤🤤🤤🤤Yum So delectable😍😍Rainbow nourish bowl🤤🤤

Really simple to prepare, this bowl is filled with baked sweet potatoes, cucumbers, purple cabbage, pea sprouts, carrots, quinoa, and stir fried shiitake mushrooms with garlic! What would you include in yours? ​.
Recipe: (Serves 2)
1⃣1 cup quinoa, rinse throughly under cool running water and drain. Toast the quinoa in a saucepan, stir constantly to let the water to evaporate. Toast about 2 minutes. Next pour in 2 cups of water and salt. Cover and cook for 15 minutes with low heat. Once cooked remove from the heat. Make sure it’s covered and let it stand for 5 minutes.
2⃣1 medium sweet potatoes, cut into bite sized, drizzle with olive oil, salt and pepper. Bake in a preheated oven until golden and ensure it’s cook through.
3⃣8 to 10 shiitake mushrooms (cut off the hard part from the bottom of the stem). Heat 1 tsp oil and add in the mushrooms. Quick mix with 1 tbsp vegan hoi xin sauce, 1 tsp garlic powder, 1 tsp soy sauce, 1/2 tsp sesame oil and 1/2 tsp white pepper and 1/4 cup water. Cook for about 5 minutes with low heat.
4⃣In the meantime, clean and sliced cucumbers, purple cabbages, carrots and pea sprouts. Arrange all the veggies into your favourite bowl with lemon tahini dressing drizzle onto it.
5️⃣For the sauce, whisk together 4 tbsp tahini, 2 tsp your fav sweetener, 2 tbsp lemon juice, 3 tbsp water, salt and pepper for taste. ​

Recipe made by
https://www.instagram.com/foodpassionical/

So yum!! 😍😋Gnocchi with Wild Garlic Pesto😍😋

To make this recipe, you just need these ingredients......

50g wild garlic, 60g toasted cashews, 1/2 lemon (juice)
3 tbs nutritional yeast, 1 garlic clove, 4 tbs olive oil
1/4 avocado, salt and pepper...that's all. Enjoy!!!

Recipe made by
https://www.instagram.com/happyskinkitchen/

Roasted potato wedges and vegetables (broccoli florets, mushrooms), fresh tomatoes and 1/2 avocado stuffed with hummus🥙 YUMMM!!!

Recipe made by .bowls.your.mind
https://www.instagram.com/lea.bowls.your.mind/

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