1 Month Vegan Challenge

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Tomato Pasta with Black Chickpeas .
by 😍 .
Check out this delicious pasta recipe!

Tomato pasta with black chickpeas
150g pasta of choice
1 medium onion, chopped
150g mushrooms, chopped
1/2 can chopped tomatoes
1 tsp cumin
1/2 tsp smoked paprika
1 tbsp apple cider vinegar
1 tbsp tamari
1/2 tsp garlic salt
1 can black chickpeas, drained and rinsed
2 cups kale, de-stemmed and chopped
Pecan nuts, to serve
Cook the pasta according to instructions on packaging. Add the onion and the mushrooms to a non-stick frying pan and cook for around 5 minutes, until they soften. Add the chopped tomatoes, cumin, smoked paprika, apple cider vinegar, tamari and garlic salt, and cook for a further 5 minutes over a medium heat, stirring frequently. Stir in the black chickpeas and kale at the last minute, cooking until the kale wilts. Serve with crushed pecan nuts.

Have you ever seen a bowl greener than this? It's filled with kale, quinoa, edamame, cucumber, avocado, tahini and fresh lime juice. 🌱

Incredibowl by ! .
Repost from .

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Have you tried these vegetable spring rolls yet? 🥬 This recipe is very easy to make and you can use any leftover vegetables from the kitchen. I made mine with cabbage, carrots and eggplant. .⠀
By .⠀
🥢 Recipe here:⠀
* 1 tablespoon oil⠀
* 2 tbsp spring onions⠀
* 1 clove of garlic⠀
* 1 cup of shredded eggplant⠀
* 1 cup of shredded cabbage⠀
* 1 cup of shredded carrot⠀
* 1 small spring onion, chopped⠀
* 1/2 tablespoon salt + pepper⠀
Finely chop all the vegetables and cook on a warm pan. Use 3-4 round flour wrappers (I like the thick ones you can buy), add them into a bowl of water. Place the filling, wrap and cook in oil for frying. ⠀
Serve the vegetable rolls with your own dip or sweet chili sauce for dipping.⠀

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🥥 Green Coconut Curry With Tofu 📷 by .traveler 🌿🌿 My mouth can't stop watering 🤤⠀⠀
Recipe (2 servings):⠀
Any veggies of choice⠀
2 tbsp of vegan friendly green curry paste⠀
1 cup coconut milk (canned)⠀
1 cup coconut water *⠀
1/2 tbsp coconut (or brown) sugar⠀
1 tbsp coconut aminos⠀
Juice of half a lime⠀
1 handful Thai basil⠀
Plus:⠀
Pan fried tofu (see below)⠀
Brown rice⠀
____________________________________⠀
Start by preparing the rice. I used organic quick cook brown rice, 8 minutes manual setting in the instant pot.⠀
Curry:⠀
Wash/peel and cut all of your veggies into bite size pieces. (I used sugar snap peas, bell pepper, spring onion, corn and peas here)⠀
Heat up coconut milk and coconut water in a large wok/skillet.⠀
Stir in curry paste, coconut sugar and coconut aminos and bring to a boil.⠀
Lower the heat and add veggies to the wok.⠀
If you have a couple of kaffir lime leaves and lemongrass (~ a crushed finger sized piece) add them now as well.⠀
Let everything simmer for a few minutes until the veggies are slightly soft but not overcooked. Add lime juice and Thai basil at the end.⠀
Taste and adjust saltiness if needed.⠀
⠀
Tofu: **⠀
For 2 servings I use half a block extra firm sprouted tofu. Press out excess liquid and cut it into large pieces. Heat up ~ 1 tsp of avocado (or other cooking) oil in a non stick pan and sear tofu on all sides until slightly browned, then add a splash of coconut aminos and/or any other seasoning of choice (I like mushroom umami seasoning) and pan fry for another few minutes.⠀
____________________________________⠀
*I wanted to keep things a bit lighter but can also use all coconut milk **To make the dish even easier, skip the pan frying step and let tofu simmer with the veggies.⠀
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😃🥔 Easy Lentil Stew With Mashed Potatoes! 📷 by
Recipe: Lentil stew
1 cup dry lentils (190 g)
1 large onion (chopped)
2 cloves of garlic (minced)
1 tbsp oil (for frying)
3 tbsp white wine (40 ml) (optional)
3 cups vegetable broth (720 ml)
2 cups mushrooms sliced (135 g)
2 tbsp soy sauce (wheat free if gluten-free)
1 tbsp balsamic vinegar
1-2 tsp each of dried parsley, thyme and oregano (use more, if fresh)
A splash of coconut milk canned (for extra creaminess)
1/2 tbsp cornstarch (to thicken)
sea salt, black pepper and chili flakes to taste
Chopped pickles to taste (optional)
Mashed potatoes
4 medium-sized potatoes (600 g)
1/4 cup coconut milk canned (60 ml)
1/2 tsp nutmeg (or more/less to taste)
black pepper, sea salt to taste .
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Bowl with steamed broccoli topped with amazing runny tahini, cauliflower, peas, grilled zucchini, avocado 🥑, falafel and hummus 😍💚 By .

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Basmati rice topped with fried red onions, mushrooms, peas, chickpeas, avocado 🥑 coconut oil and spices 😍💚😋. So easy, delicious and satisfying. I could eat rice every single day 🙏. Do you prefer white or brown rice?⠀
⠀
By .

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🌱Miso-glazed hasselback potatoes and veggies🌱(This glaze works great when roasting veggies also.)
By .
🌱Recipe: .
Have 3 medium Yukon gold potatoes ready. Place one of the potatoes between two chopsticks, lengthwise. Slice into thin slices leaving 1/4 inch at bottom uncut. Repeat for other 2 potatoes. Brush all 3 potatoes generously with olive oil, getting between the slices. Sprinkle lightly with salt and brush again. Bake on baking sheet at 425F for about 40 minutes, brushing with oil every 15 minutes, until starts to brown. Meanwhile make glaze: whisk 1 tbsp mellow miso, 1-1/2 tsp tamari low sodium, 1/2 sambal oelek, 1 tsp lemon juice, 2-1/2 tsp maple, pinch ginger powder, 1 tsp water. Remove potatoes from oven after 40 minutes and brush generously with miso glaze. Bake another 10 minutes and remove from oven and brush with glaze again. Bake until tender crisp. Remove from oven and brush with toasted sesame oil and remaining miso glaze. Serve immediately. (For roasting veggies, brush veggies with glaze about 10 minutes before the end of roasting and then brush again after removing from oven.)
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Sweet and Spicy Udon Noodle Stir-Fry
By .
Recipe:
Good for 2-3 servings

400g (2 cakes) cooked udon noodles*
1 red bell pepper, sliced into strips
1 240g block extra firm tofu, drained and sliced into strips
½ large onion, sliced into strips
1 small carrot, sliced into strips
4 cups (200g) shredded cabbage
1 tbsp neutral oil
Sesame seeds, for garnishing
Chopped spring onions, for garnishing
*Note: Feel free to use other noodles if you’d like!

Sauce Ingredients
2 tbsp soy sauce or liquid aminos
1 ½ tsp sriracha, adjust according to desired spice
¼ cup room temp. water
3 tbsp coconut sugar
1 tsp sesame oil
½ tbsp cornstarch

1. Heat the oven to 350F. On a lined baking tray, bake the tofu until lightly golden for around 25 mins. You can opt to pan fry the tofu in some oil if you’d like.
2. Mix all the sauce ingredients together. Make sure the cornstarch is diluted.
3. Heat a pan. Add in 1 tbsp oil. Sauté the onions until tender. Add in the bell peppers, carrots, and cabbage. Sauté until cooked, around 10 minutes.
4. Add in the tofu and cooked noodles. Pour in the sauce mixture. Sauté for another 3-4 minutes until the noodles have absorbed the sauce. Turn off heat and then garnish with some sesame seeds and spring onions, if desired. Enjoy while hot!

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Crispy veggie spring rolls by .heng 💛 Recipe⠀
Ingredients⠀
1 package of spring rolls wrapper, thaw based on package instructions⠀
4 cups of shredded cabbage⠀
2 cups of shredded purple cabbage⠀
1 package firm tofu, cut into strips⠀
8-10 caps mushrooms, sliced⠀
2 carrots, shredded⠀
2 teaspoons soy sauce⠀
salt ~ oil for frying⠀
1 tablespoon cornstarch + 2 tablespoons water⠀
⠀
Instructions⠀
Place shredded cabbage in a big bowl, massage 1 teaspoon of salt with your fingers, set aside for 15 mins. Repeat with purple cabbage. In a heated nonstick pan, no oil with low-medium heat, pan fry tofu until golden brown and set aside.⠀
Sauté mushrooms in 1 teaspoon oil and stir in 2 teaspoons soy sauce, turn heat off.⠀
Squeeze cabbages to remove as much liquid as possible and get ready for wrapping.⠀
Slowly remove one sheet of wrapper and lay on a chopping board, the pointy side facing you, like a diamond.⠀
⠀
How to (roll like a burrito):⠀
Place cabbages, carrots, tofu and mushrooms on the bottom third of the wrapper.⠀
Pick up the bottom (the side closest to you) of the wrapper up and over the filling, tucking in under and pull the filling closer together.⠀
Then, pull the right side of the wrapper to the middle and left to the middle as well.⠀
Roll until you see a small triangle shape, rub some cornstarch mixture and continue rolling until the end. Gently press the tip of the wrapper to seal it. .⠀
You may pan-fry/deep-fry spring rolls until golden brown or brush oil on spring rolls and bake them at 495F until crispy. Serve immediately with a side of lime chili sauce. Enjoy! .

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Stir-fried Black Bean Tofu
by 💛
Recipe:
Ingredients⠀
2 blocks firm tofu, sliced into cubes or shape of choice⠀
1 tbsp Chinese-style fermented black beans⠀
2 tbsp oil⠀
Onions⠀
Onion leeks⠀
Bell pepper⠀
1 tbsp soy sauce + 1 tbsp water⠀
1 tbsp corn starch + 1 tbsp water, mixed together⠀
⠀
Instructions⠀
1. Dry the tofu. I usually wrap mine in paper towels and place a flat surface to squeeze out any excess liquid. ⠀
2. Slice into cubes or shape of choice. ⠀
3. Head a non-stick pan and add a little oil. Pan fry the tofu cubes on each side until crisp and lightly brown. Set aside.⠀
4. Add in the oil and sauté the onions, onion leeks, and bell peppers. Add in the black beans then mix together.⠀
5. Add in the tofu. Season with the soy sauce mix. ⠀
6. Add in the cornstarch mixture and sauté until thick, around 2 minutes. Turn off heat and enjoy while hot! Enjoy!
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Sun-dried Tomato Pesto Pasta
by 💛
Recipe:
Ingredients⠀
1/2 jar, 12-14 sun dried tomatoes (in oil)⠀
50g pine nuts (or other nuts like walnuts or cashews)⠀
2 tbsp. nutritional yeast⠀
1 clove of garlic ⠀
1 tsp. dried oregano⠀
Optional: salt, olive oil/water⠀
⠀
Instructions⠀
Add the sun dried tomatoes with a bit of oil (ca. 50ml) from the jar to a food processor along with the pine nuts, garlic, oregano and the nutritional yeast. Then, blend everything until the mixture is smooth. add a bit more oil/water to make the consistency even smoother. Enjoy!
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Oven baked sweet potato 🍠 topped with a lot of tahini (best combination ever), avocado 🥑, parsley, guacamole and chickpeas 😍👏🏻.
By .

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By .

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CREAMY. CHEEZY. COMFORTING. (W RECIPE).
By .dy .
Vegan.DIY: Mac n cheese.
- roast 1 small butternut squash (about 800 g; peeled, deseeded and cut into cubes) at 180°C/350°F for 20-30 minutes ot until the squash cubes are tender.
- in a pan, heat up 1 Tbsp neutral oil and add 1 diced red onion and 1 minced garlic clove; sauté until the onions become soft and translucent (2-3 minutes).
- in a bowl, mix 1 Tbsp tapioca starch in 2 cups full fat coconut milk until the starch is completely dissolved; add 1/2 cup nutritional yeast, 1 Tsp paprika, 1 Tsp salt and 1 Tbsp lemon juice, mix well.
- add this mixture to onions and garlic; mix well and bring to boil, stir constantly.
- blend until smooth and creamy.
- add up to 1 pound pasta; mix to coat.
- enjoy 😊
Have fun 🙋 .
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Pizza dough (makes 2-3 medium size pizzas)
By .kitchen .
500g strong white bread flour
2 tsp sea salt
7g sachet dried yeast
1 tbsp maple syrup/sugar
2 tbsp olive oil
325ml water
Sieve flour and salt into bowl and make a well in the middle. Mix yeast, syrup and olive oil into water and leave for a few mins. Add water to the well in the middle of the dry ingredients. Slowly stir together with a fork, then bring together with your hands and knead for 10 minutes until you have a soft dough. Cover and leave to rise in a warm place for an hour. Knead to knock back briefly before shaping into three balls. Freeze to use later, or stretch into bases and top with your fave sauce and veggies right away. Cook in the oven at 220•c for 20 mins, until puffed up and golden.
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Bowl loaded with roasted potato wedges and vegetables .
by .bowls.your.mind 💚 .
With broccoli florets, mushrooms, fresh tomatoes and 1/2 avocado stuffed with hummus! . .
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Curried Pasta and Almond Crusted Chickpea Buddha Bowl by 😍 A delicious bowl that’s full of flavour! How to below:

Recipe:
arugula, tomatoes, crispy roasted shiitake mushrooms (tossed in a little avocado oil and coconut aminos and roasted on 400 for about 20 mins), olives, avocado, pasta. Sauce: 1/2 cup coconut milk, 1/2 cup almond milk yogurt, 2-3 teaspoons curry powder, 1 teaspoon turmeric (optional), 1/3 cup pumpkin purée, squeeze of lemon and a tablespoon coconut aminos with salt to taste. Add more yogurt if it’s not creamy enough. Chick peas: peel canned chick peas, toss in olive oil, spices and almond flour and roast on 400 for about 15 minutes until crispy. .
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Chili pan mee with homemade noodles & tofu crumbles⁣
by .heng 😋
Bowl full of delicious tofu and veggies!
‼️If you don't know how to start a Vegan Diet properly or do you want to lose possibly 4-8 lbs in the first week alone with a Vegan Diet ?⁣⁣⁣⁣⁣⁣⁣?⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣ 👉Join ""1 Month Vegan Challenge "". We give you EVERYTHING you need for Vegan success!
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Get the recipe:

Recipe (serves 4):⁣
🍃Noodle ingredients:⁣
~ 2 cups all purpose flour, 3 tablespoons aquafaba, 1/4 cup + 2 tablespoons ice cold water, 1/4 tsp salt⁣
✔️Place all ingredients in a bowl & knead (with hand) until a dough forms (mixer works too). Cover with damp paper towel & let rest for 30 minutes. Divide dough into 4 equal parts. Using a pasta machine, run one dough through a dough thinner a few times, then change settings to cut. Cut dough into long noodles & coat noodles well with flour to prevent sticking. Boil a pot of water with a pinch of salt & cook noodles until al dente about 3 minutes. Homemade noodles has shorter cooking time.⁣😊
⁣🍃Tofu crumbles:⁣
~ 1 pack of firm tofu (drained, pat dry, mashed)⁣, 3 caps of mushrooms (soaked until soft and sliced)⁣
~ 5 cloves garlic (minced), 3-4 shallots (minced)⁣
~ oil and additional salt if needed⁣
🍃Sauce: 1.5 tablespoon soy sauce, 1.5 tablespoons stir fry sauce, 2 teaspoons dark soy sauce, 2 teaspoons sugar, 1 teaspoon salt⁣
✔️In a heated non-stick pan, dry tofu crumbles until lightly brown, then add 1 teaspoon oil &continue to cook until tofu looks chewy/spongy, push aside. Add another teaspoon oil & sauté mushrooms until cook. Then, add shallots, garlic & cook until fragrant. Add sauce & continue to stir until tofu absorbs all the sauce. ⁣
⁣🍃Garnish: Blanched yu choy/bok choy, fried shallots, chili crisp (used chili crisp. Thank you for the delicious sauce🙏🏻)⁣
How to serve: Mix noodles with few spoonfuls of tofu, and top with garnishes. Serve warm.
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