Vegan Daily Recipe

Plant-Based Protein vs Animal-Based Protein
Pretty factual post by 📌p.t.pete
Both plant and animal proteins are associated with health benefits and drawbacks. But you may be wondering what the difference is between the two.

Top 5 Benefits Of
Blueberries
1. Reduce DNA damage which may help protect against aging and cance
2. Can help maintain brain function and
improve memory.
3. May reduce muscle damage after
exercisin
4. Contribute to building and
maintaining bone struucture and
strength
5. Help promote
prevent constipa
                                                 

🥦🥦Calories Free Vegetables 🥦🥦
enjoy ❤️
When it comes to weight management, keeping a count of calories is the key. But being too calculative can leave you without enough nutrients and energy.

                                                  

👌Snack ideas 100 Calorie
RICE CAKE
½ TBSP PB
14 ALMONDS
1CUP BERRIES
4 PITTED DATED
30 GRAPES
2 CUPS WATERMELON
YOLO BECAUSE IT'S
QUARANTINE LIFE
½CUP EDAMAME BEANS
11 CASHEWS
                                             

👉 Challenge Someone
14 Days No Suger Challenge
No burgers
No chips
No ice cream
No fast food
No chocolate
No white bread
No soda
No cakes or donuts
No cookies or candy

👉Plant-based ProteinCashews 18g
👉per 100g
Tempeh 17g
Spirulina (dried) 55-66g
Nutritional yeast 45-55g
Oats 15g
Hazelnuts 15g
Walnuts 14g
Soy beans 36g
H**p seeds 33g
Pumpkin seeds 30g
Chia seeds 13g
Lentils 26g
Wild rice 12g
Peanuts 25g
Kidney beans 21g
Quinoa 12g
Almonds 21g
Tofu 12g
Buckwheat 10g
Black beans 9g
Chickpeas 19g
Tahini 19g
Goji berries 8g
Peas 5g
Flaxseeds 18g
Sesame sees 18g

Protein in nuts
Per 1/4 cup

Calcium Sources For Vegans
Include these items in your for calcium

Calcium Sources For Vegans

Vegetable Protein Sources For Vegans

Calcium Sources For Vegans

Sweet & Sour Orange Tofu! 🥑

Maria from created this tasty bowl! Check out her recipe below:

Follow new page more for daily vegan recipes 😘

Apple Cinnamon Crepes
INGREDIENTS

Dry ingredients:
1 cup (90 g) oats ground into flour or oat flour (*see notes)
1/2 cup (80 g) rice flour (*see notes)
4 tbsp (32 g) cornstarch or arrowroot flour
2 tbsp coconut sugar or brown sugar
1 tbsp flax seeds ground or chia seeds
1 tsp baking powder
Wet ingredients:
1 1/2 cups (360 ml) plant-based milk I used canned lite coconut milk (*see notes)
1 small (80 g) banana (*see notes)
1/2 tbsp lemon juice or lime juice
1/2 tsp vanilla extract
oil for frying
Apple Filling
3 apples peeled, cored, and chopped
3 tbsp coconut sugar or brown sugar
2 tbsp plant-based milk
1/2 tbsp lemon juice or lime juice
1/2 tsp cornstarch
1 tsp cinnamon

INSTRUCTIONS

To make the crepes simply put all dry ingredients into a bowl and stir with a whisk.
Process all wet ingredients (except the oil) in a food processor or blender.
Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to combine.
Let the batter rest for a few minutes. Heat a little oil in a small/medium-sized non-stick skillet over medium heat.
Pour 1/4 cup of the batter into the skillet, and spread it with the back of a ladle. Cook for about 2-4 minutes or until you can easily lift a side of the crepe (don't try to flip the crepe too early). After you flipped the crepe, cook for a further 1-2 minutes.
Note: After a while, the batter will get thicker, so you might need to add more milk. I typically add up to 50 ml in addition once the batter thickens. Continue until you have no batter left.
For the apple filling, simply add all ingredients to a skillet or saucepan and stir (without heat). Then turn on the heat and bring the mixture to a boil. Let simmer for a few minutes over low/medium heat.
Place a few tsp of filling onto each crepe, roll it up and serve with a drizzle of caramel sauce (see recipe below in the notes). Enjoy!

Glazed Tofu Recipe 🌿⁠
By that_vegan_dad
⁠
Tofu is one of those ingredients that unnecessarily gets a bad rap, but just like any protein, how you prepare it can make a world of difference for the texture and taste.⁠
⁠
Generally when cooking with tofu, the idea is to incorporate a marinade so that those flavours really sink in.⁠
⁠
Tofu can be quite rubbery and flavourless by itself, but with this easy tofu recipe we’re going to bake the tofu so it takes on a different texture, going to make a very simple marinade to enhance the flavour, and then we’re going to top it off with a simple caramel-like glaze.⁠
⁠
This Glazed Baked Tofu recipe is sticky, sweet and full of flavour. To top it off though, it takes very minimal effort to prepare - this recipe just may be the recipe to convince you to love tofu.⁠
⁠
INGREDIENTS:⁠
⁠
Glazed Baked Tofu⁠
⁠
Marinade:⁠
⁠
▪️ 1 block firm tofu⁠
▪️ 3 tbsp soy sauce⁠
▪️ 1 tsp sweet paprika⁠
⁠
Glaze:⁠
⁠
▪️ 3 garlic cloves, minced⁠
▪️ 2 tbsp butter⁠
▪️ 1/2 cup brown sugar⁠
▪️ 1 tsp dijon mustard⁠
▪️ 1/2 tsp turmeric⁠
▪️ 1/2 tsp cinnamon⁠
▪️ 2 tbsp water⁠
⁠
METHOD:⁠
⁠
- Pre heat oven to 180c⁠
⁠
- Score your tofu with deep cuts. You want to make sure they are deep so that the marinade seeps throughout the cuts. ⁠
⁠
- Mix together soy sauce and sweet paprika in a bowl. Place the tofu on an oven dish scored side up and pour marinade over the tofu, ensuring to completely cover your tofu (flip it, turn it etc.).⁠
⁠
- Pour over any excess marinade and place in the oven for 50 minutes⁠
⁠
- Add all the glaze ingredients into a saucepan on a low heat and mix until glaze has begun to thicken up. This process may take 5-10 minutes.⁠
⁠
- Pour glaze mixture over the baked tofu and put in the oven for a further 10 mins⁠
⁠

Glazed Tofu Recipe 🌿⁠
By that_vegan_dad
⁠
Tofu is one of those ingredients that unnecessarily gets a bad rap, but just like any protein, how you prepare it can make a world of difference for the texture and taste.⁠
⁠
Generally when cooking with tofu, the idea is to incorporate a marinade so that those flavours really sink in.⁠
⁠
Tofu can be quite rubbery and flavourless by itself, but with this easy tofu recipe we’re going to bake the tofu so it takes on a different texture, going to make a very simple marinade to enhance the flavour, and then we’re going to top it off with a simple caramel-like glaze.⁠
⁠
This Glazed Baked Tofu recipe is sticky, sweet and full of flavour. To top it off though, it takes very minimal effort to prepare - this recipe just may be the recipe to convince you to love tofu.⁠
⁠
INGREDIENTS:⁠
⁠
Glazed Baked Tofu⁠
⁠
Marinade:⁠
⁠
▪️ 1 block firm tofu⁠
▪️ 3 tbsp soy sauce⁠
▪️ 1 tsp sweet paprika⁠
⁠
Glaze:⁠
⁠
▪️ 3 garlic cloves, minced⁠
▪️ 2 tbsp butter⁠
▪️ 1/2 cup brown sugar⁠
▪️ 1 tsp dijon mustard⁠
▪️ 1/2 tsp turmeric⁠
▪️ 1/2 tsp cinnamon⁠
▪️ 2 tbsp water⁠
⁠
METHOD:⁠
⁠
- Pre heat oven to 180c⁠
⁠
- Score your tofu with deep cuts. You want to make sure they are deep so that the marinade seeps throughout the cuts. ⁠
⁠
- Mix together soy sauce and sweet paprika in a bowl. Place the tofu on an oven dish scored side up and pour marinade over the tofu, ensuring to completely cover your tofu (flip it, turn it etc.).⁠
⁠
- Pour over any excess marinade and place in the oven for 50 minutes⁠
⁠
- Add all the glaze ingredients into a saucepan on a low heat and mix until glaze has begun to thicken up. This process may take 5-10 minutes.⁠
⁠
- Pour glaze mixture over the baked tofu and put in the oven for a further 10 mins⁠
⁠

Caramelised banana, cinnamon & peanut butter oats …cozy autumnal flavours have entered the chat 🍂
Pic by :- georgias_journeyxx
- 50g flahavansuk oats
- 1 scoop myvegan salted caramel protein powder (code: GEORGIAJOURNEY 🌱)
- justspices_uk banana bread seasoning
(code: justgeorgia 🫶)
- 300ml soya milk & water
Toppings:
- caramelised cinnamon banana
- alpro Greek style yogurt
- wholeearthfoods peanut butter

🏷️

CREAMY LEMON ROSEMARY BROCCOLI AND CHICKPEAS

RECIPE 👉🏼

🌟INGREDIENTS 🌟:-

❇️ FOR THE BROCCOLI AND CHICKPEAS ⤵️
🔹1½ cups cooked chickpeas
🔹1½ cups broccoli florets
🔹1 cup veg or no chicken broth
🔹⅓ cup coconut cream
🔹¼ cup lemon juice
🔹1 tbsp + 1 tbsp neutral oil
🔹1 tbsp lemon zest
🔹1 tbsp fresh rosemary, chopped
🔹3 medium garlic cloves, minced
🔹2 tsp corn starch dissolved in ¼ cup cold water
🔹1 tsp black pepper (optional)
🔹1 tsp sea salt

METHOD ✨:-

🔹In a skillet heat up 1 tbsp oil on medium and once hot add the broccoli and chickpeas. Cook, stirring every now and then, until the broccoli has softened but still has some crunch and the chickpeas are crispy, ~12-15 mins. Remove from heat and set aside.
🔹In a pot heat 1 tbsp oil on medium low heat and once hot add the rosemary and garlic. Saute 1-2 mins, stirring till the garlic starts to turn golden.
🔹Add the broth, lemon zest, lemon juice, black pepper and salt. Turn the heat up to high and let reduce 10-12 mins.
🔹Lower heat to medium and add the coconut cream and corn starch mix. Whisk to prevent clumps and continue cooking until sauce has thickened to a glaze-like consistency. Remove from heat.
🔹Stir in the broccoli and chickpeas, gently mix then serve immediately with quinoa or your grain of choice. Enjoy!

Photo By:- Instagram

Vegan chickpea meatball subs with homemade mozzarella.

Photo and recipes belongs to .based.recipe
https://www.thecuriouschickpea.com/vegan-chickpea-meatball-subs-with-homemade-mozzarella/ .

Blueberry lemon pancakes 🥞🫐🍋
by

You have the sweetness of the blueberries and the sourness of the lemon, which makes for a good combination as pancake flavour! Note that the sour doesn't stand out so much, though, because I'm actually not much of a citrus fan 🫢 Completely vegan btw 🌱

Recipe (8 pancakes):
- 35gr flour
- 35gr oat flour
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 15gr maple syrup
- 100gr mylk
- 2gr baking powder
- 50gr blueberries

1) Stir all of the ingredients except for the blueberries together. Carefully stir in the blueberries.
2) Heat a pan with baking spray over medium heat. Bake each pancake for 2 min. on each side, keeping the lid on during the first 2 min.

📊👇
366 kcal
69 C
4 F
11 P

Cookie dough baked oats 🍪

40g oats
20g vanilla protein powder (use my code PBF for discount)
Half a tsp baking powder
Chocolate chips
100mls almond milk

Bake at 180 for 12-15 mins!

Left or right?
Left: almond butter, coconut yogurt, fresh berries, blackberry jam, coconut flakes, mint
Right: avocado, sliced campari tomato, microgreens, toasted sesame, crushed red pepper flakes .
Toasts by

Masoor Dal Tadka (Red Lentil Dahl)
by
INGREDIENTS

1 1/2 cups (300 g) dry red lentils
1 large (200 g) carrot finely diced (*see recipe notes)
1 small bell pepper
1 large onion chopped
4 cloves of garlic minced
1 heaped tbsp fresh ginger minced
1/2 tbsp vegetable oil
3 cups (720 ml) vegetable broth or water
1 cup (240 ml) canned coconut milk (*see recipe notes)
1 1/2 tsp ground cumin
1 tbsp curry powder
1/2 tbsp sweetener of choice
1 tsp ground turmeric
1 tsp paprika
Sea salt and black pepper to taste
1/3 tsp red pepper flakes optional
INSTRUCTIONS

Check the video above for easy visual instructions.
Rinse lentils under running water. Chop the onion, garlic, ginger, bell pepper, and carrot.
Heat oil in a pot and sauté onion for about 3-4 minutes over medium heat. Add ginger, garlic, carrot, and bell pepper.
Add all spices, sweetener, the lentils and 3 cups of vegetable broth or water. Bring to a boil and let simmer for about 10 minutes.
Finally, add coconut milk and cook for a further 5 minutes or until the desired thickness of the dahl is reached.
Season with black pepper and salt. Taste and adjust the seasonings as needed.
Serve warm with basmati rice, potatoes, or naan (flatbread) and garnish with fresh herbs.
NOTES
You can also use sweet potato or pumpkin instead of carrot.
It's possible to use any plant-based cream (like soy cream, oat cream, etc) instead of canned coconut milk. You could also use plant-based milk (e.g. almond milk, cashew milk, etc.) for a low-fat/low-calorie version. In my opinion, this dal tastes best with coconut milk.

Vegan burger by
Ingredients;
1⁄2 large Cauliflower
1 medium sweet potato
1x can cannellini beans, drained and rinsed
1 tsp smoked paprika
1⁄2 tsp cumin
1⁄4 tsp chilli powder
1⁄2 cup fresh coriander, loosely packed
1/2 tsp garlic powder
1 cup h**p seeds
1 tbsp nutritional yeast
1 cup almond meal
1 flax egg (1 tbsp flax meal + 3 tbsp water)
1 tsp tamari
1⁄2 tsp sea salt⠀⠀⠀⠀⠀⠀⠀⠀
Directions;
Preheat over to 180C/350F
Slice the cauliflower into florets and the sweet potato into cubes. Toss in a little oil and salt
and roast in the oven for approx. 20-30 minutes or until golden.
Allow to cool to room temp, then add all ingredients apart from almond flour into a food processor and pulse until it’s all mixed together, but still has some texture (it’s important not to over-mix as you’ll have mushy burgers). Pour mixture
into a bowl then mix in the almond flour.
Heat 1 tsp oil into a non-stick pan. Form the batter into your desired sized patties.
Fry one side for about 5 minutes, then flip to heat the other side.⠀⠀⠀⠀⠀⠀⠀⠀⠀
H**P RANCH
Ingredients;
1⁄2 cup h**p seeds
1 cup cashews
1 tsp Dijon mustard
1 tbsp apple cider vinegar
Juice 1⁄2 lemon
1 tbsp Nutritional yeast
1⁄4 tsp sea salt⠀⠀⠀⠀⠀⠀⠀⠀
Directions;
Place all ingredients into a blender and pulse on high until smooth. Adjust salt to desired taste.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Assembling the burgers;
4 burger buns sliced in half
Lettuce / sprouts
Red cabbage

Rose Cake

Mushroom baked pasta
thanks 📌 vegan_veganfood for sharing this recipe

💛 Recipe:

Ingredients:⠀
17 oz gluten-free pasta or pasta of choice (500 g)⠀
12 oz of mushrooms (340 g)⠀
5 oz of spinach (140 g)⠀
1 medium-sized head of cauliflower cut into florets (approx. 500 g)⠀
1 1/2 - 2 cups of vegetable broth (360-480 ml) *see recipe notes⠀
2-3 cloves of garlic⠀
1/3 cup coconut milk, canned (80 ml)⠀
Spice mix: 1-2 tsp onion powder, 1 tsp garlic powder, 2 tsp dried Italian mixed herbs, 1/4-1/2 tsp crushed red pepper flakes⠀
Salt and pepper to taste⠀
1 tbsp oil⠀
vegan cheese of choice⠀
⠀
Instructions⠀
1) In a pot, cook cauliflower florets in salted water until tender (15-20 minutes) then discard the water.⠀
⠀
2) In another pot, cook pasta according to the instructions of the packaging.⠀
⠀
3) Once the cauliflower is fork tender, put it in a blender, together with the vegetable broth, garlic, coconut milk, spices, and salt + pepper. Blend until the mixture is smooth.⠀
⠀
4) Heat oil in a skillet and fry the mushrooms over medium heat for about 5 minutes. Add spinach and fry for an additional minute. Turn off the heat.⠀
⠀
5) Place the cooked pasta in a large bowl, add the cauliflower sauce, the mushrooms & spinach, and stir to combine.⠀
⠀
6) Pour everything in a greased baking dish (mine measures 13x9 inches resp. 33x23 cm). 7) Add vegan cheese of choice.⠀
⠀
8) Bake at 400 degrees F (200 degrees C) for about 20 minutes. Enjoy!⠀
⠀
Recipe Notes⠀
If you want your pasta bake to be creamy (with a little bit of sauce) use 2 cups of vegetable broth, otherwise, use 1 1/2 cups. Enjoy!

Chocolate Cake

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