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Absolute Vegan Recipes  Accompany us in Costa Rica for Fruit Fest 2019. Save $111 by using "INSTA" coupon code when buying your ticket. ⬇️⬇️⬇️⬇️⬇️

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Crispy Fries with avocado and tahini dressing by @veganwhat 💚
Recipe
Tahini dressing:
1/ 4 cup tahini
1 tbsp lemon juice
1 tbsp low-sodium soy sauce
2 tsp garlic powder
Mix until creamy. .
Fries
Slice potatoes into fries. Soak for 15-20 minutes and remove from liquid. Season with black pepper, garlic powder, onion powder, and some turmeric. Bake for 35-40 minutes in a 450F degree oven. Add fries to mixed greens with avo and tahini dressing.
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Tip: Soaking potatoes remove excess starch and allows for crispy fries.
Enjoy!

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Toasted wholegrain buns with avocado, tomatoes, mediterranean hummus, basil and smoked paprika sea salt by @anna.culina 💚 Enjoy!

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Green goddess summer rolls by @oatmeal_stories 💚 .
Recipe
Summer rolls filled with raw cucumber noodles (spiralized cucumber) and different fruits and veggies (just use whatever you find in your pantry!)
Served with a super yummy peanut butter dip:
3 tbsp peanut butter
1 tbsp coconut aminos (or soy sauce)
1 tbsp maple syrup
1 tsp miso paste
juice of half lime
1/2 tsp powdered ginger
1/2 tsp powdered garlic
1/4 cup water (or more if you want it more liquid)
I blended everything in a small blender but you can also mix it in a bowl or jar.
Enjoy!

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Creamy mushroom skillet by @voilasassi 💛
Recipe
(makes 2-3 servings)
300g brown button mushrooms
100g cashews presoaked for 4-6h in water
200ml veggie stock
250ml almond milk
2 onions
2 cloves garlic
1 tsp thyme
hand full fresh parsley
150ml water
1 tbsp vegan butter
Instructions:

Clean mushrooms, chop onion into small pieces, mince garlic.

Heat up skillet on high heat, add vegan butter and wait until melted. Add onions, garlic, thyme and mushrooms and fry until mushrooms are golden brown.
Then pour in the wet ingredients and lower heat. Cook on simmer for 15-17 minutes. Meanwhile drain cashews from their soaking water and add them together with 150ml water to the highspeed blender.
Blend on high speed until smooth and creamy.
Turn up the heat from the mushrooms to medium high and add the cashew cream. Stir through with a spoon from time to time and cook for another 2-3 minutes. Season with salt and pepper,
Chop up parsley and throw it into the creamy sauce.
Serve with rice, pasta or potatoes.
Enjoy!

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Rainbow Onigirazu with sweet potato wedges and pb glazed tofu by @vegankrizzleybear 💛
Recipe
Serves 4 people
Pb glazed tofu:
50ml tamari/shoyu sauce
5 tbsp oat milk
1 tsp maple syrup
2 tbsp smooth peanut butter -
400g firm tofu*, cut into ~5mm thin blocks
3/4 tbsp corn starch .
Sandwich & filling:
Nori sheets
3 servings of cooked sushi rice, seasoned with rice vinegar and salt
Baked sweet potato coins
1-2 avocados, sliced
Shredded red cabbage
Sliced cucumber
Vegan mayo
Spinach
Sliced mango
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Guacamole:
1/2 avocado
1 tsp maple syrup
1/2 tsp of Guacamole Spice
1/4 tsp garlic powder
Salt to taste *cut just enough 5mm blocks to cover one non-stick pan; not every sandwich in this recipe is supposed to be filled with tofu; store rest of tofu in fridge
How To Make:
Prepare sushi rice, vegetables and bake sweet potato wedges at 200 degrees (C).
Next, fry tofu over medium heat in a non-stick pan. Meanwhile, whisk together ingredients for the sauce. As soon as the thin tofu blocks are golden-brown, add roughly 3/4 tbsp corn starch so that every slice is covered.
Add sauce on top and stir. Let simmer and cook over low-medium heat.
Place cling film larger than a nori sheet on your working space. Place nori on top, a corner pointing to you (or i.e. 45 degrees rotated in relation to the cling film).
Enjoy!

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Fruit platter by @fareisle 💗

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Quinoa beet burger by @caiirose 💜
(with creamy avocado mint sauce and spicy sweet potato fries)

Recipe patties:
2 cups cooked beetroot, 1 cup cooked quinoa, 1 cup oat flour, 1 chia "egg", 1 small red onion (chopped), 2 garlic cloves, juice 1 lime, 1tbsp liquid coconut oil, 1 cup fresh herbs (I used mint & coriander ), 1 tbsp tamari, 1tbsp tahini, 1 tsbp nutritional yeast, 1 tbsp ground coriander, 1 tsp cumin, 1 tsp chili flakes, salt & pepper to taste.

Method:
Oven 180°C. Cook quinoa & beets. Prepare chia egg. Pulse beets in food processor. Mix everything together in bowl. Refrigerate mixture 15-30 minutes. Form burgers. Bake for 30-40 minutes turning them over half time. Enjoy!

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Fruity toasts by @anettvelsberg 💗 topped with figs, bananas, blueberries, strawberries, raspberries & nut butter.

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Fruit art by @livepurejenna 💚

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2-minute breakfast by @brusselsvegan (my personal account) 💜 In a small pot, cook 1/2 cup dry oats with 3/4-1 cup water, 1/4 cup frozen blueberries and 1/4 cup frozen raspberries for 1 1/2 min at high heat. Stir well, remove from heat and mix with 1/4 cup coconut milk, 1 tsp coconut nectar, 1 tbsp coconut flakes, 2 tbsp mulberries and 2 tsp powdered peanut butter (optional). Enjoy!

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Pink smoothie by @brusselsvegan (my personal account;)) 💞 Blend 2 frozen bananas, 1 pack frozen pink dragonfruit, 3/4 cup coconut milk & 1 tsp vanilla extract. (The less liquid you use, the more ice cream like it'll be). Top with shredded coconut. Enjoy 💗

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Fruit platter by @the_sunkissed_kitchen 💗

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