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Best Of Vegan®  Your #1 resource for vegan cooking 🌱 #bestofvegan Created by @kimjuliehansen Submissions: Inquiries:

Vegan mars bars by @photobymanda 💗

1 cup of soaked cashews
1/2 cup of coconut flour
2 tbsp of almond flour
2 tbsp cacao powder
1/2 cup of date syrup (or agave syrup)
4 tbsp coconut oil
2 tbsp coconut cream
A pinch of salt
A pinch of vanilla powder

Mix all of the ingredients for the nougat layer.
Place the dough in a beholder with baking paper. Freeze for one hour.
Melt the chocolate together with the coconut oil.
Take out the dough from the freezer and cut into pieces.
Dip the pieces of nougat in the chocolate and let it set.

Fully Loaded Buddha Bowl w/ Peanut Sesame Tofu by @thrivingonplants 💚

Ingredients: - 1.5 cups cooked brown rice
- 200g firm tofu, diced - Sauce: 1.5 tbsp natural peanut butter, 1 tbsp soy sauce, 2 tsp maple syrup, 1 tbsp coconut yogurt or coconut cream, 2 tsp sesame oil, 1 minced garlic, 2-3 tbsp water or veggie stock to thin out - Handful rocket/arugula
- 1 small carrot, thinly sliced
- 1/2 bunch broccolini, blanched
- 3 cherry tomatoes, halved
- 1/2 avocado, sliced
- 1/2 tbsp pickled ginger
- 1/2 cup cooked edamame - Garnish: seeds/nuts of your choice

Heat a pan on medium-high heat and add in the tofu. Cook until all sides are lightly golden, then pour in the sauce ingredients and cook until sauce has thickened and been absorbed by tofu.
Combine all the ingredients into a bowl, with the brown rice at the bottom as a base and the remaining ingredients on top.
Garnish with seeds and nuts of your choice, for example hemp seeds, sesame seeds... Enjoy!!

Mini Raw Vegan Lemon and Blueberry Cheesecakes by @healthyfrenchwife 💗
Makes 6

1 cup of almonds
1/2 cup of pitted dates
2 tbsp of coconut oil

1 cup of soaked cashews (overnight)
1 lemon juiced
4 tbsp of coconut oil
3 tbsp of maple syrup

1 cup of frozen or fresh blueberries

1. To make the base, mix the almonds then add the dates in a food processor until it forms a fine crumb then add the coconut oil and combine.
2. Press the mixture down in silicon muffing moulds using a glass or your fingers. Store in the freezer while you make the next step.
3. For the cheesecake layer: soak your cashews - preferably overnight or for a few hours in hot/boiling water.
4. Blend in a food processor with the juice of 1 lemon, maple syrup and melted coconut oil. Blend until smooth.
5. Get your base out of the freezer. Add a few fresh or frozen blueberries on top of the bases then spoon the cheesecake mixture.
6. Top with more blueberries and freeze for 2-3 hours to set. Take out of the freezer for one hour before serving and store them in the fridge. #bestofvegan

Creamy cashew avocado lentil salad by @kimjuliehansen 💚
Ingredients: 1 cup chopped kale, 2 cups arugula, 1/4 cup cooked black lentils, 1/4 cup cooked quinoa, 1/4 cup sliced & steamed sweet potato, 1 handful chopped cilantro, 1/2 avocado (mashed), 5 halved grape tomatoes, 3 tbsp cup raisins. Dressing: 1/4 soaked cashews blended with 2 tsp apple cider vinegar, the juice of 1/2 lemon, 2-3 tbsp water, 1/2 tsp chili flakes (optional), 1 pinch sea salt, 1/4 tsp paprika. Mix everything in a bowl and enjoy. Serves 1 as a meal or 2 as a side/snack. #bestofvegan

Buddha Bowl with a Miso Cheeze Sauce by @healthyeating_jo 🧡 .
Served with air fried herbed potato chips, grilled mini sweet capsicums, avocado sprinkled with hemp seeds, grilled zucchini ribbons and beetroot sauerkraut.

Miso cheese sauce:

300g silken tofu
1 tsp red miso paste
1/2 cup of steamed sliced carrots
1 Tbsp lemon juice
1 tsp apple cider vinegar
1 Tbsp nutritional yeast flakes
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp himalayan salt
Blend until smooth.
Store in a sealed container in the fridge for up to 3 days. #bestofvegan

Lentil bolognese by @hannah__chia 💗 .
|spaghetti, spiralized zucchini noodles, hemp parmesan
(makes 3-4 servings)
- 1 tsp olive oil
- 1 medium onion, finely chopped
- 1 25 oz jar marinara/pasta sauce
- 3/4 cup red lentils
- 1/2 cup water
(delicious add-ins: 4 oz chopped mushrooms, 1 cup shredded carrot) .
Heat olive oil over medium heat in a large saucepan. Sauté onion until fragrant and translucent, about 2-3 minutes. Add in mushrooms and shredded carrots, if using, and cook for another 2 minutes. Add in the rest of the ingredients and bring to a boil, then reduce heat and cover, simmering lentils until they are tender (abut 18-20 minutes). Serve warm atop pasta. #bestofvegan

Raspberry heaven via @rainbowplantlife 💗 #bestofvegan

Vegan chocolate chip cookies by @myveganminimalist 💗
- 1 and 1/4 cup flour
- 1/2 cup vegan butter
- 2/3 cup vegan sugar (half light and half dark)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla essence
- 1 bag of dairy-free chocolate chips
- 1 tbsp ground flaxseed + 3 tbsp water (vegan egg) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Make flaxseed egg and set aside
2. Cream butter and sugar
3. Add “egg” and vanilla
4. Sieve dry ingredients together and combine
5. Fold in chocolate chips and make cookies (11 to 12) 
6. Bake for 180 degrees C /350F for 9 minutes. #bestofvegan

Red lentil pasta with fresh tomatoes and basil by @yummyyatra ❤️

1 pound red lentil pasta (or any dry pasta)
A pound of fresh ripe tomatoes, chopped
2-3 cloves of garlic
3 tbsp olive oil
2 yellow onion, sliced
Fresh basil
2-3 tbsp of nutritional yeast
1/2 tsp red chili flakes
Salt and pepper
Add all the ingredients in a deep pot (except the basil and nutritional yeast). Add about 3 cups of water or veggie stock and bring to a boil. Stir frequently, Reduce heat and cook until the pasta is al dente and the water has evaporated depending on the type of pasta you use- check the package). Once done, add lots of fresh basil, nutritional yeast. You can add some veggies too (I added some leftover steamed broccoli)
Have a lovely Sunday!

Vegan salad by @raepublic 💚
1/3 cup carrot, grated
1/3 cup cucumber, shredded
4-6 cherry (or grape) tomatoes, halved
1/2 of an avocado, sliced lengthwise
1/3 cup red cabbage, shredded
1 handful mixed romaine lettuce, chopped
1/4 cup walnuts
1 tablespoon pomegranate seed (or more to taste)
pinch of ground black pepper
lemon juice, freshly squeezed to taste
Prep all vegetables and pomegranate and arrange in a bowl (if using as an appetizer or snack, separate between 2 - 4 smaller bowls). Drizzle lemon juice and sprinkle ground black pepper on top. #bestofvegan

No-bake mango custard tartlets by @nm_meiyee 💛 .
Recipe makes 6 tartlets
1 1/2 cups gluten free rolled oats
1/2 cup almonds
12 dates, pitted
2 tbsp coconut oil
1/2 tbsp cocoa powder *optional
1 1/2 cups ripe mango
1 tsp agar-agar powder
1 tbsp tapioca starch or cornstarch
In a food processor combine oats, almonds until coarsely ground. Add dates, coconut oil, pulse until mixture looks like wet sand.
Firmly press the mixture into the bottom and sides of the prepared tart tin. Place in the freezer to set while you work with your filling.
Place the mango into a blender and puree until smooth.
Pour the mango puree into a saucepan and place on the stove on low heat. When the puree becomes warm, add the agar-agar, tapioca starch. Stirring constantly, cook until agar and tapioca starch completely dissolve. Allow to boil for approximately 30 to 60 seconds.
Pour mango mixture into tarts and refrigerate at least 2 hrs to set. #bestofvegan

Creamy Mushroom Smashed Avocado Toast by @rainbowplantlife 💚
Recipe as posted on


2 tablespoons olive oil, divided
3 shallots, diced (or 1 small onion, diced)
2 cloves garlic, minced
1 jalapeño pepper, diced (seeds intact)
8 ounces wild mushrooms, sliced (but not too thinly)
8 sprigs fresh thyme leaves
Sea salt and pepper to taste
1/3 cup canned coconut milk
1 1/2 teaspoons red wine vinegar
1 large ripe avocado
1/8 teaspoon crushed red pepper flakes
Juice of 1/2 lemon
6 slices hearty bread

Heat a 12-inch skillet over medium high heat with 1 tablespoon olive oil. Once the oil is shimmering, add the shallots and cook for 3-4 minutes until softened and beginning to brown.
Add the minced garlic and diced jalapeño pepper and cook for 1-2 minutes until the garlic is golden.
Pour in the remaining tablespoon of olive oil and then add the mushrooms and thyme sprigs. Allow the mushrooms to cook undisturbed for 3-4 minutes, then toss and cook for 2-3 minutes. Once you notice the mushrooms have begun to brown, season them generously with salt and pepper and continue cooking until they are completely browned.
Reduce the heat to low and pour in the coconut milk and stir to evenly combine. Remove the skillet from the heat and stir in the red wine vinegar. Taste the mushrooms for seasonings and adjust accordingly.
While the mushrooms are cooking, prepare the smashed avocado toast. Spoon out the flesh from the avocado and place it in a bowl. Add the crushed red pepper flakes, lemon juice, and sea salt and black pepper to taste. Use a fork to smash the avocado until you have a smoothish texture that retains some chunks. Spread the smashed avocado onto each slice of bread and finish each slice with a few spoons of the cooked mushrooms. #bestofvegan

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