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

Black tahini and carob pancakes with peanut butter by @panaceas_pantry 💗


3/4 cup buckwheat flour
1/4 cup brown rice flour
1 - 1 1/2 cup preferred nut milk
1 ripe banana, mashed
1 Tbsp black tahini
1 Tbsp carob powder
1 tsp baking powder

1. Mix all ingredients together until smooth. Let stand for 10 mins.
2. Heat a good-quality frypan over medium heat. Once hot, lower flame, add preferred oil and add mix in 1/4 cup measurements.
3. Once bubbles appear throughout the pancake, flip and cook the other side a further 2 mins.
Enjoy with Vegan ice cream and peanut butter. #bestofvegan

Grilled Corn w/Chili Alioli Sauce by @vegaliciously ❤️

4 ears corn

5 tbsp vegan mayonnaise
1 tsp chili
1 1/2 tsp paprika
3 garlic cloves (minced)
1/4 tsp salt

1 tbsp parsley (minced)
1. Place the ears of corn in a large bowl of boiling water and boil for 30-40 minutes (until kernels are tender)
2. Heat the grill, place the corn on the grill and gril for 2-3 minutes on each side.
4. For the sauce, mix mayonnaise, chili, paprika, garlic and salt in a small bowl.
5. Serve the corn with the chili sauce and a pinch of parsley.

Pink Protein Powered Pitaya Bowl by @erinstanczyk 💗
. • 2 frozen ripe freckled bananas
• 1c frozen raspberries
• 1c frozen mango
• 1tbsp chia
• 1 frozen pink pitaya (dragonfruit) pack
• 1 scoop raw vegan vanilla bean protein
• Splash of water
Blend all ingredients until smooth and top with your favorite fruit. Enjoy! #bestofvegan

Vegan stew with sautéed mushrooms by @michalakramer ❤️

First bake in the oven: 3 x small sweet potatoes (or one big), chopped + 3-4 carrots, chopped + 2 tablespoons oil + 1 teaspoon paprika. Drizzle with salt and pepper. Bake at 200c/400F for 12 min.
The Stew: Add 2 tablespoons oil, 2 x cloves of garlic, 1 onion, 1 can of tomatoes, juice from 1/2 lemon or lime, 1 teaspoon cumin, 1 teaspoon paprika, 1 cup of water to a pot. Cook and mix it all together. Add the vegetables from the oven. 
Cook the rice (you’ll need around 1 cup of cooked rice per person.) When finished, add the rice to the stew, mix together over low heat and make the mushrooms.

Creamy mushrooms: 1 tablespoon oil, 4 x medium brown mushrooms, A handful of parsley, Salt and pepper.
Add all to a pan and sauté over high heat for 2 minutes until golden. 
Garnish the stew with the mushrooms and serve with avocado slices, salt and pepper. #bestofvegan

Gluten-free Blender Pancakes with PB & dates caramel sauce by @365cleaneats 💙
(Makes 8 pancakes)
60g gluten-free rolled oats
60g brown rice flour
60g potato starch
1 cup(240ml) soy milk + 1 Tbsp. apple cider vinegar, mix well and set aside
2 Tbsp. grapeseed oil
1/2 Tbsp. flaxseed (or 1 Tbsp. flaxseed meal)
1 Tbsp. coconut sugar or more you wish
1/2-1 tsp cinnamon powder (optional)
1 tsp baking powder
1/2 tsp baking soda
(1) Place rolled oats and flaxseed in a blender. Blend well until it reaches the consistency of flour. (2) Add other ingredients to the blender, and blend well until smooth. Leave it for 5 minutes until it thickens.
(3) Pour batter on a non-stick pan with medium flame. Wait for bubbles to appear on the surface. Flip and cook for another few minutes. Cook well on both sides. .
Vegan PB & dates caramel sauce:

5-6 Medjool pitted dates (100-120g)
3/4 cup coconut cream
2 Tbsp. peanut butter
1/4 tsp vanilla paste
Pinch of pink salt
Pulse all the ingredient until smooth. Add more coconut cream if you wish. #bestofvegan

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To enter, simply: .
. 🌿LIKE this post .
🌿TAG a friend in the comments below (multiple entries are allowed!) .

That’s it! Three lucky winners will win 5 boxes (one of each flavor) each. They’ll be chosen at random and announced here in a few days! Good luck:)🍀 [U.S. only for shipping reasons] .
#GerminalOrganic #Vegan #GlutenFree #NONgmo #Organic

Lasagne by @avantgardevegan ❤️ Ragu

2 tbs Olive Oil
1 Red Onion, finely sliced
3 cloves Garlic, minced
4 sticks Celery, finely sliced
1 Aubergine, chopped small
1 Courgette, chopped small
2 tins Chopped Tomatoes
4 cups/650g Vegan Mince (alternatively, used mushrooms or lentils)
3 tbs Tomato Puree
1 tbs Mixed Herb
2 tbs Balsamic Vinegar
1 tsp Sea Salt
1 tsp Cracked Black Pepper

Béchamel Sauce
1/2 cup vegan butter
1/2 cup Flour
4 cups Soy Milk/Cashew Milk
1 Onion
1 Bay
Pinch Nutmeg
1 tsp Sea Salt
1 tsp White Pepper
1 cup Grated Vegan Cheese
2 tbs Nutritional Yeast
1 Pack Lasagne Sheets


First up you need to infuse the milk for the béchamel, in a medium saucepan add the soy/oat milk followed by the onion, bay, nutmeg & seasonings. Place the saucepan over a low heat & stir every now and then.
For the ragu, in a large saucepan placed over a medium heat, add the oil followed by the onion, garlic, celery & a pinch of salt. Sweat the mix down for around 3-4 minutes.
Add the courgette, aubergine & mixed herbs. Turn the heat down lower, pop a lid on & allow the mix to cook for 3-4 minutes.
Add the vegan mince & stir well. Cook for 2-3 minutes.
Deglaze the pan with the balsamic vinegar & chopped tomatoes.
Stir in the tomato puree, then pop the lid on and let the mix cook over a low heat for 10-15 minutes.
For the béchamel, in a saucepan add the vegan butter and place the pan over a low heat.
When the butter is melted, add the flour. Using a spatular mix well. Cook the mix whilst stirring for a couple of minutes to cook out the flour. It should resemble a paste like consistency.
Gradually whisk in the infused milk, a little at a time.
Once you'd added all the milk, the béchamel should be creamy, if you want to make it cheesy, add vegan cheese & nutritional yeast.
Pre heat your oven to 180 degrees C/350F.
Build your lasagne in your oven proof baking dish, a layer at a time, I like to do - ragu, béchamel then pasta sheets. Repeat this until you have filled your dish. Making sure the top layer is béchamel.
Bake the lasagne in your oven for 45 minutes. Then serve.

Roasted tomato pasta by @biancazapatka ❤️ #BestOfVeganPasta (today is the last day of the contest)
Cook your favorite egg-free pasta and serve with pesto rosso (recipe below), roasted tomatoes, vegan cream cheese and fresh basil.
Pesto rosso recipe:

100gr dried tomatoes
50gr pine nuts
about 70ml oil
2 garlic cloves
1 tsp balsamic vinegar
salt, pepper
a bit soy cream (as option)


Soak dried tomatoes in water for about 20 minutes, drain afterwards and chop them.
Peel and press garlic.
Blend all ingredients for the pesto in a blender (add olive oil last) and season with salt, pepper and balsamic vinegar to desired taste; refine with a bit soy cream if you like.

Vegan veggie & cream pasta by @beferox ❤️
. #BestOfVeganPasta (today is the last day!) .
(Serves 4/enough for 500g pasta)
•1 eggplant, sliced or cubed
•2 carrots, thinly sliced / peeled
•1 red bell pepper, chopped
•2 shallots, chopped
•4 cloves of garlic, minced
•2 tbsp tomato paste
•100ml white wine (you can also use veggie stock)
•1 handful fresh sage, chopped
•1/2 handful fresh rosemary, chopped
•1 tbsp. dried oregano
•1/2 tbsp dried basil
•200ml soy cream
•Salt and pepper to taste •Olive oil
•Heat some olive oil in a big pan over medium heat. Add eggplant slices/cubes and fry them for about 2 minutes on each side. Remove them from the pan and set aside
•Heat ca 2-3 tbsp olive oil in the pan and add peeled carrots and chopped bell pepper. Cook everything for about 3-4 minutes
•Then add minced garlic, shallots and tomato paste and let that cook for another 2 minutes before adding the white wine
•Give everything a good stir and cook for another minute before adding sage, rosemary, dried oregano, dried basil, the fried eggplant slices, the soy cream and some salt and pepper to the pan
•Stir well and cook everything for another 2 minutes
•Add your cooked pasta to the pan, mix well and ENJOY! #bestofvegan

Chocolate'n'figs raw vegan cheesecake by @therawberry 💗
400 g raw cashews ⎪for the filling
160 g maple syrup ⎪for the filling
20 g lemon juice ⎪for the filling
10 g shredded coconut ⎪for the filling
6 tbsp melted coconut oil ⎪for the filling
3 tbsp melted coconut butter ⎪for the filling
3 heaped tbsp cacao powder ⎪for the filling
1/2 tsp vanilla powder ⎪for the filling
4 fresh figs + some more for decoration
140 g almonds ⎪for the crust
40 g pecan nuts ⎪for the crust
35 g shredded coconut ⎪for the crust
2 tbsp maple syrup ⎪for the crust .
Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
Take your food processor, add the almonds and pecan nuts. Pulse them until you've almond flour.
Add the other ingredients for the crust and mix again.
Take a 8 inch cake pan and line with parchment paper. Press the cookie crust evenly into the pan and set aside.
Note: I've used my blender for the filling to get this super creamy texture.
Wash and half four figs.
Cover the cookie crust layer with the halved figs. Set aside.
Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.
Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer one hour prior to eating. This cake holds up to 6 months once its frozen. #bestofvegan

Vegan meatballs by @elavegan 💚

Vegan meatballs:
One 15 oz can black beans, drained and rinsed (250 g)
1/4 cup sunflower seeds (35 g)
1/2 cup oats (GF if needed) (45 g)
2 tbsp tomato paste (60 g)
2 cloves of garlic
1/2 large onion, chopped
2 tbsp ground chia seeds or flax seeds
Spice mix: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 1 tsp ground oregano, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes
Sea salt and pepper to taste
Oil for frying
1 1/2 cups vegetable broth or water (360 ml)
1/3 cup plant-based cream or canned coconut milk (80 ml)
3 1/2 tbsp tomato paste (100 g)
1/2 tsp fresh ginger (minced)
Ground spice mix: 3 tsp curry powder, 1 1/2 tsp onion powder, 1 tsp garlic powder, 1 tsp oregano, 1 tsp cumin, 1/2 tsp nutmeg, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, 1 tsp coconut sugar (or brown sugar), sea salt and pepper to taste
1 tsp cornstarch (to thicken)
Fresh parsley to garnish
Preheat oven to 390 degrees F (200 degrees C). Vegan meatballs:
Put all ingredients (except oil) to a food processor or blender and pulse a couple of times. Scrape down the sides and pulse again. Repeat for about one minute or until the mixture sticks together.

Roll the mixture with your hands into balls. I used 1 tbsp per ball (the recipe makes 15 balls). Heat 2-3 tbsp oil in a pan/skillet and fry balls for about 6-8 minutes over medium heat. Shake the pan from time to time to fry the balls evenly from all sides.

Transfer the balls to a baking sheet and bake in the oven for about 20 minutes.

Continued in the comments below ⬇️

Chocolate ganache tart with figs and pistachios by @nm_meiyee 💗

1 1/2 cups gluten-free rolled oats
1/2 cup walnuts or almonds
2 tbsp maple syrup
2 tbsp cocoa powder
2 tbsp coconut oil
12 dates, pitted
250ml coconut milk
1 1/2 cups dark chocolate
1 tsp vanilla bean extract
1/4 cup maple syrup .
Grease a 8-inch tart tin. Set aside. In a food processor combine oats, nuts and process until coarsely ground. Add dates, cocoa powder, coconut oil and maple syrup, 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 coarsely chopped dark chocolate in a bowl. Set aside. In a small saucepan over medium-high heat, heat the coconut milk until bubbles just begin to appear. Pour the hot coconut milk over the chopped chocolate and let stand without stirring for 5 mins. Stir the chocolate-coconut milk mixture until glossy and smooth. Pour mixture into tart and refrigerate at least 4 hrs to set. Garnish with fresh figs and chopped pistachios, slice, and serve. #bestofvegan

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