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Best Of Vegan®  NYC. Daily vegan recipes 🌱 by @BrusselsVegan #bestofvegan Recipe submissions: recipes@bestofvegan.com Business inquiries: hello@bestofvegan.com


Chocolate shake w/Coconut Cream by @vegaliciously 💗
CHOCOLATE SHAKE: 1 1/2 frozen bananas, 2 tbsp cacao powder, 1 teaspoon cashew butter, 1 tbsp coconut flakes, 150g. rice milk. Blend all the ingredients until super duper creamy.
Coconut Cream: 150g. unsweeted soya yogurt, 1/4 teaspoon vanilla extract, 1 tbsp. coconutcream. Whisk all the ingredients. Put the yogurt in a jar and pour the chocolate shake over it. .

Bulgur salad by @michalakramer 💗

Ingredients: 2 dl bulgur, 1 tsp lime, 1 piece of scallions, 2 dl of green lentils, half apple chopped ~ avocados, winter salad w: blackberries, radishes and black olives ~ and baked potatoes with quinoa, salt and chilli #bestofvegan

No-bake breakfast tarts by @oatmeal_stories 💙

For the crust (makes 2/3 mini tarts, depending on the size of your forms):
1/2 cup oats
1/4 cup almond
3/4 cup dates
1 tbsp raw cocoa powder
pinch of salt
2 tbsp melted cocoa butter
Process your oats and almonds first to break them in small pieces. Add your dates, salt and cocoa powder and process until well combined. Add 2 tbsp of melted cocoa butter and keep processing until the dough is formed. Press it into tart forms and put in the freezer while you prepare the filling.
For the filling whip half a cup coconut cream (solid part from the can) with half a cup thick coconut yoghurt, a tbsp of maple suryp and a tsp of blue spirulina powder

Avocado toast heaven by @thefitfabfoodie 💚 #bestofvegan #🥑

PUMPKIN SPICE TARTS by @thisrawsomeveganlife 💗 Recipe as posted on thisrawsomeveganlife.com:
[makes 6 big tarts; 12-ish servings ]

Hazelnut crust:
3/4 cup hazelnuts
1/4 cup rolled oats
1/3 cup raisins
1/3 cup dates
1 teaspoon vanilla extract
Pinch sea salt

Pumpkin filling:
1 3/4 cups (1 can) pumpkin purée
1/4 cup melted coconut oil (or cacao butter, if you want it to be firmer)
1/4 cup coconut milk
1 teaspoon vanilla extract
1/4 teaspoon sea salt
1/4 cup dried cranberries
1/4 cup dates
1/4 cup coconut sugar
1 heaping tablespoon pumpkin pie spice

Coconut whipped cream:
1 can full fat coconut cream
1/2 teaspoon vanilla powder
1 teaspoon maple syrup
To make the crust: grind the hazelnuts and oats into flour in a food processor. Add the rest of the ingredients and process until the dough is slightly sticky, crumbly and can hold its shape when pressed between two fingers. If it's too crumbly, add more dates, or splash of water or coconut milk. If it's too moist, add a spoonful or two of ground flax seed or more oats. Press the crust evenly into lined or oiled tarts tins and leave in the fridge.

To make the filling: blend all ingredients until smooth and DELICIOUS. Pour evenly into your tart crusts and let it set in the fridge overnight or at least for 5 hours, otherwise it'll be more like pudding (which isn't necessarily a bad thing). To make the coconut whipped cream: open the can and scoop the solid white fat off the top. Whip this with the vanilla and maple syrup in a chilled mixer, with an electric whisk, or a hand-operated whisk until it's the consistency of whipped cream! Scoop onto your tarts, decorate with extra chopped hazelnuts and coconut shreds and EAT! #bestofvegan

Pumpkin Chocolate Chip Banana Bread by @chocolatecoveredkatie 💗
2 cups flour - (like oat flour)
1 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1/2 tsp each: cinnamon, ginger, pumpkin pie spice
1 1/2 cup mashed, overripe banana
1/2 cup pumpkin puree
1/2 cup pure maple syrup or agave
1/16 tsp uncut stevia Or 2 tbsp sweetener of choice
1/3 cup oil OR Vegan milk of choice
2 tsp pure vanilla extract
1/2 cup chocolate chips .
*I’ve successfully used spelt, white, and oat flour and can’t vouch for others, but feel free to experiment. Preheat oven to 350 F. Grease a 9×5 loaf pan. In a large mixing bowl, combine all dry ingredients. Whisk all liquid ingredients in a separate bowl, then pour wet into dry and stir to form a batter. Smooth into the prepared pan. If desired, press some extra chocolate chips into the top. Bake on the center rack 30 minutes, then do not open the oven door but turn off the heat and leave in the closed oven for 10 additional minutes. Let cool completely, then cover and refrigerate overnight. Taste will be much better the 2nd day (and even better the 3rd day)

Pumpkin Curry and Naan
by @theplatedplants 💚

Curry paste:
3 tsp garam masala
2 tsp curry powder
9 cherry tomatoes
1 onion
1 tsp minced ginger
2 cloves garlic
1 clove shallot
1/2 cup pumpkin puree
1/2 tsp coconut oil
1 tsp coriander seeds
1 chili, sliced
2 eggplants, sliced into halves
1 zucchini, sliced into halves
1 carrot, sliced into halves
1 silky gourd, sliced into halves (oyong)
3 pinches of salt
A pinch of chili flakes
6 tsp liquid aminos or tamari
1 tbsp coconut sugar
2 tsp cinnamon
3 cardamom pods
3 cups water
1/2 cup cubed tempeh


1In a blender or using a pestle and mortar, grind all ingredients together until a paste is formed. Set aside
2Toast cumin seeds and chili in coconut oil until fragrant for about 5-10 minutes
3Add in the sliced vegetables and salt, sauté until it gets a nice char. Transfer to a bowl and set aside
4In the same pan, add in the blended curry paste and dry sauté until fragrant for about 5-7 minutes. The idea is to get a bit of caramelization in from the onions.
5Then add in the boiling water and the rest of the ingredients, except for the dry sautéed veggies and tempeh.
6Let simmer for 10 minutes then add in the vegetables and tempeh, simmer for another 15-20 minutes until thickened.
7Add two teaspoons of cinnamon extract at the end.
8Serve warm with a splash of lime juice, coriander and warm naan bread. #bestofvegan

Vegan cinnamon rolls by @crazyvegankitchen 💛

•1 cup Unsweetened Soy Milk
•2 teaspoons Apple Cider Vinegar
•2 teaspoons Vanilla Extract
•6 tablespoons Neutral Vegetable Oil
•2 3/4 cups Pastry Flour
•3 tablespoons Sugar
•1/2 teaspoon Baking Soda
•1 1/2 teaspoons Baking Powder
•1/2 teaspoon Salt
•For Cinnamon Sugar Filling:
•1/3 cup Sugar + 2 tablespoons Ground Cinnamon, mixed together
•1/3 cup Vegan Butter, softened
•For Vegan Icing Sugar Glaze:
•1 cup Icing Sugar
•1/2 teaspoon Vanilla Extract
•Enough Water to form a Glaze consistency

1) Preheat oven to 205 Celsius or 400 Fahrenheit and line a baking tray with non-stick parchment paper.
2) In a measuring jug, combine the Soy Milk and Apple Cider.Whisk and leave to sit for 15 minutes. It will look curdled at this point, but don't worry.
3) After 15 minutes, whisk in Vanilla Extract and Oil, then set aside.
4) In a large bowl, sieve Pastry Flour, Sugar, Baking Soda, Baking Powder and Salt. Create a well in the middle and pour in wet mixture. Combine gently to form a soft dough.
5) Use a little more Pastry Flour if if the dough is too wet (this is highly dependent on the quality of your flour and the humidity in the air). What you're looking for is a soft Biscuit Dough consistency.
6) Flour your counter and place your dough onto it.
7) Roll into a rectangle measuring 10x10 inches, and spread softened Vegan Butter all over the surface of the dough. Sprinkle liberally with your Cinnamon Sugar mixture.
8) Roll your dough jelly roll style, and then seal the ends. Cut into 8 pieces to form 8 Cinnamon Rolls. Don't worry if some of the cinnamon sugar falls out whilst cutting.
9) Place rolls about an inch apart on your prepared baking tray. Bake for 15-18 minutes or until golden.
10) Whilst baking, prepare Vegan Icing Sugar Glaze by whisking all ingredients together with enough water to make a glaze. You don't want it to be too runny.
11) Once you remove your rolls from the oven, immediately drizzle with your icing sugar glaze. Let cool for 15 minutes before enjoying. #bestofvegan

Angel hair with tomato pasta by @tallulahalexandra 💗 Recipe as posted on inmybowl.com: [serves 6]
note: for those of us who like to err on the side of well prepared, the tomato pesto can be made a day or two in advance, then kept in an airtight tupperware until you’re ready to serve your pasta.
1 pound uncooked angel hair pasta
4 vine-ripened tomatoes (about 1 ½ pounds)
½ cup raw walnuts
¼ cup basil leaves, stems removed + extra for garnish
1 clove garlic
6 tablespoons olive oil
1 heaping cup cherry tomatoes (about ½ pound), halved
kernels from 3 ears sweet yellow corn
Bring ¾ of a large pot of water to a boil. Add the angel hair and cook until al dente, following the instructions on the package. Drain, then rinse with very cold water to let cool. Set aside.
Meanwhile, in bring ¾ of a medium pot of water to a boil. Drop the tomatoes in for 90-120 seconds, or until the skins begin to split, then transfer to a bowl of ice water to stop cooking. Once cool, peel the skins and half the tomatoes. Using a spoon or your fingers, remove the tomato’s seeds.
In a food processor fitted with an S-blade, pulse the now peeled and deseeded tomatoes, walnuts, basil, garlic, and olive until very smooth. Season to taste, then set aside.
In a large serving bowl, gently toss angel hair with tomato pesto. Top with cherry tomatoes, corn kernels, and additional basil. Serve at room temperature or cold, enjoy! #bestofvegan

Brazil nut, cacao, raspberry and chamomile tarts by @panaceas_pantry 💗

Makes 3 small-medium tarts

For the base

1/2 cup activated (and dehydrated) Brazil nuts
1/4 cup cashews
2/3 cup soft dates, pitted
1 Tbsp cacao nibs
1 1/5 Tbsp raw caco powder
1 Tbsp coconut oil, melted


1. Place nuts into a food processor, and pulse to form crumbs.
2. Add remaining ingredients, then pulse to form a sticky dough ball
3. Divide the mixture into three, then press into tart shells. Set aside.

For the mousse

1 Tbsp chamomile flowers, ground into a powder
1 1/2 cups fresh raspberries
1/4 cup raw cacao powder
Flesh from 1 medium, ripe avocado
1/2 cup coconut milk
2 Tbsp ricemalt syrup
1 tsp pure vanilla extract
1 Tbsp coconut oil, melted and cooled slightly

1. Add all ingredients to a high-speed blender and blend until very smooth and even
Spoon into bases, then use a spoon to smooth out.
2. Set in the fridge for 4+ hours. Serve with fresh raspberries, and coconut yoghurt.

Note- I used raw, vegan caramel chocolate to decorate the tarts with. Totally optional. #bestofvegan

Vegan Frittata with Chickpea Flour by @healthyfrenchwife 💚
•2 cups of chickpea flour
•1/3 cup of nutritional yeast
•1/4 cup of olive oil
•1 garlic clove minced
•2 cups of water
•handful of sundried tomatoes
•handful of spinach
•1 bunch of asparagus
•100gr of cherry or grape tomatoes
1Grease a oven-proof dish with non-stick cooking spray and pre-heat your oven to 200 degrees Celsius.
2In a bowl with a whisk, mix the chickpea flour, water, olive oil and nutritional yeast.
3Steam the asparagus slightly and chop the tomatoes.
4Pour the chickpea mixture in your dish and top with the sun-dried tomatoes, spinach, sliced tomatoes and steamed asparagus.
5Cook for 30-40 minutes at 200 degrees Celsius or until cooked through. #bestofvegan

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