easy_healthy_vegan easy_healthy_vegan

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🥑• Easy & Healthy Vegan •🍍  • healthy plant based recipes 🌱 • gluten free • low calorie and fat • quick and easy to make #veganfood

Summer peach, strawberry and apple crumble 🍓 super tasty and can be eaten for either breakfast or dessert! Served with coconut yogurt and cherry jam ☺️ Ingredients:
For the filling-
* 400 g chopped peaches
* 200g chopped strawberries * 200g chopped apple
* 100 ml Maple syrup
* 1 tsp Vanilla essence
For the crumble-
* 200 g oat flour
* 200 g Jumbo oats
* 5 tbsp Melted coconut oil
* 100 ml Maple syrup
* 1/2 tsp Salt
* 1 1/2 tsp Vanilla essence

1. Preheat oven to 180C. Cook the peaches in a saucepan over medium heat with the maple syrup and vanilla for about 20 minutes or until soft. 
2. To a mixing bowl, add the oat flour, jumbo oats, maple syrup, coconut oil and vanilla.
3. Add to a baking dish and bake for 30 minutes.

Hi everyone! super excited to share with you this recipe for a nutritious and tasty veggie burger, full of green goodness, fresh herby flavours and 20 grams of protein per burger! I served mine with some avocado, salsa and a side of sweet potato chips🤗

Ingredients for the patties:
* 1 onion
* 1/2 cup rolled oats (check if GF)
* 1/2 cup spinach
* 1/2 cup fresh parsley
* 1/2 cup fresh basil
* 2 cups garden peas (cooked)
* 1 can butter beans * salt & pepper to taste
* olive oil for cooking
1. Cook the peas in boiled water for just 2-5 minutes and leave to cool.
2. In a food processor blend the onion with the oats.
3. Add the rest of the ingredients for the patties: the fresh leafy greens, the butter beans, the peas and seasoning. Blend until you get a sticky, smooth green mixture.
4. Shape the mixture into burger patties and brush each side with olive oil.
5. Heat a non-stick pan to medium heat and place the patties in the pan, cooking each side for 4-5 minutes. When one side is cooked and you flip the patties, place a slice of vegan cheese on top and cover with a lid while the other side is cooking, to allow it melt.
6. Serve the patties in a burger with fresh spinach or other salad greens and avocado.

For the sweet potato chips:
* 350g sweet potatoes
* 2 tbsp olive oil
* Pinch of salt and pepper
* 1 tsp paprika
1. Preheat the oven to 180C/160C Fan/Gas 4.
2. Place the sweet potato chips into a roasting tin and drizzle over the olive oil and season with the salt, crushed dried chilli flakes and freshly ground black pepper. Toss well to coat, then roast in the oven for 20–30 minutes, or until the sweet potato chips are crisp and golden-brown.

Oat porridge with maple caramelised apples and peanut butter 🤗 super filling and nutritious breakfast! For the cinnamon apples, simply sauté finely chopped green apples with coconut sugar and cinnamon on low heat for 10 minutes. Meanwhile, cook your oats with plant milk/water. Finally combine all-together😋

Quick and easy lunch- vegan pitta pizzas 😋🍕simply halve a gluten free pitta bread, top with tomato sauce and vegan cheese or pesto tapenade with chopped mushrooms and bake in an oven at 200C for 10 minutes until crispy!

Happy monday! Banana french toast with soy whipped cream😋 takes 5 minutes to make, healthy and delicious!

Ingredients (for 4 toasts):
* 4 slices bread
* 1/2 banana
* 1/2 tsp vanilla extract
* 1/2 cup plant based milk
* Pinch of salt and cinnamon

1. Mash banana and combine all ingredients into a mixture.
2. Heat a saucepan with cooking spray, dip the bread into the mixture.
3. Fry each side for about 2 minutes and flip over.

Lentil, pomegranate, quinoa, avocado and spinach salad for lunch today 🙌🏻 high protein, nutrient dense and easy to make!
Simply toss some spinach leaves with 200g of tinned (or cooked) puy lentils, 1 avocado, 1 cup of cooked quinoa and half a packet of pomegranate seeds. Dress with some olive oil, seeds and lemon 😊

Gluten free vegan lemon meringue pie! Super delicious and healthy too😌 (250 calories a slice) with a subtle coconut flavour. Recipe in the comments ⬇️

One of my favourite snacks- avocado hummus and tortilla chips🥑😛 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Recipe for the hummus:⠀⠀⠀⠀⠀⠀⠀⠀⠀
•2 avocados⠀⠀⠀⠀⠀⠀⠀⠀⠀
•1 can of chickpeas⠀⠀⠀⠀⠀⠀⠀⠀⠀
•1 tbsp tahini⠀⠀⠀⠀⠀⠀⠀⠀⠀
•1/2 a clove of garlic⠀⠀⠀⠀⠀⠀⠀⠀⠀
•1 tbsp lemon juice ⠀⠀⠀⠀⠀⠀⠀⠀⠀
•1 tbsp olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
•chopped cilantro⠀⠀⠀⠀⠀⠀⠀⠀⠀
Simply blend all of the ingredients together and voila! #veganfood #homemade #veganworld #veganworldshare #yummy #foodporn #plantpowered #nutrition #rainbowfood #healthysnacks #healthycooking #vegansofig #vegansofldn #glutenfree #dairyfree #vegan #avocado #nutrition #feedfeedvegan

Coconut flapjacks with spiced apples and a caramel drizzle ☺️ the perfect breakfast snack!

Ingredients (makes 20 flapjacks, 150 calories each) :
* 125 g rolled oats
* 150g vegan butter * 150ml golden syrup * 125 g desiccated coconut
* 175 g plain flour
* 1/2 teaspoon bicarbonate of soda
* 1 teaspoon vanilla essence
* 1 thinly sliced apple
For the caramel drizzle:
* 1/4 cup coconut oil
* 1/4 cup maple syrup
* 2 tablespoons almond butter
* sea salt, vanilla, or cinnamon to taste

1. Preheat the oven to 190°C. Melt the butter and golden syrup together then combine well with the dry ingredients in a large bowl.
2. Line a 25x20 baking tin with parchment paper and pour in the mixture. Then arrange the apples on top and dust with cinnamon and sugar.
3. Bake for 20 minutes until golden. Meanwhile melt the ingredients for the drizzle in the microwave for 1.5 minutes on high.

Baked sweet potatoes with walnuts, coconut yogurt, pomegranate and mint 🍠 such an easy and quick dinner and you can play around with any toppings you like!
Simply cut a sweet potato in half and brush the skins with olive oil. Then microwave at 900 for about 8 minutes until soft, then add your toppings! Some ideas are: nuts, seeds, tahini, chopped avocado, balsamic, maple syrup etc

Happy Saturday everyone! 🌷 oat and blueberry hotcakes for breakfast today (vegan and gluten free). Super delicious and simple to make! 🥞
•1 cup rolled oats
•1 ripe banana mashed
•1/2 cup plant based milk
•1 tsp vanilla
•handful of blueberries
•1/2 tsp baking powder
•pinch of salt
•coconut oil for frying

1. Combine all ingredients together in a bowl.
2. Heat a small pan, then add a tsp of coconut oil. Once warm, add a large spoonful of batter and cook on low heat for about 4 minutes. Flip over once one side is cooked through, and repeat for the other hotcakes. Be patient as they will fall apart if you flip them too quick!
Serve warm with maple syrup and desiccated coconut🤗

In my green lunch bowl today: spinach salad, pasta with homemade pesto, crispy chickpeas and cucumber 🥗🥒 Recipe for simple & healthy pesto (blend altogether) :
•1 cup basil leaves
•1 garlic clove
•1 tbsp olive oil
•2 tbsp nits of choice (i used cashews)
•2 tbsp water •1 tbsp lemon juice
•pinch of salt •2 tbsp vegan cheese / nutritional yeast

Then simply boil your pasta of choice (I used mini bowtie pasta) and stir in the pan. For the chickpeas, fry lightly for 5 minutes with 1 tsp of olive oil, then dry excess oil.

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