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Vegan Food Eats  Vegan Food Daily Inspirations🌱 Healthy Vegan Meals & Recipe Ideas! Tag your photo or video with the full recipe @veganfoodeats #veganfoodeats

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VEGAN HOT PAD THAI 🔥🍲🌶😋 by @amelietahiti
🌱
PAD THAI
1 clove garlic, crushed
1 shallot or half onion, chopped
few thumb fresh ginger
2 medium carrots, in ribbons
1cup frozen capsicum or 1 fresh
100g firm tofu (option), cubed
half broccoli head, chopped
1/4 cup chives or scallions
3 cups mungo beans
200g thai rice noodles
extra: edamame, fresh coriander, peanuts & lime 🍋
SAUCE :
1/4 cup peanut butter
1.5 tbsp tamari sauce
1 tbsp rice vinegar (or ACV)
half juicy lime
1 tbsp sesame oil
1 tsp dulse (option)
1/2 tsp turmeric (health kick!)
1/8 tsp chili flakes 🔥
1/4 cup water
black pepper
METHOD :
1. Cook the noodles according to packet instructions. Once cooked, drain & rinse with cold water to prevent sticking.
2. Blend all sauce ingredients (in blender or shaker)
3. Start sauté garlic, shallot, ginger, carrots & pepper with few tbsp of the sauce about 5 minutes.
4. Then, add tofu, brocoli, beans, chives, mix & cook 5 more minutes
5. Add pasta to the pan, all sauce and other half of lime juice. Mix off the heat.
6. Served in @coconutbowls (code ‘amelie’ for a discount- not spons) , I add crushed peanuts + more lime on top! Enjoy 😍 .
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TAHINI COOKIE DOUGH TRUFFLES 🍫 by @beachsidekitchen
🌱
Ingredients:

3/4 cup @soomfoods tahini
1 scoop @livwell_nutrition vanilla protein powder
1/4 cup @brandlesslife maple syrup
Scant 1/2 cup @bobsredmill almond flour
1/2 cup @sunspirechocolate dark chocolate chips
CHOCOLATE COATING
1 bar @eatingevolved dark chocolate
1 tbs @brandlesslife coconut oil
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Directions:
Mix together tahini, protein powder, maple syrup and almond flour. Note** if your tahini/nut butter is thikkk, use less almond flour. You want a dough like consistency. Fold in chocolate chips.
Scoop onto small balls (makes about 20). Place in freezer to harden.
Melt chocolate with coconut oil. Dip cookie dough balls into chocolate and sprinkle with flaked salt. Place back in freezer to harden. EAT UP 🙌
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Pineapple Soy Free Fried Rice by @thehungrydragonfly
served inside a yummy pineapple 🍍 😋
🌱
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Pineapple Fried Rice:
2 tablespoons coconut oil
1 1/2 cups chopped fresh pineapple
Handful of fresh cilantro, chopped
3/4 cups of white onion, finely chopped
3/4 cups green pepper, chopped
3/4 cups red bell pepper, chopped
1 stalk of green onion, chopped
2 cloves garlic, minced
1 cup of frozen green peas and carrots, unfreeze before using
1 cup of broccoli and cauliflower.
2 cups cooked and chilled long-grain or jasmine rice
2-3 tablespoon Coconut Aminos
1 to 2 teaspoons nutritional yeast
1 small lime, halved
Salt, to taste
Method:
Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot add 1 tablespoon of oil. Add pineapple, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Add veggies and cook until fragrant while stirring constantly, about 30 seconds.
Reduce the heat to medium and add the remaining 2 teaspoons of oil to the pan. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes. Add the rest of the ingredients and cook for about 3-5 minutes.
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Creamy Vegan Alfredo Pasta 🌪🍝 by @amelietahiti
🌱
Ingredients:

1 shallot or half onion, minced
2.5 heaped cup mushrooms (about 25), washed or peeled & chopped as shown
A pinch of nutmeg
✨ Alfredo Sauce :
250g silken organic tofu
1/2 tsp salt (a 1/4tsp is enough for me)
1/4 tsp garlic powder (1/8tsp if you aren’t as keen on garlic!)
1/4 tsp black pepper
2 tbsp nutritional yeast
half a lemon juice ✨
as much pasta as you like (sauce makes about 3 serves tho!) 🌈TOPPING : pine nuts, parsley!
HOW TO : 
1. Start by browning shallot & mush’ with no oil, no water (they will leak some water out!) & pinch of nutmeg. Stir occasionally. Meanwhile cook your fav pasta (goes awesome with tagliatelles tho!)
2. Add all Alfredo Sauce ingredients to ur blender & blend on high till all combined.
3. Pour the sauce on top of the mushrooms & cook another 5 minutes till it all thickens. Adjust taste if needed (garlic, salt, pepper).
4. Off the heat, add in your cooked pasta and combine.
5.Serve on a plate & TOP with pine nuts and parsley, this really rounds & tops off the dish so I wouldn’t skip it 😊
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Teriyaki Tofu 🍃 Bowl by
@3.bunnies
🌱
For the tofu bowl
14 oz of diced tofu
1/4 cup of teriyaki sauce
1/4 tsp of ground ginger
1/2 tsp of garlic powder
Rice noodles
Edamame
Red bell pepper
Cucumber
Carrot
Avocado
Basil
Directions
1. Preheat oven to 400°. Combine teriyaki sauce, ground ginger, and garlic powder. Whisk well and add tofu. Allow tofu to marinate for 5 minutes and place on a greased baking sheet.
2. Bake tofu in oven for 40 minutes flipping halfway. Once time is up remove from oven. Grab dishes of choice and add remaining ingredients. Serve and enjoy (we served ours with liquid aminos)





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Fried Plantains with Guacamole 🍃 by @thehungrydragonfly
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For this guacamole:
1 large avocado or 2-3 small ones
Pinch of salt
Minced garlic
Lime juice
Red onion
Grape tomato, chopped
Fresh cilantro
Jalapeño peppers (optional)
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Mash avocado and mix with the rest of the ingredients. I didn't measure the rest of the ingredients, so feel free to add it depending on your taste! .
Plantain Chips:
1-2 ripe plantains
Olive oil
Pinch of salt .
Preheat oven on 350 degrees. Line up a tray with parchment paper. Slice plantains using a slicer or a knife. Add a little bit of oil and salt. Stir to coat. Bake for 10 minutes, carefully flip plantains chips and bake for about another 8-10 minutes. .
Don't forget to share it with someone you love ❤️
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QUINOA STUFFED BUTTERNUT SQUASH 🌱
by @carrotsandflowers .
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Ingredients
1 large butternut squash
1 vegan apple sage sausage link
1 shallot
2-3 cloves garlic
1 cup mushrooms
1 tsp sage leaves, chiffoned (about 2-3 leaves)
½ cup dried quinoa
1 cup vegetable broth
⅓ cup fresh cherries
2 Tbsp grapeseed or olive oil
¼ cup almond ricotta
sea salt and cracked pepper to taste .
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Baked Mushroom Bolognese 🍝 by @thehungrydragonfly
🌱
Ingredients:
1 bag - 12 oz organic gluten free fettuccine
2 tablespoons olive oil
3 tablespoons basil pesto
1 cup of your favorite mushrooms
1 minced garlic
1 teaspoon of garlic powder
1 tablespoons nutritional yeast
1 pack of @beyondmeat Beefy crumbles
Organic marinara sauce (make your own or buy your favorite)
Preheat oven over 350 degrees.
Cook pasta according to the package.
Heat your cast iron or oven proof skillet over medium heat.
Add oil, basil, mushrooms and garlic, sauté for a few minutes.
Add the rest of the ingredients one at a time. Sprinkle more nutritional yeast and fresh basil if desired. Bake for 15 minutes.
Don’t forget to share it with someone you love 💕 .
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Sunday Loaded Platter 🌿 by @rainbowplantlife 🌱
Consists of: mini bagels, beetroot hummus (recipe below), a carrot-miso spread, heirloom tomatoes, avocado, and seasonal fruits & veggies.

Ingredients⠀
2 medium red beets ⠀
2 15-ounce cans cooked chickpeas (reserve 1/2 cup aquafaba, or the liquid in the can of chickpeas)⠀
2 small lemons, juiced and zested⠀
4 cloves garlic, minced ⠀
1/4 cup tahini ⠀
3/4 teaspoon sea salt + freshly cracked black pepper⠀
1/2 teaspoon cumin (optional)⠀
1/3 cup extra virgin olive oil⠀

Directions⠀
To roast the beets, preheat your oven to 400° F or 200° C. Scrub and wash your beets and drizzle with a tiny bit of olive oil and tightly wrap each beet in aluminum foil. Bake for 50-60 minutes until the beets are easily pierced with a fork. Once the beets are cool, peel them. ⠀
Once the beets are cooled, slice them into quarters and add it to your food processor. Add the chickpeas, lemon juice, lemon zest, garlic, tahini, salt, pepper, and cumin. Blend until smooth.⠀
Drizzle in the olive oil as the hummus is being mixed.⠀
Taste and adjust seasonings as needed.
Enjoy!
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VEGAN SHAMROCK ☘️PANCAKES
by @eat.drink.shrink 🌱
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Ingredients

Pancakes:
2 cups fresh spinach
1 cup almond milk combined w/1 teaspoon apple cider vinegar "vegan buttermilk"
1 tbsp Follow Your Heart vegan egg powder
1/4 cup almond milk
1 tsp peppermint extract
1 tablespoon coconut oil
1 cup white whole wheat flour
1 tablespoon coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Toppings:
chocolate chips
coconut whip
chocolate sauce
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Almond Flour Chocolate Chip Cookies 🍪 by @thehungrydragonfly
🌱
1/4 cup granulated @swervesweetie
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons vegan butter, at room temperature @earthbalance
2 teaspoons vanilla extract
1 flaxseed egg
2 cups almond flour, blanched @bobsredmill
1/2 cup vegan chocolate chips @enjoylifefoods
Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment.
Combine stevia with baking soda, salt, and butter, and mix until smooth.

Mix in the vanilla, flaxseed egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.

Stir in the chocolate chips.
Scoop tablespoons of dough onto the prepared baking sheet.

Gently flatten the cookies.
Bake the cookies for 9 to 12 minutes, until golden brown.

Remove the cookies from the oven. Allow them to cool on the pan for 3 minutes, then carefully transfer them to a rack to cool completely.
Don't forget to share it with someone you love ❤️ .
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Strawberry Dream and Coconutty Chocolate Bars 🍓💝 by @3.bunnies
🌱
For the strawberry filling
1 cup of soaked and drained cashews
5 whole strawberries
1 fingertip sized piece of beet
1/4 cup of coconut oil
1/8 of agave syrup
1/2 tsp of vanilla extract
For the coconut filling
1 1/2 cups of coconut flakes
1/3 cup of coconut cream
1/4 cup of agave syrup
2 tbs of coconut oil
2 1/2 cups of melted vegan chocolate
Directions
1. In a blender combine all ingredients for strawberry filling. Blend until creamy smooth. Pour filling into a bowl and set aside.
2. In a large bowl combine all ingredients for coconut filling. Mix well using a fork or hands.
3. Double boil chocolate until melted smooth. Line your favorite molds with chocolate and place in freezer for 5 minutes.
4. Remove molds and begin to fill them with strawberry and coconut fillings as desired leaving room to top with more chocolate. Place back in freezer for 30 minutes or until strawberry fillings is firm.
5. Once filling is firm fill the remaining space in your mold with melted chocolate. Place in freezer for 10 minutes. Remove and enjoy.
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