On a white plate: chunks of fried tofu, stir fried zucchini and orange pepper, all on top of calrose rice.
Sweet chili garlic sauce tofu with summer vegetable stir fry and rice. I decided to be extra and make my own chili sauce with sambal, garlic, ginger, rice vinegar, and sugar. Twas worth it. The tofu was coated in cornstarch and pan fried.
#veganfood
Very large black bean burger patty on top of salad with a plop of hummus.
I made ginormous black bean burger patties for my work lunches. Adding miso is so crucial to a savory flavour.
#veganfood
It was magical
Mechanic in blue overalls lying on a wheel board under a car
Just wheel me under the nozzle!
🤣
It was the perfect summer day treat, eaten as the sun was setting, and tasting of childhood 🥹
In a blue cup: a mound of vanilla vegan soft-serve ice cream floating in a tangerine soda, topped with a slice of dried lemon.
Got a vegan tangerine float at Iconoglace in Montreal. It tasted like a sophisticated creamsicle, and the texture of their soft-serve is absolutely spot on.
#veganfood
Oh that’s such a good idea!
The reason it’s cheap is because I’ve grown the lettuce and basil on my balcony, and the hummus was on sale.
A bowl of corn, soy dogs, and cherry tomatoes with a plop of beige hummus on one side and lettuce leaves panelling the other side of the bowl
Cheap summer bowl 🌞I pan-fried Lightlife dogs, corn, and cherry tomatoes. Then topped with hummus and basil. My plating choice was creating a green wall of lettuce around the food for some reason?
#veganfood
"An elevated cliffside cave in Dagestan" I love an erudite hater
White plate full of the soba noodles stir fry and tofu as well as a cucumber salad. There are sesame seeds sprinkled on top.
Soba noodles with all the veggies in my fridge, tofu, and a chili oil cucumber salad #veganfood
The cooked larb mix in a clear glass bowl. It’s composed of TVP, Beyond ground beef, chopped peanuts, cilantro, soy sauce, brown sugar, lime juice, garlic, green onion, and sriracha.
Two big leaves of romaine lettuce, each filled with the larb mix and topped with fresh mint leaves and cilantro.
Vegan larb made with a 50/50 mix of TVP and Beyond ground beef. I added chopped peanuts in the mix for texture. #vegan #veganfood
Metal bowl full of chopped romaine lettuce, tomatoes, radishes, cucumber, red onion, black olives, pepperoncini, Yves salami, Violife cheddar shreds, Italian dressing.
The salad is on a grey plate with a big chunk of ciabatta next to it
Big Italian chopped salad!
#vegan #veganfood
I just make it off the top of my head, I’m afraid. I start by sautéing chopped onions,celery, carrot, garlic, herbs. Then I add the chickpeas and diced tomatoes. Add stock, and let simmer for 15mns. Then add the pasta and cook another 10mns.
On my counter: 1 huge yellow onion, 2 can of chickpeas, 2 cans of diced tomatoes, 1 bunch kale, 2 celery sticks, 2 carrots, I head of garlic, 2 packs of pasta, Violife Parmesan, and bouillon cubes.
In my white bowl: the pasta and chickpeas served a red broth, topped with shredded Parmesan.
Pasta e ceci for dinner 👨🍳🤌
Chickpeas and ditalini pasta cooked in a tomato broth and topped with Parmesan. I’m a big fan of Violife’s feta, and their parm was good but a bit too sweet and not quite acidic enough.
#veganfood
You’re so welcome ☺️
Ingredients on my counter: a bunch of kale, a jar of harissa paste, two cans of navy beans, soy milk, nutritional yeast, a bouillon cube, garlic head, jarred sundried tomatoes.
A white bowl full of the creamy beans with a chunk of baguette sticking out
I made Sweet Greens Vegan’s Creamy Harissa Beans again. I can’t overstate how much you need to make this recipe. It should be in your weekly rotation. It works with every kind of bean, it’s full of protein, it’s creamy, spicy, cozy. Just make it!
#veganfood
Oh that would’ve been lovely!
A bowl of the "colcannon". It’s silky and green with the little pink Yves ham bits mixed in.
Ok, so I can’t call it Colcannon BUT it’s inspired by it (and by what I had in my freezer/pantry because there’s a blizzard outside).
Potatoes mashed with soy milk, olive oil, and chives, then cooked with frozen spinach and cut up Yves ham. #veganfood
I never would’ve thought of hearts of palm but it looks so good 😍
Does anyone have a good tofu-based mozzarella cheese recipe? I’m ok with nuts in there but they’re a bit too expensive to be the main ingredient.
#veganfood
Lil tip: keep a bit of pasta waster and whisk in nooch before adding it to the finished pasta.
A bowl of my macaroni with a sprinkle of nooch on top
Sick day dinner. I boiled macaroni, added some frozen peas, 4 cut up slices of Yves ham, a handful of cherry tomatoes, and topped with nooch.
#veganfood
🫠
Omg, thank you! Im so bad at making food look pretty in pics. It’s usually a combo of wet, sinister, and confusing.
And yes, that Impossible ground meat is 13$ (cad) per package 😭
Ingredients on my counter: rice, mirin wine, sriracha, soy sauce, 2 packs of Impossible ground meat (only used one in the recipe), 1 yellow onion, 1/2 a Napa cabbage, 1 orange bell pepper.
Bowl filled with rice and the sautéed ground meat, pepper, onion, and cabbage. All topped with sesame seeds and chili crisp.
I wanted to use up the leftover Napa cabbage from the stir-fry so I ended up making a dog bowl type of dinner. #veganfood
A white bowl filled with the stir-fry with sesame seeds on top
Messy stir fry of carrots, Napa cabbage, green onions, ginger, tofu, soba noodles, and a sprinkle of sesame seeds. I used to be an extra firm tofu girl but I’ve come to love softer tofus.
#veganfood
