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Best Of Vegan


#BestOfVegan by @kimjuliehansen Your #1 Resource for Vegan Cooking: Recipes, Restaurants, Tutorials, Interviews. NYC-LA-TYO Our Cookbook: @veganreset

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Vegan Roasted Red Pepper, Tomato, & Quinoa Soup by @shortgirltallorder 🧡 . (Makes 6 servings) . Roasted Red Peppers & Tomatoes 8 cups chopped tomatoes *I like using a mix of 6 cups roma tomatoes cut into quarters and 2 cups cherry tomatoes left whole 2 red peppers *cut into slices 1/2 lemon *for juice 2 Tbsp avocado oil 1 tsp Italian seasoning *mix of basil, oregano, marjoram 1 tsp garlic powder salt & peper to taste Soup ingredients 1/2 cup dried quinoa 2 cups veggie broth 1 14 oz can coconut milk 1 tsp Italian seasoning chives *optional as topping fresh basil *optional as topping toasted pine nuts *optional as topping INSTRUCTIONS Preheat your oven to 400F/200C. First, roast the vegetables. Take the chopped tomatoes and sliced red peppers and add them to a greased baking tray. Toss with the oil and spices until evenly coated. Then, add 1/2 lemon to the baking tray so that it is face up. Bake the vegetables for 35-40 minutes until cooked and beginning to caramelize. Remove from the oven and let cool. While the vegetables are cooling, make your quinoa by adding 1/2 cup quinoa and 1 cup of your vegetable broth to a large pot and cooking for about 15 minutes, stirring as needed. Once the quinoa is cooked and the vegetables are slightly cooled, add them to your blender along with the canned coconut milk and the juice from the roasted lemon. Blend for 3-5 minutes until completely mixed and the quinoa is broken down. Then, add the mixture to a large pot and stir in the additional 1 cup of vegetable broth. Bring the soup to a boil, stir, and then turn down the heat. Simmer the soup for an additional 10 minutes to thicken. Remove from stove and enjoy! For extra tasty soup, I recommend adding chopped chives, fresh basil, and toasted pine nuts to the top of your soup. RECIPE NOTES *Soup can be refrigerated and is best enjoyed within 3-5 days. If freezing, the soup will keep up to 2 months* [Recipe as posted on shortgirltallorder.com, courtesy of @shortgirltallorder]
Fluffy vegan cinnamon rolls by @vegamelon 💗 . 1 1/2 cups bread flour 2 cups all-purpose flour 2 tbsp coconut sugar 1 packet (2 1/4) tsp quick-acting yeast 1/2 tsp sea salt 3 tbsp softened vegan butter 1 1/4 cups plant-based milk (preferably soy) In a large bowl, mix together the above ingredients and knead until smooth -- about 15 minutes by hand. Add more flour as needed to prevent sticking. Form the dough into a ball and let rise in the bowl for 1 hr, covered, or until doubled in volume. Meanwhile, combine 1 tbsp cinnamon + 4 tbsp sugar in a small bowl. Once the dough has risen, roll it into a 12'' x 15'' rectangle on a lightly floured surface. Brush with 2-3 tbsp of vegan butter, then evenly sprinkle on the cinnamon-sugar mixture. Roll the up the dough lengthwise into a tight log, then cut into 12 equal pieces. Place in greased baking pan and let rest for 30 min; meanwhile, preheat your oven to 375F (190C). Bake for 15-20 min, or until golden brown. Enjoy warm! #bestofvegan
Vegan Buttermilk Vanilla Cake by @nm_meiyee 🧡 . Ingredients Make the buttermylk 1 cup unsweetened soy milk  1 tbsp freshly squeezed lemon juice (Combined and let sit for 10 minutes) . For the cake  Dry ingredients  1 cup cake flour  1 1/2 cups all purpose flour  1/4 cup powdered sugar  1/2 cup sugar of choice  1 tsp baking powder  3/4 tsp baking soda  1/4 tsp salt . Wet ingredients  1/2 cup non dairy yogurt  1 cup buttermylk  3/4 cup organic coconut oil  1/2 tbsp vanilla extract . . Instructions Preheat your oven at 170c/340F Prepare the baking pan. Set aside.
. In a mixing bowl, combine dry ingredients. In a medium bowl mix together wet ingredients.  Gently fold the mixture with a spatula to incorporate. . Slowly pour the batter into prepared pan. Tap gently against the counter to release air bubbles.
Bake for 40-45 mins or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cakes onto a rack with parchment paper and cool completely. . #bestofvegan
Pan-fried veggie steamed buns - Sheng Jian Bao '生煎包'⁣ by @woon.heng 🧡 . (yields 20-25 small buns)⁣ Dough⁣ ingredients: ~ 1 3/4 cups all purpose flour⁣ ~ 1 pack yeast (2 1/4 teaspoon)⁣ ~ 3 teaspoons sugar⁣ ~ 3 teaspoons oil⁣ ~ 2/3 cup warm plantbased milk ⁣Filling: ⁣ ~ 4 cups finely shredded cabbage⁣ ~ 1 cup chopped kale⁣ ~ 7-8 mushrooms, soak until soft & slice thinly⁣ ~ 1 carrot, finely chopped⁣ ~ 2 teaspoons thinly sliced ginger, 3 cloves minced garlic⁣ ~ 2 tablespoons soy sauce, 2 teaspoons stir fry sauce, 1 teaspoon sugar, a pinch of white pepper⁣ ~ salt, oil, sesame oil, minced ginger, chopped scallions⁣ ⁣ 1.Mix flour, yeast & sugar in a bowl, add in wet ingredients. Using a dough hook, mix until a soft dough forms. Then, turn dough onto a floured surface, & knead for 4-5 minutes until you see a smooth top. Place dough in a bowl & let it rest for 30 minutes, covered. ⁣ ⁣2.Meanwhile, in a heated pan with 2 teaspoons oil, sauté ginger, mushrooms & garlic until fragrant, then add cabbage & sauce, cook for 2 minutes. Taste test & season accordingly. Place mixture in a bowl. Sauté kale with a little oil & salt, add to cabbage mixture along with chopped scallions, minced ginger, carrot & drizzle of sesame oil.⁣ ⁣3.Place dough on your countertop and roll into a log. Divide to 20-25 pieces & roll into a ball. Take 1 dough & press down with palm, then using a roller, roll out to about 3 inches round. Roll the side of the wrapper thinly, leaving a good thickness in the middle. Place a heaping tablespoon of filing & pleat to seal. ⁣ ⁣4.In a heated pan with a drizzle of oil, place buns bottom down & let cook for 30 secs until the bottom turns light brown. Add hot water to cover 1/3 of the buns, cover lid & turn heat to low-med. Cook until all water is absorbed. Serve warm with homemade chili oil in soy sauce. #bestofvegan
Chilli stuffed sweet potatoes by  @bos.kitchen ❤️ . (makes enough chilli for 6 sweet potatoes) . 2 tbsp olive oil 1 onion 2 peppers 1 courgette (zucchini) 1 chilli 3 garlic cloves 1 tin kidney beans, drained 1 tin sweetcorn 1 tin tomatoes 3 tbsp tomato puree 2 tsp cumin, ground 2 tsp oregano 1/2 tsp cayenne pepper 1/2 tsp each salt and pepper 3-6 sweet potatoes . Heat oil in a large pan over a medium heat. Chop onion, peppers, courgette, chilli and garlic and add to the pan with kidney beans and sweetcorn. Cook for 5 mins, until tender. Add in tin tomatoes, tomato puree, cumin, oregano, cayenne and salt and pepper. Reduce heat to low and simmer for 40 mins. Preheat oven to 200C/400F. Put sweet potatoes in the oven and bake for 20-25 mins, until easily pierced with a knife. Load potatoes with chilli and serve with cucumber, avocado or a plain dairy free yoghurt. #bestofvegan
Vegan Cinnamon Roll Cake by @rainbowplantlife ❤️ Makes one 9-inch cake / serves about 12  Ingredients  Cake  1/3 cup vegan butter, softened at room temperature  3/4 cup + 2 tablespoons nondairy milk at room temperature (I used almond milk) 1 1/2 teaspoons apple cider vinegar 2 cups (256 g) cake flour (spooned and leveled) A heaping 1/4 tsp fine sea salt 2 teaspoons aluminum-free baking powder 1/4 teaspoon baking soda 1/3 cup sunflower oil, or other neutral-tasting oil 3/4 cup + 2 tablespoons organic cane sugar 1/3 cup aquafaba (the liquid from a can of chickpeas) 1 teaspoon pure vanilla extract Cinnamon Swirl Filling  1/2 cup vegan butter, softened at room temperature 1/3 tightly packed cup organic brown sugar 2 teaspoons ground cinnamon 1 tablespoon flour (you can use more of the cake flour, or all-purpose flour) Sugar Icing  1 cup organic powdered sugar 2 tablespoons nondairy milk 1/2 teaspoons pure vanilla extract Directions  Take the vegan butter for the cake and cinnamon swirl out of the fridge to soften. Line the bottom of a round 9-inch cake pan with parchment paper and grease the sides to prevent sticking. Preheat the oven to 350°F/175°C. Make the vegan buttermilk. Combine the 3/4 cup + 2 tablespoons non-dairy milk and apple cider vinegar and stir. Set aside to curdle. Prepare the aquafaba. Pour 1/3 cup of the liquid from a can of chickpeas into a medium bowl. You can also use the liquid from chickpeas cooked from scratch. With an electric mixer, beat the aquafaba on medium speed until it starts to get foamy, about 90 seconds. Whisk together the cake flour, salt, baking powder, and baking soda in a medium bowl. In a large bowl, add the softened 1/3 cup vegan vegan butter, cane sugar, and oil until well incorporated and fluffy, 45 seconds or so. Add in the whipped aquafaba and vanilla extract, and mix until just combined, 15-20 seconds .  Continued below ⬇️
Vegan Grilled Cheese by @biancazapatka 🧡 . Ingredients Spinach Cream 1 tsp olive oil for frying 2 cloves garlic minced 3 cups fresh spinach roughly chopped, or sub frozen pinch of salt more to taste 2 tbsp vegan cream cheese  Grilled Cheese Sandwich 4 slices bread of your choice 1 tbsp vegan butter or oil 1 cup vegan cheddar cheese shredded Instructions Spinach Cream Heat a teaspoon of olive oil in a skillet. Add the garlic and sauté for 30 seconds. Then add the spinach and a pinch of salt, and sauté for a further minute until just wilted. Transfer to a bowl, drain off any excess liquid, then stir in the vegan cream cheese and another pinch of salt to taste.  Grilled Cheese Sandwich Clean the same skillet (or use another large pan) and heat to medium-high heat. Spread vegan butter (or oil) on one side of each of the bread slices. Once, the pan is hot, add 2 slices of bread, buttered side down. On each slice, spread some shredded cheese, the spinach cream filling, some more cheese (1/2 cup cheese per sandwich), and top with the other slices of bread, buttered side up. Use a spatula to gently press down on the grilled cheese sandwich during frying. When the bottom bread is browned, flip the sandwich and cook until the other side is toasted too and the cheese is melted, about 2-4 minutes each side. Serve warm and enjoy! Notes If you want a meltier sandwich, you can microwave it for about 15-20 seconds after frying. [Recipe as posted on biancazapatka.com]  #bestofvegan
Creamy buckwheat porridge with chia, yogurt and jam by @sculptedkitchen 💜 .  1/4 cup of buckwheat groats, soaked overnight. Drain and wash out a few times to get rid of the cloudy water. Soak in 1/2 cup of plant based milk. 1 T of vegan chocolate protein powder 1 mashed banana, ripe peach, or apple or pear. Anything essentially that’s in season that you want to add to your pudding that will mash easily. 1 tsp of xylitol. 1 tsp of chia seeds. 2 T of coconut yogurt or any yogurt. Use a hand blender and blend your breakfast in a small bowl. Let it sit for 20 minutes and then stir it again. #bestofvegan
Ginger cashew tofu by @plantbasedartist 🧡 . Ingredients  about 4 servings  For tofu: 14oz extra firm tofu, drained 1 tablespoon neutral oil such as grapeseed or sunflower 1 tablespoon low sodium soy sauce 1 tablespoon cornstarch  For sauce: 3/4 cup vegetable broth (or water) 2 tablespoons vegetarian mushroom oyster sauce* 2 tablespoons raw sugar or maple syrup 1 1/2 tablespoons sambal oelek (chili paste) 1 1/2 tablespoons finely minced ginger, reduce amount for a less pungent ginger flavor 1 tablespoon low sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon cornstarch  For stir fry: 1-2 teaspoons neutral oil such as grapeseed or sunflower 1 large red bell pepper, diced (~1inch pieces, about 1 cup) 1/2 cup roasted cashews  Rice for serving if desired –  Method  Begin by preheating oven to 400F. Drain the tofu well and dry the block of tofu well using a clean kitchen towel. I highly recommend using a tofu press to drain as much water from the tofu as possible. Once the tofu has been drained, cut into desired shapes. I cut mine into triangles, but ~1inch cubes would work as well. In a large bowl, whisk together the oil, soy sauce, and cornstarch well until smooth. Toss the tofu with the sauce and lay the tofu out onto a parchment lined baking tray. Bake the tofu for 20 minutes. Remove from oven, flip each piece of tofu over, then bake again for an additional 10-20 minutes until browned.  While the tofu is baking, prepare the sauce by whisking together all of the ingredients in a small saucepan. Heat the sauce at medium heat until just thickened, whisking or stirring frequently. Set aside.  In a wok or large skillet/saute pan, heat oil at medium heat and add the bell pepper. Cook until softened and browned. Add the sauce, reduce heat to low, and simmer for about 1 minute. Add additional water or vegetable broth if the sauce becomes too thick. Add the tofu and cashews and stir well to combine. Serve immediately with rice for a complete meal or on its own.
Easy vegan pancakes by @oatmeal_stories 💗 1 cup all-purpose flour (or light spelt flour or all-purpose gf flour) 1 tsp baking powder 1 tbsp coconut sugar 1 cup soy milk 1 tbsp apple cider vinegar 1 tbsp liquid coconut oil 1 tsp vanilla essence Start by mixing apple cider vinegar into the milk. Set aside. In a mixing bowl combine the flour, sugar and baking powder. Add the milk mixture, oil and vanilla. Mix until combined. Bake the pancakes on medium/high heat until golden brown. #bestofvegan
Purple Sweet Potato Pizza by @plantbasedrd for the #bestofveganpizza contest 💜 . To make this pie, mix equal parts mashed steamed purple sweet potato (works with other sweet potatoes as well) and whole wheat pastry flour (you can use oat flour to make this gluten free). I measured 1 cup flour and 1 cup finely mashed sweet potato. Then add some flavor, add 1/4 tsp adobo seasoning, 1/2 tsp oregano, and a pinch of salt. . Using hands, kneed mixture into a dough ball (I didn’t have to use water for the dough as it was perfectly unsticky, but adjust dough with additional water and flour as needed until your dough turns out). Take dough and split in half. On floured parchment paper, roll out with a rolling pin to your desired crust thickness. Once flattened, adjust the edges to make it as round as possible. . Place crust into oven preheated at 400F and allow to cook for 13-15 minutes. Remove crust from oven and allow to slightly cool, then add on desired toppings. I went with marinara sauce as the base and topped with roasted broccoli and cauliflower,  thinly sliced red onion, handful of roasted corn, handful of arugula, 1/3 cup crumbled crispy seasoned tempeh (recipe below). Over top of this I sprinkled about 2 tbsp of vegan cheese. Placed this whole pie back in the oven and bake for another 5-8 minutes to help cook the veggies and melt the cheese. . For seasoned tempeh, crumble 1 block of tempeh into a pan and add 1/4 cup of veggie broth, 1/4 tsp fennel seeds, 1/2 tsp smoked paprika, 1/2 tsp adobo, 2 tsp soy sauce and 2 tsp maple syrup. Cook until liquid cooks off and tempeh starts to slightly dry and brown. #bestofvegan
Spicy Vegan Miso Ramen by @ellielikes.cooking 🧡  Ingredients ¼ cup roasted/toasted sesame seeds ¼ cup tahini 2 tbsp gochujang 1 tbsp mirin 4 cups kombu dashi 2 garlic cloves, minced 1 tbsp ginger, minced 3 small carrots, sliced 1 cup shredded cabbage 2 small zucchini, sliced 3 tbsp red or white miso, add more to taste 1 14oz block soft tofu, cubed 2 green onions, sliced 1 cup cooked corn kernels 3 servings of ramen noodles  Instructions Use a pestle and mortar to grind the toasted sesame seeds. It does not need to be finely ground; some whole seeds leftover are fine. Add kombu dashi, garlic, ginger, and carrots to a large pot and bring to a boil. Cook for a minute, then add cabbage and continue to cook a few more minutes. Once carrots are slightly tender, lower to medium heat and add in zucchini. Mix in ground sesame seeds, tahini, gochujang, and mirin. Simmer until zucchini are tender, then add tofu and about half the green onions and heat for another minute. Turn off the heat, and once the soup has stopped boiling mix in the miso until evenly dispersed. Taste and add more miso if needed, or chili flakes if not spicy enough. Prepare ramen noodles according to package instructions. Place cooked noodles in a large bowl and pour in soup. Top with corn and remaining green onions. Store leftovers in air-tight containers in the fridge, storing the noodles and soup separately. #bestofvegan