Vegan Food Tales by a Thai πŸŒ±πŸ‡ΉπŸ‡­@mymeatlessmeals

β€ͺTHE Bangkok-Based Black Sheep vegan who creates original recipes, colorful cooking videos, and homemade memes.‬
β€ͺVeganize in style.‬
β€ͺπŸ‘‡YouTube ‬

http://youtube.com/c/MyMeatlessMeals

625 posts 51,868 followers 279 following

Hi friends! πŸ™‹πŸ» hope you all are having an relaxing week. Today I'm serving up something extra special. This recipe is packed with nutrients and filled with punching flavours. But that's not the most special part because what makes this beautiful bowl of bisque special is that it was inspired by a non-vegan dish created by a fellow Instagram foodie: Chef Scott from @cookdrankeat πŸ™Œ
The original Roasted Sweet Potato Bisque is ALMOST vegan, except for the Gouda cheese. πŸ˜–πŸ˜– When I saw that, I knew I wanted to recreate and veganize this dish and share the recipe video the world to see. So, this is the result: veganized roasted sweet potato bisque which tastes exquisite.
I hope you give this recipe a chance. πŸ™

Vegan Roasted Sweet Potato Bisque β™₯️
β€’ 450 g sweet potatoes, peeled and cubed
β€’ 150 g onion, sliced
β€’ 1/2 tsp Himalayan salt
β€’ 1/2 tsp black pepper
β€’ 2 tbs fresh thyme leaves
β€’ 2 tbs olive oil - toss all ingredients together in a large bowl, make sure all the vegetable pieces are evenly coated before roasting in the oven with garlic at 350 for about 45 minutes. 🍠
β€’ 1/2 tsp cinnamon
β€’ 1/2 tsp cayenne pepper
β€’ 1/2 tsp nutmeg
β€’ 3 cloves roasted garlic
β€’ 4 tbs nutritional yeast
β€’ 3 cups LIGHTLY salted or UNSALTED vegetable broth. β€’ coconut cream for garnish β€’ gold flakes (optional)
Instructions:
1. Add all the roasted vegetables in a blender, along with broth, spices, and nooch.
2. Blend everything until smooth. Have a taste and add more salt and pepper if preferred.
3. Heat the soup in a pot on low heat prior to serving.
4. Garnish with coconut cream, fresh thyme, and gold flakes. (optional)
5. Indulge. ⭐️ .
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#vegan #vegancommunity #veganrecipes #healthychoices #govegan #veganism #veganlunch #homecooking #easycooking #healthyfoodporn #veganfoodvideos #vegansofinstagram #vegansofig #veganfoodshare #letscookvegan #instafood #veganvideos #vegancooking #vegandinner #veganfoodporn @peta #veganeats #foodporn #herbivore #plantbased #recipevideo #whatveganseat #simplecooking #plantbasedfood #healthyvegan #poweredbyplants


24

Happy Sunday, friends! So, today is a little bit different. Instead of sharing with you my own recipe, I wanted to (once again) introduce you to one of my most favourite vegans on Instagram and the planet: Julian or Jules, the creator of @theeasyvegan_ πŸ‘
So, as a lot of you can probably tell, that's not me in the video πŸ˜‚ (but how can you, eh? πŸ˜‰πŸ˜πŸ˜‚) mainly because I'm not a man, and I'm not British.
πŸ‡ΉπŸ‡­πŸ˜πŸ’πŸ»
Most of you probably already know, I don't normally do shout outs. I only share what I feel would benefit my audience, provided that the content was created through similar creative energy as mine. I have the utmost respect for those who create their very own original content (instead of "copy& paste") because I know how challenging the process can be.
To me, recipe videos by @theeasyvegan_ are brilliant, very well thought out, and binge-worthy. I don't really have other words to describe them, really.
Not only he's an "alright" human being 😜(I mean, epic) Jules is naturally funny and his videos are as well. If you are a fan of comedy and awesome vegan food- you most definitely would want to check out his videos on here (for short clips) and on YouTube (for full videos). Go show him some support if you like what you've seen here. You can thank me later. πŸ˜‰
For full recipe check out his YouTube channel or @theeasyvegan_ πŸͺ
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51

Happy Saturday, loves! Hope you all have had a productive week! Today's recipe is inspired by one of my lovely followers @mcqueenlabmouse πŸ’– she wrote to me asking how she could make vegan carbonara without using certain nuts like cashew and almonds. After giving this a thought, I decided to create a recipe video for a nut free spaghetti carbonara. This is for anyone who has a nut allergy or prefer not to use cashew nuts in their carbonara sauce. I hope you all enjoy. 😘
Vegan Nut-free Spaghetti Carbonara 🍝 (Serves 4)
β€’ 500 g uncooked dry spaghetti (or pasta of your choice, as long as it's vegan)
β€’ vegan bacon, enough for 4 servings (optional)
β€’ 300 g cauliflower florets
β€’ 120 g potato, peeled and cubed
β€’ 150 g carrot, peeled and cubed
β€’ 200 g onion β€’ 2 cloves garlic
β€’ 2 tsp black salt* (if using table salt, cut the amount in half)
β€’ 2/3 cup nutritional yeast
β€’ 1.5 cup UNSWEETENED plant milk of your choice (I use oat milk)
β€’ 1-2 tsp black pepper because it wouldn't be "carbonara" without some "carbon"!
Instructions:
1. Cook spaghetti, in salted water, al dente.
2. In a separate pot, boil the vegetables until tender (about 12-15 minutes).
3. When the vegetables are cooked and softened, drain the water and blend up the veggies with the rest of the ingredients for a few minutes in a blender. Make sure the sauce is smooth.
4. Once the spaghetti is ready, begin searing the vegan bacon lightly before adding cooked pasta to the pan.
5. Pour the sauce over spaghetti and vegan bacon in the pan, before adding black pepper and fold everything together. Have a taste and add more black salt if needed.
6. Continue to cook for a couple minutes, allowing the pasta to absorb some of the sauce.
7. Serve hot with more black pepper.
8. Indulge. 😍
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69

Happy #NationalChocolateBrownieDay to all my little love muffins! To celebrate the occasion, I am posting a throwback: easy recipe for vegan brownies, inspired by my spotty bananas! 🍌
As vegans we tend to buy too many bananas each time (kind of like how I always cook way too much pasta πŸ˜‚).
Why?
Because it's better to have too many bananas than to have none at all.
πŸ˜‹
Unfortunately, that leads to lots of overripe bananas. I'm sure a lot of you have these lying around in your kitchen; so, why don't you grab them and try my recipe!
For those of you who worry about the result because you don't see yourself as a good baker- rest assured you're going to do well because if I could do it- so can you! (Generally, I am a terrible baker and this turned out so delicious!)
😍
Vegan (Banana) Brownies:
🍫 β€’ 4 overripe bananas (weighted at about 650 g, including peel)
β€’ 1/2 cup plant milk (I use oat milk)
β€’ 1/2 cup coconut oil
β€’ 3 tbs apple sauce, unsweetened β€’ 1 tsp vanilla extract
β€’ 2/3 cup cocoa powder
β€’ 1/2 cup coconut sugar
β€’ 1/2 tsp baking powder
β€’ 1/2 tsp salt
β€’ 1.5 cup oat flour β€’ 1/2 cup dark chocolate chips 🍌
Instructions:
1. Peel the bananas to purΓ©e. I blend them up in a blender on high speed for about a minute.
2. Mix together all the wet ingredients: banana purΓ©e, plant milk, coconut oil, apple sauce, and vanilla extract.
3. Add dry ingredients: cocoa powder, coconut sugar, baking powder, salt, and oat flour. Mix well.
4. Fold in dark chocolate chips.
5. Transfer the mixture to a brownie tin, lined or greased.
6. Bake at 350 for 20-25 minutes. The middle should be nice and fudgey.
7. Allow to cool a bit before digging in.
8. Indulge!
πŸ’–
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#vegan #vegancommunity #veganrecipes #healthychoices #govegan #veganism #veganlunch #homecooking #easycooking #healthyfoodporn #veganfoodvideos #vegansofinstagram #vegansofig #veganfoodshare #letscookvegan #instafood #veganvideos #vegancooking #vegandinner #veganfoodporn @peta #veganeats #foodporn #herbivore #plantbased #recipevideo #whatveganseat #simplecooking #plantbasedfood #healthyvegan @veganfoodvideos @veganvideos


47

Happy Friday, you lovely coconuts! πŸ’–
So, over the weekend I came across a coconut @nicecream (vegan ice cream) kiosk on the side of the road. After a brief interrogation (regarding the ingredients), I found that it was indeed vegan. My mum and I both ordered one each. My mum ordered hers with toasted peanuts topping and mine without (because I wasn't in the mood for crunchy dessert). 🌴
To be brutally honest, it tasted like any other vegan coconut ice cream I've had in Thailand: (almost) unbearably sweet. But the thing that captivated me was how they served this in a coconut with coconut meat they scraped off the side. It was so fresh and so different from what I've had before (clearly I don't go out much πŸ˜‚). πŸ™ˆ
If you'd like to make your own vegan coconut nicecream, using only 4 ingredients and a blender- check out the recipe video on my feed! (Let's see if you could find it πŸ˜‰πŸ˜)
Enjoy Friday, everyone!
πŸ’–
Tag a coco-nutter πŸ‘‡
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#vegan #vegancommunity #veganrecipes #healthychoices #govegan #veganism #veganlunch #homecooking #easycooking #healthyfoodporn #veganfoodvideos #vegansofinstagram #vegansofig #veganfoodshare #letscookvegan #instafood #veganvideos #vegancooking #vegandinner #veganfoodporn @peta #veganeats #foodporn #herbivore #plantbased #recipevideo #foodvideos #whatveganeats #simplecooking #plantbasedfood #healthyvegan @veganfoodvideos @veganvideos

Thailand
27

Hello there, stars! ⭐️ Happy Monday to you all. I have survived mine as it is half past 9 pm at the moment in Thailand. 😁
So, yesterday I shared with you a recipe for my vegan sunny side up fried eggs, I mentioned that it was created to complete a particular dish I was working on and this is the one I was talking about: vegan bacon butty! (which is a type of warm sandwich from the U.K.) πŸ‡¬πŸ‡§ This time I made vegan bacon using king oyster mushrooms. You could use my tortilla bacon recipe if you'd like. I hope you enjoy these sandwiches as much as I do. πŸ₯“
Vegan Bacon Butty πŸ’–
(Serves 2 sandwiches or 1 enormous sandwich)
β€’ 200 g king oyster mushrooms, thinly sliced
β€’ 1/8 tsp garlic powder
β€’ 1 tsp smoked paprika
β€’ 1/4 ground sage
β€’ 1 tbs nutritional yeast
β€’ 1 tbs water
β€’ 1-2 tsp liquid smoke
β€’ 1 tbs light soy sauce
β€’ a touch of avocado oil for frying/ grilling
β€’ vegan brown sauce
β€’ vegan egg (recipe @MyMeatlessMeals)
β€’ toasted sandwich bread/ buns
🍞
Instructions:
1. Make the bacon marinade by combining the garlic powder, sage, nooch, smoked paprika, water, liquid smoke, and soy sauce in a small bowl. Have a little taste and add a touch of maple syrup if you'd like your bacon to be a bit sweet (I prefer mine without)
2. Dehydrate the mushroom strips by grilling or baking in an oven. I grill them in a pan for a few minutes to get rid of the moisture. Bear in mind that less moisture means the crispier your vegan bacon will be.
3. Quickly toss the mushrooms in the marinade.
4. In a greased pan, grill the mushrooms on low heat. Keep an eye on them, don't let them burn. That's where the unpleasant aftertaste comes in. πŸ˜–
Flip the bacon over a few times to make sure they've dried up.
5. Assemble a butty and indulge while still hot. πŸ₯“ 🌱 .
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15

Happy Sunday, friends! πŸ™‹πŸ»
Has everyone had breakfast? If not, can I interest you in cruelty free breakfast, say, sunny-side up (vegan) eggs? 😁
I created this recipe because I intended to complete another dish that requires a flavour profile of an egg. As you know, being vegan means we won't be bothering any hen today. So, if you're thinking about making a vegan fry up; this is the one recipe you wouldn't want to miss! 🍳
Vegan Sunny Side Up Eggs πŸ’–
(Serves a dozen, 12 sunny-side ups)
β€’ 2-3 blocks firm tofu, cut into a round shape using pancake ring; then, thinly slice with a thickness of 0.5 cm.
You should have 12 slices in total. β€’ 200 g carrot, peeled and cooked until tender
β€’ 1/2 cup raw cashew nuts, soaked β€’ 1/2 tsp black salt* (this is very important, as black salt provides that egg-like aroma)
β€’ 1 tbs nutritional yeast
β€’ 1 tbs corn starch
β€’ 1/2 cup cashew milk, UNSWEETENED, no vanilla extract added.
Instructions:
1. Lightly sear both sides of tofu slices.
2. Make the vegan egg yolk by blending together cooked carrot, soaked cashew nuts, black salt, nooch, corn starch, and unsweetened cashew milk for a couple minutes.
3. Simmer the mixture on low heat for a few minutes, stir vigorously.
4. Once both tofu and vegan egg yolk are ready, serve immediately, with a side of baked beans and mushroom bacon* if preferred (recipe coming soon)
5. Indulge. *add approximately 2 tbs of vegan egg yolk per slice of tofu*
🌱🍳
πŸ’–
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#vegan #vegancommunity #veganrecipes #healthychoices #govegan #veganism #veganlunch #homecooking #easycooking #healthyfoodporn #veganfoodvideos #vegansofinstagram #vegansofig #veganfoodshare #letscookvegan #instafood #veganvideos #vegancooking #vegandinner #veganfoodporn @peta @mercyforanimals #veganeats #foodporn #herbivore #plantbased #recipevideo #foodvideos #whatveganeats #simplecooking #plantbasedfood #healthyvegan @veganfoodvideos @veganvideos


41

Hello friends! December is finally here! I guess it is about time I share some recipes that would be perfect for a very vegan Christmas- for your consideration. πŸŽ„πŸŽ…
This is by far, one of my most favourite seitan recipes. It is a vegan version of "beef" wellington, which tastes much better than the real thing (and cruelty free!). I cannot wait for you to try it!
❀️
Seitan Wellington (Vegan "Beef" Wellington: 2 servings)
For seitan:
β€’ 1 cup vital wheat gluten flour
β€’ 2 tbs plain flour
β€’ 200 g raw beeT, peeled and chopped
β€’ 1/2 cup water
β€’ 1/4 cup coconut oil
β€’ 2 tbs onion powder
β€’ 1 tsp salt, black pepper, smoked paprika, Italian seasoning, and thyme
β€’ 1/2 tsp garlic powder β€’ 1 tbs Dijon mustard
The rest of the ingredients:
β€’ vegan friendly puff pastry
β€’ 250-500 g portobello mushrooms, finely blitzed and sautΓ©d to get rid of the liquid
β€’ vegan butter for searing seitan
Instructions:
1. Make seitan by adding all wet ingredients and spices/ seasonings to the blender, blend until smooth.
2. Mix dry ingredients with the mixture, knead for 5 minutes and leave to set before forming a log.
3. Wrap your soon-to-be seitan with parchment paper and cheese cloth, as shown in video and steam on medium heat for 50-60 minutes. Allow to cool before searing.
4. Spread cooked portobello mixture on plastic wrap before placing seitan on top and wrap it tight and snug. Refrigerate for half an hour.
5. Unwrap your mushroom wrapped seitan and place on puff pastry sheet before wrapping.
6. Brush the uncooked pastry with non dairy milk to glaze, add a letter if you're feeling fancy. Bake at 350 for 25-30 minutes or until golden brown.
7. Serve hot with a side of roasted vegetables and vegan Rossini sauce/ vegan red wine jus
8. Indulge.
🌱
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#vegan #vegancommunity #veganrecipes #healthychoices #govegan #veganism #veganlunch #homecooking #easycooking #healthyfoodporn #veganfoodvideos #vegansofinstagram #vegansofig #veganfoodshare #letscookvegan #instafood #veganvideos #vegancooking #vegandinner #veganfoodporn #veganeats #foodporn #herbivore #plantbased #recipevideo #foodvideos #whatveganseat #simplecooking #plantbasedfood #healthyvegan


46

Hi friends! πŸŒΉπŸ™‹πŸ»
Today I am serving you a pasta dish that is easy to make yet so exciting to your tastebuds. This recipe is NON traditional. I just went with the feels, naimsayin? 😁Something for the weekend:

Vegan Pesto Spaghetti 🍝 🌱
(2-4 servings)
β€’ 220 g dry spaghetti or pasta of your choice
β€’ 1/2 cup toasted walnuts
β€’ 1/4 cup raw cashew nuts β€’ 1 cup (about 50 g) basil leaves
β€’ 1/4 cup nutritional yeast
β€’ 1/2-3/4 tsp Himalayan salt* (if using table salt, cut the amount by half)
β€’ 2 tbs lemon juice
β€’ 3 tbs olive oil
Optionals:
β€’ 120 g konjac prawns β€’ 150 g cherry tomatoes, halved
Instructions:
1. Make pesto sauce by pulse blending toasted walnuts, raw cashew, basil leaves, nooch, salt, lemon juice, and olive oil. You can gradually add the oil into the food processor, but I'm an impatient bastard.
2. Cook pasta according to the packet, once done- drain and reserve the pasta water in a separate pot. Leave cooked pasta in the pan with 1/4 cup of pasta water (or 1/2 cup if you prefer your pesto pasta a bit wet)
3. Add pesto sauce, konyak prawns, and cherry tomatoes. Then, fold everything together. Add more pasta water if needed. Season to taste with salt and pepper.
4. Serve immediately.
5. Indulge. πŸƒ .
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#vegan #vegancommunity #veganrecipes #healthychoices #govegan #veganism #veganlunch #homecooking #easycooking #healthyfoodporn #veganfoodvideos #vegansofinstagram #vegansofig #veganfoodshare #letscookvegan #instafood #veganvideos #vegancooking #vegandinner #veganfoodporn @peta @mercyforanimals #veganeats #foodporn #herbivore #plantbased #recipevideo #foodvideos #whatveganseat #simplecooking #plantbasedfood #healthyvegan @veganfoodvideos @veganvideos


25

This is not a recipe!
It is merely an appreciation post.
πŸ’–
You lot know I am not a baker and I have absolutely no clue how to make bread. So, this is me randomly wanting to say how genuinely thankful I am for @theovenfarm for creating these amazing vegan rolls! I have been living off their breads/ rolls for over a year, and I have been continuously impressed with the creativity and the flavours.
The only problem I have is how challenging it is to find the products. I wish they were sold everywhere (like, in 7-11) I always get so frustrated when going in to the local supermarkets to find that the vegan breads are out of stock. πŸ˜‘πŸ˜‘πŸ˜‘(yet I don't have one vegan friend in real life.... πŸ˜’πŸ˜’ y tho...)
I guess that's the only problem I have so far.
By the way, my favourite rolls are chocolate and banana 😍 but these are....mixed berries, I believe.
Either way, they have all safely made their way to my stomach by the time I post this. 😜
*If you've been following me for a while or since the beginning, you'd know that I don't and have never done paid sponsored posts, mainly because I prefer to have complete control over what I publish, which explains why I never really suggest you use certain products from specific brands in my recipes- I'd only tell you what I use when asked, but that's about it. So, I'm just putting this out there to let you know that I STILL don't do sponsored posts (no need to DM me for rates), as I will continue to share what I want. Thank you for understanding! πŸ€—
Also, @theovenfarm doesn't know I am one of their customers, well, until now. 😁
Keep up the amazing work! ✌️
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11

Hi, friends! πŸ™‹πŸ»
Today I am serving you a throwback: my very own vegan Thai Green Curry- not just that, but it's seasoned with vegan fish sauce which I also created myself.
Now, some of you already know that I'm Thai, but unlike most Thais, I have my own style of cooking. So, this dish is NOT AT ALL authentic. Just want to put it out there in case anyone feels like I'm making a mockery of my own culture or cuisine because that is not the case. I just prefer cooking mine this way. πŸ˜„
Vegan Thai Green Curry πŸ› πŸ‡ΉπŸ‡­
For Curry paste: β€’ 10 g green chilies, deseeded if needed
β€’ 15 g of peeled ginger, galangal, and lemongrass (use only the soft, white part)
β€’ 1/2 can green lentils
β€’ 15 g chopped coriander
β€’ 20 g basil
β€’ 4 cloves garlic, peeled
- Blend all ingredients together in a food processor and add a splash of coconut oil to help smoothen out the paste.
β€’ 70 g peeled carrot
β€’ 60 g opinion
β€’ 50 g shiitake mushrooms
β€’ 1 tbs grape seed oil
β€’ 1 cup coconut milk
β€’ 1 cup water
β€’ 2 tbs vegan fish sauce*
(Recipe coming soon)
β€’ 1/2 tsp salt
β€’ 1 tsp coconut sugar
Instructions:
1. SautΓ© onion with oil for a minute or until becomes slightly translucent.
2. Add green curry paste and continue to stir fry until fragrant.
3. Add carrot and shiitake mushrooms, sautΓ© for a few minutes.
4. Pour in coconut milk and stir everything together. Bring to a boil and simmer on medium low heat for 5 minutes
5. Add water, bring to a boil, and continue to simmer for another 5-7 minutes or until the vegetables (carrot chunks, in this case) are cooked through.
6. Add vegan fish sauce, salt, and coconut sugar.
7. Taste and adjust the flavours as you prefer before adding coriander and basil.
8. Serve hot with rice or noodles.
9. Indulge.
πŸ› 🌱
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#vegan #vegancommunity #veganrecipes #healthychoices #govegan #veganism #veganlunch #homecooking #easycooking #healthyfoodporn #veganfoodvideos #vegansofinstagram #vegansofig #veganfoodshare #letscookvegan #instafood #veganvideos #vegancooking #vegandinner #veganfoodporn @peta #veganeats #foodporn #herbivore #plantbased #recipevideo #foodvideos #whatveganseat #simplecooking #plantbasedfood #healthyvegan

Thailand
23

Happy Sunday, friends! I've been craving Swedish meatballs a lot lately, possibly due to the fact that I've been ill all week and was unable to eat much, let alone anything. Now that I'm feeling better, cooking comfort food is my way of celebrating my health. Today, I have chosen "KΓΆttbullar med grΓ€ddsΓ₯s" or (Veganized) Swedish Meatballs in Cream Sauce. πŸ‡ΈπŸ‡ͺ For meatballs:
β€’ 500 g portobello mushrooms, purΓ©ed
β€’ 300 g peeled potatoes, cooked and mashed
β€’ 1 cup cooked quinoa, ground
β€’ 1/4 cup nutritional yeast
β€’ 1 cup panko breadcrumbs soaked in 1 cup plant milk (10 minutes prior to cooking)
β€’ 120 g white onion, sautΓ©ed in 1 tbs vegan butter until translucent
β€’ 1 tsp black salt*
β€’ 1 tsp all spice
β€’ 1/4 tsp nutmeg
β€’ 1 cup breadcrumbs
β€’ plain flour for dusting
Instructions:
1. Mix all the ingredients (except for breadcrumbs) in a large bowl.
2. Once everything is well combined, add breadcrumbs, knead with hands if preferred.
3. Form bite sized balls (yields 40 balls) and refrigerate before dusting with plain flour; then, pan fry until golden brown.
For cream sauce:
β€’ 1 1/2 cup plant milk β€’ 3 cup vegetable broth, unsalted
β€’ 6 tbs vegan butter
β€’ 6 tbs plain flour β€’ 1-2 tsp Himalayan salt
β€’ 1 tsp black pepper
Instructions:
1. Make a roux with vegan butter and plain flour, cook until the mixture turns golden
2. Add vegetable broth and stir before adding plant milk.
3. Simmer on low heat until thickens, stir vigorously.
4. Season with salt (start with 1 tsp, add more if needed) and pepper.
5. Once the sauce is ready, add vegan meatballs and make sure they're all evenly coated. Do NOT overcrowd the sauce pan.
6. Serve immediately with mashed potato and lingonberry jam. I don't have that so I substituted it with cranberry jam.
7. Indulge. 😍
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#vegan #vegancommunity #veganrecipes #healthychoices #govegan #veganism #veganlunch #homecooking #easycooking #healthyfoodporn #veganfoodvideos #vegansofinstagram #vegansofig #veganfoodshare #letscookvegan #instafood #veganvideos #vegancooking #vegandinner #veganfoodporn #veganeats #foodporn #herbivore #plantbased #recipevideo #foodvideos #whatveganseat #simplecooking #plantbasedfood #healthyvegan


52

The only way to have turkey for dinner πŸ¦ƒ πŸ‚
Happy Thanksgiving, friends!
Stay strong, remember why you went vegan. Don't ever be ashamed of explaining why you can't eat certain things (animal products). Be kind, be patient, be polite, and always show compassion.
Be thankful you are vegan, always.
As for me, I am most thankful for each and every one of you. Thank you for the outpouring love and support.
You lot are my blessings. πŸ’–
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#vegan #vegancommunity #veganhumor #funnyvegan #veganjoke #herbivore #vegansofig #bestofvegan #vegansofinstagram #whatveganeats #veganpower #veganmeme #veganlifestyle #veganlife #earthlings #herbivore #guiltfree #crueltyfree #plantbased #foodblog #thanksgiving #thanksgivingdinner #meatless #healthygut #veganstruggles #veganism #veganproblems #govegan #meme #funnymeme #veganthanksgiving


130

I'm sure most of you have heard about the "Fire Noodle Challenge" that has been going around on the internet since the beginning of 2017. Needless to say, I was unable to participate because the chicken seasoning is not vegan (since it's clearly labeled as chicken flavour)...until NOW.
I figured 2017 is leaving us soon and this challenge will become totally irrelevant (more than it already is); so, I feel, it is time for you (and I) to have a little fun with vegan friends and family, like everyone else!

Disclaimer: this is NOT a healthful recipe. I'm merely trying to capture the essence of the dish and run with it. However, you can add more ingredients if you wish.
Vegan Fire Noodles: πŸ”₯🍝
β€’ 2 blocks ramen noodles
β€’ 1 tsp arrowroot flour
β€’ 1/2 tsp garlic powder
β€’ 1 tsp poultry seasoning
β€’ 3 tsp paprika
β€’ 3 tsp cayenne pepper (add more if you dare 😘)
β€’ 1 tsp black pepper
β€’ 1 tsp vinegar
β€’ 2 tbs soy sauce β€’ 1 tbs mirin (Japanese rice wine)
β€’ 1 tsp vinegar
β€’ 1 tbs chili oil β€’ 30 g chopped leek or scallion or green onion
Toasted sesame seeds and nori for garnish *I was informed that the original version has a hint of sweetness in the sauce mix, but I didn't want to add sugar in my recipe because I feel it's delicious as it is.*
Instructions:
1. Cook noodles al dente and drain.
2. Make the sauce by mixing the rest of the ingredients (except for fresh leek and garnish) in a nonstick pan without turning on the heat.
3. Once the mixture is well combined, turn the heat up to low and simmer until the sauce thickens and becomes glossy.
4. Add cooked noodles and fold everything together before adding leek. Turn off the heat and serve immediately. Garnish with toasted sesame seeds and nori.
5. Indulge and WIN THE CHALLENGE!
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#vegan #vegancommunity #veganrecipes #healthychoices #govegan #veganism #veganlunch #homecooking #easycooking #healthyfoodporn #veganfoodvideos #vegansofinstagram #vegansofig #veganfoodshare #letscookvegan #instafood #veganvideos #vegancooking #vegandinner #veganfoodporn @peta #veganeats #foodporn #herbivore #plantbased #recipevideo #foodvideos #whatveganseat #simplecooking #plantbasedfood #healthyvegan


46

Hi friends! It's been a while, I know. πŸ™ˆ I wasn't feeling my absolute best; so, I decided to take some time off from social media to rest as well as to recharge.
And guess what? I am back! Serving you a brand new recipe. This one is for all you pizza lovers out there. I did this for me...and for you, too. 😁
πŸ’–
Vegan Pizza Spring Rolls πŸ• 🌱
[filling]:
β€’ 200 g (each) tomatoes, capsicums, onions, and mushrooms
β€’ 1 tbs avocado oil
β€’ 1/4 tsp Himalayan salt
β€’ 2 tsp pizza spice blend*
β€’ 1 tbs chopped garlic
[vegan cheese]:
β€’ 1/2 cup raw cashew, soaked
β€’ 1 cup plant milk
β€’ 1 tsp miso paste
β€’ 1 tsp Himalayan salt
β€’ 1/8 tsp garlic powder
β€’ 1/4 cup nutritional yeast
β€’ 4 tbs glutinous rice flour (or tapioca flour)
[others]:
β€’ a handful of fresh basil leaves
β€’ 8 vegan spring roll wrappers
β€’ tomato purΓ©e πŸ‡¬πŸ‡§ (tomato paste in πŸ‡ΊπŸ‡Έ)
Instructions:
1. Preheat the oven at 400.
2. Prepare the filling by adding oil to a nonstick pan, followed by the rest of the ingredients in [filling] except for garlic.
3. SautΓ© vegetables on medium heat for about 12-15 minutes until the liquid has evaporated. Turn off the heat and add garlic.
4. While letting the filling cool off, make your vegan cheese by throwing the ingredients in [vegan cheese] in a blender and blend for a few minutes.
5. Pour the mixture into a nonstick pan and simmer on low heat while stirring vigorously for about 15 minutes. Once the mixture turns into a dough-like paste and begins to pull away from the pan, turn off the heat.
6. Assemble your spring rolls as shown in the video.
7. Freeze the spring rolls for about an hour.
8. Fry in hot oil or (lightly brush with coconut oil and) bake at 400 for about 20 minutes (flip half way).
9. Serve with marinara sauce.
10. Indulge.
πŸ’–
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#vegan #vegancommunity #veganrecipes #healthychoices #govegan #veganism #veganlunch #homecooking #easycooking #healthyfoodporn #veganfoodvideos #vegansofinstagram #vegansofig #veganfoodshare #letscookvegan #instafood #veganvideos #vegancooking #vegandinner #veganfoodporn @peta #veganeats #foodporn #herbivore #plantbased #recipevideo #foodvideos #whatveganseat #simplecooking #plantbasedfood #healthyvegan


66

New video is up! πŸ’– This is a snippet of the latest episode of Thailand's Vegan Survival Guide (items in Bangkok supermarket that seem vegan but really aren't) πŸ€”
Be sure to check out the full video on YouTube, the link is in my bio. Hope you all enjoy
Music: How Else by @SteveAoki 🌹
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#vegan #vegancommunity #thailand #healthychoices #govegan #veganism #veganlunch #homecooking #easycooking #healthyfoodporn #thaifood #vegansofinstagram #vegansofig #veganfoodshare #thaistagram #instafood #thaicuisine #bangkok #vegandinner #veganfoodporn #veganeats #foodporn #herbivore #plantbased #thailandinstagram #foodvideos #whatveganseat #simplecooking #plantbasedfood #thailandtravel

Bangkok, Thailand
6

This recipe is extra special to me because, not only it is one of my very first recipe videos I have posted on here, it is the first ever recipe that received lots of positive feedbacks; one of them came from the talented Cathy from @veganonthego who later created a stir fry dish based on my recipe and posted it on her website!
🌹
I had less than 500 followers at the time; so, you could imagine how much that meant to me, as it still does. Thank you again, Cathy! You're amazing. πŸ’–
Earlier this week, I felt like revisiting the recipe. So, I did, made a few changes, and came up with a recipe video for my Vegan "Veg-Fest" Yakisoba 2.0. 🍜

Ingredients:
β€’ 1 tbs coconut oil
β€’ 1 tbs chopped ginger
β€’ 1/2 tbs chopped garlic
β€’ 220 g cooked vegan noodles
β€’ 60 g leek
β€’ 50 g capsicum β€’ 60 g cabbage
β€’ 50 g mange tout
β€’ 50 g carrot β€’ 30 g bean sprouts
β€’ 220 g al cooked vegan soba noodles (al dente)
🍜
Yakisoba sauce: β€’ 2 tbs soy sauce or tamari
β€’ 1 tbs Sake or white wine
β€’ 1 tbs brown rice vinegar
β€’ 1 tbs water
β€’ 1 tbs mirin
β€’ 1 tsp ground chili
🌱
Preparations:
1. Add coconut oil to the wok/ pan and sautΓ© chopped ginger along with garlic until fragrant.
2. Add the rest of the vegetables including salt and cook on medium high heat until all the vegetables are cooked and evenly toasted.
3. Add soba noodles, followed by yakisoba sauce mixture. Turn the heat to high and continue to sautΓ© until the sauce has evaporated (absorbed by soba noodles).
4. Add bean sprouts and fold the noodles over the sprouts before adding scallions. Fold everything together before turning off the heat.
5. Drizzle sesame oil* and sprinkle some toasted sesame seeds and nori on top.
6. Serve hot.
7. Indulge. πŸŒ±πŸ‡―πŸ‡΅
*Sesame oil is used for seasoning only; it is NOT to be heated. .
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#vegan #vegancommunity #veganrecipes #healthychoices #govegan #veganism #veganlunch #homecooking #easycooking #healthyfoodporn #veganfoodvideos #vegansofinstagram #vegansofig #veganfoodshare #letscookvegan #instafood #veganvideos #vegancooking #vegandinner #veganfoodporn #veganeats #foodporn #herbivore #plantbased #recipevideo #foodvideos #whatveganseat #simplecooking #plantbasedfood #healthyvegan


28

Happy weekend, lovelies! Today I'm serving you (yet again) one of Japanese classic snacks: Vegan Takoyaki! πŸ‡―πŸ‡΅πŸ™
🌱
I've shared this recipe before, but I thought I'd do this once more because I made these again today, and they were so good.
🀀
If you are a fan of Japanese cuisine- this is something you certainly don't want to miss! πŸ’–
Ingredients: -The batter-
β€’ 500 ml refrigerated seaweed broth*
(I boil water with kombu seaweed and wakame; so, either works. If you can't find any, just use regular unsalted vegetable broth)
β€’ 1 cup plain flour (all purpose flour)
β€’ 2 tbs rice flour
β€’ 1/2 tsp salt
β€’ 1/4 tsp pepper
-The fillings-
β€’ 1/4 cup chopped cabbage β€’ 20 pieces of konjac β€’ 20 pieces of tempura nori* (optional- if you can't find this, just leave it out)
β€’ 20 g chopped scallion
β€’ coconut oil for greasing the takoyaki pan
🎌
For takoyaki sauce:
β€’ 1/8 cup teriyaki sauce
β€’ 1/8 cup ketchup
β€’ 1-2 tbs rice wine vinegar* (taste and adjust)
β€’ 1 tbs water
Instructions:
1. Combine seaweed broth, flour, salt, and pepper together in a bowl.
2. Grease the takoyaki pan with coconut oil. Once hot, pour in the flour mixture.
2. Quickly drop konjac, tempura nori, chopped cabbage, and scallion on top.
3. Use bamboo skewers (mine are larger than normal because those are the ones I could find- use small, thinner ones if you want.
4. Wait for the outside of your takoyaki to crisp up (about 1-2 minutes) before turning the cooked side over and quickly tuck the rest of the mixture that hasn't been cooked to the bottom. (Watch the video for clarification)
5. Use the bamboo skewers to contrinue turning the takoyaki balls until golden brown and crispy on all sides.
6. Serve hot, topped with takoyaki sauce, vegan mayo, and nori.
7. Indulge. πŸ˜‹
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35

Happy World Vegan Day, friends! Thank you everyone who's gone vegan, including those who are working hard at their transition to veganism. You all are making a difference in so many lives, including your own.
Sure, animals are still tortured and murdered every single day. There are people who will try to convince you that what you do doesn't make a difference in the world, but DO NOT let that get to you. Ever since we came together and made a statement that we do not support animal cruelty, a lot has changed: slaughterhouses are closing down, major companies are banning animal testing, one of the leading companies in the fashion industry has banned fur, and those are just some of the examples.
Please know that you all have contributed to this world changing. And it began when you refuse to put any animal products in your body. It started the moment you firmly say "I will not eat meat, nor will I ever support animal based products of any kind". Be proud of how far we have come as a community. Stay strong, friends. It's only a matter of time 😊 because everyone is going vegan! πŸ’–
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#vegan #vegancommunity #veganrecipes #healthychoices #govegan #veganism #veganlunch #homecooking #easycooking #healthyfoodporn #veganfoodvideos #vegansofinstagram #vegansofig #veganlove #letscookvegan #instafood #veganvideos #vegancooking #vegandinner #veganfoodporn #veganeats #foodporn #herbivore #plantbased #recipevideo #foodvideos #simplecooking #friendsnotfood #healthyvegan #whatveganseat


37

Happy Halloween, pooches! πŸ–€
The day is finally here! πŸ‘»πŸŽƒ
I feel like we've been celebrating this year's Halloween since Friday and throughout the weekend (and still are tbh πŸ˜‚πŸ˜‚)
To (blatantly) mark the occasion, I'd like to repost my favourite pumpkin recipe: πŸ–€
Vegan Pumpkin Mac and "Cheese" πŸ§€ 🌱 πŸŽƒ
This bowl of vegan mac and cheese is rich, creamy, and incredibly savoury! The best part is it's so simple to make. It is a perfect dish for Autumn/ Fall, and, of course, for those who have a nut allergy but have been craving vegan mac and cheese! Saffron is just a personal preference- you can leave it out if you'd like.
πŸ’–
(Yields 3-4 servings) πŸ‚ πŸŽƒ
β€’ 400 g uncooked pasta of your choice. I chose macaroni.
β€’ 1 tbs vegan butter
β€’ 100 g chopped onion β€’ 1 tbs minced garlic β€’ 1 tsp turmeric β€’ 1 tsp paprika β€’ 1/8 cup water
β€’ 1 can pumpkin purΓ©e β€’ 1tsp Dijon mustard
β€’ 2-3 tsp Himalayan salt
β€’ 1 cup plant milk. I used unsweetened oat milk β€’ 1 cup nutritional yeast β€’ A generous pinch of saffron, soaked in 2 tbs warm water (optional)
β€’ roasted pumpkin seeds and more saffron for garnish. 🌱
Instructions;
1. Cook your pasta according to the packet.
2. Add garlic and onion to a pan and sautΓ© with vegan butter until aromatic.
3. Add spices, sautΓ© for about 30 seconds before adding water, pumpkin purΓ©e, mustard, salt, and plant milk. Stir vigorously
4. Transfer the sauce mixture to a blender. Add soaked saffron and nutritional yeast before blending until smooth. Add more plant milk if the mixture comes out too thick for your liking. Season to taste.
5. Pour the pumpkin "cheese" mixture over cooked macaroni/ pasta before folding everything together.
6. Garnish with roasted pumpkin seeds and saffron.
7. indulge.
πŸ§€πŸŽƒ .
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#vegan #vegancommunity #veganrecipes #healthychoices #govegan #veganism #veganlunch #homecooking #easycooking #healthyfoodporn #veganfoodvideos #vegansofinstagram #vegansofig #halloweenfood #letscookvegan #instafood #veganvideos #vegancooking #vegandinner #veganfoodporn #veganeats #foodporn #herbivore #plantbased #recipevideo #foodvideos #simplecooking #halloween #healthyvegan #whatveganseat


28

Happy Sunday, my little spookballs! πŸ–€ This year Halloween falls on a weekday, automatically that means no heavy partying for most of us. How else can we celebrate the occasion, you ask? My idea is to have a low key, creepy night in, watching horror classics on Netflix, while eating something wicked special. πŸ˜‰
πŸŽƒ
Since I haven't been able to stop listening (and lip syncing) to Defying Gravity from Wicked for some reason, I thought it's only reasonable for me to create a dish that honours my favourite character, Elphaba.
So, that was how the dish came about. πŸ‘»
This vegan carbonara recipe is wicked creamy and sinfully flavourful. Happy cooking! πŸ–€
'Wicked' Creamy Carbonara (Nut-free, Gluten-Free, and Cruelty-Free) πŸ–€πŸŽƒ
(2 servings)
πŸ₯‘
β€’ 220 g black rice pasta* (use any kind of pasta you prefer, I just like the colour of this one and it's gluten free)
β€’ 150 g vegan bacon (optional)
β€’ 3 (ripe) avocados, pitted
β€’ 1/2 cup nutritional yeast
β€’ 30 g kale leaves, chopped
β€’ 100 g peeled potatoes, boiled until softened β€’ 1 tsp miso paste
β€’ 1 tsp black salt* (cut the amount by half if using table salt)
β€’ 2/3 cup plant milk
β€’ 1/2 tsp garlic powder
πŸ‘»
Instructions:
1. Cook pasta according to instructions on the packet.
2. Once you are a few minutes away from the pasta being done, make your carbonara sauce by blending avocados, kale, boiled potato, nutritional yeast, miso paste, black salt, garlic powder, and plant milk until smooth.
3. Once the sauce is done, start searing your vegan bacon in a pan before adding drained cooked pasta, straight from the pot.
4. Fold together pasta and bacon before transferring to a large bowl and add the sauce.
5. Serve hot and indulge. πŸ‘»πŸŽƒ
*you could substitute pasta with zucchini spaghetti and turn this dish to raw vegan* 🀀
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#vegan #vegancommunity #veganrecipes #healthychoices #govegan #veganism #veganlunch #homecooking #easycooking #healthyfoodporn #veganfoodvideos #vegansofinstagram #vegansofig #halloweenfood #letscookvegan #instafood #veganvideos #vegancooking #vegandinner #veganfoodporn #veganeats #foodporn #herbivore #plantbased #recipevideo #foodvideos #simplecooking #halloween #healthyvegan #whatveganseat


39

Happy weekend, friends! πŸ™‹πŸ» Hope you all have had a wonderful week. πŸ˜„ I do apologize for my absence- things just have been mentally exhausting lately, but I'm riding it out. πŸ™ƒ
Brand new recipes are coming up very soon! But in the meantime, I've been spending time over at YouTube quite a bit creating new videos in forms of (faceless) vlogs where I show you around my hometown of Bangkok and where to get vegan foods! πŸ‘€πŸ€€
The first episode has 4 parts and they have all been uploaded to YouTube. So, if you're coming to Thailand or thinking about visiting- you definitely should check them out. New episodes will be dropped soon enough. Right now they're in the editing process 😁
πŸ’–
Hope you enjoy the videos and let me know what you think! Lots of love from Thailand πŸ‡ΉπŸ‡­ πŸ€—
- M x
πŸ–€
Music: Boneless by @steveaoki Chris Lake, and Tujamo (Keys N Krates Remix)
πŸ™
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#vegan #vegancommunity #veganrecipes #healthychoices #govegan #veganism #veganlunch #homecooking #easycooking #healthyfoodporn #veganfoodvideos #vegansofinstagram #vegansofig #veganfoodshare #letscookvegan #instafood #veganvideos #vegancooking #vegandinner #veganfoodporn #veganeats #foodporn #herbivore #plantbased #recipevideo #foodvideos #whatveganeats #simplecooking #plantbasedfood #healthyvegan

Bangkok, Thailand
3

Another ThrowBack post: something for the weekend πŸ’–
Vegan Tikka Masala Pizza πŸ•
*Disclaimer: I am in no way implying that this is an authentic British-Indian recipe, it is, however, a recipe which I have developed myself. So, if this dish were a painting- it would very much be categorized as abstract. 🌱
For one pizza, you'll need:
β€’ vegan pizza dough
β€’ 1/2 cup finely chopped tomato
β€’ 100 g chopped onion β€’ spices for pizza sauce: - 1 tsp cumin
- 1/8 tsp cinnamon
- 1/2 tsp masala
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp Himalayan salt (sea salt also works)
Instructions: stir fry all the spices with coconut oil until fragrant. Then, add chopped onion and continue to stir fry for a few minutes before adding finely chopped tomato (or canned) and simmer for about 15-30 minutes or until thickened. Add a tablespoon of ketchup for a hint of sweetness, if you prefer. Then, transfer the sauce to a new container so the mixture can cool off completely.

For tikka cauliflower:
β€’ 1/2 tsp cumin
β€’ 1/4 tsp salt β€’ 1/4 tsp garlic powder β€’ 1/4 tsp masala powder
β€’ 1/4 cayenne powder
β€’ 1 tbs coconut oil
β€’ 1 + 1/2 tsp lemon juice
Next, toss all the ingredients above together and pop the cauliflower in the oven and bake at 175 for 20-30 minutes.
To make the pizza πŸ•:
1. Smear the sauce on the pizza dough before placing roasted cauliflower on top and bake at 175 for 15-30 minutes- depends on the dough you use.
2. Once the dough is cooked to your liking- remove pizza from the oven.
3. Add vegan sour cream and garnish with fresh coriander leaves on top. Serve hot.
4. Indulge. πŸ•
🌱
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#vegan #vegancommunity #veganrecipes #healthychoices #govegan #veganism #veganlunch #homecooking #easycooking #healthyfoodporn #veganfoodvideos #vegansofinstagram #vegansofig #veganfoodshare #letscookvegan #instafood #veganvideos #vegancooking #vegandinner #veganfoodporn #veganeats #foodporn #herbivore #plantbased #recipevideo #foodvideos #whatveganeats #simplecooking #plantbasedfood #healthyvegan @veganfoodvideos @veganvideos


7

I don't know why, but I find this so funny πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚ Clearly, this is meant to be a joke. In all seriousness, though, like people, animals belong in certain families. Their lives mean much more; it is never about being our food. Please don't eat Claudia x 😁
Credit: @thearchbish0pofbanterbury πŸ’™β€οΈ
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110

Happy weekend, friends! πŸ™‹πŸ»πŸ˜„
If you're hoping I carry on with my Fall themed recipe videos; then, you are in for a treat! Today I'm serving up a plateful of vegan breakfast: Pumpkin Spice Latte French Toast! 😍
Now, before someone starts throwing the word "basic" around- let me tell you that there is nothing basic in terms of flavours. As a matter of fact, the only thing basic here is the instructions! I hope you and your loved ones enjoy this recipe as much as I do! πŸ’–
Vegan Pumpkin Spice Latte French Toast πŸŽƒ πŸ‚ β€’ 6 (thick) slices of bread
β€’ 1/4 cup pumpkin purΓ©e
β€’ 2/3 cup warm plant milk (I use pistachio milk)
β€’ 1 tbs coffee powder
β€’ 1 tsp pumpkin spice β€’ 1 tbs maple syrup
β€’ 1 tsp vanilla extract β€’ 1 tbs flax meal, mixed with 2 tbs water
β€’ 1 tbs non dairy butter for frying (to start- gradually add 1 tsp more so your French toasts are perfectly seared)
πŸ‘‡
Instructions:
1. Blend together all the ingredients except for butter and bread.
2. Add butter to a hot pan, allow it to melt and reduce the heat to medium low.
3. One by one, spread the mixture onto both sides of the bread (QUICKLY-don't leave it in too long, you don't want your bread to get soggy). Then, fry your battered bread slices on both sides until golden brown.
4. Serve immediately with maple syrup or chocolate syrup.
5. Indulge. 😍
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106