Vegan Bowls™ | Vegan Recipes@veganbowls

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Vegan Bowls™ | Vegan Recipes

Red lentil tomato curry by @vegamelon 🍛🍅 You'll find the recipe for this in next week's plant fuelled Vegan Bowls newsletter. Sign up via the link in our bio. #veganbowls


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Vegan Bowls™ | Vegan Recipes

Green curry with homemade paste by @woon.heng 😋 Who wants to try this out? Get the recipe below: ⁣Recipe (yields 2-3 servings)⁣
🍃Green curry paste ingredients:⁣
~ 1 cup packed Thai basil leaves⁣
~ a handful of cilantro, used about 10-12 stalks
~ 3 cloves garlic, 2 shallots, 1 knob (thumb size) ginger/galangal⁣
~ 3-4 tablespoons chopped lemongrass (white part only)⁣
~ 1 jalapeño & handful of Thai lime leaves (optional or sub with 1-2 tablespoons lime juice) ✔️Blend all ingredients into a fine paste. Save this in a jar & refrigerate/freeze until ready to use👌🏻

🍃Ingredients:⁣
~ 1 pack firm tofu, drained & cut into cubes - pan-fried until golden brown (optional step)⁣
~ Veggies used, chopped:
1/2 lb asparagus, 1 small eggplant (baked, steamed or shallow pan-fried until soft in the middle), 1/2 red bell pepper, 1 small onion, 1 small zucchini⁣
~ 1 cup veggie stock/water⁣
~ 1/3 cup coconut milk⁣
~ 3 tablespoons 'fish' sauce (recipe, see highlights)⁣
~ 3 tablespoons green curry paste⁣
~ oil, salt to taste, coconut sugar (optional)⁣

✔️In a heated pan with 3 teaspoons oil, sauté onion until translucent, add all veggies & give it a quick stir. Then, add in green curry paste, veggie stock, tofu & season with 'fish' sauce & salt. Let simmer for a few minutes & stir in the coconut milk. If you need a creamier curry, add more coconut milk & season accordingly (coconut sugar or salt). Serve warm with your favorite grain.⁣🤩 UPDATE: or sauté green curry paste with oil along with onion👌

​Hungry for more plant-based recipes? Our sister site @plantd.co is a fantastic source of plant-based education and recipe inspo! Head on over and explore www.plantd.co.

#veganrecipe #whatveganseat #plantbasedfood #veganfood #veganbowls #veganfoodshare #vegansofig #healthy #veganrecipes #plantbased


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Vegan Bowls™ | Vegan Recipes

Easy Vegan Brown Fried Rice by @naturallyzuzu 🍚 An easy recipe to try out! Check out out below:

Quick and Easy Brown Fried Rice
Serving size 4-6
1 cup extra-firm tofu seasoned cut in small cubes, seasoned with 2 tsp of tamari, 1 tsp of mild curry and baked lined on a parchment in a 400 F oven for 20 min until golden. (I make this usually in advance)
2 cups of cooked left over brown rice
3 tbs of cooking oil. I used avocado oil.
4 cloves garlic (minced)
1 small red onion chopped
1/2 cup peas
1/2 cup carrots (finely diced)
1/3 cup frozen corn
2 cups of baby spinach
1/3 cup pumpkin seeds optional
SAUCE
3 Tbsp tamari or soy sauce
2 Tbsp garlic chili sauce
2 Tbsp coconut or brown sugar
1 clove garlic (minced)
1 tsp toasted sesame oil
1 tsp of salt to taste
Mix the ingredients in a bowl and set aside.

Method:
In a large cast iron or a sauté pan, add oil, turn stove on high. Add onions to the hot oil, garlic, peas, carrots and corn. Sauté for 3-4 minutes, stirring occasionally, add spinach, baked tofu, break some of the tofu in small chunks. Add 2 tsp of sauce. Stir to combine all the ingredients and sauté for about 5 min. Add cooked rice and the remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently. Adjust salt and chili to taste. Serve immediately topped with pumpkin seeds and roasted black sesame seeds. Leftovers keep well in the refrigerator for 3-4 days.

​Hungry for new plant-based recipes to try at home? Hit the link in our bio to sign up to our weekly newsletter, and we'll send 7 of our top recipes to your inbox each Monday!

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Vegan Bowls™ | Vegan Recipes

Hemp Pesto + Roast Capsicum & Miso Pasta by @panaceas_pantry 😋 Which pasta would you try first? Check out the recipes below! 🌱🌱Vegan hemp Pesto
2 bunches fresh basil
1/2 cup extra virgin olive oil
1/2 cup grated vegan parmesan (or sub for 1/4 cup cashews + 1/4 cup nutritional yeast)
1/3 cup hemp seeds
3 cloves garlic, minced
1/4 tsp salt
Pepper, to taste

1. Pulse basil and hemp hearts in a food processor until chunky.
2. Add parmesan and garlic, and pulse 6-8 times, then turn on the food processor (so it's running) and pour in olive oil. Finally, transfer to a jar and stir in salt and pepper (you can store the extra pesto in the fridge). .
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🌱🌱Miso and roast capsicum pasta sauce
1 red capsicum, cut in half
1/2 onion, wedged
1/2 cup raw cashews
2 Tbsp nutritional yeast
2 cloves garlic, peeled
1/2 tsp salt
1/4 tsp ground pepper
1/2 tsp white miso paste

1. Soak cashews in hot water for 30 mins.
2. Preheat oven to 180 degrees. Add capsicum, onion and garlic to a baking tray, and drizzle with olive oil. Roast for 20 mins, or until capsicum skin is browned. Add cooked veg to a bowl, and cover with a plate (allowing the capsicum to sweat). After this time, peel of the capsicum skin.
3. Drain cashews and add to a blender with the veggies and remaining ingredients. Blend until smooth, then either store in a container in the fridge, or heat and stir through freshly-cooked pasta.

​For more plant-based recipes you can try at home, hit the link in our bio to sign up to our weekly newsletter! Each Monday, we'll send you our 7 favourite recipes - for free!

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Vegan Bowls™ | Vegan Recipes

​Tofu Veggie Curry by @cookingforpeanuts 🔥 A curry recipe packed with veggies and so much flavour!

🌱Recipe: Press 1-14oz block extra firm tofu with paper towels and heavy object to remove excess liquid. Cut into approximately 3/4-inch cubes. Bake on lined sheet at 400F until golden and slightly crispy. Meanwhile, sauté 1 small white onion (small dice) in 1 tbsp neutral oil (or a little vegetable broth) until translucent, about 5 minutes. Add 3 minced garlic cloves and 1 tbsp finely grated ginger. Sauté until fragrant, about 30 seconds. Add 2 tbsp Thai red curry paste and keep mixing on medium heat, about another minute. Add 1-15oz can coconut milk and 1/2 cup water and stir. Add 2 chopped zucchini (bite-size pieces) and 2 chopped red bell peppers (bite-size pieces) and simmer until peppers are just fork tender. Add baked tofu and continue cooking another minute until tofu warmed through. Remove from heat and stir in 1-2 tbsp tamari/soy sauce, 1 tbsp fresh lime juice (or to taste), 1 tsp sriracha (optional) and salt to taste. (Add a little brown sugar or maple syrup if desired.) Topped with toasted cashews, red chili flakes and fresh basil.

​Hungry for more plant-based recipes? Our sister site @plantd.co is a fantastic source of plant-based education and recipe inspo! Head on over and explore www.plantd.co.

#plantbased #whatveganseat #veganrecipes #veganrecipe #veganfoodshare #vegansofig #veganbowls #healthy #plantbasedfood #veganfood


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Vegan Bowls™ | Vegan Recipes

​Teriyaki tofu balls by @woon.heng 😍 Filled with crunchy vegetables, these tofu balls are coated with homemade teriyaki sauce! Recipe below:
⁣⁣.
Recipe (yields 2-3 servings)⁣⁣⁣⁣⁣⁣
Ingredients:⁣⁣⁣⁣⁣⁣
~ 1 pack of 16oz firm tofu, drained well⁣⁣⁣⁣⁣⁣
~ 1/4 cup chopped celery⁣⁣
~ 1/4 cup chopped broccoli stem/jicama/water chestnut⁣⁣
~ 1 small carrot, chopped⁣⁣⁣⁣⁣⁣
~ 2.5 tablespoons starch⁣⁣
~ 1-2 teaspoons salt (start with 1 first🙏🏻)
~ a pinch of white pepper⁣⁣⁣⁣⁣⁣
~ oil⁣⁣
~ your favorite grain & blanched broccoli⁣⁣
⁣⁣
Teriyaki sauce (recipe adapted from @foodnetwork)
~ 1 teaspoon minced garlic⁣⁣
~ 1 teaspoon minced ginger⁣⁣
~ 2 tablespoons soy sauce⁣⁣
~ 2 tablespoons mirin
~ 1.5 tablespoons organic brown sugar/maple syrup⁣⁣
~ 1/4 cup hot water⁣⁣
(adjust sweetness/saltiness to your preference👌🏻)⁣⁣
⁣⁣
✔️⁣⁣⁣⁣Mash tofu in a bowl, if it's too wet, use a paper towel to absorb moisture. Add in chopped veggies, starch, salt & white pepper to tofu & mix until well combined. Take about 1 tablespoon of the mixture & mold it into a small ball. ⁣⁣
⁣⁣⁣⁣⁣⁣
✔️In a heated non-stick pan, drizzle a thin layer of oil covering the pan & pan-fry tofu balls until golden brown. Drain excess oil on a paper towel, set aside.⁣⁣
⁣⁣
✔️To make the teriyaki sauce, heat 1 teaspoon oil in a pan, sauté ginger & garlic until fragrant. Add in all liquid, syrup/sugar & cook until sauce starts to thicken (you can store this in a jar for later use too). Turn off the heat, toss tofu balls with the sauce. Serve warm with blanched broccoli & rice for a delicious meal.⁣⁣🍃
​.
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Vegan Bowls™ | Vegan Recipes

🥥🍌 2,000,000 GIVEAWAY 🍌🥥 WIN 1 of 3 @vitamix blenders, @veganbowls cookbooks and @coconutbowls Prize Packs!

To celebrate each and every one of you 2 Million @veganbowls fans, we’ve teamed up with our two favorite brands @vitamix and @coconutbowls to run this MASSIVE GIVEAWAY.

Because our reach is far and wide, we’re giving away not 1... not 2..: BUT 3 Prize Packs 💥

To enter:
1. Like this post
2. Comment and tag a smoothie bowl loving friend!
3. Be following @vitamix @coconutbowls and @veganbowls
4. Head to 👉🏻 VEGANBOWLS.COM/2MIL and enter - link in bio!

The winner will be emailed and announced on @veganbowls on the 1st of December. Accepting entries worldwide!

This giveaway is not endorsed by or affiliated with Instagram.

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Vegan Bowls™ | Vegan Recipes

​Chickpea Tomato Curry by @janetsmunchmeals 🍅🌿 This dish is so easy to make and packed with healthy ingredients! .
INGREDIENTS:
1 block extra firm @housefoodsamerica tofu, drained and sliced
2.5 cups frozen brocc
1/2 cup frozen peas
1 can chickpeas, drained and rinsed
1 cup cherry tomatoes, sliced
1/3 can full fat coconut milk
Small handful baby spinach
Avocado or coconut oil

Seasonings for broccoli and peas:
1/4 tsp each curry powder, turmeric, cumin, kosher salt and pepper
2 tsp oil
1/4 cup water or more if pan starts to dry

Seasonings for chickpea tomato curry:
1/2 tsp each curry powder, chili powder, cumin, onion powder
1/4 tsp each kosher salt, garlic powder and pepper

DIRECTIONS:
Cook tofu slices in grill pan or large pan on both sides with generous dash of garlic powder and salt, until lightly browned. Takes about 5 min per side once pan is hot, over medium heat.
Meanwhile in a large pan, add brocc, oil, water, seasonings stir and cook covered on medium heat for 5 minutes, stirring occasionally. Uncover and add the peas, stir and cook another several minutes until peas are bright green and brocc is tender.
Separately in medium saucepan, add chickpeas, seasonings, tomatoes and cook for 3 min over medium heat with 1 tsp oil. Then add coconut milk and simmer for about 5 to 7 min until sauce thickens a bit. Stir in baby spinach, cover for a few minutes as spinach wilts
​.
​Hungry for new plant-based recipes to try at home? Hit the link in our bio to sign up to our weekly newsletter, and we'll send 7 of our top recipes to your inbox each Monday!

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Vegan Bowls™ | Vegan Recipes

CAULIFLOWER ALFREDO 🙌🏻 Creamy, comfort food with a healthy twist, You’ll want to save this!

If you're in need of some more recipes and inspiration be sure to check out our Vegan Bowls for Vegan Souls cookbook - it has 100 plant based recipes from the top food bloggers around the world! Get a copy via the link in our bio.

Recipe + 🎥@bosh.tv
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Vegan Bowls™ | Vegan Recipes

Chickpea & Zucchini pancakes with corn and dried tomatoes by @anna.culina 🌿 Served with a summer salad and a tahini & yogurt sauce. Check out the recipe below!
.
Ingredients (5-6 pancakes):
120 g chickpea flour
½ tsp salt
½ tsp baking powder
80-100 ml water
1 small zucchini
80 g corn, cooked
5 dried tomatoes, cut in small pieces
1 Tbsp fresh herbs (rosemary, thyme, basil), chopped
1 tsp Olive oil

Method: Grate zucchini and generous sprinkle with salt, set aside. Mix chickpea flour, baking powder and salt. Mix in the water until well combined. Lightly press the grated zucchini to remove part of the liquid. Add the zucchini together with the corn, tomatoes, olive oil and herbs to the batter. Let the batter rest for 15 min. Heat up a little of olive oil in a large pan. Fry pancakes from both sides until golden brown.
.
Ingredients sauce:
5 Tbsp unsweetened soy yogurt
1 Tbsp tahini
1 Tbsp lemon juice
½ tsp granulated garlic
1 tsp maple syrup
Salt & pepper to taste
​.
​Looking for more delicious plant-based recipes? Check out our Vegan Bowls cookbook at coconutbowls.com/cookbook - link in bio.

#veganfood #veganbowls #veganfoodshare #veganrecipes #healthy #veganrecipe #vegansofig #plantbased #plantbasedfood #whatveganseat


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Vegan Bowls™ | Vegan Recipes

Vegan pasta with mushrooms and tomatoes by @foodpassionical 🌱
Looking for an easy and delicious weeknight meal? Try this recipe!
​.
Recipe: (4 servings)
300g pasta, cook according to package directions.
100g cherry tomatoes, cut into half
180g mushrooms, sliced
3 clove garlic,minced
2 tbsp whole grain mustard
1 tbsp mix herbs
2 tbsp tomato sauce
1 tbsp chilli flakes
5 tbsp or more water
1 tbsp of olive oil
Salt and pepper for taste
Fresh mints leaf for garnish ​.
​✔Heat 1 tbsp of olive oil in a skillet and add in the garlic, sauté till fragrant.
✔Add in the mushrooms, cherry tomatoes, then pour in the water and cook for 2 minutes.
✔Next add the tomato sauce, mix herbs, whole grain mustard and the chilli flakes. Cook a minute or two with low heat. ✔Drain the pastas and add into the skillet follow season with salt and pepper. ✔Finally stir to mix well and remove from the heat and serve hot.
.
​If you're looking for plant-based recipe inspiration, check out our Vegan Bowls cookbook - available in e-book or hardcover at the link in our bio!

#vegansofig #healthy #plantbased #plantbasedfood #veganfoodshare #whatveganseat #veganbowls #veganrecipe #veganfood #veganrecipes


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Vegan Bowls™ | Vegan Recipes

Rich, decadent but super healthy, this chocolate almond butter nice cream is great to have on days when you want to feel a little extra. 😉 A bowl of goodness like this will cheer anyone up for sure. 🍫

​Get this recipe by @healthy_twists on coconutbowls.com/chocomarblesmoothie ​
#coconutbowls #plantbased #recipe


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Vegan Bowls™ | Vegan Recipes

Jamaican Maple Jerk Tofu by @plantcrazii 😋 Packed with so much flavour! Check out the recipe:
.
Recipe:
2 blocks of firm tofu with the water drained out.
Use your hands to break your tofu into medium size pieces.
Dip each piece into corn flour, make sure they are evenly coated all around.
Fry all your pieces in medium hot oil until crisp.
Once crisp, set them aside on paper towel to drain excess oil.
.
Maple Jerk Sauce:
Recipe
1/4 cup chopped ginger root skin peeled off
1/2 scotch bonnet pepper without the seeds
1/2 tsp ground white pepper
8 strands of fresh thyme
3 garlic cloves
1/2 small white onion
4Tbsp 100% real Maple syrup
1tsp ground Jamaican allspice
2Tbsp BBQ Sauce(I used a smoky sweet one from my local grocery store)
Juice from half a lime
1cup water
2Tbsp caribbean browning sauce(optional to darken your sauce) or use dark soya sauce
*Put all of the above ingredients into a blender & blend until silky*

Pour your mix from the blender into a pot on low heat and let it all cook for 10minutes with the pot cover on. Stir every 2 minutes.
Turn your pot off after 10minutes and let your sauce cool to room temperature.
Once at room temperature, mix your tofu pieces into the sauce until they are fully coated! 🛎 Serve with rice of your choice.
In my bowl is Jollof rice & avo! Enjoy!
​.
​Hungry for more plant-based recipes? Our sister site @plantd.co is a fantastic source of plant-based education and recipe inspo! Head on over and explore www.plantd.co.

#whatveganseat #veganbowls #vegansofig #veganrecipe #veganfoodshare #plantbased #veganrecipes #plantbasedfood #veganfood #healthy


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Vegan Bowls™ | Vegan Recipes

Loaded & Cheezy Baked Potatoes by @thevegansara 💛 A flavorful & spicy cheeze sauce that uses creamy & dreamy cauliflower as its base! ​
​Get the recipe:
​What you need: 1 lb of raw cauliflower florets, 1/2 cup chopped carrots, 1/2 cup plant based milk, 1/4 cup nutritional yeast, 2 tbl sauerkraut juice, 1 tbl tapioca starch, 1 tsp allepo pepper flakes (can sub crushed red pepper), 1/2 tsp smoked paprika, 1 tsp salt, pepper What you do:
1️⃣ On stovetop, bring water to a boil, add salt, cauliflower, and carrots to pot. Cook on simmer 5-7 min until fork tender
2️⃣ Add cooked veggies to blender, add the rest of the ingredients, using tamper to help process. Then gradually bring blender to high, Blend 2-3 min till Until cheese becomes steamy. Enjoy with taters, use as a dip, or any where else you want some cheesy goodness

​For more plant-based recipes you can try at home, hit the link in our bio to sign up to our weekly newsletter! Each Monday, we'll send you our 7 favourite recipes - for free! ​
#healthy #whatveganseat #vegansofig #plantbasedfood #veganbowls #veganfood #plantbased #veganrecipe #veganrecipes #veganfoodshare


151

Vegan Bowls™ | Vegan Recipes

Chickpea Carrot Bowl by @livinlaveganlife 💛🥕 So filling and comforting! Check out the recipe below! ⁣

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴⁣
- 3 cups of raw chickpeas, soaked overnight⁣
- 2 cups of water⁣
- 3 cups of vegetable broth⁣
- 4 garlic cloves minced⁣
- 4 bay leaves⁣
- 2 tbs of olive oil⁣
- 2 cups of chopped carrots⁣
- 1 tsp of turmeric⁣
- 1/2 tsp of ginger powder⁣
- 1/4 tsp of cumin⁣
- 1/2 tsp of dried thyme⁣
- 1 1/2 cups of peas⁣
- Salt/pepper to taste⁣

𝘐𝘯𝘴𝘵𝘳𝘶𝘤𝘵𝘪𝘰𝘯𝘴⁣
1. In a hot pan, place chickpeas, water, vegetable broth, garlic, bay leaves, and oil. Cook for approximately 40 minutes or until chickpeas are soft.⁣
2. Add chopped carrots, turmeric, ginger powder, cumin and thyme . Cook for another 10 minutes.⁣
3. 5 minutes before serving, add peas and salt/pepper and stir.⁣
4. Enjoy it 🙂
​.
​Hungry for more plant-based recipes? Our sister site @plantd.co is a fantastic source of plant-based education and recipe inspo! Head on over and explore www.plantd.co.

#veganfood #veganrecipe #veganfoodshare #veganbowls #plantbased #whatveganseat #healthy #plantbasedfood #veganrecipes #vegansofig


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Vegan Bowls™ | Vegan Recipes

Incredibly creamy, hearty and delicious, this thai sweet potato soup by @thefitstitch is another recipe worth recreating for your loved ones! Serve this on a cold fall or winter day with your coconut bowls and wooden spoon.

​Type in coconutbowls.com/thaisoup on your browsers for the recipe! ​
#coconutbowls #plantbased #recipe


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Vegan Bowls™ | Vegan Recipes

​Lasagna Lentil Soup by @sagharkitchen ❤️ Easy, delicious, and nutritious! Get the recipe:

​Ingredients
Lentil: 1cup (soaked for an hour and drained)
Spinach: 200g
Brown Onion: 1, chopped
Garlic: 4 cloves, crushed
Lasagna: 4-5 sheets
Tomato: 3, chopped(or 2 canned tomato)
Cumin: 1tbsp
Turmeric: 1tsp
Salt, pepper, water and oil: as required
Method

Place a pan on a medium heat. Add oil and onion, stir for 5-6 minutes. Add garlic, lentil, turmeric, cumin, salt and pepper and stir for 2-3 minutes. Add tomato (or canned tomato) and stir. Add water ( If used fresh tomato 2 cups, if used canned tomato 1 cup) and low the heat, cover the pan and stir occasionally. After 30 minutes add lasagna and wait for 10 minutes and add spinach. Wait for 5 minutes and it’s ready to serve. You can serve it with fresh chilies and fresh lime juice.
​.
​Hungry for new plant-based recipes to try at home? Hit the link in our bio to sign up to our weekly newsletter, and we'll send 7 of our top recipes to your inbox each Monday!

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Vegan Bowls™ | Vegan Recipes

Creamy Asian-style chickpeas and broccoli by @cookingforpeanuts ♥️ You'll find the recipe for this in next week's plant fuelled Vegan Bowls newsletter. Sign up via the link in our bio. #veganbowls


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Vegan Bowls™ | Vegan Recipes

Kam Heong stir fry eggplant & tofu by @woon.heng 😍 Such a flavourful recipe to try out!

Recipe (yields 3 servings)⁣
Ingredients:⁣
~ 1 Japanese eggplant, cut into 1 inch long matchstick, then shallow pan-fry until eggplant is soft on the inside⁣
~ 1 pack firm tofu, drain well and cut into 1 inch long, then pan-fry⁣
~ 8 shallots - sliced/minced (yes 8)⁣
~ 3 Thai chilis or 1/2 jalapeno, chopped⁣
~ few sprigs curry leaves (optional or get them online)⁣
🍃Sauce: 1 tablespoon soy sauce, 1 tablespoon stir fry sauce, 1/2 tablespoon curry powder, 1 teaspoon organic sugar, 1/2 cup water, 1 tablespoon Chinese cooking wine/ShaoXing (optional)⁣
~ oil⁣

✔️In a heated pan with 2 teaspoons oil, sauté shallots until lightly brown, then add curry leaves (if using), Thai chilis & give it a good stir to bring out the flavor.
✔️Season with sauce mixture, add tofu and let simmer for 2 minutes. Finally, stir in eggplant and cook for another minute.
Serve warm with your favorite grain.⁣☺️

Note:⁣
~ You may steam eggplant or bake in the oven
~ Used yellow curry powder
​.
​Hungry for more plant-based recipes? Our sister site @plantd.co is a fantastic source of plant-based education and recipe inspo! Head on over and explore www.plantd.co.

#healthy #whatveganseat #veganbowls #veganfoodshare #vegansofig #plantbasedfood #veganfood #veganrecipes #veganrecipe #plantbased


120

Vegan Bowls™ | Vegan Recipes

Creamy garlic mushroom pasta by @vegamelon 😋 You'll find the recipe in next week's plant powered Vegan Bowls newsletter! Sign up via the link in our bio. #veganbowls


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Vegan Bowls™ | Vegan Recipes

Red lentil coconut curry @hannah__chia 😋 A delicious and comforting recipe that's perfect for meal prepping!
.
COCONUT LENTIL CURRY
(makes 6 servings)
- 1-2 tbsp coconut oil
- 1 tbsp cumin seeds + 1 tbsp coriander seeds (you can also sub ground)
- 4 garlic cloves, peeled and minced
- 1 carrot, diced
- 1 2-inch thumb ginger, peeled and minced
- 1 tbsp turmeric
- 2 tsp salt
- 1 28 oz can crushed tomatoes
- 1 cup (200g) dry red lentils, rinsed in cold water and drained (you can also use brown lentils— just increase liquid to 3 cups and cooking time to 35-40 minutes)
- 2 cups water or vegetable broth (add more as needed during cooking process)
- 1 15oz can full-fat coconut milk
- 1/2 cup cilantro, chopped
- Juice from one lime
- possible add-ins: chopped zucchini, cauliflower, frozen spinach
Heat oil over medium heat and add the cumin and coriander seeds, stirring until browned, for around 30 seconds. Add the garlic and chopped carrot next, sautéing for 5-6 minutes until fragrant and softened. Next, stir in crushed tomatoes, turmeric, ginger, salt, lentils, and water and bring to a boil. Simmer, covered, until lentils are tender, around 20-25 minutes. Stir in coconut milk and simmer for another minute, then remove from heat and add lime juice and cilantro before serving.
​.
​Hungry for more plant-based recipes? Our sister site @plantd.co is a fantastic source of plant-based education and recipe inspo! Head on over and explore www.plantd.co.

#veganrecipe #veganbowls #plantbasedfood #veganfoodshare #plantbased #veganrecipes #whatveganseat #veganfood #vegansofig #healthy


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Vegan Bowls™ | Vegan Recipes

Sticky Garlic Tofu by @happyskinkitchen 🤤 You'll find the recipe for this in next week's plant fuelled Vegan Bowls newsletter. Sign up via the link in our bio. #veganbowls


129

Vegan Bowls™ | Vegan Recipes

Vegan Mushroom Stroganoff by @themindfulhapa 🤤 Perfectly creamy from vegan cashew sour cream + super flavourful from the caramelised onions!

Vegan Mushroom Stroganoff
16oz baby bella mushrooms, cut in half and sliced
1 Tbsp olive oil
1 onion, chopped
~1 cup veggie broth
~1 cup vegan sour cream [I prefer making my own by blending 2 cups soaked cashews (overnight or bring to a boil and simmer for ~20min), 1 cup water, 3/4 cup lemon juice, 1/2 tsp salt, and 1 tbsp nutritional yeast for 6-10 minutes or until totally smooth - otherwise feel free to sub store-bought!]
Salt & black pepper, to taste

1. Heat olive oil over medium heat in a large sauté pan. Add your onions and cook until they’ve started to brown, 3-5 minutes. Set aside.
2. Add more olive oil to the pan if necessary + your sliced mushrooms. Cook until any water let off by the mushrooms has evaporated and the mushrooms have started to brown, ~5-8 minutes.
3. Re-add your sautéed onions to the pan + your veggie broth and cook for 2-3 minutes or until about half the liquid has evaporated.
4. Add your vegan sour cream, as much or as little as you like, until you reach your preferred sauce consistency. Season with salt & ground black pepper to taste.
5. Serve with your favorite pasta or veggie noodle and green peas.
​.
​Hungry for more plant-based recipes? Our sister site @plantd.co is a fantastic source of plant-based education and recipe inspo! Head on over and explore www.plantd.co. ​
#whatveganseat #veganfoodshare #veganrecipes #plantbasedfood #veganrecipe #plantbased #veganfood #healthy #veganbowls #vegansofig


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Vegan Bowls™ | Vegan Recipes

​Easy peasy Vietnamese inspired summer salad with edamame, zoodles, carrot noodles by @anna.culina 🌿 A bowl filled with rice noodles, black sesame, fresh coriander and a hint of mint & ginger! Get the recipe below:
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Ingredients (3 servings):
1 zucchini
2 carrots
2 spring onions
100 g thin rice noodles
20 g fresh cilantro, roughly chopped
5 g fresh mint leaves, chopped
180 g edamame, cooked
1 Tbsp black sesame
Sauce:
5 Tbsp soy sauce or tamari
2 Tbsp rice vinegar
2 Tbsp maple syrup
1 Tbsp toasted sesame oil
1 tsp fresh ginger, grated
Chili (optional)
Salt & Pepper
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Method:
1. Cook rice noodles according to the packaging instructions. Let cool completely.
2. Trim and spiralize the zucchini and carrots.
3. Chop fresh herbs roughly and slice spring onions finely.
4. Transfer all ingredients to a big bowl.
5. Mix the ingredients for the sauce in a small bowl. Pour over the salad and mix well. Add salt & pepper to taste.
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​If you're looking for plant-based recipe inspiration, check out our Vegan Bowls cookbook - available in e-book or hardcover at the link in our bio!

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93

Vegan Bowls™ | Vegan Recipes

Spicy udon with stir fry tofu and greens beans by @foodpassionical 🌱 A very easy and versatile dinner you can have on the table in less than 30 minutes!
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Recipe:
I packet firm tofu- cut into cubed
1/2 cup green beans- trimmed
4 mushrooms sliced
1/4 cup chickpeas
2 tsp miso
1 tsp sesame oil
1/2 tsp tamari
2 tsp onion powder
1 tsp garlic powder
1/2 cup water
2 tbsp lime juice
1/2 tsp sesame seed
Salt and pepper for taste
Firstly heat oil in a frying pan and adding in the tofu. Cook for about 5 minutes on both side till browned. Remove from the pan and set aside. Adding in the green beans, mushrooms and chickpeas in the same pan. Now add in the onion powder, garlic powder, miso, tamari, sesame oil, lime juice, water, salt and pepper for taste. Cook till the liquid in the pan evaporated. Lastly add in the fried tofu.
Udon- cook noodles according to the package’s directions. Strain out the water. Mix in the chillies oil, crispy chillies flakes and soy sauce depending on your taste.
Finally serve the udon with stir fry tofu, 🥒 and tossed in the sesame seed on it.
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​Hungry for more plant-based recipes? Our sister site @plantd.co is a fantastic source of plant-based education and recipe inspo! Head on over and explore www.plantd.co.

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119

Vegan Bowls™ | Vegan Recipes

"I've always followed a predominantly plant-based diet. However, since purchasing 'Vegan Bowls for Vegan Souls' my increased knowledge regarding a plant-based diet has motivated me to take that extra step and go Vegan. This book is easy to follow and has that 'this makes sense to me' vibe about it. Thank you @coconutbowls !" - Kind words from Mark, a friendly customer and lover of Coconut Bowls.

We thank you ALL for sharing your incredible recipes, creations and plant-based journeys with us. You not only inspire us as a sustainable business but the whole vegan community, who are committed to bettering their bodies and our planet, each and every day.

​Whether you're new to the plant-based lifestyle, or a vegan looking for new creative recipes! You'll want to get your hands on it.

Head to the link in our bio to get a copy!

#veganbowlsforvegansouls #coconutbowls #veganbowls


41

Vegan Bowls™ | Vegan Recipes

Artichoke Pesto with Avocado and Parsley by @beferox 💚 Tag someone who loves pasta!
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Recipe serves 4:
Ingredients:
•1 jar [ca.280g] marinated artichokes, washed and drained (drained: ca. 150g)
•1 handful fresh parsley, roughly chopped
•1 handful fresh basil leaves
•Juice of 1/2 lemon
•2 cloves of garlic, roughly chopped
•1/4 cup water
•1/4 cup olive oil
•1/4 avocado, roughly chopped
•Salt and pepper to taste
Directions
Add all the ingredients to a high speed blender or a food processor and blend until smooth. Add salt and pepper to taste.

​Hungry for more plant-based recipes? Our sister site @plantd.co is a fantastic source of plant-based education and recipe inspo! Head on over and explore www.plantd.co.

#plantbased #plantbasedfood #veganrecipes #whatveganseat #vegansofig #veganrecipe #veganfoodshare #veganfood #healthy #veganbowls


167

Vegan Bowls™ | Vegan Recipes

S​hiitaki, Pepper & Green Pea Stir Fry by @janetsmunchmeals 🌿
So delicious and fill lots of colorful veggies at the same time! Get the recipe:
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INGREDIENTS:
2/3 cup uncooked chickpea rice or 1/2 cup jasmine rice
1 tsp sesame oil
1 cup finely chopped onion
2 cups cauliflower rice (uncooked)
1 1/2 cups sliced shiitake mushrooms
1 3/4 cup frozen peas
1 1/4 cup sliced bell peppers
Sauce
3 T soy sauce
2 T rice vinegar
1 T sesame oil
1/2 tsp ground ginger
4 garlic cloves minced
2.5 T sweet chili sauce
1-2 tsp sriracha (to taste)
1/2 tsp black pepper
Dash kosher salt
Garnish: chopped cashews

DIRECTIONS:
Cook rice. If using chickpea rice, rinse and drain in a fine mesh strainer. Meanwhile in a large pan over medium heat, add sesame oil. Once hot, add onion and cook for 5 min, stirring. During onions cooking, whisk together the sauce ingredients in a small bowl and set aside. To the pan, add cauliflower rice and 2 T water, stir and cover for 3 min. Remove lid, add shiitake mushrooms and bell peppers, cook 5 min, stirring often. Add peas and cook a couple minutes until peas turn bright green, add rice, then stir in sauce and cook for 1 more min, stirring constantly. Top with chopped cashews 🌿
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​Hungry for new plant-based recipes to try at home? Hit the link in our bio to sign up to our weekly newsletter, and we'll send 7 of our top recipes to your inbox each Monday!

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79

Vegan Bowls™ | Vegan Recipes

Herbed Potato, Onion, and Sausage Hash by @theyummyvegan 😋 A delicious recipe to try out! Get it below:
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​Ingredients
1 Medium Sweet Potato
2 Small Golden Potatoes
2 Small Red Potatoes
1/2 cup Sliced Onion
4 @gardein Breakfast Sausage Patties
Fresh Parsley
1 tsp of Dill
1 tsp of Thyme
Salt & Pepper to taste .
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1. Cut the potatoes into sm-med pieces
2. Coat the Potatoes with the herbs and a bit of oil and bake at 375 for 40 minutes or until crispy but still tender
3. In a pan sauté the onion and sausage
4. Toss the baked potatoes in with the sausage and onions and cook for a few minutes to heat through and mix the flavors
5. Add fresh Parsley.

​Hungry for new plant-based recipes to try at home? Hit the link in our bio to sign up to our weekly newsletter, and we'll send 7 of our top recipes to your inbox each Monday!  #veganrecipe #veganbowls #vegansofig #veganrecipes #whatveganseat #plantbased #healthy #veganfoodshare #plantbasedfood #veganfood


70

Vegan Bowls™ | Vegan Recipes

Crispy Coconut Tofu Tenders by @thevegansara 🧡 A bowl full of delicious finger food! Get the recipe:
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What you need: 1 block of extra firm tofu, 1/2 cup sweet chili sauce, 2 1/2 tbl tamari, 2 tsp lime juice, 1/2 cup whole wheat flour, 1 tsp salt, 1/2 tsp black pepper, 1 cup coconut milk, 1 1/2 cups panko, 1/2 cup unsweetened coconut shreds, 1 1/2 tsp smoked paprika, 1 tsp garlic
1. Slice tofu block in half, take each half & slice in 4 slabs, slice each slab in half (16 pieces) wrap, place in freezer safe container, freeze overnight. (When you Freeze/thaw tofu, the tofu texture becomes “meaty”)
2. The tofu will be yellow. No worries. Thaw to room temp, then press each slab with a kitchen towel to get out water
3. Make marinade by whisking together chili sauce, tamari, & lime juice.
4. Take half the marinade, and marinate tofu pieces at least 1/2 hr
5. While tenders are marinating, set up 3 stations for breading. One bowl with flour/salt/pepper, second bowl with coconut milk/1 tbl marinade,last bowl with Panko/ coconut/paprika/garlic. Line large baking sheet with parchment paper misted with oil
6. Take tofu toss into flour bowl getting all areas, dip into milk bowl shaking off excess, then into Panko bowl making sure it is completely covered, place on baking sheet. Repeat.
7. Bake at 375 F for 30 min flipping half way.
8. I served my tofu tenders topped with the remaining marinade.

​Hungry for new plant-based recipes to try at home? Hit the link in our bio to sign up to our weekly newsletter, and we'll send 7 of our top recipes to your inbox each Monday!

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