Vegan Food Space Photos & Videos on Instagram

@veganfoodspace  A space for daily vegan recipe ideas, videos, food DIY tips, inspiration and more! #veganfoodspace

2 days ago

Vegan Mudcake Pancakes by @tumblinbumblincrumblincookie đź’› Recipe:â € Ingredients:â € 2.5 tbs cacao powderâ € 1 tbs coconut sugarâ € 1 tbs flaxmeal/ground chiaseedsâ € 1 tsp baking powderâ € 1/4 tsp baking sodaâ € 1/2 tsp vanillaâ € 1/4 cup unsweetened applesauceâ € 1/3 cup almond milkâ € â € Instructions: â € Mix all ingredients until just combined and let rest for 5-10 minutes, heating your pan. grease well and fry till edges are opaque and dull, flipping and cooking for another 2 minutes. Enjoy! #veganfoodspace

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4 days ago

Baked Buffalo Cauliflower Bites by @thevegansara đź’› Recipeâ € Ingredientsâ € 1/2 head cauliflower cut into 1 1/2 in florets â € 1 cup flour â € 1/2 tsp saltâ € 1/4 tsp pepperâ € 3/4 coconut milkâ € 2 tsp apple cider vinegarâ € 2 tbsp vegan hot sauceâ € 1 1/2 cups Panko bread crumbsâ € 1tsp paprikaâ € 1/2 tsp garlic powderâ € â € For the Buffalo Sauce: â € 1/2 cup hot sauce, 2 tbsp coconut oil, â € 1 tbsp organic sugar (I used coconut), â € 2 tsp apple cider vinegar â € â € Instructionsâ € 1.On stovetop, cook cauliflower in boiling water 4-5 min until fork tender (not mushy)â € Drain, rinse with cold water till cauli is cool, dry,set asideâ € 2.To bread cauli set up 3 bowls, one bowl with flour/salt/pepper, second bowl with coconut milk, apple cider vinegar, hot sauce (evenly combined), last bowl with Panko/paprika/garlic. Line large baking sheet with parchment paper misted with oilâ € 3.Take one caulif piece toss into flour bowl shaking off excess, dip into milk bowl getting all areas, then into Panko bowl making sure it is completely covered, place on baking sheet. Repeat until all cauli pieces are coatedâ € 4.Bake at 400 F for 20 min flipping half way through.â € 5.While the cauli is baking, make the buffalo sauce. Whisk all sauce ingredients over low on stovetop until coconut oil is melted & sauce is warm. â € 6. Pour the sauce in a medium bowl and gently mix the cauliflower bites in with the sauce until coated. Enjoy! #veganfoodspace

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4 days ago

Cajun Roasted Cauliflower with Chimichurri Sauce by @veganricha đź’› Recipeâ € Ingredientsâ € â € Cajun Cauliflower:â € 1 small head of cauliflower , sliced into 1/2 inch thick slices or chopped into medium size floretsâ € 2 tbsp cajun spice blend ( 2 tsp sweet paprika, 1/3 tsp cayenne, 1/2 tsp black pepper, 1 tsp oregano, 1.5 tsp garlic powder, 1/2 tsp thyme, 1/2 tsp onion powder, dash of pepper flakesâ € 1/2 to 3/4 tsp salt , if using store bought cajun blend, it might already be salted, so you will need 1/4 tspâ € 2 tsp oilâ € 1 tsp lemon juiceâ € Chimichurri sauce:â € 1 cup packed parsley or one bunch parsley leaves and tender stems, choppedâ € 1/4 cup basil packed or use cilantroâ € 6 cloves of raw garlic more the merrierâ € 2 tbsp extra virgin olive oilâ € juice of 1 limeâ € 1 tsp vinegar apple cider or balsamic or red wine vinegarâ € 1/4 tsp saltâ € 1/4 tsp black pepperâ € 2 tbsp or more avocado for creamyness optionalâ € â € Instructionsâ € Slice the cauliflower or chop into florets. Blend the chimichurri sauce with a few tbsp of water and set aside. Line a baking dish with parchment. Preheat the oven to 425 deg F ( 220 C )â € Rub oil and lemon juice all over the slices or florets.â € Sprinkle the spice + salt on both sides of the slices and rub lightly. Then sprinkle more on the open side. (If using florets, sprinkle spice + salt, then toss well to coat). For Crispyness, mix 2 tbsp breadcrumbs in the spice mix and salt and then sprinkle all over.â € Spray oil lightly on the spiced cauliflower to seal the spices in, Bake at 425 deg F for 20 to 25 mins. Broil for a minute to sear if needed.â € Cauliflower tends to soften depending on the moisture content after cooking. So serve immediately. Sprinkle some more spice if needed. Cajun can be hot, so add another cooling dressing of choice if needed.â € Serve with a side salad of beans, chickpeas, or cooked grain or add to tacos, wraps. I make a salad bowl with cherry tomatoes/tomatoes, onion, chickpeas/beans, salt, pepper and chimichurri/lemon with these. Enjoy! #veganfoodspace

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4 days ago

Vegan Easter Treats by @vanillacrunnch đź’– Recipe:â € Ingredientsâ € For the filling:â € 2 cups cashews, soaked overnightâ € 1/2 cup coconut oilâ € 1/4 cup cacao butterâ € 1 cup dairy-free milkâ € 3/4 cup maple or rice syrupâ € 2 tbsp lemon juiceâ € 1 tsp vanilla extractâ € A pinch of fine sea saltâ € â € For the colors I used turmeric, matcha, spirulina and fruit powderâ € â € For the coating melt 1 cup of dark chocolate + 2 tsp of coconut oil.â € â € How To Make: â € use 3/4 of the chocolate mixture to put into silicon forms. Freeze until the chocolate has hardened. For the filling combine all the ingredients in a blender and fill them in. Freeze again and lastly cover with remaining chocolate. Enjoy! #veganfoodspace

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5 days ago

Sweet & Sour Chickpeas and Green Beans Bowl by @earthofmariaa 💚 Recipe: Ingredients⠀ 2 cloves garlic crushed⠀ 7 oz green beans trimmed⠀ 2 cans chickpeas 480g/17oz/3 cups⠀ 1 tbsp cornflour or arrowroot powder⠀ brown rice to serve⠀ For the sweet and sour sauce⠀ 2 tbsp maple syrup⠀ 1/4 cup tamari⠀ 1/4 cup rice vinegar⠀ 1 tbsp tomato paste⠀ 1/2 cup water⠀ ⠀ Instructions⠀ Add the garlic to a non-stick frying pan and sauté for around 2 minutes. Then, add the green beans and sauté for around 3 minutes more, until softened. ⠀ Meanwhile, prepare the sauce by stirring together the maple syrup, tamari, rice vinegar, tomato paste and water. ⠀ Add the chickpeas, sauce and cornflour to the saucepan. Cook on a low-medium heat for around 5 minutes, until the sauce had thickened. Serve immediately with brown rice. Enjoy! #veganfoodspace

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5 days ago

Easter Carrot Loaf Cake by @foodie.yuki 🧡 Recipe:⠀ Ingredients⠀ Makes: one 25 cm/ 10inch loaf pan ⠀ 200g carrots (about 3 medium) peeled⠀ 100 ml (1/2 cup) sunflower seeds oil⠀ Peel of 2 organic oranges ⠀ 140g (1cup) brown sugar or coconut sugar ⠀ 200 ml (1 cup) plant-based milk*⠀ 1 1/2 tsp apple cider vinegar⠀ 250g (2 cups) all purpose flour ⠀ 100g (1 cup) almond meal ⠀ 8g (2 tsp) baking powder⠀ 4g (1/2 tsp baking soda)⠀ 6g (1 1/2) tsp ground cinnamon⠀ 1/4 teaspoon ground nutmeg⠀ 1/4 tsp ground cardamom ⠀ pinch of salt⠀ *opt for rice/oat milk or a light flavored almond milk.⠀ ⠀ How To Make:⠀ 1. Preheat oven to 170° Celsius.⠀ 3. In a large bowl, combine milk and vinegar. Set aside for 10 minutes, until it starts to curdle. Add sugar and whisk until it has completely dissolved⠀ 5. In a food processor, combine carrots, orange peel and oil. Blend until the mixture is creamy and smooth.⠀ 6. In a medium bowl, sift together flour, baking powder, baking soda and spices. Combine with the almond flour.⠀ 7. Slowly fold the flour mixture into the wet mixture with a spatula.⠀ 8. Add the carrot mixture and fold until well combined.⠀ 9. Pour the mixture into the prepared mold (greased and floured). 10. Bake on the middle rack of the preheated oven for about 45-50 minutes or until the center is set.⠀ 11. Let it cool completely before frosting⠀ Enjoy! #veganfoodspace

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6 days ago

Basil and Hemp Seed Pesto Pasta by @christinabedetta đź’š Recipeâ € Ingredientsâ € 3 cups fresh basil leavesâ € 2-3 cloves garlicâ € 1/4 cup hemp seedsâ € 2 tbsp fresh lemon juiceâ € 1/4 cup extra-virgin olive oilâ € 1/2 tsp sea saltâ € Nutritional yeast, optionalâ € 8 oz. your favorite pasta, such as fusilli (pictured)â € â € Instructionsâ € Place all ingredients in a food processor or high-speed blender, and process until smooth. Serve with your favorite pasta, a plate of roasted veggies, or an open-faced sandwich. Enjoy! #veganfoodspace

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6 days ago

Veggie Burrito by @plantbased.traveler đź’š Recipe: Ingredientsâ € Easy Mexican style rice: â € 1 cup quick cook brown rice (rinsed) â € 1.5 cups water â € 1 can tomatoes with green chilisâ € 1 tsp garlic and onion powder â € 1 tsp paprika â € 1/2 tsp cumin â € Salt and pepper to taste â € â € Instructionsâ € Bring everything to a boil in a small pot, cover with a lid and let simmer on very low heat for 15-20 minutes.â € Turn off the heat, let sit for another 5 minutes, fluff up with a fork. Enjoy! #veganfoodspace

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7 days ago

Vegan Bolognese by @the.korean.vegan đź’› Recipeâ € Ingredientsâ € 1 cup uncooked lentilsâ € 1 tbsp veggie baseâ € 1 tbsp tomato pasteâ € 1 splash balsamic vinegarâ € 1-1 1/2 cup waterâ € 8 cremini mushrooms (chopped)â € 1 carrot (diced)â € 1 celery stalk (diced)â € 1/4 red onion (diced)â € 6 cloves garlic (minced)â € 1/4 cup walnuts (chopped)â € 1 tsp oilâ € salt&pepperâ € 1 tsp dried Italian herbsâ € 2 1/2 cups crushed tomatoesâ € 2-3 bay leavesâ € â € Instructionsâ € Rince lentils in large stock pot. Add veggie base, tomato paste, balsamic vinegar, and water. Bring to boil and simmer until liquid is all evaporated. In the meantime, saute veggies and walnuts with a little oil, salt, pepper, and Italian herbs. Add to pot of lentils (once all water has been evaporated) and stir. Add tomatoes, more salt and pepper, and bay leaves. Bring to boil and then let simmer for 30-35 minutes, until lentils are completely cooked. Enjoy with pasta, bread, rice, or by itself! #veganfoodspace

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7 days ago

Avocado Chocolate Mousse Cake by @photobymanda 💛 Recipe⠀ Ingredients⠀ BASE⠀ 2 cup oats⠀ 1 cup hazelnuts⠀ 1/3 tsp salt⠀ 0.5 cup agave syrup⠀ 1 tbsp coconut oil⠀ ⠀ STEPS⠀ 1. Preheat the oven to 175 celsius degrees.⠀ 1. Mix all of the ingredients in a blender.⠀ 2. Pour the dough in a form. ⠀ 3. Bake for 15 – 20 minutes.⠀ ⠀ MOUSSE⠀ 1 & ½ avocado⠀ 1 cup cacao powder⠀ 200 ml coconut milk (the thick part of a can)⠀ 0.5 cup agave syrup⠀ 1/2 tsp vanilla powder⠀ ⠀ STEPS⠀ 1. Mix all of the ingredients in a high speed blender.⠀ 2. Pour over the crust.⠀ 3. Refrigerate for 4 hours. Enjoy! #veganfoodspace

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7 days ago

Blood Orange Cake by @clean_body_ 💛 Recipe:⠀ Ingredients:⠀ Juice of two blood oranges (110ml )⠀ 85 ml oat milk ⠀ 1 package vanilla sugar ⠀ 65 g sweetener (I used 45 g coconut sugar & 20 g xylitol)⠀ 20 ml canola oil ⠀ 80 g fruit purée (apple e.g.)⠀ 1 tsp apple cider vinegar ⠀ 250 g spelt flour type 630⠀ 1 tsp dried lemon zest (or fresh)⠀ 1 heaped tsp backing powder ⠀ Plus:⠀ 1 more blood orange, cut into slices⠀ ⠀ Instructions:⠀ Combine wet & dry ingredients and knead for only a short moment.⠀ Put into a greased pan, top with orange slices & sprinkle with some coconut sugar. Bake at 175 degrees for 55 minutes in the preheated oven. Enjoy! #veganfoodspace

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