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

2 months ago

Chickpea Spinach Pizza by @elavegan 💛Recipe: 2 Servings⠀ Ingredients⠀ Crust⠀ 1 batch of gluten-free pizza crust (or crust of choice)⠀ Sauce⠀ 2 tbsp olive oil or any other oil (divided)⠀ 1/2 cup tomato sauce ⠀ 4 tbsp coconut milk canned (or any other plant-based milk)⠀ 1 tbsp balsamic vinegar (or apple cider vinegar)⠀ 1 tbsp hot sauce (or more/less to taste)⠀ 1 tsp coconut sugar (or regular sugar)⠀ spice mix (1 tsp each of smoked paprika, onion powder, garlic powder)⠀ sea salt and pepper to taste⠀ Other ingredients⠀ 1 batch of vegan cheese sauce⠀ 1 avocado⠀ 15oz can chickpeas⠀ ⠀ Instructions⠀ Make the pizza crust as per the instructions in the recipe. Preheat oven to 200 degrees C (390 degrees F).⠀ To make the sauce, mix 1 tbsp oil and all other sauce ingredients in a bowl with a whisk. Spread the sauce (but save 3-4 tbsp) on the pizza crust and put the pizza in the oven for 10 minutes.⠀ Heat 1 tbsp oil in a skillet, add the remaining 3-4 tbsp of sauce and the chickpeas and fry for 3-5 minutes over medium heat.⠀ Spread the chickpea mixture and the vegan cheese sauce onto the pizza and put it back into the oven for another 10-15 minutes (or until crispy).⠀ Peel the avocado, remove the stem, and cut it into pieces and put it on the pizza right before serving. Season again with sea salt/pepper/spices if desired. Enjoy your delicious avocado chickpea pizza! Enjoy! #veganfoodspace

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2 months ago

Mini Samosa-Pie by @yummyyatra 💛 Recipe⠀ Ingredients⠀ For the crust⠀ 1 1/2 cups all-purpose flour⠀ 2 teaspoons baking powder⠀ 1/2 tsp caraway seeds⠀ Pinch of salt⠀ 1/4 cup plus a few spoons of cold water ⠀ 2 tbsp dairy free butter ⠀ Oil for the dough, brushing pan & pie before baking .⠀ ⠀ For filling ⠀ 3 medium-sized potatoes, preferably organic, boiled until fork-tender & diced into small pieces ⠀ 1 tbsp oil⠀ 1 tsp cumin seeds⠀ 1 tsp ground cayenne ⠀ 1/2 cup frozen peas⠀ 1/2 inch fresh grated ginger⠀ 1 tsp ground coriander ⠀ 1/2 tsp garam masala ⠀ 1/2 tsp dried mango powder⠀ Salt, to taste⠀ 1/4 cup freshly chopped cilantro⠀ Instructions for the crust⠀ Add flour, pinch of salt, dairy free butter to a large bowl. ⠀ Add some water (you might need more or less depending on the variety of your flour) & start mixing well until it forms a pliable dough. Add a drop of oil & knead the dough once again & form a ball. Cover & set aside while you prepare the filling. ⠀ Preheat oven - 400°F⠀ ⠀ Instructions for filing ⠀ Heat a pan with a tablespoon of oil, add cumin seeds & stir for a minute. ⠀ Add ginger, cayenne, garam masala, ground coriander, frozen peas, salt, stir well. ⠀ Add the potatoes, dry mango powder, sprinkle some water, stir, cover & cook for 5 minutes on low heat⠀ Remove cover, gently mash a few pieces of potatoes⠀ Turn off heat, add chopped cilantro, stir well, check seasoning set aside⠀ ⠀ Brush some oil inside a muffin pan⠀ Roll pie crust out, You could use a round cookie cutter and cut out the dough into small circles. Make sure you thinly roll out the dough⠀ Carefully line each muffin tin with a circle of dough. ⠀ Place 1 tbsp of filling into each tin⠀ Brush some oil on the dough edges⠀ Bake in a preheated oven for about 20 minutes⠀ Serve hot with cilantro chutney .⠀ 1 large bunch of cilantro, washed, thick stems removed⠀ 1 serrano pepper⠀ Salt to taste⠀ 1/4 tsp lemon juice ⠀ Blend the above ingredients in a blender with 1/4 -1/2 cup water. If it is too runny, add some more fresh cilantro and blend again.⠀ Enjoy! #veganfoodspace

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2 months ago

Lemon custard pie by @foodie.yuki 💛 Recipe⠀ Ingredients⠀ For the Crust⠀ 175g almond flour⠀ 3 pitted Medjool dates⠀ 3 Tbsp coconut oil⠀ 1 Tbsp lemon juice⠀ 1/2 tsp salt⠀ ⠀ Instructions⠀ Preheat oven to 170C/340F. ⠀ Place the almond flour, dates, coconut oil, lemon juice, and salt into a food processor.  Pulse several times until the mixture resembles wet sand.  It will be a bit sticky. Press the crust mixture firmly into a lightly greased tart pan. Poke some holes into the bottom of the crust with a fork. Bake for 8-10 minutes until fragrant.  Remove and cool completely.⠀ ⠀ For the Lemon custard⠀ 350g full fat coconut cream⠀ 150g maple syrup or agave ⠀ 35g coconut oil, liquefied ⠀ Zest of 2 large lemons ⠀ 1 tsp vanilla bean paste ⠀ Juice of 2 large lemons⠀ 1 tsp agar agar powder ⠀ 1/2 tsp turmeric powder⠀ ⠀ Instructions ⠀ 1. Place all the ingredients in a small saucepan, then add agar agar. Heat on medium heat and bring to a brief boil. Reduce heat and simmer for a couple of minutes or until it starts to thicken.⠀ 2. Remove from heat and pour into the prepared crust. Let it cool down to room temperature, then place in the refrigerator to set for at least 2 hours. Enjoy! #veganfoodspace

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2 months ago

Roasted Vanilla Pears by @vanelja 💛 Recipe: Ingredients⠀ 4 ripe pears, cut in half & seeds removed 3 tbsp coconut oil⠀ 1 tbsp coconut syrup (or maple syrup)⠀ 1⁄2 tsp vanilla powder⠀ ⠀ Cashew Cream, for serving⠀ 1 recipe Nut Crust, for garnish⠀ ⠀ Preheat the oven to 400° F. Place the pears on a baking tray. Melt the coconut oil in a small saucepan on low heat. Add the coconut syrup and vanilla and mix well. Pour the mixture evenly over the pears and bake for about 20 minutes or until the pears are soft. Remove the pears from the oven, top with Cashew Cream and Nut Crumble. ⠀ ⠀ Cashew Cream:⠀ 1 cup raw cashews, soaked for 30mins & rinsed⠀ 1⁄2 cup water⠀ 1 tbsp coconut syrup (or maple syrup)⠀ 1⁄2 tsp vanilla powder tiny pinch of sea salt⠀ ⠀ Place all the ingredients in a blender. Blend until smooth and creamy. ⠀ ⠀ Nut Crumble:⠀ 1/3 cup pecans⠀ 1/3 cup almonds⠀ 1/3 cup pine nuts⠀ 3 fresh dates, pitted & chopped⠀ ⠀ Place all the ingredients in a blender and pulse until a crumble forms. Enjoy! #veganfoodspace

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2 months ago

Chocolate Muffins with Sweet Potato Pure by @sugaredcoconut 💛 Recipe: Ingredients⠀ 1 Cup + 1/3 Cup Sweet Potato Puree ⠀ 1/2 Cup Melted Coconut Oil⠀ 1/2 Cup Date Sugar (Add more sweetener if desired)⠀ 1/3 Cup Maple Syrup⠀ 1 Chia Egg⠀ Juice of 1/2 Lemon⠀ 1/4 Cup Coconut Mylk⠀ 1 1/2 Cup Oat Flour⠀ 1/2 Cup & 3 tbsp Cacao Powder⠀ 1/2 Tsp Pink Salt⠀ 1/2 Tsp Cinnamon⠀ 1 Tsp Clove⠀ 1 Tsp All Spice⠀ 1 Tsp Ginger⠀ 1/2 Tsp Baking Soda⠀ 1 Tsp Baking Powder⠀ ⠀ Directions⠀ 1. Preheat oven to 350 degrees & grease large muffin tins.⠀ 2. Combine wet ingredients⠀ 3. Combine dry ingredients⠀ 4. Combine wet and dry ingredients until smooth.⠀ 5. Scoop into muffin tins.⠀ 6. Swirl in sweetened pumpkin puree with a butterknife. And sprinkle with choco chunks.⠀ 7. Bake for 25 to 30 minutes.⠀ Enjoy! #veganfoodspace

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2 months ago

Carrot Cake by @gaspar.carreira 💛 Recipe: Ingredients:⠀ 5 cups grated carrots 650g⠀ 1 cup coconut flour 160g⠀ 1/2 cup maple syrup 150g⠀ 1/2 cup apple compote 120g⠀ 1/2 cup coconut or muscovado sugar 100g⠀ 1/2 cup coconut or sunlower oil 100ml⠀ 2 egg replacement⠀ 2 tsp baking powder⠀ 1 tsp sea salt⠀ 2 tsp pumpkin pie spices⠀ Filling⠀ 2 cups cashew nuts, soaked overnight 300g⠀ 1 cup coconut cream or coconut milk, chilled 200ml⠀ 1/2 cup maple syrup 150g⠀ 1/3 cup melted coconut oil 70ml⠀ 2 tsp vanilla extract⠀ Instructions⠀ Preheat the oven to 190°C⠀ ⠀ Instructions:⠀ In the food processor put 3 cups of grated carrot with the rest of the ingredients of the cake and process until they are well integrated. Transfer to a bowl, add the other 2 cups of grated carrot and mix.⠀ ⠀ Divide the mixture in 2 or 3 round molds of 16cm in diameter, with parchment paper and floured, and bake for 18-20 minutes or until they are firm and begin to brown on top. Let cool⠀ ⠀ Filling⠀ Process cashews until you get almost cashew butter, you don´t need to get to this point. Add the rest of the ingredients and process until obtaining a thick cream, it should not be liquid, leave the cream in a bowl in a cool place, it isn´t necessary the refrigerator.⠀ ⠀ To prepare the cake put a layer of cake and a layer of cream on top of each other, and then cover all the cake with the cream, to help smooth the cream you can use the back of a spoon or a knife soaked in water, remove the excess cream from the spoon or knife and re-soak. Let cool. Enjoy! #veganfoodspace

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2 months ago

Spinach Mushroom Pizza by @cupfulofkale 💛 Recipe: Ingredients⠀ 2 Pizza Bases⠀ 1 Cup Cashews⠀ 3/4 Cup Plant Milk⠀ 1/2 Juice of Lemon⠀ 3/4 tsp Salt⠀ 2 Garlic Cloves⠀ 2 tbsp Nutritional Yeast⠀ 6 Chestnut Mushrooms⠀ 4 Handfuls of spinach⠀ 4 tbsp Pine nuts⠀ Fresh basil and olive oil to finish⠀ ⠀ Instructions⠀ Preheat the oven to 200C.⠀ Make the cashew ricotta. Place the cashews, plant milk, lemon, salt, garlic and nutritional yeast in a high speed blender and mix for 30 seconds to a minute. If you don’t have a high speed blender you will need to soak the cashews in hot water for 30 minutes, and then drain.⠀ Smooth the cashew ricotta onto the two pizza bases, leaving a cm gap around the edge.⠀ Cut the mushrooms into slices and place on top of the ricotta⠀ In a bowl place the spinach and cover with boiling water until wilted. Drain and squeeze out excess water. Roughly chop and the place on the pizza bases.⠀ Scatter 2 tbsp of pine nuts on each pizza. Drizzle both pizzas with some oil and then place in the oven for 15-20 minutes. The crust should be starting to brown and crisp.⠀ Finish with some fresh basil, black pepper and a drizzle of olive oil. ⠀ Enjoy! #veganfoodspace

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2 months ago

Healthy Vegan Black Bean Burger by @monkeyandmekitchenadventures 💛 Recipe⠀ Ingredients⠀ 1 cup grated zucchini ⠀ ½ cup pecans, minced ⠀ 1 – 15 oz. can black beans, drained and rinsed⠀ 1 tbsp. flax meal⠀ 1 tbsp. tamari⠀ 2 tbsp. tomato paste⠀ ¼ tsp. liquid smoke⠀ 1 tbsp. miso⠀ ½ cup panko bread crumbs⠀ ⠀ Seasonings/Spices⠀ 1 tsp. onion powder⠀ 1 tsp. garlic powder⠀ 2 tbsp. dried minced onion flakes⠀ ¼ to ½ teaspoon red pepper flake⠀ ¼ tsp. ground mustard⠀ ¼ tsp. coriander⠀ ¼ tsp. paprika⠀ ¼ tsp. black pepper⠀ 1/8 tsp. sea salt⠀ ⠀ Instructions⠀ Preheat the oven to 350 F.⠀ Line a baking sheet with parchment paper, set aside.⠀ Place the pecans into the food processor and pulse until you have a fine crumb mixture. Note: The ½ cup (packed) measurement is after the pecans have been processed. Place in the large bowl.⠀ Next place the rinsed and drain black beans into the food processor and coarsely chop, then place into the large bowl with the pecans.⠀ Switch from the “S” blade in the food processor to the grater attachment (or hand grate using a box grater), grate 1 cup of zucchini (no need to peel). Place the grated zucchini into fine mesh strainer and push the water out of it. Then place the zucchini into a 1 cup measuring cup and press down hard several times, tilting the cup so the water drains out over the sink. Excess liquid will release from the grated zucchini and drain into the sink. Keep pressing until you measure ½ cup of grated zucchini, then add to the bowl.⠀ Next add all the remaining ingredients and spices into the bowl and mix well. This may take a minute or so to full incorporate all the ingredients, then the mixture should easily pull together into one large clump.⠀ Use the ½ measuring cup to measure out 4 burgers, then roll the burger mixture into 4 tightly compact balls, then shape the balls into flat burger disks measuring approx. 3 ½ to 4 inches in diameter, and place them onto the parchment lined baking sheet. Place into a preheated 350 F oven and bake for 20 minutes, then flip over and bake for an additional 15 minutes.⠀ Remove from the oven and allow to sit for 5 minutes to set up before serving. Enjoy! #veganfoodspace

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2 months ago

Chickpea Avocado Toast by @theplantifulchef 💚 Recipe:⠀ Ingredients:⠀ 1 large avocado (mashed with lime salt and pepper) ⠀ 1 can of chickpeas rinsed and patted dry ⠀ 1/2 tsp olive ⠀ 1/4 tsp garlic and onion powder ⠀ 1/4 tsp cumin ⠀ 1/2 tsp smoked paprika ⠀ 1/2 tsp mild chilli powder ⠀ Pinch of tumeric ⠀ ⠀ Instructions:⠀ Roast chickpeas at 180C/360F for 20 minutes in the olive oil until crunchy take out and shake in spices and pop back in for a few more minutes just to take on the flavor. Serve on top of the toast and avocado with a squeeze of lime on the side. Enjoy! #veganfoodspace

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2 months ago

Creamy Chia Pudding by @oatmeal_stories 💚 Recipe: Ingredients:⠀ Chia pudding⠀ 1/4 cup chia seeds⠀ 1 cup oat milk⠀ 1 tsp maple syrup⠀ 1 tsp vanilla extract⠀ Place all the ingredients in a jar and mix well. Mix few more times in the first 10 minutes to avoid lumps. Place in the fridge and let soak for one hour⠀ ⠀ Matcha lime nicecream⠀ 3 frozen bananas⠀ 1 tsp matcha powder⠀ juice of one lime⠀ Place all the ingredients in a food processor and blend until smooth and creamy. Enjoy! #veganfoodspace

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2 months ago

Vegan Cookie Dough Cheesecake by @nutritionbysam 💛 Recipe:⠀ Ingredient:⠀ BASE⠀ -1/2 cups fresh (pitted) medjool dates⠀ -1/2 cups raw walnuts⠀ -1 tbsp coconut oil⠀ ⠀ CACAO & WHITE LAYER⠀ -3 cups raw cashews : soaked for 3 hours (drained)⠀ -1/2 cup coconut oil⠀ -1/2 cup maple syrup⠀ -1/2 cup raw nut milk of choice⠀ -1/2 tsp pink himalayan salt⠀ -1/2 tsp vanilla extract⠀ -2 tbsp cacao powder⠀ ⠀ COOKIE DOUGH LAYER ⠀ 1 1/2 cup ground cashews⠀ 4 tbsp + 2 tsp coconut oil melted⠀ 1 tsp vanilla extract⠀ 1 tsp pink Himalayan salt⠀ 1/2 cup maple syrup⠀ 3 tbsp of raw cacao nibs.⠀ ⠀ Lets make it! ⠀ Make the cookie dough layer first.⠀ 1. In a large mixing bowl add ground cashews ⠀ (if whole cashews then grind in a blender to form a powder)⠀ 2. Next add coconut oil + vanilla extract + Himalayan salt + honey or maple.⠀ 3. Combine these into a dough and add cacao nibs.⠀ 4. Cover the spring form pan in parchment paper and pat the cookie dough down to cover the bottom.⠀ 5. Remove the thin circle shaped cookie dough from the pan but holding it from the parchment paper and putting it in the freezer to form. ⠀ ⠀ Make the crust next & filling next. ⠀ 1.In a food processor pulse walnuts and cacao, then add dates and coconut oil & pulse until sticky mixture.⠀ 2.Lightly grease a spring form pan with coconut oil. Press crust mixture evenly on bottom of pan.⠀ 3.In a high speed blender, I use a ninja blender, pulse together all of the white & cacao ingredients EXCEPT CACAO. Pore half of the mixture over the crust and spread evenly.. freeze about 15 minutes.⠀ 4.Meanwhile Add cacao to remaining filling and blend until smooth. ⠀ 5.Lay the cookie dough over the white layer. once it has started to harden.⠀ 6. Pour the cacao mixture over the cooke dough base & freeze 4 hours or overnight.⠀ Defrost in refrigerator when you are ready to serve. ⠀ Enjoy! #veganfoodspace

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2 months ago

Oven Baked Sweet Potatoes by @michalakramer 💛 Recipe: Ingredients⠀ 2 sweet potatoes⠀ 2 avocados⠀ Small slices of chili⠀ Half a lime or lemon⠀ Drizzle with sesame, salt and pepper⠀ ⠀ Instructions⠀ Cut the sweet potatoes, place on a baking tray and bake in the oven in 20 min. at 200c degrees. Add the filling, drizzle with chili, sesame, parsley salt and pepper. Easy and delicious. Go give this a try. Enjoy! #veganfoodspace

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