Who’s down? GRAB RECIPE ✨🍟
Ingredients
4-5 white potatoes (I recommend Yukon gold ;) 4 garlic cloves
1 tbsp olive oil (or any you like such as coconut oil or avocado oil)
1 tbsp salt
1 tsp pepper
Vegan parm (I used @followyourheart... it’s insanely realistic)
Cilantro or parsley (for garnish and extra FLAVA)
Method:
1. Preheat oven to 375 degrees F.
2. Cut potatoes into fry shape.
3. Place potatoes in a bowl and add oil, salt, pepper, and 3 garlic cloves, diced very small (use a garlic crusher if you have one) . Toss all together and lay out in a baking sheet lined with parchment paper.
4. Bake in oven for 35 minutes.
5. Remove from baking sheet while the fries are still hot and sprinkle over a generous amount of vegan parm, chopped cilantro or parsley, and a little extra crushed garlic (if desired).
Enjoy with your favorite dipping sauces ✨ #fries #fryday #friday #foodie #recipe #vegan
Pasta with smokey tempeh “bacon” & peas for a quick dinner.
Tag a friend who needs a fast & comforting dinner!
Recipe
Serves 2
2 cups dry pasta of choice
1/2 a package of tempeh
1 tbsp Tamari
1 tbsp coconut aminos
1/2 tbsp maple syrup
1 cup peas
1 tbsp Olive Oil
Salt
Pepper
Method:
Cook pasta according to directions. Combine Tamari, coconut aminos and maple syrup. Cut tempeh and add to the Tamari mixture. Let sit for 5 minutes then bake in oven for 15 minutes at 350 degrees. Once pasta is cooked add to a bowl with 1 tbsp on olive oil, salt and pepper to taste, peas and baked tempeh. #pasta #foodie #vegan #veganrecipe #recipe #dinner #dinnerideas #foodstagram
LOADED BBQ “pork” nachos.
TAG A FRIEND FOR SOME DINNER INSPO!
Used ready to go bbq jackfruit, Baked up corn tortillas with a tiny bit of olive oil + sea salt and topped it off with avo, cashew sour cream, jalapeños, tomato, cilantro & radish. You can get as creative as you want when it comes to nachos. No rules! * I just suggest making your own chips for a healthier option✨ #vegana #vegan #foodie #nachos #jackfruit #dinner
TAG A FRIEND AND GRAB SUSHI RECIPE BELOW!
Let’s get CREATIVE With our veg sushi !
Garlicy mushroom & asparagus sushi
INGREDIENTS
3 cups mushrooms
10 ounces asparagus
2 avocados
10 ounces carrots
1 cup uncooked white rice
1 cup uncooked brown rice
3 tbsp tamari or soy sauce
2 cloves garlic, crushed
1 tbsp rice vinegar
1/4 tsp salt
1/2 tbsp cane sugar
1-2 tbsp sesame seeds (optional)
INSTRUCTIONS
1. Thoroughly rinse rice until water runs clear & cook rice according to the directions of the package of rice. You can do all white rice or all brown or do half and half like I did. If you do half and half, make sure to make them separately.
2. Meanwhile, rinse mushrooms and dry them with a paper towel. Slice the mushrooms into 1/2 inch slices. Place the mushrooms in a bowl and add 3 tbsp of tamari or soy sauce, crushed garlic and mix with a spoon until everything is well combined. Cover and set in the fridge for 25 minutes.
3. Slice avocado into thick slices & slice carrots into thin strips or use a julienne peeler.
4. In a large pan over medium heat add marinated mushrooms and saute for 3 minutes. Then add asparagus to the pan and cook both the asparagus and mushrooms for 10 minutes or until both are tender. Turn off heat and let vegetables cool.
5. Let rice thoroughly cool and transfer to nonmetallic bowl. Fluff with a fork to let extra heat release.
6.Mix vinegar, sugar, and salt until dissolved and pour into rice, gently mix rice to incorporate seasoning.
7. Lay out a large piece of plastic wrap, then lay seaweed paper over it with rough side facing up, apply rice to nori sheet covering all edges. Apply rice 1/2″ thick.
8. Layer veggies on bottom of nori & roll carefully with the plastic wrap, tightening with hands as you roll.
8. Slice with a sharp knife.
9. Season with sesame seeds if desired.
10. Use Soy Sauce dipping and enjoy
#sushi #vegan #veg #vegetarian
3:20 PM
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