Best Of Vegan

@bestofvegan

  • 531 Posts
  • 2 176 087 Followers
Best of Vegan® is a digital culinary & lifestyle publication feat. the best vegan food, decor, style & destinations. Founded by @kimjuliehansen.🌿
For  #NationalCheeseburgerDay, we’re sharing 15+ vegan cheeseburger-inspired recipes (that aren’t burgers!) on bestofvegan.com today, including these vegan cheeseburger wraps by @makeitdairyfree 🍔💚🌿 

Follow the link in our bio (@bestofvegan) to get all the recipes:) 

 #VeganCheeseburger  #Cheeseburger  #BestOfVegan  #BestOfVeganFood

For #NationalCheeseburgerDay, we’re sharing 15+ vegan cheeseburger-inspired recipes (that aren’t burgers!) on bestofvegan.com today, including these vegan cheeseburger wraps by @makeitdairyfree 🍔💚🌿 Follow the link in our bio (@bestofvegan) to get all the recipes:) #vegancheeseburger #cheeseburger #bestofvegan #BestOfVeganFood

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2 months ago
Make @thelittleblogofvegan’s MILLIONAIRES COOKIE BARS🍪

Ingredients for the base

275g of plain flour
95g of caster sugar
200g of dairy-free softened butter / margarine 
50g of dairy-free chocolate chips (vegan milk or dark)
Ingredients for the caramel
400g of vegan condensed milk
120g of dairy-free block butter 
80g of golden syrup
25g of caster sugar

Ingredients for the chocolate topping
140g of dairy-free dark / vegan milk chocolate
45g of dairy-free white chocolate

Method is in the comments below ⬇️ 

[Recipe, Videography & Photography by @thelittleblogofvegan, as posted on thelittleblogofvegan.com] 

 #BestOfVegan  #BestOfVeganFood  #BestOfVeganVideos  #BestOfVeganBaking  #Vegan  #Plantbased  #Desserts  #VeganDesserts  #RecipeVideos  #VeganReels  #BakeFeed  #Baking  #VeganBaking

Follow @thelittleblogofvegan for even more delicious recipes!

Make @thelittleblogofvegan’s MILLIONAIRES COOKIE BARS🍪 Ingredients for the base 275g of plain flour 95g of caster sugar 200g of dairy-free softened butter / margarine 50g of dairy-free chocolate chips (vegan milk or dark) Ingredients for the caramel 400g of vegan condensed milk 120g of dairy-free block butter 80g of golden syrup 25g of caster sugar Ingredients for the chocolate topping 140g of dairy-free dark / vegan milk chocolate 45g of dairy-free white chocolate Method is in the comments below ⬇️ [Recipe, Videography & Photography by @thelittleblogofvegan, as posted on thelittleblogofvegan.com] #bestofvegan #BestOfVeganFood #bestofveganvideos #bestofveganbaking #vegan #plantbased #desserts #vegandesserts #recipevideos #VeganReels #bakefeed #baking #veganbaking Follow @thelittleblogofvegan for even more delicious recipes!

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2 months ago
[Giveaway closed! The winners are: @ginasopendoor @amelia_lamb78 @ifuseekay_u @_whitneyellis and @prettylittlegemsbyhazel. Congrats! We’ll DM you to coordinate shipping 🎉] 

VEGAN CHEESE GIVEAWAY 🌿🧀🎉 *Last Chance To Enter!!* We teamed up with @ForagerProject to give 5 lucky winners $100 worth of vegan cheese each (to throw their very own vegan cheese party! ;)) (AD) 

This 100% vegan cheese melts, stretches and tastes amazing! We can’t wait for you to try it! (Swipe left to see more) 

Here’s how to enter the giveaway: 

🧀 LIKE & SAVE this post 
🧀 FOLLOW @ForagerProject & @BestOfVeganFood 
🧀 COMMENT below ⬇️ (you can tag a friend, share your favorite emojis, tell us why you’d like to win, or all of the above. You choose! :) Multiple entries allowed, each separate comment counts as an entry.) 

That’s it! Good luck! 🍀 

Disclaimer: this giveaway is in no way affiliated with or endorsed by Instagram. The vegan cheese can only be shipped within the U.S. International winners will receive a gift card to the supermarket of their choice instead. 

The winners will be announced on Sunday, September 19th at 2pm EST. 

 #ForagerProject 
 #BestOfVegan
 #BestOfVeganFood 
 #VeganGiveaway

Photography by Marissa Wong for Best of Vegan.

[Giveaway closed! The winners are: @ginasopendoor @amelia_lamb78 @ifuseekay_u @_whitneyellis and @prettylittlegemsbyhazel. Congrats! We’ll DM you to coordinate shipping 🎉] VEGAN CHEESE GIVEAWAY 🌿🧀🎉 *Last Chance To Enter!!* We teamed up with @ForagerProject to give 5 lucky winners $100 worth of vegan cheese each (to throw their very own vegan cheese party! ;)) (AD) This 100% vegan cheese melts, stretches and tastes amazing! We can’t wait for you to try it! (Swipe left to see more) Here’s how to enter the giveaway: 🧀 LIKE & SAVE this post 🧀 FOLLOW @ForagerProject & @BestOfVeganFood 🧀 COMMENT below ⬇️ (you can tag a friend, share your favorite emojis, tell us why you’d like to win, or all of the above. You choose! :) Multiple entries allowed, each separate comment counts as an entry.) That’s it! Good luck! 🍀 Disclaimer: this giveaway is in no way affiliated with or endorsed by Instagram. The vegan cheese can only be shipped within the U.S. International winners will receive a gift card to the supermarket of their choice instead. The winners will be announced on Sunday, September 19th at 2pm EST. #ForagerProject #bestofvegan #BestOfVeganFood #vegangiveaway Photography by Marissa Wong for Best of Vegan.

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2 months ago
Meet @Veganezer (Ebenezer Odeniyi) 🌿 This week, as part of their BIPOC Portraits series on bestofvegan.com, Val & Mani from @plantbased.passport interviewed @veganezer. Follow the link in our bio (@bestofvegan) to read the full interview and get @veganezer’s recipe for Vegan Nigerian Jollof Rice (pictured in the second slide above). 

Here’s an excerpt: 

@plantbased.passport: “When you first went vegan, did you see the vegan community as diverse? Did you see yourself as having a place in the vegan community as a BIPOC?”

@veganezer: “Not really. I didn’t see much food from other cultures, which at first made it hard when I changed over to the vegan side. But after looking and researching, I was able to pick bits and pieces from others and make meals I used to have before the change. Showcasing this was hard at first; I was always second-guessing myself. As time went on, I remembered I went vegan for myself, so in theory, I was just showcasing what I ate.

To be honest, I didn’t see myself having a place in the vegan community. I didn’t show my face on my page for a year. I was worried about being judged. With time I worked hard to make more slots for myself and others, to show their food from their culture. For this I am happy, but we still have a lot of work to do.” (Continued on bestofvegan.com) 

🌿🌿🌿

BIPOC Portraits is a series in which Best of Vegan contributors Val & Mani Latifi of Plant-Based Passport (@plantbased.passport) profile one BIPOC vegan creator each week over the course of 16 weeks, to shed light on the unique challenges BIPOCs face in making the decision to embrace veganism. For BIPOCs, the prevailing narrative that veganism is a white-dominated movement can often mean a perceived loss of cultural identity. The hope of this profile series is to make veganism a little less lonely for BIPOCs and to give courage to vegan-curious BIPOCs out there. 

[The acronym BIPOC stands for Black, Indigenous, and People of Color]

Article by @plantbased.passport. 

 #BestOfVegan  #BIPOCPortraits

Meet @Veganezer (Ebenezer Odeniyi) 🌿 This week, as part of their BIPOC Portraits series on bestofvegan.com, Val & Mani from @plantbased.passport interviewed @veganezer. Follow the link in our bio (@bestofvegan) to read the full interview and get @veganezer’s recipe for Vegan Nigerian Jollof Rice (pictured in the second slide above). Here’s an excerpt: @plantbased.passport: “When you first went vegan, did you see the vegan community as diverse? Did you see yourself as having a place in the vegan community as a BIPOC?” @veganezer: “Not really. I didn’t see much food from other cultures, which at first made it hard when I changed over to the vegan side. But after looking and researching, I was able to pick bits and pieces from others and make meals I used to have before the change. Showcasing this was hard at first; I was always second-guessing myself. As time went on, I remembered I went vegan for myself, so in theory, I was just showcasing what I ate. To be honest, I didn’t see myself having a place in the vegan community. I didn’t show my face on my page for a year. I was worried about being judged. With time I worked hard to make more slots for myself and others, to show their food from their culture. For this I am happy, but we still have a lot of work to do.” (Continued on bestofvegan.com) 🌿🌿🌿 BIPOC Portraits is a series in which Best of Vegan contributors Val & Mani Latifi of Plant-Based Passport (@plantbased.passport) profile one BIPOC vegan creator each week over the course of 16 weeks, to shed light on the unique challenges BIPOCs face in making the decision to embrace veganism. For BIPOCs, the prevailing narrative that veganism is a white-dominated movement can often mean a perceived loss of cultural identity. The hope of this profile series is to make veganism a little less lonely for BIPOCs and to give courage to vegan-curious BIPOCs out there. [The acronym BIPOC stands for Black, Indigenous, and People of Color] Article by @plantbased.passport. #bestofvegan #BIPOCPortraits

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2 months ago
@TeriannCarty’s Creamy Vegan Pesto Casarecce is the latest recipe in her bestofvegan.com column “Simply Pasta” 💚🌿 Follow the link in our bio (@bestofvegan) to save/share it :) 

Simply Pasta is a monthly recipe column in which Best of Vegan contributor Teri-Ann Carty (@terianncarty) delves into her 20-year experience in fine dining and shares her best practices and recipes for making amazing pasta. In the new installment of Simply Pasta, she shares her recipe for a creamy vegan pesto casarecce – a veganized classic that will make the transition from summer to fall all the more enjoyable.

[Recipe & Photography by @terianncarty] 

 #SimplyPasta 
 #BestOfVegan
 #BestOfVeganFood

Follow @terianncarty for even more delicious recipes!

@terianncarty’s Creamy Vegan Pesto Casarecce is the latest recipe in her bestofvegan.com column “Simply Pasta” 💚🌿 Follow the link in our bio (@bestofvegan) to save/share it :) Simply Pasta is a monthly recipe column in which Best of Vegan contributor Teri-Ann Carty (@terianncarty) delves into her 20-year experience in fine dining and shares her best practices and recipes for making amazing pasta. In the new installment of Simply Pasta, she shares her recipe for a creamy vegan pesto casarecce – a veganized classic that will make the transition from summer to fall all the more enjoyable. [Recipe & Photography by @terianncarty] #simplypasta #bestofvegan #BestOfVeganFood Follow @terianncarty for even more delicious recipes!

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2 months ago
Veggie Rainbow Sandwich made with @GoodFoods’ Chunky Guacamole for National Guacamole Day 💚🥑 (AD) 

Serves 2 (1 large sandwich cut in 2)

Ingredients: 

1 baguette or ciabatta bread, sliced open
4 oz extra firm smoked & baked tofu*, sliced
@GoodFoods Chunky Guacamole (as much as your heart desires!)
1 heirloom tomato, sliced 
1/2 small red onion, thinly sliced
1 cup mixed greens, packed
1/3 cup shredded carrots 
Olive oil or vegan butter to spread (optional)

Directions: 

Heat the bread in the oven for a few minutes (optional), then spread guacamole on one side and olive oil or vegan butter on the other side (you can also use guac on both sides!). 
Then layer the tofu and veggies on top, close the sandwich, cut it in half and serve with a little extra guac on the side. Enjoy! 

Notes: 
	• Baked tofu is usually pre-seasoned, but if you’re using regular extra firm tofu instead, make sure you press it to remove excess liquid and then sauté it for a few minutes in a non stick pan over medium heat with some olive oil, salt, pepper, and any other seasonings of your choice. 

About @GoodFoods:

🌿They’re working on becoming a zero waste facility 
🌿 NO added chemicals
🌿 NO preservatives (they use a water based cold pressured process)
🌿 NO artificial ingredients, colors, flavors or additives ever

Go to GoodFoods.com (➡️link in @GoodFoods’ bio) to find out where you can buy their amazing Guac. 

Photography by Marissa Wong for BestOfVegan. 

 #NationalGuacamoleDay  #NationalGuacDay  #BestOfVegan  #GoodFoods  #🥑

Veggie Rainbow Sandwich made with @GoodFoods’ Chunky Guacamole for National Guacamole Day 💚🥑 (AD) Serves 2 (1 large sandwich cut in 2) Ingredients: 1 baguette or ciabatta bread, sliced open 4 oz extra firm smoked & baked tofu*, sliced @GoodFoods Chunky Guacamole (as much as your heart desires!) 1 heirloom tomato, sliced 1/2 small red onion, thinly sliced 1 cup mixed greens, packed 1/3 cup shredded carrots Olive oil or vegan butter to spread (optional) Directions: Heat the bread in the oven for a few minutes (optional), then spread guacamole on one side and olive oil or vegan butter on the other side (you can also use guac on both sides!). Then layer the tofu and veggies on top, close the sandwich, cut it in half and serve with a little extra guac on the side. Enjoy! Notes: • Baked tofu is usually pre-seasoned, but if you’re using regular extra firm tofu instead, make sure you press it to remove excess liquid and then sauté it for a few minutes in a non stick pan over medium heat with some olive oil, salt, pepper, and any other seasonings of your choice. About @GoodFoods: 🌿They’re working on becoming a zero waste facility 🌿 NO added chemicals 🌿 NO preservatives (they use a water based cold pressured process) 🌿 NO artificial ingredients, colors, flavors or additives ever Go to GoodFoods.com (➡️link in @GoodFoods’ bio) to find out where you can buy their amazing Guac. Photography by Marissa Wong for BestOfVegan. #nationalguacamoleday #NationalGuacDay #bestofvegan #goodfoods #🥑

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2 months ago
How to make @maxlamanna’s no waste pasta 💚🌿

Add veg/herb cube to a saucepan over medium heat. Melt until all the water has evaporated then add the tomatoes and olive oil stirring occasionally, cook for 8 minutes until tomatoes have reduced in size.

Cook the pasta according to the package instructions amd strain.

Add the cooked pasta to the sauce, stir to combine for 1 minute over a low heat.

Serve pasta to plate or bowl with garlic breadcrumbs, herbs and salt.

 #reels  #reelsinstagram  #food  #vegan  #recipes  #nowaste  #nofoodwaste  #pasta  #foodporn  #foodie  #BestOfVegan  #BestOfVeganVideos  #BestOfVeganFood

Follow @maxlamanna for even more delicious recipes!

How to make @maxlamanna’s no waste pasta 💚🌿 Add veg/herb cube to a saucepan over medium heat. Melt until all the water has evaporated then add the tomatoes and olive oil stirring occasionally, cook for 8 minutes until tomatoes have reduced in size. Cook the pasta according to the package instructions amd strain. Add the cooked pasta to the sauce, stir to combine for 1 minute over a low heat. Serve pasta to plate or bowl with garlic breadcrumbs, herbs and salt. #reels #reelsinstagram #food #vegan #recipes #nowaste #nofoodwaste #pasta #foodporn #foodie #bestofvegan #bestofveganvideos #BestOfVeganFood Follow @maxlamanna for even more delicious recipes!

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2 months ago
How to make @OkonomiKitchen’s vegan wagyu-melon katsu (watermelon katsu) ❤️🍉

INGREDIENTS

KOMBU SOY SAUCE

1 cup Japanese soy sauce (250ml) 

3g kombu (dried seaweed) 

NEGI MISO SAUCE

2 scallions, finely chopped (35g)
1 heaping tbsp miso paste (25g)
1 tbsp mirin (15ml)
1 tbsp sake (15ml) 
1 tsp soy sauce (5ml)
1 1/2 tsp sugar (8g)
1/2 tsp grated ginger (4g)
2 tsp sesame oil (10ml)

MARINADE

1/2 watermelon (about 3 lbs)
4 tbsp soy sauce (60ml)
2 tbsp mirin (30ml)
2 tbsp sake (30ml)
4 tsp molasses (20ml)

DREDGE

4 tbsp cake flour or all purpose flour (30g)
4 tbsp water (60ml)

OTHER

cake flour or all purpose flour, for coating
panko, for coating
oil, for frying

TO SERVE

cabbage, finely shredded 
wasabi
grated nagaimo
Japanese black pepper
tomatoes

(Instructions continued in the comments below ⬇️) 

[Recipe & Videography by Lisa Kitahara from @okonomikitchen, as posted on https://okonomikitchen.com/wagyumelon-katsu/] 

 #BestOfVegan  #BestOfVeganVideos  #BestOfVeganFood  #Watermelon  #Vegan  #Plantbased  #VeganRecipes  #RecipeVideos

Follow @okonomikitchen for even more delicious recipes!

How to make @OkonomiKitchen’s vegan wagyu-melon katsu (watermelon katsu) ❤️🍉 INGREDIENTS KOMBU SOY SAUCE 1 cup Japanese soy sauce (250ml) 3g kombu (dried seaweed) NEGI MISO SAUCE 2 scallions, finely chopped (35g) 1 heaping tbsp miso paste (25g) 1 tbsp mirin (15ml) 1 tbsp sake (15ml) 1 tsp soy sauce (5ml) 1 1/2 tsp sugar (8g) 1/2 tsp grated ginger (4g) 2 tsp sesame oil (10ml) MARINADE 1/2 watermelon (about 3 lbs) 4 tbsp soy sauce (60ml) 2 tbsp mirin (30ml) 2 tbsp sake (30ml) 4 tsp molasses (20ml) DREDGE 4 tbsp cake flour or all purpose flour (30g) 4 tbsp water (60ml) OTHER cake flour or all purpose flour, for coating panko, for coating oil, for frying TO SERVE cabbage, finely shredded wasabi grated nagaimo Japanese black pepper tomatoes (Instructions continued in the comments below ⬇️) [Recipe & Videography by Lisa Kitahara from @okonomikitchen, as posted on https://okonomikitchen.com/wagyumelon-katsu/] #bestofvegan #bestofveganvideos #BestOfVeganFood #watermelon #vegan #plantbased #veganrecipes #recipevideos Follow @okonomikitchen for even more delicious recipes!

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2 months ago
[Giveaway closed! The winners are: @ginasopendoor @amelia_lamb78 @ifuseekay_u @_whitneyellis and @prettylittlegemsbyhazel. Congrats! We’ll DM you to coordinate shipping 🎉] 

VEGAN CHEESE GIVEAWAY 🌿🧀🎉 We teamed up with @ForagerProject to give 5 lucky winners $100 worth of vegan cheese each (to throw their very own vegan cheese party! ;)) (AD) 

This 100% vegan cheese melts, stretches and tastes amazing! We can’t wait for you to try it! (Swipe left to see more) 

Here’s how to enter the giveaway: 

🧀 LIKE & SAVE this post 
🧀 FOLLOW @ForagerProject & @BestOfVeganFood 
🧀 COMMENT below ⬇️ (you can tag a friend, share your favorite emojis, tell us why you’d like to win, or all of the above. You choose! :) Multiple entries allowed, each separate comment counts as an entry.) 

That’s it! Good luck! 🍀 

Disclaimer: this giveaway is in no way affiliated with or endorsed by Instagram. The vegan cheese can only be shipped within the U.S. International winners will receive a gift card to the supermarket of their choice instead. 

The winners will be announced on Sunday, September 19th at 2pm EST. 

 #ForagerProject 
 #BestOfVegan
 #BestOfVeganFood 
 #VeganGiveaway

Photography by Marissa Wong for Best of Vegan.

[Giveaway closed! The winners are: @ginasopendoor @amelia_lamb78 @ifuseekay_u @_whitneyellis and @prettylittlegemsbyhazel. Congrats! We’ll DM you to coordinate shipping 🎉] VEGAN CHEESE GIVEAWAY 🌿🧀🎉 We teamed up with @ForagerProject to give 5 lucky winners $100 worth of vegan cheese each (to throw their very own vegan cheese party! ;)) (AD) This 100% vegan cheese melts, stretches and tastes amazing! We can’t wait for you to try it! (Swipe left to see more) Here’s how to enter the giveaway: 🧀 LIKE & SAVE this post 🧀 FOLLOW @ForagerProject & @BestOfVeganFood 🧀 COMMENT below ⬇️ (you can tag a friend, share your favorite emojis, tell us why you’d like to win, or all of the above. You choose! :) Multiple entries allowed, each separate comment counts as an entry.) That’s it! Good luck! 🍀 Disclaimer: this giveaway is in no way affiliated with or endorsed by Instagram. The vegan cheese can only be shipped within the U.S. International winners will receive a gift card to the supermarket of their choice instead. The winners will be announced on Sunday, September 19th at 2pm EST. #ForagerProject #bestofvegan #BestOfVeganFood #vegangiveaway Photography by Marissa Wong for Best of Vegan.

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2 months ago
30-min Pumpkin Curry Ramen with roasted butternut squash by @naturallyzuzu ❤️

Makes 2 -3 servings 
2 tbs of avocado oil or any other vegetable oil 
1 tbsp vegan yellow curry paste 
1/2 cup pumpkin purée 
1/2 cup coconut milk 
3 cups of vegetable broth 
1 tsp chilli flakes
2 packages of good quality ramen noodles
2/3 cup butternut squash cut in cubes 
1 tbsp of coconut aminos 
1/2 cup frozen or fresh corn 
Handful of green peas
Handful of Thai basil or cilantro 
Sliced red onions and some lime for garnish 
Method: 
In a sauce pan, heat 1 tbs of oil and roast the butternut squash, add coconut aminos and cook the squash until it’s golden and crispy on the outside. Set aside. 
Meanwhile, in a large pot or Dutch oven heat 1 tbsp of oil, add the curry paste and sauté for 2-3 min. Add the pumpkin pure and sauté for another 2 min. Then add the coconut milk followed by the vegetable broth.  Bring everything to boil. Add the chilli flakes and adjust the seasoning as needed. Simmer the broth for 10 min. Meanwhile, cook the ramen noodles according to the direction in the package. When ramen noodles are cooked, you can start assembling the soup. Take handful of ramen, put it in a bowl, pour over some pumpkin curry broth, top it off with roasted butternut squash, corn, herbs, peas, onion and lime. Enjoy.

[Recipe & Photography by @naturallyzuzu] 

 #BestOfVeganFood 
 #BestOfVegan 

Follow @naturallyzuzu for even more delicious recipes!

30-min Pumpkin Curry Ramen with roasted butternut squash by @naturallyzuzu ❤️ Makes 2 -3 servings 2 tbs of avocado oil or any other vegetable oil 1 tbsp vegan yellow curry paste 1/2 cup pumpkin purée 1/2 cup coconut milk 3 cups of vegetable broth 1 tsp chilli flakes 2 packages of good quality ramen noodles 2/3 cup butternut squash cut in cubes 1 tbsp of coconut aminos 1/2 cup frozen or fresh corn Handful of green peas Handful of Thai basil or cilantro Sliced red onions and some lime for garnish Method: In a sauce pan, heat 1 tbs of oil and roast the butternut squash, add coconut aminos and cook the squash until it’s golden and crispy on the outside. Set aside. Meanwhile, in a large pot or Dutch oven heat 1 tbsp of oil, add the curry paste and sauté for 2-3 min. Add the pumpkin pure and sauté for another 2 min. Then add the coconut milk followed by the vegetable broth. Bring everything to boil. Add the chilli flakes and adjust the seasoning as needed. Simmer the broth for 10 min. Meanwhile, cook the ramen noodles according to the direction in the package. When ramen noodles are cooked, you can start assembling the soup. Take handful of ramen, put it in a bowl, pour over some pumpkin curry broth, top it off with roasted butternut squash, corn, herbs, peas, onion and lime. Enjoy. [Recipe & Photography by @naturallyzuzu] #BestOfVeganFood #bestofvegan Follow @naturallyzuzu for even more delicious recipes!

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2 months ago
Vegan Taiwanese Cuisine 💚🌿 For this week’s Culture Tuesday, @sammysingally.food is taking us to Taiwan to explore the country’s cuisine through a vegan & plant-based lens. Read the full article on bestofvegan.com (link in bio -> @bestofvegan) 

Photo credits: 

Slides 1, 7, 8: @chez.jorge 
Slides 2, 6: @enen_cuisine 
Slide 3: @traveggo 
Slide 4: @choochoocachew 
Slide 5: @vege.nora_ 
Slide 9: @theveganstruggleisreal 

Article by Samantha Onyemenam (@sammysingally.food). 

 #CultureTuesday 
 #BestOfVegan 
 #BestOfVeganFood 

https://bestofvegan.com/culture-tuesday-taiwanese-cuisine/ (LINK IN BIO 💚🌿)

Vegan Taiwanese Cuisine 💚🌿 For this week’s Culture Tuesday, @sammysingally.food is taking us to Taiwan to explore the country’s cuisine through a vegan & plant-based lens. Read the full article on bestofvegan.com (link in bio -> @bestofvegan) Photo credits: Slides 1, 7, 8: @chez.jorge Slides 2, 6: @enen_cuisine Slide 3: @traveggo Slide 4: @choochoocachew Slide 5: @vege.nora_ Slide 9: @theveganstruggleisreal Article by Samantha Onyemenam (@sammysingally.food). #CultureTuesday #bestofvegan #BestOfVeganFood https://bestofvegan.com/culture-tuesday-taiwanese-cuisine/ (LINK IN BIO 💚🌿)

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2 months ago
21 Vegan Peanut Recipes You Need To Try 🧡 Get them all (including these Chili Peanut Sesame Noodles by @thefoodietakesflight) via the link in our bio (@bestofvegan). 

Photo credits (all corresponding recipes can be found via the link in our bio -> @bestofvegan): 

Slide 1: Vegan Chili Peanut Sesame Noodles by @thefoodietakesflight 
Slide 2: Vegan Encacahuatadas (Spicy Peanut Sauce Enchiladas) by @dorastable 
Slide 3: Jian Dui (Crispy Vegan Sesame Balls with Peanut Filling) by @woon.heng 
Slide 4: Vegan Thai Massaman Curry by @ministry_of_curry 
Slide 5: African Peanut Stew by @ethiopianfoodie 
Slide 6: Vegan Tofu Pad Thai by @chez.jorge 
Slide 7: Groundnut Soup (Peanut Soup) by @thecanadianafrican 
Slide 8: Chinese Boiled Peanuts by @thewoksoflife 
Slide 9: Vegan Llapingachos with Salsa de Maní (Ecuadorian Stuffed Potato Patties with Peanut Sauce) by @sweetsimplevegan 
Slide 10: Homemade Peanut Butter by @lovingitvegan 

 #NationalPeanutDay 
 #BestofVegan 
 #BedtofVeganFood

21 Vegan Peanut Recipes You Need To Try 🧡 Get them all (including these Chili Peanut Sesame Noodles by @thefoodietakesflight) via the link in our bio (@bestofvegan). Photo credits (all corresponding recipes can be found via the link in our bio -> @bestofvegan): Slide 1: Vegan Chili Peanut Sesame Noodles by @thefoodietakesflight Slide 2: Vegan Encacahuatadas (Spicy Peanut Sauce Enchiladas) by @dorastable Slide 3: Jian Dui (Crispy Vegan Sesame Balls with Peanut Filling) by @woon.heng Slide 4: Vegan Thai Massaman Curry by @ministry_of_curry Slide 5: African Peanut Stew by @ethiopianfoodie Slide 6: Vegan Tofu Pad Thai by @chez.jorge Slide 7: Groundnut Soup (Peanut Soup) by @thecanadianafrican Slide 8: Chinese Boiled Peanuts by @thewoksoflife Slide 9: Vegan Llapingachos with Salsa de Maní (Ecuadorian Stuffed Potato Patties with Peanut Sauce) by @sweetsimplevegan Slide 10: Homemade Peanut Butter by @lovingitvegan #nationalpeanutday #bestofvegan #BedtofVeganFood

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2 months ago