Best Of Vegan

@bestofvegan

  • 458 Posts
  • 2 173 760 Followers
Best of Vegan® is a digital culinary & lifestyle publication feat. the best vegan food, decor, style & destinations. Founded by @kimjuliehansen.🌿
Vegan Old Fashioned Mint Chip Ice Cream Sandwiches by @ForagerProject for  #NationalIceCreamSandwichDay (AD) ❤️

PREP TIME: 30 minutes

COOK TIME: 15 minutes

SERVING SIZE: 9 servings

Ingredients

1 cup all-purpose flour
¾ cup cocoa powder
¾ teaspoon baking powder
½ teaspoon salt
½ cup melted vegan butter, melted and cooled slightly
3 tablespoons Forager Project Cashewmilk
1 cup granulated sugar
1 teaspoons vanilla extract
1 pint Forager Project Mint Chip Ice cream
Prep

Heat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.

In a large bowl, whisk together vegan butter, Forager Project Cashewmilk, and sugar until creamy and sugar is dissolved. Stir in vanilla. Add the flour mixture and beat until combined. The batter will be quite thick.

Scrape batter into the center of the prepared pan. Using an offset spatula or back of a spoon, smooth to a thin, even layer, about 10  x 7 inch rectangle, leaving a border of parchment paper around the edges. Bake until cake is set, 10 – 12 minutes. Set aside and let cool completely.

When you are ready to assemble, remove ice cream from the freezer and let it stand for a few minutes to soften slightly. Using the parchment, transfer the cooled cake to a cutting board. Cut the cake in half crosswise to form 2 pieces that are each about 5 by 7 inches. Using a large ice cream scoop, dollop ice cream evenly over the top of one half of the cake. Using an offset spatula or spoon, spread the ice cream into an even layer. Place the remaining piece of cake on the ice cream to make a large sandwich cake. Press down slightly. Wrap it well in plastic wrap and freeze until firm, at least 3 hours.

Remove the large sandwich cake from the freezer and take off the plastic wrap. Trim the edges and then cut into 9 smaller sandwiches. Serve immediately or wrap each sandwich well in plastic wrap and freeze until firm and ready to serve.

[Recipe & Photography by @foragerproject] 

 #BestOfVeganBaking

Follow @foragerproject for even more delicious recipes!

Vegan Old Fashioned Mint Chip Ice Cream Sandwiches by @foragerproject for #nationalicecreamsandwichday (AD) ❤️ PREP TIME: 30 minutes COOK TIME: 15 minutes SERVING SIZE: 9 servings Ingredients 1 cup all-purpose flour ¾ cup cocoa powder ¾ teaspoon baking powder ½ teaspoon salt ½ cup melted vegan butter, melted and cooled slightly 3 tablespoons Forager Project Cashewmilk 1 cup granulated sugar 1 teaspoons vanilla extract 1 pint Forager Project Mint Chip Ice cream Prep Heat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large bowl, whisk together vegan butter, Forager Project Cashewmilk, and sugar until creamy and sugar is dissolved. Stir in vanilla. Add the flour mixture and beat until combined. The batter will be quite thick. Scrape batter into the center of the prepared pan. Using an offset spatula or back of a spoon, smooth to a thin, even layer, about 10 x 7 inch rectangle, leaving a border of parchment paper around the edges. Bake until cake is set, 10 – 12 minutes. Set aside and let cool completely. When you are ready to assemble, remove ice cream from the freezer and let it stand for a few minutes to soften slightly. Using the parchment, transfer the cooled cake to a cutting board. Cut the cake in half crosswise to form 2 pieces that are each about 5 by 7 inches. Using a large ice cream scoop, dollop ice cream evenly over the top of one half of the cake. Using an offset spatula or spoon, spread the ice cream into an even layer. Place the remaining piece of cake on the ice cream to make a large sandwich cake. Press down slightly. Wrap it well in plastic wrap and freeze until firm, at least 3 hours. Remove the large sandwich cake from the freezer and take off the plastic wrap. Trim the edges and then cut into 9 smaller sandwiches. Serve immediately or wrap each sandwich well in plastic wrap and freeze until firm and ready to serve. [Recipe & Photography by @foragerproject] #bestofveganbaking Follow @foragerproject for even more delicious recipes!

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3 days ago
How to make @MaxLaManna’s One Pot Lemon Pasta 🍋 

Super simple, easy, minimal ingredients and it’s ONE POT which means less washing up!

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Cook it

Serves 2
300g rigatoni
1 onion, diced
3 garlic cloves, chopped
240ml hot water
(400g)1 tin full-fat coconut milk 
1 lemon, juice and zest
1-2 tbsp olive oil
Salt
Black pepper
Red chilli flakes

1️⃣ sauté onions in a frying pan for 5-7 minutes. 
2️⃣ add garlic and stir for 1 minute.
3️⃣ add the remaining ingredients and cook on a medium high heat for 15 minutes - occasionally stirring.

Serve with leafy greens and/or herbs

 #reels  #recipes  #vegan  #plantbased  #pasta  #lemonpasta  #instagram  #food  #bestofveganvideos  #bestofvegan  #bestofveganfood  #bestofveganpasta  #easyrecipes

How to make @MaxLaManna’s One Pot Lemon Pasta 🍋 Super simple, easy, minimal ingredients and it’s ONE POT which means less washing up! Save it Share it Cook it Serves 2 300g rigatoni 1 onion, diced 3 garlic cloves, chopped 240ml hot water (400g)1 tin full-fat coconut milk 1 lemon, juice and zest 1-2 tbsp olive oil Salt Black pepper Red chilli flakes 1️⃣ sauté onions in a frying pan for 5-7 minutes. 2️⃣ add garlic and stir for 1 minute. 3️⃣ add the remaining ingredients and cook on a medium high heat for 15 minutes - occasionally stirring. Serve with leafy greens and/or herbs #reels #recipes #vegan #plantbased #pasta #lemonpasta #instagram #food #bestofveganvideos #bestofvegan #BestOfVeganFood #bestofveganpasta #easyrecipes

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4 days ago
Avocado Zucchini Pesto Pasta by @upbeetanisha for  #NationalAvocadoDay 🥑💚 

➡️ Follow the link in our bio (@bestofvegan) to get this and 15 other vegan avocado recipes (that aren’t toast!). 

 #BestOfVegan
 #BedtOfVeganFood

Avocado Zucchini Pesto Pasta by @upbeetanisha for #nationalavocadoday 🥑💚 ➡️ Follow the link in our bio (@bestofvegan) to get this and 15 other vegan avocado recipes (that aren’t toast!). #bestofvegan #BedtofVeganFood

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5 days ago
Chocolatey Vegan Ice Cream Bon Bons by @ForagerProject💗🌿 (AD)

Prep Time:10, plus 1 hour and 15 minutes for freezing
Cook Time: 5 minutes

Makes 9 servings

Ingredients:

Bon Bons
3 tablespoons coconut oil
2 vegan dark chocolate bars, about 6 ounces
Pinch of Salt
1 pint Forager Project Ice Cream in the flavor of your choice
Optional Toppings
Finely chopped toasted almonds
Flaky salt
Finely chopped vegan toffee

Steps:
Line a small baking sheet or plate that will fit in the freezer with parchment paper and chill in the freezer for 30 minute.
Using an ice cream cooper or tablespoon, scoop 9 balls of ice cream onto the prepared pan and freeze until firm, about 1 hour.
While your scoops freeze, make the chocolate shell, by melting coconut oil and chocolate in a small saucepan over medium low heat, stirring constantly. Pour melted chocolate mixture into a mug or small, deep bowl and set aside to cool slightly, about 15 minutes.
Working quickly, dip ice cream balls one at a time into the chocolate mixture. Skewer the scoop with a toothpick for easy dunking. Set coated ice cream scoops onto the lined pan and quickly sprinkle with the topping of your choosing. We suggest toffee for Salted Caramel, chopped toasted almonds for Vanilla Bean, and flaky salt for Bittersweet Chocolate. Cookie and Cream and Mint Chip are great with just the chocolate shell.
Freeze until the chocolate is set, about 15 minutes and enjoy.

[Recipe & Photography by @foragerproject] 

 #BestOfVegan  #BestOfVeganFood  #ForagerProject

Follow @foragerproject for even more delicious recipes!

Chocolatey Vegan Ice Cream Bon Bons by @foragerproject💗🌿 (AD) Prep Time:10, plus 1 hour and 15 minutes for freezing Cook Time: 5 minutes Makes 9 servings Ingredients: Bon Bons 3 tablespoons coconut oil 2 vegan dark chocolate bars, about 6 ounces Pinch of Salt 1 pint Forager Project Ice Cream in the flavor of your choice Optional Toppings Finely chopped toasted almonds Flaky salt Finely chopped vegan toffee Steps: Line a small baking sheet or plate that will fit in the freezer with parchment paper and chill in the freezer for 30 minute. Using an ice cream cooper or tablespoon, scoop 9 balls of ice cream onto the prepared pan and freeze until firm, about 1 hour. While your scoops freeze, make the chocolate shell, by melting coconut oil and chocolate in a small saucepan over medium low heat, stirring constantly. Pour melted chocolate mixture into a mug or small, deep bowl and set aside to cool slightly, about 15 minutes. Working quickly, dip ice cream balls one at a time into the chocolate mixture. Skewer the scoop with a toothpick for easy dunking. Set coated ice cream scoops onto the lined pan and quickly sprinkle with the topping of your choosing. We suggest toffee for Salted Caramel, chopped toasted almonds for Vanilla Bean, and flaky salt for Bittersweet Chocolate. Cookie and Cream and Mint Chip are great with just the chocolate shell. Freeze until the chocolate is set, about 15 minutes and enjoy. [Recipe & Photography by @foragerproject] #bestofvegan #BestOfVeganFood #ForagerProject Follow @foragerproject for even more delicious recipes!

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5 days ago
Mexican Rice Bowl by @plantbasedrd ❤️

Mexican Rice
3 roma tomatoes
3 cloves garlic, peeled
1 jalapeno, end removed
¼ roughly chopped yellow onion
1 tbsp neutral oil
2 cups white jasmine rice
3 cups vegetable broth
¼ tsp salt or to taste

In a blender, add tomatoes, garlic, jalapeno and onion and blend on high until smooth. Warm some oil in a pan with a pinch of salt and then add in rice and move it around to lightly toast it for a few minutes, about 3-4 minutes. Pour in the tomato puree and sauté it into the rice until rice absorbs it. Pour in vegetable broth, give a good stir and bring to a boil, then reduce to a low simmer and cover with a lid and cook for 12-15 minutes until rice absorbs all the liquid. Remove from heat and let sit for 3-5 minutes then fluff with a fork and enjoy. 

Soy Curls - Inspired by some Chicharron De Pollo 
1 cup dry soy curls
½ cup white vinegar
2 cups hot water
½ vegetable bouillon cube or 1 tsp vegetable bouillon base
1 tsp cornstarch 
2 tsp sazon
½ tsp garlic powder
¼ tsp onion powder
½ tsp paprika
½ tsp ground cumin
½ tsp ground coriander
2 tsp soy sauce 
Salt and pepper to taste
Juice of ½ lime over top 

In a bowl, add your soy curls and pour over top hot water, vegetable bouillon, and vinegar, then allow to sit and soak for at least 5-10 minutes. Drain the liquid using a mesh strainer and carefully squeeze out as much liquid from the soy curls as you can. Add your soy curls to a bowl and pour in your cornstarch, sazon, garlic powder, onion powder, paprika, ground cumin and coriander then toss to coat. To a warmed skillet with a teaspoon of oil add your soy curls, then your soy sauce and sauté until your soy curls have released a good bit of moisture and start to firm up and lightly brown, about 5-10 minutes. At the very end, add a squeeze of lime juice over top and serve.

[Recipe & Photography by @plantbasedrd] 

 #BestOfVegan
 #BestOfVeganFood 

Follow @plantbasedrd for even more delicious recipes!

Mexican Rice Bowl by @plantbasedrd ❤️ Mexican Rice 3 roma tomatoes 3 cloves garlic, peeled 1 jalapeno, end removed ¼ roughly chopped yellow onion 1 tbsp neutral oil 2 cups white jasmine rice 3 cups vegetable broth ¼ tsp salt or to taste In a blender, add tomatoes, garlic, jalapeno and onion and blend on high until smooth. Warm some oil in a pan with a pinch of salt and then add in rice and move it around to lightly toast it for a few minutes, about 3-4 minutes. Pour in the tomato puree and sauté it into the rice until rice absorbs it. Pour in vegetable broth, give a good stir and bring to a boil, then reduce to a low simmer and cover with a lid and cook for 12-15 minutes until rice absorbs all the liquid. Remove from heat and let sit for 3-5 minutes then fluff with a fork and enjoy. Soy Curls - Inspired by some Chicharron De Pollo 1 cup dry soy curls ½ cup white vinegar 2 cups hot water ½ vegetable bouillon cube or 1 tsp vegetable bouillon base 1 tsp cornstarch 2 tsp sazon ½ tsp garlic powder ¼ tsp onion powder ½ tsp paprika ½ tsp ground cumin ½ tsp ground coriander 2 tsp soy sauce Salt and pepper to taste Juice of ½ lime over top In a bowl, add your soy curls and pour over top hot water, vegetable bouillon, and vinegar, then allow to sit and soak for at least 5-10 minutes. Drain the liquid using a mesh strainer and carefully squeeze out as much liquid from the soy curls as you can. Add your soy curls to a bowl and pour in your cornstarch, sazon, garlic powder, onion powder, paprika, ground cumin and coriander then toss to coat. To a warmed skillet with a teaspoon of oil add your soy curls, then your soy sauce and sauté until your soy curls have released a good bit of moisture and start to firm up and lightly brown, about 5-10 minutes. At the very end, add a squeeze of lime juice over top and serve. [Recipe & Photography by @plantbasedrd] #bestofvegan #BestOfVeganFood Follow @plantbasedrd for even more delicious recipes!

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5 days ago
For National Cheesecake Day, check out our list of 21 vegan cheesecake recipes (including raw, baked, and cheesecake inspired recipes like this one by @vegaliciously) via the link in our bio (@bestofvegan).❤️

 #BestOfVegan  #BestOfVeganBaking  #BestOfVeganFood  #NationalCheesecakeDay  #VeganCheesecake

For National Cheesecake Day, check out our list of 21 vegan cheesecake recipes (including raw, baked, and cheesecake inspired recipes like this one by @vegaliciously) via the link in our bio (@bestofvegan).❤️ #bestofvegan #bestofveganbaking #BestOfVeganFood #nationalcheesecakeday #vegancheesecake

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6 days ago
Whipped coffee overnight oats by @oatmeal_stories 💗

Overnight oats
1/2 cup oats (choose between old fashioned and porridge oats)
1 tbsp chia seeds 
1 tbsp maple or agave syrup
pinch of sea salt
3/4 cup plant milk of choice
Mix everything in a jar and let sit in the fridge overnight. In the morning give it a stir and transfer to a serving cup, on top of a layer of crushed vegan cookies (I used biscoff).
Whipped coffee (dalgona)
1 tbsp instant coffee
1 tbsp raw cane or coconut sugar 
1 tbsp hot water
Whip all ingredients with an electric whisk, until stiff and foamy. Transfer on top of the oats and serve!

[Recipe & Photography by @oatmeal_stories] 

 #BestOfVegan 

Follow @oatmeal_stories for even more delicious recipes!

Whipped coffee overnight oats by @oatmeal_stories 💗 Overnight oats 1/2 cup oats (choose between old fashioned and porridge oats) 1 tbsp chia seeds 1 tbsp maple or agave syrup pinch of sea salt 3/4 cup plant milk of choice Mix everything in a jar and let sit in the fridge overnight. In the morning give it a stir and transfer to a serving cup, on top of a layer of crushed vegan cookies (I used biscoff). Whipped coffee (dalgona) 1 tbsp instant coffee 1 tbsp raw cane or coconut sugar 1 tbsp hot water Whip all ingredients with an electric whisk, until stiff and foamy. Transfer on top of the oats and serve! [Recipe & Photography by @oatmeal_stories] #bestofvegan Follow @oatmeal_stories for even more delicious recipes!

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6 days ago
Great news! You can now order our favorite @GoodFoods plant-based dips and guacs directly via their website. Get $20 OFF your order with the code 2021SUMMERTIME (go to shop.goodfoods.com, LINK IN BIO 💚🌿). (AD)

We love GoodFoods’ queso-style dip on pizza, with pasta, with nachos, you name it! Check out our IG stories for more meal ideas using their dips & guacs! 

Here’s why we love @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
🌿 everything tastes amazing;) 
 

$20 OFF CODE: 2021SUMMERTIME

(go to shop.goodfoods.com, LINK IN BIO 💚🌿). 

Note: the DROP IT LIKE IT'S GUAC & PBD YEAH YOU KNOW ME bundles are the fully vegan ones! 

 #GoodFoods 
 #BestOfVegan

Great news! You can now order our favorite @GoodFoods plant-based dips and guacs directly via their website. Get $20 OFF your order with the code 2021SUMMERTIME (go to shop.goodfoods.com, LINK IN BIO 💚🌿). (AD) We love GoodFoods’ queso-style dip on pizza, with pasta, with nachos, you name it! Check out our IG stories for more meal ideas using their dips & guacs! Here’s why we love @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 🌿 everything tastes amazing;) $20 OFF CODE: 2021SUMMERTIME (go to shop.goodfoods.com, LINK IN BIO 💚🌿). Note: the DROP IT LIKE IT'S GUAC & PBD YEAH YOU KNOW ME bundles are the fully vegan ones! #goodfoods #bestofvegan

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7 days ago
Look at @LegallyPlantBased’s Vegan Watermelon Salad with Sumac Onions, Chunky Feta Dip and Tamarind & Preserved Lemon Dressing 😍💚Get Seiran’s latest recipe from her bestofvegan.com column “All About The Veg!” via the link in our bio (➡️ @bestofvegan) now 🌿

[Recipe, Article & Photography by @legallyplantbased]

 #BestOfVegan  #BestOfVeganFood  #AllAboutTheVeg

Look at @LegallyPlantBased’s Vegan Watermelon Salad with Sumac Onions, Chunky Feta Dip and Tamarind & Preserved Lemon Dressing 😍💚Get Seiran’s latest recipe from her bestofvegan.com column “All About The Veg!” via the link in our bio (➡️ @bestofvegan) now 🌿 [Recipe, Article & Photography by @legallyplantbased] #bestofvegan #BestOfVeganFood #allabouttheveg

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8 days ago
It’s Culture Tuesday on a Wednesday this week with @sammysingally.food’s exploration of Vegan Congolese Cuisine ❤️ Follow the link in our bio to read the article and find out more about this amazing food. 

Photo credits: 

Slide 1: @zuriellescongolesecuisine 
Slide 2: @muriellebanackissa 
Slide 3: @congolinaria 
Slide 4: @elubuveg 
Slide 5: @ritaalphonsine
Slide 6: @noja.jazzmine 
Slide 7: @manya_co 
Slide 9: @sammysingally.food 

Article by @sammysingally.food. 

bestofvegan.com/culturetuesday ➡️ LINK IN BIO ❤️

 #CultureTuesday  #BestOfVegan  #BestOfVeganFood

Culture Tuesday is a weekly column in which Best of Vegan Editor Samantha Onyemenam (@sammysingally.food) explores different cultures’ cuisines across the globe through a plant-based and vegan lens. In today’s column, she is taking a closer look at vegan Congolese cuisine.

It’s Culture Tuesday on a Wednesday this week with @sammysingally.food’s exploration of Vegan Congolese Cuisine ❤️ Follow the link in our bio to read the article and find out more about this amazing food. Photo credits: Slide 1: @zuriellescongolesecuisine Slide 2: @muriellebanackissa Slide 3: @congolinaria Slide 4: @elubuveg Slide 5: @ritaalphonsine Slide 6: @noja.jazzmine Slide 7: @manya_co Slide 9: @sammysingally.food Article by @sammysingally.food. bestofvegan.com/culturetuesday ➡️ LINK IN BIO ❤️ #CultureTuesday #bestofvegan #BestOfVeganFood Culture Tuesday is a weekly column in which Best of Vegan Editor Samantha Onyemenam (@sammysingally.food) explores different cultures’ cuisines across the globe through a plant-based and vegan lens. In today’s column, she is taking a closer look at vegan Congolese cuisine.

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8 days ago
Balsamic Mushroom Avocado Toast by @twospoons.ca 🥑 Happy  #ToastTuesday! Recipe below ⬇️

Balsamic Mushrooms:
16 oz cremini mushrooms (450 g)
2 tbsp olive oil
pinch sea salt
1 tbsp almond butter
3 tbsp balsamic vinegar
1 tsp thyme
For toast: 2 slices thick sourdough bread and 1 small avocado

1. Slice cremini mushrooms and add to skillet on medium-low heat with olive oil and a pinch sea salt. Cook mushrooms, stirring occasionally for 10 minutes (letting the mushrooms sweat and release their natural waters).
2. Combine almond butter, balsamic and thyme in a small bowl. Whisk together. Turn skillet to medium-high heat and pour liquid mixture over mushrooms. Continue cooking mushrooms, stirring often until liquid is thickened and mushrooms are golden browned. (5-10 mins)
3. To make toast: Toast two slices of thick sourdough bread. Mash 1 small avocado onto toast and top with balsamic mushrooms. Sprinkle with sea salt and more fresh thyme.

[Recipe & Photography by Hannah Sunderani | @twospoons.ca] 

 #BestOfVegan
 #BestOfVeganFood 

Follow @twospoons.ca for even more delicious recipes!

Balsamic Mushroom Avocado Toast by @twospoons.ca 🥑 Happy #toasttuesday! Recipe below ⬇️ Balsamic Mushrooms: 16 oz cremini mushrooms (450 g) 2 tbsp olive oil pinch sea salt 1 tbsp almond butter 3 tbsp balsamic vinegar 1 tsp thyme For toast: 2 slices thick sourdough bread and 1 small avocado 1. Slice cremini mushrooms and add to skillet on medium-low heat with olive oil and a pinch sea salt. Cook mushrooms, stirring occasionally for 10 minutes (letting the mushrooms sweat and release their natural waters). 2. Combine almond butter, balsamic and thyme in a small bowl. Whisk together. Turn skillet to medium-high heat and pour liquid mixture over mushrooms. Continue cooking mushrooms, stirring often until liquid is thickened and mushrooms are golden browned. (5-10 mins) 3. To make toast: Toast two slices of thick sourdough bread. Mash 1 small avocado onto toast and top with balsamic mushrooms. Sprinkle with sea salt and more fresh thyme. [Recipe & Photography by Hannah Sunderani | @twospoons.ca] #bestofvegan #BestOfVeganFood Follow @twospoons.ca for even more delicious recipes!

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9 days ago
Vegan Penne Alla Vodka from @herbivoreskitchen (Kate Friedman)’s new cookbook “5-Ingredient Vegan Cooking” 🧡 Follow the link in our bio (@bestofvegan) to get the full recipe and find out how you can order Kate’s book 🧡🌿

Reprinted with permission from 5-Ingredient Vegan Cooking by Kate Friedman, Page Street Publishing Co. 2021. Photo credit: Kate Friedman.

 #BestOfVegan
 #BestOfVeganFood 

Follow @herbivoreskitchen for delicious vegan recipes!

Vegan Penne Alla Vodka from @herbivoreskitchen (Kate Friedman)’s new cookbook “5-Ingredient Vegan Cooking” 🧡 Follow the link in our bio (@bestofvegan) to get the full recipe and find out how you can order Kate’s book 🧡🌿 Reprinted with permission from 5-Ingredient Vegan Cooking by Kate Friedman, Page Street Publishing Co. 2021. Photo credit: Kate Friedman. #bestofvegan #BestOfVeganFood Follow @herbivoreskitchen for delicious vegan recipes!

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10 days ago