Vegan Healthy Tips

@veganhealthy.tips

  • 48 Posts
  • 630 Followers
Plant Based Recipes 🥦 🌱 Mouthwatering vegan recipes ☘️ Stay healthy and save the planet 🥑 Follow us @veganhealthy.tips for Daily Vegan Rrecipes Link👇👇
No-bake pumpkin fudge tart by @oatmeal_stories ❤If you're not in the mood for baking, you should try this no-bake pumpkin fudge tart. It's easy to make with only a bunch of ingredients, very creamy and rich in flavour. 
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No-bake pumpkin fudge tart
(for 18-20cm tart or spring form)
For the crust:
1 cup of oats
1/2 cup of mixed nuts of choice
1 tbsp of raw cacao powder
pinch of salt
2 tbsp of maple syrup
1 tbsp of coconut oil
1-2 tbsp cold water, if needed
For the filling:
1/2 cup of pumpkin purè
1/4 cup of nut butter (peanut or almond)
1/4 cup of coconut oil
1/4 cup of maple syrup
1 tsp of vanilla bean paste
pinch of salt
Add oats and nuts to a food processor. Blitz until broken into small pieces. Add cacao powder, salt, maple syrup and coconut oil, keep blending until well combined. Incorporate cold water, tablespoon by tablespoon, only until needed to achieve a sticky dough. Press the dough into the form with removable bottom (line the bottom with baking paper). Leave the edges high. Place in the freezer while you prepare the filling.
Add nut butter, coconut oil and maple syrup to a saucepan. Heat until melted, whisk to combine. Remove from heat and mix in the pumpkin purè, vanilla and salt. Pour the fudge into cooled crust and return to the freezer. If you have too much fudge mixture, you can freeze it in muffin molds. Freeze the tart for 3-4 hours, then transfer to the fridge. Store in the fridge for up to 3 days.
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⭐️ Follow us 👉 @veganhealthy.tips for healthy simple vegan, recipes that will help you lose weight, and feel great. Link in BIO @veganhealthy.tips ❤️
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No-bake pumpkin fudge tart by @oatmeal_stories ❤If you're not in the mood for baking, you should try this no-bake pumpkin fudge tart. It's easy to make with only a bunch of ingredients, very creamy and rich in flavour. . No-bake pumpkin fudge tart (for 18-20cm tart or spring form) For the crust: 1 cup of oats 1/2 cup of mixed nuts of choice 1 tbsp of raw cacao powder pinch of salt 2 tbsp of maple syrup 1 tbsp of coconut oil 1-2 tbsp cold water, if needed For the filling: 1/2 cup of pumpkin purè 1/4 cup of nut butter (peanut or almond) 1/4 cup of coconut oil 1/4 cup of maple syrup 1 tsp of vanilla bean paste pinch of salt Add oats and nuts to a food processor. Blitz until broken into small pieces. Add cacao powder, salt, maple syrup and coconut oil, keep blending until well combined. Incorporate cold water, tablespoon by tablespoon, only until needed to achieve a sticky dough. Press the dough into the form with removable bottom (line the bottom with baking paper). Leave the edges high. Place in the freezer while you prepare the filling. Add nut butter, coconut oil and maple syrup to a saucepan. Heat until melted, whisk to combine. Remove from heat and mix in the pumpkin purè, vanilla and salt. Pour the fudge into cooled crust and return to the freezer. If you have too much fudge mixture, you can freeze it in muffin molds. Freeze the tart for 3-4 hours, then transfer to the fridge. Store in the fridge for up to 3 days. . . . ⭐️ Follow us 👉 @veganhealthy.tips for healthy simple vegan, recipes that will help you lose weight, and feel great. Link in BIO @veganhealthy.tips ❤️ . 🌿Tag a friend who would love this 🌿

35
3
7 months ago
Chick peas and greens in a creamy curry with jasmine rice and roasted baby bell peppers by @betterfoodguru ❤.
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Recipe:
1. Start by sautéing on medium heat 3 chopped cloves garlic, 2T fresh ginger chopped, 1tsp fresh turmeric chopped (you may omit if unavailable and add extra 1 tsp dry when adding dry spices)and 1/2 a yellow onion small dice in 1tsp evoo until onions are browning
2. Add 1 can fresh organic chickpeas and 4 cups of greens chopped fine of choice I like power greens mixes but baby spinach is fine too. Cook 2 mins until all greens have wilted
3. Add 1 cup plant milk and 2 tsp tomato paste and bring to a boil
4. Add 1T turmeric powder, 1tsp garam masala, 1/2 tsp ground cumin, pinch of crushed red pepper, sea salt and ground black pepper.
5. Let simmer 5 mins and stir well to incorporate all spices.
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Chick peas and greens in a creamy curry with jasmine rice and roasted baby bell peppers by @betterfoodguru ❤. . . Recipe: 1. Start by sautéing on medium heat 3 chopped cloves garlic, 2T fresh ginger chopped, 1tsp fresh turmeric chopped (you may omit if unavailable and add extra 1 tsp dry when adding dry spices)and 1/2 a yellow onion small dice in 1tsp evoo until onions are browning 2. Add 1 can fresh organic chickpeas and 4 cups of greens chopped fine of choice I like power greens mixes but baby spinach is fine too. Cook 2 mins until all greens have wilted 3. Add 1 cup plant milk and 2 tsp tomato paste and bring to a boil 4. Add 1T turmeric powder, 1tsp garam masala, 1/2 tsp ground cumin, pinch of crushed red pepper, sea salt and ground black pepper. 5. Let simmer 5 mins and stir well to incorporate all spices. . . . ⭐️ Follow us @veganhealthy.tips for healthy simple vegan, recipes that will help you lose weight, and feel great. Link in BIO @veganhealthy.tips ❤️ . 🌿Tag a friend who would love this 🌿

30
2
7 months ago
Cheesy Tomato Pasta 😋 by @earthofmariaa
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2 cups pasta of choice
1 tsp coconut oil
2 cloves garlic, minced
1 medium onion, chopped
2 tbsp tomato paste
3/4 cup plant based milk of your choice
2 tbsp nutritional yeast
Salt and pepper to taste
1/4 cup vegan cheese, grated
Cook the pasta according to packaging instructions. Meanwhile, heat the coconut oil a pan and add the garlic, onion and tomato paste. Cook for 6-7 minutes, stirring frequently. Then add the plant based milk and nutritional yeast. Stir to combine. When the pasta is done, transfer it to the pan using a slotted spoon together with 1/4 cup pasta water. Season to taste with salt and pepper and add the vegan cheese. Serve when the cheese melts.
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Thanks @earthofmariaa ❤️ for sharing.

Cheesy Tomato Pasta 😋 by @earthofmariaa . 2 cups pasta of choice 1 tsp coconut oil 2 cloves garlic, minced 1 medium onion, chopped 2 tbsp tomato paste 3/4 cup plant based milk of your choice 2 tbsp nutritional yeast Salt and pepper to taste 1/4 cup vegan cheese, grated Cook the pasta according to packaging instructions. Meanwhile, heat the coconut oil a pan and add the garlic, onion and tomato paste. Cook for 6-7 minutes, stirring frequently. Then add the plant based milk and nutritional yeast. Stir to combine. When the pasta is done, transfer it to the pan using a slotted spoon together with 1/4 cup pasta water. Season to taste with salt and pepper and add the vegan cheese. Serve when the cheese melts. . . . ⭐️ Follow us 👉 @veganhealthy.tips for healthy simple vegan, recipes that will help you lose weight, and feel great. Link in BIO @veganhealthy.tips ❤️ . 🌿Tag a friend who would love this🌿 . Thanks @earthofmariaa ❤️ for sharing.

30
1
7 months ago
Black Bean Stuffed Sweet Potatoes

by @twospoons.ca

🍠❤️ Stuffed with corn, tomatoes, cilantro, guac, and sour cream to drizzle! Get the recipe below👇
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Ingredients
4 sweet potatoes
1 tbsp avocado oil, or neutral oil of choice
1/4 cup red onion, diced
1 clove garlic, diced
1 cup cherry tomatoes, chopped
1 can black beans (400 ml)
1/2 cup corn
1/3 cup cilantro chopped, tightly packed
1/2 lime juiced
2 tsp olive oil
1/4 tsp sea salt
pinch pepper
pinch cayenne pepper flakes

Easy Guac (for topping):
1 avocado
2 tsp lime juice
pinch sea salt

Sour Cream (to drizzle):
1/3 cup coconut yogurt
1/2 tsp lime juice
pinch sea salt

1. Preheat oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and paint sweet potatoes with avocado oil to lightly coat. Bake for 40 minutes, or until cooked through.
2. In a bowl combine chopped red onion and garlic, cherry tomatoes, black beans, corn, and chopped cilantro. Add lime juice, olive oil, sea salt, pepper and cayenne pepper flakes. Mix to combine.
3. Prepare easy guacamole: Mash avocado in a bowl with lemon juice and a pinch of sea salt.
4. Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and sea salt.
5. Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream.
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Thanks @twospoons.ca❤️ for sharing.

Black Bean Stuffed Sweet Potatoes by @twospoons.ca 🍠❤️ Stuffed with corn, tomatoes, cilantro, guac, and sour cream to drizzle! Get the recipe below👇 ​_ Ingredients 4 sweet potatoes 1 tbsp avocado oil, or neutral oil of choice 1/4 cup red onion, diced 1 clove garlic, diced 1 cup cherry tomatoes, chopped 1 can black beans (400 ml) 1/2 cup corn 1/3 cup cilantro chopped, tightly packed 1/2 lime juiced 2 tsp olive oil 1/4 tsp sea salt pinch pepper pinch cayenne pepper flakes Easy Guac (for topping): 1 avocado 2 tsp lime juice pinch sea salt Sour Cream (to drizzle): 1/3 cup coconut yogurt 1/2 tsp lime juice pinch sea salt 1. Preheat oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and paint sweet potatoes with avocado oil to lightly coat. Bake for 40 minutes, or until cooked through. 2. In a bowl combine chopped red onion and garlic, cherry tomatoes, black beans, corn, and chopped cilantro. Add lime juice, olive oil, sea salt, pepper and cayenne pepper flakes. Mix to combine. 3. Prepare easy guacamole: Mash avocado in a bowl with lemon juice and a pinch of sea salt. 4. Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and sea salt. 5. Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream. . . ⭐️ Follow us 👉 @veganhealthy.tips for healthy simple vegan, recipes that will help you lose weight, and feel great. Link in BIO @veganhealthy.tips ❤️ . 🌿Tag a friend who would love this🌿 . Thanks @twospoons.ca❤️ for sharing.

48
2
7 months ago
Raspberry pie pops - raspberry jam encased inside a cinnamon infused pastry😍 by @bos.kitchen ♥️ 
A sweet and simple treat to bake for yourself or gift to somebody special☺️😋
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Ingredients:

Raspberry pie pops (makes 8)
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400g plain flour
pinch of salt
2 tsp cinnamon, ground
4 tbsp sugar of choice
200g vegan margarine
4 tbsp olive oil
1/2 cup raspberry jam
1 cup raspberries, roughly chopped
3 tbsp almond milk
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Add flour, salt, cinnamon, 2tbsp sugar and margarine to a food processor and process until crumbly (or use your fingers). Mix the oil with 4 tbsps of water and gradually add to the crumbs until a dough forms. Flatten into a disc, wrap it and chill for at least 30 mins.
Preheat oven to 200•c. Roll out pastry and using a medium size heart form, cut out 16 hearts. Add 1 heaping tbsp jam in the middle, a few chopped raspberries and brush almond milk around the edge. Add a cake pop stick if desired. Cover with another heart and use a fork to seal the edges tightly. Brush with a little almond milk and sprinkle with remaining sugar. Bake in the oven at 200•c for 15 mins, or until golden.
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Thanks @bos.kitchen❤️ for sharing.

Raspberry pie pops - raspberry jam encased inside a cinnamon infused pastry😍 by @bos.kitchen ♥️ A sweet and simple treat to bake for yourself or gift to somebody special☺️😋 ⠀ Ingredients: Raspberry pie pops (makes 8) . 400g plain flour pinch of salt 2 tsp cinnamon, ground 4 tbsp sugar of choice 200g vegan margarine 4 tbsp olive oil 1/2 cup raspberry jam 1 cup raspberries, roughly chopped 3 tbsp almond milk . . Add flour, salt, cinnamon, 2tbsp sugar and margarine to a food processor and process until crumbly (or use your fingers). Mix the oil with 4 tbsps of water and gradually add to the crumbs until a dough forms. Flatten into a disc, wrap it and chill for at least 30 mins. Preheat oven to 200•c. Roll out pastry and using a medium size heart form, cut out 16 hearts. Add 1 heaping tbsp jam in the middle, a few chopped raspberries and brush almond milk around the edge. Add a cake pop stick if desired. Cover with another heart and use a fork to seal the edges tightly. Brush with a little almond milk and sprinkle with remaining sugar. Bake in the oven at 200•c for 15 mins, or until golden. . . ⭐️ Follow us 👉 @veganhealthy.tips for healthy simple vegan, recipes that will help you lose weight, and feel great. Link in BIO @veganhealthy.tips ❤️ . 🌿Tag a friend who would love this🌿 . Thanks @bos.kitchen❤️ for sharing.

30
3
7 months ago
Vegan Artichoke Grilled Cheese 🤤 by @alexafuelednaturally. 
Ingredients:
8 Slices of sourdough bread or bread of choice
1 (14oz can) artichoke hearts, in water
2 tbsp vegan butter
For the Almond Ricotta:
1 (14 ounce) package firm tofu
1 cup raw almonds
1/2 tsp salt
4 tbsp nutritional yeast
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/4 tsp pepper
3 cups chopped spinach
1/2 cup unsweetened almond milk
Bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes.
Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. Blot the almonds dry with a paper towel.
Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside. Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to strain excess water.
In a food processor or high speed blender combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt & pepper. Blend for 1-2 minutes or until there is no chunks. Mixture will look lumpy and that is okay! Add more almond milk if needed.
In a small pan cook chopped spinach with 1 tbsp on water for 1 minute or until spinach is wilted down.
Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well. Taste mixture and add extra salt or seasonings if needed.
Rinse the artichoke hearts and then roughly chop. In the same pan you cooked the spinach in sauté the artichoke for 4 minutes with 2 tbsp on water and lightly season with salt and pepper. Turn off heat then set aside until ready to assemble.
Spread vegan butter on one side of each of the bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on the griddle, buttered side down. On each piece, spread a generous amount of almond ricotta , place artichokes on top of the ricotta, and the other piece of bread. When the bottom bread is browned, flip the sandwich and cook bread until toasted!
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⭐️ Follow us 👉 @veganhealthy.tips for healthy simple vegan, recipes that will help you lose weight, and feel great. Link i

Vegan Artichoke Grilled Cheese 🤤 by @alexafuelednaturally. Ingredients: 8 Slices of sourdough bread or bread of choice 1 (14oz can) artichoke hearts, in water 2 tbsp vegan butter For the Almond Ricotta: 1 (14 ounce) package firm tofu 1 cup raw almonds 1/2 tsp salt 4 tbsp nutritional yeast 1/2 tbsp garlic powder 1/2 tbsp onion powder 1/4 tsp pepper 3 cups chopped spinach 1/2 cup unsweetened almond milk Bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes. Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. Blot the almonds dry with a paper towel. Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside. Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to strain excess water. In a food processor or high speed blender combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt & pepper. Blend for 1-2 minutes or until there is no chunks. Mixture will look lumpy and that is okay! Add more almond milk if needed. In a small pan cook chopped spinach with 1 tbsp on water for 1 minute or until spinach is wilted down. Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well. Taste mixture and add extra salt or seasonings if needed. Rinse the artichoke hearts and then roughly chop. In the same pan you cooked the spinach in sauté the artichoke for 4 minutes with 2 tbsp on water and lightly season with salt and pepper. Turn off heat then set aside until ready to assemble. Spread vegan butter on one side of each of the bread pieces. Heat a griddle pan to medium high heat. Place 2 pieces of bread on the griddle, buttered side down. On each piece, spread a generous amount of almond ricotta , place artichokes on top of the ricotta, and the other piece of bread. When the bottom bread is browned, flip the sandwich and cook bread until toasted! . . ⭐️ Follow us 👉 @veganhealthy.tips for healthy simple vegan, recipes that will help you lose weight, and feel great. Link i

27
1
7 months ago
Wild blueberry loaf cake by @sculptedkitchen ❤Happy new day!!
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Ingredients:
1 cup of wild blueberries, dusted with flour and set aside.
1 cup and 1/4 of flour
1 tsp of cinnamon.
1 tsp of vanilla powder.
2 tablespoons of lemon juice.
1/2 cup of plant based milk with 2 tsp of apple cider vinegar. Leave aside.
2 very ripe bananas. You need them to be very soft.
1 cup of coconut sugar.
1/2 cup of coconut oil, melted.
1 tsp of baking soda.
2 tsp of baking powder.
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Method:
1. Preheat the oven to 350F.
2. Grease a loaf pan.
3. Mix dry ingredients together really well.
4. Mix wet ingredients together.
5. Add wet to dry and mix well.
6. Fold in your blueberries.
7. Bake for 1 hour or until centre is cooked. .
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Blueberry frosting:
Boil one cup of wild blueberries until soft. Strain it through a mesh to get 1/2 cup of liquid.
Take one or two cans of coconut milk chilled from the fridge. Scoop out the cream part from the cans. Blend with 1/2 cup of icing sugar and pour the blueberry liquid. Whip for 4 minutes until fluffy. Add onto your cake
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Thanks @sculptedkitchen ❤️

Wild blueberry loaf cake by @sculptedkitchen ❤Happy new day!! . . Ingredients: 1 cup of wild blueberries, dusted with flour and set aside. 1 cup and 1/4 of flour 1 tsp of cinnamon. 1 tsp of vanilla powder. 2 tablespoons of lemon juice. 1/2 cup of plant based milk with 2 tsp of apple cider vinegar. Leave aside. 2 very ripe bananas. You need them to be very soft. 1 cup of coconut sugar. 1/2 cup of coconut oil, melted. 1 tsp of baking soda. 2 tsp of baking powder. . . Method: 1. Preheat the oven to 350F. 2. Grease a loaf pan. 3. Mix dry ingredients together really well. 4. Mix wet ingredients together. 5. Add wet to dry and mix well. 6. Fold in your blueberries. 7. Bake for 1 hour or until centre is cooked. . . Blueberry frosting: Boil one cup of wild blueberries until soft. Strain it through a mesh to get 1/2 cup of liquid. Take one or two cans of coconut milk chilled from the fridge. Scoop out the cream part from the cans. Blend with 1/2 cup of icing sugar and pour the blueberry liquid. Whip for 4 minutes until fluffy. Add onto your cake . . . ⭐️ Follow us 👉 @veganhealthy.tips for healthy simple vegan, recipes that will help you lose weight, and feel great. Link in BIO @veganhealthy.tips ❤️ . 🌿Tag a friend who would love this🌿 . Thanks @sculptedkitchen ❤️

29
4
7 months ago
Cauliflower pumpkin tikka masala by @upbeetanisha ❤ Thick and creamy without requiring coconut milk!! Save for later!!
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Ingredients:
- 1 cup pumpkin puree 
- 1 large head cauliflower 
- 1 tbsp vegan or dairy yogurt 
- ginger garlic paste: 2 inch ginger, 7 cloves garlic 
- 1 onion 
- Whole spices: 1/2 tsp cumin seeds, 1 tsp coriander seeds, 2 tsp fenugreek leaves (kasoori methi) 
- Dry spices: 1 tsp turmeric, 1 tsp garam masala, 1 tsp chili powder 
- 1.5 cups tomato paste 
- 1/4 cup quick-soaked cashews + 1/4 cup water (optional; basically ready without it) 
- 3 cups water  
 
Blend onion into a paste. Alternatively, finely chop it. Marinate cauliflower with 1 tbsp yogurt, 1 tsp ginger-garlic paste, 1/2 tsp red chili powder. Broil on high for 4-5 minutes.  
Add 1.5 tbsp neutral oil to a pan. Add cumin and coriander seeds. Fry for 1-2 min. Add onion, cook for 6-8 minutes if using onion paste or until slightly brown if using chopped onion. Add remaining ginger-garlic paste and cook until fragrant, around 4-5 min. Add tomato paste and cook until it has thickened. Add dry spices and salt. Add pumpkin puree and combine well before adding cauliflower and water. Bring to a boil, add cashew paste, and let it simmer until it’s at desired texture, around 10-15 min.
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Thanks @upbeetanisha ❤️

Cauliflower pumpkin tikka masala by @upbeetanisha ❤ Thick and creamy without requiring coconut milk!! Save for later!! . . Ingredients: - 1 cup pumpkin puree  - 1 large head cauliflower  - 1 tbsp vegan or dairy yogurt  - ginger garlic paste: 2 inch ginger, 7 cloves garlic  - 1 onion  - Whole spices: 1/2 tsp cumin seeds, 1 tsp coriander seeds, 2 tsp fenugreek leaves (kasoori methi)  - Dry spices: 1 tsp turmeric, 1 tsp garam masala, 1 tsp chili powder  - 1.5 cups tomato paste  - 1/4 cup quick-soaked cashews + 1/4 cup water (optional; basically ready without it)  - 3 cups water     Blend onion into a paste. Alternatively, finely chop it. Marinate cauliflower with 1 tbsp yogurt, 1 tsp ginger-garlic paste, 1/2 tsp red chili powder. Broil on high for 4-5 minutes.   Add 1.5 tbsp neutral oil to a pan. Add cumin and coriander seeds. Fry for 1-2 min. Add onion, cook for 6-8 minutes if using onion paste or until slightly brown if using chopped onion. Add remaining ginger-garlic paste and cook until fragrant, around 4-5 min. Add tomato paste and cook until it has thickened. Add dry spices and salt. Add pumpkin puree and combine well before adding cauliflower and water. Bring to a boil, add cashew paste, and let it simmer until it’s at desired texture, around 10-15 min. . . . ⭐️ Follow us 👉 @veganhealthy.tips for healthy simple vegan, recipes that will help you lose weight, and feel great. Link in BIO @veganhealthy.tips ❤️ . 🌿Tag a friend who would love this🌿 . Thanks @upbeetanisha ❤️

38
2
7 months ago
This is our beauty Hand-drawn 🌲🌲🌲🌲🌲🌲🌲 Baked for the New Year BY @galina_zagrebelnaya ♥️😋
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⭐️ Follow us 👉 @veganhealthy.tips for healthy simple vegan, recipes that will help you lose weight, and feel great. Link in BIO @veganhealthy.tips ❤️
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 🌿Tag a friend who would love this🌿

This is our beauty Hand-drawn 🌲🌲🌲🌲🌲🌲🌲 Baked for the New Year BY @galina_zagrebelnaya ♥️😋 . ⭐️ Follow us 👉 @veganhealthy.tips for healthy simple vegan, recipes that will help you lose weight, and feel great. Link in BIO @veganhealthy.tips ❤️ . 🌿Tag a friend who would love this🌿

33
3
7 months ago
Snack Idea: Balsamic Mushroom with Roasted Garlic
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Toasts by @thefoodietakesflight
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💛 Enjoy!
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⭐️ Follow us 👉 @veganhealthy.tips for healthy simple vegan, recipes that will help you lose weight, and feel great. Link in BIO @veganhealthy.tips ❤️
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 🌿Tag a friend who would love this🌿
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Thanks @thefoodietakesflight❤️ for sharing.

Snack Idea: Balsamic Mushroom with Roasted Garlic . Toasts by @thefoodietakesflight . 💛 Enjoy! . . ⭐️ Follow us 👉 @veganhealthy.tips for healthy simple vegan, recipes that will help you lose weight, and feel great. Link in BIO @veganhealthy.tips ❤️ . 🌿Tag a friend who would love this🌿 . Thanks @thefoodietakesflight❤️ for sharing.

34
2
7 months ago
Baked Herb Fries with Beet Garlic Mayo
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By @thefoodietakesflight
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Recipe:

Good for 2
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Ingredients:
2 large (650g) potatoes, I used Yukon gold potatoes
1 tsp rose salt @suncorefoods
1 tsp dried basil or chopped fresh basil
1/2 tsp dried rosemary
1/2 tsp dried parsley
Sprinkle of pepper
Drizzle of olive oil

Beet Garlic Mayo

1/2 cup vegan mayo
2 cloves garlic, minced
1 tsp beet powder @suncorefoods, diluted in 1/2 tbsp hot water
Dash of pepper
Salt to taste
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Instructions:
Heat the oven or oven toaster at 350F. You can also air-fry these!
Wash and peel the potatoes. Slice into 1/2-inch pieces and wash through water. Soak in room temp. water for 10 minutes. This is to remove the starch and get the potatoes crispier!
Mix the potatoes with the salt, herbs, salt, pepper, and olive oil. Place on a lined baking tray. Baked for 35-40 minutes, flipping halfway through, or until golden brown and crisp.
For the mayo dip, simply mix everything together until well incorporated. Adjust seasoning based on your desired taste. Enjoy!
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⭐️ Follow us 👉 @veganhealthy.tips for healthy simple vegan, recipes that will help you lose weight, and feel great. Link in BIO @veganhealthy.tips ❤️
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 🌿Tag a friend who would love this🌿
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Thanks @thefoodietakesflight❤️ for sharing.

Baked Herb Fries with Beet Garlic Mayo . By @thefoodietakesflight . Recipe: Good for 2 . Ingredients: 2 large (650g) potatoes, I used Yukon gold potatoes 1 tsp rose salt @suncorefoods 1 tsp dried basil or chopped fresh basil 1/2 tsp dried rosemary 1/2 tsp dried parsley Sprinkle of pepper Drizzle of olive oil Beet Garlic Mayo 1/2 cup vegan mayo 2 cloves garlic, minced 1 tsp beet powder @suncorefoods, diluted in 1/2 tbsp hot water Dash of pepper Salt to taste . Instructions: Heat the oven or oven toaster at 350F. You can also air-fry these! Wash and peel the potatoes. Slice into 1/2-inch pieces and wash through water. Soak in room temp. water for 10 minutes. This is to remove the starch and get the potatoes crispier! Mix the potatoes with the salt, herbs, salt, pepper, and olive oil. Place on a lined baking tray. Baked for 35-40 minutes, flipping halfway through, or until golden brown and crisp. For the mayo dip, simply mix everything together until well incorporated. Adjust seasoning based on your desired taste. Enjoy! . ⭐️ Follow us 👉 @veganhealthy.tips for healthy simple vegan, recipes that will help you lose weight, and feel great. Link in BIO @veganhealthy.tips ❤️ . 🌿Tag a friend who would love this🌿 . Thanks @thefoodietakesflight❤️ for sharing.

30
2
7 months ago
A new recipe for this Vegan No-Bake Matcha Mango Cheesecake😍 by @365cleaneats ♥️ Paired mango with matcha 😋💚💛⁣
⠀
Ingredients:
⁣
[Recipe] ◆Ingredients:(φ60×h35mm (90ml)x8⁣
⁣
Base: ⁣
50g raw almonds (soaked 8-12 hours and rinsed)⁣⁣
2 Tbsp. melted raw cacao butter⁣
3-4 Medjool pitted dates (60-80g)⁣
4 Tbsp. shredded coconut⁣
3 Tbsp. raw cacao powder⁣
1 Tbsp. raw cacao nib⁣
1/8 tsp pink salt⁣
⁣
White chocolate layer: ⁣
60g raw cashews (soaked 4-6 hours and rinsed)⁣
1/3 cup (80ml) full fat coconut milk⁣ ⁣ or coconut cream
3 Tbsp. melted raw cacao butter⁣
3 Tbsp. maple syrup⁣
1/2 tsp vanilla paste⁣
pinch of pink salt⁣
⁣
Mango layer: ⁣
60g raw cashews (soaked 4-6 hours and rinsed)⁣
70g ripe mango ⁣
2 Tbsp. melted raw cacao butter⁣
3 Tbsp. maple syrup⁣
2 Tbsp. lemon juice⁣
1 Tbsp. full fat coconut milk⁣ or coconut cream
1 tsp lemon zest⁣
1/8 tsp turmeric powder ⁣
pinch of pink salt⁣
⁣
Matcha layer:⁣
60g raw cashews (soaked 4-6 hours and rinsed)⁣
1/3 cup (80ml) full fat coconut milk⁣ ⁣ or coconut cream
2 Tbsp. melted raw cacao butter⁣
3 Tbsp. maple syrup⁣
2.5 Tbsp. lemon juice ⁣
1 tsp matcha powder ⁣
⁣
**You can substitute maple syrup & coconut cream with raw agave & raw nut milk for raw version⁣
⁣
Method : ⁣
1. Pulse every ingredient for the base until well processed but still slightly crumbly. Press the mixture into the base of the silicone moulds. ⁣
2. In a high speed blender place every ingredient for the white chocolate layer and blend well until smooth. Add more sweetener if you need. Layer the filling above the base. Cool them in the freezer until set. ⁣
3. Repeat the same process for the mango layer and cool them in the freezer until set. ⁣
4. Repeat the same process for the matcha layer and cool them in the freezer until set.⁣
5. Take out from the moulds and let them thaw at room temperature for 10-15 minutes. Garnish with some matcha powder before serving.
Enjoy😋✌️
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⭐️ Follow us 👉 @veganhealthy.tips for healthy simple vegan, recipes that will help you lose weight, and feel great. Link in BIO @veganhealthy.tips ❤️
.
 🌿Tag a friend who would love this🌿
.
Thanks @365cleaneats❤️ for sharing.

A new recipe for this Vegan No-Bake Matcha Mango Cheesecake😍 by @365cleaneats ♥️ Paired mango with matcha 😋💚💛⁣ ⠀ Ingredients: ⁣ [Recipe] ◆Ingredients:(φ60×h35mm (90ml)x8⁣ ⁣ Base: ⁣ 50g raw almonds (soaked 8-12 hours and rinsed)⁣⁣ 2 Tbsp. melted raw cacao butter⁣ 3-4 Medjool pitted dates (60-80g)⁣ 4 Tbsp. shredded coconut⁣ 3 Tbsp. raw cacao powder⁣ 1 Tbsp. raw cacao nib⁣ 1/8 tsp pink salt⁣ ⁣ White chocolate layer: ⁣ 60g raw cashews (soaked 4-6 hours and rinsed)⁣ 1/3 cup (80ml) full fat coconut milk⁣ ⁣ or coconut cream 3 Tbsp. melted raw cacao butter⁣ 3 Tbsp. maple syrup⁣ 1/2 tsp vanilla paste⁣ pinch of pink salt⁣ ⁣ Mango layer: ⁣ 60g raw cashews (soaked 4-6 hours and rinsed)⁣ 70g ripe mango ⁣ 2 Tbsp. melted raw cacao butter⁣ 3 Tbsp. maple syrup⁣ 2 Tbsp. lemon juice⁣ 1 Tbsp. full fat coconut milk⁣ or coconut cream 1 tsp lemon zest⁣ 1/8 tsp turmeric powder ⁣ pinch of pink salt⁣ ⁣ Matcha layer:⁣ 60g raw cashews (soaked 4-6 hours and rinsed)⁣ 1/3 cup (80ml) full fat coconut milk⁣ ⁣ or coconut cream 2 Tbsp. melted raw cacao butter⁣ 3 Tbsp. maple syrup⁣ 2.5 Tbsp. lemon juice ⁣ 1 tsp matcha powder ⁣ ⁣ **You can substitute maple syrup & coconut cream with raw agave & raw nut milk for raw version⁣ ⁣ Method : ⁣ 1. Pulse every ingredient for the base until well processed but still slightly crumbly. Press the mixture into the base of the silicone moulds. ⁣ 2. In a high speed blender place every ingredient for the white chocolate layer and blend well until smooth. Add more sweetener if you need. Layer the filling above the base. Cool them in the freezer until set. ⁣ 3. Repeat the same process for the mango layer and cool them in the freezer until set. ⁣ 4. Repeat the same process for the matcha layer and cool them in the freezer until set.⁣ 5. Take out from the moulds and let them thaw at room temperature for 10-15 minutes. Garnish with some matcha powder before serving. Enjoy😋✌️ . . ⭐️ Follow us 👉 @veganhealthy.tips for healthy simple vegan, recipes that will help you lose weight, and feel great. Link in BIO @veganhealthy.tips ❤️ . 🌿Tag a friend who would love this🌿 . Thanks @365cleaneats❤️ for sharing.

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7 months ago