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Your #1 resource for vegan cooking ๐ŸŒฑ #bestofvegan Created by @kimjuliehansen Submissions: recipes@bestofvegan.com Inquiries: hello@bestofvegan.com

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RICE CRISPY DONUTS by @thevegansix ๐Ÿ’— .  Makes 12 . For the Rice Crispy Donut Pops: 1/2 cup brown rice syrup 1/2 cup natural nut butter 1/4 cup raw or coconut sugar 1 tsp vanilla extract 4 cup natural brown rice crisp cereal (gluten free if desired) . For the Chocolate Magic Shell: 2 Tbsp raw cacao powder 1 Tbsp melted coconut oil 1 Tbsp maple syrup  Blend cacao powder, coconut oil and maple syrup in a small blender until smooth. . Warm rice syrup, nut butter, sugar and vanilla on the stove in a medium saucepan. Stir and heat until mixture is smooth and runny. Stir in rice crisp cereal. Press into 12 full sized donut baking pans. Chill in fridge 15 minutes. Pop out of donut tin and onto wax paper. Make magic chocolate shell and drizzle over frozen donuts or dip each donut one by one and chill again. Enjoy!! #bestofvegan
Gluten-Free Passionate fruit & mango cream tart by @nm_meiyee ๐Ÿ’› . crust 1 1/4 cups GF rolled oats  1/2 cup shredded coconut 1/2 cup almonds 10 dates, pitted  4 tbsp coconut oil 1 tbsp rice malt syrup Filling 6 passion fruit 1/2 cup mango puree  1/4 cup maple syrup  400ml full fat coconut milk 1 tsp agar-agar powder In a food processor combine oats, almonds, shredded coconut and process until coarsely ground. Add dates, coconut oil and rice malt syrup, pulse until mixture looks like wet sand. Firmly press the mixture into the bottom and sides of the prepared tart tin. Place in the freezer to set while you work with your filling. Slice each passion fruit in half and scoop the pulp into a blender. Pulse the blender to separate the seeds from their gelatinous membrane. Rest a fine mesh sieve over a small bowl and pour the passion fruit into the sieve. Use the back of a spoon to press out the juice. You should have about 1/2 cup of passion fruit juice. Pour the passion fruit juice, mango puree and coconut cream into a saucepan and place on the stove on low heat. When the mixture becomes warm, add the agar-agar and maple syrup. Stirring constantly, cook until agar completely dissolve. Allow to boil for approximately 30 to 60 seconds. Pour mixture into tart and refrigerate at least 4 hours or overnight to set.  #bestofvegan
Vegan Mac and Cheese by @elavegan ๐Ÿงก .  Ingredients:  1 big potato peeled (200 g) 1 small carrot peeled (100 g) 1/2 cup cashews (75 g) 1/2 cup plant-based milk of choice (I use canned coconut milk) 1/3-1/2 cup vegetable broth (or use more plant-based milk instead) 1/2 onion 2-3 cloves garlic 3-4 tbsp nutritional yeast flakes 1 1/2 tbsp tapioca flour 1/2 tbsp lemon juice or lime juice 1/2-3/4 tsp sea salt (or to taste) 1/3 tsp black pepper (or to taste) 1 tsp onion powder crushed pepper flakes (optional)  Serve with:  350 g Pasta of choice (I use gluten-free) or zoodles (3-4 spiralized zucchinis)  Instructions: Soak cashews in hot water for at least 15 minutes until they are soft.  Cut the potato and carrot into 1-inch cubes and cook in salted water for about 10-15 minutes or until tender (discard the water afterwards). Boil your favorite pasta as per the instructions on the packaging or use a spiralizer to spiralize your zucchinis.  Add all the healthy vegan Mac and Cheese ingredients into your food processor or blender and mix well.  Pour the sauce into a saucepan and bring to a boil. Let it simmer for about 1-2 minutes, stir constantly.  Add your pasta or zoodles and serve immediately. Enjoy! #bestofvegan
Worldwide Giveaway ๐ŸŽ‰๐ŸŽ‰๐ŸŽ‰ We teamed up with @inthesoulshine and @kimjuliehansen to give away 3 amazing and beautiful vegan inspired t-shirts (they’re ethically made too:)) ๐Ÿ’— . To enter, simply: . . ๐ŸŒฑ LIKE THIS POST . ๐ŸŒฑ FOLLOW @inthesoulshine and @kimjuliehansen . . ๐ŸŒฑ TAG a friend in the comments below (multiple entries are allowed) . . Three winners will be chosen at random and announced here in a few days! Each winner will win the t-Shirt of their choice. Good luck ๐Ÿ€ [This giveaway is open to participants worldwide] #bestofvegan #inthesoulshine
CHICKPEA FLATBREAD & MARINATED CRUNCHY CHICKPEAS by @bettinas_kitchen ๐Ÿ’š  Makes 1 big oven tray, serves 4–6  For the flatbread  140g (5 oz / 1 cup) chickpea flour  140 g (5 oz / 1 cup) Gluten-free Flour Mix  500 ml (17 oz / 2 cups) water pinch of pink Himalayan salt 1 tablespoon bicarbonate of soda (baking soda) black sesame seeds  For the caramelised onions  2–3 tbsp olive oil 1 yellow onion, sliced 1/2 tsp sweet paprika 2–3 medjool dates, stoned (pitted)  and torn or chopped  For the marinated chickpeas  400 g (14 oz) tin chickpeas, drained 1/2 teaspoon sesame seeds 1/2 teaspoon dried parsley 1/2 teaspoon red chilli akes (red  pepper akes) pinch of pink Himalayan salt  To serve  coriander (cilantro) and mint, chopped  Flatbread caramelised onions  Marinated Chickpeas  Preheat the oven to 200oC (400oF/Gas 6) and line a baking tray (baking sheet) with greaseproof paper (wax paper). In a bowl combine all the bread ingredients and set aside.  Next, start on the caramelised onions. Heat a good glug of olive oil in a pan and fry the onion for 10 min until nice and soft.  Add the sweet paprika along with the dates, give it a stir and set aside.  Drain the chickpeas very well – you can even pat them dry with a towel. Put them in a bowl and add the rest of the marinade ingredients, then stir to coat the chickpeas and set aside.  Drizzle a bit of olive oil over the lined baking tray and spoon the bread mixture over the tray. Make sure the mixture is spread out evenly with a spatula.  Sprinkle the chickpeas evenly over the top along with dollops of the caramelised onions. Make sure that every bite will have a little bit of both mixtures. Scatter over the sesame seeds.  Stick the tray in the middle of the oven and cook for 20 minutes. After the bread is done, move it to the top of the oven for 5 minutes or under the grill to give the chickpeas an extra crunch, but keep an eye on it to make sure they don’t burn.  Take the bread out of the oven and transfer to a
ANNOUNCING: The @veganreset book by @kimjuliehansen is now available for Pre-Order via the link in bio (veganresetbook.com) ๐Ÿ’— Everyone who preorders before September 4th will get an additional and brand-new 28-Day meal plan sent to their inbox (details on the preorder page) ๐Ÿ’— .  About the book: . This book is a guide to plant-based living and veganism, covering everything from how to stock your kitchen, what to eat, how to save money while grocery shopping, ethical veganism, how to travel as a vegan, a holistic lifestyle (meditation, exercise, homemade beauty products, self care) and much more! It includes a 28-Day meal plan and a total of 100 vegan recipes. It’s ideal for newbies and longtime vegans wanting to learn more about meal prep and cooking easy and healthy meals alike. PRE-ORDER VIA LINK IN BIO ๐Ÿ’š #veganreset #veganresetbook
Wild Garlic-Cashew-Avocado Pesto w/Fusilli by @vegaliciously ๐Ÿ’š  INGREDIENTS: • 100g wild garlic (fresh) • 100g cashew nuts • 1/3 cup olive oil • 1 avocado • 1/2 tsp salt . METHOD: 1. place the wild garlic and cashew nuts in a food processor and process until creamy. 2. Add in the rest of the ingredients and mix until well combined. 3. ENJOY it straightaway with your favorite pasta. . #bestofvegan
Mini Passionfruit & White Chocolate Cheesecake Squares by @sobeautifullyreal ๐Ÿ’— .  Base: 1/2 cup almonds 1/2 cup macadamias 1 cup coconut flakes 1 packed cup medjool dates, pitted 1 tbsp coconut oil 1/2 tsp salt  Cheesecake Filling: 3 cups raw cashews, soaked for 4-6 hours then drained 1 1/2 cups coconut milk 1/2 cup maple syrup 1/2 cup melted coconut butter 1/3 cup melted cacao butter juice of a small lemon 1 tsp vanilla powder 1 tsp salt 1/2 cup passionfruit puree  BASE: 1. In a food processor - Pulse almonds, macadamia, coconut flakes & salt until it forms a crumb. 2. Add dates and coconut oil and continue to blend until it comes together into a dough. 3. Press evenly into a (deepish dish) lined brownie tin or 20cm cake pan.  CHEESECAKE: 1. Using a high powered blender, Blend the cashews, milk, maple, vanilla and salt until super smooth and no cashew lumps remain. 2. Add the lemon, coconut butter and cacao butter and continue to blend until well combined. 3. Quickly pulse the passionfruit puree through the mix in the blender until it is dispersed evenly. 4. Pour over base and freeze for 4-6 hours until firm. 5. Slice and top with sliced pistachio. (I also made a small batch of the cheesecake filling and coloured with pitaya powder to decorate on top) #bestofvegan
Sweet summer “pizza” by  @bos.kitchen ๐Ÿงก . 2.5 cups puffed rice  3 tbsp coconut oil, melted 3 tbsp maple syrup  1 cup coconut yoghurt  Fruits of choice . . Mix rice, coconut oil and maple syrup in a bowl until thoroughly coated. Press into a lined tart tin and set aside in the fridge to set for 15 mins. Top with coconut yoghurt and fruits to serve. #bestofvegan
Ripple Strawberry Yogurt Pops by @ripplefoods ๐Ÿ’— . Ingredients:  2 containers Ripple Strawberry Yogurt 1 cup sliced fresh strawberries  Instructions:  Combine yogurt and strawberries in a small bowl. Mix well. Spoon yogurt mixture into ice pop molds, leaving ¼ inch space at the top. Insert wooden sticks and freeze 4-6 hours or overnight. Run warm water over ice pop molds to easily remove yogurt pops. Enjoy! . All @RippleFoods products are 100% vegan, high in protein and contain 0 cholesterol. You can find Ripple Milk and Ripple Yogurt at Whole Foods and in select Target stores nationwide. Check out the store locator on ripplefoods.com to find out where else you can find it. ๐Ÿ’—  #bestofvegan #ripplefoods
Avocado pesto by @inspiredbynick ๐Ÿ’š . Ingredients: 2 cups packed fresh basil 1 avocado 1 tbsp tahini (I added this for texture which worked great, but it is optional for the recipe) 4 tbsp nutritional yeast Juice of 1 lemon 2 tbsp garlic powder Salt + pepper  Instructions: This is really a 2 step process, you’ll be pinching yourself for not having made it sooner! 1. Combine all ingredients in a food processor or blender. 2. Pulse until smooth. Serve with your favorite pasta and enjoy! #bestofvegan
Vegan mars bars by  @photobymanda ๐Ÿ’— . INGREDIENTS  1 cup of soaked cashews 1/2 cup of coconut flour 2 tbsp of almond flour 2 tbsp cacao powder 1/2 cup of date syrup (or agave syrup) 4 tbsp coconut oil 2 tbsp coconut cream A pinch of salt A pinch of vanilla powder . INSTRUCTIONS  Mix all of the ingredients for the nougat layer. Place the dough in a beholder with baking paper. Freeze for one hour. Melt the chocolate together with the coconut oil. Take out the dough from the freezer and cut into pieces. Dip the pieces of nougat in the chocolate and let it set. Voila! #bestofvegan

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