🥪🌱 Follow @vegancuts for more! Full recipe below by @deliciouslyella Five simple ingredients, fifteen minutes, no fuss, a simple veggie and hummus sandwich! To serve 2, you’ll need: - 4 slices of sourdough - 1 handful of rocket - 4 tablespoons of hummus - 1 courgette, sliced into really small pieces no larger than 1cm - 1 red pepper, deseeded & sliced 1. Preheat oven to 200C, fan setting. 2. Place the sliced courgette and pepper onto a baking tray with a drizzle of olive oil, salt and pepper. Roast for 15 minutes, until tender. 3. Once the veggie have cooked, remove the tray from the oven and place to one side. 4. Toast the bread, once golden, spread 2 tablespoons of hummus onto 2 slices of the toast, before piling on the rocket and veggies. Crack some fresh black pepper on top, sprinkle some salt, then pop the second slice of toast on the top.

HEALTHY BROWNIES 🍫 FOLLOW @vegancuts for more! Full recipe below by @tracesoats 𝘿𝙚𝙩𝙖𝙞𝙡𝙨: - 1 1/2 cups oat flour - 1/3 cup cocoa powder - 1/2 cup sunbutter (any nut butter is fine) - 1/2 cup applesauce - 1/3 cup liquid sweetener (this used maple syrup) - 1/4 cup oil (such as coconut) - 1 tbsp vanilla extract - 1/2 tsp salt - 1 tsp baking powder - vegan chocolate chips 𝙏𝙤𝙥𝙥𝙚𝙙 𝙬𝙞𝙩𝙝: - sun butter 𝘿𝙞𝙧𝙚𝙘𝙩𝙞𝙤𝙣𝙨: 1) Mix the dry ingredients (oat flour, cocoa, salt, baking powder) 2) Mix wet ingredients (sun butter, applesauce, maple syrup, coconut oil, vanilla) and add in with dry 3) Fold in chocolate chips and drizzle sun butter on top 4) Bake @ 350ºF for 30 minutes or until you stick a toothpick in the center of the cake and it comes out clean

RICE CAKE CHOCOLATE BARK 🍫 Follow @vegancuts for more! Full recipe below by @lindsay.keosayian If you love rice cakes and chocolate, this one is for you! You’ll need: 3 rice cakes 1 cup melted vegan chocolate Toppings: shredded coconut strawberries blueberries 1. Break up your rice cakes in a bowl. 2. Add in melted chocolate and combine. 3. Transfer the mixture to a lined baking sheet. 4. Top with fresh strawberries, blueberries and shredded coconut (or other toppings of choice). 4. Freeze for 30-45 minutes and enjoy! ❤️

Collard Greens Beetroot Chickpea Rainbow Salad Wrap 🌈 Follow @vegancuts for more! Full recipe below by @veganbunnychef It’s a vibrant flavorful salad you can grab and go!🌯😋 💚TO MAKE *makes two wraps 6 big collard green leaves 1 large cucumber 1 large carrot 1 sweet bell pepper 1 avocado Homemade vegan mayo Furikake flakes, optional 
💗For the beetroot chickpea mash- 1 15 oz can chickpea 1 medium beetroot, about 2 cups grated 1/2 red onion 1 red sweet apple Mint coriander leaves, about 1 tbsp each chopped 1 tbsp Dijon mustard 2-3 tbsp homemade vegan mayo Juice of 1/2 lemon

BUTTER TOFU🔥 Follow @vegancuts for more! Full recipe below by @itsvegansis INGREDIENTS: - 1 cup unsweetened vegan yogurt - 2 tsp each: chili powder, turmeric, Garam Masala, salt - 3 garlic cloves + 2 tsp ginger, minced - 2 blocks of tofu (500-600 g) - 1 heaping tbsp vegan butter - 1 onion, diced - 3 garlic cloves + 2 tsp ginger, minced - 3 tomatoes, diced - 2 tsp each: chili powder, turmeric, Garam Masala, salt - 2 tbsp tomato paste - ½ cup cashews - 1 can coconut cream INSTRUCTIONS: 1. Mix yogurt, spices, garlic and ginger until smooth. 3. Use your hands to break the tofu into chunks and coat with the yogurt mixture. Optional- marinate for at least 30 minutes to allow the tofu to soak the flavors. 4. Add vegan butter to a pan over medium high heat, add the tofu chunks and fry for a couple of minutes until there’s no liquid left. Remove the tofu from the pan and set aside. 5. To the same pan add chopped onion and sauté for 2 minutes. Add diced tomatoes, ginger and garlic and cook until the tomatoes release their liquid. Add tomato paste and spices fry for a minute. Finally, add cashews and coconut cream, mix and blend. 6. Once completely smooth mix in the tofu. Serve over rice or with garlic naan. Garnish with coconut cream and fresh cilantro. ENJOY!

July Beauty Box Sneak Peek 🌞  Experience the dazzling allure of our July beauty box, themed “Fireworks of Beauty.” Ignite your beauty routine with four captivating products and a bonus surprise, valued at $85+.  This box features the Eclat Cosmetic Ltd. @londonbotanicallaboratories Bright Me Up Serum, a powerful and illuminating serum, and the @ellovi Body Butter in Blossom or Mint, a decadent and nourishing treat for your skin.  Prepare to be mesmerized by the rest of the box as it unfolds, offering you a curated selection of beauty essentials that will light up your summer. Let’s take a peek and see what’s inside with @vegansparkle_ ✨  ☀️ @londonbotanicallaboratories 🌸 @ellovi 👉 vegancuts.com/beautybox to order now for just $27.95 🐰 When you purchase the July @vegancuts Beauty Box, you are supporting @martysplaceseniordogsanctuary in Upper Freehold Township, NJ 🐾 To support directly, visit martysplace.org 🐕

The EASIEST pancakes 🥞 Follow @vegancuts for more! Full recipe below by @veganiina They only require a few pantry staples and a blender and they are absolutely delicious🥰 and they’re probably the healthiest pancakes too🫢😏 ⁣ ⁣ 🥞Oat pancakes🥞⁣ (Makes 2 servings) ⁣ - 1 banana⁣ - 200ml soy milk ⁣(3/4 cup) - 100g oats ⁣(~1 cup) - 1 tsp baking powder⁣ - 1 tsp cinnamon (or vanilla)⁣ - Pinch of salt ⁣ 🌟 Method🌟⁣ 1. Blend all the ingredients together until you have a smooth batter. ⁣ 2. Cook your pancakes on a pan in a little oil like you would any other pancakes! You can pour it on the pan directly from the blender so you don’t have extra dishes to clean😉⁣

Jerk Chick’n 🇯🇲 Follow @vegancuts for more! Full recipe below by @jensplantbase 🌱 6 king oyster mushrooms 🌱 1 tbsp nutritional yeast 🌱 1 tsp sage 🌱 1 tbsp all purpose seasoning 🌱 1 tsp allspice 🌱 1-2 tsp jerk marinade 🌱 3 rice paper sheet Coating Seasoning 🌱 1-2 tsp jerk seasoning 🌱 ½ tsp all purpose 🌱 ½ tsp paprika 🌱 1 tbsp oil Servings: It takes 150g which is about 2 shrooms for each piece. So this recipe makes about 3 pieces of mock meat. Boil the mushrooms in the sage, all purpose seasoning, 1-2 tsp jerk marinade and nutritional yeast for about 10 mins. Then drain the water and pat try with a kitchen towel. Assemble as shown in the video but layer it up in the center for the drumsticks to make it thick. For the boneless piece, layer it up to the desired thickness. Airfry/roast for 15-20 min at 190oC.

July Snack Box Sneak Peek: Snacks for Summer Adventures! 🌞 Summer is finally here! We hope this 10 item box has snacks that will fuel you through any adventure. We included a full bag of @kooshy French Toast Croutons, @bjornqorn Classic Popcorn, and a new item from @emmysorganics- Crunch’Ems!  We also have hydration mixes, a healthy brownie, packable smoothie, and more to take with you on your next hike or camping adventure.  Tag us on Instagram when you get your box so we can see where these summertime snacks take you! 🌱 Let’s take a peek and see what’s inside with @vegansparkle_ 💓 🌽 @bjornqorn  🍞 @kooshy  🍫 @emmysorganics 👉 vegancuts.com/snackbox to order now for just $27.95 🤩 When you purchase the July @vegancuts Snack Box, you are supporting @martysplaceseniordogsanctuary in Upper Freehold Township, NJ 🐾 To support directly, visit martysplace.org 💗

Blended chia pudding 🌱 Follow @vegancuts for more! Full recipe below by @tracesoats 𝘿𝙚𝙩𝙖𝙞𝙡𝙨: - 1/4 cup chia seeds - 1 cup plant milk - 1-2 tbsp cocoa - 1 tbsp maple syrup - 1/4 tsp vanilla - pinch of salt - chocolate - coconut oil 𝙏𝙤𝙥𝙥𝙚𝙙 𝙬𝙞𝙩𝙝: - raspberry - mint 𝘿𝙞𝙧𝙚𝙘𝙩𝙞𝙤𝙣𝙨: 1) Add your ingredients to a blender 2) Pour into a cup and let it sit overnight or at least 4 hours 3) Add melted chocolate (you can do this immediately OR after letting it sit in fridge) 4) Add toppings and enjoy!

AREPAS with Black Beans, Plantain & Guac 🌱🌽 Follow @vegancuts for more! Full recipe below by @sophsplantkitchen The Arepa is made from corn dough, originating from indigenous tribes in Colombia and Venezuela. Traditionally, the Colombian arepa is served with salt, butter and sometimes cheese, whereas the Venezuelan arepa is stuffed with different ingredients including meats, cheese and avocado - to make this vegan I’ve gone for black beans, plantain and a cashew cheese sauce! 😋 INGREDIENTS For the arepas: 300g PAN corn meal 1 tbsp olive oil 1 tsp salt 450ml boiling water For the black beans: 2 400g tins black beans 1 finely chopped red pepper 1 finely chopped red chilli 3 garlic cloves 1/2 a red onion, diced Spices: 1tsp coriander, cumin and smoked paprika 1/2 tsp salt + more to taste 1 tbsp peanut butter Squeeze of lime For the guac: 1 ripe avocado 1 tbsp diced red onion 2 cloves minced garlic 1 tbsp chopped cherry tomatoes 1 tbsp chopped fresh coriander 1 tbsp olive oil Juice of 1 lime 1 tsp salt For the picked pink onion: 1/2 a red onion, sliced 1 tbsp white vinegar 1 tsp salt Boiling water 🌱finely chop half a red onion, and slice the other half for pickling. Put the pickle ingredients into a smalll bowl and set aside. 🌱 chop the rest of the veg, then mix the arepa ingredients together and let stand whilst you cook the beans 🌱 sauté the other half of the onion with a pinch of salt for 5 min, then add the garlic, spices, a little salt, red pepper and cook down until it’s starting to stick onto the bottom of the pan. Add the beans (and their juice), simmer for 10 min. Add the peanut butter, squeeze of lime and season to taste. Take off the heat. 🌱 remove the beans and wipe out the pan. Roll the arepas with your hands to make 7-8cm disc which are about 1-1.5cm thick. Fry the arepas for 5-7 min each side or until browning and hard to the touch/tap. 🌱 mix the guac ingredients together, blend the cashew cheese ingredients, and if using the plantain, cut into roundels and fry with a little oil until golden. Remove and pop on a paper towel, sprinkle a little sea salt. 🌱 carefully cut and assemble the arepa, enjoy!

Peanut Butter Cornflake Crunch Bars 😍 Follow @vegancuts for more! Full recipe below by @georginaburgess_ Bottom layer: 1 cup smooth peanut butter 1/2 cup maple syrup 1 tsp vanilla extract Pinch salt 4 cups cornflake cereal, ground down (do this in a food processor or blender) Chocolate layer: 1 cup 70% dark chocolate (vegan) 2 tbsp vegan butter or coconut oil 2 tbsp smooth peanut butter Line a 8x8” square tin with baking paper. Stir together the peanut butter, maple syrup, salt and vanilla until well combined. Add in the crushed cornflakes and stir well until a doughy mixture forms. Press this into the tin (I use another piece of baking paper to do this so it doesn’t stick). Place this in the freezer while you make the chocolate layer. Melt together the chocolate, peanut butter and vegan butter/coconut oil until smooth (do this in a double boiler or in the microwave). Pour this over the peanut butter layer and place back in the freezer to set for 15-20 minutes - I do it for this amount of time so they’re still a nice soft texture when they come out. Store in the fridge in an airtight container and enjoy!