CURRIED CHICKPEA SALAD from @ohemgoodnesss 🤤 INGREDIENTS: • 1 can chickpeas (540mL) • 1/2 red pepper (chopped into small cubes) • 3 green onions (sliced) • 1/4 cup vegan mayo (I use avocado mayo) • juice from 1/2 a lemon • spices: 1/2 tsp ginger & turmeric, 1/4 tsp curry powder Drain & rinse chickpeas. Lightly mash em with a fork (you still want a few whole chickpeas in there). Add remaining ingredients & stir together. #veganvideos #veganreels

We love this moving and powerful video from @1danboy and @weareveganuary 🤍 Are you taking part in Veganuary this year? Find out how to sign up (it’s free) at www.veganuary.com 🌱 #TryVegan #Veganuary

🍆 Aubergine Parmigiana from @madebyblitz 🍆 - 2 large aubergines - 2 courgettes (zucchinis) - 6 garlic cloves - 200g cherry vine tomatoes - 400g large vine tomatoes - Salt and pepper - Olive oil - 300g carton of silken tofu - 5 tbsp nutritional yeast - 50g cashews - 1 tsp red miso paste - 50ml oat milk

Crispy spicy 🌶 rice paper rolls from @faithsfresh #Veganvideos #Veganreels

Vegan Lentil Soup 🍵🧡 from @healthynumnumblog Recipe: - 1 tablespoon avocado oil - 1 large yellow onion diced - 4 minced garlic cloves - 1 teaspoon paprika - 1 teaspoon garlic powder - Salt + pepper to taste - 4 large carrots - 1 large sweet potato - 2 bell peppers - 2 cups uncooked red lentils - 6 cups water or veggie broth - 1 cup tomato sauce - 16 oz box of baby spinach (can use less or more but keep in mind it cooks down a lot!) Directions: 1. Start by heating up the avocado oil in a large sauce pan over medium heat. Add in your onion, garlic cloves, garlic powder, paprika, salt, and pepper. Stir until the onions are cooked and become translucent. 2. Add in your water or veggie broth and tomato sauce. Next chop and add in all of the veggies and lentils, except for the spinach. 3. Bring the soup to a boil and then simmer for 15-20 min or until your lentils are cooked and the soup has thickened. Stir the soup consistently. 4. Optional: Pour 1/3 of the soup into a high speed blender and blend until smooth. Add this back into the soup and stir. 5. Lastly, add in your baby spinach handfuls at a time and mix until it’s all cooked down. Enjoy! #VeganVideos #VeganReels

Vegan Lemon Asparagus Pasta – 30 mins! from @veganricha Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. YUM! Vegan #Nutfree Recipe. Google “vegan richa lemon asparagus pasta” for the FULL RECIPE #VeganVideos #VeganReels

Tomato soup 🍅 from @madebyblitz 👏 INGREDIENTS: - 700g mixed tomatoes - 1 white onion - 3 cloves garlic - 200ml veggie stock - 1 tbsp miso paste - 2 tbsp balsamic vinegar - 1 tbsp nutritional yeast - 300g silken tofu - 1 tsp mixed herbs - Salt & pepper - FOR THE CROUTONS: - 1 slice sourdough (or any bread) - 2 cloves garlic - 3 sprigs of thyme - 3 tbsp olive oil - Pinch of salt

Vegan Carrot Cake from @bettinas_kitchen 🍰🥕 Have you made a #sheetcake before? Ingredients For the Carrot Cake 280ml maple syrup 280g gluten-free flour 320ml plant milk (this one uses oat milk) 1 teaspoon bicarbonate of soda (baking soda) 1 teaspoon baking powder 470g grated carrots 10 dates, pitted and chopped 2 tsp ground cinnamon 4 whole cloves, crushed in mortar & pestle, or use 1 tsp ground cloves 5 cardamom pods, crushed in mortar & pestle, or use 1 tsp ground cardamon For the Turmeric Frosting: 320g cashews, soaked for 2 hours, then drained 120ml maple syrup 120ml plant milk 2 tsp turmeric 2 vanilla pods (bean), scraped, or 2 tsp vanilla paste / extract

🍫 4-Ingredient Date Snickers from @that.veganbabe • INGREDIENTS • 10 medjool dates 1/4 cup natural peanut butter 2 tbsp peanuts 1/3 cup melted vegan chocolate Slice the dates halfway and remove the pit. Fill with natural peanut butter and some peanuts (alternatively use crunchy peanut butter) Drizzle with melted chocolate and a generous amount of salt (the sat really makes it taste like a snickers bar so don’t omit!) Freeze or place in the fridge for about 10-15 minutes for the peanut butter and chocolate to set! #VeganVideos #VeganReels

ROASTED RED PEPPER PASTA 🍝 from @sovegan Serves 4 4 red peppers 1 onion, quartered 4 garlic cloves 50g / 1.7oz cashews 320g / 11.3oz spaghetti 250ml (1 cup) unsweetened plant-based milk 1 tbsp dried mixed herbs 50g / 1.7oz sun-dried tomatoes in oil, drained 1 tsp balsamic vinegar 3 tbsp nutritional yeast salt and pepper Top with fresh basil, toasted cashews and red chilli flakes Preheat the oven to 230°C fan / 400°F. Transfer the cashews to a bowl and cover in hot water straight from a kettle. Leave to one side to soak. Add the red peppers to a roasting tray and roast for 15 minutes. Remove the tray from the oven. Add the quartered onions and garlic cloves and return to the oven for another 15 minutes. Cook the pasta in boiling salted water as per packet instructions and make sure you reserve some pasta water. Leave the roasted veggies to cool for 5 minutes. Then peel the onion and garlic, and remove any skin, stalks and seeds from the red peppers. Transfer them to a blender. Drain the cashews and add them to the blender, along with the plant-based milk, 250ml (1 cup) of pasta water you reserved earlier, dried mixed herbs, sun-dried tomatoes (drain as much oil as possible), balsamic vinegar, nutritional yeast, and very generous pinches of salt and pepper. Blend until smooth. Pour the sauce into a large saucepan on a low-medium heat. Gently heat the sauce, then add the spaghetti. Top with basil, toasted cashews and chilli flakes. #VeganReels #VeganVideos

Easy beetroot couscous salad from @veganfoodiecooks ❤️ How do you eat your beets? #veganvideos #veganreels

Double tap if you want to see more super quick + easy vegan recipes! 👆👆 Satay tofu bites🥜 in under 20 minutes⏱from @madebyblitz INGREDIENTS: - 1-2 blocks of tofu - 50g plain flour - 2 tsp Chinese five spice - Salt & pepper - 3 tbsp Olivia oil - 2 tbsp peanut butter - Squeeze of 1/2 lime - Pinch of chilli flakes - 1 tsp soy sauce - 1 tsp agave - 2 tbsp boiling water #VeganVideos #VeganReels