@bestofvegan

@bestofvegan

Best of Vegan® is a digital culinary & lifestyle publication feat. the best vegan food, decor, style & destinations. Founded by @kimjuliehansen.🌿

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How to make @PlantCrazii’s submarine sandwich 💚🌿

1 submarine bread
180g mix mushrooms, sliced
1 tbsp vegetable or olive oil
1 tbsp vegan butter
1 tsp Italian herb seasoning
1/3 of a green bell pepper, julienned
1/4 of a white onion, chopped
1 tbsp tamari sauce or soy sauce
2 slices of tomato cut in half
1 handful of sliced iceberg lettuce
1/8 of a white onion thinly sliced for garnish

Italian dressing (mix these 4 ingredients together)
1 tbsp olive oil
1 tbsp balsamic vinegar
1/4 dry oregano
1 tsp lemon juice

1. Cut open your submarine bread lenght wise but don't cut it all the way through
2. Heat your oil & butter in a pan on medium heat and sauté onions until translucent
3. Add in mixed mushrooms, cook until brown then add in green peppers and stir they slightly soften
4. Add in Italian seasoning and tamari sauce and mix everything togheter for 30 seconds
5. Fill your submarine starting with the sliced tomatoes,lettuce and onions then add in the mushrooms
6 pour the Italian dressing over your submarine sandwich
7. Cut your sandwich in half and enjoy!

Follow @floraplantus for even more delicious recipes! 

background music 🎶: “Because you move me“ by @tinlicker 

#bonjour #vegan #igreels #easyrecipe #plantbased #cookingtime #bestofveganvideos #BestOfVegan #BestOfVeganFood #VeganRecipes #RecipeVideos

@bestofvegan

How to make @PlantCrazii’s submarine sandwich 💚🌿 1 submarine bread 180g mix mushrooms, sliced 1 tbsp vegetable or olive oil 1 tbsp vegan butter 1 tsp Italian herb seasoning 1/3 of a green bell pepper, julienned 1/4 of a white onion, chopped 1 tbsp tamari sauce or soy sauce 2 slices of tomato cut in half 1 handful of sliced iceberg lettuce 1/8 of a white onion thinly sliced for garnish Italian dressing (mix these 4 ingredients together) 1 tbsp olive oil 1 tbsp balsamic vinegar 1/4 dry oregano 1 tsp lemon juice 1. Cut open your submarine bread lenght wise but don't cut it all the way through 2. Heat your oil & butter in a pan on medium heat and sauté onions until translucent 3. Add in mixed mushrooms, cook until brown then add in green peppers and stir they slightly soften 4. Add in Italian seasoning and tamari sauce and mix everything togheter for 30 seconds 5. Fill your submarine starting with the sliced tomatoes,lettuce and onions then add in the mushrooms 6 pour the Italian dressing over your submarine sandwich 7. Cut your sandwich in half and enjoy! Follow @floraplantus for even more delicious recipes! background music 🎶: “Because you move me“ by @tinlicker #bonjour #vegan #igreels #easyrecipe #plantbased #cookingtime #bestofveganvideos #bestofvegan #BestOfVeganFood #veganrecipes #recipevideos

Vegan Alfredo Sauce by @Thee_Burger_Dude 💛

Bechamel Based Alfredo Sauce

1/4 cup vegan butter
4 Tbsp Flour
2 cloves garlic minced
2 cups plant-milk (unsweetened) + more if sauce is too thick (I added another cup after adding in my parmesan cheese)
1 cup (about 2 oz) of grated vegan parmesan cheese
1/4 cup nutritional yeast
1 Tbsp vinegar (or lemon juice) 
Salt & pepper to taste

INSTRUCTIONS
Melt butter in a pan over medium heat.
Add minced garlic and stir, cooking for 1 minute.
Add flour a tablespoon at a time and whisk in between each tablespoon. Once all flour has been added, whisk thoroughly and cook for 1 minute.
Add plant milk 1/2 cup at a time and whisk in between each 1/2 cup. 
Add nutritional yeast, salt, pepper and vinegar.
Taste and adjust for seasoning. Bring to a low boil.
Add vegan parmesan and stir until melted.
If your sauce is too thick, add some more plant milk (in about 1/4 cup increments) until you get the desired consistency.
Final taste and adjust seasoning, then plate up with pasta, vegetables, whatever you want!
ENJOY!
The Cheese can be stored in the fridge for 2-3 days but is best served right away. Have fun!

[Recipe & Photography by @thee_burger_dude] 

#BestOfVegan #BestOfVeganFood 

Follow @thee_burger_dude for even more delicious recipes!

@bestofvegan

Vegan Alfredo Sauce by @Thee_Burger_Dude 💛 Bechamel Based Alfredo Sauce 1/4 cup vegan butter 4 Tbsp Flour 2 cloves garlic minced 2 cups plant-milk (unsweetened) + more if sauce is too thick (I added another cup after adding in my parmesan cheese) 1 cup (about 2 oz) of grated vegan parmesan cheese 1/4 cup nutritional yeast 1 Tbsp vinegar (or lemon juice) Salt & pepper to taste INSTRUCTIONS Melt butter in a pan over medium heat. Add minced garlic and stir, cooking for 1 minute. Add flour a tablespoon at a time and whisk in between each tablespoon. Once all flour has been added, whisk thoroughly and cook for 1 minute. Add plant milk 1/2 cup at a time and whisk in between each 1/2 cup. Add nutritional yeast, salt, pepper and vinegar. Taste and adjust for seasoning. Bring to a low boil. Add vegan parmesan and stir until melted. If your sauce is too thick, add some more plant milk (in about 1/4 cup increments) until you get the desired consistency. Final taste and adjust seasoning, then plate up with pasta, vegetables, whatever you want! ENJOY! The Cheese can be stored in the fridge for 2-3 days but is best served right away. Have fun! [Recipe & Photography by @thee_burger_dude] #bestofvegan #BestOfVeganFood Follow @thee_burger_dude for even more delicious recipes!

Today is World Chocolate Day 🍫❤️ and we’re celebrating with 23 decadent chocolatey vegan recipes selected just for you! Follow the link in our bio (@bestofvegan) to save/pin/share/make them all. 

Photo credits (all corresponding recipes can be found via the link in our bio): 

Slide 1: @frommybowl 
Slide 2: @alltheworldisgreen 
Slide 3: @chez.jorge 
Slide 4: @asweetpointofview 
Slide 5: @muriellebanackissa 
Slide 6: @upbeetanisha 
Slide 7: @thelittleblogofvegan 
Slide 8: @flouredframe 
Slide 9: @veggiekins 
Slide 10: @sweetsimplevegan 

#BestOfVegan #BestOfVeganFood #BestOfVeganBaking #WorldChocolateDay #WorldChocolateDay2021

@bestofvegan

Today is World Chocolate Day 🍫❤️ and we’re celebrating with 23 decadent chocolatey vegan recipes selected just for you! Follow the link in our bio (@bestofvegan) to save/pin/share/make them all. Photo credits (all corresponding recipes can be found via the link in our bio): Slide 1: @frommybowl Slide 2: @alltheworldisgreen Slide 3: @chez.jorge Slide 4: @asweetpointofview Slide 5: @muriellebanackissa Slide 6: @upbeetanisha Slide 7: @thelittleblogofvegan Slide 8: @flouredframe Slide 9: @veggiekins Slide 10: @sweetsimplevegan #bestofvegan #BestOfVeganFood #bestofveganbaking #worldchocolateday #worldchocolateday2021

Vegan Beer Cheese Pull-Apart Bread by @SporkFoods 🧡

INGREDIENTS:
2 tbsp organic unbleached flour
2 tbsp vegan butter
¼ tsp sea salt
¼ tsp cayenne
½ tsp dried parsley
2 cloves garlic, finely chopped
½ tsp vegan Worcestershire sauce
1 tsp white wine vinegar
2 tsp Dijon mustard
½ cup vegan lager (beer)
1/3 cup vegan cream cheese
7 oz vegan finely shredded cheddar-style cheese
2 packages vegan premade crescent roll dough 8 oz. each

INSTRUCTIONS
1.Pre-heat oven to 375F.
2.Heat a medium sized saucepan and add vegan butter.  Whisk in flour and create a roux.  Add sea salt, pepper, cayenne, parsley, and garlic.  Whisk and cook to make roux golden, about 2 minutes. Add Worcestershire, vinegar, Dijon mustard, lager, cream cheese, and vegan cheddar shreds and whisk until uniform.  Cook for about 3 minutes, whisking frequently. Mixture should still be thick. Remove from heat.  Set aside.
3.Grease a cast iron skillet and ball up 2 triangles of crescent dough to make one larger ball. Line rim of skillet with 8 balls of dough, giving space between each. Bake for 8 minutes without cheese.
4.Scoop beer cheese into center of skillet and bake about 15-17 minutes more, until rolls are golden and cheese is melted. Serve warm.

[Recipe by @SporkFoods]

#BestOfVegan #BestOfVeganFood

Follow @SporkFoods for even more delicious recipes!

@bestofvegan

Vegan Beer Cheese Pull-Apart Bread by @SporkFoods 🧡 INGREDIENTS: 2 tbsp organic unbleached flour 2 tbsp vegan butter ¼ tsp sea salt ¼ tsp cayenne ½ tsp dried parsley 2 cloves garlic, finely chopped ½ tsp vegan Worcestershire sauce 1 tsp white wine vinegar 2 tsp Dijon mustard ½ cup vegan lager (beer) 1/3 cup vegan cream cheese 7 oz vegan finely shredded cheddar-style cheese 2 packages vegan premade crescent roll dough 8 oz. each INSTRUCTIONS 1.Pre-heat oven to 375F. 2.Heat a medium sized saucepan and add vegan butter.  Whisk in flour and create a roux.  Add sea salt, pepper, cayenne, parsley, and garlic.  Whisk and cook to make roux golden, about 2 minutes. Add Worcestershire, vinegar, Dijon mustard, lager, cream cheese, and vegan cheddar shreds and whisk until uniform.  Cook for about 3 minutes, whisking frequently. Mixture should still be thick. Remove from heat.  Set aside. 3.Grease a cast iron skillet and ball up 2 triangles of crescent dough to make one larger ball. Line rim of skillet with 8 balls of dough, giving space between each. Bake for 8 minutes without cheese. 4.Scoop beer cheese into center of skillet and bake about 15-17 minutes more, until rolls are golden and cheese is melted. Serve warm. [Recipe by @SporkFoods] #bestofvegan #BestOfVeganFood Follow @SporkFoods for even more delicious recipes!

VEGAN INDONESIAN CUISINE 💚🌿 It’s Culture Tuesday and this week, @sammysingally.food is taking us to Indonesia. Follow the link in our bio (@bestofvegan) to read the article. 🌿

Image credits:

Slides 1, 4: @veganindonesian 
Slide 2: @byviszaj 
Slide 3: @journalgastro 
Slide 5: @indonesian_vegan 
Slide 6: jrfood10 
Slide 7: @susan_mellyani 
Slide 8: @h.graphid for @vowgroup.id 
Slide 9: @greenrebelfoods 
Article by @sammysingally.food 

Here’s an excerpt: 

“Prior to the international influences, the indigenous people of Indonesia prepared their meals using locally sourced ingredients and handcrafted cooking utensils and vessels made from local materials such as banana leaves, stone, and wood.

Their cooking practices were altered as a result of colonialism, cultural assimilation, international trade, and migration with influences mainly from Britain, China, India, the Middle East, Portugal, Spain, Turtle Island (North America and South America), and The Netherlands.

(...)

The basic flavors of Indonesian cuisine come from the (often fresh) use of aromatic alliums, roots, leaves, fruits, herbs, spices, and seasoning pastes (bumbu). These include:

black pepper (lada hitam)
candlenut (kemiri)
chillies (cabe merah/red chillies, cabe hijau/green chillies, and cabe rawit/bird’s eye chillies)
cinnamon (kayu manis)
cloves (cengkih)
coriander seeds (biji ketumbar)
cumin (jinten)
galangal (lengkuas)
garlic (bawang putih)
ginger (jahe)
lemon basil (kemangi)
lemongrass (serai)
makrut lime (jeruk purut)
nutmeg (pala)
onion (bawang)
pandan leaves (daun pandan)
salam leaves (daun salam)
shallots (bawang merah)
spring onion (bawang daun)
tamarind (asam jawa)
turmeric (kurkuma/kunyit)”

- @sammysingally.food 

Read the full article on bestofvegan.com (link in bio)

#BestOfVegan #BestOfVeganFood #CultureTuesday

@bestofvegan

VEGAN INDONESIAN CUISINE 💚🌿 It’s Culture Tuesday and this week, @sammysingally.food is taking us to Indonesia. Follow the link in our bio (@bestofvegan) to read the article. 🌿 Image credits: Slides 1, 4: @veganindonesian Slide 2: @byviszaj Slide 3: @journalgastro Slide 5: @indonesian_vegan Slide 6: jrfood10 Slide 7: @susan_mellyani Slide 8: @h.graphid for @vowgroup.id Slide 9: @greenrebelfoods Article by @sammysingally.food Here’s an excerpt: “Prior to the international influences, the indigenous people of Indonesia prepared their meals using locally sourced ingredients and handcrafted cooking utensils and vessels made from local materials such as banana leaves, stone, and wood. Their cooking practices were altered as a result of colonialism, cultural assimilation, international trade, and migration with influences mainly from Britain, China, India, the Middle East, Portugal, Spain, Turtle Island (North America and South America), and The Netherlands. (...) The basic flavors of Indonesian cuisine come from the (often fresh) use of aromatic alliums, roots, leaves, fruits, herbs, spices, and seasoning pastes (bumbu). These include: black pepper (lada hitam) candlenut (kemiri) chillies (cabe merah/red chillies, cabe hijau/green chillies, and cabe rawit/bird’s eye chillies) cinnamon (kayu manis) cloves (cengkih) coriander seeds (biji ketumbar) cumin (jinten) galangal (lengkuas) garlic (bawang putih) ginger (jahe) lemon basil (kemangi) lemongrass (serai) makrut lime (jeruk purut) nutmeg (pala) onion (bawang) pandan leaves (daun pandan) salam leaves (daun salam) shallots (bawang merah) spring onion (bawang daun) tamarind (asam jawa) turmeric (kurkuma/kunyit)” - @sammysingally.food Read the full article on bestofvegan.com (link in bio) #bestofvegan #BestOfVeganFood #CultureTuesday

How to make @PlantCrazii’s Easy Flatbread Pizza Margherita 💚🌿

(Yields enough sauce for two pizzas that are small to medium in size.)

Feel free to use any flat bread,naan bread or pizza dough for this recipe.

Less than 30mins to make!

1-2 flat breads
2 cups of canned peeled tomatoes(once out the can smash them with a fork)
1/2 tsp dry oregano
1 1/2 tsp fresh oregano
1/3 tsp salt
8 basil leaves
1 cup dairy free shredded cheese (mozzarella preferably)
2 tbsp olive oil
1 tsp minced garlic
*optional* chilli flakes to garnish

*Preheat oven to 360F

1. Bring olive oil to a medium-low heat in a cooking pan
  stir in garlic for 30 seconds then add in the oreganos and tomato sauce
2. Bring sauce to a light boil then turn off the heat and mix in your salt
3. Set sauce aside and allow to cool
4. Once sauce has cooled, spread it onto your bread then top with cheese and 4 basil leaves
5. Place on baking sheet and insert into the oven at 360F for 12 minutes
6. Switch your oven setting to broil for 1 minute to allow your top burner to broil your cheese *watch this process carefully so it does not burn*
7. Top your pizza with the remaining 4 basil leaves and if you like a kick, sprinkle some chilli flakes on top

Follow @plantcrazii for even more delicious recipes! 

Background music 🎶 : “Real For Me” by Alex Adair 

#BestOfVegan #BestOfVeganVideos #BestOfVeganFood #VeganPizza #Vegan #Plantbased #VeganRecipes #RecipeVideos

@bestofvegan

How to make @PlantCrazii’s Easy Flatbread Pizza Margherita 💚🌿 (Yields enough sauce for two pizzas that are small to medium in size.) Feel free to use any flat bread,naan bread or pizza dough for this recipe. Less than 30mins to make! 1-2 flat breads 2 cups of canned peeled tomatoes(once out the can smash them with a fork) 1/2 tsp dry oregano 1 1/2 tsp fresh oregano 1/3 tsp salt 8 basil leaves 1 cup dairy free shredded cheese (mozzarella preferably) 2 tbsp olive oil 1 tsp minced garlic *optional* chilli flakes to garnish *Preheat oven to 360F 1. Bring olive oil to a medium-low heat in a cooking pan stir in garlic for 30 seconds then add in the oreganos and tomato sauce 2. Bring sauce to a light boil then turn off the heat and mix in your salt 3. Set sauce aside and allow to cool 4. Once sauce has cooled, spread it onto your bread then top with cheese and 4 basil leaves 5. Place on baking sheet and insert into the oven at 360F for 12 minutes 6. Switch your oven setting to broil for 1 minute to allow your top burner to broil your cheese *watch this process carefully so it does not burn* 7. Top your pizza with the remaining 4 basil leaves and if you like a kick, sprinkle some chilli flakes on top Follow @plantcrazii for even more delicious recipes! Background music 🎶 : “Real For Me” by Alex Adair #bestofvegan #bestofveganvideos #BestOfVeganFood #veganpizza #vegan #plantbased #veganrecipes #recipevideos

Vegan Yalanji by @demeals.ca 💚🌿 As part of our Food Stories series, Waseem Hijazi from @demeals.ca is sharing a recipe that is close to both his heart and his culture, as well as the story behind it, on bestofvegan.com. 

➡️ Get the full recipe via the link in our bio (@bestofvegan) 

Here’s an excerpt:

“I come from multiple countries (Palestine, Jordan, Syria), and it was always through food that I really got to know my culture.

For as long as I can remember, Yalanji has been my favorite thing to eat. Maybe growing up with grapevines in our garden had something to do with it… I was always asking if we can make more! So when we’d run out (yes, we really did), or when they weren’t in season, my mom would make the same savory filling and stuff it in all kinds of veggies. Zucchinis, eggplants, bell peppers…you name it!

What Is Yalanji?

Yalanji is a popular cold appetizer, wildly made across the Middle East. It’s also known as: dolma, tolma, yebraa, waraa inab bil zeit, waraa dawali bil zeit, amongst many other names. In Arabic, Bil zeit means “in oil”, referring to the savory oily filling that’s wrapped in grape leaves. It’s packed with pomegranate molasses, lemons, and olive oil for a tangy zesty kick.” 

- @demeals.ca 

Read more at https://bestofvegan.com/food-stories-vegan-yalanji-stuffed-grape-leaves/ (LINK IN BIO -> @bestofvegan) 

[Article, Recipe & Photography by @demeals.ca] 

#BestOfVegan #BestOfVeganFood #FoodStories

Follow @demeals.ca for even more delicious recipes!

@bestofvegan

Vegan Yalanji by @demeals.ca 💚🌿 As part of our Food Stories series, Waseem Hijazi from @demeals.ca is sharing a recipe that is close to both his heart and his culture, as well as the story behind it, on bestofvegan.com. ➡️ Get the full recipe via the link in our bio (@bestofvegan) Here’s an excerpt: “I come from multiple countries (Palestine, Jordan, Syria), and it was always through food that I really got to know my culture. For as long as I can remember, Yalanji has been my favorite thing to eat. Maybe growing up with grapevines in our garden had something to do with it… I was always asking if we can make more! So when we’d run out (yes, we really did), or when they weren’t in season, my mom would make the same savory filling and stuff it in all kinds of veggies. Zucchinis, eggplants, bell peppers…you name it! What Is Yalanji? Yalanji is a popular cold appetizer, wildly made across the Middle East. It’s also known as: dolma, tolma, yebraa, waraa inab bil zeit, waraa dawali bil zeit, amongst many other names. In Arabic, Bil zeit means “in oil”, referring to the savory oily filling that’s wrapped in grape leaves. It’s packed with pomegranate molasses, lemons, and olive oil for a tangy zesty kick.” - @demeals.ca Read more at https://bestofvegan.com/food-stories-vegan-yalanji-stuffed-grape-leaves/ (LINK IN BIO -> @bestofvegan) [Article, Recipe & Photography by @demeals.ca] #bestofvegan #BestOfVeganFood #foodstories Follow @demeals.ca for even more delicious recipes!

Maple Soy Baked Tofu “Steaks” by @cookingforpeanuts 🧡

Makes 4 “steaks”
1 14-ounce block extra firm tofu, pressed, and drained
2/3 cup maple syrup
½ cup low-sodium tamari or soy sauce
½ teaspoon garlic powder
2 large garlic cloves, minced
1 tablespoon sriracha (optional)
Freshly ground black pepper to taste
1 tablespoon sesame oil (optional)
16 medium spears of asparagus, ends trimmed

Preheat the oven to 400ºF.

Turn the block of tofu on its side, with the longer side face up. Slice down the middles lengthwise to make 2 large rectangles. Place both rectangles onto the cutting board, with the larger side face down. Use a sharp knife to score a crosshatch pattern on the top of both rectangles. Take care not to cut too far down or the steaks will fall apart. Slice each scored rectangle in half lengthwise through the middle to make 4 long, even rectangles. 

In a medium bowl, whisk the maple syrup, tamari, garlic powder, garlic, sriracha, and black pepper.

Place the steaks in a rimmed dish in a single layer, crosshatched side face up, and pour about one half of the marinade onto the steaks. Use a pastry brush to coat the steaks generously with the marinade and get it into the cracks. Set aside for 15 minutes.

Transfer the tofu steaks to a baking sheet. (Pour the remaining marinade back into the bowl.) Bake the steaks for 30 minutes, brushing generously with the marinade every 10 minutes.

Heat the sesame oil in a large non-stick skillet over medium-high heat. Sauté the asparagus for about 5 minutes, or until golden brown and just tender. (For oil-free, brush the asparagus with the marinade and roast with the tofu.)

Transfer the asparagus. Add the remaining marinade to the skillet. Heat the marinade over medium-low heat for until it starts to bubble. Pour the marinade over the tofu steaks and asparagus for serving.

[Recipe & Photography by @cookingforpeanuts] 

#BestOfVegan

Follow @cookingforpeanuts for even more delicious recipes!

@bestofvegan

Maple Soy Baked Tofu “Steaks” by @cookingforpeanuts 🧡 Makes 4 “steaks” 1 14-ounce block extra firm tofu, pressed, and drained 2/3 cup maple syrup ½ cup low-sodium tamari or soy sauce ½ teaspoon garlic powder 2 large garlic cloves, minced 1 tablespoon sriracha (optional) Freshly ground black pepper to taste 1 tablespoon sesame oil (optional) 16 medium spears of asparagus, ends trimmed Preheat the oven to 400ºF. Turn the block of tofu on its side, with the longer side face up. Slice down the middles lengthwise to make 2 large rectangles. Place both rectangles onto the cutting board, with the larger side face down. Use a sharp knife to score a crosshatch pattern on the top of both rectangles. Take care not to cut too far down or the steaks will fall apart. Slice each scored rectangle in half lengthwise through the middle to make 4 long, even rectangles. In a medium bowl, whisk the maple syrup, tamari, garlic powder, garlic, sriracha, and black pepper. Place the steaks in a rimmed dish in a single layer, crosshatched side face up, and pour about one half of the marinade onto the steaks. Use a pastry brush to coat the steaks generously with the marinade and get it into the cracks. Set aside for 15 minutes. Transfer the tofu steaks to a baking sheet. (Pour the remaining marinade back into the bowl.) Bake the steaks for 30 minutes, brushing generously with the marinade every 10 minutes. Heat the sesame oil in a large non-stick skillet over medium-high heat. Sauté the asparagus for about 5 minutes, or until golden brown and just tender. (For oil-free, brush the asparagus with the marinade and roast with the tofu.) Transfer the asparagus. Add the remaining marinade to the skillet. Heat the marinade over medium-low heat for until it starts to bubble. Pour the marinade over the tofu steaks and asparagus for serving. [Recipe & Photography by @cookingforpeanuts] #bestofvegan Follow @cookingforpeanuts for even more delicious recipes!

Frozen Raspberry, banana, and chocolate slice (Nuts & Gluten free) by @365cleaneats 💕
⁡
Recipe for 18cm x 18cm square tin⁣⁣
Base: 
(Dry)
3/4 cup (80g) GF rolled oats*
1/3 cup (30g) flaxseed meal *
1/3 cup (30g) desiccated coconut*
1/4 cup (40g) sunflower seeds*
3 Tbsp. coconut sugar 
2 Tbsp. raw cacao powder 
1 Tbsp. raw cacao nib(optional)
(Wet)
3 Tbsp. melted coconut oil
*You can use your choice of nuts & seeds
⁡
Raspberry banana layer:
1 banana (100g)
1 cup frozen raspberries (100g), defrosted 
1 cup (240ml) coconut cream
1/4 cup (50g) melted extra virgin coconut oil
5 Tbsp. maple syrup 
1 tsp pitaya (pink dragonfruit) powder (optional for colour)
⁡
Chocolate layer:
1/2 cup (100g) extra virgin coconut oil
5 Tbsp. (30g) raw cacao powder 
3 Tbsp. maple syrup 
(Reduce to half if you prefer a thinner chocolate layer)
⁡
**1 Tbsp. =15ml
⁡
Instructions: 
1. Line a tin with parchment paper.
2. In a food processor place every dried ingredient for the crust and process until well processed. Add coconut oil and process until it becomes like wet sand. Add more coconut oil if your mixture is too dry. 
3. Press the crust into the bottom of the tin.
4. In a high speed blender place every ingredient for the raspberry layer and blend well until smooth. Add more sweetener if you need. Layer the filling above the base. Freeze it until set.
5. Place all the ingredients for the chocolate layer in a bowl and melt over a Bain-marie. Whisk the chocolate until smooth. Pour it over the raspberry layer. Freeze it until set.
6. Take out from the tin and let it thaw at room temperature or keep in the fridge until it becomes soft enough to cut. Cut with a WARM knife. Put them back to the freezer and cool until the raspberry layer is firm, making sure that the raspberry layer is firm when you eat. Store and eat straight out the freezer.
⁡
[Recipe & Photography by @365cleaneats] 

#BestOfVegan #BestOfVeganFood 

Follow @365cleaneats for even more delicious recipes!

@bestofvegan

Frozen Raspberry, banana, and chocolate slice (Nuts & Gluten free) by @365cleaneats 💕 ⁡ Recipe for 18cm x 18cm square tin⁣⁣ Base: (Dry) 3/4 cup (80g) GF rolled oats* 1/3 cup (30g) flaxseed meal * 1/3 cup (30g) desiccated coconut* 1/4 cup (40g) sunflower seeds* 3 Tbsp. coconut sugar 2 Tbsp. raw cacao powder 1 Tbsp. raw cacao nib(optional) (Wet) 3 Tbsp. melted coconut oil *You can use your choice of nuts & seeds ⁡ Raspberry banana layer: 1 banana (100g) 1 cup frozen raspberries (100g), defrosted 1 cup (240ml) coconut cream 1/4 cup (50g) melted extra virgin coconut oil 5 Tbsp. maple syrup 1 tsp pitaya (pink dragonfruit) powder (optional for colour) ⁡ Chocolate layer: 1/2 cup (100g) extra virgin coconut oil 5 Tbsp. (30g) raw cacao powder 3 Tbsp. maple syrup (Reduce to half if you prefer a thinner chocolate layer) ⁡ **1 Tbsp. =15ml ⁡ Instructions: 1. Line a tin with parchment paper. 2. In a food processor place every dried ingredient for the crust and process until well processed. Add coconut oil and process until it becomes like wet sand. Add more coconut oil if your mixture is too dry. 3. Press the crust into the bottom of the tin. 4. In a high speed blender place every ingredient for the raspberry layer and blend well until smooth. Add more sweetener if you need. Layer the filling above the base. Freeze it until set. 5. Place all the ingredients for the chocolate layer in a bowl and melt over a Bain-marie. Whisk the chocolate until smooth. Pour it over the raspberry layer. Freeze it until set. 6. Take out from the tin and let it thaw at room temperature or keep in the fridge until it becomes soft enough to cut. Cut with a WARM knife. Put them back to the freezer and cool until the raspberry layer is firm, making sure that the raspberry layer is firm when you eat. Store and eat straight out the freezer. ⁡ [Recipe & Photography by @365cleaneats] #bestofvegan #BestOfVeganFood Follow @365cleaneats for even more delicious recipes!

Grilling this weekend? Try some vegan queso-style grilled corn with @GoodFoods’ amazing plant-based dips (Recipe below) 🌿💚 (AD) 

Speaking of @GoodFoods, until July 30th, they’re giving away 9 prize packs valued at $1,000 (new winners selected every week!). Simply follow the link in our bio to find out how you can enter to win 🌿

Elote-Inspired Grilled corn with @GoodFoods’ delicious queso style dip (also works with their Buffalo dip!) 

Ingredients: 

4 ears of grilled (or baked) ears of corn 
1/4 cup of GoodFoods Queso style dip (or GoodFoods Buffalo dip!) 
1 handful fresh cilantro, chopped 
1 lime, the juice 
A pinch of each chili powder, paprika, sea salt, and cayenne pepper 

Directions: 

🌽Spread the queso style dip (or Buffalo dip) on the grilled corn. 
🌽Add the lime juice to all of them and then sprinkle the seasonings and herbs on top. 
🌽Enjoy with some tofu & veggie skewers or any other grill season favorites:) 

#DipIntoSummer
#GoodFoods
#BestOfVegan 

[Photography by Marissa Wong for Best Of Vegan]

@bestofvegan

Grilling this weekend? Try some vegan queso-style grilled corn with @GoodFoods’ amazing plant-based dips (Recipe below) 🌿💚 (AD) Speaking of @GoodFoods, until July 30th, they’re giving away 9 prize packs valued at $1,000 (new winners selected every week!). Simply follow the link in our bio to find out how you can enter to win 🌿 Elote-Inspired Grilled corn with @GoodFoods’ delicious queso style dip (also works with their Buffalo dip!) Ingredients: 4 ears of grilled (or baked) ears of corn 1/4 cup of GoodFoods Queso style dip (or GoodFoods Buffalo dip!) 1 handful fresh cilantro, chopped 1 lime, the juice A pinch of each chili powder, paprika, sea salt, and cayenne pepper Directions: 🌽Spread the queso style dip (or Buffalo dip) on the grilled corn. 🌽Add the lime juice to all of them and then sprinkle the seasonings and herbs on top. 🌽Enjoy with some tofu & veggie skewers or any other grill season favorites:) #dipintosummer #goodfoods #bestofvegan [Photography by Marissa Wong for Best Of Vegan]

Vegan Hawaiian Tofu Musubi by @ItsAllGoodVegan ❤️

Today, Best of Vegan contributor Marissa (@itsallgoodvegan) is sharing a veganized version of one of her favorite childhood recipes (as well as the history behind it) on bestofvegan.com. 

Follow the link in our bio for the full recipe & article -> @bestofvegan 

#BestOfVegan #FoodStories 
#BestOfVeganFood 

[Article, Recipe & Photography by @itsallgoodvegan] 

https://bestofvegan.com/vegan-hawaiian-tofu-musubi/

@bestofvegan

Vegan Hawaiian Tofu Musubi by @ItsAllGoodVegan ❤️ Today, Best of Vegan contributor Marissa (@itsallgoodvegan) is sharing a veganized version of one of her favorite childhood recipes (as well as the history behind it) on bestofvegan.com. Follow the link in our bio for the full recipe & article -> @bestofvegan #bestofvegan #foodstories #BestOfVeganFood [Article, Recipe & Photography by @itsallgoodvegan] https://bestofvegan.com/vegan-hawaiian-tofu-musubi/

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