Veganization

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - direct.me/veganization

Quinoa Salad with Zucchini and Tomatoes

Ingredients
1 ¼ cup uncooked white organic quinoa
1 large zucchini
1 tsp. olive oil
3 tbsp. fresh dill
1 pint cherry or grape tomatoes
2 tbsp. finely chopped red onion
2 to 3 tbsp. dried chives to taste
½ cup green olives
1 15 oz. can chickpeas drained and rinsed
Dressing
½ cup olive oil
¼ cup white wine vinegar
1 tsp. kosher salt
¾ tsp. black pepper
1 ½ tbsp. dijon mustard
Juice of ½ lemon
2 tbsp. agave nectar

Instructions
Cook 1 ¼ cups organic white quinoa according to package directions, then spread the quinoa out on a baking tray to cool for 5 minutes.
While the quinoa is cooking, preheat a large pan over medium heat. Slice the 1 large zucchini lengthwise, then make crosswise slices around ¾ cm thick. Add the zucchini to the pan, along with the 1 tsp. olive oil. Cook for 4 to 6 minutes, flipping periodically, until tender but not mushy. You want some browning.
Meanwhile, finely chop the 3 tbsp. fresh dill and the 2 tbsp. red onions, and halve or quarter the pint of tomatoes. Whisk together the Dressing ingredients in a bowl: ½ cup olive oil, ¼ cup white wine vinegar, 1 tsp. kosher salt, ½ tsp. pepper, 1 ½ tbsp. dijon mustard, juice of ½ lemon, and 2 tbsp. agave nectar).
In a large mixing bowl, combine all ingredients including the cooking quinoa and zucchini, chopped dill, sliced tomatoes, chopped red onion, 1 15 oz. can chickpeas (drained and rinsed), 2 to 3 tbsp. dried chives to taste, and the ½ cup green olives. Add most of the dressing, gently mix, and taste for seasoning. Add more dressing just prior to serving, if desired.

19 hours ago | [YT] | 0

Veganization

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - direct.me/veganization

Creamy Burrata with Roasted Tomatoes, Pistachio & Olive Oil

Ingredients:

For the Vegan Creamy Burrata:

150 g raw cashews, soaked for 4 hours or overnight

200 ml water

2 tbsp refined coconut oil (odorless)

2 tbsp tapioca starch

1 tbsp lemon juice

1 tsp apple cider vinegar

1/2 tsp salt

1/2 tsp garlic powder (optional)

For the Roasted Tomatoes:

250 g cherry tomatoes, halved

2 tbsp extra virgin olive oil

1 tsp dried oregano

Salt and black pepper to taste

To Serve:

2 tbsp crushed pistachios

Fresh basil leaves

Extra virgin olive oil for drizzling

Red pepper flakes (optional)

Instructions:

1. Vegan Creamy Burrata:

Blend all burrata ingredients until very smooth and creamy.

Pour into a non-stick saucepan and cook over low heat, stirring constantly.

Once the mixture thickens into a stretchy, cheese-like consistency, remove from heat.

Let it cool slightly, then scoop onto a serving plate in a natural, non-uniform shape using a large spoon.

2. Roasted Tomatoes:

Preheat oven to 180°C (350°F).

Toss the halved cherry tomatoes with olive oil, oregano, salt, and pepper.

Roast for 20–25 minutes, or until they begin to caramelize.

3. To Serve:

Place the creamy burrata on one side of the plate.

Arrange the roasted tomatoes next to it.

Sprinkle with chopped pistachios and fresh basil.

Drizzle with more olive oil and a pinch of red pepper flakes if desired.

19 hours ago | [YT] | 0

Veganization

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - direct.me/veganization

Extra Creamy Classic Hummus 🌱Perfect for enjoying with pita, veggies, as a spread in wraps by @naturallyzuzu

Extra Creamy Classic Hummus
2 cans (15 oz cans) of organic chickpeas (drain one can and reserve water from the second can)
1/2 to 1 cup good quality tahini (add 1 cup for extra creamy and less for a thicker consistency)
Juice from one large lemon
Chickpea juice from the can
3-4 cloves of garlic
1-2 tsp salt (adjust to your taste)
1 tsp pepper
Blend everything until smooth and creamy. Plate the hummus in a shallow bowl, decorate with chopped purple onions, roasted chickpeas, cherry tomatoes, parsley, lemon wedges, and crushed red pepper. Enjoy with warm pita bread.

19 hours ago | [YT] | 0

Veganization

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - direct.me/veganization


Peachy banana bread!

1 3/4 cup of flour
1/2 cup of oat flour (I blended whole oats)
2 tsp of baking powder
1 tsp baking soda
1/2 cup of brown sugar (I’ve tried white and coconut but it doesn’t come out quite as nicely as it does with brown sugar!)
A pinch of salt
1/2 tsp of cinnamon,
3 medium VERY ripe bananas
1 cup of plant based milk with 1 heaping tablespoon of fresh lemon juice. Leave aside to curdle.
1/2 cup of coconut oil, melted.
2 T of vegan butter.
1 large peach - diced into small pieces.

Preheat oven to 350F.
Method:
Mix all your wet ingredients and mix well.
Mix together your dry ingredients and mix well.
Fold your wet ingredients into your dry, mix thoroughly.
Fold in your diced peaches.
Line a loaf pan and grease the sides. I find using parchment paper prevents the sides from getting brown/burnt whilst cooking.
Cook for 75 minutes. I used to cook for 60 minutes and the entire loaf would collapse on me.

19 hours ago | [YT] | 0

Veganization

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - direct.me/veganization

Baked eggplants Topped with bulgur, green pesto, creme fraiche, mint leaves, tomatoes and pomegranate seeds 🍆

* 2 x eggplants
* 4 tablespoons of olive oil
* 1 cloves of garlic
* 1 teaspoon paprika or barbecue spice
* Salt and pepper
Wash and cut the eggplants. On the inside cut the “eggplant meat” in squares. Mix oil, finely chopped garlic, paprika or barbecue spice, salt and pepper into a marinade. Spread on the inside of the eggplants. Place on a baking tray and bake for 30 mins at 175c (350f) hot air until soft and golden. Serve with bulgur, vegan creme fraiche, green pesto, tomatoes and pomegranate seeds.

19 hours ago | [YT] | 0

Veganization

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - direct.me/veganization

Mexican Stuffed Peppers (VG)

Ingredients:
2 cups cooked quinoa
2 1/2 cups salsa
1 cup corn kernels
1 (15 ounce) can black beans, drained and rinsed
2 teaspoons cumin
1 teaspoon ancho chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic salt
1/4 teaspoon salt
4 large bell peppers (any color), tops, seeds, and veins removed, and cut in half
1 very large or 2 smaller avocados
juice from 1 lime
1/4 teaspoon salt
1/2 teaspoon hot sauce (optional)
Water
1/2 cup chopped cilantro
Lime wedges
..........
Instructions:
In a large bowl, mix together the first 9 ingredients well. Fill each pepper half with the quinoa mixture.
Place each pepper half in the slow cooker and cook on high for three hours.
While the peppers are cooking, prepare the avocado topping. Mash the avocado well in a bowl.
Add the lime juice, hot sauce, and salt and whisk until very smooth.
Add enough water to thin it to your preference (start with a teaspoon or so).
Serve the peppers with avocado sauce, chopped cilantro, and lime wedges.

19 hours ago | [YT] | 0

Veganization

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - direct.me/veganization

Roast Vegetables with Red Onion & Dukkah 😍⠀
⠀
The perfect recipe to make for a hearty main or starter! 😋⠀
⠀
Prep: 15 min⠀
Cook: 45 min⠀
⠀
Ingredients:⠀
⠀
Roast Veg⠀
2 small red onions, peeled⠀
1 wedge pumpkin⠀
2 medium red potatoes⠀
1 small bunch Dutch carrots⠀
1 zucchini⠀
2 tbsp extra virgin olive oil⠀
3 sprigs fresh thyme⠀
1 tsp dried oregano⠀
1 tsp smoked paprika⠀
Salt & freshly ground black pepper⠀
⠀
Almond Pistachio Dukkah⠀
1/4 cup almonds⠀
1/4 cup pistachios, shelled⠀
2 tbsp raw white sesame seeds⠀
2 tbsp black sesame seeds⠀
1 tsp ground coriander⠀
1 tsp ground cumin⠀
1/2 tsp sea salt⠀
1/4 tsp cracked black pepper⠀
⠀
Method:⠀
1. Preheat your oven to 200°C. Line a baking tray with baking paper and set aside.⠀
2. Cut up all of your veg into even sized chunks and place into a large mixing bowl.⠀
3. Add in the olive oil, thyme, oregano, paprika, salt and pepper. Toss well to coat.⠀
4. Pour the vegetables onto your baking tray and spread into one even layer. Bake or airfry for 45 minutes or until golden brown and tender (once the potatoes have softened).⠀
5. In the meantime, add the almonds, pistachios and sesame seeds onto a dry frypan. Toast until sesame seeds become golden. Remove from pan and add into a blender along with the remaining ingredients. Pulse and blitz until you reach a broken down yet coarse texture.⠀
6. Once the veggies have cooked, remove from the oven and transfer into a bowl. Sprinkle with a generous amount of the dukkah on top to serve. Serve with your favourite plant-based protein and side salad for a satisfying and delicious meal. Enjoy immediately while warm!⠀
⠀
Onions are a must have in all of my veggie roasts! I decided to use red onions for an extra pop of colour in this recipe plus I just love the sweetness and aromatics that it adds to the dish. Definitely give this one a go, it’s such a great staple dish to have at the dinner table! 👏

19 hours ago | [YT] | 0

Veganization

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - direct.me/veganization

Pan-fried zucchini buns
by woon.heng

Recipe (makes 14 small buns)⁣
🌱Bun ingredients:⁣
~ 1 3/4 cup all-purpose flour⁣
~ 3 teaspoons sugar⁣
~ 1 teaspoon active dry yeast⁣
~ a pinch of salt⁣
~ 2/3 cup water or plant-based milk (warm) mix with 3 teaspoons neutral oil⁣
🌱Filling ingredients:⁣
~ 6-8 cups shredded zucchini, leave the core untouched (about 2 large ones)⁣
~ 1/2 cup shredded carrot⁣
~ 1/2 cup sliced mushrooms (optional), sautéed & seasoned with salt⁣
~ chopped scallions, salt, a drizzle of toasted sesame oil, white pepper⁣
⁣
✅To make the bun wrapper in a mixer, place all dry ingredients in a mixing bowl & stir to combine. ⁣
Fit mixer with a dough hook & set speed to 2. While the mixer is running, slowly add in the wet ingredients & knead until a soft dough forms. Transfer dough onto a cleaned surface & knead with hands for 4-5 minutes until a smooth top forms. Place the dough in a bowl, cover & let sit for 30 mins.⁣
✅To make the filling, massage shredded zucchini with 1-2 teaspoons salt. Let sit for 15 mins. When ready, squeeze out all the liquid & place zucchini in a bowl. Then, mix in the carrot, sautéed mushrooms, chopped scallions & season with salt, a drizzle of toasted sesame oil & a few shakes of white pepper.⁣
✅After 30 mins, divide the dough into 14 equal portions. Flatten each dough & roll into a palm-size wrapper (check my bao rolling method). Place a spoonful of filling mixture in the middle & pleat to seal.⁣
✅To cook the bun, preheat a non-stick pan with 1 teaspoon oil. Place buns sealed side down slightly apart & pan fry for 1 min or until the bottom turns golden brown.⁣
✅Slowly add in 1/2 cup of water, turn heat to low-med & place a lid over. Cook until all water is absorbed & buns are fully cooked through. Top with sesame seeds & serve with chili oil. Enjoy⁣

19 hours ago | [YT] | 0

Veganization

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - direct.me/veganization

Puff pastry pizza heart❣️🍕For the ultimate lazy pizza lovers meal! Puff pastry topped with a spicy homemade red pesto 🌶 fresh tomatoes, vegan mozzarella, black olives 🖤 and thyme 🌿 Simply roll out a block of puff pastry, cut out a heart, spread over red pesto, sprinkle over toppings and bake in the oven for 15 mins at 200•c. Recipe for the red pesto below. xoxox
.
.
Spiced red pesto
.
250g sun-dried tomatoes
pinch sea salt
4 tbsp pine nuts
handful parsley
2 garlic cloves
100ml olive oil
1/2 tso chilli powder
1 tsp dried chilli seeds
1 tsp smoked paprika
.
Add all ingredients to a food processor and blend for 2-3 minutes. Store in a clean jar in the fridge or freeze in ice cube trays.

19 hours ago | [YT] | 0

Veganization

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - direct.me/veganization

Hummus and tomato bruschetta (serves 2, with extra hummus)😍❤️🌿
by @bos.kitchen

Hummus
.
1 tin chickpeas
1/8 cup aquafaba (liquid from the tin of chickpeas)
1/4 cup extra virgin olive oil
1 tbsp tahini
1 tsp cumin seeds
2 cloves garlic
1 lemon, juiced
1/2 tsp sea salt
.
Tomato Bruschetta
.
4 slices sourdough
1 clove garlic
1 cup cherry tomatoes, halved
small bunch basil, chopped
2tbsp extra virgin olive oil
pinch sea salt
.
Add cherry tomatoes, basil, olive oil and sea salt to a small bowl. Stir well and allow to marinade for 10 mins.
Add all hummus ingredients to a food processor and blitz until smooth. Taste and adjust as required, adding more lemon juice or salt as needed. Toast or grill sourdough and rub with the clove of garlic.Top with hummus and marinated tomatoes.

19 hours ago | [YT] | 0