Veganization

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 Lentil Bread (Vegan) By @sweetycrafting Ingredients: 100 g lentils 1/2 onion 2 tablespoons ground flax seeds Salt, black pepper Instructions: 1. Wash the lentils and soak in water overnight or at least for 1.5-2 hours. Pour water 2-3 cm above the lentils, don’t be afraid to use enough water. Then rinse the lentils once more. 2. Blend all ingredients in a blender. If your blender doesn’t grind well, add a little water. 3. Shape it however you like. I prefer small patties. 4. Bake for 30 minutes in an oven at 180 degrees Celsius.

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 No Bake Caramel Brownie Bars 😍 By @georginaburgess_ Ingredients For the Brownie Base: 3/4 cup nut butter the runnier the better 5 tbsp agave syrup or maple syrup or liquid sweetener of choice 2 tbsp coconut oil melted 1 tsp vanilla extract 1/2 cup + 1 tbsp cocoa powder 3/4 cup rolled oats 1 pinch salt For the Date Caramel Centre: 10 medjool dates pitted and soaked in boiled water for 10 minutes to soften 2 tbsp nut butter of choice or tahini 1 pinch salt For the topping: 100 g dark chocolate 1 pinch flaky salt optional Instructions Line a loaf tin with baking paper so that it hangs over the sides (easy to remove later) Prepare the Brownie Base by combining the nut butter, syrup, melted coconut oil and vanilla extract and stir until combined. Add the oats to a blender and pulse until a flour forms. Add this to the bowl along with the cocoa powder and a pinch of salt and stir well. A thick, fudgy mixture will form. Press this into the bottom of the lined tin. Make the date caramel by adding all the ingredients to a blender and blending until smooth. Spread this over the base. Melt the chocolate in a double boiler or Bain Marie, or in 30 second bursts in the microwave. Pour over the caramel layer and top with a sprinkle of flaky salt. Place in the fridge or freezer until the chocolate sets (around 20 minutes). Remove the slab and slice into squares or bars (sometimes this is easier to do with a hot knife). Store in an airtight container in the fridge. Enjoy!

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 Moist & Fluffy One Bowl Vegan Lemon Blueberry Cake By @The_bananadiaries Vegan Lemon Blueberry Cake: 3 2/3 cups (440 g) all purpose flour or gluten free 1:1 baking flour* 1 1/2 cups (300 g) granulated sugar or coconut sugar 1 tbsp baking powder 1 tsp baking soda 1 1/2 cups (360 mL) dairy-free milk, room temperature 1/2 cup (113 g) vegan butter or coconut oil, melted and cooled to room temperature 1/2 cup (120 g) unsweetened applesauce or dairy-free yogurt, room temperature 1 tbsp lemon zest (about 1 lemon) 3 tbsp fresh lemon juice (about 1 lemon) 1 tbsp vanilla extract Optional: 2 tsp lemon extract 1/2 cup fresh blueberries 1 batch vegan blueberry frosting Instructions To make the cake: Preheat the oven to 350°F and line two 8-inch nonstick cake pans with parchment paper. (If you don’t have nonstick cake pans, grease the pans with cooking spray or coconut oil, then use about 1 tablespoon of extra flour per pan to lightly flour them.) In a large bowl, whisk together the flour, sugar, baking powder, and baking soda. In a medium-sized bowl, mix together the dairy-free milk, coconut oil, applesauce, lemon zest, lemon juice, and vanilla extract. Fold the wet mixture into the dry until combined, making sure there are no clumps of the dry mixture left. Fold in the blueberries. Evenly divide the batter between the prepared cake pans and place them in the oven to bake for 33 to 35 minutes or until a toothpick comes out clean when inserted in the middle. The cakes should be completely set and bounce back at a light touch. Remove the cakes from the oven and carefully invert them onto a cooling rack, then turn them right side up. Let the cakes cool completely; this should take about 30 minutes.

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 crispy & easy couch potatoes 🤌 Paired with a thick and creamy olive oil mayo that is 100% plant-based. The perfect snack to enjoy on my stunning modular Stretch Pit Sofa in Copenhagen Grey from @rj.living !! Thank you for the best housewarming gift ever. recipe: smashed crispy potatoes: ⁃ 1kg baby potatoes ⁃ 2 - 3 tbsp olive oil ⁃ 2 tbsp nutritional yeast ⁃ pinch of salt and pepper olive oil mayo: ⁃ 1 cup olive oil ⁃ 1/2 cup soy milk ⁃ juice of half a lemon ⁃ 1 tbsp white wine vinegar ⁃ 2 tsp dijon mustard ⁃ 1 tsp rice malt syrup ⁃ 1/2 tsp garlic powder ⁃ pinch of salt and pepper 1. Bring a large pot of water to a boil, Add the potatoes and cook for 20 to 25 minutes, or until soft. Drain and allow to cool for 5 minutes. 2. Preheat oven to 220°C and line two baking trays. 3. Line the potatoes on the baking tray and use the bottom of a cup or potato masher to squish them, keeping them in one piece. 4. Drizzle over the olive oil and season with nutritional yeast, salt and pepper. 5. Bake the potatoes for 30 minutes, or until golden and crispy. Remove from the oven and optionally season with extra salt and fresh chives. 6. Meanwhile, place all ingredients for the olive oil mayo into a food processor and process until smooth. Transfer to a serving bowl and serve with the potatoes.

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 ROASTED TOMATO SOUP 🍅 @FitGreenMind We have lots of late summer tomatoes in our garden which are ready to be harvested… so it’s time for a homemade tomato soup. 👩‍🍳 RECIPE (5 servings, 1h prep time): -about 1kg tomatoes, roughly chopped -optional: 1 red pepper -1 onion -1 head of garlic Add olive oil and salt. Roast at 200C/400F for 40-50mins. Add everything to a blender (not the skin of the garlic, and peel off the skins that are too dark) Blend until smooth and pour in a pot. -1 cup (250ml) water -salt and pepper to taste -fresh basil or dried Italian herbs -1/2 cup (125ml) vegan cream Let it simmer for a few minutes and serve with chili oil, bread and whatever you like.

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 EVERYBODY’S DARLING TOFU 🤝 In my opinion the best AND easiest way to prepare tofu (even my brother liked it)…🤫 RECIPE (4 servings, 30min prep time): -400g firm Tofu Pat dry and tear into chunks. -2 Tbsp corn starch -1/2 Tbsp oil -1 Tsp curry powder -salt to taste Toss and bake at 200C/400F for 15-20mins. Then combine with: -4 Tbsp of your favorite BBQ or teriyaki sauce -1/2 lime Bake for 5more mins and enjoy. 😉 -

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 HOMEMADE CHOCOLATE 🍫 Werbung/Ad I saw @anniesfamilyeats making this simple chocolate… and it works!🤯 I usually buy my staples like coconut in bulk at @koro_de where you can save 5% with “fitgreenmind”. 🤗 RECIPE (1 bar, 15min prep time): -60g melted coconut oil -25g cocoa powder -2 Tbsp maple syrup -a pinch of salt Mix and add to a lined baking dish. Refrigerate until set and also store in the fridge as this chocolate melts faster than regular chocolate.

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 This is the ULTIMATE GUIDE to making HOMEMADE HEALTHY TWIX BARS🍫🍯 By: @Kin.elevital ✅ The steps to preparing homemade healthy Twix bars: 1. Mix until smooth: • 1 cup almond flour • 1 tbsp cornstarch • 1/4 tsp sea salt • 2 tbsp coconut oil • 2 tbsp maple syrup • 1/2 tsp vanilla extract 2. Bake the mixture for 20 minutes at 350°F (175°C) until golden brown. 3. Mix until creamy: • 1/4 cup peanut butter • 1/4 cup tahini • 2 tbsp coconut oil • 2 tbsp maple syrup 4. Spread the creamy caramel over the baked cookie base. 5. Freeze for 30 minutes until firm. 6. Cut into rectangular bars. 7. Dip each bar in melted dark chocolate and sprinkle with a touch of fleur de sel. 8. Freeze again for 15 minutes to let the chocolate harden. 9. Enjoy your healthier version of the classic Twix bars 😋

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 Falafel Smash Wrap 🌱 By @Dr.vegan Ingredients For the falafel: 1 can 14.5 oz / 410 g chickpeas, drained and rinsed ½ cup 20 g chopped parsley ¼ cup 10 g chopped cilantro (coriander) 1 tablespoon plain flour Seasoning: 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground cinnamon 1 teaspoon red pepper flakes optional 1 teaspoon salt For the wrap fillings: Pickles your choice Tomatoes sliced Onion thinly sliced Fresh parsley chopped For the garlic tahini sauce: ½ cup 120 g tahini 2 garlic cloves crushed ½ teaspoon salt 1 tablespoon lemon juice ⅓ cup 80 ml water Other ingredients: Arabic-style pita bread or tortilla wraps Optional: Fresh greens like lettuce or arugula for extra crunch Instructions Prepare the falafel mixture: In a food processor, combine the chickpeas, parsley, cilantro, cumin, coriander, cinnamon, red pepper flakes, salt, and flour. Pulse until the mixture is well combined but still slightly chunky. Transfer the mixture to a bowl and refrigerate for 30 minutes to firm up. Cook the falafel: Heat olive oil in a large nonstick skillet over medium-high heat. Scoop about ¾ cup of the falafel mixture onto the surface of Arabic-style pita bread and press to spread evenly. Place the pita on the skillet, falafel side down. Cook for 5-7 minutes until the falafel is browned and the bread becomes crispy on the edges. For extra crispiness, flip the wrap and cook the other side for an additional 2 minutes. Assemble the wraps: Remove the falafel wrap from the skillet. Top with garlic tahini sauce, pickles, sliced tomatoes, onions, and fresh parsley. Fold and enjoy immediately!

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 this is my “chkn” Caesar salad sanga Because the only thing better than salad is salad in a sandwich! Toasted bread topped with the most flavourful vegan Caesar dressing, tofu “chkn” schnittys, crunchy lettuce and vegan cheese. 🤌 recipe/serves 2: crumbled tofu “chkn”: -375g tofu, pressed, drained and sliced in half - 1 cup panko bread crumbs - 1 tsp vegan chicken stock powder - 1/2 tsp garlic powder - 1/4 tsp smoked paprika - pinch of salt and pepper - 1/4 cup soy milk - 1 tbsp of olive oil caesar dressing: - 1 cup cashews, soaked in hot water for 10 minutes and drained - 1 clove garlic - 1 tbsp tamari - 1 tbsp balsamic vinegar - juice of half a lemon - 1/2 tbsp capers - 1/2 tbsp dijon mustard - pinch of salt and pepper toast: -2 ciabatta rolls, halved, or choice of sandwich bread - 3 tbsp olive oil - 1 tbsp nutritional yeast - 1/4 tsp garlic powder - pinch of salt and pepper other ingredients: - iceberg lettuce - vegan cheese

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 Burger time! This one is sauced up in a sweet & spicy chili sauce. Underneath the beautiful golden crust is one of my favorite mushrooms, the Enoki mushroom. Basically in a vegan and vegetarian kitchen it’s KING, and is treated with all the respect it deserves. By @plantcrazii Dry mix is 1 1/2 cup of AP flour then you season to taste with the following: Paprika Garlic powder Onion powder Oregano All-purpose seasoning Cayenne Clove powder Turmeric Black pepper Take a 1/4 of a cup from this dry mix bowl and add it to a second bowl with just enough dairy-free buttermilk to make a crepe batter consistency Buttermilk (1 cup unsweetened dairy-free milk + 1 tbsp vinegar mixed together)

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 4 INGREDIENT WEET BIX CHOC TRUFFLES by @Cook.vegetarian Craving an easy and naturally delicious dessert? These truffles will be your go-to recipe! Made with just a few wholesome ingredients and oh so good. Save the recipe below and let me know in the comments if you’re trying it🙌 Ingredients: 10 weet bix biscuits 10 Medjool dates 1 small banana melted chocolate, for coating Method: Add weet bix, dates and banana into a food processor. Pulse until the mixture resembles crumbs and sticks together. Using your hands, form tablespoons of the mixture into balls. Place the balls in the freezer for 15 minutes to help the chocolate coating set faster. Remove from the freezer and dip each treat into the melted chocolate. Once the chocolate is set, enjoy right away or store in the fridge for up to 7 days.

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 GRILLED NECTARINES & ZUCCHINI CHICKPEA SALAD By @gigi_goes_vegan PROTEIN PER SERVING : 17gr FIBRE PER SERVING 22g INGREDIENTS (Serves 2) Extra virgin olive oil 2 medium zucchini, chopped 1 ripe peach, sliced 500g (17.6 oz) tin of cooked chickpeas, drained Dressing Small bunch of fresh mint, chopped 2 tbsp balsamic vinegar 1 Tbsp maple syrup 2 tbsp olive oil Pinch of salt, pepper METHOD Lightly brush zucchini and peaches with olive oil and grill them on a grill pan until golden brown and charred on both sides. Meanwhile whisk together all the dressing ingredients Divide the chickpeas in serving bowls along with the charred zucchini and peaches, drizzle with the dressing and finish with more mint leaves. Season to taste with salt if needed Macros: Kcal 338| 45C - 11F - 17P

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 Easy Miso Soup🤍 By @eatmoreplants.no Eating fermented foods such as miso is not only great for your gut microbes, it’s absolutely delicious! This miso broth is bold, flavorful and so easy to make. I used shiitake mushrooms and buckwheat noodles for the best flavour, but you can use whatever noodles and mushrooms you have on hand. Come back for more slurp soups! Ingredients (3-4 servings) 250g seitan or extra firm tofu 10 shiitake mushrooms 1 red onion 4 garlic cloves minced 2 tbsp fresh ginger 7 cups vegetable broth Miso broth: 4 Ttbsp white miso paste 2 tbsp almond butter 1 Tbsp sesame oil 2 tbsp soy sauce 1 tbsp chili oil 2 tbsp rice vinegar 0.5 cup water other: 170g Noodles of choice (I used Buckwheat noodles) Garnish: Fresh cilantro Green onions Sesame seeds Chili oil 1. Fry seitan for 2 minutes. 2. Add onion, garlic, ginger and saute for another two 2 minutes. 3. Add the mushrooms and cook until soft and golden brown, about 3-4 minutes. 4. Pour in veggie broth. Simmer for 10 minutes. 5. Meanwhile, make your miso paste. In a small bowl, combine the miso, almond butter, sesame oil, soy sauce, chili oil, and rice vinegar, water and whisk until smooth. 6. Now add the paste mixture to the simmering broth, let it simmer for 10 minutes. 7. Add the noodles when it’s 3 minutes left. 8. Top with garnish and enjoy!

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 Homemade Almond Milk Recipe: By: @Tashahnicole Exactly 1 year ago I unknowingly sprung myself into the controversial world of Almond Milk. I had no idea so many people loved and despised almond milk! I still think non-dairy milk alternatives are a great option and encourage more people to switch it up sometimes! Do what works for you! Coconut milk is my current fave! And yes, I know, peel the almonds! I tried it! Love it, but it takes too much time 🫣 What’s your favorite plant based milk? 1 cup of almonds soaked for at least 4hrs (peel the almonds for a smoother consistency) 3-4 cups of water 1 tsp vanilla (extract) 1 tbsp maple syrup (or 2-3 dates) Blend for about 90 secs, if you blend for too long it’ll start warming up and you don’t want that

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 PERSIAN SHIRAZI SALAD🥗 It‘s simple, it’s fresh, it’s my favorite! 🥰 RECIPE (3-4 servings, 15min prep time): -1 cucumber -4 tomatoes -a handful fresh mint and parsley -1 red onion Finely chop everything -juice of 1 to 2 lemons -olive oil -salt and pepper to taste Mix and refrigerate or enjoy immediately on its own or with bread.

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 @chloeevegan banana donut holes !! Welcome to you only need 5, my five-ingredient recipe series (excluding the basics such as water, oil, salt and pepper). These are my healthier donut holes that take minimal time and effort. Technically they aren’t donuts (as they are baked) but they look and taste pretty damn close. 🤌 recipe (makes 9): - 3/4 cup gluten-free flour - 1 overripe banana, mashed - 1 tsp baking powder - 1/2 tsp vanilla extract - 1/2 ground cinnamon optional garnish: - rice malt syrup or maple syrup - ground cinnamon 1. Preheat oven to 175°C and line a baking tray. 2. To a large bowl, add the mashed banana, vanilla extract, cinnamon and baking powder. Mix until well combined. 3. Sift in the gluten-free flour and mix until a dough consistency forms. The mixture should be on the sticker side. Using damp hands, roll into approximately 9 balls and line on the baking tray. 4. Bake in the oven for 15 to 20 minutes, or until golden. Remove from the oven and optionally drizzle over rice malt or maple syrup and dust over cinnamon.

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 NO CREAM CREAMY PUMPKIN SOUP By @Cook.vegetarian Heads up, this is the best pumpkin soup I’ve ever made! It’s super creamy and effortless, making it perfect for lunch meal preps for the week ahead. Ingredients: Serves 4-6 1/4 pumpkin 1 medium sweet potato 1 red onion 1 whole garlic bulb 200 grams cherry tomatoes 2 tablespoons avocado oil 1 tablespoon Italian seasonings Salt and pepper, to taste 1 1/2 cups soy or oat milk 1/2 cup roasted cashews Fresh basil, for serving Pumpkin seeds, for serving Toasted bread, for serving Method: Preheat the oven to 180°C and line a baking tray with parchment paper. Cut pumpkin and sweet potato into bite-sized pieces. Peel and roughly chop onion. Peel and discard the papery outer layers of the whole garlic bulb, then cut 1/4 from the top of the cloves. Add the garlic to the tray with the rest of the vegetables and cherry tomatoes. Drizzle everything with oil and sprinkle with Italian seasonings, salt and pepper. Place in the oven for 30-40 minutes or until the vegetables are tender and the garlic is soft. Remove from the oven and let the garlic cool down. You can speed up the cooling process by placing garlic into a bowl with ice for 5 minutes. Add all the vegetables into a blender, squeeze out the garlic and add in milk and cashews. Puree the mixture into a creamy texture, adding more milk or water if the soup is too thick. Garnish with fresh basil and pumpkin seeds. Serve and enjoy right away or store it in a container to enjoy later in the week. Don’t forget to follow for more recipes!

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 The Chaos Queen is back!🤠🤠 Anyways here’s the recipe for my dumpling salad 2.0😋. RECIPE (1 serving, 15min prep time): -1 serving dumplings of your choice Prepare according to the package instructions. -1 small carrot, shred -100g cherry tomatoes, cut in half -a handful mint and cilantro, chopped -1/2 lime -2 Tsp soy sauce -2 Tsp agave -1/2 Tsp garlic powder -1/2 Tsp ginger powder -a pinch of chili flakes Combine everything and toss in the crispy dumplings. -

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> https://linktr.ee/veganization024 PUMPKIN SPICE CHOCOLATE CHIP COOKIES 🎃🍪 By @Lindsay.keosayian Soft, chewy and the chocolate chips will literally melt in your mouth! Plus your kitchen will smell amazing while they’re in the oven! You’ll need: 1 ripe banana (mashed) ¼ cup almond butter (or any nut butter) ½ cup pure pumpkin puree 1 tsp pumpkin spice 1 cup oats (I used gluten-free) 1/3 cup dark chocolate chips 1. In a small bowl, combine the mashed banana, almond butter, pumpkin, and pumpkin spice. 2. Stir in oats. 3. Fold in chocolate chips. 4. Scoop onto a lined baking sheet and flatten (this batch made 6 cookies). Add more chips on top if desired. 5. Bake in the oven for 12 minutes at 400F. 6. Remove from oven, add flaky sea salt (optional), and enjoy! 🧡

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 healthy & easy chickpea brownies I’m a bean girl, so here’s another beany recipe. Except this one is sweet, easy and truly, truly, delectable. 🤌 recipe: brownies: - 1 x 400g can chickpeas, drained and rinsed - 1/2 cup tahini - 1/3 cup rice malt syrup - 5 medjool dates, soaked in hot water for 5 minutes, drained and mashed - 1 tsp vanilla extract - 3 tbsp soy milk - 1/4 cup gluten-free flour, sifted - 1/4 cup cacao powder - 1 tsp baking powder - pinch of salt - 80g dark chocolate, chopped tahini caramel: - 2 tbsp tahini - 2 tbsp rice malt syrup - 1/4 tsp vanilla extract - 1 tbsp water 1. Preheat oven to 180°C and line a square baking tray. 2. To a food processor, add the chickpeas, tahini, rice malt syrup, dates, vanilla extract and soy milk. Process until smooth and transfer to a large bowl. 3. Add the gluten-free flour, cacao powder, baking powder and a pinch of salt. Mix until a batter forms. Add soy milk if needed, however batter should be on the thicker side. 4. Transfer into the baking tray and smooth over with a wet spoon. Top with the dark chocolate and bake for 20 to 25 minutes, or until the top has darkened and a skewer comes out clean. Remove from the oven and allow to cool for 10 minutes. 5. Meanwhile mix together all the ingredients for the tahini caramel until smooth and runny. Add more water if needed. 6. Slice and serve the brownies with the tahini caramel and coconut yoghurt.

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 CUCUMBER SALAD 🥒 I don’t know why but @logansfewd got me craving cucumbers… 🤷‍♀️ RECIPE (1-2 servings, 5min prep time): -1 cucumber Cut in half, smash and cut in slices -1 clove garlic -a thumbsize piece of ginger -1 Tbsp tahini -1/2 Tbsp soy sauce -1 Tbsp maple syrup or sugar -2 Tsp vinegar -chili flakes and salt to taste Shake well and enjoy.

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" https://linktr.ee/veganization024 CHOCOLATE APPLE MOUSSE By @Adilicious19 2 apple 110g Dark Chocolate 🍎 Peel, chop & boil apples until soft. Drain and cool for 5 mins 🍫 Melt dark chocolate on double boiler or microwave 🍎 Blend apple and chocolate until smooth transfer in cups or 4inch ring. 🍫 Refrigerate until set. Garnish with nuts and enjoy

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 15min tomato-chickpeas 😋 This lunch was made in 15mins even though I was filming! 😎 RECIPE (1 serving, 15min prep time): -1 onion, sliced -150g cherry tomatoes, halved Sauté in oil -1 Tsp paprika -1 Tsp cumin -1/2 ground coriander -2 Tsp tomato paste -1/2 can (100g) cooked chickpeas Stir on medium heat until the tomatoes soften. -squeeze of lemon -a pinch of sugar or date syrup -salt to taste Stir it in and let it cook 3-5mins. Serve on garlic yogurt with bread.

"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" - https://linktr.ee/veganization024 Sweet potato noodle soup. 🍠 If you loved my carrot noodle soup, you’ll love this just as much! It’s easy to make, packed with flavour and nutrients and comes in at a grand total of $1.84AUD* PER SERVE. - 1 sweet potato ($2) - 1 tbsp olive oil ($0.32) - 1/2 brown onion ($0.25) - 1 clove garlic ($0.11) - 2 cups vegetable broth ($0.9) - 1 x 400ml can full-fat coconut milk ($0.9) - 2 tbsp tomato paste ($0.2) - 3 tbsp yellow curry paste ($0.9) - pinch of salt and pepper ($0.05) - 1 x 400g can butter beans ($1) - 100g vermicelli noodles ($0.72) TOTAL: $7.35* TOTAL PER SERVE: $1.84* 1. Chop the sweet potato into 2cm chunks. Place into a pot of water (enough to cover the sweet potato) and bring to a boil. Reduce heat to medium and cook 15 minutes, or until tender. Remove from heat and drain. 2. Place boiled sweet potato, coconut milk, vegetable broth, tomato paste, curry paste and a pinch of salt and pepper into a high-speed blender and blend until smooth. 3. Place vermicelli noodles into a bowl and pour over hot water. Allow to sit for 5 minutes and drain. Set aside. 4. Finely dice the onion and garlic and drain the butter beans. Heat olive oil in a pan over medium to high heat. Add the onion and sauté for 2-3 minutes. Add the garlic and sauté for a dither minute. 5. Pour in the sweet potato blend and cook for 15 minutes, stirring regularly, or until the soup has thickened. Stir in the butter beans and vermicelli noodles. Cook for a further few minutes and remove from heat. 6. Serve hot and optionally garnish with coconut cream, fresh herbs and crushed nuts.