How to make keto vegan tiramisu
It’s keto, vegan, gluten-free. And it’s the most luxurious and creamy tiramisu. What more can I say?
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Recipes for the festive season
https://youtube.com/playlist?list=PL_dF0V7QjH8XdBI1rlQsNoMdCFMYES4uS&si=gy5hJ4l5ItnArA31
INGREDIENTS
—----------------------
THE CAKE FINGERS
Dry ingredients:
220g almond flour (sifted) /Or 120g almond flour + 50g coconut flour
3.5 tbsp erythritol sweetener (Adjust the quantity if you use other sweetener of your choice)
1 tbsp baking powder
A pinch of salt
Wet ingredients:
180g coconut cream (we only want the cream part)
2 tbsp apple cider vinegar
Vanilla extract
“Flax Eggs”:
3 tbsp ground golden flaxseed / or regular flaxseed
9 tbsp water
THE CREAM
1-2 tins of 400ml coconut whipping cream /or regular coconut cream (we only want the cream part)
200g unroasted cashew nuts
Icing erythritol sweetener /or any sweetener of your choice
Vanilla extract
OTHER INGREDIENTS YOU NEED
Cacao powder
Sugar free dark chocolate
A few shots of strong coffee
1. Soak the cashew nuts overnight with cold water or 2-3 hours with hot water. Pop the coconut cream in the fridge to chill overnight.
2. Brew a few shots of espresso or strong strong coffee. Leave to cool to room temperature.
3. Make “Flax Eggs” by whisking the ground flaxseed and water together. Rest in the fridge for 15 minutes or overnight if you wish to prepare beforehand.
4. To make the cake. Place all DRY ingredients in a mixing bowl and mix with a spatula. Add in the “Flax Eggs” and all the WET ingredients. Combine everything together with a folding action till the mixture forms into a firm batter. Pour it over an 8x8 inch well-greased square cake tin. Even the surfaces and tap the tin on the worktop a couple of times to remove air bubbles and gaps.
Bake the cake batter in a 170-180°C/325-350°F for 35-40 initially, then cover the cake tin with a piece of creased baking sheet, bake for further 15-20 minutes. Remove the baking sheet and brown the surface of the cake with another 5-10 minutes baking time. Once cooled, cut the cake in individual ‘fingers’ and they are ready to be used.
5. Whisk the chilled coconut cream (cream only) till it reaches the whipped cream consistency. Keep it in the fridge till you are ready to use it.
6. Drain off the soaking water from the cashew nuts and blitz the nuts in a food processor till super smooth and creamy. Combine it with the whipped coconut cream, icing sweetener and vanilla extract by folding all ingredients together with a spatula.
7. Assembling the tiramisu. Dip the cake fingers in the coffee and lay them out on the bottom of your container. Leave some space in between the cake pieces. Spread half of the cream mixture on top and fill in the gaps. Dust a layer of cacao powder and sprinkle some chocolate shavings. Repeat the steps with coffee-infused cake fingers, cream, cacao powder and chocolate shavings. Your tiramisu is complete! Chill in the fridge for 2-3 hours or overnight for the best results.
Cut in portions or scoop out as you go, and enjoy x
#KetoVeganRecipes
#VeganGlutenFree
#eggless
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1
comment
Break the keto bread #KetoVegan
Look up "Crusty bread" recipe on my channel.
Link to recipe: https://youtu.be/pKx78IZr_UQ
9
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Must try easy Indian curry - Keto Vegan & Gluten-free
This is the simplest way to make the most delicious Indian style curry. Keto vegan and gluten-free.
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Facebook: https://www.facebook.com/HeavenlyFanVegan/
Buy my ingredients and equipment
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My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan
My Amazon shop US : https://www.amazon.com/shop/heavenlyfan
Buy me a coffee
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If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan
Thank you for helping me on my quest to create a more healthy and delicious future for everyone.
Garlic and cheese flatbread: https://youtu.be/f8TqXQbsJwU
(I used Nutritional Yeast instead of vegan cheese in this video)
More keto vegan recipes:
https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS
INGREDIENTS
—------------------
Fresh vegetables of your choice - I used
Aubergine (eggplant)
Courgette (zucchini)
Carrot
Onion
mushroom
Garlic
1 block of tempeh (or tofu)
1 tin of coconut cream (or coconut milk, or vegan yogurt)
Curry powder or garam masala (quantity according to your liking)
Salt to taste
Garnish:
Vegan yogurt
Coriander
DIRECTIONS
—-----------------
1. Chop all vegetables in cubes. And sauté them in a frying pan with oil until softened.
2. Add in the spice powder and sauté in low/medium heat.
3. Pour in a tin of coconut cream (or coconut milk). Add salt to season. Option to add crumbled tempeh (or tofu). Stew till the curry till it is nice and creamy.
4. Option to top the curry with vegan yogurt and coriander
Enjoy! x
#KetoVeganRecipes
#VeganGlutenFree
#eggless
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You can have the keto cupcake and eat it #ketovegan
Keto vegan lemon cupcakes recipe here: https://youtu.be/ravvCVGoSOE
8
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Keto vegan lemon cupcakes | Keto vegan and gluten free
These keto vegan lemon cupcakes are so zesty, creamy and absolutely delicious. A must for your keto baking.
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Buy me a coffee
—--------------------------
If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan
Thank you for helping me on my quest to create a more healthy and delicious future for everyone.
My Ingredients And Equipment
—--------------------------------------
My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan
My Amazon shop US : https://www.amazon.com/shop/heavenlyfan
Good tutorial on homemade piping bag @wilton
https://youtu.be/QdAauRWBQ58?si=FLI6MH9E66K8aNP5
More keto vegan recipes:
https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS
INGREDIENTS
—-----------------
DRY:
220g almond flour
1 tbsp baking powder
sweetener of your choice ( I used 3.5 tbsp erythritol)
A pinch of salt
WET:
3 flax eggs - 3 tbsp ground flaxseed + 9 tbsp water (1 egg: 1 tbsp ground flaxseed + 3 tbsp water)
180g coconut cream (chill overnight and only use the cream part)
1/4 cup lemon juice
zest of 1 lemon
vanilla extract
FROSTING
---------------
125g plant butter (use more if you want more cream)
Sweetener (I use icing erythritol. Taste the cream to see how much you need)
Vanilla extract
DIRECTIONS (CUPCAKES)
—-----------------------------------
1. Prepare ‘flax eggs’ by mixing ground flaxseed and water in a bowl. Cover and chill in the fridge for 15 minutes.
2. Shift the almond flour and add in the remaining DRY ingredients. Mix well.
3. Adding all the WET ingredients to the Dry ones. Add coconut cream last and adjust the quantity based on the consistency of the mixture. Gently mix all the ingredients together smoothly with a folding action.
4. Spoon the batter in the cupcake mold/cases. Tap the tray gently to remove air bubbles.
5. Bake in a 170C/325F preheated oven for 50-55 minutes. Check at the 40 minute mark, cover the top of the baking tray with a creased baking sheet to prevent the top of the cakes from over-browning. Bake for the remaining time (option to remove the baking sheet for the final 5 minutes)
6. Leave to cool completely.
DIRECTIONS (FROSTING)
—----------------------------------
1. Whip the plant butter (room temperature) till it is airy and light. Add in the sweetener, vanilla extract and lemon zest. Mix till silky smooth.
2. Spread or pip on the cupcakes.
3. Option to place a slice of lemon on each cake for decoration.
Enjoy x
15
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Cauliflower is your best friend
Savoy cabbage mash https://youtu.be/GMpQiU9eGjs
Cauliflower fritters https://youtu.be/IA22zIb_Bdo
More keto vegan recipes:
https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS
Follow me on
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Facebook: https://www.facebook.com/HeavenlyFanVegan/
4
views
I never knew what real hunger was
5 years on vegan keto, and this is the result
Watch the full video - https://youtu.be/rT6Akn_MiEI
Follow me on
Instagram: https://www.instagram.com/heavenly_fan/
Keto vegan recipes:
https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS
3
views
This is the BEST keto fried rice
Vegan or not, this is the BEST keto fried rice :)
How to make the best keto rice (two ways): https://youtu.be/vvvNgRKv8jw
Follow me on
Instagram: https://www.instagram.com/heavenly_fan/
Facebook: https://www.facebook.com/HeavenlyFanVegan/
Buy me a coffee
—--------------------------
If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan
Thank you for helping me on my quest to create a more healthy and delicious future for everyone.
My Ingredients And Equipment
—--------------------------------------
My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan
My Amazon shop US : https://www.amazon.com/shop/heavenlyfan
More keto vegan recipes:
https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS
3
views
Chocolate granola clusters! Keto vegan
This is how to turn your keto vegan granola into cereal clusters. One of my favourites childhood snacks!
Granola recipe here: https://youtu.be/HWBmWi42fa4
4
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Super crunchy granola | Keto vegan & gluten-free
This keto vegan granola is super crunchy, nourishing and so easy to make. You need this recipe in your life :))
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Facebook: https://www.facebook.com/HeavenlyFanVegan/
Buy me a coffee
—--------------------------
If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan
Thank you for helping me on my quest to create a more healthy and delicious future for everyone.
My Ingredients And Equipment
—--------------------------------------
My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan
My Amazon shop US : https://www.amazon.com/shop/heavenlyfan
More keto vegan recipes:
https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS
INGREDIENTS
—------------------
200g nut/seed mix (I used unroasted pumpkin seeds, sunflower seeds, almonds, pecans and raw coconut flakes)
60-70g almond flour
2 tbsp water
3 tbsp chia seeds (whole or ground)
2 tbsp erythritol (or any sweetener of your choice)
2-3 tbsp melted coconut oil (or any oil of your choice)
Small pinch of salt
Vanilla extract (optional)
DIRECTIONS
—---------------
1. Add all ingredients in a bowl and lightly mix till they start to bind together.
2. Spread the mixture on a baking tray (lined with baking sheet). Pinch part of the mixture to form small nuggets.
3. Bake in a 180C/350F preheated oven for 20-25 minutes. Take the granola out of the oven half way (10-15 min mark) and lightly toss it around so the granola is baked evenly golden brown.
4. Leave to cool completely. And Enjoy! x
#KetoVeganRecipes
#VeganGlutenFree
#eggless
3
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What I eat today on vegan keto - Creamy veggie bake
This gorgeously comforting vegan keto veggie bake is one of my favourite go-to dishes. You can use practically any veggies you have in your kitchen and they always come out perfectly. A great dish to add to your culinary repertoire x
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Instagram: https://www.instagram.com/heavenly_fan/
Facebook: https://www.facebook.com/HeavenlyFanVegan/
Buy me a coffee
—--------------------------
If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan
Thank you for helping me on my quest to create a more healthy and delicious future for everyone.
My Ingredients And Equipment
—--------------------------------------
My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan
My Amazon shop US : https://www.amazon.com/shop/heavenlyfan
More keto vegan recipes:
https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS
INGREDIENTS
—---------------------
Pretty much all veggies work for this dish. But today I used:
1 Aubergine (eggplant)
1 courgette (zucchini)
A few florets of broccoli
1 carrot
1 tin of coconut cream ( or 1 tin of tomatoes)
2 avocados (for the top layer)
Walnuts and pumpkin seeds (optional)
DIRECTIONS
—-----------------
1. Chop all veggies in similar size cubes. And finely cut (or mash) avocados so it’s spreadable.
2. Saute chopped veggie in a frying pan with oil till they are softened. Season with salt and pepper. Add in the coconut cream (or tinned tomatoes) and cook on medium heat till all ingredients are nice and tender and the sauce is thickened. Check the seasoning.
3. Transfer the veggies in a pie tray, top it with the finely chopped avocado and spread evenly. Drizzle some olive oil. (free to add whatever toppings you like. Cherry tomatoes, vegan cheese or tofu cubes)
4. Bake in a preheated 220C/425F for 10-15 minutes (or till it’s pipping hot). Option to sprinkle your favorite nuts and seeds. And enjoy x
#veganketomeatballs
#KetoVeganRecipes
#VeganGlutenFree
#eggless
6
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5 years on vegan keto, and this is the result
It's been 5 years since I went on vegan keto, I'm sharing with you how I got here and what I've learned.
More videos new keto starters: https://youtube.com/playlist?list=PL_dF0V7QjH8UfVnNYaQ2jlrfGO0Y-2fYv
Follow me on
Instagram: https://www.instagram.com/heavenly_fan/
Facebook: https://www.facebook.com/HeavenlyFanVegan/
Buy me a coffee
—--------------------------
If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan
Thank you for helping me on my quest to create a more healthy and delicious future for everyone.
My Ingredients And Equipment
—--------------------------------------
My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan
My Amazon shop US : https://www.amazon.com/shop/heavenlyfan
More keto vegan recipes:
https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS
6
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Keto vegan kale crackers | Keto vegan and gluten-free
These heavenly keto vegan kale crackers have been my go-to snacks. They are soooo easy to make and are packed with all the goodness from nature. I hope you enjoy them x
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Buy me a coffee
—--------------------------
If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan
Thank you for helping me on my quest to create a more healthy and delicious future for everyone.
My Ingredients And Equipment
—------------------------------------------
My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan
My Amazon shop US : https://www.amazon.com/shop/heavenlyfan
More keto vegan recipes:
https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS
INGREDIENTS
—-------------------
60g fresh kale (washed and dried)
1 cup (120-140g) mix nut and seeds
2 tbsp chia seeds (whole or ground)
½ tsp salt
1-2 tbsp water (add 1 tbsp at a time and check the consistency)
2 tbsp nutritional yeast (or grated vegan cheese)
1 tbsp lemon juice
Sesames (to sprinkle)
DIRECTIONS
—-------------------
1. Combine fresh kale and lemon juice in a food processor and blitz finely.
2. Add in the remaining ingredients (leave out sesames) and blitz till the mixture resembles finely ground pesto paste. Leave the mixture to rest for 10 minutes.
3. Spread the mixture between two pieces of baking sheets and roll out till it is cracker-thin. Cut into desired shapes and place on a lined baking tray. Sprinkle with sesames (optional).
4. Bake in a 90-100C (200-210F) pre-heated oven for 60-80 minutes. Flip the crackers upside down half way through baking time if required.
5. Leave to cool and enjoy! x
#ketocrackers
#KetoVeganRecipes
#VeganGlutenFree
#eggless
16
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How to make keto vegan pistachio cookies | Keto vegan and gluten-free
These keto vegan Italian pistachio cookies are to die for. They’re crusty on the outside and crumbly and chewing on the inside. I love them with my coffee and they’re PERFECT for the festive season.
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Facebook: https://www.facebook.com/HeavenlyFanVegan/
Buy me a coffee
—--------------------------
If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan
Thank you for helping me on my quest to create a more healthy and delicious future for everyone.
My Ingredients And Equipment
—--------------------------------------
My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan
My Amazon shop US : https://www.amazon.com/shop/heavenlyfan
Keto vegan amaretti : https://youtu.be/sbvvADkK0No
Keto vegan festive recipes
https://youtube.com/playlist?list=PL_dF0V7QjH8XdBI1rlQsNoMdCFMYES4uS
More keto vegan recipes:
https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS
INGREDIENTS
—-------------------
(This recipe makes 10-12 cookies)
DRY:
100g unroasted, unsalted pistachios nuts (plus a few more to garnish on top)
100g unroasted, unsalted almonds (or equal amount of almond flour)
2 tbsp ground flaxseed
1/2 tsp baking soda
Sweetener of your choice ( I normally use 3-4 tbsp erythritol)
WET:
2 tbsp (30g) melted coconut oil
1 tbsp lemon juice
Zest of one lemon
2 tbsp cold water
DIRECTIONS
—-----------------
1. Ground both pistachio nuts and almonds in a food processor till they are finely ground (close to regular almond flour texture)
2. Zest one lemon and juice it to produce 1 tablespoon of lemon juice.
3. Place all DRY ingredients in a bowl and mix well.
4. Add in the WET ingredients to the DRY mix, combine all the ingredients btogether till it forms a smooth dough ball.
5. Cover the cookie dough and chill in the fridge for 1 hour.
6. Divide the chilled dough in 10–12 equal portions, roll them into round balls in your palms. Place them on an ungreased lined baking tray. Use two fingers to lightly press each dough ball to the desired thickness. Place one whole pistachio nut on top of each cookie dough.
7. Bake the dough in a 180C/350F preheated oven for 15-20 minutes. As soon as the cookies turn golden brown remove them from the oven to cool. They will appear soft when they’re freshly baked but will crunch up when they’re cooled so don’t panic!
8. Once the cookies are cooled, option to sprinkle some icing sweetener for the snow white coating. And enjoy! x
#KetoVeganRecipes
#GlutenFreeRecipes
14
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Celeriac and broccoli mash - Keto vegan and gluten-free
Celeriac and broccoli are the match made in veggie heaven. This mash is so delicious and creamy, it’s definitely one of my favourite comfort foods.
My Ingredients And Equipment
My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan
My Amazon shop US : https://www.amazon.com/shop/heavenlyfan
Buy me a coffee
—--------------------------
If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan
Thank you for helping me on my quest to create a more healthy and delicious future for everyone.
—————————
Follow me on
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Facebook: https://www.facebook.com/HeavenlyFanVegan/
INGREDIENTS
—--------------------
1-2 heads of broccoli
1 celeriac (or other low carb root vegetables. Turnip, swede or jicama )
Dried porcini mushrooms (a handful)
1-2 onions
Garlic
Extra virgin olive oil and coconut oil (or any oil of your choice)
Fresh chives
Pine nuts (optional)
DIRECTIONS
—------------------
Soak dried porcini mushrooms with a small amount of hot water.
Slice the onions thinly and saute in oil till they’re caramelised and tender.
Cut both celeriac and broccoli in similar sizes. Cook the vegetables in a pot with cold water till they are just about cooked through (al dente). Drain the water.
Blitz celeriac, broccoli and garlic (while they’re still hot) with a blender or food processor. Add in olive oil and coconut oil, plus salt and pepper for seasoning. Mash all ingredients till smooth and creamy.
Add the caramelised onion and porcini mushrooms (drained and finely chopped) in the mash. Also add in 1-2 tablespoons of the porcini liquid. Mix everything together.
You can either serve as it is, or sprinkle the mash with some pine nuts and bake in a 220C/425C preheated oven till the surface is golden brown. Enjoy!
#KetoVeganRecipes
#GlutenFreeRecipes
9
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Sweet and spicy noodles - What I eat everyday as a keto vegan
These sweet and spicy noodles are my addiction at the moment. It's super easy to make and so comforting and delicious to eat. Keto vegan and gluten-free of course! It's true soul food in my book.
My Ingredients And Equipment
My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan
My Amazon shop US : https://www.amazon.com/shop/heavenlyfan
Follow me on
Instagram: https://www.instagram.com/heavenly_fan/
Facebook: https://www.facebook.com/HeavenlyFanVegan/
Buy me a coffee
—--------------------------
If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan
Thank you for helping me on my quest to create a more healthy and delicious future for everyone.
—————————
More keto vegan recipes:
https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS
Creamy sticky noodles: https://youtu.be/KLzTd9SNXro
Homemade chilli paste: https://youtu.be/_qDvjdMxheE
INGREDIENTS
---------------------------
(Makes 3-4 portions)
Shirataki noodles
Firm tofu
Carrots
Onion
Mushrooms
Garlic
Ginger
Chilli paste ( Homemade chilli paste recipe: https://youtu.be/_qDvjdMxheE)
**Sweet and spicy noodle paste**
1 part soy sauce
1 part toasted sesame oil
2 parts nut butter ( I use peanut butter)
Ground white pepper
A pinch of sweetener of your choice (optional but recommended)
**Garnishing**
Grated cucumber
Spring onion
Fresh chilli
INSTRUCITONS
--------------------------
1. Rinse the shirataki noodle with cold water and drain. Sprinkle some salt, mix it and leave it aside till you are ready to cook them. The salt will remove the "fishy" odour.
2. Chop all the vegetables and tofu in small cubes (finely chop mushroom in "mince size"). Chop/grate garlic and ginger finely.
3. Mix all "Sweet and spicy noodle paste" ingredients together till smooth.
4. In medium heat, sauté tofu cubes till they turn gold brown. Add in the carrots and the remaining vegetable (in the order of cooking time required) and cook till all ingredients are nice and tender. Remember to add in garlic and ginger and chili paste.
5. Add in the "Sweet and spicy noodle paste" and sauté all ingredients together. Taste the mixture and adjust it to your liking.
6. Cook the shirataki noodles in a pot of hot water. Bring it to a boil and simmer for a few minutes. Drain the water and the noodles are ready to go!
7. Top the noodles with the Sweet and spicy mixture and garnish with grated cucumber, spring onion and optional fresh chilli pepper.
Enjoy! X
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Aubergine (eggplant) curry - Vegan & gluten free
Here's how to make perfect vegan aubergine (eggplant) curry Indian style. This vegan curry will brighten your day.
My Free Veg Challenges: https://youtu.be/zJIRNYFpwX8
I lost the clips where I added ginger (sobs), so please remember to add it along with tofu and tomatoes.
INGREDIENTS
----------------------
2 aubergines (eggplants)
3 medium size tomatoes
4-5 Shiitake mushrooms
1 red onion
1 block (approx 280g) of firm plain tofu
1 bulb of garlic
1 chunk of ginger
Some fresh coriander
SPICES
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1 teaspoon cardamom seeds
1 teaspoon mustards seeds (optional)
Some dried chilli
Some chilli flakes
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