Vegan Recipes

  Recipe By:  jackfruitfulkitchen Have you tried jackfruit? What about rainbow collard wraps? 🤩 Wrap up the weekend with two FIRSTS and make these DELICIOUSLY healthy wraps - full of roasted buffalo jackfruit, crisp veggies, creamy avocado, and tahini smashed chickpeas. 😍 Complete the meal with a spicy vegan ranch for dipping and this recipe is SURE to please. 💁🏻‍♀️ Happy Sunday loves! ❤️ Buffalo “Chicken” Rainbow Wraps 🌈 MAKES 8 WRAPS • 8 HUGE (bigger than yo face) collard leaves • 14 oz young green jackfruit, rinsed and drained • 1/3 C Buffalo sauce • 1/2 tsp paprika, garlic, onion • 1 C red cabbage, chopped • 1 red bell pepper, thinly sliced • 1 avocado, sliced • 2 carrots, julienned • 2 C lettuce • 1 bunch cilantro, chopped Tahini Smashed Chickpeas 🌶 • 14 oz canned chickpeas, drained • 2 TBSP tahini • 1 TBSP Buffalo sauce • 1 lemon, juiced • 1/2 tsp paprika, salt, pepper, garlic powder Delicious, Easy-To-Make Smoothies For Rapid Weight Loss, Increased Energy, & Incredible

  Recipe by:  run2food Here is the recipe ➡️⁣ ⁣ SALTED CARAMEL FUDGE BROOKIES (vegan, one-bowl)⁣ ⁣ Makes: 12 large brookies⁣ ⁣ INGREDIENTS:⁣ Wet:⁣ ✅1/2 cup white sugar ⁣ ✅2/3 cup coconut sugar (or brown)⁣ ✅1/2 cup coconut oil, melted ⁣ ✅1 tsp vanilla extract⁣ ✅1/4 cup almond milk ⁣ ⁣ Dry:⁣ ✅1 1/2 cups self-raising flour ⁣ ✅1/3 cup cocoa powder⁣ ⁣ ✅ 50g caramel chocolate, chopped ⁣ ✅ 12 teaspoons salted caramel sauce (I used  @naturescharm  )⁣ Delicious, Easy-To-Make Smoothies For Rapid Weight Loss, Increased Energy, & Incredible Health! ⁣ METHOD:⁣ 1. In a large bowl, whisk together all the wet ingredients until the sugars have dissolved⁣ 2. Sift the flour into the wet mixture and use a spatula to fold everything together until no dry flour remains. Don’t overmix⁣ 3. Divide the dough into 12 balls, flatten and then place a teaspoon of the caramel sauce in the centre. Gently wrap the cookie dough back into a dome cookie shape. Sprinkle the caramel chocolate chunks over each cookie. ⁣

  Recipe by:  @sculptedkitchen 1/2 cup plant based butter 1 1/2 cup sugar (coconut could work too!) 3/4 cup cocoa powder 1 cup plant based milk 1 cup warm water/coffee 2 tbsp apple cider vinegar 1 tsp vanilla powder 2 cups flour 1 tsp baking soda 1/2 tsp baking powder Delicious, Easy-To-Make Smoothies For Rapid Weight Loss, Increased Energy, & Incredible Health! Method: Preheat the oven to 350 & grease your bundt cake mold Add apple cider vinegar to milk & set aside for a couple minutes Using an electric hand held beater, mix all your wet ingredient & sugar & beat for 1 minute. Add in your milk mixture & mix again. Stir in the flour & baking soda slowly. Mix until completely incorporated. Pour batter into pan and cook for 45 minutes or until middle is cooked. Icing: 1 and 1/2 cups icing sugar 3 tablespoon berry puree 1 tbsp milk 1 tsp blue spirulina (optional) Mix until dreamy and lush!

  Recipe by:  @janetsmunchmeals   Looking For More Recipes? Then make sure to check our 5 amazing vegan cookbooks & 28 day vegan meal plan Delicious garlicky goodness that will really hit the spot for a cozy meal! ❤️ Ingredients 👇🏼 1/2 lb. linguini pasta 1 small yellow onion, finely chopped 3 tbsp olive oil 1 tsp kosher salt 1/2 tsp pepper 1 large bunch broccolini, bite-sized florets 1/2 cup vegetable broth 3 large cloves garlic, minced 1 pint grape tomatoes, halved Fresh basil Red chili flakes for serving Cook the linguini according to package directions until just about al dente in salted water. Drain but keep 1/4 cup pasta cooking water. Meanwhile, preheat a large pan on medium heat. Add the onion, oil, salt and pepper. Stir, let cook for 5 min. Add the broccolini and broth, stir, cover and cook 3 min. Add garlic and tomatoes, stir, and cook partially covered for another 5 to 7 min or until until broccolini is fork tender. Add the cooked pasta and pasta cooking water, stir an

 Recipe by:  @janetsmunchmeals Get the recipe 👇🏼 3/4 cup uncooked quinoa Juice of 1/2 lemon 4 cups small broccoli florets 1.5 tbsp avocado oil, 1/4 tsp kosher salt for roasting broccoli 1 15 oz. can chickpeas, rinsed 1 tsp avocado oil, 1/4 tsp each kosher salt, pepper, garlic powder, paprika for cooking chickpeas 1/8 to 1/4 small red onion, thinly sliced 1 avocado, diced 1 pint cherry tomatoes, halved Creamy Herb Vinaigrette (whisk together thoroughly; makes extra than needed for this recipe): 2 tbsp olive oil 2 tbsp vegan mayo 2 tbsp stone ground mustard 2 tbsp agave nectar 4 tbsp apple cider vinegar Juice of 1 lemon 1/2 tsp each kosher salt, pepper, garlic powder 2 tbsp each finely chopped fresh dill and parsley Preheat oven to 375 degrees F (convect/fan). Cook quinoa according to package directions, and when it's done, let it cool in a mixing bowl or on serving platter, then mix juice of 1/2 lemon into it. Meanwhile, cut brocc florets into similar small size and arrange on bak

 Recipe  by  @janetsmunchmeals This salad has a delicious variety of veggies, cozy roasted potatoes, and hearty chickpeas and quinoa, which makes it a perfect lunch or dinner to have on hand in the fridge. 🍃😋 2 cups baby potatoes, quartered 1/2 tsp each kosher salt and pepper for roasting potatoes 1 to 2 tbsp olive oil for roasting potatoes 1 cup uncooked quinoa Juice of 1/2 lemon plus more for serving 2 bell peppers, diced 8 oz. cremini mushrooms, quartered 1 tbsp olive oil 1/4 tsp each kosher salt, pepper, garlic powder for cooking bell peppers and mushrooms plus 1 tsp dried oregano 3/4 cup halved cherry tomatoes 1/4 cup chopped kalamata olives Fresh parsley for serving, optional 1 15 oz. can chickpeas, drained and rinsed 1 tsp olive oil 1/4 tsp each kosher salt, pepper, garlic powder and paprika for chickpeas Dressing (whisk together in a bowl): 1/4 cup vegan mayo 4 tsp dijon mustard 2 tbsp agave nectar 1/4 tsp garlic powder 1/8 tsp kosher salt Drizzle potatoes with half of their

  by  @leeksnbeets More in this bowl: Salt and pepper blistered broccoli, avocado topped with red pepper flakes, cucumber rolls topped with lemon juice and white and black sesame seeds, shelled edamame, heart of palm rice and chickpea, butternut and cauliflower mini burgers all topped with parsley and scallions. ❤️ * ❇️ FOR THE BURGERS ⤵️ 🔹1½ cups chickpeas 🔹1 cup butternut squash, roasted or sauteed 🔹1 cup cauliflower florets, roasted or sauteed 🔹½ cup cashews (or sub any nuts/seeds of choice) 🔹1 small jalapeno (optional) 🔹¼ cup parsley (or sub cilantro) 🔹2 tbsp lemon juice 🔹1 flax egg (1 tbsp flaxmeal + 3 tbsp water) 🔹1 tsp each garlic powder, onion powder, smoked paprika and salt 🔹½-1 cup breadcrumbs 🔹1 tbsp oil to cook ❇️ METHOD ⤵️ 🔹Preheat oven to 425°F and line a sheet pan with parchment paper. 🔹Combine all the ingredients together EXCEPT the breadcrumbs and oil in a high speed food processor and pulse till well incorporated, but still a little coarse. 🔹Transfer to