Vegan Challenge Club

🥰💝"GET NEW VEGAN COOKBOOK - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.challenge.club 🧀 VEGAN MOZZARELLA 🧀 By @Vegscratchkitchen ingredients 1/2 cup cashews 2 cups reserved cashew cooking water 1 5.4 oz can unsweetened coconut cream, whisked together 2 tsp tahini 1 tbsp vegan butter 1/4 tsp garlic powder 1/4 tsp onion powder 1 1/2 tsp salt 2-3 fennel seeds 4-5 mustard seeds 2 tbsp nutritional yeast 6 tsp pectin 6 tsp tapioca flour preparation Boil cashews in a sauce pot for 20 minutes. Strain and reserve 2 cups of the cashew cooking water. Mix salt, garlic powder, onion powder, nutritional yeast, fennel, and mustard seed in either a bowl or mortar and pestle. Add boiled cashews, coconut cream, tahini, vegan butter, spice mixture, and cashew water to a blender. Blend until all ingredients are well incorporated, about 4-5 minutes. Pour mixture into a sauce pot over medium high heat and whisk in pectin until well-combined. Continue to whisk frequently as it cooks for the next 4-5 minutes. The mixture should start to become stretchy/gooey. Add tapioca flour, whisk in, then cook for another 1-2 minutes. Pour cheese into a glass container that has been sprayed with cooking oil. Place in the fridge for at least 4 hours to firm up. Slice up and enjoy! Comment ""😍"" if you want to try this! . . . #veganweek #veganfeed #veganlover #veganworldshare #veganeating #simplevegan #vegangram #veganyum #veganislife #veganeatsplease #veganrules #veganteen #veganrecipeideas #vegandinners #veganraw #veganrecipies #veganlifestlye #veganproblems #veganinstaclub #vegantips #veganhealthy #veganrecovery #veganrecepies #veganheaven #veganeasy #veganrecipeshare #vegansoninstagram

💛🥰💢"GET NEW VEGAN COOKBOOK - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.challenge.club Warm Tofu with Spicy Garlic Sauce By @Alexandracooks INGREDIENTS 1 (14- to 18-oz) package firm tofu 1 teaspoon chopped garlic ¼ cup chopped scallion, or about 4 scallions, thinly sliced 2 teaspoons sesame seeds, toasted, see notes above 3 tablespoons soy sauce, low sodium or Tamari if you are sensitive to salt 1 tablespoon Asian sesame oil 1 teaspoon coarse Korean hot red-pepper flakes, see notes above 1/2 teaspoon sugar INSTRUCTIONS Place the tofu in a shallow sauce pan and cover with cold water. Noe: I like to cut the block of tofu in half. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat for at least 20 minutes. Meanwhile, mince and mash the garlic to a paste with a pinch of salt. Stir together with the remaining ingredients. Just before serving, carefully lift the tofu from the saucepan with a large spatula and drain on a towel (or simply use a slotted spatula and skip the drying step). Transfer the block or blocks of tofu to a shallow bowl or bowls. Spoon the sauce over the tofu and serve warm. Comment "😍" if you want to try this! . . #veganlover #veganfeed #vegandinners #veganlifestlye #veganrecipeideas #veganheaven #vegangram #veganinstaclub #veganraw #veganproblems #veganislife #veganweek #veganyum #veganrecipies #vegantips #veganteen #simplevegan #veganrecipeshare #veganrecepies #veganeasy #veganhealthy #veganrules #veganrecovery #veganworldshare #veganeating #veganeatsplease #vegansoninstagram

😋💢"GET NEW VEGAN COOKBOOK - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.challenge.club Move aside chickpeas — for this silky smooth RED LENTIL ‘HUMMUS’ 🧡💪🏼 Made in 15 minutes from scratch with a delicious earthy flavor and full of protein! 😍 By @Thetastyk • INGREDIENTS • 1 cup split red lentils, dry 2 cups water juice of 1 lemon 1/2 cup tahini 1 garlic clove 1 tsp salt • METHOD • Add the lentils to a sieve and rinse well to get rid of any dirt. Bring 2 cups of water to a boil in a small pot, then add the lentils, reduce to a simmer and cook for 10 minutes. Drain and rinse with cold water. The lentils should be soft and almost paste like. Add to a blender and blend a few seconds until smooth. Add the lemon juice, tahini, garlic and salt and blend again. Add 2-3 Tbsp of water until you’ve reached the desired consistency (it will firm up more once it gets cold). Serve with paprika, cumin and a drizzle of olive oil and enjoy! Comment "😍" if you want to try this! . . . #veganyum #veganheaven #veganeasy #veganrecipeshare #veganweek #veganfeed #veganlover #veganworldshare #veganeating #simplevegan #veganislife #veganrecipies #veganrecepies #veganeatsplease #veganrules #veganteen #veganrecipeideas #veganlifestlye #veganproblems #veganinstaclub #vegantips #veganhealthy #veganrecovery #vegandinners #veganraw #vegangram #vegansoninstagram

🥰💟❤️‍🔥"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.challenge.club Easy Avocado Chickpea Salad 🥑 By @Nicoandlouise INGREDIENTS: For the salad 1 can (15 ounces) chickpeas or 1½ cups of cooked chickpeas, drained 1½ cups cherry tomatoes halved 1½ cups cucumber diced ½ cup olives sliced ⅓ cup red onion chopped ⅓ cup parsley chopped 2 ripe avocadoes, diced For the dressing 4 tablespoons extra virgin olive oil 2 tablespoons lemon juice sub apple cider vinegar 1 tablespoon mustard yellow or Dijon 1 tablespoon maple syrup sub honey ¾ teaspoon salt ¼ teaspoon black pepper 1 teaspoon ground cumin, optional Instructions: To a large bowl, add 1 can (15 ounces) chickpeas (drained), 1½ cups cherry tomatoes (halved), 1½ cups cucumber (diced), ½ cup olives (sliced), ⅓ cup red onion (chopped), ½ cup corn, ⅓ cup parsley (chopped), and 1 ripe avocado (diced). In a small bowl, whisk 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 tablespoon maple syrup, ¾ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon ground cumin. Pour dressing over salad and toss well. VARIATIONS Pasta: boil ½ pound of pasta in plenty of salted water as per package instructions. Drain it, cool it down under running water, and add it to the chickpea salad. Farro: rinse 1 cup of farro and cook it in vegetable broth as per package instructions. Let cool down then add it to the salad. Quinoa: rinse and boil 1 cup of quinoa in 2 cups of lightly salted water for 10-15 minutes. Let it cool down then add it to the salad. Comment "😍" if you want to try this! . . #veganrecipeshare #vegansoninstagram #veganyum #vegantips #veganrecipeideas #veganworldshare #veganislife #veganheaven #vegangram #veganlifestlye #veganrecepies #veganrecovery #veganeatsplease #veganrecipies #veganproblems #veganrules #veganinstaclub #veganeasy #veganeating #vegandinner

💥🤗💝"GET NEW VEGAN COOKBOOK - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.challenge.club BROCCOLI STEAK + BEETROOT HUMMUS 🔥 By @Alfiecooks_ INGREDIENTS (serves 2) 1 large broccoli 3 beetroots 400g chickpeas (+ some liquid) 4 tbsp tahini 1 tbsp cumin 1 lemon 2 garlic cloves 2 ice cubes 1 tbsp balsamic vinegar (I used @odysea_ltd ) 1 tsp red chilli 2 tbsp fresh parsley 1 tsp agave (optional) Salt Pepper Extra Virgin Olive Oil (I used @odysea_ltd ) TO SERVE: salad + (flat)breads METHOD 1. Begin with your beetroot. Either boil/roast until knife tender (around 30mins), then peel. 2. In your Magimix, add the beetroot, chickpeas, tahini, cumin, garlic, lemon juice, cumin + splash of chickpea water. Begin blending to combine. 3. Add the ice cubes one by one whilst the machine runs. Season with salt + blend until creamy/smooth (10min). 4. For the broccoli, slice into steaks (you should get 2). You can serve the rest of the florets on the side if you like. 5. Warm a good glug of olive oil in a frying pan. Sear the steaks on either side, seasoning well, until golden, brown + tender (5 min). Finish in oven if required. 6. For the vinaigrette, whisk together 3 tbsp evo, 2 tbsp balsamic vinegar, chopped chilli, parsley + agave. Season to taste, adjusting acidity / spice as necessary. 7. To serve, spread the hummus in the centre of a plate. Place broccoli steaks on top, then drizzle with the vinaigrette. Serve with flatbread + salad if you like - enjoy! Comment "😍" if you want to try this! . . #veganrecipies #veganeating #vegansoninstagram #veganlover #veganfeed #veganeatsplease #veganislife #veganeasy #vegangram #veganyum #veganheaven #veganhealthy #veganrecipeshare #veganlifestlye #veganworldshare #vegandinners #veganraw #veganproblems #veganinstaclub #veganrecipeideas #veganrecepies #veganrecovery #veganweek #vegantips #simplevegan #veganrules #veganteen

🔶️😘"GET NEW VEGAN COOKBOOK - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.challenge.club Healthy Vegan Hot Chocolate A fun festive drink made using whole food ingredients. By @Plantyou Ingredients 5 medjool dates, soaked in hot water for 5 minutes 1 cup plant-based milk 1 cup date seed coffee, regular coffee or more plant-based milk ¼ cup dark chocolate, vegan, chopped 2 tbsp cocoa powder 1 sprinkle Cinnamon Instructions Bring 1 cup of water to a boil and pour it over the dates. Allow them to soak for 5 minutes, and then blend until a smooth paste is formed. In a saucepan over medium heat, add the date paste, date seed coffee, plant-based milk, chocolate, cocoa powder and cinnamon. Whisk until everything is combined and heated, then enjoy immediately, with vegan marshmallows and whipped cream if desired. Comment "😍" if you want to try this! . . #veganhealthy #veganproblems #veganlifestlye #veganeasy #vegandinners #veganteen #veganislife #veganlover #veganeating #veganrules #veganrecovery #simplevegan #veganrecepies #veganfeed #veganraw #veganworldshare #veganrecipeshare #veganrecipies #veganinstaclub #vegangram #veganyum #vegansoninstagram #veganweek #vegantips #veganheaven #veganeatsplease #veganrecipeideas

💙💖🔶️"GET NEW VEGAN COOKBOOK - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.challenge.club Easy Lentil Salad By @Nicoandlouise INGREDIENTS: 2 cans (15 ounces each) (480 grams) of lentils green, black, brown / sub 3 cups cooked lentils / or 1 cup dried boiled in 4 cups water and 1 teaspoon salt as per package instructions. 2 cups (250 grams) cherry tomatoes ½ pound, quartered 1½ cups (150 grams) cucumber 1 medium, diced 1 small red onion thinly sliced or diced ⅓ cup (45 grams) olives Kalamata or Taggiasche 3 tablespoons (15 grams) parsley chopped 3½ ounces (100 grams) feta cheese or non-dairy feta, crumbled DRESSING 3 tablespoons extra virgin olive oil 2 tablespoons lemon juice fresh 1 tablespoon mustard American or Dijon 1 small clove garlic grated ½ teaspoon cumin ground 1 teaspoon salt or more to taste ⅛ teaspoon black pepper Instructions: CANNED LENTILS: Drain and rinse 2 cans (15 ounces each) lentils and add them to a large bowl. DRIED LENTILS: Rinse 1 cup of dried lentils, add them to a pot with 4 cups water and 1 teaspoon salt and simmer gently as per package instructions or until tender. Drain and add to a large bowl. SALAD: To the same bowl, add 2 cups cherry tomatoes (quartered), 1½ cups cucumber (diced), 1 small red onion (thinly sliced), ⅓ cup olives, and 3 tablespoons parsley (chopped). DRESSING: In a small bowl, whisk 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 small clove garlic (grated), ½ teaspoon cumin, 1 teaspoon salt, and ⅛ teaspoon black pepper. Pour dressing over salad and toss until well combined. Taste and adjust for salt before serving. MAKE IT A MEAL: Serve as is, or with 3½ ounces feta cheese crumbled on top. Side with warm pita bread. Comment "😍" if you want to try this! . . #veganraw #veganheaven #veganyum #simplevegan #vegansoninstagram #veganlover #veganislife #veganrecepies #veganhealthy #veganfeed #veganrecover

❤️‍🩹💫❤️‍🩹"GET NEW VEGAN COOKBOOK - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.challenge.club Glutenfree Zucchini Involtini By @Dr.vegan Ingredients 4 medium zucchini 2 cups vegan cream cheese 1/4 cup thinly sliced basil divided 1 clove garlic minced Kosher salt Freshly ground black pepper Italian seasoning: to taste 1/4 cup chopped olives 2 cups fresh spinach roughly chopped 2 cups tomato sauce Vegan Parmesan for topping Extra-virgin olive oil for drizzling Instructions Preheat oven to 375°F (190°C). Make the zucchini noodles: Slice two sides of each zucchini lengthwise to create two flat sides. Using a vegetable peeler, slice each zucchini into thin, flat strips until you reach the center. These are your “noodles.” Make the filling: In a medium bowl, combine vegan cream cheese, Italian seasoning, olives, spinach, 2 tablespoons of basil, garlic, salt, and pepper. Mix well until smooth. Assemble the ravioli: Lay two strips of zucchini noodles so they overlap lengthwise. Lay two more noodles on top, perpendicular to the first strips, creating a “T” shape. Spoon about 1 tablespoon of the filling into the center of the zucchini. Fold the ends of the strips over the center, one side at a time. Flip the ravioli over and place seam-side down. Pour the tomato sauce at the bottom of the baking dish and place the zucchini ravioli on top. Top with vegan Parmesan and drizzle with olive oil. Bake for 25 to 30 minutes, until the zucchini noodles are “al dente” and the vegan Parmesan is golden. Garnish with the remaining basil before serving. Comment "😍" if you want to try this! . . #veganheaven #veganrecipies #veganinstaclub #veganislife #veganweek #veganhealthy #veganeating #simplevegan #veganlover #veganyum #veganrecepies #veganeasy #veganraw #veganteen #veganlifestlye #veganeatsplease #veganworldshare #veganproblems #vegangram #veganrules #veganrecipeideas #vegantips #vegansoninstagram

💕💥"GET NEW VEGAN COOKBOOK - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.challenge.club HIGH PROTEIN BAKED GREEN FALAFEL NOURISH BOWL by @Cook.vegetarian Save the recipe below and let me know if you’re going to make it🙌 Ingredients: Serves 2 For the Pita Chips: 1 large pita bread, cut into bite-sized pieces 1/4 cup avocado oil 1 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon ground rosemary For the Falafel: 1 cup cooked or canned chickpeas small bunch of parsley, finely chopped small bunch of dill, finely chopped 1/2 cup mint leaves, finely chopped 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder pinch of nutmeg pinch of cinnamon 1/3 cup chickpea flour 1/4 cup avocado oil For Tzatziki: 1/2 cup Vegan Greek yoghurt 1/4 cup freshly chopped mint 1/4 cup freshly chopped parsley 1/4 cup freshly chopped dill 1 tablespoon avocado oil half of a small cucumber, grated juice of half a lemon Toppings: lettuce cucumber slices tomato slices fresh parsley and dill Method: Make pita chips: In a bowl, combine avocado oil and spices. Place the pita bread pieces in the bowl and shake to evenly coat them. Arrange on a baking tray lined with parchment paper and bake in the oven at 180°C for 10 minutes or until the chips are crispy brown. Make the falafel: Add chickpeas, parsley, dill, mint, spices and chickpea flour into a food processor. Pulse until the mixture comes together, scraping down the sides. With the food processor still running, slowly add in avocado oil. Form tablespoons of the mixture into balls or fritters and arrange them on a baking tray lined with parchment. Bake at 180°C for 25 minutes. Make tzatziki: Simply combine all the tzatziki ingredients until smooth. For a dressing-like texture, pulse all the ingredients in a blender. Assemble the bowl with lettuce, cucumbers, tomatoes, pita chips, falafels and fresh greens. Serve right away with tzatziki on the side. Enjoy

❤️‍🔥💋❤️‍🔥"GET NEW VEGAN COOKBOOK - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.challenge.club BROCCOLI STEAK + CHIMICHURRI 🔥 By @Alfiecooks_ INGREDIENTS (serves 2) STEAK 1 large broccoli 2 tbsp smoked paprika 4 garlic cloves 2 tbsp butter Salt Pepper Olive oil SAUCE Large bunch of parsley 1 garlic clove 1 red chilli 2 tbsp red wine vinegar 100ml extra virgin olive oil Salt Pepper BASE 700g butter beans (jarred @boldbeanco best) 1 lemon 1 garlic clove 2 tbsp nutritional yeast Salt Pepper METHOD 1. First, make the chimichurri. Finely chop the fresh herbs, then add to a mixing bowl. 2. Finely dice the chilli, mince the garlic + add to the herbs with the vinegar. 3. Season to taste, then stream in the olive oil whilst mixing until throughly combined. Set aside. 4. For the butter beans, separate the beans from their juices, then pour beans into a blender with the juice of a lemon, salt, pepper, 1 garlic clove + nutritional yeast. Loosen with a splash of bean liquid for desired consistency if needed. 5. For the broccoli, chop into steaks - you should be able to get 2-3 from the middle of a large one. 6. Save the extra florets for another recipe, or roast with salt, pepper, paprika + olive oil until caramelised. 7. Season the steaks with salt, pepper + paprika on both sides, then drizzle with oil + massage well. 8. Get a frying pan up to a medium high heat, then add 2 tbsp olive oil. Once hot, add the steak - press down to get a good sear. 9. After several minutes, flip + cook the other side until golden brown. 10. Bash the garlic cloves, then add with the butter + baste continuously. 11. To serve, pour the bean purée into the middle of a plate. Place the steak on top, drizzle with chimichurri + feta if you like, then enjoy! Comment "😍" if you want to try this!

💝🥰"GET The Complete Plant Based Cookbook - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.challenge.club Strawberry Cheesecake Popsicles 🍓 Dairy-free, vegan, refined sugar-free, and made with less than 10 wholesome ingredients👌🏼 By @nutriholist Ingredients 🍦 Ice Cream Filling: 1 cup raw cashews, soaked for 2+ hours 4 large (or 6 small) Medjool dates, pitted 1 cup plain dairy-free yogurt or organic Greek yogurt 2 Tbsp lemon juice 1 tsp pure vanilla extract 🍓 Strawberry Coating: 3 cups frozen or fresh strawberries, chopped 1/4 cup coconut milk 1-2 Tbsp pure maple syrup, to taste 1 Tbsp chia seeds Instructions Ice Cream Filling: Cover the cashews and pitted dates with filtered water and let them soak for 2 hours or overnight. If short on time, you could cover them with boiling water for at least 15 minutes. Rinse, drain, and add them to a blender with the remaining ice cream ingredients and blend until completely smooth. Pour the mixture into silicone ice cream molds and insert the wooden popsicle sticks. Please note that due to the creamy texture of the filling, I do not recommend using regular popsicle molds as they might stick and be difficult to remove. Place flat in a freezer for about 4 hours to firm up. Strawberry Coating: Add the strawberries, coconut milk, maple syrup, and chia seeds to the blender (no need to rinse the blender). Blend until smooth and pour into a tall glass (to make dipping easier). Assemble: Once the popsicles are completely firm, remove each popsicle from the mold and dip it into the strawberry mixture. Place on a flat parchment paper-lined dish and return to the freezer for 30 minutes to firm up. Enjoy and store leftovers in an airtight container in the freezer for up to 3 months. Defrost over the counter for 30 minutes before eating. Comment "😍" if you want to try this!

😘💢🩵"GET NEW VEGAN COOKBOOK - Over 200+ Delicious Vegan Recipes Including 30-day Meal Plans" =>> LINK IN BIO 🔗 @vegan.challenge.club Korean vegetable pancakes 🇰🇷😋 EAT OR PASS? by @Thefoodietakesflight ⬇️ Recipe ⬇️ Dry Ingredients 1 1/2 cup all purpose flour 2 tsp baking powder 4 tbsp corn starch or potato starch 1 1/2 tsp salt or black salt (for an "eggy" flavour) 1/2 tsp turmeric powder optional for colour Wet Ingredients 1 1/2 cup room temperature water , plus additional 2-4 tbsp water to adjust consistency Vegetables 1 medium zucchini , sliced into match sticks 1 small sweet potato , sliced into match sticks or shredded (i used orange sweet potato and added them raw) 1 medium carrot , sliced into match sticks or shredded 1/2 medium onion , thinly sliced 1 long green chili or jalapeño , optional for heat 1 bunch scallions or green onions , around 2 cups, chopped or thinly sliced Other vegetables of choice sliced Cooking Neutral oil I used vegetable oil Dipping Sauce to Serve 1 tbsp soy sauce 1 tbsp water 1 tbsp vinegar 1 tsp sugar , adjust to taste 1 tsp sesame oil 1/2 tsp sesame seeds Gochugaru or chili flakes/powder optional . INSTRUCTIONS In a large mixing bowl, add in all the dry ingredients. Mix well. Slowly pour in the water while mixing. Mix until you’ve reached a thick batter consistency. If the batter is still too thick, you can add 2-4 tbsp more water. Do note that the batter is thick and should coat the vegetables well. Mix in the veggies of choice into the batter and mix evenly to coat. Comment "😍" if you want to try this! . . #veganeasy #veganhealthy #veganrules #veganrecovery #veganworldshare #veganeating #veganlover #veganfeed #vegandinners #veganlifestlye #veganrecipeideas #veganheaven #vegangram #veganinstaclub #veganraw #veganproblems #veganislife #veganweek #veganyum #veganrecipies #vegantips #veganteen #simplevegan #veganrecipeshare #veganrecepies #veganeatsplease #vegansoninstagram