Vegan Melanated

Credit: @mangosizzle ... If the gravy is delicious enough, I could drink it on its own. This gravy definitely counts as one of them! I enjoy cooking, but on Christmas, I prefer to unwind by doing other things. If you feel the same way, this recipe may be ideal for you; you can still enjoy classics like gravy without spending hours in the kitchen.🤫 Recipe: 1 big onion 5-6 big brown mushrooms 2 garlic cloves 200-400 ml water 1 tbsp soy sauce 1 tbsp vegan butter Instructions: 1. Slice the onions and the mushrooms after peeling and cleaning them. Also peel the garlic gloves and mince. 2. Now add the vegan butter to a pot and fry the onion and the mushrooms in it. 3. Add the garlic to the pot and stir everything occasionally and fry for about 2 minutes. 4. Add the flour to thicken and stir once more. 5. Deglaze with water and soy sauce before simmering the gravy on low- medium heat for about 10 minutes. 6. Your gravy is now ready! Strain if you like and serve warm. 7. Enjoy!😊 #gravy #veganrecipes #christmasrecipes

Which of these films changed your life? 🤭 Leave a comment! #veganlifestyle #veganliving #vegantips #veganteacher #veganlife #veganfilm #vegandocumentary #documentar Video: @oops_vegan

Credit: @sustainableteawithshreya ... Is ghee the golden elixir we've believed it to be? 🧐 Tradition has its charm, but isn’t it time we question what we’re putting on our plates? Ghee might be a household hero, but it’s loaded with saturated fats that could raise cholesterol and strain your heart. ❤️‍🩹 This isn’t about leaving tradition behind it’s about making choices that are as kind to our health as they are to our heritage. In this episode of #SustainableTeaWithShreya, renowned physician and bestselling author @michaelgregermd joins @shreyaghodawat to debunk the myths surrounding traditional eating habits we've been following blindly. He breaks down the science behind the power of whole foods, the essential supplements to maintain our vitamins, and how our food choices can play a key role in preventing chronic diseases.🌱 [vegan, health, nutrition, mindfulness, sustainability, wellness, plant based, whole foods, eating habits, mental health, physical health, chronic disease, healthy choices, food is medicine, fitness, protein myths, dairy issues, holistic health, longevity, lifestyle medicine, wellness journey, healthy habits, evidence based, mindful consumption, cholesterol] #Nutrition #Health #Diseases #PlantBased #WholeFoods #Wellness #HealthyLiving #FoodChoices #Vegan #Science #Ghee #Cholesterol

Butternut and caramelised onion tart 🥧 - Ep. 6 of 🌱MORE PLANTS 🌱 @Luvvelovesfood Most supermarkets nowadays have a vegan or plant-based puff or pie pastry, just check for the little symbol! **Ingredients:** - 1 round pie pastry - 11 slices of butternut squash (5 mm thick, from the seedless part) - 2 Tbsp vegan cream cheese - 2 Tbsp olive oil - 1 handful grated vegan cheese - Vegan milk and seed oil for brushing the crust - Salt and pepper to taste **For the caramelized onions:** - 2 large white onions - 1 red onion (or another white onion) - 100 ml soy sauce - 2 Tbsp agave syrup - 1/2 Tbsp pomegranate molasses (optional) **Instructions:** **Prepare the caramelized onions:** - Peel and finely slice the onions. - Heat a non-stick pan with a splash of olive oil over medium heat and add the onions. Cook for a few minutes, stirring occasionally. Add a splash of water to prevent sticking if needed. - Once the onions turn translucent, stir in the soy sauce, agave syrup, and pomegranate molasses (if using). Continue cooking on low heat, stirring occasionally, until the onions are deeply caramelised and sticky. Set aside. **Assemble the tart:** - Preheat your oven to 200°C (390°F). - Place the pie pastry on a baking tray lined with parchment paper. Use a fork to poke holes across the surface to prevent it from puffing up. - Spread the vegan cream cheese evenly across the pastry base, leaving a border of about 2 cm. - Layer the caramelised onions over the cream cheese, spreading them out evenly. **Add the butternut squash and toppings:** - Arrange the butternut squash slices in overlapping circles on top of the onions. Sprinkle with grated vegan cheese, salt, and pepper. - Fold the edges of the pastry up and over the filling, leaving the center exposed. **Brush and bake:** - Mix the vegan milk and seed oil, then brush the mixture over the folded crust. Sprinkle the crust with sesame seeds or "everything bagel" seasoning. - Bake for 30-40 min

Credit: @ourhealthy_kitchen ... Purple Rice Longevity Bowl 💜🍚 Rice 1 cup white rice 2 cups water 1 medium purple sweet potato season to taste Tofu 1 (12oz ) package organic extra-firm tofu, drained & cubed�1 TBSP extra-virgin olive oil 1 TBSP tamari or soy sauce 1 TBSP cornstarch or arrowroot powder Cucumber salad 1 large English cucumber, cut into thin slices 2 Tbsp tamari or soy sauce 2 tsp white vinegar or rice wine vinegar 2 tsp extra virgin olive oil 1 tsp minced garlic 2 tsp chili oil (usee less if you don’t like spicey!) 1 tsp toasted sesame seeds VEGAN RANCH DRESSING ½ cup cashews, pre-soaked if needed 1 cup vegan yogurt 1/2 cup water 1 tsp dijon mustard 2 tsp apple cider vinegar 1 tsp maple syrup ¾ tsp salt 1 tbsp Italian seasoning Rice 1. Add rice and water to a medium saucepan, and place the sweet potato on top. Add desired seasonings. Bring to a boil over high heat. Once boiling, reduce heat to low and cover. (Ensure it’s gently simmering and not boiling or the rice can cook too quickly.)� 2. Simmer until water is completely absorbed and rice is tender – about 15-25 minutes. (There should not be any excess water). Remove from heat, break, and fold the sweet potato into the rice. � Tofu 1. While the rice cooks, pre-heat your oven to 400F and line a baking sheet with parchment paper (no aluminum foil! We don’t want to eat aluminum ;)). 2. In a large mixing bowl, toss the tofu with the olive oil, tamari/soy sauce, and cornstarch/arrowroot powder. Transfer the tofu to the prepared baking sheet. Arrange in an even layer and bake until golden brown and crispy, about 25 to 30 minutes. Cucumber Salad: 1. Add the cucumber slices to a large mason jar. Top with the tamari/soy sauce, vinegar, olive oil, garlic, chili oil, red pepper flakes, and sesame seeds. Shake well to combine. Ranch 1. Add all dressing ingredients (add water in 1/4 cup intervals) to a blender and blend until smooth and pourable. Store in an airtight con

Credit: @eatyourplantssis Vegan peach cobble egg rolls Ingredients For the Filling: • 3–4 fresh peaches (or frozen) • 1 stick of vegan unsalted butter • 1/2 cup brown sugar (or coconut sugar) • 3 tsp cornstarch • 1 tsp nutmeg • 2 tsp vanilla extract • 2 tsp cinnamon • Vegan egg roll wraps For the Cream Cheese Icing: • 1 tbsp vegan cream cheese • 2 tsp vanilla extract • 2 tbsp powdered sugar Directions 1. Prepare the Peach Filling: • In a pan, melt the vegan butter over medium heat. • Stir in the brown sugar until combined. • Add the peaches and mix well to coat them in the sauce. • Sprinkle in the cornstarch to thicken the mixture. • Add vanilla extract, nutmeg, and cinnamon. Stir until well combined, then remove from heat and let cool. 2. Assemble the Egg Rolls: • Place an egg roll wrapper on a flat surface. • Spoon a small amount of the peach cobbler mixture into the center. • Lightly brush the edges of the wrapper with cold water to help seal. • Fold the egg roll tightly, sealing the edges to prevent leaks. 3. Fry the Egg Rolls: • Heat oil to 375°F (190°C). • Fry the egg rolls for 3–4 minutes or until golden brown. • Remove and place on a paper towel-lined plate to drain excess oil. 4. Prepare the Cream Cheese Icing: • In a small bowl, mix vegan cream cheese, vanilla extract, and powdered sugar until smooth. 5. Serve: • Serve the egg rolls warm, drizzled with cream cheese icing or sprinkled with cinnamon sugar. Enjoy #vegan #peachcobbler #plantbasedoptions #explorepage #nyc #veganrecipes #veganfoodshare

Credit: @dwdocumentary All around the world, entrepreneurs and scientists are looking for a way out of factory farming. They’re concerned by the issue of animal welfare. But a primary motive is the ecological impact of industrial livestock farming. 🐓 From plant-based to lab-grown meat, alternatives are being explored. 🔍 #documentary #dwdocs #meat #food

Credit: @davidolu_ ... Semo & #Egusi 😍😍😍 Recipe: 250g firm tofu 200g oyster mushrooms 1 nori sheet 3 cups ground egusi 1 stock cube 1 1/2 cups of water Olive oil 2 red onion 1 cup red palm oil 1 tbsp locust beans 1 red bell pepper 1 scotch bonnet 1 can plum tomatoes 200g spinach Uziza leaves (optional) bitter leaves (optional) Seasoning: Smoked paprika Ginger powder All purpose seasoning Salt to taste Method: Tear the tofu apart as well as the mushrooms and season with the above list. Add nori sheets and olive oil, mix well and set aside Blend the Egusi seeds until grounded or if you’ve purchased already ground. Add 3 cups of Egusi into a bowl. Add one cube of veg stock and hot water into a mug and gradually pour over the Egusi paste, whilst stirring until you get a thick paste. Add one cup of palm oil into a pan, medium-high heat. Add one diced onion and locusts beans. Blend the bell pepper, one onion, plum tomato and scotch bonnet and add into the pan. Add a spoonful of the Egusi into a pan at a time if you want the “lumpy texture” of Egusi. Add half a cup of water and let it steam for 15 minutes. Add the dried uziza leaves and butter leaves, then the spinach and let steam for another 15 minutes.

Veganuary has become a popular phenomenon in recent years, with more and more people jumping on board and committing to a vegan lifestyle for January. This concept, originating in the United Kingdom, has now become a global movement, with millions of people taking part each year. But what exactly is Veganuary, and why has it gained so much traction? In this article, we will delve into all you need to know about Veganuary. What Is Veganuary? Firstly, let’s start with the basics. Veganuary is a non-profit organization that encourages people to adopt a vegan lifestyle for the entire month of January. It was founded in 2014 by Matthew Glover and Jane Land. Purpose: The main goal is to promote and educate about veganism, inspiring individuals to try plant-based eating and consider its benefits for health, the environment, and animal welfare. Challenge Duration: The challenge lasts for January. Participation Growth: Since its inception, participation has significantly increased, with thousands of people joining each year. Resources Provided: Veganuary offers a variety of resources, including meal plans, recipes, and tips to help participants transition to a vegan diet. The goal is to promote and educate individuals about the benefits of a vegan diet, not only for their health but also for the environment and the well-being of animals. The concept is simple – participants commit to eating a plant-based diet for 31 days, avoiding all animal products such as meat, dairy, and eggs. Visit: www.veganmelanated.com or click on the link on our Bio to keep reading this article. Written By: Daniella Obuwan Oshiame @_the.wan #veganuary #newyear #happynewyear2025 #veganuary2025 #vegan #veganism

Credit: @snack.like.me How do you like them apples? 🍎 3 ingredients only ✨ an apple ✨ dates (soak to soften) ✨ dark chocolate Vegan friendly and absolutely delicious 😋 Would you try these? #veganuk #vegan #vegantreats #vegansnacks #veganlife #vegansofig #veganshare #vegansnacks #vegansnack #snacklover #bonfiresnacks #bonfirenight #bonfirefood #vegantoffeeapple #toffeeapple #chocolatedates #plantbased #plantbasedfood #veganeats #vegancommunity #vegansweettooth #vegansweettreats #vegangirl #snacktime #treats #sweettreats #datetoffee #fireworksnight #guyfawkesnight #autumnsnacks #autumntreats

Credit: @myblackgirlroots ... Vegan Purple Sweet Potato Cheesecake Bars 🌱💜 These vegan bars are creamy, naturally sweet, and packed with nutrients from purple sweet potatoes and cashews. They’re a kid-friendly treat and perfect for a colorful, healthy dessert! Ingredients✨ For the Crust: * 1 cup rolled oats * ½ cup pitted dates (soaked for 10 minutes) * 2 tbsp coconut oil (melted) * Pinch of salt For the Filling: * 1½ cups cooked purple sweet potato (peeled and mashed) * 1 cup raw cashews (soaked for 2-4 hours) * ½ cup homemade plant milk made in my @almondcow * ⅓ cup maple syrup * 2 tbsp lemon juice * 1 tsp vanilla extract * 2 tbsp melted coconut oil * Pinch of salt Instructions⬇️ 1. In a food processor, blend oats, dates, melted coconut oil, and salt until the mixture holds together when pinched. 2. Line an 8x8-inch pan with parchment paper. Press the crust mixture evenly into the bottom of the pan. Place in the freezer to set while preparing the filling. 3. Drain the soaked cashews. In a high-speed blender or food processor, add the cashews, mashed purple sweet potato, plant milk, maple syrup, lemon juice, vanilla extract, and salt. 4. Blend until smooth and creamy, scraping down the sides as needed. 5. Pour the filling over the crust and spread evenly with a spatula. 6. Tap the pan lightly on the counter to remove any air bubbles. 7. Place in the refrigerator for 3-4 hours or in the freezer for 1-2 hours until firm. 8. Once set, slice into bars. Store in the fridge for up to 5 days or in the freezer for longer storage. #almondcow

Credit: @plantifullybased Ingredients * ½ cup raw cashews, soaked * 2 tablespoons light olive oil * 1 ½ tablespoons refined coconut oil * 2 tablespoons water * 2 tablespoons vegan yogurt, unsweetened and unflavored * ½ teaspoon apple cider vinegar * ½ teaspoon salt, optional for salted vegan butter #nondairy #butter #veganbutter #cashews #plantbased #dairyfree #recipes #homemade