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veganrecipes.now, California City, CA (2026)

09/11/2023

Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle
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Takeout-style tofu and broccoli bowl 🤤 This recipe is bursting with flavour! Get the recipe below:
Recipe⁣
Ingredients:⁣
~ 1 block extra firm tofu, drain well & cut into cubes⁣
~ 4 cups of broccoli florets, blanch and drain⁣
~ Cornstarch mixture: 2 tablespoons cornstarch + 1/4 cup water⁣
~ oil, chopped scallions, toasted sesame seeds⁣
~ favorite cooked grain⁣
⁣
🍃Marinated tofu: Mix 3 tablespoons light tamari/soy sauce, 2 teaspoons Sriracha/chili sauce, 1 teaspoon toasted sesame oil, 2 teaspoons rice vinegar in a plate. Place tofu in the marinade and let sit for 5 minutes (refrigerated mine overnight), massaging occasionally.⁣
⁣
🍃Ginger-Chili sauce: In a bowl, mix together 1/4 cup light tamari/soy sauce (used 3 tablespoons), 1/4 cup agave nectar (used 1 tablespoon maple syrup), 1.5 tablespoon Sriracha/chili sauce, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 tablespoon finely minced ginger with 2 tablespoons hot water until well combined. Set aside.⁣
⁣
✔️Bring a pot with half-full water to boil and quickly blanch broccoli, then drain. In a heated non-stick pan with no oil, pan fry marinated tofu cubes until golden brown on each side. Place tofu in a bowl. Using the same pan with 1 teaspoon oil, sauté ginger until fragrant, add broccoli florets & tofu & cook for 30secs by stirring continuously. Add sauce and give it a good stir until tofu is well coated. Finally, stir in cornstarch mixture & turn off the heat. Serve warm with rice & garnish with chopped scallions, sesame seeds &🌶️ oil.⁣ orzo

08/28/2023

🥑🍅 Get Our New 100 Vegan Recipes eBook 👉 .now 🎯 Link in BIO

Coconut Turmeric Cauliflower Bowls

Recipe:

Ingredients
2 cups Jasmine Rice (dry, rinsed)
2 cups Plain Coconut Milk (from the carton)
1 tsp Turmeric
1 tsp Sea Salt
1 tsp Black Pepper
1 head Cauliflower (chopped into florets)
1/4 cup Unsweetened Shredded Coconut
1/4 cup Cilantro (chopped)

Directions
1. Cook the jasmine rice according to the directions on the package.
2. While the rice cooks, heat a skillet over medium heat and add the coconut milk, turmeric, salt and black pepper. Whisk together and let simmer on low.
3. Once bubbles start to appear in the sauce, add the cauliflower florets and cook covered with a lid for 15 to 20 minutes, or until your desired consistency is reached.
4. Divide the rice between bowls. Top with the creamy cauliflower, shredded coconut and cilantro. Enjoy!

08/28/2023

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oast Vegetables with Red Onion & Dukkah 😍

The perfect recipe to make for a hearty main or starter! 😋

Prep: 15 min
Cook: 45 min

Ingredients:

Roast Veg
2 small red onions, peeled
1 wedge pumpkin
2 medium red potatoes
1 small bunch Dutch carrots
1 zucchini
2 tbsp extra virgin olive oil
3 sprigs fresh thyme
1 tsp dried oregano
1 tsp smoked paprika
Salt & freshly ground black pepper

Almond Pistachio Dukkah
1/4 cup almonds
1/4 cup pistachios, shelled
2 tbsp raw white sesame seeds
2 tbsp black sesame seeds
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp sea salt
1/4 tsp cracked black pepper

Method:
1. Preheat your oven to 200°C. Line a baking tray with baking paper and set aside.
2. Cut up all of your veg into even sized chunks and place into a large mixing bowl.
3. Add in the olive oil, thyme, oregano, paprika, salt and pepper. Toss well to coat.
4. Pour the vegetables onto your baking tray and spread into one even layer. Bake or airfry for 45 minutes or until golden brown and tender (once the potatoes have softened).
5. In the meantime, add the almonds, pistachios and sesame seeds onto a dry frypan. Toast until sesame seeds become golden. Remove from pan and add into a blender along with the remaining ingredients. Pulse and blitz until you reach a broken down yet coarse texture.
6. Once the veggies have cooked, remove from the oven and transfer into a bowl. Sprinkle with a generous amount of the dukkah on top to serve. Serve with your favourite plant-based protein and side salad for a satisfying and delicious meal. Enjoy immediately while warm!
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08/28/2023

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🥗 🌯 Burrito Bowl with Maple Chipotle Chickpeas and Scallion Dill Cashew Cream

What we love about nourish bowls? It's delicious and easily customizable with whatever flavour you want! 💚🥗

✨ 𝒔𝒂𝒗𝒆 𝒂𝒏𝒅 𝒕𝒓𝒚 ✨
❇️ FOR THE MAPLE CHIPOTLE CHICKPEAS ⤵️
🔹1½ cups chickpeas
🔹2 chipotle peppers in adobo sauce
🔹1 tbsp tomato paste
🔹½ cup water
🔹1 tbsp maple syrup
🔹1 tbsp avocado oil
🔹1 medium garlic clove
🔹1 tsp smoked paprika
🔹1 tsp salt
❇️ METHOD ⤵️
🔹Combine the chipotle peppers, tomato paste, garlic, smoked paprika, water and salt in a food processor and pulse till smooth. Set aside .
🔹In a skillet heat up the oil and once hot add the chickpeas. Cook 5-7 mins, stirring every now and then, until golden.
🔹Add the sauce and continue cooking 2 mins. Remove from heat and enjoy!
*
❇️ FOR THE SCALLION AND DILL CASHEW CREAM ⤵️
🔹⅓ cup raw cashews
🔹⅔ cup boiling water
🔹2 tbsp lime juice
🔹1 tbsp dill
🔹1 scallion, quartered
🔹½ tbsp cilantro, optional
🔹½ tsp garlic powder
🔹1 tsp salt
👉🏻 In a bowl combine the cashews and boiling water and let sit 5-10 mins to soften the cashews then transfer to a food processor along with the rest of the ingredients and pulse till smooth and creamy. Chill for 30 mins and enjoy!
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by

08/28/2023

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Red lentil and black bean chilli
by

Ingredients
1 tbsp oil
Large red onion, finely chopped
2 x red bell peppers, chopped
1 tsp salt
3 garlic cloves, finely chopped
1/2 red chilli, finely chopped (or more if you like it hot)
1/2 tsp chilli powder
1 tbsp smoked paprika
1 tbsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
2 tsp dried oregano
2 tbsp tomato purée
500ml vegetable stock
150g red lentils
3 x 400g tins of chopped tomatoes
2 x 400g tins black beans, drained and rinsed
2 x 400g tins red kidney beans, drained and rinsed
25g dark chocolate
Salt/pepper
Juice of a lime
Fresh coriander

1️⃣ In a large pan, fry the onion, red peppers and a tsp of salt in a tbsp of oil for 5-10 mins, adding the garlic and chilli for the last couple of minutes
2️⃣ Add all of the spices, the oregano and the tomato purée and cook for another couple of minutes
3️⃣ Add the stock, lentils, tomatoes, both beans and the dark chocolate and simmer for about an hour.
4️⃣ Finally, add the juice of a lime and season to taste with lots of salt and pepper and serve with fresh coriander and some avocado.

08/28/2023

Falafel bowl filled with basmati rice, chickpeas, hummus, guacamole 🥑 and broccoli 🥦⠀⠀⠀
Follow .now for daily vegan inspiration 🌱💚 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
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08/26/2023

This Peach & Avocado Salad w/ Quinoa & Lentils with zesty vinaigrette is so delicious and hearty, with tons of texture! 🌱🌿
If you’ve been loving peaches lately like me, or want to start dabbling before the season’s over, you gotta try this recipe! It makes a perfect lunch or light dinner, or side dish. I also have other peach recipes to take advantage of the peach prime time. 🎉🌱🌿

08/26/2023

Have you tried this Tomato Basil Pasta yet? The pasta party continues with this absolutely delicious pasta that is so easy to make! You can dial up or down the spice level from the awesome Calabrian chili for some spicy heat if you wish. And the sauce gets amazing flavor from a mix of fresh tomatoes, tomato paste and crushed tomatoes along with plenty of garlic! 🌿🌱
orzo

08/26/2023

Are you a fan of roasted potatoes? This Roasted Potato & Chickpea Quinoa Salad is a potato lover’s dream! 🌱🌿
The potatoes are cooked to crisp perfection and top the quinoa along with seasoned chickpeas, tomatoes, olives and other goodies. The vegan honey mustard dressing is an awesome combination for this salad. It gives a perfectly tangy and slightly sweet flavor. 🎉🌱🌿
Let me know if you try it! A couple tips: You can dial down the sweetness in the dressing. I like to use these mini potatoes but you can use regular potatoes or sweet potatoes. Also, feel free to switch up the herbs 🌿

03/13/2023

Get Our new 100+ Delicious Vegan Recipes For Weight Loss, Clearer/Smoother Skin and A Healthier Lifestyle.
Balsamic-Maple Roasted Veggies & Chickpeas by cookingforpeanuts 😋🌱

Try this out and serve it as a hearty meal or side ❤️

✅Serves 5
¾ pound baby potatoes, halved
¾ pound Brussels sprouts, trimmed, and halved
3 large carrots, cut into 1 ½-inch-coins
Drizzle of olive oil
2 teaspoons dried herbs
2 15-ounce cans chickpeas, drained, and rinsed
✅For the Balsamic-Maple Glaze:
¼ cup balsamic vinegar
¼ cup coconut aminos
1 tablespoon maple syrup
1 large garlic clove
✅Preheat the oven to 425ºF.
✅Place the potatoes, Brussels sprouts, and carrots into a large casserole dish in a single layer and drizzle with olive oil to coat. Add the dried herbs and use your hands to rub the veggies until evenly coated.
✅Place the chickpeas onto a large rimmed baking sheet in a single layer. Drizzle with olive oil and toss to evenly coat.
✅Place the chickpeas in the oven on the top oven rack, and the vegetables on the middle rack. Roast for 15 minutes.
✅Meanwhile, in a medium bowl, mix the balsamic vinegar, coconut aminos, and maple syrup. Use a microplane or fine grater and grate the garlic into the bowl. Stir to combine.
✅Add about two thirds of the glaze mixture to the vegetables, and the remaining one third to the chickpeas and mix until evenly distributed. Switch veggies to top rack. Roast for about 10 minutes more, or until the chickpeas are crispy, and the potatoes are just fork tender.

03/05/2023

🍝 Spaghetti Alla Norma
Simple but tasty and comforting. 😋 ❤️

✨ 𝒔𝒂𝒗𝒆 𝒂𝒏𝒅 𝒕𝒓𝒚 ✨
INGREDIENTS

400 grams Spaghetti
3 tbsp olive oil more to garnish
1 pinch chili flakes
1/2 onion diced
2 cloves garlic minced
1 eggplant cubed, salted and pat dry
10 cherry tomatoes
1 cup cooked chickpeas
1/2 cup kalamata olives
Fistful spinach or arugula
1/2 cup cubed vegan feta or other vegan cheese
Sea salt and cracked pepper

INSTRUCTIONS
Wash eggplant and cut into inch cubes. Place eggplant into a colander and generously sprinkle salt. Allow the eggplant to hang for 20-30 minutes. In the meantime, bring a large pot of water to a boil and salt the water. Lightly rinse the eggplant and pat dry with a clean kitchen towel. Preheat Air-fryer for 3 minutes, coat eggplant with 1 tbsp olive oil and air-fry for 15 minutes, shaking basket halfway.
Cook pasta until al dente. Reserve 1 cup of pasta water before draining.
Heat 2 tbsp of oil in a large pot or Dutch oven. Add onion and chili flakes and cook until the onion is translucent. Add garlic and cook for 30 seconds. Add in tomatoes, chickpeas and olives. Toss to combine. Add in cooked pasta, spinach and cubed feta toss to coat. Add in olives, fresh basil and more cheese if desired.
Transfer to bowls and season with salt, cracked pepper, chili flakes and a drizzle of your best olive oil.
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by

03/05/2023

Over 100 Delicious Vegan recipes. Plant based recipes for muscle growth fat loss and a healthier lifestyle

Buddha Bowl with Crispy Glazed Tempeh, Caramelized Plantains, Black Beans, Kale Salad, Avocado and Cilantro Lime Quinoa 🤤 What would you love to have in your bowl? .
Cilantro Lime Quinoa:
Mix cooked quinoa with lime juice, fresh cilantro, salt and a tsp of maple syrup
Plantains:
Peel and cut ripe plantain and pan fry the slices in a non stick skillet until slightly caramelized on both sides (with a couple splashes of water to avoid sticking)
Tempeh:
Cut tempeh* into slices, then pan fry in a non stick pan from both sides until golden brown, glaze with sauce of choice at the very end
Kale salad:
Wash and chop kale, then “massage” it with lemon juice, a piece of avocado and salt
Black beans
Avocado with lime Juice and crushed chili flakes

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