healthy vegan nutella

RECIPE by @wholesomehedonista

Mouthwatering treats and no baking needed!
Time: 15 mins
Serves 6

Ingredients:

• 2 cups dry roasted, unsalted hazelnuts,
• 2 tablespoons coconut oil (melted and cooled),
• 2/3 cup cacao or cocoa powder,
• 7 dates (soaked),
• 1/2 cup pure maple syrup,
• 1 cup almond milk (+more if needed),
• 1/2 teaspoon vanilla (optional),
• Pinch of salt,

Rated 5/5

based on 31 customer reviews

Instructions:

1. Add hazelnuts to a high powered blender or food processor.
2. Process until smooth and creamy like peanut butter.
3. Next add the remaining ingredients and blend/process until smooth (add more almond milk if needed to thin out).

Vegan Breakfast Granola Cups

RECIPE by @elavegan

Mouthwatering treats and no baking needed!
Time: 90 mins
Serves 6-10

Ingredients:

Granola cups:

• 1 1/2 cups (170 g) granola,
• 1/2 cup (70 g) sunflower seeds chopped (see recipe notes),
• 2 tbsp (40 g) agave syrup (or maple syrup),
• 2 heaped tbsp (50 g) sunflower seed butter (see recipe notes),
• Pinch of salt,

Filling:

• 1/4 cup (60 g) sunflower seed butter (melted),

Topping:

• 1/2 cup dairy-free (90 g) chocolate chips (or dark chocolate, chopped),

Rated 4.5/5

based on 17 customer reviews

Instructions:

1. Combine all ingredients for the granola cups in a mixing bowl and mix well with either a spoon or your hands. The mixture should stick together when you press it between your fingers. If it’s not very sticky add a little bit more liquid sweetener.
2. Grease a cupcake pan or use a silicone mold. This recipe yields 6-8 cups, depending on the size of your cupcake pan.
3. With the back of a tablespoon, press the mixture firmly into the cupcake pan and make a dent in the middle of each cup.
4. Put a heaped tsp of sunflower seed butter into the center of each granola cup. Freeze until firm, about 60 minutes.
5. Melt dairy-free chocolate chips in a water bath (simply put the chocolate chips in a small bowl and place it over hot water). You can accelerate the melting process by adding 1-2 tsp of coconut oil.
6. Once the chocolate is melted pour it on top of the sunflower seed butter of each granola cup. It will harden quickly because the sunflower seed butter is cold.

BAKED TOFU NUGGETS

RECIPE by @goodful

You won’t believe these aren’t chicken!
Time: 60 mins
Serves 4-6

Ingredients:

• 14 oz extra firm tofu (395 g),

MARINADE

• 2 tablespoons low sodium soy sauce,
• 2 ½ tablespoons nutritional yeast,
• 1 teaspoon garlic powder,
• ½ teaspoon kosher salt,
• 2 tablespoons grapeseed oil, or other neutral oil,
• ½ teaspoon hot sauce,
• ¼ cup unsweetened soy milk (60 mL),
• ¾ teaspoon apple cider vinegar,

BOWL 1:

• ½ cup all purpose flour (60 g),
• 1 tablespoon cornstarch,

BOWL 2:

• ½ cup unsweetened soy milk (60 mL),
• 1 ½ teaspoons apple cider vinegar,

BOWL 3:

• ¾ cup panko breadcrumbs (90 g),
• 1 ½ tablespoons nutritional yeast,
• 1 ½ teaspoons garlic powder,
• 1 ½ teaspoons paprika,
• 1 ½ teaspoons onion powder,
• ¾ teaspoon kosher salt,
• ¾ teaspoon black pepper,
• ⅛ teaspoon cayenne,

Rated 5/5

based on 17 customer reviews

Instructions:

1. Freeze the tofu overnight, let it defrost and then press it for 20-30 minutes.
2. In a bowl, mix all the ingredients for the marinade, pour it over the tofu and let it marinade for 30-60 minutes. Stir halfway through.
3. Prepare the breading in three bowls by mixing the ingredients in each bowl.
4. Coat the marinated tofu according to the video. Bowl 1-2-1-2-3.
5. Add the tofu to a baking tray, spray on some cooking spray (optional) and bake at 400F/200C for 20-25 minutes flipping halfway.
5. Serve with barbecue sauce and enjoy!

VEGAN thai red curry

RECIPE by @bosh.tv

Delicious vegan thai red curry!
Time: 60 mins
Serves 4-6

Ingredients:

• 2 tbsp coconut oil,
• 1 white onion (finely sliced)⁣⁣,
• 4 cloves garlic (finely sliced)⁣⁣,
• 2 inches ginger (grated)⁣⁣,
• 2 red chillies (finely sliced)⁣⁣,
• 2 red peppers (finely sliced)⁣⁣,
• 1 zucchini (courgette) (finely sliced)⁣⁣,
• 2 cups coconut cream (from cans of full fat coconut milk)⁣⁣,
• 1/2 cup red thai paste (always read the label),
• 1 cup baby sweetcorn (sliced)⁣⁣,
• 1 cup tenderstem broccoli⁣⁣,
• 1 cup mangetout⁣⁣,
• 1/2 tbsp coconut sugar⁣⁣,
• 1/2 tbsp salt⁣⁣,
• 1/2 pint coconut water (left over from the coconut milk cans)⁣⁣,
• 1 cup roasted butternut squash,
• 2 limes (juice)⁣⁣,
• 1 cup cilantro (coriander) leaves,

Rated 5/5

based on 27 customer reviews

Instructions:

1. Cut squash into 1 inch cubes & roast for 30 minutes at 200℃ (392℉).⁣⁣

2. Put the coconut oil in the pan & melt.⁣⁣

3. Add onion & soften (slightly).⁣⁣

4. Add garlic & ginger & cook for a minute.⁣⁣

5. Add chilli & pepper & cook for 2 minutes.⁣⁣

6. Add zucchini & cook for 2 minutes.⁣⁣

7. Stir in coconut cream so all the veg is covered.⁣⁣

8. Add red thai paste & mix in.⁣⁣

9. Add the sweetcorn, broccoli & mange tout & cook for 2 minutes.⁣⁣

10. Taste the the sauce & add sugar & salt if you think it needs it.⁣⁣

11. Add coconut water & stir in.⁣⁣

12. Add the roasted squash .⁣⁣

13. Squeeze in the lime.⁣⁣

14. Add the cilantro (coriander) & stir in.⁣⁣

15. Serve immediately over fluffy rice & garnish with toasted nuts & cilantro.

VEGAN AVOCADO TOASTY

RECIPE by @fivesechealth

A fresh take on a classic tuna wrap (no fish necessary)!
Time: 15 mins
Serves 1

Ingredients:

• 1 can chickpeas, rinsed & drained,
• 2-4 whole wheat bread slices (depending on size)
• 1/2 avocado (medium-big)
• 1/4 cup crumbled firm tofu
• 1 tbsp fresh basil
• 1/2 tbsp lemon juice
• 1/4 tsp sea salt
• 1/4 tsp garlic powder
• 1/4 tsp black pepper, ground

Rated 5/5

based on 21 customer reviews

Instructions:

1. Mash the avocado and combine with rest of the ingredients

2. Spread evenly on bread slices of choice

3. Grill in a sandwich toaster until golden

Vegan tuna wraps

RECIPE by @amelietahiti

A fresh take on a classic tuna wrap (no fish necessary)!
Time: 30 mins
Serves 2

Ingredients:

Filling:

• 1 can chickpeas, rinsed & drained,
• 2 ripe tomatoes, cubed,
• 1 small cucumber, cubed,
• 2 tbsp chives,
• 3 tbsp soy yoghurt
• 1/4 tsp salt
• 1 tsp dijon mustard
• 1 tsp paprika,

Wraps:

• 1 cup all purpose flour
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 cup water

Rated 4.5/5

based on 13 customer reviews

Instructions:

Filling:

1. Rinse & drained the chickpeas (if you want a better digestion, you can peel off the skin but that’s an extra 10 minutes!)
   2. Flake them with a fork (or clean hands)
   3. Add veggies and mix.
   4. Add spices and yoghurt and mix again
   5. Set in fridge about 15 minutes so flavour gets together.

Wraps:

1. simply mix & kneed with one hand until a dough super elastic forms.
2. Adjust flour/water. Set 10 minutes.
3. Then divide in 2 and roll out in very thin wrap (use flour to prevent sticking).
4. Cook 2 minutes each side on hot pan.
5. Keep in clean dishtowel.
6. Use right away or damp the towel with water and microwave 20 sec to make soft again!

Delicious Vegan Tofu Krispy Katsu

RECIPE by @sovegan

Take a trip to Japan with this delicious vegan take on the classic katsu curry.
Time: 40 mins
Serves 3

Ingredients:

• 300g extra firm tofu,
• Flour mix,
• 1/4 cup plant-based milk,
• 80g vegan corkflakes,
• 1/2 onion
• 2 medium carrots
• 2 cloves garlic
• 1/2 tbsp curry powder,
• 1/2 tsp garam masala,
• 1 tbsp plain flour,
• 300ml vegetable stock,
• 2 tbsp coconut cream
• Salt and pepper season to taste

Rated 4.5/5

based on 17 customer reviews

Instructions:

Tofu Katsu:

1. Cut the tofu and dip them in the flour mix, plant-based milk and the vegan cornflakes.
2. Fry each side for 2-3 minutes.
3. Bake them at 180°C for 15 minutes (fan).

Curry:

1. Add the onion and carrots in a pan and fry for 7 minutes.
2. Add the garlic and fry for 2 minutes.
3. Add the curry powder, garam masala and plain flower and fry for 1 minute.
4. Add the vegetable stock and let it simmer for 10-15 minutes.
5. Add the coconut cream, salt and pepper.
6. Put the mix into the blender and mix until smooth😋