The best Spicy Mexican Tacos! . by . Recipe: * 3 tbs of olive oil or oil o…

The best Spicy Mexican Tacos!
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 by livinlaveganlife
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Recipe:
* 3 tbs of olive oil or oil of choice
* 2 cups of grinned tempeh
* 1 tsp of garlic powder
* 1 1/2 tsp of hot mexican style chili powder
* 1/2 tsp of cumin
* 1/2 tsp of liquid smoke
* Salt/pepper to taste
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Instructions:⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Place all ingredients in a pan on medium-low heat. Cook for 7-10 minutes or until golden.
2. Serve with Avocado Basil Dip & some warm tortillas!
3. Enjoy!

Homemade Vegan Pizza . By . Recipe Serves 2-4 people INGREDIENTS: Dough 3 cup…

Homemade Vegan Pizza
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By plantifullybased
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Recipe Serves 2-4 people
INGREDIENTS:
Dough
3 cups flour (360g)
1 packet of yeast
1 tbsp sugar
1 1/2 tbsp olive oil
1 cup warm water
1/2 tsp salt

Vegan Cheese
1/2 cauliflower (375g)
3.5 tbsp tapioca flour
1 tbsp nutritional yeast
1-2 tsp salt
*add salt to taste preferences
1/2-1 cup non-dairy milk, unsweetened and no flavor (I used 3/4 cup)

Pizza Sauce
3/4 cup tomato sauce
1/4 tsp garlic powder
1/4 tsp parsley
1/4 oregano
A pinch red pepper flakes
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METHOD:
Warm the water up to 110-115F (43-46C). I usually put it in the microwave for about 30 seconds and that is good. You can use a thermometer to check or I test it with my finger for the temperature of a very hot bath.
Pour the sugar and yeast packet int the water and set it aside for 10 minutes. The yeast will get foamy and start to smell.
Sift in 1/2 the flour and salt into a big bowl. I like to add the flour in halves so I do not add too much. Some days you may need more or less flour.
Add the olive oil and activated yeast in. Begin to gently mix. Continuously adding in the rest of the flour and mixing. The dough should look somewhat sticky.
With clean hands and a clean, floured surface begin to knead the dough. You will only knead it for about a minute. If you find the dough is too sticky add a little extra flour. If it seems too dry add a little extra water. Dough should be smooth and soft.
Form the dough into a ball. Place into an oiled bowl. Cover with a dish towel and set it aside for at least 30 minutes or until it has doubled in size.
While the dough rises, cut the cauliflower into small chunks. Boil on the stove until fork tender.
Drain the cooked cauliflower and the rest of the cheese ingredients to a high speed blender. Start with 1/2 cup of non-dairy milk and add more as needed. The less non-dairy milk you can use the better.

This is called pizza bianca By Recipe: Artichoke pesto 1 cup of jarred arti…

This is called pizza bianca

By sculptedkitchen

Recipe:

Artichoke pesto
1 cup of jarred artichoke halves
1/4 cup of the liquid from the artichoke jar
1/2 cup of basil leaves
2 tsp of cilantro paste or handful of cilantro leaves
3/4 tsp of pink salt
2 tsp of garlic paste
2 Tblspn of toasted pine nuts.
Juice of half lemon
1/2 tsp of paprika

Dairy free parmesan (optional)
Throw ingredients together in a food processor and blend.

Pizza crust
Ingredients
 2.5 cups flour
 2 1/4 tsp of active yeast.
 1 T of coconut sugar
 3/4 teaspoon salt .
 1 tsp of onion powder, 1 tsp of garlic powder, 1 tsp of dried Italian seasoning. 1 T of vegetable stock seasoning (optional).
 2 Tablespoons olive oil.
 1 cup of warm water. .
Method:
1. Add your yeast to the warm water. Then add sugar. Stir briefly and then leave in a warm place. Leave for 10 mins or until foamy.
2. Add all your remaining ingredients in a large bowl.
3. Add olive oil and your yeast mixture. Add more flour if too runny or add more water if too doughy. Usually I need to add a bit of flour. Leave to rise covered, for at least an hour.
4. Roll out your dough.

Method:
1. Preheat the oven to 350F.
2. Spread a layer of artichoke pesto on your dough.
3. Layer on your mozzarella and toppings.
4. Spread some vegan butter to the crust to make it more golden during baking.
5. Bake for 20 minutes.

Get Our 120 Vegan Recipes eBook Link in BIO . Piadina with spinach,mushrooms…

Get Our 120 Vegan Recipes eBook  vegan_govegan  Link in BIO
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Piadina with spinach,mushrooms and vegan yogurt cream.
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By vegan_ebook
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Recipe:
For 2:
2 vegan wholemeal pita wraps
A handful of mushrooms
a handful of spinach
1 clove of garlic
1 lemon
Salt and Pepper To Taste
Parsley to taste
2 tablespoons of extra virgin olive oil

Instructions:
Heat the oil and brown the mushrooms with a clove of garlic. brown together and then add
the spinach. Season with salt and pepper and continue to brown until everything is ready.
Heat another non-stick pan and toast a roll of pita piadina. Put some of the preparation with
mushrooms and spinach on top and close. Turn to toast the other milk.
Mix yoghurt with lemon juice with a little salt and pepper and add a little to the inside of the
piadina. Serve.