VEGAN BROCCOLI CHEDDAR SOUP! by Recipe: 4 cups broccoli florets 1 onion,…

VEGAN BROCCOLI CHEDDAR SOUP!

 by alexafuelednaturally

Recipe:
4 cups broccoli florets
1 onion, chopped
2 cups almond milk or any unsweetened plain plant milk
3 cups filtered water
1 1/2 tbsp “Not chicken” bouillon
1 cup celery, chopped
1 cup carrot, chopped
1-2 golden potatoes, chopped
1/2 tsp black pepper

CHEDDAR CHEESE SAUCE
Juice of 1 lemon
1/2 cup raw cashews (soaked for 20 minutes in hot water)
1 cup carrot, chopped
1 cup potato, chopped
1 cup unsweetened almond milk
1/2 cup water
1 tsp salt
1/2 tsp pepper
1/2 tbsp garlic powder
1/4 cup nutritional yeast

Instructions:
1. Soak raw cashews in hot water for 20 minutes. (Discard water and add into cheese sauce later
2.In a skillet over medium-high heat add 1 tbsp oil then saute onion for a few minutes.
3.Pour almond milk, two cups of filtered water and 1 1/2 tbsp “not chicken” bouillon. Whisk together until bouillon is dissolved. Bring to a simmer for about 5 minutes. Add potatoes and carrots cook for 10 minutes then add broccoli and celery; simmer until all the vegetables are tender, about 15 minutes.
6. Meanwhile make “cheddar sauce”. In a large pot bring 4 cups of water to a boil. Add copped potatoes and carrots to the pot and let cook for 15 minutes or until tender.
7. Once potatoes and carrots are cooked, Drain the potatoes and carrots (discard the water) and place all your cheddar sauce ingredients into a high-speed blender or food processor and blend until smooth. Pour the sauce into the pot and stir to combine. Simmer for 5 minutes and then serve hot! Enjoy.

Avocado & mushroom toast! . by . Recipe: . In a skillet, heat some oil and…

Avocado & mushroom toast!
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 by vegamelon
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Recipe:
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In a skillet, heat some oil and add 1-2 cups of sliced mushrooms. Add in 1/2 tsp garlic powder and 1 tbsp dark soy sauce, then cook on medium heat for 8-10 minutes, or until mushrooms are caramelized. Season with black pepper, chili flakes, and herbs of your choice. Meanwhile, mash an avocado in a bowl and season with lemon juice, salt, and pepper to taste. Serve with toasted bread and enjoy!

Baked Herb Fries with Beet Garlic Mayo . By . Recipe: . Good for 2 . Ingredien…

Baked Herb Fries with Beet Garlic Mayo
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By thefoodietakesflight
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Recipe:
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Good for 2
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Ingredients:
2 large (650g) potatoes, I used Yukon gold potatoes
1 tsp rose salt suncorefoods
1 tsp dried basil or chopped fresh basil
1/2 tsp dried rosemary
1/2 tsp dried parsley
Sprinkle of pepper
Drizzle of olive oil

Beet Garlic Mayo

1/2 cup vegan mayo
2 cloves garlic, minced
1 tsp beet powder, diluted in 1/2 tbsp hot water
Dash of pepper
Salt to taste
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Instructions:
Heat the oven or oven toaster at 350F. You can also air-fry these!
Wash and peel the potatoes. Slice into 1/2-inch pieces and wash through water. Soak in room temp. water for 10 minutes. This is to remove the starch and get the potatoes crispier!
Mix the potatoes with the salt, herbs, salt, pepper, and olive oil. Place on a lined baking tray. Baked for 35-40 minutes, flipping halfway through, or until golden brown and crisp.
For the mayo dip, simply mix everything together until well incorporated. Adjust seasoning based on your desired taste. Enjoy!

Vegan Pumpkin Cake . by . Recipe: . Ingredients: 2 cups all purpose flour ⁣ 3/…

Vegan Pumpkin Cake
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by nm_meiyee
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Recipe:
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Ingredients:
2 cups all purpose flour ⁣
3/4 cup sugar of choice ⁣
2 tsp baking powder ⁣
1 tsp baking soda ⁣
1 tsp salt ⁣
2 tsp pumpkin pie spice ⁣
1 can (15 ounce) pumpkin puree⁣
1/2 cup dairy free yogurt ⁣
1/3 cup plant-based milk ⁣
2 tsp vanilla extract ⁣
3/4 cup coconut oil⁣
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Instructions:
Preheat your oven at 170C/340F. Prepare the baking pan; brush pan softened dairy free butter spread using a pastry brush. When pan is completely greased, sprinkle a couple of spoonfuls of all-purpose flour into the bottom of it. Tilt the pan, tapping to move the flour over the sides and tap out any extra flour. Set pan aside.⁣
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In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, pumpkin spice. Set aside. ⁣
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In a large mixing bowl, combine pumpkin purée, yogurt, milk, vanilla and coconut oil. Whisk until smooth. Add in half of the flour mixture and gently fold the mixture with a spatula to incorporate. ⁣
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Add in the remaining flour mixture, and fold the mixture with a spatula until smooth. ⁣
Slowly pour the batter into prepared pan. Tap gently against the counter to release air bubbles.⁣
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cakes onto a rack with parchment paper and cool completely. ⁣