Get Our new 120 Vegan Recipes eBook Link in BIO . Toast topped with Creamy G…

Get Our new 120 Vegan Recipes eBook  vegan_govegan  Link in BIO
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Toast topped with Creamy Garlic & Thyme Mushrooms
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Recipe:
Ingredients:
* 250g chestnut mushrooms, roughly chopped
* Half an onion, peeled and roughly chopped
* 2 sprigs of fresh thyme, roughly chopped
* 3 garlic cloves, peeled and roughly chopped
* 1 tablespoon olive oil
* Juice of half a lemon
* 1 tablespoon coconut yoghurt
To serve
* 2 slices sourdough bread, toasted
* Pinch of sea salt
* Pinch of pepper

Instructions:
1. Place the onion and garlic in a pan with a good drizzle of olive oil and cook for 5-10 minutes over a medium heat until soft.
2. Once the onions and garlic are soft, add in the mushrooms and give it all a good stir.
3. Leave to cook for another 5-10 minutes until soft.
4. Just before serving, add a good pinch of thyme, salt and pepper and stir through the yoghurt and lemon juice.
5. When ready; spoon the mushrooms on top of the toast and serve with another sprinkle of thyme, salt and pepper.

Who else love this toast? . Pic by . On this toast is simply: Plant based yog…

Who else love this toast?
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Pic by sculptedkitchen
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On this toast is simply:
Plant based yogurt
Figs
Passion fruit
Wildblueberries
Mint

Enjoy the process

Get Our new 120 Vegan Recipes eBook Link in BIO . Red Lentil Bolognese Sauce…

Get Our new 120 Vegan Recipes eBook  vegan_govegan  Link in BIO
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Red Lentil Bolognese Sauce
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Recipe:
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Ingredients:
3/4 tsp Oregano
1/4 Yellow Onion (finely chopped)
2 Garlic (clove, minced)
2 tbsps Water
1/8 tsp Red Pepper Flakes
1/2 cup Dry Red Lentils (rinsed)
1 tbsp Tomato Paste
1 1/2 cups Organic Vegetable Broth
1/2 cup Tomato Sauce
1/4 tsp Sea Salt
1 tbsp Balsamic Vinegar (divided)
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Directions
1. In a pot over medium heat, add the onion, garlic and water. Cook until the onion begins
to soften and the water evaporates. Add the oregano, salt and red pepper flakes and
cook for an additional minute.
2. Stir in the lentils and tomato paste. Add the vegetable broth, tomato sauce and half of
the balsamic vinegar and stir to mix well. Bring the sauce to a gentle boil then reduce
heat and simmer for about 30 minutes or until lentils are very tender.
3. Stir in the remaining balsamic vinegar and continue to simmer for 2 to 3 minutes more.
Season with additional salt if needed and enjoy.
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Notes
Leftovers
Refrigerate in an airtight container for up to five days.
Serving Size
One serving is approximately 1 cup of sauce.
More Flavor
Use your favorite marinara sauce instead of tomato sauce. Add a drizzle of honey or freshly
chopped basil or oregano at the end.
Additional Toppings
Top with extra red pepper flakes, dried or fresh oregano or nutritional yeast.
How to Use
Serve over veggie noodles, pasta noodles or dip fresh bread in it

Mac n Cheese with Pan-Fried BBQ Tofu by A comforting and satisfying bowl o…

Mac n Cheese with Pan-Fried BBQ Tofu

by plantbased.traveler

 A comforting and satisfying bowl of pasta an tofu! Get the recipe:
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