Loaded Baked Potatoes by Recipe: Ingredients:⠀ 2 medium russet potatoes (ab…

Loaded Baked Potatoes

by thevegansara

Recipe:

Ingredients:⠀
2 medium russet potatoes (about 1 lb.), scrubbed and dried⠀
1/2 cup broccoli, steamed⠀
1/2 cup roasted mushrooms⠀
1/4 cup Vegan Crumbled Tempeh Sausage⠀
1/2 cup squash/cashew based cheese sauce⠀
plenty of herbage⠀
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How to make:⠀
Adjust oven rack to middle position and heat oven to 450 degrees. Poke several holes in each potato with tines of fork and microwave potatoes on high until slightly soft to the touch, 6 to 12 minutes, turning them over halfway through.⠀
Carefully transfer potatoes to oven and cook directly on hot oven rack until skewer glides easily through flesh, about 20 minutes.⠀
Remove potatoes from oven and make dotted X on top of each potato with tines of fork. Press in at ends of each potato to push flesh up and out. Top with squash/cashew based cheese sauce, Crumbled Tempeh Sausage, roasted mushrooms, plenty of herbage, salt, and pepper. Enjoy!

This looks awesome Pic by Try these roasted toasts topped with avocado and r…

This looks awesome

Pic by lea.bowls.your.mind

Try these roasted toasts topped with avocado and roasted chickpeas seasoned with turmeric, salt, garlic and ground black pepper, sprinkled with avocado topping (tomato and chili flakes, fleur de sel, black sesame, tellicherry pepper).
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Cheesy Vegan Beer Rolls by Recipe: (Makes 12) Ingredients 600 g strong whi…

Cheesy Vegan Beer Rolls

by schoolnightvegan

Recipe:
(Makes 12)
Ingredients
600 g strong white bread flour
200 g plain white flour
2 tsp instant yeast
1 tsp fine sea salt
65 g vegan butter (at room temperature)
1 tbsp vegan butter (melted)
3 tbsp agave syrup
350 ml beer or ale (at room temperature, make sure it’s vegan)
100 ml plant milk (make sure it’s full fat)
3 tbsp nutritional yeast
1.5 tbsp white miso
100 g vegan cheese

Instructions
Line a 25 x 30 cm deep baking tray with baking parchment. Set aside.
In the bowl of a stand mixer, combine the flours, yeast, sea salt and 65g of vegan butter at room temperature.
In a measuring jug, whisky together the agave syrup, beer, oat milk, nutritional yeast and white miso paste.
Add the liquid ingredients to the stand mixer and set to knead on low speed with the dough hook attachment until the dough comes together into a shaggy ball. Stop the mixer and cover the bowl with a damp teatowel. Leave to rest for 10 minutes.

Once 10 mins have passed, knead the dough again for around two minutes or until the dough looks very smooth. Stop the mixer, cover with the damp teatowel again and leave to proof for an hour at room temperature.
After an hour, the dough should’ve doubled in size – if not, give it a little longer to rise. Punch down the dough to remove any large air bubbles. Remove the dough from the bowl and place on a clean surface. Divide the dough into 12 equal pieces (I like to weigh mine).

Roll each piece of dough into a ball and arrange in the lined baking tray. Once all the dough is arranged, cover the tray with plastic wrap or a damp teatowel and leave to proof again for 45 minutes.
While your dough proofs, preheat the oven to 180c/360F (fan). Make sure your remaining 1 tbsp vegan butter is melted and your vegan cheese grated.

Once the dough is proofed, use a pastry brush to apply the melted vegan butter to the tops of each roll. Top the rolls with half of the grated vegan cheese and place in the oven. Bake for 22 minutes or until golden brown on top. Remove from the oven and top with the remaining vegan cheese. Leave to cool for 20-30 minutes before serving.

Golden Spring Rolls By Recipe: What you need: 1 tbl light soy sauce 1 tbl …

Golden Spring Rolls 

By thevegansara

Recipe:

What you need: 1 tbl light soy sauce 1 tbl dark soy sauce, 1 tbl Chinese wine, 1 tbl sesame oil, 1 tsp sweetener (I used agave) 1 lb plant based ground meat, 2 garlic cloves minced, 3 green onions finely chopped, 2 in fresh ginger minced, 2 large carrots & 2 celery stalks chopped into 3-4 in matchsticks, 3 oz vermicelli noodles cooked & cut into 4 in strands, 24 spring roll pastry wrappers ( makes 12 rolls), 1 tbl warm water mixed with 1 tbl corn starch in a small bowl, oil for frying

In a small bowl, mix soy sauce, wine, oil, & sweetener. Set aside
 In a large sauté pan drizzled with oil, brown meat over med heat, then add garlic, ginger, & green onions, cook 2-3 min. Add sauce. Turn off heat. Let cool
Set up stations to make your rolls: celery, noodles, carrots, & plant based meat
 Place wrapper on work surface, corner facing you. 2 in up from corner, lay 2-3 matchsticks each of celery & carrot, & then some noodles & top with a layer of plant based meat about 2 tbl
 Dab edges of wrapper with flour mix . Fold bottom corner up to cover filling. Next fold in left & right corner to form an envelope. Then proceed to roll up tightly to the top corner furthest from you. Cover with a damp kitchen towel. Repeat. Then fold a second wrapper over the first wrapper layer
 In a Dutch oven, use enough oil so that it will cover rolls, heat oil over med. Fry rolls at 325 F 2-3 min till golden cooking in batches to not crowd pan. Drain on oven rack. Fry them once more (optional) to achieve a more golden crust being careful not to burn.Enjoy! I served my spring rolls with plum sauce. So good 
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