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Quinoa Stuffed Peppers 🍅🌽
Recipe Cred: thegardengrazer.com // @thegardengrazer 🌱💚
4 large bell peppers
3/4 cup dry quinoa
15 oz. can black beans
1 cup corn (I use frozen, thawed)
2 green onions
2/3 cup salsa
2 Tbsp. nutritional yeast (I use this brand)
1 1/2 tsp. cumin
1 tsp. smoked paprika
1 tsp. chili powder
Optional additions: chipotle, tomatoes, cilantro, green chiles, garlic powder, hemp hearts (I use this brand)
Toppings of choice: guacamole (yum!), salsa, hot sauce, etc.
Cook quinoa according to package directions with 1 1/2 cups water/broth. (I often use vegetable broth in place of water for more flavor.)
Meanwhile, halve bell peppers and remove stems, seeds and ribs.
Rinse and drain black beans, thaw corn, and slice green onions.
In a large mixing bowl, add cooked quinoa and all other ingredients except bell peppers. Stir to combine, and adjust taste if necessary (salt, more seasonings, nutritional yeast).
Preheat oven to 350.
In a 9x13" baking dish, place pepper halves, and generously stuff them with the quinoa filling. Lightly press down to compact and fill all the crevices.
Cover with tin foil and bake for 35-40 minutes. Remove foil, and bake 10 minutes more.
Serve with any desired toppings.
Mango Avocado Cauliflower Rice Sushi 🍥
Recipe Cred: simple-veganista.com 🌱💚
3 – 4 nori sheets
1 package cauliflower rice (16 oz.) or 1 lb. cauliflower head
1 tablespoons rice vinegar
1 mango, sliced
1 avocado, sliced
1 cucumber, julienned
1/4 red cabbage, sliced
sesame seeds, black or toasted
Cauliflower Rice: If using a head of cauliflower, grate cauliflower using a handheld grater or the grater on your food processor. Alternately, place cauliflower in a food processor and pulse until it resembles rice. (If using prepackaged cauliflower rice or pearls, skip this step.)
Heat 3 tablespoons water in a pan over medium-high, add cauliflower bits and saute, stirring constantly, for about 4 – 5 minutes. Remove from heat, add rice vinegar and mix well. Set aside, let cool completely.
Assemble: Fill a little bowl with water and keep handy. Place a nori sheet, shiny side down, on the bamboo mat. On the edge closest to you, layer and press the cauliflower rice on 2/3 of the sheet.
Add the mango, avocado, cucumber and red cabbage lengthwise, leaving about 1 inch on the end.
Start rolling the nori, folding over the mango, avocado, cucumber and cabbage, give a good press to secure, and continue to roll. Using the water, wet your finger and dab the top end of the nori with water to seal. Let rest a few minutes before cutting, nori will soften and the seal will dry. Repeat, until ingredients are gone.
Using a clean, sharp knife, cut into 6 even rounds, total of 8 peices. You may need to wipe clean the knife after each cut.
Serve with dipping sauce of Dynamite sauce, or dipping sauce of choice.
Chili Mac and Cheese 🧀
Recipe Cred: healthiersteps.com // @healthiersteps 🌱💚
For: 6 Servings
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/2 medium red bell pepper, chopped
1/2 cup vegan crumbles, (optional)
1 teaspoon chili powder, or 1/4-1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 1/2 teaspoons salt
1-15 ounce can diced tomatoes
2 tablespoons tomato paste
1-15 ounce can black beans
1-8 ounce dry elbow macaroni
2 cups vegetable broth
1 cup shredded vegan cheese
Set Instant Pot to 'Saute' setting. Heat oil and add onions, cook until soft. Stir in garlic and bell pepper and cook until fragrant. Add vegan crumbles and stir until brown, about 3 minutes.
Add cumin, chili, paprika, smoked paprika, oregano and salt, stir until fragrant. Stir in tomatoes, tomato paste, black beans, elbow pasta, and vegetable broth.
Select off settings, cover Instant pot, turn the valve to the sealing position then select Manual Settings and adjust pressure to high for 4 minutes.
When finished cooking, quick release pressure according to manufacturers directions. I usually carefully place a damp kitchen cloth over the valve.
After pressure is released, remove lid and stir in vegan shredded cheese and serve. #plantbasedrecipes #veganfoodjunky #eatplantsnotfriends #plantbased #veganrecipeshare #recipes #thevegansclub #animalfreerecipe #food #healthyfood #veganrecipes #vegan #foodjunky #chilimacandcheese #thefeedfeedvegan #cheese #lovetheanimals #deliciousveganfood #letscookvegan #chilimac #vegancommunity #healthyvegan #foodideas #eatplants #sunshineveganrecipe #eatvegan #veganlover #veganlove #veganshares
Minestrone Soup 🍲
Recipe Cred: runningoffrealfood.com 🌱💚
1 large white onion, diced, approx. 2 cups (300 g)
3 cloves garlic, minced
3 carrots, chopped, approx. 1 heaping cup (150 g)
2 ribs celery, chopped, approx. 1 cup (125 g)
1 28 oz can diced tomatoes the juices
4 cups vegetable broth
1 tsp each dried basil and oregano
1 1/4 cup uncooked pasta of choice such as whole wheat bows or rotini (85 g)
1 19 oz can kidney beans, drained and well-rinsed
sea salt and black pepper, to taste
optional, 2 handfuls of fresh spinach or chopped kale
Add the onions, garlic, carrots and celery to a soup pot and cook over medium heat in a splash of water or broth for 10 minutes, stirring frequently and adding water as needed if it starts to dry out.
Add the diced tomatoes, broth, beans and pasta and simmer lightly until the pasta is tender, approximately 10-15 minutes depending on the kind of pasta you use.
If you want to add some spinach or kale, stir that in now and turn off the heat.
Season with salt and pepper and either serve right away or store in the fridge for up to 5 days.
Philly Cheese Steak 🌱
Recipe Cred: connoisseurusveg.com // @connoisseurusveg 🌱💚
2 tablespoons vegetable oil
1/2 medium onion, sliced and separated into strips
1 Italian long hot pepper, sliced into strips
1 garlic clove, minced
1 (8 ounce) package seitan, sliced into thin strips
1/2 teaspoon black pepper
1/4 teaspoon paprika
1/8 teaspoon salt (or to taste)
2 (6-inch) sandwich rolls, sliced open
1/4 cup nacho sweet potato cheese
2-3 tablespoons water
Coat the bottom of a medium skillet with oil and place it over medium-high heat. Add the onion, hot pepper and garlic. Sauté until onions and peppers are slightly softened and browned in spots, about 3 minutes.
Add the seitan, black pepper, paprika, and salt. Continue to sauté until the seitan begins to crisp in spots, about 3 more minutes.
Divide the seitan mixture between sandwich rolls. Thin the sweet potato cheese with water until desired consistency is reached, and use it to top sandwiches, along with some ketchup.
@letscookvegan @thefeedfeed.vegan @thevegansclub @veganshares #plantbasedrecipes #veganfoodjunky #eatplantsnotfriends #plantbased #recipes #veganrecipeshare #thevegansclub #animalfreerecipe #food #healthyfood #veganrecipes #vegan #foodjunky #thefeedfeedvegan #lovetheanimals #phillycheesesteak #deliciousveganfood #letscookvegan #vegancommunity #healthyvegan #foodideas #eatplants #sunshineveganrecipe #eatvegan #veganlover #veganlove #veganshares
5-Minute Cheese Sauce 🧀
Recipe Cred: https://chocolatecoveredkatie.com // @chocolatecoveredkatie 🌱💚
1 cup cooked white beans, such as cannelini
1/2 cup milk of choice, preferably unsweetened
1/3 cup cheese shreds, such as Daiya vegan, OR 5 tbsp nutritional yeast
salt - I like 1/2 tsp
1/8 tsp garlic powder
If using nutritional yeast, add 1/2 tsp white or apple cider vinegar (can be omitted)
optional 2 tsp buttery spread or olive oil – I really like the rich depth of flavor this adds, especially if not using the cheese version
optional pinch turmeric, thyme, rosemary, etc
Drain and rinse beans if they are canned. Blend together all ingredients except cheese, either in a blender or with a hand blender. Transfer to a pot, and add the cheese, if using. Heat on low, stirring occasionally, until desired serving temperature is reached and optional cheese is melted. If serving with pasta, stir in cooked pasta at this time. Add more milk of choice if a thinner sauce is desired.
Instant Pot Version: Instead of transferring to a pot on the stove, put the blended mixture in your instant pot and heat on manual for 5 minutes. Thanks to reader Emma who created this version and left a comment to let us know it can be made in an instant pot!
@letscookvegan @thefeedfeed.vegan @thevegansclub @veganshares #plantbasedrecipes #veganfoodjunky #eatplantsnotfriends #plantbased #veganrecipeshare #recipes #thevegansclub #animalfreerecipe #food #healthyfood #veganrecipes #vegan #foodjunky #thefeedfeedvegan #cheese #lovetheanimals #deliciousveganfood #letscookvegan #vegancommunity #healthyvegan #foodideas #eatplants #sunshineveganrecipe #eatvegan #veganlover #veganlove #veganshares
Chick-fil-A Chick’n Sandwich 🌱
Recipe Cred: theedgyveg.com // @edgyveg 🌱💚
1 cup vital wheat gluten
2 tbsp nutritional yeast
1 tsp onion powder
½ tsp Himalayan salt
½ tsp poultry seasoning
¾ cup vegetable broth, I made mine with bouillon (enough to cover), for cooking
2 tbsp tahini
pickle juice, enough to cover seitan chicken
½ tsp cayenne pepper
¾ cup plain, unsweetened soy milk or 5 eggs worth of egg replacer, prepared
¼ cup pickle juice
2 cups organic white unbleached flour
⅓ cup powdered sugar(yup)
3 tsp paprika
2 tsp cracked black pepper
1 Tbsp cayenne pepper (I love my food really spicy, you can add less if you don’t) + more for seasoning finished product
1 tsp chili powder
1 tsp Himalayan salt
1 tsp baking powder
1 tsp garlic powder
Peanut oil for frying
Burger buns, use whatever you want! I used white buns to be authentic
Pickles, cut into medallions
Your favourite Vegan cheese (I used provolone)
In a mixing bowl, mix together wheat gluten, salt, nutritional yeast, onion powder and poultry seasoning.
In a larger bowl, combine ¾ broth and tahini and whisk until smooth.
Mix the dry ingredients with the wet and stir until well combined.
Knead the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
Divide the dough into small little burgers. Keep in mind they will grow to about twice their size, so make then smaller then you would normally. Place in a casserole dish, covering them completely with vegetable broth.
Cook burgers in broth for 1 hour at 350 degrees, flipping at 45 minutes. Allow to cool.
Mix together the marinade in a plastic bag or shallow bowl and allow the seitan to soak for an hour.
Mix together pickle juice and almond milk or egg replacer and set aside.
Combine the flour, powdered sugar, paprika, black pepper, cayenne pepper, chili powder, salt, baking powder, and garlic powder in a medium-sized mixing bowl. Set aside.
Warm the peanut oil in a deep fryer, frying pan or pot over medium heat until you reach 325F.
Toss the seitan “chicken” cutlet into the dry mixture
Spicy Buffalo Sandwich 🌱
Recipe Cred: richbitchcooking.com // @richbitchcooking 🌱💚
6 TB gluten flour (64 grams), 1/2 ts onion powder, 1/4 ts poultry herbs, 1/4 ts salt, 1 TB tahini, 1 TB hot sauce, 3 TB vegan chicken broth, water, vegan eggs, hot sauce, 6 TB flour with 1/8 ts garlic powder, 1/4 onion powder, 1 ts paprika, salt and chipotle powder or cayenne, oil for frying + vegan spicy sauce (mix hot sauce with vegan mayo)
Mix: 6 TB gluten flour (64 grams), 1/2 ts onion powder, 1/4 ts poultry herbs, 1/4 ts salt
Mix in different bowl: 1 TB tahini, 1 TB hot sauce, 3 TB vegan chicken broth
Combine line 1 & 2 to make your veggie patty dough. Knead dough for a minute.
Boil veggie patty covered in water or broth for about an hour. Then set aside to cool and press with a paper towel to remove excess water.
Make vegan egg: 1.5 TB vegan egg powder (I used follow your heart) with about 1/2 cup cold water. Add water slowly, you may not need it all or you may need extra. Add enough cold water til it’s a thick batter. Add hot sauce to thin it out and maybe some more cold water. I thought it was easier to use when on the thinner side.
Make flour mixture for breading: 6 TB flour with 1/8 ts garlic powder, 1/4 onion powder, 1 ts paprika, salt and chipotle powder or cayenne. Mix and taste. Add more flavors or salt if needed.
Coat gluten patty with flour mixture then dip in vegan egg mixture. Allow excess to drip off then put back in the flour mixture.
Fry patty: heat oil to high/med-high heat and fry to golden brown & crispy. ENJOY
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Cranberry Orange Pound Cake 🍰
Recipe Cred: bellyfull.net // @_bellyfull 🌱💚
1 cup unsalted butter , softened
1 package (8 ounces) cream cheese, softened
2 cups granulated sugar
6 large eggs
2 tablespoons orange juice
zest from one small orange
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (14 ounces) whole-berry cranberry sauce
For The Glaze
1 cup powdered sugar
2 tablespoons orange juice
1/4 teaspoon orange zest
Preheat oven to 350 degrees F. Coat a 10-inch bundt pan with nonstick spray and dust with flour.
In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Add the eggs in, one at a time, beating well each time. Beat in the orange juice and most of the zest (reserving a 1/4 teaspoon for the glaze.)
In another bowl, whisk together the flour, baking powder, baking soda, and salt; gradually add to the creamed mixture, beating until just combined.
Spoon half of the batter into the prepared pan, smoothing out the top with a spatula. Dollop the cranberry mixture on top and spread evenly. Top with the remaining batter and smooth it out.
Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Loosen the sides from the pan with a soft knife. Cool in pan for 20 minutes and then carefully invert onto a serving plate. Let cool completely.
To make the glaze, whisk together the powdered sugar, orange juice, and zest in a small bowl until smooth, adding more sugar or juice to achieve the desired consistency. Drizzle over the top of the cake, allowing some to flow over the sides.
Slice and enjoy!
@letscookvegan @thefeedfeed.vegan @thevegansclub @veganshares #plantbasedrecipes #veganfoodjunky #eatplantsnotfriends #cake #plantbased #veganrecipeshare #recipes #thevegansclub #animalfreerecipe #food #healthyfood #veganrecipes #vegan #foodjunky #thefeedfeedvegan #lovetheanimals #desserts #deliciousveganfood #letscookvegan #vegancommunity #healthyvegan #foodideas #eatplants #sunshineveganrecipe #eatvegan #veganlover #veganlove #veganshares
Cream Cheese Banana Bread 🍞🍌
Recipe Cred: fullofplants.com // @fullofplants 🌱💚
CREAM CHEESE FILLING
3/4 cup raw cashews, soaked overnight
4.5 ounces (125g) firm tofu
1/4 cup (60ml) almond milk
2 tbsp (30ml) maple syrup
1 tbsp (15ml) lemon juice
1/2 tsp vanilla extract
1/8 tsp salt
2/3 cup (60g) oat flour
2/3 cup (64g) almond flour
2/3 cup (100g) white rice flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 cup (140g) coconut sugar
1 cup mashed bananas (about 3 bananas)
2 tbsp (30ml) melted coconut oil
1 tsp vanilla extract
1/4 cup (60ml) almond milk
1/4 cup chocolate chips for topping
CREAM CHEESE FILLING
Drain the cashews and place them in a blender. Add the firm tofu, almond milk, maple syrup, lemon juice, vanilla extract, and salt. Blend on high speed until smooth, about 1 minute. The cream should have the consistency of cream cheese. Set aside while you prepare the banana bread batter.
Preheat oven to 350°F (175°C).
In a large mixing bowl, whisk together the oat flour, almond flour, rice flour, baking powder, cinnamon, ginger, and nutmeg. Set aside.
In another bowl, mix together the coconut sugar with the mashed bananas, coconut oil, vanilla extract, and milk. For the mashed bananas, I usually just put them in the blender and blend until smooth. If you prefer a banana bread with small chunks of bananas, mash them using a fork.
Pour the banana mixture into the dry ingredients bowl. Mix using a wooden spoon until fully combined. The batter is quite thick, this is normal. At this point, you can taste the batter and adjust the spices to your liking.
Line two small 5.75×3-inch mini loaf pans with parchment paper. Divide half of the batter into the pans. Top about 1/2 inch of cream cheese and spread it evenly. Finally, top the cream cheese with the remaining banana bread batter and smooth the top using a spoon. Top with chocolate chips if you want.
Bake for 30-35 minutes, or until a toothpick inserted in the center of the bread comes out clean. Allow the banana loaves to cool completely before slicing.
Mushroom Stroganoff 🥘
Recipe Cred: elavegan.com // @elavegan 🌱💚
1 onion diced
2-3 cloves of garlic, minced
1 tbsp vegetable oil
11 oz mushrooms, sliced (300 g)
4 tbsp white wine (optional)
1 tbsp tamari or soy sauce
3/4 cup vegetable broth or water (180 ml)
3/4 cup plant-based milk or cream (180 ml)
2 tbsp cornstarch
Spice mixture: 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp smoked paprika, a pinch of chili flakes, sea salt & pepper to taste)
1 tbsp nutritional yeast flakes (optional)
Fresh thyme leaves and/or parsley (and/or tarragon), chopped
Serve with brown rice or pasta of choice
Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.
Now add the mushrooms and fry over medium heat for about 5 mins.
Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture. I love adding nutritional yeast flakes as well but that's optional! Bring to a boil.
Add cornstarch to the plant-based milk or cream (I used canned coconut milk, however, almond milk, oat milk/cream or soy milk/cream is fine too) and stir to dissolve.
Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference.
Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice!
@letscookvegan @thefeedfeed.vegan @thevegansclub @veganshares #plantbasedrecipes #veganfoodjunky #eatplantsnotfriends #plantbased #veganrecipeshare #recipes #thevegansclub #animalfreerecipe #food #healthyfood #veganrecipes #vegan #foodjunky #mushrooms #thefeedfeedvegan #strogonoff #lovetheanimals #deliciousveganfood #letscookvegan #vegancommunity #healthyvegan #foodideas #eatplants #sunshineveganrecipe #eatvegan #veganlover #veganlove #veganshares
Black Forest Cake 🍰
Recipe Cred: biancazapatka.com. // @biancazapatka 🌱💚
For the chocolate cake:
1 1/3 cup (gluten-free) flour * (175 g)
3 tbsp cornstarch (25 g)
1/2 cup raw cane sugar or erythritol (100 g)
5 tbsp cocoa (30 g)
1 1/2 tsp baking powder
1 pinch of salt
5 tbsp neutral oil (60 ml)
200 ml sparkling water (or plant-based milk)
2 tsp apple cider vinegar
For the cherry compote:
12 oz cherries (350 g) canned
1/4 cup raw cane sugar or erythritol (50 g)
3 1/2 tbsp cornstarch (30 g)
1 cup juice from the cherries (230 ml)
For the cream:
2 cups plant-based cream (500 ml)
2 packs of cream stabilizer
1/2 tsp ground bourbon vanilla
For the decoration:
3-4 tbsp grated vegan chocolate
Preheat the oven to 355°F (180°C) and line the bottom of a 7-inch round baking tin with parchment paper.
Mix the flour, corn starch, sugar, cocoa, baking powder and salt in a mixing bowl. Add oil and sparkling water and mix with a whisk to combine, add the apple cider vinegar last. Fill the batter into the baking tin and bake for about 25 minutes, or until a toothpick comes out clean. Allow to cool completely, then cut into 3 equal cake layers.
(Optionally, you can divide the batter in 3 baking tins and bake for about 15 minutes).
Drain cherries and collect the juice.
Stir 2-3 tbsp of the cherry juice with sugar and starch. Bring the remaining cherry juice to a boil in a pot, stir in the starch mixture using a whisk and bring to a boil again while stirring constantly. Then remove from the heat, let cool a bit and gently fold in the cherries.
Beat cream with an electric hand mixer on high speed for about 1 minute, then add cream stabilizer and continue beating until stiff. Refrigerate for at least 1 hour, until ready to use.
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