Vegan Blueberry Protein Muffins

Bursting with fresh blueberries and packed with protein power, these really are the best blueberry muffins.

Perfect for Pre-Post workout!

Ingredients:

1 banana, mashed
1/2 cup unsweetened applesauce
3 tbsp chia seeds
1/2 cup dairy free milk (almond, coconut)
3 scoops vegan vanilla protein powder
1/2 cup almond meal
2 tbsp coconut flour
1 tsp vanilla extract
1 tsp baking powder
1 lemon zested and juiced
3/4 cup frozen blueberries

Instructions:

Preheat oven to 200°C
In a bowl, mash the banana. Add applesauce, chia seeds and dairy free milk. Let sit 2 minutes to let the chia seeds absorb liquid
Add protein powder, almond meal, coconut flour, vanilla extract and baking powder. Stir well
Zest and juice lemon then add to batter. Mix well
Add frozen blueberries and stir gently
Divide mixture between greased muffin tins
Bake at 200°C for 30-35 minutes

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🌈 RAINBOW FARRO SALAD with baby bells, multicol

🌈 RAINBOW FARRO SALAD with baby bells, multicolor tomatoes, olives and basil with simplest vinaigrette by @betterfoodguru⁠
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Follow us @veganfitnessacademy for more vegan recipe 💚🌱⁠
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Rainbow Farro Salad Recipe⁠
Prep:10 minutes⁠
Cook: 20 minutes⁠
Serves: 3⁠
Ingredients: 2 cups cooked farro, 1 cup halved cherry tomatoes, 4 baby bell peppers chopped, 10 calamatas pitted and chopped, 1/4 bunch basil chopped, 2 tablespoons olive oil, 2 tablespoons white vinegar, 1 cucumber chopped small, 1 teaspoon pure maple syrup, 1/2 lemon squeezed, 1/4 teaspoon italian seasoning, 1 pinch crushed red pepper, 1/4 teaspoon salt, black pepper to taste.⁠
How to:⁠
1. Cook the farro according to package, rinse and drain⁠
2. Mix tomatoes, cucumber, olives, farro, olives and basil in a large bowl.⁠
3. In a small bowl, mix oil, vinegar, maple syrup, lemon, salt, italian seasoning, red pepper and black pepper with a fork⁠
4. Toss the farro salad well with the dressing.⁠
5. Chill and eat within 3 days.⁠
#plantbaseddiet #veganrecipes #salad #vegansalad #saladsofinstagram #plantbased #veganfriendly #vegan #veganlunch #vegansofig #vegetarian #vegetarianrecipes #vegandinner #veganfastfood #whatveganseat #veganeats #plantbase #veganfood #plantbasedrecipe #veganfoodshare #plantbasedvegan⁠

Butternut Squash "Meaty" Mac & Cheese by @teriannc

Butternut Squash "Meaty" Mac & Cheese by @terianncarty! The recipe for this extremely comforting dish is below 🧡

INGREDIENTS
CHEESE SAUCE
▢ 2 tbsp olive oil
▢ 1 small onion diced
▢ 2 cloves garlic
▢ Pinch chilli flakes
▢ 2 cups roasted butternut squash
▢ 1/2 cup soaked cashews
▢ 1 cup cashew milk
▢ 3 tbsp nutritional yeast
▢ 1 tsp turmeric
▢ 1 tbsp Dijon mustard
▢ 1-2 cups hot pasta water
▢ 1 tsp sea salt & cracked black pepper
PASTA
▢ 1 bag short noodle of choice
▢ 1/2 onion diced
▢ 1 large clove garlic
▢ 1/2 bunch rapini chopped
▢ 2 fistfuls spinach
▢ 1 1/2 cups walnut tofu meat *
▢ 2 cups cheese sauce
▢ Reserved pasta water
▢ Chili flakes shaved parm, sea salt and cracked pepper.

INSTRUCTIONS
CHEESE SAUCE
Sauté onion, garlic & chili flakes. Set to the side.
Add squash, drained soaked cashews, milk, nooch, turmeric, Dijon, onion & garlic to a blender. Pulse to combine. Turn on high adding pasta water to thin out to your desired consisteny. Season well.
PASTA
Boil pasta in salted water.
In a large pan add olive oil, chili flakes, garlic and onion. Sauté for several minutes.
Add rapini and tofu meat. Cook until rapini starts to soften.
Add cheese sauce and spinach. Drop pasta into pan tossing everything together. If needed, add pasta water to thin out.
Season with sea salt pepper and cheese.

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Super yummy and cosy potato curry! I love this rec

Super yummy and cosy potato curry! I love this recipe because it’s packed full of flavour and great for a dinner to enjoy on a cold, gloomy evening. I make this all the time and love to serve it with a side of fluffy rice. Let me know if you try it out! Hope everyone has had a good week 💜

Gluten-free vegan potato curry
2 cloves garlic, minced
1/2 large onion, chopped
1 tbsp tomato paste
5 oz fresh tomatoes, chopped
14 oz potatoes, diced
1 can coconut milk
1 tbsp curry powder
1 tsp turmeric
1 tsp garam masala
1 cup spinach
1/2 cup green peas
Salt and pepper to taste
Add the garlic and onion to a non-stick saucepan and sauté for 2-3 minutes, until fragrant. Then, add the tomato paste and sauté for 1 minute more to coat. Now add the fresh tomatoes and press them down gently. Cook, stirring occasionally, for 2-3 minutes, before adding the potatoes, coconut milk, curry powder, turmeric and garam masala. Bring to a simmer, cover and cook on a low-medium heat for around 15 minutes, or until the potatoes are fork-tender. At the last minute, add the spinach and the green peas, stirring until the spinach has wilted. Season to taste with salt and pepper before serving.
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Ty @earthofmariaa
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#vegancurry #curry #vegandinner #plantbased #comfortfood #dairyfree #glutenfreevegan #beautifulcuisines #bestofvegan #feedfeed #glutenfreerecipes #eatplants #vegetarianfood #vegancooking #plantbasedrecipe #goodmoodfood #plantpowered #foodography #veganfoods #plantbasedvegan

My VEGAN Xmas Roast! It was amazing! @colessuperma

My VEGAN Xmas Roast!
It was amazing! @colessupermarkets Plant Based Xmas Roast, roast potato, pumpkin, peas + corn. Even the non-vegans were a fan!

🔥 3-in-one - Sweet, Spicy, Saucy Noods🍜😍

🔥 3-in-one - Sweet, Spicy, Saucy Noods🍜😍
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📸 + Below recipe by @thefoodietakeaflight
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These were so easy to put together and they’re a perfect blend of sweet and spicy. You can also of course adjust the sauce measurements depending on your flavour preference, and add in tofu and whatever vegetables you’d like.

This is one of those really flexible noodle recipes that you can make with whatever noodles you have too. I used instant ramen noodles (of course those that don’t come with sauce packets) and added some tofu and cabbage. You’ll find the recipe below 🙂 enjoy!

Sweet, Spicy, and Saucy Noodles
Good for 2 servings
INGREDIENTS
2 (70g each) uncooked ramen bricks or other noods of choice*
1 250g block extra firm tofu
Chopped cabbage or other veggies
Salt to taste
Spring onions and sesame seeds, for topping
SAUCE
3/4 cup room temperature vegetable broth or water
3 to 4 tbsp soy sauce, adjust according to desired taste
1.5 tbsp corn starch
2 to 3 tbsp maple syrup or sugar, adjust according to desired sweetness
1/2 tbsp gochujang or korean chili paste, feel free to sub with other chili sauce and adjust according to desired heat
1 tbsp lemon juice or rice vinegar, adjust according to desired sourness
1/4 tsp ground pepper
1/2 tbsp sesame oil or neutral oil

1. Mix all sauce ingredients in bowl until well incorporated. set aside. Boil a pot with water. Add in noodles & cook until still very chewy.
2. While the noodles are cooking, heat a pan. Saute veggies or tofu in some oil. I pan-fried my tofu until lightly golden brown and crisp. Afterwards, add in the sauce. Leave to simmer over medium heat.
3. Add in the noodles and mix in the sauce* (see notes). Cook over med. high heat until the noodles absorb the sauce & sauce thickens. Season with salt to taste, if needed.
4. Garnish w/ sesame seeds and spring onions, if desired. Enjoy while hot!
Notes:
*I transferred the noodles directly from the pot of water to the pan so if you're using drained noodles, ensure you drain them fully!

I don’t post desserts often, but this one looks

I don’t post desserts often, but this one looks amazing! Recipe @andreeasbreakfast thanks for sharing, I cannot wait to try this one!
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CHOCOLATE HAZELNUT TART (recipe for a 20 cm shallow tart tin)
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For the crust:
🍫 25 g almond flour
🍫 30 g coconut flour
🍫 75 g pitted dates
🍫 40 g dessicated coconut
🍫 1 tbsp cacao powder
🍫 35 g raw hazelnuts
🍫 1 tbsp hazelnut butter
🍫 1 tbsp cold coconut oil
🍫 1 tsp vanilla extract
🍫 a pinch of salt
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Add all ingredients into a food processor and blend on medium speed until they combine and resemble a wet coarse sand. Transfer everything to a 20 cm removable bottom shallow tart tin and press it to the bottom and walls of the tin. Place the crust in the fridge to cool.
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For the filling:
🍫 200 ml coconut milk
🍫 125 g dark chocolate
🍫 100 g semi-sweet chocolate
🍫 1 tbsp hazelnut butter
🍫 1/2 tsp agar agar
🍫 1 tsp vanilla extract
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In a medium pot add the coconut milk and agar agar. Whisk a little bit, then place the pot on medium heat and bring it to a boil. Once the milk starts to boil, turn the heat on low and let it simmer for 5 minutes. Turn off the heat, add in the chopped chocolate, hazelnut butter and vanilla extract and let everything sit for a couple of minutes, then mix until the chocolate melts and the filling is smooth. Let it cool for 10 minutes.
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To assemble the tart:
Take the crust out of the fridge and pour over the slightly cooled chocolate filling. Place the tart back in the fridge to cool for at least 4 hours (I usually let mine set over night).

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