vegan cooking Archives - Page 2 of 8 - Everyday Vegan Recipes

The Creamiest Vegan Potato Salad

Creamy potato salad without mayo that actually shines at BBQs and picnics. Baby potatoes, arugula, sun dried tomatoes, and white beans tossed in a silky tahini yogurt dressing with a hint of chili oil. Ready in about 30 minutes and great for meal prep.
What you get: ultra creamy texture, Mediterranean flavor, 100 percent vegan, dairy free.
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Krabby Patties Are VEGAN! #Shorts

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Don’t @ Me! The Krabby Patties are VEGAN according to the show’s creator! And yes, I know about the Jellyfish episode but we all know how that ended! No recipe for this, just add whatever ingredients from the Sea you can find to the burger to give it an Oceanic Flavor! #Shorts

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This post is not sponsored, all opinions are my own. I’ve also included some affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y’all. Thanks buds!

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CHEAPER VEGAN MEAT!

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Full Video HERE: https://youtu.be/PryoUnpzFoA

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This post is not sponsored, all opinions are my own. I’ve also included some affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y’all. Thanks buds!

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Ultimate Vegan Birria Taco

4 guajillo chilies
3 chipotle chilies, stemmed
1 ancho chilies, stemmed
1 plum tomato
3 garlic cloves, peeled
2 teaspoons Dominican oregano
2 teaspoons ground cumin
1 teaspoon black peppercorns
1 bay leaf
¼ white onion, peeled
30 ml white vinegar
500g oyster mushrooms
kosher salt and freshly ground black pepper, to taste
60ml oil

for the tacos and serving:
1 pound|454 grams shredded Monterey Jack cheese
1 (27.5-ounce|780-gram) package corn tortillas
1 bunch cilantro, minced
1 large white onion, finely chopped
lime wedges, for serving
salsas of your choice, for serving

1.Remove the seeds from all chiilies
In a medium saucepan, toast chillies, Oregano, black peppercons , 1/2 cinammon for till fragrant. Remove and blacken 1/4 onion then to that add a sliced tomato.
Add back all ingredients including garlic, bayleaf and 1 tsp of tomato paste. add 500ml of vegetable stock and cook for 10 minutes or until tomato is cooked
Once its all cooked add all to high speed blender with another 250ml of reserved veg stock, (yes including the cinnamon stick and bayleaf) then strain.
Reserve some sauce/skimmed oil in a bowl for coating the tortilla.

Meanwhile clean the oyster mushroom and shred with your hands or a fork. Then to a pan heat 60ml of cooking oil, add your mushrooms, cook till slightly brown. Season with salt then add in your sauce and cook covered for 5-10 minutes.

Heat a large nonstick skillet over medium. Heat up tortilla in little oil till pliable. Then dip a tortilla into the sauce, coating it in red. Top half with a couple tablespoons cheese and about grams of the mushroom. Fold the tortilla over onto itself and cook, flipping once, until golden and crispy on both sides, 3 to 4 minutes. Repeat with the remaining tortillas, meat, and cheese.
To serve, ladle some of the birria consommé into a small cup or bowl and sprinkle with some of the cilantro and onion. Add some cilantro and onion inside the taco and squeeze in some lime juice.

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Learn How To Make Vegan Fried Chickn

#howtomake #recipe #vegan #friedchicken #fyp

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The Ultimate Vegan Thai Red Curry (Easy & Delicious)

This easy Vegan Thai Red Curry with Vegetables is rich, creamy, and packed with bold flavors. Made with coconut milk, fresh herbs, and colorful veggies, it’s the perfect healthy weeknight dinner

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Save $$$ On VEGAN Burgers!

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This post is not sponsored, all opinions are my own. I’ve also included some affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y’all. Thanks buds!

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Easy Oven Baked BBQ Tofu Slices✌🏼🍽❤️ #shorts #vegan #cooking

Satisfy your southern cravings with vegan oven baked BBQ tofu. Season pressed extra firm tofu with your favorite bbq rub & barbecue sauce, then bake to perfection. Packed with protein, it’s a wholesome, plant based comfort food that’s perfect for bowls, wraps, or solo snacking. 100% plant-based and irresistibly delicious!

#tofu #bbq #bbqrecipes #bakedtofu #veganbbq #veganrecipes #tofurecipe #lunchideas #dinnerideas #recipe #plantbasedcooking #veganfood #easyrecipe #plantbased #vegancooking #proteinsnack #comfortfood #recipeshorts #recipeoftheday #recommended #tofurecipes #shortsvideo #snacks #mealprep

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Avocados Aren’t Vegan?? – BBC

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Watch the BBC first on iPlayer 👉 https://bbc.in/iPlayer-Home Sandi Toksvig has some rather startling news for vegans everywhere as she delves into the public and the private with Alan Davies, Victoria Coren Mitchell, Phill Jupitus and Bridget Christie.

Watch QI on the BBC: https://bbc.in/2yb1uzu

QI | Series P Episode 5 | BBC

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All our TV channels and S4C are available to watch live through BBC iPlayer, although some programmes may not be available to stream online due to rights. If you would like to read more on what types of programmes are available to watch live, check the ‘Are all programmes that are broadcast available on BBC iPlayer?’ FAQ 👉 https://bbc.in/2m8ks6v.

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Roasted Tomato & Chickpea Pasta 🍅✨ | Easy Vegan Recipe For Ultimate Flavor!

Searching for the best roasted tomato and chickpea pasta that’s both delicious and easy to make? 🍝✨ Look no further! In this video, we’ll show you how to create the ultimate vegan pasta dish that’s bursting with flavor and ready in under 30 minutes. Roasted tomatoes bring a rich, sweet taste that pairs perfectly with protein-packed chickpeas and al dente pasta. This recipe is perfect for a quick weeknight dinner or a satisfying meal any day of the week!

🔥 Why You’ll Love This Recipe:

Quick & Easy: Simple ingredients and straightforward steps.
Healthy & Vegan: Packed with nutrients and 100% plant-based.
Flavor-Packed: Roasted tomatoes and garlic make it irresistibly delicious.
Perfect for Meal Prep: Great for leftovers and lunch the next day.
👩‍🍳 Ingredients:

2 cups cherry tomatoes
1 can chickpeas, drained and rinsed
4 cloves garlic, minced
2 tbsp olive oil
8 oz pasta of your choice
Fresh basil leaves
Salt and pepper to taste
Optional: Red pepper flakes for a spicy kick
🍽️ Instructions:

Roast the Tomatoes & Chickpeas: Preheat your oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes and chickpeas with olive oil, minced garlic, salt, and pepper. Roast for 20-25 minutes until tomatoes are blistered and chickpeas are crispy.
Cook the Pasta: While the tomatoes and chickpeas are roasting, cook your pasta according to package instructions. Reserve some pasta water.
Combine Everything: In a large skillet, mix the cooked pasta with the roasted tomatoes and chickpeas. Add a splash of pasta water to create a light sauce.
Season & Garnish: Stir in fresh basil leaves and season with additional salt, pepper, and red pepper flakes if desired.
Serve & Enjoy: Dish up your pasta, garnish with more basil, and enjoy this flavorful meal!

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