Super crispy Garlic + Herb #Vegan Fries


  • 8-10 small new potatoes⠀
  • 2-3 tbsp olive oil⠀
  • 2-3 tbsp mixed chopped herbs like basil + oregano
  • 1-2 cloves of garlic minced⠀
  • Salt and pepper – preheat oven to 200*C⠀


Slice the potatoes in half, then each half into 4 pieces and lay evenly on a lined baking sheet and possibly facing up. Don’t let the fries touch each other, so they get super crispy. – mix the oil with the garlic and season with s+p and drizzle over the potatoes. Toss well and bake for 20-25 minutes or until golden.⠀- take out of the oven and sprinkle on the herbs and serve with vegan tzatziki.⠀Enjoy! 

by thehungrywarrior (IG)

Purple Sweet Potato #Vegan Japanese Milk Bread



for one big loaf

For the water roux

For the bread

All the roux


Make the roux by cooking the flour and water until you get a curd. Set aside to cool to room temperature. In a medium bowl, combine the dry ingredients. Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients. Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic. Add the butter one tablespoon at a time and wait until it’s fully incorporate before adding more. Mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic.Shape the dough into a ball and transfer to a greased bowl. Cover and let rise for 60-90 minutes or until doubled in size.Gently deflate the dough and divide into 4 equal parts and shape into 4 balls.Cover and let rise for 15 minutes. Lightly grease a 25×10 cm loaf tin. Using a rolling pin, roll out each dough into an oval. Fold the two short edges towards the center. You should end up with a rectangle.Starting from one short edge, roll the dough into a log and place into the tin seal side down. Repeat with the remaining dough.Cover and let rise for another 30-60 minutes or until the dough reaches the border.Preheat the oven to 175C | 350F degrees.Brush the bread with some soy milk. Bake for about 15 minutes, then lower the heat to 160C and bake for another 10-12 minutes or until the top is golden brown.Remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely.

 by foodie.yuki (IG)

Homemade Corn & Mushroom #Vegan Empanadas

Recipe ⠀




  • ½ pound white mushrooms, trimmed and roughly chopped (3 cups)⠀
  • 1 small yellow onion, cut into ¼-inch dice⠀
  • 1 jalapeño pepper, seeded and finely chopped⠀
  • 2 medium garlic cloves, minced⠀
  • 3 cups fresh or frozen corn kernels⠀
  • 2 tablespoons white miso paste
  • 2 teaspoons ground cumin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon freshly ground black or white pepper
  • 3 cups chopped fresh spinach⠀
  • Sea salt
  • 1 cup finely chopped fresh cilantro⠀
  • 1 tablespoon flaxseed meal (brown or golden)⠀


To make dough, soak cashews in ½ cup hot water for 20 minutes. Transfer cashews and soaking liquid to a blender or food processor; blend until creamy.⠀

In a food processor fitted with a dough blade or a stand mixer fitted with a dough hook, combine cashew “cream”, potato flour, whole-wheat flour, salt, and 1½ cups water; mix to a smooth dough, adding water if needed to make the dough come together.⠀

Using a spatula, scoop the dough into a large bowl; let it stand for 10 to 15 minutes.⠀

To make filling, in a large sauté pan, combine mushrooms, onion, jalapeño, and garlic; sauté over medium heat for 10 to 15 minutes, stirring frequently, until the onion are translucent and the water from the mushrooms has cooked off. Add corn, miso, cumin, cayenne, and pepper; cook 5 minutes more.⠀

Add spinach and cook for 2 minutes, or until spinach is wilted. Add salt to taste. Transfer filling to a large bowl to cool for 5 minutes. Stir in cilantro.⠀

Preheat oven to 350°F. Line two baking sheets with parchment paper. Enjoy!

by thevegansara (IG)

#Vegan Naan



Make the Naan dough

Combine warm water, yeast, and sugar in a large bowl. Set aside until frothy and foamy, about 10 minutes.Add the olive oil, non-dairy yogurt, salt, and flour. Mix to combine with a wooden spoon or fork, then transfer to a lightly floured working surface and knead with your hands for 5-10 minutes until a smooth soft dough forms. (Alternatively, use a stand mixer with dough hooks for kneading the dough).Place the dough in a lightly greased bowl. Cover with a damp kitchen towel or foil and let rise in a warm place until doubled, about 1 hour.

Cook Vegan Naan

After it rises, cut the dough into 6 pieces. On a floured surface, roll out each piece into an 0,2-inch (0,5cm) thick oval or circle. Preheat a cast-iron skillet (or non-stick pan) to medium heat and brush with a little oil or cooking spray. Cook each flatbread for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes. (Cover the cooked naan with a clean kitchen towel to keep warm and soft until ready to serve while you cook the rest). Vegan Garlic Butter Combine vegan butter with minced garlic. Add salt, pepper and chopped fresh herbs to taste.Brush the top of each hot naan with a bit of vegan garlic butter (or just coconut oil) as desired. Sprinkle with sesame and more fresh herbs, such as thyme, cilantro or parsley. Enjoy!

by biancazapatka (IG)

Hasselback Potatoes w/ Wild Garlic & Cashew Nuts Pesto – #Vegan

Super easy to make and absolutely amazing!  

All you need is a few ingredients and a couple of minutes!




1. Preheat the oven to 180 degrees.

2. Place wild garlic, nuts, oil and salt in a food processor and process until creamy.

3. Place potatoes between the handles of 2 wooden spoons and cut into thin slices.

4. Place on a baking tray covered with baking sheet and bake for 35-40 minutes.

5. Brush the potatoes with pesto and bake for another 5 minutes.

6. Enjoy!

by vegaliciously (IG)

Avocado Hummus & Baked Sweet #Vegan Potato Fries

Soak the sweet potato before baking. Why? Cause it gets rid of the the pesky starch & lets the sweetness of the potato shine through. It makes such a huge difference.


For Hummus

For the sweet potatoes

  • 2 lbs of sweet potatoes, peeled & cut into 3 in long 1/2 in wide fries (I used a crinkle cutter knife),
  • 2 tbl neutral oil,
  • salt/pepper to taste
  1. Boil 6 cups of water & combine with 4 cups of room temp water in a large pot . Let potatoes soak in pot on countertop for 1 hr while covered.

2. Dry fries well, mix with oil & seasonings, spread on parchment lined baking sheet in one layer. Bake at 425 F 35-40 min flipping when underside is golden. 

3. While fries are baking, Using a food processor, process on high everything except avocado & parsley, till it reaches desired consistency. (I prefer my hummus smooth which takes longer to process about  3-5 min). Next add avocado & parsley, & process again on high. Adjust seasoning to taste.

4. I topped my avo hummus with cilantro, pumpkin seeds, a sprinkling of smoked paprika, & a drizzle of olive oil. Serve with your warm crispy sweet potato fries . Enjoy!!

By thevegansara (IG)

Crispy Chickpea #Vegan Nuggets

Vegan and gluten-free recipe


  • 240g chickpeas, soaked overnight and cooked
  • 2 cloves of garlic, chopped
  • 1 onion, chopped
  • half cup of oats
  • 2 tablespoon flax seeds & 5 tbsp of water
  • 1 teaspoon cumin + barbecue
  • Salt and pepper


Mix all ingredients in a small mixer or food processor. Let the dough rest for 30 min. Form the dough in pieces and roll in sesame seeds. Heat oil in a pan, add the patties and cook until golden and crispy.

By micadeli_  (IG)