0:28
OMG 🥰 I love it
OMG 🥰 I love it Want more? One-stop destination for all things vegan! 🌿🛒 Explore a wide range of resources that will support and elevate your vegan lifestyle. From cultivating self-sufficiency with your own garden to unlocking the secrets of delicious plant-based cooking - we've got you covered!" https://withkoji.com/@thrivevegan #vegan #veganricipes #food #plantbased
0:47
Sweet and spicy tofu puffs
RECIPE (3-4 servings, 30min prep time): -2 blocks (400g) tofu -2/3 cup (80g) chickpea flour -1 Tsp each salt, curry powder, paprika (or use other spices you like) Knead until it's a dough. MOUNTAINS Shape in small balls. Mix with 1 Tbsp corn starch and oil. Bake at 180C/360F for 20mins. Sweet-spicy-Gochujang glaze -3 Tbsp each Gochujang, vinegar, and agave -6 Tbsp ketchup Heat up until thickened and stir in the tofu.
0:28
🍥 POPCORN CAULIFLOWER
RECIPE (4 servings each 313cal/8P/55C/5F): 🌿 1 cup (130g) flour • 🌿 1 cup (250ml) water • 🌿 salt and pepper to taste • 🌿 1 Cup (100g) breadcrumbs • 🌿 1 head cauliflower (cut in florets) COAT it in the batter/THEN breadcrumbs/BAKE at 180C/360F for 25mins Sauce: 🌿 2 Tsp oil • 🌿 2 cloves garlic • 🌿 1/4 cup (60g) Chili Sauce • 🌿 3 Tbsp ketchup • 🌿 2 Tbsp vinegar • 🌿 2 Tbsp agave • 🌿 2 Tbsp water FRY garlic/ADD remaining ingredients/STIR until we’ll combined/TOSS cauliflower in there
0:41
Best Tofu Fries Recipe
Recipe: -400g firm tofu, pat dried -2 Tbsp cornstarch -salt to taste -2 Tsp oil Pat dry the tofu and cut it in fries shape or tear into chunks and combine with corn starch, oil and salt. Bake at 190C/380F for 15-20mins. Sauce: -5 cloves garlic -a thumbsize piece of ginger Fry in some oil -4 Tbsp soy sauce -juice of 1 lime -2 Tbsp agave or maple syrup -1 Tbsp ketchup -water as needed Add to the pan Stir whilst heating up until thickened and then stir in the tofu. Credits: @fitgreenmind
0:30
Don’t waste the old veggies lying in the back of your fridge! Make these Korean veggie pancakes
Paired with a creamy gochujang dipping sauce for extra punch and flavour. Korean veggie pancakes: - 1 cup flour - pinch of salt - 1 cup water - 1 cup sweet potato ribbons - 1 cup zucchini ribbons - 1/2 cup carrot ribbons - 1 jalapeño, thinly sliced - 1/2 onion, thinly sliced - 3 spring onions, thinly chopped - 1 to 3 tbsp olive oil oil for (for frying) *sub any of the vegetables for vegetables you have on hand, just be sure to follow the same cup measurements. creamy gochujang dip: - 1/3 cup vegan mayo - 1/4 cup cashews, soaked in hot water for 10 minutes and drained. - 2 tbsp gochujang paste - 2 tbsp water - 1 tbsp tamari - 1 tbsp rice vinegar - 1/2 tbsp rice malt syrup - 1 small clove garlic - pinch of salt and pepper #vegan
0:34
I'm obsessed with this crispy sesame tofu
FOR THE CRISPY TOFU: 2 14-ounce blocks extra firm tofu pressed 2 tablespoons avocado oil 2 tablespoons low-sodium tamari or soy sauce 1/3 cup cornstarch FOR THE SESAME SAUCE: 8 green onions divided and cut into 1” pieces 1 teaspoon avocado oil 3-5 cloves garlic minced 1/4 cup hoisin sauce 2 tablespoons unseasoned rice vinegar 1 tablespoons low-sodium tamari or soy sauce 2 tablespoons sesame seeds 1/2 cup water 2 teaspoons cornstarch 1 teaspoon toasted sesame oil
