0:23
TOFU GNOCCHI
INGREDIENTS: GNOCCHI 300gr tofu, drained from its water but not pressed 170gr chickpea flour 3 Tbsp (25gr) nutritional yeast 1 Tbsp quality olive oil Pinch of salt Pinch of onion granules (optional) SAUCE Soffritto base: Olive oil 1 carrot, diced 1 celery, diced 1 small white onion, diced 3-4 garlic cloves, minced Fresh rosemary, fresh basil ½ bottle tomato passata Vegetable stock to taste 3-4 tbsp nooch #veganworldshare #veganyum #veganrecipies #veganteen #veganhealthy #veganeatsplease #vegandinners #vegansoninstagram #vegangram #veganlifestlye #veganfeed #veganrecipeideas #veganrecipeshare #veganraw #vegantips #veganrecepies #veganweek #simplevegan #veganrecovery #veganinstaclub #veganislife #veganeasy #veganheaven #veganproblems #veganlover #veganrules #veganeating
0:19
Curry de garbanzos y berenjena. Un manjar vegano...
20min · 2 servings 📝 INGREDIENTES: 400g de garbanzos cocidos • 1 berenjena • 1 cebolla morada • 4 dientes de ajo • 1 cucharada de curry Madrás • 400ml leche de coco • 1/2 cucharada tomate concentrado • 1 chorro de zumo de lima (opcional) • Sal y pimienta negra al gusto • Aceite de oliva virgen extra • Cilantro
0:55
NO CHICKEN 🐣
Wet: -1 cup (190g) cooked chickpeas -1/2 cup (125ml) water -2 Tbsp soy sauce -1 Tsp mustard -1 Tsp salt -optionally: some garlic powder Dry: -2/3 cup (75g) chickpea flour (or all purpose flour) -1 cup (130g) vital wheat gluten (can’t be replaced) Blend in a food processor 4-5mins until it’s a dough OR blend the wet ingredients and then knead with the dry ingredients for 10mins. Roll in a long sausage, twist and make a knot. Broth: -8 cups (2L) water -1 onion, halved -2 cloves smashed garlic -3 Tbsp soy sauce Bring to a simmer. Cook the Seitan 45-50min. Let it cool down (I like to place it in the fridge for that). Then tear into chunks, now you can: -marinate it -fry it -refrigerate it (1 week) -freeze it (3 months) • Recipe by @fitgreenmind on Instagram
We think you’ll love these
