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  • 🍟 Baked Smoky Potato Wedges 📷 by @cleanfoodcrush 🚨🚨Recipe: makes about 4 servings

2 lbs. small russet potatoes, skin on, washed well and pat dried
1 tsp sea salt, or to taste
1/2 tsp cayenne pepper, or to taste
1 tsp garlic powder
1 Tbsp smoked paprika
1/2 Tbsp dried Italian seasoning
1 1/2 Tbsps avocado oil or olive oil
OPTIONAL:
mashed avocado, guacamole, marinara sauce, hot sauce, homemade ranch
I mashed 1 ripe avocado with 1 Tablespoon fresh squeezed lime for dip

Instructions:
Preheat your oven to 375 degrees f. and add a silicone baking mat on a large sheet pan. Alternatively you can line it with parchment paper.
Slice the potatoes in half length ways, then into wedges.
In a large bowl place wedges and sprinkle with seasonings, and oil.
Toss to get them really well coated.
Arrange the potato wedges on the prepared baking sheet leaving some space in between each one so they can crisp up!
Bake for 30 minutes in your preheated oven, or just until potatoes are fork-tender and crispy-golden brown.

Share With A Friend Who Would Love This! #thevegansclub 🍟

Take A Look At Our Other Pages: 🎉
@thevegansclub
@thevegansclubtv
@thevegansclublifestyle
@thevegansclubhub

Join Our Facebook Group TheVegansClub Group 😎
  • 🍟 Baked Smoky Potato Wedges 📷 by @cleanfoodcrush 🚨🚨Recipe: makes about 4 servings

    2 lbs. small russet potatoes, skin on, washed well and pat dried
    1 tsp sea salt, or to taste
    1/2 tsp cayenne pepper, or to taste
    1 tsp garlic powder
    1 Tbsp smoked paprika
    1/2 Tbsp dried Italian seasoning
    1 1/2 Tbsps avocado oil or olive oil
    OPTIONAL:
    mashed avocado, guacamole, marinara sauce, hot sauce, homemade ranch
    I mashed 1 ripe avocado with 1 Tablespoon fresh squeezed lime for dip

    Instructions:
    Preheat your oven to 375 degrees f. and add a silicone baking mat on a large sheet pan. Alternatively you can line it with parchment paper.
    Slice the potatoes in half length ways, then into wedges.
    In a large bowl place wedges and sprinkle with seasonings, and oil.
    Toss to get them really well coated.
    Arrange the potato wedges on the prepared baking sheet leaving some space in between each one so they can crisp up!
    Bake for 30 minutes in your preheated oven, or just until potatoes are fork-tender and crispy-golden brown.

    Share With A Friend Who Would Love This! #thevegansclub 🍟

    Take A Look At Our Other Pages: 🎉
    @thevegansclub
    @thevegansclubtv
    @thevegansclublifestyle
    @thevegansclubhub

    Join Our Facebook Group TheVegansClub Group 😎
  • 2,132 41 2 hours ago

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  • Regram from @dombeze -  Happy Friday! ♥️♥️ Tag your photos with #gloobyfood and we will regram our favourites
  • Regram from @dombeze - Happy Friday! ♥️♥️ Tag your photos with #gloobyfood and we will regram our favourites
  • 2,457 46 6 hours ago

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  • VEGAN BLT from the amazing @bosh.tv 🤤 Are you going to try this one?
  • VEGAN BLT from the amazing @bosh.tv 🤤 Are you going to try this one?
  • 1,900 43 1 hour ago
  • Spinach & Strawberry Salad with Spicy Cashew Dressing 🌱🍓
📸: @veggininthecity:
Recipe:
Ingredients:
• Spinach
• Cucumbers
• Avocado
• Strawberries
• Cashews
• Hemp Seeds (to sprinkle)
.
Spicy Cashew Dressing:
• 1 tbsp cashew butter*
• 1 tbsp apple cider vinegar
• 1/2 tbsp water
• 1/4 tsp hot sauce *you can make your own cashew butter by roasting & then blending cashews in blender/processor or use another nut butter of your choice
  • Spinach & Strawberry Salad with Spicy Cashew Dressing 🌱🍓
    📸: @veggininthecity:
    Recipe:
    Ingredients:
    • Spinach
    • Cucumbers
    • Avocado
    • Strawberries
    • Cashews
    • Hemp Seeds (to sprinkle)
    .
    Spicy Cashew Dressing:
    • 1 tbsp cashew butter*
    • 1 tbsp apple cider vinegar
    • 1/2 tbsp water
    • 1/4 tsp hot sauce *you can make your own cashew butter by roasting & then blending cashews in blender/processor or use another nut butter of your choice
  • 6,598 84 10 hours ago
  • Vegan Chocolate Brownie Cheesecake 🌱🍫 By thé beautiful @chocolatecoveredkatie 💕
⠀
Shared Via @GlowingPlants ✨🌿 #GlowingPlants ⠀
⠀
Ingredients 👇⠀
1 cup + 2 tbsp plantmilk of choice⠀
1/2 cup + 2 tbsp oil⠀
1 tbsp pure vanilla extract⠀
1 cup spelt or white flour, or packed 3/4 cup Bob’s gf⠀
1 cup cocoa powder (I used mostly regular, plus 2 tbsp dutch, to make 1 cup)⠀
1/4 tsp + 1/8 tsp salt⠀
1/2 tsp baking powder⠀
1/2 cup brown sugar or packed 1/2 cup coconut sugar⠀
1/3 cup unrefined sugar OR stevia baking blend⠀
2 tbsp flaxmeal or cornstarch, optional⠀
1/2 cup mini chocolate chips, optional⠀
METHOD ~⠀
Whisk together the first 3 ingredients, then set aside. Preheat oven to 350F. Grease a 9-inch springform pan, and set aside. In a large mixing bowl, thoroughly combine all remaining ingredients. Pour wet into dry, stir to combine, and pour into prepared pan. Smooth down. Bake 12 minutes.⠀
For the Cheesecake ~⠀
24 oz cream cheese, such as tj nondairy⠀
2 cups plain yogurt, such as coconutmilk yogurt⠀
2 1/2 tsp pure vanilla extract⠀
1/2 cup sugar or maple syrup, honey, or xylitol for sugar-free⠀
3/4 cup cocoa powder (I used mostly regular, plus 2 tbsp dutch, to make up the full amount)⠀
Preheat oven to 350 F. Fill a 9×13 pan about halfway with water and place it on your oven’s lower rack. Bring cream cheese to room temperature. In a blender or food processor, beat all cheesecake ingredients just until smooth. (Don’t overbeat, as this would introduce air bubbles that could burst in the oven and thus cause cracking.) Smooth into the 9-inch springform pan with the baked brownies. Place on the middle rack above the other pan. Bake 30 minutes, and do not open the oven during this time. When the time is up, leave oven door closed and turn off heat. Leave in the closed oven an additional 5 minutes. Then remove—it will look underdone—and let cool 20 minutes before placing the still-underdone cheesecake in the fridge. Chill at least 6 hours, during which time it will firm up. Leftovers covered in the fridge will last around 3-4 days.
  • Vegan Chocolate Brownie Cheesecake 🌱🍫 By thé beautiful @chocolatecoveredkatie 💕

    Shared Via @GlowingPlants ✨🌿 #GlowingPlants

    Ingredients 👇⠀
    1 cup + 2 tbsp plantmilk of choice⠀
    1/2 cup + 2 tbsp oil⠀
    1 tbsp pure vanilla extract⠀
    1 cup spelt or white flour, or packed 3/4 cup Bob’s gf⠀
    1 cup cocoa powder (I used mostly regular, plus 2 tbsp dutch, to make 1 cup)⠀
    1/4 tsp + 1/8 tsp salt⠀
    1/2 tsp baking powder⠀
    1/2 cup brown sugar or packed 1/2 cup coconut sugar⠀
    1/3 cup unrefined sugar OR stevia baking blend⠀
    2 tbsp flaxmeal or cornstarch, optional⠀
    1/2 cup mini chocolate chips, optional⠀
    METHOD ~⠀
    Whisk together the first 3 ingredients, then set aside. Preheat oven to 350F. Grease a 9-inch springform pan, and set aside. In a large mixing bowl, thoroughly combine all remaining ingredients. Pour wet into dry, stir to combine, and pour into prepared pan. Smooth down. Bake 12 minutes.⠀
    For the Cheesecake ~⠀
    24 oz cream cheese, such as tj nondairy⠀
    2 cups plain yogurt, such as coconutmilk yogurt⠀
    2 1/2 tsp pure vanilla extract⠀
    1/2 cup sugar or maple syrup, honey, or xylitol for sugar-free⠀
    3/4 cup cocoa powder (I used mostly regular, plus 2 tbsp dutch, to make up the full amount)⠀
    Preheat oven to 350 F. Fill a 9×13 pan about halfway with water and place it on your oven’s lower rack. Bring cream cheese to room temperature. In a blender or food processor, beat all cheesecake ingredients just until smooth. (Don’t overbeat, as this would introduce air bubbles that could burst in the oven and thus cause cracking.) Smooth into the 9-inch springform pan with the baked brownies. Place on the middle rack above the other pan. Bake 30 minutes, and do not open the oven during this time. When the time is up, leave oven door closed and turn off heat. Leave in the closed oven an additional 5 minutes. Then remove—it will look underdone—and let cool 20 minutes before placing the still-underdone cheesecake in the fridge. Chill at least 6 hours, during which time it will firm up. Leftovers covered in the fridge will last around 3-4 days.
  • 2,526 42 13 hours ago

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  • Miso Soup with Rice Noodles, Veggies and Glazed Tofu 🍜 
____________________________________________
6 cups of water 
1 thumb sized piece ginger 
2-3 garlic cloves 
4 dried chilis (or 1 fresh chili)
2 heaping tbsp organic miso paste
~ 2 cups veggies of choice (I used baby bok choy, mushrooms, snow peas, rainbow carrots and spring onion)
2 servings of rice noodles 
1/2 Block organic extra firm tofu 
1-2 tbsp coconut aminos 
1 tsp mushroom umami seasoning (optional) 
____________________________________________

Cut garlic and ginger into thin slices and add them to a large pot together with the chilis and water. Bring to a boil, then reduce heat to low and simmer for about 20 minutes. 
While broth is simmering, wash and cut veggies and prepare rice noodles (cook for about 6 min in boiling water, rinse and set aside). After 20 minutes add miso paste (stir until dissolved) and all veggies to the broth. Simmer for another 5 - 10 minutes depending on the type of veggies you are using and the desired level of tenderness. 
In the meantime, cut tofu into cubes and pan fry in a non stick skillet with coconut aminos and seasoning (if using) until slightly browned and caramelized.
Add noodles to a bowl, top with broth, veggies, glazed tofu and enjoy 🥰

Tip: 
Discard ginger, garlic and/or chilis before adding your veggies to the broth if you don’t want to have them as part of your finished soup! I only took out the ginger but left the garlic and chilis ☺️
I prefer using coconut aminos as they give a hint of sweetness but tamari/soy sauce work as well. I’d scale down the measurements to 1/2 -1 tbsp though as their flavor and saltiness is much more intense and maybe add 1 tsp of maple or date syrup for a touch of sweetness✌🏼
  • Miso Soup with Rice Noodles, Veggies and Glazed Tofu 🍜
    ____________________________________________
    6 cups of water
    1 thumb sized piece ginger
    2-3 garlic cloves
    4 dried chilis (or 1 fresh chili)
    2 heaping tbsp organic miso paste
    ~ 2 cups veggies of choice (I used baby bok choy, mushrooms, snow peas, rainbow carrots and spring onion)
    2 servings of rice noodles
    1/2 Block organic extra firm tofu
    1-2 tbsp coconut aminos
    1 tsp mushroom umami seasoning (optional)
    ____________________________________________

    Cut garlic and ginger into thin slices and add them to a large pot together with the chilis and water. Bring to a boil, then reduce heat to low and simmer for about 20 minutes.
    While broth is simmering, wash and cut veggies and prepare rice noodles (cook for about 6 min in boiling water, rinse and set aside). After 20 minutes add miso paste (stir until dissolved) and all veggies to the broth. Simmer for another 5 - 10 minutes depending on the type of veggies you are using and the desired level of tenderness.
    In the meantime, cut tofu into cubes and pan fry in a non stick skillet with coconut aminos and seasoning (if using) until slightly browned and caramelized.
    Add noodles to a bowl, top with broth, veggies, glazed tofu and enjoy 🥰

    Tip:
    Discard ginger, garlic and/or chilis before adding your veggies to the broth if you don’t want to have them as part of your finished soup! I only took out the ginger but left the garlic and chilis ☺️
    I prefer using coconut aminos as they give a hint of sweetness but tamari/soy sauce work as well. I’d scale down the measurements to 1/2 -1 tbsp though as their flavor and saltiness is much more intense and maybe add 1 tsp of maple or date syrup for a touch of sweetness✌🏼
  • 341 26 6 hours ago
  • Why is this so true 🤣. Follow @1millionvegans and join the movement ✊️🌱
  • Why is this so true 🤣. Follow @1millionvegans and join the movement ✊️🌱
  • 1,128 55 2 hours ago

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  • Grateful for this community and for all you kind ass people🙏🏼💕much love to you all 🤗
  • Grateful for this community and for all you kind ass people🙏🏼💕much love to you all 🤗
  • 6 1 40 seconds ago

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  • There has been a lot of people who are making videos or posting photos and naming reasons why they aren't vegan anymore. Do I hate these people, no I don't I just simply don't understand. Most of these people are eating a plant based diet and aren't really vegan. What confuses me is what do you think you are lacking from a plant based diet. The animals they take to slaughter eat plants. So you are eating dead flesh that ate plants. Plants are loaded with every vitamin and mineral we need other than b12, which they have a vegan supplement. Plus everyone lacks b12 not just people who eat a plant based diet. Also Vitamin D, which we get from the sun or you can get a vegan supplement of that as well if you live in a place that doesn't get too much sun. Veganism is about causing the least amount of harm to this earth. All I am trying to say is I'm just confused about all of these "ex-vegans" proclaiming they felt they weren't getting enough nutrients.
_
The ingredients for this delicious raw meal is over at @fruitmusclefitness
  • There has been a lot of people who are making videos or posting photos and naming reasons why they aren't vegan anymore. Do I hate these people, no I don't I just simply don't understand. Most of these people are eating a plant based diet and aren't really vegan. What confuses me is what do you think you are lacking from a plant based diet. The animals they take to slaughter eat plants. So you are eating dead flesh that ate plants. Plants are loaded with every vitamin and mineral we need other than b12, which they have a vegan supplement. Plus everyone lacks b12 not just people who eat a plant based diet. Also Vitamin D, which we get from the sun or you can get a vegan supplement of that as well if you live in a place that doesn't get too much sun. Veganism is about causing the least amount of harm to this earth. All I am trying to say is I'm just confused about all of these "ex-vegans" proclaiming they felt they weren't getting enough nutrients.
    _
    The ingredients for this delicious raw meal is over at @fruitmusclefitness
  • 2 1 48 seconds ago
  • Homemade #pesto 🍵
Perfect for 🍕🍝 & as a general spread
Super high in non-heame iron and ridiculously delicious! 🤤
  • Homemade #pesto 🍵
    Perfect for 🍕🍝 & as a general spread
    Super high in non-heame iron and ridiculously delicious! 🤤
  • 6 2 1 minute ago

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  • Продолжаю тему рецептов нашим вчерашним ужином - факачча (фокачча 🤔?) с маслинами и соусом маринара. Погнали:
.
Соус маринара:
Я делаю большую банку соуса заранее так, что скать сколько точно вам понадобиться для одного раза сказать не могу (Если останется лишний, им вкусно поливать картошку).
.
800 гр консервированных томатов (или свежих)
1/4 чашки оливкового масла
1 чайная ложка соли
1 чайная ложка сухих трав (орегано, базилик)
1 чайная ложка сушеного чеснока (или меньше, если вам не нравится запах)
1 чайная ложка сахара (если вы не едите добавленный сахар, добавьте мелко нарезанную морковь)
Чёрный перец по вкусу (я люблю малабарский)
.
Варить ингредиенты на среднем огне минут  15 (30 если томаты сырые) помешивая. Осторожно, соус сильно брызгается!
.
Тесто: 
300 мл тёплой воды
1 чайная ложка дрожжей
1 чайная ложка соли
Мука 🤷‍♀️?
.
У меня самое лучшее тесто получается без отмеривания муки. Я точно знаю, что на одну факаччу или две тонкие пиццы мне нужно 300 мл воды, но никогда не знаю сколько уходит муки. Как так? А вот так. Наливаем тёплую воду в миску. Растворяем в воде дрожжи, соль и несколько ложек муки (используйте венчик, чтобы не было комочков). Оставьте на 15 минут. Начинайте вводить муку понемногу. Мне нравится вымешивать тесто силиконовой лопаткой когда оно липкое. Когда тесто приобретёт консистенцию, позволяющую взять его в руки, посыпьте стол мукой и начинайте его отминать. От этого зависит вкус теста, так что не ленитесь, потратьте 15 минут. Когда тесто станет эластичным, поместите его назад в миску и оставьте на 2-4 часа под полотенцем.
.
Разогрейте духовку до 200°. Посыпьте противень мукой. Достаньте тесто (оно должно было увеличиться в 3 раза) и нежно, не используя скалку, руками формируем лепешку. Выкладываем фокаччу на противень. Пальцем делаем углубления и в них втыкаем маслины (помидоры черри или другие вкусняшки). Смазываем лепешку маслом, но не перебарщивайте. Сверху посыпьте итальянскими травами. Ставим в духовку на 15 минут (зависит от духовки, так что мониторьте, чтобы не сгорела) Вынимаем из духовки, снимаем с противня, разрезаем и подаём с холодной маринарой. Можно есть в качестве хлеба с салатом, а можно просто подавать к вину 😘
  • Продолжаю тему рецептов нашим вчерашним ужином - факачча (фокачча 🤔?) с маслинами и соусом маринара. Погнали:
    .
    Соус маринара:
    Я делаю большую банку соуса заранее так, что скать сколько точно вам понадобиться для одного раза сказать не могу (Если останется лишний, им вкусно поливать картошку).
    .
    800 гр консервированных томатов (или свежих)
    1/4 чашки оливкового масла
    1 чайная ложка соли
    1 чайная ложка сухих трав (орегано, базилик)
    1 чайная ложка сушеного чеснока (или меньше, если вам не нравится запах)
    1 чайная ложка сахара (если вы не едите добавленный сахар, добавьте мелко нарезанную морковь)
    Чёрный перец по вкусу (я люблю малабарский)
    .
    Варить ингредиенты на среднем огне минут 15 (30 если томаты сырые) помешивая. Осторожно, соус сильно брызгается!
    .
    Тесто:
    300 мл тёплой воды
    1 чайная ложка дрожжей
    1 чайная ложка соли
    Мука 🤷‍♀️?
    .
    У меня самое лучшее тесто получается без отмеривания муки. Я точно знаю, что на одну факаччу или две тонкие пиццы мне нужно 300 мл воды, но никогда не знаю сколько уходит муки. Как так? А вот так. Наливаем тёплую воду в миску. Растворяем в воде дрожжи, соль и несколько ложек муки (используйте венчик, чтобы не было комочков). Оставьте на 15 минут. Начинайте вводить муку понемногу. Мне нравится вымешивать тесто силиконовой лопаткой когда оно липкое. Когда тесто приобретёт консистенцию, позволяющую взять его в руки, посыпьте стол мукой и начинайте его отминать. От этого зависит вкус теста, так что не ленитесь, потратьте 15 минут. Когда тесто станет эластичным, поместите его назад в миску и оставьте на 2-4 часа под полотенцем.
    .
    Разогрейте духовку до 200°. Посыпьте противень мукой. Достаньте тесто (оно должно было увеличиться в 3 раза) и нежно, не используя скалку, руками формируем лепешку. Выкладываем фокаччу на противень. Пальцем делаем углубления и в них втыкаем маслины (помидоры черри или другие вкусняшки). Смазываем лепешку маслом, но не перебарщивайте. Сверху посыпьте итальянскими травами. Ставим в духовку на 15 минут (зависит от духовки, так что мониторьте, чтобы не сгорела) Вынимаем из духовки, снимаем с противня, разрезаем и подаём с холодной маринарой. Можно есть в качестве хлеба с салатом, а можно просто подавать к вину 😘
  • 0 1 1 minute ago

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  • Meet our keynote speaker @greenqueenhk

Sonalie Figueiras is the founder and editor-in-chief of Green Queen, Hong Kong's largest eco wellness media website, advocating for social & environmental change using original, inspiring Asia-centric content and the founder and CEO of Ekowarehouse, the global sourcing platform for certified organic products, with a mission to make organic farming accessible & affordable for the whole planet. With over a decade of experience in publishing, SEO, digital marketing, organic trade and health journalism, she is an eco wellness industry veteran with a keen eye for market trends and a regular on the speaking circuit including TEDx, sharing her expertise on stages across Asia and beyond. Sonalie also recently launched a podcast series about the Zero Waste Movement in Hong Kong to raise awareness about plastic pollution and the circular economy.  Sonalie will discuss “Veganomics”: Why doing vegan business makes sense.
.
Date: 16/3 (Sat)
Time: 15:30-16:15pm
Venue: Qube, PMQ
Speech conducted in ENGLISH
.
🇭🇰Hong Kong First International Trade Fair + Conference for a #vegan lifestyle.
📆 Mar 16-17, 2019
📍 @pmqhkdesign .
🔖Tickets link in BIO! ☝🏼
.
#veggieworldhk #veggieworld #plantbased #veganlifestyle #vegan #vegansofig #veganfood #hkvegan #veganhk #veganasia #reducetarian #flexitarian #pmq #sustainableliving #素食 #香港素食 #純素 #蔬食 #香港 #港素 #元創方 #綠色生活 #veganliving #greenqueen #sonaliefigueiras
  • Meet our keynote speaker @greenqueenhk

    Sonalie Figueiras is the founder and editor-in-chief of Green Queen, Hong Kong's largest eco wellness media website, advocating for social & environmental change using original, inspiring Asia-centric content and the founder and CEO of Ekowarehouse, the global sourcing platform for certified organic products, with a mission to make organic farming accessible & affordable for the whole planet. With over a decade of experience in publishing, SEO, digital marketing, organic trade and health journalism, she is an eco wellness industry veteran with a keen eye for market trends and a regular on the speaking circuit including TEDx, sharing her expertise on stages across Asia and beyond. Sonalie also recently launched a podcast series about the Zero Waste Movement in Hong Kong to raise awareness about plastic pollution and the circular economy. Sonalie will discuss “Veganomics”: Why doing vegan business makes sense.
    .
    Date: 16/3 (Sat)
    Time: 15:30-16:15pm
    Venue: Qube, PMQ
    Speech conducted in ENGLISH
    .
    🇭🇰Hong Kong First International Trade Fair + Conference for a #vegan lifestyle.
    📆 Mar 16-17, 2019
    📍 @pmqhkdesign .
    🔖Tickets link in BIO! ☝🏼
    .
    #veggieworldhk #veggieworld #plantbased #veganlifestyle #vegan #vegansofig #veganfood #hkvegan #veganhk #veganasia #reducetarian #flexitarian #pmq #sustainableliving #素食 #香港素食 #純素 #蔬食 #香港 #港素 #元創方 #綠色生活 #veganliving #greenqueen #sonaliefigueiras
  • 5 0 2 minutes ago

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  • Eat to optimize your health. Make sure you swipe ⬅️ and save this post! Raw foods are not only delicious they work wonders for our bodies. Keep it simple so you can wake up your taste buds. Chew/drink you food slowly so you can enjoy the flavor and improve your digestion. Eat to live don't live to eat.
  • Eat to optimize your health. Make sure you swipe ⬅️ and save this post! Raw foods are not only delicious they work wonders for our bodies. Keep it simple so you can wake up your taste buds. Chew/drink you food slowly so you can enjoy the flavor and improve your digestion. Eat to live don't live to eat.
  • 17 1 3 minutes ago
  • Tomorrow the party is in FULLERTON ...🎉🕺🏽💃🏻🎊 join us with some amazing vendors .... hosted by @plantpartypeopleoc x @programme from 5pm-9pm 😋
  • Tomorrow the party is in FULLERTON ...🎉🕺🏽💃🏻🎊 join us with some amazing vendors .... hosted by @plantpartypeopleoc x @programme from 5pm-9pm 😋
  • 9 1 4 minutes ago
  • Hace tiempo no hacía pizza. La clave es saber hacer la masa, hoy la hice con 1 1/2 taza de de harina, 2 cdtas de de polvos de hornear, 1/2 cdta de sal del Himalaya y agua mineral con gas (hasta que logre la consistencia) luego hornear por 15 a 20 min. Luego pueden agregar salsa de tomates natural, verduras asadas (champiñones, espárragos, zapallo italiano), choclo y levadura nutricional y hornear nuevamente por 10 min.
#vegan #veganism #vegancommunity #veganfood #vegansofinstagram #instachile
  • Hace tiempo no hacía pizza. La clave es saber hacer la masa, hoy la hice con 1 1/2 taza de de harina, 2 cdtas de de polvos de hornear, 1/2 cdta de sal del Himalaya y agua mineral con gas (hasta que logre la consistencia) luego hornear por 15 a 20 min. Luego pueden agregar salsa de tomates natural, verduras asadas (champiñones, espárragos, zapallo italiano), choclo y levadura nutricional y hornear nuevamente por 10 min.
    #vegan #veganism #vegancommunity #veganfood #vegansofinstagram #instachile
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