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#veganrecipes — Public Fediverse posts

Live and recent posts from across the Fediverse tagged #veganrecipes, aggregated by home.social.

  1. Vegan Blueberry Scones

    An easy and completely plant-based recipe for vegan blueberry scones bursting with juicy berries and a hint of lemon!

    veganonboard.com/vegan-blueber

    #VeganFood #VeganRecipes #Vegan

  2. Vegan Blueberry Scones

    An easy and completely plant-based recipe for vegan blueberry scones bursting with juicy berries and a hint of lemon!

    veganonboard.com/vegan-blueber

    #VeganFood #VeganRecipes #Vegan

  3. Vegan Blueberry Scones

    An easy and completely plant-based recipe for vegan blueberry scones bursting with juicy berries and a hint of lemon!

    veganonboard.com/vegan-blueber

    #VeganFood #VeganRecipes #Vegan

  4. Vegan Blueberry Scones

    An easy and completely plant-based recipe for vegan blueberry scones bursting with juicy berries and a hint of lemon!

    veganonboard.com/vegan-blueber

    #VeganFood #VeganRecipes #Vegan

  5. Vegan Blueberry Scones

    An easy and completely plant-based recipe for vegan blueberry scones bursting with juicy berries and a hint of lemon!

    veganonboard.com/vegan-blueber

    #VeganFood #VeganRecipes #Vegan

  6. BBQ Tofu Pizza With 60g Protien & 600-650 Calories

    High-Protein BBQ Tofu Pizza Makes: 1 large personal pizza Preheat oven: 230°C / 450°F Ingredients High-protein pizza crust – 45 g vital wheat gluten – 25 g all-purpose flour – 1 g baking powder – 1.5 g salt – 60–70 g water – 1 g garlic powder – 1 g Italian seasoning BBQ tofu – [...]
    #dining #cooking #diet #food #VeganRecipes #Vegan
    diningandcooking.com/2809066/b

  7. BBQ Tofu Pizza With 60g Protien & 600-650 Calories

    High-Protein BBQ Tofu Pizza Makes: 1 large personal pizza Preheat oven: 230°C / 450°F Ingredients High-protein pizza crust – 45 g vital wheat gluten – 25 g all-purpose flour – 1 g baking powder – 1.5 g salt – 60–70 g water – 1 g garlic powder – 1 g Italian seasoning BBQ tofu – [...]
    #dining #cooking #diet #food #VeganRecipes #Vegan
    diningandcooking.com/2809066/b

  8. BBQ Tofu Pizza With 60g Protien & 600-650 Calories

    High-Protein BBQ Tofu Pizza Makes: 1 large personal pizza Preheat oven: 230°C / 450°F Ingredients High-protein pizza crust – 45 g vital wheat gluten – 25 g all-purpose flour – 1 g baking powder – 1.5 g salt – 60–70 g water – 1 g garlic powder – 1 g Italian seasoning BBQ tofu – [...]
    #dining #cooking #diet #food #VeganRecipes #Vegan
    diningandcooking.com/2809066/b

  9. BBQ Tofu Pizza With 60g Protien & 600-650 Calories

    High-Protein BBQ Tofu Pizza Makes: 1 large personal pizza Preheat oven: 230°C / 450°F Ingredients High-protein pizza crust – 45 g vital wheat gluten – 25 g all-purpose flour – 1 g baking powder – 1.5 g salt – 60–70 g water – 1 g garlic powder – 1 g Italian seasoning BBQ tofu – [...]
    #dining #cooking #diet #food #VeganRecipes #Vegan
    diningandcooking.com/2809066/b

  10. Baked #Vegan Red Flannel Hash

    "This plant-based take on a popular New England hash is full-on comfort food and a great addition to any vegan brunch. Root veggies—Yukon Gold potatoes, sweet potatoes, and precooked beets—soak up the subtly spicy, herbaceous flavor of Creole seasoning, while onions add extra sweetness. Named for its resemblance to red flannel plaid, this vibrant veggie breakfast glows with exquisite color and rich, satisfying flavor—and it only uses five ingredients (plus a little salt and pepper). Serve with fresh fruit and a cup of tea for a sensational start to the day."

    Learn more:
    forksoverknives.com/recipes/ve

    #SolarPunkSunday #Leftovers
    #VeganRecipes #CabbageRecipes
    #BreakfastRecipes #ForksOverKnives #YukonGoldPotatoes

  11. This sounds really good! Making some this week!

    #Coleslaw #Cabbage #Biryani

    "Got leftover coleslaw mix but sick of salad? Your solution lies in this delicious one-pot dish. Don't worry if you don't have all the ingredients – get creative and use whatever is in your fridge!

    This coleslaw cabbage biryani is the ultimate use it up recipe that turns leftover coleslaw mix, shredded cabbage, or any chopped vegetables into a fragrant, one-pot meal. Rather than letting those forgotten veggie scraps sit in the crisper, you can repurpose by stirring them into curry paste and basmati rice for a biryani ready in under 30 minutes! You’re simultaneously tackling food waste whilst creating something satisfying that the whole family can enjoy. So, the next time you have a random mix of vegetables in the fridge or leftover coleslaw from dinner, give this coleslaw cabbage biryani recipe a try!

    Ingredients:
    2 tbsp veg oil
    2 onions, thinly sliced
    2 garlic cloves, thinly sliced
    2 cups leftover coleslaw mix, shredded cabbage, or any chopped vegetables
    3 tbsp curry paste (whatever you have)
    1 1/4 cups rice (we used basmati)
    Handful nuts (optional, we used almonds)
    Handful currants, raisins or sultanas (optional)
    1 apple, chopped (optional)

    Directions:
    1. Preheat oven to 180°C/160°C fan forced. In an oven proof dish, heat the oil. 2. Add onion, garlic, and coleslaw mix (or cabbage, or any veg). Cook until soft.
    3. Add curry paste and cook for another 2 minutes. Add rice, nut and fruit (if using).
    4. Pour in coconut milk and 1 1/4 cup water. Bring to a simmer. Cover with lid and put in oven for 20 minutes.
    5. Check rice is tender (if not – pop it back in for 5 minutes). Remove and let stand for 5 minutes. Fluff with a fork and serve! "

    Source:
    ozharvest.org/use-it-up/recipe

    #SolarPunkSunday #Leftovers #VeganRecipes #CabbageRecipes #ZeroWasteRecipes #OzHarvest #CabbageBiryani

  12. I've made this before... Delicious! (Unfortunately, hubby doesn't like brussels sprouts, so I get to eat them all.)

    Maple-Roasted Brussels Sprouts With Toasted Hazelnuts

    By Tara Parker-Pope
    Updated Sept. 10, 2025

    Ingredients

    1 ½ pounds brussels sprouts
    ¼ cup olive oil
    ¾ teaspoon sea salt
    ¼ teaspoon (or 10 grinds) black pepper
    2 tablespoons maple syrup
    ½ cup toasted hazelnuts, coarsely chopped

    Read more:
    cooking.nytimes.com/recipes/10

    Archived version:
    archive.ph/g7mDI

    #SolarPunkSunday #VeganRecipes #Hazelnuts #BrusselsSprouts

  13. 🌱 Everyday Vegan Series: Meet Our Inspiring Contributors! 🌱

    We’re just a few days in, and the Everyday Vegan series is already bringing you incredible stories, wisdom, and recipes from passionate advocates of veganism and compassionate living. Here’s a look at the first four inspiring people who have shared their favourite recipes so far:

    ✨ Day 1: Patty Mark – A founding force in animal rights advocacy, Patty has dedicated her life to protecting animals through her work with Animal Liberation Victoria. She shares her journey and her delicious Tofu-turkey recipe to show just how tasty kindness can be!
    🌱veganeasy.org/recipes/pattys-t

    ✨ Day 2: Dr. Amanda Benham – Accredited Dietitian and Nutritionist Dr. Amanda Benham has been pioneering vegan nutrition for over 30 years. She’s made the Breakfast Beans recipe both simple and nutritionally sound, so everyone can enjoy a wholesome vegan meal.
    🌱veganeasy.org/recipes/breakfas

    ✨ Day 3: Pam Ahern – Founder of Edgar’s Mission, Pam’s life changed when she rescued Edgar, a pig destined for slaughter. She now cares for hundreds of rescued farm animals and is sharing her Sweet & Sour Tofu Balls—a recipe inspired by her love for animals and compassion.
    🌱veganeasy.org/recipes/sweet-an

    ✨ Day 4: Greg McFarlane – Co-founder of Vegan Australia, Greg is a long-time vegan who works tirelessly to raise awareness and make veganism more accessible. His Mabo Dofu recipe is a delicious nod to his time in Japan, showing just how easy it is to adapt favorite dishes for a vegan lifestyle.
    🌱veganeasy.org/recipes/mabo-dof

    Each day brings a new story and a new recipe—follow along for more amazing meals and inspiring voices! Don’t miss tomorrow’s feature with another incredible recipe to add to your collection. 🍴💚

    Find more here: veganeasy.org/30-day-challenge

    👉 Need help going vegan? Sign up for the free November Vegan Easy Challenge at veganeasy.org/challenge 🌍💫

    #vegan #EverydayVegan #VeganEasy #MeetTheAdvocates #CrueltyFreeRecipes #PlantPowered #JoinTheChallenge #veganrecipes #veganeasychallenge

  14. Craving something flavorful & plant-powered? Check out our Seitan & Veggie Fajitas! 🌱🌮 Packed with protein and perfect for a quick meal.

    Full recipe here 👉
    dailyveganmeal.com/seitan-and-

    Tag us if you try it! 💚 #Veganrecipes #PlantBasedProtein #veganfood #vegan #plantbased

  15. New on my blog: The classic bran muffin recipe I got from my mom that uses Bran Buds and All-Bran and makes a huge batch of batter. Don't worry, it keeps in the fridge and you'll use it. I've veganized it successfully; vegan option listed below the standard recipe. biketoworkbarb.blogspot.com/20

    #recipes #RecipeOfTheDay #food #cooking #muffins #bran #BranBuds #AllBran #delicious #NomNomNom #vegan #vegetarian #VeganMuffins #VeganRecipes