#vegan food ideas
Chia pudding with cherries, almond butter, dark chocolate and golden oreos
Recipe:
- 30g chia seeds
- 150g soy yogurt
- 100g oat milk
- 4 tbsp Erythrit
➛ Put all ingredients into a bowl, stirr well and refrigerate overnight
Fluffy pancakes with raspberries, chocolate spread and maple syrup
Recipe (5-6 pancakes):
- 80g wheat flour
- 2 tbsp Erythrit
- 2 tsp baking powder
- pinch of salt
- 120g plantbased milk
➡️ In a bowl, combine all ingredients with a whisk, but don’t overmix. Set aside for 5 minutes.
In the meantime heat a pan over medium heat and grease with a bit of coconut oil.
When hot, pour in about 2 tbsp of batter for each pancake. Flip over once the surface gets bubbly and let cook for 1 more minute.
Chocolate porridge with plantbased skyr, raspberries and Oreo cookies ❤️
Ingredients:
- 50g rolled oats
- 200ml oat milk
- 1 tbsp Erythrit
- 1 tbsp cocoa powder
- maple syrup as much as you like
No bake vegan biscoff cheesecake
Recipe:
- 2 apples
- 100ml water
- ½ tsp agar-agar
- 1tbsp agave syrup
- 300g biscoff cookies (+ 8 for decorating)
- 120g margarine
- 200ml whipped cream (Schlagfix)
- 300g cream cheese (Simply V)
- 200g Skyr (Alpro)
- 200g biscoff spread
- 50g sugar
➡️ Peel and cut the apples into small pieces. Place them in a pot, add agave syrup and water and let cook over medium heat for 5 minutes. Add agar-agar and let cook for another 5 minutes. Place the mixture in a bowl and let cool completely.
To make the biscuit base, crush the biscoff cookies in a blender. Add melted margarine and combine. Press them in a spring form (26cm) lined with parchment paper. Put in the fridge.
After the apples have thickened up, pour them over the base, spread even and put back in the fridge.
For the cream filling, prepare the whipped cream with a hand mixer. Then add cream cheese, biscoff spread and sugar and combine. Pour over the base and refrigerate for a few hours.
For decoration I melted some biscoff spread and sprinkled it over the cake using a spoon.
Vegan biscoff cupcakes
Vanilla protein waffles with stracciatella yogurt (made with luve), strawberries, dark chocolate and chocolate sauce (biovegan)
Ingredients (4 waffles):
- 110g oat flour
- 40g vanilla protein powder
- 175g plantbased milk
- 125g sparkling mineral water
- 1 tsp baking powder
Sweet potato brownies
Recipe:
- 330g sweet potato puree
- 2 ripe bananas (mashed)
- 100g oat flour
- 50g almond flour
- 4 tbsp cacao powder
- 100g apple sauce
- 1 tbsp coconut oil
- 50g date syrup (or maple syrup)
- 1,5 tsp baking powder
- pinch of salt
➡️ To make the sweet potato puree, peel and cut 1 sweet potato into chunks. Cook them in water for 20 minutes. Rinse and let cool. Place them in a blender or food processor and blend until smooth.
Preheat oven to 180°C upper/lower heat.
Combine all ingredients in a bowl. Grease a baking dish (21 x 21cm) with oil (I used coconut oil), pour in the batter, and spread into an even layer using a spatula.
Bake for 40 minutes.
Apple fritter pancakes
With chocolate spread, maple syrup and more apple
Recipe:
- 100g oat flour (finely blended rolled oats)
- 175g oat milk (or other plantbased milk)
- 75g apple sauce
- 1 tsp cinnamon
- 1 tsp baking powder
- 4-5 vanilla flave drops
- 1 big apple
➡️ Combine all ingredients (except the apple) in a bowl with a whisk.
Peel the apple, cut it into thin slices and remove the core.
Place a non-stick pan over medium-high heat and add a little bit of coconut oil. Once hot, pour 1-2 tbsp of the dough into the pan, press in an apple slice and coat with a little more dough. Cook for 1-2 minutes per side.
Vegan snickers bars
They are a bit messy to eat but soo good
Get the recipe ⬇️
Chocolate protein pancakes
With chocolate spread, banana, currants and peanut butter
Ingredients (12 pancakes / 2 portions):
- 50g spelt flour
- 25g almond flour
- 25g chocolate protein powder
- ½ smashed banana (save the other half for decorating)
- 1tsp baking powder
- 1 tsp baking soda
- 200g oat milk
- 50g sparkling mineral water
Chocolate banana french toast roll-ups
Recipe:
Cut up the edges of each slice of toast. Then flatten using a rolling pin. Spread your favorite vegan chocolate spread, put a sliced banana on top and roll them up into a wrap. Slightly dip them in plantbased milk and roast them in a pan until they are golden brown. Then coat them with a sugar cinnamon mix.
Healthy apple peanut oat bars with peanut butter sauce
Gingerbread porridge with coconut whipped cream, speculoos spread and pear
Ingredients:
- 200ml oat milk
- 50g rolled oats
- 1 tbsp cocoa powder
- 1 tsp gingerbread spice
- 1 mashed banana
No bake Speculoos cake with vegan cream cheese ☃️
Oatmeal pancakes with chocolate spread, soy yogurt and blueberries
Homemade toasted spelt bread with cashew butter, strawberries and banana
This is such an easy meal to whip up (and a particularly good hangover food if you’re trying to avoid processed and nasty food). Recipe is down below but as always feel free to tweak and add anything you like to your taste!
Sweet and plain potato fries
Ingredients:
1 medium white potato
1 medium sweet potato
olive oil
1 tsp dried thyme
salt and pepper
1. Preheat your oven to 180*.
2. Slice your potatoes in to chip like sticks, i leave the skins on but that is personal preference. Rub them in olive oil, dried thyme and a generous helping of salt and pepper.
3. Bake for 45 minutes.
4. Eat with…
Super Garlicky Humous
Ingredients:
3 cloves garlic
1 tbsp tahini
1 tin chickpeas
1 cup water
1. Blend the above ingredients until smooth, if too runny add more chickpeas, if too chunky add more water. Again, this is personal preference, I like my humous chunky. You can also add olive oil if you like a more silky finish to the dip.
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