Reposted from @vegspirationfeed (@get_regrann) - Flatbread Melts With Tempeh, Pinto Beans, Kale and Pineapple by @plantbased.traveler This looks sooooo good!
Follow us @vegspirationfeed for daily vegan recipes _______________________________________________________ 2 whole wheat flat breads ½ block organic tempeh ½ cup pinto beans 1/3 cup pineapple salsa 1 cup chopped kale ¼ cup vegan cheese 1 tbsp taco seasoning ¼ cup pineapple _______________________________________________________ Grind up tempeh (She used a mini food processor) to achieve a minced ure and chop up kale and pineapple. Add tempeh, taco seasoning and salsa (if you don’t have pineapple salsa, any other kind will work as well ) to a non stick pan and cook for a few minutes on medium to high heat. Stir in pinto beans, kale and pineapple. Split vegan cheese and tempeh mixture onto one half of each flatbread, flip the other side over and bake in a non stick pan on both sides (medium heat) until golden brown. Serve with a little bit of extra salsa or hot sauce and enjoy! . . . . #vegancomfortfood #veganrecipes #vegetarianfood #healthyrecipes #plantbasedfoods #govegan #veganfood #veganfoodie #plantbase #veganfoodporn #plantbasedfood #plantbaseddiet #plantbasedrecipe #plantbasedmeal #vegetarian #dairyfree #plantbasedmeals #vegans #veganfoodshare #vegan #plantbasedvegan #whatveganseat #plantbased #veganized #vegandinner #vegetarianrecipes #veganrecipe #plantbasedrecipes #healthydinner #veganlunch https://www.instagram.com/p/B33MxTVDVxr/?igshid=az4jgy9i449e
So since going vegan I’ve been trying to get a good egg replacement. If you’ve followed me for anytime at all you’ll know that (pre-veganism) eggs were my go-to with every meal. After many failed attempts I think i’ve perfected my tofu scramble and duhhh I had to share with you guys! This is a very basic recipe and if you’re wanting to add fresh veggies you know i’m down! Just make sure you add them before your tofu because it cooks super fast.
Tofu Scramble
serves 1
Ingredients:
5g vegan butter
150g Very Very Firm Tofu (should almost be hard)
½ tsp garlic powder
½ tsp paprika
½ tsp turmeric
pinch coarse sea salt
pink black pepper
1. On a medium heat add your vegan butter to a heated pan. Let this bubble up then turn to an even lower heat. Add your tofu (make sure you’ve drained away too much excess liquid - it doesn’t matter if theres a bit, just give it a bit of a pat).
2. Mash the tofu in the pan with the back of a spoon, you can then create your desired consistency of ‘egg’. Add your spices and cook for a further couple of minutes. The scramble should be a beautiful golden colour.
Add a bit more salt and pepper to top and serve on buttered toast with a rocket garnish, I sometimes add hot sauce if i’m feeling a lil fiery.