veggierecipes hashtag performance

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Roasted Vegetables 𝐅𝐔𝐋𝐋 𝐑𝐄𝐂𝐈𝐏𝐄 𝐎𝐍 𝐌𝐘 𝐁𝐋𝐎𝐆 𝐃𝐫𝐯𝐞𝐠𝐚𝐧𝐛𝐥𝐨𝐠 𝐝𝐨𝐭 𝐜𝐨𝐦 (𝐋𝐈𝐍𝐊 𝐈𝐍 𝐌𝐘 𝐁𝐈𝐎) ⠀ #roasted #veggierecipes #healthysalad #potato #vegan #smashedpotatoes #veganrecipes #veganessen #roastedveggies #healthyfood #simplesalad #easymeals #vegetarianrecipe #easysalad #plantbasedfood #healthylifestyle #veganfood #veganrecipe #veganerezepte #healthy #potatosalad #veganlunch #vegetarianrecipes #simplesalad #salads #potatos #patatas #potatorecipes #saladrecipe #veganerezepte #vegandinner #vegan

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NOT “CHICKEN” NUGGETS INGREDIENTS For nuggets: 1 can young green jackfruit 1 can chickpeas (keep chickpea water) 1/2 black of pumpkin seed tofu (or extra firm tofu) 3 tsp salt and pepper 1 tsp smoked paprika 1 tsp paprika 1 tsp onion powder 1 tsp garlic powder 1/4 cup aquafaba 1/2 cup chickpea flour For dredges: Drained chickpea water for wet dredge 1 cup chickpea flour 3 tsp salt and pepper 1 tsp smoked paprika 1 tsp paprika 1 tsp onion powder 1 tsp garlic powder INSTRUCTIONS Drain and rinse your jackfruit, then squeeze out as much liquid from them as possible with a clean kitchen towel. Tear into shreds and roast at 350ºF for 15 mins with a drizzle of oil, salt and pepper. Drain and rinse your chickpeas but keep the liquid that comes int he can (aquafaba). Mash chickpeas in a large mixing bowl then add roasted jackfruit, pumpkin seed tofu, spices, aquafaba, and flour. Mix until well combined then form your nuggets, lay on a tray and freeze for 30 mins. Then coat in seasoned flour, aquafaba then back in the flour to fully dredge. Fry on medium heat for 3-5 mins total or until golden and crispy. Serve and enjoy. • • • • • • • • #veganrecipes #vegancooking #vegan #veganfoodshare #plantbased #holisticliving #healthyfood #Foodie #whatveganseat #wholefoodplantbased #blackvegan #plantbasedcooking #veganchef #vegancook #veganmeal #veggierecipes #cookingtutorial #comfortfood #veganuary #newyear #newyearrecipes #chickennuggets #mcdonalds #vegannuggets

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White Bean Remoulade Po Boys… I think my perfect po boy would use crispy tofu cutlets instead of the artichokes, and I’d add some sliced tomato with flaky salt, maybe toast the bread first with herby oil so the white bean remoulade holds its own a little more (the bread soaked it up). But this white bean remoulade is so flavorful with lots of zing - and it’s pantry staple friendly so I can throw it together in a pinch. 1 can white beans, drained and rinsed 1 clove grated garlic, or 1 tsp granulated garlic 3 tbs olive oil 3 tbs ketchup 2 tbs lemon juice 1 tbs whole grain mustard 1-3 tsp hot sauce, to taste 1/2 tsp smoked paprika 1/2 tsp paprika 1/2 tsp granulated onion 1/4 to 1/2 tsp salt, fine grain, to taste Blend until super smooth, I like my immersion blender for this. #vegetarian #vegan #plantbased #sandwich #veggierecipes #EasyRecipe #poboy

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FROZEN CABBAGE ROLLS INGREDIENTS 1 frozen cabbage (really just need some frozen and thawed leaves) 1 block of pumpkin seed tofu 1 green bell pepper 1/3 of a white onion 3 large white mushrooms 4 garlic cloves 2 tsp salt and pepper 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground ginger powder For Sauce 1 tsp chili oil 3 tbs sriracha Squeeze of 1/4 lime 2 tsp agave 2 tbs coconut aminos (or soy sauce) INSTRUCTIONS Freeze cabbage (or leaves) overnight. Let thaw in warm water until soft and pliable. Set aside. Tass mushroom, onion and pepper into a food processor and pulse until uniform. Sauté over medium heat for 5 minutes or until soft. Add in crumbled pumpkinseed tofu and seasonings. Turn off heat and set aside. Assemble rolls with thawed leaves and quickly sear for 2 mins on each side. Combine sauce ingredients in small bowl and enjoy. • • • • • • • • #veganrecipes #vegancooking #vegan #veganfoodshare #plantbased #holisticliving #healthyfood #Foodie #whatveganseat #wholefoodplantbased #blackvegan #plantbasedcooking #veganchef #vegancook #veganmeal #veggierecipes #cookingtutorial #comfortfood #veganuary #newyear #cabbage #cabbagerolls #foodhack #frozencabbage

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It’s 2024 and we’re still not over cowboy caviar 🤣 #cowboycaviar #dietitiansoftiktok #momlife #christmasparties #snacks #easysnacks #healthysnacks #veggierecipes

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SMOTHERED “CHICKEN” 📌Delicious recipes like this and more in my new book “Tapped In Wellness” available NOW on Amazon (link in bio) INGREDIENTS For “Chicken” 2 oyster mushroom clusters Wet batter 6 tbs ground flax seed 2/3 cup water 1 tbs mustard 1/4 cup hot sauce  Dry batter 1 1/2 cup chickpea flour 1 tsp salt 1 tsp pepper 1 tsp paprika 1 tsp garlic powder 1 tsp smoked paprika 1 tsp cayenne pepper 1 tsp onion powder 1 tsp mustard powder  1 tsp dried thyme For Gravy 1/4 each if a green bell pepper + onion, diced 2 tbs chickpea flour 1 1/2 cup veg broth 1 veg stock cube Arrowroot starch slurry (1 tbs starch + 1 tbs water) For Greens 2 bunches of collard greens 4 tbs avocado oil 2 veg stock cubes 2 cups water • • • • • • • • #veganrecipes #vegancooking #vegan #veganfoodshare #plantbased #holisticliving #healthyfood #Foodie #whatveganseat #wholefoodplantbased #blackvegan #plantbasedcooking #veganchef #vegancook #veganmeal #veggierecipes #cookingtutorial #comfortfood #veganuary #newyear #smotheredchicken

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Veggies. The one inarguable golden child of health, longevity, and weight loss. And so help me god if you utter the word ‘lectins’ I will turn this car around. There isn’t a human study on the planet that doesn’t confirm veggies to be one of the most nutrient-dense, beneficial foods on the planet. Full stop. They’re packed with fiber that feeds beneficial bacteria in our gut responsible for helping us maintain a healthy weight, producing happiness hormones, reducing depression/anxiety, increasing energy, optimizing hormones, the list goes on and on. The phytonutrients and antioxidants in veggies can help us fight cancer, reduce inflammation, improve immune function, and support a healthy heart and brain. But in a culture that considers tomato sauce on pizza to be a “serving of vegetables” we have a long way to go to reach the 30 recommended grams of fiber, and the 8-9 servings of produce per day. This actually ended up being the main topic of conversation in our live coaching call inside of The Club last week… how to get more *actual* veggies in. One of the easiest entry points is to make yourself one big-ass salad per day. But I’m not talking your typical iceberg lettuce, croutons, and caesar dressing salad. Make that bitch as colorful, diverse, and flavorful as possible. Add bell peppers, banana peppers, olives, cucumber, onion, celery, radishes. You could try interesting combos like adding orange slices and mint. Or toss in some fresh cilantro, dill, basil, or parsley (my personal favorite). I also am a big fan of incorporating some dry roasted chickpeas as a healthy crouton alternative. And for the dressing? Stick with homemade vinaigrettes, olive oil and lemon, or Primal Kitchen to avoid the added sugar, dairy, and seed oils found in many other options. Do you have a trick that’s helped you get more veggies in? Share it in the comments! #HealthyEating #WeightLossJourney #GutHealth #PlantBasedDiet #HealthyLifestyle #CleanEating #EatYourVegetables #NutrientDenseFoods #WeightLossTips #HealthyRecipes #FiberRichFoods #AntiInflammatoryDiet #VeggieRecipes #PlantPowered #EatTheRainbow

veggierecipes hashtag performance

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