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quick & easy dinner idea 👋🏻 Mexican Quinoa Stuffed Peppers with avocado and tahini on top! Easy, meal-prep friendly, high protein, healthy and most importantly DELICIOUS 💁🏻‍♀️💯💥 (link in bio)
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https://www.simplyquinoa.com/vegan-mexican-quinoa-stuffed-peppers/
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14 433 48 minutes ago
Quick & easy dinner idea 👋🏻 mexican quinoa stuffed peppers with avocado and tahini on top! easy, meal-prep friendly, high protein, healthy and most importantly delicious 💁🏻‍♀️💯💥 (link in bio)

https://www.simplyquinoa.com/vegan-mexican-quinoa-stuffed-peppers/
These chickpea blondies are a healthier take on the classic dessert. 📷: @nora_cooks_vegan_
68 3,095 3 hours ago
These chickpea blondies are a healthier take on the classic dessert. 📷: @nora_cooks_vegan_
MISO RAMEN by @alexafuelednaturally
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Follow us @vegspirationfeed for Daily vegan recipes .
Miso Vegan Ramen 
Serves 2
6 cups filtered water 
1 1/2 tbsp vegan bouillon paste (I used vegetarian “Beef”)
3 green onions 
3 inch piece of fresh ginger, peeled and sliced 
1 can slices bamboo shoots (8 ounce can)
3 garlic cloves 
2 1/2 tbsp miso paste 
1/2 cup spinach, roughly  chopped 
Small bunch cilantro, for garnish 
1/2 cup frozen corn 
1 avocado, sliced 
4 ounces Cremini mushrooms, sliced 
2 ramen noodle packets (each 3.5 ounces... toss out the seasoning packets and only use noodles) 
Crispy tofu:
1/2 container firm tofu (7 ounces), cubed 
1 1/2 tbsp corn starch 
1/2 tsp salt 
Avocado oil or coconut oil 
Method: 
1. Bring water to a boil then add bouillon paste, garlic, ginger, sliced bamboo shoots and green onions to a boil. Boil for 40 minutes.
2. Meanwhile prepare toppings. In a large pan heat 1 tsp coconut oil or oil of choice. Add frozen corn, mushrooms and spinach and sauté for 3 minutes or until all cooked. Season with salt and pepper. 
3. For the Crispy tofu place tofu cubes on a large plate. Season tofu will salt then evenly dust the corn starch over to tofu. Heat a large pan over medium heat. Add 1 1/2 tsp avocado oil or coconut oil. Add tofu and cook for 1-2 minutes on each size of the tofu cube. On the same pan make room for the avocado, slice avocado and cook on both sides for 1 minute! (I used a grill pan, so if you want the grill marks, go for it!)
4. Add the miso paste to the broth and ensure it fully dissolves. Simmer for 2 additional minutes then place a strainer over a large bowl. 
5. Return the strained broth to a large pot, bring broth to a boil then add ramen noodles, cook for 3 minutes or until noodles are cooked (may vary depending on brand of noodles and directions on the package.)
Divide noodles between two bowls, add the spinach,avocado, corn, crispy tofu, mushrooms, chopped cilantro and a slice lime. Enjoy!
28 1,905 2 hours ago
Miso ramen by @alexafuelednaturally
.
follow us @vegspirationfeed for daily vegan recipes .
miso vegan ramen
serves 2
6 cups filtered water
1 1/2 tbsp vegan bouillon paste (i used vegetarian “beef”)
3 green onions
3 inch piece of fresh ginger, peeled and sliced
1 can slices bamboo shoots (8 ounce can)
3 garlic cloves
2 1/2 tbsp miso paste
1/2 cup spinach, roughly  chopped
small bunch cilantro, for garnish
1/2 cup frozen corn
1 avocado, sliced
4 ounces cremini mushrooms, sliced
2 ramen noodle packets (each 3.5 ounces... toss out the seasoning packets and only use noodles)
crispy tofu:
1/2 container firm tofu (7 ounces), cubed
1 1/2 tbsp corn starch
1/2 tsp salt
avocado oil or coconut oil
method:
1. bring water to a boil then add bouillon paste, garlic, ginger, sliced bamboo shoots and green onions to a boil. boil for 40 minutes.
2. meanwhile prepare toppings. in a large pan heat 1 tsp coconut oil or oil of choice. add frozen corn, mushrooms and spinach and sauté for 3 minutes or until all cooked. season with salt and pepper.
3. for the crispy tofu place tofu cubes on a large plate. season tofu will salt then evenly dust the corn starch over to tofu. heat a large pan over medium heat. add 1 1/2 tsp avocado oil or coconut oil. add tofu and cook for 1-2 minutes on each size of the tofu cube. on the same pan make room for the avocado, slice avocado and cook on both sides for 1 minute! (i used a grill pan, so if you want the grill marks, go for it!)
4. add the miso paste to the broth and ensure it fully dissolves. simmer for 2 additional minutes then place a strainer over a large bowl.
5. return the strained broth to a large pot, bring broth to a boil then add ramen noodles, cook for 3 minutes or until noodles are cooked (may vary depending on brand of noodles and directions on the package.)
divide noodles between two bowls, add the spinach,avocado, corn, crispy tofu, mushrooms, chopped cilantro and a slice lime. enjoy!
Gracing your feed with these beauts because i we’re halfway through the week! And because no day is a bad day for chocolate IMO ☺️ .
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Recipe is the same as the dark chocolate PB&J cups- just replace the jelly with store bought caramel and use milk chocolate instead of dark if you prefer! www.sammibrondo.com/blog/pbj-cups 🍫🍫
30 384 1 hour ago
Gracing your feed with these beauts because i we’re halfway through the week! and because no day is a bad day for chocolate imo ☺️ .
.
recipe is the same as the dark chocolate pb&j cups- just replace the jelly with store bought caramel and use milk chocolate instead of dark if you prefer! www.sammibrondo.com/blog/pbj-cups 🍫🍫
I graduated! pretty emotional day, I love my friends and family!! thank you all for the endless love and support for everything I do ❤️ so happy! I’ve had the most mental 4 years, filled with the craziest whirlwind of non stop adventures, it was so perfect. I have met the coolest people and been to insane places, most importantly I’ve learnt many valuable life lessons. I wouldn’t change a thing 👩🏼‍🎓
*screaming* so excited for the future
44 1,051 2 hours ago
I graduated! pretty emotional day, i love my friends and family!! thank you all for the endless love and support for everything i do ❤️ so happy! i’ve had the most mental 4 years, filled with the craziest whirlwind of non stop adventures, it was so perfect. i have met the coolest people and been to insane places, most importantly i’ve learnt many valuable life lessons. i wouldn’t change a thing 👩🏼‍🎓
*screaming* so excited for the future
an evening cup of tea ☕️ with a view of this never ending summer sunset [photo taken at 11pm]
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I definitely did not expect this but I quickly learned that in certain parts of the country the sun never truly sets in summer. It was an adjustment the first few nights along with the jet lag because everything in me wanted to stay awake all night and enjoy the dim light of the early morning hours.
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What a beautiful time of the year to experience in Norway.
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I can already say this trip is a life enhancing magical experience and I am so grateful for all of it.
⠀⠀
And of course very much looking forward to sharing the vlogs with you from these gorgeous days 🙏🏻
36 3,905 1 hour ago
An evening cup of tea ☕️ with a view of this never ending summer sunset [photo taken at 11pm]
⠀⠀
i definitely did not expect this but i quickly learned that in certain parts of the country the sun never truly sets in summer. it was an adjustment the first few nights along with the jet lag because everything in me wanted to stay awake all night and enjoy the dim light of the early morning hours.
⠀⠀
what a beautiful time of the year to experience in norway.
⠀⠀
i can already say this trip is a life enhancing magical experience and i am so grateful for all of it.
⠀⠀
and of course very much looking forward to sharing the vlogs with you from these gorgeous days 🙏🏻
Chickpea “tuna” lettuce cups for lunch today 😍
If you saw on my IG stories I made some chickpea “tuna” today because as I said in yesterday’s post I have sooo many cans of chickpeas so I am using them up to create more space in my pantry!
This chickpea tuna was more of an “everything but the kitchen sink” recipe because I didn’t have the traditional ingredients but used what I did have like corn & peas. It came out SO GOOD this way! I placed them in some @gothamgreens butter lettuce cups and topped with extra pepper, avocado & hemp seeds. I also added some cherry tomatoes. 
I am definitely going to start prepping the chickpea salad to make easy meals throughout the week. Whether it’s for melts, lettuce cups, toast or simply eating with a fork (which I did to do) it just makes life sooo much easier. Plus it’s so tasty. Recipe is on my IG story!
I hope you all are having an amazing day!
5 732 2 hours ago
Chickpea “tuna” lettuce cups for lunch today 😍
if you saw on my ig stories i made some chickpea “tuna” today because as i said in yesterday’s post i have sooo many cans of chickpeas so i am using them up to create more space in my pantry!
this chickpea tuna was more of an “everything but the kitchen sink” recipe because i didn’t have the traditional ingredients but used what i did have like corn & peas. it came out so good this way! i placed them in some @gothamgreens butter lettuce cups and topped with extra pepper, avocado & h**p seeds. i also added some cherry tomatoes.
i am definitely going to start prepping the chickpea salad to make easy meals throughout the week. whether it’s for melts, lettuce cups, toast or simply eating with a fork (which i did to do) it just makes life sooo much easier. plus it’s so tasty. recipe is on my ig story!
i hope you all are having an amazing day!
💗Secret Vegan Cinnamon Rolls, with a must-try secret trick that will change the way you make cinnamon rolls forever (seriously). They are so soft and gooey!!! The recipe (including nutrition facts) is in my ig story or directly linked in my profile: @chocolatecoveredkatie .
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50 2,640 2 hours ago
💗secret vegan cinnamon rolls, with a must-try secret trick that will change the way you make cinnamon rolls forever (seriously). they are so soft and gooey!!! the recipe (including nutrition facts) is in my ig story or directly linked in my profile: @chocolatecoveredkatie .
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