View this post on Instagram

A post shared by James (@jamesmvegan)

Ingredients

• Basmati rice
• Olive oil
• Onion
• Red bell pepper
• Carrot
• Garlic
• Ginger
• Cumin
• Coriander
• Chili powder
• Cinnamon
• Cardamom
• Turmeric
• Bay leaves
• Veggie stock
• Salt
• Chickpeas

View this post on Instagram

A post shared by The Vegan Escape (@theveganescape)

Directions

Start by chopping up your onion, pepper, and carrot into small pieces and mincing your garlic and ginger. Additionally, soak your rice in a bowl of hot water.

In a large pan, heat oil over medium-high heat. Add the onion and saute until golden, about five minutes. Lower the heat to medium and add the veggies, garlic, and ginger, cooking for five more minutes.

Add the spices and the bay leaf, stirring for about a minute. Add the drained rice, veggie stock, chickpeas, and salt. Bring to a simmer over high heat, then lower the heat down to low and cover the pan with a lid. You can wrap the lid in a thin dish towel to help the rice cook more quickly and evenly.

Simmer on low until the rice has soaked up all the liquid. Uncover, fluff with a fork, and serve. (Don’t forget to remove the bay leaf!)

View this post on Instagram

A post shared by Parita | vegan food blogger (@paritakansagra)

The post This Easy Vegan Biryani Is Perfect For Dinner appeared first on falafelandcaviar.com.

Ingredients

• Flour tortillas
• Vegan ground beef
• Vegan nacho cheese
• Tostado shells
• Vegan sour cream
• Guacamole
• Tomatoes
• Salsa
• Iceberg lettuce
• Cilantro

For the vegan ground beef, nacho cheese, and sour cream, go ahead and use your favorite substitutes from your local vegan-friendly grocery store.

View this post on Instagram

A post shared by Dev Cooks Vegan (@devcooksvegan)

Instructions

Cut one tortilla into quarters, and then place a flour tortilla down. Spread a layer of vegan nacho cheese over it, topping it with the vegan ground beef. Spread vegan sour cream on a tostado shell and place it on top of the ground beef, sour cream side up.

Top the sour cream with chopped tomatoes, salsa, shredded lettuce, guacamole, and cilantro. Place a tortilla quarter wedge on top.

Then, fold the bottom tortilla up and over the filling until it looks like a hexagon with six folds. Press it down and cook in a skillet over medium heat, seam-side down until golden brown. Flip and cook until the second size is golden brown, too.

View this post on Instagram

A post shared by Alyssa Ⓥ | gluten free + vegan (@alyssakitty69)

The post This Vegan Crunchwrap is Definitely Worth Trying appeared first on falafelandcaviar.com.

One of those recipes was shared by Instagram user @thevegansara who has 110,000 followers and counting. This tasty dish is the best of both worlds thanks to its crunchy texture and tender tofu on the inside, especially if you end up serving it with honey mustard sauce, just like Sara.

Ingredients

• 15 oz block of pressed tofu
• 1/2 cup mustard
• 1/2 cup agave
• 1/4 cup yellow mustard
• 1/4 cup vegan mayo
• 1 1/2 tsp salt
• 2 cups panko
• 2 tbs neutral oil
• 1/3 cup cornstarch

Instructions

1. Cut the tofu into 3 slabs through its depth, then cut each slab into 3 equal size tenders, lightly slice with a knife on both sides, sprinkle salt and set aside.
2. Mix mustard, agave, mayo, & salt/pepper in a bowl.
3. Use 1/2 of the mustard to marinate the tofu. Marinate for at least 30 minutes and place it in the fridge.
4. In saute pan, over medium heat, heat the oil and add panko. Stir continuously for 5 min until the panko turns golden brown. Turn off the heat, leave in the pan, and let cool.
5. Set up 4 stations for the bread tenders: 1 plate with corn starch, a bowl with the remaining mustard sauce, panko in a pan, and a rimmed baking sheet lined with parchment paper with a wire rack on top (optional but recommended).
6. Take one tofu tender, dredge in corn starch (shake off excess) dip into the mustard sauce, then press it into the panko crumbs (make sure it covers all edges), and place on a rack/parchment paper. Repeat.
7. Bake at 400 F for 30-35 min flipping halfway through cook time.

Enjoy!!

The post Mustard Tofu Tenders Are a Mouth-Watering Vegan Snack appeared first on falafelandcaviar.com.

Ingredients:

For the Pearls:

• 2-2.5 l water for cooking
• 1 package dry jumbo tapioca pearls
• 2 tablespoons maple syrup

For the Slush:

• 1.5 cups fruit juice
• 2 cups frozen fruit

Instructions:

1. Fill a pot with the water and wait for it to boil. Once it does, add the dry pearls in.
2. Lower the heat and let the pearls cook for half an hour, making sure that you stir several times.
3. Remove the pot from the heat, cover it and leave the pearls in for half an hour.
4. Discard the water except for 2 tablespoons and wash the pears with cold water.
5. Get a bowl, fill it with the 2 tablespoons water, pearls, and 2 tablespoons of maple syrup.
6. Mix all the ingredients together and see whether you need to add more maple syrup.
7. Combine the fruit juice and frozen fruit in a blender. Blend to get a smooth mixture.
8. Get 2 glasses and add 1/3 cup pearls to each one.
9. Add the slush next from the blender, and pop a straw in each glass.

The post Try This Amazing Vegan Boba Tea appeared first on falafelandcaviar.com.

The chickpea flour in this recipe can be bought at most stores or made at home! All you need to do it put dried chickpeas in a high speed blender to crush them into a flour, and you’re ready to get cooking!

Ingredients

For this omelet, you will need:
1 cup of water
1 cup of chickpea flour
2 1/2-3 tablespoons of olive oil
a pinch of salt

And whatever spices you want in the omelet! You can make it Latin-inspired with paprika, cumin, and chili powder, or oregano, basil, and more for an Italian version.

Recipe

1. Mix all of the ingredients together in a bowl until they’re well combined.
2. Allow everything to sit for 15-20 minutes.
3. Pour it into a non-stick pan if you have one, and cook it like a pancake.
4. Fill it with veggies, vegan cheese, or meat substitute and fold it over to make that signature omelet look.
5. Serve it up with any sauce and fresh veggies and enjoy!
6. If you have any extra batter, you can save it for later or use it as a batter for fried goodies!

The post This Vegan Omelet is a Fabulous and Protein Forward Breakfast Dish! appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by James (@jamesmvegan)

Ingredients

• Basmati rice
• Olive oil
• Onion
• Red bell pepper
• Carrot
• Garlic
• Ginger
• Cumin
• Coriander
• Chili powder
• Cinnamon
• Cardamom
• Turmeric
• Bay leaves
• Veggie stock
• Salt
• Chickpeas

View this post on Instagram

A post shared by The Vegan Escape (@theveganescape)

Directions

Start by chopping up your onion, pepper, and carrot into small pieces and mincing your garlic and ginger. Additionally, soak your rice in a bowl of hot water.

In a large pan, heat oil over medium-high heat. Add the onion and saute until golden, about five minutes. Lower the heat to medium and add the veggies, garlic, and ginger, cooking for five more minutes.

Add the spices and the bay leaf, stirring for about a minute. Add the drained rice, veggie stock, chickpeas, and salt. Bring to a simmer over high heat, then lower the heat down to low and cover the pan with a lid. You can wrap the lid in a thin dish towel to help the rice cook more quickly and evenly.

Simmer on low until the rice has soaked up all the liquid. Uncover, fluff with a fork, and serve. (Don’t forget to remove the bay leaf!)

View this post on Instagram

A post shared by Parita | vegan food blogger (@paritakansagra)

The post This Easy Vegan Biryani Is Perfect For Dinner appeared first on falafelandcaviar.com.

Ingredients

• Flour tortillas
• Vegan ground beef
• Vegan nacho cheese
• Tostado shells
• Vegan sour cream
• Guacamole
• Tomatoes
• Salsa
• Iceberg lettuce
• Cilantro

For the vegan ground beef, nacho cheese, and sour cream, go ahead and use your favorite substitutes from your local vegan-friendly grocery store.

View this post on Instagram

A post shared by Dev Cooks Vegan (@devcooksvegan)

Instructions

Cut one tortilla into quarters, and then place a flour tortilla down. Spread a layer of vegan nacho cheese over it, topping it with the vegan ground beef. Spread vegan sour cream on a tostado shell and place it on top of the ground beef, sour cream side up.

Top the sour cream with chopped tomatoes, salsa, shredded lettuce, guacamole, and cilantro. Place a tortilla quarter wedge on top.

Then, fold the bottom tortilla up and over the filling until it looks like a hexagon with six folds. Press it down and cook in a skillet over medium heat, seam-side down until golden brown. Flip and cook until the second size is golden brown, too.

View this post on Instagram

A post shared by Alyssa Ⓥ | gluten free + vegan (@alyssakitty69)

The post This Vegan Crunchwrap is Definitely Worth Trying appeared first on falafelandcaviar.com.

One of those recipes was shared by Instagram user @thevegansara who has 110,000 followers and counting. This tasty dish is the best of both worlds thanks to its crunchy texture and tender tofu on the inside, especially if you end up serving it with honey mustard sauce, just like Sara.

Ingredients

• 15 oz block of pressed tofu
• 1/2 cup mustard
• 1/2 cup agave
• 1/4 cup yellow mustard
• 1/4 cup vegan mayo
• 1 1/2 tsp salt
• 2 cups panko
• 2 tbs neutral oil
• 1/3 cup cornstarch

Instructions

1. Cut the tofu into 3 slabs through its depth, then cut each slab into 3 equal size tenders, lightly slice with a knife on both sides, sprinkle salt and set aside.
2. Mix mustard, agave, mayo, & salt/pepper in a bowl.
3. Use 1/2 of the mustard to marinate the tofu. Marinate for at least 30 minutes and place it in the fridge.
4. In saute pan, over medium heat, heat the oil and add panko. Stir continuously for 5 min until the panko turns golden brown. Turn off the heat, leave in the pan, and let cool.
5. Set up 4 stations for the bread tenders: 1 plate with corn starch, a bowl with the remaining mustard sauce, panko in a pan, and a rimmed baking sheet lined with parchment paper with a wire rack on top (optional but recommended).
6. Take one tofu tender, dredge in corn starch (shake off excess) dip into the mustard sauce, then press it into the panko crumbs (make sure it covers all edges), and place on a rack/parchment paper. Repeat.
7. Bake at 400 F for 30-35 min flipping halfway through cook time.

Enjoy!!

The post Mustard Tofu Tenders Are a Mouth-Watering Vegan Snack appeared first on falafelandcaviar.com.

Ingredients:

For the Pearls:

• 2-2.5 l water for cooking
• 1 package dry jumbo tapioca pearls
• 2 tablespoons maple syrup

For the Slush:

• 1.5 cups fruit juice
• 2 cups frozen fruit

Instructions:

1. Fill a pot with the water and wait for it to boil. Once it does, add the dry pearls in.
2. Lower the heat and let the pearls cook for half an hour, making sure that you stir several times.
3. Remove the pot from the heat, cover it and leave the pearls in for half an hour.
4. Discard the water except for 2 tablespoons and wash the pears with cold water.
5. Get a bowl, fill it with the 2 tablespoons water, pearls, and 2 tablespoons of maple syrup.
6. Mix all the ingredients together and see whether you need to add more maple syrup.
7. Combine the fruit juice and frozen fruit in a blender. Blend to get a smooth mixture.
8. Get 2 glasses and add 1/3 cup pearls to each one.
9. Add the slush next from the blender, and pop a straw in each glass.

The post Try This Amazing Vegan Boba Tea appeared first on falafelandcaviar.com.

The chickpea flour in this recipe can be bought at most stores or made at home! All you need to do it put dried chickpeas in a high speed blender to crush them into a flour, and you’re ready to get cooking!

Ingredients

For this omelet, you will need:
1 cup of water
1 cup of chickpea flour
2 1/2-3 tablespoons of olive oil
a pinch of salt

And whatever spices you want in the omelet! You can make it Latin-inspired with paprika, cumin, and chili powder, or oregano, basil, and more for an Italian version.

Recipe

1. Mix all of the ingredients together in a bowl until they’re well combined.
2. Allow everything to sit for 15-20 minutes.
3. Pour it into a non-stick pan if you have one, and cook it like a pancake.
4. Fill it with veggies, vegan cheese, or meat substitute and fold it over to make that signature omelet look.
5. Serve it up with any sauce and fresh veggies and enjoy!
6. If you have any extra batter, you can save it for later or use it as a batter for fried goodies!

The post This Vegan Omelet is a Fabulous and Protein Forward Breakfast Dish! appeared first on falafelandcaviar.com.