View this post on Instagram

A post shared by Veg AF (@_veg_af_)

Ingredients:

• 1 cup of grated carrots
• 1 cup of oats
• 1/2 cup of almond flour
• 1/4 cup of coconut oil
• 1/4 cup of agave nectar
• 1/4 cup of almond milk
• 1 teaspoon of vanilla extract
• 1 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• A pinch of salt

For the cream cheese frosting:

• 1 cup of cashews, soaked overnight
• 1/4 cup of coconut oil
• 1/4 cup of maple syrup
• 2 tablespoons of lemon juice
• 1 teaspoon of vanilla extract
• A pinch of salt

View this post on Instagram

A post shared by Tara Gardner (@mind_right_foodie)

Instructions

1. In a food processor, blend together the oats, almond flour, coconut oil, agave nectar, almond milk, vanilla extract, cinnamon, nutmeg, and salt until well combined.
2. Add the grated carrots to the mixture and pulse until they are evenly distributed.
3. Line a muffin tin with paper liners and spoon the mixture into each one, filling them about 3/4 of the way full.
4. Use the back of a spoon to press the mixture down firmly, creating a flat surface.
5. Place the muffin tin in the refrigerator for at least 30 minutes to allow the cupcakes to firm up.
6. While the cupcakes are chilling, make the cream cheese frosting. Drain the cashews and add them to a blender or food processor along with the coconut oil, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
7. Once the cupcakes are firm, remove them from the muffin tin and spread a generous dollop of cream cheese frosting on top of each one.
8. Garnish with shredded carrots, chopped nuts, or a sprinkle of cinnamon, if desired.
9. Enjoy your delicious and healthy vegan no-bake carrot cupcakes!

The post This Vegan No-Bake Carrot Cupcake is the Ultimate Dessert appeared first on falafelandcaviar.com.

Ingredients:

• 1 cup sugar
• 2 cups all-purpose flour
• 1 cup coconut flour
• 1 cup coconut or almond milk
• 2/3 cup olive oil
• 2 oranges
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

Instructions:

1. Squeeze out the juice from the oranges and mix it with ½ cup water. Grate the orange rind from one of the oranges.
2. Combine the dry ingredients, including the grated orange rind in a bowl.
3. Add coconut milk, olive oil, orange juice, and vanilla extract. Mix using a spoon or a mixer until you get a muffin batter consistency.
4. Place your muffin liners in a muffin tin and pour in the batter. Make sure you don’t pour in all the way to the top if you want a perfectly shaped muffin.
5. Preheat the oven to 350F and pop in the muffins. Let them bake for around 30 minutes.
6. Take the muffins out, wait until they are chilled, and dig in.

The post These Vegan Coconut Muffins Are Even Better Than They Sound appeared first on falafelandcaviar.com.

Vegan Lazy Noodles by Fit Green Mind

OK, we honestly dare you not to drool while watching this one. This chef offers a wonderful video tutorial to help you make delicious vegan noodles in only 15 minutes! All you need is water, soy sauce, corn starch, a tiny bit of maple syrup and tahini, and some chili flakes. Oh, and noodles.

@fitgreenmind.de VEGAN LAZY NOODLES Made in 15mins, super easy! #foryoupage #fyp #vegan #veganfood #veganrecipes #veganuary #vegancooking ♬ Originalton – Fitgreenmind

Vegan Burritos by Plant You

This video walks us through this person’s dad’s famous vegan burrito recipe, and it looks nothing short of amazing! It contains all usual burrito fillings like guacamole, salsa, black beans, and rice; but also some interesting additions like coconut yogurt as a sour cream replacement and other types of delicious vegetables. You wrap all that up in a tortilla, throw them on the grill for a bit if possible, and voila, you got yourself an amazing vegan burrito.

@plantyou Help my dad’s famous vegan BURRITOS blow up for #fathersday #happyfathersday #Summer2020 #vegan #veganrecipe #burrito #plantbased #plantbaseddiet ♬ Classical Music – Classical Music

Vegan Salmon and Rice by That Vegan Babe

That Vegan Babe decided to veganize the viral salmon and rice recipe, but not only that, she also decided to turn it into dumplings! Sound awesome? That’s because it is. She uses tofu as a salmon replacement, puts it on rice with some soy sauce and vegan mayo, mashes it all up, and uses rice paper to fry it into tasty dumplings along with some avocado and green onion.

@that.veganbabe Salmun Recipe Inspo from @Emily Mariko @everything_delish @okonomikitchen #salmonandrice #vegan #salmonrice #veganrecipes ♬ FEEL THE GROOVE – Queens Road, Fabian Graetz

The post 3 Awesome Vegan TikTok Meals appeared first on falafelandcaviar.com.

Ingredients

• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 2 cups all purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup canola oil
• 2/3 cup unsweetened applesauce
• 1 tablespoon vanilla extract
• 1 cup boiling water

View this post on Instagram

A post shared by Gay Grubs (@gay.grubs)

Directions

Preheat your oven to 350 degrees. Grease and line two 9-inch cake pans. Combine unsweetened almond milk and vinegar, setting aside to curdle.

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add oil, applesauce, vanilla, and the curdled almond milk/vinegar combination. Mix on medium speed until well combined.

Carefully pour in the boiling water, mixing until combined. This will make the batter seem quite runny, which is totally fine! That’s how it should be. Divide the batter between your cake pans. Bake for 30 – 35 minutes. Cool the cakes before frosting or decorating.

View this post on Instagram

A post shared by Marcos Souza – Bolos & Doces (@marcossouzadoceiro)

The post This is the Best Vegan Chocolate Cake Recipe appeared first on falafelandcaviar.com.

But her 256,000-plus followers love her for her journey as well as her talents. After continuous battles with hormonal acne, Rossi turned over a new leaf when she embraced natural food only. Here are some of her most recent creations!

Sweet Potato & Tenderstem Satay Curry

If you love Indian food with more of an organic twist, this is the optimal dish for you. Bursting with flavor and a variety of textures, this tasty curry is the perfect dinner for a warm winter’s night.

Spaghetti “Neatballs”

Yes, you read that correctly. Rossi offers Spaghetti and “Neatballs”, which is her plant-based alternative to meatballs. Based on how incredible this looks, we probably wouldn’t even notice the difference!

Tofu Ricotta Stuffed Pasta Shells

This cheesy yet healthy dish is filled with protein, and won’t make you feel bloated when you’re done eating it. Paired with tomato sauce, it’s perfect for lunch or a dinner side dish.

The post Elisa Rossi’s Plant-Based Recipes Are Changing Lives appeared first on falafelandcaviar.com.

This delicious recipe for roasted cauliflower “steaks” is the brainchild of Michaela Vais, who runs food blog Elavegan, and it’s only one of her many genius vegan ideas. She recommends serving it with creamy cashew tahini dip, but you can opt for something else once you make your own.

Ingredients

• 2 medium-large heads of cauliflower

Marinade

• 2 tbsp oil
• 2 tbsp soy sauce (gluten-free if needed)
• 1 tbsp balsamic vinegar
• 1/2 tbsp maple syrup
• 3/4 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Pinch of cayenne pepper (optional)

Breading

• 1/2 cup (60 g) chickpea flour
• 3 tbsp nutritional yeast
• 1 tsp paprika
• 1/2 tsp smoked paprika
• Salt and pepper

Instructions

1. Trim the stem and remove the leaves from the cauliflower heads. Do not remove too much of the stem, otherwise, your “steaks” will fall apart.
2. With a large knife, cut the cauliflower lengthwise through the center into 1 1/2-inch (4 cm) thick pieces. Depending on the thickness of the stem you might end up with 2 or 3 “steaks”. Don’t throw away the little cauliflower pieces which aren’t connected to the stem, use them as well to make cauliflower “wings”.
3. Add some water with salt to a large pot and bring to a boil over high heat. Once the water boils, add the cauliflower, cover the pot and cook the cauliflower for 4-5 minutes to soften it a little. After 4-5 minutes, remove the cauliflower and set aside. You can also steam the cauliflower instead of cooking it.
4. In a small bowl mix together soy sauce, balsamic vinegar, maple syrup, cumin, smoked paprika, salt and pepper to taste.
5. Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
6. Prepare the breading by simply mixing all ingredients (chickpea flour, nutritional yeast, paprika, smoked paprika, salt, and pepper) in a bowl with a whisk.
7. Place cauliflower steaks on the lined baking sheet. Brush with the marinade from all sides (see pictures above in the blog post).
8. Dip the cauliflower steaks in the breading and coat from all sides.
9. Bake for about 25-30 minutes, or until golden brown, crispy and fork-tender. Flip cauliflower steaks after 15-20 minutes.
10. Transfer to a platter and serve with fresh herbs, lemon juice, and your favorite dip. I made a cashew tahini dip (check the notes below for the recipe). Enjoy!

The post Cauliflower Steaks Are the Crunchiest Thing You’ll See All Day 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.

Ingredients:

For the crust:

• 50 g vegan butter, melted
• 150 g vegan digestive biscuits
• 1/4 teaspoon ground ginger

For the filling:

• 80 ml agave nectar or maple syrup
• 1 teaspoon vanilla extract
• 120 g raw cashews
• 1 1/2 tablespoon organic matcha powder
• 200 g vegan cream cheese
• 120 ml almond milk
• 60 ml coconut oil

Instructions:

1. Prepare a baking tin with cooking spray or baking paper.
2. Crush 150 g digestive biscuits into crumbs and place them in a bowl. Combine them with the melted butter and mix very well.
3. When the dough is done, place it on the baking tin, using pressure. Leave the tin in the fridge for half an hour.
4. For the filling, fill a pan with water. Add the cashews and wait for the water to start boiling.
5. Continue cooking the cashews for 20 minutes.
6. Wait for the water to cool down a little, then transfer the cashews into a blender.
7. Add the rest of the ingredients and blend to get a smooth paste.
8. Top the base with the filling and place the tin in the fridge for at least 8 hours. Decorate the matcha cheesecake with your favorite toppings.

The post Try the Best Vegan Matcha Cheesecake appeared first on falafelandcaviar.com.

However, you can definitely make a delicious chili without using any meat! Here are some ideas for replacing meat in chili for a vegan alternative.

Quinoa

One great way to replace the texture of the traditional ground meat which is found in chili is by using quinoa. Not only is this grain a perfect substitute texture and taste, but it’s also extremely healthy.

Black Beans

Yes, we know. You almost always find beans in chili, so adding black beans to chili isn’t anything too revolutionary. However, if you combine these black beans with kidney beans, you’ll up the ante and give a little variety to vegan chili.

Sweet Potato

Surprisingly, sweet potato is a great meat alternative when making chili. It adds a heartiness and a bit of a sweet touch that works great when making an especially spicy chili. Try it out!

The post Meat Alternatives For Vegan Chili appeared first on falafelandcaviar.com.

Ingredients

The ingredients you need are:
4 cloves minced garlic
6 cups fresh baby spinach
2 tablespoons coconut oil
3 tablespoons organic cornstarch
2 tablespoons soy sauce
6 cups vegetable broth
2 sliced green onions
sriracha chili sauce
1-14 oz. block extra firm organic tofu
1 grated carrot
1 tablespoon fresh grated ginger
3 servings fresh or dried ramen noodles
4 sliced medium shiitake mushrooms
1 tablespoon white miso paste

Instructions

Before you start, drain and cut the tofu into small cubes.

Cook the ginger and garlic in a pan with 1 tablespoon oil for 1 minute. Include the soy sauce, miso paste, and vegetable broth. Let it simmer on low heat.

In the meantime, you can prepare the tofu. Cover it with the cornstarch and cook it with the rest of the oil.

When it’s done, you can saute the mushrooms for 5 minutes.

The following step is to cook the spinach. With both the mushrooms and spinach you can use a little bone broth for cooking.

Prepare the ramen noodles, following the instructions. Remove the water and you can now serve the vegan ramen.

Grab 4 bowls, place the noodles, mushrooms, spinach, and tofu in the bowls. Cover them with the broth. Add the green onion on top.

The post Vegan Ramen Is Now Easier Than Ever appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Veg AF (@_veg_af_)

Ingredients:

• 1 cup of grated carrots
• 1 cup of oats
• 1/2 cup of almond flour
• 1/4 cup of coconut oil
• 1/4 cup of agave nectar
• 1/4 cup of almond milk
• 1 teaspoon of vanilla extract
• 1 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• A pinch of salt

For the cream cheese frosting:

• 1 cup of cashews, soaked overnight
• 1/4 cup of coconut oil
• 1/4 cup of maple syrup
• 2 tablespoons of lemon juice
• 1 teaspoon of vanilla extract
• A pinch of salt

View this post on Instagram

A post shared by Tara Gardner (@mind_right_foodie)

Instructions

1. In a food processor, blend together the oats, almond flour, coconut oil, agave nectar, almond milk, vanilla extract, cinnamon, nutmeg, and salt until well combined.
2. Add the grated carrots to the mixture and pulse until they are evenly distributed.
3. Line a muffin tin with paper liners and spoon the mixture into each one, filling them about 3/4 of the way full.
4. Use the back of a spoon to press the mixture down firmly, creating a flat surface.
5. Place the muffin tin in the refrigerator for at least 30 minutes to allow the cupcakes to firm up.
6. While the cupcakes are chilling, make the cream cheese frosting. Drain the cashews and add them to a blender or food processor along with the coconut oil, maple syrup, lemon juice, vanilla extract, and salt. Blend until smooth and creamy.
7. Once the cupcakes are firm, remove them from the muffin tin and spread a generous dollop of cream cheese frosting on top of each one.
8. Garnish with shredded carrots, chopped nuts, or a sprinkle of cinnamon, if desired.
9. Enjoy your delicious and healthy vegan no-bake carrot cupcakes!

The post This Vegan No-Bake Carrot Cupcake is the Ultimate Dessert appeared first on falafelandcaviar.com.

Ingredients:

• 1 cup sugar
• 2 cups all-purpose flour
• 1 cup coconut flour
• 1 cup coconut or almond milk
• 2/3 cup olive oil
• 2 oranges
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

Instructions:

1. Squeeze out the juice from the oranges and mix it with ½ cup water. Grate the orange rind from one of the oranges.
2. Combine the dry ingredients, including the grated orange rind in a bowl.
3. Add coconut milk, olive oil, orange juice, and vanilla extract. Mix using a spoon or a mixer until you get a muffin batter consistency.
4. Place your muffin liners in a muffin tin and pour in the batter. Make sure you don’t pour in all the way to the top if you want a perfectly shaped muffin.
5. Preheat the oven to 350F and pop in the muffins. Let them bake for around 30 minutes.
6. Take the muffins out, wait until they are chilled, and dig in.

The post These Vegan Coconut Muffins Are Even Better Than They Sound appeared first on falafelandcaviar.com.

Vegan Lazy Noodles by Fit Green Mind

OK, we honestly dare you not to drool while watching this one. This chef offers a wonderful video tutorial to help you make delicious vegan noodles in only 15 minutes! All you need is water, soy sauce, corn starch, a tiny bit of maple syrup and tahini, and some chili flakes. Oh, and noodles.

@fitgreenmind.de VEGAN LAZY NOODLES Made in 15mins, super easy! #foryoupage #fyp #vegan #veganfood #veganrecipes #veganuary #vegancooking ♬ Originalton – Fitgreenmind

Vegan Burritos by Plant You

This video walks us through this person’s dad’s famous vegan burrito recipe, and it looks nothing short of amazing! It contains all usual burrito fillings like guacamole, salsa, black beans, and rice; but also some interesting additions like coconut yogurt as a sour cream replacement and other types of delicious vegetables. You wrap all that up in a tortilla, throw them on the grill for a bit if possible, and voila, you got yourself an amazing vegan burrito.

@plantyou Help my dad’s famous vegan BURRITOS blow up for #fathersday #happyfathersday #Summer2020 #vegan #veganrecipe #burrito #plantbased #plantbaseddiet ♬ Classical Music – Classical Music

Vegan Salmon and Rice by That Vegan Babe

That Vegan Babe decided to veganize the viral salmon and rice recipe, but not only that, she also decided to turn it into dumplings! Sound awesome? That’s because it is. She uses tofu as a salmon replacement, puts it on rice with some soy sauce and vegan mayo, mashes it all up, and uses rice paper to fry it into tasty dumplings along with some avocado and green onion.

@that.veganbabe Salmun Recipe Inspo from @Emily Mariko @everything_delish @okonomikitchen #salmonandrice #vegan #salmonrice #veganrecipes ♬ FEEL THE GROOVE – Queens Road, Fabian Graetz

The post 3 Awesome Vegan TikTok Meals appeared first on falafelandcaviar.com.

Ingredients

• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 2 cups all purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup canola oil
• 2/3 cup unsweetened applesauce
• 1 tablespoon vanilla extract
• 1 cup boiling water

View this post on Instagram

A post shared by Gay Grubs (@gay.grubs)

Directions

Preheat your oven to 350 degrees. Grease and line two 9-inch cake pans. Combine unsweetened almond milk and vinegar, setting aside to curdle.

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add oil, applesauce, vanilla, and the curdled almond milk/vinegar combination. Mix on medium speed until well combined.

Carefully pour in the boiling water, mixing until combined. This will make the batter seem quite runny, which is totally fine! That’s how it should be. Divide the batter between your cake pans. Bake for 30 – 35 minutes. Cool the cakes before frosting or decorating.

View this post on Instagram

A post shared by Marcos Souza – Bolos & Doces (@marcossouzadoceiro)

The post This is the Best Vegan Chocolate Cake Recipe appeared first on falafelandcaviar.com.

But her 256,000-plus followers love her for her journey as well as her talents. After continuous battles with hormonal acne, Rossi turned over a new leaf when she embraced natural food only. Here are some of her most recent creations!

Sweet Potato & Tenderstem Satay Curry

If you love Indian food with more of an organic twist, this is the optimal dish for you. Bursting with flavor and a variety of textures, this tasty curry is the perfect dinner for a warm winter’s night.

Spaghetti “Neatballs”

Yes, you read that correctly. Rossi offers Spaghetti and “Neatballs”, which is her plant-based alternative to meatballs. Based on how incredible this looks, we probably wouldn’t even notice the difference!

Tofu Ricotta Stuffed Pasta Shells

This cheesy yet healthy dish is filled with protein, and won’t make you feel bloated when you’re done eating it. Paired with tomato sauce, it’s perfect for lunch or a dinner side dish.

The post Elisa Rossi’s Plant-Based Recipes Are Changing Lives appeared first on falafelandcaviar.com.

This delicious recipe for roasted cauliflower “steaks” is the brainchild of Michaela Vais, who runs food blog Elavegan, and it’s only one of her many genius vegan ideas. She recommends serving it with creamy cashew tahini dip, but you can opt for something else once you make your own.

Ingredients

• 2 medium-large heads of cauliflower

Marinade

• 2 tbsp oil
• 2 tbsp soy sauce (gluten-free if needed)
• 1 tbsp balsamic vinegar
• 1/2 tbsp maple syrup
• 3/4 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Pinch of cayenne pepper (optional)

Breading

• 1/2 cup (60 g) chickpea flour
• 3 tbsp nutritional yeast
• 1 tsp paprika
• 1/2 tsp smoked paprika
• Salt and pepper

Instructions

1. Trim the stem and remove the leaves from the cauliflower heads. Do not remove too much of the stem, otherwise, your “steaks” will fall apart.
2. With a large knife, cut the cauliflower lengthwise through the center into 1 1/2-inch (4 cm) thick pieces. Depending on the thickness of the stem you might end up with 2 or 3 “steaks”. Don’t throw away the little cauliflower pieces which aren’t connected to the stem, use them as well to make cauliflower “wings”.
3. Add some water with salt to a large pot and bring to a boil over high heat. Once the water boils, add the cauliflower, cover the pot and cook the cauliflower for 4-5 minutes to soften it a little. After 4-5 minutes, remove the cauliflower and set aside. You can also steam the cauliflower instead of cooking it.
4. In a small bowl mix together soy sauce, balsamic vinegar, maple syrup, cumin, smoked paprika, salt and pepper to taste.
5. Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
6. Prepare the breading by simply mixing all ingredients (chickpea flour, nutritional yeast, paprika, smoked paprika, salt, and pepper) in a bowl with a whisk.
7. Place cauliflower steaks on the lined baking sheet. Brush with the marinade from all sides (see pictures above in the blog post).
8. Dip the cauliflower steaks in the breading and coat from all sides.
9. Bake for about 25-30 minutes, or until golden brown, crispy and fork-tender. Flip cauliflower steaks after 15-20 minutes.
10. Transfer to a platter and serve with fresh herbs, lemon juice, and your favorite dip. I made a cashew tahini dip (check the notes below for the recipe). Enjoy!

The post Cauliflower Steaks Are the Crunchiest Thing You’ll See All Day 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.

Ingredients:

For the crust:

• 50 g vegan butter, melted
• 150 g vegan digestive biscuits
• 1/4 teaspoon ground ginger

For the filling:

• 80 ml agave nectar or maple syrup
• 1 teaspoon vanilla extract
• 120 g raw cashews
• 1 1/2 tablespoon organic matcha powder
• 200 g vegan cream cheese
• 120 ml almond milk
• 60 ml coconut oil

Instructions:

1. Prepare a baking tin with cooking spray or baking paper.
2. Crush 150 g digestive biscuits into crumbs and place them in a bowl. Combine them with the melted butter and mix very well.
3. When the dough is done, place it on the baking tin, using pressure. Leave the tin in the fridge for half an hour.
4. For the filling, fill a pan with water. Add the cashews and wait for the water to start boiling.
5. Continue cooking the cashews for 20 minutes.
6. Wait for the water to cool down a little, then transfer the cashews into a blender.
7. Add the rest of the ingredients and blend to get a smooth paste.
8. Top the base with the filling and place the tin in the fridge for at least 8 hours. Decorate the matcha cheesecake with your favorite toppings.

The post Try the Best Vegan Matcha Cheesecake appeared first on falafelandcaviar.com.

However, you can definitely make a delicious chili without using any meat! Here are some ideas for replacing meat in chili for a vegan alternative.

Quinoa

One great way to replace the texture of the traditional ground meat which is found in chili is by using quinoa. Not only is this grain a perfect substitute texture and taste, but it’s also extremely healthy.

Black Beans

Yes, we know. You almost always find beans in chili, so adding black beans to chili isn’t anything too revolutionary. However, if you combine these black beans with kidney beans, you’ll up the ante and give a little variety to vegan chili.

Sweet Potato

Surprisingly, sweet potato is a great meat alternative when making chili. It adds a heartiness and a bit of a sweet touch that works great when making an especially spicy chili. Try it out!

The post Meat Alternatives For Vegan Chili appeared first on falafelandcaviar.com.

Ingredients

The ingredients you need are:
4 cloves minced garlic
6 cups fresh baby spinach
2 tablespoons coconut oil
3 tablespoons organic cornstarch
2 tablespoons soy sauce
6 cups vegetable broth
2 sliced green onions
sriracha chili sauce
1-14 oz. block extra firm organic tofu
1 grated carrot
1 tablespoon fresh grated ginger
3 servings fresh or dried ramen noodles
4 sliced medium shiitake mushrooms
1 tablespoon white miso paste

Instructions

Before you start, drain and cut the tofu into small cubes.

Cook the ginger and garlic in a pan with 1 tablespoon oil for 1 minute. Include the soy sauce, miso paste, and vegetable broth. Let it simmer on low heat.

In the meantime, you can prepare the tofu. Cover it with the cornstarch and cook it with the rest of the oil.

When it’s done, you can saute the mushrooms for 5 minutes.

The following step is to cook the spinach. With both the mushrooms and spinach you can use a little bone broth for cooking.

Prepare the ramen noodles, following the instructions. Remove the water and you can now serve the vegan ramen.

Grab 4 bowls, place the noodles, mushrooms, spinach, and tofu in the bowls. Cover them with the broth. Add the green onion on top.

The post Vegan Ramen Is Now Easier Than Ever appeared first on falafelandcaviar.com.