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    @bestofvegan

    8 November, 2019
  • New York, New York
  • Creamy Vegan Corn Chowder by @elavegan 🧡 . Ingredients 1/2 tbsp oil 3 garlic cloves, minced 1 red bell pepper, chopped (150g) 2 stalks celery, chopped (90g) 3 small/medium potatoes, chopped (400g) 4 medium ear fresh corn (about 400 g) or use frozen 4 cups vegetable broth (about 900 ml) One 15oz can cannellini beans rinsed and drained 1 cup coconut milk canned 1 bay leaf 1 teaspoon salt + more to taste 1 tsp onion powder 1/2 tsp ground cumin 1/2 tsp red pepper flakes or less/more to taste 1/4 tsp smoked paprika Black pepper to taste Ground thyme to taste Fresh herbs to garnish . Instructions Chop the bell pepper, potatoes, and celery stalks into bite-sized pieces, mince the garlic and cut corn off the cob. Save about 3/4 cup of corn kernels for later. Heat oil over medium heat in a large pot and add garlic. Sauté for about a minute or two, then add the chopped bell pepper, celery stalks, corn, and all spices. Sauté for about 4 minutes. Stir occasionally. Next add the potatoes, the vegetable broth, bay leaf and bring the mixture to a boil. Once it starts boiling, turn down the heat to a simmer and cook the soup for about 10-12 min or until the potatoes are fork tender. Take out the bay leaf. Add coconut milk and the rinsed cannellini beans. Blend the soup using an immersion blender until it's smooth (or leave a few chunks if you prefer). You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender. Add the remaining corn kernels to the pot. Taste and adjust seasoning. Add more salt/pepper to taste. Garnish with fresh herbs. Enjoy! (Recipe serves 4) #bestofvegan [as posted on elavegan.com, courtesy of @elavegan]
    Creamy Vegan Corn Chowder by @elavegan 🧡
.
Ingredients
1/2 tbsp oil
3 garlic cloves, minced
1 red bell pepper, chopped (150g)
2 stalks celery, chopped (90g)
3 small/medium potatoes, chopped (400g)
4 medium ear fresh corn (about 400 g) or use frozen
4 cups vegetable broth (about 900 ml)
One 15oz can cannellini beans rinsed and drained
1 cup coconut milk canned
1 bay leaf
1 teaspoon salt + more to taste
1 tsp onion powder
1/2 tsp ground cumin
1/2 tsp red pepper flakes or less/more to taste
1/4 tsp smoked paprika
Black pepper to taste
Ground thyme to taste
Fresh herbs to garnish
.
Instructions
Chop the bell pepper, potatoes, and celery stalks into bite-sized pieces, mince the garlic and cut corn off the cob. Save about 3/4 cup of corn kernels for later.
Heat oil over medium heat in a large pot and add garlic. Sauté for about a minute or two, then add the chopped bell pepper, celery stalks, corn, and all spices. Sauté for about 4 minutes. Stir occasionally.
Next add the potatoes, the vegetable broth, bay leaf and bring the mixture to a boil.
Once it starts boiling, turn down the heat to a simmer and cook the soup for about 10-12 min or until the potatoes are fork tender.
Take out the bay leaf. Add coconut milk and the rinsed cannellini beans.
Blend the soup using an immersion blender until it's smooth (or leave a few chunks if you prefer). You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
Add the remaining corn kernels to the pot. Taste and adjust seasoning. Add more salt/pepper to taste. Garnish with fresh herbs. Enjoy! (Recipe serves 4) #bestofvegan [as posted on elavegan.com, courtesy of @elavegan] Creamy Vegan Corn Chowder by @elavegan 🧡
.
Ingredients
1/2 tbsp oil
3 garlic cloves, minced
1 red bell pepper, chopped (150g)
2 stalks celery, chopped (90g)
3 small/medium potatoes, chopped (400g)
4 medium ear fresh corn (about 400 g) or use frozen
4 cups vegetable broth (about 900 ml)
One 15oz can cannellini beans rinsed and drained
1 cup coconut milk canned
1 bay leaf
1 teaspoon salt + more to taste
1 tsp onion powder
1/2 tsp ground cumin
1/2 tsp red pepper flakes or less/more to taste
1/4 tsp smoked paprika
Black pepper to taste
Ground thyme to taste
Fresh herbs to garnish
.
Instructions
Chop the bell pepper, potatoes, and celery stalks into bite-sized pieces, mince the garlic and cut corn off the cob. Save about 3/4 cup of corn kernels for later.
Heat oil over medium heat in a large pot and add garlic. Sauté for about a minute or two, then add the chopped bell pepper, celery stalks, corn, and all spices. Sauté for about 4 minutes. Stir occasionally.
Next add the potatoes, the vegetable broth, bay leaf and bring the mixture to a boil.
Once it starts boiling, turn down the heat to a simmer and cook the soup for about 10-12 min or until the potatoes are fork tender.
Take out the bay leaf. Add coconut milk and the rinsed cannellini beans.
Blend the soup using an immersion blender until it's smooth (or leave a few chunks if you prefer). You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
Add the remaining corn kernels to the pot. Taste and adjust seasoning. Add more salt/pepper to taste. Garnish with fresh herbs. Enjoy! (Recipe serves 4) #bestofvegan [as posted on elavegan.com, courtesy of @elavegan] Creamy Vegan Corn Chowder by @elavegan 🧡
.
Ingredients
1/2 tbsp oil
3 garlic cloves, minced
1 red bell pepper, chopped (150g)
2 stalks celery, chopped (90g)
3 small/medium potatoes, chopped (400g)
4 medium ear fresh corn (about 400 g) or use frozen
4 cups vegetable broth (about 900 ml)
One 15oz can cannellini beans rinsed and drained
1 cup coconut milk canned
1 bay leaf
1 teaspoon salt + more to taste
1 tsp onion powder
1/2 tsp ground cumin
1/2 tsp red pepper flakes or less/more to taste
1/4 tsp smoked paprika
Black pepper to taste
Ground thyme to taste
Fresh herbs to garnish
.
Instructions
Chop the bell pepper, potatoes, and celery stalks into bite-sized pieces, mince the garlic and cut corn off the cob. Save about 3/4 cup of corn kernels for later.
Heat oil over medium heat in a large pot and add garlic. Sauté for about a minute or two, then add the chopped bell pepper, celery stalks, corn, and all spices. Sauté for about 4 minutes. Stir occasionally.
Next add the potatoes, the vegetable broth, bay leaf and bring the mixture to a boil.
Once it starts boiling, turn down the heat to a simmer and cook the soup for about 10-12 min or until the potatoes are fork tender.
Take out the bay leaf. Add coconut milk and the rinsed cannellini beans.
Blend the soup using an immersion blender until it's smooth (or leave a few chunks if you prefer). You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
Add the remaining corn kernels to the pot. Taste and adjust seasoning. Add more salt/pepper to taste. Garnish with fresh herbs. Enjoy! (Recipe serves 4) #bestofvegan [as posted on elavegan.com, courtesy of @elavegan] Creamy Vegan Corn Chowder by @elavegan 🧡
.
Ingredients
1/2 tbsp oil
3 garlic cloves, minced
1 red bell pepper, chopped (150g)
2 stalks celery, chopped (90g)
3 small/medium potatoes, chopped (400g)
4 medium ear fresh corn (about 400 g) or use frozen
4 cups vegetable broth (about 900 ml)
One 15oz can cannellini beans rinsed and drained
1 cup coconut milk canned
1 bay leaf
1 teaspoon salt + more to taste
1 tsp onion powder
1/2 tsp ground cumin
1/2 tsp red pepper flakes or less/more to taste
1/4 tsp smoked paprika
Black pepper to taste
Ground thyme to taste
Fresh herbs to garnish
.
Instructions
Chop the bell pepper, potatoes, and celery stalks into bite-sized pieces, mince the garlic and cut corn off the cob. Save about 3/4 cup of corn kernels for later.
Heat oil over medium heat in a large pot and add garlic. Sauté for about a minute or two, then add the chopped bell pepper, celery stalks, corn, and all spices. Sauté for about 4 minutes. Stir occasionally.
Next add the potatoes, the vegetable broth, bay leaf and bring the mixture to a boil.
Once it starts boiling, turn down the heat to a simmer and cook the soup for about 10-12 min or until the potatoes are fork tender.
Take out the bay leaf. Add coconut milk and the rinsed cannellini beans.
Blend the soup using an immersion blender until it's smooth (or leave a few chunks if you prefer). You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
Add the remaining corn kernels to the pot. Taste and adjust seasoning. Add more salt/pepper to taste. Garnish with fresh herbs. Enjoy! (Recipe serves 4) #bestofvegan [as posted on elavegan.com, courtesy of @elavegan]

    Creamy Vegan Corn Chowder by @elavegan 🧡
    .
    Ingredients
    1/2 tbsp oil
    3 garlic cloves, minced
    1 red bell pepper, chopped (150g)
    2 stalks celery, chopped (90g)
    3 small/medium potatoes, chopped (400g)
    4 medium ear fresh corn (about 400 g) or use frozen
    4 cups vegetable broth (about 900 ml)
    One 15oz can cannellini beans rinsed and drained
    1 cup coconut milk canned
    1 bay leaf
    1 teaspoon salt + more to taste
    1 tsp onion powder
    1/2 tsp ground cumin
    1/2 tsp red pepper flakes or less/more to taste
    1/4 tsp smoked paprika
    Black pepper to taste
    Ground thyme to taste
    Fresh herbs to garnish
    .
    Instructions
    Chop the bell pepper, potatoes, and celery stalks into bite-sized pieces, mince the garlic and cut corn off the cob. Save about 3/4 cup of corn kernels for later.
    Heat oil over medium heat in a large pot and add garlic. Sauté for about a minute or two, then add the chopped bell pepper, celery stalks, corn, and all spices. Sauté for about 4 minutes. Stir occasionally.
    Next add the potatoes, the vegetable broth, bay leaf and bring the mixture to a boil.
    Once it starts boiling, turn down the heat to a simmer and cook the soup for about 10-12 min or until the potatoes are fork tender.
    Take out the bay leaf. Add coconut milk and the rinsed cannellini beans.
    Blend the soup using an immersion blender until it's smooth (or leave a few chunks if you prefer). You can also blend the soup in a regular blender. Make sure to work in batches and not to overfill the blender.
    Add the remaining corn kernels to the pot. Taste and adjust seasoning. Add more salt/pepper to taste. Garnish with fresh herbs. Enjoy! (Recipe serves 4) #bestofvegan [as posted on elavegan.com, courtesy of @elavegan]

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@gingersmawls Instagram Profile 11 November, 2019

Made it tonight! Sooo wonderful. Thank you

@ministerof_fate Instagram Profile 11 November, 2019

Just whipped up a batch of this to take as my lunches for work this week and I honestly think it is one of my favorite vegan soups I have ever made! 🖤

@donnac795 Instagram Profile 10 November, 2019

We had this tonight it was delicious!!

@xfrandx Instagram Profile 10 November, 2019

@holli_bob we need this... like old days when we would have soup, then bikkies and a cuppa t lol

@ohmygim Instagram Profile 10 November, 2019

Nice yummy 👍😍👍

@edgarraw Instagram Profile 9 November, 2019

Love it 😍😍❤️❤️

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Roasted Blueberry Brioche Donuts by @lifeinthesouth.co ❤️ . Ingredients 19g active dry yeast 200ml soy milk 40g vegan white sugar 1 1/2 tsp salt 1/4 tsp vanilla powder or 1 tsp vanilla essence 200g bread flour 200g all-purpose flour Potato “egg” (ingredients below) 100g vegan butter or cubed coconut oil 1 L canola oil for frying Castro sugar for dusting Potato “egg” 1 tsp potato protein or corn starch 1/8 tsp xanthan gum 1 1/2 tsp ice cold water 2 tsp nutritional yeast Roasted blueberry pastry cream 1 cup blueberries 1/4 cup maple syrup 1/3 cup soaked cashews 1 cup plant-based milk 2 tbsp corn starch pinch of salt Method Heat the plant milk until lukewarm and then add the active yeast, leave to bubble for a few minutes. Sift together the flours, sugar, potato egg, vanilla seeds, and salt together. Gradually pour in the bubbly plant milk mix and then once they are mixed gradually add bits of the vegan butter while kneading or using a bread attachment kneading slowly until homogenized. Place in a bowl, cover with cling wrap and leave to rise for 30-60 minutes until double in size. Once risen, wrap up in cling wrap and refrigerate overnight. The next morning, divide the dough and save the rest to make cinnamon knots, or roll the dough out 1 1/2 cm on a floured surface and press out round shapes or hearts with a cookie cutter. Place the donuts on a floured baking tray, leave to rise until doubled and then once risen. Heat up the canola or any other flavorless oil, add the donuts once the oil is heated to frying temperature (test with a piece of dough, its rise to the top) and fry the donuts 2-3 minutes on each side until golden brown. Once brown on both sides, scoop out with a slotted spoon, on some paper towels to drain. Once cooled, roll the donuts in the castor sugar, make a hole at the one end of the donut with a sharp knife or the tip of the pastry nozzle, and fill with the roasted blueberry pastry cream. Continued in the comments below

Roasted Blueberry Brioche Donuts by @lifeinthesouth.co ❤️ . Ingredients  19g active dry yeast 200ml soy milk 40g vegan white sugar 1 1/2 tsp salt 1/4 tsp vanilla powder or 1 tsp vanilla essence 200g bread flour 200g all-purpose flour Potato “egg” (ingredients below) 100g vegan butter or cubed coconut oil 1 L canola oil for frying Castro sugar for dusting Potato “egg”  1 tsp potato protein or corn starch 1/8 tsp xanthan gum 1 1/2 tsp ice cold water 2 tsp nutritional yeast Roasted blueberry pastry cream  1 cup blueberries 1/4 cup maple syrup 1/3 cup soaked cashews 1 cup plant-based milk 2 tbsp corn starch pinch of salt  Method  Heat the plant milk until lukewarm and then add the active yeast, leave to bubble for a few minutes.  Sift together the flours, sugar, potato egg, vanilla seeds, and salt together.  Gradually pour in the bubbly plant milk mix and then once they are mixed gradually add bits of the vegan butter while kneading or using a bread attachment kneading slowly until homogenized.  Place in a bowl, cover with cling wrap and leave to rise for 30-60 minutes until double in size.  Once risen, wrap up in cling wrap and refrigerate overnight.  The next morning, divide the dough and save the rest to make cinnamon knots, or roll the dough out 1 1/2 cm on a floured surface and press out round shapes or hearts with a cookie cutter.  Place the donuts on a floured baking tray, leave to rise until doubled and then once risen.  Heat up the canola or any other flavorless oil, add the donuts once the oil is heated to frying temperature (test with a piece of dough, its rise to the top) and fry the donuts 2-3 minutes on each side until golden brown.  Once brown on both sides, scoop out with a slotted spoon, on some paper towels to drain.  Once cooled, roll the donuts in the castor sugar, make a hole at the one end of the donut with a sharp knife or the tip of the pastry nozzle, and fill with the roasted blueberry pastry cream.  Continued in the comments below
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Easy Vegan Mac and Cheese by @twospoons.ca 🧡 . For the sauce 1/2 cup (75g) raw cashews (soaked overnight, or at least 1 hour) 2 cup (500 ml) almond milk 1/2 cup (20g) nutritional yeast 1 tsp garlic powder 1 tsp onion powder 1/2 tsp sea salt 1 lemon, juiced 3 tbsp (24g) arrowroot powder (or you can use tapioca starch) 1 tsp ground turmeric 1/2-1 cup reserved pasta water (optional to thin) . For the pasta 4-5 cups (450 g) chickpea pasta (or pasta of choice) 10-12 sage leaves 2 tsp coconut oil sea salt and pepper, to sprinkle . 1. Strain raw cashews and add to blender with almond milk, nutritional yeast, garlic powder, onion powder, sea salt, lemon, arrowroot powder and turmeric. Blend on high for 1 minute, or until smooth and combined. 2. Transfer liquid to saucepan and bring to medium heat. Warm cheese sauce stirring often with a whisk, until it thickens to desired consistency (about 10 minutes). 3. Meanwhile add chickpea pasta to boiling water. Cook for 3-6 minutes, or until just al-dente. Place a large heat-proof bowl in sink and strain pasta, catching some of the reserved pasta water in the bowl. Add pasta back to pot. 4. Pour cheese sauce overtop pasta and gently fold to combine. Option to add splashed reserved pasta water to thin mac and cheese if you find it too thick. (I used about 1/2 cup reserved pasta water total). 5. In a skillet add coconut oil and bring to medium-high heat. Fry sage leaves for 2-4 seconds, lay on paper towel to absorb any excess oil and sprinkle with a bit of sea salt. Transfer pasta to bowls and top with fried sage leaves, sprinkle with more sea salt and pepper. #bestofvegan

Easy Vegan Mac and Cheese by @twospoons.ca 🧡 . For the sauce 1/2 cup (75g) raw cashews (soaked overnight, or at least 1 hour) 2 cup (500 ml) almond milk 1/2 cup (20g) nutritional yeast 1 tsp garlic powder 1 tsp onion powder 1/2 tsp sea salt 1 lemon, juiced 3 tbsp (24g) arrowroot powder (or you can use tapioca starch) 1 tsp ground turmeric 1/2-1 cup reserved pasta water (optional to thin) . For the pasta 4-5 cups (450 g) chickpea pasta (or pasta of choice) 10-12 sage leaves 2 tsp coconut oil sea salt and pepper, to sprinkle . 1. Strain raw cashews and add to blender with almond milk, nutritional yeast, garlic powder, onion powder, sea salt, lemon, arrowroot powder and turmeric. Blend on high for 1 minute, or until smooth and combined. 2. Transfer liquid to saucepan and bring to medium heat. Warm cheese sauce stirring often with a whisk, until it thickens to desired consistency (about 10 minutes). 3. Meanwhile add chickpea pasta to boiling water. Cook for 3-6 minutes, or until just al-dente. Place a large heat-proof bowl in sink and strain pasta, catching some of the reserved pasta water in the bowl. Add pasta back to pot. 4. Pour cheese sauce overtop pasta and gently fold to combine. Option to add splashed reserved pasta water to thin mac and cheese if you find it too thick. (I used about 1/2 cup reserved pasta water total). 5. In a skillet add coconut oil and bring to medium-high heat. Fry sage leaves for 2-4 seconds, lay on paper towel to absorb any excess oil and sprinkle with a bit of sea salt. Transfer pasta to bowls and top with fried sage leaves, sprinkle with more sea salt and pepper. #bestofvegan
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@bestofvegan

No-Bake Strawberry and Vanilla Cheesecake by @365cleaneats 💗 ⁣(Vegan & GF) ⁣ ⁣ Recipe for 16cm x H6 cm silicone round mold ⁣ ⁣ Ingredients:⁣ Base: ⁣ 70g raw almond (soaked 8-12 hours and rinsed)⁣ 30g hazelnut (soaked 8 hours and rinsed)⁣ 2 Tbsp. raw cacao nib⁣ 3 Tbsp. raw cacao powder⁣ 2 Tbsp. (20g) melted raw cacao butter⁣ or coconut oil 5 pitted soft Medjool dates (90〜100g)⁣ 1/8 tsp pink salt ⁣ ⁣ Vanilla cheesecake filling⁣: 120g raw cashews (soaked 4-6 hours and rinsed)⁣ 1/2 cup (120ml) coconut cream⁣ 4 Tbsp. (40g) melted raw cacao butter⁣ 4-5 Tbsp. maple syrup⁣ 1 Tbsp. lemon juice⁣ 1 tsp lemon zest ⁣ 1/2 tsp vanilla paste⁣ pinch of pink salt⁣ ⁣ Strawberry filling: ⁣ 100g raw cashews (soaked 4-6 hours and rinsed)⁣ 100g strawberries ⁣ 4 Tbsp. (40g) melted raw cacao butter⁣ 4Tbsp. maple syrup ⁣ 1-1.5 Tbsp. lemon juice⁣ 1/8 tsp pitaya powder (optional)⁣ pinch of pink salt⁣ ⁣ Other:⁣ 9-10 small strawberries (cut in half)⁣ ⁣ **You can substitute maple syrup & coconut cream with raw agave & raw almond milk for raw version⁣ ⁣ Method : ⁣ 1. Pulse every ingredient for the base until well processed but still slightly crumbly. Press the mixture into the base of the silicone mold. ⁣ 2. Set the halved strawberries on the edge of the mold facing outwards.⁣ 3. In a high speed blender place every ingredient for the vanilla cheesecake layer and blend well until smooth. Add more sweetener and lemon juice if you need. Layer the filling above the base. Cool it in the freezer until set. ⁣ 4. Repeat the same process for the strawberry layer. Freeze the cake over night ⁣ 5. Take out from the mold and garnish with strawberries.⁣ #bestofvegan

No-Bake Strawberry and Vanilla Cheesecake by @365cleaneats 💗 ⁣(Vegan & GF) ⁣ ⁣ Recipe for 16cm x H6 cm silicone round mold ⁣ ⁣ Ingredients:⁣ Base: ⁣ 70g raw almond (soaked 8-12 hours and rinsed)⁣ 30g hazelnut (soaked 8 hours and rinsed)⁣ 2 Tbsp. raw cacao nib⁣ 3 Tbsp. raw cacao powder⁣ 2 Tbsp. (20g) melted raw cacao butter⁣ or coconut oil 5 pitted soft Medjool dates (90〜100g)⁣ 1/8 tsp pink salt ⁣ ⁣ Vanilla cheesecake filling⁣: 120g raw cashews (soaked 4-6 hours and rinsed)⁣ 1/2 cup (120ml) coconut cream⁣ 4 Tbsp. (40g) melted raw cacao butter⁣ 4-5 Tbsp. maple syrup⁣ 1 Tbsp. lemon juice⁣ 1 tsp lemon zest ⁣ 1/2 tsp vanilla paste⁣ pinch of pink salt⁣ ⁣ Strawberry filling: ⁣ 100g raw cashews (soaked 4-6 hours and rinsed)⁣ 100g strawberries ⁣ 4 Tbsp. (40g) melted raw cacao butter⁣ 4Tbsp. maple syrup ⁣ 1-1.5 Tbsp. lemon juice⁣ 1/8 tsp pitaya powder (optional)⁣ pinch of pink salt⁣ ⁣ Other:⁣ 9-10 small strawberries (cut in half)⁣ ⁣ **You can substitute maple syrup & coconut cream with raw agave & raw almond milk for raw version⁣ ⁣ Method : ⁣ 1. Pulse every ingredient for the base until well processed but still slightly crumbly. Press the mixture into the base of the silicone mold. ⁣ 2. Set the halved strawberries on the edge of the mold facing outwards.⁣ 3. In a high speed blender place every ingredient for the vanilla cheesecake layer and blend well until smooth. Add more sweetener and lemon juice if you need. Layer the filling above the base. Cool it in the freezer until set. ⁣ 4. Repeat the same process for the strawberry layer. Freeze the cake over night ⁣ 5. Take out from the mold and garnish with strawberries.⁣ #bestofvegan
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@bestofvegan

Vegan Popeyes-Style Fried Chik'n Sandwich by @thee_burger_dude 🧡 4-8 Servings 8 Vegan Scallopini-style Chik'n Filets 4-8 Hamburger Buns (Depending on if you Double Up the Filets) Dill Pickle Slices For the Dredge Station 1 Cup of Flour 2 Tbsp Cajun Seasoning 1 Cup Plant Milk 1 Tbsp Apple Cider Vinegar 1/4 Cup Hot Sauce Oil for Frying For the Sauce 1/2 Cup Vegan Mayo 1 Tbsp of Vinegar Cajun Seasoning to taste (Optional) add a heaping tbsp of a Vegan Cheese Spread/cream cheese ⁣ 1.Thaw 8 Vegan Chick’n Scallopini Filets (this is for 4 Big Sandwiches, or 8 small ones if you decide to not press 2 filets together.)⁣ ⁣ 2.Heat up Oil for Deep Frying to 350-375F ⁣ 3.While Oil is Heating up, prep your dredge station. For Dry, Fill a bowl with 1 Cup Flour plus Cajun Seasoning to taste (I used about 2 Tbsp. I have a Cajun Spice blend with the following spices: Salt, Onion Powder, Garlic Powder, Black Pepper, Paprika, Sugar, Basil, Cayenne, Chili Flakes, Oregano, Thyme, Ground Mustard Seed, White Pepper, Allspice, Hickory Smoke Flavor - This is why I prefer using a store-bought blend, makes the process a lot faster! Plus I’m lazy! But if you have all these spices at home you could totally make it too!⁣) ⁣ 4.For the Wet, use a cup of Plant-Milk and a Tbsp of Apple Cider Vinegar. Let that sit for a bit so it curdles then add Hot Sauce of choice to taste, I used about 1/4 Cup.⁣ ⁣ 5.Once the oil is up to 350-375F, Press 2 Filets together (unless you want to make smaller sandwiches, then just use each Filet as is) & Dredge in Wet, then Dry and repeat to Double Dredge. Carefully add the Double Filet to oil and let it fry for about 3 min or until Golden Brown.⁣ ⁣ 6.Let the Fried Chick’n rest on a plate with paper towels, or if you have a cooling rack, place it on top of a cookie sheet with kitchen towels under the rack.⁣ ⁣ 7.For the Sauce, mix about 1/2 a cup of Mayo, a Tbsp of Vinegar & some more Cajun Seasoning. ⁣ 8.If you can get a Vegan

Vegan Popeyes-Style Fried Chik'n Sandwich by @thee_burger_dude 🧡  4-8 Servings  8 Vegan Scallopini-style Chik'n Filets 4-8 Hamburger Buns (Depending on if you Double Up the Filets) Dill Pickle Slices  For the Dredge Station 1 Cup of Flour 2 Tbsp Cajun Seasoning 1 Cup Plant Milk 1 Tbsp Apple Cider Vinegar 1/4 Cup Hot Sauce Oil for Frying  For the Sauce 1/2 Cup Vegan Mayo 1 Tbsp of Vinegar Cajun Seasoning to taste (Optional) add a heaping tbsp of a Vegan Cheese Spread/cream cheese ⁣ 1.Thaw 8 Vegan Chick’n Scallopini Filets (this is for 4 Big Sandwiches, or 8 small ones if you decide to not press 2 filets together.)⁣ ⁣ 2.Heat up Oil for Deep Frying to 350-375F ⁣ 3.While Oil is Heating up, prep your dredge station. For Dry, Fill a bowl with 1 Cup Flour plus Cajun Seasoning to taste (I used about 2 Tbsp. I have a Cajun Spice blend with the following spices: Salt, Onion Powder, Garlic Powder, Black Pepper, Paprika, Sugar, Basil, Cayenne, Chili Flakes, Oregano, Thyme, Ground Mustard Seed, White Pepper, Allspice, Hickory Smoke Flavor - This is why I prefer using a store-bought blend, makes the process a lot faster! Plus I’m lazy! But if you have all these spices at home you could totally make it too!⁣) ⁣ 4.For the Wet, use a cup of Plant-Milk and a Tbsp of Apple Cider Vinegar. Let that sit for a bit so it curdles then add Hot Sauce of choice to taste, I used about 1/4 Cup.⁣ ⁣ 5.Once the oil is up to 350-375F, Press 2 Filets together (unless you want to make smaller sandwiches, then just use each Filet as is) & Dredge in Wet, then Dry and repeat to Double Dredge. Carefully add the Double Filet to oil and let it fry for about 3 min or until Golden Brown.⁣ ⁣ 6.Let the Fried Chick’n rest on a plate with paper towels, or if you have a cooling rack, place it on top of a cookie sheet with kitchen towels under the rack.⁣ ⁣ 7.For the Sauce, mix about 1/2 a cup of Mayo, a Tbsp of Vinegar & some more Cajun Seasoning. ⁣ 8.If you can get a Vegan
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@bestofvegan

Penne all'arrabbiata by @beferox ❤️ . For this quick Arrabbiata sauce, heat some olive oil in a pan over medium heat, add 1 small onion (finely cubed) and 1 chili (finely sliced). Let that cook for about 1 minute until the onion becomes translucent, add 3 cloves of garlic (minced) and cook that for half a minute while stirring constantly. Then, add 2 tbsp of tomato paste, 800g of chopped tomatoes (2 cans), 1 tsp of sugar, some salt and pepper and a bit more chili powder for extra heat. Then let that cook for about 10 minutes on low heat (cook 500g of pasta in the meantime) and then add the cooked pasta directly to the sauce with 1/2 cup of pasta water. Add some more salt and pepper to the sauce and serve it with dried chili flakes and just a sprinkle of oregano (but you could also use fresh parsley). Recipe makes 4 generous servings. #bestofvegan

Penne all'arrabbiata by @beferox ❤️ . For this quick Arrabbiata sauce, heat some olive oil in a pan over medium heat, add 1 small onion (finely cubed) and 1 chili (finely sliced). Let that cook for about 1 minute until the onion becomes translucent, add 3 cloves of garlic (minced) and cook that for half a minute while stirring constantly. Then, add 2 tbsp of tomato paste, 800g of chopped tomatoes (2 cans), 1 tsp of sugar, some salt and pepper and a bit more chili powder for extra heat. Then let that cook for about 10 minutes on low heat (cook 500g of pasta in the meantime) and then add the cooked pasta directly to the sauce with 1/2 cup of pasta water. Add some more salt and pepper to the sauce and serve it with dried chili flakes and just a sprinkle of oregano (but you could also use fresh parsley). Recipe makes 4 generous servings. #bestofvegan
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