instagram story viewer > #plant-based

#plant-based

Posts
Cacio e Pepe chickpeas with Balsamic Tofu A reminder that you don’t have to be vegan, or 100% plant-based, plant forward or even plant predominant to gain the benefits associated with eating more plant protein. Try switching an omnivorous meal with this and see what you think. Send to your local friendly carnivore! 😉 Ingredients 1 medium or 2 small leeks, cut into fine half moons, washed. 4 cloves garlic, grated About 10-12 turns of freshly cracked black pepper 700g chickpeas, from a jar or 2 x 400g cans. Keep the water, or rinse and add 100ml. For the creamy sauce: 200g silken tofu, 100g cashew nuts, soaked in boiling water for 10 mins, 4 tbsp nooch, 1 tsp marmite (or sub miso paste) + a splash of water for blending 280g extra firm tofu 4 tsp cornstarch Pinch of sea salt Tofu marinade: 1.5 tbsp Dijon mustard, 2 tbsp balsamic vinegar, 1.5 tbsp tamari To serve: fresh herbs, olive oil Method: In a blender cup, whizz the silken tofu, soaked cashew nuts, nooch, marmite and splash of water. Set aside. Fry the leeks on low/medium in olive oil with a pinch of salt for 5 mins. Add the garlic and black pepper, fry 2 mins more. Add the chickpeas + their water (or drain and add a splash of water, add a little salt too!). Heat through, then leave to stand whilst you make the tofu. Squeeze out any excess liquid, then roughly tear the chunks and add to a mixing bowl with the cornstarch and salt. Toss well, then fry off in olive oil in a non-stick pan until it goes a shade of yellow. Whisk the tamari, mustard and balsamic, add that to the tofu, then turn down the heat and stir until it’s mostly absorbed, about 3-5 mins. Back to the chickpeas, turn the heat back on, warm through, then pour over the creamy sauce from earlier, season to taste, and gently heat for 2-3 mins, then serve with the tofu on top. #healthy #plantbased #protein
Cacio e Pepe chickpeas with Balsamic Tofu A reminder that you don’t have to be vegan, or 100% plant-based, plant forward or even plant predominant to gain the benefits associated with eating more plant protein. Try switching an omnivorous meal with this and see what you think. Send to your local friendly carnivore! 😉 Ingredients 1 medium or 2 small leeks, cut into fine half moons, washed. 4 cloves garlic, grated About 10-12 turns of freshly cracked black pepper 700g chickpeas, from a jar or 2 x 400g cans. Keep the water, or rinse and add 100ml. For the creamy sauce: 200g silken tofu, 100g cashew nuts, soaked in boiling water for 10 mins, 4 tbsp nooch, 1 tsp marmite (or sub miso paste) + a splash of water for blending 280g extra firm tofu 4 tsp cornstarch Pinch of sea salt Tofu marinade: 1.5 tbsp Dijon mustard, 2 tbsp balsamic vinegar, 1.5 tbsp tamari To serve: fresh herbs, olive oil Method: In a blender cup, whizz the silken tofu, soaked cashew nuts, nooch, marmite and splash of water. Set aside. Fry the leeks on low/medium in olive oil with a pinch of salt for 5 mins. Add the garlic and black pepper, fry 2 mins more. Add the chickpeas + their water (or drain and add a splash of water, add a little salt too!). Heat through, then leave to stand whilst you make the tofu. Squeeze out any excess liquid, then roughly tear the chunks and add to a mixing bowl with the cornstarch and salt. Toss well, then fry off in olive oil in a non-stick pan until it goes a shade of yellow. Whisk the tamari, mustard and balsamic, add that to the tofu, then turn down the heat and stir until it’s mostly absorbed, about 3-5 mins. Back to the chickpeas, turn the heat back on, warm through, then pour over the creamy sauce from earlier, season to taste, and gently heat for 2-3 mins, then serve with the tofu on top. #healthy #plantbased #protein
💖 top video of 2025: marry me chickpeas! You can find this easy healthy budget free recipe by googlin’ PlantYou marry me chickpeas (and make sure you follow me for more) #plantbased #easyrecipe #healthyrecipe
💖 top video of 2025: marry me chickpeas! You can find this easy healthy budget free recipe by googlin’ PlantYou marry me chickpeas (and make sure you follow me for more) #plantbased #easyrecipe #healthyrecipe
How I eat 30+ plants a week 🌱 What counts as a plant? Vegetables Fruits Beans Lentils Whole grains Nuts Seeds Herbs Spices Mushrooms Tea Coffee How many plants do you eat a week? #plantbased #GutHealth #healthyfoods #WholeFoods #Wellness
How I eat 30+ plants a week 🌱 What counts as a plant? Vegetables Fruits Beans Lentils Whole grains Nuts Seeds Herbs Spices Mushrooms Tea Coffee How many plants do you eat a week? #plantbased #GutHealth #healthyfoods #WholeFoods #Wellness
Plant based Food Swaps 🌱 View page for Herbs and Holistic Health ❤️
Plant based Food Swaps 🌱 View page for Herbs and Holistic Health ❤️
Can’t stop making these!!!🤤🌮🥑comment “recipe” and I’ll send you the link! I haven’t eaten meat in over a decade and these are a staple of my longevity diet. #recipeoftheday #tacos #longevity #plantbased #beans
Can’t stop making these!!!🤤🌮🥑comment “recipe” and I’ll send you the link! I haven’t eaten meat in over a decade and these are a staple of my longevity diet. #recipeoftheday #tacos #longevity #plantbased #beans
Apple Cinnamon Oatmeal 🍎🥣 One of my favorite plant-based breakfasts and a recipe I never get tired of. In a pot, add: 1 cup organic rolled oats 2 cups water A small pinch of Himalayan salt Cinnamon 2 Medjool dates 1 chopped apple Cook everything together until the oats are soft and creamy. Turn off the heat, cover with a lid, and let it sit for a few minutes while you prepare the toppings. For the toppings, I used: Kiwi Fresh blueberries Pumpkin seeds Brazil nuts 1 teaspoon natural peanut butter (no added sugar or oils) Simple, filling, and delicious. I’ve been eating breakfasts like this for years, and honestly, I never get tired of it. 🌱🥣🍎 #veganrecipes #plantbasedrecipes #nutrition
Apple Cinnamon Oatmeal 🍎🥣 One of my favorite plant-based breakfasts and a recipe I never get tired of. In a pot, add: 1 cup organic rolled oats 2 cups water A small pinch of Himalayan salt Cinnamon 2 Medjool dates 1 chopped apple Cook everything together until the oats are soft and creamy. Turn off the heat, cover with a lid, and let it sit for a few minutes while you prepare the toppings. For the toppings, I used: Kiwi Fresh blueberries Pumpkin seeds Brazil nuts 1 teaspoon natural peanut butter (no added sugar or oils) Simple, filling, and delicious. I’ve been eating breakfasts like this for years, and honestly, I never get tired of it. 🌱🥣🍎 #veganrecipes #plantbasedrecipes #nutrition
What I eat in a day plant-based, focusing on high protein & fibre 🫶🏽🌱 @proteinworks code EZARA @nushfoods almond protein yoghurt #plantbased #vegan #veganrecipes #wieiadplantbased #veganfood
What I eat in a day plant-based, focusing on high protein & fibre 🫶🏽🌱 @proteinworks code EZARA @nushfoods almond protein yoghurt #plantbased #vegan #veganrecipes #wieiadplantbased #veganfood
3 Replacements to Chicken. Are you looking for the perfect plant-based chicken replacements? 🌱 Try oyster mushrooms for a meaty texture, jackfruit for its versatile shreddable goodness, and seitan for that protein-packed, chewy bite. Each one absorbs flavors beautifully and keeps your meals nutritious and taste good! Share more options in the captions below. #plantbased #replacement #food
3 Replacements to Chicken. Are you looking for the perfect plant-based chicken replacements? 🌱 Try oyster mushrooms for a meaty texture, jackfruit for its versatile shreddable goodness, and seitan for that protein-packed, chewy bite. Each one absorbs flavors beautifully and keeps your meals nutritious and taste good! Share more options in the captions below. #plantbased #replacement #food
we have no options 😔 #vegan #plantbased #veganfood #food #animallover
we have no options 😔 #vegan #plantbased #veganfood #food #animallover
Plant-Based Proteins 🍽️🌱 ✨ Fuel your body with real food: 🌰 Almonds 🥥 Hemp seeds 🌻 Sunflower seeds 🌱 Pumpkin seeds 🫘 Lentils 🍛 Chickpeas 🌿 Black beans 🥦 Broccoli 🥬 Spinach 🍠 Sweet potatoes 🥣 Quinoa 🍚 Wild rice 🍄 Mushrooms 🍞 Sprouted bread 🍌 Green bananas (yes, really!) 🌾 Oats 🧆 Tempeh (soy-free versions exist too!) Recipes at YouTube.com/MYALCHE
Plant-Based Proteins 🍽️🌱 ✨ Fuel your body with real food: 🌰 Almonds 🥥 Hemp seeds 🌻 Sunflower seeds 🌱 Pumpkin seeds 🫘 Lentils 🍛 Chickpeas 🌿 Black beans 🥦 Broccoli 🥬 Spinach 🍠 Sweet potatoes 🥣 Quinoa 🍚 Wild rice 🍄 Mushrooms 🍞 Sprouted bread 🍌 Green bananas (yes, really!) 🌾 Oats 🧆 Tempeh (soy-free versions exist too!) Recipes at YouTube.com/MYALCHE
CAULIFLOWER STEAK + CHIMICHURRI 🔥 of my favourite ways to cook cauliflower is to cut it into steaks, then serve with chimichurri + a creamy butter bean purée. it sounds fancy, but it’s actually super easy to make, comes together in no time at all & uses only simple, plant-based ingredients 🌱 I’ve written the full recipe out for you below so enjoy & let me know if you give it a go 👇 INGREDIENTS (serves 2) CAULI 2 cauliflower steaks (from 1 large cauli) 1 tbsp smoked paprika 3 garlic cloves 2 tbsp butter Salt Pepper Olive oil CHIMICHURRI Large bunch of parsley 1 garlic clove 1 red chilli 2 tbsp red wine vinegar 100ml extra virgin olive oil Salt Pepper BUTTER BEAN PURÉE 700g jarred butter beans 1 lemon 1 garlic clove 2 tbsp nutritional yeast Salt Pepper METHOD 1. First, make the chimichurri. Finely chop the fresh herbs, then add to a mixing bowl. Finely dice the chilli, mince the garlic + add to the herbs with the vinegar. Season to taste, then stream in the olive oil whilst mixing until throughly combined. Set aside. 2. For the butter beans, simply pour into a blender with the juice of a lemon, salt, pepper, 1 garlic clove + nutritional yeast. 3. For the cauliflower, chop into steaks- you should be able to get two from the middle of a large one. Save the extra florets for another recipe, or roast with salt, pepper, paprika + olive oil to serve alongside the steaks. 4. Chop up the leaves + stems & set aside for a zero-waste garnish. 5. Season the steaks with salt, pepper + paprika on both sides, then drizzle with oil + massage well. 6. Heat a frying pan to medium high. Add 2 tbsp olive oil. Once hot, add the steak - press down to sear. After several minutes, flip + fry other side until golden brown. 7. Bash the garlic cloves, add with the butter + baste continuously. Once the steaks are cooked, remove from the pan + add the chopped leaves/stems with a splash more oil & cook until golden + crisp. 8. To serve, pour the bean purée into the middle of a plate. Place the steak on top, drizzle with chimichurri & scatter over the cauli leaves. #cauliflower #steak #steakdinner #healthyrecipes #easyrecipes
CAULIFLOWER STEAK + CHIMICHURRI 🔥 of my favourite ways to cook cauliflower is to cut it into steaks, then serve with chimichurri + a creamy butter bean purée. it sounds fancy, but it’s actually super easy to make, comes together in no time at all & uses only simple, plant-based ingredients 🌱 I’ve written the full recipe out for you below so enjoy & let me know if you give it a go 👇 INGREDIENTS (serves 2) CAULI 2 cauliflower steaks (from 1 large cauli) 1 tbsp smoked paprika 3 garlic cloves 2 tbsp butter Salt Pepper Olive oil CHIMICHURRI Large bunch of parsley 1 garlic clove 1 red chilli 2 tbsp red wine vinegar 100ml extra virgin olive oil Salt Pepper BUTTER BEAN PURÉE 700g jarred butter beans 1 lemon 1 garlic clove 2 tbsp nutritional yeast Salt Pepper METHOD 1. First, make the chimichurri. Finely chop the fresh herbs, then add to a mixing bowl. Finely dice the chilli, mince the garlic + add to the herbs with the vinegar. Season to taste, then stream in the olive oil whilst mixing until throughly combined. Set aside. 2. For the butter beans, simply pour into a blender with the juice of a lemon, salt, pepper, 1 garlic clove + nutritional yeast. 3. For the cauliflower, chop into steaks- you should be able to get two from the middle of a large one. Save the extra florets for another recipe, or roast with salt, pepper, paprika + olive oil to serve alongside the steaks. 4. Chop up the leaves + stems & set aside for a zero-waste garnish. 5. Season the steaks with salt, pepper + paprika on both sides, then drizzle with oil + massage well. 6. Heat a frying pan to medium high. Add 2 tbsp olive oil. Once hot, add the steak - press down to sear. After several minutes, flip + fry other side until golden brown. 7. Bash the garlic cloves, add with the butter + baste continuously. Once the steaks are cooked, remove from the pan + add the chopped leaves/stems with a splash more oil & cook until golden + crisp. 8. To serve, pour the bean purée into the middle of a plate. Place the steak on top, drizzle with chimichurri & scatter over the cauli leaves. #cauliflower #steak #steakdinner #healthyrecipes #easyrecipes
It’s fun over here Thinking about the plant based diet? I made a Beginners Alkaline Diet Guide that has a 4 week transition guide, a full 3 day meal plan, recipes, and so much more! Check it out linked in my bio! Or comment “recipe” and I’ll send it to your DMs:) - - #Alkaline #vegan #plantbased #recipes #naturalliving
It’s fun over here Thinking about the plant based diet? I made a Beginners Alkaline Diet Guide that has a 4 week transition guide, a full 3 day meal plan, recipes, and so much more! Check it out linked in my bio! Or comment “recipe” and I’ll send it to your DMs:) - - #Alkaline #vegan #plantbased #recipes #naturalliving
back to up