#unhealthyvegan

Chocolate fudge cake worthy of Bruce Bogtrotter 🤤 no one can tell there’s actually courgettes and mayo in there 🤫 honestly the best chocolate cake recipe I’ve found - don’t be put off by the vegetables! I used vegan @hellmannsmayonnaise recipe - https://lovingitvegan.com/vegan-chocolate-zucchini-cake/ I was low on cocoa powder so we subbed out the icing for @cadburyuk ready made fudge icing (yes it’s vegan 😍) • • • #chocolate #chocolatefudge #chocolatefudgecake #fudgecake #vegancake #veganbaking #veganbakingrecipes #veganchocolatecake #courgettecake #zuchinni #cake #veganjunkfood #junkfoodvegan #unhealthyvegan #vegantreats #whatveganseat #whatvegankidseat #mumlife #mumofboys #vegetables #cakesofinstagram #chocolatecake #vegannom #veganfoodshare #veganfoodpics #weekendbaking #imadethis #icing #icingcakes #dairyfree


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Hey, long time no see.. what a way to return than with the local chippie’s vegan burger, chips and vegan coleslaw on a rainy day 😍


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Good Morning and Happy Saturday 🤗 I used @tofooco for the scramble and @quorn_uk vegan ham for the bacon 🥓 #veganbreakfast


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Vegan, gluten free and allergen friendly meals delivered fresh in jars all around Melbourne. The meals are packaged in jars so these can be returned, cleaned, sterilised & reused with customer discounts for the returned jars as an incentive to reduce waste that goes to landfill @wastelessvegankitchen . . . . . #melbournedelivery #wastelessvegankitchen #melbournefoodblogger #visitmelbourne #melbournetodo #melbournefood #melbournefoodie #veganmeals #melbournedining #yummy #dinner #foodporn #veganlongjohn #plantbaseddiet #instapic #yum #vegan #veganism #plantbased #vegansofmelbourne #vegansofig #veganaustralia #whatveganseat #vegans #veganfood #veganfoodshare #unhealthyvegan #photooftheday #foodphotography #foodphoto


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Vegan cheese, siracha, #beyondmeat burger n salad 😋🍔😋🍔😋🍔 #unhealthyvegan #vegan #fitness #burger #protein #homemade #quarantinefood #cookingathome #hobby


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Gigantic vegan kebab wrap🤩 *ingredients & macros on the last slide* I have been out and about all day so I have only had one meal prior to this, so I decided to make a huuge dinner 🙌🏻 This is a giant flatbread with «kebab spiced @eat_oumph », salad in a lot of home made dressing and some bell pepper 🌸 For the dressing I just mixed all the ingredients together, it was quite mustardy though.. so for future reference I would use a bit less 🌼 Took quite some time to eat, and I was stuffed after but it was all worth it 😋 • • #vegandinner #vegankebab #oumph #vegandressing #flatbread #veganwrap #whatveganseat #veganprotein #vegan #veganrecipes #veganfoodshare #veganskmat #unhealthyvegan #fatvegan


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If you’ve been following me for a while you’ll know I’ve been blessed with some amazing takeaways and the vegan gods have blessed me yet again with @mamasindiantakeaway who have now have a vegan menu including Wales’s first takeaway korma 🍛🥥 . I was sent the vegan korma, pilau rice, onion bhajis and garlic naan. The korma had some really good flavours but I do prefer a bit of a spicier curry (hot sauce was added)but was good to try something different and huge fan of all the sides and the dipping sauce for the bhajis was bomb if you’re in the area I would recommend. Only negative was the forgot my rice but thankfully that was rectified 5 minutes later. (Disclaimer: I was gifted this meal however all opinions are my own)


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Korean Style Popcorn Cauliflower 🤤 . . . ⭐️Tag a friend who would love this⁠ 🤗Follow us @thegreenvegans for daily vegan recipes⁠ ⁠Ingredients: SAUCE ½ cup gochujang ¼ cup soy sauce 2 tablespoons honey 2 tablespoons cool water CAULIFLOWER NUGGETS Oil, as needed for frying 2 eggs 1½ cups all-purpose flour 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper Pinch of cayenne pepper 1 head cauliflower, cut into bite-size florets Sesame seeds, for finishing Directions 1. MAKE THE SAUCE: In a medium pot, stir together the gochujang, soy sauce, honey and water. Heat the sauce over low heat until it barely simmers. Keep warm. 2. MAKE THE CAULIFLOWER NUGGETS: Pour 2 to 3 inches of oil into a large sauté pan. Heat the oil over medium-high heat until it shimmers on the surface and reads about 350°F on a thermometer. (Or you can test the oil with a piece of cauliflower: If it bubbles and stays at the surface after you drop it in the oil, then you’re good to go.) 3. Line a baking sheet with a few layers of paper towels. Whisk the eggs in a large, shallow bowl. 4. In another large, shallow bowl, whisk the flour with the salt, black pepper and cayenne. 5. Working with a few pieces at a time, dip the cauliflower florets into the egg until they are well coated. Then dip them into the flour mixture and toss well to coat. Repeat with the remaining cauliflower. 6. Working in batches, fry the cauliflower until the pieces are evenly golden brown, 6 to 9 minutes. Remove the cauliflower with a slotted spoon and drain on the prepared paper-towel-lined baking sheet. 7. In a large bowl, toss the cauliflower with the sauce and toss until well coated. Serve immediately, garnished with sesame seeds and chives. #thegreenvegans


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🥳Sourdough cinnamon scrolls with a maple vanilla glaze😉 We all deserve a treat sometimes! And these Cinnamon Scrolls are perfect for that! Sooo tasty!🎉 Hope you enjoy😋💕 - - Follow us @eatgreenveganteam for more tasty vegan recipes!☀️ - - SOURDOUGH CINNAMON SCROLLS🙊 3 cups plain flour, plus more for dusting ~1/3-3/4 cup active sourdough starter (to taste) 1/2 cup plant-based milk 1/2 cup vegan butter, melted 3 tbsp cane or coconut sugar . Filling 2 tbsp vegan butter, melted 3 tbsp brown or coconut sugar 1 tbsp cinnamon . Frosting 1/2 cup vegan cream cheese, softened 1/4 cup powdered sugar, to taste 2 tbsp maple syrup Dash of vanilla . 1. Add all the scroll ingredients to a stand mixer or a large bowl. Knead for 3-5 min or until the dough comes away from the sides of the bowl and forms a soft dough. 2. Cover and set aside in a warm spot for 1 hour or until the dough has doubled. 3. To prepare the filling: Combine the sugar and cinnamon in a small bowl. 4. Scoop the dough onto a floured surface and roll it out into a large rectangular shape. 5. Brush the melted butter on the dough. Liberally sprinkle the cinnamon sugar and rub it into the surface. 6. Roll the dough into a large tube. Use a sharp knife to cut scrolls out of the dough. 7. Place the scrolls on a baking tray, cover and allow them to rest for at least 1 hour. 8. When you're ready to bake the scrolls, preheat the oven to 180°C (350°F). 9. Bake the scrolls for 15-20 min until slightly golden brown. 10. Whisk all of the frosting ingredients until smooth and drizzle onto the scrolls. - - Credit: @rainbownourishments ♥️ #plantbasedpower #unhealthyvegan #plantbasedmeal #veganismus #veganismdaily #veganismopopular #plantbasedliving #vegandinner #healthyfoodporn #veganismisthefuture #plantbasedrecipes #yummyintummy #veganbeauty #yohoo #yummybreakfast #yohobrewing #yummymummy #veganismistheanswer #yummy😋😋 #plantbasedproducts #yohoho #plantbasedeating #plantbasedfamily #plantbasedmuscle #unhealthyfood #plantbasedfoods #tagify_app #unhealthyrelationships #veganismoacessivel #veganaf


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