Irish Savory Hand Pies by @plant.well 💚
3 Sheets Puff Pastry (ensure it's vegan)
8 oz Tempeh
1 1/2 Cups Cabbage
1 1/2 Cups Carrots
1 1/2 Cups Potatoes
2 Cloves Garlic
1 Tsp Dried Thyme
1 Tsp Dried Rosemary
1/2 Tsp Dried Caraway Seed
1/2 Cup Fresh Parsley
1 Cup Tomato Sauce
Salt/Pepper to Taste
1 Tsp Apple Cider Vinegar
Preheat oven to 350°F. Remove puff pastry from freezer and allow to thaw for 30-40 minutes.
Boil tempeh in water or veggie stock for at least 10 minutes, or until it tenderizes a bit.
Add Chopped carrots, onion and garlic to a large pan and cook, over medium heat and with a splash of water of veggie stock, for about 5 minutes. Add chopped cabbage, potatoes and tempeh to the pot and continue cooking until potatoes are soft, about 5-10 minutes.
Add herbs, salt and pepper, tomato sauce, parsley and apple cider vinegar and continue cooking for a few minutes until fragrant and all ingredients begin to stick together a bit.
Cut circles in your puff pastry, scoop on a few tablespoons of filling, and add another circle of dough on top. Squish together with a bit of water and use a fork to firmly press down sides all the way around.
Cut a couple slits in the middle of the pies, and brush with a bit of olive oil if desired (optional, but it really helps them brown and get crispy).
Bake for about 25 minutes, or until golden brown. Allow to cool and enjoy!
How did you like the new episode? 🔥 ...
Almoço de sexta!! Bife vegetal, arroz, couve e tomatinhos 🍀🌱 _
Voltei!! Muitas pessoas vieram me perguntar se deixei de ser vegana, o por quê não estava postando mais etc... SEREI VEGANA PRA SEMPRE! Parei de postar porque estava em semana de provas e todo início de semestre é MUITO puxado pra mim em questão de adaptar horários, organismo, sono etc. (Pra quem não sabe faço medicina). Nesses dias andei me virando e comendo o que vocês já veem por aqui: COMIDA DE VERDADE! Além de tudo isso precisei fazer um detox do Instagram e estou me sentindo melhor! Vou limitar meus horários de uso na rede social. É isso 💚 ...
Vegan Chocolate Cupcakes by @missis_basil 💗
Makes 8 cupcakes
320 ml plant-based milk (I used almond milk)
0.5 tbsp apple cider vinegar
40 ml melted coconut oil
80 g chocolate chopped (I used dairy-free 78% dark chocolate)
1 tsp vanilla extract
120 g spelt flour
25 g cocoa powder
70 g organic cane sugar
(you can use less or more to taste)
0.5 tsp baking soda
1 tsp baking powder
1/2 tsp salt ⠀
120 g non-dairy whipping cream (I use coconut cream)
70 g vegan chocolate, chopped
Will be also delicious with cranberries or strawberries
-Preheat the oven to 350°F
-Stir the apple cider vinegar into the plant-based milk and set aside
-Melt coconut oil and 80 g of chopped chocolate in a microwave. Stir in the vanilla extract
-Sieve the flour, cocoa powder, sugar, baking soda, baking powder, and salt into a bowl and mix together
-Pour the milk and melted chocolate mixture over the flour mixture and stir to combine until no large lumps remain (but do not overmix). Taste and add more sugar if desired
-Pour the mixture into the cupcake pan and bake for 20 minutes. Then let it cool completely ⠀
Chocolate cream (prepare this ahead, so it can cool):
-Bring the plant-based cream to a boil in a pot. Remove from the heat, add chopped chocolate and stir using a whisk until melted and well combined
-Fill the chocolate cream into a cup and chill in the fridge for at least 3 hours
-When it’s completely cold, beat with a hand-held mixer on high speed until whipped and stiff peaks form ⠀
Decorate cupcakes with cream and toppings of your choice. Enjoy #bestofvegan ...