1.2M views · 7.4K reactions | 🥓 HOW TO: Make Bacon (That’s 100% Plant-Based) 🥓 This bacon’s crispy, smoky, salty, and made entirely from plants. The perfect BLT filling, breakfast side or pasta topping - check out the full video below! Ingredients: 🌶 Red layer: 1 tin chickpeas, 1 tbsp beetroot powder, 80g vital wheat gluten 🍥 White layer: 1 tin chickpeas, 1 tbsp miso paste, 80g vital wheat gluten 🧂 Oil for frying, Salt & pepper to taste How to Make It: 1️⃣ Blend red layer ingredients into a dough and knead until smooth. 2️⃣ Repeat for the white layer with chickpeas, miso, and gluten. 3️⃣ Roll both doughs thin, layer red and white strips, chill to firm up. 4️⃣ Slice thin, brush with oil, and fry until crisp and golden. 5️⃣ Serve however you like – we recommend a banging BLT. | Bosh | Facebook
4.8M views · 47K reactions | Roasted Eggplant & Chickpea Salad 𝐅𝐔𝐋𝐋 𝐑𝐄𝐂𝐈𝐏𝐄 𝐎𝐍 𝐌𝐘 𝐁𝐋𝐎𝐆: 𝐃𝐫𝐯𝐞𝐠𝐚𝐧𝐛𝐥𝐨𝐠 𝐝𝐨𝐭 𝐜𝐨𝐦 #veganmeal #veggierecipes #aubergine #garlicsauce #vegan #veggie #veganrecipes #veggies #dip #sauce #healthyfood #easyrecepies #easyrecipes #healthysnack #plantbasedfood #lazymeal #veganfood #veganrecipe #vegetable #easyrecipe #veganfoodporn #quickrecipe #vegetarianrecipes #easyfood #healthysnackideas #vegetarian #lazyvegan #easyrecipes #easyveganmeals #vegandinner | Dr. Vegan
1.3K views · 12K reactions | Roasted Vegetables with Creamy Tahini-Yogurt Dressing – Your New Favorite Sheet Pan Dinner Created by the amazing @dr.vegan For the Sheet Pan Vegetables: 1 can Chickpeas: 1 can drained and rinsed, 400 g / 15 oz 1 Onion (large) sliced into wedges 2 Sweet potato(medium) cubed, 450 g / 1 lb 1 cup Broccoli florets, 150 g / 5.3 oz 1 cup Cauliflower florets, 150 g / 5.3 oz 2 tsp Seasoning paprika, cumin, salt, pepper, chili flakes as desired 2-3 tbsp Olive oil 30–45 ml For the Dressing: 2 tbsp Tahini 30 g / 1 oz 1/2 cup Vegan or Greek yogurt 120 g / 4 oz 2 tbsp Lemon juice 30 ml Salt and pepper: To taste 1 clove Garlic minced or grated 2 tbp Olive oil 30 ml 1 tsp Mustard 5 g / 0.17 oz 1 tsp Agave syrup Preheat the Oven
Preheat your oven to 400°F (200°C). Prepare the Vegetables
Spread the chickpeas, onion, sweet potato, broccoli, and cauliflower evenly on a large sheet pan. Drizzle with olive oil and sprinkle with the seasoning blend. Toss everything to coat well. Roast the Vegetables
Roast the vegetables in the oven for 25–30 minutes, tossing halfway through, until they are tender and slightly caramelized. Make the Dressing
While the vegetables roast, whisk together the tahini, yogurt, lemon juice, salt, pepper, garlic, olive oil, mustard, and agave in a small bowl. If the dressing is too thick, add a splash of water to reach your desired consistency. Assemble and Serve
Remove the roasted vegetables and chickpeas from the oven. Spread a layer of the tahini-yogurt dressing on a serving plate and top with the roasted vegetables. Garnish with optional toppings like fresh parsley, sesame seeds, or chili oil. #sheetpandinner #plantbased #vegan #veganrecipes #healthyeating #guthealth #guthealing #dairyfree #easyrecipes | Well with Melissa
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