Vegan Plantstyle (2026)

11/03/2021

🌱🍆Mouth-watering Stuffed Aubergine🍆🌱

A delicious spring dinner packed with plant-based protein that is a great addition to a healthy diet plan - please, like ❤️ and leave any smile in comment 👇👇👇 if you like the recipe! 😇

Ingredients:

1 aubergine halved
1/2 cup brown rice cooked
1/2 canned chickpeas ( boiled can be used too)
Tomato sauce to taste (I used around 4 tbsp - mine is with soya pieces)
1/2 cup carrots, green peas, green beans - cubed
1 tbsp olive oil or other cooking oil
Spring onion for garnish
Salt, pepper, favourite spices

Method:

1️⃣ Boil aubergine until soft in salted water (ap. 10 min), once it's ready take it out and let it cool down a bit. Then cut the inside out - chop it well.

2️⃣ Sauté other vegetables until soft using olive oil (5-7 min). Then mix all the ingredients (apart from the aubergine skins), add tomato sauce and mix again.

3️⃣ Stuff in aubergine skins and bake for 15-20 min at 180°C, you may also want to sprinkle them with vegan parmesan for even better taste!

4️⃣ Voilà! Your tasty dinner is ready, top with spring onions and enjoy! 🤤

❤️❤️❤️

13/02/2021

🍝 TOMATO PASTA AL POMODORO 🍅🌱

This Italian pasta ‘spaghetti al pomodoro’ is super easy to make, incredibly delicious and always perfect!❤️

Ingredients:
- spaghetti pasta (500g)
- 1-2 tbsp olive oil
- 3-4 garlic cloves
- cherry tomatoes (cut in half)
- 1 tbsp Italian herbs as desired
- 1 tbsp parsley (freshly chopped or dry)
- sea salt & pepper to taste
- 1 tsp sugar or to taste (optional)

Method:
1. Cook your pasta according to the package instructions in salted water until ‘al dente’ (not too hard & not too soft).
2. In the meantime, make the sauce. Heat the oil in the pan and sauté the garlic for a few minutes, then add cherry tomatoes and simmer for about 7 minutes. Add sugar (optional), then season with salt, pepper, Italian herbs and parsley.
3. When the pasta is done, drain and add to the sauce, tossing to combine.
4. You can serve your pasta with vegan cheese, pine nuts, fresh basil or any toppings you like! Enjoy! 😊

Have a great weekend! ✨🤍

12/02/2021

🌰YUMMY HAZELNUT OAT & CHIA PUDDING🤍🌼🍌

Creamy oat & chia seed breakfast pudding with pleasantly nutty flavour, like a dessert for breakfast! It’s also a good source of fibre and protein! 😊

Ingredients:
- chia seeds
- organic oat bran
- 1 banana
- vegan maple syrup
- chopped hazelnuts

Method:
1. Pour oat bran and chia seeds in a bowl, add hot water, mix together and leave covered for 5 min
2. Top it with sliced banana, some chia seeds and chopped hazelnuts. Sweeten with maple syrup as desired and enjoy! ✨

Have a great day! 🤩

16/01/2021

🌿🥑SIMPLE & YUMMY AVOCADO TOASTS🥑🌿

Make these super easy and delicious vegan breakfast toasts and you’ll look forward to mornings again! 💛💚❤️

Ingredients:
- seeded sourdough bread
- avocado
- cracked black pepper
- Himalayan salt
- rocket/lettuce/spinach
- cherry tomatoes
- red onions

Method:
Toast the bread and top with sliced avocado, red onions, cherry tomatoes and rocket/lettuce/spinach! Sprinkle with black pepper and Himalayan salt to taste. Enjoy!❤️✨

27/09/2020

🌿MIXED BERRY ACAI BOWL🍓🍃
Healthy & delicious superfood breakfast!
Ingredients:
- 2 cups frozen berries of your choice (blackberries, blueberries, strawberries, raspberries)
- 1 banana (fresh or frozen)
- 2 tbsp acai berry powder
- 1 cup water or non-dairy milk
- 1 serving protein powder, h**p seeds or nut butter (optional for protein)
Topping
- blueberries & sliced strawberries
- granola
- almond or coconut flakes (you can also add chia seeds)

Instructions:
In a blender, place the berries, banana, acai powder, optional protein source and water/milk. Blend until smooth.
Place in serving bowl and top with the suggested toppings or your favorite assortment.

08/07/2020

🧡VEGAN LENTIL BURGERS🧡

The yummiest vegan lentil BURGERS 😍 made with just a handful of simple ingredients! 🤤 Serve in a bun, with a side salad, or however you’d like for a perfect lunch or dinner. ✅ They are soft, moist and uncomplicated. Gluten-free and oil-free.

Ingredients:

1 cup red lentils dry

1/2 cup walnuts

1 cup oat flour

1/2 cup carrot peeled and grated

2 tsp mustard ensure vegan and gluten-free

1 tsp paprika

1 tsp cumin

1 tsp dried basil

2 tbsp tamari

Method:

1. First, preheat the oven t0 180 degrees. Meanwhile, cook the lentils according to packaging instructions until softened, but not mushy - this usually takes around 7-8 minutes. Drain and rinse when done.

2. Add the walnuts and lentils to a blender or food processor. Pulse until a walnut 'paste' forms.

3. Transfer the walnut and lentil mixture to a large mixing bowl together with the oat flour, carrot, mustard, paprika, cumin, dried basil and tamari. Stir together really well, using your hands if necessary to form a 'dough'.

4. Using around 1/3-1/2 cup dough per burger, shape the dough into patties and lay them out on a sheet of baking paper over a baking tray.

5. Bake for 25-30 minutes, until golden brown and crispy on the outside.

Enjoy and follow us 😍 🍀

22/06/2020

Happy Monday everyone! ❤️😍🤗

✅The 7 Best Plant Sources of Omega-3 Fatty Acids

Omega-3 fatty acids are important fats that provide many health benefits.
Studies have found that they may reduce inflammation, decrease blood triglycerides and even reduce the risk of dementia.
The most well-known sources of omega-3 fatty acids include fish oil and fatty fish like salmon, trout and tuna.
This can make it challenging for vegans, vegetarians or even those who simply dislike fish to meet their omega-3 fatty acid needs.
Here are 7 of the best plant sources of omega-3 fatty acids.

1. Chia Seeds

2. Brussels Sprouts

3. Algal Oil

4. H**p Seed

5. Walnuts

6. Flaxseeds

7. Perilla Oil

22/06/2020

🍀CHUNKY VEGAN GUACAMOLE🍀

The best chunky vegan guacamole 😍 that’s perfect as a dip or spread for potlucks and gatherings. Served with tortilla chips or vegetable sticks, it will impress anyone!

Ingredients:

2 cloves garlic minced

1 medium onion chopped

1/2 cup fresh sweetcorn

2 large avocados

1/4 cup soy yoghurt

2 tbsp nutritional yeast

1 tbsp apple cider vinegar

1 lime juice of

1 tsp salt

black pepper to taste

1/2 tsp paprika

Method:

1. Start by adding the garlic, onion and sweetcorn to a non-stick frying pan. Sauté for 3-4 minutes, until softened and fragrant.

2. Slice the avocados in half and remove the stone. Then, scoop out the flesh and mash with a fork or a potato masher, leaving a few chunks for a desired level of texture.

3. Transfer the mashed avocado to a large mixing bowl and add the soy yoghurt, nutritional yeast, apple cider vinegar, and sauéed vegetables.

4. Squeeze in the lime juice, stir together, then season generously with salt, pepper and paprika.

5. Serve with more black pepper and cilantro (coriander).

Have a great Day! ❤️❤️❤️

22/06/2020

💚VEGAN LEEK AND POTATO SOUP💚

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This quick and easy vegan leek and potato soup with mushrooms is perfectly flavourful, creamy and cosy. It’s the perfect weeknight dinner that’s ready in just 25 minutes that’s also great as a starter or side dish.

Ingredients:

1 large red onion chopped

3 cloves garlic minced

2 large leeks chopped

200g mushrooms chopped

200g potatoes peeled and chopped

1 tsp cumin

1 tsp garlic granules

2 cups vegetable broth

1 cup unsweetened almond milk

1 tbsp tamari

1 tbsp balsamic vinegar

2 sage leaves

Method:

1. Add the onion and the garlic to a non-stick saucepan and cook for 2-3 minutes, until fragrant.

2. Add the leeks and mushrooms, and sautée for around 2 minutes more.

3. Add the potatoes, cumin, garlic granules, vegetable broth, almond milk, tamari, balsamic vinegar and sage leaves. Simmer on a low-medium heat for around 20 minutes, until the potatoes are cooked. Pour in more water if necessary.

4. Using a blender, immersion blender or food processor, blend the soup until smooth. Serve immediately.

22/06/2020

❤️GLUTEN-FREE VEGAN BANANA BREAD❤️

Save the recipe 🥰 and leave a smile in comment 🍏 for more!

This gluten-free vegan banana bread with walnuts is perfectly fluffy and flavourful with a crunchy outside. Serve it for either breakfast or dessert with jam and peanut butter 🤤🤗

Ingredients:

3 large ripe bananas mashed

1.5 tbsp tahini

1/2 cup maple syrup

2.5 cups gluten-free flour

1 tsp baking powder

1/2 cup chopped walnuts

Method:

1. Preheat the oven to 180 degrees.

2. Add the mashed bananas to a large mixing bowl together with the tahini and maple syrup. Whisk until well-combined.

3. Add the flour, baking powder, cinnamon and chopped walnuts. Pour in up to 1/4 cup of almond milk if the dough seems too sticky.

4. Pour the batter into a loaf tin and bake in the preheated oven for around 35-40 minutes, until a toothpick comes out clean.

5. Store covered on the countertop for 2-3 days, in the fridge for up to a week, or frozen for up to a month.

Enjoy! 😘

Vegan Plantstyle

11/03/2021

13/02/2021

12/02/2021

16/01/2021

27/09/2020

08/07/2020

22/06/2020

22/06/2020

22/06/2020

22/06/2020

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