Pinterest for healthy vegan food is a great source of beautiful pictures which make your mouth water.
When it comes to looking for something to try or buy – be it a new pasta dish, healthy vegan recipes, shoes or a dining table for the living room – you have to be able to see it. We, humans, are visual beings. We use our eyes to decide if something looks good or if it suits our tastes.
That’s the magic of Pinterest. Since everything revolves around the visual, it’s easy to see when something matches your personal taste. As soon as you see something, you think, “That’s it!”.
Pinterest for healthy vegan recipes is to help you discover new dishes recipes and give you ideas. As you stroll along you will find for sure something interesting for your vegan food preparation.
Find below 7 vegan recipes people on Pinterest like most and enjoy!
Spike Your Interest With Pinterest For Healthy Vegan Food
From beet burgers to bounty bars, what will you whip up?
Veganism is on the rise and it’s not just because of Veganuary.
In the last ten years, in fact, the number of vegans in the United Kingdom has risen by a staggering 360 percent.
Due partly to an increase in demand for more exciting vegan options and the fact that countless blogs, websites, and books have got creative with meat and dairy free dishes, vegan recipes have never been more exciting.
Below, we’ve collated the top trending vegan recipes on Pinterest to try at home whether you’re a longstanding subscriber to the lifestyleor just want to try out the diet.
From beet burgers to bounty bars, what will you whip up?
Vegan Pad Thai
200 g / 7 oz wide rice noodles
2 tbsp peanut oil (or other high smoke point oil)
2 spring onions, sliced
2 garlic cloves, finely sliced
1 hot red chilli, finely sliced
2 carrots, shaved into ribbons with a speed peeler
a large handful of green beans, cut diagonally
½ small broccoli, divided into florets
1 red pepper, finely sliced
¼ cup roasted & unsalted peanuts, pounded in a pestle & mortar
½ cup mung bean sprouts
fresh coriander, to garnish
5 tbsp tamarind sauce*
1 tbsp tamari / soy sauce
2 tbsp vegan fish sauce* or more tamari / soy sauce
2-3 tbsp maple syrup, adjust to taste
Prepare rice noodles according to the instructions on the packet, but do not cook them fully as you’ll give them another minute or two in the wok after. After you immerse them in soaking water, lift the lid and give the noodles a good stir to prevent them from clumping together and sticking to the bottom of the pot. Give them another good stir halfway through the soaking time.
Once the time is up, drain the noodles and set aside. You may want to stir a little bit of oil through them to prevent them from sticking together but I do not find this necessary.
Mix all the sauce ingredients together in a small bowl. If you are using a shop-bought tamarind puree / paste, go easy on it at first as it is apparently more concentrated (and therefore more sour) than if you make your paste from a tamarind block (see notes) yourself.
Heat up a wok or a large frying pan. Pour 1 tbsp of oil and heat it up until almost smoking. Add spring onions, garlic and chilli.
Stir-fry (stirring constantly) until spring onions soften and garlic becomes fragrant. Transfer to a separate plate, leaving as much oil in the wok as you can.
Heat up another tablespoon of oil in the same wok – no need to wash it. Start adding prepared veggies in the following order (leaving a minute or two between each addition): broccoli, peas, red pepper and carrot ribbons. Stir-fry until cooked yet still crunchy.
Transfer all vegetables to a big plate and pour the sauce to the bottom of the wok. Add in noodles – they may have clumped together a little, but the sauce and heat of the work will separate them again.
Add spring onions, chilli, garlic and stir-fried veg back to the wok. Mix everything well and let it warm up, stirring the whole time, for a minute or two.
Divide between two plates, sprinkle with sprouts and crushed peanuts. Serve with lime wedges on the side.
90 ml / ¼ cup + 2 tbsp quality tahini (I used hulled)
1¼ tsp salt, more to taste
1 tsp cumin (optional)
about 180 ml / ¾ cup fridge-cold aquafaba*
4-5 tbsp lemon juice
fresh parsley, to garnish (optional)
black and white sesame seeds, to garnish (optional)
extra virgin olive oil, to garnish (optional)
To cook your beetroots, you could bake, steam or boil them. I baked mine. To bake your beetroots, heat up the oven to 200° C / 390° F. Place washed beetroots in the middle of a large piece of kitchen foil. Holding the edges of the foil up with one hand, drizzle a bit of water to the bottom of the parcel so that the beetroots cook in their own steam. Scrunch the edges of the foil above the beetroots to create a parcel. Bake until you can easily pierce each beetroot with a knife (about 60 min, depending on the beetroot’s size). Once the beetroots are cool enough to handle, peel the skin off.
Pour cold aquafaba and lemon juice to the bottom of the blender (or a food processor, but blender will give you a smoother hummus) with all the tahini, roughly sliced beetroots and chickpeas.
Process until smooth. If the mixture is a bit too thick, trickle more aquafaba (or cold water) through the opening in the lid. Once the mixture becomes homogeneous and thick and your average blender starts to struggle (if you have a Vitamix or a similar hi-tech blender you probably will not need to worry about this) start making circles on the surface of your hummus mixture (in the direction of the turning blades) with a spatula (don’t dip the spatula in too deep as you don’t want to accidentally touch the turning blades). This simple action will prevent air pockets forming under the mixture’s surface, helping your blender process the heavy mixture.
Finally, season the mixture with salt, cumin, garlic and extra lemon juice if you like.
To serve, put hummus in a bowl. Drizzle with extra virgin olive oil (if you don’t care about it being oil-free), sprinkle some sesame seeds and chopped parsley on top,