Eazy Vegan Food

Eazy Vegan Food From brownies and pancakes to veggie-packed curries, stir-fries and salads, these vegan recipes are vibrant and delicious.

24/08/2025

🫒✨ Olive Salad with Pomegranate & Walnuts ✨🍷

By .vegan

A crunchy, juicy, tangy party in a bowl! This salad is loaded with bold flavors, sweet pops of pomegranate, and that satisfying walnut crunch. Perfect on its own or with some warm, crusty bread to scoop it all up.

---

# # # # 🌿 Ingredients

* 2 tbsp paprika paste (smoky magic in a spoon)
* 3 tbsp olive oil (liquid gold)
* 2 tbsp pomegranate molasses (sweet-tangy goodness)
* 1 tsp pul biber (Aleppo pepper heat)
* 1 tsp dried thyme
* 1/2 tsp salt (or more if your taste buds demand it)
* 1 medium onion, thinly sliced
* 1 bell pepper (or red paprika pepper), julienned
* 1 cup mixed olives, pitted (about 150 g)
* 1/2 cup walnuts, roughly chopped (about 50 g)
* 1/4 cup fresh parsley, chopped
* Seeds of 1 pomegranate (the jewel-like garnish 💎)

---

# # # # 🥗 Instructions

1. **Whisk It Up** 🥄
In a big mixing bowl, whisk together paprika paste, olive oil, pomegranate molasses, pul biber, thyme, and salt until smooth and glorious.

2. **Massage the Veggies** 💆‍♀️
Toss in your sliced onion and bell pepper. Use your hands to gently massage them into the dressing (yes, literally — they’ll soak up all the flavor love).

3. **Bring in the Stars** 🌟
Add the olives and walnuts, then toss gently so everything gets coated in that saucy spice magic.

4. **Herby Freshness** 🌿
Stir in chopped parsley for that green pop.

5. **The Grand Finale** 🎉
Transfer to a serving plate and scatter pomegranate seeds over the top like edible confetti. Gorgeous AND delicious.

💡 **Pro tip:** Serve right away for freshness, or let it chill in the fridge for an hour to deepen the flavors. Amazing with warm crusty bread!

---

\

---

12/08/2025

SHREDDED TOFU TACOS 🌮

By

RECIPE (3-4 servings, 45min prep time):
-400g firm tofu
Pat dry it and shred with a grater.
-2 Tbsp soy sauce
-1 Tbsp oil
-2 Tsp cumin
-1 Tsp Paprika
-salt to taste
Toss around, spread on a baking sheet and bake at 350F/175C for 30mins (give it a stir every now and then).
Sauce:
-1 onion
-3 cloves garlic
Fry in some oil until softened.
-1 Tsp cumin
-1 Tsp Paprika
-1/2 Tsp chili powder
-2 Tbsp tomato paste
Roast 2-3mins
-1/3 cup (80ml) pineapple juice
-1/2 Tbsp soy sauce
Stir it in and bring to a bubble.
Then reduce the heat and stir in the baked tofu.
“Salsa verde”:
-a bunch cilantro or parsley
-2 cloves garlic
-4 Tbsp vegan yogurt
-4 Tbsp vegan mayo
-1/2 lemon
-1 Tsp cumin
-1 Tsp agave
-salt to taste
Blend until smooth.
Serve the tofu in tortillas with fresh veggies and the salsa.


🌱

12/04/2025

The fun thing about these 5 ingredient walnut and tahini bars is that you can eat them raw or baked. I’ve given you the baked version below but you can also just blend and refrigerate before topping with chocolate.

By

✅ Save to try

Makes 12 bars

Base ingredients
1.5 cup (120g) gf oats
1 cup (110g) walnuts
1/3 cup tahini (80g)
12 medjool dates, pitted*
Pinch of sea salt, optional

Topping ingredients:
1 cup (150g) dark chocolate chips
Handful of walnuts

Preheat the oven to 180C (160C fan) or 350F

1️⃣ Add all the base ingredients to a food processor and blend thoroughly. It should be sticky and soft, if not add a tbsp of water and blend again.
2️⃣ Divide into 12 pieces and press down into a mini brownie tin or cupcake tin and bake for about 20 mins. Allow to cool and harden.
3️⃣ Melt the chocolate chips in a bowl over a pan of hot water and spoon on to each bar and top with a few more walnut pieces. Refrigerate to set the chocolate.

They will last for 4-5 days in an airtight container (no need to keep in the fridge once set)

*These really need soft medjool dates. If your dates are really hard, try soaking in boiling water for 20 mins then draining fully

Comment "😍" if you want to try this!

11/04/2025

Melting Cabbage: our new favorite way to enjoy this versatile and affordable vegetable! Cabbage becomes melt-in-your-mouth tender, picking up the flavors of caraway, cumin and garlic as it simmers in broth.

By

Ingredients:
- 1 head green cabbage (about 2 pounds), outermost leaves removed
- 4 tablespoons extra-virgin olive oil, divided
- ¾ teaspoon salt, divided
- ¾ teaspoon ground pepper, divided
- 1 medium onion, halved and sliced
- 4 large cloves garlic, sliced
- 1 teaspoon caraway seeds
- 1 teaspoon cumin seeds
- 3 tablespoons tomato paste
- 2 cups low-sodium chicken or vegetable broth
- 1 teaspoon dry mustard
- Chopped parsley, for garnish
- Whole-grain mustard, for serving

Directions
1. Preheat oven to 350°F.
2. Slice cabbage in half through the root. Cut each half into 4 wedges, keeping the root intact. Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium heat. Add 4 cabbage wedges and cook until browned in spots on both sides, 3 to 5 minutes per side. Transfer to a plate and sprinkle both sides with 1/4 teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage and 1/4 teaspoon each salt and pepper.
3. Add the remaining 2 tablespoons oil, onion, garlic, caraway seeds and cumin seeds to the pan; cook, stirring, until starting to soften and brown, 2 to 3 minutes. Add tomato paste and cook, stirring, until starting to darken, about 2 minutes. Add broth, dry mustard and the remaining 1/4 teaspoon each salt and pepper; increase heat to medium-high and bring to a boil. Return the cabbage to the pan, overlapping the wedges if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, 40 to 45 minutes. Sprinkle with parsley and serve with mustard, if desired.

Comment "😍" if you want to try this!

07/04/2025

🌱zucchini falafel 🧆 💚🤤

by

From a boring zucchini we make delicious falafel💚

📝
🔹2 zucchini
🔹karotten (finely diced)
🔹120g flour
🔹2 tablespoon of starch
🔹 hand -handed parsley
🔹1 leek onion (finely cut)
🔹1tl salt
🔹1 tl Pepper
🔹1 tsp garlic powder
🔹1 tsp cumin (ground)

👨‍🍳Preparation: Grate the zucchini and place in a bowl with 1-2 tsp salt. Mix well and set aside for 10 minutes. Meanwhile prepare the other ingredients. After 10 minutes, place the grated zucchini in a cloth and squeeze out the liquid. Then mix the mass with the other ingredients and knead for a few minutes. Then form falafel or balls and bake in the air fryer or oven at 200°C for 10-15 minutes.

Comment "😍" if you want to try this!


🌱

01/04/2025

Flaxseed Bread (5 Ingredients)

🌱 By

Ingredients
1 ½ cups Golden Flaxseeds
½ cup Almond Flour
4 tablespoons Psyllium Husk
2 teaspoons Baking Powder
1 ⅓ cups Water

Optional
½ teaspoon Salt

Instructions
In a high-speed blender, add the golden flaxseeds and blend them at high speed until they form a fine ground.
Preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper. Lightly oil the paper. Set aside.
Transfer the ground to a large mixing bowl and whisk it with almond flour, psyllium husk, baking powder, and salt. Whisk until everything is consistent.
Add lukewarm water, stir with a rubber spatula, then lightly wet your fingers with water to knead the dough and form a dough ball.
Shape a dough ball about 6 inches x 5 inches x 1.2 inches (16 cm x 12 cm x 3 cm). Don't make the dough ball higher than 3 cm/1.2 inches or the bread will never bake in the middle, and be gummy. This bread won't rise much, it will rise in the oven, then deflate in the center. The shape you give it now is the shape you will end up with.
Place the dough ball on the prepared baking sheet - don't bake in a loaf pan! It stays too moist in the center if you do.
The dough forms cracks on the sides, wet your fingers with water and massage the dough ball to fix the cracks. As you rub wet fingers, the dough becomes jelly-like and sticks together, filling the cracks easily.
If you like, sprinkle extra flaxseeds or bagel seasoning on the bread for flavors.
Bake the bread for 45-50 minutes at 350 °F (180 °C) until a toothpick inserted in the center comes out clean.
Cool down on a cooling rack overnight before slicing. It will deflate a bit in the center, that's normal.
Slice the next day, it should be soft and bouncy. The flavor is quite earthy, as you would expect from flaxseeds.

Comment "😍" if you want to try this!

01/04/2025

Sweet Potato with Lentil Pomegranate Salad

By

Ingredients
Sweet potatoes
3-4 medium sweet potatoes
1 tbsp olive oil
½ tsp salt
Lentil salad
1 can (1½ cup) cooked brown lentils
½ english cucumber siced in small cubes
1 small red onion finelly chopped
1 whole pomegranate seeds
⅓ cup chopped parsley
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
1 tbsp balsamic viengar
Toppings
1-2 tbsp tahini

Instructions
Wash and cut your sweet potato lenghtwise in half. Score each half in rack shape. Preheat your oven to 400°F (200°C).Toss the sweet potato halfs with olive oil and salt. Spread them skin side up a baking sheet and bake them for about 25-30 minutes until caramelised on the sides.
While the sweet potatoes are roasting, combine all the salad ingredients in a bowl and toss with olive oil, balsamic vinegar, salat and black pepper.
Once the sweet potatoes are roasted, transfer them to a serving platter. Add the lentil salad on top of the sweet potatoes and drizzle with tahini. Serve it and enjoy!

Comment "😍" if you want to try this!

🌱

Adresse

Paris

Site Web

Notifications

Soyez le premier à savoir et laissez-nous vous envoyer un courriel lorsque Eazy Vegan Food publie des nouvelles et des promotions. Votre adresse e-mail ne sera pas utilisée à d'autres fins, et vous pouvez vous désabonner à tout moment.

Raccourcis

Partager

Type