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Explore Cuisine


Organic, vegan, plant-based, & protein-packed pastas. explorecuisine.com



Happy first day of spring! 馃尡馃尭 We are welcoming the warmer weather with this delicious and light Lemon and Asparagus Pasta. 馃崑

路 Organic green lentil penne
路 400g tin cannellini beans, drained and rinsed
路 1 garlic clove, roughly chopped
路 1 vegetable stock cube, made up to 150ml
路 1 lemon, zested and juiced
路 250g green beans, cut into 3cm lengths
路 5-6 asparagus
路 1 red onion, chopped
路 1 tsp chilli flakes
路 1 can coconut milk

1. Prepare your vegetables; onions, garlic. Removing the top half of the asparagus and peeling of the skin
2. Heat up a pan with oil, add your asparagus and peel skin. Once cooked set aside
3. Add your onions and garlic once they are sauteed, add your lemon juice to the pan
4. Bring a large pan of water to the boil and cook the spaghetti for 6 mins.
5. Sprinkle your chilli flakes and add your cannellini bean then pour in your coconut milk. Let this mix thoroughly.
6. Cook the pasta: Cook the pasta according to package directions.
7. Stir in your cooked pasta to the pan
8. Serve up and add your asparagus skin on top of your pasta with the nicely cooked skin

#glutenfree #explorecuisine #eatglutenfree #govegan #vegansofig #veganfoodie #amazonfinds #amazon #foodies #healthymeals #happyspring #spring2023 #springrecipes
Spicy, Crunchy Edamame Spaghetti 馃崫

This recipe is Spicy, Crunchy and a bit addictive! Also, our Edamame Spaghetti is PACKED with 42grams of Plant-Protein 馃尡

Made by

聽1 box of Edamame Spaghetti
1 big clove garlic, finely diced
1 red chilli, seeds removed, thinly sliced聽
1 red onion, finely diced
1 thumb ginger, grated
1 bunch coriander, stems finely chopped and leaves kept for garnish
50ml grapeseed oil
1 tbsp tamari
2 tbsp tahini

Cook the Edamame Spaghetti as per the packet instructions.
Meanwhile, add the garlic, chili, onion, ginger, and coriander stems to a heat-proof bowl.
Heat up the grapeseed oil in a small pan until very hot, then very carefully pour the hot oil into the heatproof bowl to sizzle all the ingredients.聽 Now add the tamari and tahini and stir to combine.
Once the spaghetti is cooked, drain and add to a large serving dish.
Drizzle the sauce over the top of the spaghetti then mix to combine. Top with the coriander leaves and enjoy!

#healthyliving #healthyrecipes #goodfood #glutenfree #pastadupe #vegan #veganrecipes #veganfood #glutenfreelife #eatglutenfree #pastatiktok #pastarecipes
We have the perfect comfort meal to help get you threw these last couple weeks of winter. This porcini mushroom soup is not only delicious and easy to make but it is packed with 45g of plant-based protein thanks to our Explore Cuisine Black Bean Spaghetti. Try it and let us know what you think!


路聽聽聽聽聽聽 1 ounce dried morel, porcini
路聽聽聽聽聽聽 3 cups vegetable stock
路聽聽聽聽聽聽 3 green onions finely sliced into rounds
路聽聽聽聽聽聽 1 tablespoon teriyaki sauce
路聽聽聽聽聽聽 1 tablespoon light Soy Sauce
路聽聽聽聽聽聽 1 tablespoon Dark Soy Sauce
路聽聽聽聽聽聽 Organic Black Bean Spaghetti
路聽聽聽聽聽聽 Ginger, chopped
路聽聽聽聽聽聽 Garlic, Minced
路聽聽聽聽聽聽 1 tsp chili oil
路聽聽聽聽聽聽 2 spring onions, finely sliced
路聽聽聽聽聽聽 2 tsp sesame oil
路聽聽聽聽聽聽 1 can coconut milk

1.聽聽聽聽 In a large pan, heat up your sesame oil in a pan and add your spring onions, garlic and ginger. Add a tsp of chili oil
2.聽聽聽聽 Slice the fresh mushrooms and add to the pan
3.聽聽聽聽 Add the soy sauces, teriyaki sauce, mushrooms and vegetable broth and return to a boil. Add your coconut milk and let this simmer for 2-3 minutes whilst stirring
4.聽聽聽聽 Cook your spaghetti and cook according to the package instructions (just until tender).
5.聽聽聽聽 Add your spaghetti to a the bowl and pour in your mushroom sauce, garnish with coriander, chili and serve

#meatlessmonday #meatfreemonday #eatgluten #glutenfree #govegan #veganmeals #amazonfinds #foodie #healthyfoodie #vegansofig
A #meatlessmonday take on Chickpea Spaghetti Carbonara 馃憦

Recipe by @lisaslinsen


1 Pack Explore Cuisine - Chickpea Spaghetti
1 onion
2 cloves of garlic
100 g smoked tofu
1 handful of parsley
2 tbsp olive oil
30 grams of margarine
30 grams of flour
500 ml plant drink
15 g yeast flakes
1 tsp hot mustard
salt and pepper
1 - 2 tsp soy sauce
1 pinch freshly grated nutmeg
1 tbsp cashew butter or almond butter
陆 tbsp lemon juice

- Peel and dice the onion and garlic clove. Dice smoked tofu. Rinse fresh parsley and chop finely.
- Heat oil in a pot. Fry the onion, garlic and smoked tofu cubes for 2-3 minutes and set aside.
- Melt the margarine in a saucepan, stir in the flour with a whisk and gradually add the plant-based drink while stirring. Season the sauce with yeast flakes, hot mustard, a good pinch of salt, pepper, soy sauce and freshly grated nutmeg. Stir in 1 tbsp nut butter. Simmer the sauce for 3-4 minutes and allow it to thicken slightly.
- Season the carbonara sauce with lemon juice, salt and pepper. Then mix in the previously fried onion and smoked tofu pieces as well as the chopped parsley. Reserve a little for garnish.
- Cook the Explore Cuisine Chickpea spaghetti in salted water according to the package instructions, mix with the carbonara sauce and serve sprinkled with freshly chopped parsley and the remaining smoked tofu.

#e#explorecuisine e#explorecuisinepasta e#eatglutenfree g#glutenfree v#vegan v#veganrecipes v#veganfood g#glutenfreelife a#amazonfinds a#amazonfoods explorecuisine
It鈥檚 #meatlessmonday , What鈥檚 for dinner? How about this simple One-Pot Black Bean Artichoke Spaghetti! Checkout the recipe by @lianawernergray 馃憞馃徎

Total time: 18 minutes
Serves: 4

1 box @explorecuisine black bean spaghetti
3 cups Water
2 teaspoons garlic, minced
1 jar carbone sauce
1 jar of arthickoke hearts
1/4 teaspoon sea salt
1 tablespoons fresh basil, diced
Fresh basil to serve
2 tablespoons nutritional yeast or vegan parm

1. Place all ingredients into one large pot.
2. Bring to a boil then change to medium heat, cover and cook for 12 minutes.
3. Serve with fresh basil.

Gluten-free and 45 grams of protein per serving!

#vegan #veganrecipes #veganfood #glutenfree #glutenfreerecipes #glutenfreelife #glutenfreelifestyle #amazonfinds #amazonfood #foodies #vegansofig #glutenfreeeats #meatlessmonday #meatfreemonday #eatmeatfree #eatmeatless
It鈥檚 #nationalfettuccinealfredoday 馃い we are loving this vegan take on a classic Fettuccine Alfredo dish paired with our Edamame & Mung Bean Fettuccine. Give it a try and let us know what you think!

2 tablespoons nutritional yeast
1/2 heaping cup (75g) raw unsalted cashews
1-2 cups (240-480g) low sodium vegetable broth, divided
1/4-1/2 teaspoon ground black pepper
1/2-3/4 teaspoon salt
1/2-1 tablespoon lemon juice (start with just 1/2 and taste after blended!)
4 x-large (15g) minced garlic cloves
1 medium white onion, diced (200g)
Explore Cuisine pasta

Add the onion and ONLY 1 cup of the broth to a large pan over medium to medium-high heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don鈥檛 burn) After 8 minutes, add the garlic and cook a couple of minutes more, stirring often. All of the broth should have evaporated by now. If not, keep letting it cook until the broth is GONE. You don鈥檛 want any more liquid once it鈥檚 done cooking, so the end result is thick and creamy.
Add the cooked veggies (the onion and garlic) to a blender. Start out by adding JUST 1/2 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, starting with JUST 1/2 tablespoon lemon juice, nutritional yeast-starting with just 2 tablespoons yeast). Blend on high for a couple of minutes until very creamy and smooth.
Taste and add any more salt & pepper or lemon, if desired.
Serve over Explore Cuisine pasta.
Garnish with parsley, lemon zest and salt & pepper, if desired.

#veganpasta #veganitalian #vegancuisine #veganrecipeideas #fettuccinealfredo #nationalfettuccinealfredoday
This spicy and warming harissa pesto is perfect for a wintertime #meatlessmonday

3 tbsp extra virgin olive oil
50g pine nuts
50g sun-dried tomatoes
5 tbsp nutritional yeast
3 jarred red peppers
1 tbsp rose harissa paste
Juice of 1/2 lemon (finish with the other half)
20g basil
In a blender, blitz up all the ingredients until they鈥檙e a smooth paste
Taste as you go along and add more lemon or salt as necessary
Boil your Explore Cuisine penne and once done, mix the sauce through
Serve with some chopped basil and some chilli flakes for extra heat (optional)

#vegan #veganpasta #veganitalian #vegancuisine #veganrecipeideas #highprotein
What's better to get rid of the winter blues than a steaming, big bowl of ramen, packed with all the flavor and nutrients you need to keep #veganuary going even after January is over!
Here鈥檚 what you need to make it:

- 1 tsp toasted sesame oil (for flavor // plus70 more to taste)
- 2 Tbsp tamari or soy sauce (plus more to taste
- 6 cups vegetable stock (DIY or store-bought)
- 1 Tbsp white or yellow miso paste (ensure vegan friendliness on package)
- Smoked tofu聽
- Mushrooms聽
- Bok choy
- 13-inch piece ginger (peeled and diced)
- 1 medium yellow onion (coarsely chopped
- 5 cloves garlic, roughly chopped (5 cloves yield ~2 1/2 Tbsp or 18 g)
- Explore Cuisine noodles

Heat a large pot over medium-high heat.
Once hot, add oil, garlic, ginger, and onion. Saut茅, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
Add your mushrooms until softened聽
Add 1 cup (240 ml) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
Add remaining 5 cups (1200 ml) vegetable broth, tamari or soy sauce聽聽鈥 stir.
Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time.
When you鈥檙e 30 minutes from serving, prepare any desired toppings聽
Fill a large saucepan or pot with water and bring to a boil and cook according to package instructions 鈥 about 4-5 minutes. Drain and set aside.
Strain broth and reserve mushrooms for serving
To serve, divide noodles between four聽 serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce for added heat.

#ramen #veganramen #veganuary #veganjapanesecuisine #noodles #vegan #veganrecipes #veganuary #veganuary2023 #vegan #plantbased #veganlife #weareveganuary #thevegansociety #healhyfood #govegan #veganrecipes #vegansofig #vegan #veganuary
Nduja is a spicy Italian sausage with melts into sauce when you cook it and we鈥檝e replicated it using sun dried tomatoes and a load of beautiful smoky spices. This will be one of your favorite Veganuary recipes to date.
To make:
70g (2.5oz) sun-dried tomatoes in oil, drained
3 garlic cloves
2 bird's eye chillies, ends trimmed
2 tsp smoked paprika
1 tbsp red wine vinegar
2 tbsp miso paste, see notes
1 handful of fresh basil
olive oil
2 x 400g (14.1oz) tins of whole tomatoes
320g (11.3oz) pasta, we use mafaldine
vegan parmesan, optional
1 box of Explore Cuisine Chickpea Fusilli
Vegan cheese
Add the sun-dried tomatoes along with 2 tablespoons of oil from their jar to a small blender. Next peel one of the garlic cloves and add it to the blender followed by the chillies, smoked paprika, red wine vinegar and miso paste. Blend until smooth - this is your 鈥楴duja paste - then leave to one side.
Remove the basil leaves from their stalks, then finely chop the stalks and put the leaves to one side. Peel and finely chop the two remaining garlic cloves.
Drizzle some olive oil in a hot pan on a medium heat. Add the basil stalks and garlic. Fry for 1-2 minutes or until the garlic begins to brown.
Add the tinned tomatoes and 鈥楴duja paste, then lower the heat and simmer for 20-30 minutes or until the sauce has thickened. Leave the tomatoes to break down by their own into the sauce, which will improve the flavor.
When the sauce is nearly ready, cook the pasta until al dente in salted boiling water.
Slice the basil leaves, then add them to the sauce, season to taste with salt and use a spoon to break up any tomatoes which haven't broken down. Then drain the pasta directly into the sauce and stir to combine while adding splashes of pasta water to help loosen the sauce.
Bake with a bit of grated vegan cheese on top until golden
#pasta #pastabake #vegan #nduja #spicy #vegan #plantbased #recipes #veganrecipes #plantbasedrecipes #veganuary2023
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