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Get ready to pesto your taste buds with this Vegan Crunch Toast! 😋🌱🍞
📌Save this one for later!
All you need is some bread, vegan basil pesto, vegan cheese, and a few more simple ingredients to create this crispy and oozy snack 👌😍
Ingredients:
2 slices of loaf bread, crusts removed
1 tbsp vegan basil pesto
1 slice vegan cheese
90g plain flour
a sprinkle of salt
a dash of sugar
200ml sparkling water
panko breadcrumbs to coat
oil spray
Preheat your air fryer to 200C. Roll both slices of bread flat, then top with pesto & cheese leaving 1 cm around the edges. Brush edges with plant milk and press the slices together. Seal the edges with a fork.
Whisk together flour, salt, sugar & sparkling water. Dip the stuffed bread into the batter & coat in panko.
Transfer to the air fryer, spray with olive oil spray and cook for 10-15 minutes in the fryer or until crispy. Alternatively, bake in the oven until golden and crispy.
Dig in for a delicious crunch and oozy vegan cheese 🤤 🧀
#veganrecipes
#plantbasedfood
#veganfoodshare
#foodvideo
#Vegan
#crunchtoast
#airfryerrecipe
📌Save this one for later!
All you need is some bread, vegan basil pesto, vegan cheese, and a few more simple ingredients to create this crispy and oozy snack 👌😍
Ingredients:
2 slices of loaf bread, crusts removed
1 tbsp vegan basil pesto
1 slice vegan cheese
90g plain flour
a sprinkle of salt
a dash of sugar
200ml sparkling water
panko breadcrumbs to coat
oil spray
Preheat your air fryer to 200C. Roll both slices of bread flat, then top with pesto & cheese leaving 1 cm around the edges. Brush edges with plant milk and press the slices together. Seal the edges with a fork.
Whisk together flour, salt, sugar & sparkling water. Dip the stuffed bread into the batter & coat in panko.
Transfer to the air fryer, spray with olive oil spray and cook for 10-15 minutes in the fryer or until crispy. Alternatively, bake in the oven until golden and crispy.
Dig in for a delicious crunch and oozy vegan cheese 🤤 🧀
#veganrecipes
#plantbasedfood
#veganfoodshare
#foodvideo
#Vegan
#crunchtoast
#airfryerrecipe
💕 Date Night Pesto Zucchini Boats 🌱
Recipe ⬇️
If you’re in need of some delicious last minute recipe inspiration for Valentine’s Day, these pesto zucchini boats will definitely perform 👀👌🏼 They are stuffed with a flavourful tofu mince in Zest Vegan Red Pesto and topped with melty vegan cheese + breadcrumbs for a crunch 😍
🥒 Ingredients: 2 large courgettes
1⁄2 tsp salt
1 tsp olive oil 50g vegan cheese, shredded
1 tbsp breadcrumbs Fresh basil
For the tofu mince:
400g firm tofu 2 tbsp olive oil 1⁄2 tsp pepper
2 tbsp tamari 2 shallots 2 cloves garlic 2 tbsp tomato paste 2 tbsp Zest Vegan Red Pesto
🔪 HOW TO:
Slice courgettes in half & remove flesh + set aside. Sprinkle courgettes with salt & set aside.
Heat olive oil in a skillet & crumble in the tofu. Fry until crispy, season with pepper & drizzle with tamari, then remove from the pan.
Sauté shallots for 2-3 mins, add garlic + courgette flesh & cook until reduced. Stir in tomato paste + red pesto. Add tofu back in & stir to mix well.
Preheat oven to 200°C.
Drain water from courgettes & pat dry. Place on a lined baking tray, brush with oil & fill with
tofu mix. Sprinkle with vegan cheese & breadcrumbs.
Bake uncovered for 12-15 mins or until golden. Garnish with fresh basil.
Serve the courgette boats on their own or alongside an Italian salad. 🥗
#vegan #veganrecipes #veganpesto #vegandinner #vegandatenight #datenightrecipes #recipe #easyrecipes
Recipe ⬇️
If you’re in need of some delicious last minute recipe inspiration for Valentine’s Day, these pesto zucchini boats will definitely perform 👀👌🏼 They are stuffed with a flavourful tofu mince in Zest Vegan Red Pesto and topped with melty vegan cheese + breadcrumbs for a crunch 😍
🥒 Ingredients: 2 large courgettes
1⁄2 tsp salt
1 tsp olive oil 50g vegan cheese, shredded
1 tbsp breadcrumbs Fresh basil
For the tofu mince:
400g firm tofu 2 tbsp olive oil 1⁄2 tsp pepper
2 tbsp tamari 2 shallots 2 cloves garlic 2 tbsp tomato paste 2 tbsp Zest Vegan Red Pesto
🔪 HOW TO:
Slice courgettes in half & remove flesh + set aside. Sprinkle courgettes with salt & set aside.
Heat olive oil in a skillet & crumble in the tofu. Fry until crispy, season with pepper & drizzle with tamari, then remove from the pan.
Sauté shallots for 2-3 mins, add garlic + courgette flesh & cook until reduced. Stir in tomato paste + red pesto. Add tofu back in & stir to mix well.
Preheat oven to 200°C.
Drain water from courgettes & pat dry. Place on a lined baking tray, brush with oil & fill with
tofu mix. Sprinkle with vegan cheese & breadcrumbs.
Bake uncovered for 12-15 mins or until golden. Garnish with fresh basil.
Serve the courgette boats on their own or alongside an Italian salad. 🥗
#vegan #veganrecipes #veganpesto #vegandinner #vegandatenight #datenightrecipes #recipe #easyrecipes
I’m always hungry for Ramen 🤤 (ad) @shoreseaweed #vegan #ramen #seitan #seitanrecipe #teriyaki #veganrecipes #veganramen Vegan Teriyaki Chick*n Chilli Ramen to level up your dinner plans 🍜🌶️
Recipe ⬇️
This vegan ramen recipe is made with the fiery @shoreseaweed Chilli Ramen Broth that’s created with hand-picked Scottish seaweed & packed with umami - making it perfect for ramen night!
I’ve topped the bowl with some of my favourite ramen additions - including teriyaki “chicken” made with homemade chicken-style seitan (full recipe is on the blog!) and teriyaki sauce. This turned out absolutely delicious! 🤤
🍄 INGREDIENTS (serves 2):
1 pack @shoreseaweed Chilli Ramen Broth 1 block instant ramen noodles 1 bok choy, washed & base removed 2 carrots, cut julienne 2 spring onions, sliced 125g fresh shiitake mushrooms, sliced 2 tsp tamari soy sauce 1 serving homemade chick*n seitan 🐔 (➡️ full instructions on the blog!) 2 tbsp teriyaki sauce 3-4 gyoza dumplings 1 tbsp sesame seeds 2 tbsp sweetcorn 1-2 tbsp vegan kimchi
sesame oil for frying
To garnish: sliced chilli, sesame seeds + seaweed
🔪 HOW TO:
- Prepare all ingredients & cut/slice the veg.
- Break the chick*n seitan into bite-size shreds & pan fry in a little oil until golden. Add teriyaki sauce & stir to coat. Fry for 2-3 mins or until the edges caramelise.
- Pour the @shoreseaweed Chilli Ramen Broth into a saucepan over gentle heat & bring to a serving temperature (don’t simmer or boil!).
- Fry the shiitake over medium heat with a splash of water. Cook until the water has evaporated, drizzle in tamari & remove from the heat after 1 minute.
- Dip the gyoza into sesame seeds & fry until crunchy.
- Cover the ramen noodles in boiling water & steam the bok choy leaves.
To serve, place noodles into each bowl first, pour over the broth, then top with vegan teriyaki chick*n, tamari mushrooms, carrots, bok choy, dumplings, sweetcorn, and kimchi & garnish with sesame seeds + seaweed.
Recipe ⬇️
This vegan ramen recipe is made with the fiery @shoreseaweed Chilli Ramen Broth that’s created with hand-picked Scottish seaweed & packed with umami - making it perfect for ramen night!
I’ve topped the bowl with some of my favourite ramen additions - including teriyaki “chicken” made with homemade chicken-style seitan (full recipe is on the blog!) and teriyaki sauce. This turned out absolutely delicious! 🤤
🍄 INGREDIENTS (serves 2):
1 pack @shoreseaweed Chilli Ramen Broth 1 block instant ramen noodles 1 bok choy, washed & base removed 2 carrots, cut julienne 2 spring onions, sliced 125g fresh shiitake mushrooms, sliced 2 tsp tamari soy sauce 1 serving homemade chick*n seitan 🐔 (➡️ full instructions on the blog!) 2 tbsp teriyaki sauce 3-4 gyoza dumplings 1 tbsp sesame seeds 2 tbsp sweetcorn 1-2 tbsp vegan kimchi
sesame oil for frying
To garnish: sliced chilli, sesame seeds + seaweed
🔪 HOW TO:
- Prepare all ingredients & cut/slice the veg.
- Break the chick*n seitan into bite-size shreds & pan fry in a little oil until golden. Add teriyaki sauce & stir to coat. Fry for 2-3 mins or until the edges caramelise.
- Pour the @shoreseaweed Chilli Ramen Broth into a saucepan over gentle heat & bring to a serving temperature (don’t simmer or boil!).
- Fry the shiitake over medium heat with a splash of water. Cook until the water has evaporated, drizzle in tamari & remove from the heat after 1 minute.
- Dip the gyoza into sesame seeds & fry until crunchy.
- Cover the ramen noodles in boiling water & steam the bok choy leaves.
To serve, place noodles into each bowl first, pour over the broth, then top with vegan teriyaki chick*n, tamari mushrooms, carrots, bok choy, dumplings, sweetcorn, and kimchi & garnish with sesame seeds + seaweed.
Carrot Cake Smoothie made with potato milk 🥕🥔
So creamy and full of the flavours of carrot cake - with fresh carrot and spices like cinnamon and nutmeg.
For this smoothie I used barista potato milk - It’s super creamy, neutral in flavour (no it doesn’t taste like potato!) & has a milk-like consistency which makes it perfect for this creamy smoothie.
✨ Here’s what you need for 1 smoothie:
* 1 whole banana, chopped
* 1 small carrot, peeled and chopped
* 1 tbsp maple syrup
* 1 tsp vanilla extract (or ½ tsp vanilla paste)
* 1 tsp freshly grated ginger
* ⅛ tsp ground nutmeg
* ½ tsp ground cinnamon
* 1/4 cup oats (20 g)
* 300ml plant milk
#potatomilk #smoothie #recipe #carrotcakesmoothie #vegan #veganthierecipe ##veganrecipes
So creamy and full of the flavours of carrot cake - with fresh carrot and spices like cinnamon and nutmeg.
For this smoothie I used barista potato milk - It’s super creamy, neutral in flavour (no it doesn’t taste like potato!) & has a milk-like consistency which makes it perfect for this creamy smoothie.
✨ Here’s what you need for 1 smoothie:
* 1 whole banana, chopped
* 1 small carrot, peeled and chopped
* 1 tbsp maple syrup
* 1 tsp vanilla extract (or ½ tsp vanilla paste)
* 1 tsp freshly grated ginger
* ⅛ tsp ground nutmeg
* ½ tsp ground cinnamon
* 1/4 cup oats (20 g)
* 300ml plant milk
#potatomilk #smoothie #recipe #carrotcakesmoothie #vegan #veganthierecipe ##veganrecipes
(Ad) the new @Oumph! products are now in Sainsbury’s! ✌️ #vegan #veganuary #oumph #vegancurry #cookoff #prinvite
⬇️ Ingredients ⬇️
1 pack @eat_oumph Tandoori chunks
a little oil for frying
1 brown onion, diced
salt
3 cloves garlic, grated
1/2 inch fresh ginger
1/2 tsp turmeric
1 tsp cumin
2 tbsp mild curry powder
chilli powder to taste
tenderstem broccoli
1 tin chickpeas, drained
1 tin chopped tomatoes
1 tin coconut milk
a handful of fresh spinach
2 tbsp coconut yogurt
fresh coriander to garnish
How to:
Fry the Oumph! pieces in a little oil until crispy, set aside.
Sauté onion + salt until soft, add garlic + ginger. Stir through turmeric, cumin, curry powder + chilli until fragrant.
Add broccoli + chickpeas & stir to evenly coat. Add tomatoes & simmer for 5-10 minutes. Stir in coconut milk & heat through.
Add spinach until wilted, stir Oumph! pieces back in, then remove from the heat & garnish with coriander and coconut yogurt. Serve with vegan naan bread!
⬇️ Ingredients ⬇️
1 pack @eat_oumph Tandoori chunks
a little oil for frying
1 brown onion, diced
salt
3 cloves garlic, grated
1/2 inch fresh ginger
1/2 tsp turmeric
1 tsp cumin
2 tbsp mild curry powder
chilli powder to taste
tenderstem broccoli
1 tin chickpeas, drained
1 tin chopped tomatoes
1 tin coconut milk
a handful of fresh spinach
2 tbsp coconut yogurt
fresh coriander to garnish
How to:
Fry the Oumph! pieces in a little oil until crispy, set aside.
Sauté onion + salt until soft, add garlic + ginger. Stir through turmeric, cumin, curry powder + chilli until fragrant.
Add broccoli + chickpeas & stir to evenly coat. Add tomatoes & simmer for 5-10 minutes. Stir in coconut milk & heat through.
Add spinach until wilted, stir Oumph! pieces back in, then remove from the heat & garnish with coriander and coconut yogurt. Serve with vegan naan bread!