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#veganuary22

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#wieiad #veganuary day 22 - mustard salt & vinegar chips with gravy

Veganuary day 22 🌶️ Nduja harissa pasta 🍝 this really is an insane pasta recipe. You need to give this a try asap this veganuary. To make: For the ‘Nduja’ Harissa Paste: 70g sun-dried tomatoes (drained from oil) 2 tbsp oil from the sun-dried tomato jar 2 cloves garlic 2 Bird's Eye chilies (adjust to taste) 2 tsp smoked paprika 1 tbsp red wine vinegar 1 tbsp harissa paste 2 tbsp miso paste For the Sauce: 2 cloves garlic, chopped Basil stalks (from a handful of fresh basil, leaves reserved) 1 can (400g) chopped tomatoes 2 tbsp vegan cream (e.g., Oatly or other plant-based alternatives) 2 tbsp nutritional yeast For the Pasta: 300g pasta of your choice (penne, spaghetti, etc.) Salted water for boiling Optional Garnishes: Fresh basil leaves Chilli flakes Method In a blender, combine the sun-dried tomatoes, oil, garlic, chilies, smoked paprika, red wine vinegar, harissa, and miso paste. Blend until smooth. Adjust consistency with a little water if necessary. Set aside.
Heat a splash of oil in a large pan over medium heat. Add the chopped garlic and basil stalks, and sauté for about 2 minutes until fragrant.
Add the prepared ‘Nduja’ paste to the pan and stir for 3–5 minutes to release its flavours. Mix in the chopped tomatoes, lower the heat, and let the sauce simmer gently for 10–15 minutes. Stir occasionally. Add the basil leaves and cook for an additional 2 minutes.
Stir in the vegan cream and nutritional yeast. Mix well until the sauce is creamy and rich.
Cook the pasta in salted boiling water until al dente, reserving ½ cup of pasta water. Drain and add the pasta to the sauce along with a splash of pasta water. Toss well to coat the pasta in the sauce.
Plate the pasta and garnish with fresh basil leaves and optional chili flakes for extra heat. Enjoy! #v#vegan v#veganuary p#plantbased p#pasta nduja

Day 22 #RichaVeganuary2025 Challenge! 🏆 Lemon Garlic butter beans with bright, lemony 🍋flavors are a super quick, 1-pan, 30 minute creamy refreshing recipe. Serve with pasta 🍝 or crusty bread or rice for an easy meal. #veganrecipes #veganmealplanning #beanrecipes #veganuary Ingredients * 2 teaspoons extra virgin olive oil * 4 cloves garlic minced * 1/2 cup chopped onion * 1/2 teaspoon salt divided * 1/2 teaspoon onion powder * 1/4 teaspoon black pepper * 1 tablespoon flour all-purpose or a gluten-free blend * 1 tablespoon nutritional yeast * 1 to 2 teaspoons Italian herbs or use a mix of Italian herb blend and dried dill * 1/3 cup non-dairy yogurt or non-dairy cream (such as cashew cream) or cream cheese * 2 tablespoons lemon juice * zest of 1 small lemon * 2 slices of lemon * 1/2 teaspoon prepared stone-ground mustard or 1/2 teaspoon dried ground mustard * 1 cup water or vegetable stock * 15 ounce can butter beans, drained or other white beans, such as cannellini, great northern, or chickpeas or 1.5 cups cooked beans or use cubed tofu * black pepper, vegan parmesan, and chopped fresh parsley for garnish Instructions * Heat a large skillet over medium heat. Add the oil, and once the oil is hot, add the garlic. Mix and cook for 5 to 10 seconds, then add the onion and 1/4 teaspoon of the salt. Cook, stirring frequently, until the onion is translucent, 5 to 7 minutes. Add splashes of water or broth, as needed, to help the onions cook evenly and faster.
 * Add in the onion powder, black pepper, flour, nutritional yeast, and Italian herbs. Mix in for a few seconds, then stir in the non-dairy yogurt, lemon juice, lemon zest, lemon slices, mustard, and the remaining salt. Bring to a boil, then mix in the water and beans. Cover with a lid, and let it cook for 3 to 4 minutes to come to a good boil, then simmer for another minute, open the lid, and taste and adjust the flavor. Add more salt if you need, and if you want more heat add some red pepper flakes. If you want it more herby, then add fresh dill or fresh Italian herbs, like oregano or basil.
 * Switch off the heat, garnish generously with black pepper, vegan parmesan, and fresh parsley and serve. Serve with sourdough, garlic bread, over pasta, grilled cauliflower or veggies.


🌱🍩 MATCHA MADE IN HEAVEN 🍩🌱 We’re kicking off #Veganuary with the ultimate dream collab: @borough22doughnuts 22 x @PerfectTed Energy Matcha! ✨ This is NOT your average doughnut—it’s the perfect treat for doughnut lovers, coeliacs, vegans, egg-freers, soy avoiders, nut dodger, kosher + parev eaters & halal diet embracers alike. 💚 Why PerfectTed? Because their premium matcha isn’t just delicious—it’s clean, energizing, and absolutely game-changing. 💥 We knew we had to team up with a brand that shares our passion for inclusivity, innovation, and flavor. Find these beauties now at our Selfridges Food Hall concession or grab them online at borough22.com. 🛒 Don’t wait—this collab won’t last forever! #DoughnutDreams #PerfectTedMatcha #Borough22Doughnuts #VeganLife #GlutenFreeGoodness #DoughnutsForAll

#Veganuary Day 22: Some Vegans don't think these two things are vegan....?