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DOUBLE TAP 🙋🏾♀️🙋🏾♂️- if you’ve fallen into the trap of trying to keep up with invisible timelines that someone created for you ! ⠀
✨ Firstly who even created these times-lines?! And secondly who cares ?! ⠀
✨I’ve had a few conversations about this recently and not many people could say they had done everything in the time lines mentioned! ⠀
✨This just reconfirms we all have our own story and should create our own timelines and completely own it as ours. Everyone has their own story to tell, which makes us unique. ⠀
✨Have an amazing bank holiday weekend guys, I think we all really deserve it✨
Have you tried one of our kebabs yet? What you waiting for! 🤤 - We close at 5pm today until Wednesday! Order now via veganshack.co.uk
Happy easter weekend everyone !! Im going out for dinner tonight to a faaaancy restaurant & they have a special vegan menu, will keep y’all posted 💁🏼♀️ but for now, enjoy this miso glazed tofu buddha bowl
1 pack @cauldronfoods Tofu
2 pak choy
1/4 red cabbage
1-2 sprigs of spring onion
1 red chilli
1 tsp sesame seeds
1 tbsp sesame oil
2 tsps tamari
For the miso glaze:
2 heaping tsp white miso paste
1 tsp rice wine vinegar
1 tsp maple syrup
4 tsp sesame oil
1/2 lemon, juiced
1-2 tsp tamari
Water to loosen
Pre heat the oven to 200C
Drain tofu & wrap in a clean kitchen cloth & put underneath something heavy to get all the water out.
Mix all the marinade ingredients together. Chop the tofu into bite sized squares & then cover in the glaze, allow to sit for 5 mins & then put in the oven for 25 mins until golden & caramelised around the edges.
Prep the mushrooms; slice them in half & sauté them in a pan using the sesame oil for about 7 mins until all the liquid has come out. Then drizzle with tamari & sesame seeds.
Have your steamer ready to steam the pak choy & asparagus, simply slice pal choy in half & steam with asparagus for about 4-5 mins.
Slice the red cabbage as fine as you can.
Start splitting it all between 2 bowl, cabbage, mushrooms, pak choy, asparagus & tofu. Finally, sprinkle with chopped spring onion & chilli !