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GO VEGAN!
🥦World Vegan Day is celebrated today. We would like to congratulate those people who have chosen vegan lifestyle!

Have you ever tried to change your food behavior?
Today you will have a chance to do that. We would like to suggest you to share with us one of your favorite veggie dish or make up a completely new one!

Feel free to share your recipes with us in the comments below this publication.

💡 The authors of three best recipes will get a reward from the Community team.
💡 We will announce the winner’s name in a week. Stay tuned!

P.S. Don’t be a vegetable - eat vegetables ;)
Administration [Post author]
We would like to thank all participants of this contest!
Now we are ready to call our winners' names:

🏅Black Scorpion
🏅Mayaha
🏅Brazar

Rewards have been just credited to your accounts.

More events are coming... don't miss your luck ✨
Jade na Kacu
Składniki:
szklanka drobno posiekanych warzyw, mogą być warzywa po obiedzie lub surowe
½ szklanki mąki kukurydzianej
łyżeczka cukru brązowego
2 łyżeczki proszku do pieczenia
szklanka maślanki lub jogurtu lub śmietany
sól himalajska
olej rzepakowy
4 łyżki majonezu
kiwi ze skórką
sok z limonki
łyżeczka pasty chili

Przygotowanie:
Warzywa, kaszę, mąkę, proszek, cukier, szczyptę soli oraz maślankę połącz ze sobą dokładnie i odstaw na ok. 20 min.

Do rondelka wlej olej rzepakowy. Ilość oleju zależy od wielkości rondelka, potrzebujemy ok. 3 cm warstwę. Podgrzej do 180 st. C.

Z przygotowanej masy uformuj kulki o wielkości orzecha włoskiego i smaż, aż będą złotobrązowe. Wyjmij za pomocą łyżki cedzakowej i odłóż na ręcznik papierowy, aby pozbyć się nadmiaru tłuszczu.
Drey Jowes
Meu ID: fb2:125563298715451



Ingredients
olive oil
onion 1, finely chopped
carrot 1, peeled and grated
button or chestnut mushrooms 100g, finely chopped
garlic 1 clove, crushed
balsamic vinegar 1 tbsp
rosemary needles finely chopped to make 1 tbsp
chopped tomatoes 400g tin
cooked puy lentils 250g pouch
sweet potatoes 2 large or 3 medium, peeled

Method
STEP 1

Heat 1 tsp oil in a pan on a low heat and fry the onion and carrot with a pinch of salt for 10 minutes until soft, but not golden. Turn the heat up a little, add the mushrooms and fry for 5 minutes until they start to turn golden, then add the garlic, balsamic and rosemary and simmer until most of the balsamic has evaporated.

STEP 2

Tip in the tomatoes, and simmer for 10 minutes, then add the lentils. Season and simmer for 5-10 minutes, until thickened.

STEP 3

Meanwhile, peel the sweet potatoes into long thin strips with a veg peeler or spiralizer, layer them on top of each other, then cut the ribbons into 3mm wide lengths, or use the flatter setting of a spiralizer, to make sweet potato noodles.

STEP 4

Heat 1 tsp oil in a pan and fry the sweet potato noodles for 3-5 minutes until tender and it has turned a lighter shade of orange. Season, then tip into bowls and top with the vegan ragù.
SHADOW SOLDIERS OF ODIN
ggod siber turk hold with you he he
SHADOW SOLDIERS OF ODIN
fu ck vegans we all love meat and eat it
SiberTurk
Where is the Gold?
Your job is to lie ...
I don't even spend 5 cents on this game anymore.
Danara
My bad , sorry
Danara
You harvest a Deer and take the tenderloins and make gravy and mushrooms on toasted Italian bread. Bruschetta that is out of this world .
The Lizard King
I don't kill animals. Only people.
ATSIZ
Ingredients
olive oil
onion 1, finely chopped
carrot 1, peeled and grated
button or chestnut mushrooms 100g, finely chopped
garlic 1 clove, crushed
balsamic vinegar 1 tbsp
rosemary needles finely chopped to make 1 tbsp
chopped tomatoes 400g tin
cooked puy lentils 250g pouch
sweet potatoes 2 large or 3 medium, peeled

Method
STEP 1

Heat 1 tsp oil in a pan on a low heat and fry the onion and carrot with a pinch of salt for 10 minutes until soft, but not golden. Turn the heat up a little, add the mushrooms and fry for 5 minutes until they start to turn golden, then add the garlic, balsamic and rosemary and simmer until most of the balsamic has evaporated.

STEP 2

Tip in the tomatoes, and simmer for 10 minutes, then add the lentils. Season and simmer for 5-10 minutes, until thickened.

STEP 3

Meanwhile, peel the sweet potatoes into long thin strips with a veg peeler or spiralizer, layer them on top of each other, then cut the ribbons into 3mm wide lengths, or use the flatter setting of a spiralizer, to make sweet potato noodles.

STEP 4

Heat 1 tsp oil in a pan and fry the sweet potato noodles for 3-5 minutes until tender and it has turned a lighter shade of orange. Season, then tip into bowls and top with the vegan ragù.