EANUT BUTTER & JELLY OATS🥜🍯🍇
80 g oats🌾
1 tbsp flax seeds🌱
400 ml @alpro almond milk no sugars🌰🥛🌱
1/2 mashed banana🍌🌱
1 tbsp peanut butter🥜🍯🌱
100 g @alpro natural soy yogurt🍧🌱
1 tsp vanilla extract🌱
30 g vegan protein powder (I used salted caramel flavour🍯🌱)
1. Mix the oats, flax seeds and almond milk together in a small stove pot on medium heat.
2. Simmer for 10 minutes until creamy. While stirring occasionally.
3. When done add rest of the ingredients off heat. Mix well.
4. Add to your fav bowl🥣
5. Add your toppings❤🌱
HOMEMADE JELLY🍇
50 g frozen strawberries🍓🌱
1/2 tbsp chia seeds🌱
1 tsp cinnamon dust🌱
1. Heat the strawberries in the microwave for 1-2 minutes on high setting.
2. Blend everything in a small bowl while hot. Set aside for topping.
HOMEMADE CRUMBLE🥜🌱
2 tbsp oat flour🌾🌱
1 tbsp coconut flour🥥🌾🌱
1 tbsp peanut butter🥜🍯🌱
Little water or almond milk for consistency. (If nessecary)🌰🥛🌱
1. Blend everything together in a small bowl until crumbles. Set aside for topping.
TOPPINGS❤🌱
Homemade crumble🥜🌱
Coconut soy yogurt🥥🍧🌱
Peanut butter🥜🍯🌱
Homemade jelly🍇🌱
ENJOY❤
![Follow @conveganence for daily vegan recipes!
•
Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
