Welcome to the vibrant world of the best Instagram vegan recipes that are not only delicious but also visually stunning! Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, these recipes are guaranteed to be a hit on your feed and at your table.
From colorful bowls bursting with fresh veggies to creamy, dreamy desserts, these dishes are crafted to satisfy your taste buds and your aesthetic cravings alike.
Instagram is filled with inspiring vegan dishes that prove eating plant-based can be both fun and flavorful. In this blog post, we’ll explore some of the most popular and drool-worthy vegan recipes that have taken social media by storm.
Get ready to impress your followers and fuel your body with wholesome, cruelty-free goodness!
Why You’ll Love These Recipes
These vegan recipes are more than just eye candy. They combine health, taste, and simplicity to make your cooking experience enjoyable and rewarding.
- Nutritious & wholesome: Each recipe is packed with plant-based proteins, fiber, and essential vitamins.
- Instagram-worthy presentation: Vibrant colors and beautiful plating will make your food pop on any feed.
- Easy to prepare: These recipes use accessible ingredients and straightforward steps, perfect for all skill levels.
- Versatile & customizable: Adapt the flavors and ingredients to suit your preferences or dietary needs.
Ingredients
Rainbow Buddha Bowl
- 1 cup cooked quinoa
- 1 cup chickpeas (roasted or canned)
- 1 medium carrot, shredded
- 1/2 cup red cabbage, thinly sliced
- 1/2 avocado, sliced
- 1/4 cup edamame
- 2 tbsp tahini
- 1 tbsp lemon juice
- Salt and pepper to taste
Creamy Vegan Mushroom Stroganoff
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 10 oz mixed mushrooms, sliced
- 1 cup vegetable broth
- 1/2 cup coconut cream
- 1 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- Fresh parsley for garnish
- Salt and pepper to taste
- 8 oz pasta or noodles
Vegan Chocolate Avocado Mousse
- 2 ripe avocados
- 1/4 cup unsweetened cocoa powder
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- Fresh berries and mint for garnish
Equipment
- Cutting board and sharp knife
- Large mixing bowls
- Medium saucepan
- Cooking pot for pasta/quinoa
- Blender or food processor (for mousse)
- Wooden spoon or spatula
- Measuring cups and spoons
- Serving bowls or plates
Instructions
Rainbow Buddha Bowl
- Cook quinoa: Rinse 1 cup of quinoa under cold water, then cook according to package instructions. Set aside.
- Prepare chickpeas: If using canned chickpeas, rinse and pat dry. Optionally roast with a drizzle of olive oil, salt, and smoked paprika for 15 minutes at 400°F for extra crunch.
- Assemble veggies: Shred carrot, slice cabbage and avocado, and cook edamame if frozen.
- Make dressing: Whisk tahini with lemon juice, a pinch of salt, and a splash of water until smooth.
- Combine everything: In a bowl, layer quinoa, chickpeas, and veggies. Drizzle with tahini dressing and add pepper to taste.
Creamy Vegan Mushroom Stroganoff
- Cook pasta: Boil pasta according to package, drain, and set aside.
- Sauté aromatics: Heat olive oil in a pan over medium heat. Add onion and garlic, cooking until translucent.
- Add mushrooms: Stir mushrooms into the pan and cook until soft and browned.
- Make sauce: Pour in vegetable broth, coconut cream, soy sauce, and smoked paprika. Simmer for 5-7 minutes until thickened.
- Combine: Toss cooked pasta with mushroom sauce. Adjust salt and pepper to taste.
- Garnish: Sprinkle freshly chopped parsley before serving.
Vegan Chocolate Avocado Mousse
- Blend ingredients: In a blender or food processor, combine avocados, cocoa powder, maple syrup, vanilla, and salt.
- Process: Blend until smooth and creamy, scraping down sides as needed.
- Chill: Transfer mousse to serving bowls and refrigerate for at least 1 hour.
- Serve: Garnish with fresh berries and mint leaves before enjoying.
Tips & Variations
For the Buddha Bowl, feel free to swap quinoa with brown rice or couscous for a different texture. Roasting chickpeas adds crunch but they are tasty even plain.
The stroganoff can be made creamier by adding a splash of vegan sour cream or cashew cream instead of coconut cream.
The chocolate mousse can be sweetened with agave or date syrup if you prefer less maple flavor. Add a pinch of cayenne for a spicy chocolate kick!
Nutrition Facts
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 10 oz mixed mushrooms, sliced
- 1 cup vegetable broth
- 1/2 cup coconut cream
- 1 tbsp soy sauce or tamari
- 1 tsp smoked paprika
- Fresh parsley for garnish
- Salt and pepper to taste
- 8 oz pasta or noodles
Vegan Chocolate Avocado Mousse
- 2 ripe avocados
- 1/4 cup unsweetened cocoa powder
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- Fresh berries and mint for garnish
Equipment
- Cutting board and sharp knife
- Large mixing bowls
- Medium saucepan
- Cooking pot for pasta/quinoa
- Blender or food processor (for mousse)
- Wooden spoon or spatula
- Measuring cups and spoons
- Serving bowls or plates
Instructions
Rainbow Buddha Bowl
- Cook quinoa: Rinse 1 cup of quinoa under cold water, then cook according to package instructions. Set aside.
- Prepare chickpeas: If using canned chickpeas, rinse and pat dry. Optionally roast with a drizzle of olive oil, salt, and smoked paprika for 15 minutes at 400°F for extra crunch.
- Assemble veggies: Shred carrot, slice cabbage and avocado, and cook edamame if frozen.
- Make dressing: Whisk tahini with lemon juice, a pinch of salt, and a splash of water until smooth.
- Combine everything: In a bowl, layer quinoa, chickpeas, and veggies. Drizzle with tahini dressing and add pepper to taste.
Creamy Vegan Mushroom Stroganoff
- Cook pasta: Boil pasta according to package, drain, and set aside.
- Sauté aromatics: Heat olive oil in a pan over medium heat. Add onion and garlic, cooking until translucent.
- Add mushrooms: Stir mushrooms into the pan and cook until soft and browned.
- Make sauce: Pour in vegetable broth, coconut cream, soy sauce, and smoked paprika. Simmer for 5-7 minutes until thickened.
- Combine: Toss cooked pasta with mushroom sauce. Adjust salt and pepper to taste.
- Garnish: Sprinkle freshly chopped parsley before serving.
Vegan Chocolate Avocado Mousse
- Blend ingredients: In a blender or food processor, combine avocados, cocoa powder, maple syrup, vanilla, and salt.
- Process: Blend until smooth and creamy, scraping down sides as needed.
- Chill: Transfer mousse to serving bowls and refrigerate for at least 1 hour.
- Serve: Garnish with fresh berries and mint leaves before enjoying.
Tips & Variations
For the Buddha Bowl, feel free to swap quinoa with brown rice or couscous for a different texture. Roasting chickpeas adds crunch but they are tasty even plain.
The stroganoff can be made creamier by adding a splash of vegan sour cream or cashew cream instead of coconut cream.
The chocolate mousse can be sweetened with agave or date syrup if you prefer less maple flavor. Add a pinch of cayenne for a spicy chocolate kick!
Nutrition Facts
For the Buddha Bowl, feel free to swap quinoa with brown rice or couscous for a different texture. Roasting chickpeas adds crunch but they are tasty even plain.
The stroganoff can be made creamier by adding a splash of vegan sour cream or cashew cream instead of coconut cream.
The chocolate mousse can be sweetened with agave or date syrup if you prefer less maple flavor. Add a pinch of cayenne for a spicy chocolate kick!
| Recipe | Calories | Protein | Fat | Carbohydrates | Fiber |
|---|---|---|---|---|---|
| Rainbow Buddha Bowl (per serving) | 420 kcal | 15 g | 12 g | 58 g | 10 g |
| Vegan Mushroom Stroganoff (per serving) | 380 kcal | 12 g | 10 g | 55 g | 7 g |
| Chocolate Avocado Mousse (per serving) | 250 kcal | 3 g | 18 g | 22 g | 6 g |
Serving Suggestions
The Rainbow Buddha Bowl shines as a standalone meal or pairs beautifully with Kosher Sushi Salad Recipe for a fresh, light lunch combo. For the mushroom stroganoff, consider serving alongside steamed green beans or roasted Brussels sprouts for added crunch and color.
The vegan chocolate mousse is a perfect dessert topper for a casual dinner or a fancy gathering. Try pairing it with some homemade vegan cookies or a slice of Marzipan Challah Recipe to impress your guests.
Conclusion
Exploring the best Instagram vegan recipes opens a world of creative, nutritious, and delicious plant-based dishes that anyone can enjoy. These recipes are designed to be easy to make, packed with flavor, and visually stunning enough to earn those double taps on social media.
Whether you’re a vegan veteran or just testing the waters, these dishes offer variety and inspiration for your weekly meal planning.
Don’t hesitate to experiment with the ingredients and tweak the recipes to suit your taste. For more innovative and tasty vegan options, check out the Jamaican Minced Beef Recipes or try your hand at the decadent Leche De Pantera Recipe.
Happy cooking and happy sharing!
📖 Recipe Card: Best Instagram Vegan Recipes
Description: A collection of vibrant and delicious vegan dishes perfect for sharing on Instagram. These recipes are easy to prepare and packed with wholesome ingredients.
Prep Time: PT20M
Cook Time: PT25M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse quinoa under cold water.
- Cook quinoa in vegetable broth until fluffy, about 15 minutes.
- In a bowl, mix chickpeas with olive oil, lemon juice, smoked paprika, salt, and pepper.
- Combine cooked quinoa, chickpeas, tomatoes, cucumber, and red onion in a large bowl.
- Top with sliced avocado and garnish with fresh parsley.
- Serve immediately or chilled.
Nutrition: Calories: 350 kcal | Protein: 12 g | Fat: 15 g | Carbs: 40 g
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