Good Friday to you folks! How’s your week been? We’re excited to show you a great new set of vegan cuisine photos for this week’s Food Friday blog!

While many of us are staying indoors for our safety, it’s always good to find solace in delicious meals, from tofu bowls to all-green smoothies. Food is a great remedy against unrest and uncertainty, and our week’s selection can surely inspire you to savor the deliciousness of your vegan cooking.

Let’s dig right in!

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🥢VEGAN POTSTICKERS🥟锅贴🥟 Crispy on the outside and juicy on the inside, with an addictive dipping sauce! FOR THE FILLING Cabbage & shiitake mushrooms, finely chopped. Firm tofu, scrambled it. Soy sauce, dark soy sauce, white pepper, five spice powder, chili flakes, toasted sesame oil, minced ginger & salt. FOR THE DIPPING SAUCE 🔸Spicy Soy sauce, rice vinegar, chili oil, chili flakes, sesame seeds and some chili paste. Mix until well combined. 🔸Non-spicy Soy sauce, black rice vinegar, slivers of fresh ginger and a little sesame oil. To cook the Potstickers: Heat a nonstick frying pan (or saute pan) over medium heat. Swirl in a little cooking oil, not too much, to coat the bottom of the pan. Once the oil starts to get hot, lay the potstickers in a single layer. Let cook for 2-3 minutes. While they are browning, get 1/4 cup of water and the pan’s lid ready. Peek underneath a dumpling to give it a look, if not brown yet, cook a little longer. Let cook for 2-3 minutes. Then, open the lid. There should be lots of water bubbles as the water heats up and steams. The steam cooks the dumplings on the inside. Keep the lid off and let the water continue to cook and evaporate. Cook, uncovered, until all water has evaporated and the bottoms are now crisp and browned. Repeat with the remaining potstickers. In between batches, just wipe down the pan with a paper towel, no need to wash the pan and make sure there’s no water in the pan. 餡料: 香菇,豆腐,高麗菜,薑蓉,醬油,黑酱油,麻油,五香粉,乾辣椒片,白胡椒和鹽。 昨天被 @mormortor 點名,今天补上。 #蔬食挑戰 🌱

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Let’s start with some vibrant hues of red with @lovekindeat’s steam-fried dumplings, or potstickers. This great vegan food photo comes with a comprehensive recipe list and menu, so we can make our own great potstickers at home. The sesame seeds and tofu and shiitake mushroom filling are nice touches too.



Breakfast is the most important meal of the day, and a good breakfast can make or break your overall mood for the next 24 hours. This creamy garlic mushroom and spinach toast meal by @millie.vegan is a surefire way to start a great day. Just look at those all-green ingredients coming together atop that toast! We can guarantee you that spinach and walnut taste great together, and can compliment garlic mushrooms well. Finding the right combination of flavors is the best part of any vegan home cooking venture.



@simplefoodsean presents our next FoodFriday pick, a delectable plate of roast potatoes and lentil salad. We’ve been craving roast potatoes for a while now, and those golden, well-heated spuds are making our stomachs rumble. The lentil salad looks like the perfect accompaniment. Crunchy lentils give off a rewarding mouth-feel when combined with the melt-in-your-mouth goodness of roast potatoes.


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1. Vegetable Manchurian 2. Schezwan noodles 3. Chilli vinegar Veg Manchurian is one of the most popular Indo Chinese style dish and is a great dish to serve with fried rice or noodles. It’s easy to make and restaurant like taste can be easily achieved at home. Schezwan noodles is a simple yet flavourful recipe where noodles are stir-fried along with dry red chillies, garlic and lots of vegetables. Try it and it will surely satisfy your taste buds. And for a tangy taste add a bit of chilli vinegar. #vegetarian #vegetablegarden #vegetables #manchurian #veg#makeuptutorial #fattofit #vegan #veganrecipes #livingfood #foodie #vegan #viral #v #viralcut #viral #foodiesofinstagram #video #goodvibes

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@food_suckers presents two great vegan dishes, a delectable vegetable Manchurian and some Schezwan noodles (with a side of chilli vinegar.) The Manchurian alone looks absolutely mouth-watering, but the Schezwan noodles are a great spicy addition. It’s always nice to try something spicy every once in a while. Your tongue might complain, but your taste buds will thank you for the variety.



Let’s conclude our Food Friday with some great dessert! @greenlivingandbaking presents this warm vanilla pudding, served with raspberries, chocolate drips, and cake. Cake! This must be delicious! Most desserts are best served cold, but sweet and warm dishes can create a satisfying conclusion to your vegan dinner. Hopefully, this food photo is a satisfying conclusion to our Food Friday this week.

That’s it for this week. Be sure to visit us next week for a fresh batch of vegan food photos to admire and be inspired by. Want to participate in our weekly celebration of all-green cuisine? Add the hashtags #FoodFriday and #VacationingVegan to your next IG vegan food photo, and maybe you’ll be featured in a future blog.

We’ve got vegan cruises planned to set sail once it’s safe to travel around the world again. Check out our Danube River cruise page for more info of our upcoming cruise.

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