It’s another end of another week. Let’s keep our hopes up for the weekend! Sometimes we feel demotivated and discouraged, and being stuck indoors can foster a lot of negative emotions if left unchecked. That’s why we always look at the bright side of things, and keep our lifestyles as positive as we can. While we may find ourselves disappointed by different outside factors, we can still move forward and make our own happiness. Welcome to this week’s Food Friday blog.

This week, we’ve compiled 5 great vegan food photos by culinary enthusiasts from Instagram, plates of green dishes that never fail to lighten us up. We’ve got sweet dishes, savory delights, and more to brighten up your day.

Getting hungry? Let’s dig right in!

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Roasted Cauliflower Taco Tuesday 🌮 I chopped one head of cauliflower into bite size florets. Tossed the florets in olive oil and a couple tbsps of organic taco seasoning, then baked about 35-40 minutes at 400 until nice and crisp. While the cauliflower baked, I made an avocado cilantro cream with the following ingredients in the blender: 2 avocados, a cup fresh cilantro, 1/2 cup tofutti sour cream, juice of 1 lime, a tsp of salt, and about 1/4 cup water to thin. Blend until smooth to your liking. I used corn tortillas this evening, warmed up over the burner so they got that nice crispy texture. Topped each taco with a bit of shredded purple cabbage, the roasted cauliflower, the avocado cilantro cream, pickled jalapeño, and a drizzle of Taco Bell Fire sauce. These were so yummy and quite healthy! #vegan #veganfood #veganlife #veganfoodie #vegantacos #cauliflower #cauliflowertacos #roastedcauliflower #avocado #avocadocreamsauce #purplecabbage #jalepenos #tacotuesday #vegantacotuesday #corntortillas #plantbased #tofuttisourcream #plantbasedfood #plantbasedliving #plantbasedtacos #plantbasedtacotuesday #wfpb #wholefoodplantbased #plantbaseddiet #plantbasedprotein

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First up are these zesty roasted cauliflower tacos by @indyherbivore. We do love ourselves a good taco snack, and it’s always great to add a new recipe to try out when making your favorite foods. Cauliflower is quite nice and crunchy when cooked in a certain way. Yum!


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LENTIL MUSHROOM STIR FRY ⁣+ GLUTEN FREE ⠀⠀⠀⠀ + SOY FREE⠀⠀⠀⠀ + OIL FREE ⠀⠀ + REFINED SUGAR FREE ⠀⠀⠀⠀ + MEDICAL MEDIUM FRIENDLY Ingredients:⠀ ⠀ 10 medium size mushrooms, diced ⠀ 1 cup green lentils⠀ 1 onion, sliced ⠀ 1/2 fresh parsley, chopped ⠀ 3 garlic cloves, minced ⠀ 1 tsp chilli flakes ⠀ 1 tsp paprika powder ⠀ 1/2 tsp ground cumin ⠀ 1 tsp dried oregano⠀ Salt, to taste ⠀ ⠀ ⠀ Instructions:⠀ ⠀ In a medium size pot, boil the lentils for about 15 minutes. ⠀ ⠀ Meanwhile rinse all vegetables and cut into shapes as listed in ingredients section.⠀ ⠀ Place a big pan on to medium heat and add the onions, cook until caramelised. Than add the mushrooms, cumin, oregano, garlic, paprika powder and cook for another 3-5 minutes. Now add the lentils, parsley and chilli flakes and cook for another 5 minutes on low heat. ⠀ ⠀ Place it into a bowl, add some fresh chilli and parsley, if desire. You can also serve it with your favourite salad. ⠀ Sprinkle some love on top, take a deep breath and enjoy ✨🌻

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Next up is this bowl of lentil mushroom stir fry by @haifahamad, with a comprehensive recipe guide to boot. Stir fry recipes just ooze flavor and deliciousness, and we bet that this mushroom-based dish will satisfy anybody’s umami cravings. We can’t wait to try this recipe once we’ve got the ingredients for it.



There is beauty in simplicity, and this multigrain sourdough loaf by @veganbakingbydeb is just amazing in presentation. Unadorned by frosting and other confections, this bread delight still looks quite appealing and mouth-watering. Bread is one of the first vegan foods that humans made way back since the dawn of civilization, and we’ve only been improving on the craft of it ever since.


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Spicy Stir fried eggplant 🍆 😋😋 Super yummy recipe !! Tastes great with plain rice / noodles.❤️ Recipe Serves 2 : A. In a mixing bowl take : 2 Chinese eggplants large , cut into 2 inch pieces 3-4 tspns cornstarch 1/2 tsp salt 2 tspns toasted sesame oil (important ingredient) Mix them well until the corn flour covers all the eggplant surfaces Now fry these pieces in medium flame with 3 tbspns of light oil ( not strong flavoured) until they turn crispy n look cooked .n keep aside. B. For the sauce : In a pan take : 1 tbspn sesame oil 2 large garlic cloves finely chopped Equal amt of ginger finely chopped 3 green onion whites chopped let them fry n add 3 tbspns light soy 1/2 tsp sesame seeds 1 or 1 n 1/2 tbspn sweet chilli sauce 1 n 1/4 cup water Adjust salt ( rem ur soy suave already has salt ) let it cook n add 1/2 tsp cornstarch mixed in 2 tbspns water (add this to thicken the sauce ) Now quickly add the crispy brinjal pieces n let it cook for another 2 mins on medium. Sprinkle some chopped spring onion greens n serve hot !! C. For sweet chili sauce blend the following: 5 dry red chilies ( not Kashmiri) 4-5 tspns sugar 1 tsp dry tamarind 2 tspns vinegar And Water – just enough to make it a thick paste ! #stirfriedeggplant #spicynsweet #eggplant #friedeggplant #vegan #veganrecipes #veganfood #veganlifestyle #veganlife #spicyvegan #yummy #tasty #yummyfood #yummyinmytummy #foodie #foodoholic #foodlover #loverforcooking #homemadefood #homemade #gharkakhana #asianfood #asianvegan #chinesefood #chinesevegan #comfortfood #foodiesofinstagram

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@salty_spice_n_everything_nice presents this appetizing stir-fried eggplant meal. When you’re looking for a dish to make your taste buds go “wow!”, eggplant is a good ingredient to have. Adding some spice to such a meal will surely make it quite an unforgettable gastronomic experience, and with a serving suggestion of two, you can make this meal for you and another person to savor.


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🎂Vegan Cheesecake with Carmel and Chocolate Swirl😱 I’ve made vegan cheesecakes before…but not like this. This one’s made out of mostly silken tofu which lowkey sounds disgusting but trust me it’s not! In the past I’ve used soaked cashews and coconut milk and used @dadaeats recipe. Gonna be honest here and say just stick with the cashew based filling. While the tofu brought an amazing creamy texture when at room temp, it was suuuuper icey and hard to eat when frozen. Idk if its because i didn’t use enough coconut cream or the water content in the tofu just made it turn into a legit ice cube🥶, but from now on I’ll be using cashews😔 The Carmel i made was TO DIE FOR tho! I used @minimalistbaker recipe that used mostly natural sugar. It definitely made the cake and I’ll for sure be using that again next time i make a cashew based vegan cheesecake! Here’s the recipe i made up if you’re interested in trying it out! Crust: – 1 c. Medjool dates – 3/4 c. Raw almonds – 1 tbsp. Almond butter – 1/2 tsp. Vanilla extract – 1/2 tbsp. Coconut oil, melted – 1/4 tsp. Salt – Cinnamon Filling – 1/3 c. Coconut milk canned – 2 packet of firm tofu – 1/2 c. Maple syrup – 2 tsp. Vanilla extract – 2 tbsp. Coconut oil – 2 1/2 tbsp. Lemon juice – 1/2 tsp. Salt

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Our final pick of the week comes from @rias_recipes, with a stylish and aesthetically pleasing vegan “cheesecake with chocolate and caramel swirls. Who says you need egg or milk to make a creamy dessert? This recipe certainly didn’t. What’s a better way to enjoy your hard-earned weekend than to relax with some irresistible vegan cake? Ah, we can taste it already!

That’s it for this week. Be sure to visit us for a fresh batch of great food photos. Want to join in? Just add the hashtags #FoodFriday and #VacationingVegan on your future vegan food photos, and who knows, maybe you’ll be featured on a future blog.

Whether it’s inland vegan travel or plant-based river tours, Vegan Culinary Cruises has the options for you. Check out our future expeditions pages for more info.

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