#purplecarrotxo

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Savor the season with these scrumptious Summer Squash Flatbreads. The sweet corn puree and balsamic glaze will have you wanting seconds ☀️   #linkinbio   to order now!


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Spicy barbacoa tempeh with lime Swiss chard and avocado, topped with vegan sour cream!   #vegan     #vegetarian     #purplecarrot     #healthyfoodcantastegood     #purplecarrotxo     #27gramsofprotein  


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Green Goddess Chickpea Sandwiches with Garlic Roasted Carrot Fries   #vegan     #purplecarrotxo     #purplecarrot  


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Kimchi Mushroom Fried Rice with Bok Choy & Sriracha Drizzle   #purplecarrotxo   1 carrot 6 oz baby bok choy 1 scallion 2 cloves garlic 1 oz fresh ginger 6 oz mushroom blend ½ cup vegan cabbage kimchi 8.8 oz precooked brown rice 3 tbsp Follow Your Heart Soy Free Vegenaise 2 tsp sriracha packets 1 tbsp + 2 tsp vegetable oil* Salt and pepper INSTRUCTIONS 1 Prepare the produce Peel and thinly slice the carrot. Trim and chop the bok choy into 2 inch pieces. Thinly slice the scallion. Remove the tough stems from the shiitake mushrooms and discard. Thinly slice the remaining mushrooms. Peel and mince the garlic and ginger. Roughly chop the kimchi. 2 Sauté the vegetables Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced mushrooms and cook until lightly browned, about 5 to 7 minutes. Add the sliced carrot, chopped baby bok choy, minced garlic and ginger, and a pinch of salt and pepper. Cook until fragrant, about 2 to 4 minutes. Transfer the vegetables to a plate. 3 Fry the rice Return the skillet to medium-high heat with 2 tsp vegetable oil. Once the oil is hot, add the brown rice and cook, tossing occasionally, until it begins to brown and crisp in places, about 4 to 5 minutes. Add the sautéd vegetables and kimchi to the rice and toss. Cook until hot, about 1 minute more. 4 Make the sriracha aioli In a small bowl, combine the Vegenaise and as much Sriracha as you’d like. 5 Serve Divide the kimchi fried rice between large plates or bowls. Sprinkle with sliced scallion and drizzle with Sriracha aioli. Dig in!


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Peanut Vegetable Buddha Bowl with Midnight Grains   #purplecarrotxo   ½ cup midnight grains 2 cloves garlic Fresh ginger 1 red bell pepper 4 oz carrot 4 oz sugar snap peas 3 tbsp peanut butter 1 tbsp tamari 1 tbsp mirin 1 lime 2 tbsp peanuts 1 tbsp sesame oil ½ cup edamame Salt*. INSTRUCTIONS 1 Cook the grains Combine the midnight grains and 1 cup of water in a small saucepan and bring to a boil. Reduce heat to low and cook, covered, until rice is tender and the water is absorbed, about 18 to 20 minutes. Let stand for 5 minutes and then fluff with a fork. 2 Prepare the produce Peel and mince the garlic. Peel and mince 2 tsp ginger. Deseed and thinly slice the red bell pepper. Peel and thinly slice the carrot on the diagonal. Trim the sugar snap peas. Halve the lime. 3 Make the peanut sauce In a medium bowl, combine the half of the minced garlic, ginger, peanut butter, tamari, mirin,juice from half the lime, and 2 tbsp warm water. Whisk the peanut sauce until smooth. 4 Prepare the garnishes Roughly chop the peanuts. Cut the remaining lime half into wedges. 5 Stir-fry the vegetables Place a large skillet over medium-high heat and add the sesame oil. Once hot, add the remaining minced garlic and cook until fragrant, about 1 minute. Add the sliced red bell pepper, carrot, sugar snap peas, and edamame. Cook, stirring often, until the vegetables begin to soften and brown, about 5 to 7 minutes. Season with salt. 6 Serve Divide the midnight grains between large bowls. Top with the stir-fried vegetables. Drizzle with peanut sauce and sprinkle with peanuts. Serve with lime wedges.


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Korean Broccoli Burritos with Kimchi & Gochujang Creama   #vegan     #purplecarrotxo     #purplecarrot  


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Lemony + crispy cannellini, tomato, and olive stuffed peppers with an herby pesto quinoa & scallion cashew cheese. Slightly adapted from the Purple Carrot recipe because I can't help but futz with things (and also I really like beans 🤷‍♀️) Link in profile! . . .   #purplecarrot     #veganaf     #vegansofig     #vegan     #plantbased     #veganfoodshare     #whatveganseat     #bmorevegan     #purplecarrotxo  


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Miso Mustard Soba Noodles with Tofu & Shaved Vegetables   #vegan     #purplecarrotxo     #purplecarrot     #wildwoodorganic  


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Miso mustard tofu soba noodle salad on point 👌🏼🙌🏼😋   #dinneronpoint     #itswhatsfordinner     #veganmeals     #yummo     #homemademeals     #yum     #healthy     #healthyeats     #purplecarrotxo     #purplecarrot     #dinnertime     #veganrecipes     #vegan     #delish     #plantbased     #letsEat  


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Get your plates ready! This Red Bean Enchilada Bake is on the menu!   #linkinbio   to get it next week 😋


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Spinach Artichoke Grilled Cheese with Roasted Pepper Mayo   #vegan   inspired by   #purplecarrotxo     #purplecarrot     #daiyafoods  


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Just got home from another ✈️ business trip. Got my   #purplecarrotxo   box. Perfect timing because I am starving and no filling   #veganairportfood   was at Atlanta airport for me to eat.   @purplecarrotxo   box delivered meal prep for a quinoa avocado burger with Kale beet slaw and creamy garlic dressing.   #kalesalad     #avocadoburger   🤷🏻‍♀️🍺


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Filipino Tofu Adobo with Green Beans & Tomato 🍅 Salad!   #vegan     #veganlife     #vegansofig     #filipinoadobo     #tofu     #purplecarrotxo     #plantbased     #crueltyfree  


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One of my   @purplecarrotxo   meals that I never posted. It was ramen and it was delicious. 🍜 I’m am craving some plant based meals so bad. This past week of eating processed food and minimal colorful food has my body seriously feeling miserable. You never realize how many positive changes you’ve made in your life until you go somewhere where you don’t have access to it. So happy to be back home so I can get back on track. I weighed in this morning at 209 and I’m not surprised at all. I haven’t been fasting, exercising, and eating well. 🤷🏽‍♀️ But now it’s time to get serious again, especially since I know how much better I feel when I’m living right. 🌱


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A picture can't begin to capture how good these taste. Try these Pesto Stuffed Peppers.   #linkinbio   for the recipe, you'll thank us later.


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Red Curry Tofu Tacos with Toasted Cashews & Coconut-Lime Crema from   @purplecarrotxo     #plantbased     #vegan     #wfpb     #tacos     #plantpowered     #eeeeeats     #tofu     #cashews     #cilantro     #lime     #redcurry     #coconutcrema     #purplecarrot     #purplecarrotxo     #instafood     #mealkit     #instagood     #vegantacos     #curried     #plantstrong     #plantprotein     #healthyeating     #healthychoices     #healthyfood     #vegansofig     #foodstagram     #poweredbyplants  🌱


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Eggless Salad Bowls are perfect for lunch...... and use the leftovers for a delicious sandwich for brunch tomorrow 🥪   #protip   add avocado 🥑


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Tonight...Friday! Who doesn’t love tacos on a Friday!?! Buffalo Tempeh Tacos 🌮...yes please!!!   #purplecarrotxo     #vegantacos     #plantbasedeating     #spicy  


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