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About Me:

My name is Gaby and I'm a 23 year old model/ food blogger! I have been vegan for three years and love experimenting with new recipes that are good for our health, animals, and the environment! You'll find my favorites here at Veggie World Recipes!

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✨Thai inspired Buddha bowl with @plantjunkie.off

✨Thai inspired Buddha bowl with @plantjunkie.official Thai Peanut Vinaigrette✨⁣⁣
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#sponsored @plantjunkie.official has a new line of spreads, dressings, and vinaigrettes that are 100% plant based and absolutely delicious! I used their Thai Peanut Vinaigrette as my inspiration for this Buddha bowl. I used it as the sauce and also as the base of the tofu. It turned out absolutely delicious! Recipe below and swipe for some closeup shots😋⁣⁣
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Thai Inspired Buddha Bowl🥙⁣⁣
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Tofu Ingredients:⁣⁣
@plantjunkie.official Thai Peanut Vinaigrette⁣⁣
1 16oz block of firm tofu⁣⁣
3 tbsp corn starch⁣⁣
1 tsp salt⁣⁣
1 1/2 tsp garlic powder⁣⁣
1/2 tsp pepper ⁣⁣
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Bowl Toppings⁣⁣
red cabbage⁣⁣
grated carrots⁣⁣
cherry tomatoes⁣⁣
roasted sweet potatoes⁣⁣
quinoa⁣⁣
edamame⁣⁣
roasted broccoli⁣⁣
Romaine lettuce⁣⁣
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Tofu Directions:⁣⁣
Start by draining the water from your tofu and use paper towels or a kitchen towel to press down the tofu and get rid of the excess water. Then cut up your tofu into small cubes. In a bowl, add the corn starch, salt, garlic powder, and pepper and mix them well. Coat each tofu piece with the mixture and then lay it on a baking sheet. Bake your tofu squares for 20 minutes at 400*F. In the meantime, add about 3/4 cup of your @plantjunkie.official Thai Peanut Vinaigrette to a bowl. When you take out your tofu cubes, give them a few minutes to cooo off, then dip each tofu piece in the sauce. Put the tofu back on the tray and bake for another 20 minutes. *Keep in mind that this makes 2 portions* Feel free to cut the recipe in half if you don't need that much🤗⁣⁣
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Assembling your bowl⁣⁣
Add the Romaine lettuce as the base of your bowl. Then add your cooked quinoa, red cabbage, grated carrots, cherry tomatoes, roasted sweet potatoes, edamame, roasted broccoli, and tofu to the bowl. Drizzle with more Thai Peanut Vinaigrette. ENJOY🥰⁣
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#PlantJunkie #ImaPlantJunkie #PlantBased #Vegan #BetterBodyFoods

✨VEGAN CHOCOLATE CHIP BANANA BREAD✨⁣ ⁣ Ban

✨VEGAN CHOCOLATE CHIP BANANA BREAD✨⁣
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Banana bread has truly been the star of quarantine😂 I definitely have already made more than the acceptable amount of banana bread, so I wanted to share my recipe for this vegan chocolate chip version🤗🍌🍞🍫⁣
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Vegan Banana Bread⁣
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Dry Ingredients⁣
2 cups whole wheat flour⁣
1/2 cup coconut sugar⁣
4 tbsp baking powder⁣
1 tsp cinnamon⁣
1/2 tsp nutmeg⁣
1/2 tsp salt⁣
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Wet Ingredients⁣
1 flax egg (1 tbsp flax+3 tbsp water)⁣
3 ripe bananas⁣
6 tbsp maple syrup⁣
1/2 cup dairy free milk⁣
3 tbsp coconut oil⁣
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1 cup vegan chocolate chips⁣
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Directions:⁣
Start by making your flax egg and set aside. Combine your dry ingredients and set those aside as well. Next, combine your wet ingredients plus the flax egg. I ended up putting mine in a blender to get a more even consistency. Next, slowly combine your dry ingredients to the wet, about 1 cup at a time. Lastly, fold in your chocolate chips. Grease a bread pan with coconut oil, pour the batter in and top with more chocolate chips. Bake your banana bread for about an hour at 350*F. Stick a toothpick in it until it comes out clean and then you know it’s done☺️

✨RASPBERRY OATMEAL BARS✨⁣ ⁣ I posted the v

✨RASPBERRY OATMEAL BARS✨⁣
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I posted the video for these on my stories the other day & you guys really seemed to love them so here is the full video and recipe🤗 These are SOOO delicious and my current favorite baking obsession so I hope you enjoy🥰⁣
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Raspberry Oat Bars⁣
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Crust⁣
2 cups oats⁣
1 1/2 cup almond flour⁣
1 cup coconut sugar⁣
1 tsp baking powder⁣
1/2 cup vegan butter⁣
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Filling⁣
2 1/2 cup raspberries⁣
3 tbsp coconut sugar⁣
2 tbsp cornstarch⁣
4 tbsp lemon zest (the zest of about 1 lemon)⁣
1/4 tsp vanilla⁣
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Directions⁣
Start by making your crust. Combine all of the crust ingredients in a large bowl and mix them well. Then transfer about 3/4 of the mixture to a square pan. The rest you will save for the top layer. Next, add your raspberries to a large bowl and mash them up. Add the rest of the filling ingredients. Transfer to the pan. Top the bars with the remaining 1/4 of the crust mixture. Bake the bars in the oven for 1 hour at 350*F or until they are golden brown in color.

Yogurt bowl topped with @livbars✨ #sponsored⁣

Yogurt bowl topped with @livbars✨ #sponsored⁣
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I have been loving simple breakfast bowls with clean toppings. I topped this soy yogurt with strawberries, blueberries, peanut butter & @livbars. LivBars are made with all organic and clean ingredients, and they have two vegan flavors- Ginger Lemon Turmeric and Lemongrass Cherry Matcha. Their bars are nice and crunchy and I’ve been loving adding them bowls in place of granola. ⁣
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Also, one of the coolest things about @livbars is that their wrappers are compostable! Food wrappers are one of the most common plastic waste found in the environment & it's rare to find companies that don't add to the problem, but instead try and fix it. I love brands that offer products that are great for us AND the planet🤗💕

🥞CINNAMON ROLL PANCAKES🥞 ⁣ ⁣ Okay so thi

🥞CINNAMON ROLL PANCAKES🥞 ⁣
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Okay so this is still one of my favorite recipes I’ve made recently so I had to share it again cause I just love this shot🤤 Full recipe below if you want to make them yourself!⁣
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Cinnamon Roll Pancakes⁣
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Pancakes:⁣⁣
1 cup whole wheat flour⁣⁣
1 tbsp baking powder⁣⁣
1 tbsp coconut sugar⁣⁣
1 tbsp coconut oil⁣⁣
1 cup dairy free milk⁣⁣
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Cinnamon Filling:⁣⁣
1/4 cup vegan butter⁣⁣
1/2 brown sugar⁣⁣
1/2 tbsp cinnamon⁣⁣
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Icing:⁣⁣
1/2 cup confectioner's sugar⁣⁣
1/2 tbsp dairy free milk⁣⁣
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Directions:⁣⁣
Start by making your pancake mix by combining all of the pancake ingredients and mixing them well. Then set aside- this gives the baking powder time to activate and the pancakes some time to fluff up.⁣⁣
Next, mix together your cinnamon filling ingredients. Make sure your vegan butter is at room temperature. When your cinnamon filling is done, transfer it to a piping bag and spin a tiny hole on the bottom.⁣⁣
Grease your pan and add about 1/4 cup scoop for each pancake. Right after you have added the batter to the pan and while your batter is still wet, start creating your cinnamon swirl with your piping bag full of cinnamon filling. *Important!* Press the piping bag slightly into the pancake as you create your swirl. This will create a little swirly tunnel for the filling to go and stay in. If you just place the cinnamon filling on top of the pancake without pressing down, the swirl will be ruined when you flip the pancake. I know this sounds a little confusing, I will post a video on the whole process in the next few days!⁣⁣
Do this process with all of your pancakes.⁣⁣
Last step is to make the icing. Combine your confectioners sugar and dairy free milk and whisk it really well. Pour over your pancakes and you've got cinnamon roll pancakes🥰

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