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Roma B
Plant-Based Recipes🌱 Showing you my fav food reccs 💌 [email protected] Recipe website & IG ⬇️✨
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Archived TikToks from Roma B (@itsromab). 74 saved TikToks, 6 removed from the profile.
- Gooey Peanut Butter Cinnamon Rolls (Gluten-Free & Vegan) 🥜🤎🌱✨ ~18g protein per cinnamon roll (if x5 rolls) Ingredients ✨ Dough 2 tsp active dry yeast 2 tbsp organic cane sugar 1.5 cups warm unsweetened plant milk 4 cups + 2 tbsp Gluten Free 1-to-1 Baking Flour 2 tbsp psyllium husk powder 1 tsp salt 2 tbsp ground flaxseed + 5 tbsp warm water (flax egg) 1 stick of vegan butter, softened 1 tsp apple cider vinegar Peanut Butter Cinnamon Filling 1.5 sticks vegan butter, softened/melted 2/3 cup brown sugar 3.5 tbsp ground cinnamon 1/2 cup creamy peanut butter 1 tsp vanilla extract 1/4 tsp salt Gooey Peanut Butter Sauce 2 tbsp vegan butter, melted 1/2 tbsp ground cinnamon 1/3 cup warm plant milk 3 tbsp creamy peanut butter 2 tbsp brown sugar Peanut Butter Vanilla Frosting 1.5 sticks vegan butter, softened 2 cups powdered sugar 3 tbsp creamy peanut butter 1 tbsp vanilla extract 2 tbsp plant-based milk Toppings Chopped roasted peanuts Instructions ✨ Dough: Whisk warm milk, sugar & yeast; let sit 5–10 mins until foamy. Add flour, salt, butter & apple cider vinegar. Stir in flax egg & psyllium. Mix 5 mins until soft & sticky. Cover & rise 90 mins, then chill 30–45 mins Filling: Mix all filling ingredients until smooth Sauce: Whisk all sauce ingredients until smooth Shape: Dust parchment with GF flour/cornstarch. Roll chilled dough into a rectangle. Spread filling over dough, reserving some for the pan. Cut into strips & roll into 5–6 large rolls. Spread reserved filling on parchment, place rolls on top & pour sauce over each. Cover & refrigerate 15 mins Bake: Bake at 350°F for 40 mins until lightly golden & cooked through. Brush with melted vegan butter, cover with foil & steam 15 mins Frosting: Beat all ingredients until light & creamy; chill 15 mins Assemble: Cover pan with a paper towel & steam 10–15 mins Frost warm rolls & top with peanuts Store covered at room temp up to 2 days or refrigerated up to 5 days Reheat 20–30 secs @USA Peanuts #vegan #veganfood #plantbased #veganrecipe #glutenfree
- garlic cheese naan (plant-based)🫓🧀🌱✨ ~5 naan Ingredients ✨ Dough 1 tsp instant yeast 3/4 cup warm water 1 tsp organic cane sugar 2 cups all-purpose flour 1 tsp salt 3/4 tsp baking powder 3 tbsp unsweetened plain vegan yogurt 2 tbsp olive oil Cheese Filling 1.5 cups shredded vegan mozzarella Garlic Herb Butter 2 tbsp vegan butter, melted 2 garlic cloves, minced 1 tbsp fresh cilantro, chopped Serving Tikka Masala Meal (@rootberry found at sprouts) Instructions ✨ Activate the Yeast In a bowl, whisk together the warm water, sugar, and yeast Let sit for 5–10 mins until foamy Make the Dough Add the flour, salt, baking powder, vegan yogurt, and olive oil Mix until a sticky dough forms Transfer to a lightly floured surface and knead for 3–5 mins until smooth and soft If the dough is too sticky, add a little more flour, 1 tbsp at a time Let It Rise Place the dough in a lightly oiled bowl and cover Let rise for 30–60 mins, or until slightly puffed Make the Cheese Naan Divide the risen dough into 4–5 equal balls Working with one ball at a time, gently flatten it into a small circle Add about 1/3 cup shredded vegan mozzarella to the center Bring the edges of the dough inward and pinch them together at the top to completely seal the cheese inside Place seam-side down, cover, and let rest for 10 mins Roll Out the Naan Lightly flour the surface Gently roll each stuffed dough ball into an oval or circle Cook Add one naan to medium heat skillet Cook each naan for 4 mins total, with each side cooking for 2 mins total Finish Mix together the melted vegan butter, minced garlic, and fresh cilantro Brush over each naan Storage ✨ Store leftover cheese naan in an airtight container in the refrigerator for up to 4 days Reheat in a skillet for 1–2 mins per side or until warm and the cheese is melty again #vegan #veganfood #plantbased #veganrecipe #indianfood
- saag tofu - a spinach tofu curry (plant-based)🌱🔥 x4 servings ~22g protein per serving Ingredients✨ Crispy Tofu 1 block extra-firm high-protein tofu, pressed and cubed 1 tbsp olive oil 2 tbsp cornstarch 1/2 tsp garam masala 1/2 tsp salt Saag 1 tbsp olive oil 1 medium yellow onion, diced 4 garlic cloves, minced 1 tbsp fresh ginger, grated 1 green chili, finely chopped 6 cups fresh spinach 1 cup chopped kale 1 medium tomato, chopped 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp turmeric 1/2 tsp garam masala 1/2 tsp chili powder 1/2 cup oat milk 1 tbsp lemon juice Salt, to taste 1/2 serrano pepper or green chili (only if you want it spicy otherwise omit) For Serving Roti (I used Arya Roti ) Fresh cilantro Lemon wedges Instructions✨ Prepare the Tofu Cut tofu into cubes Toss with olive oil, cornstarch, garam masala, and salt Cook the Tofu Heat a large pan over medium-high heat Cook the tofu for 8–10 mins, turning occasionally, until golden and crispy Set aside Prep Veggies + Greens Chop and grate all saag ingredients Make the Saag Heat olive oil Add onion and cook for 4–5 mins Add garlic, ginger, & green chili, then cook for 1 min Add the chopped tomato, cumin, coriander, turmeric, garam masala, & chili powder Cook for 2-3 mins Add the spinach and kale in batches, stirring Cook for 2-3 mins Blend the Saag Blend saag mixture Make It Creamy Return the saag to the pan and stir in oat milk and lemon juice Simmer for 3–5 mins and season with salt Finish the Dish Add the crispy tofu to the saag and gently stir until coated Simmer for 2–3 mins Serve Warm Arya Roti according to the package instructions Garnish Cilantro and lemon wedges if you want to try Arya roti, I found mine at my local Sprouts! 🌱 follow for more plant-based recipes 🫶🏽 #vegan #veganfood #plantbased #veganrecipe #healthyrecipe
- Darshan and Tarsem are brothers who own a staple Indian cuisine with a vegan lunch special 🔥🌱🇮🇳 📍 @flavorofindia (Studio City, Los Angeles but locations in West Hollywood and Burbank too) What we ordered✨ -lunch special ($16.95): rice, dal of the day, salad, and your choice of curry. We went with the vegan vegi korma and saag tofu—just sub the naan for tandoori roti with no butter to make it vegan! -aloo tikki + samosa (add-ons to the lunch special) -tandoori soya chaap -nimbu pani (homemade sparkling lemonade with ginger) -spiced iced tea (darjeeling tea with fresh mint & spices) the restaurant is not fully vegan but is super vegan-friendly: tofu substitutions, clearly labeled vegan options, and separate frying for veg food 🙌🏽 lunch special is served daily from 11:30 AM–2:30 PM easy public parking nearby for the studio city location when I went follow me for more small business reccs with plant-based food 🫶🏽 #vegan #veganfood #indianfood #plantbased #losangeles
- cheesy pesto pull-apart bread (vegan)🥖🧀🌱 Ingredients ✨ Pull-Apart Bread 1 loaf sourdough bread 1/2 cup vegan pesto 1/4 cup vegan butter, melted 4 garlic cloves, minced 1 cup shredded vegan mozzarella 2 tbsp vegan parmesan 1 tbsp fresh parsley, chopped For Serving Penne alla Vodka (I used @rootberry ) Vegan parmesan Fresh basil Instructions ✨ Prep the Bread Using a sharp knife, cut diagonal slits throughout the loaf, being careful not to cut all the way through Make Garlic Butter In a small bowl, mix together melted vegan butter & minced garlic Stuff the Bread Brush the garlic butter throughout the slits Add small spoonfuls of vegan pesto into the cuts Stuff with vegan mozzarella and sprinkle with vegan parmesan Bake Wrap loosely in foil and bake at 375°F for 15-20 mins.Uncover and bake for an additional 3–5 mins until the cheese is melted and the bread is golden Prepare the Pasta Serve Top the bread with fresh parsley #vegan #veganrecipe #plantbased #bread #easyrecipe
- 4Mr.Charlie’s just opened it’s second location in San Diego 🌱🍔 #travisbarker #vegan #hillcrest #sandiegofood #food
- Firecracker Tofu Skewers (High-Protein )🌶️🥢🔥 3 large skewers in ~30 mins ~70g protein total Ingredients ✨ Tofu 1 (16 oz) block high-protein super firm tofu 1/2 cup cornstarch 1/2 cup all-purpose flour 1 tsp baking powder 1 tbsp Badia Spices 14 Spices Salt-Free All Purpose Seasoning (or use similar) 1/2 tsp black pepper 1/2 cup plant-based milk Neutral oil, for frying Firecracker Sauce 5 cloves garlic, minced 2 tsp grated fresh ginger 1–2 tsp crushed red pepper flakes (to taste) 2 tbsp coconut aminos 1/2 tbsp rice vinegar 2 tbsp sriracha 1 tsp brown sugar or maple syrup 1 tsp Badia Spices 14 Spices Salt-Free All Purpose Seasoning (or similar) 1 tsp sesame oil 1/3 cup water 1 tsp cornstarch + 1 tbsp water (slurry) Garnish Sesame seeds Sliced green onions Fresh red fresno chilis, sliced 3 large skewer sticks Instructions ✨ Prep Tofu & Veggies Cut into 1” cubes Cut veggies Coat Tofu Whisk together the cornstarch, flour, baking powder, Badia 14 Spices Seasoning, black pepper Toss tofu cubes in plant-based milk Coat tofu evenly in flour mixture Spray lightly with cooking spray Fry the Tofu Heat oil over medium-high heat and fry the tofu for 3–4 mins per side until golden and crispy Set aside tofu Make the Sauce Whisk together sauce ingredients Coat the Tofu Cook the sauce in a skillet for 1–2 mins, then toss in the crispy tofu until evenly coated Assemble Thread the tofu onto skewers and garnish with sesame seeds, green onions, and fresno chili #vegan #veganfood #plantbased #veganrecipe #tofu
- This fully vegan spot is inspired by 16th-century southern Spain—and almost every dish is under $10✨🌱 📍Al-Andalus (NYC) What we ordered✨ (all $10 or less) simit bread shakshuka tortilla arabica fava falafel scorched tofu kebab dubai chocolate tart above $10 (family-style): paella when I went there were about 23 dishes and 21 of them were under $10 (yes I counted 😂) save this and try it next time you’re in NYC 🫶🏽 follow me for more unique plant-based food finds 🌱🤍 #vegan #veganfood #plantbased #nyc #nycfood
- Blenlly and Javier own a 100% plant-based restaurant with classic Caribbean and Latin American comfort food🌴🌱🇩🇴 📍Next Stop Vegan (Brooklyn, NY) What we ordered✨ Alcapurrias Salmon con Coco Mofongo Birria tacos Mango juice Special chef weekend dishes: Pineapple beef skewers with tostones Lamb Chops with mash potatoes Jibarito chimi burger Caribbean comfort food deserves way more hype - now in my top 3 cuisines 🌱 Go try it and lmk what you think 🫶🏽 follow me for more of my NYC small business reccs 🤍 #vegan #veganfood #plantbased #newyorkcity #nycfood
- Joanna owns a fully vegan Szechuan restaurant 🌱🌶🥢 and has arguably the best General Tso's chicken 🔥🤤✨ 📍 @SpicyMoon NYC (with a few locations, I went to the West Village one!) What we ordered: Dan dan noodles General tso chicken Chopped cheese spring roll Crab rangoon Vegan duck wrap Buffalo chicken wings Specials: Kimchi fried rice Salt & pepper dry fish Go try it and lmk what you think 🫶🏽 follow me for more of my NYC small business reccs ✨ #vegan #veganfood #plantbased #newyorkcity #nycfood
- Tandoori Chicken Quesadillas (vegan) 🌯🔥🌱✨ x2 quesadillas in ~20 mins Ingredients ✨ Vegan Tandoori Chicken 1 package vegan chicken strips or chunks (about 10 oz) 1/4 cup yogurt (unsweetened, plant-based) 1 tbsp curry powder 1 tbsp tomato paste 1 clove garlic 3/4 cup chopped red onion 1/2 inch fresh ginger Juice of 1/2 lemon (about 1 tbsp) 1/2 tsp smoked paprika or chili powder 1/4 tsp salt 1 tbsp oil Quesadillas 2 rotis (I used Arya’s golden curry roti) 1 cup shredded vegan cheddar For Serving Lime wedges Hot sauce Instructions ✨ Make the Marinade In a blender, combine red onion, garlic, ginger, plant-based yogurt, curry powder, tomato paste, lemon juice, smoked paprika, and salt until fully combined. Build the Quesadillas Lay the roti flat. Sprinkle vegan cheese over one half of each roti. Fold over to create a half-moon shape. Cook the Vegan Chicken Add vegan chicken and marinade to a skillet with oil over medium heat. Cook for 6–8 mins until heated through and lightly browned. Cook the Quesadillas Heat a skillet over medium heat. Cook for 2–3 minutes per side until golden and the cheese has melted. Fill the Quesadillas Open each cheesy roti and layer hot sauce (optional), chopped tandoori vegan chicken, and chopped cilantro. Serve Cut and serve with lime wedges, and hot sauce. If you want to try Arya roti I found mine at my local Sprouts! Follow me for more plant-based recipes 🫶🏽🌱 #vegan #veganfood #plantbased #veganrecipe #easyrecipe
- 10/10 recommend taking a trip with your mom. 🥹🤍🌱 📍 @Palmaïa - The House of AïA Love you Momma ❤️ As a vegan, I love that everything is plant-based as is on the menu - so yes the resort is not fully plant-based, but plant-based is the default unless you choose to add additional animal-protein. From fresh juices and locally sourced gourmet meals to sound baths and meditations together, it was such a special experience. 🇲🇽✨ Follow me - I’ll be sharing more about the food & personal tips from my stay. 🌿 Discount for booking (I know last time a lot of you asked so got it extended for you) ✨ : ROMA10 (minimum 2-night stay, offers 10% off) 🤍 #vegan #veganfood #mom #travel #plantbased
- The best in-room dining I've ever had at an all-inclusive as a vegan 🌱✨🇲🇽 📍 @Palmaïa - The House of AïA (Playa Del Carmen, Mexico) 24/7 in-room dining, and every dish is made in-house with fresh, locally sourced ingredients. Yes, it's all included. Dishes shown in the video are just some of the menu items (there are a ton more!) Yes the resort is not fully plant-based, but plant-based is the default unless you choose to add additional animal-protein. Follow me - I’ll be sharing more about the food & personal tips from my stay. 🌿 Discount for booking (I know last time a lot of you asked so got it extended for you) ✨ : ROMA10 (minimum 2-night stay, offers 10% off) 🤍 #vegan #veganfood #plantbased #healthy #foodie
- Breakfast at one of the world's first plant-based-first luxury all-inclusive resorts that’s been recognized by the Michelin Guide🌱🇲🇽✨ 📍 @Palmaïa - The House of AïA (Playa del Carmen, Mexico) As a vegan, I love that everything is plant-based by default, so I can order every menu item as is, and everything is truly top-tier🤍 so yes the resort is not fully plant-based, but plant-based is the default unless you choose to add additional animal-protein. Follow me - I’ll be sharing more about the food & personal tips from my stay. 🌿 Discount for booking (I know last time a lot of you asked so got it extended for you) ✨ : ROMA10 (minimum 2-night stay, offers 10% off) 🤍 #vegan #veganfood #plantbased #wellness #travel
- One of the world's first plant-based-first luxury all-inclusive resorts and is recognized by the MICHELIN Guide with Two MICHELIN Keys 🌱🇲🇽✨ 📍 @Palmaïa - The House of AïA This is my third time here and I still think it's the most vegan-friendly resort in the world 🫶🏽 Palmaïa designs every menu to be plant-based by default, with optional animal protein add-ons instead of the reverse. Everything is made in-house from whole foods we recognize. ✨ Save this post & follow me - I’ll be sharing more about the food & personal tips from my stay. 🌿 Discount for booking (I know last time a lot of you asked so got it extended for you) ✨ ROMA10 (minimum 2-night stay, offers 10% off) 🤍 #vegan #veganfood #plantbased #wellness #allinclusive
- Hydrating Watermelon Ceviche (vegan) 🍉✨- a little hack for getting your electrolytes in (used @Ultima Replenisher ) #ad Electrolyte Packed ~6 servings Ingredients ✨ Ceviche Base 1/4 watermelon, cut into small cubes 1 long cucumber, diced 1 cup red onion, diced 1 avocado, diced 1/4 cup fresh mint, chopped Hydration Marinade 1 stick pack Ultima Strawberry Kiwi (from the Berry Bliss variety pack) 1/2 cold water Juice of 3 limes Lime zest garnish For Serving Extra fresh mint Lime wedges Salt Garnish Tajín or chili powder Hot sauce Instructions ✨ Chop all Ingredients Watermelon, cucumber, red onion, avocado, mint Make the Hydration Marinade In a large bowl, whisk together the Ultima Strawberry Kiwi stick pack, cold water, lime juice, and lime zest until fully dissolved. Assemble the Ceviche Add watermelon, cucumber, red onion, avocado, and mint. Gently toss until everything is evenly coated in the marinade. Marinate Let sit in the refrigerator for 30–60 mins so the flavors combine and the watermelon becomes extra juicy and refreshing. Serve Top with extra mint, lime wedges, hot sauce and Tajín or chili powder. Serve chilled. #vegan #veganrecipe #ultimapartner #electrolytes
- this fully plant-based restaurant launched new summer dishes 🌱☀️ 📍Planta (I went to the one in Marina Del Rey but multiple locations) new summer dishes shown in the video: watermelon & tofu feta coastal crunch rolls pacific pad thai (added plant-based chick’n) peri peri kebabs not new but also ordered: fully loaded nachos (added plant-based steak) #vegan #veganfood #plantbased #losangeles #healthy
- Dubai chocolate inspired chia pudding 🍫✨(high-protein & vegan) ~x2 jars ~23g protein per serving🌱 Ingredients ✨ Chia Pudding Base 1/2 cup chia seeds 1 cup plant-based milk (I used @Maizly ) 3 tbsp maple syrup 1/2 tsp vanilla extract Pinch of salt Chocolate Layer 1/2 cup dairy-free dark chocolate chips 1/4 cup plant-based milk (I used Maïzly’s Original Cornmilk) 1 tsp coconut oil Date Pistachio Kataifi Filling 1/2 cup soft Medjool dates, pitted 1/4 cup pistachios 4 tbsp tahini (more if you want creamier) 4 tbsp warm water Pinch of salt 1 cup shredded toasted kataifi Cooking Method ✨ Chia Pudding Base Whisk all ingredients. Rest 5 min, stir again. Chill 2–4 hrs or overnight. Chocolate Layer Melt chocolate (add 1 tbsp maple syrup if non sweet) + milk + coconut oil until smooth. Pistachio Kataifi Filling Blend dates, pistachios, tahini, water, salt until thick. Fold in toasted kataifi (don’t blend). Assemble Layer: chia then pistachio kataifi filling then chocolate Garnish crushed pistachios. Chill 10–15 min. Save this recipe & follow me for more plant-based high-protein recipes 🌱 #vegan #veganrecipe #plantbased #healthyrecipes #highproteinbreakfast
- Masala Chickpea Wraps🌱 🌯✨ (High-Protein | Easy Meal-Prep) x4 wraps ~25 protein per wrap Ingredients ✨ Chickpeas + Veggies 2 cans chickpeas, drained and rinsed 1 red bell pepper, diced 1/2 cup red onion, diced 1 cup shredded cabbage (or lettuce) 2 tbsp olive oil Masala Seasoning 1 pack @Pataks Masala Fries Seasoning Rub or any masala seasoning mix Creamy Sauce 1 cup plain plant-based yogurt 2 tbsp lemon juice 1 tsp maple syrup (optional, for balance) 2 tsp garlic powder 2–4 tsp water to thin if needed 2 pinches salt For Serving 4 large wraps or tortillas Sliced cucumber Instructions ✨ Roast Chickpeas + Veggies Preheat oven or air fryer to 400°F. Pat chickpeas dry for extra crispiness. Toss chickpeas, bell pepper, and red onion with olive oil and Seasoning Rub until evenly coated. Spread on a tray and roast for 18- 20 mins, mixing halfway. Make Creamy Sauce In a small bowl, whisk together creamy masala sauce ingredients. Adjust consistency with a splash of water if needed. Assemble Warmed Wraps Layer: Shredded cabbage Masala chickpea + veggie mix, creamy sauce, Fresh cucumber. Wrap tightly. Storage (Meal-Prep) Store chickpea filling separately for up to 4 days. Assemble wraps fresh for best texture, or store wrapped for 1–2 days refrigerated. #vegan #veganrecipe #plantbased #mealprep #healthyrecipes
- Surprised my mom with a vegan tres leches cake from Toluca Bakery, SO GOOD, might just be the best cake we ever had 🍰🌱 If you’re looking for the best bday cake hit up Toluca Bakery in Los Angeles for real 🔥🎂 #vegan #veganfood #vegansoftiktok #plantbased #bakery
- Kung Pao Tofu (High-Protein, Takeout-Style) 🥜🔥 x4 servings ~50g protein per meal-prep Ingredients ✨ Tofu 2 blocks high-protein extra firm tofu 1 cup unsweetened plant-based milk Coating 1/2 cup cornstarch 1/2 cup all-purpose flour 1 tsp garlic powder 1 tsp salt 1 tsp smoked paprika Cooking spray Veggies 1 red bell pepper, diced 1 green bell pepper, diced 1 cup green onions, diced 4 cloves garlic, minced 1 tbsp fresh grated ginger 4 dried red chilies (optional) Peanuts 1 cup roasted for stir-fry 2 tbsp peanut butter 1/4 cup roasted crushed for topping Kung Pao Sauce 1/4 cup low sodium tamari 3 tbsp coconut aminos 2 tbsp rice vinegar 2 tbsp maple syrup 1 tbsp chili garlic sauce 2 tsp toasted sesame oil 2 tbsp hoisin sauce 1/3 cup water 2 tbsp creamy peanut butter 4 tsp cornstarch + 2 tbsp water (slurry) For Serving 4 cups cooked rice of choice Extra crushed peanuts Sesame seeds Instructions ✨ Prep Tofu & Veggies Cut tofu into cubes (1” or 1.5”) Chop veggies. Coat Tofu Dip tofu cubes in plant-based milk. Mix cornstarch, flour, garlic powder, smoked paprika and salt. Coat tofu evenly. Spray lightly with cooking spray. Cook Tofu Air-fry at 400°F for 12–15 minutes or bake at 400°F for 20–25 minutes until crispy, flipping halfway. Make Sauce Whisk together Kung Pao Sauce ingredients. Bring to simmer. Stir in cornstarch slurry until glossy and thickened. Set Aside. Cook Veggies & Peanuts Sauté veggies for 4–5 mins. Add garlic, ginger and dried chilies and cook 1 min. Stir in 1 cup roasted peanuts. Tofu and Sauce Fold in crispy tofu to pan. Pour in sauce and toss until sticky and coated. Assemble Serve over rice and divide into meal-prep containers. Garnish with crushed peanuts and sesame seeds. Storage (Meal-Prep) Store in airtight containers up to 5 days. Reheat 2–3 mins in microwave or in skillet. #vegan #veganfood #vegansoftiktok #plantbased #veganrecipe
- here’s where to get vegan hot pot where you pick all the ingredients yourself 🌱🔥🍜 📍 @Mala Town (Las Vegas but multiple locations) this spot isn’t fully vegan but they are SO vegan friendly with tons plant-based proteins, veggies, and noodles 🌱 save this post and lmk what you put in your hot pot 👀 #vegan #veganfood #plantbased #vegansoftiktok #lasvegas
- Creamy Chickpea Butter Masala with Tikka Masala Naan 🌱🧈🔥 Ingredients✨ Chickpeas 3 or 4 cans chickpeas, drained & rinsed Salt to taste Butter Masala Sauce Base 1 medium yellow onion, sliced 1 cup to stick vegan butter 3 tbsp tomato paste 1 tbsp lemon juice 1 tbsp fresh ginger, minced 1 tbsp garlic cloves, minced 1 can (14 oz) diced tomatoes 8 oz vegan cream cheese 1/2 cup plant-based milk Masala Spice Blend 1 tsp smoked paprika 1 tsp ground cumin 1.5 tsp garam masala 1.5 tsp red chili powder 1/2 tsp ground turmeric 1.5 tsp salt Vegan Tikka Masala Naan 1 package (3 pieces) of @Truly Indian Tikka Masala Naan Cooking Method ✨ Prepare Chickpeas Drain and rinse chickpeas. Cook/heat them on stove top. Cook Naan Cook the package of Truly Indian Naan as per the instructions. Butter Masala Sauce Sauté sliced yellow onion in vegan butter over medium heat until soft. Add tomato paste, lemon juice, ginger, garlic, and masala splice blend. Cook for 2 mins. Stir in diced tomatoes and simmer over low/med heat for 5 mins. Whisk in vegan cream cheese and plant-based milk. Blend sauce in batches for an extra silky texture, then return to pan. Combine Chickpeas and Sauce Add chickpeas into the butter masala sauce. Simmer for 5–10 mins until fully coated and heated through. #vegan #veganfood #veganrecipe #plantbased #vegansoftiktok
- Sarah owns an authentic fully vegan Italian restaurant 🇮🇹🍝🍕🌱 📍 Tarantino’s (Las Vegas) What we ordered✨ Antipasto Spinach and artichoke dip Bruschetta trio Zuppa Insalate Minestrone Panini Meatball Sandwich Entrees Taste of Tarantino’s (Chick’n Parm, Homemade Lasagna, Organic Fettuccine Alfredo) Signature pizzas Spicy Cajun Chick’n Ultimate margarita Root Beer (Organic Bubbly Italian Sodas) Dessert Turtle cheesecake Pistachio cannoli Save this and send it to your foodie friends 🫡 Follow me for more plant-based small businesses + food 🫶🏽 #vegan #veganfood #plantbased #vegansoftiktok #lasvegas
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