Elly Smart(@ellysplate) 인스타그램 상세 프로필 분석: 팔로워 438,096, 참여율 1.81%

MY DEBUT COOKBOOK IS HERE 😭📚 Can’t believe it’s time to tell you my best kept secret, Elly’s Plate is ready to pre order NOW, out 24th October 2024! Published by the amazing @dklivinguk - this book is a love letter to comfort food in every category, filled to the brim with every classic recipe you love on this page but packed with tonnes of new bits too. Think protein packed plates for busy days, sharing plates for dinner parties, quick plates for cba days and of COURSE a whole heap of burgers. It’s the every day plate for the every day person, made plant based. There are too many people to thank, but most of all thank you to YOU. Thank you for supporting me, recreating my food, and telling me to write this book! This wouldn’t exist without each and every one of you. The link is in my bio to pre order now, but you won’t pay a penny until release date. Pre orders are soooo vital for first time authors and I would be eternally grateful! To everyone that played a key role in making this REAL, you are all incredible, I can’t thank you enough!! @oscarjansonsmith @ddacreators @dklivinguk @josidey_photography @saskia.sidey @taomelewis @carmstrong_1 @nicandlou @waylershebb @harrietmwebster @itstheacarter @caitlinnualafood @alicekatiehughes

One sunday to spend in London? This is what we are doing 🧚🏼‍♀️ Brunch @mallowlondon for their tiramisu pancakes (obvs), these are just ridiculous but they have a tonne of savoury options if you’re not a sweet toothed gal (the full breakfast is always my second choice!) Activity @carbclub__ for BYOB pottery painting, this was soooo much fun & they have a counter stacked with vegan pastries for an avo snack 🥐 Dinner Head into Covent Garden to @pivotbarandbistro for the sharing vegan roast, £99 for 4 people with unlimited sides ❤️

‘5-a-day’ bolognese, perfect for meal prep… episode 8 of OG vegan is a CLASSIC for a reason, but more pimped up and better than ever 😌 Makes around 6 portions 3 tbsp olive oil 100g TVP mince 1 tsp marmite/yeast extract if gluten free 1 carrots, finely chopped 2 celery sticks, finely chopped 1 red onion, finely chopped 150g chestnut mushrooms, finely chopped 1/2 aubergine, finely chopped 4 garlic cloves, minced 2 tbsp balsamic vinegar 2 tins plum tomatoes (plus half can filled up with water) 2 bay leaves 1 tbsp mixed herbs 1 tbsp smoked paprika 2 tbsp tomato purée 1 tbsp dark soy sauce/tamari if GF 1 tin green lentils To serve 500g pasta Vegan parm Extra black pepper Place the TVP into a heat proof bowl, add the marmite/vegemite and 200ml of hot water, or enough to just coat the TVP. Mix well and set aside. Place a frying pan on medium heat, add half the oil and once hot, add the vegetables and garlic. Fry for around 5-7 minutes, until browned then push to the side of the pan. Add the remaining oil into the pan and add your rehydrated TVP. Fry for 3-4 minutes until browned. Deglaze the pan with vinegar and then add your remaining ingredients, crushing the plum tomatoes by hand. Reduce to low heat, cover and leave to simmer for 20 minutes. Once finished, remove the bay leaves and you’re ready to either serve with pasta immediately or store. The sauce freezes really well or keeps in the fridge for 5 days.

Super green eggless breakfast cups 💚 the perfect spring twist on one of my fave grab and go breakfasts, gluten free & vegan with over 7g protein per cup! Makes 15 cups 1 block of silken tofu (300g) 200g frozen spinach 1 pack fresh basil (a handful) 600g firm tofu, very finely crumbled/blitzed 120g frozen peas 5 spring onions, chopped 8 sun-dried tomatoes, chopped 1 tsp garlic powder Zest of one lemon 50g vegan parmesan, grated (or sub for 4 tbsp nutritional yeast and 1 tbsp olive oil) 80g of rice flour (or plain flour) 1 tbsp baking powder Preheat the oven to 180°C and grease/line a muffin tin. Start by fully thawing the spinach, then squeeze out as much water as you can so it’s as dry as possible. Add the spinach to a blender with the silken tofu and basil, then blitz until smooth and sauce-like. Season well. Pour this into a bowl and add the very finely crumbled tofu, (this should be finer than a mince consistency). Add all the remaining ingredients except the rice flour and baking powder, then mix until well combined. Season well. Add the rice flour and baking powder and fold through at the end until you have a thick, spoonable batter. Season generously. Spoon the mixture evenly into the muffin cases and smooth the tops. (This mix makes 15 so you may have to bake in 2 batches/use two muffin tins). Bake for 22-26 minutes until set, lightly golden, and firm to the touch. Let them cool slightly before removing from the tin so they can firm up a little more. Fridge for up to five days, these can be eaten hot or cold and can also be frozen. If freezing, simply pop in the microwave for 1min - 1 min 30 seconds to defrost/warm through.

“Learning about how other people experience life and go through life without the privilege we do is so important” ❤️ - Elly, London To mark World Water Day this Sunday, we’ve teamed up with our friends at @charitywateruk and @ellysplate to raise awareness of the vital need for clean water. Clean water is a basic human right, and yet 696 million people still lack access worldwide. The burden of the water crisis overly impacts women and girls, as they walk miles every day to collect heavy, dirty water. Join charity: water today to support women. #charitywater

‼️🔔 new (ish!!!) vegan products that have excited me recently… save for your next shop ✨ what ones am I missing?!

Deli slices… out of tofu?!? Welcome back to OG Vegan, this tofu ‘bacon’ is a certified CLASSICCC 😙😙 Meal preppable, and one small tweak to make gluten free 🪄 Makes 3 ‘BLT’s For the bacon 1 block extra firm tofu 3 tbsp tamari 2 tbsp maple syrup 1 tbsp balsamic vinegar 1 tbsp olive oil 1 tbsp smoked paprika 1 tsp garlic granules Pinch smoked salt (optional) To serve (per sando) 2 slices sourdough (of GF bread) 2 tbsp vegan mayo 1 salad tomato, sliced 2 leaves lettuce Whisk together the tamari, maple syrup, balsamic vinegar, oil, garlic granules and smoked paprika in a shallow dish and season with smoked salt. Slice the tofu into thin rashers using a mandolin or peeler and add into the marinade, mix until all slices are fully covered. Heat the olive oil in a large frying pan over medium high heat. Add the tofu in a single layer, working in batches if needed, and cook until deep golden and caramelised (this will only take a minute or two) before flipping and repeating on the other side. Toast the bread, then spread the vegan mayo generously over both slices. Layer up the lettuce on the bottom slice, followed by the tomato, then pile on the tofu bacon. Top with the second slice, press down gently and serve straight away.

The long lost IT GIRLLLL from 2016 is back and better than ever 💅🏼💅🏼💅🏼💋💋💋 episode 6 of OG vegan hadddd to be buffalo cauliflower, but made more balanced and lunch time appropriate stuffed into pittas 🥰 1/2 cup plain flour (for GF, sub rice flour) 1/4 cup corn flour 250ml soy milk 1 tbsp smoked paprika 1 tsp onion powder 1 tsp garlic powder 1/2 tsp cayenne pepper 2 tbsp breadcrumbs (for GF, sub GF breadcrumbs) 1 small head cauliflower 200g firm tofu 200ml buffalo sauce (I used Frank’s) 60g vegan butter 1 tbsp maple syrup To serve: Handful sliced cucumber Dollop vegan mayo Lettuce Pitta bread (or sub for a gf alternative) Preheat your air fryer to 200c (this is the best way to cook these for maximum crispiness, but oven instructions are below too). In a large bowl whisk together the plain flour, corn flour, soy milk, smoked paprika, onion powder, garlic powder and cayenne until you have a smooth batter. Season well. Tear the cauliflower into bite-sized florets and tear the tofu into rough nuggety pieces. Add both to the bowl and gently toss until everything is well coated in the batter. Air fryer: Place the pieces into the air fryer basket in a single layer, sprinkling with breadcrumbs and a drizzle of oil, and cook for 12–15 minutes, shaking halfway, until golden and crisp. Oven: Transfer to a lined baking tray so the pieces aren’t touching, sprinkle over the breadcrumbs and a drizzle of oil and bake at 200°C for 18-25 minutes until golden and crisp, flipping halfway. Meanwhile add the buffalo sauce, vegan butter and maple syrup to a small pan and warm gently until the butter has melted and everything is glossy and combined. Once the cauliflower and tofu are crisp, toss them through the buffalo sauce until sticky and coated, and pop back in the oven or airfryer for another 5 minutes, to is will ensure they stay crispy. To serve, warm the pitta breads, then fill with the buffalo cauliflower and tofu, a handful of sliced cucumber, lettuce and a good dollop of vegan mayo.

15 minute plant based lunches? I got u 🙂‍↕️🙂‍↕️🙂‍↕️ comment ‘LUNCH’ & I’ll get all the recipes sent to ur inbox! 🧚🏼‍♀️monday - chickpea chorizo loaded bagels 🎀 tues - smashed caesar tacos 🫧weds - burrito bowls 🧘🏼‍♀️thurs - loaded tofu waffles 🙂‍↕️friday - miso sausage pasta

The OG veggie meatball 😌😌😌 move over meat alts, tofu is THAT GIRL!! Makes 12-15 balls 300g firm tofu, drained and water removed 1 tbsp chia seeds + 2 tbsp water 3 spring onions, chopped 2 tbsp red curry paste 1.5 inch ginger, grated 2 cloves garlic, minced 1 tbsp soy sauce/tamari 2 tbsp corn flour 35g desiccated coconut, toasted 1 lime, zested For the sauce 2 tbsp Thai red curry paste 1/2 tin coconut milk 1 tbsp soy sauce/tamari Juice of 1 lime, to serve Mix the chia seeds with the water and set aside for a few minutes to gel. Remove the tofu from the water and then squeeze out as much water as possible. Crumble into a large bowl so it forms very small pieces, then add the spring onions, red curry paste, coconut, grated ginger, garlic, soy sauce and lime zest. Add the chia mixture and mix everything together. Add in the corn flour and stir until the mixture comes together and holds its shape. Season well. Scoop out portions of around 30g and roll into meatballs using your hands. If the mix is too dry and does not stick together, add a splash of water. If the mix is too wet and sticky and leaves residue on you hands, add a little extra corn flour. Heat a generous layer of oil in a large frying pan over a medium heat. Add the meatballs and shallow fry for 5–7 minutes, turning regularly until golden and crisp on all sides. Remove from the pan and set aside. Wipe out the pan, then add the red curry paste and fry for a minute until fragrant. Pour in the coconut milk and soy sauce, stir well and let it simmer for a few minutes until slightly thickened. Take off the heat and finish with a squeeze of fresh lime juice, and add the meatballs back in.

Does buying second hand leather mean i still exploit animals? For me, my goal is not just reducing animal exploitation but reducing my impact on the planet. Fast fashion is the second biggest consumer of water and is responsible for about 10% of global carbon emissions, the less i can invest in this the better. Ofc there are options for vegan alternatives to wool & leather outside of FF, but aren’t always accessible, affordable or as environmentally friendly 😪🌷 Conscious consumption in a capitalist world isn’t straight forward!! I hope we can have open convos about this moving forward, rather than pointing fingers at each other in the name of moral superiority ❤️❤️

More protein than eggs and 10x tastier, what’s not to love 🥰 episode 4 of OG vegan had to be the classiqueeeee scrambled tofu, still a regular staple of mine and so easy to whip up in 15 mins… Serves 2/3 3 spring onions, finely chopped 1/2 red pepper, finely chopped 1 tbsp smoked paprika 1 tsp ground cumin 1/2 tsp turmeric 300g silken tofu 130g firm tofu 2 tbsp nutritional yeast 3 sun-dried tomatoes, chopped Handful chives (reserve some for garnish) Pinch black salt/kala namak Heat a little oil in a large frying pan over medium heat. Add the spring onions and red pepper, and sauté for a few minutes until softened. Stir in the smoked paprika, cumin, and turmeric, cooking for about 30 seconds until fragrant, season well. Add the silken tofu and gently mash it into the pan. Then break the firm tofu into small, egg-like curds and fold them in. Cook everything together for a few minutes until warmed through. Remove from the heat, and stir in the nutritional yeast, sun-dried tomatoes, and chives (saving some chives for garnish). Finish with a pinch of black salt, serve it on fresh sourdough, and drizzle with chilli oil for a little kick. Enjoy!