Nisha Vora | Vegan Recipes(@rainbowplantlife) 인스타그램 상세 프로필 분석: 팔로워 1,129,641, 참여율 3.03%

Well that took an unexpected turn 😅 My cookbook Big Vegan Flavor is available wherever books are sold 🥳

After many years, Big Vegan Flavor is finally here!!! This week has been filled with so much joy thanks to all of your beautiful messages, emails, and comments. Thank you for your excitement for big flavor vegan cooking, thank you for supporting my cookbook, thank you for being here 🥹 If you haven’t already ordered, visit your local bookshop and pick up a copy 🤗 Biggest hugs to you all!!

SERIOUSLY EGGY TOFU SCRAMBLE! Guaranteed to satisfy your egg cravings—it’s rich, creamy, and even tastes like eggs! 💫 Comment “scramble” and I’ll send you the recipe! Or visit my website rainbowplantlife dot com. This has been one of the most popular recipes on my site for many years with nearly 1,000 5-star reviews, and for good reason: ✅ seriously delicious ✅ a truly satisfying alternative to eggs ✅ packed with protein (15g protein per serve, more than the protein in 2 eggs), ✅ easy to customize. We meal prep it pretty much every week and never get tired of it. Here are some ways to serve it to add variety ⤵️ ▫️Add some veg: After adding the sauce, fold in a few handfuls of baby spinach or kale and cook until wilted. Or, saute some mushrooms or bell peppers separately, then fold into the scramble. ▫️Balanced plate: Serve with roasted sweet potatoes and a simple tomato-avocado salad drizzled with balsamic vinegar, flaky salt, and black pepper. Or, serve on top of grains, drizzle with a condiment like pesto or chili crisp, and top with broccoli sprouts or micro greens. ▫️Toast upgrade: Serve scramble on top of avocado toast (I folded in hemp seeds here for extra protein) and top with micro greens and sauerkraut. ▫️Roll it up: Use in a breakfast burrito with vegan queso (google “RPL queso”), salsa, avocado, and optionally, roasted potatoes. ▫️Personal favorite: Serve with white rice and drizzle on @brooklyndelhi tomato achaar and add some sauerkraut #vegancooking #veganrecipes #tofu #quickbreakfast #veganbreakfast

Australia trip! Beautiful landscapes, delicious and thoughtful food, delightfully friendly people, and loads of cute animals 🥰 1 - 6: Exploring the pristine beaches of Kangaroo Island. We were often the only people on the entire beach! 7 - 10: We woke up to kangaroos and wallabies outside our Airbnb every morning, visited the sea lions and seals, and admired the dolphins and koala bears 🫶🏽 If you love the outdoors and animals (without crowds), Kangaroo Island is a great destination for a few days. 11: Max‘s grandpa and grandma, two of my favorite people on the planet and the reason we visit Australia often(ish) ❤️ 12: The sound of birds in the Adelaide hills hits different 😅 13-17: Some of my favorite meals and restaurants: vegan lamb yiro @staazi_and_co; fried dumplings @parwana.kitchen; everything on the menu at @ballards915highst; also everything on the menu at @smithanddaughters; lunch on the dreamy patio @patsys_melbourne. 18-19: ended our trip in Sydney and got to catch up with @pickuplimes and hike around Bondi Beach 🥳

My favorite way to cook cabbage and my latest recipe for @nytcooking: Charred Cabbage in Spiced Tomatoes with Tahini. Comment “RECIPE” and I’ll DM you a gift link so you can grab the recipe for free. RECIPE NOTES ▫️To make this a main meal, add the optional can of chickpeas and season them with olive oil and salt (since canned chickpeas don’t have much flavor). Serve with pita or your favorite grain. ▫️You can make the tahini sauce several days in advance; it’ll stay good in the fridge for a week. Feel free to double the sauce and use leftovers with roasted veg, grain bowls, shawarma, falafel, and more. ▫️For the purest tomato flavor, use canned whole peeled tomatoes and crush them by hand (instead of buying pre-diced or pre-crushed tomatoes). Enjoy! #cabbage #healthyrecipes #veganrecipes #vegancooking #plantbasedfood

The last few weeks have been a wave of emotions. Like millions of Americans, I am angry, outraged, and deeply sad about what is happening in this country. But I am not without hope. I won’t let them take hope away from us. *typo in last slide: it should say rest in power, not powder

You can thank my mom for this Chickpea Spinach Masala with Tadka, my latest recipe for @nytcooking 🫶🏽 Comment “RECIPE” and I’ll DM you a gift link so you can grab the recipe for free. RECIPE NOTES ▫️When making a tadka, use your smallest saucepan or frying pan (or you can buy a tempering pan at South Asian grocers or online) and swirl the pan very frequently to prevent the spices from burning. ▫️You can buy fresh curry leaves at South Asian grocers (they are so delicious and worth seeking out). But if you don’t have access to them, you can skip (or use double the amount of dried curry leaves). Stand back when adding fresh curry leaves to hot oil and have a lid handy, as they’ll sputter up. ▫️This is a rich, luxurious dish. For a lighter option, use oat milk instead of canned coconut milk or “lite” coconut milk. And feel free to add more spinach for a nutrition boost. Enjoy! Cover photo 📸: Julia Gartland for The New York Times. Food Stylist: Barrett Washburne @bwashbu #chickpeas #veganrecipes #vegancooking #plantbasedfood #vegandinner

Comment “RECIPES” and I’ll send you this collection of 12 killer tofu recipes 🥳 If you’re tired of eating soggy, bland, underwhelming tofu, these recipes were made for you. Each one uses a specific technique to bring out the best in tofu so you can truly fall in love with this versatile plant protein. More details 👇🏽 ▫️Tofu Tikka Masala: tofu chunks are marinated in yogurt & spices, then broiled to get crisp/charred on the outside, and nestled into a generously spiced, creamy tikka masala sauce. ▫️Tofu Scramble: firm tofu is crumbled, then pan-fried and coated in a savory, creamy eggy sauce that tastes and feels remarkably similar to scrambled eggs. ▫️Braised Tofu: tofu is sliced into squares and pan-fried until golden, then briefly braised in a super savory Chinese sauce. ▫️Crispy Pan-Fried Tofu: tofu chunks are soaked in boiling saltwater, then coated in cornstarch and pan-fried. Tastes deep-fried but not! ▫️Sofritas: super firm tofu is crumbled and pan-fried, then simmered in a smoky chipotle sauce (Chipotle sofritas but way better!). ▫️Tofu Cauliflower Curry: previously frozen tofu is briefly boiled in saltwater, then simmered in an easy Indian-spiced coconut milk sauce. ▫️Crispy Tofu Sandwich: thick slabs of tofu are dredged in a simple batter, pan-fried in a cast iron or carbon steel pan until a thick golden brown crust forms, and piled onto a sandwich with pesto and slaw. ▫️Tofu Stir Fry: previously frozen tofu is cut into squares, tossed with spices and stir fried in a wok, then paired with a perfectly balanced stir fry sauce and veggies. ▫️Marinated Tofu: previously frozen tofu is cubed and marinated in an umami-rich, tangy-sweet marinade, then baked until crisp ▫️Vegan “Egg” Salad: firm tofu is cut into tiny cubes, then marinated in a nostalgic creamy-tangy-herby dressing. ▫️Vegan Palak Paneer: tofu cubes are boiled in saltwater until soft-chewy, then simmered in a creamy, spiced spinach gravy. ▫️Simple Baked Tofu: The simplest tofu—pressed, cubed, tossed with potato starch, and baked—but it’s so versatile! #tofurecipes #veganrecipes #vegancooking #plantbasedfood tofu

Rich Lentil Bolognese 🍝 Comment PANTRY for the full recipe, or visit my website rainbowplantlife dot com. It still amazes me how delicious simple ingredients—lentils, onions, garlic, tomatoes—can be when they’re paired with the very special ingredient of time. With over 1,300+ 5-star reviews, I think it’s safe to say y’all agree 🥳 ⭐️ INGREDIENTS ▫️1 ½ tablespoons olive oil ▫️1 large yellow onion, diced ▫️4 garlic cloves, minced ▫️1 tsp EACH dried oregano & thyme ▫️1 ½ tsp Diamond Crystal kosher salt ▫️Freshly ground black pepper ▫️5 oz tube of tomato paste  ▫️1/2 cup dry red wine  ▫️3 cups vegetable broth ▫️1 cup red lentils, soaked for 30 minutes ▫️¼ cup walnuts, crushed finely ▫️14.5 oz canned crushed tomatoes (or whole peeled tomatoes) ▫️12-16 oz long, wide pasta (tagliatelle, pappardelle, or fettuccine) OR rigatoni ▫️1 tablespoon high-quality aged balsamic vinegar  ▫️Fresh basil or flat-leaf parsley, chopped (optional) RECIPE TIPS ▫️ Since this recipe uses a lot of tomato paste, seek out tubed tomato paste instead of canned. Tube varieties are preserved with salt (canned tomato paste usually use citric acid) so the flavor is purer, richer, and more seasoned. And there’s no tinny aftertaste. ▫️ The red wine adds a richer body and flavor, but if you can’t have alcohol, just skip it. ▫️The blog post has many more tips, including the full printable recipe with metric measurements :) #vegancooking #lentils #vegandinner #plantprotein #veganuary

Comment “both” and I’ll send you my favorite high-protein, high-fiber recipes. And just because these meals are nutrient-rich, it doesn’t mean they skimp on flavor (a taboo in the RPL universe). One of the many great things about eating a plant-based diet is that when you increase your protein intake, you almost automatically increase your fiber intake because foods like beans, lentils, tofu, tempeh, whole grains, and veggies have both protein and fiber 🥳 #plantprotein #veganprotein #highproteinmeals #highfiber

Creamy Broccoli Soup to start the new year! Simple & nourishing ingredients, unbelievable flavor and luxurious texture. Comment “RECIPE” and I’ll DM it over. RECIPE TIPS 1️⃣ Feel free to customize. Use half cauliflower & half broccoli. Or replace the onions with leeks or fennel. Don’t have basil? Use flat-leaf parsley or dill, or a combo. 2️⃣ The crispy nutty crumbles will stay good in your pantry for a few weeks. Use leftovers to top all your creamy soups, salads, or grain bowls. 3️⃣ The nutty crumbles are ridiculously good with pine nuts, but they’re also great with chopped cashews, almonds, or walnuts. 4️⃣ Nut allergy? Replace the cashews in the soup with a can of “lite” coconut milk or a creamy oat or soy milk. For the nutty crumbles, replace the nuts with pepitas. Hope your 2026 is off to a happy, inspiring, and delicious start! #healthyrecipe #souprecipe #vegancooking #veganuary #veganrecipes

Vegan Hot Chocolate but make it luxe. Comment “RECIPE” and I’ll DM you a gift link so you can grab the recipe for free. Ditch the sad watery hot chocolates of your past and get ready to celebrate the season with this ultra creamy version made with two types of chocolate 🥳 🍫 INGREDIENT NOTES ▫️Dark chocolate: I use ~70% for a grownup hot chocolate that’s not too sweet. You can go higher (or lower) depending on your preference. ▫️Cocoa powder: I use Dutch process cocoa powder for the richest, purest chocolatey taste. ▫️Espresso powder: This brings out the chocolatey-ness even more, but omit it if you want less caffeine. ▫️Maple syrup: I like the robust flavor, but you can use plain ol’ sugar. ▫️Plant milks: I use a mixture of canned “lite” coconut milk and oat milk to achieve the velvety texture. If you can’t find “lite” cannedcoconut milk, buy full-fat coconut milk and water it down (2 parts water, 1 part milk). ✨ TIPS ▫️Peppermint spin: Serve with a dollop of whipped topping and then shave some mint dark chocolate on top. You can also replace a bit of the vanilla with peppermint extract. ▫️Use a big pan: Use a 4-quart (or larger) saucepan. As it comes to a simmer, it will bubble up quite a bit. ▫️Bonus: Leftovers stay good in the fridge for up to a week! Just reheat gently on the stove. Enjoy, and happy holidays! 🎁 #hotchocolate #vegandesserts #winterrecipes #holidayrecipes