Nisha Vora | Vegan Recipes(@rainbowplantlife) 인스타그램 상세 프로필 분석: 팔로워 1,120,244, 참여율 2.89%

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!!

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

My favorite stir-fry and my latest recipe for @nytcooking: Spicy Noodle Stir-Fry with Salt and Pepper Tofu! Comment “RECIPE” and I’ll DM you a gift link so you can grab the recipe for free. RECIPE NOTES ▫️I’m using extra-firm tofu that’s been frozen and then defrosted. It absorbs more flavor and retains a subtle crispiness even after being tossed in the stir fry sauce. ▫️The stir fry sauce calls for Shaoxing wine, a popular Chinese cooking wine. It adds a complex depth of flavor so I recommend seeking it out! If you have an East Asian grocery store, it’ll go for ~$5 (I get mine at HMart). ▫️Use any dried noodle you like, as long as it’s not too thin. ▫️The recipe calls for green beans, but it’s also delicious with sugar snap peas or your favorite quick-cooking vegetable. 
Enjoy! PS: I’m happy to report (1) Max much prefers this stir fry to the first one I made him back in law school; (2) I have procured a new wok. #tofurecipes #veganrecipes #vegancooking #plantbasedfood #tofu #stirfry

My vegan Thanksgiving recipes for @nytcooking are in the paper today 🥹 Plus a short piece I wrote about how I fell in love with Thanksgiving as a teenager, cooking up an enormous feast with my best friend and our families, and how my relationship to the holiday has evolved since going vegan nearly a decade ago. Comment “HOLIDAY” and I’ll send you gift links to all the recipes. Maple Roasted Squash & Chickpeas with Mint-Pistachio Pesto: Utterly festive, surprisingly easy to make. The squash is caramelized, the chickpeas are crisp, the pesto is a blend of creamy, tangy, and spicy. Citrus-Braised Fennel with White Beans: It’s hard to believe this melt-in-your-mouth dish is made with just 7 ingredients and one pan (no oven required). Vegan Herb Bread Pudding with Caramelized Leeks: Milky, crunchy yet soft bread pudding meets sticky-sweet-salty leeks. It is, no exaggeration, one of the best things I’ve ever made. Thank you @emweinstein and @genevieve_ko for letting me make vegetables the stars of the table and allowing me to reflect on my full circle Thanksgiving moment 💜 Photos @ryanliebe, food styling @bwashbu, prop styling @hedgehedge

My latest for @nytcooking (just in time for Thanksgiving): Herb Bread Pudding with Caramelized Leeks! Comment “RECIPE” and I’ll DM you a gift link so you can grab the recipe for free. I’ve been making this instead of stuffing for the last several holiday dinners, and truly nobody has missed the traditional stuff. It’s salty and sweet, it’s rich and milky with soft bread pieces interspersed with those crunchy bits we all love 🤤 Bonus: you can assemble the dish the night before, refrigerate, then bake it the next day (see the Tips section in the written recipe). #thanksgivingrecipes #veganthanksgiving

Comment “menu” and I’ll send you my 15 favorite Thanksgiving recipes 🥳 I’ve been making Thanksgiving dinner since I was 16 years old, and this is my 10th vegan Thanksgiving, so if you’re not sure what to cook or how to impress your family without relying on meat & dairy, I’m here to help :) PS: All of these recipes are designed with flavor and comfort in mind, so even your Uncle Billy who swears he doesn’t like vegan food will enjoy these recipes. #thanksgivingrecipes #veganrecipes #veganthanksgiving

The last month or two 🧡 And there’s a new RPL at Home update on the blog! These are my long-form musings on what I’m working on in my personal life, books and shows I’m loving, and fun things happening off screen. Read at the link in bio. Here’s a glimpse: 1 - 2: Mom’s 70th birthday bash! 3 - 8: The best family trip to the Big Island, Hawaii, also for mom’s bday! 9 - 13: Recipe testing faves: Crispy Tofu Shawarma available on NYT Cooking; silky beet dip, spiced lentil soup, tomato confit, and sexiest cabbage — all coming soon-ish. 14. Books on my next to-read list 15-16. Max, who’s never baked anything in his life, baked me the Celebration Cake from Big Vegan Flavor for my birthday 🥰 Thanks for being here 🫶🏽