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POTATOES AU GRATIN ⬇️ dairy-free / vegan Ingredients : • 3 large russet potatoes • 5 garlic cloves, chopped • 1/2 large onion, sliced • 1 1/2 c unsweetened unflavored oat milk • 1/2 c water + 1 tsp. vegetable bouillon (or sub. veg. stock) • 2 tbsp vegan butter • 2 tbsp. all-purpose flour • 1 tbsp. nutritional yeast • 2 1/2 capful apple cider vinegar • 1 c. vegan cheddar shreds + more to top • 1 c. vegan parmesan shreds + more to top • 1/2 tsp. dried parsley • 1/8 tsp. paprika • salt + pepper Instructions : Preheat oven to 350° F 1.) Rinse your potatoes then thinly slice them preferably using a mandolin. Set aside. 2.) To a large pan on medium high heat add a drizzle of olive oil. Next add the onion, garlic, and a pinch of salt + pepper. Cook for about 5 minutes or until translucent and slightly golden. 3.) To a blender add your cooked onion/garlic, oat milk, water, and vegetable bouillon. Blend until smooth. Set aside. 4.) To the same large pan melt the vegan butter. Once melted sprinkle in the flour. Whisk consistently for about 2 minutes to cook off the flour taste. 5.) Now slowly pour in the milk mixture to the pan while constantly whisking to prevent clumps. Once a sauce forms add the nutritional yeast, paprika, parsley, apple cider vinegar, and a generous pinch of salt + pepper. Stir to combine. Lastly add the vegan parmesan + cheddar and stir until melted + smooth. 7.) Grab a square pan and ladle a few scoops of sauce onto the bottom. Then add a layer of your sliced potatoes along with a pinch of salt. Season every layer of potatoes!! This is important and helps maximize the flavor of the dish. Ladle more sauce on top of the potatoes and repeat this until your potatoes run out. 8.) For the final layer top with the rest of the sauce and sprinkle with more vegan cheese. Cover with foil and bake for about 50 minutes then bake uncovered for 15-20 minutes or until potatoes are cooked through. 9.) Let cool and set for at least 15 minutes before serving. Enjoy! ** You can prep this ahead of time and bake it the day you are serving it! #veganholidayrecipes #veganthanksgivingrecipes #veganthanksgivingrecipe #dairyfreerecipeideas #veganholidaydinner #veganholidayfood #veganhomecook #veganfoodiestiktok #potatoesaugratinrecipe

POTATOES AU GRATIN ⬇️ dairy-free / vegan Ingredients : • 3 large russet potatoes • 5 garlic cloves, chopped • 1/2 large onion, sliced • 1 1/2 c unsweetened unflavored oat milk • 1/2 c water + 1 tsp. vegetable bouillon (or sub. veg. stock) • 2 tbsp vegan butter • 2 tbsp. all-purpose flour • 1 tbsp. nutritional yeast • 2 1/2 capful apple cider vinegar • 1 c. vegan cheddar shreds + more to top • 1 c. vegan parmesan shreds + more to top • 1/2 tsp. dried parsley • 1/8 tsp. paprika • salt + pepper Instructions : Preheat oven to 350° F 1.) Rinse your potatoes then thinly slice them preferably using a mandolin. Set aside. 2.) To a large pan on medium high heat add a drizzle of olive oil. Next add the onion, garlic, and a pinch of salt + pepper. Cook for about 5 minutes or until translucent and slightly golden. 3.) To a blender add your cooked onion/garlic, oat milk, water, and vegetable bouillon. Blend until smooth. Set aside. 4.) To the same large pan melt the vegan butter. Once melted sprinkle in the flour. Whisk consistently for about 2 minutes to cook off the flour taste. 5.) Now slowly pour in the milk mixture to the pan while constantly whisking to prevent clumps. Once a sauce forms add the nutritional yeast, paprika, parsley, apple cider vinegar, and a generous pinch of salt + pepper. Stir to combine. Lastly add the vegan parmesan + cheddar and stir until melted + smooth. 7.) Grab a square pan and ladle a few scoops of sauce onto the bottom. Then add a layer of your sliced potatoes along with a pinch of salt. Season every layer of potatoes!! This is important and helps maximize the flavor of the dish. Ladle more sauce on top of the potatoes and repeat this until your potatoes run out. 8.) For the final layer top with the rest of the sauce and sprinkle with more vegan cheese. Cover with foil and bake for about 50 minutes then bake uncovered for 15-20 minutes or until potatoes are cooked through. 9.) Let cool and set for at least 15 minutes before serving. Enjoy! ** You can prep this ahead of time and bake it the day you are serving it! #veganholidayrecipes #veganthanksgivingrecipes #veganthanksgivingrecipe #dairyfreerecipeideas #veganholidaydinner #veganholidayfood #veganhomecook #veganfoodiestiktok #potatoesaugratinrecipe

Les dattes Ajwa protègent de la sorcellerie - Lien en bio des Gummies @Najah à l'huile de Nigelle #croyantrationnel #islamrappel #musulman #islam

Les dattes Ajwa protègent de la sorcellerie - Lien en bio des Gummies @Najah à l'huile de Nigelle #croyantrationnel #islamrappel #musulman #islam

VEGAN JALAPEÑO POPPER PIGS IN A BLANKET ⬇️ Ingredients : • 1 can crescent rolls • 6 vegan hot dogs • 4 jalapeños, deseeded + quartered • 1/2 c. vegan cream cheese (I used the Plant Based Philadelphia Cream Cheese) • 1/2 c. vegan cheddar shreds • 1/4 tsp. garlic powder • 1/4 tsp. onion powder • 1/2 tsp. nutritional yeast • 1/2 tsp. apple cider vinegar • salt + pepper to taste Instructions : Preheat oven to 350 F 1.) To a medium bowl add the vegan cream cheese, vegan cheddar, onion powder, garlic powder, nutritional yeast, apple cider vinegar, and a pinch of salt + pepper. Stir to fully combine. 2.) Cut your jalapeños down the middle and scoop out any seeds. Next cut each jalapeño slice in half (each jalapeño should give you 4 pieces). Now cut each vegan hot dog into 3 so they are small enough to be rolled onto the crescent dough. 3.) Unravel the crescent dough and cut each triangle in half so you have a total of 16 pieces. Grab a jalapeño and scoop some of the vegan cheese filling onto it, then add a hot dog on top. Place on the crescent dough and roll. Make sure the jalapeño slice is on the bottom as you place each one on a baking sheet. Repeat until finished. 4.) Bake in the oven for about 15 minutes or until the crescent dough is golden brown. Enjoy! 💚 #vegangamedaysnacks #vegansnackideas #veganpigsinblankets #vegansnackidea #vegansnackrecipe #vegangamedayrecipes #vegangameday #vegangamedayfood #veganjalapenopoppers #veganfoodiesoftiktok #veganrecipedeveloper #veganfoodiestiktok

VEGAN JALAPEÑO POPPER PIGS IN A BLANKET ⬇️ Ingredients : • 1 can crescent rolls • 6 vegan hot dogs • 4 jalapeños, deseeded + quartered • 1/2 c. vegan cream cheese (I used the Plant Based Philadelphia Cream Cheese) • 1/2 c. vegan cheddar shreds • 1/4 tsp. garlic powder • 1/4 tsp. onion powder • 1/2 tsp. nutritional yeast • 1/2 tsp. apple cider vinegar • salt + pepper to taste Instructions : Preheat oven to 350 F 1.) To a medium bowl add the vegan cream cheese, vegan cheddar, onion powder, garlic powder, nutritional yeast, apple cider vinegar, and a pinch of salt + pepper. Stir to fully combine. 2.) Cut your jalapeños down the middle and scoop out any seeds. Next cut each jalapeño slice in half (each jalapeño should give you 4 pieces). Now cut each vegan hot dog into 3 so they are small enough to be rolled onto the crescent dough. 3.) Unravel the crescent dough and cut each triangle in half so you have a total of 16 pieces. Grab a jalapeño and scoop some of the vegan cheese filling onto it, then add a hot dog on top. Place on the crescent dough and roll. Make sure the jalapeño slice is on the bottom as you place each one on a baking sheet. Repeat until finished. 4.) Bake in the oven for about 15 minutes or until the crescent dough is golden brown. Enjoy! 💚 #vegangamedaysnacks #vegansnackideas #veganpigsinblankets #vegansnackidea #vegansnackrecipe #vegangamedayrecipes #vegangameday #vegangamedayfood #veganjalapenopoppers #veganfoodiesoftiktok #veganrecipedeveloper #veganfoodiestiktok

#CapCut

Liste des comptes à #BLOQUER #croyantrationnel #islamrappel #musulman #islam

Liste des comptes à #BLOQUER #croyantrationnel #islamrappel #musulman #islam

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