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@.usernaimm: Again bad edit

CLG Silence 愛
CLG Silence 愛
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Region: FR
Thursday 10 September 2026 17:23:53 GMT
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No Watermark .mp4 (1.77MB) No Watermark(HD) .mp4 (1.77MB) Watermark .mp4 (1.82MB) Music .mp3

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azyro15
𝓥𝓲𝓬𝓽𝓸𝓻𝔂𝔂𝔂 :
Peakk
2026-09-10 19:04:54
1
denki395
denki :
peak
2026-09-10 21:58:51
1
perfect2757
NOXY✨️(akatsuki arc) :
peak
2026-09-10 18:22:40
1
mhzz068
ꪖᛕﺃꪮ^^ :
peak
2026-09-10 18:20:59
1
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Arya Saloka di Munafik sukses membuktikan kalau kasih sayang seorang ayah bisa sekuat itu. #FilmMunafik #MunafikMelawanIblis #MunafiknyaIndo #BahayaJadiMunafik #AryaSaloka
VEGAN COTTAGE PIE (Serves 4)🥧🌱 Per Serving: ~542 calories | 35g protein | 86g carbs | 10.5g fat INGREDIENTS Filling: 1 tbsp olive oil 1 white onion, diced 1 medium carrot, diced 2 celery sticks, diced 2–3 garlic cloves, crushed 1 tbsp tomato purée 1 tbsp tomato ketchup 1 tbsp vegan Worcestershire sauce 160g petit pois (frozen) 1 tin cooked green lentils (drained) 350g frozen soya mince 300–400ml vegetable stock (1 stock cube) Splash of red wine (approx. 26 calories) 10g Marmite Dried thyme or parsley (optional) Mash Topping: 800g baking potatoes 75g vegan cheese, grated Dried parsley Salt + pepper to taste METHOD 1) Heat the oil in a large pan. 2) Sauté the onion, carrot, celery, and garlic until softened. 3) Stir in the tomato purée, ketchup, and vegan Worcestershire sauce. 4) Add the peas, lentils, and soya mince. 5) Pour over 300–400ml vegetable stock and a splash of red wine. 6) Add 10g Marmite and a sprinkle of thyme/parsley. Let it simmer until thickened. 7) Transfer the filling to a deep ovenproof dish. 8) Boil the potatoes until soft, then drain. 9) Mash with 75g vegan cheese, dried parsley, salt and pepper. 10) Dollop the mash over the filling, smooth it out, and use a fork to make lines across the top. 11) Sprinkle over a little extra parsley. 12) Bake at 180°C for ~30 minutes until the top is lightly golden and the filling is bubbling. #veganrecipes #highproteinvegan #comfortfoodseason #mealprepideas #vegancottagepie
VEGAN COTTAGE PIE (Serves 4)🥧🌱 Per Serving: ~542 calories | 35g protein | 86g carbs | 10.5g fat INGREDIENTS Filling: 1 tbsp olive oil 1 white onion, diced 1 medium carrot, diced 2 celery sticks, diced 2–3 garlic cloves, crushed 1 tbsp tomato purée 1 tbsp tomato ketchup 1 tbsp vegan Worcestershire sauce 160g petit pois (frozen) 1 tin cooked green lentils (drained) 350g frozen soya mince 300–400ml vegetable stock (1 stock cube) Splash of red wine (approx. 26 calories) 10g Marmite Dried thyme or parsley (optional) Mash Topping: 800g baking potatoes 75g vegan cheese, grated Dried parsley Salt + pepper to taste METHOD 1) Heat the oil in a large pan. 2) Sauté the onion, carrot, celery, and garlic until softened. 3) Stir in the tomato purée, ketchup, and vegan Worcestershire sauce. 4) Add the peas, lentils, and soya mince. 5) Pour over 300–400ml vegetable stock and a splash of red wine. 6) Add 10g Marmite and a sprinkle of thyme/parsley. Let it simmer until thickened. 7) Transfer the filling to a deep ovenproof dish. 8) Boil the potatoes until soft, then drain. 9) Mash with 75g vegan cheese, dried parsley, salt and pepper. 10) Dollop the mash over the filling, smooth it out, and use a fork to make lines across the top. 11) Sprinkle over a little extra parsley. 12) Bake at 180°C for ~30 minutes until the top is lightly golden and the filling is bubbling. #veganrecipes #highproteinvegan #comfortfoodseason #mealprepideas #vegancottagepie

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