@techr0ll: PERMANENT WIN.#song #synth #vusion #music Your eyes cutting through the haze, pulling the world in a sighted gaze you own the night for a permanent win But feels like a constant spinnnnn.

TechRoLL
TechRoLL
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Saturday 12 September 2026 20:46:29 GMT
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dodoahmed1021
دودو 🧜‍♀️💋♉️ :
🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺🌺
2026-09-12 23:30:23
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andronalto
Andro ghazal :
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2026-09-13 06:07:48
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🌱 30 DAYS OF VEGAN 🌱  Hearty Autumn Stew 🍂  Day 7 is the most wholesome stew, that is actually one of my most popular recipes! There really is nothing more comforting than a delicious stew, and with the addition of pumpkin, it’s perfect for fall 🎃🍁 Serves 4-6 Prep: 20-30 minutes Cook: 2 hours  Olive oil 1 onion, diced 2 garlic cloves, grated 2 tsp paprika 1 tsp cumin 5 bay leaves  Handful of fresh thyme (can use dried), chopped 2 carrots, chopped 400-500g mushrooms, chopped 3 potatoes, chopped 1 small pumpkin/squash, chopped   Salt and pepper 2 tbsp plain flour  2 tbsp tomato puree 2 veg stock cubes  2 tbsp vegan Worcester sauce (I used Biona) 400ml tin chopped tomatoes  500ml water  1. Preheat your oven to 160°C. 2. Add the onion and garlic to a large oven-proof pan over medium heat with a dash of oil. Fry until softened. 3. Add in the paprika, cumin, bay leaves and thyme, stirring through with a splash of water and cooking for a minute or two until fragrant.  4. Stir in the carrots and mushrooms and cook for about ten minutes until reduced.  5. Next, add in all the remaining ingredients, mix together and bring to a boil.  6. Put the lid onto the pan, and place in the oven. Stew for 1 hour-1 1/2 hours, removing the lid halfway (adding more water towards the end if it needs it).  7. Serve up warm with a chunky slice of bread and butter.  Make sure to follow for more recipes and pre-order my cookbook Make It Vegan for more easy and tasty recipes like this one! Link is in my bio!  #vegan #vegetarian #autumnrecipes #fallrecipes #recipeoftheday #recipetok #vegantok #vegansofig #octoberrecipes #seasonalrecipes #plantbasedrecipes #soup #pumpkinsoup #stewrecipe #vegetarianstew #pumpkinrecipe #pumpkinstew #autumnstew #halloweenrecipes
🌱 30 DAYS OF VEGAN 🌱 Hearty Autumn Stew 🍂 Day 7 is the most wholesome stew, that is actually one of my most popular recipes! There really is nothing more comforting than a delicious stew, and with the addition of pumpkin, it’s perfect for fall 🎃🍁 Serves 4-6 Prep: 20-30 minutes Cook: 2 hours Olive oil 1 onion, diced 2 garlic cloves, grated 2 tsp paprika 1 tsp cumin 5 bay leaves  Handful of fresh thyme (can use dried), chopped 2 carrots, chopped 400-500g mushrooms, chopped 3 potatoes, chopped 1 small pumpkin/squash, chopped   Salt and pepper 2 tbsp plain flour  2 tbsp tomato puree 2 veg stock cubes  2 tbsp vegan Worcester sauce (I used Biona) 400ml tin chopped tomatoes  500ml water 1. Preheat your oven to 160°C. 2. Add the onion and garlic to a large oven-proof pan over medium heat with a dash of oil. Fry until softened. 3. Add in the paprika, cumin, bay leaves and thyme, stirring through with a splash of water and cooking for a minute or two until fragrant. 4. Stir in the carrots and mushrooms and cook for about ten minutes until reduced. 5. Next, add in all the remaining ingredients, mix together and bring to a boil. 6. Put the lid onto the pan, and place in the oven. Stew for 1 hour-1 1/2 hours, removing the lid halfway (adding more water towards the end if it needs it). 7. Serve up warm with a chunky slice of bread and butter. Make sure to follow for more recipes and pre-order my cookbook Make It Vegan for more easy and tasty recipes like this one! Link is in my bio! #vegan #vegetarian #autumnrecipes #fallrecipes #recipeoftheday #recipetok #vegantok #vegansofig #octoberrecipes #seasonalrecipes #plantbasedrecipes #soup #pumpkinsoup #stewrecipe #vegetarianstew #pumpkinrecipe #pumpkinstew #autumnstew #halloweenrecipes

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