Tacos, Burritos, Wraps, & Rolls Archives - The Plant Collective

creamy vegetable polenta—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Polenta - yay or nay?? I feel it’s so underrated and surprisingly easy to make. Full written recipe is on the blog (link in bio), but here’s a quick rundown:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—whisk a cup of fine polenta into 3 cups of boiling salted water. switch the heat to low and whisk in a cup of plant based milk.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—whisk continuously until the polenta starts to thicken to ensure there are no lumps. keep covered and give a quick stir every 5 min until polenta is no longer gritty (about 30 min) then mix in garlic powder, onion powder, paprika, nutritional yeast, basil, sea salt, and pepper.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—cook green beans in olive oil until golden brown, then stir in some peas. thinly slice radish (I used a mandolin) and set aside.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—divide the polenta between 2-4 plates and top with the veggie mixture, radish, micro cilantro, and freshly cracked pepper.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
HAPPY FRIDAY❤️❤️❤️

low FODMAP sushi bowl ⠀⠀⠀⠀⠀⠀⠀⠀⠀

low FODMAP sushi bowl
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this sushi bowl is for everyone, but specifically for those who have issues with high FODMAP foods. I mostly eat it as is, but occasionally add some crispy tofu for a bit of protein.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
the base is a bed of lettuce (I used romaine) topped with:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—brown rice cooked in @yondu.usa umami sauce
—edamame
—cucumber
—pickled radish (I add a TON per serving)
—nori
—sesame seeds
—green onions (if low FODMAP just use the dark green tips)
—miso ginger dressing (1 tbsp miso paste, 1 tbsp gf tamari, 1 tsp ginger powder, filtered water)
—sprouts
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you’re not low FODMAP, feel free to add avocado or mango🥭🥑
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy tuesday💚

made this burrito for dinner a little while ago an

made this burrito for dinner a little while ago and it was insanely good for being so simple. to a skillet, add a tbsp or so of avocado oil, cooked quinoa, cooked brown rice, sliced carrots, small broccoli florets, small cauliflower florets, chopped kale, and pine nuts. stir every so often, and cook until the pine nuts are toasted.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I recommend making a big batch of the filling to keep on hand for the week. you can eat in a burrito, on a bed of lettuce, or just as is! optionally add in @justegg for a bit more texture 🍳
⠀⠀⠀⠀⠀⠀⠀⠀⠀
set aside the veggie filling. to the pan, add one burrito sized @sietefoods tortilla. heat on both sides until it’s easily bendable.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
let the tortilla cool for a few minutes, then add the filling to the center. drizzle with green goddess dressing, and wrap the burrito. cut in half and enjoy!

CRISPY. ROCK. TOFU. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ th

CRISPY. ROCK. TOFU.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this is one of my most popular recipes, and one of my personal favorites to eat. Before going vegan I used to love Nobu’s rock shrimp tempura, so I decided to recreate it using plants! it’s so easy, and for real SO GOOD. plus, it’s low FODMAP🥰
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for the full written recipe head to the link in my bio, click all recipes, and search for crispy rock tofu. or, you can use this link here:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
https://theplantcollective.co/crispy-rock-tofu-bowl/

avocado pesto pasta— ⠀⠀⠀⠀⠀⠀⠀⠀⠀

avocado pesto pasta—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
the most delicious summer pesto recipe made from plants🌱 this pesto recipe is about 2 servings. if you want to make it in bulk to keep for the week, triple the ingredients.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
in a food processor combine—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—1 ripe avocado
—1.5 cups fresh basil leaves
—1/3 cup raw pine nuts
—juice of 1/2 lemon or lime
—2 tbsp nutritional yeast
—2 tbsp (or so) filtered water
—salt & pepper to taste
—you don’t need olive oil, but feel free to add a tbsp or 2 for more flavor
⠀⠀⠀⠀⠀⠀⠀⠀⠀
mix into the pasta of your choice (I like @ancientharvest , @eatbanza , and @tolerantfoods to name a few)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
eat as is or top with vegan parm, toasted pine nuts, and red pepper flakes

fig & cream cheese toast—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
idk what it is man, cream cheese and fruit have been an elite combo for me this summer. something about the sweet and savory flavors coming together is 😚👌🏼
⠀⠀⠀⠀⠀⠀⠀⠀⠀
on this toast is @montysnyc everything bagel spread topped with fresh sliced figs and walnuts. I could (and likely will) eat this combo daily!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy sunday from rainy New York🧡

air fried crispy coconut cauliflower wings—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you like coconut you gotta try these🥥 this cauli wings recipe is a really good base, so if you hate coconut you can easily change up the recipe. toss them in hot sauce, add nutritional yeast to the breading, etc
⠀⠀⠀⠀⠀⠀⠀⠀⠀
here’s how to make—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
01 preheat your air fryer or oven to 375 degrees
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 combine 1 cup gf flour with 1 cup plant based milk and 1 tsp sea salt in a mixing bowl. mix until there are no lumps.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
03 chop up a 1/2 head or so of cauliflower into florets and add to a separate mixing bowl. make sure your florets don’t have too long of a stem.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
04 pour the batter into the mixing bowl of florets and use a mixing spoon to gently combine. each floret should be evenly coated with the batter.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
05 on a plate add a cup of bread crumbs (I used my fave @longevebrands ), a cup of shredded coconut, and a pinch of sea salt. mix to combine.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
06 roll each floret in the bread crumb / coconut mixture until fully covered. arrange in your air fryer and cook for 20 minutes.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
06 serve with a green goddess dressing! to make blend the following until creamy:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—1 container @siggisdairy plant based coconut yogurt
—1/2 tsp garlic
—1/4 tsp sea salt
—splash of water
—blend of herbs! I used cilantro, parsley, basil, and dill
⠀⠀⠀⠀⠀⠀⠀⠀⠀
HAPPY FRIDAY, WE MADE IT. I’m currently in nyc so expect a lot of nyc content in the next couple of days💚

my favorite non-toxic, cruelty-free deodorant bran

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Tacos, Burritos, Wraps, & Rolls

Appetizers & Snacks

Toasts & Sandwiches

Vegan Steamed “Crab” Dumplings

Appetizers & Snacks, Main Dishes, Recipes, Tacos, Burritos, Wraps, & Rolls · April 16, 2021

Vegan Steamed “Crab” Dumplings

Steamed Veggie Dumplings – Vegan & Healthy

Appetizers & Snacks, Main Dishes, Recipes, Tacos, Burritos, Wraps, & Rolls · April 13, 2021

Steamed Veggie Dumplings – Vegan & Healthy

Quinoa & Tofu Meat Tacos – V & GF

Recipes, Tacos, Burritos, Wraps, & Rolls · April 5, 2021

Quinoa & Tofu Meat Tacos – V & GF

Cheesy Vegan Jackfruit Tacos – Low FODMAP & Healthy

Recipes, Tacos, Burritos, Wraps, & Rolls · March 14, 2021

Cheesy Vegan Jackfruit Tacos – Low FODMAP & Healthy

on the blog

Creamy Vegetable Polenta – Vegan, GF, Low FODMAP

Creamy Vegetable Polenta – Vegan, GF, Low FODMAP

Top 18 Vegan Restaurants in New York City – 2021 NYC Vegan Guide

Top 18 Vegan Restaurants in New York City – 2021 NYC Vegan Guide

15 Healthy Baked Oats Recipes – Vegan and Gluten-Free

15 Healthy Baked Oats Recipes – Vegan and Gluten-Free

Homemade and Healthy Peanut Butter and Jelly Toast

Homemade and Healthy Peanut Butter and Jelly Toast

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creamy vegetable polenta—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Polenta - yay or nay?? I feel it’s so underrated and surprisingly easy to make. Full written recipe is on the blog (link in bio), but here’s a quick rundown:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—whisk a cup of fine polenta into 3 cups of boiling salted water. switch the heat to low and whisk in a cup of plant based milk.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—whisk continuously until the polenta starts to thicken to ensure there are no lumps. keep covered and give a quick stir every 5 min until polenta is no longer gritty (about 30 min) then mix in garlic powder, onion powder, paprika, nutritional yeast, basil, sea salt, and pepper.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—cook green beans in olive oil until golden brown, then stir in some peas. thinly slice radish (I used a mandolin) and set aside.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—divide the polenta between 2-4 plates and top with the veggie mixture, radish, micro cilantro, and freshly cracked pepper.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
HAPPY FRIDAY❤️❤️❤️

low FODMAP sushi bowl ⠀⠀⠀⠀⠀⠀⠀⠀⠀

low FODMAP sushi bowl
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this sushi bowl is for everyone, but specifically for those who have issues with high FODMAP foods. I mostly eat it as is, but occasionally add some crispy tofu for a bit of protein.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
the base is a bed of lettuce (I used romaine) topped with:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—brown rice cooked in @yondu.usa umami sauce
—edamame
—cucumber
—pickled radish (I add a TON per serving)
—nori
—sesame seeds
—green onions (if low FODMAP just use the dark green tips)
—miso ginger dressing (1 tbsp miso paste, 1 tbsp gf tamari, 1 tsp ginger powder, filtered water)
—sprouts
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you’re not low FODMAP, feel free to add avocado or mango🥭🥑
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy tuesday💚

made this burrito for dinner a little while ago an

made this burrito for dinner a little while ago and it was insanely good for being so simple. to a skillet, add a tbsp or so of avocado oil, cooked quinoa, cooked brown rice, sliced carrots, small broccoli florets, small cauliflower florets, chopped kale, and pine nuts. stir every so often, and cook until the pine nuts are toasted.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I recommend making a big batch of the filling to keep on hand for the week. you can eat in a burrito, on a bed of lettuce, or just as is! optionally add in @justegg for a bit more texture 🍳
⠀⠀⠀⠀⠀⠀⠀⠀⠀
set aside the veggie filling. to the pan, add one burrito sized @sietefoods tortilla. heat on both sides until it’s easily bendable.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
let the tortilla cool for a few minutes, then add the filling to the center. drizzle with green goddess dressing, and wrap the burrito. cut in half and enjoy!

CRISPY. ROCK. TOFU. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ th

CRISPY. ROCK. TOFU.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this is one of my most popular recipes, and one of my personal favorites to eat. Before going vegan I used to love Nobu’s rock shrimp tempura, so I decided to recreate it using plants! it’s so easy, and for real SO GOOD. plus, it’s low FODMAP🥰
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for the full written recipe head to the link in my bio, click all recipes, and search for crispy rock tofu. or, you can use this link here:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
https://theplantcollective.co/crispy-rock-tofu-bowl/

avocado pesto pasta— ⠀⠀⠀⠀⠀⠀⠀⠀⠀

avocado pesto pasta—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
the most delicious summer pesto recipe made from plants🌱 this pesto recipe is about 2 servings. if you want to make it in bulk to keep for the week, triple the ingredients.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
in a food processor combine—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—1 ripe avocado
—1.5 cups fresh basil leaves
—1/3 cup raw pine nuts
—juice of 1/2 lemon or lime
—2 tbsp nutritional yeast
—2 tbsp (or so) filtered water
—salt & pepper to taste
—you don’t need olive oil, but feel free to add a tbsp or 2 for more flavor
⠀⠀⠀⠀⠀⠀⠀⠀⠀
mix into the pasta of your choice (I like @ancientharvest , @eatbanza , and @tolerantfoods to name a few)
⠀⠀⠀⠀⠀⠀⠀⠀⠀
eat as is or top with vegan parm, toasted pine nuts, and red pepper flakes

fig & cream cheese toast—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
idk what it is man, cream cheese and fruit have been an elite combo for me this summer. something about the sweet and savory flavors coming together is 😚👌🏼
⠀⠀⠀⠀⠀⠀⠀⠀⠀
on this toast is @montysnyc everything bagel spread topped with fresh sliced figs and walnuts. I could (and likely will) eat this combo daily!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy sunday from rainy New York🧡

air fried crispy coconut cauliflower wings—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you like coconut you gotta try these🥥 this cauli wings recipe is a really good base, so if you hate coconut you can easily change up the recipe. toss them in hot sauce, add nutritional yeast to the breading, etc
⠀⠀⠀⠀⠀⠀⠀⠀⠀
here’s how to make—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
01 preheat your air fryer or oven to 375 degrees
⠀⠀⠀⠀⠀⠀⠀⠀⠀
02 combine 1 cup gf flour with 1 cup plant based milk and 1 tsp sea salt in a mixing bowl. mix until there are no lumps.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
03 chop up a 1/2 head or so of cauliflower into florets and add to a separate mixing bowl. make sure your florets don’t have too long of a stem.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
04 pour the batter into the mixing bowl of florets and use a mixing spoon to gently combine. each floret should be evenly coated with the batter.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
05 on a plate add a cup of bread crumbs (I used my fave @longevebrands ), a cup of shredded coconut, and a pinch of sea salt. mix to combine.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
06 roll each floret in the bread crumb / coconut mixture until fully covered. arrange in your air fryer and cook for 20 minutes.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
06 serve with a green goddess dressing! to make blend the following until creamy:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—1 container @siggisdairy plant based coconut yogurt
—1/2 tsp garlic
—1/4 tsp sea salt
—splash of water
—blend of herbs! I used cilantro, parsley, basil, and dill
⠀⠀⠀⠀⠀⠀⠀⠀⠀
HAPPY FRIDAY, WE MADE IT. I’m currently in nyc so expect a lot of nyc content in the next couple of days💚

my favorite non-toxic, cruelty-free deodorant bran

peaches & cream toast—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
peaches szn 🍑 the combo of fruit and cream cheese is a little odd but tastes SO damn good. my favorite vegan cream cheese’s include—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
@miyokoscreamery
@montysnyc
@sperofoods
@mishaskindfoods
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy monday everybody!!!

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