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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Vegan laksa

January 19, 2019 by Ania - 71

Asian-inspired, comfort food, gluten-free, tofugo to recipe

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vegan laksa

I am nearing the end of my stay in Krakow. I’ve completed a monumental amount of dental treatment whilst here (so it wasn’t all fun) and I am glad for it to be over and to be going back home. Having said that it was really nice to see my parents, to see the city covered in snow and to have a break from cooking (courtesy of my lovely mum and a few nearby eateries offering good vegan food).

I decided to get my teeth in tip-top shape, as lots of my old fillings needed replacing and I am planning to have adult braces put on soon. Duncan has blazed the trail for me (he is nearly done with his treatment) and he made me realise that once you get used to them, wearing them isn’t as big a deal as I had thought. Sure they are annoying to keep clean and you would not have them put on for the fun of it, but having crooked teeth is neither pretty nor easy to keep cavity-free, so I am going to bite the bullet. If you visit the blog at some point to find it awash with soups, smoothies and mashed potatoes, you’ll know why…And I apologise in advance… 😛

Even though, I’m still about a month away from having the braces put on, today’s recipe happens to be a soup. It’s not any old soup though, it’s an aromatic, spicy and creamy vegan laksa that’s really filling and comforting – perfect for these cold winter months. It’s warming and it won’t leave you hungry, thanks to a generous topping of flat rice noodles, steamed broccoli, pan-fried tofu cubes and sprouts.

In creating this recipe, I went against Duncan’s wisdom to keep things simple and I am hoping you’ll see that it’s worth it. We always have this tug of war going on in our kitchen when he is like ‘come up with something really simple’ and I always set out with this very intention, but then get side-tracked and before I know it the recipe can no longer be called simple. See, to my mind a tasty vegan recipe (or any recipe for that matter) relies on a careful layering of flavours and textures that play off each other. Sometimes simple pleasures like new potatoes with some vegan butter and a pinch of salt will do, but most of the time a bit more effort is required to create a dish you’ll want to have again and again.

With laksa, the devil is in the spicy and aromatic paste that needs to be slowly fried off for as long as possible for all its amazing flavours to develop. Then it’s about the creaminess of coconut versus the acidity of lime and the freshness of sprouts and herbs, versus the toothiness of noodles. Typically, laksa paste contains shrimp paste for umami (or 5th taste as it’s also known). To mimic that seafoody taste, I’ve ground up some nori sheets, which adds a subtle taste of the ocean to my paste and I am really pleased with the outcome. I really hope you’ll make it and love it as much as we did!

PS: If you make my vegan laksa, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

vegan laksa ingredients

vegan laksa soup ready

vegan laksa bowl

4.89 from 28 votes
Print
  • serves: 4
  • prep: 20 min
  • cooking: 60 min

Ingredients

LAKSA PASTE*

  • 3 medium shallots, sliced roughly
  • 4 garlic cloves
  • 2 lemongrass stalks, white part chopped (but keep the rest)
  • about 40 g / 1.5 oz ginger or galangal, sliced roughly
  • 4 fresh red chillis or dried Thai chillis soaked in boiling water (adjust to your level of heat tolerance)
  • 1 tbsp ground (approx. 1 sheet) nori (toasted seaweed used for sushi), torn into bits**
  • 2 tbsp neutral tasting oil (I used rice bran oil)
  • 1 tsp ground turmeric
  • 1 tsp ground coriander or 2 tsp coriander seeds (toasted and ground)
  • ½ tsp ground cumin or 1 tsp cumin seeds (toasted and ground)
  • 1 tsp sweet ground paprika (optional, for colour)

BROTH

  • 1.2 L / 5 cups veggie stock or veggie stock powder / cube dissolved in water
  • 1¼ tsp fine salt, adjust to taste
  • 400 ml / 14 oz full fat coconut milk
  • juice of ½ lime (approx. 2-3 tbsp), adjust to taste
  • 1½ tsp sugar (I used coconut sugar), adjust to taste

TOPPINGS

  • steamed green veggies: broccoli, bok choi, spinach
  • 200 g flat rice noodles, cooked
  • 250 g of shop-bought tofu puffs or fried / baked tofu
  • 200 g fresh bean sprouts, cleaned and blanched
  • fresh coriander, chopped

Method

  1. Place all the paste ingredients apart from the dry spices in a food processor or chopper and process until finely shredded. You could also use a blender, but you will need to add water and the paste will splatter a lot when being fried off in the next step.
  2. Heat up 2 tbsp of oil in a heavy bottomed pot. Add the laksa paste and fry it off very slowly (on a low heat) for at least 15 minutes, stirring the whole time.
  3. With 5 minutes left to go, add dry spices and continue to fry the mixture off gently, stirring regularly.
  4. Next, add in stock, 1 tsp of salt and all the lemongrass leftovers that did not go into the paste, apart from the very outer leaves. Cover the pot and bring the soup to a gentle simmer. Simmer for about 30 minutes.
  5. Fish out the lemongrass bits with a slotted spoon and discard. Slowly stir in coconut milk.
  6. Taste the soup and season to taste with more salt (if needed), lime juice and a touch of sugar.
  7. Divide the greens, noodles and tofu puffs between 4 bowls. Top with blanched sprouts and fresh coriander.

Notes

*As a cheat, you could use 3-4 tbsp of shop-bought vegan Thai red curry paste instead. It won’t be quite authentic, but also delicious and way faster.

**I pregrind it in my spice grinder and keep it in a sealed jar as it’s a perfect, rich in iodine, seasoning to sprinkle on rice / sushi and it makes an excellent replacement for the fishy umami flavour that so many South-East Asian dishes feature.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Jacquie Gariano says

    January 19, 2019 at 9:10 pm

    I ove your blog. It has so many interesting recipes and ideas. It isn’t always easy to fine tasty vegan recipes to fit many tastes and diet restrictions. This helps so much to have such a variety. Thanks.

    Reply
    • Ania says

      January 20, 2019 at 2:23 pm

      Thank you, I’m really happy to hear that, Jacquie! Ania

      Reply
  2. Julie says

    January 20, 2019 at 12:49 am

    Hi Ania
    Me again lol. I made your wellington at Christmas. Very good

    I fancy making this creamy laksa but I don’t like coconut. Could I replace the coconut milk with yoghurt do you think?

    Many thanks

    Julie

    Reply
    • Ania says

      January 20, 2019 at 2:05 pm

      Thank you, Julie! I am delighted to hear that the wellington turned out to be such a success! As for your question regarding laksa, that’s a tough one. I worry that yoghurt will curdle in the hot soup. Perhaps cashew cream would work. To make it, simply soak raw (not toasted) cashews in boiling water for 30 minutes and then blend in a blender with enough water to obtain a thick, smooth cream. Hope that helps!

      Reply
  3. Sally says

    January 20, 2019 at 4:31 am

    Hi Ania, 💉hope they’re giving you plenty of local anaesthetic! Is the Polish NHS better than Britains’s?

    Reply
    • Ania says

      January 20, 2019 at 2:06 pm

      Aw, thanks, Sally. I doubt Polish NHS is any better, to be honest, plus I am not entitled to it as I have not lived in Poland for the last 15 years. I went privately and the level of care was outstanding. Ania

      Reply
  4. Sheri says

    January 20, 2019 at 4:56 am

    OMG, outstanding!!!! We served it with lime wedges as well as all the other suggested toppings, and also offered chili garlic sauce 🙂 completely, amazingly perfect! PS, we left out the nori, we felt it really wasn’t needed but would probably also be great with it!

    Reply
    • Ania says

      January 20, 2019 at 2:09 pm

      Thank you for your feedback, Sheri! I am glad you enjoyed it. As for nori, it was intended as a substitute for shrimp paste that is key to the original laksa taste, but I am glad you enjoyed the version without it too! X Ania

      Reply
  5. Satya St. George says

    January 20, 2019 at 9:22 am

    Hello Ania,

    I love your recipe’s simple or elaborate doesn’t bother me, you are amazing and give us such amazing concoctions.

    I was wondering if you would consider breaking down some of the nutritional values in your creations, I have a problem in that I am diabetic and need to count for instance both calories and carbs, in order to dose my meds with. Otherwise I have to just shoot from the hip and guess. The laska soup looks amazing and I have to be careful to get a reasonable amount of carbs because my body uses this for energy, and takes energy from my muscles, while I have this challenge.
    I count my calories because I am gradually cutting them to a healthy level for weight loss which helps me eventually overcome the diabetes, as I am type 2.

    I do understand it could be hard to do this and I would do it, only I don’t know how to begin getting the nutritional values, maybe if you know you could direct me to finding out how to do that, if this would not suit your schedule, I know I am asking a lot, and it’s time consuming.

    Thank you for your consideration xoxox
    Satya

    Reply
    • Ania says

      January 20, 2019 at 2:18 pm

      Hi Satya,

      Many thanks for your kind words about my recipes – so nice to hear!

      As for your request, I would love to able to provide these values, but as you say it’s a very time consuming job as I don’t know of a reliable plugin that calculates all these values automatically. Additionally, I would have to do that for all my past recipes, which I have more over 400 at the moment. Here is an explanation on how to calculate your macros, which is what I think you are after. I know that there are phone applications that can help you do that, but I cannot recommend any as I have never attempted to do that myself. Sorry I cannot be of any more help right now. Ania

      Reply
  6. Anne says

    January 21, 2019 at 2:10 pm

    Hi Satya and Ania
    Have you considered putting the ingredients into some app such as MyfitnessPal as this will often give you the breakdown. I manually add into Recipes, putting in the number of portions I expect to get

    Reply
    • Ania says

      January 21, 2019 at 3:22 pm

      Thanks for the suggestion, Anne! I am hoping that will help Satya to get the breakdown she needs! Ania

      Reply
  7. Basia says

    January 24, 2019 at 1:18 pm

    Just wanted to say that I’m also up for a record breaking amount of dental treatments in Krakow in February which I’m not looking forward to 🙁
    This recipe looks lovely – I might make it today!

    Reply
    • Ania says

      January 24, 2019 at 1:34 pm

      Aw, good luck! I know exactly what you are going through! Even though my dentist was super nice, I am so mentally scarred from my past experience that I dreaded every visit. xx

      Reply
  8. Katherine says

    January 25, 2019 at 11:06 pm

    This looks delicious. Here in Australia I have been using vegan fish sauce which would be perfect to supply that flavour you’re looking for. I found it in the local Asian food store. You should surely be able to find it in the UK.
    Anyway lovely recipes and always beautifully styles

    Reply
    • Ania says

      January 27, 2019 at 2:02 pm

      Thanks, Katherine! I’m pleased to hear that you appreciate my recipes and styling. Yes, I have heard of a vegan fish sauce (and seen it on amazon) but I have not come across it in the UK yet. I tend to make my own, but I am reluctant to include it in the recipe as it has quite a few ingredients and a bit of a process and I don’t want to produce an overly complicated recipe as it puts many people off. I might publish it as a recipe soon, actually. x Ania

      Reply
  9. Loreen says

    June 20, 2019 at 4:12 am

    If you’re looking for the best Laska recipe, just stop and make this one. This was SO GOOD! The flavor was exactly what I wanted- I was not expecting this to be as amazing as it was ( in a good way!) Awesome recipe. I’ve been making curries for years, and this one is the best by far.

    My small changes-

    I used spaghetti squash instead of noodles ( I cooked it separately, I didn’t want them getting soggy)

    I used kombu instead of nori, added it with the extra lemongrass pieces and took them out at the same time, too.

    Next time I’ll roast some cashews to add to the toppings.

    This recipe is bookmarked! Thanks Ania! Excited to see what other recipes you have on here!

    Reply
    • Ania says

      June 20, 2019 at 11:11 am

      Thanks Loreen! I am delighted to hear that you enjoyed it so much! x Ania

      Reply
  10. Dyarni says

    September 4, 2019 at 8:49 am

    Sounds delicious! Do you know how money calories per serving this has? 🙂

    Reply
    • Ania says

      September 4, 2019 at 12:03 pm

      Hi Dyarni,

      I am sorry but I am unable to provide calorie count for my recipes. Ania

      Reply
  11. keith says

    October 15, 2019 at 8:00 am

    Looks gorge! Can you freeze it with all its toppings?

    Reply
    • Ania says

      October 15, 2019 at 12:41 pm

      Hi Keith,

      I would freeze the soup, sure, but I think the toppings may not be very nice after thawing. That’s my hunch anyway. Ania

      Reply
  12. Sophie says

    December 12, 2019 at 7:58 am

    My paste ended up being really bitter; any thoughts on why that would be? I ended up diluting it by adding more sugar, salt, and water, but I would’ve loved to have kept more of the original flavor.

    Reply
    • Ania says

      December 12, 2019 at 1:57 pm

      Hi Sophie,

      It sounds like the paste got burnt – that’s what gives it a bitter flavour. It is key to use low heat and stir the whole time. Ania

      Reply
  13. Amy says

    March 17, 2020 at 10:24 am

    Wow. Just made this and wow!
    No lemongrass or lime on hand but still yum!!
    Sadly nothing interesting to put in it other than ramen and tofu.

    Reply
    • Ania says

      March 17, 2020 at 5:31 pm

      Glad you enjoyed it, Amy. x Ania

      Reply
  14. Chris says

    March 18, 2020 at 2:08 am

    I just made this last night and it was amazing.
    Thanks so much for the recipe!!

    Reply
    • Ania says

      March 18, 2020 at 12:31 pm

      My pleasure, Chris! I am glad you liked it! x Ania

      Reply
  15. Amy says

    April 7, 2020 at 3:02 pm

    Made this tonight and it was a family favourite. I read another comment on the recipe about not adding the nori and I agree, it isnt really needed but I also did try it with nori and it was still lovely.

    Reply
    • Ania says

      April 7, 2020 at 4:27 pm

      Thanks, Amy! I am glad to hear that it went down so well with you and your family. I guess it’s a matter of personal preference – I like a bit of ‘fishiness’/umami nori imparts but like you say there is so many other things that impart flavour here that it’s that essential if someone isn’t a fan/has none on hand. x Ania

      Reply
  16. Gia says

    April 28, 2020 at 6:32 pm

    Really tasty and satisfying to make and eat!
    I’m very grateful for this recipe, it’s my go to when I’m feeling run down!

    Reply
    • Ania says

      April 28, 2020 at 6:46 pm

      Thank you, Gia! I’m so glad to hear that! Stay well! Ania

      Reply
  17. Chloe Smith says

    April 29, 2020 at 2:10 pm

    Hi there! This recipe sounds so delicious! I cannot wait to give it a try!

    I know this may sound a bit weird but Is there a way to make the sauce a bit thicker? I really like a thick sauce/ broth lol!

    Thank you!

    Reply
    • Ania says

      April 29, 2020 at 11:15 pm

      Hi Chloe,

      You can just add less water/stock, more coconut milk (although that would affect the over flavour) or thicken it with a little cornflour or flour (making a roux). Hope that helps! Ania

      Reply
  18. Timo says

    May 14, 2020 at 10:58 am

    Very nice

    Reply
    • Ania says

      May 14, 2020 at 12:26 pm

      thanks!

      Reply
  19. Regina La says

    June 4, 2020 at 9:15 pm

    Absolutely phenomenal recipe! Just made it for my boyfriend and his parents for dinner and they all said it tasted amazing!

    Reply
    • Ania says

      June 4, 2020 at 10:10 pm

      I am delighted to hear that it went down so well. And thank you so much for letting me know. x Ania

      Reply
  20. Jasmine Sapolu says

    July 3, 2020 at 11:33 am

    I made this for dinner tonight and it was very delicious! Thank you for your recipe.

    Reply
    • Ania says

      July 3, 2020 at 1:05 pm

      Glad to hear, thanks Jasmine! Ania

      Reply
  21. Julian says

    July 14, 2020 at 5:25 pm

    hello im confused about the paste do i blend the white or non-white parts of the lemongrass? this looks delicously and I cant wait to make it.

    Reply
    • Ania says

      July 14, 2020 at 5:44 pm

      Hi Julian,

      What goes into the paste is the soft, inner, white part of each stalk as the rest is super hard and fibrous – horrible to eat. It can be used to flavour the stock however and then discarded at the end. Hope that helps! Ania

      Reply
  22. Julian says

    July 14, 2020 at 5:45 pm

    yes thanks for the quick reply

    Reply
  23. Amy Elworthy says

    August 17, 2020 at 8:00 am

    Oh no I accidently put the dry spices into the paste when I blitzed it up, do you think this will matter too much?? Or should I start over? Thanks : )

    Reply
    • Ania says

      August 17, 2020 at 12:02 pm

      That’s okay, just dry the paste off really gently (on low heat) so that the spices toast gently and not burn. Hope this helps and that you’ll enjoy this dish. Ania

      Reply
  24. Haeli says

    September 16, 2020 at 2:49 pm

    This recipe was so yummy! I made it the “lazy” way with store bought vegan red curry paste, so I can’t wait to make the laksa paste as per the recipe next time. Such a great recipe to use up some fridge veg – I added some mushrooms, julienned peppers and carrot ribbons as well as the greens!

    Reply
    • Ania says

      September 16, 2020 at 3:19 pm

      Thanks so much, Haeli! I’m delighted to hear that you enjoyed my take on this dish. Ania

      Reply
  25. Hayleigh says

    September 21, 2020 at 7:59 pm

    This recipe is amazing! The broth is so flavourful. Highly recommend to everyone! Would omit some of the chillies though if your not keen on food being quite spicy 😊

    Reply
    • Ania says

      September 21, 2020 at 8:11 pm

      Thanks so much for your kind words, Hayleigh! I’m delighted you enjoyed this dish and thank you for taking the time to let me and my other readers know – I appreciate it. Ania

      Reply
  26. Mia says

    September 22, 2020 at 1:36 pm

    Amazing and fresh with punch! Made this tonight and it was my favourite laksa recipe.

    Reply
    • Ania says

      September 22, 2020 at 8:28 pm

      Thank you so much, Mia. I’m delighted to hear that you enjoyed it and thank you so much for taking the time to review the recipe – much appreciated. Ania

      Reply
  27. Hailey.P says

    October 23, 2020 at 3:39 am

    I hope I can use the mandarine zest instead of lemongrass stalks.
    And happy to see your page since I’ve been desparating to seek vegan laksa recipe!
    Thanks for sharing your idea Ania 🙂

    Reply
    • Ania says

      October 23, 2020 at 7:54 pm

      Hi Hailey,

      Sure, you can if you want, but it isn’t really anything like the aroma and flavour of lemongrass. I’ve seen some people use lime zest, but again, not quite the same but I totally understand if you cannot find it. I hope you’ll enjoy it regardless. Ania

      Reply
  28. Kiara says

    November 13, 2020 at 8:05 pm

    I made this with store bought curry paste and added fresh lemon grass, chili flakes, garlic and some frozen lime leaves to the broth. And topped it with steamed broccoli, cilantro, spring onion and pan fried tofu, it was so delicious!

    Reply
    • Ania says

      November 14, 2020 at 9:04 pm

      Glad to hear you enjoyed it, Kiara!

      Reply
  29. Amy Geeves says

    November 21, 2020 at 9:55 am

    Hi 🙂 love this recipe
    How long can the paste be kept in the fridge xx

    Reply
    • Ania says

      November 21, 2020 at 3:16 pm

      Thank you, Amy. As it doesn’t contain oil, not that long, I’m afraid. I would say 2-3 days to be on the safe side. You can freeze it though. Ania

      Reply
  30. JustEat Singh says

    January 1, 2021 at 4:31 pm

    Wow! I made this exactly as set out here and I have to say it came out beautifully!!

    Reply
    • Ania says

      January 3, 2021 at 7:33 pm

      Thanks so much! I am delighted you enjoyed it and I saw it on your Instagram – it made me feel hungry immediately! Ania

      Reply
  31. Lindsay Harrod says

    January 11, 2021 at 9:29 pm

    Love this, made it tonight and so yummy! Added some fish sauce as I’m not vegan which was really nice.

    Reply
    • Ania says

      January 12, 2021 at 1:46 am

      Thank you, Lindsay! I’m so happy to hear that you enjoyed it! Ania

      Reply
  32. Aleksandra @Fitalicious Nutrition says

    January 17, 2021 at 10:21 pm

    I absolutely loved this recipe! I followed it to the letter and it was just perfect! The spices really came through. The recipe was very easy to follow, so no stress in the kitchen. And I finally had an excuse to try pak choi for the first time! Thank you for sharing x

    Reply
    • Ania says

      January 18, 2021 at 3:16 pm

      Thanks so much for your kind feedback, Aleksandra! So happy to hear that you enjoyed my take on laksa and that you had no issues with the recipe. x Ania

      Reply
  33. Georgie says

    January 25, 2021 at 12:20 pm

    This was SO good!!!

    Reply
    • Ania says

      January 25, 2021 at 1:53 pm

      Thanks, Georgie! I’m so pleased to hear that! x Ania

      Reply
  34. Tash says

    January 30, 2021 at 7:10 pm

    This is my favourite vegan laksa recipe and I use it a lot! It’s the closest recipe I’ve found to the bowls of laksa I had in Malaysia. I often add kafir lime leaves, crunchy noodles and Thai pickled greens and also eat this as a laksa/Khao soi hybrid and it’s great.

    Reply
    • Ania says

      January 30, 2021 at 11:06 pm

      Thank you, Tash. Delighted I could approximate your travel food memories with my recipe and your additions sound really great. x Ania

      Reply
  35. TJ says

    February 6, 2021 at 3:13 pm

    What an amazing recipe! Easy to find ingredients and easy to follow. I messed up by putting the dried spices in with the food processor blend but it still came out full of flavour. I can’t wait to make this again, thank you 🙂

    Reply
    • Ania says

      February 6, 2021 at 3:51 pm

      Thank you for your kind words, TJ! I’m delighted that you enjoyed this dish so much and thank you for taking the time to review. x Ania

      Reply
  36. Merlyn Morrison says

    February 15, 2021 at 3:43 pm

    We had this laksa at the weekend and it was genuinely delicious!!
    Definitely adding this to our regular rotation of meals 🙂 so yum xxx

    Reply
    • Ania says

      February 15, 2021 at 8:46 pm

      Thank you, Merlyn! I’m delighted to hear that you enjoyed it so much! x Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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What if I told you that there is only 6 pantry sta What if I told you that there is only 6 pantry staple ingredients that stand between you and a tray of fudgy on the inside and crispy on the outside #veganbrownies ? They are unapologetically indulgent but weekend plays by different rules so, hurry, get your oven on!recipe link in my bio or 🏃‍♀️ to lazycatkitchen.com to grab the latest recipe...#vegandesserts #egglessbaking #veganbaking #aquafaba #vegandessert #veganbrownie #veganfoodporn #vegantreat #vegantreats #veganrecipeshare #veganfoodblogger #vegan #veganuk #easyveganrecipes #weekendbaking #vegantreat #vegantreats #veganrecipes #noeggs #veganrecipes
What's cooking this weekend, guys? I feel like a s What's cooking this weekend, guys? I feel like a some #vegancomfortfood as this week has been a bit hectic and I just realized I have the sauce for this #veganmoussaka already in my freezer 💡so it's a no brainer. It's delicious, indulgent yet #healthier than its traditional equivalent and it reminds me of how we moved to Greece on a bit of a whim in pre-pandemic times🤷‍♀️🤪recipe link in my bio 👈 if you fancy or Google 'vegan moussaka lazy cat kitchen'#veganchef #vegancooking #eatvegan #crueltyfreefood #plantbasedrecipes #plantbasedprotein #veganrecipe #veganfoodblog #greekfood #dairyfreerecipes #meatlessmeals #healthierchoices #healthyvegan #vegandinner #weekendcooking #weekendtreat #veganaf #instavegan
On the blog, perfect #midweekdinner of roasted lee On the blog, perfect #midweekdinner of roasted leek and cauliflower #veganpasta that emerged from sad leftovers as I was too lazy to go food shopping 🙋‍♀️ Easy to make, full of flavour, creamy and really satisfying 😋#recipe link in my bio or 🏃‍♀️to lazycatkitchen.com and click on the latest post!#glutenfreevegan #easypasta #midweekmeals #cauliflowerrecipes #leek #easyveganrecipe #plantbased #plantbasedcooking #vegancooking #pastarecipe #pastalover #carblover #healthierchoices #dairyfreerecipes #dairyfreefood #veganrecipe #veganrecipeshare
Happy #veganpancake day, guys! If #crêpes aren't Happy #veganpancake day, guys! If #crêpes aren't your thing and you are after something quick and easy, these fluffy 1-bowl #veganpancakes might be just the ticket! They can be made #glutenfree too and best consumed to the tune of Jack Johnson's #bananapancakes song 🥞😋#recipe link in my bio 👈 or Google 'fluffy vegan banana pancakes lazy cat kitchen' 🐈#pancakeday #pantrystaples #easyveganfood #easyveganrecipes #egglesspancakes #dairyfreerecipes #whatveganseat #whatfatveganseat #shrovetuesday #plantbasednutrition #plantbasedfood #veganfood #veganfoodshare #veganfortheanimals #fluffypancakes #onebowl #glutenfreevegan
Don't get me wrong, I do love #pancakes 🥞 and # Don't get me wrong, I do love #pancakes 🥞 and #crepes. This #veganpancake filled with ginger cream and roasted rhubarb is easy to make and utterly delicious 🤤👌#recipe link in my bio 👈 or Google 'lazy cat kitchen buckwheat crepes'#veganpancakes #vegancrepes #vegancrepe #pancakeday #pancake #glutenfreevegan #vegantreats #easyveganrecipes #veganfoodblogger #veganfoodlover #veganfood #plantbased
While UK is going to gorge itself silly on pancake While UK is going to gorge itself silly on pancakes this coming Tuesday, most of the Northern European countries will pig out on marzipan filled cream buns, how is that fair??? I got a serious bout of bun envy and baked us a truckload of #vegansemla (that's what the Swedes call them). Who is with me? Pancakes are so last year...😜#recipe link in my bio 👈 or 🏃‍♀️ to lazycatkitchen.com to grab the latest recipe 🤓#whatfatveganseat #shrovetuesday #pancakeday #easyveganrecipes #vegandesserts #vegandessert #plantbased #vegantreats #veganfoodlover #feedfeed @thefeedfeed.vegan #bestofvegan #veganfoodshare #veganfood
If baking isn't your cup of tea, how about rolling If baking isn't your cup of tea, how about rolling some obscenely indulgent #amaretto #vegantruffles for your loved one 💕? It's a very old recipe but still a favourite of ours and while beetroot powder looks stunning, easier to get cocoa powder or chopped up almonds will work just as well!#recipe link in my bio 👈 or Google 'lazy cat kitchen valentines amaretto truffles'#veganvalentines #veganvalentine #vegandesserts #vegandessert #whatveganseat #glutenfreevegan #plantbased #vegantreats #chocolatetruffles #easyveganfood #recipedeveloper #veganfoodlover #feedfeed @thefeedfeed.vegan
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