• recipes
    • small plates
    • large plates
    • sweets
    • baking
    • salads and soups
    • breakfasts
    • pantry staples
    • drinks
  • about
  • contact
Lazy Cat Kitchen

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

Vegan Thai green curry

March 16, 2019 by Ania - 54

coconut, comfort food, curry, gluten-freego to recipe

go to recipe

vegan thai green curry pot

As it is for many people, Thai green curry was my introduction to Thai cuisine and it’s still one of my firm favourites. This comparatively mild and herbaceous curry is a Thai restaurant menu staple for a reason – you’ll be hard pressed to find anyone who doesn’t like its gorgeous, well rounded flavours – spiciness soothed by cooling coconut and set against the freshness of coriander, lemongrass and lime leaves. The last two blew my mind the first time I tasted them and I have been hooked on their unique flavours ever since.

When we lived in London, going out for Thai food was probably a bi-weekly ritual and it’s something I am keen to resume here in Bristol (as you can imagine, there wasn’t any decent Thai food to be had on Paros, where we lived before moving back to the UK).

Being vegan complicates things slightly as shrimp paste and fish sauce are such essential Thai ingredients that often people forget that they render a veggie-packed dish not suitable for either vegans or even vegetarians. Well, once we move house, I will be on a mission to find a good Thai restaurant that is willing to tweak things a little if we ask nicely and you’ll know if I succeed, as hardly anything gets me as excited as finding a new favourite place to eat.

Meanwhile, here is my take on Thai green curry. I’ve had trouble finding fish-less green curry paste so I’ve decided to make my own, especially that things like lemongrass or lime leaves are now fairly easy to get hold of – they can both be found in large supermarkets (although I prefer to get them from the Asian store in town).

I make my own fish sauce (I promise to share the recipe with you at some point) and you can buy it online too but if you don’t have any to hand, adding ground up nori seaweed to the paste imparts a ‘fishy’ taste without harming a thing. I grind the sheets in my spice grinder and keep them in an air sealed jar on my shelf until they are summoned to help out in the flavour department 😛 .

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

vegan thai green curry key ingredients

vegan thai green curry paste

vegan thai green curry

vegan thai green curry close up

5.00 from 20 votes
Print
  • serves: 4
  • prep: 20 min
  • cooking: 45 min

Ingredients

PASTE

  • 2 medium shallots
  • 4 garlic cloves
  • thumb-size piece of ginger
  • 2 stalks of lemongrass, soft inner part chopped roughly
  • 4 green Thai chillies (deseeded for less heat)
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ¼ tsp ground white (or black if unavailable) pepper
  • coriander stalks from a big bunch of coriander (use the leaves to serve)
  • 1 tsp salt

CURRY SAUCE

  • 3 tbsp / 45 ml neutral tasting oil (I used rice bran)
  • 400 ml / 14 oz full fat coconut milk (from a tin)
  • 6 fresh Makrut (previously known as Kaffir) lime leaves
  • 360-480 ml / 1½-2 cups veggie stock (or water)
  • 1 tbsp tamari or soy sauce OR vegan fish sauce*, more to taste
  • juice of half a lime
  • approx. 2 tsp sugar (I used coconut sugar), adjust to taste
  • ½ small butternut squash or a sweet potato, cubed
  • a small aubergine / eggplant, cubed
  • 50 g / 1.5 oz sugar snap peas, sliced on the diagonal
  • 100 g / 3.5 oz tenderstem broccoli
  • a handful of bean sprouts, blanched

Method

  1. In a food processor, combine all the paste ingredients until finely chopped.
  2. Heat up oil in a heavy-bottomed casserole dish on a low heat.
  3. Add curry paste to the hot oil and fry it off gently, for 10 minutes, stirring the entire time.
  4. Stir in coconut milk (you can use low-fat coconut milk if you want the curry to be skinnier).
  5. Finally add in the lime leaves and stock (or water). Start off with 360 ml / 1½ cups of stock and add more to achieve the desired consistency. Traditionally this curry sauce is fairly thin and soupy in consistency.
  6. Allow the sauce to come to a gentle simmer. Simmer for 10-15 minutes on a low heat.
  7. Season with tamari (soy sauce or vegan fish sauce), lime juice and a touch of sugar (if needed). If you can, allow the curry flavours to develop overnight as it always tastes better the day after it has been made. If you are making this dish a day in advance, I recommend not cooking the vegetables until just before serving.
  8. In terms of the veggies, you could simply cook them in the simmering curry, but that gives you less control over the ‘doneness’ of the individual elements and it affects the colour of the green veggies. I personally prefer to bake the butternut squash and aubergine in the oven and to steam the sugar snap peas and broccoli. I baked the butternut squash and aubergine in a 210° C / 410° F (190° C / 375° F with fan) oven for about 20 minutes (turning them once, after 10 minutes) after coating them in a bit of olive oil. I steamed my sugar snap peas for 2 minutes and tenderstem broccoli for 5 minutes.
  9. Serve on top of plain jasmine rice garnished with blanched bean sprouts and fresh coriander.

Notes

*If you are unable to get hold of vegan fish sauce, you can add some ground up nori to the paste for extra umami. I grind my nori sheets in my spice grinder and incorporate them into foods that traditionally contain such animal products as shrimp paste or fish sauce. It works a treat.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
SHARE
stuffed dates macro
Previous:
Stuffed dates with peanut butter
Next post:
Easy sweet potato dosa
sweet potato dosa

get a sweet e-book

on joining our mailing list

I’d like to receive new recipe emails and a link to your free e-book.
(By submitting this form you agree to our privacy policy.)
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.

You may also like

vegan coconut cookie sandwich

Vegan coconut cookie sandwich

vegan red thai curry

Vegan Thai red curry

vegan zucchini galette cut

Vegan zucchini galette

vegan lemon cheesecake slice out

Vegan lemon cheesecake

    Comments

    Leave a comment

  1. WANYA BEZERRA says

    March 17, 2019 at 5:00 pm

    Love your way to describe recipes, although some ingredients are not available in Brazil.
    Sending my appreciation for your work.

    Reply
    • Ania says

      March 17, 2019 at 8:55 pm

      Thanks very much! Ania

      Reply
  2. Renee says

    March 21, 2019 at 7:56 am

    Any ideas of what to substitute if I can’t get any lime leaves? Looking forward to making this!

    Reply
    • Ania says

      March 21, 2019 at 12:51 pm

      Hi Renee,

      You could just skip them, the curry won’t be as aromatic, but there isn’t a good substitute really. They are very unique. Some people suggest shavings/zest of regular limes, but I don’t think they are similar at all. Ania

      Reply
  3. Elle says

    April 5, 2019 at 8:44 pm

    Made this without keffir and without blender, just chopped the ingredients really finely. I put a few strips of lemon zest in, left them in too long so the curry ended up quite bitter. Still, it was so tasty and it’s so nice to use fresh herbs. Thank you!

    Reply
    • Ania says

      April 8, 2019 at 7:06 pm

      So glad you enjoyed it! Makrut lime leaves have quite a unique flavour and add a lot aroma to the dish so it’s worth seeking them out. I’m not sure about Holland (I’m guessing from your email that it’s where you live), but here in the UK, you can get them frozen or dried in many supermarkets and they work just as well as the fresh ones. Ania

      Reply
  4. Elle says

    April 11, 2019 at 7:01 pm

    I sadly couldn’t find them at my local supermarket, but I will keep looking out for them. I’m curious to see what they taste like! Also, a great excuse to make this curry again. Not that I need one. 🙂

    Reply
    • Ania says

      April 11, 2019 at 10:28 pm

      Haahaha, definitely. They are really very unique, with the most beautiful aroma. Good luck, I hope you’ll find them soon. Ania

      Reply
  5. Gareth says

    April 29, 2019 at 2:33 pm

    This was a very tasty and easy recipe.
    I left out the tamari/soy source and used some different veg like bell peppers, mini corn cob etc. so defiantly worth doing again.

    Reply
    • Ania says

      April 29, 2019 at 5:53 pm

      I’m very pleased to hear that, Gareth! Thanks for letting me know! x Ania

      Reply
  6. Jake Nowakowski says

    April 30, 2019 at 3:12 am

    Cześć Ania!
    Thank you so much! I’ve only just been put on a vegan diet due to health reasons and was dreading the change until my sister introduced me to your recipes. I made the green curry and sweet potato and black bean bake. I was dubious at first and expected the food to be bland and flavourless. I have been converted! The green curry is one the best I’ve ever had in my life, full of punchy flavour, spice and tang! Absolutely fantastic. I’ll be making a double batch of the paste next time and plan to always have some stashed in the fridge. The bake is fantastic also, never thought that vegan cheese could be so good. I’m looking forward to trying your other recipes, next on my list is the Laksa and pierogi. Can’t wait. Thanks Again!
    Cheers
    Kuba

    Reply
    • Ania says

      April 30, 2019 at 11:41 am

      Cześć Kuba,

      You have no idea how pleased I am to hear that I am changing your mind about vegan food. I am so glad you embraced the need to change and enjoying the ride! Veganism, if done right, it’s life changing (at least it was for me). All the best! Ania

      Reply
  7. Liz says

    May 14, 2019 at 5:34 pm

    I’m not normally one to leave a post after cooking something, but I made this last night and it is freaking amazing! The depth of flavor was shocking and I know it’s only going to get better the longer it sits. I used 4 serrano peppers (no seeds), which was way too spicy for my boyfriend, but was able to bring the heat level down by adding more coconut milk and rice. I’ll definitely make this again, but if anyone has suggestions on peppers with a similar flavor but much less heat, I would appreciate it.

    Reply
    • Ania says

      May 14, 2019 at 6:41 pm

      Thanks Liz! I’m glad to hear that you and your boyfriend enjoyed it! Thanks for taking the time to leave such a nice feedback. Ania

      Reply
  8. aya naboulsi says

    August 8, 2019 at 7:40 pm

    amazing !!!

    Reply
    • Ania says

      August 8, 2019 at 8:03 pm

      Thanks so much, Aya! Glad to hear that. x Ania

      Reply
  9. Phyllis says

    September 1, 2019 at 8:35 pm

    Thank you for the idea of nori sheets instead of fish sauce.

    Reply
    • Ania says

      September 1, 2019 at 8:58 pm

      My pleasure, I am so glad I could help! x Ania

      Reply
  10. Tony says

    January 2, 2020 at 11:01 pm

    Hi Ania,
    I love your recipes but is their an alternative to coriander stalks as we are not big fans of it?

    Reply
    • Ania says

      January 3, 2020 at 2:36 pm

      Hi Tony,

      There isn’t as far as I know. You can skip it if you wish, but it does add a lot of herbaceous flavour to the dish, in my opinion. Ania

      Reply
  11. Charlotte says

    January 12, 2020 at 1:00 pm

    This curry is absolutely amazing! Probably the best curry recipe I’ve ever made. I really liked making the paste and sauce first and steaming/ roasting the veg separately, so you could make sure they didn’t get over cooked. Delicious! Thanks so much Ania! Charlotte x

    Reply
    • Ania says

      January 12, 2020 at 6:20 pm

      Thanks, Charlotte! I am so happy to hear that you like this recipe so much! And thank YOU for taking the time to let me and my readers know – much appreciated! x Ania

      Reply
  12. Victoria Gaskins says

    January 13, 2020 at 7:53 pm

    I’ve made this with and without Kaffir leaves. I prefer with, but this is a tasty dish either way.

    Reply
    • Ania says

      January 13, 2020 at 8:21 pm

      Thank you, Victoria! I’m pleased to hear that! x Ania

      Reply
  13. Charlie says

    January 19, 2020 at 11:17 pm

    Made this tonight – it was really great – tasted very authentic and once you have bought all the ingredients it’s really easy. Sadly didn’t have the lime leaves but still tasted amazing. Husband loved it. Will definitely be making again.

    Reply
    • Ania says

      January 20, 2020 at 1:32 pm

      I’m so happy to hear that, Charlie! Thanks for giving it a go and for taking the time to let me know that it was a success. x Ania

      Reply
  14. Nishana Saman says

    April 6, 2020 at 5:23 pm

    Hi
    Can I make this paste in advance and freeze?
    Alternatively, how long will it keep in the fridge?

    Reply
    • Ania says

      April 6, 2020 at 9:30 pm

      Hi,

      You can freeze it but be aware that freezing tends to dull the flavours. I reckon it will last in the fridge for about 3-4 days. Hope that helps! Ania

      Reply
  15. Erin Woodward says

    May 1, 2020 at 1:58 am

    This recipe was OUTSTANDING!!! We don’t have any lime leaves here so I used the zest of one lemon and one lime. I will definitely be making this again. Thank you!

    Reply
    • Ania says

      May 1, 2020 at 12:55 pm

      Aw, thanks so much, Erin! I am delighted to hear that you enjoyed it that much and thank you for letting me know that you did! x Ania

      Reply
  16. Agnieszka says

    May 11, 2020 at 5:17 pm

    Hi Ania, this is a fantastic recipe I’ve recreated at home and it’s been applauded! So hats off. I love your blog and other vegan recipes as well. Question though, any chance you’d be able to include (if not all nutritional facts) then at least the CALORIE count for total meal? That way I could do more of your recipes but we’re trying to keep an eye on calories given we are these days home bound due to the lockdown in the UK and of course we are not as active as usually so have to be a bit more careful with how much we indulge in food and your delicious inspirations. Thank you!

    Reply
    • Ania says

      May 11, 2020 at 5:34 pm

      Hi Agnieszka,

      Glad to hear you are enjoying my recipes, including this one. I hear you. I would love to be able to add this information into the site but it isn’t that simple, I’m afraid. I have around 500 recipes to date and there is no automatic way to calculate calories for each recipe. I would need to calculate it manually for every single recipe by looking up calorie content for each individual ingredient, adding them up and dividing into portion sizes, etc. As it is a very time consuming job and I only get a handful of people interested in that information, I am not sure I will be able to undertake this kind of project at the moment, I’m afraid. Ania

      Reply
  17. Carol says

    May 14, 2020 at 4:55 pm

    Delicious and easy to make. Thank you

    Reply
    • Ania says

      May 14, 2020 at 5:18 pm

      Great to hear!! Thank you for letting me know that you enjoyed it, Carol. x Ania

      Reply
  18. Beth says

    May 19, 2020 at 8:50 pm

    This was delicious. I used dried lemongrass and dried kaffir lime leaves and it tasted amazing!

    Reply
    • Ania says

      May 19, 2020 at 9:20 pm

      Thanks Beth, I’m so happy to hear that you enjoyed it! And thank you for taking the time to review the recipe – much appreciated! Ania

      Reply
  19. Grier Marr says

    May 31, 2020 at 7:18 pm

    BEST HOMEMADE GREEN CURRY!! I have made so many, and they all have fallen short of tastiness! This GREEN CURRY is AMAZING! I just cannot believe this has been missing from my life. Thank you so much for this recipe. It is a keeper. I can now stop going to the not so great Thai restaurant in my town for basic green curry.

    THANK YOU!

    Reply
    • Ania says

      June 2, 2020 at 10:09 pm

      Aw, thanks so much! I’m delighted to hear that, Grier! You are very kind to say so! x Ania

      Reply
  20. Sandra says

    June 3, 2020 at 9:42 am

    I made this green curry a few days ago. Thank you for creating it. It’s absolutely delicious and tastes so much like the green curry l get from my take away thai place occasionally. So happy that l can now cook it at home. Really enjoyed gathering and mixing the ingredients too

    Reply
    • Ania says

      June 3, 2020 at 12:24 pm

      Thanks for your kind words, Sandra. I’m delighted to hear that you enjoyed both making and eating it! And thank you for letting me know. Ania

      Reply
  21. Malinder says

    September 5, 2020 at 10:13 am

    Hi Ania I finally got around to making this and it is amazing! I added fresh galangal to the paste, sweetened with palm sugar, slow cooked it with tinned jackfruit, and added steamed green beans at the end. Will definitely make over and over again.

    Reply
    • Ania says

      September 5, 2020 at 2:32 pm

      Thanks so much, Malinder. I am delighted to hear that you enjoyed this recipe and plan to make it again. Fresh galangal sounds ideal – wish I could find it locally! Ania

      Reply
  22. Malinder says

    September 9, 2020 at 1:46 pm

    Hi Ania I’m surprised you can’t find it at an Asian grocers in Bristol. You may be able to get whole fresh frozen galangal which is better than powdered or none at all!

    Reply
    • Ania says

      September 9, 2020 at 3:28 pm

      Hi Malinder,

      I couldn’t find it at the time of writing this recipe and have not been out and about much lately due to lockdown so not sure but will have another look once things have calmed down again. Ania

      Reply
  23. Mike Smith says

    October 13, 2020 at 9:42 pm

    I made this last night and it was just delicious – easily the best Thai Curry I have had outside of a restaurant!

    Reply
    • Ania says

      October 14, 2020 at 12:04 am

      Thanks Mike, that’s really awesome to hear! I’m delighted! Ania

      Reply
  24. Alina says

    January 24, 2021 at 3:49 pm

    My tastebuds were so happy after trying this curry. It is more than delicious and we will definitely make it again. Thank you for sharing this recipe with us. You’re great!

    Reply
    • Ania says

      January 25, 2021 at 1:57 pm

      Aw, thank you for your kind words, Alina! I’m so pleased that you enjoyed my vegan take on this Thai classic. And thanks so much for taking the time to let me know that it was such a success – much appreciated. x Ania

      Reply
  25. Pauline says

    January 31, 2021 at 11:58 am

    Wow this was delicious and the paste is now our go to Thai green curry paste. Thanks a lovely recipe.

    Reply
    • Ania says

      February 1, 2021 at 2:12 pm

      I’m delighted to hear that you enjoyed it, Pauline! Thanks for taking the time to let me know! Ania

      Reply
  26. Bee Arnold says

    February 18, 2021 at 3:54 pm

    For anyone wondering the meal is about 350 calories with out rice per person (I used a large sweet potato and light coconut milk but added a little extra milk As we are not big fans of rice)

    Bee Arnold x

    Reply
    • Ania says

      February 19, 2021 at 4:41 pm

      Thanks Bee! I am calculating all the calories for the site right now so hopefully I will be able to provide this info soon. x Ania

      Reply
  27. Sofie says

    February 18, 2021 at 3:56 pm

    Ania, I just made this recipe. It’s so delicious,I just didn’t have the same vegetables so I used what I had ,all the rest I keñt the same. I’m surely gonna mske it again!!
    Thank you.

    Reply
    • Ania says

      February 19, 2021 at 5:31 pm

      Thanks, Sofie! Great to hear and thank you for taking the time to review – much appreciated. x Ania

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Fields marked as * are mandatory
This form collects your name and email so that we can correspond with you and display your name and the content of your comment. Check out our privacy policy for more information.

I consent to having Lazy Cat Kitchen collect my name and email

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.
read more

Follow us on insta

On the blog a simple #midweek recipe for #zucchini On the blog a simple #midweek recipe for #zucchinipasta that was born out of too many zucchinis in my fridge and an encounter with a fussy toddler 🤣 Easy to make, full of flavour and can be made #oilfree if that's your jam, enjoy 🤗#recipe link in my bio or 🏃‍♀️ to lazycatkitchen.com for the latest recipe!#whatsfordinner #veganfoodporn #veganfoodshare #eatplants #eatplantsnotfriends #eatmoreplants #eatvegan #meatless #zucchinirecipes #zucchini #easyplantbasedmeals #plantbasedfood #plantbaseddiet #plantbasedrecipes #glutenfreevegan #easyveganfood #easyveganrecipes #pasta #veganpasta #midweekdinner
Shooting a new green recipe for you today, but in Shooting a new green recipe for you today,  but in the meantime here is a reminder that's this #vegan #greenthaicurry isn't hard to make and it's perfect for this transition between winter ❄️ and spring 🌱. And while you are at it, add some blitzed spinach in at the end for colour and extra plant goodness 👌#recipe link in my bio 👈 or Google 'vegan Thai green curry lazy cat kitchen' 😸#veganrecipe #veganrecipes #whatsfordinner #vegancurry #plantbased #eatmoreplants #eatvegan #govegan #ditchdairy #easyveganrecipe #vegancommunity #veganfoodshare #glutenfreevegan #vegantasty #veganfood #midweekmeals #healthyfood
Running a #foodblog when you have an insatiable #s Running a #foodblog when you have an insatiable #sweettooth is like being an alcoholic in charge of a bar! I did so well without any sweet treats for a week and then recipe testing happened and I am back at square one 🙄 Trying to distract myself with #vegannoodles...but the new recipe is banging, hopefully with you before the weekend...recipe link in my bio 👈 or Google 'vegan yaki udon lazy cat kitchen' 😸#whatsfordinner #easyvegan #veganfood #veganfoodporn #meatfree #meatlessmonday #meatless #veganfood #veganfoodblog #easyveganrecipe #veganfoodshare #plantbasedfood #eatvegan #eatmoreplants #plantbased #veganasianfood #asianfood #noodles #yakiudon
On the blog a simple #speltflour #vegangalette wit On the blog a simple #speltflour #vegangalette with #zucchini, herbs and #dukkah 🌱 that's perfect for garden gatherings in the #spring sunshine 🌞 easy and quick to make and delicious 👌recipe link in my bio 👈 or 🏃‍♀️ to lazycatkitchen.com to grab the latest recipe!#easyrecipes #easyveganrecipes #easyvegan #veganrecipes #veganfood #springiscoming #galette #veganpicnic #zucchinirecipes #plantbased #plantbasedfood #dairyfree #weekendbaking #savoury #veganrecipes #veganfoodporn #easyveganrecipe #springfood #vegancommunity
#vegangyros with roasted #jackfruit created when I #vegangyros with roasted #jackfruit created when I lived in Greece 🇬🇷recipe link in my bio 👈 or Google 'vegan gyros lazy cat kitchen'#whatsfordinner #vegangyro #jackfruitrecipes #jackfruit #bestofvegan #plantbasedfood #plantbased #plantbasedeats #easyveganrecipe #easyveganfood #veganfood #veganfoodshare #vegangreekfood #meatless #veganaf #healthier #healthierchoices #vegancomfortfood #eatplants #plantbasedeating #veganrecipeshare #midweekmeals
Signing off with a delightfully creamy and super e Signing off with a delightfully creamy and super easy to make - a few vegan staples is all you need - #veganlemoncheesecake 😋 I'm not even in the lemon 🍋 camp myself and I love it! #glutenfree version included. Enjoy and #happyeaster 🐣recipe in my bio 👈 or 🏃‍♀️ to lazycatkitchen.com and grab the latest post!#vegantreats #vegandessert #vegandesserts #bakedcheesecake #veganbaking #vegantreat #veganeaster #glutenfreevegan #easyveganrecipe #easyveganrecipes #veganfood #vegansweets #vegancake #plantbasedfood #plantbasedeats #veganfoodshare #veganfoodsharing #lemondessert
For the #greekfood aficionados amongst you, I have For the #greekfood aficionados amongst you, I have another #Easter worthy #greekrecipe for you. Yes, that's right, it's #veganspanakopita - world famous spinach pie made #vegan, with two different filling options. It can be made gluten-free too if you use GF phyllo, which I've seen around.recipe link in my bio 👈 or Google 'vegan spanakopita lazy cat kitchen'#eastermeal #easterfood #greekvegan #veganfoodlovers #veganfoodshare #plantbasedeats #plantbased #plantbasedeating #dairyfree #whatveganseat #vegancommunity #veganpie #vegangree #comfortfood #veganaf #vegetarianrecipes #veganrecipes
How about a Greek inspired #eastermeal? On the blo How about a Greek inspired #eastermeal? On the blog, totally irresistible #veganpastitsio aka #greeklasagna inspired by the countless ones I ate when living in #greece 🇬🇷 (before going vegan)! Not difficult to make and guaranteed to please both #vegan + non-vegan guests alike! Kaliorexi! 🤗😘recipe link in my bio or 🏃‍♀️ to lazycatkitchen.com to grab the latest post!#pastitsio #vegangreekfood #vegangreece #meatless #plantbased #whatveganseat #whatfatveganseat #veganeaster #eatrealfood #eatplants #vegancomfortfood #veganfoodshare #vegancommunity #plantbasedfood #plantbasedeating #plantbasedeats #vegetarianrecipes #veganaf #healthier #healthierchoices
I'm shooting an exciting new recipe for you today I'm shooting an exciting new recipe for you today (cannot wait to share!) but in the meantime, how about a thick slice of this #healthier #vegancarrotcake with some extra frosting 🤤? It's deliciously moist, fragrant with spices and topped with silky #cashewfrosting. Gimme!! 😮 (#oilfree and #refinedsugarfree)recipe link in my bio 👈 or Google 'healthy carrot cake lazy cat kitchen' 🥕#refinedsugarfreetreats #veganeaster #veganbaking #vegandesserts #vegandessert #healthierchoices #healthydessert #veganfoodblogger #veganfood #veganfoodshare #whatveganseat #Easter #egglesscake #vegantreats #plantbased #dairyfree #easyveganrecipe #vegansweets
Load More… Follow on Instagram
Lazy Cat Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Amazon.co.uk, Amazon.ca.

Follow Us On Pinterest

Copyright © 2021 · Privacy Policy · Theme by Lazy Cat Themes · Logo by Sarah from The Small Object