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Smoky black bean and Like Hot Dog tacos with a lime crema and pink pickled onions for the ultimate speedy high protein dinner ✨ because we can hit our protein goals without sad microwaved chicken thank you very much. I simply NEED you to know that if you want a quick, customisable meal, tacos will forever be your best friend. If you keep beans in your cupboard and Like Hot Dogs in your freezer you’ll have an excellent mid-week dinner in under 30 mins. Pickled onions + all the trimmings are a must. But chuck on whatever you like to feed the whole fam. The stars of the show are the Like Hot Dogs, which are on promotion this month… so go grab ‘em and make these!! #ad Full recipe in bio!
1.38M
2.17K
7
9mo ago
twisted__green
Smoky black bean and Like Hot Dog tacos with a lime crema and pink pickled onions for the ultimate speedy high protein dinner ✨ because we can hit our protein goals without sad microwaved chicken thank you very much. I simply NEED you to know that if you want a quick, customisable meal, tacos will forever be your best friend. If you keep beans in your cupboard and Like Hot Dogs in your freezer you’ll have an excellent mid-week dinner in under 30 mins. Pickled onions + all the trimmings are a must. But chuck on whatever you like to feed the whole fam. The stars of the show are the Like Hot Dogs, which are on promotion this month… so go grab ‘em and make these!! #ad Full recipe in bio!
Sticky chipotle glazed Like Hot Dogs with a bright chimichurri drizzle nestled in a crusty bun with creamy feta…worth staying in on a Friday night for! ✨ When it comes to Jan and exploring life with a little less meat on our plates, it’s always good to have something you can turn to in the freezer that makes cooking up a weekend treat that much easier and means you won’t end up ordering food in. We want uncomplicated, satisfying food that curbs cravings and hits all the right notes. These Like Hot Dogs make the dreamiest base for this sandwich...when glazed in a sticky sauce you get big flavour and the perfect bite from the sausages. Lucky for you these bags are on promotion in Jan (!!!) so if these are a bit of you, head down to the shop then treat yourself to this. You’ll have a great time, I promise. #ad Full recipe in bio!!
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9mo ago
twisted__green
Sticky chipotle glazed Like Hot Dogs with a bright chimichurri drizzle nestled in a crusty bun with creamy feta…worth staying in on a Friday night for! ✨ When it comes to Jan and exploring life with a little less meat on our plates, it’s always good to have something you can turn to in the freezer that makes cooking up a weekend treat that much easier and means you won’t end up ordering food in. We want uncomplicated, satisfying food that curbs cravings and hits all the right notes. These Like Hot Dogs make the dreamiest base for this sandwich...when glazed in a sticky sauce you get big flavour and the perfect bite from the sausages. Lucky for you these bags are on promotion in Jan (!!!) so if these are a bit of you, head down to the shop then treat yourself to this. You’ll have a great time, I promise. #ad Full recipe in bio!!
Sticky soy glazed squash/pumpkin on the creamiest peanut lime sauce (and some steamy rice if that floats your boat) ✨ RECIPE ½ kabocha squash Olive oil and salt 2 tbsp hoisin 2 tosp sriracha 1 tbsp agave 1 tosp soy ½ tbsp rice vinegar 1 tsp sesame oil 1 garlic clove, grated 1 inch piece peeled ginger, grated 100g smooth peanut butter 2 tbsp water (more if needed) 3 tbsp soy sauce 1 lime juice 2 tsp agave To garnish: 1 tbsp white sesame seeds 1 tbsp black sesame seeds 1 tbsp chopped chives Your favourite chilli crisp 1. Preheat the oven to 180 fan or 200C. Take half the squash and remove the seeds. Cut it into 4-5 thick wedges, leaving the skin on. Place the wedges onto a tray, drizzle with a splash of oil and salt then place into the oven to roast for 45 min. 2. Whisk together all the ingredients for the glaze. After 45 minutes baste the squash wedges with the sticky glaze. Repeat again after 10 mins then switch to grill to caramelise the sauce. Baste as many times as you want to get a nice thick coating of the sauce. 3. Quickly whisk together the ingredients for the peanut sauce then get ready to plate. 4. Whilst the squash is still on the tray, sprinkle over mixed sesame seeds and finely chopped chives. 5. Serve on a bed of the peanut sauce and dive in! #squashrecipes #pumpkinseason #easyveganrecipes #veganmeals
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12mo ago
twisted__green
Sticky soy glazed squash/pumpkin on the creamiest peanut lime sauce (and some steamy rice if that floats your boat) ✨ RECIPE ½ kabocha squash Olive oil and salt 2 tbsp hoisin 2 tosp sriracha 1 tbsp agave 1 tosp soy ½ tbsp rice vinegar 1 tsp sesame oil 1 garlic clove, grated 1 inch piece peeled ginger, grated 100g smooth peanut butter 2 tbsp water (more if needed) 3 tbsp soy sauce 1 lime juice 2 tsp agave To garnish: 1 tbsp white sesame seeds 1 tbsp black sesame seeds 1 tbsp chopped chives Your favourite chilli crisp 1. Preheat the oven to 180 fan or 200C. Take half the squash and remove the seeds. Cut it into 4-5 thick wedges, leaving the skin on. Place the wedges onto a tray, drizzle with a splash of oil and salt then place into the oven to roast for 45 min. 2. Whisk together all the ingredients for the glaze. After 45 minutes baste the squash wedges with the sticky glaze. Repeat again after 10 mins then switch to grill to caramelise the sauce. Baste as many times as you want to get a nice thick coating of the sauce. 3. Quickly whisk together the ingredients for the peanut sauce then get ready to plate. 4. Whilst the squash is still on the tray, sprinkle over mixed sesame seeds and finely chopped chives. 5. Serve on a bed of the peanut sauce and dive in! #squashrecipes #pumpkinseason #easyveganrecipes #veganmeals
Jalapeño Caesar wedge salad ✨🥗 There's ANOTHER heatwave round the corner and this time we're showing up prepared. When you are inevitably teo sweaty and cba to cook, this will be waiting for you. Zero cooking, 15 mins to prep and assemble. Jobs a goodun 🤝 RECIPE Dressing: 40g vegan greek yoghurt 60g vegan mayonnaise 1 tbsp tahini 2 tbsp nutritional yeast 1 tbsp lemon juice ½-1 grated jalapeño 1 tsp dijon mustard 1 tbsp water Salt, to taste 60g pickled jalapeños, 100g vegan feta, finely crumbled 20g chives, finely sliced 20g spring onion, finely sliced 30g crispy onions, crushed 2 heads baby gem lettuce #wedgesalad #caesarsalad #jalapenos
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twisted__green
Jalapeño Caesar wedge salad ✨🥗 There's ANOTHER heatwave round the corner and this time we're showing up prepared. When you are inevitably teo sweaty and cba to cook, this will be waiting for you. Zero cooking, 15 mins to prep and assemble. Jobs a goodun 🤝 RECIPE Dressing: 40g vegan greek yoghurt 60g vegan mayonnaise 1 tbsp tahini 2 tbsp nutritional yeast 1 tbsp lemon juice ½-1 grated jalapeño 1 tsp dijon mustard 1 tbsp water Salt, to taste 60g pickled jalapeños, 100g vegan feta, finely crumbled 20g chives, finely sliced 20g spring onion, finely sliced 30g crispy onions, crushed 2 heads baby gem lettuce #wedgesalad #caesarsalad #jalapenos
All aboard the umami train....it's time for the best cabbage you'll ever have, smothered in an addictive miso and caramelised onion butter 🧈 ✨ RECIPE Caramelised onions: 1 onion, thinly sliced 1 tbsp vegan butter 1 tbsp olive oil Salt 1 sweetheart cabbage, sliced lengthwise 2 tbsp vegan butter Miso butter: 60g vegan butter 2 tbsp brown miso 1 tsp white miso 1 tsp rice wine vinegar 2 tsp agave ¼ tsp ginger, grated Caramelised onions Tofu sauce: ½ pack silken tofu Pinch of salt Lime juice, to taste Toasted sesame seeds Chopped chives Chilli oil 1. Preheat the oven to 180 degrees fan/200c oven. Heat a frying pan over a medium low heat for the caramelised onions. Add the butter and olive oil followed by the onions and a pinch of salt. Fry the onions for about 30 minutes until they turn dark brown and jammy, stirring frequently (and adding a splash of water as needed) to avoid them burning. 2. Whilst the onions caramelise, heat a large frying pan (that's also oven safe). Melt the butter and olive oil then place the cabbage halves cut side down into the pan and fry until evenly charred, applying pressure on top of each wedge to help them along. 3. Once properly charred (don't be shy), place the pan with the cabbages into the oven and roast for 25 minutes until softened. 4. When the onions have become jammy, remove from the pan to allow them to cool for a few minutes before placing in a blender with the other ingredients for the miso butter. Whiz everything together until you get a smooth paste. 5. Remove the cabbage from the oven, leaving them in the pan. Flip them over to reveal the charred bottom then brush the miso butter all over, thoroughly covering each half. Place back into the oven for another 5 minutes until melted and caramelised. 6. Garnish the cabbage halves with plenty of sesame seeds, chopped chives and chilli oil. Serve with rice or on the tofu sauce to provide some creaminess to cut through the rich sauce. Enjoy! #cabbagerecipe #misobutter #veganrecipes #vegandinner
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10mo ago
twisted__green
All aboard the umami train....it's time for the best cabbage you'll ever have, smothered in an addictive miso and caramelised onion butter 🧈 ✨ RECIPE Caramelised onions: 1 onion, thinly sliced 1 tbsp vegan butter 1 tbsp olive oil Salt 1 sweetheart cabbage, sliced lengthwise 2 tbsp vegan butter Miso butter: 60g vegan butter 2 tbsp brown miso 1 tsp white miso 1 tsp rice wine vinegar 2 tsp agave ¼ tsp ginger, grated Caramelised onions Tofu sauce: ½ pack silken tofu Pinch of salt Lime juice, to taste Toasted sesame seeds Chopped chives Chilli oil 1. Preheat the oven to 180 degrees fan/200c oven. Heat a frying pan over a medium low heat for the caramelised onions. Add the butter and olive oil followed by the onions and a pinch of salt. Fry the onions for about 30 minutes until they turn dark brown and jammy, stirring frequently (and adding a splash of water as needed) to avoid them burning. 2. Whilst the onions caramelise, heat a large frying pan (that's also oven safe). Melt the butter and olive oil then place the cabbage halves cut side down into the pan and fry until evenly charred, applying pressure on top of each wedge to help them along. 3. Once properly charred (don't be shy), place the pan with the cabbages into the oven and roast for 25 minutes until softened. 4. When the onions have become jammy, remove from the pan to allow them to cool for a few minutes before placing in a blender with the other ingredients for the miso butter. Whiz everything together until you get a smooth paste. 5. Remove the cabbage from the oven, leaving them in the pan. Flip them over to reveal the charred bottom then brush the miso butter all over, thoroughly covering each half. Place back into the oven for another 5 minutes until melted and caramelised. 6. Garnish the cabbage halves with plenty of sesame seeds, chopped chives and chilli oil. Serve with rice or on the tofu sauce to provide some creaminess to cut through the rich sauce. Enjoy! #cabbagerecipe #misobutter #veganrecipes #vegandinner
PUMPKIN, BUT MAKE IT STICKY, SPICY & DELICIOUS (what more could you want? 🤷‍♀️) Roasted Crown Prince pumpkin coated in a sticky, sweet and spicy soy glaze, served on a ridiculously creamy peanut lime sauce. Add a bowl of fluffy rice on the side and you’ve got yourself the dreamiest autumn dinner. Save this for your next cosy dinner! RECIPE ½ Crown Prince pumpkin Olive oil and salt 2 tbsp hoisin 2 tbsp sriracha 1 tbsp agave 1 tbsp soy ½ tbsp rice vinegar 1 tsp sesame oil 1 garlic clove, grated 1 inch piece peeled ginger, grated 100g smooth peanut butter 2 tbsp water (more if needed) 3 tbsp soy sauce 1 lime juice 2 tsp agave To garnish: 1 tbsp white sesame seeds 1 tbsp black sesame seeds 1 tbsp chopped chives Your favourite chilli crisp METHOD Preheat the oven to 180 fan or 200C. Take half the squash and remove the seeds. Cut it into 4-5 thick wedges, leaving the skin on. Place the wedges onto a tray, drizzle with a splash of oil and salt then place into the oven to roast for 45 min.Whisk together all the ingredients for the glaze. After 45 minutes baste the squash wedges with the sticky glaze. Repeat again after 10 mins then switch to grill to caramelise the sauce. Baste as many times as you want to get a nice thick coating of the sauce.Quickly whisk together the ingredients for the peanut sauce then get ready to plate.Whilst the squash is still on the tray, sprinkle over mixed sesame seeds and finely chopped chives.Serve on a bed of the peanut sauce and dive in!
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4d ago
twisted__green
PUMPKIN, BUT MAKE IT STICKY, SPICY & DELICIOUS (what more could you want? 🤷‍♀️) Roasted Crown Prince pumpkin coated in a sticky, sweet and spicy soy glaze, served on a ridiculously creamy peanut lime sauce. Add a bowl of fluffy rice on the side and you’ve got yourself the dreamiest autumn dinner. Save this for your next cosy dinner! RECIPE ½ Crown Prince pumpkin Olive oil and salt 2 tbsp hoisin 2 tbsp sriracha 1 tbsp agave 1 tbsp soy ½ tbsp rice vinegar 1 tsp sesame oil 1 garlic clove, grated 1 inch piece peeled ginger, grated 100g smooth peanut butter 2 tbsp water (more if needed) 3 tbsp soy sauce 1 lime juice 2 tsp agave To garnish: 1 tbsp white sesame seeds 1 tbsp black sesame seeds 1 tbsp chopped chives Your favourite chilli crisp METHOD Preheat the oven to 180 fan or 200C. Take half the squash and remove the seeds. Cut it into 4-5 thick wedges, leaving the skin on. Place the wedges onto a tray, drizzle with a splash of oil and salt then place into the oven to roast for 45 min.Whisk together all the ingredients for the glaze. After 45 minutes baste the squash wedges with the sticky glaze. Repeat again after 10 mins then switch to grill to caramelise the sauce. Baste as many times as you want to get a nice thick coating of the sauce.Quickly whisk together the ingredients for the peanut sauce then get ready to plate.Whilst the squash is still on the tray, sprinkle over mixed sesame seeds and finely chopped chives.Serve on a bed of the peanut sauce and dive in!
Jokes aside, Italy, I love your food sm it just gives me cramps ✨🫶 This buttery, toasty, creamy corn cacio e pepe is for my pasta loving friends who want a little less cheese but just as much indulgence. It's so easy to whip up and makes a gorgeous summer dinner. It is wholly untraditional but sometimes as vegans we have to work a little harder to make magic. Yes it takes a few more ingredients but it is absolutely worth it. RECIPE for 2-3 75g cashews, soaked for 20 minutes in boiling water 25g vegan butter 1 small onion, finely chopped 2 cloves garlic, finely sliced 200g corn (preferably off the cob) 1 tbsp white miso paste 10g nutritional yeast 100ml soy milk 1 tbsp vegan butter ½ tbsp olive oil ¾ -1 tsp coarsely ground black pepper 200g pasta of choice 1. Heat a large pan over medium heat. Melt the vegan butter then add the diced onion and fry with a pinch of salt until translucent. 2. Add the corn and fry for around 5-6 minutes with the onions until softened. 3. Add in the garlic and fry for a further minute or so. Place the pasta onto a boil with plenty of salt. 4. Tip the cashews and corn mixture into a blender with the miso, nutritional yeast and soy milk. Blend until completely smooth then season to taste (don't add too much salt as you'll be adding salty pasta water to the sauce later). 5. Fry the vegan butter and olive oil in a frying pan over a medium low heat. Add the black pepper and fry until sizzling and aromatic. 6. Add the pasta sauce to the pan with plenty of pasta water and stir to emulsify. Drop in the cooked pasta and stir it all together until creamy and saucy (more pasta water helps form a loose sauce that clings to the pasta). 7. Serve with more nutritional yeast or vegan parmesan and enjoy!
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4mo ago
twisted__green
Jokes aside, Italy, I love your food sm it just gives me cramps ✨🫶 This buttery, toasty, creamy corn cacio e pepe is for my pasta loving friends who want a little less cheese but just as much indulgence. It's so easy to whip up and makes a gorgeous summer dinner. It is wholly untraditional but sometimes as vegans we have to work a little harder to make magic. Yes it takes a few more ingredients but it is absolutely worth it. RECIPE for 2-3 75g cashews, soaked for 20 minutes in boiling water 25g vegan butter 1 small onion, finely chopped 2 cloves garlic, finely sliced 200g corn (preferably off the cob) 1 tbsp white miso paste 10g nutritional yeast 100ml soy milk 1 tbsp vegan butter ½ tbsp olive oil ¾ -1 tsp coarsely ground black pepper 200g pasta of choice 1. Heat a large pan over medium heat. Melt the vegan butter then add the diced onion and fry with a pinch of salt until translucent. 2. Add the corn and fry for around 5-6 minutes with the onions until softened. 3. Add in the garlic and fry for a further minute or so. Place the pasta onto a boil with plenty of salt. 4. Tip the cashews and corn mixture into a blender with the miso, nutritional yeast and soy milk. Blend until completely smooth then season to taste (don't add too much salt as you'll be adding salty pasta water to the sauce later). 5. Fry the vegan butter and olive oil in a frying pan over a medium low heat. Add the black pepper and fry until sizzling and aromatic. 6. Add the pasta sauce to the pan with plenty of pasta water and stir to emulsify. Drop in the cooked pasta and stir it all together until creamy and saucy (more pasta water helps form a loose sauce that clings to the pasta). 7. Serve with more nutritional yeast or vegan parmesan and enjoy!
Sticky, CRISPY mushroom and tofu rice rolls 🌶️ This sits somewhere between Kimbap and a summer roll and though I love both OG dishes, I wanted to try something that requires no hands on cooking. For these, just chuck some shaved mushrooms and tofu onto a try with leftover or packet sticky rice plus the most UNBELIEVABLE sauce that you'll want to drink.That goes into the oven then you're ready to assemble. TOO EASY!! Perfect for a quick lunch at home or packed up and taken into the office (which is literally what I did today and I'm very satisfied x) RECIPE 1 large king oyster, shredded ½ block smoked tofu, shredded 260g leftover or packet sticky rice 3 tbsp soy sauce 1.5 tbsp sesame oil 1.5 tbsp brown sugar 1 tbsp veg oil 1.5 tbsp gochujang 1 tbsp ginger, grated 2-3 cloves garlic, grated Roast for 30-35 mins at 200 degrees until crispy and sticky. Serve with Kimoni and any veg you want (I'd recommend cuc, carrot, daikon and lettuce). Enjoy ✨✨ #tofu #ricerolls #crispyrice #veganrecipe
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6mo ago
twisted__green
Sticky, CRISPY mushroom and tofu rice rolls 🌶️ This sits somewhere between Kimbap and a summer roll and though I love both OG dishes, I wanted to try something that requires no hands on cooking. For these, just chuck some shaved mushrooms and tofu onto a try with leftover or packet sticky rice plus the most UNBELIEVABLE sauce that you'll want to drink.That goes into the oven then you're ready to assemble. TOO EASY!! Perfect for a quick lunch at home or packed up and taken into the office (which is literally what I did today and I'm very satisfied x) RECIPE 1 large king oyster, shredded ½ block smoked tofu, shredded 260g leftover or packet sticky rice 3 tbsp soy sauce 1.5 tbsp sesame oil 1.5 tbsp brown sugar 1 tbsp veg oil 1.5 tbsp gochujang 1 tbsp ginger, grated 2-3 cloves garlic, grated Roast for 30-35 mins at 200 degrees until crispy and sticky. Serve with Kimoni and any veg you want (I'd recommend cuc, carrot, daikon and lettuce). Enjoy ✨✨ #tofu #ricerolls #crispyrice #veganrecipe
Happy (belated) World Vegan Day to you and yours ✨✨ Twisted Green has evolved SO much over the last few years but one thing has remained the same - our obsession with delicious food. And yes fine, all that food happens to be made with plant based stuff, but really that's just a massive bonus. It's the reason I don't use the V word a whole lot. I'm just out here making food I love and hoping you love it too...food that'll keep you nourished, full and very happy indeed 🤝 So join me, or don't, but either way I hope you enjoy what I'm bringing to the table 💛 #worldveganday #veganrecipes #plantbasedmealsforbeginners
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11mo ago
twisted__green
Happy (belated) World Vegan Day to you and yours ✨✨ Twisted Green has evolved SO much over the last few years but one thing has remained the same - our obsession with delicious food. And yes fine, all that food happens to be made with plant based stuff, but really that's just a massive bonus. It's the reason I don't use the V word a whole lot. I'm just out here making food I love and hoping you love it too...food that'll keep you nourished, full and very happy indeed 🤝 So join me, or don't, but either way I hope you enjoy what I'm bringing to the table 💛 #worldveganday #veganrecipes #plantbasedmealsforbeginners
If you can't decide between an espresso martini or an indulgent chocolate pud at the end of the night then this cheesecake is for you ✨ #nobakecheesecake #espressomartini #cheesecake
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10mo ago
twisted__green
If you can't decide between an espresso martini or an indulgent chocolate pud at the end of the night then this cheesecake is for you ✨ #nobakecheesecake #espressomartini #cheesecake
Sticky, crispy, umami packed Gochujang buffalo ‘wings’ (or bites, whatever you want to call them). They’re SENSATIONAL ✨ This ones an oldie but a goldie. YES cauliflower 'wings' scream veganism circa 2001 but honestly we couldn't care less what you wanna call them. These are just stupidly good, especially with a generous dollop of Gochujang making the sauce spicy, salty and funky. Make these, marvel at your creation and enjoy every delicious mouthful ☀️☀️☀️ Full recipe in bio!! #veganrecipes #cauliflowerwings #plantbasedrecipes
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8mo ago
twisted__green
Sticky, crispy, umami packed Gochujang buffalo ‘wings’ (or bites, whatever you want to call them). They’re SENSATIONAL ✨ This ones an oldie but a goldie. YES cauliflower 'wings' scream veganism circa 2001 but honestly we couldn't care less what you wanna call them. These are just stupidly good, especially with a generous dollop of Gochujang making the sauce spicy, salty and funky. Make these, marvel at your creation and enjoy every delicious mouthful ☀️☀️☀️ Full recipe in bio!! #veganrecipes #cauliflowerwings #plantbasedrecipes
Hot, crispyyy, steamy elote inspired corn fritters that can be whipped up in one bowl ready to eat in one sitting 🌽 Elotes are elite. The combination of sweet, salty, tangy, creamy and spicy never ceases to amaze me. So here I am, whipping up another Elote inspired dish because I worship the ground they walk on. Full recipe in our biooo now. These simply neeeed to be made ☀️
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twisted__green
Hot, crispyyy, steamy elote inspired corn fritters that can be whipped up in one bowl ready to eat in one sitting 🌽 Elotes are elite. The combination of sweet, salty, tangy, creamy and spicy never ceases to amaze me. So here I am, whipping up another Elote inspired dish because I worship the ground they walk on. Full recipe in our biooo now. These simply neeeed to be made ☀️
Sticky chipotle pumpkin on the creamiest avocado and jalapeño sauce ✨ RECIPE ½ crown prince pumpkin Extra virgin olive oil Flakey salt 3 tbsp chipotle paste 3 tbsp agave 1/4 orange zested ½ lime, juice 1 garlic clove, grated 1/2 tsp ground cumin ½ tsp smoked paprika 1 tsp soy sauce Salt and freshly cracked pepper, to taste 15g fresh coriander (stems included) 100g thick vegan greek yoghurt ½ avocado ½-1 fresh jalapeno 1 spring onion, greens only Salt to taste To garnish: A handful coriander, finely chopped Thinly sliced jalapeño 50g vegan feta, crumbled Tajin 1. Preheat the oven to 180 fan or 200C. Take half the squash and remove the seeds. Cut it into 4-5 thick wedges, leaving the skin on. Place the wedges onto a tray, drizzle with a splash of oil and salt then place into the oven to roast for 45-50 mins. 2. Whisk together all the ingredients for the glaze. After 45 minutes baste the squash wedges with the sticky glaze. Repeat again after 10 mins then switch to grill/turn the heat up to caramelise the sauce. Baste as many times as you want to get a nice thick coating of the sauce. 3. Blend the ingredients together for the avocado crema and season to taste. 4. Spoon the crema onto a plate, place the pumpkins on top and top with the garnishes. #pumpkin #squashrecipes #easyveganmeals
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11mo ago
twisted__green
Sticky chipotle pumpkin on the creamiest avocado and jalapeño sauce ✨ RECIPE ½ crown prince pumpkin Extra virgin olive oil Flakey salt 3 tbsp chipotle paste 3 tbsp agave 1/4 orange zested ½ lime, juice 1 garlic clove, grated 1/2 tsp ground cumin ½ tsp smoked paprika 1 tsp soy sauce Salt and freshly cracked pepper, to taste 15g fresh coriander (stems included) 100g thick vegan greek yoghurt ½ avocado ½-1 fresh jalapeno 1 spring onion, greens only Salt to taste To garnish: A handful coriander, finely chopped Thinly sliced jalapeño 50g vegan feta, crumbled Tajin 1. Preheat the oven to 180 fan or 200C. Take half the squash and remove the seeds. Cut it into 4-5 thick wedges, leaving the skin on. Place the wedges onto a tray, drizzle with a splash of oil and salt then place into the oven to roast for 45-50 mins. 2. Whisk together all the ingredients for the glaze. After 45 minutes baste the squash wedges with the sticky glaze. Repeat again after 10 mins then switch to grill/turn the heat up to caramelise the sauce. Baste as many times as you want to get a nice thick coating of the sauce. 3. Blend the ingredients together for the avocado crema and season to taste. 4. Spoon the crema onto a plate, place the pumpkins on top and top with the garnishes. #pumpkin #squashrecipes #easyveganmeals
A creamy mushroom stroganoff pie topped with crispy potatoes and baked until golden. Nothing warms my cockles more dunno about you ✨🧦🧣 This one is simple yet truly one of the most comforting dinners you could have this winter. The mushrooms are savoury and umami rich and sit nicely in the sauce which bubbles away until thick and coats the filling. The key is to slice the potatoes nice and thinly so they cook through and PROMISE ME you'll get them really nice and golden on top?? Thank you xx Ingredients 1 leek, chopped 2-3 garlic cloves, finely chopped 400g white closed cup mushrooms, sliced 200g baby chestnut mushrooms, quartered ½ tsp smoked paprika 180ml vegan white wine ¼ tsp dried thyme ½ tsp tarragon, optional 125g cashews (soaked for 10 mins in boiling water) 200ml oat milk 2 tsp dijon mustard 2 tbsp nutritional yeast 300ml veg stock 1 lemon #veganrecipes #comfortfood #mushroomrecipes
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11mo ago
twisted__green
A creamy mushroom stroganoff pie topped with crispy potatoes and baked until golden. Nothing warms my cockles more dunno about you ✨🧦🧣 This one is simple yet truly one of the most comforting dinners you could have this winter. The mushrooms are savoury and umami rich and sit nicely in the sauce which bubbles away until thick and coats the filling. The key is to slice the potatoes nice and thinly so they cook through and PROMISE ME you'll get them really nice and golden on top?? Thank you xx Ingredients 1 leek, chopped 2-3 garlic cloves, finely chopped 400g white closed cup mushrooms, sliced 200g baby chestnut mushrooms, quartered ½ tsp smoked paprika 180ml vegan white wine ¼ tsp dried thyme ½ tsp tarragon, optional 125g cashews (soaked for 10 mins in boiling water) 200ml oat milk 2 tsp dijon mustard 2 tbsp nutritional yeast 300ml veg stock 1 lemon #veganrecipes #comfortfood #mushroomrecipes
Smoky, sticky baked rice with crispy piri piri mushrooms and a zesty green sauce. Truly a joy to make, a joy to eat, a joy to look at (I hope, lemme know) 🍚💫 Full recipe in biooo ✨ #rice #ricedish #Recipe #veganfood #veganrecipe
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535
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8mo ago
twisted__green
Smoky, sticky baked rice with crispy piri piri mushrooms and a zesty green sauce. Truly a joy to make, a joy to eat, a joy to look at (I hope, lemme know) 🍚💫 Full recipe in biooo ✨ #rice #ricedish #Recipe #veganfood #veganrecipe
Time for the sexiest aubergine you'll ever have... harissa glazed served on a ridiculous butter bean dip with sumac onions ✨ RECIPE 2 medium aubergines, halved lengthwise and crosshatched 2 tbsp rose harissa paste 1 tbsp pomegranate molasses 1 tsp agave 1 clove garlic 1/2 tsp coriander powder 1 tbsp tomato paste 1/2 tbsp olive oil Salt, to taste 370g butter beans (reserving half the liquid) 60g good quality tahini 1/2 lemon, juice Salt 1/2 onion 5g fresh parsley 1/2 tsp sumac Salt 1. Preheat the oven to 190 fan/210C. Oil and salt the aubergines and roast cut side down for 30 minutes, flipping up half way through 2. Whilst the aubergines roast, place the ingredients for the butter bean dip in a high speed blender and process until completely smooth. Season to taste. 3. Mix together the ingredients for the glaze then brush over the cross hatched aubergines after 30 minutes. Place back into the oven and roast for another 20 minutes, basting again half way through. 4. Finally mix the onions with salt, chopped parsley and sumac and leave to sit. 5. Serve the aubergines on the dip topped with the sumac onion. Have on its own or with bread to mop it all up. Enjoy! #auberginerecipe #harissa #vegandinner #veganrecipes
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8mo ago
twisted__green
Time for the sexiest aubergine you'll ever have... harissa glazed served on a ridiculous butter bean dip with sumac onions ✨ RECIPE 2 medium aubergines, halved lengthwise and crosshatched 2 tbsp rose harissa paste 1 tbsp pomegranate molasses 1 tsp agave 1 clove garlic 1/2 tsp coriander powder 1 tbsp tomato paste 1/2 tbsp olive oil Salt, to taste 370g butter beans (reserving half the liquid) 60g good quality tahini 1/2 lemon, juice Salt 1/2 onion 5g fresh parsley 1/2 tsp sumac Salt 1. Preheat the oven to 190 fan/210C. Oil and salt the aubergines and roast cut side down for 30 minutes, flipping up half way through 2. Whilst the aubergines roast, place the ingredients for the butter bean dip in a high speed blender and process until completely smooth. Season to taste. 3. Mix together the ingredients for the glaze then brush over the cross hatched aubergines after 30 minutes. Place back into the oven and roast for another 20 minutes, basting again half way through. 4. Finally mix the onions with salt, chopped parsley and sumac and leave to sit. 5. Serve the aubergines on the dip topped with the sumac onion. Have on its own or with bread to mop it all up. Enjoy! #auberginerecipe #harissa #vegandinner #veganrecipes
Crispy sesame Gochujang buffalo burger with kimchi mayo and quick pickled cucs 🥒 Had to revisit this one and I'm REALLY glad I did. The bun is nice, the fried stuff is nice, the pickles are niiice, the sauces (yes there are two), are NICE. And when you add all those things together you get a really really delicious thing that you won't be able to stop thinking about. I beg you to treat yourself this weekend. You'll have a great time, I promise x Pickled cucumber: ¼ cucumber, thinly sliced 30ml rice wine vinegar 1 tsp caster sugar Gochujang buffalo sauce: 50g gochujang 65g vegan butter, softened or melted 1 tbsp soy sauce 1 tosp rice wine vinegar 25g agave ½ tsp ginger, grated 1 clove garlic 4 large oyster mushrooms or 1 block tofu, cut into slabs Dredge: 60ml oat milk + 30g plain flour 30g plain flour + 1 tsp garlic powder 50g panko breadcrumbs + 25g sesame seeds Salt 400-500ml veg oil Burger buns Spring onions 1. Salt the cucumber slices in a bowl and set to one side for about 10-15 minutes then rinse, drain and squeeze out excess moisture. Add the sugar and vinegar and allow to pickle whilst you prepare the other ingredients. 2. Whisk together all the ingredients for the Gochujang buffalo sauce. Add to a small saucepan and simmer for a minute or two until it thickens and gently caramelises. 3. Prepare the dredge for mushrooms/tofu. Whisk the oat milk and flour together until a thin paste forms. In another bowl mix plain flour with garlic powder with a pinch of salt. In a final bowl mix the panko, sesame seeds and another pinch of salt. 4. Dip the mushrooms or tofu first into the flour and garlic mixture, then in the wet batter then in the panko breadcrumbs. Set to one side. 5. Squeeze excess moisture from the chopped kimchi then combine with the mayo with a drop of the juice to thin it out a little. 6. Heat the oil in a large frying or saucepan (ensuring not to fill it over half way). Once hot, add the mushrooms/tofu and fry for around 5-7 minutes until golden brown on both sides and cooked through. 7. Toast the buns then load with kimchi mayo, fried mushrooms/tofu, pickles and spring onions. Enjoy! #veganburger #friedmushrooms
15.0K
1.03K
9
2mo ago
twisted__green
Crispy sesame Gochujang buffalo burger with kimchi mayo and quick pickled cucs 🥒 Had to revisit this one and I'm REALLY glad I did. The bun is nice, the fried stuff is nice, the pickles are niiice, the sauces (yes there are two), are NICE. And when you add all those things together you get a really really delicious thing that you won't be able to stop thinking about. I beg you to treat yourself this weekend. You'll have a great time, I promise x Pickled cucumber: ¼ cucumber, thinly sliced 30ml rice wine vinegar 1 tsp caster sugar Gochujang buffalo sauce: 50g gochujang 65g vegan butter, softened or melted 1 tbsp soy sauce 1 tosp rice wine vinegar 25g agave ½ tsp ginger, grated 1 clove garlic 4 large oyster mushrooms or 1 block tofu, cut into slabs Dredge: 60ml oat milk + 30g plain flour 30g plain flour + 1 tsp garlic powder 50g panko breadcrumbs + 25g sesame seeds Salt 400-500ml veg oil Burger buns Spring onions 1. Salt the cucumber slices in a bowl and set to one side for about 10-15 minutes then rinse, drain and squeeze out excess moisture. Add the sugar and vinegar and allow to pickle whilst you prepare the other ingredients. 2. Whisk together all the ingredients for the Gochujang buffalo sauce. Add to a small saucepan and simmer for a minute or two until it thickens and gently caramelises. 3. Prepare the dredge for mushrooms/tofu. Whisk the oat milk and flour together until a thin paste forms. In another bowl mix plain flour with garlic powder with a pinch of salt. In a final bowl mix the panko, sesame seeds and another pinch of salt. 4. Dip the mushrooms or tofu first into the flour and garlic mixture, then in the wet batter then in the panko breadcrumbs. Set to one side. 5. Squeeze excess moisture from the chopped kimchi then combine with the mayo with a drop of the juice to thin it out a little. 6. Heat the oil in a large frying or saucepan (ensuring not to fill it over half way). Once hot, add the mushrooms/tofu and fry for around 5-7 minutes until golden brown on both sides and cooked through. 7. Toast the buns then load with kimchi mayo, fried mushrooms/tofu, pickles and spring onions. Enjoy! #veganburger #friedmushrooms
SUPER EASY creamy cucumber, miso and sesame chilled noodles 🥒✨ These noodles are everything you could want from a dish...they take about 10 minutes to throw together, they're creamy, slightly nutty from the sesame and refreshing from the cucumber. Then wallop, you get hit with tang from lime and umami from miso. It really is a winner, and requires basically no cooking (aside from a quick noodle boil). This will rescue you on many balmy evenings this summer... and even in this weird limbo where it's neither hot nor cold 🤝 RECIPE for 2-3 Sauce/soup: 115g cucumber, seeds removed 2.5 tsp sesame oil 1.5 tbsp white miso paste® 2 spring onions, green tops only 1 small garlic clove 1 block silken tofu 10g ginger, peeled 1 lime, juice ¼ tsp sugar 15g fresh coriander ½ lime zest (optional) green chilli, to taste Salt to taste Cucumber salad: Rest of the cucumber + salt ½ avocado, diced ½ sheet toasted nori, rolled and sliced into thin strips 1/2 top toasted white sesame seeds 1/2 tbsp toasted black sesame seeds A handful fresh coriander leaves, roughly torn or chopped Squeeze of lime To serve: 2 servings noodles of choice 35g peanuts, finely chopped Chilli oil and/or sesame oil Wedge of lime 1. Blend all of the ingredients for the sauce until completely smooth 2. Bash the rest of the cucumber with a rolling pin or something heavy. Cut the smashed cucumber up into bitesize pieces then place into a bowl with a pinch of salt. Leave to sit for around 5 minutes, whilst you cook the noodles. 3. Drain the cucumber then add the rest of the salad ingredients to the bowl and season to taste. 4. Rinse the cooked noodles under cold water to stop cooking then add to 2 bowls. Pour the soup/sauce around the noodles then top with the cucumber salad, peanuts and chilli/sesame oil. Squeeze over a wedge of lime and enjoy!
12.8K
649
4
4mo ago
twisted__green
SUPER EASY creamy cucumber, miso and sesame chilled noodles 🥒✨ These noodles are everything you could want from a dish...they take about 10 minutes to throw together, they're creamy, slightly nutty from the sesame and refreshing from the cucumber. Then wallop, you get hit with tang from lime and umami from miso. It really is a winner, and requires basically no cooking (aside from a quick noodle boil). This will rescue you on many balmy evenings this summer... and even in this weird limbo where it's neither hot nor cold 🤝 RECIPE for 2-3 Sauce/soup: 115g cucumber, seeds removed 2.5 tsp sesame oil 1.5 tbsp white miso paste® 2 spring onions, green tops only 1 small garlic clove 1 block silken tofu 10g ginger, peeled 1 lime, juice ¼ tsp sugar 15g fresh coriander ½ lime zest (optional) green chilli, to taste Salt to taste Cucumber salad: Rest of the cucumber + salt ½ avocado, diced ½ sheet toasted nori, rolled and sliced into thin strips 1/2 top toasted white sesame seeds 1/2 tbsp toasted black sesame seeds A handful fresh coriander leaves, roughly torn or chopped Squeeze of lime To serve: 2 servings noodles of choice 35g peanuts, finely chopped Chilli oil and/or sesame oil Wedge of lime 1. Blend all of the ingredients for the sauce until completely smooth 2. Bash the rest of the cucumber with a rolling pin or something heavy. Cut the smashed cucumber up into bitesize pieces then place into a bowl with a pinch of salt. Leave to sit for around 5 minutes, whilst you cook the noodles. 3. Drain the cucumber then add the rest of the salad ingredients to the bowl and season to taste. 4. Rinse the cooked noodles under cold water to stop cooking then add to 2 bowls. Pour the soup/sauce around the noodles then top with the cucumber salad, peanuts and chilli/sesame oil. Squeeze over a wedge of lime and enjoy!
Creamy, indulgent mushroom pasta bake with a miso cashew bechamel…it’s really very good ✨ Honestly I would sell my family for pasta bakes. They’re incredible and I’m not sure why we’re not constantly talking about how good they are (pasta bakes not my family). This one was truly sensational and is chock full of good stuff. So if you’re looking for something a bit lighter but still want indulgence then this one is for you 🫶 #pastabake #veganrecipes #creamypasta #vegandinner #dinner
12.5K
426
7
7mo ago
twisted__green
Creamy, indulgent mushroom pasta bake with a miso cashew bechamel…it’s really very good ✨ Honestly I would sell my family for pasta bakes. They’re incredible and I’m not sure why we’re not constantly talking about how good they are (pasta bakes not my family). This one was truly sensational and is chock full of good stuff. So if you’re looking for something a bit lighter but still want indulgence then this one is for you 🫶 #pastabake #veganrecipes #creamypasta #vegandinner #dinner
Sesame crusted tostadas with marinated tomatoes 🍅 She's not traditional, in fact she doesn't even know what she is but I promise you're gonna have a good time!! There's buckets of flavour and barely any cooking so whack this one in the pocket of your favourite jorts for a hot summers day. RECIPE (for 2-4 tacos) 325g beef tomatoes, cubed and salted 1 tbsp plain flour 2 tsp water 4 small corn tortillas 50g sesame seeds 40g black sesame seeds 1 tbsp soy sauce ¼ lime, juice 1 tbsp sesame oil Pinch caster sugar 1 tbsp coriander, finely chopped 1 tbsp chilli oil ¾ tbsp vegan mayo 1 spring onion, thinly sliced 1 tbsp nori, thinly sliced ½ carton silken tofu ½ avocado Salt Lime juice, to taste 1. Place the diced tomatoes in a sieve over a bowl and salt with a pinch of salt. Leave to sit for 10 minutes to drain excess moisture. 2. Mix the flour and water to make a paste. Brush the paste over one side of the tortillas then place down in a mix of the black and white sesame seeds. Shallow fry, bake or air fry until crispy. 3. Mix the drained tomatoes with all the ingredients for the sauce. 4. Blend the avocado and silken tofu with a squeeze of lime and a pinch of salt. 5. Serve the crispy tortillas with the whipped tofu and avocado sauce then top with the tomatoes, drizzle with some of the leftover marinade and top with spring onion greens. Enjoy!! #tomatoseason #tostadas #veganrecipe
11.3K
669
14
2mo ago
twisted__green
Sesame crusted tostadas with marinated tomatoes 🍅 She's not traditional, in fact she doesn't even know what she is but I promise you're gonna have a good time!! There's buckets of flavour and barely any cooking so whack this one in the pocket of your favourite jorts for a hot summers day. RECIPE (for 2-4 tacos) 325g beef tomatoes, cubed and salted 1 tbsp plain flour 2 tsp water 4 small corn tortillas 50g sesame seeds 40g black sesame seeds 1 tbsp soy sauce ¼ lime, juice 1 tbsp sesame oil Pinch caster sugar 1 tbsp coriander, finely chopped 1 tbsp chilli oil ¾ tbsp vegan mayo 1 spring onion, thinly sliced 1 tbsp nori, thinly sliced ½ carton silken tofu ½ avocado Salt Lime juice, to taste 1. Place the diced tomatoes in a sieve over a bowl and salt with a pinch of salt. Leave to sit for 10 minutes to drain excess moisture. 2. Mix the flour and water to make a paste. Brush the paste over one side of the tortillas then place down in a mix of the black and white sesame seeds. Shallow fry, bake or air fry until crispy. 3. Mix the drained tomatoes with all the ingredients for the sauce. 4. Blend the avocado and silken tofu with a squeeze of lime and a pinch of salt. 5. Serve the crispy tortillas with the whipped tofu and avocado sauce then top with the tomatoes, drizzle with some of the leftover marinade and top with spring onion greens. Enjoy!! #tomatoseason #tostadas #veganrecipe

twistedgreen (@twisted__green) TikTok Stats & Analytics

twistedgreen (@twisted__green) has 57.5K TikTok followers with a 1.77% engagement rate over the past 12 months. Across 38.0 videos, twistedgreen received 64.2K total likes and 3.65M views, averaging 1.69K likes per video. This page tracks twistedgreen's performance metrics, top content, and engagement trends — updated daily. To benchmark @twisted__green against other accounts, use Socialpruf's TikTok competitor analysis tool.

twistedgreen (@twisted__green) TikTok Analytics FAQ

How many TikTok followers does twistedgreen have?+
twistedgreen (@twisted__green) has 57.5K TikTok followers as of October 2026.
What is twistedgreen's TikTok engagement rate?+
twistedgreen's TikTok engagement rate is 1.77% over the last 12 months, based on 38.0 videos.
How many likes does twistedgreen get on TikTok?+
twistedgreen received 64.2K total likes across 38.0 videos in the last 12 months, averaging 1.69K likes per video.
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twistedgreen's TikTok content generated 3.65M total views over the last 12 months.
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Yes. Add @twisted__green to a competitor set with Socialpruf's TikTok competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.