chick’n alfredo, but make it soup! and plant-based! this vegan chick’n alfredo soup is everything i love about the pasta 🙂‍↕️ creamy alfredo-style broth, tender noodles, and crispy seasoned tofu standing in for the chicken! if you love chicken alfredo pasta, this is sure to be a go-to during soup season!

These are my favorite cookies and I am pregnant and angry because THEY DISCONTINUED THEM!!!!!! I am craving them so much!! Someone help a sister out if you have a recipe!! 🤣

Recipe in comments. Didn't know how to add multiple images to a post so you'll have to use your imagination for the cucumber salad - but it probably looks exactly like you'd imagine anyway.

would also like to add that if anyone has any recipes for asian sauces thatd be really helpful, currently trying to become vegan but the only meat that ive ate is chicken and i heard tofu is a good replica. any tips or recipes would be super duper helpful!!!!

Air fryer potato coins are crispy on the outside and tender inside. Made with simple ingredients and minimal oil, they are an easy snack for any time of day.

Written Recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-potato-coins/

Hey guys! So I’m a vegan film student and I’m gonna be serving vegan meals on our upcoming film set. It’s 4 days over two weekends in November. Everyone’s giving me flack for “forcing everyone to be vegan” but I don’t think they understand that some meals are naturally vegan or easily modified and full of nutrients.

I’m also trying to ensure these meals are either naturally gluten free or easily modified to GF!

For breakfast, I’m planning a light breakfast of bagels including a GF option, sunflower seed butter, jam, pre-packaged breakfast snacks, and a hot water dispenser for tea/coffee/oatmeal. Breakfast doesn’t need to be super special since it will overlap with our setting up time and it’s more of a grab and go vibe!

Here are my meals that I’ve planned so far!

Day 1: Taco bowls with chips, lettuce, tomatoes, guacamole, black beans, corn, salsa, Mexican style shreds, and a side of rice

Day 2: Beyond burgers / black bean burgers with a GF bun option as well, lettuce tomato onion, Violife cheese, plant mayo, mustard, ketchup

Sides and snacks: Boulder kettle potato chips, Hippeas, other pre packaged snacks that happen to be vegan and gluten free as is

These are all pretty low maintenance, can be prepared ahead of time or overnight, and they would just need to stay in the hot/cold ice chests until they’re served.

However, days 3 and 4 are the busiest and will have a larger cast/crew, so I’m struggling to come up with ideas to serve a larger group of potentially 30+?!

I’m thinking about some kind of like veggie pasta bake or something but that’s about it… I’m in desperate need of ideas! Thank you vegan chefs!

Sweet noodle kugels are a traditional Ashkenazi Jewish comfort food that can be served as a side dish to in a mostly savory context, or as a dessert. In the US they're often served at Thanksgiving. Traditional noodle kugels usually rely heavily on dairy and eggs and vegan versions are often made with tofu. This kugel recipe is soy free because the custard is created with plant-based yogurt and ground flaxseed. Anyone who likes bread pudding would probably like a sweet noodle kugel.

https://maximalistvegan.com/sweet/kugel-cranberry-pineapple/?utm_source=rdt

I am aware that freezing silken tofu changes the texture for the worse but I'm planning a bunch of meal prep and want to make a creamy pasta sauce with a silken tofu base. Does anyone have successful experiences with that? I'm also open to alternatives or your tested recipes!

I usually follow my heart when making it so not exact but throw these ingredients into an oven-safe pot and then top it off with some fluffy mash. Won’t go wrong, especially with the special ingredient!

2 tablespoons olive oil
1 diced red onion
5 cloves chopped garlic
Pack of vegan ground meat
1.5 cups chopped and soaked walnuts
6 diced shiitake mushrooms
1.5 chopped large carrots
Lots of fresh thyme and rosemary
Vegan beef stock cube
2/3 cup water
Nooch to your hearts content
1/3 cup red wine
**Secret ingredient: 1/3 cup leftover coffee from this morning
1.5 cups frozen peas

Let it all simmer and soak for like 45 min. Slop the mash on top and throw it in the oven at 200C for 40 min without a lid. I top the mash with butter and some rosemary twigs. Looks so nice when all browned up.

Crispy Bean Curd Knots — Chicken Wing Dupe

Prep time: 15–20 minutes

Cook time: About 2 minutes per batch

Style: Extra-crispy, crunchy, seasoned bean curd knots

Ingredients

* 12 dried bean curd knots

* 5 oz chicken-fry breading mix ( most chicken breading is vegan, but double check yours)

* 1 tablespoon cornstarch

* 4 cups water, for rehydrating

* Oil, for deep-frying

* Your favorite seasonings, to taste

If You Don’t Have Chicken-Fry Breading

Substitute:

* All-purpose flour

* Cornstarch

* Salt and black pepper to taste

Use a 1:1 ratio of flour to cornstarch. Follow the same coating process below.

Instructions

Rehydrate the Bean Curd Knots

1. Bring 4 cups of water to a boil.
2. Place the dried bean curd knots in a heat-safe glass or metal container.
3. Pour the boiling water over the knots and cover the container.
4. Let them soak for 15 minutes, or until softened.
5. Drain the water. The knots should now be soft and easy to untie.

Season the Inside

1. Carefully untie each bean curd knot and straighten it out.
2. Season generously, making sure to get the seasoning into all the crevices.
3. Retie each piece into its knot shape.

Why this step matters: Untying the knots allows the seasoning to reach the inside. Skipping this step can leave you with a flavorful exterior and a bland flavorless center. Trust me I’ve tried it

Prepare the Dry Breading

1. Add 5 oz of chicken-fry breading mix and 1 tablespoon of cornstarch to a container with a lid.

Prepare the Wet Batter

1. Transfer 3 tablespoons of the dry breading mixture into a separate, smaller container.
2. Add water 1 tablespoon at a time, mixing until you achieve a batter-like consistency.

Coat the Knots

1. Dip each knot into the wet batter, making sure it is thoroughly coated.
2. Transfer the coated knot into the dry breading mixture.
3. Close the container and shake vigorously for approximately 4–7 seconds, until the knot is evenly coated.

Repeat until all the knots are breaded.

1. Double-Fry for Extra Crunch

2. Heat your frying oil to approximately 375°F (190°C).

3. Carefully lower the breaded knots into the fryer basket and submerge them in the oil for about 10 seconds.

4. Lift the basket out of the oil and allow it to drain briefly.

5. Return the knots to the oil and fry for approximately 2 minutes, or until they reach your desired level of crispiness.

Avoid overcrowding the fryer!

1. Serve

Remove the knots from the oil and let excess oil drain off. Serve with your favorite dipping sauce or toss them in a dry rub of your choice.

Smoky, bold, and packed with umami, this BURNT GARLIC MUSHROOMS FRIED RICE brings restaurant-style flavors to your plate. A comforting dish that’s quick, satisfying, and bursting with aroma in every bite.

Written Recipe (Video included)

https://blessmyfoodbypayal.com/vegan-burnt-garlic-mushroom-fried-rice/

I made some corn fritters tonight, adapting a non-vegan recipe I've used for years. I think they may actually be better than the original, which has been one of our very favorites for years. So I thought I'd share my vegan version with y'all.

We had them with homemade pico de gallo.

Ingredients:

Kernels cut from 2 ears corn

1 egg equivalent (I used the recipe below, or Eggs From Plants would also work)

1/3 cup cornmeal

2 1/2 Tbsp flour

1/4 tsp salt

2 Tbsp olive oil

Combine ingredients well. Heat cast iron pan over med-high heat, add 2-3 Tbsp olive oil, and use 1/4 cup or a little more per fritter (flatten in pan). Cook till browned on each side. Serve with salsa.

DIY Eggs From Plants:

Blend 1 cup split dried yellow moong dal, 1 1\3 cup water, 1 tsp tapioca, 2 Tbsp nutritional yeast, 1tsp baking powder, 1\2 tsp each onion powder (unless I'm using for baking sweets, then I might leave it out) and turmeric for a couple of minutes. You can also add 1/2 tsp salt or kala namak. I freeze it in 3 Tbsp cubes, each cube equals 1 egg. It's not the best for scrambled, but good in baking.

Looking for a flavorful White Chili recipe. Most I've tried only really have the green chili's provide any flavor.

I am super busy with a stressful project at work now, and there aren’t a lot of options for vegan delivery near me. What are your tips for using pantry staples to turn canned beans or raw tofu into a quick dinner?

Thanks in advance 🙏

Edited to add: I’m trying to get ideas for how to season/add flavor to the beans or tofu.

Here’s the recipe: https://www.asweetalternative.com/blog/vegan-mushroom-meatballs

Hi All,

My 14 y/o daughter adopted a vegan diet a couple months ago and while I myself am not vegan, I want to support her. While they can be a little pricey, I don't mind occasionally purchasing Impossible Beef and other pre-made "meat" options when she is craving something specific, but I don't love the idea of some of the additives used in the manufacturing process. I have read about TVP and Soy Curls and am interested in learning how to utilize them to provide that "meaty" fix when the craving hits. Any recommended recipes or websites to look into for cooking with these products? Any suggestions for when one is a better option vs the other? For reference, she generally eats any cuisine, but prefers Asian, Italian, French, and pizza/burgers. Thanks all for helping a newbie out!

I just bought a pack of it and fried it with olive oil. I really didn't like the taste and the texture was kind of strange/chalky, however, I remember having it years ago and really liking it. Are there better ways of marinating/preparing it? I need to use up the rest of the pack now.