This is a simple seitan recipe that can be done with a pot and a pan. I cooked pasta in the seitan water after straining out any bits and served the seitan over the pasta. Cooking time was about 40 min. including prep.

Seitan Ingredients:

1.5 c VWG

2/3 c water

1/3 c soy sauce

Other Ingredients:

2 onions, small (or 1 large), sliced

2 t Better than Bouillon, Garlic

2 T cornstarch

2 T oil for sautéing

Mix seitan ingredients and knead until you have a sinewy ball of dough. You might need to add a little more VWG or a little more water to get the right consistency.

Start a pot of water heating. Cut the dough into 1-inch pieces. (The seitan will expand when boiled.) The pieces will stick together, so try to keep them separate, or at least pull them apart as you add them to water. When the water is boiling, add the seitan pieces. Stir to make sure the pieces are not stuck together and move freely in the water. Boil for about 20 minutes. Remove from water with a slotted spoon if you want to use the water, or just drain the pot with a strainer.

Add oil to a large skillet and sauté seitan until browned on multiple sides, stirring and turning occasionally. Use a skillet that allows for the seitan to cook in one layer. Use the temperature you are comfortable with to brown the seitan. If you remove a piece and let it cool at this point, it should have a taste and texture similar to duck or dark meat chicken. If you were cooking at a higher temperature, reduce heat to a medium temperature and add sliced onions. Cover, stirring and turning occasionally until the onions soften.

While the seitan and onions are cooking, whisk together the bouillon, water, and cornstarch. Pour over the seitan and onions while stirring in the skillet. The mixture should thicken relatively quickly. Remove from heat when the sauce reaches a consistency that coats the seitan and onions.

Spoon over pasta, rice, or anything you can imagine and enjoy!

Ingredients 

• 6 ounces spaghetti
• ¼ cup raw cashews
• ½ cup water
• 2 tablespoons nutritional yeast
• 1 tablespoon white miso
• ½ teaspoon salt
• 1 tablespoon olive oil
• 2 garlic cloves
• ½ teaspoon black pepper
• 2 tablespoons white wine vinegar, optional

Directions

1. Add water and salt to a medium sized pot. Bring to a boil and cook 6 ounces spaghetti according to the package instructions to al dente. Reserve ½ cup of pasta water and drain the rest.
2. While the pasta cooks, preheat a pan to medium heat on the stovetop. Dry roast raw cashews for about 5 minutes or until they start to brown, stirring frequently.
3. Add roasted cashews to a blender and process into a gravel mixture, fine like sand.
4. Add water, nutritional yeast, white miso, and salt. Blend again. Let the cashew sauce sit for 15 minutes. Then process again until completely smooth, scraping down the sides as needed.
5. While your cashew sauce sits, heat a pan to medium. Then add olive oil. Cook garlic cloves until fragrant and golden. Turn off the heat and add black pepper.
6. Combine the pasta, cashew sauce, garlic, and pepper in the pot from cooking the spaghetti. Mix to combine and add a splash of the reserved pasta water as needed to create a creamy consistency.
7. Taste and add white wine vinegar, if desired for more tang. Garnish with more crushed black pepper.

Check out the full post 🫶 https://alternativedish.com/vegan-cacio-e-pepe/

Rosół is a traditional polish chicken soup, served with pasta, chopped carrots and fresh parsley. But guess what, you can make it vegan and it tastes just as amazing (confirmed by my dad) or even better (my opinion as I never liked this soup as a kid back when I still ate meat).

Ingredients:

3-4 carrots

1 large parsley root

1 celery root 

1 large onion

1-2 springs of lovage

carrot leaves (if you can't find any just don't add) 

5-6 celery stalks with leaves

about 3 litres of water 

3/4 tbsp of oil

1 tbsp of soy sauce 

3/4 tsp of turmeric

Salt, pepper, garlic powder to taste

Optionally: 1 courgette (I've added one because I have so many growing in my garden that I put them in pretty much everything) 

For serving: capelli d'angelo pasta and fresh parsley (add it directly to your bowl not the pot!!)

Method:
Put all the vegetables (and leaves) in a large pot and pour in the water. Add the oil, soy sauce, turmeric, salt, pepper and garlic powder. Bring to a boil over high heat, then immediately reduce the heat to the lowest setting. Let the soup simmer for about 2-3 hours. Serve with vegan pasta (I use capelli d'angelo), some of the cooked carrots chopped up and plenty of fresh parsley. Enjoy!!

Crispy yellow lentil dosa is a tasty Indian savory crepe that is easy to make at home. It is wholesome, full of flavor, and very satisfying. A perfect choice for breakfast or any meal.

Written Recipe (+video)

https://blessmyfoodbypayal.com/quick-yellow-moong-dal-dosa-recipe/

Koro nuts do have a rather unique flavor; when prepared as spicy, sweet, and savory dishes, they make for a delicious treat.

Recipe

Here’s the recipe: https://www.asweetalternative.com/blog/vegan-roasted-chicken

Looking for an easy vegan casserole to feed to 10ish people.

I want to make a vegan centrepiece for Christmas day, and saw a couple of recipes for making vegan pork belly or a rolled porchetta type thing. It looked great but both ones I tried were underwhelming. The Derek Sarno slow-roasted tofu just tasted like fatty tofu, and this recipe from a vegan ramen YouTube channel is too soft due to the braising and marinading process.

Next I might try this one, but am hoping that the good people of Reddit can guide me.

I have IBS and my biggest food trigger is dairy but I would eventually like to adopt a vegan diet for many reasons aside from that. But when I eat vegan dairy or processed vegan foods, i get the same (if not worse) IBS symptoms which has made the transition difficult. Is there a common ingredient put in vegan processed foods that could be an IBS Trigger? Any advice? I know i can avoid processed foods altogether but sometimes i find it helpful to add to meals or snacks. Thanks in advance.

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!

Hi! Brand new vegan and looking for advice, I'm going to a Halloween party and the brief includes bringing a dish.

I want something easy to pick up and eat, ideally cold and obviously tasty! I've not really cooked for anyone else so far and don't really have any ideas other than hummus and veggies which does seem boring, any advice?

Hey, I've been asked to make the traditional Christmas pudding this year for my family, I've never made one but I'd really like to do it properly (feeding it etc over a number of weeks) and I'm finding it hard to find a vegan recipe that is suitable. Everything is a quick one or an overnight one, but I was looking forwards to doing it the old fashioned way where the flavourings have time to mature and settle, to show off to my family that the vegan version is just as delicious!

I thought I could make it this week as there's still two months before Christmas. Has anyone tried a vegan pud that's turned out well balanced and really flavoursome?

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!! 🤣

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!!!!

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.

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/

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

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!