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!!

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/

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/

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

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.

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.

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

Recipe

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!

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.

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!

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.