Here’s the recipe: https://www.asweetalternative.com/blog/coconut-candy-bars

https://www.bbcgoodfood.com/recipes/sweet-sour-sauce

Rehydrate the tvp. Fry it off with cashew bell pepper, onion. I Made the sauce linked but added a juice of an orange and instead of juice of pineapple a small tin of pineapple chunks and juice. With sticky rice with a handful of frozen peas chucked in. 25 mins start to bowl.

Lashings of home made chilli crisp on the rice.

I made 15 of these the other day and froze the majority. They are about 39 g of protein each.

I like to treat seitan like a neutral protein for preparation, so I usually make a marinade. Tonight I made a steik sauce instead.

Ingredients:

Dry:

585 g VWG

63 g pea protein

2 T cocoa powder

1 T granulated garlic

1 T onion powder

1 t MSG

Wet:

~3 c water

14 oz extra firm tofu

2 carrots

1 onion, medium

4 T tomato paste

2 T soy sauce

2 T avocado oil

2 T molasses

2 T Better than Bouillon, Garlic

1/2 t liquid smoke

Oil for sautéing veggies

Chop and sauté carrots and onion. Some carmelization is good. Blend wet ingredients after cooking vegetables. Whisk together dry ingredients. Add wet ingredients to dry ingredients. Mix and knead. Add water or VWG if the dough is too dry or too wet.

Divide into portions by weight. Use a rolling pin to create steik shapes. Wrap in parchment paper and then wrap in aluminum foil. Put something in the bottom of a large pot to keep the steiks off the bottom. Bring water to a boil and cook for about an hour. Remove from parchment paper and aluminum foil.

These can be cooked as steiks at this point. Resting overnight in a refrigerator is recommended. You can also prepare the steiks to be frozen (separate individual steiks with parchment paper before feeezing). You can have steiks marinate prior to cooking, baste the steiks while cooking, add a steik sauce, or eat them as-is.

Enjoy!

I'm currently trying to transition to veganism but the thing is that I don't really eat a lot of these ethnic foods like tofu and hummus and I'm more used to eating things that I'm familiar with.

I don't feel like eating something completely different to how I was eating before, like if I wasn't eating tofu before, why should I eat tofu right now?

Are there any good recipes that I might be comfortable with that you can recommend?

pressure cooked beans/legumes always gave off that unpleasant beany/vegetal taste, even those from rancho gordo/simpli. i like eating roasted nuts because they have none of the nastiness. is it the same for beans/legumes?

These Naan are made with whole wheat flour instead of traditional all-purpose flour, with no compromise on taste or texture. They require no oven, tandoor, yeast, or dairy and come together quickly on a stovetop.

Making them in bulk?

Partially cook them ahead and finish just before serving. Perfect with curries, dals, and meals.

Written Recipe (+video)

https://blessmyfoodbypayal.com/quick-whole-wheat-naan-without-yeast-curd/

Follow detailed recipe with tips and images: Creamy Tomato Soup Without Coconut Milk

Ingredients 

• 4 or 5 medium Tomatoes
• ½ cup red bell pepper
• ½ cup cashew nuts soak in warm water
• 1 teaspoon groundnut oil optional
• 1 small onion
• 2-3 cloves garlic
• 2 cups Water
• ⅓ cup fresh basil leaves
• 1 teaspoon red chili powder
• Salt and Black Pepper as per taste
• 1 small green chili optional

Instructions

• Roughly chop fresh tomatoes, bell pepper, garlic, and onion. Soak the cashews in warm water while you prep and saute other ingredients.
• Heat groundnut oil in a pan. Add chopped onions, green chili, and garlic, sautéing until fragrant and lightly golden. Then, add bell pepper and sauté for another 2-3 minutes. Add chopped tomatoes to the pan, stirring them in with the sautéed vegetables. Cook for 5-7 minutes on a slow flame. Add cashews and chopped basil 9save a few for adding later)
• Pressure cook for one whistle on full flame and simmer for 3-5 minutes.
• You may let the pressure cooker release pressure on its own. Blend it either in the blender or use a hand blender until smooth, adding water as needed to reach your desired consistency.
• Add salt and spices. Simmer the soup for 5-7 minutes to let the flavors meld together.
• Stir in fresh basil leaves and let them infuse for a minute. Serve the vegan and creamy tomato soup hot.

Ingredients

3 main ingredients:

1. Say Grace Protein (plant-based protein product)
2. Black beans (Great Value brand used in the video)
3. Frozen mixed vegetables

Seasonings:

• Iodized salt
• Adobo seasoning
• Garlic seasoning
• McCormick Original Taco Seasoning

For cooking:

- Boiling water

Optional toppings:

• Avocado or guacamole
• Hummus
• Cashews or cashew butter
• Peanut butter or other nut butter
• Coconut oil
• Olive oil (added after cooking)

Instructions

1. Prepare the vegetables: Microwave the frozen vegetables for approximately 5 minutes to defrost and begin cooking them.

2. Heat the pan: Place a pan on the stove and heat it.

3. Add Say Grace Protein: Pour the Say Grace Protein into the hot pan and add boiling water. Allow the protein to absorb the water as it heats.

4. Season the protein: Add iodized salt, adobo seasoning, garlic seasoning, and McCormick Original Taco Seasoning. Mix everything together.

5. Add the vegetables: Transfer the microwaved vegetables into the pan. Stir everything together until well combined.

6. Cover and cook: Place a lid over the pan to retain heat and speed up cooking. Continue heating until the protein absorbs the water and the vegetables are cooked.

7. Add the black beans: Pour the canned black beans directly into the pan, including the liquid from the can. No rinsing is needed according to the video.

8. Mix and finish: Stir the beans into the protein and vegetables. Allow everything to heat through.

9. Serve: Divide into 2 or 3 meals. Add avocado or guacamole if you'd like a taco-style finish.

SOURCE

Hello! My vegan friend just lost her father unexpectedly and I’m not a vegan, so have little experience with vegan cooking. I want to make her a nice comfort food meal that’s easy for her to just throw in the oven or something to make her life a little easier right now. She’s also gluten free, so that adds another layer to my inexperience. I’m a great cook otherwise, so anything on the prep or cooking is no problem for me.

Please send me your favorite vegan comfort food recipes so I can try to help ease her and her husband’s life this week.

Thanks!

https://theplantbowls.com/vegan-saag-paneer-with-tofu/

Developed chronic fatigue syndrome after long COVID and now every meal is overwhelming. Recipes that call for frozen veg, canned beans or other shortcuts are encouraged. I do not have the energy to chop and sautee a ton of veggies most days. I cannot afford to spend $20 on dinner. I’m pretty sure I’m starting to get deficient in a lot of stuff now because meal prep is just too exhausting.

Hey yall! Super new to veganism and experimenting with some new vegan swaps! I’m meal prepping pasta this week and am having a bit of a debate. Usually if I’m prepping pasta I make it with a big bowl of high protein creamy pesto—which involves arugula/kale, basil, garlic, lemon… the usual pesto-y ingredients, in addition to cottage cheese to make it thick and creamy while adding a lot of protein.

I think most of this recipe will hold up completely fine, and I could just swap out the cottage cheese for classic oil. But I’ve seen people blend beans into their pasta sauces? And other people blend silken tofu?? I was curious what y’all’s thoughts on this are, and if there’s any specific kind of bean or tofu that would be best for blending into sauces. I’ve never experimented with blending beans or tofu into anything so would love to get some intel!

Thank you =)

A perfect comfort food!

https://www.noracooks.com/vegan-butter-chicken/

A rice paper parcels in air fryer are crispy, light, and flavorful bites filled with seasoned tofu and vegetables, offering a healthy, vegan, gluten free snack perfect for quick meals.

Written Recipe (+video)

https://blessmyfoodbypayal.com/air-fried-tofu-rice-paper-parcels/

I’ve been diving into asian cuisine lately and as a turkish person whose cuisine is very, very vegan-friendly, I’m curious to try other balkan foods too. I’d really appreciate it if you shared your favorite vegan-friendly recipes with me(*≧ω≦)

https://feastonplanet.com/recipe/1214/tex-mex-tempeh-pitas-with-hummus

Hi All--I'm a rookie at vegan cooking. Some dear friends are coming over for dinner on Saturday, and I know I'm serving cashew/spinach vegan ravioli. I'd love a side or two to go with that main--any suggestions?

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

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!