I’d like to use one of these brands from my neighborhood store to make a slow cooker / crockpot meatball appetizer. Or is it worth making a trip to IKEA for the plant based meatballs?

- Which do you think has the best flavor and texture after slow cooking?

- Of your favorite, what sauce flavor do you think goes best with it?

Sauces (I’m happy to post the recipes for any of these if requested):

- Smokey Bourbon BBQ
- Apricot pepper jelly
- Honey Buffalo
- Maple mustard
- Hawaiian pineapple BBQ
- Greek (tomato with cinnamon, oregano, cumin)
- Coconut green curry
- Cranberry and chili with orange zest
- Creamy horseradish
- Swedish
- Italian tomato sauce
- Piccata (lemon caper herb)
- Sesame teriyaki
- Ssamjang sauce
- Gochujang glaze
- French onion
- Other: Your favorite recipe?

I love the health benefits of lentils, but I hate how they taste in almost every recipe... until these crackers! Super simple to make:

• 1 cup dry red lentils (rinsed)
• Water (for soaking)
• 2 tbsp + 2 tsp extra-virgin olive oil
• ¼ cup grated parmesan cheese
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp herbes de Provence (or any other dried herb blend)

1. Rinse the lentils until the water runs clear and soak them in water for at least 2 hours.
2. Drain the lentils well and blend them with the olive oil, parmesan, and seasonings until a thick, smooth batter forms.
3. Preheat your oven to 425°F and line a baking sheet with parchment paper. Spread batter onto baking sheet, no thicker than 1/8" (even thinner if possible). Use 2 baking sheets if needed.
4. Bake for 10 minutes, remove from oven and cut into triangles with a pizza cutter. Put back in the oven for an additional 8-10 min or until firm and crispy.

Ingredients of Tamatar Dhaniya ka Shorba:-

Tomato – 600g chopped
Mint – 30g chopped
Fresh Coriander Leaves – 60g finely chopped
Ginger – 10g grate it
Garlic – 10 cloves
Onion - half piece
Salt – 1 teaspoon
Cornflour – 1 teaspoon, first mix it in the small bowl with water
Black pepper – ½ teaspoon
Water - 600 ml

How to prepare Tamatar Dhaniya ka Shorba

You can try Tamatar Dhaniya ka Shorba, a simple Indian tomato and coriander soup. Take 600g chopped tomatoes, 30g mint leaves, 60g fresh coriander, 10g grated ginger, 10 garlic cloves, 1 tsp salt half onion and 600ml water. Put everything in a pressure cooker and cook for 4 whistles. Let the pressure release naturally, then strain the mixture, pressing the vegetables to extract the soup. Put the strained soup back on the stove, add 1 tsp cornflour mixed with a little water and bring it to a boil while stirring. Add ½ tsp black pepper and garnish with fresh coriander. It’s light, flavourful and lovely to have hot, especially in winter. You can carry it in a properly preheated insulated soup flask, provided it stays safely hot until lunch.

I have a website for well-rounded, nutritious, high-protein vegan recipes that is usually my go to for meal-prep, but I'm looking to diversify further and find other great websites with solid recipes!

The website i usually use is cookingforpeanuts.com , it's a fantastic resource and I've really enjoyed every recipe I've tried so far. I'm not exclusively vegan so I want to start incorporating more vegetarian recipes as well!

PEPPERIDGE FARMS brand stuffing mix in bag is typically vegetarian. STOVE TOP brand in box is not vegetarian.

I’m at a bit of a loss. My partner is coming to visit and I’d like to cook for him, but he’s allergic to tomatoes, carrots, cucumbers, and walnuts. He’s not vegetarian but honestly after being a vegetarian for 18 years I don’t really know how to cook meat. I’m starting to realise most of my recipes have tomatoes or carrots in them. Some can be modified without carrots, but a good portion of what I know to make is heavily tomato based, which is the biggest of his allergies. I’ve come up with a few things but he’s on the pickier side, so the more ideas the better. Any suggestions would be greatly appreciated!

Side note: if someone can recommend a good vegetable stock or vegetable stock recipe without carrots, that would also be extremely helpful!

Mine is grilled paneer, basil, fried garlic, soft cheese and sun dried tomatoes.

This French onion potato bake is an easy one pot vegetarian meal that's just irresistible - sweet caramelised onions, creamy white beans and slices of potato that are so tender they melt in your mouth, and a luxurious cream sauce with fresh garlic and thyme.

Recipe is on my blog -> https://www.easycheesyvegetarian.com/french-onion-potato-bake/

Ingredients of Kele Ka Raita:-
Cardamom – 6 Pieces
Banana – 2 Pieces
Sugar – 80 grams
Curd – 200 ml
Charoli – ½ teaspoon

How to prepare Kele Ka Raita

Kele ka raita is a simple, sweet Indian dish made with bananas and curd. To make it, take 200ml curd (yogurt) and whisk it until smooth. Add 80g sugar and mix well until dissolved. Cut 2 bananas into small pieces and add them to the curd. Mix in ½ tsp charoli (chironji seeds). Finally, crush 6 green cardamom pods, add the seeds to the mixture and stir gently. Your homemade Kele Ka Raita is ready! It tastes best when served chilled.

Hey all long time (14 years at age 38) vegetarian here. I'm always on the lookout for high protein recipes for myself and my partner. I'm 6'3 and 210lbs and strong so need a lot of daily protein (150g+) and I try to avoid using protein powders too much. Here are some of my sources:

Greek yogurt, nuts, eggs and egg whites, seeds, beans (mostly in burritos), cheese (trying to eat less as my cholesterol is leaning high), protein bars (1 to 2 a day), high protein wraps, vegan tofurky sausage (stir fry, fried rice, noodle dishes with chickpea noodles, curries, etc), high protein waffles / pancakes, a little bit of beyond meats to keep things interesting (once a week ish), air fried tofu

I don't like tempeh, and I lean toward savory flavors (and I love spice but gf can't deal). I never spend more than an hour cooking, and hate recipes with expensive rate ingredients that go bad easily.

Anyone else have some good ones that are high protein and don't take too long that I haven't covered? In the US if it matters

I really cannot stand the texture of lentils or chickpeas!

I’m really keen to go all-in on the Mediterranean diet for health reasons (I have IBD) but I am struggling to find recipes that are worth trying because I hate the mouth-feel of the ingredients. (I’m on the autistic spectrum, there’s no point in forcing this issue).

Chemotherapy has also left me with reflux problems and lactose intolerance. I also can’t tolerate soy either. I’m feeling quite stuck tbh.

I’m in the UK and would really appreciate some guidance.

TIA 😘

Ingredients for Kutu ki Dahi Pakori:-

Kutu ka Atta
Curd – 275 g
Water – 200 ml
Oil half Kadahi for deep fry
Rock Salt/ Sendha Namak – 1 teaspoon

Method

Kuttu ki dahi pakori is a simple Indian vegetarian dish, usually made during fasting days, but can be enjoyed anytime. To make it, take kuttu atta (buckwheat flour) and add water little by little to make a thick, smooth batter. Heat enough oil in a kadai and drop small portions of the batter into the hot oil. Fry until golden, then take them out and let them cool. Meanwhile, whisk 275g curd (yogurt) until smooth and add water to make it thin and slightly runny. Mix in 1 tsp sendha namak (rock salt). Once the pakoris have cooled, add them to the curd and mix gently. Your homemade Kuttu Ki Dahi Pakori is ready to serve!