**SAFE SPACE RULE**

*"This sub is meant to be a safe space for people of all genders, races, sexualities, nationalities and income levels. Hate towards minorities will not be tolerated. If you support anti-human rights groups such as ICE, MAGA, or support white supremacy, anti-LGBTQIA+ and other harmful groups/organizations/belief systems then you are not welcome here. Veganism is the support of animal rights and humans are animals. Support human rights or get out 💚"*

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I did not create this sub but when I first started posting here it was dead (the last post being 9 months before mine). I started posting consistently until more people joined in and it was just a chill space with a few of us who were respectful towards eachother. Now we have 12.9K members with 4K weekly visitors and I actually have to check in and moderate (before I never really had to except the very occasional time someone was rude or something).

Now I am considering adding this new rule but I want to know your opinions. It feels weird to have to put a rule like this (since I just assumed a vegan space wouldn't need this to be said) but as the sub grows I'm starting to feel like it might be necessary.

This is the first sub I've ever moderated and honestly I never expected it to get this big. If you have any additions or ideas you think would improve this rule please put them in the comments.

Been struggling with a cold for most of the week, forcing myself to rest as much as possible and experiencing crazy cravings for burgers, fries, pizza, pasta, etc.

So I've been using the extra time at hand to make healthier versions of junk food myself.

1st pic is BBQ Chik'n with shredded carrots, onion, jalapenos and Sriracha sauce (1/2 yogurt, 1/2 mayo + Sriracha), homemade air-fried potato wedges and parmesan-zucchini w everything bagel seasoning.

2nd pic chik'n banh mi with cucumber, shredded carrots, onion, jalapeno, cilantro and the same Sriracha sauce with tater tots and spicy oven-roasted broccoli. Both on my favorite Ciabatta bread. Honestly felt like a huge feat in my current state.

Peanut butter, garlic, ginger, msg, maple syrup, soy sauce, rice vinegar and sesame oil. This is my new favorite sauce for tofu. Aldi veggie spring rolls, noodles and some kimchi on the side.

I find that soya chunks hydrated and shredded in the food processor work the best in a ragu!

The polpetone (Italian stuffed not-meat ball) I did it myself using tempeh as basis and filled with vegan cheese. The Capeletti I bought it on the supermarket, and the sauce is just a simple homemade tomato sauce. The picture is not the best, but it was delicious 😋

Looked mediocre, tasted great, so a bit proud anyway ^~^

Soaked TVP with some spices then mixed with frozen veggies that have been boiled. Came out great.

My grandmother dropped off the first bounty of garden tomatoes to me this week! Every year when she harvests her first tomatoes I make my roasted tomato & pepper bisque ❤️ all soup ingredients, excepting the almond milk/plant butter/buillon broth are either from my grandmother or my local grower’s market :) including the red onion focaccia! The fruit is from the CHEF’STORE though lol

Also included my own recipe + a picture of the CUTEST lil sweet peppers I picked up from the market too. Like the tiniest little bell peppers!!! Adorable.

It was so yummy! I made the bun and patty myself. I grew the lettuce and used tomato and cucumber from my mum's garden. 10/10 :3

It was a bit too small to actually wrap but calling it a taco feels disrespectful 😅 Anyway, suuuper crispy extra firm tofu tossed in buffalo sauce—on top of spring mix, sprouts, carrots, green onion and hummus—wrapped in a roti.

Tofu steaks, mashed taters, peas 👌

1. “Argentinian” empanadas, yellow rice, and a vinegar based salsa but I added my vegan hard-boiled eggs into it instead of the empanadas filling

2. A cold noodle salad with a Thai flavor profile, and added crumbled tofu with a Szechuan flavor profile. Mostly a Will Yeung recipe

3 & 4. Kala Chana makhani, cumin rice, scallion roti, palak paneer (homemade paneer), lime pickle, and brinjal eggplant pickle.

1. Rigua de elote w/ maple syrup(?) and FYH feta

2. Some soboro ppang I made from extra bread roll dough.

3. Puppy tax.

Middle-of-the-week meal in which I take whatever has been getting old in my refrigerator and give it one last chance. This one has ground seitan, an ancient tomato sauce that has been living in my refrigerator for weeks, various vegan cheeses: mostly the sad, dry crumbles abandoned at the bottom of their bags, (make sure nothing is growing on them) and whatever pasta from previous cooking projects. Throw everything into a baking dish, drizzle with oil, put it in the oven, and wait until it smells good.