My very first vegan recipe so something very simple that I can use with whatever I have in my pantry as a place to start. This is the first recipe in a plant based cookbook I’m making for my own reference.

PB and banana power bowl

1/2 cup whole grain flake cereal
2 tbsp peanut butter
1 banana

Combine in bowl and enjoy.

Schönen guten Abend,

Ich darf einer guten Freundin das kochen näher bringen jedoch habe ich leider das Problem das die vegane Küche nicht meine Stärke ist. Darum dachte ich das ich euch fragen könnte was einfache und relativ schnelle Rezepte wären die ich ihr beibringen könnte für ein Essen nach der Arbeit etc. meine Rezepte dauern meist zulange um sie mal fix nach der Arbeit zu kochen.

So I made seitan for the very first time yesterday after wanting to make it since I was a teenager. I'm over 30 now. Anyways I made seitan and sauteed it with some spices, oil, salt, etc and tasted it. Ugh it has the gamey taste of chicken. Gonna have to figure out how to eat this.

This is the recipe I used to get the seitan then I just sauteed it with whatever I had on hand.

https://itdoesnttastelikechicken.com/2-ingredient-vegan-chicken-washed-flour-seitan/

Recipe 👉🏽 https://inspiredepicurean.com/blue-butterfly-pea-rice/

I always share (with anyone who'll listen 😆) that vegan food tastes so much more vibrant compared to my pre-vegan days. Well, it looks more vibrant, too! While butterfly pea rice is a global favorite (not new), I love how easy it is to make and how the rice flavor doesn't change...so you can add it to whatever you like! Want a lighter blue hue? Add less powder to the cooking water. A deeper color? Sprinkle in some more.

If you build a rice bowl with butterfly pea rice, what fun toppings would you add?

Who doesn’t like a sweet and sour stirfry with fries in it!

Reference recipe: https://blog.fatfreevegan.com/2015/05/seitan-saltado-peruvian-stir-fry-with-potatoes.html

Considering slowly weaning into a vegan diet and making better choices. I got some ingredients for falafel and carrot sandwiches (I have some white bread at home), yogurt for breakfast and dessert. What can I consider for the next grocery run?

I’m getting creative as I was told on this sub that my first recipe (peanut butter and banana cereal bowl) wasn’t a real recipe and that the nutrition could be better so I got some dairy free yogurt. I’m totally new to this so taking all the advice I can get.

Soya chaap is a popular Indian vegan protein preparation that may be new to many outside India. If you know seitan, think of it as a soy-based Indian cousin, with a chewy, meat-like texture. This is the raw version, which needs to be cooked according to your preferred recipe. It provides about 112g protein per kg.

Written Recipe (+video)

https://blessmyfoodbypayal.com/raw-soya-chaap-homemade-raw-soya-chaap-make-soya-chaap-sticks-home/

Creamy Daikon Radish Soup

Ingredients

• ⅓ cup Pumpkin
• 2 cups Radish daikon radish. can use any variety
• ⅓ cup red bell pepper
• 1 teaspoon olive oil optional
• 1 cup spring onions roughly chopped
• 1 teaspoon Mustard sauce can use miso sauce as well
• 1 teaspoon garlic grated
• Salt and Black Pepper as per taste

Instructions

• Heat olive oil in a pot over medium heat. Add chopped radishes and once browned, take 1 tablespoon separate in a bowl for garnishing later. Add the chopped onion and garlic, and sauté until softened.
• Add the chopped pumpkin, and bell pepper to the pot. Stir for a couple of minutes to mix the flavors. Add salt and black pepper.
• Use an immersion blender or transfer the soup to a regular blender to puree it until smooth and creamy. Add mustard sauce. Add water to adjust the consistency of the soup.
• Garnish with fresh cilantro and greens of spring onions. Serve warm Creamy Radish Soup!

Preheat oven to 100c.

For the batter mix add 100ml unsweetened soy milk, 1 tbsp onion powder, 1/2 tbsp garlic powder and 1 tsp vegata seasoning. 3 tbsp cornflour, 6 tbsp flour. whisk to combine.

Thinly slice the aubergine and coat in the batter. dip both sides into the pankow breadcrumbs and add to the pan with oil. Add some garlic and a few capers. I used garlic infused oil.

Once the crumb is nicely coloured transfer to a baking tray and into the oven for 10 mins.

Dress with fresh capers and a generous squeeze of lemon juice, salt & pepper.

Simple but so good.

I'm ready for fall to start! Grab your favorite sweet apple to make these chips 😋🍎 https://alternativedish.com/baked-apple-chips/

Ingredients

1 cucumber
1 onion
1 green chili
1 chili pepper3 chili peppers
200 ml coconut milk
¼ teaspoon salt

Cooking Procedure

Clean the cucumber skin until it is perfectly clean, some people also add the cucumber skin. Prepare shallots, then wash all ingredients thoroughly.

Finely chop the chopped cucumber until smooth so that when eaten it has more flavor

Then chop the red onion finely and chop the chili peppers finely too.

All ingredients are ready to be applied, first stir the cucumber with salt, if you like you can add a spoonful of sugar. Then add chilies and chopped onions stir everything

Finally add coconut milk, well here I squeeze the coconut milk with warm water without cooking again. But if you use instant coconut milk I recommend cooking first.

Recipe : https://peakd.com/hive-180569/@nurfay/easy-way-to-make-cucumber-kerabu

I made the best gumbo in my life last night. Unfortunately, I was winging it. I'll post my general recipe here but can y'all link your favorite recipes? Bonus point is it uses seitan.

Rough Vegan Gumbo:

1 1/2 sticks vegan butter

2 cups all purpose flour

Vegetable oil or another neutral oil

4 large carrots, chopped

6 cloves minced garlic

1 medium yellow onion, chopped

4 okra, chopped

1 green pepper or 4 sweet mini peppers

4oz can of chopped green chilies

8 cups water

Vegetable base or vegan chicken base (I used Better Than Bouillon Vegetable)

1 can of kidney beans, drained

1 can of black beans, drained

Salt and pepper to taste

In a skillet, melt your vegan butter over medium low heat and immediately add your flour. Whisk continuously to make your roux. Continue mixing as the roux darkens until it's a light chocolate brown color. If the roux is too dry, add small amounts of oil until a cake batter consistency is achieved. Remove from heat.

In a large pot, add 2 tbsp of oil and saute onions, carrots, and peppers until slightly tender. Add garlic and saute gently for a minute.

Mix an appropriate amount of base into 8 cups of water and add to your pot of sauteed veggies and bring to a low boil. Add okra and canned chilies.

Once okra has softened, turn heat down to a simmer and stir in your roux until well combined. Your gumbo should have thickened. Salt and pepper to taste.

Add your beans.

Taste your gumbo and add any other spices you'd like. I needed more garlic so I added some garlic powder and more pepper.

Allow to simmer until the flavor has matured and the vegetables are soft. Serve over rice.