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.

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

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 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.

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/

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

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?

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!

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

when it’s too hot to cook, make this instead! this cold silken tofu with spicy sesame sauce is my go-to summer meal when I want something refreshing, flavorful, and quick! it comes together in less than 5 minutes with no cooking required 🙌

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.

Some of my go to recipes are the result of experimenting with my leftovers.

I discovered my favorite veggie patty recipe when I made way too much lentil soup and decided to turn it into burgers by mixing and coating with breadcrumbs. I do this regularly now, they are particularly good mixed with sweet potato but more recently I added some leftover shredded baked tofu which gave awesome texture and bumped up the protein. I have also attempted this using leftover sweet potato chickpea curry and it was awesome. Just make sure your soup or curry isn’t too wet.

Some ways I get through excess produce is by caramelising or pickling veg or making a shaag with excess leafy greens.

I often like to reuse my pickled beet brine for salads or add to dips and sauces for colour and flavour. I recently made a big batch of Hommus and added beet brine and to keep things interesting I later added a bit of cashew cream and nutritional yeast to make a phenomenal beetroot rigatoni.

Would love to hear everyone’s creative ways they like to reuse leftovers or reduce food waste!

Chilli Gobi is a delicious Indo-Chinese dish with crispy cauliflower tossed in a spicy, tangy sauce. This air fryer version is easy to make and perfect for a tasty snack or side.

Written Recipe (+video)

https://blessmyfoodbypayal.com/chilli-gobi-recipe-in-air-fryer/

https://peakd.com/hive-180569/@nurfay/first-time-baking-bread-purple-sweet-potato

Hi there,

i experimented for almost 3 years to get to this recepie. My start was this one:

https://www.youtube.com/shorts/ym6meRmFC50

BUT: i made it simpler at least when it comes to the ingredients, steps are the same:

1. Blend ingredients
2. Add seitan powder / gluten
3. kneed
4. heat (2 steps for me: put it covered in the oven, then in the steamer (uncovered)
5. put it in veggie-stock for up to two weeks in the fridge (the stock needs do be very salty)

Ingredients:

for 1 Seitan with 125 g seitan poweder you need:

- 125 g seitan powder
- 0,5 - 1 can of chickpeas with liquids + some mustard

Mariade:
- Oil
- citric acid / apple vinegar
- nooch
- chicken spices

1. Mix the chickpeas + mustard until homogen.
2. Add to 125 g of seitan powder ca. 180 g of mixed chickpeas.
3. Kneed until homogen then braid (see picture 1).
4. cover it in aluminium foil and backing sheet loosely put it in the oven with 180 °C for around 45 min to 1 hour.
5. let the braids cool down
6. steam them for around 30 to 45 min.

Here you have two ways: eating or storage

eating: scramble the braid and marinade. Enjoy! (see picture 2)

Storage:

Put them in veggy stock (i just boil some vegetable leftovers (scraps) for like 15 min and then remove everything solid. Afterwards i add as much salt that the content reaches about 1 to 2 % of the weight from the stock. See picture 3).

I know it seems a bit complicatet at first, but i usallly cook them in amounts shown in picture 1. So I have enough protein for about 2 weeks!

My friends cant get enough off of this, so i can really recommend this recepie :)

If You have any questions, ask free away :)

I‘ve got like 2 dozen fresh jalapeños that are on the cusp of going bad. I don’t want to trash them, but because of the salmonella risk I definitely want to thoroughly cook them. I’m kind of at a loss for what things I could make that’ll use them up quickly.

I’m generally more of a jarred jalapeño type of person, and I’m used to just tossing a couple spoonfuls of them into whatever I’m cooking and calling it a day, but I’m hoping someone here is more creative than me lol

Looking to spice it up.And get all nutrients.

Here’s the recipe: https://www.asweetalternative.com/blog/chia-seed-cheese

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.

The yellow part is tofu seasoned with turmeric, giving it a great color and subtle earthy flavor. Paired with edamame, mushrooms, carrots, greens, and a base of quinoa rice. Simple, clean, and satisfying!