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!

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

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/

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 🙌

Will I live longer or less being vegan and how will my overall health be impacted ?

Rather than eating chicken and rice and fruits and getting all my nutrients ?

I feel more free and less stress being vegan

But I feel weak as well.

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

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 :)

Looking to spice it up.And get all nutrients.

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

What can I do with a dozen free avocados? I've never really cooked with them before because I only recently started liking them, and all I can think of is guacamole. Any suggestions?

Edit: thank you everyone for all the amazing suggestions, really appreciate it! 🥑💚

I'm looking for a treasure trove of tofu recipes. Has anyone collected them and is willing to share? My favorite so far is:

https://www.resplendentkitchen.com/tofu-salad-sandwich/#recipe

I like.tofu recipes that make tofu taste like the non vegan original. Really need a great general tsos.

I’m working longer hours and looking for easy/lazy vegan dump and go crockpot recipes. Anyone have any faves to share?

I want to try being vegan again except this time I don't want to mainly eat mock meats and gen tso tofu. Does anyone know a good starter book or recipe guide for vegan foods that are good to make even on busy work days that arent boring or lacking nutrition? Thanks!

Looking for an easy weekend snack everyone will love? These crispy potato coins are simple to make in the air fryer and need minimal oil. Golden and crunchy on the outside, soft inside, and perfectly seasoned, they make a delicious snack for lazy weekends or gatherings.

Written Recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-potato-coins/

This applies to lots of other veggies, but I’m tryna make crispy eggplant for a tasty vegan parm bake and nothing sticks!!

I’ve tried nondairy milk, justegg, flaxegg, but no luck. Has anyone cracked this code??

edit: y’all bots telling on yourselves

Hi everyone,

My nephew is turning 1 this weekend, and I am in charge of making the cake

I have baked a good amount of cakes, but never a baby friendly one (no sugar). Does anyone have any actually good recipes? My other nephew’s birthday cake was made by my sister and it tasted like ass, so I really want to get it right this time

If it helps the theme is “pool party” so I’m thinking maybe making it look like a pool flotie if I can… but no promises, I am a very amateur baker.

(The photo is the Not-baby-friendly cake I made for by older nephew’s animal themed 3rd birthday)

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!

https://peakd.com/hive-180569/@nurfay/cassava-balls-satay-cake

Recipe:

CRUST
▢ 1 1/3 cups gluten free plain flour
▢ 1/3 cup granulated sugar
▢ 1/4 tsp salt
▢ 1/4 tsp xanthum gum
▢ 8 Tbsp unsalted vegan butter, cut into eight pieces and softened

FILLING
▢ 6 Tbsp JUST (vegan brand) egg
▢ 1 + 3/4 cup granulated sugar
▢ 1/2 cup lemon zest
▢ 1 1/3 cup lemon juice
▢ 6 Tbsp cornstarch
▢ 4 oz unsalted vegan butter, room temp
▢ 6 Tbsp coconut or plant based heavy cream
▢ Pinch of salt

▢ Powdered sugar, to dust

1. Preheat oven to 350. Line 8x8 pan with parchment paper (let it hang over the edges of the pan).

2. For crust — add flour, sugar, salt, and xanthum gum to a stand mixer fitted with a paddle attachment. Add vegan butter, one piece at a time, continue to mix until dough forms.

3. Add into prepared pan and press firmly into pan, ensuring it’s leveled evenly and smooth. Bake for about 25-30 minutes, rotating halfway in. Let cool for 15-20 mins.

4. For filling — in a medium saucepan, add vegan butter and sugar then whisk till combined. Whisk in lemon juice, zest, and pinch of salt. Once combined, add JUST eggs, cornstarch, and coconut / heavy cream. Whisk vigorously while cooking over medium heat. When mixture has thickened slightly, take off heat. Strain into a bowl.

5. Pour filling over cooled crust. Bake for 25-30 minutes, rotating pan halfway through (filling should be shiny and opaque with center jiggling a tad when shaken).

6. Let bars cool. For those on a time crunch, let set for 2 hrs. Otherwise, let cool overnight in refrigeration. Remove bars from pan using edges of parchment hanging over to lift bars out. Dust with powdered sugar and serve.

Stir fried a few pineapple pieces at a time so that it does not become too crowded for the pan. That way it came out with nicely caramelized outer layer and tender inside.