I used this recipe for the cheese curd https://vancouverwithlove.com/easy-vegan-poutine/.
I don't think I cooked it long enough though, the curds were still a bit soft.. Then I made a gravy with vegan butter, flour, veg stock and a little Kashmiri chilli for color and heat.
I took a pack of seafood mushrooms and cleaned them off. I then tossed them in oil then a good sprinkling of potato starch, then salt, pepper and red chilli flakes. I airfried them at 400f for 20 minutes stirring every 5 minutes or so. Definitely keep an eye on them or they can over cook. I'm going to try the same method but with onion rings, it gets almost as crispy as deep fried.
I should have made some dried cranberries into some cranberry sauce.
It was pretty damn good. Rice, oat milk roux, mustard, salt, pepper, chilli powder, smoked paprika, Daiya mozzarella, and cheddar slices. Fried kale, and carrot, onion and pepper cubes. Topped with panko breadcrumbs, and fried onion slices.
I made a basic potato soup with charred onions, vegan chicken flavor stock and blended it up. Added some Earth's Own the Alt oat milk and some leftover daiya cheese slices and shreds. Then added some diced kale at the end for a couple of minutes. It was a clean out the fridge and pantry soup. I also added some Kashmiri chilli for heat and color.
Went way better this time, I just needed some rolling practice. This was 2 rolls.
Shredded tofu marinated in soy sauce, rice wine vinegar, sugar, a pinch of msg, nooch, sliced snack seaweed and vegan mayo. Rolled with thin sliced red pepper, cucumber and mango.