u/VeganHacks_Food

Wanted something gooey for cheese on toast without buying a block of vegan cheese. This recipe is cannellini beans blended with plant milk, olive oil, lemon and tapioca starch, then stirred in a saucepan for a few minutes until it goes thick, glossy and stretchy like fondue. A couple of drops of liquid smoke at the end make it taste like smoked cheese.

Serves 4 · 5 min prep, 5 min cook, then 10 min to cool slightly

• 110 g cooked cannellini beans, drained
• 250 g full-bodied unsweetened plant milk
• 1 tbsp lemon juice
• 1 tbsp tapioca starch
• 2 tbsp extra virgin olive oil
• a generous pinch of salt (to taste, can be added also after cooking if not enough)
• a pinch of garlic powder
• 2 drops liquid smoke (optional)

1. Blend everything except the liquid smoke until completely smooth.
2. Pour into a saucepan and cook for a few minutes, stirring constantly, until it thickens and turns glossy and stretchy. It starts thin and then thickens quickly, so keep scraping the bottom so it doesn’t stick and burn.
3. Off the heat, stir in the liquid smoke if you’re using it. 2 drops is plenty.
4. Let it cool until lukewarm, then spread it thickly on toast or use it anywhere you’d want melted cheese.

Keeps max 3 days in a closed container in the fridge. It firms up as it cools.

Recipe with step photos and video: https://veganhacks.food/en/recipes/smoked-melting-cheese/

Enjoy!

Serves 4 · 15 min prep, 40 min cook, 5 h batter rest

1. Whisk the chickpea flour with the water, salt and pepper until smooth, then let it rest for 5 hours. The rest is what makes it creamy, easier to digest and lump-free, so don’t skip it.
2. Grate the cauliflower, slice the onion and chop the parsley.
3. Stir everything into the batter. It should be thick, not runny.
4. Grease a really non-stick pan with the oil, pour in all the batter and spread it into one round.
5. Cook on low heat with the lid on for 20 minutes.
6. Turn the pan over onto its lid (or a plate wider than the pan) to avoid breaking it, slide the omelette back in golden side up and cook another 20 minutes, lid on, low heat.
7. Turn it out, cut into wedges and salt to taste.

Tips: keep the heat low so the bottom browns without burning, and wait until the edges have set and the top is no longer liquid before flipping. Naturally gluten-free, nut-free and soy-free.

Roughly 230 kcal and 12 g protein per serving.

Full recipe with step photos, nutritional map and and a short video: https://veganhacks.food/en/recipes/cauliflower-chickpea-omelette/

Enjoy!

Overcooked rice mashed with lentils holds these together, so they need no eggs or mock meat. Chickpea flour firms up the dough, and miso, soy sauce and cumin give them a savoury, umami flavour. They come out crispy outside and tender inside.

Serves 4 (about 20–24 balls). It's 20 minutes prep plus 15 to cook.

Ingredients

• 200 g overcooked white rice (starchy and soft, so it binds)
• 200 g cooked brown or green lentils, well drained (tinned is fine, rinsed)
• 150 g chickpea flour
• 30 g fresh flat-leaf parsley (1 bunch)
• 20 g celery (half a stalk)
• 30 g carrot (half a carrot)
• 55 g yellow onion (half an onion)
• 1 tbsp white miso paste
• 3 tbsp soy sauce
• ½ tsp garlic powder
• ½ tsp ground nutmeg
• 1 tsp ground cumin
• ½ tsp black pepper
• 1½ tbsp lemon juice (half a lemon)
• Sunflower or vegetable oil for frying

Method

1. Finely mince the parsley, celery, carrot and onion.
2. Whisk the miso, soy sauce, garlic powder, nutmeg, cumin, pepper and lemon juice together in a small bowl.
3. Mash the rice and lentils in a large bowl until partly broken down and sticky.
4. Add the minced veg and the seasoning, and mix well.
5. Add the chickpea flour and knead gently until you have a soft dough that isn't sticky.
6. Roll it into 20–24 balls, about 3 cm across.
7. Heat the oil to 175 °C (350 °F) in a deep pan, with enough oil for the balls to float.
8. Fry in batches of 6–8 for 3–4 minutes, turning, until deep golden and crispy.
9. Drain on paper towels. Serve warm with a dip, or toss them in warm tomato sauce.

Storage: they keep in the fridge for up to 4 days. Reheat them in the oven or air fryer at 190 °C for 5–7 minutes. You can also freeze them before frying and fry them straight from frozen.

Full recipe with video: https://veganhacks.food/en/recipes/vegan-veggie-balls/

Enjoy

Made these to stand in for chicken nuggets and they're now on regular rotation. The dough is tofu and chickpeas blended with oat flour and chickpea flour, coated in panko (also GF alternatives listed below) . They come out crispy on the outside and soft in the middle. Makes about 15 nuggets, serves 3. It's 15 minutes prep plus 15 to cook.

Ingredients

• 200 g firm tofu
• 200 g chickpeas (drained weight, about one 400 g tin)
• 70 g oat flour (blitzed rolled oats work), plus extra if needed
• 60 g chickpea flour
• 2 tbsp extra virgin olive oil, plus a bit more for the tray and drizzling
• About 100 ml water, added gradually
• 2–3 g paprika (optional)
• Salt and pepper to taste
• Panko or breadcrumbs for coating

Method

1. Blend the tofu, chickpeas, both flours, olive oil, salt, pepper and paprika until smooth.
2. Add the water a little at a time. You want a soft but workable dough. If it's too sticky, add oat flour a spoonful at a time.
3. Shape about 15 nuggets and press them into the panko. Put them on a tray lined with baking paper brushed with oil, then drizzle a little more oil on top. Don't skip the oil, because it's what makes them golden.
4. Bake at 180 °C fan for about 15 minutes, flipping halfway. You can also air-fry them at 200 °C for about 15 minutes. To pan-fry, use medium-high heat with about 1 tsp oil per nugget, roughly 4 minutes a side.

Serve hot with vegan mayo or your favourite dip.

Storage: they keep in the fridge for 3 days, raw or cooked, and in the freezer for up to 3 months.

Note: To make a Gluten Free version, swap panko with certified GF and the oats with overcooked white rice.

There's a full version with step photos, nutritional map and a video here: https://veganhacks.food/en/recipes/tofu-chickpea-nuggets/

Enjoy!

This is a one-pan autumn dinner I've been making: crispy tempeh, sweet pumpkin and buckwheat, finished with a splash of red wine. It feeds 5–6 people and keeps well.

Ingredients

• 250 g buckwheat
• 300 g tempeh, in 1 cm cubes
• 800 g pumpkin, in 2 cm cubes
• 250 g frozen peas
• 1 onion, cut into wedges and separated into petals
• 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp black pepper
• 2 tbsp cornstarch
• 2 sprigs rosemary
• 5 tbsp olive oil (2 for the tempeh, 3 for the pan)
• ½ glass dry red wine (check it's vegan: some wines are fined with animal products)
• salt

Method

1. Boil the buckwheat in salted water for about 10 minutes (or as the package says), then drain and rinse it. It cooks while you do everything else.
2. Toss the tempeh with the spices and 2 tbsp of oil, then with the cornstarch until every cube is coated.
3. Brown the tempeh in 3 tbsp of oil over high heat, with the rosemary on top.
4. Turn the heat to medium, add the pumpkin and 2 tsp of salt, and cook for about 8 minutes.
5. Add the onion and keep tossing. Add the peas, then pour in the wine and let it cook off.
6. Stir in the buckwheat and serve.

By my estimate it's about 24 g of protein per serving (5 servings). It keeps 3 days in the fridge and freezes fine.

The full recipe, with step photos and a short video, is here: https://veganhacks.food/en/recipes/mediterranean-tempeh/

1. These are crispy pan-fried cauliflower patties held together with chickpea flour and oats. Turmeric, nutmeg and garlic give them a warm flavour. They work as an appetizer or as a lunch with a salad.

Makes 12 fritters (serves 6) · Prep 20 min · Cook 25 min · Easy

Ingredients

Base

• 800 g cauliflower florets
• 80 g rolled oats, pulsed into a coarse flour
• 150 g chickpea flour

Seasoning

• 2 tsp ground turmeric
• 1½ tsp garlic powder
• 1 tsp ground nutmeg
• 1 tsp black pepper
• 1 tsp salt

Cooking and serving

• 2 tbsp olive oil, for frying
• 1 tbsp capers or lemon wedges to serve (optional)

Procedure

1. Cook the cauliflower. Steam or boil the florets until fork-tender, about 10 minutes. Drain well and let them steam-dry for 5 minutes. This is what keeps the fritters from turning gummy.
2. Mash. Mash the cauliflower in a large bowl with a potato masher. Leave some small chunks for texture.
3. Mix and rest. Stir in the oat flour, chickpea flour and all the spices. Let the mixture rest for 10 minutes so the flours can hydrate.
4. Shape. Divide the mixture into 12 portions and flatten each one into a patty about 1.5 cm thick.
5. Fry. Heat 1 tbsp of olive oil in a wide non-stick pan over medium heat. Fry the patties in batches, 3–4 minutes per side, until deep golden and crisp. Use the second tablespoon of oil for the second batch.
6. Serve. Drain them on paper towels and serve warm with capers or a squeeze of lemon.

Tips

• Falling apart? The cauliflower held too much water. Stir in an extra tablespoon of chickpea flour.
• Oven version: bake at 200 °C for 20 minutes on parchment, flipping halfway.
• Herb twist: fold in 2 tbsp of chopped fresh dill or parsley before shaping.
• Storage: they keep 3 days in the fridge. Re-crisp in an air fryer at 190 °C for 4 minutes. You can also freeze them for up to 2 months and reheat from frozen in a hot oven.

These are crispy pan-fried cauliflower patties held together with chickpea flour and oats. Turmeric, nutmeg and garlic give them a warm flavour. They work as an appetizer or as a lunch with a salad.

Makes 12 fritters (serves 6) · Prep 20 min · Cook 25 min · Easy

Ingredients

Base

• 800 g cauliflower florets
• 80 g rolled oats, pulsed into a coarse flour
• 150 g chickpea flour

Seasoning

• 2 tsp ground turmeric
• 1½ tsp garlic powder
• 1 tsp ground nutmeg
• 1 tsp black pepper
• 1 tsp salt

Cooking and serving

• 2 tbsp olive oil, for frying
• 1 tbsp capers or lemon wedges to serve (optional)

Procedure

1. Cook the cauliflower. Steam or boil the florets until fork-tender, about 10 minutes. Drain well and let them steam-dry for 5 minutes. This is what keeps the fritters from turning gummy.
2. Mash. Mash the cauliflower in a large bowl with a potato masher. Leave some small chunks for texture.
3. Mix and rest. Stir in the oat flour, chickpea flour and all the spices. Let the mixture rest for 10 minutes so the flours can hydrate.
4. Shape. Divide the mixture into 12 portions and flatten each one into a patty about 1.5 cm thick.
5. Fry. Heat 1 tbsp of olive oil in a wide non-stick pan over medium heat. Fry the patties in batches, 3–4 minutes per side, until deep golden and crisp. Use the second tablespoon of oil for the second batch.
6. Serve. Drain them on paper towels and serve warm with capers or a squeeze of lemon.

Tips

• Falling apart? The cauliflower held too much water. Stir in an extra tablespoon of chickpea flour.
• Oven version: bake at 200 °C for 20 minutes on parchment, flipping halfway.
• Herb twist: fold in 2 tbsp of chopped fresh dill or parsley before shaping.
• Storage: they keep 3 days in the fridge. Re-crisp in an air fryer at 190 °C for 4 minutes. You can also freeze them for up to 2 months and reheat from frozen in a hot oven.

Roughly 222 kcal and 10 g protein per serving (2 fritters). Happy frying!

https://veganhacks.food/en/recipes/cauliflower-fritters/

Serves 2. About 10 min prep and 20 min cooking.

Ingredients

For the soffritto:
80 g carrot (about 1 medium), thinly sliced
120 g potato (about 1 small), thinly shaved
80 g onion (about 1 small), thinly sliced
200 g green cabbage, finely shredded
100 g soy sauce (use tamari for gluten free)
1 tbsp olive oil (14 g)

For the scramble:
300 g silken tofu, drained
1/2 tsp ground turmeric
1/2 tsp cracked black pepper
1 tbsp nutritional yeast flakes (5 g)
1 tsp kala namak (black salt)

To serve:
1 ripe avocado, sliced (optional)

Method

1. Thinly slice the carrot, potato, onion and cabbage. Thin slices cook faster and turn soft and sweet.
2. Heat the olive oil in a wide pan over low heat. Add all the vegetables and cook them gently, stirring often, until soft and sweet. Keep the heat low so they don't burn.
3. Pour in the soy sauce and let it bubble until it's fully reduced and the veggies are glazed and caramelized. Set this aside.
4. Heat a dry non stick skillet until hot. Add the silken tofu in big chunks and let the bottom sear for 1 to 2 minutes before you touch it.
5. Break the tofu into curds with a wooden spoon as it cooks. After 6 to 8 minutes the extra water will have cooked off and the curds will be lightly browned.
6. Stir in the turmeric, black pepper, nutritional yeast and kala namak. Cook for 1 more minute so the spices wake up.
7. Fold the glazed veggies into the tofu, toss everything together and serve right away with sliced avocado.

Leftovers keep in the fridge for 2 days. Reheat gently in a pan with a splash of water.

For video tutorial, step by step images and nutritional facts:

https://veganhacks.food/en/recipes/scrumble-veggs/

Let me know what you think!

Hear me out. Eggplant strips, marinated in nori and capers, then battered and fried. They taste salty and a bit like the sea, and the outside is super crispy. My Italian nonna brain is happy with the lemon.

Serves 4. About 25 min prep, 20 min frying, plus 2 hours marinating.

Eggplant

• 1 medium eggplant (about 500 g), peeled and cut into thin strips
• 500 ml water
• 1 tbsp rice vinegar

Marinade

• 2 tsp nori powder
• 1 tsp salt
• 1 tsp capers, crushed really fine
• 1/2 tsp garlic powder

Batter

• 150 g all-purpose flour
• 300 ml sparkling water, as cold as you can get it
• 1/4 tsp turmeric (just for the color)

To finish

• Neutral oil for frying
• Chopped fresh parsley
• Lemon wedges

How to make them

1. Simmer the eggplant strips in the water and vinegar for 3 to 4 minutes, until they're floppy. Drain them well.
2. Mix the nori, salt, capers and garlic powder. Toss the eggplant in it while it's still warm and let it sit for at least 2 hours. You can leave it in the fridge overnight too.
3. Whisk the flour, cold sparkling water and turmeric into a smooth, thin batter.
4. Heat 3 to 4 cm of oil to about 175°C. Dip each strip in the batter and fry a few at a time until golden and crispy. If you overcrowd the pan they'll turn greasy, so be patient.
5. Drain them on a rack or paper towel. Add parsley and lemon, and eat them right away while they're still hot.

Leftovers are kind of sad, but 5 minutes in the air fryer fixes them.

This is inspired by Farinata di Ceci, a Sardinian chickpea flour pancake but with a touch of spices and some rice paper for a more intense flavour and crispiness.

I really love this because it's fast, simple, versatile and tasty.

Makes 2 | 10 min prep + 5 h rest + 15 min cook

Batter

• 100 g chickpea flour (sifted to eliminate lumps)
• 150 g water (room temperature)
• ½ tsp ground turmeric
• ½ tsp cracked black pepper
• 1 tsp kala namak black salt (for distinctive eggy aroma)

To cook

• 1 tbsp olive oil (for skillet coating)
• 4 sheets rice paper sheets (2 sheets per omelette)

To serve

• 2 sprigs fresh rosemary (garnish)

Method

1. Place the chickpea flour in a bowl, then pour in the water gradually while whisking until completely smooth and lump-free. Tip: Starting with flour and whisking in water slowly prevents stubborn dry pockets.
2. Cover the bowl and rest the batter in the refrigerator for at least 5 hours or overnight(suggested for better digestion). Tip: Resting hydrates the legume starches, removes raw bitterness, and creates an omelette that digests easily.
3. After resting, whisk in the turmeric, black pepper, and sulphurous kala namak black salt(for a nice egg like kick).
4. Brush a cold non-stick skillet with olive oil. Lay one dry rice paper sheet flat on the pan, then pour half of the batter over the sheet while still off the heat.
5. Place the pan over low-to-medium heat. While the base sets, quickly dip a second rice paper sheet in cold water for 10 seconds and gently press it onto the uncooked top surface.
6. Cook over gentle heat for 4 to 5 minutes until the bottom rice paper is crisp and golden, then flip and cook the other side for another 3 to 4 minutes.
7. Repeat with the remaining batter and rice paper sheets for the second omelette. Garnish with fresh rosemary and serve hot.

Notes

• Uncooked batter keeps refrigerated for up to 24 hours, so make it the night before.
• Cooked omelettes are best eaten fresh, but can be re-crisped in a hot, dry skillet.
• Filling version: scatter garlic-sautéed mushrooms and baby spinach over the wet batter before pressing the top rice paper down.
• No rice paper? Omit it and cook directly in an oiled non-stick pan like a traditional farinata.

Video tutorial and nutritional facts available Vegan Hacks.

Enjoy and let me know what do you think :)

This turned ot looking ugly, but taste was really nice:

Serves 6 · Prep 15 min · Cook 25 min · Total 40 min

Ingredients

Broccoli and pasta

1 kg broccoli florets, cut small

400 g dried pasta (penne, rigatoni or fusilli)

Salt for the pasta water

Sauce

150 g raw cashews

100 g soy sauce

25 g nutritional yeast

2 garlic cloves, peeled

100 ml water

1 tsp freshly cracked black pepper

Method

Soak the cashews in freshly boiled water for 15 minutes, then drain. This softens them so they blend smooth instead of gritty.

Bring a large pot of salted water to boil. Cook the broccoli for about 8 minutes, until it's completely tender.

Move the broccoli to a blender. Keep the water in the pot for the pasta.

Add the cashews, soy sauce, nutritional yeast, garlic, 100 ml of fresh water and the pepper to the blender. Blend on high until very smooth.

Cook the pasta in the broccoli water until al dente. Save about 1 cup of the cooking water, then drain.

Put the pasta back in the warm pot, pour in the sauce and toss hard over low heat. Add splashes of the saved water until the sauce is glossy and sticks to the pasta.

Enjoy