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r/veggiebreakfastclub r/veganrecipes r/ProteinDeficientVegan r/VeganBaking r/vegan r/deficientvegans r/veganfitness r/VeganChill r/Veganforbeginners
▲ 25 r/deficientvegans

What was the reaction of your family/friends when you went vegan? Were they supportive?

I went vegetarian when I was 12 and my parents were mostly annoyed. It took my dad awhile to come around. When I went vegan, my family was mostly just irritated that they would have to learn how to cook something vegan once a year when I visit lol. They do eat the vegan desserts and stuff I bring to Christmas without complaint so I guess that's a win!

reddit.com
u/proteindeficientveg — 16 days ago
▲ 61 r/deficientvegans

Now that it's officially Fall (at least in the northern hemisphere), what are you most excited to cook/eat?

I'm going to be eating every single thing I find that is pumpkin spice or apple cinnamon flavored (with the exception of coffee related things)! Also excited about making chili! 🍁🍂

u/proteindeficientveg — 21 days ago
▲ 3 r/deficientvegans

Are there any ingredients that kept coming up in vegan recipes that you didn't (or still don't) understand?

Mine was definitely nutritional yeast. I had never even heard of it before going vegan.

reddit.com
u/proteindeficientveg — 23 days ago
▲ 20 r/deficientvegans

What are you guys adding to your baked potatoes?

My favorite will always be twice baked potatoes with vegan sour cream, cheese and TVP bacon bits!

u/proteindeficientveg — 24 days ago
▲ 158 r/deficientvegans

TVP Crunchwrap

Ingredients

▢1 serving Vegan Nacho Cheese Sauce (recipe below)

Taco "Meat"

▢1 1/2 cup TVP Textured Vegetable Protein

▢1 1/2 cup Water

▢2 1/2 tbsp Taco Seasoning

Other Ingredients

▢4 12" Tortillas I used 12" (if you can't find this size, check the notes section for substitutions)

▢4 Tostadas

▢15 oz Vegan Refried Beans canned

▢1/2 cup Vegan Sour Cream

▢1/2 cup Vegan Shredded Cheese I used Violife Mexican Blend

▢Lettuce

▢2 Roma Tomatoes finely diced

Instructions

Make the Vegan Nacho Cheese Sauce per the recipe below.

Shred the lettuce and finely dice the tomatoes.

Making the vegan taco "meat"

In a large pan, add dried TVP, water and taco seasoning. Mix together very well.

Cook the excess water off of the TVP mixture on medium heat, stirring regularly. I recommend using a wooden spoon so you can scrape the bottom of the pan without damaging it. This should take around 15 minutes.

Assembly

Take the large tortillas and place the tostada in the centers so you know where your fillings will be. I like to draw a very faint outline of the tostada with a toothpick for reference. Remove the tostada and save it for a later step.

Add the refried beans to the middle of the large tortilla and smooth it out into an even circle.

Add the cooked TVP on top.

Add the nacho cheese sauce next.

Place the tostada on top.

Spread the vegan sour cream on top of the tostada.

Sprinkle a bit of vegan shredded cheese.

Add your lettuce and diced tomatoes.

Tightly fold the edges of the large tortilla toward the center, creating pleats.

In a large pan, at medium high heat, place the crunchwrap pleat-side down and cook until the tortilla in golden. This takes 2-3 minutes.

Once the seam-side is golden, carefully flip the crunchwrap and cook the bottom until it's golden as well.

~~~ Nacho Cheese Sauce

Ingredients

▢1 1/2 cup Raw Cashews unsalted and unroasted

▢1 cup Soy Milk unsweetened, original

▢3/4 cup Water

▢1/4 cup Nutritional Yeast

▢1 1/2 tbsp Jalapeno Brine

▢1 tsp Miso Paste I used mellow white

▢1/2 tsp Maple Syrup

▢3/4 tsp Onion Powder

▢3/4 tsp Garlic Powder

▢3/4 tsp Lactic Acid

▢3/4 tsp Smoked Paprika

▢1 tsp Chili Powder

▢1/2 tsp Turmeric

▢1 1/4 tsp Salt

Instructions

Either pre-soak the raw cashews overnight or toss them in boiling water for 20 minutes. This softens the cashews and makes them easier to blend. This is especially important if you don't have a high powered blender (like a Vitamix).

Once the cashews have been softened, drain the excess water and add them to your blender with all of the other ingredients.

Blend everything until very smooth and creamy.

Store in the fridge.

If you need to heat it up, add it to a pot and slowly heat up on low heat.

~~~Detailed recipe with pictures of the process:

https://proteindeficientvegan.com/recipes/vegan-tvp-crunchwrap

u/proteindeficientveg — 1 month ago
▲ 16 r/deficientvegans

Thoughts on the new Beyond products? Are there any you want to try?

The price points are kind of steep on a grams of protein per $ basis. Not sure if that's just because they're still selling from the test kitchen or what.

u/proteindeficientveg — 1 month ago
▲ 153 r/deficientvegans

Scientist Names Tofu The Single Best Protein For Nutrition, Sustainability, And Affordability

Since tofu is officially the #1 protein source, what are your favorite ways to use it? Do you have any questions about cooking it?

plantbasednews.org
u/proteindeficientveg — 1 month ago