r/Veganivore

A lot of gamblers hangout in this subreddit. My family has now gone through its 3rd case of Immerse this week. The pepperoni are also beyond products, in partnership with another company easy to find.

These drinks are solid and their macros are crazy. Pizza is great too.

Middle-of-the-week meal in which I take whatever has been getting old in my refrigerator and give it one last chance. This one has ground seitan, an ancient tomato sauce that has been living in my refrigerator for weeks, various vegan cheeses: mostly the sad, dry crumbles abandoned at the bottom of their bags, (make sure nothing is growing on them) and whatever pasta from previous cooking projects. Throw everything into a baking dish, drizzle with oil, put it in the oven, and wait until it smells good.

sliced firm tofu marinated in better than bullion then bread with seasoned panko crumbs. with French onion rice: violife parm and moz, follow your heart provolone, and some rebel gruyere folded into a rice cooked in an au jus/broth mix and tossed in about a cup of frozen caramelized onions.

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 :)

got the ‘gramps’ with whatever vegan cheese they had (he said they only had 1) & i added green pesto and avocado. should have added mustard, too. with a diet pepsi & jalapeño chips. 8/10

My version of it: homemade Seitan burger patties, homemade tofu queso fresco, Lightlife bacon, vegan mayo and tomatoes. And I used slices of sourdough baguette. Although these were delicious, the experience was not the same as when I used to eat them as drunk food at 5 AM back in the 80s, after clubbing all night 🥲🤷🏻‍♀️

Pictured and subsequent photos with a finished BLT on 24 grain… Pictured tofu is what I pan fried for paneer with the leftover mushroom coconut oil after completing the bacon recipe below.

King Oyster Bacon

1 lb king oyster mushrooms
2 tbsp tamari
1 Tbsp neutral oil or avocado oil
1 tbsp maple syrup
1 tsp liquid smoke
½ tsp smoked paprika
¼ tsp garlic powder
good grind black pepper
optional tiny pinch white pepper

Slice them lengthwise quite thin, about 2–3 mm, especially through those beautiful thick stems. The stems will give you the most convincing long bacon strips. One published version specifically uses roughly 2 mm slices and finds that thin slicing, sufficient oil, strong browning and a brief rest after frying are the keys to crispness.

Whisk the marinade together, gently coat the slices, and let them sit about 5–15 minutes. I would not leave them swimming for an hour. We want flavored mushroom, not little soy-sauce mattresses.

Then get a skillet fairly hot, medium-high, add just enough oil to film the bottom, and lay the mushrooms in one uncrowded layer. Leave them alone long enough to develop real brown edges before turning: roughly 5–10 minutes total depending on thickness, while very thin king-oyster slices can brown considerably faster.

Was craving seafood on our beach vacation. The local grocery was sparse on vegan options but I found hearts of palm, artichoke hearts, tater tots and chilli dipping sauce. The hearts of palm are so much tastier than fish, artichoke hearts were a yummy substitute for oysters. Just loved this meal!!

Has anyone tried this? What’s your favorite way of cooking it? Also do you season it or leave as it? Do you eat it as is or use it in burritos etc? Considering trying it. Thank you!!

First time making this.

This is now my favorite vegan meal as a beginner.

Had nothing ready for dinner so I grabbed some cooked brown rice, leftover taco filling made from Beyond Sausage from the freezer, plus sautéd Just Chicken with canned vegan mole sauce, onion and frozen peppers fajita mix, aaand garlicky cashew yogurt. Topped with leftover guajillo sauce from taco night take out few days ago. Kids were told it’s burrito bowl night.

The only tricky part was getting the frozen chunk of Just Chicken to separate, ended up microwaving it first.

I am gradually beginning to dislike Just Chicken on account of it being way too loaded with black pepper - make it truly neutral, I like to add my own spices! - and having weird sour base flavor, but Beyond Sausage and Beyond Beef are still great.

Montreal steak seasoning and Canadian maple syrup’d patties stuffed with cheese curd, topped with bacon, gravy, and chives.

I’m quite happy with these! (Ketchup not pictured)

Dry Ingredients; all mixed together before adding the wet ingredients:

- 50g vital wheat gluten
- 40g textured vegetable protein (ground to a flour)
- 10g potato starch
- 10g poultry seasoning

Wet ingredients:

- 10g Dijon mustard
- 110g water
- 7g soy sauce
- 18g olive oil

Shape into nuggets and bake at 400°F for 17 minutes, flipping half way.