r/Veganivore

Homemade soyrizo tacos, guac, cilantro like rice, and tortilla chips😋

Eggs= @craftycounter wundereggs
Bacon= @beyondmeat hot Italian sausage
Mayo = @eatjust
Butter= @earthbalance

My first time making these loaded and fancy!!! They were so good and my picky carnivore spouse enjoyed. It’s wild that that’s how we always gauge the goodness of the vegan food 😂😂! I’ll add the other ingredients if y’all are interested. This is my first post here.

I've been working on WTF seitan briskets and tritips and I think this is the best one yet.

The Persian version of chicken salad, based on the recipe from the food blog Persian Mama, adapted using vegan ingredients: seitan chicken, vegan eggs, and vegan mayonnaise. Recipes for all of these can be found on almost every vegan food blog. They're all very similar, with only an ingredient or two differing from one to another. If you don't want to spend hours in a hot kitchen making seitan from scratch, you can use Soy Curls or tofu. From start to table it is a somewhat time consuming project, but cooking is my hobby 😊

This week’s heat has made me feel pretty crappy. It’s paycheck week, so I figured I can treat myself a bit and try to eat. I’ve also been in love with making my own lemon/limeade. It’s so much better than something from the soda machine, and way cheaper to make your own. I like mine with a lot of fresh juice (did you know a lot of “lemonade” doesn’t contain ANY actual lemon juice?!) I also don’t like mine sickly-sweet. This brand that was originally in the bottle was indeed good (and actual limeade, made with juice), but mine is just as good. I just have a thing for cute bottles! I made a ginger simple syrup for it, which I’m very fond of! Pizza is from Beer City Pizza, which is dangerously convenient (even on the right hand side of the road!) on my way home from work. Already vegan, you don’t even have to modify it 🤷‍♀️. I did ask for their sesame crust, and I am the weirdo who requested square cut. Really good, and the service when I ordered/picked up was friendly.

I used the prepared Beamy chicken, for those unfamiliar, it's a bunch of crunchy soy bits that you have to put in water for them to combine. Then i shaped part of it into two cutlets, added vegan salami (valdostana would require ham but i used what i had), and vegan grated mozzarella (should be fontina but meh), both from Vemondo, to two of them. I covered the filling with more fake chicken and then I then pan-fried the cutlets, and made half a corn cob in another pan as a side. It came out so well that I wanna cook it for someone else.

There's a local mushroom company that's always selling lion's mane at the co-op just a ten minute walk away, and I need to have this so much more often. I didn't know it was that good.

Also, it'd probably make a good burger. So, that's happening next.

I have searched the internet far and wide for a vegan chicken nugget recipe that was pantry friendly, didn’t include beans, tofu, pea protein, and etc. I couldn’t find one so I MADE MY OWN! I present to you my McDonald’s McNuggets DUPE! The only thing not included in the MFP ingredients are the extra seasonings I added to taste (pepper, onion powder, garlic powder, poultry seasoning, paprika).

What important here is that I blended my TVP to a fine powder and added it into my wet ingredients before I added my VWG. I baked at 400°F for 20 minutes, flipping halfway. If you have any questions, I’m happy to answer them! If you decide to try my recipe, please enjoy!

* I don’t know how these would turn out if fried.
** I’m in the process of freezing them to see how they translate as a quick air fryer food, or reheating in the oven. I will update this post with what I find.

Used Banchans Japanese pineapple bbq sauce as a marinade and it turned out really good, really saturated the ribs with flavor

The biggest lie I ever heard before making the awful decision to be a decent person was that I wouldn’t last because there’s “nOt MuCh“ to eat. Sounds fake but ok.

Boiled a block of firm tofu in salty water to make it firmer. I crumbled it and cooked it in a saucepan with coconut aminos, soy sauce, Hoisin sauce, black pepper, mirin, and sesame oil. I winged it and I'm happy with the result!

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All trusted recipes.

I made cashew mozzarella, cashews Parm, and black bean burgers.

https://sallysbakingaddiction.com/best-black-bean-burgers/#tasty-recipes-66440

https://ciaoflorentina.com/vegan-mozzarella-cheese/

https://www.thefullhelping.com/cashew-parmesan-cheese/

my husband and i absolutely love juicy marbles (in moderation). every year we buy a bundle (or two) when there's a good sale and then ration it. i've seen people ask for recipes for preparing jm but i've always just stuck to the recipes jm publishes for their own products and it's spectacular every time. here's a list of recipes i've used (that i remember) and would recommend:

ribs: mediterranean ribs (pictured). i've definitely prepared ribs using other recipes from them but i've forgotten the specifics. it's just different sauces/rubs and i'm sure you can't go wrong with any

lamb-ish: liebe mezze. this was a tremendous amount of work but oh so worth it. i made every single side dish listed and probably the pita from scratch too... unfortunately did not take a picture

pork-ish: fried rice with kimchi. i cut the meat and tofu very small, baked it until crispy, tossed it in just enough sauce to coat, and baked it more until caramelized. instead of actually frying it with the rest of the components i just used the morsels as a topping. this prep resulted in such a good bite

cod: in tomato sauce. delicious. i have not tried their salmon btw

Store bought sauce, one zucchini, and a 1/3 block of SUPER firm tofu, seasoned with Italian seasoning, fennel, veg broth, and soy sauce. Baked the tofu at 350 until dehydrated and crispy then added to the sauce!