r/veganrecipes

I went to the semi-annual library book sale today and found a bunch of cookbooks I've been looking for! This was the first time we went on opening weekend, so the books were a little more expensive than I'm used to at $4.50 each, but I found some really exciting ones.

I'm looking for recommendations for your **must-make vegan recipes** from these books! If you've cooked from any of them, I'd love to know what recipes you particularly enjoyed. I'm always looking for new things to add to my cooking list!

Here's what I picked up:

1. Madhur Jaffrey's *World of the East Vegetarian Cooking*

2. *Asian Fusion: A Culinary Odyssey of Vegan Recipes*

3. *Frugal Vegan*

4. *The 30 Minute Vegan*

5. *Eat Vegan on $4 a Day*

6. *Color Me Vegan*

7. *Big Vegan*

8. *Vegan Planet*

9. *How to Cook Everything Vegetarian*

10. *Cannabis Drinks*

11. *Vegan One-Pot Wonders*

12. *Afro-Vegan*

13. *The Voluptuous Vegan*

14. *The How Not to Die Cookbook*

15. *The Great Vegan Bean Book*

16. *The Mediterranean Vegan Kitchen*

17. *Eat, Drink & Be Vegan*

18. *East*

19. *Vegan Richa's Everyday Kitchen*

20. *Minimalist Baker's Everyday Cooking*

Thanks in advance for any recommendations!

Here’s the recipe: https://www.asweetalternative.com/blog/easy-tofu-marinade

I wanted this cream cheese to be more spreadable so I decided to melt it (the TJ’s) a bit and mix with carrots, oregano, basil and green onions that I put in the food processor. It has been perfectly spreadable (actually even dippy) and reminds me of the Philadelphia garden veggie cream cheese 😍
I been dipping cucumber slices in it.

Baingan ka Bharta is roasted eggplant mashed and cooked with green peas and spices. It has a lovely smoky taste and goes really well with roti or naan.

Written Recipe (+video)

https://blessmyfoodbypayal.com/matar-baingan-bharta-recipe-dhaba-style/

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!

If you’re not scared of Ouija boards, this is a really fun and easy way to decorate focaccia bread for Halloween.
https://vegandollhouse.com/recipes/focaccia-art/

I made these pumpkin spice bat donuts a few Halloweens ago, but I never shared them here, soooo better late than never? They use a mini donut pan if you have one of those, so they're baked, not fried. If you have any questions about them, let me know. Here's the recipe: https://vegandollhouse.com/recipes/bat-donuts/

Pre-cook onions and jalapeño pepper slices: Heat a lightly oiled carbon steel or cast-iron skillet over high heat. Add shaved red onions and thinly sliced jalapeño peppers. Cook until they sweat, char slightly, and release excess moisture. Transfer to a plate and set aside and wipe the pan clean.

Spread butter on the cut sides of the potato bun. (I used Trader Joe's potato buns.) Place cut-side down in the pan over medium heat until golden brown and toasted. Remove and set aside on cooling rack.

Form two three-ounce patties using Impossible beef. Season to taste with S&P. Wet your hands to keep meat from sticking and shape Impossible beef into balls. Add oil to heated pan, and place meat balls on the hot steel, and smash hard immediately using a heavy spatula and parchment paper to create thin, lacey edges.

Immediately pile half of the pre-cooked onions and jalapeños directly on top of each smashed patty. Once the bottoms form a dark crust, scrape underneath the patties with your spatula and flip so the veggies rest against the steel.

Press down hard a second time with a spatula to press the onions and jalapeños into the meat. Top one patty with a slice of American cheese (I used FYH) and the other with Swiss (I used Daiya), add a few drops of water to the pan, turn down the heat, and cover with lid until the cheese is melty.

Stack patties, spread a thin layer of Hellmann's garlic aioli (which happens to be vegan) on bottom bun and then place patties over bottom bun. Apply jalapeno-cilantro sauce over the patties, top with crispy onions, and close burger with top bun. Wrap with parchment paper and lightly compress before eating.

Matar Mushroom is a simple Indian-style curry that brings tender green peas and earthy mushrooms together in a flavorful, comforting gravy. It’s an easy vegetarian dish that pairs beautifully with rice, naan, or warm flatbread for a satisfying everyday meal.

Written Recipe (+video)

https://blessmyfoodbypayal.com/matar-mushroom-recipe-dhaba-style/

I was meal-prepping some black bean soup and I wanted to add some tempeh to it because I figured it would be a healthy addition to the recipe. Unfortunately, I proceeded to completely forget about adding the tempeh because it’s not in the original recipe, so now I have the block sitting in my fridge and I want to use it. Any suggestions for stir-frying it with either rice or noodles?

Also, here’s the black bean soup recipe. It freezes well too.

Instant Aloo Matar is a comforting Indian curry that comes together quickly with everyday ingredients. Simple, flavorful, and perfect for busy days, this easy recipe makes a delicious addition to any Indian meal.

Written Recipe (+video)

https://blessmyfoodbypayal.com/instant-aloo-matar-recipe-without-pressure-cooker/

i used to love dijon chicken and mushrooms, so this is my plant-based take on it!! the recipe link is in the comments :)

This Vegan "Chicken" Caesar Wrap is one of my lunch obsessions! The crispy chickpeas, creamy vegan caesar, and baked tofu are the perfect combination. Here is the recipe!

16–17g protein in one wrap… and no non-veg or protein powder.

The filling is a simple combination of quinoa and fresh vegetables, tucked into a soft tortilla to make one seriously satisfying meal.

A simple vegan lunch that can keep you full for hours. 🌱

Written Recipe (+video)

https://blessmyfoodbypayal.com/high-protein-vegan-quinoa-burrito-recipe/