I really love Just Egg, but I would love to make my own version that only uses natural ingredients. I've made some attempts using mung beans and/or silken tofu, but so far what I've made is absolutely nothing like Just Egg at all. Have you had any success?
As the title says, I'm looking for textured soy proteins, But as cheap as possible (I have no money)
Do you have any recommendations for me? Thank you very much 🙏🏿
These homemade wraps feature soft quinoa tortillas filled with a chickpea stuffing, creating a wholesome meal. Simple ingredients, big flavor, and perfect for lunch or dinner.
Written Recipe (+video)
https://blessmyfoodbypayal.com/quinoa-chickpea-wraps-vegan-gluten-free/
These homemade Air Fryer Potato Puffs are filled with a tasty spiced mashed potato mixture and wrapped in homemade puff pastry. They turn out crispy, flaky, and delicious. If you don't have an air fryer, you can easily bake them in the oven instead.
Written Recipe (+video)
https://blessmyfoodbypayal.com/aloo-patties-recipe-from-scratch-in-air-fryer/
Basically what the title says. My toddler loves raw firm tofu just cut into cubes, which is great. I am a busy, tired, pregnant again mom and always looking for ways to make my life easier in the kitchen. We typically eat the same things , I just deconstruct her plate.
Looking for ways to use the plain tofu for myself that are yummy. Mostly what I do now is sushi bowls w rice, raw veggies, the tofu, and soy sauce/rice vinegar which is really good but I’m growing tired of it!
Edit ; thank you all so so much!!!!! I got so many awesome new ideas :) love this sub!
I swear every time I attend seitan it comes out raw or the texture is wayyyy off. What are tips, tricks, and recipes you’ve all used to help make seitan taste good or fail safe recipes?
Seitan is so packed with protein and really hoping to incorporate this in my diet
I went to play on an empty stomach this morning. Came home, and was really hungry. I made two meals - a breakfast and a lunch, and ate them both back to back.
Normally, when I have such a large meal, I suffer from a food coma and fall asleep as long as I'm sitting. Big, big nap. Not today, today, I'm buzzing, wide awake, and full of energy! This is what I made:
Add to a bowl, toss with your preferred seasoning and enjoy.
Add it to a bowl, mix. And enjoy!
Altogether this is between 1500 and 1600 calories. It is very filling, high in protein, low in carbs, good amounts of fats, calcium and other micro-nutrients.
At this point in my day, I'd probably have coffee, but I'm still buzzing from lunch!
[edit: forgot an ingredient (hemp seeds) - so we're looking at closer to 1600 cals; a bit more fat; and 3g of more protein]
Here’s the recipe: https://www.asweetalternative.com/blog/tempeh-pasta
Ingredients
500 grams white tofu
1 packet instant marinade mix
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon turmeric powder
1 teaspoon mushroom bouillon
½ teaspoon baking powder
½ teaspoon baking soda
I love a good dinner that gives my guests a fun way to participate — it immediately takes away all of that potential awkwardness (especially if they’re coming over for the first time!) and takes a lot of the lift off of me as host. I make these dumplings so often, and even my non-vegan guests love them.
About an hour before they arrive I throw together whatever salad veggies I have, and make the salad dressing which is miso ginger:
¼cup peanut oil or neutral oil, like grapeseed or corn
¼cup rice vinegar
3tablespoons mild or sweet miso, like yellow or white
1tablespoon dark sesame oil
2medium carrots, roughly chopped
1inch long piece fresh ginger
A few tbsp sugar to taste or mirin
Sometimes I add a bit of vegan mayo for heft as well!
I throw it all into the blender and pour it into my salad jar for when we’re ready to eat.
_______________
Then I assemble the filling, which is:
1 pack of impossible ground (or 3 impossible burger patties)
1 bunch of scallions
1 tablespoon of minced ginger
4 chopped garlic cloves
1 tablespoon of tamari
1 tablespoon bachan’s GF Japanese bbq sauce or vegan oyster sauce
1 tablespoon sesame oil
1 cup of sliced or chopped shiitake mushrooms
I throw all of this into a food processor until everything is cut small and put into a couple of bowls next to each work area.
_______________
Finally, for the dough I use this recipe. They’re also gluten free, but this dough works out so well every time you can’t even really tell. It’s totally workable, and I’ve even taken to putting washed/dried rice in my vitamix for the rice flour. Like why buy another thing anyway?
I’ll typically double it for it for 5-6 people just so there’s some extra in case of mistakes. I also use a bit more water and slowly stream it in then wait for it to all come together in my mixer. After a few minutes I’ll try kneading with my hand. If it’s sticky I add more tapioca starch, if it’s dry I splash a bit of water and keep it running. It ends up like play-dough texture.
I separate the dough ball across workstations and put a damp towel over the top so it doesn’t dry out.
I then lay out the workstations with a few options for assembly — everything from easy empanada presses, square dough stamps, big and small rollers, and a few cutting boards, along with some tapioca flour for dusting the work surfaces.
When we’re ready to go, all I have to do is make an example dumpling and let everyone else do the work. Even if they don’t look good or break or overfill, they’re always delicious and cook up just fine, so there’s no pressure around mistakes. I then set out stuff so they can make their own dipping sauce (rice vinegar, chili crisp, tamari, sesame oil) and that’s it!
🥟🥟🥟🥟
Sweet mango ice cream made without milk. Creamy and tasty treat for everyone.
WRITTEN RECIPE (video included) :
Quick reference I use all the time:
- Eggs: 1 tbsp ground flax + 3 tbsp water (sit 5 min)
- Butter: coconut oil 1:1, or mashed avocado for brownies
- Milk: oat milk 1:1 (creamiest) or soy milk (best for baking)
- Buttermilk: 1 cup soy milk + 1 tbsp lemon juice (sit 5 min)
- Heavy cream: full-fat coconut milk, refrigerated overnight, use the thick part
Full list with 114 ingredients that have vegan swaps: https://ingredientreplace.com/ingredients/?filter=vegan
What's your go-to swap?
I’ve been experimenting and playing around with seitan recipes for a few years. I haven’t yet come across a recipe that utilized a significant amount of fresh herbs (I’d imagine blitzed with the wet ingredients). I’ve been wondering what to do with the overwhelming amount of basil, parsley, celery leaves and carrot tops I’ve got! (Yes, I’ve made other things with them, asking about seitan here!)
Thanks!!🙏🏽
​
Vegan and gluten free Kamal kakdi ki sabzi (seyal bhee patata) | Lotus stem curry is an authentic Sindhi cuisine, lunch recipe.
This curry is prepared using lotus stems/ kamal kakdi and potatoes in delicious, spicy onion tomato based gravy and basic indian spices.
Note: I recommend wearing gloves as you work with the peppers. Don’t be me and end up with jalapeño in your eye.
Ingredients:
• Plain flour
• Non-dairy milk of choice (I used oat)
• Breadcrumbs
• Jalapeños
• Block or grated cheese of choice (I used Violife)
• Cream cheese of choice (I used Kinda Co. Smoked)
• Vegetable oil
(Recipe makes ~12)
Instructions:
Vegan Lauki ke kabab | Dhoodhi kabab | Bottel gourd kababs is a delicious, shallow fried snack recipe.