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snyprmag posted:I'm hosting a BBQ and want to make vegan burgers to accommodate all guests. Does anyone have a favorite recipe or should I just buy pre-packaged ones? If you search google for "minimalist baker grillable burgers" you'll find my favorite vegan burgers so far. Also mary's test kitchen on youtube has seitan hot dogs that look amazing, if you try it let us know how it went, I haven't had the chance yet!
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Jun 30, 2016 18:30
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| # ¿ Apr 25, 2024 10:20 |
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Fake feta with marinated tofu is pretty amazing, I've tried some and it really scratched that greek salad itch I had since I went vegan.
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Apr 9, 2017 17:40
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Thinking of getting an instant pot. Is it vegan goon recommended?
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Dec 4, 2017 18:24
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Holy crap do you eat like that everyday??
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Dec 20, 2017 03:34
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TychoCelchuuu posted:Depends on the day, but generally yeah more or less. A lot of these things can either be made in bulk (all those stews, for instance, can last a week or more if you're cooking for one, which I usually am) or are extremely fast to make (the broccoli probably takes about 15 minutes, the spicy noodles take however long the pasta takes to boil, etc.). I like cooking and I like saving money, so I basically never buy prepared food. I'm impressed. I like all this stuff as well but I'm not very imaginative and tend to make the same stuff over and over. I think I'll start aping your stuff.
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Jan 9, 2018 19:09
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Whats your go-to method for sweet potatoes? I find them hard to get right .
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Jan 10, 2018 18:41
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Grated onions?? This is madness!
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Jan 19, 2018 18:21
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Since the past few weeks I've been not only cooking my chickpeas (instant pot is amazing), but also making my own tahini. I eat about a pint of hummus a day, it's glorious!
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Apr 19, 2018 14:36
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I'm not sure how it can go bad. I read homemade tahini lasts about a month in the fridge, and so far I've always finished mine under that time and it's always been good. I can't believe I used to buy it at insane markups when it's so simple to make yourself.
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Apr 19, 2018 16:19
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Vegan Richa is great. Cashew + nooch + soy milk sauces have me a bit annoyed, as they're promoted heavily to "new vegans" on the internet, like first-second year vegans, as a cheese sauce replacement. It's really not the same thing though, and that turned me off these types of sauces. I find it bland, and it seems like the only thing that can give them taste is salt.
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Oct 3, 2018 02:21
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The Midniter posted:I’ve been making the following “recipe” for my lunches for the week. It’s sort of a stew, and it makes a poo poo-ton of food but I’ve really been enjoying it so I thought I’d share. Hey I do basically something like that for my lunches too  Mine is basically: Ingredients 2 lbs tofu 5 potatoes 5-6 carrots 2-3 sweet potatoes 2 onions half a head of cabbage a lot of brocolli a lot of mushrooms a couple green/red peppers a big bouquet of kale a pound of pasta whatever other vegetable is on sale Steps Boil the potatoes, steam the sweet potatoes Add one by one to a wok (letting time to cook between) : onions, tofu, carrots, cabbage, brocoli, peppers, mushrooms, kale Boil the pasta Combine everything in the largest pot you can find (you need a HUGE pot) and add a shitload of soy sauce, sriracha and peanut butter I get like 2 week's worth of lunches for ~2 hours of work.
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Mar 8, 2019 19:49
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Crakkerjakk posted:That sounds pretty great. Gonna make it. Beware, you have to be well organized. I'm finding new ways to optimize the process each time, it's a bit of a pain.
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Mar 10, 2019 01:56
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What's the cashew for in all those cashew based sauces? Is it for taste, texture, or more for something like adding fat? In this case could one substitute it for something like coconut oil + some spices? Loooots of vegan sauces use them and they're just so pricy and it feels kinda arbitrary.
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Nov 2, 2020 19:31
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Interesting, I'll give sunflower seeds a shot. Seems much more environmentally friendly too.
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Nov 2, 2020 20:52
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I've had some pretty tasty ones but the idea they can replace swiss fondue or whatever is a bit ridiculous.
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Nov 3, 2020 15:12
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I've started blanching my potatoes with baking soda before roasting them. Does this also work with sweet potato, to get that crunchy-outside-but-fluffy-center feel?
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Jan 9, 2021 23:21
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TheCog posted:I want to like seitan, but I have yet to have a preparation that excites me at all. I did this recipe (https://zardyplants.com/recipes/instant-pot-seitan/) a bunch in the past months and I like it with roasted potatoes&carrots and some gravy. Feels very "blue collar" lunch and scratches an itch few vegan meals do, but yeah, it's not the holy grail.
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Feb 19, 2021 21:35
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AverySpecialfriend posted:Actually, vegan meat is ftw Is this watermelon?
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Feb 25, 2021 05:36
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Might be a bit boring, but I love sauerkraut in hot dogs.
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Aug 8, 2021 13:49
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Yeah I know my suggestion wasn't as amazing as the food we see in this thread I'm in Quebec, and here hot-dogs are very much part of the culture and a summer staple. Sauerkraut is very rare here and pretty much only seen with hot-dogs, but thinking of it non-fermented cabbage salad is the norm. Some of the fake sausages available locally are pretty good, but I know this thread isn't for that.
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Aug 9, 2021 03:07
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TychoCelchuuu posted:Random recipe time! Neapolitan stuffed eggplant, stir-fried cucumbers, hot and sour noodles, beans sambar, bell pepper chutney, myoga yukari rice, masoor dal bhorta, Georgian eggplant rolls, passionfruit nicuatole, Vietnamese green mango salad, stir-fried bitter gourd, stir-fried tempeh, dry tossed flat rice noodles. I'm so impressed by the variety in what you post. Do you actually have such a varied diet?
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Aug 25, 2021 14:53
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TychoCelchuuu posted:great post Thanks for the effortpost, super appreciated. I do have groceries from many cultures around here and like to go and look around, but most of the time I'll stick to what I know which is... not a lot. I'm one of those people who'll eat the same thing every day for weeks, then switch to something else when I'm inevitably sick of it, usually stuff I can make big batches of so I don't have to cook a lot  May I ask how you got to semi-rural India from Cali? That's gotta be quite the lifestyle change!
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Aug 25, 2021 20:42
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Lady Disdain posted:Cheese update: Day 6 This is beautiful. I've been wanting to experiment with that. does it taste remotely like dairy cheese?
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Nov 24, 2021 06:23
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Bollock Monkey posted:What is your favourite dairy replacement for when you want to make garlic yoghurt sauce for e.g kebabs? Hellman's have a great vegan mayonnaise. I just shove a bunch of garlic powder into it.
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Jan 4, 2022 22:08
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I made pesto roughly following https://minimalistbaker.com/easy-vegan-pesto-5-minutes/ (just the ingredients, I didn't measure anything) and ate that over pasta with sundried tomatoes, artichoke hearts and capers. It's SO FLAVORFUL, it's almost a little overwhelming but I love it. Anything else I could add/replace in there to make it even better?
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Jan 5, 2022 04:59
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Lady Disdain posted:Made gyoza for the first time. This looks great, are they steamed?
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Jan 7, 2022 04:14
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The only lunch I've eaten in 2022: First, "stirfry" up a LOT of vegetables and tofu, like enough for several meals. Now to make lunch, add to a bowl : a small portion of the vegetable mix, a pack of instant ramen, and a bit of peanut butter, soy sauce, sambal oelek and sesame oil. Top with boiling water. I can't see myself getting tired of it! edit : depression meal snipe, awesome
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Jul 27, 2022 01:01
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I just realized human milk cheese would (or rather could) be vegan and would be a way for me to eat real brie again. I guess this is outside the scope of this thread though.
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Jul 27, 2022 17:28
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I'm sorry for this stupid derail. I couldn't think of a better place to post this, but it would have been best not to post. For actual content, my SO has been growing radishes and we discovered that radish leaves make an amazing pesto. To me it's better than plain basil pesto, the taste is a lot sharper.
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Jul 27, 2022 21:43
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I got a chest freezer and started stocking it by doing x3 on every recipe I do and freezing the extra portions. I'm having a lot of fun doing this and am on the lookout for ideas of stuff that works well with this. I thought of spaghetti sauce today, it's so obvious. I'd like to make a large batch of this general tao sauce (https://www.ricardocuisine.com/en/recipes/5675-general-tao-tofu), something like x10. Is there anything special I should do, like not x10 a certain ingredient? I'm going to keep the cornstarch out until cooking time. I intend to freeze it in a muffin tray. Anyone ever done this? Thanks
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Sep 19, 2022 03:02
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thanks for the freezing tips dino!Colonel J posted:I got a chest freezer and started stocking it by doing x3 on every recipe I do and freezing the extra portions. I'm having a lot of fun doing this and am on the lookout for ideas of stuff that works well with this. I thought of spaghetti sauce today, it's so obvious. In the end I made a x10 batch of the sauce and sadly after 12 hours in the freezer it just doesn't seem to freeze that well. I was still able to make "pucks" in a muffin mold but they are more like hard slush than actual frozen ice. I put them all in a freezer bag but I kind of expect them to all merge together with time. If only it was the winter, I could just keep them outside, I'm sure they would get hard at -25C
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Sep 22, 2022 19:04
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As someone not used to Asian cuisine, man that's a strange breakfast. I'm sure it's awesome though.
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Oct 20, 2022 13:45
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https://www.youtube.com/watch?v=wBGIdQDCSwQ Sorry for the clickbaity video, but I enjoyed this. I never had much success with caramelized onions, but boiling them until the water evaporates and then cooking a bit more with oil is really simple and I like the end result. I've been eating this as a condiment for breakfast tofu scramble wraps.
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Oct 25, 2022 14:20
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Lady Disdain posted:One of my favourite sandwich fillings for a while was a thin, crispy pancake made of chickpea flour. Spice it heavily, whack it in a hot pita or a toasted sandwich with loads of schug, tahini and yoghourt sauce, pan fried eggplant, tabbouleh, pickled onion, and fresh tomato. sounds amazing, do you have a recipe?
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Aug 12, 2023 21:20
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I guess I'm just surprised by the idea of a sandwich with a crispy "pancake" as a filling. I'll have to try it out, it sounds great with all the condiments you mentioned.
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Aug 14, 2023 02:23
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kreeningsons posted:Kenji’s vegetables wellington came out nicely as a vegan centerpiece again this year again. The process is overly complicated and downright stupid at times and took 5 hours of prep time the day before, but I can’t argue with the end product. My SO and I are in the process of doing a slightly relaxed version of it for Christmas. We won't smoke the King Oyster mushrooms, we'll just do them in the oven with a bit of liquid smoke. So far though, the bean mixture and the duxelle have turned out amazing. Can't wait to try the whole thing. With a partner, and with plenty of rounds of dishes to keep the kitchen organized, it's not so bad. edit: I ended up smoking the king oysters. It was simple and the result is great, I'll need to explore that technique more. Colonel J fucked around with this message at 20:27 on Dec 24, 2023 |
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Dec 24, 2023 18:10
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kreeningsons posted:hell yeah. Smoking the king oysters is the process I look forward to the most. it’s very satisfying Ours was GOOD. It makes a lot of food too which is great. We had leftovers for a while and each time I was so happy to eat it!
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Jan 5, 2024 03:44
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Fall Dog posted:
Looks like tempeh? I need to cook with that more.
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Jan 23, 2024 05:34
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I've reached the point where I cook my chickpeas from dry in the instant pot, I make my own tahini from sesame seeds, and make my own hummus with those (for probably 10x cheaper than store-bought). Ngl I'm kind of proud of myself.
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Apr 11, 2024 03:14
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Weird. I use a food processor and it never seemed like an issue.
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Apr 11, 2024 22:11
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