This is way better than ordering out on a busy Saturday evening. This can be ready to serve in 20 mins. Serve with fries or wedges!

Recipe here: https://otterli.com/recipes/kimchi-hot-dogs

These Naan are made with whole wheat flour instead of traditional all-purpose flour, with no compromise on taste or texture. They require no oven, tandoor, yeast, or dairy and come together quickly on a stovetop.

Making them in bulk?
Partially cook them ahead and finish just before serving. Perfect with curries, dals, and meals.

Written Recipe (+video)

https://blessmyfoodbypayal.com/quick-whole-wheat-naan-without-yeast-curd/

this is my plant-based take on classic Filipino beef steak made with crispy tofu, a savory citrus marinade, and LOTS of onions (my fave part!). recipe link is in the comments :)

Here’s the recipe: https://www.asweetalternative.com/blog/cashew-lime-popsicles

All recipes can be found in my newsletter which I’ll link in the comments :)

1. Cucumber Panzanella with a Lemony Horseradish Dressing
   
2. Peppery Cucumber Bagel
   
3. Extra Carroty Salad with Charred Summer Squash
   
4. Tomato Onigirazu with Toasted Sesame Mayo

Firm tofu pressed and torn, never cut, into rough nuggets, dipped in mustardy plant milk and coated in seasoned panko. Fry them or bake them; either way they're built for dipping.

35 minutes · serves 4 · easy · nut-free · high-protein

Ingredients

- 14⅛ oz firm tofu, pressed and torn into nuggets - ½ cup plant milk - 1 tbsp Dijon mustard - ⅔ cup plain flour - 1⅔ cups panko breadcrumbs - 1 tsp garlic powder - 1 tsp onion powder - 1 tsp smoked paprika - 1 tsp salt - oil, for frying or spraying — to taste

Method

1. Press the tofu well to drive out as much water as you can, then tear it into rough nugget shapes — torn edges hold the coating better than cut ones.
2. Whisk the plant milk with the Dijon mustard in one bowl. Combine the flour, panko, garlic powder, onion powder, smoked paprika and salt in another.
3. Dip each piece in the milk mixture, letting the excess drip off, then coat thoroughly in the breadcrumb mix, pressing it on, until every nugget is completely covered with no bare tofu showing.
4. Fry in 350°F (175°C) oil until golden, 3–10 minutes depending on how hot your stove runs — start checking at 3. Work in batches and don't crowd the pan — crowding drops the oil temperature and the nuggets steam instead of crisping.
5. For a lighter version, spray the coated nuggets with oil and bake or air-fry at 400°F (200°C) for 20–25 minutes, flipping halfway. Serve hot with your dip of choice.

Full recipe: Crispy Tofu Nuggets — Sprig

One of my favorites and thought it would be a good time to share before Labor Day!

Ingredients

• 1 block firm or extra-firm tofu
• 2 tablespoon maple syrup
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 teaspoon liquid smoke
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper

Directions

1. Preheat oven to 425°F and prepare a baking sheet with a silicone baking mat or parchment paper. Alternatively, place a clean sheet pan into the oven to preheat and bake the tofu nuggets directly on the pan.
2. Rip tofu into bite-sized pieces and pat dry with a clean towel.
3. Add maple syrup, soy sauce, olive oil, liquid smoke, smoked paprika, garlic powder, salt, and pepper to a large bowl. Mix until fully combined.
4. Add the tofu pieces to the marinade and toss until they are completely coated.
5. Lay the tofu bites onto a baking sheet lined with parchment paper.
6. Bake BBQ tofu at 425°F for 40 minutes or until the nuggets are golden and crispy. Remove from the oven halfway to flip.

The tofu isn't overly saucy so if you are looking for that, I would double the sauce. Brush some of it on halfway and again after it finishes cooking.

If you want to check out the full post! 🫶 https://alternativedish.com/bbq-tofu-bites/

Vegan borscht:

Onion, garlic, carrot, pepper, tomato, beet, red beans, potato, cabbage, tomato paste, seasonings. And I made croutons out of bread and added vegan mayonnaise. It is super easy to make, and I made so much that I ate it for like 4 days.

Cutlets:

Cooked rice and lentils, I don't have a blender, just used a fork to mash it. And added bunch of seasonings and flour.

And it's grounded flaxseeds for omega 3

You can make many cutlets, it lasted me for 3 days. Don't even need to heat them again, they are pretty tasty when they are cold too

Hey all! My daughter (11) has gone vegan and while I have waffled back and fourth for 30 years the industry has come so far that I’m here looking for suggestions. Her most fav thing is steak. Straight up steak filets, but also thinly sliced in Pho. I’ve tried beyond steaks and they just taste like beyond burgers. I like meati ok, but those have become hard to find. I’m wondering if juicy marbles is worth the price tag? Any other suggestions? Ty!

Hi there!
I decided to swap to vegan in order to help the environment by a tiny bit. I am not a big meat eater anyways, the only animal products I consume regularly are milk, eggs, cheese and chicken (all locally 'harvested' from small(ish) farms) few times a week. I decided to say goodbye to these things as well. Now, my difficulties come here. I decided to not eat anything produced outside of my country in order to shorten my supply chain, because buying vegan stuff which was produced on a different continent has also a huge negative impact on the ecosystem. Since I live in Central Europe, many things, like soy (and therefore tofu), avocado, exotic spicies and other stuff is out of the picture. The only thing I am willing to purchase from outside the country is coffee, because becoming vegan AND beating my coffein addiction would be a bit too much at first try.

The main reason of the post is to look for recepies from experienced vegans who mainly cook with these kind of ingredients. One thing I want to highlight is that I am an active athlete, so I need my vegan diet to provide the same nutrients as my non-vegan diet in order to stay competitive. I also want to avoid taking any suppliments.

Thank you and sorry for my poor english. Have a nice day :)

My boss asked me to make a vegan cake for the October birthdays coming up that we all celebrate on one day. He asked for Tres Leche and I am panicking but I wanna do it because it’s so rare for nonvegans to be willing to give it a try.

I had it one time before I was vegan and hated the texture, so never had it again. I worry I have nothing to compare to so I won’t know if it is right. There are a few online but I can’t pick! Thank you in advance.

IDLI is a savoury round cake hailing from South India and one of the most popular breakfast recipe.

The traditional idli recipe requires overnight fermentation and is inherently vegan. However, instant versions often include curd/yoghurt. Here's an alternative instant recipe without curd, ensuring it remains vegan-friendly while satisfying your idli cravings.

Written recipe (+video)

https://blessmyfoodbypayal.com/instant-idli-without-curd-recipe/

I used to always make chicken stock when sick and am trying to veganise it. So far this is my recipe:

Red cabbage, onion, leek, shallot, celery, carrot, fresh ginger, fresh turmeric, a whole garlic bulb, lemon, red onion, apple cider vinegar and a wee bit of salt and pepper.

I boiled this then simmered for about an hour and have drained the veggies to create a broth. I usually cook some orzo and add that and maybe some sweetcorn to the broth.

Any recommendations or suggestions? I’ve heard burdock root is good for sinus infections.

https://peakd.com/hive-180569/@nurfay/pumpkin-and-glutinous-rice-porridge-bowl

I've heard people talking about this kind of recipe a lot but there are a million different takes on it. What's your favorite? (I'm mostly looking for how to prepare the tofu for this - I've got the rice and toppings covered) Thanks in advance!

So, i’ve struggled with veganism a lot due to my ed and took it slow but the things that really help are veganizing and healthyfying my fav foods!!

Here’s the recipe:
- 240g of canned chickpeas
- 15g of soy protein powder (can use almond or oat flour)
- 1 tbsp of agave syrup
- 25g of peanut butter
- 50ml of oat/soy milk
- a pinch of salt
- ~20g of chopped dark chocolate

Just blend it all together, add the chocolate and it’s sooo delicious and healthy! after making chickpea cookie dough a lot of times and the texture/taste was very different to real cookie dough, i can confidently say that this one makes smooth, thick, tasty cookie dough! 🍪🌱💗

Basmati rice

Rinse 1.5 cups long-grain white basmati until water runs clear. Soak in water for 30 minutes, drain completely in a fine-mesh strainer, and let sit dry in the strainer for another 30 minutes. Bring a large pot of salted water to a rapid rolling boil, add the rested rice, and boil uncovered for about 6 minutes (until rice is al dente) Drain through a fine-mesh colander and then return rice to the warm empty pot off the heat, cover tightly, and steam-rest for 10–15 minutes. Add vegan butter if desired and gently fold with a silicone spatula.

Wings, Sauces & Charred Lime

Bloom ¼ cup Kashmiri chili powder in hot avocado oil with tomato and paprika paste, ginger-garlic paste, agave, cumin powder, smoked sea salt, and black pepper. Emulsify and cool, then whisk into 4 oz (½ cup) vegan yogurt and a splash of vegan mayo to form your thick tikka sauce (this yields extra for squirt bottle plating). Finish with a touch of avocado oil to make sauce glossy.

Toss Blackbird wings thoroughly in the tandoori marinade and air-fry at 400°F for 12–14 minutes, until deeply browned, crisp, and charred at the edges. (Note: Blackbird's standard air-fryer directions call for roughly 8-10 minutes at 400°F when wings are frozen. Because these wings are coated in a wet tandoori marinade before cooking, the additional cooking time is intentional—it allows the marinade to cook down and the exterior to become crisp and charred.) Reserve the remaining tikka masala sauce for drizzling during plating.

For the green cilantro cream sauce, whisk vegan mayo with cilantro chutney (roughly 3:1 ratio) plus agave, lime zest, finely chopped fresh cilantro, and avocado oil for gloss. Sear a halved lime cut-side down in a hot dry skillet until heavily charred.

Assembly

Place a mound of rice on plate and top with crispy fried onions, stack the Blackbird wings, and drizzle with your reserved tikka sauce and cilantro cream sauce. Garnish with fresh cilantro leaves and the charred lime.

Sautee onions, garlic, and mushroom in olive oil.

Add rice (i used pre-cooked brown rice) and seafood or veggie stock. Add extra olive oil if you like

Keep stirring!