Homemade seitan cooked with olive oil, garlic and rosemary, with broccolini sauted with chilli flakes and oven baked potatoes.

Easier to make than you'd think, and actually kind of fun! Whip up the batter, bake it into rounds, and sandwich them together with a creamy vegan ermine filling. I waited over 30 years to try one of these things, and they so lived up to the hype.

Recipe:

Yields: 1 loaf
▢ 7 1/2 oz pumpkin puree
▢ 2 flax eggs
▢ 1/2 cup vegetable oil
▢ 1/3 cup filtered water
▢ 3/4 cup vegan sugar
▢ 3/4 cup brown sugar, packed
▢ 3 ½ cups all-purpose flour
▢ 1 tsp baking soda
▢ 3/4 tsp salt
▢ 2 tsp cinnamon
▢ 1 tsp ground nutmeg
▢ 1 tsp ginger powder
▢ 1/4 tsp ground cloves
▢ Pumpkin seeds, for topping

1. Grease and parchment line a 9 inch loaf pan. Preheat oven to 350F.

2. In a small mixing bowl, add flour, baking soda, and spices. Whisk together. Set aside.

3. In a mixing bowl, add oil, water, both sugars, flax eggs, and pumpkin puree. Whisk together to combine.

4. Add dry ingredients to pumpkin mixture. Mix to combine. Pour into prepared loaf pan. Sprinkle desired amount of pumpkin seeds evenly across top.

5. Bake for40-45 mins or until a toothpick can be inserted in center and come out clean.

6. Remove and let cool about 15 mins then transfer to a cooling rack. Let cool completely before cutting and serving.

Mushroom Seekh Kebabs are an Indian vegetarian delicacy made with spiced mushroom mixture moulded around skewers and cooked until golden on the outside. They are flavourful, tender inside, and perfect as a snack or appetiser.

Written Recipe (+video)

https://blessmyfoodbypayal.com/mushroom-seekh-kebab-recipe/

I feel like I’ve cracked the code to vegan grilled cheese sandwiches and I had to share. The struggle for me has always been the time it takes to melt the cheese, the pan being low enough on heat to not burn the bread and struggling to not lose a quarter of the shredded cheese on a premature flip. I’ve tried adding water to the pan to create steam and I’m often left with a soggy corner of toast that never crisps back up when I’m done.

**Cue the hack:** MICROWAVE YOUR CHEESE ONTO ONE BREAD SLICE FIRST.

Plate, 1 bread slice, cheese spread out evenly ontop, heat for 30 seconds. Pan on medium high, spread vegan butter on the other bread slice and lay it down in the pan. Take your melted cheese bread slice, line it up on top of the other bread and then v butter the top half.

Want an even lazier grilled cheese? Toast both slices of bread as close to burnt you can get it without burning it, put one toast on a plate, sprinkle cheese on top and nuke it till melted. Put the other toast on top of the melted cheese toast slice (optional: v butter it too) and flip it quickly so the warm air under the first slice doesn’t sogg the bottom too much. This one is far less superior quality because you’re left with one slice that has lost some of its crispiness, but if you want a grilled cheese in less than 6 mins…this does the job.

Roast half a small squash, 1 onion and clove of garlic. Set approx a handful of squash aside.Add half a packet of silken tofu, season and blend. Add to it an equal amount of tapioca starch.

Mix well and roll into balls.

Place them in a pan of rolling boil water. After about 2 minutes they will rise to the top of the rolling boil.

Remove with a slotted spoon.

Combine together the other half of the tofu and the set aside squash. Add a generous tablespoon of chilli crisp. You can add a little of the boiled water to thin if you prefer it thinner.

Fry off the balls until they get a nice colour to them.

(I made mine ahead of time for dinner so I cold shocked them in a bowl of ice water to stop the cooking process. Oiled them lightly and refrigerated).

Serves 4 · 15 min prep, 10 min in the oven

12 round rice paper sheets (22 cm)

120 ml warm water

15 g soy sauce

10 g white miso

10 g extra virgin olive oil

5 g maple syrup

½ tsp smoked paprika, ½ tsp garlic powder

½ tbsp beet juice (for the colour)

½ tsp liquid smoke

a pinch of black pepper, salt only if needed

cantaloupe melon to serve (optional)

Whisk the warm water with everything else until smooth. Taste, and add salt only if it needs it.

Dip a rice paper sheet in the marinade for 2–3 seconds and lay it on baking paper. Dip a second one and lay it right on top, smoothing out the air bubbles so they stick together. Repeat until you have 6 double sheets.

Cut them into long, wavy, uneven ribbons with scissors or a sharp knife, like thin slices of prosciutto.

Spread the ribbons on lined trays with a little space between them and bake at 120–130 °C (250–265 °F, fan) for 8–12 minutes.

Watch the last few minutes: they should lose the slimy feel but stay soft and bendy. If they go brittle, they've turned into chips.

Let them cool for 2 minutes, then drape them over cold melon wedges and serve straight away.

Full recipe with step photos and a short video: https://veganhacks.food/en/recipes/vegan-rice-paper-prosciutto/

Hi there.

I have been a long-time lurker of this sub and am now posting to ask for assistance.

My 14 year old son has been making a ginormous effort to improve his health and I am very proud of him. I am trying my best to support him on his journey. We have been having a tough time finding baked goods/desserts/snacks that fit his dietary restrictions while sneaking in some extra protein. The amount of these types of items with whey in it is kind of insane.

He is, sadly, anaphylactic to peanuts and treenuts. So many of these recipes require almond flour, nut butters, etc. I realize we can purchase items, but we enjoy testing out new recipes and cooking together. I would love to keep that going.

If you have a favorite recipe or any suggestions for resources, would you be so kind as to post them below?

We appreciate it!

Easy home-made pita bread cooked two ways.

Poolish
8 g Active Dry Yeast
10 g Sugar
350 g Warm Water
200 g 00 Flour

Then Add
21 g Olive Oil
14 g Salt
40 g Coconut Yoghurt
350 g 00 Flour, or until a soft, slightly sticky dough forms

1. Mix together the poolish ingredients in a bowl, cover and let sit for 1 hour to allow the gluten to develop.
2. Add in the rest of the ingredients and mix in a stand mixer in low for 10 minutes.
3. If you want to develop the flavours of the pita, cover the bowl and refrigerate overnight. Otherwise continue on.
4. Portion into 90 gram balls. Cover and leave to rise for 1 hour at room temperature
5. Dust your table with a little flour and roll out the balls with a rolling pin - they should be about 13cm / 5 inches. For pocket bread: cook the pita in a pizza oven or convection oven on high heat for about 4 minutes.
6. Otherwise pan fry them in a thick bottomed skillet with oil on medium heat until caramelised on each side.
7. Allow them to cool on a cooling rack.

Hey everyone! I’m a very active person who lifts, runs, and hikes several times a week. I recently became vegan and am looking for some super easy, cheap, and most importantly, vegan ways to get my protein in.

Favorite recipes??

Anyone have any vegan dessert recipes specifically for the air fryer that they swear by? Trying to find some for my husband! 🩷

Moong Dal Tadka, restaurant-style is a comforting, flavorful Indian dish made with yellow lentils, aromatic spices and a smoky tempering.

Written Recipe (+video):

https://blessmyfoodbypayal.com/moong-dal-tadka-recipe-without-pressure-cooker/

I want to make a vegan dessert for the halloween weekend for the tea room where I work, but I have no idea. It should be a cake/plumcake/brownie, so I can slice it (we already have vegan muffins).
Ideasss?

Amazingly flavorful and healthy recipe. Just blitz everything together.

• 1½ cup cooked chickpeas (one 15.5 oz can, strained)
• ¾ cup cooked artichoke hearts or bottoms (frozen or canned packed in water)
• juice of one lemon (or 2 to 5 Tbsp to taste)
• 2 to 5 garlic cloves
• 2 Tbsp tahini
• 1 Tbsp white miso
• ½ tsp smoked paprika

Check out all my creative hummus, dips and spreads https://maximalistvegan.com/category/savory/spreads/?utm_source=rdt

I recently modified a vindaloo curry recipe so that my vegan mom could enjoy it. It is honestly pretty simple to make, and while it doesn't look super glamorous on camera, it smells and tastes AMAZING!

I will warn you that this recipe is very far from being authentic. I got the original recipe online, and I (a white guy with zero connections to South Asia) modified it (removed chicken and cardamom and significantly increased the heat level). But I still love this recipe and I hope someone else will love it and find ways to improve upon it too!

(Recipe in photo 1, what it looks like in photo 2, recipe for onion masala ingredient in photo 3 [note that one batch of the onion masala recipe is good for like 2.5 batches of vindaloo])

Here’s the recipe: https://www.asweetalternative.com/blog/oat-flour-banana-bread

​

🥬 Collard Greens

Inspired by Sweet Potato Soul!

Garlic, tomatoes, paprika, soy sauce, collard greens, and a tiny splash of oil, cooked down until tender. Add more oil, vegan butter, or vegetable broth as desired to achieve your preferred flavor and consistency!

https://sweetpotatosoul.com/vegan-southern-collard-greens/

🔥 BBQ Tempeh Riblets — Zero Added Oil

- 2 blocks of tempeh

- Stubb’s BBQ sauce

1. Steam the tempeh strips to help mellow their bitterness.

2. Slice the tempeh into slabs and marinate in Stubb’s BBQ sauce.

3. Air-fry at 400°F for 10 minutes.

4. Flip, brush with additional BBQ sauce, and broil until sticky and caramelized. Watch closely so the sauce doesn't burn!

🧀 Baked Mac & Cheese — Original Vault Recipe Alert! 😉

An ultra-creamy squash purée base, soy milk, pasta water, nutritional yeast, miso, turmeric, and Just Egg, with a little vegan cheese folded in and sprinkled on top. Rich, creamy, and custardy without relying on a heavy cheese sauce!

Ingredients

- 2 cups macaroni

- A little vegan butter, optional, to help prevent sticking and add richness

- 1 tray of Pero Farms butternut squash

- 1 cup reserved pasta water

- ½ cup soy milk

- ½ cup nutritional yeast

- 1 tbsp miso

- Garlic powder, onion powder, turmeric, and black pepper, to taste

- ¼ cup vegan cheese shreds, folded into the sauce (I used Daiya Cheddar)

- ½ cup Just Egg

- About another ¼ cup vegan cheese for the topping

Instructions

1. Boil the macaroni and reserve 1 cup of pasta water. Drain and toss with a little vegan butter if desired.

2. Microwave the tray of butternut squash for about 5 minutes, or until tender.

3. Add the squash, pasta water, soy milk, nutritional yeast, miso, garlic powder, onion powder, turmeric, and black pepper to a blender. Blend until completely smooth. Pour the blended sauce over the macaroni and mix until evenly coated.

4. Fold in ¼ cup of vegan cheese into the pot, then pour and incorporate the Just Egg in the mac and cheese pot.

5. Transfer the macaroni to a greased baking dish. Sprinkle the remaining vegan cheese on top.

6. Cover and bake for 20 minutes, then uncover and bake for another 10 minutes.

7. Broil for up to 5 minutes to finish the top, watching carefully.

Enjoy! 💚

Pasta dough: 3 cups flour, 1 cup water, 1.5 Tbs olive oil. Mix until well incorporated, kneed for a few minutes, and wrap in plastic wrap. Rest for at least an hour.

Filling: 1.5 cups cooked french lentils, 6-8 button mushrooms, .5 cup walnuts. Saute mushrooms and walnuts until mushrooms are soft. Add salt, black pepper, and about .5 tsp nutmeg (more or less to taste). Puree all ingredients in a food processor, add olive oil until a patè texture is achieved.

Add a small dollop of filling onto about a 2" square piece of rolled pasta. Fold into a triangle and wrap the two bottom corners of the triangle around your finger. Press the edges together and shape into a tortellini.

For the soup: boil some vegetable broth, add salt and black pepper to taste. Add tortellini and boil for 4-5 minutes until they all float.

Serve with fresh chopper parsley and enjoy!

This sub auto removes based on certain words used, so. My apologies. Details in comments.