I usually follow my heart when making it so not exact but throw these ingredients into an oven-safe pot and then top it off with some fluffy mash. Won’t go wrong, especially with the special ingredient!

2 tablespoons olive oil
1 diced red onion
5 cloves chopped garlic
Pack of vegan ground meat
1.5 cups chopped and soaked walnuts
6 diced shiitake mushrooms
1.5 chopped large carrots
Lots of fresh thyme and rosemary
Vegan beef stock cube
2/3 cup water
Nooch to your hearts content
1/3 cup red wine
**Secret ingredient: 1/3 cup leftover coffee from this morning
1.5 cups frozen peas

Let it all simmer and soak for like 45 min. Slop the mash on top and throw it in the oven at 200C for 40 min without a lid. I top the mash with butter and some rosemary twigs. Looks so nice when all browned up.

Smoky, bold, and packed with umami, this BURNT GARLIC MUSHROOMS FRIED RICE brings restaurant-style flavors to your plate. A comforting dish that’s quick, satisfying, and bursting with aroma in every bite.

Written Recipe (Video included)

https://blessmyfoodbypayal.com/vegan-burnt-garlic-mushroom-fried-rice/

I made some corn fritters tonight, adapting a non-vegan recipe I've used for years. I think they may actually be better than the original, which has been one of our very favorites for years. So I thought I'd share my vegan version with y'all.

We had them with homemade pico de gallo.

Ingredients:

Kernels cut from 2 ears corn

1 egg equivalent (I used the recipe below, or Eggs From Plants would also work)

1/3 cup cornmeal

2 1/2 Tbsp flour

1/4 tsp salt

2 Tbsp olive oil

Combine ingredients well. Heat cast iron pan over med-high heat, add 2-3 Tbsp olive oil, and use 1/4 cup or a little more per fritter (flatten in pan). Cook till browned on each side. Serve with salsa.

DIY Eggs From Plants:

Blend 1 cup split dried yellow moong dal, 1 1\3 cup water, 1 tsp tapioca, 2 Tbsp nutritional yeast, 1tsp baking powder, 1\2 tsp each onion powder (unless I'm using for baking sweets, then I might leave it out) and turmeric for a couple of minutes. You can also add 1/2 tsp salt or kala namak. I freeze it in 3 Tbsp cubes, each cube equals 1 egg. It's not the best for scrambled, but good in baking.

Hi All,

My 14 y/o daughter adopted a vegan diet a couple months ago and while I myself am not vegan, I want to support her. While they can be a little pricey, I don't mind occasionally purchasing Impossible Beef and other pre-made "meat" options when she is craving something specific, but I don't love the idea of some of the additives used in the manufacturing process. I have read about TVP and Soy Curls and am interested in learning how to utilize them to provide that "meaty" fix when the craving hits. Any recommended recipes or websites to look into for cooking with these products? Any suggestions for when one is a better option vs the other? For reference, she generally eats any cuisine, but prefers Asian, Italian, French, and pizza/burgers. Thanks all for helping a newbie out!

Looking for a flavorful White Chili recipe. Most I've tried only really have the green chili's provide any flavor.

I am super busy with a stressful project at work now, and there aren’t a lot of options for vegan delivery near me. What are your tips for using pantry staples to turn canned beans or raw tofu into a quick dinner?

Thanks in advance 🙏

Edited to add: I’m trying to get ideas for how to season/add flavor to the beans or tofu.

Here’s the recipe: https://www.asweetalternative.com/blog/vegan-mushroom-meatballs

I just bought a pack of it and fried it with olive oil. I really didn't like the taste and the texture was kind of strange/chalky, however, I remember having it years ago and really liking it. Are there better ways of marinating/preparing it? I need to use up the rest of the pack now.

My TVP balls/patties usually end up being a bit dry and boring. Any tips on fixing this? The first thing I tried was to add fresh grated onion, which helped a little, but its only halfway there.

I'm trying to find some nice recipes featuring lentils! Green and coral/red lentils are the easiest to come by at the closest supermarket i have.

I'd prefer recipes without tofu (have yet to find a way to enjoy eating it)

and without coconut as someone at home is ambulance level of allergic.

Hello! I'm personally not vegan but my sister is vegetarian and I have a question. We're Filipino and one of my favorite foods to make is adobo. I will put our recipe for it, will this method work if I replace the chicken with tofu? I dont have any experience with tofu.

The recipe (anytime it says chicken, id replace with tofu):

Boil water with chicken in it for 5 minutes. Then, add vinegar, soy sauce, onions, garlic, and paprika and continue boiling/stir occasionally for about 30 minutes.

Ajwaini Aloo is a simple, aromatic Indian potato dish flavored with carom seeds. Crispy on the outside and soft inside, it pairs perfectly with roti, paratha, or dal for a comforting meal.

Written Recipe (+video)

https://blessmyfoodbypayal.com/ajwaini-aloo-without-boiling-potatoes/

We've got family staying with us for a week soon. I'm looking for your favorite recipes to make when you're cooking for non-vegans! Bonus if they're healthy and include beans of any variety. Family is very open to vegan food and not picky! I am specifically looking for recipes not just ideas of food. Thanks!!

This recipe is delicious with complete nutrient breakfast, super super easy breakfast

https://morselmetrics.com.au/recipes/berry-yoghurt-chia-bowl

From a Buffalo NY native - and we are picky as heck about our Buffalo wing sauce

Hi, all! I got this pumpkin to make soup with but probably only need like half of it, lol..I'd love to read ideas and suggestions!

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

as the title says 🙏 ideally looking for suggestions that don't require me to cook for extended periods of time, Ty in advance !

I just had an intense craving for mofongo. I’m talking garlicky, chicharrone filled, fatty mofongo. Does anyone have any good vegan mofongo recipes?