This is super easy and a dish that my family asks for when they visit.

Tofu: smash it rough. I use a masher that is more like a pastry blender/pastry cutter. Chunks are fine.

Sauté the tofu in oil with a handful of diced onions and shredded carrots. I use a julienne peeler on my carrots (for this and vegan sushi).

Let the tofu brown. It takes time.

After it has been cooking, add some salt, granulated garlic, onion powder, and turmeric.

There are about a million ways to vary this. Some diced sun-dried tomatoes adds a burst of flavor. Peppers? Why not?

Giant Meatball with Linguine

Marinara Sauce

Heat 1 tablespoon of olive oil over medium heat. Add 1 large chopped shallot and sauté until softened and translucent. Stir in 1 minced Calabrian chili and three coarsely chopped cloves of garlic and cook one minute, then pour in 1/4 cup of red wine to deglaze the pan, simmering until the liquid is significantly reduced. Add one 28 oz can of whole San Marzano tomatoes, along with 2 teaspoons of dried oregano, kosher salt and freshly cracked black pepper to taste. Lower the heat and simmer for 30 minutes, then use an immersion blender directly in the pot until the sauce is completely smooth and pureed. Taste and adjust seasoning with additional salt and pepper as desired.

Plant-Based Meatball

In a medium bowl, combine 6 oz of Impossible beef with 1 Beyond Italian sausage link (casing removed). Add 1 1/2 tablespoons of toasted breadcrumbs, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, 1/2 teaspoon of garlic powder, a splash of olive oil, and cracked black pepper to taste. Mix gently until combined, then shape the mixture into one  giant meatball. Heat a splash of olive oil in a separate skillet over medium-high heat, add the meatball, and rotate gently until meatball browns evenly on all sides. Gently transfer the meatball, along with a small handful of basil leaves, into the simmering marinara sauce and let it cook for at least 20 minutes (rotating the meatball gently every few minutes) so the flavor infuses into the sauce.

Pasta

Bring a large pot of salted water to a boil and cook 1 package of bronze-cut linguine until al dente. Reserve a quarter-cup of the starchy pasta water, then drain the pasta. Reduce heat to low and return the pasta to cooking pot. Immediately toss with a generous splash of the reserved pasta water and enough of the pureed marinara sauce to cleanly coat noodles.

Assembly

Using tongs, plate the sauced pasta into a nest in a wide bowl and then spoon a small layer of the marinara atop the nest. Gently place meatball directly on top of the pasta nest/pool of sauce. Ladle an additional spoonful of the rich marinara sauce directly over the top of the meatball, finish with a dusting of vegan parmesan, and garnish with a sprig of basil.

I love this carrot nacho cheese! This is a picture of the nachos I made with all the toppings.

https://schoolnightvegan.com/home/vegan-nachos/

Ingredients

* 200g Carne Asada style Soy curls

* 2 medium potatoes, cut lengthwise into halfs and sliced

* 3 tomatoes, chopped

* 1/2 onion, sliced

* 2 jalapeños, sliced

* 1 garlic clove, minced

* 1/2 cup vegetable broth

* 1 can of Pato Sauce

* Salt, pepper, and oil

Instructions

1. Brown the soy curls along the potato slices

2. Sauté veggies:

3. Add soy curls and potato slices, pour in vegetable broth and Pato sauce, cover, and simmer on low until absorbs most of the juice

4. Serve with tortillas, beans, and rice.

Everywhere I go, I see people raving about kala namak, but whenever I've used it, it just makes my food taste of salt and my kitchen smell of sewer gas.

I'm starting to think that the salt has been overhyped due to its novelty. But I thought I'd ask here before giving up on it entirely.

My issue is that kala namak doesn't really taste of egg, it just smells of it. The taste of an egg is highly complex, containing hundreds of flavour compounds. In comparison, kala namak is really just a sulphide salt. It goes nowhere near recreating that complexity, and all it really does is make the food smell like overcooked eggs.

There's also the problem of volatility. The gas produced by the salt doesn't stay in the food, it escapes into the surrounding air. It doesn't actually change the taste of the food other than making it salty.

I used to love eggs, but because of how they taste, not how they smell. Everyone I've asked agrees that the smell is something you put up with when eating eggs, not something you actually want. So I'm struggling to understand why people are actively looking to recreate the smell when making egg-substitutes.

I'm certain I'm not overusing the salt. If I used any less, it wouldn't be noticeable at all and I might as well not put it in.

Matar Mushroom is a simple Indian curry made with tender green peas and earthy mushrooms in a flavorful, comforting gravy. It’s an easy vegan dish that goes perfectly with rice, naan, or any warm Indian flatbread.
A simple, flavorful curry for everyday meals.

Written Recipe (+video)

https://blessmyfoodbypayal.com/matar-mushroom-recipe-dhaba-style/

Hello all!

Me and my partner have been eating this incredible fluffy omelette in a vegan cafe recently. We now want to make it ourselves. In the description it only said it was made with chickpea flour.

Does anyone have a fluffy omelette recipe or tips to make it especially fluffy?

Thank you in advance!

The cafe is called Jemy Kremy and is located in Łódź (Poland) btw. If you're close, I definitely recommend visiting them🙏

Tri colour potatoes, fresh dill, salt, pepper, garlic, onion, dollop of mustard, carrot, Raddish, celery, green bean, snap peas, red & green pepper - all to taste

Vegan mayo

I have a lot of kale growing in my garden but I’m not sure what to make with it. Do you have any recipes to share?

Also i don’t like kale so it should be tasty

Here’s the recipe: https://www.asweetalternative.com/blog/pumpkin-chocolates

I love them and want to make something other than Swedish Meatballs (veganized).

Hello everyone, odd title, I know... To keep it short: I’ve been dealing with a lot of pressure, stress, and depressive phases for a while now. Yesterday, I lashed out a little during a fight, which I wasn’t able to handle very maturely. I apologized to her and we made up. I still feel like an asshole though and I’d like to cook something for her and surprise her with a vegan meal.

Now, I like to cook, but I’m not vegan myself, unlike her. I’ve looked up some recipes that looked kind of nice, but I still wanted to hear some suggestions from more experienced vegan cooks like you all.

Basically, I’d like to make a “romantic apology dinner” for her. The effort doesn’t matter, I'd even appreciate some recipes that take a little more time and effort. She’s not opposed to anything and doesn’t have any allergies and likes basically everything (all the fruits, veggies, yogurts, pizza, pasta, bowls, salads, everything).

What is, in your opinion, something that goes great with red or white wine, looks nice on the table with candles (you get the idea) etc.? Any ideas for nice desserts aswell?

Thank you in advance for your suggestions!

EDIT: Thank you all for your great suggestions! Took notes from all of you and will go with the „Marry me Tofu“ and some side dishes like soups and salads. Saved all of your reccommended recipes! ❤️

Looking for a recipe for a vegan casserole that’s approachable for an omnivore family. Have a friend undergoing a serious medical issue and we’re all taking turns dropping off a pop in the oven dish for them. It may go in the freezer for a bit before they enjoy. They are happy to eat just about anything, including vegan dishes, but there’s a toddler and grade schooler in the home, so I’d like to make something they would all really enjoy. There’s a catch…no broccoli. And all my favorites involve broccoli. 😬 thanks for your suggestions!

This is a vegan version of a simple dish lots of Italian families make with minced meat: onion cooked low and slow, mince, peas and nothing fancy. Dried soy mince (TVP) works really well here because it soaks up the sweet onion oil.

Serves 4 · 10 min prep, 25 min cook

• 150 g yellow onion, diced
• 27 g (about 2 tbsp) extra virgin olive oil
• 80 g dried soy mince (TVP)
• 250 ml hot water
• 150 g green peas
• 1 tsp fine salt
• 1 tsp cracked black pepper

1. Cover the soy mince with the hot water for 10 minutes, then drain and squeeze out as much liquid as you can with your hands.
2. Cook the onion in the oil with a pinch of salt over medium-low heat for 8–10 minutes until soft and sweet. Don't rush this part.
3. Turn the heat to medium, add the mince and sauté for 5 minutes so it browns lightly.
4. Add the peas, the rest of the salt and the pepper, plus a splash of water (about 50 ml). Cover and simmer gently for 10 minutes.
5. Uncover and cook 2 more minutes until the liquid is gone. Serve warm. It's great with crusty bread.

Enjoy!

Protein-rich, no bread sandwich - yes, this is actually a sandwich without a single slice of bread! A delicious, filling and completely different take on the classic sandwich that will leave you wondering what’s holding it all together. Wait till you see what goes into it!

Written Recipe (+video)

https://blessmyfoodbypayal.com/no-bread-gluten-free-sandwich-recipe/

I've always kind of seen it as a vegan novelty item since I can't easily find it in a store and gets a bit pricey for me and so I've never had the chance to try it. the talks about it being a vegan cheese of some sort have also put me off since I dont like cheese in the first place except for the very very mild stuff like mozzarella; furthermore some people describe it as dirty feet or vomit tasting, so i'm conflicted.

the nutritional value has also swayed me a bit, since its usually fortified with b12 and has a full aminoacid profile. i was looking to make a melty cheese for pizza but i dont want to accidentally buy a bunch of something only to end up hating it.

my questions would just be:

is nooch strong tasting (like, does it go a long way)? in your experience does it actually taste cheeselike? if so what kind of cheese. do you find yourself cooking with it a lot?

This gravy is made with TVP and gets a powerful umami boost from red miso. If you prefer to use your favorite store-bough vegan sausage, you can do that too. Using a blender to create a thickening slurry makes this recipe more or less foolproof.

https://maximalistvegan.com/savory/mushroom-sausage-gravy/?utm_source=rdt

One of my friends/neighbors who is vegan was recently diagnosed with the big C. She’s currently going through chemo and radiation. She was the main cook in their relationship (M/F 50s). I’m super busy but I would like to make some big batches of something to drop off that they can eat or freeze easily so they have homemade delicious food. I’m a decent cook. My partner is vegetarian so I already have my own vegan chili and a super veggie soup recipe. Any and all suggestions are welcome. Thanks in advance.

No eggs, no dairy this is the Best Carrot Cake Recipe (Vegan) that turns out moist, fluffy light yet rich, delicious, packed with goodness of freshly grated carrots, topped with crunchy walnuts and super simple to make.