The Vegan Thread for Vegan Food

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MechaSeinfeld: Jan 2, 2008

That�s a fantastic post. I will advocate for that silken tofu recipe. I basically know it off my heart and I make it all the time. Easy and delicious.

# ? Jun 6, 2020 05:22

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# ? May 22, 2024 12:42

WarioLopez: Jan 21, 2010

I love this thread! Lately, I've been eating chickpea salad slot. It's made with chickpeas, vegan mayo, agave nectar, toasted pecans, red grapes, and diced Granny Smith. Make it into a sandwich with red onion and lettuce on thick 9-grain bread from my local bakery.

# ? Jun 7, 2020 01:14

TychoCelchuuu: Jan 2, 2012; This space for Rent.

Some recent vegan meals, which you may have seen in various other threads, but I like to post here too since it's kind of fun to have a running tally of all the various vegan meals one can eat and since some people say they like the posts:

Khatti meethi tinda (apple gourd) masala.

Onion parathas and cabbage parathas - flatbreads stuffed with onion or cabbage mixtures. Onion parathas are near the bottom of the picture but you can also tell which is which because you can see the onions in the onion parathas in a few places.

Moonphali wale karele ki sabzi, aka bitter gourd with peanuts.

Potatoes with green beans Punjabi style.

Vankaya ulli karam, aka eggplant stuffed with an onion paste.

Chawli ki phali & aloo sabzi, aka potatoes and green beans.

Stuffed bharwa tinda (apple gourd).

Bedmi aloo sabzi, aka potato soup. Or, as they put it in India, where soup does not exist, potatoes in gravy.

Aloo tamatar jhol, another soupy potato dish.

Aloo phulkopir chorchori, aka Bengali-style potatoes and cauliflower

# ? Jun 11, 2020 14:16

Zenithe: Feb 25, 2013; _{Ask not to whom the Anidavatar belongs; it belongs to thee.}

Made this: https://minimalistbaker.com/saucy-moroccan-spiced-lentils/

No idea what this recipe actually is, seems like it's just spiced lentils with koshari sauce, but it tastes good. I had it with ras el hanout couscous.

# ? Jun 21, 2020 09:14

duckmaster: Sep 13, 2004; Mr and Mrs Duck go and stay in a nice hotel.

One night they call room service for some condoms as things are heating up.

The guy arrives and says "do you want me to put it on your bill"

Mr Duck says "what kind of pervert do you think I am?!

QUACK QUACK

No pics, but I was watching QI on Netflix and they gave vegan comedian Romesh Raganathan a sandwich which he scoffed at and said was insulting to give to a vegan. But then he ate it and said it was absolutely fantastic.

It was a toast sandwich - a slice of toast seasoned with salt and pepper and sandwiched between two slices of bread. I had to try it and weirdly....it�s really quite good. I�ve spruced it up a bit with cayenne pepper, olive oil and tomato sauce, plus lettuce and gherkins (and two slices of toast) and...I can�t believe I�m about to say this...the texture reminds me of a Big Mac. I haven�t missed meat but I have missed that texture and it hits the spot perfectly.

Anyway, I can highly recommend a toast sandwich (not a sentence I ever thought I�d say).

Edit: oh my god what if I fried the bread instead?!

# ? Jun 21, 2020 14:10

Bollock Monkey: Jan 21, 2007; The Almighty

A fried slice sandwich sounds like it would be excellent on a hangover.

# ? Jun 22, 2020 19:17

von Braun: Oct 30, 2009; Broder Daniel Forever

Zenithe posted:

Made this: https://minimalistbaker.com/saucy-moroccan-spiced-lentils/

No idea what this recipe actually is, seems like it's just spiced lentils with koshari sauce, but it tastes good. I had it with ras el hanout couscous.

Made this last week and i would make again. very good sauce

# ? Jun 25, 2020 12:34

call_of_qthulhu: Nov 21, 2003; Fun Shoe

TychoCelchuuu posted:

Ful medamas is maybe my favorite breakfast in the world and it's vegan. Lots of variety there too in terms of what you add.

is there a viable substitute for fava beans in ful medames? because i have wanted to make it forever and the grocery stores around me do not stock fava beans in any form.

would i just be better off ordering some off amazon or something?

# ? Jul 2, 2020 23:44

Fantastic Foreskin: Jan 6, 2013; A golden helix streaked skyward from the Helvault. A thunderous explosion shattered the silver monolith and Avacyn emerged, free from her prison at last.

The lovely oven in my lovely apartment is busted, how's are air fryers for tofu?

# ? Jul 3, 2020 02:40

Ras Het: May 23, 2007; when I was a child, I spake as a child, I understood as a child, I thought as a child - but now I am a man.

not_superiority posted:

is there a viable substitute for fava beans in ful medames? because i have wanted to make it forever and the grocery stores around me do not stock fava beans in any form.

would i just be better off ordering some off amazon or something?

You can of course make a mash out of other legumes as well, but I wouldn't consider it the same thing since fava beans have a pretty distinct earthy flavour. Note that there's different variants of them, the big pale ones have a lighter taste than the small brown ones

# ? Jul 3, 2020 09:34

call_of_qthulhu: Nov 21, 2003; Fun Shoe

Ras Het posted:

You can of course make a mash out of other legumes as well, but I wouldn't consider it the same thing since fava beans have a pretty distinct earthy flavour. Note that there's different variants of them, the big pale ones have a lighter taste than the small brown ones

okay cool. i might try it with some great northerns since i have some of those in my pantry right now. there's other grocers in houston and a bunch of asian grocers, but with covid i don't know their hours. one day i'll have proper fava beans lol

Some Goon posted:

The lovely oven in my lovely apartment is busted, how's are air fryers for tofu?

air fryers do okay tofu, as long as you're shooting for nuggets or fried slabs

# ? Jul 3, 2020 12:22

deedee megadoodoo: Sep 28, 2000; Two roads diverged in a wood, and I, I took the one to Flavortown, and that has made all the difference.

Air fryer tofu owns. It will get crispier than in the oven. I cook it once a week.

# ? Jul 4, 2020 13:13

Carotid: Dec 18, 2008; We're all doing it

Yup, I love air frying my tofu. I keep a lot of tofu on hand, and one of my favorite preparations is tearing up thawed tofu into strips/chunks, seasoning it with whatever I'm in the mood for that day, and air frying until it's almost chicken-like in texture. Very versatile!

# ? Jul 7, 2020 15:11

barbecue at the folks: Jul 20, 2007

I wanted a new vegan sandwich topping and thought of trying out marinated mushrooms in that role. I just stuffed a bunch of sliced mushrooms in a 1 litre (~4 cup) mason jar, added a desilitre (1/2 cup) of olive oil, couple tablespoons of cider vinegar and a lot of assorted Mediterranean spices. A sliced clove or two of garlic and spring onions work well in the mix. Some soy or mushroom sauce brings more umami, chili flakes are also recommended. Mix all of that around a bit and let sit in the fridge overnight, after that put them on everything. Simple yet great :3:

# ? Jul 13, 2020 09:45

Zenithe: Feb 25, 2013; _{Ask not to whom the Anidavatar belongs; it belongs to thee.}

Here's a good recipe:

Loa Gan Ma chilli sauce + literally anything

I''m alone for the week so I've basically been using leftovers veges cooked in that and served on rice. The black bean chilli sauce is even better imo.

# ? Jul 13, 2020 10:37

How Wonderful!: Jul 18, 2006; I only have excellent ideas

barbecue at the folks posted:

I wanted a new vegan sandwich topping and thought of trying out marinated mushrooms in that role. I just stuffed a bunch of sliced mushrooms in a 1 litre (~4 cup) mason jar, added a desilitre (1/2 cup) of olive oil, couple tablespoons of cider vinegar and a lot of assorted Mediterranean spices. A sliced clove or two of garlic and spring onions work well in the mix. Some soy or mushroom sauce brings more umami, chili flakes are also recommended. Mix all of that around a bit and let sit in the fridge overnight, after that put them on everything. Simple yet great

I used to get essentially this as a snack at a bar near where I live, it was delicious and I always meant to get into the habit of making little batches to have at home.

# ? Jul 13, 2020 18:42

call_of_qthulhu: Nov 21, 2003; Fun Shoe

Zenithe posted:

Here's a good recipe:

Loa Gan Ma chilli sauce + literally anything

I''m alone for the week so I've basically been using leftovers veges cooked in that and served on rice. The black bean chilli sauce is even better imo.

i use the black bean chili crisp on everything i can. i made some TVP/canned bean sprout patties because i was trying to use up some of the random leftover stuff in my pantry and the chili crisp made the meal.

# ? Jul 13, 2020 22:33

2 penny bottle imp: Jun 11, 2008; I KNOW WHAT YOU DID LAST SCUMMER

not_superiority posted:

i use the black bean chili crisp on everything i can. i made some TVP/canned bean sprout patties because i was trying to use up some of the random leftover stuff in my pantry and the chili crisp made the meal.

Sauce?

# ? Jul 13, 2020 23:54

call_of_qthulhu: Nov 21, 2003; Fun Shoe

2 penny bottle imp posted:

Sauce?

i didn't really use a recipe.

i had about a cup or so of TVP left in a bag, rehydrated it with vegetable broth per the instructions on the bag. added half an onion, diced fine (leftover from another dinner). mixed in the can of bean sprouts after i'd drained and untangled them a bit. threw in like 2-3 tablespoons or so of chili crisp. the mixture was a bit wet so i mixed in the tail end of a bag of panko, maybe half a cup. made 6 patties and pan fried them. ate one of them with rice and it was a good meal. they freeze well too.

i was struggling to find a use for the whole can of bean sprouts in a go. i couldn't find any information about how long they'd keep in the fridge if i only used part of a can.

# ? Jul 14, 2020 01:53

2 penny bottle imp: Jun 11, 2008; I KNOW WHAT YOU DID LAST SCUMMER

not_superiority posted:

i didn't really use a recipe.

i had about a cup or so of TVP left in a bag, rehydrated it with vegetable broth per the instructions on the bag. added half an onion, diced fine (leftover from another dinner). mixed in the can of bean sprouts after i'd drained and untangled them a bit. threw in like 2-3 tablespoons or so of chili crisp. the mixture was a bit wet so i mixed in the tail end of a bag of panko, maybe half a cup. made 6 patties and pan fried them. ate one of them with rice and it was a good meal. they freeze well too.

i was struggling to find a use for the whole can of bean sprouts in a go. i couldn't find any information about how long they'd keep in the fridge if i only used part of a can.

Sounds good; what about the chili crisp? Something like this? https://www.bonappetit.com/recipe/chile-crisp/

# ? Jul 15, 2020 16:10

Mata: Dec 23, 2003

2 penny bottle imp posted:

Sounds good; what about the chili crisp? Something like this? https://www.bonappetit.com/recipe/chile-crisp/

Lao Gan Ma is a popular brand of chili oil with Szechuan peppers and is downright addictive. It does a lot more work in a dish than normal chili oil

# ? Jul 15, 2020 16:58

Count Thrashula: Jun 1, 2003; Death is nothing compared to vindication.; Buglord

Mata posted:

Lao Gan Ma is a popular brand of chili oil with Szechuan peppers and is downright addictive. It does a lot more work in a dish than normal chili oil

Lan Gao Ma is the secret weapon to turn any vegetable from "good" to "HOLY poo poo"

# ? Jul 15, 2020 17:27

Zenithe: Feb 25, 2013; _{Ask not to whom the Anidavatar belongs; it belongs to thee.}

Mata posted:

Lao Gan Ma is a popular brand of chili oil with Szechuan peppers and is downright addictive. It does a lot more work in a dish than normal chili oil

I�m 99% sure there is no Szechuan pepper in the regular version.

# ? Jul 16, 2020 00:26

Mata: Dec 23, 2003

Zenithe posted:

I�m 99% sure there is no Szechuan pepper in the regular version.

I was like 70% sure there was, so I went to the fridge and checked. The most basic "Crispy Chilli in oil" contains sichuan peppercorns, as do the black bean, tofu, et al variants. But they have a lot of other sauces as well.
For example their Toban Djan, which I picked up on a whim. I later found out it's sort of like a saltier chinese gochujang. Of the recipes I looked into, this one seemed the most promising. I did a trial run without roasting all the vegetables and procuring the black garlic, and the flavors seem to check out. I think I'll give it a go with the real ingredients soon

Mata fucked around with this message at 01:18 on Jul 16, 2020

# ? Jul 16, 2020 01:10

2 penny bottle imp: Jun 11, 2008; I KNOW WHAT YOU DID LAST SCUMMER

NUMBER 1 FULCI FAN posted:

Lan Gao Ma is the secret weapon to turn any vegetable from "good" to "HOLY poo poo"

bezos delivering a jar to my door as we speak

# ? Jul 16, 2020 03:55

Zenithe: Feb 25, 2013; _{Ask not to whom the Anidavatar belongs; it belongs to thee.}

Mata posted:

I was like 70% sure there was, so I went to the fridge and checked. The most basic "Crispy Chilli in oil" contains sichuan peppercorns, as do the black bean, tofu, et al variants.

I have regular and black bean, neither has pepper of any kind listed as an ingredient?

Regular : soybean oil chilli onion soybean salt sugar MSG, black bean has the same ingredients but slightly different order. Weird!

# ? Jul 16, 2020 09:27

The Swamp Thing: Sep 11, 2001; It's the Evolution Revolution.

I am a Vegan chef. Recently I've learned how to make Pizza with (Biga) ask me your questions. (I need friends please)

# ? Jul 16, 2020 10:22

Brain Curry: Feb 15, 2007; People think that I'm lazy
People think that I'm this fool because
I give a fuck about the government
I didn't graduate from high school

Zenithe posted:

I have regular and black bean, neither has pepper of any kind listed as an ingredient?

Regular : soybean oil chilli onion soybean salt sugar MSG, black bean has the same ingredients but slightly different order. Weird!

Probably listed as Prickly Ash powder

# ? Jul 16, 2020 16:02

Mango Polo: Aug 4, 2007

HK5000 posted:

I am a Vegan chef. Recently I've learned how to make Pizza with (Biga) ask me your questions. (I need friends please)

Go on.

(I suck at making great pizza dough, any suggestions welcome)

# ? Jul 18, 2020 17:27

deedee megadoodoo: Sep 28, 2000; Two roads diverged in a wood, and I, I took the one to Flavortown, and that has made all the difference.

Mango Polo posted:

Go on.

(I suck at making great pizza dough, any suggestions welcome)

I use the Joe Beddia dough recipe: https://www.inquirer.com/food/craig-laban/philly-chefs-recipes-pizza-cookbooks-home-cooking-family-kitchen-laban-20200320.html

Also, this is an excellent recipe for philly style tomato pie: https://www.seriouseats.com/recipes/2012/02/homemade-philadelphia-tomato-pie-style-pizza-recipe.html

Just use earth balance or more olive oil instead of butter. And add 2 tbsp of tomato paste to the sauce because it needs a thickener. Leave off the Romano obviously. it�s not needed anyway.

# ? Jul 18, 2020 19:10

Air Skwirl: May 13, 2007; Neither snow nor rain nor heat nor gloom of night stays these couriers from the swift completion of their appointed shitposting.

HK5000 posted:

I am a Vegan chef. Recently I've learned how to make Pizza with (Biga) ask me your questions. (I need friends please)

What do you put on it? I don't like the way most vegan cheeses melt.

# ? Jul 18, 2020 21:46

Rat: Dec 12, 2006; meow

Finally found some worthy bacon and fulfilled a BLT craving with these sandwiches

Lettuce grown in the garden, bannock made fresh just for the occasion. So good.

# ? Jul 19, 2020 22:19

2 penny bottle imp: Jun 11, 2008; I KNOW WHAT YOU DID LAST SCUMMER

Rat posted:

Finally found some worthy bacon and fulfilled a BLT craving with these sandwiches

Lettuce grown in the garden, bannock made fresh just for the occasion. So good.

Oh nice; sans bacon a nice tomato mayo can fill the craving for a sandwich like this.

You have a recipe for that bannock?

# ? Jul 21, 2020 00:20

PalaNIN: Sep 19, 2004; LRLRRRLLRRLRLRLRRLRLR

Thanks vegan fanatics - this thread has inspired my wife & I to do an entire week of vegan dinners, using recipes from here and elsewhere around the web.

First up this week was beet & bean burgers (recipe from here). Sorry for the slightly shaky photo...I was really excited to eat this one.

All these vegan recipes are really making me consider getting a good food processor.

# ? Jul 21, 2020 12:13

Bollock Monkey: Jan 21, 2007; The Almighty

not_superiority posted:

i use the black bean chili crisp on everything i can. i made some TVP/canned bean sprout patties because i was trying to use up some of the random leftover stuff in my pantry and the chili crisp made the meal.

I love making breakfast rice with the black bean or mushroom ones. A blob of that with a bit of extra oil for lube, make hot, add rice, add mixed frozen veg - super simple, super easy, super tasty breakfast.

# ? Jul 26, 2020 17:59

call_of_qthulhu: Nov 21, 2003; Fun Shoe

Bollock Monkey posted:

I love making breakfast rice with the black bean or mushroom ones.

i had no idea there was a mushroom version, now i have to seek it out to add to my excessive condiment collection

# ? Jul 28, 2020 22:36

How Wonderful!: Jul 18, 2006; I only have excellent ideas

I wanted to give cooking with seitan another try so I made some little buffalo snacks for me and my wife this afternoon.

I think they were kind of ugly but really tasty!

# ? Aug 14, 2020 04:18

Bread Set Jettison: Jan 8, 2009

Does anyone have a good vegan/vegetarian Kimchi recipe? I found an ok one on Minimalist baker, but I didn't know if there was other options I hadnt seen in the thread. I do like fishy flavors but have a shellfish allergy so it can be fraught for me.

# ? Aug 14, 2020 15:17

Eeyo: Aug 29, 2004

Bread Set Jettison posted:

Does anyone have a good vegan/vegetarian Kimchi recipe? I found an ok one on Minimalist baker, but I didn't know if there was other options I hadnt seen in the thread. I do like fishy flavors but have a shellfish allergy so it can be fraught for me.

The last time I made it I used Kenji's recipe https://www.seriouseats.com/recipes/2012/01/homemade-vegan-kimchi-recipe.html I think the miso worked fairly well, it gives a nice rounded savoriness.

Kenji's recipe diverges from traditional kimchi (as in the way it's most often prepared) in a few ways. One is the use of miso instead of fish sauce/shrimp paste for the umami flavor. Another is he did not use a rice flour paste in the gochugaru mixture. He also made the kimchi more like sauerkraut in that the napa cabbage is not rinsed after salting. That being said, when I've used that general outline (napa cabbage, miso, garlic, ginger, gochugaru, and chives prepared more like sauerkraut) I've like the results. But I can't compare it to traditional methods since I've never made it that way before.

If you do try out this recipe, I'll also note some things which need adjustment:

- Kenji calls for "1 large head napa cabbage ... about 1 pound total". I don't know what kind of napa cabbages that guy has been buying, but in no way is a large cabbage only 1 pound. Maybe 2-3 pounds. The about 1 cup water was just about right for a large head I think. The garlic may be a little too much, can't remember how much I used. Add the miso to taste, you may want a little more/less depending on your miso.
- For salt, it may just be better to weigh it out based on your cabbage weight. The general recommendation for kraut is 1.5-2% by weight of veggies. So add 2% the weight of your cabbage + radish, if using. When using brines it's 5% so last time I adjusted the salt content of the gochugaru paste (gochugaru, garlic, ginger, water, and miso) to be 5%. If you weigh it out there's no way for it to be too salty.
- The times I made it I just microplaned the garlic and ginger and didn't bother blending. Seemed to work fine, so if you don't have a blender or don't want to use one just do that.
- You can let it go for longer than a day on the counter. It's personal preference really. Kimchi is different from saurkraut in that kraut is fermented much longer at room temp.

Googling around, Hyosun from koreanbapsang.com (generally regarded to be a good source for Korean food) mentioned the use of kelp broth which sounded interesting. That may add in a little sea taste but I've never tried it before. Her recipe uses the traditional steps (rinsing the wilted cabbage and using rice flour paste) like I mentioned before, but I've never made her recipe so I can't say if it's good or not. https://www.koreanbapsang.com/vegan-kimchi/

# ? Aug 14, 2020 17:24

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# ? May 22, 2024 12:42

How Wonderful!: Jul 18, 2006; I only have excellent ideas

Eeyo posted:

The last time I made it I used Kenji's recipe https://www.seriouseats.com/recipes/2012/01/homemade-vegan-kimchi-recipe.html I think the miso worked fairly well, it gives a nice rounded savoriness.

Kenji's recipe diverges from traditional kimchi (as in the way it's most often prepared) in a few ways. One is the use of miso instead of fish sauce/shrimp paste for the umami flavor. Another is he did not use a rice flour paste in the gochugaru mixture. He also made the kimchi more like sauerkraut in that the napa cabbage is not rinsed after salting. That being said, when I've used that general outline (napa cabbage, miso, garlic, ginger, gochugaru, and chives prepared more like sauerkraut) I've like the results. But I can't compare it to traditional methods since I've never made it that way before.

If you do try out this recipe, I'll also note some things which need adjustment:

- Kenji calls for "1 large head napa cabbage ... about 1 pound total". I don't know what kind of napa cabbages that guy has been buying, but in no way is a large cabbage only 1 pound. Maybe 2-3 pounds. The about 1 cup water was just about right for a large head I think. The garlic may be a little too much, can't remember how much I used. Add the miso to taste, you may want a little more/less depending on your miso.
- For salt, it may just be better to weigh it out based on your cabbage weight. The general recommendation for kraut is 1.5-2% by weight of veggies. So add 2% the weight of your cabbage + radish, if using. When using brines it's 5% so last time I adjusted the salt content of the gochugaru paste (gochugaru, garlic, ginger, water, and miso) to be 5%. If you weigh it out there's no way for it to be too salty.
- The times I made it I just microplaned the garlic and ginger and didn't bother blending. Seemed to work fine, so if you don't have a blender or don't want to use one just do that.
- You can let it go for longer than a day on the counter. It's personal preference really. Kimchi is different from saurkraut in that kraut is fermented much longer at room temp.

Googling around, Hyosun from koreanbapsang.com (generally regarded to be a good source for Korean food) mentioned the use of kelp broth which sounded interesting. That may add in a little sea taste but I've never tried it before. Her recipe uses the traditional steps (rinsing the wilted cabbage and using rice flour paste) like I mentioned before, but I've never made her recipe so I can't say if it's good or not. https://www.koreanbapsang.com/vegan-kimchi/

This looks really good and I want to make it. When you talk about the size discrepancy with Kenji's tiny cabbages, did you end up going with using "1 large head napa cabbage" or "about 1 pound total?"

# ? Aug 14, 2020 18:14

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