Hi, I'm looking for vegan food suggestions/recipes for my long runs. I'm quite open to all ingredient suggestions; the constraints are: should be the size of a chocolate bar, and doesn't become just shreds after 10 minutes of running (potentially I could save one in my pocket for hours before I eat it).

I've seen recipes that use dates to bind other ingredients together, wouldn't that result in a very sticky bar though?

If I make a pretty dense cake, will it hold after hours of running?

Thank you.

Hi friends! I accidentally ordered a 16oz block of soft tofu (I had meant to order tempeh ha). I've never cooked with soft tofu before, only firm. So I'm hoping you all will share your fave recipes for soft tofu!

What’re some good recipes for a $50 a week food budget without nuts or chickpeas?

Hi all! I am not vegan, but my sixteen-year-old daughter is having her vegan girlfriend over for dinner friday. I've done plenty of vegetarian cooking in the past (my daughter is vegetarian), but never vegan. Do you all have recommendations for a good meal to make that will impress but won't get me into too much trouble with difficulty and time? And do you have any tips that I would be completely unaware of as a non-vegan? I'd love to cook more vegan food when I can. Environmental and ethical stuff is all a plus for me, it's just tough to do full time when I have five kids with all varying pickiness and tastes. But some is better than none? And I like to broaden my horizons in the kitchen. Thanks in advance!

https://plantbasednews.org/veganrecipes/dinner/try-these-14-vegan-mushroom-recipes-for-vitamin-d/

Pasta dough doesn't need to include eggs; it can be perfectly made using non-animal ingredients and cut any way you like to make noodles or ravioli. See how!

Recipe: https://ourplantbasedworld.com/vegan-homemade-pasta-dough/

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https://preview.redd.it/l0e664g66xnc1.jpg?width=1200&format=pjpg&auto=webp&s=ae3909ac7269781dd9f7c10e3a69c6d10993cbfb

I am obsessed with this smoothie. It is the one I have been making the most these days as a pre or post-workout snack.

Recipe: https://ourplantbasedworld.com/spinach-mango-smoothie/

I cannot have soy and tree nuts (coconut and pistachio are fine), but really miss artisanal cheeses. I was wondering if I could use a different base to make camembert, since I cannot have cashews?

Other bases I was thinking about: pumpkin seeds, sunflower seeds, navy beans, yellow split lentils.

Recipe is perfect for when you're under the weather. My partner and I cooked it ahead of when we got our covid jabs, immediately ate half before we even got the jabs, and had to make another batch.

You will need:

• Half a pack of onion soup mix
• 1/4 cup chicken flavored bullion (I like Osem brand consumme)
• 1 can Walmart mixed vegetables medley (the Medley has a good broth that it's in, the mixed vegetables doesn't)
• 2 cups vegetable broth
• 2 tbsp fresh dill
• 1/3 cup unsalted butter
• A large handful or two of dried shiitake mushrooms
• 2 tbsp lemon juice
• 2 tbsp italian herb seasoning
• pasta (dinosaur pasta works best and also boosts the mood)

Throw all the ingredients except the pasta into a large crockpot and add water to cover. Cook on high for about 5 hours, then add the pasta and cook for another 30 minutes or so, adding more water if it gets too dry.

The mushrooms will soak up the broth and get a passable chicken soup texture.

I like to cook for a week or two so I don't have to cook every single day, so this recipe is quite large. Cut it down if you need to. Or scale it up, it's delicious and full of protein and a decent amount of fiber.

You will need:

• 1/4 cup olive oil or coconut oil
• 2 medium onions
• 1 small head of garlic (about 6-8 cloves)
• 3 Tbsp hing (asafoetida)
• 3 Tbsp garam masala
• 2 tsp curry powder
• 1.5 tsp cumin
• Salt and pepper to taste
• 2 14 oz cans of tomato paste
• 2 13.5 oz cans coconut milk
• 4 15.5 oz cans chick peas

In a large wok or saucepan, cook the onions and garlic until golden brown over high heat. Make a well in the center of the pan. If the oil's gone, add a bit more into the well and toss in your spices. You want to cook until the hing stops smelling bad, stirring constantly, about 3 minutes. Add in your canned ingredients and stir until well combined. Continue to cook over high heat until bubbling then reduce heat and simmer for 15-20 minutes to make sure the chick peas soak up the flavor. Serve with rice.

Dear vegans,

I am in desperate in a non-soy based vegan meatball recipe or brand of frozen vegan meatballs. I am craving a vegan meatball sandwich. People seem to want to drown the poor vegan meatballs in marinara (which I cannot eat). I feel as though this is something that must be homemade.

What are your recommendations, please?

Signed,

Pescatarian offspring of vegan mother