I'm a fan of my cheat meals being high protein

Wondering if there is any (hopefully, easy) recipes where I could use Vital Wheat Gluten to make some sort of dessert bread, load, muffins, cookies or whatever?

Also going to try making a cheesecake with silken tofu

Open to ideas!

Written Recipe (+video)

https://blessmyfoodbypayal.com/tofu-kathi-rolls-recipe/

Full recipe available here.

Definitely one of my favourite recipes! Ingredients:

For the Stir-Fry:

• 400g seitan, cut into bite-sized pieces
• 2 tbsp cornflour (cornstarch)
• 4 tbsp vegetable oil (for frying)
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced
• 2 tsp grated fresh ginger

For the Sauce:

• 150ml soy sauce
• 100g brown sugar
• 200ml water
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp chilli flakes (optional)
• 1 tbsp cornflour, mixed with 2 tbsp water

For the Spinach:

• 400g fresh spinach
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and black pepper, to taste

To Serve:

• 300g jasmine rice

Method:

1. Place the seitan pieces in a bowl and sprinkle with cornflour, tossing until evenly coated. In a large frying pan or wok, heat 3 tablespoons of vegetable oil over medium-high heat. Add the seitan in batches and fry until golden and crispy, about 5-7 minutes. Remove from the pan and set aside on a plate lined with kitchen paper to drain excess oil.

2. In the same pan, heat the remaining tablespoon of vegetable oil. Add the sliced onion and bell pepper, sautéing for 5-6 minutes until they start to soften. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

3. In a small bowl, mix together the soy sauce, brown sugar, water, rice vinegar, hoisin sauce, and chilli flakes (if using). Pour the sauce mixture into the pan with the vegetables and bring to a simmer. Let it cook for 3-4 minutes, allowing the sauce to thicken slightly.

4. Stir in the cornflour slurry (cornflour mixed with water) and continue cooking for another 1-2 minutes until the sauce thickens to a glossy consistency. Add the fried seitan back into the pan, tossing to coat them evenly in the sauce.

5. For the spinach, heat the olive oil in a separate pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the spinach and cook for 2-3 minutes until wilted. Season with salt and black pepper to taste.

6. For the rice, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 600ml of water and a pinch of salt. Bring to a boil over medium heat, then reduce to low heat, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.

7. To serve, divide the cooked jasmine rice between four plates. Top with the Mongolian seitan stir-fry and a generous portion of sautéed spinach. Enjoy!

Recipe in comments for Methi Fritters.

Recipe: https://itdoesnttastelikechicken.com/easy-vegan-pumpkin-pie/

does anyone have sort of a master list or can recommend any vegan cook books or vegan cooking youtube channels?

https://www.veganfoodandliving.com/vegan-recipes/quinoa-stuffed-vegan-butternut-squash-roast/

You won't believe how easy it is to make vegan salmon that's bursting with clean protein and no random ingredients. This recipe is thanks to cooking with Fawn and her incredible ebook on veganising seafood it's a must!

The full recipe and tutorial can be found here vegan salmon.

If you are new to my channel please consider following, it's all 100% vegan and I teach the history of each dish so you learn something new each time.

I'd love to see you there

Here's the recipe. Marinade: 1 cup Vegetable Broth 1 Sheet Nori Finely chopped 2 Tablespoons Rice Vinegar 2 Tablespoons Soy Sauce 2 Tablespoons Sesame Oil ¼ teaspoon Liquid Smoke (you can use smoked paprika) 3 Slices Beets (for color and flavor) 1 teaspoon Garlic Powder ¼ teaspoon Salt ¼ teaspoon Ground Black Pepper 2 Tablespoons Light Brown Sugar 2 Cloves Garlic Crushed 1 Tablespoon Ginger Minced ¼ teaspoon Red Pepper Flakes

Coating: 1 Sheet Nori Cut into strips roughly the same size as the tofu fillets ½ cup Cornstarch plus more if needed

Frying: 2 Tablespoons high heat spray oil

For simplicity stick all the marinade bits in a blender and I let the tofu soak it up overnight.

Enjoy.

Hello! Does anyone have a really great fruit cake recipe? I prefer the kind with the thick chewy icing on top, i don't know if its fondant or marzipan. THANKS!!!

Recipe here : https://blessmyfoodbypayal.com/railway-style-veg-cutlet-recipe/

I used to make a casserole with melted gruyere cheese on top. What might work as a substitute? Or what could I add to a béchamel sauce to give it a similar bite/tang?

my jobs having a potluck in December during a day/time that means I won't be able to show up til halfway through the party, so I want to bring something cold or room temp that one of my coworkers can just take from the fridge/my desk and add to the mix. I'd prefer a nut free & vegan dish to make my dish as accessible to as many coworkers as possible. I will also be making cookies but I want to bring a real food meal too.

I appreciate any suggestions!

So I'm making cashew milk frequently, and I sadly just throw out the ground pulpy part so far. I read you can make cookies from them but I don't like cookies much. Can I make burger patties out of it? I tried to google it but:

1. I'm not sure the ground cashews they mean have the same texture as mine (I soak cashews overnight and then immersion blender and then press)
2. They're all kinda complicated, many ingredients. I need a recipe a 10-year-old could make since those are my cooking skills, give or take.

Is there anyone who's doing this already? I need some sort of binder and some seasoning I guess. Or any other savory recipe I can make from those leftovers?