Red lentil rotini, over microwaved 🧂'd tofu, Violife mozzarella, and paprika. That's all. 😋

I Made vegan Manju today, was easy but takes so much time. I started yesterday making the red Bean paste (anko) and today I Made the buns. Anyway it's really yummy 💖

Hi everyone!

I’m developing a new plant-based spreads brand featuring flavored butters, nut butters, hummus, and other creative plant-based variations, and I’d love your feedback! 🌱

We’re working on bold flavors like Sundried Tomato & Basil and exploring eco-friendly packaging to bring you delicious, sustainable options.

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Feeding around 8 people tomorrow and grocery shopping in the morning. I have been vegan for a while but am extremely lazy when it comes to cooking. I want to just have a bunch of different appetizer options. Little to no prep. Open to all suggestions. So far I can only think of pita, veggies and hummus.😭

Bacon recipe from: https://www.kitchentreaty.com/tofu-bacon/ I used golden syrup instead of maple syrup, a little bit of BBQ sauce, and then crisped it up in the air fryer. Lightly toasted ciabatta layered with vegan butter, smashed avocado, bacon, vegan cheese, crunchy lettuce, and peri peri mayonnaise.

My attempt at these brownies, although I used gluten flour: https://sweetsandthankyou.com/gluten-free-vegan-brownies/

Hi,

My name is Kristi and I'm a mental health researcher at Lancaster University. I'm posting here to ask the Vegan_Food Mods if I could share a study I'm conducting on men's experiences of orthorexia (I have attempted to contact mods through modmail but perhaps my message didn't go through)? As a clarification, it's not assumed that a certain dietary practice or fitness type is orthorexic, but perhaps individuals who identify with orthorexia may visit this forum occasionally since it's related to health.

Thanks,

Kristi

Simple dinner recipe here, good for leftover bread and tomatoes.

Simply mash and strain tomatoes, add salt, pepper, Italian seasoning, and a little olive oil, to make the passata. Use any bread, my favourite is ciabatta for this. Drizzle olive oil on the bread, then grill until light golden brown. Then, spread the passata on the bread and top with vegan cheese and any other pizza toppings you like. Place back under grill until the cheese has melted, then served immediately!

1 large white onion (finely diced, like really tiny) 1 large garlic clove (crushed) 1 Tbsp tomato purée Generous amount of Italian seasoning (you feel it with your heart) Sea salt and ground black peppercorns 1 can butter beans (half drained) Half can chopped tomatoes with juice Splash of Italian red wine Handful of pitted olives (I like to use pimento stuffed, sliced into rings) 1 large artichoke heart (sliced into small pieces) Handful of grated vegan cheese EVOO0, parsley and flaky sea salt for dressing

1. Fry the onion in a pan with a generous amount of neutral oil on a medium-low heat. Once soft, add the garlic. Season with salt and pepper and continue to fry until golden brown, stirring frequently to avoid sticking.

2. Increase heat to medium-high and immediately add tomato purée. Cover the onions and garlic thoroughly and ensure the tomato does not stick by using a wooden spatula. At this point, add the Italian seasoning.

3. Once the purée starts to reduce, add the butter beans and half of their water. Increase heat to high, then cook until bubbling. Once bubbling, add the red wine and stir thoroughly. Use the wine to deglaze anything stuck to the bottom of the pan.

4. Reduce heat to low and allow to simmer to remove some liquid. Once sauce starts to thicken, add olives and artichoke. Stir them in, and add vegan cheese. Increase heat to medium and cook as the cheese melts.

5. Serve once cheese has melted, topped with olive oil, flaky salt and chopped parsley. Perfect alone or over rice or pasta.