I love exploring vegan cooking blogs and would love to discover some fresh ones! I already enjoy the popular sites like Minimalist Baker and Oh She Glows, but I’d like to add a few new or lesser-known blogs to my rotation. Any recommendations?

TIA 🙏

I made these stickers because I thought it was really funny that "soy boy" is used as an insult to describe femme guys. 1.) There's nothing wrong with feminity, and 2.) tofu is packed with protein. Anyways, hope you guys enjoy! :)

Full recipe available here.

Ingredients

•	400g firm tofu, cubed
•	1 tbsp vegetable oil
•	1 large onion, finely chopped
•	2 cloves garlic, minced
•	1-inch piece of ginger, grated
•	1 tsp cumin seeds
•	1 tsp ground coriander
•	1/2 tsp turmeric powder
•	1 tsp garam masala
•	2 large tomatoes, pureed
•	500g fresh spinach
•	1/2 cup coconut milk
•	Salt, to taste
•	Fresh coriander, chopped (for garnish)

Method

1.	Bring a large pot of water to a boil and add a pinch of salt. While waiting, fill a bowl with ice water and set it aside. Add the fresh spinach to the boiling water and blanch for about 1-2 minutes until it turns vibrant green. Quickly transfer the spinach to the ice water to stop the cooking process and preserve its colour. Once cooled, drain the spinach and blend it into a smooth puree. Set aside.
2.	Start by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 10 minutes. Once pressed, cut the tofu into 1-inch cubes and set aside.
3.	Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. This step releases the aromatic oils that form the base of the dish’s flavour profile.
4.	Add the chopped onions to the pan and sauté them until they turn golden brown, about 5 minutes. The caramelisation of onions adds a natural sweetness that balances the earthy spices. Stir in the minced garlic and grated ginger, cooking until aromatic, about 2 minutes.
5.	Pour in the pureed tomatoes and mix well with the onion, garlic, and ginger. Allow this mixture to cook until the oil starts to separate from the masala base, about 5-7 minutes. This process is essential for developing the deep, rich flavours characteristic of Saag dishes.
6.	Stir in the ground coriander, turmeric powder, and garam masala. Cook the spices for 2-3 minutes to bloom their flavours, enhancing the overall depth of the dish.
7.	Add the pureed spinach and coconut milk to the pan, stirring to combine. Let the mixture simmer gently for about 5 minutes, allowing the spinach to meld with the spices and form a creamy base.
8.	Gently fold in the tofu cubes, making sure they are well-coated with the spinach and spice mixture. Simmer for an additional 5 minutes to allow the tofu to absorb the flavours.
9.	Adjust the seasoning with salt to taste. Garnish with freshly chopped coriander and serve hot with steamed basmati rice or naan.

Is there a vegan discord that's just talking about casual stuff like interests, hobbies, etc?

Full recipe available here.

Recipe: Ingredients:

• For the dumplings:

  • 200g firm tofu, pressed and crumbled
  • 1 cup napa cabbage, finely shredded
  • 1/2 cup carrots, grated
  • 1/2 cup shiitake mushrooms, chopped
  • 2 spring onions, finely sliced
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp sesame oil
  • 1 tbsp gochujang (Korean red chilli paste)
  • 1 tbsp cornflour
  • 30 round dumpling wrappers (check they are vegan)
  • Vegetable oil for deep frying

• For the dipping sauce:

  • 4 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp gochugaru (Korean chilli flakes)
  • 1 tbsp toasted sesame seeds

• Garnishes:

  • Fresh coriander, chopped
  • Red chilli, thinly sliced
  • Sesame seeds

Method:

1. Start by preparing the dumpling filling. In a large mixing bowl, combine the crumbled tofu, shredded napa cabbage, grated carrots, chopped shiitake mushrooms, spring onions, minced garlic, grated ginger, soy sauce, sesame oil, gochujang, and cornflour. Mix thoroughly until all ingredients are well combined and evenly distributed, ensuring the flavours meld together.

2. Set up a dumpling assembly station. Lay out one dumpling wrapper on a flat surface and spoon a small amount of the filling into the centre, taking care not to overfill. Wet the edges of the wrapper with water using your fingertip, fold it over to create a half-moon shape, and press firmly to seal the edges, making sure there are no air pockets. For an added touch, pleat the edges to achieve a traditional look. Repeat this process for all the wrappers and filling.

3. Heat a deep frying pan or wok with enough vegetable oil to submerge the dumplings, aiming for an oil temperature of around 180°C (350°F). To test the readiness, drop a small piece of wrapper into the oil—it should sizzle and float to the top quickly. Fry the dumplings in batches, making sure not to overcrowd the pan. Fry for about 3-4 minutes, turning occasionally, until they turn golden brown and crispy on all sides.

4. Once the dumplings are fried, remove them from the oil using a slotted spoon and place them on a plate lined with kitchen paper to drain any excess oil.

5. Prepare the dipping sauce by combining soy sauce, rice vinegar, sesame oil, gochugaru, and toasted sesame seeds in a small bowl. Stir well to mix all the flavours, and taste to adjust the seasoning if needed.

6. Serve the dumplings hot, garnished with fresh coriander, thinly sliced red chilli, and a sprinkle of sesame seeds. Serve with the dipping sauce and enjoy!

Full recipe available here.

Ingredients:

• For the BBQ Seitan:

  • 400g seitan, cut into thin strips
  • 1 cup BBQ sauce (check it's vegan)
  • 2 tbsp olive oil
  • 2 tbsp soy sauce or tamari
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper, to taste

• For the Tacos:

  • 8 soft tortillas
  • 1 cup shredded red cabbage
  • 1 cup shredded lettuce
  • 1 red bell pepper, thinly sliced
  • 1/4 cup chopped fresh coriander
  • 1/4 cup chopped spring onions
  • 1 avocado, thinly sliced
  • Fresh lime wedges, for serving

Method:

1. Start by preparing the BBQ marinade. In a mixing bowl, combine BBQ sauce, olive oil, soy sauce or tamari, maple syrup, smoked paprika, garlic powder, onion powder, salt, and pepper. Whisk until all ingredients are well incorporated.
2. Add the seitan strips to the bowl, ensuring each piece is thoroughly coated with the marinade. Let the seitan marinate for at least 15 minutes, or longer if you have the time, to deepen the flavour.
3. Heat a large skillet or frying pan over medium heat. Once hot, add the marinated seitan strips in a single layer. Cook for about 5-7 minutes on each side, or until the seitan becomes caramelised and slightly crispy around the edges. The BBQ sauce should thicken and adhere to the seitan, creating a delicious glaze.
4. While the seitan cooks, warm the tortillas in another skillet over medium heat for about 30 seconds on each side, or until soft and pliable. You want the tortillas warm enough to fold but not too hot that they become crispy.
5. Assemble the tacos by layering a handful of shredded red cabbage and lettuce onto each tortilla. Add slices of red bell pepper, avocado, and the smoky BBQ seitan strips. Finish with a sprinkle of fresh coriander and chopped spring onions for a burst of freshness and crunch.
6. Serve immediately, garnished with lime wedges on the side. Encourage guests to squeeze fresh lime juice over their tacos for an added tangy flavour.

Full recipe available here.

Recipe: Ingredients:

For the cauliflower wings:

• 1 medium cauliflower, cut into florets
• 1 cup plain flour
• 1 cup water
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• Oil, for frying

For the sweet and spicy soy glaze:

• ½ cup soy sauce (use a low-sodium variety if preferred)
• ¼ cup maple syrup
• 1 tablespoon sriracha sauce (adjust for spice preference)
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon cornflour mixed with 2 tablespoons water (for thickening)

Method:

1. In a large bowl, whisk together the flour, water, garlic powder, smoked paprika, salt, and black pepper until smooth. The batter should have a thick, pancake-like consistency that clings to the cauliflower florets. Adjust with more water or flour as needed.

2. Pour enough oil into a deep frying pan to cover the bottom by about an inch. Heat over medium-high heat until a small drop of batter sizzles upon contact.

3. Dip each cauliflower floret into the batter, ensuring it’s fully covered. Carefully place the coated florets into the hot oil, frying in batches to avoid overcrowding. Fry for about 5-7 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel to remove excess oil.

4. In a small saucepan, combine the soy sauce, maple syrup, sriracha, garlic, and ginger. Bring to a gentle simmer over medium heat, stirring occasionally. Once the mixture is heated through, add the cornflour mixture and stir continuously until the sauce thickens and becomes glossy, about 2 minutes.

5. Transfer the fried cauliflower wings into a large mixing bowl. Pour the hot glaze over the wings, tossing gently to coat each piece thoroughly with the sauce.

6. Serve immediately, garnished with sesame seeds and chopped spring onions for added crunch and flavour. These wings are best enjoyed hot, straight from the pan, while they retain their crispiness.