Looking for good recipes. I have made so many delicious meals with what I have in the house.

We currently have: red/green bell peppers, an abundance of green beans, corn, peas, carrots, onions, sweet/russel potatoes, Brussel sprouts, asparagus, lentils, red/black beans, chick peas!

I’m running out of ideas…

Edit: soaked OAT ... Swipe to text got me!

Hey all!

Looking to make up some mason jars from the week for breakfasts. I'm curious which of these ingredients are safe+beneficial to mix in with the oats when soaking, and which will spoil/should be added later/not at all. I would of course love to make a batch on the weekend to last through the week, but don't mind doing 2x etc.

I am also curious if you would go with water or oat milk.

Steel cut oats

Chia seeds

Hemp hearts

Flaxseed meal

Walnut pieces

Golden raisins

Frozen blueberry

Brown sugar

Thank you for reading, any advice/changes appreciated.

Hello! I'm not vegan, but i really wanna start having a vegan diet and lifestyle.

My issue is that i have a very sensitive stomach, so most beans aren't an option, and also products like plant-based milk, meats, soy and tofu are very expensive for me at the moment, and for a lot of time these factors demoralised me.

I wanted to ask if you have any recipes that might fit my situation.

Thank you!

I want to blow the minds of my girlfriends friends when they come over for a dinner party. They are regular dude bro types any ideas?

Full recipe available here.

Recipe: Ingredients:

• 24 vegan dumpling wrappers
• 200g tofu, crumbled
• 100g mushrooms, finely chopped
• 50g vermicelli noodles, cooked and chopped
• 1 carrot, grated
• 2 spring onions, finely sliced
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp agave syrup
• 2 tsp Korean chili flakes
• Salt to taste
• Vegetable oil for pan-frying
• Sesame seeds and chopped green onion for garnish

Korean Chili Sauce:

• 2 tbsp Korean chili paste (Gochujang)
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp agave syrup

Method:

1. In a bowl, combine tofu, mushrooms, vermicelli noodles, carrot, spring onions, garlic, soy sauce, sesame oil, agave syrup, Korean chili flakes, and a pinch of salt. Mix until well combined.
2. Place a small spoonful of the filling into each dumpling wrapper, wet the edges, fold, and seal, creating pleats.
3. Heat a thin layer of vegetable oil in a non-stick frying pan. Place dumplings in the pan and cook until the bottom is golden brown.
4. Add a small amount of water to the pan, cover, and steam for about 5 minutes until cooked through.
5. For the chili sauce, whisk together all ingredients until smooth.
6. Serve dumplings hot, drizzled with the Korean chili sauce and garnished with sesame seeds and green onions.

Love the combination of lemons and zucchini... and they make great risotto!

Recipe: https://ourplantbasedworld.com/lemony-winter-risotto/

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Hey! I love cooking and baking vegan food, it is sort of my activism because I love sharing it with people and surprising them with how good vegan food can be.

I think I am ready to try a real cooking or baking class. I would prefer in person (san antonio is closest city to me) but I know that's a stretch so online is an option. I want specifically vegan classes not classes I can make vegan because I would suspect some of the stuff would be hard to just 1:1 replace.

I'm particularly interested in complicated techniques that are hard to understand from a recipe. Specifically pastry, more complicated bread (like braided, filled, etc.), think of the sort of thing they do on great british bake off. I think I could also use a course on just like cutting stuff to different sizes and shapes and the basics of stove cooking, my results are a little inconsistent sometimes. My strong point is definitely baking rather than cooking.

If anyone has classes they know of and like, or youtube channels etc. They can be paid or not paid. If in person itd have to be san antonio. I would love to know them, thanks!

Pasta, nutritional yeast, vegetable bouillon, gluten free flour with xanthan gum, salt and pepper, water, grape tomatoes, carrots, broccoli and spinach

Hi! I am new to being vegan and I only cook my tofu a certain way and I am getting bored and want to experiment. What’s your favorite tofu burger recipe that includes beans/lentils and mushrooms and/or any other veggies! No nuts/seeds though! Something that tastes super legit because it’s hard to sort through all the recipes out there!

I’ve got a coworker doing the low carb thing and another diabetic on my staff, but I wanted to bake something for an upcoming birthday. Any suggestions?

One thing that has always annoyed me is how hard it is to clean your bowls, etc after making seitan. That wet vital-wheat-gluten is like glue, and even after I get it all scrubbed off I usually have to throw away my sponge because it is caked in the stuff.

My easy solution - vinegar. A little simple, white wine vinegar seems to dissolve it. Soak it in vinegar, scrape it off with a spoon, then finish with a sponge. When you're done just soak your sponge in a little vinegar too, which is good to do anyway

Not that olive oil isn't great but I'd be interested to hear some creative ideas for other vegan fat sources.

Edit: Incredible responses, thank you!

I have no idea where to ask this. For medical reasons, I can't have anything that's not organic. I also can't have citrus foods such as lemons, lime, oranges, pineapple and grapefruit. But I want to add some flavor to my waters and I have absolutely no idea what to put.

Any suggestions or recipes you have to offer? Thanks!

Super easy, and utterly delicious breakfast or mid-morning snack!

Recipe: https://ourplantbasedworld.com/lemon-blueberry-overnight-oats/

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I've looked around and found different versions. Some use milk with chickpea flour, some cornstarch (sometimes with flaxseed), some normal flour. What can you recommend?

edit: I just said "milk" but I hope it's clear I mean any sort of non-dairy alternative lol

hello people :),

been making big meals so i can bring leftovers to school, but almost all meals ive found have a mushy or saucy texture (chickpea tikka masala and rice, lentil bolognese pasta, chickpea mash...). i LOVE their taste but I'd love to have more texture diversity. what can i do then? whether it's recipes or ingredients i could use, techniques and so on...

i know i could do stuff like seitan or baked tofu, but otherwise i wouldn't know what i could do... if anyone has ideas, I'd love to hear about those

cheers everyone, have a nice day :)