Hi everyone,

I’m curious to understand the reasons why people look for vegan recipes. For some, it might be ethical reasons like animal welfare or environmental concerns. For others, it could be health-related goals like weight loss.

If you search for vegan recipes, I’d love to know:

1.	Are you doing it to help with weight loss?
2.	Are you simply trying to eat more plant-based meals?
3.	Do you follow a vegan diet for ethical or environmental reasons?
4.	Or is it something else entirely?

Feel free to share your thoughts in the comments. I’d really appreciate hearing from you!

I want to veganize this pie. I have craved it for so many years and stumbled across a recipe for it. I need help figuring out substitutes for a few non vegan items:

2 1⁄2 cups milk, separated which plant base milk would work best for an ice boxed pie? I like soy but not sure if oat milk would work better.

3 extra-large egg yolks no idea what to replace this with

Got a lot of dried beans and really want some recipe ideas for them. Black, kidney, chickpea, navy, and lentil. Give me all the bean recipes!

Recipe

https://blessmyfoodbypayal.com/vegan-creme-brulee-recipe/a

https://reddit.com/link/1h4a5v7/video/py1s6d948a4e1/player

It's called Recipify. You can download it at https://recipifyrecipes.app

It has more than 5000 recipes. Each recipe has

1. Instructions
2. Nutritional values
3. Equipment
4. Ingredients

Followed a basic flour 75g soy milk 125ml and egg replacer powder recipe, added a little garlic and onion powder then whisked air into the mix. Oven upto 230c/ 446f heated the oil in the moulds until smoking.

First one in rose a little (and promplty burnt so I don't thjnk temp is the issue) but the rest not so much. All were tasty but I crave the glorious golden crowns of my pre vegan days. Anyone got tips or better recipes?

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.