・Kudzu starch: 30g ・White sugar: 50g ・Water: 120ml ・Azuki Red Bean Paste: as needed

Mainly looking for type of seaweed suggestions, as currently supermarket shelves are bare and any special deliveries will take ages. But most seaweed easily accessible in Asian grocery stores. Catering for treasured omni guests. Thank you for your help. 🙏

Quick, luscious and perfect for Christmas, this Indian dessert Fruit cream is loaded with all the seasonal fresh fruits.

Written recipe (+video)

https://blessmyfoodbypayal.com/vegan-indian-fruit-cream-recipe/

I recently posted my vegan macaroni cheese to r/ShittyVeganFoodPorn, and got a lot of comments asking for the recipe. Here is that recipe, for anyone interested. Please note that I am using UK measurements and ingredients. The vegan cheese I used may not be available in your area, but you will be able to substitute it with whatever you have access to. This recipe will make 4-6 portions.

Ingredients:

• About 14 handfuls of pasta (Use more pasta if not adding extras)

For the sauce:

• 250g-300g of vegan cheese which you know will melt (I used Cathedral City Plant Based Mature)
• 4 tbsp plain flour
• 2 tbsp vegan butter/spread (I used Pure Dairy Free Buttery Spread)
• 500ml unsweetened soya milk (I used Alpro Soya No Sugar)
• Black pepper, for seasoning

Extras:

• About 1/3 cauliflower
• 1 red bell pepper
• About 1 handful of mushrooms
• Herbs and spices, for seasoning (I used sweet paprika, mixed herbs, and chilli flakes

You can use any vegetables you'd like for extras, but this is what I like to add. Consider adding broccoli, spinach, tomatoes, or even tofu.

Method:

Skip to step 4 for the sauce.

1. Preheat the oven to 200°C/180°C fan. Chop up the extras, if using them.
2. Boil the pasta (and cauliflower) in a saucepan until it starts to go soft. Add the red pepper, mushrooms, and herbs/spices to a frying pan and fry them.
3. While the pasta and extras are cooking, chop or grate the vegan cheese. Once they are done, drain the pasta and cauliflower and put them into a glass/ceramic dish.
4. Add the flour, butter, and milk into a saucepan and put it on a medium heat. Continuously stir until the butter has melted. Add in the cheese and continue stirring until the cheese has melted and thickened the sauce.
5. Take the sauce off of the heat. If using them, add the red pepper, mushrooms, and black pepper to the sauce and stir them in.
6. Pour the sauce into the dish with the pasta and cauliflower, and stir until everything is coated in the sauce.
7. Put the dish into the oven and bake for 15-20 minutes, until the top is crispy. Take it out and leave it for 5 minutes to cool.
8. Dish up a portion and eat it! Then try to resist the urge to go back for a second portion.

This dish can be kept for a few days in the fridge, portioned out, and reheated to be enjoyed throughout the week. If you have any questions, please leave them below and I will do my best to answer them. <3

https://plantbasednews.org/veganrecipes/soy-free-plant-based-recipes/

I attend a American Romanian Orthodox Church and on certain calendar days they have days where they go vegan (no dairy, no meat, no seafood. Sometimes no oil too but ours makes an exception with coconut oil. We mainly just can’t use olive oil) and I have a ton of canned green beans from a donation that a neighbor gave me.

I am looking for recipes that don’t taste too bland and I know the typical Thanksgiving casserole is one way to go but they don’t like the idea of vegan dairy.

Recipe and video tutorial here: https://www.instagram.com/reel/DDKYwZ3s4Cu/?igsh=cmNxc3lyZjZ5NDli Please follow if you enjoy easy vegan recipes (I'm on a mission to veganise everything!) I'd love to see you there!

Sponge -

1/2 cup all purpose flour

1/2 cup powdered sugar

2 teaspoons Baking Powder

Pinch salt

1/2 cup soya milk

1/4 cup cooking oil

2 teaspoons vanilla

Stir all ingredients and place in cupcake mold and bake on 180⁰c or 355⁰f for 15 minutes or until golden

Jelly -

1 1/4 cups orange juice

1/4 cup sugar

Just under 1 teaspoon agar powder

Bring to a boil while constantly stirring and pour on a flat surface, set aside until solid and cut into circles.

Place jelly circles on sponge and skewer both with a toothpick and dip in melted chocolate.

Let it set and enjoy!

Written Recipe (+video)

https://blessmyfoodbypayal.com/crispy-vegan-eggplant-schnitzel/

Hi everyone!! i’m starting my vegan journey ( i’ve been vegetarian but never vegan ) and i want to cut out sugar, bread and PROCESSED carbs ( i fully intend on still consuming veggies +fruits ) as well. Do anyone have any recipes that i can try without sugar and carbs or a link to a website that contains recipes ? All suggestions are greatly appreciated!!!!

Hey all! I'm the only vegan in my family and would love to hear your favourite Christmas dishes that non vegans would also like!

Hi Everybody-

What’s the most efficient way you’ve found to strain pulp from nut milks? I have a Joyoung soy milk maker that was supposed to get rid of pulp- does not- and while the soy milk is delicious, I don’t like having to push every tiny bit of liquid through a strainer or nut milk bag. Takes too long.

I’ve also considered using less water to make more of a concentrate so at least there’s less to squeeze through. That seems a little tricky, but I would try it – not sure who works so well in the soy milk maker or something weird would happen with it cooking?

Many thanks in advance for your help!

Hi, I'm trying to find recipe's or an ingredient that tastes like cheese that I can add to noodles, popcorn, and sandwiches. I cannot have any nightshades (tomatoes, potatoes, peppers, etc.), black or white pepper, wheat, gluten, sweet potatoes, coconut, tree-nuts, peanuts, soy, nutritional yeast, sunflower seeds, vinegar, lemon, orange, strawberries, anything citrus, sesame, rice, olives, carrots, cauliflower, cucumber, watermelon, banana, celery, kiwi, apricot, mangoes, peaches, cane sugar, pea, pinto beans, green beans, anything aged for at least over a week, and apples. So far the foods I know I can eat for sure that I don't react to are gluten free oats, 100% pure maple syrup, sea salt, and grapes. I'm willing to try some other foods to see if I react that would make cheese flavor. Foods I've been thinking of trying squash, pumpkin seeds, mushrooms, onions, garlic, ginger, sorghum, quinoa, chia, flaxseeds, hemp, beets, radish, fresh dill, coriander, oregano, parsley, turnips, parsnip, cassava, broccoli, rosemary, thyme, Himalayan salt, turmeric, yams, lettuce, cabbage, blueberries, vanilla bean, buckwheat, and kale. I have oral allergy syndrome, possible mast cell activation syndrome, possible eosinophilic esophagitis, and Ige related allergens I've had since I was around 8.

Anybody else just super confused about how many cooking shows are out there but almost NONE vegan-focused? If you know of one feel free to put recommendations in the comments!

Edit: there’s plenty on YouTube but I had streaming in mind, but drop any good YouTube channels too

This may be a long shot as it's so specific.

My son and I have the same problem where our ADHD medication makes us lose our appetite after breakfast. I notice when he comes home from school he's crabby after this once his ADHD medication wears off, myself too. Often, the only thing we can stomach is pasta. We use protein or chickpea pasta, but would like to find a way to sneak vegetables in. Ideally frozen vegetables. Bonus points if it has protein in it. I've seen recipes using blended tofu. Neither of us like tomatoes or tomato sauce.

Thank you in advance.

EDIT: You all are amazing, we're going to start trying out suggestions tonight. Thank you so much.

I want to know if it’s possible to make a vegan version of a savoury Swedish pudding dish that originally uses both salmon and eggs. The dish is called Laxpudding and as soon as I saw it, I really wanted to try it but I’m new to plant-based cooking and am not sure what to use instead of salmon and eggs.

The recipe is essentially layers of potatoes and salmon stacked on top of each other. Then a milk, egg and cream mixture is poured over on top? It’s then baked and served.

I’ve seen some videos on how to marinate tofu so it tastes like salmon which I’m down to try, but will this pudding work without eggs? What is the role of the eggs here and what can I use instead? Any thoughts?

Thank you for anyone’s time and help xx

Im in a funk, and also on meds that reduce my appetite pretty significantly. Basically for me to want to eat i have to actually really like it. Sugar is easy, but i dont have a lot of healthy easy meals around. I eat WAY too much sugar. I know i would feel better if i had the energy to put a meal together and eat it but i just cant find the motivation to do it. I have had cookies and impossible nuggets today, i need something more nutritious, but i dont have a lot of fresh produce in the house right now. I have an obscene amount of clementines, a couple of ears of corn, and a container of celery and bell peppers. I think some apples. A lot of garlic. I dont have white rice or very much flour right now, but most other staples i have. I have black rice because i am trying to stop eating white rice so much since its not really nutritious. I like chickpeas and lentils but not a lot of other beans.

I could just eat a bunch of nuts for the non-sugar calories, but i feel like thats probably not exactly balanced and thats a lot of salt.

Recommendations?

This lasagna is still one of my absolute favorite winter meals.