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A place for your favorite vegan recipes! Please read the sticky thread before posting or commenting, thank you!

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Vegan Katsu Curry

Full recipe available here.



  • 400g firm tofu
  • 2 tablespoons all-purpose flour
  • 150g panko breadcrumbs
  • Salt and pepper, to taste
  • 100ml plant-based milk
  • 2 tablespoons cornflour
  • Vegetable oil for frying
  • 300g jasmine rice

For the curry sauce:

  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 1 onion, finely diced
  • 1 carrot, diced
  • 2 tablespoons curry powder
  • 1 tablespoon flour
  • 500ml vegetable stock
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon garam masala

For the salad:

  • Mixed salad leaves
  • 1 small carrot, julienned
  • 1/4 red cabbage, finely shredded
  • 1/2 bell pepper, thinly sliced
  • A handful of fresh coriander, chopped
  • Dressing: 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil

Garnish: chopped spring onions, sesame seeds


  1. Press the tofu by wrapping it in kitchen paper and setting a heavy object on top for at least 20 minutes. Slice the pressed tofu into 1cm thick rectangles.
  2. Set up your breading station: one bowl with flour seasoned with salt and pepper, one with plant milk mixed with cornflour, and one with panko breadcrumbs.
  3. Dip each tofu slice into the flour, then the milk mixture, and finally coat it in breadcrumbs.
  4. Heat a generous amount of oil in a frying pan over medium heat. Fry the tofu until golden on each side, then set aside on kitchen paper.
  5. Cook the rice according to package instructions.
  6. For the sauce, heat the oil in a saucepan. Fry the garlic, onion, and carrot until softened. Stir in the curry powder and flour, cook for a minute, then slowly add the stock, soy sauce, maple syrup, and garam masala. Simmer until thickened.
  7. Toss the salad ingredients together and whisk the dressing in a small bowl. Pour over the salad just before serving.
  8. Serve the crispy tofu on top of rice, smothered in curry sauce, with the fresh salad on the side. Garnish with spring onions and sesame seeds.
1 Comment
14:08 UTC


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How long do you press your tofu for?

How long do you press your tofu and why? Does it depend recipe to recipe?

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Has anyone successfully cooked JustEgg in a carbon steel pan?

I can pretty much cook anything in my carbon steel pan without sticking (fried tofu, most other proteins) but I can't get JustEgg to not stick no matter what. Is it an issue with me & my pans or JustEgg?

I am having similar difficulty in my stainless steel pan as well.

(I do not own a nonstick pan nor plan on getting one)

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There are several recipes just using eggplant in lieu of all noodles, but none for a substitute in just a layer or two.

I was planning on a home made tofu ricotta mix with chopped spinach and Violife shreddies, using some doctored Rao’s marinara that I will add sautéed cremini mushrooms to fill it out.

Advice? I know I could make a smaller casserole but would prefer to extend with other layers in a 13x9 pan.

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Best vegan recipe you’ve ever made?

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Mapo Tofu

Ingredients: 1 lb soft tofu. Silken collapses. If you can't find soft, use the closest to it you can 6 dried chilies  2-4 fresh Thai chilis 2 tbsp szechuan peppercorns 2 tbsp fresh ginger 4 tbsp fresh garlic  3 tbsp chili bean paste (toban djan) 1/2 cup vegetable oil 3/4 cup vegetable broth  1/4 cup water  3 tsp cornstarch  4 stalks of scallions Jjajang noodles


  1. Grind the peppercorns and sift out the shells or use 1 tbsp powdered peppercorn
  2. Dice up the dried and fresh chilis
  3. Mince the garlic and ginger
  4. Heat up 1/4 cup of oil on low heat and add chilis, stir for about 5 minutes until it becomes fragrant. When finished, set it aside for later
  5. Add other 1/4 cup of oil to wok and turn heat to medium low. Add peppercorns and simmer for 1 minute
  6. Add ginger and stir/simmer for 1 minute
  7. Add garlic and stir/simmer for 30 seconds. 
  8. Add 3 tbsp of bean paste and stir in
  9. Add 3/4 cup of vegetable stock and stir/simmer for 3 minutes
  10. Add chili oil made earlier and stir in and simmer for a few minutes
  11. Mix cornstarch and water to make a cornstarch mixture, add this to the simmer and stir for several minutes. It will gradually thicken and mix in all the oil. Add more water and cornstarch if you want a thicker consistency. 
  12. Dice up the tofu and add to mixture so it may heat up
  13. Add chopped scallions before serving. Adding too soon will make them wilt.
  14. Serve over rice or noodles and you're done!
05:12 UTC


How are you shredding your tofu?

Every time I try to shred tofu via a grater it does not turn out well- usually because it’s too wet or it turns to crumbles. Do you need a tofu press? Do you use a traditional box grater?

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I’m just curious about the recipes…

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Is my expired tofurky roast still edible? 🥺

I have a tofurky roast in my freezer that expired Jan 18th. It’s been frozen since I got it. Is it still edible or should I accept that it’s too late?

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Cake made with Fresh Fruits. Way more delicious than dried fruits cake.

1 Comment
20:47 UTC


What would you all make with this pasta?

We’ve had this pasta for a while now and I want to make something new/different with it, perhaps this week on Valentine’s Day for my partner.

Every recipe I’m finding online is calling to use calamari with it, and I’ve seen some vegan recipes that call for oyster mushrooms, however, my girlfriend isn’t a big fan of any type of seafood flavors, or mushrooms.

Also, a lot of these vegan recipes seem to have a creamy, blended red pepper base, which my partner no longer likes after having covid. So, my options are feeling pretty limited 😂 anyone have any ideas for me?

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Vegan cheese that melts well

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Anyone have thoughts in how I could work with both of these together nicely? My thought was a pumpkin banana cheese cake type dessert but I'm not sure how well that would go together or what ratios to try. I'm also open to any other creative ideas.

Thanks 😊

18:28 UTC



1 Comment
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Khichdi - classic Indian comfort food

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what is your favorite NON-starchy vegetable? and how do you like it prepared?

this might be the wrong place for this, but i’m stuck. so i’m terribly sorry in advance!

i am a picky eater who, over the last 3-4 years, has gone from being able to tolerate 10 foods to about 100. i also really love cooking, and always have. i think it’s helped me branch out with my eating a LOT. however, i’ve been kind of stuck on what to try next. i am neurodivergent and have a big issue with textures, so for me it’s more about mouth-feel than flavor.

i’m making this post to hopefully help inspire me on my next food adventure. i don’t think which foods i like now really matters, as i’m trying to branch OUT. thank you in advance :)

14:59 UTC

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