/r/veganrecipes

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A community for sharing vegan recipes

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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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Rules

  • Please keep in mind this is a place for vegan recipes, not pictures of food.

  • All recipes must be 100% vegan.

  • All posts must have a flair.
    Recipe in Post - full written recipe in post body or comments
    Link - recipe is on an external site, not in the post body/comments
    Question - recipe requests or other recipe-related questions

  • Pictures and videos must be accompanied by a written recipe.

  • No reposting of recently posted recipes.

  • Linked sites should contain a recipe, not a link to another site containing a recipe.

  • Please don't flood the subreddit with submissions from one website. Try to give other users, websites and recipes their place on the front page as well.

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/r/VeganGifRecipes /r/Veganize

Thank you!

/r/veganrecipes

507,411 Subscribers

19

Vegan Katsu Curry

Full recipe available here.

Recipe:

Ingredients:

  • 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

Method:

  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
2024/02/12
14:08 UTC

1

TIPS & TRICKS to succeed with a high hydration dough | No-knead focaccia PART II

INGREDIENTS 400 g medium strength flour (W220) 4 g sugar/malt 350 g lukewarm water 40 g EVOO 6 g salt 15 g fresh yeast OR 5 g active dry yeast

0 Comments
2024/02/12
11:21 UTC

2

Mushroom pasta | The SECRET to get an umami flavour OUT OF THIS WORLD

INGREDIENTS

Evoo half a small onion a clove of garlic 250 g mixed mushrooms 100 g dry short pasta fresh parsley chili pepper black pepper grated vegan cheese

0 Comments
2024/02/12
11:18 UTC

16

How long do you press your tofu for?

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

27 Comments
2024/02/11
22:57 UTC

7

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)

2 Comments
2024/02/11
22:47 UTC

7

Easy healthy breakfast ideas?

I’m trying to find a healthy breakfast option that is quick and I can make a staple: homemade granola etc. Would love to hear what others have!

19 Comments
2024/02/11
22:29 UTC

64

Vegan Tortellini in Thai Inspired Sauce - Easy and Pack Full with Flavor!

3 Comments
2024/02/11
21:43 UTC

1

Lasagne with no boil noodles, but too few

So I bought the makings for a lasagne thinking I had an adequate supply of 365 No Boil Lasagne Noodles. I’ve invited guests and cannot face WholeFoods today… So have any of you made lasagne with noodle and veg layers? I have a meager eggplant and the same for a solitary zucchini.

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.

6 Comments
2024/02/11
19:06 UTC

181

Oat Milk Pancakes

6 Comments
2024/02/11
14:56 UTC

36

Easy oven meals for my husband

Ok, so my husband of 18 years cannot cook, like anything outside of him putting something in the oven is too much for him. (In his defense he does all of the cleaning, like he deep cleans the house once a week so he’s not totally useless) I’m a nurse so I work really long shifts and it’s usually past 830 when I get home so I need to have meals made up and ready for him to throw in the oven- but I’m running out of ideas. So far I’ve made: lasagna, pot pie, enchiladas, shepherds pie, and ziti. What else would you suggest?

50 Comments
2024/02/11
14:05 UTC

3

recipe suggestions?

Hi everyone! I hope this is the correct forum to ask, but i am hurting for suggestions 😅 I am currently running a DnD campaign (CoS if anyone is wondering) and my players are about to be invited to dinner at the bad guy’s castle. I thought I’d make a 3 course dinner for the session, but i don’t know what to cook! I’m looking for something decadent and with dark colours. Same vibes as the food from hannibal (tv show), but of course i need it to be vegan 🌱 Thought? ideas? help?

4 Comments
2024/02/11
11:14 UTC

24

Best vegan recipe you’ve ever made?

What’s the best vegan recipe you’ve ever made?

25 Comments
2024/02/11
05:19 UTC

71

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

Directions:

  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!
7 Comments
2024/02/11
05:12 UTC

27

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?

43 Comments
2024/02/11
01:15 UTC

2

Jack Monroe’s Veganish cook book?

Has anyone seen the recipes’s in Jack Monroe’s veganish cook book? Is this cook book worth buying? $10 on amazon. Thank you.

I’m just curious about the recipes…

6 Comments
2024/02/10
21:58 UTC

11

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?

20 Comments
2024/02/10
21:35 UTC

36

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

1 Comment
2024/02/10
20:47 UTC

12

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?

11 Comments
2024/02/10
19:49 UTC

5

Italian chef Vito made a vegan pizza (best he knew, just replace honey). Please show support to promote vegan recipes and content.

2 Comments
2024/02/10
19:08 UTC

14

Vegan cheese that melts well

We are making floutas and we need a cheese that melts well. Any recommendations?

Thanks everyone! My partner is a chef and decided to use vegan mayo to make an aoili instead! We didn't have time to try multiple stores!

17 Comments
2024/02/10
18:29 UTC

1

Recipe Ideas Needed for: ripe bananas and vegan pumpkin cream cheese

I have 5 ripe bananas, in perfect baking condition and an 8oz Kite Hill pumpkin cream cheese that will soon expire.

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 😊

4 Comments
2024/02/10
18:28 UTC

26

tofu-scramble

1 Comment
2024/02/10
17:39 UTC

77

Khichdi - classic Indian comfort food

3 Comments
2024/02/10
16:04 UTC

65

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 :)

109 Comments
2024/02/10
14:59 UTC

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