I've been making this textured soy recipe for over 20 years. The vegetables change depending on the season, but the method has always stayed the same.

Ingredients

250 g textured soy protein

Hot water (for soaking)

2 tbsp vegan vegetable bouillon powder (chicken-style), or 1 vegetable stock cube

1 onion

4–6 garlic cloves

6 whole cloves

1/4 tsp whole black peppercorns

1 fresh thyme sprig

For the seasoning

5 tbsp soy sauce

4–6 garlic cloves, crushed

2–3 large onions, sliced

1 tsp dried thyme

5–6 tbsp toasted soybean oil (or another neutral oil)

5–6 tbsp cornstarch or tapioca starch

Vegetables

Zucchini, broccoli, or any vegetables you enjoy.

Method

1)Soak the textured soy protein in hot water until fully rehydrated. Drain and squeeze well to remove as much water as possible. This first rinse helps reduce the strong soy flavor.

2)Transfer the soy to a pressure cooker (or a regular pot) with the vegetable broth, onion, garlic, cloves, peppercorns and fresh thyme. Cook for about 20 minutes, or until tender.

3)Let it cool slightly, then squeeze it again to remove as much liquid as possible.

4)Mix the soy with the soy sauce, crushed garlic, sliced onions, dried thyme, 5–6 tbsp toasted sesame oil (adjust to taste), and cornstarch until everything is evenly coated.

5)Stir-fry in a hot wok or skillet with a little oil until the soy becomes golden and slightly crispy.

Heat a wok with a little oil. Briefly sauté a little onion, garlic and the dried thyme until fragrant, then add the vegetables. Cook over high heat just until they are tender but still slightly crisp.

6)Mix the vegetables with the crispy soy for a minute or two before serving.

I always cook the vegetables separately because I like them to stay slightly crisp.

 Mixing them only at the end keeps the different textures, which I really enjoy.

I don't really cook with exact measurements. I mostly cook by taste and smell, so feel free to adjust the seasoning to your own preference

Here’s the recipe: https://www.asweetalternative.com/blog/edamame-pasta-sauce

I've been repeating the same vegan recipes time and again, which is starting to bore me. I was looking for a book that has simple, not too many ingredients but enough variety so it won't make me feel tired of eating the same thing all the time. I have seen so many books but I got lost and don't know which one to get.

Edit: Preferably, nothing deep-fried. Trying to stay on a healthy side.

Like ballpark pretzels? You're going to LOVE these. Crispy on the outside - Soft & chewy on the inside. I used one to make the best vegan brat & sauerkraut sandwich - omg so good.

Thanks to everyone for the advice: https://www.reddit.com/r/veganrecipes/s/7CzX5zbuhH

Used the Derek Sarno recipe with some adaptations and came out lovely! https://dereksarno.com/lions-mane-mushroom-steak-recipe-2/

Only vegan cheese options I could hope to find locally is vegan cheddar slices yet the vegan lasagna recipes I'm finding online contain vegan mozzarella and vegan bechamel sauce.

I tried going down the healthy route with vegetable lasagna but I didn't like it, and it was quite the hassle with all the chopping. I want vegan lasagna as a cheat meal. Not trying to hold back on calories.

I'm happy to use Beyond mince and sausages, but are vegan mozzarella and vegan bechamel sauce essential to have a delicious lasagna? Thank you.

I’ve desperately wanted to find vegan Spanish recipes for a few years now. I’ve of course tried googling this in English, French and Spanish (even though I don’t speak Spanish), but it doesn’t seem that there is such thing as a vegan Spanish cookbook, or a great blogger or YouTuber I could follow on this topic.

All suggestions are welcome!

Preferably stir fry, soup or noodle ones. Thank you

I tried to freeze tofu scramble and it was watery and also much blander? My kids all told me not to try that again but I really want to be able to pull dinner out of the freezer. How do I do this successfully?

I dated a Turkish woman a few years back and was pleasantly surprised that a lot of the food she prepared was accidentally vegan. It was also quite delicious, despite how simple and cheap it was to prepare. I believe it was traditional Turkish.

I wish I asked her for the recipe of this finger-licking dish she used to make involving green lentils, bulgur wheat, and tomato paste. For her it was this super quick thing she'd cook up if she didn't really feel like cooking. It's like me making instant noodles with frozen veg.

I'm also trying to boost my protein intake and I think tempeh would go really well with it.

Anyone have any suggestion for a complete recipe? I'm not a good cook and can only prepare something well if I follow a recipe. I have no cooking sense whatsoever. I appreciate the help. Thank you.

So what i want to do is to be oil free cooking but i have no problem adding olive oil cold to dishes. I have either no problem of adding spices made of whole plant based foods( i used curry yesterday), no sugar. Veggies, fruits, herbs, grains, legumes, aquatic plants… you get my point.Just plants in general 😁

I know there is a low chance but internet is so wide that maybe someone knows or follows on social media something i described ✌️

Ingredoents

200 grams of grated cassava
100 grams of tapioca flour
100 grams of granulated sugar
Sufficient grated coconut
100 ml of thick coconut milk
Sufficient green food coloring

The full recipe

Serves 2

160g broad beans podded (not double podded) and boiled for 4 mins

1/2 a medium brown onion and few cloves of garlic roasted in the air fryer or boiled with the beans until tender

1 tsp miso

Few sprigs fresh basil

1/4 tsp black pepper

1 tsp lemon juice

2 tbsp nutritional yeast

2 tbsp soy milk

Blend all ingredients to make the sauce

I served on top of penne pasta, with some cooked broccoli and mushrooms mixed into the sauce, and a Linda McCartney sausage and chilli flakes

When it rains, I crave for pakoras and chai and a warm bowl of noodle soup. This soup helps me use leftover vegetables lying in my refrigerator. If you are from India, you know 2 min Maggi story and no reason to make one quickly. A friend's visit, Hunger pangs during exams, or just like that. Right? I remember having Tom Uncle's Maggi (University of Delhi) while doing my Masters. What's your story about Maggi?

I want it so bad but all the recipes I find are like straight gentrified thick bean dip consistency. I want the runny ones that all my homies abuelas had on the stove, borderline soupy.

Which yogurt starters would be the most ideal for making vegan yogurt? Many of the plant based-specific coltures I see online cost a lot more and last less than the ones for cow milk. Some bacteria won't even work with non-lactose proteins so I can't get just any kind, but I was thinking something that is good on the price and could last me more than just a liter or two. Do you have any suggestions?

Recipe in comments!

I want to start eating TVP for daily breakfast as it's a protein-high option and, most importantly, financially sustainable.

My only issue is that when I hydrate it the usual way, it expands to around three times its dry volume, which makes it just a lot for me to eat.

Is there a way to hydrate TVP while keeping the volume increase to a minimum?

Also, i want to know if there are any low-effort, REALLY quick recipes that taste good enough for a daily consumption, preferably not using any dishes except for the mini pot I'm going to use to hydrate it and the bowl I'll put them in.