Hello all!

Me and my partner have been eating this incredible fluffy omelette in a vegan cafe recently. We now want to make it ourselves. In the description it only said it was made with chickpea flour.

Does anyone have a fluffy omelette recipe or tips to make it especially fluffy?

Thank you in advance!

The cafe is called Jemy Kremy and is located in Łódź (Poland) btw. If you're close, I definitely recommend visiting them🙏

Protein-rich, no bread sandwich - yes, this is actually a sandwich without a single slice of bread! A delicious, filling and completely different take on the classic sandwich that will leave you wondering what’s holding it all together. Wait till you see what goes into it!

Written Recipe (+video)

https://blessmyfoodbypayal.com/no-bread-gluten-free-sandwich-recipe/

I've always kind of seen it as a vegan novelty item since I can't easily find it in a store and gets a bit pricey for me and so I've never had the chance to try it. the talks about it being a vegan cheese of some sort have also put me off since I dont like cheese in the first place except for the very very mild stuff like mozzarella; furthermore some people describe it as dirty feet or vomit tasting, so i'm conflicted.

the nutritional value has also swayed me a bit, since its usually fortified with b12 and has a full aminoacid profile. i was looking to make a melty cheese for pizza but i dont want to accidentally buy a bunch of something only to end up hating it.

my questions would just be:

is nooch strong tasting (like, does it go a long way)? in your experience does it actually taste cheeselike? if so what kind of cheese. do you find yourself cooking with it a lot?

This is a vegan version of a simple dish lots of Italian families make with minced meat: onion cooked low and slow, mince, peas and nothing fancy. Dried soy mince (TVP) works really well here because it soaks up the sweet onion oil.

Serves 4 · 10 min prep, 25 min cook

• 150 g yellow onion, diced
• 27 g (about 2 tbsp) extra virgin olive oil
• 80 g dried soy mince (TVP)
• 250 ml hot water
• 150 g green peas
• 1 tsp fine salt
• 1 tsp cracked black pepper

1. Cover the soy mince with the hot water for 10 minutes, then drain and squeeze out as much liquid as you can with your hands.
2. Cook the onion in the oil with a pinch of salt over medium-low heat for 8–10 minutes until soft and sweet. Don't rush this part.
3. Turn the heat to medium, add the mince and sauté for 5 minutes so it browns lightly.
4. Add the peas, the rest of the salt and the pepper, plus a splash of water (about 50 ml). Cover and simmer gently for 10 minutes.
5. Uncover and cook 2 more minutes until the liquid is gone. Serve warm. It's great with crusty bread.

Enjoy!

This gravy is made with TVP and gets a powerful umami boost from red miso. If you prefer to use your favorite store-bough vegan sausage, you can do that too. Using a blender to create a thickening slurry makes this recipe more or less foolproof.

https://maximalistvegan.com/savory/mushroom-sausage-gravy/?utm_source=rdt

One of my friends/neighbors who is vegan was recently diagnosed with the big C. She’s currently going through chemo and radiation. She was the main cook in their relationship (M/F 50s). I’m super busy but I would like to make some big batches of something to drop off that they can eat or freeze easily so they have homemade delicious food. I’m a decent cook. My partner is vegetarian so I already have my own vegan chili and a super veggie soup recipe. Any and all suggestions are welcome. Thanks in advance.

No eggs, no dairy this is the Best Carrot Cake Recipe (Vegan) that turns out moist, fluffy light yet rich, delicious, packed with goodness of freshly grated carrots, topped with crunchy walnuts and super simple to make.

https://theplantbowls.com/pumpkin-katsu-curry/

I’ve used this as directed THREE times in cupcakes and brownies, and each time the dough doesn’t rise and the consistency is raw — no matter how long I’ve cooked it.

I’m actually so mad right now 🧘🏼

if yall have any info on why it’s malfunctioning and what I can do abt it, or if it’s just a dud all around, I’d appreciate it

It’s allegedly fall (looking at you Colorado) and I’m excited to bust out my slow cooker. What are your favorite vegan “set it and forget it” recipes?

Perfect for lazy meals on busy weeknights.

Detailed step-by-step Recipe for Red Lentils Sweet Potato Soup

Ingredients  

• 3 cups Raw Sweet Potatoes about 2 medium sized
• 1 medium `Carrot
• ¾ cup red lentils raw
• 1 teaspoon groundnut oil sesame oil
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon amchur powder dry mango powder
• 1 tsp lemon juice
• 1 tsp cumin seeds
• 1-2 cloves garlic
• 1 small onion
• 1 medium tomato
• Salt as per taste
• 4 cups Water

Instructions

• Chop the sweet potatoes, carrots, onions, garlic, and tomatoes. Rinse the red lentils thoroughly and soak while you saute the veggies.
• Heat a little oil in the pressure cooker and add cumin seeds. Saute till browned or they crackle. Add the chopped onions, and grated garlic and saute until translucent.
• Add the chopped sweet potatoes, carrots to the pressure cooker and stir them well with the onions and garlic.
• Add salt and spices. Pour in the rinsed red lentils and enough water to cover the vegetables. Stir well.
• Close the lid of the pressure cooker and cook on medium heat for 2 whistles on full flame and simmer for 3-4 minutes. You may add tomatoes after the pressure is released and cook for another 5 minutes on a slow flame. Pls note I like the tangy flavor of tomatoes and added them later. You may add them at step 4 and pressure cook as well.
• I like the chunky soup. You may blend this red lentil sweet potato soup for a creamy version. Top it with fresh cilantro leaves and serve hot!

I love veggie heaven (Teaneck NJ) tuna filling for their sushi. I’ve tried a few recipes but it’s just not what they use in store. I asked last time what it was made of, and the guy said flavored soy. Which isn’t the most descriptive honestly. I’d really like to recreate it.

Does anyone have any reccs on recipes to try?

I bought some Plasmon pumpkin, carrot and rosemary biscuits out of curiosity but they are so flavourless and not salty because they are for children obviously..I’d like to use them as the base for a savory pie, crushing them with some vegan butter or something. Do you have any ideas for the filling? I was thinking of using tofu (firm or silken), potato starch, but I’m not sure what else. Any suggestions for something original and tastyy?
If you have ideas for a sweet version its ok too!

Here’s the recipe: https://www.asweetalternative.com/blog/vegan-almond-butter-cookies

Trying to re create an awesome vegan taco salad I had at a raw vegan bar where they used walnuts as the “taco meat”.

However there seem to be a few different methods available. Soak the walnuts overnight, for 30 minutes or not at all. Also what’s up with the sundried tomatoes i’m seeing in a lot of recipes? Just to pack that acidic tomato punch?

Curious what your method is and why you like it! This will be for taco salads for my lunch which must be made ahead of time and served cold.

Have you tried the minimalist baker recipe?

Thanks!

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I made the seitan beef last week, shredded it and fried it up in some oil with confit garlic. I used a store bought kit for the pizza but modified the tomato base and turned it into BBQ sauce with a few pantry ingredients.

https://peakd.com/hive-180569/@nurfay/rolled-spring-roll-wrapper-chips

Spiced Apple Chutney is a warm, flavorful blend of apples, aromatic spices, and natural sweetness - a comforting accompaniment that enhances everyday meals with its cozy, inviting aroma and taste.

Written Recipe (+video)

https://blessmyfoodbypayal.com/spiced-apple-chutney-recipe/

I want to make a curry with tofu and peas, but I want the sauce to be really thick and creamy rather than watery.

A while ago on vacation I had a store-bought Indian vegetable curry that was extremely spicy, so my mom added some water or cream to make it milder, along with tofu. After that it tasted AMAZING. I wish I knew what the dish was called 😭

Does anyone know what kind of Indian curry/dish this might have been? And how do you make that thick, creamy curry-style sauce at home? I’d like to make something similar with tofu and peas.

I'm trying to expand my palate and bought a rutabaga. Ideas? Tnx!