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In my old city there was an all vegan restaurant that has a delicious crispy sweet&sour tofu. This recipe is one we found that is as good as the one i liked from the restaurant!
I'll share recipe in comments
Vegan Home Cooks
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Come join the Vegan Home Cooks!
Participation is really easy, just take a picture of what you cooked today and post it, no recipes needed.
Be nice and supportive, no one cares about your criticism or fixes. If it isn't nice and positive your comment will be removed
This is a public forum for a discord server of friends who are all vegans and cook at home for their families.
We are here to share some inspiration, to see what others are doing and to stay engaged in something that is both our hobby and a required task.
This forum is not a "food porn" community, a recipe book or a place to teach you how to cook. It is a place for people who already cook to meet other people like themselves and provide on topic support and conversation as much as long distance friends on the internet can do. We are doing show and tell about what we made and we don't care about its instagram worthiness.
Veganism isn’t a diet but I have to eat every day. This is for the vegan home cooks. Anything non vegan will be deleted.
Rules
1. Be Vegan.
If it is not vegan it doesn’t belong here… or anywhere.
2. Post home cooking.
No restaurant or fast food. This is what every other vegan space is about and we don’t want to promote any large or small business tyrants.
We’re an active community of vegan home cooks that like to talk about what we are cooking today.
4. Do not make any rude comments or digs at anyone’s food, cooking style, specific diet, restrictions or technique.
While we are all cooks, we all have different requirements and we’re not asking for help, we are doing show and tell.
5. Do not use trademarked brands
Use generic names. We’re cooking with tvp not whatever business brands it and we’re not trying to turn comrades into billboards. No plant-based vegan-pandering capitalist crap like Impossible, Beyond, Dairy-company owned “vegan” cheese.
6. Do not ask for a recipe without otherwise engaging the OP (No posts that are just “recipe?”)
We are not food bloggers. Sometimes we're excited to share and will tell you the recipes we used but this isn't required. Instead try doing your own research and tell us what you learned and we can talk about it.
7. Careful with making unasked for suggestions.
Sometimes we like to hear suggestions but you should be nice about it and know the person you are making suggestions to. We are in the discord and you can get to know us that way. If you are just a visitor from the fediverse, this isn’t the place for you to start telling other people what to do.
8. Grown Ups Only.
Cooking for our kids is great, Acting like one is not. While this isn't a community for adult material we expect everyone who participates to be an adult and act like one. Please follow the Anarchists Code of Conduct. No profane usernames allowed.
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It's the twofer!
My partner grilled zucchini, peppers, hot dogs and pineapple.
I made pasta salad with a smokey tahini sauce that has tonnes of cayenne and chilli powder. It's also got home grown chives and frozen corn and edamame.
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I blended tofu and spinach together with nutritional yeast, lemon, salt, pepper and layered it with home made red wine tomato sauce, lasagna noodles and the spinach filling. I topped it with a mix of tofu, bread crumbs and hempseeds with nutritional yeast, lemon, Italian seasoning, white pepper and salt. I served it with extra tomato sauce not pictured.
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Canned pasta sauce, canned lentils, chickpea pasta, spinach and a homemade sauce made with blended raw cashews, nooch and salt lol.
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recipe is from "soup season" on Instagram
the picture really doesn't do the meal justice - my phone's camera sucks
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- cucumbers sprinkled with salt and sugar, then soaked in vinegar
- cashew cream was made by blending cashews, a sprinkle of salt, and a few tsp of sherry vinegar to taste
- omelette fillings include cheddar shredded cheez, nutritional yeast, spinach, bell pepper, and black olives
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It's a veggie pancake made from a tofu and flour batter, with cabbage and king oyster mushrooms. :3
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I baked Cauliflower and garlic until it was browned around the edges then blended it with home made soy milk, nutritional yeast, miso, salt, pepper and lemon juice. I baked the pressed tofu planks at 350 for like 30 minutes after marinating them
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first time making pancakes, all things considered they turned out pretty damn good
(vegantheoryclub.org)
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Blind scouse, made with lentils and garden peas instead of animal flesh.
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Sorry not sorry your windowmaker heart attack saturated fat and cholesterol bombs aka eggs are super expensive. Stop eating them
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