Comradeship // Freechat

Start with easy staples: learn oat milk, crispy tofu, mushrooms, bean patties, and a few sauces. Vegan cooking gets much easier once you know how to build texture and flavour. Focus on beans, tofu, grains, vegetables, fats, and sauces, also take B12 supplements until you learn the ropes :) I would go for:

• Tofu stir fry with rice or noodles
• Black bean burgers or patties
• Chilli with beans, lentils, tomatoes, corn, and spices
• Pasta with mushrooms, garlic, olive oil, tomato sauce, or cashew cream
• Curry with chickpeas, potatoes, coconut milk, spinach, and rice
• Wraps with hummus, roasted vegetables, tofu, or bean patties
• Aloo gobi

You can make your own wrap bread with very little effort and it tastes better! For oat milk you do:

• 1 part oats
• 4 parts cold water
• Pinch of salt
• (Optional) 1 tsp syrup or sugar
• (Optional) 1 tsp neutral oil for a creamier texture

Blend for 25 seconds. Strain through a fine sieve, nut milk bag, or clean cloth. Do not squeeze aggressively; that makes it slimy. You can use the leftovers as a sour dough starter or just for baking.

Tofu is pretty bland by itself so it needs drying, seasoning, texture, and sauce. Use firm or extra-firm tofu.

• Press it for 15–30 minutes, or pat it very dry.
• Tear it into chunks rather than cutting perfect cubes. Torn edges crisp better.
• Toss it around in a bowl with: garlic powder, onion powder, smoked paprika, salt, black pepper, cornstarch, (small amount of oil)
• Pan-fry, air-fry, or bake to delight.
• Add BBQ sauce at the end and stir-fry briefly.

But this is of course just one example.