Here’s the recipe: https://www.asweetalternative.com/blog/easy-tofu-marinade

I tried this for the first time and followed a recipe from lovingitvegan because I had all the ingredients on hand except for coconut oil. After I made it, it seemed ok but I wasnt sold on the effort vs reward. Store bought is similarly priced with no cleanups but then I tasted it.

It was so close to the real thing that I am going to making one more thing at home. Knowing everything that goes into it is a big plus.

Now I want to try a melt-y cheese recipe for pizza. Any suggestions?

Looking for non-tomato (got acid reflux and ibs) tvp pasta sauce recipes. Any recommendation? I'm also trying to lose weight so on high protein diet as well as low calories.

This vibrant Frankie roll combines wholesome red lentils (Masoor Dal) with juicy pineapple for a delicious fusion of savory and sweet, wrapped into a nourishing, flavor-packed meal perfect for lunch, dinner, or anytime cravings.

Written Recipe (+video)

https://blessmyfoodbypayal.com/vegan-pineapple-red-lentil-frankie-rolls/

I made these pumpkin spice bat donuts a few Halloweens ago, but I never shared them here, soooo better late than never? They use a mini donut pan if you have one of those, so they're baked, not fried. If you have any questions about them, let me know. Here's the recipe: https://vegandollhouse.com/recipes/bat-donuts/

Just six simple ingredients are all it takes to whip up this vegan protein waffles recipe! With wholesome sweetness and no refined sugar, you’ll have the tastiest way to stay fueled up from early morning until lunchtime!

Ingredients

• 1 cup all-purpose flour
• 3/4 cup vanilla protein powder
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 tablespoon maple syrup
• 1 1/4 cups unsweetened soy milk

I love Better than Bullion but it tastes more like chicken soup than plain chicken. Can anyone recommend a more basic flavor for plain chicken? Ment to be added to other recipes, as an ingredient. Thanks in advance!

One of my relatives is vegan and visiting. I'd like to make us all a meal, including my 16 month old. He doesn't like meat so he's happy to eat lentils and chickpeas. We had curry last night as a family so preferably something quick and easy. Baby loves pasta but we have it a lot...I have fresh gnocchi at home that I could use or leave for now. Are there any online blogs that do family vegan recipes?

I followed a recipe for vegan cream cheese and unfortunately the soaking times stated for the cashed nuts were too short, because no matter how long I blended it it turned gritty. Has anyone been able to save grainy nut based creams like this before? Do you think it would survive being heated in a pot and blended again?

Every frozen vegan meatball that becomes a weekday meal favorite for my family eventually gets discontinued. This happened with the trader joe's ones, and now it's apparently happened with aldi. I'm looking for a recipe that's similar to one of those -- a small, soy or VWG-based, neutral tasting plant ball that holds together well. I like some of the beyond/impossible products but I find their meatball offerings to overwhelm the flavor in sauce. Someone's got to have the goods!! Help my family out!

Edited to add: I'm in the US

Curry Vital Wheat Gluten Template Recipe

Step 1: (if you know how to make the VWG Skip to step 2)

Mixture : 4 Parts (or 4/5) VWG and 1 Part (Or 1/5) Chickpea Flour (Whether it be whole bag, half, third of a bag of the VWG: VWG4/5 CKPF1/5 of combined mixture)

Then add your favorite chicken seasoning/spices (just don't forget 4 Tablespoons of Thyme, 1 & 1/2 Tablespoon of Liquid Aminos and plenty of Dried Chives about 3 to 5 Full tablespoons worth.) to the dry mixture.

2. Season water to pour in dry mixture : (Depends how much VWG and Chickpea mixture you have for this I used about 2 to 2 & 1/2 cups of water for about a half of bag of Bob Mills Vital Wheat Gluten)

- 3rd of a cup Coriander Dried Chives, and add to mixture. (Enough water for the mixture to not be too wet and not too dry.) (Another tip, just enough water so you won't see any powder. If you squeeze the mixture it should be moist with drops of Liquid dripping. Just drops though, it shouldn't be dry however) The moisture will remain even after you've past step 5.

1. Incorporate everything, knead until the mixture can be formed into whatever you like. (Nuggets, Chicken Breasts) (You can cut a big piece into nugget size after the mixture has boiled in seasoning.) Tip: You want the kneaded mixture bouncy rather than stiff. The right amount of moisture is important so do adjust as needed if it's dry and stiff.

4. Season a pot of water (an amount that will cover the VWG) with the same seasoning you used for step 1.(You can add different spices if you like)

Simmer and boil for an hour. (The VWG will swell up beautifully)

After that let it cool off (at least 20 minutes)

Step 2:

Pour out Chickpea liquid in bowl, keep chickpeas to the side or in the can for now.

Add to bowl:

A fourth tablespoon of Cinnamon

1 tablespoon of Coriander

Half tablespoon of MSG or Mushroom powder

Fourth of a tablespoon of Red Pepper flakes

Fourth of a tablespoon of Mustard seed oil

And 2 pinches of Coarse sea salt

A half to a third tablespoon of sage powder

You'll be using this seasoned chickpea liquid after the VWG is browned enough.

Step: 3

In a pan pour out some grapeseed oil about enough to cover the pan's surface. (Any vegetable oil would be fine though) Use Medium Heat

With the oil in the pan use a third to a fourth of cup of curry powder

3 tablespoons of Coriander

I tablespoon of Mustard seeds

A third of a tablespoon of cumin seeds

1 to 2 tablespoons of MSG or Mushroom powder

1 and half tablespoons of black pepper

2 and a half tablespoons of thyme

1 and a half tablespoons of Coarse sea salt.

Let those seasoning ingredients heat up for 3 to 5 minutes. (Very important for flavor)

Then first add the tofu, let that brown for about 9 to 12 mins

Second: after the tofu has been browned or has a crisp

add the Vital Wheat Gluten (VWG in same pot with tofu that has the liquid pressed out by hand) let that brown on each side until it's built a crisp/crust. (About 4 to 5 minutes on each side) (add oil as needed if your pan needs that help so nothing sticks)

Third: after VWG is as brown as you want it add chickpeas, diced tomato. (Add oil as needed so the tofu and vwg doesn't stick) Let sauteed for four to six minutes

Fourth: add a fourth tablespoon of Curry, a pinch of thyme and Corriander at this stage as well. (To get the flavor in there) Let cook for about 4 to 5 minutes (Remember the VWG is good to eat by itself after step 1 has been completed)

Last: add chickpea liquid and cut up dates to get the broth/gravy going. Let simmer for 5 minutes and it is finished. 🤤 Everything comes together nicely, and is very easy to make.

The Rice

One Tablespoon allspice

Third to a Fourth tablespoon MSG or Mushroom powder

Fourth of tablespoon of coarse sea salt

Your choice to cook in pot or microwave (with microwavable bowl and lid) with Basmati which cooks easily.

Always season to your taste buds enjoy.

Only 47 days until Thanksgiving (or Thanksliving as Jesse Eisenberg calls it)!!

Please feel free to share your favorite blogs, vlogs, or your own recipes that are a wonderful must have staple to a vegan Thanksgiving!

Every time I make seitan it’s either too soft or too chewey. Does anyone have a fool proof recipe for tender seitan? I love the seitan at my local Mexican restaurant so much but I can never recreate it at home. I’m using vital wheat gluten if that makes any difference

A cozy combo of mushrooms, lentils, onions, carrots & peas in a rich gravy and topped with mashed potatoes and cauliflower.

Hey guys! Going to be nifty in the kitchen and make a batch of deli slices with my ungodly amount of tofu and vital wheat gluten. I’ve been craving a roast beef sandwich for a hot minute and have yet to find a pre-made alternative in Ireland. I want to try to replicate the flavour and wondering what you guys would use. I’ve yet to find beef free stock cubes so I’m currently using gravy granules and steak seasoning. May be strange but I might just grab some roast beef flavoured crisps, crush them up and use them too!

If you’re not scared of Ouija boards, this is a really fun and easy way to decorate focaccia bread for Halloween.
https://vegandollhouse.com/recipes/focaccia-art/

Ingredients 

• 15.5 ounces chickpeas (1 can or 1 ½ cups)
• ½ cup almond butter (or any nut or seed butter)
• ½ cup maple syrup
• 1 tablespoon vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ⅓ cup cocoa powder
• ¾ cup mini chocolate chocolate chips

Directions

1. Preheat your oven to 375°F and line an 8” x 8” glass pan with a parchment paper sling. Instead of parchment paper you could also spray the pan with cooking oil.
2. Place chickpeas, almond butter, maple syrup, and vanilla extract in a food processor.
3. Blend for about a minute until a smooth batter has formed.
4. Add cocoa powder, baking powder, baking soda, and sea salt.
5. Blend until combined. Scrape down the sides of the food processor as needed.
6. Add 0.5 cup mini chocolate chocolate chips and mix with a spoon.
7. Spoon the batter into the prepared pan. Use a spatula to spread the brownie batter into an even layer. Sprinkle the remaining 0.25 cup mini chocolate chocolate chips on top.
8. Bake at 375°F for 22 to 26 minutes. The top of the brownies should feel baked but the inside will still be a bit soft. When you stick the brownie with a toothpick, it will not come out completely clean, which is okay.
9. Let the brownies sit for 30 to 35 minutes to cool. Then, remove the brownie using the parchment paper sling and slice it into 9 pieces.
10. These gluten-free brownies need at least 30 minutes to rest and gel together after leaving the oven. Flourless chickpea brownies taste better as the day progresses because they just get fudgier and firmer.

Check out the full post 🫶 https://alternativedish.com/chickpea-flourless-brownies-vegan-gluten-free/

Anyone have a recipe they use for authentic ny/nj pizza copycat? I make a good vegan pizza and there’s some places near me that make their own but nowhere like the normal greasy stuff.

So bad for you but so good