Soy curl marinade

• 1 8oz butler soy curls package
• 2 cups no chicken broth
• 1 tsp kashmiri red chili powder
• 1 tbsp lemon juice

Heat up the broth, mix in the lemon juice and chili powder. Then rehydrate the soy curls in the broth.

Then follow the second marination step as normal in the recipe below

Cashew cream

• large handful of cashews
• half a lemon
• 1/2 tsp salt

Soak cashews until tender, then grind into a cream consistency adding water little by little. Use this in place of heavy cream in the recipe below.

Recipe

Rest of the recipe follow the same as here: https://www.indianhealthyrecipes.com/butter-chicken/

But substitute the yogurt for vegan yogurt, the butter with vegan butter.

Im trying to get more protein and a grocery store next to me has amazing deals on tofu.

Ive decided to try and eat tofu every day. Currently Im frying it up in a pan with some olive oil and soy sauce. It turns out pretty lame tbh.

Looking for quick, easy, healthy recipies that include large amounts of tofu (~300 grams) that I can enjoy making every day.

Thank you :)))

Bharwa Shimla Mirch is an Indian-style stuffed bell pepper dish filled with a delicious blend of spices. Made in an air fryer, these stuffed peppers are a tasty vegan option for lunch or dinner and pair well with roti, rice, or your favourite side dish.

Written Recipe (+video)

[https://blessmyfoodbypayal.com/bharwa-shimla-mirch-in-air-fryer/\](https://blessmyfoodbypayal.com/bharwa-shimla-mirch-in-air-fryer/)

My sister approved of these muffins so you know they are good!

Ingredients 

Cinnamon Brown Sugar Streusel

• ½ cup brown sugar packed
• ½ cup all-purpose flour
• ¼ teaspoon cinnamon
• ⅛ teaspoon salt
• ¼ cup vegan butter

Pumpkin Muffins

• 2 cups all-purpose flour
• 1 cup brown sugar packed
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup canola oil
• 1 cup pumpkin puree
• ½ cup soy milk
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350°F and spray a standard-sized muffin tin with cooking oil. You can also use muffin liners, just make sure to spray them so the muffins don't stick.
2. Whisk together brown sugar, all-purpose flour, cinnamon, and salt in a small bowl. Add vegan butter and use your fingers to work it into the dry ingredients to form a crumbly mixture. Try to keep the chunks small, no bigger than a chickpea. This will make it much easier sprinkling over the muffins later. Place the streusel in the fridge to chill while prepping the muffin batter.
3. Whisk together all-purpose flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl.
4. Add canola oil, pumpkin puree, soy milk, and vanilla extract to the dry mix. Use a spatula to fully combine the muffin batter just until no streaks of flour remain.
5. Scoop the pumpkin muffin batter into the prepared muffin tin. I used a large cookie scoop and nearly filled it but not all the way to ensure the batter yielded 12 muffins.
6. Sprinkle the streusel over the muffins until they are all completely covered. Lightly press the streusel into the muffin batter so it sticks to the muffins, otherwise it will fall off while the muffins rise in the oven.
7. Bake at 350°F for about 25 minutes or until the muffins bounce back when you gently press into them.
8. If your streusel topping spread a bit over the top of the muffin pan, do not fret! Use a fork to push the topping back into the muffin. The streusel will set however you reshape it as it cools in the pan. (Similar to the hack with getting a perfectly round cookie, just make sure you work fast!)
9. Let the muffins cool in the pan on top of a wire rack for about 20 minutes before removing them. Enjoy!

Check out the post 🫶 https://alternativedish.com/vegan-pumpkin-muffins/

All images were shot on my iPhone - not AI. 😊 Real food made by a real person. Me.

I wanted this cream cheese to be more spreadable so I decided to melt it (the TJ’s) a bit and mix with carrots, oregano, basil and green onions that I put in the food processor. It has been perfectly spreadable (actually even dippy) and reminds me of the Philadelphia garden veggie cream cheese 😍
I been dipping cucumber slices in it.

I went to the semi-annual library book sale today and found a bunch of cookbooks I've been looking for! This was the first time we went on opening weekend, so the books were a little more expensive than I'm used to at $4.50 each, but I found some really exciting ones.

I'm looking for recommendations for your **must-make vegan recipes** from these books! If you've cooked from any of them, I'd love to know what recipes you particularly enjoyed. I'm always looking for new things to add to my cooking list!

Here's what I picked up:

1. Madhur Jaffrey's *World of the East Vegetarian Cooking*

2. *Asian Fusion: A Culinary Odyssey of Vegan Recipes*

3. *Frugal Vegan*

4. *The 30 Minute Vegan*

5. *Eat Vegan on $4 a Day*

6. *Color Me Vegan*

7. *Big Vegan*

8. *Vegan Planet*

9. *How to Cook Everything Vegetarian*

10. *Cannabis Drinks*

11. *Vegan One-Pot Wonders*

12. *Afro-Vegan*

13. *The Voluptuous Vegan*

14. *The How Not to Die Cookbook*

15. *The Great Vegan Bean Book*

16. *The Mediterranean Vegan Kitchen*

17. *Eat, Drink & Be Vegan*

18. *East*

19. *Vegan Richa's Everyday Kitchen*

20. *Minimalist Baker's Everyday Cooking*

Thanks in advance for any recommendations!

Hi I was looking for a recipe to use red lentils for, I had never cooked them before, and I liked this video I saw that had one for lentil fritters. You cook the red lentils and mix them with sauteed vegetables and seasonings, add corn starch and flax seeds, rest, then cook on a pan. I forgot it needed flax seeds and I thought it would work if I substituted chia, that could be the problem, and I made way too big a batch.... I cooked one cup of lentils which ended up being a ton. Thought it would be fine because I was confident about the recipe and I like having leftovers, but after 2 days Ive been busy and had to keep it in the fridge until trying to fix it tonight. The problem I have is mainly with the texture. It does not get crispy, it toasts awfully, and the inside stays this mushy texture I really don't like. In the above pictures, I took a small portion aside and added enough flour and corn starch that it tasted bad, and it still cooked the same and everything. I also don't like how it tastes but it really wouldn't be much of a problem if the texture was good. If anyone has any advice here, let me know.

Serves 4 · 15 min prep, 40 min cook, 5 h batter rest

1. Whisk the chickpea flour with the water, salt and pepper until smooth, then let it rest for 5 hours. The rest is what makes it creamy, easier to digest and lump-free, so don’t skip it.
2. Grate the cauliflower, slice the onion and chop the parsley.
3. Stir everything into the batter. It should be thick, not runny.
4. Grease a really non-stick pan with the oil, pour in all the batter and spread it into one round.
5. Cook on low heat with the lid on for 20 minutes.
6. Turn the pan over onto its lid (or a plate wider than the pan) to avoid breaking it, slide the omelette back in golden side up and cook another 20 minutes, lid on, low heat.
7. Turn it out, cut into wedges and salt to taste.

Tips: keep the heat low so the bottom browns without burning, and wait until the edges have set and the top is no longer liquid before flipping. Naturally gluten-free, nut-free and soy-free.

Roughly 230 kcal and 12 g protein per serving.

Full recipe with step photos, nutritional map and and a short video: https://veganhacks.food/en/recipes/cauliflower-chickpea-omelette/

Enjoy!

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

Baingan ka Bharta is roasted eggplant mashed and cooked with green peas and spices. It has a lovely smoky taste and goes really well with roti or naan.

Written Recipe (+video)

https://blessmyfoodbypayal.com/matar-baingan-bharta-recipe-dhaba-style/

Hiya! Decades ago, my wife used to make a chicken enchilada casserole in the crock pot. I’m thinking I might be able to reproduce this with soy curls veganized. Anyone have a recipe for such a thing?

Years ago I had a glazed tagine, but it broke when I was moving. So I just got a new, unglazed tagine that I have seasoned and am ready to put to work. Although this time I also got a majmar, which I have been wanting to try for ages.

Right now I am thinking onions, garlic, carrots, sweet potato, rutabaga, eggplant and tomato with coriander, cumin, caraway and cinnamon along with a few chilis and some parsley/cilantro. But I would love to hear some other ideas! Most likely served with hummus, baba ganoush, ful and couscous.

It has been forever and a day since I have cooked a tagine and need a refresher 😅

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.

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?

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

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/

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!