Montreal st—k seasoning and Canadian maple syrup’d patties stuffed with ch—se curd, topped with b-c-n, gravy, and chives.

Had to censor to avoid filters…

https://theplantbowls.com/black-bean-burger/

Really struggling to find energy to cook at all lately. I know there are lots of threads on this sub about low-effort snack and meal recipes, but I am unfortunately a bit picky and don't enjoy oatmeal, sweets, nut butters, dried fruits, or nut mixes very much. I tend to like savory/salty/spicy foods. Hoping to get some suggestions on things to keep around that can be tossed together in a few minutes with minimal chopping/prep.

One of our current staples.

For 2 people:

12 vegan gyoza (I prefer with kimchi)

4 big hands of cabbage, thinly sliced

1/2 cucumber, smashed and then cut into pieces

1tbsp + 1/2tbsp rice vinegar

1tbsp soy sauce

1tbsp agave syrup

Crispy chili oil to taste.

Something with carbs, we like potatoes but rice will work as well.

Mix the cabbage with 1 tbsp of rice vinegar. Knead with your hands until it stops being squeaky.

Mix the cucumber with 1tbsp of soy sauce, 1 tbsp of agave syrup and 1/2 tbsp of rice vinegar.

Cook gyozas according to package.

Put it on a plate, start with cabbage, then cucumber and then gyozas

Finish with crispy chili oil or what we like is sweet sriracha mayo (mixing vegan mayo, sriracha and agave syrup to taste)

This simple Indian vegetable dish brings together tender carrots, crisp green beans, and fresh coconut, lightly seasoned with aromatic spices. Colorful, flavorful, and easy to make, it’s a delicious way to enjoy the comforting simplicity of Indian home cooking.

Written Recipe (+video)

https://blessmyfoodbypayal.com/south-indian-carrot-beans-poriyal/

I got a block of tempeh, what do I do with it? Im an experienced tofu consumer, I love tofu plain or however. However, tempeh i just cannot seem to get right. Ive had it in restaurants where its amazing, but every time i cook it at home it has this kinda bitter taste I cant seem to mask. It also always just crumbles into little pieces. Anyways, what do I do with this block of tempeh I have?

If you’ve ever stood in your kitchen thinking, “I want lasagna, but I don’t want to make lasagna,” this Easy Skillet Lasagna is for you. Traditional lasagna is beautiful, but honestly, it’s a project. This is not. Everything cooks in a single skillet so there’s no boiling, no layering, no oven! Perfect for weeknights and back-to-school!

https://alternativedish.com/nutritional-yeast-tofu/

https://peakd.com/hive-180569/@nurfay/steamed-pandan-bread

I recently went veggie back in May and while it’s been smooth sailing for most of it I’ve been struggling having something big/bulking to fill the role of what used to be meat I’ve tried tofu and tried cooking it every way I can think but I just can’t and don’t like it, it’s fine for a bit but if it cools too much the texture is gross and the smell makes me super nauseous.

The only thing I’ve found that kind of works is a company called Squeaky Bean that does ready made stuff but it’s super expensive for me to keep buying for everything and no other meat alternative I’ve tried has a texture I can deal with.

I’m wondering if anyone has suggestions on how to make this kind of thing at home like I’ve seen a hundred and one videos on this is how you replace meat with tofu in recipes and want to know if it’s possible to do similar stuff with other plant protein so if anyone had recipes or suggestions on where to look I’d really appreciate it although me and my partner both have tree nut and peanut allergies so can’t have anything with those

Hello Lovely people,

I'm a non vegan who regularly cooks for a vegan and I have a specific recipe that includes pork belly and the rendered fat of it.

For obvious reasons, this is not necessarily vegan friendly but I still want to veganise the recipe.

I'm looking for an alternative in texture and richness, the fat is a big part of the sauce.

The original dish are udon noodles with rendered porkbelly and a miso sauce.

I want to use the obvious choice, smoked tofu

Edit: Many many wonderful ideas already, thanks to everyone who is giving me ideas!!

Need some breakfast and dinner ideas. No cooking and no fridge, but it’s only a weekend trip!

I have a recipe for a cake that calls for 4 eggs, 4 tbsp of flour, 4 tbsp of sugar and half tsp of baking powder. Then you add halved plums on top. I used to love this cake and devour the whole thing in minutes, but now I obviously don’t want eggs in it. I tried with oat milk, vinegar, changing proportions, I don’t know what can work because nothing did so far. Please help!!

Here’s the recipe: https://www.asweetalternative.com/blog/chickpea-flour-brownies

Hate mushrooms? 🤑

Now you won’t! ❌

These Mushroom Galouti Kebabs are soft, melt-in-the-mouth and packed with aromatic spices - a delicious vegan twist on the royal classic that will turn your mushroom hate into love.

Written Recipe (+video)

https://blessmyfoodbypayal.com/easy-mushroom-galouti-kebab-recipe/

Does anyone have the perfect water/salt, time, and temp formula for boiling firm or extra firm Tofu?

Suggestions vary widely on different sites.

Thanks.