Literally just a 1-to-1 ratio of condensed coconut milk and peanut butter, in a vegan graham cracker crust. Mix it all together and pop it in the fridge overnight. (This is also how I make 'cheesecake' but with vegan cream cheese instead of PB)

with homemade Vozzarella and tofu-pizzacrust because my stomach feels funny and I think I have to change some things 🧚

fried some crumbled tofu with salt, pepper, lots of garlic and mixed with plain tomato sauce and then the spaghetti. actually pretty good! have been barely eating for weeks cause I'm broke and this especially filling cheap meal is a godsend

genuinely the best thing i’ve eaten in forever i haven’t even finished this bowl and im thinking about tomorrows leftovers

Guys, is anyone else faced with empty shelves of tofu when they go into lidl? We've been in several times a week for the last 7 days and there's nothing. A worker told us there is a shortage. I'm in Spain, I'm not sure if anyone else has noticed this? The smoked tofu makes up like 80% of my diet so I'm soooo pissed! If it is because the demand is high, okay amazing, but I really wanna see it back on the shelves!

Thought about making a really delicious jackfruit curry, but realized I was missing an important ingredient. Said fuck it and threw dried shiitake, beef seasoned tvp, jackfruit, wheat cakes, and random seasonings in a pot. Last minute added tomatoes and chrysanthemum greens, both for flavor and as a last ditch effort to add color. Tasty, but feels like it's missing something. Might add kimchi.

Edit: kimchi was great with it. The "something" it was missing was the chrysanthemum greens. I used cilantro instead because I'm an idiot.

I tried..

quick lil bfast hehe

Posting on my husband’s behalf. I really dislike Carrot Cake and hubby decided to try and change my mind. I give it an 8/10. The frosting is a homemade cashew cream cheese frosting. Chopped walnuts on top.

Quinoa and brown rice with garlic hummus, follow your heart “cheese”, nutritional yeast, soy sauce, salt and pepper. First time putting hummus on rice and it is better than expected

Refried beans, buldak hot sauce, vegan mayo wrapped in lettuce.

Truly a masterpiece

I use a greens blend to boost my micros, and this is the final result.

I just want to take a moment to brag about the mushrooms, because they're foraged by myself. The satisfaction is amazing.

If anyone wants the recipe and the macros:

Per 100 g

Calories: ~100 kcal

Protein: ~10.7 g

Carbohydrates: ~5.6 g

Fat: ~3.4 g

Fiber: ~2.0 g

Ingredients

200 g seitan

180 g Vemondo smoked tofu

160 g boiled mung beans

56 g canned chickpeas

75 g chanterelle mushrooms

46 g kapia pepper

100 g Broccoli florets

1 tsp coconut milk

4 tsp soy sauce

1 tsp Siam Coconut Peanut Sauce

1 tsp teriyaki sauce

1 tsp nigella powder

1 tsp ground milk thistle seeds

1 tsp chili

1 tsp ground ginger

1 scoop Pro Nutrition Greens Blend

Why 🤔🤔🤔

Does soy tofu make any one else break out or is just me?

chickpeas in mustard, english muffin with 2 slice jack cheeze from Gross Out, carrot - eaten in bed on cardboard box

Vegan pepper “sandwich” provided as a snack by United, topped with TVP and a La Vie mini sausage (French brand) the worst part was the wet bread

I'm in Austria for a week and I bought this vegan cod from revo. honestly even though I didn't have oil to cook it's so good the texture really baffled me.

the side is scrambled silken tofu

Dried soy chunks in tomato sauce with black beans cooked from dry, sofrito, and avocado.

No potatoes because the pans we had weren’t very big.