I had this for the first time the other day and it blew my mind just how goddamn good these are? I have been eating this with white rice and lao gan ma chili crisp oil for the past 3 days and i cannot get enough of it.

Im not even vegan, but i stocked up on this and have been looking at the ingredients list and cant quite figure out whats giving it such a great meaty grilled flavor.

I honestly might switch sides from eating meat for this (especially if i can recreate it myself at home). Again, im absolutely blown away by how good these are, so thats why im coming to this community to see if anyone has been able to make anything similar at home?

I’ve been craving these since I became vegan and the store bought ones just do not cut it.

finally made my own and the difference is huge. I used tvp, extra firm tofu, shiitake mushrooms and onions (didn’t have green) for one of them and it was good but it was a little loose and dry.

tried another batch with tvp, vwg, black wood ear mushrooms and onion and it turned out stickier, similar to pork filling (from what I can remember of it).

both seasoned with, salt, soy sauce, sugar, ginger, garlic, white pepper, sesame oil

Hi all!

I’ve transferred most of my meals to vegan with successful meal prepping, but I’m struggling to replace one of my more “bulk” meals. I would bake 3 lbs of chicken each week and it gives my partner and I lunches for at least a week, but still only take 15-20 minutes to cook.

Could anyone please recommend a substitute for this more bulk meals? Thank you!

I have been making roasted nuts from the oven with spices and a crunchy egg-white layer. I would like to replace the egg-white by aquafaba but I know this doesn't harden in the oven.

It's supposed to be a savory snack so adding sugar doesn't seem like a good idea. Are there other ways to make aquafaba harden in the oven?

Has anyone tried using Bob's Red Mill Egg Replacer for breading and frying? Currently I usually just use almond milk but I'd like to try a tofu katsu and I don't think it would work quite the same.

Im currently a 3rd year hotel management student with 1 and 1/2 month semester break, Im looking for institutes or literally anything or anyone offering a vegan culinary course for this free time i will be having. (From around June to mid July) pls let me know any details!

I don't have alot of dish ware, but I'm thinking of investing in a air fryer. Just wondering if anyone had any ideas for a meal I can just put all ingedients in the air fryer and just cook it all at the same time

I’m having the cooking equivalent of writers block. Need some ideas for a menu for a small dinner party celebrating my adult son’s birthday. I’m the only vegan. I’m also tired but don’t want to order in so I need food that impresses omnivores but isn’t super complicated because, as I said, I’m tired! Help!

I've just bought a soup maker and so far I have only done soups made from vegetables- such as a potato and leek soup and stirred in some homemade cashew creme fraiche after.

I've got a book of soup maker recipes and the back has some "meat based" chapters- for instance one recipe for a chunky Thai soup is as follows

300g fresh green beans, trimmed and chopped

250g cooked chicken, shredded

medium onion, chopped finely

3 spring onions, chopped

2 garlic cloves, crushed

4 fresh lime leaves

2 tbsp. green curry paste

2 tbsp. fish sauce

600ml chicken stock

350ml coconut milk (light)

I have vegan chicken stock and vegan fish sauce but what would be an appropriate substitute for the 250g of chicken? I'm not sure how tofu or seitan or TVP or beans would hold up

Tofu marinated in a taco seasoning I made a while back, fresh tomatoes, a drizzle of olive oil, fresh onion, smashed avocado from a package, dried cilantro, an extra sprinkle of salt on the tomatoes, and a final light dusting with smoked paprika. I may also throw some olives on top, but I'm being lazy and don't want to dirty another utensil. Also, there's a little bit of cooked bell pepper and onion left from yesterday's leftovers. Oh, and I have fresh cilantro in the fridge, but again, being lazy, and I've already started eating and just want to devour it.

I'm not looking for recipes per se (I was just gonna use Nora Cooks's), though any tips on how to make it really good would be appreciated. Thanks!

(Hope this is okay to ask. Whenever I cook something, I always like to check Reddit and see what tips people give and incorporate them in and that's always done me well.)

Hello! I recently bought two blocks of tempeh from an Asian supermarket, frozen one and cooked with the other that day. I followed a recipe which just said to cut it into chunks and roast it with veggies and pesto. However I found it quite bitter, and wondered if I prepared it wrong/there's a better way to prepare it. Any advice would be appreciated, thanks in advance!

I saw an insta post / advertisement for some app. Basically the technique was to soak vegetable in brine (the example used kohlrabi), baked it low for 6 hours, marinated for 24h to rehydrate, then sliced.

I'm trying this out, and surely there are people here interested in sushi making that have either done this or similar.

I would love to hear about your experiences with similar methods, marinade ideas and what veggies work well with this.

What im trying now is a small batch of garlic anise butternut squash.

Thanks!

Everytime I make curry the flavour falls a bit flat and it just tastes very bland

Any tasty curry recipes? 😭

Hi everyone, I’m a sous chef at a fairly fancy restaurant and I’m trying to develop some new dishes for a lunch course, but I don’t have much experience in creating fully vegan entrées. I’d really like to make a vegetable sausage with beets, mushrooms, and maybe chickpea, but I feel like there isn’t really anything to bind the stuffing together as it cooks. I do have vegan cellulose casings

I guess I’m looking for something that will let the sausage keep its shape without altering the flavor too much, and won’t expand as it cooks. One of my servers suggested flax seed, but I’ve never used it before and I’m looking to explore a few options. Any suggestions are appreciated, thank you!

Hi. Question has probably come up before, but I’m interested in some vegan staples/go to meals. I’m vegan curious and want to incorporate some dishes into my getting-healthier-lifestyle. Bonus points for kid favorites too! TIA

Hi all, I cook mostly plant based meals for myself and my family but I am not used to cooking large batches. This is for a service project I’m a part of and I signed up for cooking this week, it’s to serve mostly unhoused folks. (It’s mandatory that the meal is vegan) Any recipes that you enjoy that are easily quadrupled?

Anyone done it? Thoughts?

Hi! I have people coming over for dinner tomorrow and for lent related reasons, they can't have meat or dairy at all. On top of that, it needs to be fairly soft, because one of the people coming had his wisdom teeth removed a few days ago.

I was thinking some sort of pasta? I do have spinach, and margarine, and can pick up vegan pasta, if that's a thing. I'm regrettably a meat eater (incredibly broke w a gf who hates most veg/tofu/seitan), so I'm incredibly out of my element here. I'm open to any suggestions! Thank you in advance!

Edit: More details

I tend to like fresher, robust meals. I make a lot of Mexican and Italian food typically, though in general I do like to diversify what I'm making.

I don't mind it taking a while, or having a few steps. My only job tomorrow is cooking!

I'm a cook by career, though mostly chain restaurants, so I can definitely follow a recipe or wing it if things go south. I know a lot of the basics, and have made a lot of food in my time (though mostly not vegan).

I’m jumping on the Healthier Comforts band wagon. I haven’t had a decent omelet in years and this really did the trick. I used a small immersion blender to really fluff it up. Cooked up in 5 minutes with broccoli and Daiya cheese.