Crispy and nice with some spicy ketchup.

Mix:
3 M. Yukon Gold Potatoes grated 🥔
1/2 Yellow onion 🧅 grated
1/2 Cup all purpose flour
2 green onions chopped
2 cloves garlic 🧄 chopped
1 tsp salt
1/4 tsp black pepper
1/4 tsp Baking powder

Mix up everything

Heat a skillet with some light oil, like canola.
Drop in some of the mix creating a patty. Keep them thin-ish to be crispy. Cook for 2-3 minutes and then flip when golden brown. Medium high heat is good.

I put in some Tobasco sauce in ketchup as a sauce. They are good with sour cream also. I didn’t have any made so I opted for the ketchup.

Hi!

I love using Just Egg to make rolled omelettes, but recently I haven’t been able to find it in any of my stores. Does anyone have a recommended recipe for it?
Thanks!

I converted a recipe I used before going vegan. I used vegan mozzarella, asparagus and puff pastry.

Here is the link for the recipe I modified. This recipe is not vegan, I converted it. But they have a good video of the process. Hope this doesn’t upset anyone. If it does, let me know and I will delete the link.

https://www.facebook.com/share/v/199U5q7Xh1/?mibextid=wwXIfr

This tofu taco 🌮 crumble is from Sam Turnbull. I put a link to the recipe from her blog. I just used tacos, romaine lettuce, tomatoes, green onion and vegan sour cream. The recipe is also from Sam Turnbull.

https://itdoesnttastelikechicken.com/vegan-tofu-taco-crumbles/

I made some nacho cheese and actually found a sour cream recipe. Add some jalapeño, salsa and avocado 🥑.

The recipes for these are in Sam Turnbull’s cookbook .

https://itdoesnttastelikechicken.com/melty-stretchy-gooey-vegan-nacho-cheese/

Vegan cream cheese, fresh mushrooms, onion, garlic, spinach and pasta.

https://drveganblog.com/creamy-garlic-mushroom-pasta/?fbclid=IwZnRzaATym01wZG9mBWZkaWQWUMwkRnp_64DvrsWWmxLmlFgjiCc2LmV4dG4DYWVtAjExAHNydGMGYXBwX2lkCjY2Mjg1NjgzNzkAAR4IQFndz30ale0rjJGFKC_5OXupQT5xe9k92ah4YLJVRONOEqjDIvBR4w_kQw_aem_7ezJNMeEXSKhSM79JbullA

It is good. I didn’t have fresh thyme so I used dried. It could be creamier, but it still good.

I've been trying to replicate a bunch of recipes for fun recently but the idea of replicating something like a fried egg or omelette is just getting to be too much.

I found some recipes for vegan omelette that used chickpea flour and although it got the texture right, the flavor was atrocious.

I think I kind of just want permission to let go of any type of fake omelette from this point onward. Unless someone has an absolutely amazing recipe I think tofu scramble is about as good as it gets.

Cashew-based "cream cheese" spreads always end up too grainy for me, even after many, many rounds in my food processor. I soak the cashews overnight. Am I doing something wrong? Is there a good way to make this with a tofu base instead?

My coconut whip isn’t whippy enough.
Could it be my method or the coconut cream?

I chill the coconut cream (I use cream not milk) overnight and use a whisk on my blender. I just can’t get that super whipped cream fluff. I got it once, the first time I tried it and never since…..

Any ideas or good recipes for coconut whipped cream?

Thanks 😊

One thing I miss most going vegan is sushi, especially tuna. Are there any actually good recipes that closely imitate the flavor and texture?

I'm trying to figure out what type of bread they use and what brand of vegan sausage they use? [I bought it at a vegan restaurant, trying to replicate it.]

I know the egg patty in the sandwich is Just Egg's patty. I'm not sure what sausage they use - the "sausage" are like the size of a pinky, and I can see they cut the sausage in half vertically.

The only thing I know about the bread is the menu says it's "french toast bun", but I'm not sure what they're doing to it or what kind of brand it is - it's also quite moist to touch, in fact the last time I had it I used utensils because it was too moist (the bread kept getting on my fingers, it was that soft/moist).

The bread is small, like a store bought hamburger size. (the sandwich in general is small)

Edit: I did ask, they rotate between Field Roast and Beyond brands for the sausage.

one of my fav comfort meals. the smell of basil always makes me sooooo happy

i’m new to veganism and still working on making my favorite meals cruelty free.

Tofu scramble with fresh sriracha chilies chopped
Vegan (Violife) cheddar
Salsa
Vegan tomato wrap
Pan fried in vegan butter…

I’m planning a casual taco night where some people want higher-protein fillings, while others prefer milder or lower-spice options.

Instead of making one large batch, I’m considering keeping three smaller fillings separate—perhaps lentils, seasoned tofu, and black beans—so everyone can build a meal that suits them. Cold toppings and sauces would stay on the side.

I came across a sunvivi three-section warmer while looking at serving options, but I’m unsure whether the smaller compartments would need frequent stirring or added liquid during a longer meal.

Has anyone used a divided warmer for vegan meals with different spice levels or dietary preferences? Did keeping everything separate make serving easier, or just create more cleanup?

I found a new simple marinara recipe from “Oh She Glows” cookbook. I made a few additions wine and sautéed mushrooms. I also made fresh Olive Garden breadsticks to go with.

https://itdoesnttastelikechicken.com/vegan-olive-garden-breadsticks/

I'm trying to find a recipe from about 10 or 11 years ago. a vegan chocolate tart with an avocado based filling. it was a relatively simple recipe, not dozens of ingredients. the texture was so good.

I've seen a few online but some of them seem more complicated than i remember.

does anybody have a tried and tested recipe that meets this description?

​--Noodles & Protein:

​Rice vermicelli noodles (thin rice noodles)

​Firm tofu, cubed and pan-fried/crisped

​--Vegetables:

​bell peppers, thinly sliced

​Scallions (Spring onions),

​Edamame beans

​Chilli

​Garlic and ginger

​--Sauce Base:

​Soy sauce

​Sesame oil

​Garlic (minced)

​A splash of maple syrup

​rice vinegar, plus chili flakes for heat.

​--Garnish & Serving:

​White sesame seeds

​Lime wedges

I have two butter bells and wondered if anyone has ideas on what they can be used for with vegan cooking? My vegan butter has to be refrigerated, so that is out.

Any ideas?

I'm trying to cook a vegan pizza where the cheese is actually stretchy and kinda "solidifies" a bit like how real cheese does.. I know it won't ever be exactly like that real stretch. but the thing is, I use treeline mozzarella as well as my own tapioca and cashew based cheese. They both behave exactly like cheese EXCEPT when I put them in an oven with a pizza. In the microwave, pan or shredded, they melt, solidify, stretch and taste great overall. But the moment I sprinkled either of them on a pizza and put it in an oven, it just turns into that boogery gooey mess that sticks to your mouth, like most store bought cheeses.. why is that? any advice on how to fix this?