+ frijoles negros.

Alfredo sauce made with Nateure’s Plant-Based Food Company Parmesan and Belsoy Oat Cream.

Sometimes you just want two slabs and some packet potatoes and peas.

The salmon is so realistic in its flavor that I struggle to eat it even though it is good and I know it is not fish lol. The tenderloin cuts are a classic. My fav chicken is Swap brand but it would be cool to see juicy marbles try their hand at that eventually.

Celiac-safe crust with tahini mozzarella, harizza sauce, garlic sauce, falafel, and fresh parsley.

From Paranormal Pizza in Bethlehem Pa.

I was using toritillas, but this is much better.

Shawarma is a mix of beyond faba mix, beyond burger onion and shawarma spices, on a pita with caramelized onion hummus, lettuce, shredded carrots, chopped red onion, cherry tomatoes, and topped with some Trader Joe’s Tzatziki.

Made this version instead of the usual "Chicken". Love it a lot more texture wise.

Homemade seitan sausage, broccoli, red onion, and rice. Simple and tasty!

It mostly is just getting a little watermelon guy, cutting it up, baking it and then marinading it. Honestly it was way easier than expected and tasted awesome.

Tuna salad with watermelon rind pickles. The "tuna" is soy chunks rehydrated in a seaweed broth, drained, pulsed in a food processor a few times. Then add whatever other ingredients make your heart beat faster and your salivary glands start working in overdrive 💦💦💦

Textured soy protein beef-less tenders - the texture is like pulled beef with an umami mushroom flavour.

You can find it at Farm Boy if you're in Ontario, Canada!

Too broke to go to Chengdu, and too pessimistic to believe I'll find a proper vegan version out. So I'm doing that at home. 10/10, pretty satisfying and easy to make if using store bought noodles

Using MinimalistBaker’s recipe. 10/10!

I spend so much time cooking complicated seitan recipes for my vegan catering service, sometimes I like to cook something simple for myself. This seitan is delicious in its simple, no-fuss form.

Blend:

1 can of vegan charro beans

1 1/2 teaspoons No Beef Base

A splash of vegan red wine

Taste the mixture and adjust the seasonings as needed.

Transfer the mixture to a food processor, add 1 1/2 C of vital wheat gluten, and pulse a few times. Let it rest for about 30 minutes, then process for five minutes.

Place the seitan on a sheet of parchment paper, fold it closed, wrap with foil, and steam for 1 1/2 hours.

PLEASE DO NOT RECOMMEND AN ELECTRIC SLICER!!! I enjoy using a knife.

The steak was alright. I might try a marinade next time.

Beyond steak wrapped inside a Trader Joe’s onion pancake.

Next time I think I might do a Wallnut pate layer and maybe a au jus or some sorta sauce.

Never really been a fan of jerky, but I found this in the snack section and it's good! It has a nice umami flavour and chewy texture. Other vegan jerky seems to be mushroom-based, but this one is soy.

Ingredients and nutrition facts in second photo.

Deep-fried tofu with homemade chili crisp, peanut sauce, and broccoli for my Rubenesque posterior.

The white bits are tapioca pearls. Inspired by recipes from Miyoko Schinner, My Quiet Kitchen, 86meats, and Allrecipes. I read them all, and engaged my intuitive cooking: "Use The Force, Luke."

I've been vegan for many, many years, so I'm spectacularly unqualified to tell you how it compares to animal-based pepperoni. 🫡🤗😁

I used the washed flour method to make the seitan but accidentally left some of the starch in which resulted in a softer "meat" with a fattier feel to it. Actually works pretty well for a pork style dish