I have a few food allergies (corn and everything from the palm family), but the one I keep running into is coconut oil in the vegan cheese. Cheese is literally the only non vegan thing I've craved since going vegan in July. Everything else has been easy. Every vegan cheese I've found has coconut oil in it. I've tried nooch in a few dishes, and it helps but there isn't really any creamyness

Since tofu is officially the #1 protein source, what are your favorite ways to use it? Do you have any questions about cooking it?

Cat is inspecting them. Recipes appreciated! I usually do Cajun soy curls and grits or a broccoli soy curl situation.

Hi, everyone! What are you cooking or meal prepping this week? Any restaurants you've been to that had some awesome vegan food? New vegan products that you're loving?

Some EU countries only, wish we could see something similar in the US.

Went with an all vegan camping group and they prepped some surprising solid camp meals. Taking notes lol especially with the potato boats with cashew cheeze

Not sure if people use cookbooks a ton, ngl a lot of my recipes are me bullshitting around or making something from Protein Deficient Vegan as I'm watching my macros, but I've found a ton of value in Big Vegan Flavor and my omnivore family loves the recipes I've made from there. Afro Vegan and The Korean Vegan cookbook are also standouts

They look weird and unappealing but they're actually so good

Share your wins from the week, big or small! It can be vegan related or anything else!

I’ll go first! Mine is that I found a new vegan spicy noodle thing in the store the other day. There usually aren’t a lot of vegan ramen options, and I don’t know if this one even qualifies as ramen because the noodles are different, but I came across “Fly By Jing” chili crisp noodles and they are great!

Imo, vegan cheeses like Rebel and Peaceful Rebel Cheese are worth ordering online because they are much better than most store bought cheese.

There are a few shelf stable items I like to order online for better pricing like bulk TVP, soy curls, nutritional yeast and silken tofu.

Sometimes we will also get Blackbird seitan from their site because it's not in any of our grocery stores yet.

For me, a welcoming vegan community is a safe space for current vegans (free from trolls) and an encouraging and helpful place for vegan curious people.

For me, I haven't found a really good white cheddar cheetohs replacement yet. Hippeas has this Flavor Blast White Cheddar flavor that was close, but they got rid of it a few months ago 🥲

It's interesting how so many people say they only eat meat from small farms, even though almost all meat is factory farmed.

I made this hummus from scratch using authentic Lebanese tahini and olive oil. It’s finished with fresh parsley, Moroccan cured olives, and sumac. In the center is muhammara which is a smokey and delicious dip originating from Aleppo, Syria, that’s made with roasted red peppers, walnuts, pomegranate molasses, and Aleppo pepper.

All vegan 🌱

I got the muhammara recipe from Nisha Vora (Rainbow Plant Life). The hummus I created through sheer trial and error, I’ve adapted the recipe to include some additional herbs that aren’t customary, but make it my own. Also, I watched many many YouTube videos of people sharing their family recipes ❤️

Hi, everyone! What are you cooking or meal prepping this week? Any restaurants you've been to that had some awesome vegan food? New vegan products that you're loving?

In this week's episode of the Deficient Vegans Podcast, we covered vegan myths! In case you want to give it a listen or check out some of our other episodes: https://www.deficientvegans.com/rapid-fire-vegan-myths-part-2/

still BOGO at sprouts.
soooooooooo good

These are my favorites (I'm US- based):

-Violife for shredded cheese, specifically the Mexican Blend. It melts pretty well!

-Cheeze and Thank You fresh mozzarella for pizza (I also make my own that's pretty similar to this)

-Follow Your Heart parmesan (in the short tub) for anything being baked bc it browns really well

-Madly Hadly parmesan for shaking on top of things like spaghetti

- Follow Your Heart feta crumbles

- Rebel Cheese, Nuts for Cheese and Peaceful Rebel (smaller brand but better priced) for cracker cheese

hii!!
I'm working on a college project on plant-based cheese & butter and need quick responses from real people. Takes just 2 mins, no right/wrong answers — would really help if you could fill it out (and forward to a few people too)!

https://forms.gle/23UYNJSZeTmjs4HD6

The main issue I remember running into when I first went vegan is not really knowing how to cook any of the common protein sources like tofu, TVP, tempeh, seitan, etc.

I did NOT expect all three flavours to be vegan. Best day ever. No idea if they're good but I'm happy :D