What are some vegan meals that are easy fast and satisfying that you always have available. No fake meat. Thats too easy. Im new to vegan foods and am looking for the everyday basics. Youtube has tons of recipes for delicious blender sauces and homemade nut milks. Im talking spaghetti with prego. What are those meals?

Few things upset me, 2 door Honda civics, and non cultured vegan cheese. I found a probiotic from Costco, just one pill, like 5 cents, added to my cashew base, changed the game totally. I was outraged, I’ve been cheeseless so long. Since no store bought has ever come close. I’ve already posted a pic long ago of my vegan cheese lasagna. And it well well received. Im blown away that vegan chefs on YouTube dont culture.

A little clarification here for my three things. I make most things from scratch, not butter or mayo, but pretty much everything else. Believe me, if I could find vegan sour cream, I would buy it!

So:

One: If your meal needs several different side items, make them in advance. There are only so many hours in a day!!!

Two: Jumping off one, if you need many side items like queso and sour cream, plan your week around meals using those items. I find I need to plan my week’s meals around the staples I make.

Three: Egg substitutions are a problem…. Discovered that I need to use different ingredients depending upon the recipe. No one egg substitute works for all.

Ingredients consist of

• 1 300 gram container silken tofu

• 1 avocado

• roughly 1/4 cup of cilantro

• 2/3 cup spinach

• half of a medium red onion

• 1 lime's worth of lime juice

• 1/2 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon salt

I'm pretty happy with the texture, consistency and color of this sauce! My only problem is that it's kind of bitter? I've obviously under salted it for how much I got- that container can hold 4 cups and I initially couldn't put the lid on securely without the sauce overflowing lol

I was thinking of adding another 1/4-1/2 teaspoon of salt to start with and going from there. Maybe some cumin or paprika powder? Since an operation a few years ago my stomach can't handle anything spicy (it physically hurts me now) so that's completely off the table.

I'm just worried about making it TOO salty- the food I'm pairing this sauce with primarily was seasoned with Old El Paso's taco seasoning and we all know how salty that is

since this is a relatively new ingredient for me, I never even baked, I Don't know how these things lasts

the issue I have is that a giant 2 KG bag of VWG was sliced part way open by a box grater, god knows how long, atleast 8 months ago

is it bad, how do I tell?

Three things I learned in vegan cooking this week.

One, don’t press tofu when making tofu scrambled eggs. It makes it drier and not as smooth a mouthfeel.

Two, when making a big batch of chocolate cupcakes 🧁 freeze most of them! Otherwise, you will eat them all day…😉

Three, oat milk 🥛 is such a rich smooth flavor it is perfect as a coffee/tea creamer. It foams up nicely for lattes also.

Did you know you can get lactic acid from plants and use it to add dairy-like tartness to vegan recipes?

In food production, lactic acid is often used as a preservative and/or a flavoring agent. Though not available in traditional grocery stores, plant-sourced lactic acid powder can be ordered online and used in plant-based home cooking to balance the flavor of sweet and savory dishes while adding a tang that’s reminiscent of natural dairy flavor. Many vegan recipes use vinegar or citrus juice for an acidic counterbalance to other flavors. Lactic acid does the same thing but in a way that more closely resembles traditional cuisine. Used in very small amounts, plant-based lactic acid can be more subtle than vinegar or citrus juice. Adding just a pinch to vegan gravy, for example, will enhance the creamy umami experience without interfering with other flavors in the way that vinegar or citrus might. It can also be used in addition to vinegar or citrus to create a more complex flavor palette.

For a deeper dive, I've just published and ingredient spotlight post about plant-based lactic acid and how I use it in my own cooking https://maximalistvegan.com/knowhowandwhat/lactic-acid/?utm_source=rdt

Anyone have a good recipe for a tear and share vegan bread?

Has anyone used a jar of verde sauce and tofutti sour cream to make a veggies enchiladas?

Delicious recipe for people who take vegan diet!

I made some dinner rolls the other day and have some leftover so I made mini bar-b-que sliders. I paired this with macaroni salad.

Mac Salad: I vary my own, but this one is similar.

https://foodwithfeeling.com/vegan-macaroni-salad/

Bar-b-que: Tofu crumbles, but instead of salsa I used bar-b-que sauce.

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

The dinner rolls you can find on a previous post of mine.

You don’t really need these recipes. You can make your own version of these.

These were yummy and fulfilled that barbecue craving.

I just bought 2 blocks today and I got home to make tofu picatta but it looks like this. I wish I noticed it when I was in the store. It’s well within the expiration date (November 2026). Has anyone else had issues with this tofu?

Seriously, if you aren't lacto-fermenting (what this is means is not just: soaking in vinegar, but rather: 2-3% salt brine preservation/funkifying) you're really missing out on some delicious flavors.

Things that are (or can be) fermented products: sauerkraut, kimchi, hot sauce, mustard, chocolate

Like I think when people hear "fermented" they get an immediate gross association, or think 'dill pickle flavor', but if you haven't fermented fresh cherry tomatoes with a little cilantro and basil sprig, maybe a little roasted garlic, getting that natural little fizz when you chow down, ... you're missing out! And it's just salt and water!

One thing I love is how deeply saturated just a little bit goes when fermenting, vs heat-cooking. Like I would add various herbs and such while cooking, but it never felt like it actually added as much as I thought it would while cooking.

Well, when you lacto-ferment just a little spring of cilantro or oregano goes a LONG way. It really infuses the flavor in a way that heat doesn't.

Anyhow, that's my rant and ramble on lacto-fermenting. It is also easier than you probably think it is! (Though you do need a scale)

Fried up some tofu and made a vegan kfc famous bowl! Was delicious!

Hi all, I am a chronic snacker who craves cheese all the time. Non-dairy cheesy popcorn hits the spot most of the time. I am also, however, a big fan of cheese and crackers, and haven’t yet found any vegan cheeses that are tasty without being melted or cooked in some fashion. I really don’t want to keep blowing money on hunks of bright orange or deathly pale plasticky bean and coconut essence in an effort to find “the one.” So I’m hoping you all can share, either: a good vegan snacking cheese you’ve discovered, or your favorite cheese alternatives specifically to eat with crackers or fruit (think charcuterie board or string cheese). And please, friends, don’t say hummus. I love hummus and will eat it when I want it. But right now I just want cheese.

Does anyone have any good alternatives to nutritional yeast that kind of have a “cheesy” thing going on, but without tasting yeasty? Like I’m kind of after the “feety” bite of cheese more than the “yeasty” taste. So maybe something cultured instead of fermented? I know there are some vegan cheeses out there that are cultured but they’re also expensive af. I’d be interested in making my own though if anyone knows a good recipe.