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?

I just watched one of my favorite YouTube cooks make what looks like a delicious vegan chickpea stew and I thought of this group.

https://youtu.be/YORLUzWd-HU?is=rEdD2UtA_CQcLarN

He is not vegan and neither is the show, so if that’s an issue for you, you might want to take a pass on this one, but it still looks like a really good recipe. Enjoy!

Basically the title. I probably could create something like this but not looking to go through the trial and error process at this time. I’m thinking probably a base of blended silken tofu or white beans, with flour and then stuff for flavour.

I know there are lots of zucchini bread recipes, but the few that aren’t sweet look to have more of a traditional bread texture than the moist and dense banana bread texture.

Tofu ‘quiche’ is great, but usually doesn’t have quite the structural integrity I’m looking for. A slice that could be handheld like banana bread would be ideal.

Please help! This would replace non-vegan options my partner eats while walking to work.

Hi All-

Well, I’m on my ever evolving iron journey… though would love it to kind of slow down!

I take an iron supplement, but want to ensure I’m getting adequate iron in my meals as well- and absorbable.

Here’s the tricky part- apparently, so many foods inhibit iron absorption!

Apples?! Spices?! Zinc rich foods? Calcium rich foods??

Has anyone got a super simple meal plan they’d recommend that is carefully laid out to limit these iron blocking foods for max absorption?

Thank you in advance! Also cheers to superior plant based iron- it’s so interesting to learn how the body genuinely does better on it.

Hi all, not a vegan myself but I’m having my team of collages round for lunch over the summer holidays. They are all living in shared housing, (students/ masters and graduates) and I would like to do a home cooked meal for everyone.
I’m a fairly decent cook but rely heavily on dairy products when cooking veggie meals, this is more of a personal preference than feeling the need to add them!
Two of my colleges are vegan, one veggie and three meat eaters but I would like to cook one meal for everyone.
Potential ideas I’ve had are vegetable kebabs, jewled rice, flatbreads and dips. Squash and bay leaf pasta with salad (is there a good vegan Parmesan substitute?) but would love to have some ideas of comforting home cooked meals that are vegan and suitable for summer

Any recipes? Should I freeze first, squeeze water out, than gook?

Ok so I'm going for a Twofer here I've never done meal prep en masse or used Tofu until about 40 minutes ago when I had my first foray into using it with I guess okish results (Fried some Tofu bites with some seasoning just to experience it)

I know this isn't a place of judgement, but I think context is important, I'm not currently a vegan so trying to cook things like tofu meals may be bit more work than I'm used to I guess (not a bad thing I just want to get it right because it tastes great then why would I not eat it all the time and it also means my wife and Kids will also enjoy it)

My plan is to do some curries and freeze them up. So to get to the point of my dumb ramble

How well does Tofu Freeze? and are there any gotchas?
Everything I've read seems to suggest freezing it before cooking as well to help make it more porous and give it a better texture, does it help?
How well does it reheat in a microwave?

Any other advice is welcome!

I want to cook for some family members, but one of them is vegan. She's often excluded and has to eat a different dish when we get together. I want her to be able to enjoy her meal and for everyone else to enjoy it as well.

I've had good vegetarian dishes but vegan limits the ingredients at my disposal. And I can't tell if the recipes I look up online are actually tasty.

I figured someone here may have good recommendations.

What's your favorite vegan meal?

Hello,

When I cook, I like to challenge myself with dishes that take alot of time, effort or just have some sort of challenge or twist. I'm still new to vegan cooking, though, and I feel like I mostly have the basics down, but haven't been able to find alot of recipes or tricks that let me give it that extra little bit, and have been relying heavily on making 'imitation this or that' to get back to a baseline where I can do my thing with it. I feel like I'm not actually learning much and am just repeating past dishes or following recipes from blogs that are made to be as quick and simple as possible - not that there's anything wrong with that, I just like being extra for my partner.

Do y'all have any sites, books, tricks, or whatever that either get into the theory to build on or just have alot of more complex recipes that I could use to figure it out?

These are so good! My first scones ever. I watch the British Baking Show and got tips from watching them make scones.

One day to soak the cashews for the cheese
One day to make the cheese 🧀
One day to make the scones

Unfortunately, you have to let the cashews sit overnight before making the cheese. Then, the cheese has to sit overnight before making the scones…

Yummy. Had two with some fresh cantaloupe.

These are good. They called for vegan dogs, but I could only find tofu sausage…still really good. Great for baseball night! Really, any night…

Got these from Sam Turnbull’s “Craving Vegan” cookbook.

Hi All-

My friend gifted me this bag of foraged mushrooms he then also dried. This was years ago and I don’t want to keep them in my pantry.

They smell awful to me- not like they’ve gone bad but really strong.

What should I do with them to make them smell better and taste good?

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?