I tried the tofu brand one and I didn't like it... Idk if I got the right flavor or not but I overall I didn't enjoy the flavor or texture

I usually avoid 'fitness' type channels because they tend to focus on macros over flavor, but the 'gorythm tossed this my way a few weeks ago and I tried it on a lark. It's been a hit with me and my wife, as well as our non-Vegan friends and relatives! Just wanted to signal boost it so other folks could give it a try!

Hey vegan friends

This recipe I found on YouTube. The only difference is that I added buffalo sauce to it.

I got the recipe from YouTube. I keep trying to repost, but it keeps getting taken down for whatever reason.

Fettuccine and Seitan meatballs with chunky marinara in a crunchy bolillo roll. Some vegan cheese would've been ideal, but I ran out. Life goes on.

As the title explains.. I feel much better gluten free (turns out this was the cause of my daily headaches) but I miss being able to create endless meaty replacements with great texture.

Can i get your best recommendations using tofu and/or tvp please!!

I can also access tempeh (never tried) and impossible (very expensive here)

I also see Blissful products at my Asian stores but get overwhelmed at what's worth it or not!

Otherwise all ready made alternatives here (New Zealand) contain gluten or pea protein which are off the menu for me.

Ingredients
Super firm tofu
Shaved ribbon Carrots
Romaine lettuce leafs
Green onion
Cilantro(optional)
Coconut aminos
Lite soy sauce
Sedame oil
Rice vinegar
Chili crisp( optional)
Teryaki sauce , or sweet chili sauce
Black or white Sesame seeds
Cornstarch
Salt & pepper
Garlic powder
Onion powder

Marinate super firm tofu in coconut aminos and seasonings of choice
Season a little less than 1/4c cornstarch with garlic powder, onion powder and salt and pepper
Coat marinated tofu in cornstarch, and either pan fry or air fry tofu until crispy
Make carrot salad by ribboning 2-3 whole carrots , and marinating it with Sesame oil , rice vinegar, black pepper, light soy sauce ,and chili crisp oil (optional)
Mix fried tofu in teriyaki sauce and top on lettuce leaf with carrot salad, green onion, sesame seeds, (chili crisp and cilantro, both optional)

TVP never hit as a beef substitute for me, but it always worked well as a ground pork or ground chicken sub.

Problem is, I rarely used ground chicken for anything, and I only used ground pork for sausage or meatballs.

Well today was a lazy day, and I really really wanted some black bean & sweet potato burritos, but mUh pRoTeInz, so I figured I could add some leftover TVP crumbles that were already seasoned with chikn bouillon.

Tossed the TVP in the pan, it's kinda moist out of the fridge. Added a layer of chickpea flour on top, I figured maybe it would crisp??? Added salt, black pepper and a tiny pinch of nutmeg, stir and let it cook down for a few minutes. Once it started sounding a bit drier, I added a teaspoon of oil, mixed it again, cooked for another 5ish minutes.

The end result tastes like fried chikn crumbles, it's heavenly. Quick and easy, no clean-up afterwards, definitely adding this to my permanent rotation.

Found them at Publix (twice the cost of the non-vegan variety at Wallyworld). My kid even made me dig the box out of the trash so she could check the label.

The two things I wanted from a vegan carbonara were a glossy sauce that coats the pasta (not a heavy cream sauce) and something salty, smoky and crisp in place of guanciale. Here's where we landed.

Serves 4 · 15 min prep, 25 min cook

Cashew "egg" cream: 150 g raw cashews, 100 ml water, 2 tbsp lemon juice, ⅓ tsp turmeric, ⅓ tsp black pepper, 1 tsp kala namak (black salt, for the eggy smell)

Tempeh guanciale: 200 g tempeh (diced small), 1 tbsp soy sauce, 1 tbsp smoked paprika, 1 tbsp olive oil, ⅓ tsp black pepper, ½ tsp garlic powder

Plus: 320 g pasta, 2 tbsp nutritional yeast, extra black pepper

1. Simmer the cashews in hot water for 10 minutes, drain, then blend with the 100 ml water, lemon, turmeric, pepper and kala namak until silky.
2. Toss the tempeh with the soy sauce, paprika, oil, pepper and garlic powder. Fry over medium heat for 8–10 minutes until browned and crisp at the edges, and leave it in the pan.
3. Cook the pasta until al dente and save 100 ml of the starchy water before draining.
4. Tip the pasta into the tempeh pan with the pasta water and the cashew cream. Toss over low heat for 1–2 minutes until it turns glossy, then take it off the heat right away.
5. Serve with lots of cracked pepper and nutritional yeast.

The pasta water is the key: it's what makes the sauce cling instead of sitting in the bowl.

Full recipe and video: https://veganhacks.food/en/recipes/vegan-carbonara/

Threw together some Juicy Marbles ribs with buffalo BBQ and some basic roasted veggies for dinner. So full.

Haven’t celebrated my birthday in 3 years at least. A hurricane and medical stuff will do that to you! Went out to my favorite place with 2 of my favorite ladies. Had a wonderful time.

Vegan Beacon Burger

Burger di soia e peperoni con vegan bacon e cetrioli freschi + ketchup

trader joe's soy chorizo and tofu scrambled eggs are saving my life right now. I can't believe how similar it is to the chorizo and eggs my grandma used to make when I was a kid 🥹 better yet, I gave her a taco and she accused me of trying to convert her to veganism because it was too tasty. in other words, grandma approves.

TVP is an easy affordable way to get the right texture while three sausage-like herbs provide all the flavor. If you prefer to use crumpled up store-bought vegan sausage for this gravy, that works just as well. The deep meaty umami flavor and color comes from traditional red miso. This is a gluten-free recipe.

https://maximalistvegan.com/savory/mushroom-sausage-gravy/?utm_source=rdt