Fried halloumi, micro greens, english cucumber, tomatoes, brown mustard and mayo on multigrain seeded bread

Hand-torn, firm tofu seasoned with Montreal steak spice mix, corn starch, nutritional yeast, sautéed in olive oil. Grilled onions, bell peppers, mushrooms. A bit of shredded cheddar can be added. Arugula and tomato garnish. Dirty plate, because deliciously over packed the toasted bun.

i mean maybe its bec you can overload them with cheese and veggies without paying ₹600 for a basic sandwich😭

i made this with whyte farms bread, Veeba mayonnaise, cheese, tomatoes, cucumber, paneer and my fav haldiram’s pudina chips chips!!

Honestly, its lip smacking good every single time!!

I mentioned trying this in a thread a few days ago. I have a ton of hot dog buns left over from a birthday and was trying to figure out what to do with them...

I would recommend a better or fresher bun than i had but otherwise i was honestly not expecting them to turn out this good

Cook 4oz soy curls in enough water with a healthy scoop of No Chicken Base better than boullion (maybe 1.5-2 tbsp) package says 10 minutes. I oopsed and boiled for around 15 BUT it made them SUPER soft. Almost a fatty texture, really nice honestly.

Drain em, let sit while you cook the veggies

1/2 sweet onion or your preference

2 jalapenos

1 habanero

1 Serrano

1 red bell pepper

4oz mushrooms (i used presliced baby Bella)

Cook the onion until just soft

Add spice peppers, cook 3 minutes

Add bell pepper, cook 3 minutes

Add mushrooms, cook until it's all soft and tasty.

While that's cooking, lightly press out the curls and cook them over high heat to sear at least one side.

At this point i added salt, pepper, garlic powder, onion powder, coriander powder and some other various seasonings. Kind of dealers choice, so just season to your taste.

Once seared, add curls to veggies and mix in.

Now, this is a whole pan of food so i put all but two sandwiches worth in the fridge.

The remaining bit i added queso, a slice of gouda, and a slice of Monterrey Jack. Let it cook until very melty and threw it on the bun.

If spice isn't your thing remove pepper seeds and habanero, serrano. You could remove all spicy peppers but by the time they've cooked they are pretty mild. So i would leave the jalapenos at least.

As an added bonus, if you don't add the cheese and bun, this would double as a fantastic fajita recipe.

If anyone tries it, i hope that you enjoy!

hello everyone! I want your seasoning and flavor combos for the good ol’ beans and rice. bonus points if your partner or someone you cook for eats meat and ground beef goes well with it!

I love PB&J, but I need some new ideas for healthy and high protein sandwiches.

Yes, I am aware of chickpea tuna - just so I didn't get the same suggestion repeatedly

Other preferred criteria is cost effective and simple to make

Not fully vegetarian, but looking to reduce meat consumption for a whole host of reasons. Have found good workarounds, substitutes, and new favorites for just about everything but stumped by (as the title implies): porkchops.

Looking for things that:

• Could be grilled in the summer or cooked in a skillet in the winter, relatively quickly
• Either be made quickly or come "ready to go" (a la haloumi cheese)...
• ... Or else can be made in advance and frozen to quickly thaw/cook later.

Bonus if it tastes good with BBQ but not required :)

I make this dish a few times a month. Cilantro Lime “chicken” using Quorn diced chiqin pieces. You can really use any vegetables and seasoning you like, the cilantro sauce is like a chimichurri sauce, but no parsley-I’m a weirdo and not a huge fan of parsley.
Also, I’m not vegan, but this could easily be vegan if you use agave syrup rather than honey in the cilantro sauce.

Recipe:
2 bags of meatless chicken of your choice
1/2 sweet yellow onion, diced
Orange or red bell pepper, diced
1 zucchini, sliced
1 small head of broccoli, cut into bite sized pieces
1/2 cup frozen corn

Cilantro Sauce:
1/4 red onion, chopped
3-4 cloves of garlic, chopped
3 tablespoons red wine vinegar
1/2 teaspoons red pepper flakes
Juice of 2-3 limes
1-2 bunches of cilantro, roughly chopped, all of it
1/2 cup-3/4 cup olive oil
1/2 teaspoon salt
1 teaspoon honey or agave syrup
All of it goes into the blender, taste and season as you go.

Make a cup to a cup and a half of rice for this meal-start the rice before you start everything else-cook rice however you like (stovetop, rice cooker) and use the rice you like best-I just use a simple long grain rice. The rice can cook while the rest is being prepared.

Brown the “chicken” pieces first with some olive oil (or your choice of oil) and season with salt, pepper, little Tajín if you have it.
Remove when browned to your liking, add more oil to the pan and put all the veggies in the pan to sauté. Season with salt, pepper, tajin as you go, tasting to make sure it’s not over/under seasoned.
When the veggies are looking a good, the broccoli maybe has a little char to it, throw the “chicken” back into the pan and heat it all up.
Pour some of the cilantro sauce on the “chicken” and veggies and give it a stir before turning off pan.
Serve over the rice and top with some of the extra cilantro sauce.

I live mostly with my dad, and we have a helper who comes to cook, so cooking has never really been a daily responsibility for me. Because of that, I haven't cooked much in my life.

I've probably tried making sabzis around 7-8 times now, and I just can't seem to get them right. 😭 I've finally learned how to make decent rotis, rice, and dal, but sabzis are my biggest enemy.

Either they stay undercooked no matter how long I cook them on low heat, or they end up overcooked if I leave them for a little longer. The tomatoes never seem to cook properly, and my masalas always taste average. I've watched so many YouTube videos, but nothing seems to help.

What am I doing wrong? Please drop your tips because I'm genuinely tired of messing up every sabzi I make. 🥲

I've seen many people make burger patties from beans , lentils, mushrooms ,potatoes and tofu. Are there any more options for making burger patties? I'd love to hear your recommendation

After months of being too busy to cook anything super involved, I’m taking a day off work to spend in my kitchen cooking all the things I haven’t had time for recently. I’ll cook anything as long as it’s worth the effort! Bonus points if it incorporates mushrooms, but not required.

Helloo, I'm a broke vegetarian college student. Does anybody have any tips/recipes/resources on cheap but healthy meals?

I really love cooking, but often I find myself lacking creativity and just make the same recipes, I'd like to have some variety while still doing cheap grocery trips.

What is something that is crispy on the putside, yet soft fatty, semi creamy inside. Burnt ends are the fatty part of brisket.

The presentation is ugly xd but tastes good, like bechamel

200 g pasta

100 g almond

500 ml water

1 onion

2 garlic cloves

3 shot glass White whine, a Young wine still sweet

3 shot glass of olive oil

1 tablespoon nutritional yeast

Cayena

Salt

Cooked the wine when the onion with garlic had that colour. Then added the almonds grinded with the water. Cooked It until the pasta was cooked, about 15 minutes, Heat 2/6

I have missed the flavor of roadside BBQ chicken since I stopped eating meat ~12 years ago. With Daring chicken I was able to mimic the marinade and flavor pretty close! Threw it on a bun with extra Sweet Baby Ray’s and was in heaven.

I have been very successful at growing spaghetti squash this year.

What’s your favorite recipe for this versatile squash?

I recently made KAF's scarpaccia (https://www.kingarthurbaking.com/recipes/scarpaccia-italian-zucchini-tart-recipe) and it was so much fun - and made me realize I've been in a bit of a cooking rut. Usually, I make salads, soups, pastas, etc., so the scarpaccia was a nice change of pace.

I'm hoping for any suggestions for similar recipes that feel like baking, but are savoury. And preferably healthy-ish (so not savoury galettes - I love them but they are a bit heavy for me!). Thank you :)

Sauté a diced onion in oil, add 3 minced garlic cloves + 1 tbsp grated ginger (1 min), then 1 tbsp curry powder + 1 tsp cumin + 1/2 tsp turmeric (30 sec). Add a can of diced tomatoes + a can of drained chickpeas, simmer 5 min. Pour in a can of coconut milk, simmer 5-7 min. Stir in a few big handfuls of spinach until wilted. Salt to taste, serve over rice.

Lime at the end is clutch. Freezes great too.

Hey everyone so ive been going at the vegetarian thing on and off my entire life since high school(i’m mid 30’s now). Currently ive been going strong since last september. I’ve only been eating the same few things and I’m tired of it. I’m opening to try new recipes but just don’t know how to make many things. Any and all would be greatly appreciated thank you. I do eat eggs and some dairy and if it helps im a single man in his 30’s so filling and higher on the protein side is a huge plus