Come join the Vegan Home Cooks!
Participation is really easy, just take a picture of what you cooked today and post it, no recipes needed.
This is a public forum for a discord server of friends who are all vegans and cook at home for their families.
We are here to share some inspiration, to see what others are doing and to stay engaged in something that is both our hobby and a required task.
This forum is not a "food porn" community, a recipe book or a place to teach you how to cook. It is a place for people who already cook to meet other people like themselves and provide on topic support and conversation as much as long distance friends on the internet can do. We are doing show and tell about what we made and we don't care about its instagram worthiness.
Veganism isn’t a diet but I have to eat every day. This is for the vegan home cooks. Anything non vegan will be deleted.
Rules
1. Be Vegan.
If it is not vegan it doesn’t belong here… or anywhere.
2. Post home cooking.
No restaurant or fast food. This is what every other vegan space is about and we don’t want to promote any large or small business tyrants.
We’re an active community of vegan home cooks that like to talk about what we are cooking today.
4. Do not make any rude comments or digs at anyone’s food, cooking style, specific diet, restrictions or technique.
While we are all cooks, we all have different requirements and we’re not asking for help, we are doing show and tell.
5. Do not use trademarked brands
Use generic names. We’re cooking with tvp not whatever business brands it and we’re not trying to turn comrades into billboards. No plant-based vegan-pandering capitalist crap like Impossible, Beyond, Dairy-company owned “vegan” cheese.
6. Do not ask for a recipe without otherwise engaging the OP (No posts that are just “recipe?”)
We are not food bloggers. Sometimes we're excited to share and will tell you the recipes we used but this isn't required. Instead try doing your own research and tell us what you learned and we can talk about it.
7. Careful with making unasked for suggestions.
Sometimes we like to hear suggestions but you should be nice about it and know the person you are making suggestions to. We are in the discord and you can get to know us that way. If you are just a visitor from the fediverse, this isn’t the place for you to start telling other people what to do.
8. Adults Only.
While this isn't a community for adult material we expect everyone who participates to be an adult. If you have a gross and profane username you will be removed.
My absolute favourite dish. Extremely delicious miso ramen with a base made from kombu, dried shiitake mushrooms, red miso, and as a little secret ingredient a tiny bit of gochujang to give a spicy and umami 'oomph' to round things out.
It has spring onions, a lot of garlic, bit of ginger, red and yellow bell peppers, chili pepper, carrots, and tofu and mushrooms seasoned with soy sauce.
In Farsi that says "Chelo Ab-Nokhod and Gondi" and it is a play on a traditional dish called Ab-Gusht which translates to Water-Meat, Nokhod means chickpea. Chelo means rice.
Gondi are a traditional Persian-Jewish soup dumpling traditionally made with ground meat, chickpea flour, cardamom, and lots of pepper. I replaced the ground meat with TVP and they came out just how I remember them.
I added more soup to the bowls after taking the pictures.
I'm going to the store today so I chopped up all the vegetables I had left from last week that might go bad soon. There is broccoli, cabbage, carrots, sweet peppers, and roma tomatoes with some red pepper paste, italian herbs, salt, pepper, sage, and a little corn starch slurry to coat everything, basically a ditalinni primavera to eat for a few days.
The homemade pita bread is absolutely to die for. It's so so good and was easier to make than I was expecting. I got the recipe for it from here: https://thescranline.com/soft-pita-flat-bread-recipe/
Tzatziki is also super good and pretty simple to make. You just need vegan yoghurt (preferably greek-style), grated cucumber, olive oil, minced garlic or garlic powder, dried dill, some lemon juice and salt and pepper to your taste. It's delicious, you should give it a go if you haven't!
I added spinach and peas. With store bought breads, because I'm rubbish at bread.
A bit late with these, we made em a couple days after St. David's day
blackberry jam was homemade too, from last year.
Title pick is mmori's tomato caprese salad with homemade vegan mozz
We are not a "food porn" community, plating is nice but not required. Just take a pic of what you're eating and share. We're trying to show the world what real vegans eat. Sometimes that is slop! We're a small community of friends who love cooking and there is no expectation on professionalism. Join us and lets talk about what we're making today!
alphor made some bangin beans on toast
battletoads made some aamzing tvp balls and spaghet
A traditional VHC lentil slop dish by curtis
edon made Orange Tofu
Goose made dumpster bread mmmmm
Jerry coming in with some mac n cheez
the kwf made some potatoes chief obrien
Meesh made an amazing looking bread
mmori Made some pestiños, a traditional holiday food!
Rileyann made some awesome looking sausage patties
Soup posted some tasty looking beans and rice - my favorite :D
Train shared gnocci with vegetables
Served with some pan-fried marinated tofu.
I took the recipe directly from Yeung Man Cooking: https://www.youtube.com/watch?v=SI7ih37xJyc
I used Made With Lau's chili oil and it added a lot to the dish: https://www.madewithlau.com/recipes/homemade-chili-oil
Another tip is to use chinese black vinegar in the sauce. It's really good!
Method mostly based on Gaz Oakley's wellington, but with a few modifications and personal touches.
Info in comments
Marinated tofu, double dredged with oatbuttermilk (oatmilk + vinegar), coated with breadcrumbs and seasoning, cooked in air fryer. Basmati rice on the side.
Toppings:
Sauce was a sausage gravy, basically I made a roux with flour and Melt vegan butter, soaked cashews and blended them with a high powered blender into a cream, added maybe 1 tsp of white miso paste and maybe a few TB of mushroom powder and a 1/2 tsp of Better Than Bouillon no-chkn bouillon. Slowly incorporated broth into the roux until it formed a paste, then I added the cream. I cooked up a single patty of Original Beyond Breakfast Sausage and broke it into pieces and then incorporated that into the gravy.
The crust was made out of freshly milled whole wheat (I used spelt, hard red winter wheat, and soft white wheat berries) and used a sourdough starter. I also subbed a Dos Equis beer for the water (just trying to use it up) and that added some flavor.
This pizza was much, much better than I expected. Far exceeded expectations. I had never heard of a breakfast pizza before, apparently it's something people get at gas stations? Either way, this pizza is a winner.
Next time I plan to use omelette toppings, like:
