Vegan Home Cooks

I cubed and cornstarched the tofu and put it in the airfryer, put 2 cups of rice and 4 cups water in the rice cooker and pressed the button then chopped the vegetables and steamed in a pot for a few minutes til soft then put in cold water to stop cooking the rice and air fryer finished around the same time the brown sauce i made after the veg its just soy sauce, 5 spice, sugar, vinegar, water and cornstarch brought to a boil til it thickens and put in a cup

The only oil was in the bullion paste I used. We grew the tomatoes, garlic and cayenne pepper.

We grew the potatoes, carrots, celery and garlic

No oil and gluten free

I took a package of tofu and froze it, then let it thaw, froze it again and let it that. This makes it extremely flakey. I then soaked it in brine a bit and cut into filet shaped wedges. Using a slurry of corn starch and water I glued nori sheets to it and then brushed it all over. I added sea salt and paprka as well.

I air fried these for a while until they became brown and flaky. I ate it with horseradish sauce not pictured.

Next time I'd use bigger nori sheets because they shrunk a but and maybe marinate the tofu differently, maybe in some konbu dashi

This came together pretty fast. I soaked kidney beans over night and cooked them for 12 minutes in the pressure cooker. Later that day I brought them to a simmer, added a chopped celery head, fresh dill, fresh cilantro, advieh, turmeric and Persian dried limes. I simmered this a while until it thickened up and the celery was how I like it. I served over basmati rice. This traditionally has mint leaves too but I didn't have any.

Advieh is a Persian spice mix.

Baked potatoes topped with crumble and a cheesy white sauce, baked beans (fresh from the microwave), and baked asparagus. This was my second attempt baking potatoes and asparagus and I loved it!

I shredded a carrot, chopped up a tomato, cucumber, red bell pepper, cilantro and dill and made my own dressing with chickpeas, some pieces of melon, squeeze of lemon, apple cider vinegar, salt, pepper and cilantro and ill. I had previously cooked from dry beans on hand to make the salad more filling. Served with leftover potato soup from the other day.

It was 1 cup basmati rice, 1/2 cup red lentils, 3 cups and a little extra water with plenty of home made curry powder, frozen bell peppers and chopped up baby carrots.

Came out good but a little underwhelming without sauce. I also made chole not pictured and ate it together.

Mushrooms, carrots, green pepper, cauliflower, courgette, potato (mmm double carbs), a few chickpeas thrown in as I had some in the fridge (not usually in goulash but it worked). Served with brown rice and a big dollop of Greek style oat yoghurt. Exactly what I needed now that autumn is here

I had an old dried out ciabatta roll so put it to use in this salad. Added chickpeas (not usually included in panzanella) for some protein

Black beans and spanish rice with vegetables mmmmmm

This is just some of what we made this week, come hang out!

@bulbasaur made some bean burgers about to go into the oven

@BonfireOfDreams made some great northern bean soup

@mmori definitely did better than I could do with their kimbap!

@alex713 is bringing some snicker doodle cookies to game night

@Liam made some tofu and sides

@Train made some vegan bao

@curtis had a struggle meal lol

@getty made some falafels

@bee aka frenchie made Daube

Join the Discord!

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.

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.

3. Join the Discord

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.

Gluten free penne, tahina, hot sauce, edamame and corn.

I stuffed some peppers with brown rice and lentils and simmered in a sauce made from fresh tomatoes, carrots, celery, bell pepper and herbs.

I simmered some lentils in water and a can of crushed tomatoes with Italian seasoning, salt, nutritional yeast and just a teaspoon of sugar til soft then added the chopped vegetables, pasta and some more water and simmered until done. I squeezed some fresh lemon and added a bit more Italian seasoning towards the end. If I had tomato paste I would have added it.