201
Roasted on parchment at 400° F. You do not need oil.
Vegan Home Cooks
2091 readers
1 users here now
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.
founded 2 years ago
MODERATORS
203
I cooked up some dried black beans then added sweet potato, shredded carrots and left over canned corn and tomato that was in my refrigerator with my home made taco seasoning made from whole spices. Served with home made pico and store-bought corn tortillas
204
Chinese baked Gluten, in a Sichuan stir fry.
Made the gluten from bread flour. You wash out the starch, than make a basic yeasted bread with it. The 'loaf' you get looks like chibata, but feels like its made of rubber.
Despite looking like bread cubes, they don't get soggy, since they're mostly protein. Texture is like tofu puffs; chewy and spongy.
First time making this, but I think I like it more than tofu for these sauce heavy dishes!
205
Came out super good, I'm not usually big on bulgur and ran out of most of my fresh veg. I used a can of chickpeas, some canned tomato, frozen spinach, frozen peas and carrots and cooked it together in some water, nooch, dried dill, dried italian seasoning mix, I thickened it with a bit of whole wheat flour.
206
Here is the recipe I used. Turned out pretty good, so I might return to this recipe in the future.
The other stuff in the picture is spinach, tzatziki, sriracha, rice+buckwheat and some vegetables.
As you can see, I'm not a photographer.
214
I soaked pintos over night then blasted them in the pressure cooker 10ish minutes until they were soft then I simmered them uncovered with broccoli, celery and other vegetables, some veg stock powder and curry. Served with jasmine rice.
215
Garlic mash with home-grown chives, vegan burger with heirloom tomatoes on a toasted bun.
216
With seitan, sausages, pão de alho, farofa, potato salad cones and chimichurri
219
Tomato paste, water, some green beans, a carrot, a mushroom, half a red bell pepper and half a can of corn. Covered in Provençal herbs, pepper and lots of nooch.
220
Just want to do my part and spread the gospel of chilla, veggie pancakes, fritters, whatever you may call them. I'm sure a lot of versions exist for savory pancakes in a lot of regions but it's a top contender for a way to get a whole bunch of nutrition in each bite (aside from #1 of all time, soup, of course). I didn't have any red lentils and didn't feel like using moong dal so I've been soaking yellow split peas, which are a commonly found ingredient in the US (I got these from the food bank) and mixing them with shredded veg and spices for some awesome pancakes. there are almost limitless options for flavor profiles too. These have cumin, coriander, turmeric, msg, kashmiri chili, ginger, s&p and I sauteed shredded carrot, zucchini, cabbage, garlic and green onions. mix it in a bowl with the blended legume and chopped cilantro and black sesame seeds and fry up some cakes.
223
I boiled pintos with a bunch of vegetables and seasnings and then did a partial blend. Then I mixed masa into a dough and made small dumplings out of it. They taste like little tortilla cornbreads in the soup.
224
Used the recipe here as a starting point and ended up making a few substitutions to the veggies. Very tasty! I really like the chewy texture of the noodles.
https://www.onegreenplanet.org/vegan-recipe/japchae-korean-sweet-potato-noodles-with-tofu/
225
Chickpea-noodles, steamed vegetables (broccoli, tomato, onion), hummus, pepper, tomato paste and cornsalad 🤤
