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.
A very very important tip is to add toasted sesame oil, for me this is absolutely not optional! It brings out all the other flavours and really elevates the dish to another level. If the dish would be a 5/10, adding toasted sesame oil would take it up to 8/10 just on its own, it's that crucial!
If you have any questions or comments please let me know! I love this dish so much.
This! Toasted sesame oil is sooo good in ramen, it's my go to as well!
If you ever get the desire to switch it up, I highly recommend giving the mushroom scallion oil from the serious eats ramen recipe a try too. It's sooo goood. I don't do it too often because it's extra effort and energy is finite, but I'll make it from time to time.
Love the gochujang idea, btw! I'm totally trying that next time.
The mushroom-scallion oil sounds very interesting! I'll definitely give that a try as well, I bet it's worth the effort.
Looks amazing. Shame that shiitake mushrooms are so expensive here - would love to cook with them more often. What price do you get yours for?
Fresh shiitake mushrooms cost around 3eur for a 150g package. A bag of dried shiitake which is like 150grams is around 5eur and it lasts me a long time. I usually take 2-3 dried shiitake mushrooms at a time when making soup or stock, they impart a very strong flavour when they're rehydrated.
Absolutely amazing, as always!
Thank you! I'll try to write down a recipe for it sometime soon, everyone ought to try this dish once at least 🙂
Do you use smoked or regular firm?
I use smoked tofu and fry it in the same pan with the mushrooms, then season them with soy sauce and a drip of toasted sesame oil.
Great idea to spread the mushroom love around. I haven't been able to find smoked tofu where I live and I really miss it. Maybe I should get a smoker 🤔
Gochujang is also my ramen secret ingredient!! I love the flavor it adds. This looks amazing!
Look so good. I like that.
I basically eat this for breakfast almost every day lol. all your food looks dank af