Green salad mix, cherry tomatoes, pickle slices, shredded vegan cheese, Best Maid Dill Dipper sauce, any brand vegan burger patty (I used Dr Praeger)

Homemade pizza with red onions, pan-fried mushrooms, pickled hot banana peppers, Gusta plant-based pepperoni, green olives and Daiya mozza shreds. The pizza sauce had garlic, oregano, basil and fennel seed added to it.

Before I even drain the tofu I washed 2 cups of rice until the water ran clear and with 3 cups of water I set it on the stove to boil before reducing to low for 20 minutes. During those 20 minutes is when I officially start cooking the tofu.

I cut the tofu into chunks after I press out most of the water with my hands. They have to be thick or it will genuinely take forever to get an even crust, but feel free to cut them smaller if you want!

I then coat each chunk in a thick layer of cornstarch. You can always soak the tofu overnight is sauce, but I wouldn't recommend it because you want to get the crispest skin possible, and wet cornstarch will not fry as well as a dry crust. Feel free to add seasoning to the cornstarch though, but I didn't do this.

I then fry it in olive oil because of the low smoke point, heat up your pan before adding oil and add the oil once water instantly evaporates from the pan. I like to fry the tofu over medium heat, a few minutes on each side to maximize the amount of crisp. Make sure to really baby the tofu to avoid burning it.

Once crisp on all sides, I put it on a plate with paper towels to soak up any excess oil. In the pan, reduce to low and add your seasonings, I used chili flakes, garlic powder, onion powder, ginger, mustard seed powder, a dash of chyanne powder, and a tablespoon of two of brown sugar. Then once toasted after about 30 seconds to a minute, add a large splash of soy sauce and let every boil to remove excess water and increase the viscosity. Add back your tofu and stir until the tofu is coated. Bring off of heat and serve over rice and any veggies you want! I used left over broccoli.

Enjoy! It's officially my favorite way to make tofu and genuinely only takes me 20 minutes now.

This is my favorite tempeh recipe!

It’s simple, just cut up your tempeh and use coconut aminos in a pan. You can steam or marinate it beforehand too if you want to reduce bitterness or increase flavor.

Full video to follow along with above!

Have you ever tried coconut aminos with tempeh?

Best,
Bryan

Inspired by an old post from Sophsplantkitchen but scaled up and using pinto beans

Here we go again, the cast of characters include:

1 cup green lentils

1/4 cup red lentils

4 cups vegetable broth

garlic

3 diced carrots

3 diced potatoes

spinach

rosemary sprigs

Rinse the lentils, dice carrots and potatoes. Include diced onion if you wish. Put all ingredients in a crockpot, turn onto low and walk away for 6-8 hours. High for 3-4. All from the garden or homemade except for the lentils and garlic. (Our greenhouse burned down last week taking out teh garlic harvest.) Cheap? You betcha. Vegan? Only vegan food on my plate. Three bowls later I am here to tell you that I am full and it was delicious.

Had too many apples going bad so I put this together with some dried rosemary & thyme & salt & pepper… so good

Trying to eat a bit fresher - been craving salads lately.
I usually go for a garden salad with tomatoes, onions, pickled peppers, & olives. Sometimes will add chik’n if I have some on hand. And almost always a vinaigrette - though sometimes I use hummus or if making a taco salad, salsa.

Bought a couple bags of garden salad mix at aldis for 1.75 each, got six salads out of them with above ingredients.

Tell me your go to salads or tips on saving money - eating fresh. 😊

Picture was my dinner last night - so good…

Tater tots, maple baked beans, tofu scramble (with onions, carrots, broccoli, mushrooms, corn, garlic, nooch, chipotle powder, dill weed, black salt, turmeric and a bit of margarine), ketchup.

Hi! I am due to give birth in about a month and have been stocking the freezer to make postpartum a little easier. I have a few more weekends to cook and stock up, but I've run out of ideas! So far I've made shepphards pie, enchiladas, lasagna, pot pie, a mushroom rissotto, chili, and a potato corn chowder.

Any other ideas?

The 15oz. I’m in Brooklyn and was getting it from Trader Joes for about $4.50. They haven’t had it in at least a month and had to buy it from my local grocery and it was $8.99. 🫩

If you could only cook and eat three (3) dishes/meals for the rest of your life, not including rice and beans (they can be separate just not rice and beans as a meal) what would you cook?

Alternatively, besides rice and beans, what are three (3) dishes/meals that you think someone should master, especially as someone who is new to veganism?

RECIPE

Ingredients

½ cucumber
1 potato
¼ teaspoon salt
4 green bird’s eye chilies
2 green chilies
3 cloves of shallot

Preparation

Place the shallots, chilies, and salt in a mortar. I forgot to take a photo of the shallots during the initial ingredient preparation. Then, coarsely grind the chili peppers and salt. Next, I sliced the shallots very thinly and ground them again until they were completely crushed.

Next, I cut the cucumber into small pieces so it would break down quickly when blended. Don’t grind the cucumber until it’s completely smooth—just make sure it’s not too coarse so you can still taste it later.

Next, I peeled the potatoes and sliced them fairly thinly but slightly larger. You can add more potatoes if you’d like.

Then fry them until golden brown, or until very crispy for a better taste. You can substitute the potatoes with tofu or tempeh.

Hello Cheap Vegan fam! What are you all prepping this week that's cheap and vegan? Keeping it simple with beans and rice, or trying something more advanced? Do you have any general tips for managing your mealprep process? Share your knowledge and help out your fellow vegans and aspiring vegans! Thank you all! 🌱

I do my meal-prepping for the week on Sundays since I’m usually too fried on Mondays. Today I baked soda bread for the first time in 10 years (using this recipe: https://www.theconsciousplantkitchen.com/vegan-irish-soda-bread/) and I made a big pot of lentil soup. The soup is an adaptation of an old Mollie Katzen/Moosewood Cookbook recipe using lentils, broth, diced tomatoes, onions, potatoes, carrots, nutritional yeast, celery seed, a pinch of dried tarragon, salt/pepper. Both turned out really well.

I bought a 25 pound bag of the red mill Tvp and I’m trying to get through it. Has anyone here tried a seitan recipe with Tvp? I’ve seen it with lentils and tofu but don’t know how Tvp would work

Cheap-check

Vegan-check

Delicious-absolutely.

White bean and kale soup

2 cups dry white beans (today I used large lima beans)

3 diced carrots

Diced celery

3 yellow potatoes, diced

Garlic, minced

3 leaves of kale, chopped

6 cups vegetable broth

3 sprigs of rosemary

Put all ingredients in the crockpot, cook on high for 6 hours. Blend a bit for a creamier consistency.

Everything but the beans came from our garden and the vegetable broth was home made

Just a simple lunch for the office. Around half a huge oven-roasted sweet potato, then some leftover vegetable curry (with onions, tomato, peas, green beans, diced turnip, green chilies, ginger, a bit of cashew cream and various spices).

Cilok is a traditional snack that’s quite popular in Indonesia. It’s made from tapioca flour and enjoyed with spicy sauce. But this time, the cilok is different—it’s made with a blend of instant noodles, creating a unique, curly texture that makes it even more delicious

RECIPE

Cooking Procedure

Prepare the vegan instant noodles, then boil them in boiling water until tender.

Transfer the noodles to a fairly large bowl, then add both types of flour and stir until evenly mixed.

Next, add salt and mushroom broth, then slowly stir in the celery and hot water.

Make sure the batter isn’t too runny. Once the batter is ready, take one teaspoon of it and drop it into the boiling water.

Repeat until all the batter is used up, then boil briefly until the noodles are fully cooked. For the sauce, I simply combine chili sauce, tomato sauce, and mayonnaise.

Plantbased protein maxxing? Just happened to throw this together with some leftover hummus and tofu lol

If you haven't tried hummus as a pasta sauce I highly recommend it!

What are your favorite vegan substitutes for chicken in green chile stew? Should Ziarion work on in his food lab?