#meatless

[zardyplants]

Vegan Sausage Pasta

[theroamingvegan]

the fluffiest vegan pancakes out there!

BaggersLA - Bayreuth, Germany 🇩🇪

[dailybehbeh]

Behbeh

[vibing-vegan]

Vegan food in BC

IG: vibing.vegan

[remembertoeat]

Dinner Recipe: Chickpea Curry

TIME: ★★★✰

PRICE: ★★★✰

EASE: ★★✰✰

CLEANUP: ★★★✰

This was a bit of an experimental recipe on my part, as a means of figuring out wtf to do with all these chickpeas I cooked up.

This recipe is a bit more involved, and depends a lot on personal tastes so I gave it a medium score for ease.

Overall this recipe took about 30 minutes once the chickpeas were cooked. You could easily use canned.

Long recipe, so feel free to read below!

Ingredients: 1. 2 cups Cooked Chickpeas 2. 1/2 onion (I use my onions interchangeably like a heathen.) 3. 1 TB minced garlic 4. 1 TB minced ginger 5. Veg of preference (I used carrots, jalapeno, and a wilty tomato because we had some I needed to get through! I think frozen peas would be great in this. Potatoes would be good, but that texture is present in the chickpeas and I don't know how they'd cook with this recipe) 6. 1 can of coconut milk 7. 2 TB chopped Cilantro (could probably leave this out if you don't like it.) 8. 1 lime's worth of juice 9. 1/4th cup Maple syrup 10. A curry brick, like this one below! I know it's a "cheat," but they're SO easy and quick to use! HIGHLY recommend grabbing them if you have a store that carries them. Looks like you can get them from Amazon! It comes with 8 bricks, each brick making a whole pan of curry, so it'll last awhile! (Note: the curry bricks are NOT gluten-free. You could replace this with a heavy amount of curry seasonings, but I have yet to perfect my ratio, so it may take experimenting! Here is a list I found of alternate curry spice blends.)

-Heat a large pan with oil. Once it gets hot, add your onion. Stir for about 2 minutes, then add your garlic and ginger. Cook for another 30 seconds. -Add your veg and mix everything all together. Cook for another 2 minutes or so. -Add your chickpeas! Salt and pepper em! Squeeze in some lime juice! -Cook it all for about 3-5 mins, then dump your can of coconut milk in. Once the coconut milk heats up a bit, add your curry brick. Mix the brick in until it dissolves into the pan and mixes with the milk. -Let it simmer and thicken. That process should only take about another 5 minutes, but keep an eye on it and turn off the heat when it feels ready. It should look something like this.

-Toss in your cilantro and maple syrup! Mix it thoroughly!

Serve this over rice!

It's pretty tasty and filling. You can add more spices if you want. Tons of room for modifying it. I topped mine with shredded coconut.

This made a ton, especially when paired with rice. This will likely give me lunches for the whole week. Supposedly curry freezes well, so you could stash this away for leftovers at an indeterminate date! Try to finish frozen leftovers within about 3 months!

It also looks cute as hell in the take-out tuppaware I hoard.

[tinykitchenvegan]

Best Vegan Meatballs

[everyveganrecipe]

Mushroom, Lentil, and Potato Pie Recipe This comforting savory pie combines mushrooms, lentils, potatoes, onions and thyme in a creamy gravy topped with a flaky, tender pastry. 🤤🤤🤤

[vintagepromotions]

Advertisement for Franco-American meatless spaghetti sauce with mushrooms (1955).

[jhoumous]

Predators

[zardyplants]

Vegan Seitan Steaks

[theroamingvegan]

Delicious house made vegan duck😊

My Hao- Nuremberg, Germany 🇩🇪

[ronniefein]

Sukkot, which begins at sunset September 29th, is a harvest holiday, which means that in addition to all the ritual and religions traditions, there’s lots of food, especially stuffed foods which are proof of the harvest bounty of fruits and vegetables.

Like stuffed peppers.

I have made stuffed peppers many times for Sukkot, but in recent years have found it easier to cut them into halves. The halves are still filled, but easier to cook and to eat. They are also easier to tote to a Sukkah.

This is one of the versions that my family has loved. I’ve made it with both Israeli and Moroccan couscous and also with rice and barley. The point is to include a starchy pasta or whole grain.

Btw, I cut the peppers in the middle, into top and bottom halves but obviously you can cut them from the stem down and have two top-and-bottom halves.

Follow me on Instagram @RonnieVFein

Vegetarian Stuffed Red Pepper Halves

4 red bell peppers

1/2 cup couscous (or use rice, barley, etc.)

2 tablespoons olive oil

1 medium onion, chopped

2 cups halved cherry or grape tomatoes

1 cup thawed frozen peas

2 beaten eggs

1 cup shredded mozzarella cheese

3 tablespoons grated Parmesan cheese

Preheat the oven broiler. Cut the peppers in half. Discard the stems and seeds. Place the pepper halves, skin side up, on a parchment paper lined baking sheet. Broil the pepper halves for 4-5 minutes or until the skin darkens and blisters. Remove the peppers, wrap them in foil or place them in a bag and let them cool. When cool, remove the skin and place the pepper halves, hollow side up, on a parchment paper lined baking sheet. Set aside. Turn the oven to 425F.

Cook the couscous. Place the cooked couscous in a bowl and set aside. Heat the olive oil in a saute pan over medium heat. Add the onion and cook 2-3 minutes. Add the cherry tomatoes and peas and cook 1-2 minutes. Remove from the heat and add to the cooked couscous. Pour the eggs into the pan and cook, stirring, until the eggs are set. Place them on a cutting bord and chop them into small pieces. Add them to the couscous. Spoon equal amounts of the couscous mixture inside the pepper halves. Sprinkle with equal amounts of mozzarella cheese, then sprinkle with Parmesan cheese. Bake for 12-13 minutes or until the cheese has melted and begins to turn golden brown.

Makes 4-8 servings

[foodywoodi]

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So what are you waiting for? Join the vegan revolution and give our products a try. Your taste buds, body, and mind will thank you. Plus, you'll have a great conversation starter at parties when you tell everyone how you're saving the planet, one meal at a time.

[remembertoeat]

Side Piece: Guacamole

TIME: ★★★★

PRICE: ★★★✰

EASE: ★★★★

CLEANUP: ★★★★

This process may end up looking familiar because it's VERY similar to the Pico de Gallo recipe I posted earlier. The process/ingredients are fairly similar with a few differences! Once again, it takes 10-15 minutes to make.

Ingredients: 1. 3-4 avocados (depending on the size) 2. 1 Roma tomato 3. 1/2 Red onion 4. 1 Lime 5. 1/3rd cup chopped Cilantro 6. Jalepeno or Serrano pepper (optional- amount based on spice tolerance) 7. Salt, Cumin to taste 8. 1 TB Sour Cream (optional) 9. 1 TB Minced Garlic (optional)

-Mash up your avocado! Mix it with your cilantro, lime juice, and cumin (and sour cream/garlic/peppers if using.) -add tomato and onion. mix it a little more gently this time. -add salt to taste! Pretty easy stuff. The nuance comes more with the cumin/lime/salt balance, and a lot of that is based on taste. I tend to like a little more lime in my guac and my spouse likes it a little saltier. My sister can't have ANY peppers because she's a baby. Try to use this up within 2-3 days of making it! (It's okay if it gets a little brown on the surface in the fridge!)