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Vegan Home Cooks
I slam chopped some carrots, bell pepper, cabbage, ginger paste and mixed it with a can of tomatoes and a can of black beans and simmered it for a while. I added a spice mix with cumin, coriander, fenugreek, turmeric, pepper corns, mustard seeds and flax seeds to thicken a bit. Served with rice
i got an induction wok the other day and tested it out with the School of Wok vegan chow mein shown [here](https://www.youtube.com/watch?v=E-SemwFn3hs&pp=ygUJdmVnYW4gd29r). i also steamed some Thai basil dumplings in a bamboo steamer our neighbors gifted us when they moved away. the result? hella friggin' tasty delight. lightly fried tofu, onion, bell peppers, broccoli, bok choy, and noodles with a basic sauce.
 
Punjabi Chole I made because I'm in my chickpea era. I toasted and mortar and pestled a bunch of the whole spices to make the chaat masala to go into the chole masala to go into the recipe. It might be the tastiest, most amazing thing I've ever prepared. Served on top of brown rice because fiber.
i'm new here, hi, please enjoy this photo of some sloppy, brutally simple spicy peanut noodles. crunchy peanut butter, hoisin sauce, sriracha, udon noodles, chopped peanuts. cooked via microwave.
Beans and rice cooked in diluted pineapple juice, with peppers, corn, and pineapple tidbits. Then your usual taco fixins (lettuce, onion, tomato, hot sauce) on a store-bought tortilla.
My eyes were bigger than my stomach... At least I'll have leftovers.
 
Potato, tomato, beans and greens (dill) all from the garden. Hummus and burgs store bought.
spring roll? summer roll? salad roll? hand roll? ive seen different variations on the name, but the package says banh trang so i suppose thats what they are. made these as a roll-your-own at the table, which made for a good time for my preschooler.
I rolled up some leftover beans in corn tortillas and baked them. I dipped them in tofu crema and salsa I made. If I were less lazy I would have made enchilada sauce, poured it over and baked it again then ate it with rice.
10/10 would eat again. Wifey is best wife.
Fucking amazing. I ran out of burger buns so I fried the burgers, put them in two slices of bread, kimchi, violife cheese, drizzled the bread in olive oil and sesame seeds then fried.
i wasnt able to fit the other bits in the photo, but i served it with rice, date and walnut ssamjang, pickled lobak, and a (store bought) vegan kimchi
Just using up some stuff. Roasted the sprouts in a ginger and black vinegar glaze. Worked alright
Exactly what it says in the title pretty much. A feijoada inspired dish with pão de queijo. Feijoada: 2 cups black beans 1/2 cup chopped carrots 1 chopped bell pepper 2 chopped potatoes About 1/2 of a tomato 1 tsp paprika 1 tsp cumin 1/2 tsp coriander 3 cups veg stock I cooked the black beans in a pot then added the bell pepper, carrots, and potatoes, then thr tomato and spices. I let it simmer for about an hour however it didn't thicken that much so I'm assuming I added too much water/stock to the pot, no big deal I'll just use less next time. I served this with brown rice. Pão de queijo: 1 cup tapioca flour 1/4 cup nooch 1/2 tsp saly 1/2 soy milk 1 potato I preheated the oven to 190 then mixed the tapioca flour, nooch, and salt in a bowl. I added the soy milk and stirred until doughy before adding the mashed potato and stirring until combined. You are supposed to roll the dough into balls but I couldn't be bothered so I just scooped it out onto the tray lol, for that reason the presentation is off but it tasted just as good so again it's whatever. I baked for about 25 minutes.
10/10 would eat again
carrot, courgette, spinach, soy glazed shiitake, quick pickled cucumber, vegan kimchi, and gochujang sauce. i promise rice is at the bottom.
Just a can of green curry paste, coconut milk, and veggies: squash (garden is in full squash mode), onion, and mushrooms. Crispy baked tofu coated with nooch and garlic powder. Not pictured: rice and fresh herbs. Thai curry is such an easy and delicious way to consume massive amounts of veggies that are piling up on your counter. Saute everything individually, including the curry paste. Then dump it all together, add coconut milk, and you’re done!
had some leftover ingredients to use up, and i needed a cheap meal, so i made some polenta with soymilk and tossed some sauteed crimini mushrooms in pizza sauce.
Classic margarita pizza- fresh tomatoes and basil from the garden. Garlic and miyoko’s mozz. Sauce is crushed tomatoes, spices and olive oil. Before going vegan I was a pretty big pizza nerd, so I’ve been honing my crust recipe, and I got a 16” Ooni Koda that I use to fire them. The oven was used almost entirely for za until I went full vegan. Now I make more naan and pita than za. But I still indulge every once in a while. The only vegan cheese worth using IMO is miyokos liquid mozz. Once we get convincing lab fermented vegan mozz—- my health is doomed.
Looong time lurker, first time posting here. I used ChatGPT for soybean recipes and this is one of the dishes it came up with: 1 cup soybeans 1 inch piece of ginger, grated 2 pureed tomatoes 1 tbsp curry powder 1 tsp turmeric powder 1 teaspoon cumin 1/2 cup coconut milk Recipe also listed onion and garlic as ingredients but garlic causes my GERD to flare up and I don't really like the taste of onions so I left them both out. I pre-cooked the soybeans before preparing the curry paste. I cooked the tomato puree, cumin, ginger, turmeric, and curry powder in a splash of water for about 5 minutes until it thickened and then added the soybeans, stirring them until completely coated. I poured in the coconut milk and let it simmer for about 10 minutes before seasoning and serving it. Not pictured is the brown rice I served it with. Overall a relatively quick, simple and nice tasting dish.
I used a food processor slicing disk to do all the veggies and used brown rice ramen that recently became available near where I live. I use home made veggie broth and put a fat scoop of red miso in it.
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I just thought it would be fun to try:  
It tasted pretty bomb tbh.