[Discussion] Do y'all have any favorite vegan recipes? My girlfriend is vegan and I'm wanting to impress her and add more meals into the rotation. Thanks in advance :)
What I like about it is that people tend to only share recipes they have personal experience with. Not everyone has the same taste of course but it's a bit more certainty the recipe doesn't have a glaring error.
Not very impressive. But boiled potatoes and cabbage is nice.
Grilled spaghetti squash with marinara. Is nice.
Aisling Bea is a UK comedian. She says these vegetarian sausage rolls always get rave review.
"This is roughly the veggie sausage roll recipe I use, but I also add mustard. SO easy to make."
Any curry is the answer, really. Chop veg, sauté, add curry sauce, you can’t fuck it up and it’s delicious. Rice as a side is also dead easy even without a rice cooker.
I went to a food fest last weekend and there was a booth for a Gambian restaurant serving peanut butter soup. It was so good. I found a recipe to try making it at home, it happens to be vegan. Imma go out on a limb and say it will be good.
I've made a few recipes from this same author and have been pleased with every one.
Edit: it was delicious. I thought about adding some chicken since I'm not actually vegan, but ended up not adding it and that was a fine choice. The soup had plenty going on without adding chicken.
Squish a drained and rinsed can of black beans together with minced garlic, onion and taco seasoning. Use a vegan egg or 1tbsp of flax meal soaked in 2tbsp of warm water for about five minutes as the binder. Form into patties and bake or fry. Or bake, then fry to get crispy sides.
Note that if you fry them, use oil and wait until a side is entirely cooked before flipping, or else they won't hold together.
Serve on a thin bun with greens, vegan cheese and whatever fixins. Avocado, Valentina's and sriracha (vegan) mayo is good on these.
Side of Baked Yam Fries:
This is going to sound werid but — toss your thick fri-cut yams or sweet potatoes with cheap italian dressing and cinnamon. Trust me. Bake at 375 for 15ish minutes. Don't let them burn, you just want them a little brown and cooked through. Goes well with various dipping sauces. I like sriracha (vegan) mayo.
One of my earliest and favorite recipes came from having a bunch of stuff around and throwing it together.
Tacos Repollos (Cabbage Tacos)
-Cabbage
-Onions (sliced) and garlic
-Sweet peppers (the ones that look like baby bell peppers, generally come in red yellow and orange)(also sliced)
-Vegan ground meat (impossible is my preferred)
-Salt, pepper, cumin, chili powder, adjust to your preference
-Small corn tortillas (street taco style, flour tortillas are OK but corn ones are so much better to me)
-Fresh lime or lime juice if you have it
Sauté the onions and garlic, then add the sweet peppers. After a bit, clear the center of the pan and add the ground "meat" and brown it. I start seasoning the "meat" directly around here.
Once it's mostly browned, mix everything currently in the pan together, then start adding shredded cabbage. You can fill up the pan with cabbage and cover everything, it doesn't matter because your goal is to cook the cabbage down a lot.
I tend to mix a good bit of cabbage into the rest and add more once it cooks down enough. Just make sure nothing else starts to burn and keep mixing it in.
Add seasoning to the cabbage while mixing it in (salt helps it cook down faster). Once it is almost finished cooking, squeeze some lime straight into the pan and mix it up.
Scoop it onto the tortillas and squeeze a little more lime on the finished tacos if you want.
These are the best vegan tacos I've ever had and just writing this out is making me crave them again. I prefer the smaller tortillas just so I can eat more tacos. I like these so much that we served them at my wedding.
I've been vegan for a bit now, and my favorite lazy-ish meal has just been red curry! I just chop up whatever veggies are in my fridge (and maybe some tofu, seitan or soy chunks) and then add coconut milk and curry paste. Tastes great with some rice or bread and I can make a huge pot of it with not too much effort.
But I think one of the best things you could do to be supportive is to stock some vegan staples and condiments in your fridge. Oatmilk, vegan mayonaise and vegan butter come to mind. It's an easy 1:1 swap and will make her life a lot easier if she wants to grab a quick sandwich.
Learn how to make delicious hummus an any sort of lacto-fermented (in salty brine) veggies. you'll be forever happy!
If you're in for some crafts (like building a simple incubator or reuse a yogurt machine), making tempeh is relatively easy and results can be so damn delicious! (same applies to a lot of fermented stuff actually..)
2 cans of chickpeas (drain but save the aqua faba - bean water)
Couple cloves of garlic
Olive oil
Lemon juice (fresh is great but I always have bottled on hand and it works just fine)
Couple tablespoons (ish) tahini. I like joyva brand and actually think different ones make very different hummus so try a couple brands if you don't think your hummus is better than what you can buy ready made - it's probably the tahini.
salt
add ins like roasted beets, carrots or peppers. Onion or shallots, roasted squash, really anything.
This is a throw things in till it's good recipe. I make this in a molcajete but a food processor should work. If I didn't have either of those I'd use a metal mixing bowl and a rock. I've tried in a blender but it's a pain, and pain to clean.
Start with the garlic and add ins, crush them into paste.
Next, crush the chickpeas adding bean water to make it smoother (start with a tablespoon or so)
Then lemon juice, tahini and olive oil.
taste! And check consistency. Add small amounts of bean water/oil/lemon/tahini as needed.
serve with a bit more oil on top, add some chili flakes, whatever.
When I do this in a molcajete the consistency is rustic unless I spend a lot of time mashing (I don't). You can use the left over bean water to make vegan mayo too - recommend checking out recipes for that but I do it old school by drizzling in oil while whisking. All the cheat methods give me trouble and honesty don't save much time or effort.
Aight, fair warning that this recipe isn't listed as vegan. And it has some absolutely weird "other servings" section at the end that's not even about the same dish, and isn't even vegetarian. So just stick with the initial part.
With that warning, this is some fucking delicious "chili". The quote marks are so I can make fun of any texans that whinge about the lack of meat with a clear conscience.
It lists mostly frozen and canned ingredients, because , you know, grocery chain recipe. But every bit of it can be made with fresh ingredients, and should be where possible. The beans are an exception to that, as kidney beans are a longer cook, and thus is harder to do in batches sized for this dish.
I can also say that you have to jigger the cook times with fresh, as the zucchini and squash take different times. So you'll start story is squash sooner if you want to do fresh.
Me? I'd roast both the squash and zucchini until cooked 80%ish, then use them as the recipe says. Any good crushed tomatoes will work, canned or homemade if you grow your own.
Beyond that, you can sub in yellow squash for the zucchini. You can add in things like eggplant fairly freely.
You can tweak the spices however you like. I make my own mix, and usually skip the jalapeno in favor of some black pepper as I find that the veggies just taste better that way, they aren't as swamped. Sub in some yellow or red bell pepper for the texture.
Vegan Mac and cheese - it uses miso paste and butternut squash and is amazing. My wife and I can't get enough of it. I probably double the miso paste when I make it. It's not really mac and cheese but it hits very similar notes and I can't stop spooning just the sauce in my face when I make it.
Olive garden gnocchi soup after the second day eating leftovers my wife is usually ready for something different. She ate this four days straight and then immediately asked me to make it again.
learn how to quickly chop some veggies with tofu (or tempeh), marinate all in something tasty (whatever you have, combined or not: with soy sauce with mustard with sirup with vinegar with chili with garlic etc. experiment, see what you have as local ingredients, tastes in spices, etc. ), cover in thin amount of nice oil and shove in the oven (in a closed dish that you may chose to open towards the end to get more to the crunchy side..). 180deg then lower over time.... for a long time... (then let cool down in turned off oven if you have time..)
Edit: forgot cheese is not vegan… but, well, it’s still a good recipe.
Deconstructed caprese salad. It’s a simple dish, so quality of ingredients tends to make a big difference:
cherry (or similar) tomatoes, halved
tomatoes (heirloom if possible), sliced to comparable size of halved cherry tomatoes
burrata
tiny mozzarella balls
a bunch of fresh basil
high quality extra virgin olive oil
high quality balsamic vinegar
optionally, some good quality aged/reduced/thicker balsamic vinegar for finishing
salt + pepper
Throw the tomatoes and the tiny mozzarella in a mixing bowl. Tear up the basil into the bowl. Tear the burrata apart, making sure to keep all the curds in the bowl. Tear into small chunks by hand. Add salt, pepper, vinegar, and evoo to taste - iterate that, because you will surely adjust it a bit. When desired taste is achieved, drizzle lightly with olive oil + aged/reduced balsamic and sprinkle with a touch of pepper and large flake salt (like maldon’s) for ✨ aesthetics ✨.
Leaving the exact ratios of the primary ingredients ambiguous, because you can really do whatever you want with it - if you want less cheese, use less mozzarella and only one burrata. If you love basil, use a shitload of basil. Don’t let your dreams be dreams. ❤️
35 Comments
Arcanepotato@crazypeople.online · 17 pts · 4d
Not a specific recipe but a helpful resource: https://veganhomecooks.online/
What I like about it is that people tend to only share recipes they have personal experience with. Not everyone has the same taste of course but it's a bit more certainty the recipe doesn't have a glaring error.
speedythefirst@lemmy.zip · 7 pts · 4d
That's extremely useful! Thanks :)
Menschlicher_Fehler@feddit.org · 14 pts · 4d
This one is great: https://minimalistbaker.com/vegan-bolognese-with-mushrooms-red-lentils/
speedythefirst@lemmy.zip · 6 pts · 4d
Oh hey! I actually made that for her on our first date. Thanks for the suggestion :)
bitteroldcoot@piefed.social · 9 pts · 4d
Not very impressive. But boiled potatoes and cabbage is nice.
Grilled spaghetti squash with marinara. Is nice.
Aisling Bea is a UK comedian. She says these vegetarian sausage rolls always get rave review.
"This is roughly the veggie sausage roll recipe I use, but I also add mustard. SO easy to make."
https://www.kitchensanctuary.com/vegetarian-sausage-rolls/
whats_a_lemmy@midwest.social · 7 pts · 4d
Chickpea curry
Catoblepas@lemmy.blahaj.zone · 6 pts · 4d
Any curry is the answer, really. Chop veg, sauté, add curry sauce, you can’t fuck it up and it’s delicious. Rice as a side is also dead easy even without a rice cooker.
speedythefirst@lemmy.zip · 2 pts · 4d
That's been a staple as of late. Chickpeas are adored in this house :)
whaleross@lemmy.world · 6 pts · 4d
Easy Vegan Recipes by VeganBlackMetalChef
ToiletFlushShowerScream@piefed.world · 6 pts · 4d
There’s a vegan cooking community on lemmy with some truly amazing looking home cooked creations. Just top notch. I’ll try to find it.
20cello@lemmy.world · 6 pts · 4d
https://ricette.giallozafferano.it/Babaganoush.html
Very easy, I usually make some pita bread to enjoy it with
Vanth@reddthat.com · 6 pts · 4d
I went to a food fest last weekend and there was a booth for a Gambian restaurant serving peanut butter soup. It was so good. I found a recipe to try making it at home, it happens to be vegan. Imma go out on a limb and say it will be good.
https://rainbowplantlife.com/vegan-west-african-peanut-stew/
I've made a few recipes from this same author and have been pleased with every one.
Edit: it was delicious. I thought about adding some chicken since I'm not actually vegan, but ended up not adding it and that was a fine choice. The soup had plenty going on without adding chicken.
actionjbone@sh.itjust.works · 5 pts · 4d
Chili.
Not including a recipe because there are so many ways to make it, and none are wrong.
Wren@lemmy.today · 4 pts · 4d
Blackbean Burgers:
Squish a drained and rinsed can of black beans together with minced garlic, onion and taco seasoning. Use a vegan egg or 1tbsp of flax meal soaked in 2tbsp of warm water for about five minutes as the binder. Form into patties and bake or fry. Or bake, then fry to get crispy sides.
Note that if you fry them, use oil and wait until a side is entirely cooked before flipping, or else they won't hold together.
Serve on a thin bun with greens, vegan cheese and whatever fixins. Avocado, Valentina's and sriracha (vegan) mayo is good on these.
Side of Baked Yam Fries:
This is going to sound werid but — toss your thick fri-cut yams or sweet potatoes with cheap italian dressing and cinnamon. Trust me. Bake at 375 for 15ish minutes. Don't let them burn, you just want them a little brown and cooked through. Goes well with various dipping sauces. I like sriracha (vegan) mayo.
yenahmik@lemmy.world · 4 pts · 4d
Vegan butter chicken.
I haven't tried any of the recipes online, but in my more veg phase of life I would use store bought sauce and tofu and it was always delicious.
Slatlun@lemmy.ml · 3 pts · 3d
Spring rolls, the rice paper wrapped around salad (not fried kind) using roasted tempeh. Super easy and always good.
varden@lemmy.world · 3 pts · 4d
One of my earliest and favorite recipes came from having a bunch of stuff around and throwing it together.
Tacos Repollos (Cabbage Tacos)
-Cabbage -Onions (sliced) and garlic -Sweet peppers (the ones that look like baby bell peppers, generally come in red yellow and orange)(also sliced) -Vegan ground meat (impossible is my preferred) -Salt, pepper, cumin, chili powder, adjust to your preference -Small corn tortillas (street taco style, flour tortillas are OK but corn ones are so much better to me) -Fresh lime or lime juice if you have it
Sauté the onions and garlic, then add the sweet peppers. After a bit, clear the center of the pan and add the ground "meat" and brown it. I start seasoning the "meat" directly around here.
Once it's mostly browned, mix everything currently in the pan together, then start adding shredded cabbage. You can fill up the pan with cabbage and cover everything, it doesn't matter because your goal is to cook the cabbage down a lot.
I tend to mix a good bit of cabbage into the rest and add more once it cooks down enough. Just make sure nothing else starts to burn and keep mixing it in.
Add seasoning to the cabbage while mixing it in (salt helps it cook down faster). Once it is almost finished cooking, squeeze some lime straight into the pan and mix it up.
Scoop it onto the tortillas and squeeze a little more lime on the finished tacos if you want.
These are the best vegan tacos I've ever had and just writing this out is making me crave them again. I prefer the smaller tortillas just so I can eat more tacos. I like these so much that we served them at my wedding.
python@lemmy.world · 3 pts · 3d
I've been vegan for a bit now, and my favorite lazy-ish meal has just been red curry! I just chop up whatever veggies are in my fridge (and maybe some tofu, seitan or soy chunks) and then add coconut milk and curry paste. Tastes great with some rice or bread and I can make a huge pot of it with not too much effort.
But I think one of the best things you could do to be supportive is to stock some vegan staples and condiments in your fridge. Oatmilk, vegan mayonaise and vegan butter come to mind. It's an easy 1:1 swap and will make her life a lot easier if she wants to grab a quick sandwich.
MyBrainHurts@piefed.ca · 3 pts · 4d
I don't but there's definitely a vegan specific community in the fediverse, they might have more ideas?
Nomad@infosec.pub · -2 pts · 4d
I try to keep away from that toxic place. Here is fine.
Tolookah@discuss.tchncs.de · 3 pts · 4d
I've made aloo gobi in the air fryer a lot. Turns out it's vegan. https://pipingpotcurry.com/roasted-aloo-gobi/
JoeBidet@lemmy.ml · 2 pts · 4d
Learn how to make delicious hummus an any sort of lacto-fermented (in salty brine) veggies. you'll be forever happy!
If you're in for some crafts (like building a simple incubator or reuse a yogurt machine), making tempeh is relatively easy and results can be so damn delicious! (same applies to a lot of fermented stuff actually..)
joshthewaster@lemmy.world · 1 pts · 3d
Hummus is so easy too.
This is a throw things in till it's good recipe. I make this in a molcajete but a food processor should work. If I didn't have either of those I'd use a metal mixing bowl and a rock. I've tried in a blender but it's a pain, and pain to clean.
When I do this in a molcajete the consistency is rustic unless I spend a lot of time mashing (I don't). You can use the left over bean water to make vegan mayo too - recommend checking out recipes for that but I do it old school by drizzling in oil while whisking. All the cheat methods give me trouble and honesty don't save much time or effort.
polysexualstick@lemmy.world · 2 pts · 4d
Favourite comfort food: Vegan Lasagna (German recipe, but Browser Translation should make it accessible)
Favourite food with few ingredients: Spaghetti all'assassina
Recipe I make the most often: Chickpea Curry
Recipe I make for the holidays: Lentil loaf (instead of meatloaf) and bread dumplings on vegetable gravy
Favourite way to prepare Tofu (just because many people don't know how to prepare it and are then confused why it tastes plain): General Tso's Tofu
Favourite dessert: Bread pudding with vanilla sauce
southsamurai@sh.itjust.works · 2 pts · 4d
Aight, fair warning that this recipe isn't listed as vegan. And it has some absolutely weird "other servings" section at the end that's not even about the same dish, and isn't even vegetarian. So just stick with the initial part.
Edit: the link, because my silly ass didn't paste it in https://www.publix.com/recipe/vegetarian-chili-in-bread-bowls
With that warning, this is some fucking delicious "chili". The quote marks are so I can make fun of any texans that whinge about the lack of meat with a clear conscience.
It lists mostly frozen and canned ingredients, because , you know, grocery chain recipe. But every bit of it can be made with fresh ingredients, and should be where possible. The beans are an exception to that, as kidney beans are a longer cook, and thus is harder to do in batches sized for this dish.
I can also say that you have to jigger the cook times with fresh, as the zucchini and squash take different times. So you'll start story is squash sooner if you want to do fresh.
Me? I'd roast both the squash and zucchini until cooked 80%ish, then use them as the recipe says. Any good crushed tomatoes will work, canned or homemade if you grow your own.
Beyond that, you can sub in yellow squash for the zucchini. You can add in things like eggplant fairly freely.
You can tweak the spices however you like. I make my own mix, and usually skip the jalapeno in favor of some black pepper as I find that the veggies just taste better that way, they aren't as swamped. Sub in some yellow or red bell pepper for the texture.
joshthewaster@lemmy.world · 1 pts · 3d
Was there a link or something with this?
southsamurai@sh.itjust.works · 2 pts · 3d
There was supposed to be lol
https://www.publix.com/recipe/vegetarian-chili-in-bread-bowls
joshthewaster@lemmy.world · 2 pts · 3d
Looks worth a shot. Thanks!
mushroommunk@lemmy.today · 2 pts · 4d
Two for ya.
Vegan Mac and cheese - it uses miso paste and butternut squash and is amazing. My wife and I can't get enough of it. I probably double the miso paste when I make it. It's not really mac and cheese but it hits very similar notes and I can't stop spooning just the sauce in my face when I make it.
Olive garden gnocchi soup after the second day eating leftovers my wife is usually ready for something different. She ate this four days straight and then immediately asked me to make it again.
VitoRobles@lemmy.today · 2 pts · 3d
A huge warning - I am mostly vegetarian (because meat is expensive as fuck) and in a lot of vegan circles.
While I think your idea is commendable, also know what kind of vegan she is.
Vegans can literally be salad eaters. Or only eat vegan burgers/nuggets. Or they eat a bunch of soups and noodles.
At one party, the host made this beautiful vegan salad with chickpeas. The vegan looked at it and was like, "ew." And then ate all the potato chips.
It'll be easier if you both make the meal. But if you surprise her, it might not go the way you think it will.
the_riviera_kid@lemmy.world · 1 pts · 4d
1 can of diced tomatoes,
one can of tomato paste,
one can of chili beans,
taco seasoning to taste,
Simmer for an hour.
Boom, easy vegan chili.
the_q@piefed.social · 1 pts · 4d
Learn to prepare tofu in multiple ways.
rottenmummy@lemmy.ml · 1 pts · 4d
I love this one https://thematbakh.com/egyptian-recipe-for-koshari/
JoeBidet@lemmy.ml · 1 pts · 4d
learn how to quickly chop some veggies with tofu (or tempeh), marinate all in something tasty (whatever you have, combined or not: with soy sauce with mustard with sirup with vinegar with chili with garlic etc. experiment, see what you have as local ingredients, tastes in spices, etc. ), cover in thin amount of nice oil and shove in the oven (in a closed dish that you may chose to open towards the end to get more to the crunchy side..). 180deg then lower over time.... for a long time... (then let cool down in turned off oven if you have time..)
gravitas_deficiency@sh.itjust.works · 1 pts · 4d
Edit: forgot cheese is not vegan… but, well, it’s still a good recipe.
Deconstructed caprese salad. It’s a simple dish, so quality of ingredients tends to make a big difference:
Throw the tomatoes and the tiny mozzarella in a mixing bowl. Tear up the basil into the bowl. Tear the burrata apart, making sure to keep all the curds in the bowl. Tear into small chunks by hand. Add salt, pepper, vinegar, and evoo to taste - iterate that, because you will surely adjust it a bit. When desired taste is achieved, drizzle lightly with olive oil + aged/reduced balsamic and sprinkle with a touch of pepper and large flake salt (like maldon’s) for ✨ aesthetics ✨.
Leaving the exact ratios of the primary ingredients ambiguous, because you can really do whatever you want with it - if you want less cheese, use less mozzarella and only one burrata. If you love basil, use a shitload of basil. Don’t let your dreams be dreams. ❤️