#vegan cooking Tumblr posts

  • x-carrotcake
    24.01.2022 - 3 hours ago

    My first onigarazu. The shape is far from perfect but I am satisfied with the result. Next time I will try with sushi rice which holds the shape better.

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  • asplantbasedasican
    24.01.2022 - 3 hours ago

    avocado, smoked tofu and gochujang mash with toast and bell pepper

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  • bumblebeeappletree
    24.01.2022 - 4 hours ago
    LAY HO MA everyone! I absolutely LOVE ramen, and I KNOW you love it too! The noodles, the toppings, the ramen broth...YUM! So, join me in this episode on how to make easy vegan ramen with an incredible black garlic oil! Be sure you watch the previous episode where I teach to make an easy black garlic oil. I hope you'll try out this delicious vegan ramen recipe!
    1 portion ramen noodles
    2 cups water
    1 piece dried kombu (about 3x3 inches)
    2 to 3 dried shiitake mushrooms
    dash of salt
    1 tsp cane sugar
    1 tsp rice vinegar
    1 tbsp soy sauce
    2 tbsp black garlic oil (https://youtu.be/amX2VFs-nw8)
    1/4 cup almond milk
    2 tbsp corn
    1 tbsp fermented bamboo
    1 small piece toasted nori
    1 tbsp fresh sliced green onion
    1. bring a pot of water to boil and place your ramen noodles in
    2. when the noodles are done, strain them out and place them in your serving bowl
    3. place the pan back on the heat, add your 2 cups of water, and turn the heat up to medium high
    4. add in your kombu, shiitake mushrooms, and season with salt
    5. when the water starts to boil, turn it down to medium
    6. in a mixing bowl, add your cane sugar, rice vinegar, soy sauce, and 1 tbsp black garlic oil
    7. whisk the ingredients
    8. check on your shiitake mushrooms to make sure they are soft
    9. turn the heat to low, then add the milk and corn
    10. let it cook for about 2min
    11. pour the soup into a mixing bowl catching the toppings through a sieve
    12. prep the toppings by removing the stalks from and slicing the shiitakes and kombu
    13. pour the stock into the noodles and move around the noodles to loosen them
    14. assemble your toppings including the fermented bamboo, nori, and green onion
    15. finish with a drizzle of the remaining tbsp of black garlic oil
    #yeung man cooking #soup#ramen#cooking#vegan#TONKOTSU BLACK#how to #how to cook #how to cook soup #how to cook ramen #Youtube
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  • nerdykeith
    24.01.2022 - 4 hours ago

    Recipe: Vegan Cashew Cheese

    Some Tips

    Agar mixture can overflow, so keep a close watch.

    Soak cashews overnight. It will make them grind into a smoother paste.

    Use a high powered blender and not necessarily a food processor.

    If mixture starts setting, put it back into the microwave to melt.


    1 + ¾ cups unsweetened soya milk (or any non-dairy milk)

    ½ cup vegetable oil

    3 tablespoons agar powder

    ½ cup cashew nut, soak overnight

    ¼ cup nutritional yeast

    ½ teaspoon garlic powder

    1 teaspoon salt

    Handful of thyme

    2 tablespoons white miso

    1 tablespoon lemon juice


    Add to a saucepan plant milk, vegetable and agar powder and heat this all up on half heat. Be sure to mix ingredients together as its heating.

    Allow the mixture to come up to a boil and then reduce the heat. Allow to then simmer for 2 minutes then allow to cool for about 5-10 minutes (or until cool).

    Add cashew nuts (soaked) and nutritional yeast, garlic powder, salt and thyme to a blender or food processor.

    Once the Agar mixture is somewhat cooler, it can then be gently poured into the blender, continue blending. Mix this thoroughly until it has a smooth texture.

    When blended add in the miso and lemon juice and blend again.

    Once the mixture has become smooth pour it into containers as soon as possible. Once the agar starts setting, it can become lumpy and very thick.

    Thank you to East Meets Kitchen for the recipe idea.

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  • elisela
    24.01.2022 - 21 hours ago
    #pineapple grilled tufo #took my ribs recipe and made it vegan! #also added veggies because apparently those are things you should eat #i need to learn to work with tofu because i feel like it’s still a bit too watery #eli cooks
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  • a-beckoning-cat
    23.01.2022 - 23 hours ago

    Made some tofu egg salad while I was preparing our “eggs” for the week. Pretty happy with how it came out, and the way I made it is only 350 calories for the entire container pictured here.

    We trimmed back the dill this weekend, so tomorrow I’m going to try to put together some cheddar-dill quickbread.

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  • rnaeborowski
    23.01.2022 - 1 day ago

    i tried to make a sunflower seed sandwich spread and it's tasty!!!

    i'm making some adjustments to the recipe (the original is a bit too heavy on the balsamic vinegar) and then i'll make a full batch :) i can sense lots of yummy sandwiches in my future breakfasts

    #never thought i could just make my own vegan sandwich spread!! it only took like 10 minutes and is cheaper than most #things i can buy in store :3 i love cooking so much it's so fun #txt
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  • asplantbasedasican
    23.01.2022 - 1 day ago

    a friend of mine was feeling down, so i went over and brought her some pastry, and she didn't know i was bringing pastry, that's why she got me a cinnamon kürtőskalács, which im having for dinner with some soy yogurt

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  • bumblebeeappletree
    23.01.2022 - 1 day ago
    LAY HO MA everyone! If you've followed my channel, you've noticed that I absolutely love (and quite addicted) to noodles in hot soup! Whether its Chinese noodles, udon, ramen, pho.... The possibilities are endless, and there is just so much flavour in one humble bowl - just an incredible eating experience. Join me in this episode and I will teach you how to make a vegan miso udon noodle soup with absolute confidence! This vegan miso udon recipe is perfect for this cold weather!
    - 1 pack udon noodles (frozen or dry)
    - a couple pieces of garlic
    - a knob of ginger
    - handful of oyster (or your choice of) mushrooms
    - 1 bok choy
    - a quarter of a green onion
    - drizzle of chilli oil
    - 2 cups vegetable stock
    - 1 generous tbsp miso paste
    - 1 tbsp soy sauce
    - 1 tsp toasted sesame oil
    1. bring a pot of water to boil for the udon noodles
    2. prep and chop your garlic and ginger
    3. prep your bok choy into 4 quarters
    4. prep your oyster mushrooms by peeling down the larger pieces
    5. add a drizzle of olive oil into a hot pan
    6. place your udon noodles into the boiling water and stir occasionally
    7. add your garlic and ginger into the hot pan
    8. sear your bok choy in the hot pan
    9. add your mushrooms into the hot pan
    10. after searing for about 3-5min, add about a 1/4 cup of water from the udon into the hot pot
    11. set aside your cooked vegetables
    12. place the pan back on the heat and add 2 cups of vegetable stock
    13. once your udon noodles are cooked, soak in cold water to stop it from cooking
    14. in a mixing bowl, place 1 generous tbsp of miso paste, tbsp soy sauce, 1 tsp toasted sesame oil, and the hot vegetable stock
    15. whisk to combine
    16. place your noodles in your serving bowl and pour over the hot soup
    17. place your vegetables on top of the noodles and finish with chopped fresh green onions and a drizzle of (optional) chilli oil
    #yeung man cooking #soup#vegan #miso udon soup #miso udon#miso#udon#cooking#how to #how to cook #how to cook soup #Youtube
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  • beckyjo125
    23.01.2022 - 1 day ago

    Waking up to 2022 ...!

    Waking up to 2022 …!

    22 January 2022 When your 82 year old mum announces that she has ‘taken up Tai Chi’ and your only claim to 2022-fame is a 16 day winning streak on Wordle, you realise it’s time to start taking the new year a bit more seriously! It is on a family meal outing that my amazing mother, half-way through a recommendation for an ‘apple, spinach and ginger smoothie’ she starts each day with, pauses to…

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  • x-carrotcake
    23.01.2022 - 1 day ago

    Vegan Meal Prep (low budget and not boring)

    Hey Guys! Today I am going to share my approach for weekly meals. I do not cook everything I eat during a week (3x for each day). Last weekend I made 5 meals (some of them are just addition or side dishes to the main course) which helped to survive throughout the busy working week.

    This post contains both recipes and my approach to the meal prep. I hope it will help you 😉

    First thing first, I am thinking of meals I want to cook. It should not take too much time and it should be versatile, i.e. I can eat different ways so it is not boring + it should not be very expensive. Ideally, the majority of ingredients are already in my fridge or cupboard. 

    I prepared the list of meals with ingredients and marked with “+” what I already had. It is not necessary that I will follow blindly my initial plan. For example, I did not have strawberries for baked oats but I had frozen cherries. I marked it as “tbd” (to be decided). I like the 🍓+ 🍌 combo but eventually I decided not to buy strawberries and used what I’d already had. 

    The third meal idea, the brown rice salad, was also changed. I had an open package of buckwheat groats which should be used up so I took this grain and made some changes for toppings.

    As you see, my list is not the holy book which I follow precisely. I change it easily depending what I have. It’s my approach for almost all recipes. 

    OK, now moving on to the recipes 😌I will cook baked oats, marinated tofu, baked potatoes, buckwheat salad, red lentil curry.

    I cooked it last Saturday. As it’s the weekend, I do not want to spend too much time in the kitchen. I am cooking several meals at once. I recommend to do the same.

    1. Firstly, start heating the oven for baked oats - 190C or 370F. 

    2. Before cooking, tofu should be marinated and red lentils should be soaked. For the tofu sauce, I am mixing 30 ml. soy sauce, 15 ml. maple syrup, 10 ml. sriracha. Cover the sliced tofu (120 g. tofu) with the sauce and leave it aside. Cover the red lentils (150 g.) with cold water. Now you can forget about tofu and lentils for 30 minutes and move on to the oats. If you have a wide container for the tofu like I do and the sauce spread out, set a timer/reminder to flip over the tofu slices in 15 minutes.

    3. For baked oats:

    200 g. oats

    230 g. soy or any plant based milk (+4 tbsp of milk to pour it over the oats before the oven. it’s needed so your oats will not be so dry)

    1 tsp cinnamon or more 😉

    30 g. chopped walnuts

    1 banana

    any frozen berries (cherries in my case)

    for the date paste: 4 soft dates (I had medjool dates) + 3 tbsp hot water

    Chop the dates and smash them with the fork. Add hot water.

    Mix oats with cinnamon and walnuts in the baking dish. Pour the date paste and the milk. Stir well. Top it with the sliced banana and cherries. Pour several tablespoons of soy milk.

    Bake it for around 50 minutes.

    3. Time to prep the potatoes. You need three medium sized potatoes and the basic spices: salt, black pepper, paprika, cumin (if you have). Peel the potatoes and cut them into cubes. 

    As the slicing board is already on the table, chop 1 yellow onion and mince 2-3 garlic cloves. This is for the curry. Multitasking is the key in meal prep 🙃

    4. Cover the potatoes with spices. Place them and tofu on the baking tray and put them into the oven. It should take ~30 minutes, a bit earlier than the baked oats. Don’t forget to flip them over in 15 minutes and continue to bake.

    5. For curry:

    150 g. red lentils

    1 yellow onion

    2-3 garlic cloves

    1 bay leave

    1 can of crashed tomatoes 

    70 g. frozen spinach (or fresh)

    salt and pepper to taste

    1 vegetable cube

    300 ml. water

    spices I used: curry, cumin, chilli, turmeric, and the mix of spices I bought in the local Indian store. Use what you have! I’d recommend to have curry, cumin, and turmeric as your staples for curry.

    Sauté the onion and garlic in oil or water for 5 minutes over medium heat. Add your spices (2 tsp curry powder, 1 tsp turmeric, 1 tsp cumin, 1 tsp chilli) and cook for 1-2 more minutes. Add a splash of water to deglaze the pan.

    Add rinsed red lentils, canned tomatoes, bay leave, the vegetable cube and water. Let it cook for 30 minutes.

    6. Meanwhile let’s make the buckwheat salad. You can use brown rice, quinoa or couscous instead. 

    100 g. grains of your choice

    1 tbsp soy sauce

    1 tbsp balsamic vinegar

    any vegetables you have! I am highlighting this: any! Whatever you have on hand. I am using all leftovers in my fridge:

    3 celery stalks

    some pickled red cabbage

    some dill

    you can add cucumbers, bell peppers, microgreens, corn... the choice is yours

    Cook the grain according to the package instruction. It took 12 minutes to cook buckwheat. I mix it with vegetables, soy sauce, and balsamic vinegar.

    7. By that time, almost everything should be ready: oats, tofu, potatoes. red lentils will soak almost all liquid. Add the frozen spinach and cook until it’s defrosted in the curry.

    The meal prep is done! 🥳

    I always have some pickled or fresh vegetables, different types of jams and frozen fruits so I matched and mixed  what I cooked with the staples from the fridge and cupboard.

    Meal idea #1. The curry can be served over rice or with naan. It was enough for 4 servings.

    Meal idea #2. Tofu, baked potato and some vegetables on the side.

    Meal idea #3. Tofu with the buckwheat salad

    Meal idea #4. Baked oats with different toppings. One day I had it with flavoured yogurt, another day with vanilla pudding, third day with yogurt and cherry jam. I recommend to microwave it for 10-20 sec before serving if you eat it next day after cooking.

    Reminder: Once again it’s not everything I ate during the last week. I always have nuts, dried and fresh fruits for snaked; I bought sandwiches twice in the bakery close to the office when I was hungry; once I was at my friend’s house so we ordered the food. However, this meal prep was really helpful. I can’t count how many times I patted my own head and gave a golden ⭐️ to myself that I spent time and made several meals on Saturday.

    I hope it gave you some ideas and inspiration how you can approach your meal prep and actually proved it is not necessary expensive. I am not a fan to eat the same food for breakfast, lunch and dinner during the whole week so I do not cook tons of rice and the big bowl of stew which is enough for 5-10 main courses. I prefer to have some variety. Do not make your life boring  especially in terms of food 😌

    Let me know what kind of food are staples at your home and if you cook on weekend for the next week

    #vegan#vegan meals#vegans#plant based #vegan meal ideas #vegan prep#meal prep#meal preparation#food#vegan food#vegan ideas#vegan inspo #vegan on a budget #what vegans cook #what vegans eat #vegan recipes#recipe#home food #vegan home food #easy cooking#breakfast#lunch#dinner#healthy#wholsome#foodie#food blog #what i eat in a day #what i eat vegan #what i eat in a week
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  • tastyfiesta
    23.01.2022 - 1 day ago

    Watch "VEGAN Vegetable Soup ( How To Make ) | 15 Vegetables | Healthy & Tempting" on YouTube

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  • asplantbasedasican
    23.01.2022 - 1 day ago

    banana muffins and banana and cinnamon parcels with soy yogurt

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  • bumblebeeappletree
    22.01.2022 - 2 days ago
    Easy Turkish Red Lentil soup is one of the best known among the Turkish Soups. It is so easy to make and very healthy, delicious, and suitable for a vegetarian or vegan soup. With some dried bread cubes, you may even have it for lunch or dinner time with some side dishes.
    Thank you for supporting me with a cup of coffee or buy me a ticket etc. on my journey to share more of my beautiful country Turkey, Turkish cuisine, and culture: https://www.patreon.com/turkishfoodtr...
    Ingredients for Turkish Red Lentil Soup:
    1 medium-size onion
    4 tbsp olive oil
    2 medium-size carrots, 1 medium size potato (optional if you want only lentil soup you may omit)
    1+ 1/4 cups red lentils (washed)
    1 tsp salt
    1tbsp dried mint
    1/2 tsp cumin, red ground pepper
    1/4 tsp turmeric (optional)
    2 cloves of chopped garlic
    2 cups chicken, meat, or vegetable stock (preferably homemade)
    4-6 cups boiling water (Enough for the soup consistency)
    For the butter and pepper sauce:
    1 tbsp butter (skip butter for vegan version)
    2-3 tbsp olive oil
    1 tsp or less red pepper flakes
    Watch Ancient Turkish Ready Soup TARHANA: https://www.youtube.com/watch?v=6wOll...
    For more Turkish Cuisine recipes don't forget to subscribe and press the notification button: https://www.youtube.com/channel/UCwVI...
    Follow me on social media and website
    INSTAGRAM: www.instagram.com/turkishfoodrecipes_
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    #Turkish food travel #soup#lentil soup #Turkish Lentil Soup #vegan#cooking#how to #how to cook #how to cook soup #vegitarian#Youtube
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  • bumblebeeappletree
    22.01.2022 - 2 days ago
    LAY HO MA everyone! I'm Wil Yeung. Have I got a treat for you! I can eat ramen when its cold out, when it hot out, when its rainy out, and when its sunny out! I absolutely love the incredible flavours all packed in one little bowl of noodles, toppings, and broth. Join me in this episode where I'll teach you how to make spicy tan tan vegan ramen (also called tantanmen or dan dan). It looks and tastes complicated, but I assure you that you'll be making this with absolute confidence every time!
    - dried ramen noodles
    - bok choy
    - 1-2 pieces garlic
    - 1/2 lb oyster mushrooms
    - 2 cups vegetable stock
    - 1/4 cup almond milk
    - 1 tbsp sesame paste (tahini)
    - 1 tsp rice vinegar
    - 1 tbsp soy sauce
    - 1 tsp toasted sesame oil
    - 1 tsp chilli oil
    - 1-2 tbsp of chopped green onion
    1. bring a pot of water to boil for the noodles
    2. prep your veggies. slice the bok choy into 4. mince the garlic. peel down the oyster mushrooms
    3. in a hot pan, drizzle some olive oil and add your bok choy. sear them on both sides to give it some colour
    4. once the bok choy is seared, set aside
    5. place the pan back on the heat and add in the mushrooms and garlic
    6. put your ramen noodles in the hot water with a rolling boil
    7. once the mushrooms are cooked, set aside
    8. put the pan back on the heat and turn the heat down to a low
    9. add in the veggie stock and almond milk, let it heat up gently
    10. in your serving bowl, add in your sesame paste, soy sauce, rice vinegar, toasted sesame oil, and chilli oil
    11. whisk the ingredients together until it forms a paste
    12. pour in the hot soup and whisk together
    13. add in your cooked ramen noodles
    14. place on your bok choy and mushrooms
    15. top off with some fresh chopped green onions (slice them thin!)
    16. finish with some chilli oil - DONE!!
    #Yeung Man Cooking #vegan#ramen#TANTANMEN #SPICY TAN TAN BROTH #broth#Dan Dan#soup#cooking#how to #how to cook #how to cook soup #how to cook ramen #Youtube
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  • najia-cooks
    22.01.2022 - 2 days ago

    Pumpkin-stuffed flatbread

    Recipe under the cut!

    Serves four.


    For the dough:

    2 cups (240g) flour

    1/2 tsp salt

    2 Tbsp vegetable oil

    1/2 cup (120mL) water

    For the filling:

    1/4 small pumpkin, or 500g pumpkin purée

    2 red onions, diced

    4 cloves garlic, chopped

    1 red chili pepper, diced

    1/2 cup golden raisins, soaked in water 30 minutes

    3 Tbsp olive oil

    Small piece Cassia cinnamon, toasted and ground, or 1/2 tsp ground cinnamon

    5 white peppercorns, toasted and ground, or 1/4 tsp ground white pepper

    3/4 tsp cumin seeds

    3/4 tsp yellow mustard seeds

    1/4 tsp fennel seeds

    1/2 tsp ground paprika

    1/4 tsp ground turmeric

    Pinch harissa powder or cayenne pepper

    Small bunch cilantro, chopped

    Small bunch parsley, chopped

    1 tsp salt, or to taste

    1 1/2 Tbsp sugar, or to taste

    Squeeze lemon juice, optional

    3 green onions, sliced

    To assemble:

    2 Tbsp melted margarine


    For the dough:

    1. Combine flour and salt in a large mixing bowl. If measuring flour by volume, measure by gently spooning into a dry measuring cup and levelling off with a knife.

    2. Add oil and combine using your hands or a large spoon.

    3. Gradually add water and combine until a smooth, non-sticky dough forms. You may need more or less than 1/2 cup.

    4. Knead for a few minutes until the dough is smooth and elastic. Cover and set aside to rest.

    For the filling:

    1. If using whole spices: toast cinnamon and peppercorns in a dry skillet over medium heat until fragrant and a shade darker. Grind in a spice grinder or a mortar and pestle.

    2. Heat olive oil in a large pan on medium. Add cumin, mustard, and fennel seeds and heat a few minutes until they are fragrant and popping into the air.

    3. Bloom the ground spices: mix ground spices in a small bowl and add just enough water to create a thick paste. Add to the pan and fry, stirring often, until water has evaporated.

    4. Add minced onion and sauté, stirring frequently, about 5 minutes until softened and translucent.

    5. Add garlic and chili and sauté a couple minutes until fragrant.

    6. Add parsley, cilantro, raisins, pumpkin, salt, and sugar and sauté for two minutes.

    7. If using fresh pumpkin: add enough water to cover and simmer, uncovered, until pumpkin is very tender. Add more water if the mixture is dry before the pumpkin is cooked. Mash pumpkin with a fork or bean masher and continue to cook for a few minutes, stirring often, until dry.

    8. Remove from heat and stir in lemon juice and green onion. Taste and adjust spices.

    To assemble:

    1. Divide dough into four equal portions (or more, to make smaller flatbreads). Using a rolling pin, roll one portion out into a circle–you can do this by placing your rolling pin in the center of the dough and pushing outward, repeating the motion as you move in a circle. The dough should be very thin but not transparent.

    2. Spread pumpkin mixture onto one half of the dough circle. Fold the remaining dough over the filling and close by pressing the dough together, or by folding and crimping the dough like a Cornish pasty. Repeat with the remaining portions of dough.

    3. Heat an ungreased pan over medium heat and cook flatbreads on both sides until golden brown. Brush on both sides with melted margarine.

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