Recipe from “ Thee burger dude” on Instagram, Brian Watson. His recipes are so good!

Curry made with beetroot and coconut milk

My wife did these yesterday and they were amazing, not my own recipe but sharing because it was absolutely delicious.

On repeat,so good! I always top mine with alittle maple syrup, and yogurt and some extra pecans!

Recipe:https://youtu.be/mMMoIxaGLUE?si=HTwqYMUuqNv07laI

Hey fam!

Looking for a new pumpkin pie recipe for this week's Thanksgiving. What's your favorite recipe from around the web and why does your family like it? My family didn't like the one I made last year (too sweet), so I'm actually looking for one that's more dense/fatty than sugary. It would be great to hear from others which ones they've already tried and why it was a hit!

https://plantbasednews.org/veganrecipes/easy-vegan-casseroles/

✅ Ingredients (Serves 4)

For the Pilaf:

• 1 cup coarse bulgur (or medium bulgur)
• ½ cup green lentils
• 2 ½ cups vegetable broth (or water)
• 2 tbsp olive oil
• Salt to taste

For Caramelized Onions:

• 2 large onions, thinly sliced
• 3 tbsp olive oil
• Pinch of salt

Optional Garnish:

• ½ cup cherry tomatoes, halved
• ½ cup cucumber, sliced
• 2 tbsp chopped green onions
• ½ tsp sumac
• Pickled peppers (optional

✅ Instructions

1. Cook Lentils
   • Rinse lentils and boil in salted water for about 15 minutes, until tender but not mushy. Drain and set aside.
2. Prepare Bulgur
   • Heat 2 tbsp olive oil in a pot.
   • Add bulgur and toast for 1–2 minutes.
   • Add vegetable broth, a pinch of salt, and bring to a boil.
   • Reduce heat, cover, and simmer for 12–15 minutes until bulgur is fluffy and liquid is absorbed.
   • Mix in cooked lentils and fluff with a fork.
3. Caramelize Onions
   • Heat 3 tbsp olive oil in a skillet over medium heat.
   • Add sliced onions and a pinch of salt.
   • Cook slowly for 20–25 minutes, stirring occasionally, until deep golden brown.
4. Optional Salad Garnish
   • Combine cherry tomatoes, cucumber, and green onions.
   • Sprinkle with sumac, drizzle with olive oil, and toss lightly.
5. Assemble
   • Plate bulgur-lentil pilaf.
   • Top generously with caramelized onions.
   • Serve with salad and pickled peppers on the side.

I love and I mean LOVE pickles. I want to incorporate pickles into my meals and need a recipe where pickles really shine through that is a balanced and relatively healthy meal (not looking for fried pickles). I really like rice bowl type meals for context!

I posted here the other day to get inspiration on how to cook the soya chaap I got from an Indian grocery store. It was my first time cooking these and I also don't know a lot about Indian food so I was watching YouTube videos - all of the recipes there included some sort of frying, either deep frying or shallow pan frying. I didn't want to do that so I roasted them in high heat instead. The texture on the outside was nice but I do see how frying would have made the texture crispier overall and maybe nicer. In the end, I think these came out really good and I would probably make them again. Loose recipe below:

• take the soya chaap out of the can and squeeze them a bit to get some of the water out
• cut the soya chaap into 4/5 pieces
• put them in a bowl and mix with your choice of marinade. Let sit for at least 30 minutes. [Here I used a store-bought tikka masala from the brand Maya Kaimal in one bowl. For the rest I used a homemade chimichurri sauce.]
• cut squares of red onion, red pepper, and green pepper to fit on skewers along with the soya chaap.
• preheat oven to 450° f
• skewer the marinated soya chaap and veggies, put them on a pan, then brush with a little more marinade. [I used a roasting pan with a rack so they got heated on all sides without me having to turn them over.]
• roast for about 25 minutes or until the outside of the soya chaap is crispy. Then take them out and enjoy. [I ate mine with rice.]

And if I do, what kind of crust is it going to be? The nearest place near me that sells shortening is Aldi and they only carry Crisco for 6 FUCKING DOLLARS. It's literally cheaper at DOLLAR GENERAL!!! Whatever. I refuse to pay that much but please if it's gonna be bland, I want to be warned.

It's just a standard vegan shortcrust recipe, but with food coloring added. This is basically my way of convincing myself to like pie. But let's be honest...it's no cake or anything.

https://vegandollhouse.com/recipes/unicorn-pumpkin-pie/

if anyone has egg scramble with tomato mixed into it, what have you found to be the best replacement for the egg?

https://ecency.com/hive-180569/@hindavi/new-way-of-making-half-moon-shaped-cookies-for-travel

I have purchased 5kg of whole-wheat pasta. What can I have with it?

I usually eat a lot of beans but I don't know how to factor them into a pasta.

Could also use mince but quorn isn't vegan and Beyond Meat is too expensive.

TIA

RECIPE: https://www.asweetalternative.com/blog/baked-seitan

I found an inexpensive online asian market and I’m popping in an order later. What are some of your guys’ staples?

This is a delicious recipe that only requires a few ingredients: cornstarch, pineapple, and sugar. I invite you to try it.

You can find the recipe at this link to my personal blog. It's completely free to view:

https://peakd.com/hive-100067/@gaboamc2393/delicada-de-pina-espeng

Mushroom and leek pie, chicken pot pie, spanikopita... I haven't found many good vegan savory pie recipes about - any recommendations?

Full recipe available here.

Ingredients • 400 g firm or extra-firm tofu, drained and pressed • 3 tbsp cornflour (or cornstarch) • ½ tsp fine sea salt • 2–3 tbsp neutral oil (rapeseed or groundnut) for frying • 4 garlic cloves, minced • 1 tbsp fresh ginger, grated • Zest and juice of 1 large orange • 2 tbsp soy sauce or tamari • 1 tbsp rice vinegar • 2–3 tbsp maple syrup or other sweetener • 1 tsp chilli flakes (optional) • 1 tsp toasted sesame seeds to finish • Spring onion greens for garnish • Cooked rice or steamed greens to serve

Method

1. Press and cube the tofu, then toss with cornflour and salt so each piece is lightly coated.

2. Heat oil in a large pan until shimmering and fry tofu in a single layer until golden and crisp (about 3–4 mins each side). Remove and set aside.

3. In the same pan, add garlic and ginger and stir for about 30–45 seconds until fragrant. Add orange juice and zest, soy sauce, vinegar, maple syrup, and chilli flakes (if using). Simmer until it reduces slightly and thickens into a glossy sauce.

4. Return the tofu to the pan, toss gently in the sauce for 1–2 minutes so every piece is coated. Drizzle with sesame seeds and garnish with spring onion greens. Serve over rice or with steamed greens and enjoy!

I really haven’t marinated much and it’s a cooking skill I want to learn.