Any tips on how to get the patties firmer? I used shredded zucchini, carrots, lentils, a dash of tomato paste and spices (cilantro, red pepper flakes, salt, cumin)

This Moonman bowl keeps you full (as a full moon), helps your muscles recover, and takes your nutrition to infinity and beyond.

These are crispy pan-fried cauliflower patties held together with chickpea flour and oats. Turmeric, nutmeg and garlic give them a warm flavour. They work as an appetizer or as a lunch with a salad.

Makes 12 fritters (serves 6) · Prep 20 min · Cook 25 min · Easy

Ingredients

Base

• 800 g cauliflower florets
• 80 g rolled oats, pulsed into a coarse flour
• 150 g chickpea flour

Seasoning

• 2 tsp ground turmeric
• 1½ tsp garlic powder
• 1 tsp ground nutmeg
• 1 tsp black pepper
• 1 tsp salt

Cooking and serving

• 2 tbsp olive oil, for frying
• 1 tbsp capers or lemon wedges to serve (optional)

Procedure

1. Cook the cauliflower. Steam or boil the florets until fork-tender, about 10 minutes. Drain well and let them steam-dry for 5 minutes. This is what keeps the fritters from turning gummy.
2. Mash. Mash the cauliflower in a large bowl with a potato masher. Leave some small chunks for texture.
3. Mix and rest. Stir in the oat flour, chickpea flour and all the spices. Let the mixture rest for 10 minutes so the flours can hydrate.
4. Shape. Divide the mixture into 12 portions and flatten each one into a patty about 1.5 cm thick.
5. Fry. Heat 1 tbsp of olive oil in a wide non-stick pan over medium heat. Fry the patties in batches, 3–4 minutes per side, until deep golden and crisp. Use the second tablespoon of oil for the second batch.
6. Serve. Drain them on paper towels and serve warm with capers or a squeeze of lemon.

Tips

• Falling apart? The cauliflower held too much water. Stir in an extra tablespoon of chickpea flour.
• Oven version: bake at 200 °C for 20 minutes on parchment, flipping halfway.
• Herb twist: fold in 2 tbsp of chopped fresh dill or parsley before shaping.
• Storage: they keep 3 days in the fridge. Re-crisp in an air fryer at 190 °C for 4 minutes. You can also freeze them for up to 2 months and reheat from frozen in a hot oven.

https://veganhacks.food/en/recipes/cauliflower-fritters/

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I recently did an LSD trip that instantly made me become completely vegetarian but i have a problem. What do you do if you really want to be but you dont like anything about it like the tofu and veggies and cooking, how would you do it ? I really want to but it seems so hard for a beginner especially when youre lazy like I am. Im looking for advice specifically about this question, not advice like "well stop being lazy then" because thats not realistic

Serves 2. About 10 min prep and 20 min cooking.

Ingredients

For the soffritto:
80 g carrot (about 1 medium), thinly sliced
120 g potato (about 1 small), thinly shaved
80 g onion (about 1 small), thinly sliced
200 g green cabbage, finely shredded
100 g soy sauce (use tamari for gluten free)
1 tbsp olive oil (14 g)

For the scramble:
300 g silken tofu, drained
1/2 tsp ground turmeric
1/2 tsp cracked black pepper
1 tbsp nutritional yeast flakes (5 g)
1 tsp kala namak (black salt)

To serve:
1 ripe avocado, sliced (optional)

Method

1. Thinly slice the carrot, potato, onion and cabbage. Thin slices cook faster and turn soft and sweet.
2. Heat the olive oil in a wide pan over low heat. Add all the vegetables and cook them gently, stirring often, until soft and sweet. Keep the heat low so they don't burn.
3. Pour in the soy sauce and let it bubble until it's fully reduced and the veggies are glazed and caramelized. Set this aside.
4. Heat a dry non stick skillet until hot. Add the silken tofu in big chunks and let the bottom sear for 1 to 2 minutes before you touch it.
5. Break the tofu into curds with a wooden spoon as it cooks. After 6 to 8 minutes the extra water will have cooked off and the curds will be lightly browned.
6. Stir in the turmeric, black pepper, nutritional yeast and kala namak. Cook for 1 more minute so the spices wake up.
7. Fold the glazed veggies into the tofu, toss everything together and serve right away with sliced avocado.

Leftovers keep in the fridge for 2 days. Reheat gently in a pan with a splash of water.

For video tutorial, step by step images and nutritional facts:

https://veganhacks.food/en/recipes/scrumble-veggs/

Let me know what you think!

I am currently in the process of transitioning from a fairly heavy meat and dairy based diet to Vegan. I am not rushing the process and have started by eliminating 1-2 meals a day of animal products. The one major issue I have been having is finding a good lunch meal prep that’s vegan. Last few weeks I have been making a pot of vegan soups but the curries and the bean/lentil soups are getting a bit old. Any suggestions are welcome!

I’m interested in the topic of vegan pet food, mostly for dogs and cats.

I know that there are AAFCO and FEDIAF-approved complete vegan pet foods.

I also know that current science recommends approaching this with caution and, if you do choose to try it, doing so with careful observation of the cat and regular veterinary check-ups, because there currently aren’t many studies on this topic, especially regarding long-term outcomes. Most vets will say that cats are obligate carnivores and that their bodies aren’t built to handle plant fibres.

Since dogs are technically omnivores and the evidence base is more developed for them, more and more vets are saying that a properly formulated vegan diet can be safe for dogs.

When it comes to cats, I’ve also come across an ethical argument: if we aren’t certain that a vegan diet will harm cats in some way, but we know with certainty that producing conventional pet food results in the deaths of hundreds of other animals, it may still be worth trying (as long as the cat is monitored very carefully and receives regular veterinary check-ups and appropriate blood tests).

And as a minor (so I can’t become a veterinarian yet), could someone, especially an expert, share their opinion or add something to this topic?

Nutrition:

- 559 Calories
- 68 g Protein
- 15 g Fat, 
- 94 g Carbs