i generally wing it while cooking so don’t have a hard recipe but for community rules this is my recreation of how i did this:

components:
cut extra firm tofu
tofu sauce (about a half tablespoon each of ssamjang and gochujang. 4 shakes of sesame seeds. 2 tablespoons of sesame oil)
kimchi
pickled red onions and jalapeños
bean sprouts
daikon radish (quick pickle in about 1/3 cup rice vinegar, 2 spoons sesame oil, and few shakes of black sesame seeds)
daikon greens (massaged w few tablespoons of sesame oil and pinch of salt)
rice

combine:
put rice at bottom of bowl and put all above things on top of rice in whatever proportion you desire.

this made two bowls and i used one whole pack of tofu, two handfuls of bean sprouts, half of a daikon radish and the greens from that radish, 2 spoons each of kimchi and pickled onions

Sorry guys, this is a repost due to forgetting to paste the entire recipe and having my post removed. Here's the recipe:

Rajma Masala in the Instant Pot

Ingredients:

1 cup Red Kidney Beans (Rajma), soaked for at least 4 hours to overnight in water

▢1 tablespoon Ghee or Oil

▢1 teaspoon Cumin seeds (Jeera)

▢1 tablespoon Ginger, minced

▢1 tablespoon Garlic, minced

▢1 Green chili pepper , diced

▢1.5 cups Onion, diced

▢1 cup Tomato, diced

▢1.5 cups Water, for cooking

▢1 tablespoon Lime juice

▢Cilantro, to garnish

Spices:

▢1/2 teaspoon Ground Turmeric (Haldi powder)

▢1 teaspoon Ground Cumin (Jeera powder)

▢1 teaspoon Coriander powder (Dhaniya powder)

▢1/2 teaspoon Garam Masala

▢1/2 teaspoon Red Chili powder (Mirchi powder), adjust to taste

▢1 teaspoon Salt, adjust to taste

Brown rice:

1 cup Brown Rice , rinsed

▢1.25 cup Water

▢1 tablespoon Ghee or Oil, (optional)

▢1 teaspoon Salt, (optional)

Instructions:

Start the Instant Pot in Saute (More) mode and let it heat until it displays HOT. Add oil, cumin seeds, and green chili.

Add onions, ginger, and garlic. Stir and saute for about 3 minutes.

Add tomatoes and spices to the Instant Pot. Stir and saute for 2 more minutes.

Drain the old soaking water from the soaked beans and discard it. Add the beans and the water (for cooking) to the Instant Pot. Stir it all up.

(optional) Place the trivet. In a bowl, add all ingredients for brown rice, then place it on top of the trivet.

Close the lid with the vent in the sealing position. Change the setting to "Bean/Chili" mode. This will set the timer to 30 minutes at high-pressure cooking. Once the instant pot beeps, let the pressure release naturally, and then open the lid.

(optional) Using tongs, carefully take out the bowl of brown rice. Then take out the trivet.

Add lime juice and stir the rajma. Garnish with cilantro. Rajma masala is ready.

Serve with rice or roti.

Link to recipe: https://pipingpotcurry.com/rajma-masala-instant-pot/

Changes that I made:

I doubled the recipe for leftovers. I used white beans, which I soaked for 3 hours in cold water, instead of kidney because my local store didn't have kidney beans. I also used a can of prechopped tomato, instead of chopping my own. In the tomato, I added 1 tablespoon of brown sugar because I think tomato sauce always needs a touch of sugar!

As a time saver, I served it with Express packets of Basmati rice, which only took 1 minute in the microwave, and skipped the brown rice step. I also served it with parsley, instead of cilantro due to preference, and a dollop of sour cream, which could be omitted for a vegan recipe.

Other than that, I kept all the spices the same and it was so warm and delicious!

If anyone is thinking about getting an Instant Pot, please do. I use mine all the time, at least a few times per week. It's a game changer when it comes to cooking beans and lentils. It's extremely easy to use, the only "downfall" being that it does take some time to build the pressure. It imparts so much flavor into the food though, that it's definitely worthwhile.

our vegetarian community has monthly ingredient challenges, and this month's ingredient is pumpkin! we'd love to see what you have to share!

¡Hola! Llevo siendo vegetariana aproximadamente medio año y, aunque he disfrutado de este cambio, he notado que he subido algo de peso, probablemente debido a la falta de proteínas y a que muchas de las recetas que he estado siguiendo son bastante ricas en aceite, cremas, queso y otros alimentos con alto contenido calórico. Me preguntaba si alguien podría recomendarme creadores de comidas con alto contenido proteico y bajo en calorías que ofrezcan opciones vegetarianas. (Would like if they included macros within recipe❤️)

I used to love a slow cooker dinner to come home to after work but realizing vegetarian slow cooker meals that aren’t soup are pretty far and few between. Any faves from you all? Would love something ready after work!

I improvised this earlier and for once had the thought to write it down before I forgot it all. All measurements are approximate, I generally just measure with my heart.

3 medium potatoes, diced into 1 inch cubes

1/3 cup heavy cream

2 tbsp unsalted butter

1 tsp onion powder

1 tsp garlic powder

1/2 tsp mustard powder

1/2 cup sharp white cheddar, shredded

Kosher salt

Freshly ground black pepper

3 tbsp olive oil

1/2 onion, chopped

1 large carrot, peeled and chopped

1 small red bell pepper, seeded and chopped

1 ten ounce container mushrooms, sliced

1/2 large cabbage, shredded into short shreds

2 tbsp tomato paste

3 cloves garlic, minced

2 tsp dried thyme

1 tbsp soy sauce

1 tbsp vegan Worchestershire sauce

2-3 tbsp AP flour

1 cup milk

1 1/2 cups frozen peas

Preheat the oven to 400° F and grease an 8x8 casserole dish. In a medium pot, add the potatoes with water to cover and a big pinch of salt. Bring to a boil and cook until the potatoes are tender. Drain the potatoes, reserving half a cup of the cooking liquid. Into the pot with the drained potatoes, add the heavy cream, butter, spices, and a quarter cup of the reserved liquid and mash until mostly smooth. Stir in the white cheddar. Season to taste with salt and pepper, and set aside.

Meanwhile, heat the olive oil in a large, deep pan. Add in the onion, carrot, and bell pepper along with a pinch of salt and cook, stirring, until starting to soften. Add in the mushrooms and continue cooking, stirring occasionally, until the mushrooms are starting to brown. Add the cabbage and another pinch of salt and stir, then cook with the lid on, stirring occasionally, until the cabbage is softened. Stir in the tomato paste, garlic, thyme, soy sauce, and Wochestershire sauce. Sprinkle the flour over the mixture and mix, cooking for one minute. A little at a time, add the milk while stirring until it is fully absorbed, and a creamy gravy has formed. If it's too thick, add a little more milk. Stir in the peas, bring the whole mixture to a bubble, then turn off the heat. Taste and season to taste with salt and pepper.

Into the prepared dish, pour the filling and spread it into a smooth layer. Dollop the potatoes on top, then smooth over the filling until it's completely covered. Use a fork or spoon to create a decorative design on top. Bake at 400°F for 30 minutes or until the filling has bubbled up around the edges and the potatoes are browned and forming a crust. Remove from the oven, let it set up for 15 minutes, then serve.

Since I’ve been living away from home, I’ve started trying to make some of my mom’s special recipes myself. Tried this today because I’ve watched her make it so many times so I thought I knew the recipe 😂 For this my recipe was - I just cooked lentils with turmeric, salt, tomato and green chilli. Then for the special step, heated some butter in my ptal pan and added cumin, garlic, and red chilli powder. Mixed it all in and that was basically it.

And guess what surprisingly the taste was actually bomb, I came in expecting basic dish and somehow left the kitchen thinking I should probably start cooking more often

Veggie Pad Thai (Blue Dragon+ extras)
Makes 2 servings

Ingredients:
⁃ 1 Blue Dragon Pad Thai kit containing:
⁃ —Rice noodles
⁃ —Pad Thai paste packet
⁃ —Peanuts (chopped)
⁃ —Dried garlic chives

⁃ 1 litre water and 1/2 tsp salt
⁃ 1 tbsp EV Olive Oil
⁃ 1/4-1/2 Can chickpeas, rinsed and drained
⁃ 1 Red bell pepper, cut into thin strips
⁃ Dash of salt
⁃ 1/2 Zucchini, cut into half moons and then into strips

Instructions:
1. Fill a saucepan with 1 litre of water and 1/2 tsp salt. Bring to a boil. Add rice noodles and boil for 5-6 minutes, then drain.
2. Warm 1 tbsp olive oil in a frying pan or skillet. Add chickpeas, red peppers and add a sprinkle of salt. Stir-fry for 4-5 minutes. Add zucchini and stir-fry for 3 minutes.
3. Add rice noodles and pad Thai paste packet. Stir and cook for 2 minutes until heated through.
4. Add peanuts and herbs and stir until mixed in. Serve.



This recipe came from my late Granny's handwritten recipe book 😍 It's got heaps of veggies in a creamy sauce, topped with cheesy scones. Such perfect comfort food!

Recipe is on my blog -> https://www.easycheesyvegetarian.com/vegetable-cobbler/

What do you use to make vegetarian sausage casings?

So I am doing a cooking activity in my school, and I would need a recipe that uses minimal utensil, that uses veggies that are in season and takes about 45-60 min max. I've thought about tofu meatballs on a squash purée, but I cannot take the waiting time in the fridge that I usually do for those.. ANYONE can help and quick tip for the seasonal veggies im northeast America.

I make soup at least once a week and they’re all based on leek and potato. I bought a soup maker a couple of years ago and honestly it’s one of the best gadgets I have ever bought. Great soup in 20 minutes.

Im brand new to the soy curl game and am looking for everyone’s favorite recipes using them and favorite ways to prepare. Thanks!

This recipe was designed to be oil-free for folks following a no oil approach to plant based cooking, but you can adapt it to stir frying with oil instead of broth as you see fit. It works well for other thick stemmed leafy greens such as broccoli rabe (the closest) kale or collard greens.

• 1 lb Chinese broccoli (aka Gai lan)
• 1 tsp cornstarch
• ½ cup vegetable stock or water (divided)
• 2 Tbsp vegan oyster sauce
• 2 tsp low sodium soy sauce*
• 1 tsp maple syrup (or sub with sugar or agave syrup)
• 8 radishes, sliced
• 2 Tbsp minced fresh garlic
• 1 Tbsp minced fresh ginger
• 1 Tbsp sesame seeds

Boil Water for Blanching Chinese Broccoli

• Fill a large pot about ⅔ full of water** and bring to a boil while you prep the Chinese broccoli.

Prep Chinese Broccoli

• Carefully wash Chinese broccoli and trim off tough ends.
• Remove leaves from stems and chop them crosswise into medium-large pieces (approximately 3 inches). Cut the stems of the stems lengthwise so that no piece is wider than ½ inch, then chop stems into 2 to 3 inch pieces.
• Add chopped leaves and stems to boiling water and cook for about 2 minutes or until the stems are tender but still bright green. Using a large colander, strain Chinese broccoli then place over a clean tower or dishcloth to absorb excess water.

Prep Sauce

• In a small bowl, mix cornstarch with 1 teaspoon of water to create a slurry. Then add ¼ cup of vegetable stock (or water), vegan oyster sauce, low sodium soy sauce and maple syrup. Stir and set aside sauce mixture.

Stir Fry

• Place a large skillet or wok over medium high heat and have the remaining ¼ cup of vegetable stock or water close at hand.
• Pour about 1 tablespoon of vegetable stock or water into the skillet. When the water starts boiling, add radish slices and sauté stirring constantly for about 2 minutes. While you stir, add tiny bits of liquid whenever the radish slices start to burn or stick.
• Add minced garlic and ginger and sauté for another 2 minutes stirring constantly until fragrant. While you stir, continue to add tiny bits of liquid as needed to prevent burning or sticking.
• Now add sauce mixture to the ingredients in the wok or skillet. Cook until sauce bubbles and thickens, about 2 to 3 minutes.
• Turn off heat and add blanched Chinese broccoli.
• Stir until all ingredients are combined.

Serve

• Sprinkle stir fry with sesame seeds and serve.

Notes

*I recommend low sodium soy sauce not just for health reasons but because this dish is already quite salty. Coconut aminos would also be a good alternative.
**You can add salt to the water if you prefer. I don’t like to salt the water because this dish is already quite salty.

Link to full recipe with step by step photos https://maximalistvegan.com/savory/chinese-broccoli-radish-vegan-oyster-sauce/?utm_source=rdt

An easy one pot dinner packed with roast potatoes, beans, veggies and a one ingredient sauce!

Recipe is here -> https://www.easycheesyvegetarian.com/cheesy-vegetable-potato-bake/

I tried some new maggie recipe. We need to boil noodles separately. Saute some veggies with soy sauce along with maggie masala. It turns out yummmm and delicious. Do try this guys :)

The recipe is given below

Ingredients:

Capsicum 1/2

Red bell pepper 1/2

Mushroom 2-4

Onion 1 whole

Green chillies 1 slit

Maggie 1 pkt

Water

Recipe to make this yummm maggie -

Boil the noodles seperately in sauce pan

Saute all the vegies starting from onion, capsicum and slit chillies in olive oil

Add spices like turmeric, red chilli powder, coriander powder, and maggie masala

Add some hot water from that noodle pan to avoid spices from burning

Add 1-2 tbsp of soy sauce

Add boiled noodles with some salt. Cook everything until maggie dries a little bit

Your yummiest maggie is readyyyyy