Vegan Home Cooks

Almond Sesame Cookies

Hamid, Javant Benson — Sun, 27 Sep 2026 00:00:00 +0000

1/2 cup date paste
1/4 cup tahini
1 1/2 cups almond flour
1/2 tsp baking soda
1/4 tsp ground cardamom
pinch of salt
1/3 cup sesame seeds

Preheatt the oven to 350f. Line a baking sheet with parchment paper and set aside
Combine the date paste and tahini in a large bowl
In a separate large bowl, combine the almond flour, baking soda, cardamom and salt
Add the dry mixture to the wet mixture, mix until a dough is formed
Divide the dough into 12 equal portions and roll into balls
Pour the sesame seeds into a small bowl or onto a plate. Roll the balls in the sesame seeds to coat them completely and place them on the parchment-lined baking sheet
Using the bottom of a cup and a piece of parchment paper, flatten the balls to about 1/2 inch thick
Bake for 8 to 10 minutes, or until the sesame seeds are slightly golden

Oil-Free Cornbread

Hamid — Tue, 08 Sep 2026 00:00:00 +0000

Ingredients:

1 cup yellow cornmeal
1 1/4 cups of whole wheat flour or organic unbleached flour
1 Tbsp baking powder
1/2 teaspoon salt
1/4 cup maple syrup or agave
1 1/4 cups unsweetened soy milk (or sub unsweetened almond milk)
1 Tbsp apple cider vinegar
1/3 cup apple sauce

Preheat your oven to 400˚F and line an 8×8 baking pan with parchment paper.
In a large bowl, add the dry ingredients and whisk until everything is well combined. Mix the wet ingredients together in a separate small bowl.
Now, add the milk mixture to the dry ingredients. Stir until everything is combined and the batter is pretty smooth. Don’t overmix!
Pour the cornbread batter into the baking pan and bake for 25-30 minutes. The cornbread is done when you insert a toothpick into the center, and it comes out clean.

Adapted from Shane and Simple “The Best Vegan Cornbread Recipe” by Shane Martin

Carbonara Sauce Recipe Definitely Not Stolen From Work

Gomb — Sat, 05 Sep 2026 00:00:00 +0000

For about 6 to 9 “ladle” portions (120-ish ml each):

400 g silken tofu
160 g soaked cashews
40 g soy sauce or tamari
30 g - 40 g nooch
8 g kala namak, or to taste
500 ml water

Blend in food processor or w/ a stick blender to a fine cream.

For one portion, we usually

fried up a handful of some vegan “guanciale” which is either smoky seitan bits or smoked tofu in a pan w/ olive oil
added a similar amount of onion
when both were nicely fried we added a soup ladle full of the sauce, a splash of pasta water and the cooked pasta to the pan
then we let it cook in the sauce for half a minute to reduce/incorporate the sauce
then we plated it

Nooch Toast Spread

𑂐ꚳ㎰ꪭ — Fri, 31 Jul 2026 00:00:00 +0000

Nooch Toast Spread

Makes about 16oz of a breakfast spread full of omega 3s/6s, protein, fiber, and b12

Soy Buttermilk

¾ cup unsweetened soy milk
1 tsp neutral oil (needed to emulsify best, can omit)
1 tsp apple cider vinegar
microwave in a safe measuring cup for 30 seconds, let sit for a couple minutes

Hempseed Mayo

1 cup hemp hearts
0 - ¼ cup water to thin if necessary
turn on blender and slowly pour in the buttermilk until it starts to blend
wait to add the rest of the buttermilk until it’s running smooth
should be pourable to reduce waste

Cheesey Flavor

16+oz storage container of choice
½ tsp salt
¼ tsp msg
½ tsp sodium free curry powder (or tumeric + fenugreek powder if you have it)
1 tsp garlic powder
1 tsp onion powder
1 tsp sumac (or something else lemony/acidic)
add a splash of water and mix well

Combine

blended hempseed mayo
cheese spice liquid
½-¾ cup nutritional yeast, to taste and consistency, depending on how much water you added most likely
looking for a hummus like consistency
should taste good, but a little sharp, will become nutty and savory when toasted on bread
will last in fridge for about a week

Enjoy!

Oil-Free Whole Wheat Bread Machine Loaf

Hamid — Wed, 01 Jul 2026 00:00:00 +0000

This foolproof, oil-free whole wheat loaf uses a small amount of unsweetened applesauce to maintain moisture and a soft crumb without adding any apple flavor. Blending whole wheat with all-purpose flour ensures a fantastic, high rise every time.

Prep time: 10 minutes
Bake time: Active machine cycle (~3 hours 40 minutes)
Yield: 1 Loaf (1.5 lb size)

Ingredients

Ingredient	Amount	Notes
Water (lukewarm)	1 ¼ cups (300 ml)	Target roughly 80°F–90°F
Unsweetened Applesauce	2 tbsp	Natural oil replacement for moisture
Sugar or Maple Syrup	1 ½ tbsp	Feeds the yeast and aids browning
Salt	1 ½ tsp	Regulates the rise and enhances flavor
Whole Wheat Flour	2 cups	Rich, nutty whole grain base
All-Purpose Flour	1 cup	Provides structural gluten support
Instant / Bread Machine Yeast	2 tsp	Keep dry until the cycle starts

Instructions

Layer the Liquids: Pour the lukewarm water, unsweetened applesauce, and sugar (or maple syrup) directly into the bottom of your bread machine pan.
Layer the Dry Ingredients: Gently add the whole wheat flour and all-purpose flour over the liquid, leveling it out so it completely blankets the wet ingredients. Sprinkle the salt around the outer edges of the flour.
Create a Yeast Well: Dig a small, shallow indentation (a “well”) in the center of the flour mound. Ensure it does not go deep enough to touch the water below. Pour the instant yeast directly into the well.
Machine Settings: Program your machine for a 1.5 lb Loaf, select the Wheat cycle (to allow for proper hydration and rising time), and set the crust control to Medium. Start the machine.
Check the Dough Ball: About 5 to 10 minutes into the first kneading cycle, open the lid to check the consistency. The dough should form a smooth, tacky ball that cleanly clears the sides of the pan. If it is too wet, add 1 tablespoon of flour. If too dry, add 1 teaspoon of water.
Cool and Slice: Once baking is complete, remove the pan immediately. Let the bread rest in the pan for 5 minutes, then invert it onto a wire rack. Allow the loaf to cool completely for at least 30 to 45 minutes before slicing to preserve its moisture.

Crispy Seaweed Rolls

bulbasaur, 𑂐ꚳ㎰ꪭ — Mon, 29 Jun 2026 00:00:00 +0000

Bulbasaur’s

Main pic is 𑂐ꚳ㎰ꪭ

Crispy Seaweed Rolls

Source: Korean Women’s Table http://xhslink.com/o/2gtIzEBnffS (Non vegan)
Category: Snack / Side Dish
Prep time: 5 minutes
Cook time: 5 minutes

Ingredients

Seaweed (nori)
Vietnamese rice paper
White sesame seeds
Paprika powder
Vegan parm (hempseed and nutritional yeast)
Cooking oil

Instructions

Sprinkle white sesame seeds, paprika powder, and vegan parm evenly over the seaweed.
Soak the rice paper until soft, then place one sheet on top and one sheet underneath the seasoned seaweed.
Lightly spray with oil, roll everything up tightly, and cut into small bite-sized pieces.
Place in an air fryer or oven and bake at 180°C (356°F) for 5 minutes.

Tips

For maximum crispiness, be careful not to bake too long.

Community:

𑂐ꚳ㎰ꪭ Notes:

it’s really annoying to find matching size and quantities of 0 fat nori and square rice paper, even with the abundance of options at Hmart
I used roasted white and black sesame (not hulled), gochugaru, msg, and salt, in that order from coarse to fine
the rice paper only needs a quick dip, but requires a firm press and rub like sealing an envelope really good, or else you will get the filling everywhere in your kitchen and oven
I brushed a little algae oil on the inside like she did with the spray, but if you want to get these crispy and golden as the video, you’ll need a decent amount of oil sprayed honestly on the rings when cut
I have 0 clue how hers puffed up and were so uniform besides the oil, it’s near impossible to roll a ring with a decent air gap, unless there’s a way to reduce the rice paper moisture to the perfect amount
I recommend making all the rolls first, occasionally peeling them off your board of choice, then cutting them all at once when they go into the oven
I did 400F for closer to 10 minutes as opposed to her ~350F for 5, but I also didn’t use a high flow convection oven, just a toaster with an air fry setting and a decent blower
if you pressed them right, the filling won’t fall out even when they separate a little bit after cooking
really tasty and filling, I think they’ll last on the shelf for a bit too if I can stop eating them

Aloo Gobi Chana with Rice and salad

Hamid — Wed, 24 Jun 2026 00:00:00 +0000

My Lazy(ish) Chickpea & Potato Curry

Let’s get one thing straight: I don’t really cook with recipes.

I write this down more as a general process than a strict set of rules, because when I made this the other night, I was busy and needed it on the table fast. I don’t care about exact measurements—I go entirely by vibes.

Pro-tip: If I actually have extra time on my hands, I’ll toast whole spices and grind them fresh. It does taste better. But on a Tuesday night? Store-bought curry powder is a hero.

🍚 The Rice Base

I toss 2 cups of basmati (or whatever you have) into the rice cooker with a few cardamom pods and 2 cups of water, then hit “start.” That’s my timer for the rest of the meal.

🥔 The Veggies

While the rice cooks, I steam 2 diced potatoes and a whole bag of frozen cauliflower.

I use a pot with a steaming insert until the potatoes are fork-tender.
But honestly? The microwave works perfectly fine here too. (Don’t tell a chef I said that.)

🍛 The Gravy (The Only Part That Needs a Stove)

In a separate pot, I sauté some onions, ginger-garlic paste, and a squeeze of tomato paste.

Cook it until the tomato paste darkens and turns a bit sweet—this takes about 3–4 minutes and builds real flavor fast.

Then I:

Add a few heavy shakes of pre-mixed curry powder and a splash of water to turn it into a gravy.
Toss in your steamed potatoes, cauliflower, and a can of chickpeas.
Stir everything until it’s beautifully coated.

At the very end, I sprinkle in some pre-mixed garam masala.

Why late? Adding it at the end keeps that sweet, aromatic punch from burning off.

👩‍🍳 The “Chef” Debate

I know the pros will say you need to chop everything by hand and layer your spices in a specific order. And look, if you’re hosting a dinner party, go for it. But for a weeknight meal? The flavor difference is marginal.

If you’re really short on time, just throw a whole onion in a food processor, blend it smooth, and cook it all at once with the ginger and tomato paste. Comes out totally fine.

🥗 The Fresh Side

To cut through the richness, I make a quick salad:

A few leaves of romaine
Some sprouts from my sprouting tray
Grated carrot
A splash of red wine vinegar

Top the whole bowl with fresh cilantro (coriander leaves) for that pop of green.

⏱️ The Time-Saver Secret

This whole meal only takes as long as your rice cooker needs.

For years, I only had a single burner, so I’d:

Microwave the veggies
Use the rice cooker
Only dirty one pot for the gravy

Want to make it richer? Stir in a splash of plant milk (coconut or oat work great) right at the end. It gives it a creamy, luxurious feel without any extra work.

📋 Quick Vibe Check (Troubleshooting)

Too thick? Add a splash of water or broth.
Too bland? Add more salt or a squeeze of lemon.
Too spicy? Stir in that plant milk.

Oatmeal raisin cookies

𑂐ꚳ㎰ꪭ — Tue, 16 Jun 2026 00:00:00 +0000

Oatmeal raisin cookies

1 cups almonds (roasted, blended)
1/4 cup flax egg (1 tablespoon Flax meal to 1/4 water)
1/2 cup date syrup (6 Dates up to 1/2 cup with water)
1 teaspoon baking soda, cinnamon
1/4 teaspoon salt
1/4 cup soy flour (roasted)
1 cup oats
1/4 cup raisins
350 for 10-12 minutes

I often add random stuff I’m trying to get rid of into the batter or mixins, and it’s very light on sugar so feel free to double that and/or not use date syrup (maple syrup or sugar with a little water works fine). You can also get away with any binding flour, as long as it’s not just oats. And if you can scoop it and it sticks together, it will cookie. Very flexible!

Thai Curry Stew

BCsven — Sun, 14 Jun 2026 00:00:00 +0000

Oil to coat pan
3 cloves of chopped garlic
2 or 3 Thai red chillies chopped
medium onion chopped
carrot cut into reasonable chunks
green onion white part chopped
tablespoon of Corriander
teaspoon of cumin
1-1/2 tablespoons of paprika

Saute it all in the pan

add a larger sized plum tomato diced

Stir and Cover it for a few minutes

Add water, just enough to simmer veg in

And add

your tofu or chickenless strips
green , red, yellow peppers (I put these on top and cover, so chicken and previous veg will cook and peppers don’t over cook.
if you have some premade thai red curry paste you can add a table spoon. If not this link is a good one for homemade paste…skip the shrimp paste. https://www.allrecipes.com/recipe/239501/thai-red-curry-paste/
Add fresh corriander sprigs and basil leaves

Simmer and check and stir, when almost ready add

green onion green part chopped

And either a tablespoon or so of corn startch or flour to thicken the broth.

And a dollop of vegan butter at the end.

https://lemmy.ca/comment/23781247

Easy Homemade Vegan Gnocchi Recipe

madi, Eva (The Curious Chickpea www.thecuriouschickpea.com) — Fri, 05 Jun 2026 00:00:00 +0000

Easy Homemade Vegan Gnocchi Recipe - The Curious Chickpea

Yield: 2 lbs cooked gnocchi

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Making homemade gnocchi is incredibly easy and only requires 4 pantry friendly ingredients. This recipe makes 1 3/4 lbs uncooked and about 2 lbs cooked gnocchi, which feeds around 4-8 people depending on appetites and how it’s prepared

Ingredients

1 lb 4 oz (535g) baked and peeled russet potatoes* (~4 1/2 cups riced, unpacked)
1 tsp (5g) salt
2 tbsp (20g) olive oil
2 1/2 cups (284g) all purpose flour, more as needed

Instructions

Take the peeled, cooked and cooled potatoes and cut them into sections. Using one section at a time, press them through a potato ricer. Alternatively, mash them well so that no lumps remain.
In a large bowl add the riced or mashed potato, salt, olive oil, and flour and using clean hands mix the ingredients together and then squeeze to gently knead it into a cohesive ball. If the mixture is sticky add flour until it no longer sticks to your hand. If you can’t get the flour to fully absorb and mix into the potatoes add a little extra olive oil until it comes together. The key is to not have a wet and sticky dough so that it’s easy to work with and form into little dumplings.
Keeping the dough covered so it doesn’t dry out, take a small section at a time to form into the gnocchi. Take a 1 tsp (~6g) piece of dough and squeeze it in your fist to make a compact and roughly shaped ball, then roll it between your palms to make it round.
For the traditional gnocchi shape with the grooves on one side, place a fork sitting face down on the counter and take the ball and place it at the top of the backside of the tines of the fork. With your thumb on the piece of dough, slide the gnocchi down the tines of the fork until you reach the counter. The gnocchi will turn under your thumb until it has grooves going around about 3/4 of the dough and a small inset divot where your thumb was.
Repeat with remaining pieces of dough. If the dough becomes sticky at any point, toss shaped gnocchi with flour so they don’t stick together and knead a bit of extra flour into the remaining unshaped dough.
To cook the gnocchi, bring a large pot of salted water to a boil. Add half the gnocchi to the pot and let it cook for about 4-5 minutes, or until the gnocchi float to the top and have cooked an additional minute at the top. Remove the cooked gnocchi with a slotted spoon and then cook the second batch of gnocchi. Use the cooked gnocchi in your favorite recipe, or store in the fridge for up to a week (you can freeze for longer). Notes

*Potatoes can lose 30-40% of their weight when baked, but this will vary depending on how long you baked them, if you baked them covered in foil or not, and how much you let them cool (thereby losing more moisture via evaporation) before using. As a general guideline use 2 1/2 lbs of uncooked russet potatoes to get 1 lb 3-4oz after baking. It’s easy to add extra flour if needed.

**To bake the potatoes: Prick in many places with a fork or knife, then bake covered in foil or uncovered and on a baking tray) at 425 ºF for 45-60 minutes, or until soft and easily pierced with a fork. You can shave off 15-20 minutes by microwaving the potatoes for 3 minutes before baking. Let them cool before using.

*If you use previously baked potatoes that have been hanging out in the fridge, microwave them for 1 minute to make them softer and easier to rice or mash.

Stretchy vegan cheez

posted by: mmori, pic by: skrimem — Wed, 13 May 2026 00:00:00 +0000

https://www.vxinstagram.com/reel/DQmcNYpjOs2/?l=1

Ingredients:

150 ml soy milk
3 tbsp tapioca starch
40 ml olive oil
1 tsp salt
1 tsp lemon juice

Procedure:

Whisk together, or shake in a bottle/jar, and pour on top of pizza, on quesadillas, etc. The starch activates with heat so you need to heat it up in some way!

Recommendations:

Not in the original recipe but I’ve tried different versions of the base recipe, adding nooch and artificial vegan “blue cheese” flavouring, lactic acid instead of lemon juice, neutral oil, msg… It’s pretty versatile, I suggest trying different things 🙏

skrimem: I’ve been messing around with this recipe and I am definitely a fan.

I added liquid smoke, nutritional yeast, garlic powder and paprika.

Lazy Dave's Bread Machine Seitan

bulbasaur — Sun, 05 Apr 2026 00:00:00 +0000

Ingredients:

Wet stuff (goes first in my machine):

4 t vegan Worcestershire sauce
1/4 to 1/2 cup soy sauce, tamari, or Bragg’s
1.5 to 2 cups water

Dry stuff:

2 cups vital wheat gluten (I use Bob’s. It’s worth investing in a good brand of -vital wheat gluten.)
1/2 cup garbanzo flour (Bob’s, again)
1/2 to 3/4 cups nutritional yeast
4 t onion powder
2 t dried sage
2 t dried thyme
2 t smoked paprika

Method:

Dump the wet stuff into the bowl.
Dump the dry stuff into the bowl.
Push the button, Frank.

https://vegannosh.me/2009/03/15/lazy-daves-5-bread-machine-turkey-flavored-seitan/

Flavor alterations: https://seitansociety.com/achieve-seitan-umami/

Uta Bolognese

Uta — Tue, 24 Mar 2026 00:00:00 +0000

INGREDIENTS :

2 medium onions
1 carrot
2 celery sticks
2 cloves of garlic
Tomato paste
100 grams TVP
500 grams tomato passata
Soy sauce
Veggie broth
Paprika
Salt
Black pepper
Italian seasoning mix
Red wine (Alternatively White wine, or vegetable vinegar)

Step 1

Soak the tvp in a mixture of veggie broth with a splash of soy sauce for 20 minutes. After 20 minutes, drain the tvp in a sieve.

STEP 2

Dice the onions, then start cooking them in a bit of olive oil on medium heat until translucent. While they are cooking dice the celery sticks and grate the carrot finely.

Step 3

Add the celery, carrots and tvp to the pan, then add a bit of olive oil and put on high heat. keep cooking it until lightly browned.

Step 4

Cut the garlic finely, or crush it and add it along with the tomato paste in a bit of olive oil on the same pan. Cook it for just a bit.

Step 5

Add a good splash of red wine or alternative and then reduce the heat to low. Deglaze the pan with the wine.

Step 6

Add 500 grams of tomato passata, then add salt, pepper and paprika to taste. Now cook for 1 hour covered. You only need to stir every 15 minutes or so.

Step 7

Add a bit of the italian seasoning mix at the end and you are finished! Feel free to add vegan grated cheese or nutritional yeast.

Oat Pie Crust

Hamid w inspo from Javant Benton — Sat, 21 Mar 2026 00:00:00 +0000

Yields a single crust. Double the recipe to make a top and bottom crust.

Ingredients

1 1/2 cups ground oats or oat flour
3 tbsp tahini or other seed butter
1/4 cup date paste (made by blending 6 medjool dates + 1/3 cup water — this will make more than needed; store the extra in the fridge)
1/2 cup warm water (adjust as needed)
Salt to taste (optional)

Directions

Mix the date paste and tahini together until well combined.
Add the mixture to the oat flour and stir to incorporate.
Slowly add warm water while mixing and kneading until a smooth, playdough-like consistency is achieved.
Place the dough ball between two pieces of parchment paper and roll out into a circle large enough to cover a 9-inch pan.
Trim the edges, add your filling, and add a top crust if desired.

Notes

To prevent the dough from drying out while working, cover it with a damp cloth.
If the dough becomes dry, add a little more water and knead it in well.
Adjust baking temperature depending on the type of pie you are making.
Bake covered for the first half of the bake time to prevent the edges from burning, then uncover for the remainder.

Deli Slice Seitan

ashleigh — Sun, 08 Mar 2026 00:00:00 +0000

image: Deli slice day. Ham, herbed turkey, turkey w Montreal steak spice. Letting em all cool before refrigerating overnight and slicing tomorrow

seitan recipe for @skrimem (for ham specifically - omit tomato paste, dark soy sauce, maple syrup, and paprika for more of a turkey, in which case i’d add poultry spice)

1 block extra firm tofu, drained (i buy 350g packs; use whatever’s in there instead of worrying about weighing it outside of the package)
2Tbsp tapioca starch (or 1T cornstarch)
30g nutritional yeast
1/2Tbsp garlic powder
1/2Tbsp onion powder
2tsp smoked paprika
1tsp liquid smoke
1/2tsp baking powder
2tsp msg (optional)
1tsp dark soy sauce
1tsp tomato paste
1tsp maple syrup
1Tbsp bouillon (i use veg beef bouillon, swap to regular veg or veg chicken for turkey slices)
2Tbsp olive oil
couple splashes of water (see instructions)
APPROX 180g vital wheat gluten (see instructions)

add all ingredients except for the vital wheat gluten water into a large food processor, and process until smooth
add water, a tablespoon at a time, until the mixture reaches a hummus-like consistency
add the vital wheat gluten and process on high. you may want to remove half the mixture first before adding the vwg if your food processor is on the smaller side. you may need a little more or a little less vwg - horrifically, i eyeball this so my measurement is a guess, but your final “dough” should be firm, uniform, and not dry
process until the the consistency goes from small crumbly bits to a more uniform dough
turn out onto a clean counter and knead a couple of times to work out any bumpy bits.
shape the dough into two logs with your hands
place onto a piece of parchment paper large enough to wrap around the entire log. if you’d like, you can add a little more oil here and add a rub - for ham i’d recommend dijon and maple syrup. for turkey i like to add dried sage and/or thyme with black pepper. distribute the rub well, wrap in the paper, and finally wrap tightly with foil.
preheat the oven to 350. allow the dough to rest while the oven preheats
bake for 1hr, flipping after 30 min 10.allow to cool for at least 30 min without unwrapping. then, unwrap and allow to cool to room temperature before storing in an airtight container
the next day, after a night in the fridge, slice or cut into the shapes you want

btw - this (for me) makes 2-3 logs of seitan depending on how much you would like of each variety, if you decide to do more than one. even if you want it all the same flavour i’d still recommend breaking it into two equally-sized logs - 1hr in the oven will be enough for 2 or 3 logs, but not enough for 1

Okara Nuggets

comrade bulba — Thu, 19 Feb 2026 00:00:00 +0000

Measurements will be added next time these are made. Here’s a quick summary for now.

Ingredients

Wet okara (cooked okara works well, but raw is fine too since these get cooked a lot — if your okara is dry, add any liquid like plant milk, broth, tomato product, etc.)
Vital wheat gluten (VWG)
Flour
Chick’n bouillon (or any bouillon, or whatever spices you want)

Instructions

Make the dough

Use a food processor to blend for 30 seconds or until well combined. The dough should clump up and come away from the walls of the food processor, like seitan.

Let it autolyse in the food processor for anywhere from 15 minutes to several hours.

After that, you can optionally blend in some dense or frozen tofu, beans, or veggies. Don’t blend too much — these can be chunky.

First bake

Squish the dough into nugget shapes and lay them on a baking sheet. Bake for 15 minutes each side at 380°F. After this they’re edible but squishy.

Second cook (pick one)

Marinade + air fry — make a marinade and air fry until crispy
Pan fry — cut them up and pan fry
Panko crust + bake — make a wet dredge with plant milk and flax (optionally with butter or oil) and a dry dredge with panko, starch or flour, and any spices. Wet dredge then dry dredge the nuggets, optionally spray with oil (without oil the panko will stay white and may burn quickly, so keep an eye on them). Bake at 400°F or broil until golden on each side.

Notes

Loosely based on this recipe by Chez Jorge if you need measurements.

Lentil Tempeh

Beanmilker — Wed, 07 Jan 2026 00:00:00 +0000

Ingredients

2 cups dry brown lentils
1.7-ish liters water (for boiling)
2 tbsp white vinegar
2.5 tsp tempeh starter (Raprima bulk starter — store in the fridge)

Equipment

2 sandwich bags
Toothpick (for poking holes in bags)
Small kitchen scale
Oven with a functioning light (acts as incubator)
Large mixing bowl
Kitchen towel (for cooling lentils)
Strainer
Racks
Thermometer

Instructions

Step 1 — Cook the lentils

Rinse and cook lentils for 12-13 minutes but NO MORE. Meanwhile poke lots of holes in the sandwich bags w the toothpick.

Step 2 — Cool the lentils

Drain and let cool preferably spread out on a kitchen towel laid over a large rack. Come back in 30min or so

Step 3 — Mix in starter

Put lentils in a large mixing bowl with vinegar and tempeh starter and mix really well. I put on a mask during this step

Step 4 — Fill the bags

Put lentils into the bags using the kitchen scale to ensure you’ve got about the same amount in each (usually about 16oz). After you close the bags, gently even them out and press a bit flat.

Step 5 — Set up your incubator

Place on a rack in the oven and turn on the oven light but use other pots to keep your tempeh out of direct oven light because otherwise it will get toooo hot. This will act as your incubator.

Step 6 — Ferment for 2 days

Let it grow for 2 days! For the first day leave it alone but after that you will see growth (I took a reference picture, see the moisture and “mold” forming) and this is when you monitor the temp w a thermometer, don’t let it go above 95F for prolonged periods. In the last 18 hours or so, you can take it out of the oven esp if it’s warm at 95F and what I like to do is run a desk fan at low setting and let it air and cool and this I’ve seen to bring it down to 88-92F.

Step 7 — Cook and enjoy

Once the tempeh is thick and ready like in the pictures, take it out of the plastic, cut it up, pan sear, splash some soy sauce near the end and thats all you need to enjoy this tasty juicy lentil tempeh.

Javant's Apple Cakes

Javant Benton — Thu, 01 Jan 2026 00:00:00 +0000

Ingredients

Cake

1 cup oat flour (for nut free use 1 ¼ cup oat flour and omit the almond flour)
⅓ cup almond flour
1 1/2 tsp baking powder
1 tsp vanilla bean powder (or extract)
½ tsp cinnamon
4-6 pitted Medjool dates
1/3 cup plant milk
⅓ cup apple sauce
1 tbsp apple cider vinegar
2 tbsp cashew butter (Nut Free: Use tahini)

Apple Pie Filling

2 apples, diced small
½ tsp cinnamon
1 tsp vanilla bean powder (or extract)
½ cup water
2 tsp lemon juice

Date Caramel

6 pitted medjool dates
⅓ cup water or plant milk
½ tsp vanilla bean powder (or extract)

Instructions

Preheat the oven to 350F.

In a bowl, combine the oat flour, almond flour, baking powder, vanilla bean powder (or add extract to the wet ingredients), and cinnamon. Mix to combine.

In a blender, combine medjool dates, plant milk, apple sauce, apple cider vinegar, and cashew butter. Blend until smooth.

Add the wet mixture to the dry mixture and mix until just combined.

Use a ⅓ cup ice cream scoop or measuring cup to transfer your mixture to a parchment-lined baking sheet. Use a round measuring spoon or coffee scoop to create a dip in the middle for the filling. Wet the spoon to prevent the cake batter from sticking. Optionally wet your fingers and gently smooth the exterior of the cakes.

Bake for 15-17 mins.

While the cakes are baking, prepare your filling by adding the ingredients to a small saucepan. Bring to a gentle simmer, cover, and cook on low until the apples are tender. The time will vary depending on the variety of apple you’re using. When filling is ready, set it aside to cool.

Remove the cakes from the oven and transfer to a cooling rack to cool. Add the apple filling and optionally drizzle with the date caramel. Enjoy!

This batter can also be used for muffins or in ramekins.

Healthy Vegan Eating - Vegan APPLE PIE Mini Cakes!

Novick Burger Formula

Jeff Novick + VHC Community — Fri, 15 Aug 2025 00:00:00 +0000

If you prefer a write up: Brand New Vegan - Jeff Novick Bean Burgers

The Formula

14 oz can no-salt beans
half cup rolled oats
half cup cooked brown rice (or any starch)
2 tbsp tomato product (tomato sauce, paste, crushed tomatoes etc)
2 tbsp mixed spice (be creative!)

mash them all up and bake!

The VHC Theme Song Burgers in Paradise

Barefoot Vegan Juggalo's Oat Waffles

Barefoot Vegan Juggalo — Sat, 01 Feb 2025 00:00:00 +0000

Ingredients

1 cup rolled oats
1 cup water
Salt to taste
Optional: baking powder, date sugar, regular sugar, cinnamon, or other spices to taste

Directions

Add all ingredients to a blender.
Blend together into a smooth batter.
Pour into a waffle iron and cook according to your waffle iron’s instructions.

Notes

No need to make oat flour first — blending the oats and water together all at once gives the best results.
Use the optional add-ins to customize the flavor to your liking.

Strawberry Love Muffins

madi/hamid — Mon, 01 Jan 2024 00:00:00 +0000

Ingredients

1.5 cups all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup unsweetened plant milk
1/4 cup lemon juice
1/2 cup olive oil
1 tsp vanilla extract
1 cup fresh strawberries, chopped

Instructions

Preheat oven to 375°F / 190°C
Mix dry ingredients in a large bowl
Mix wet ingredients separately then fold into dry
Fold in strawberries
Fill muffin tin 3/4 full
Bake 20-25 minutes until golden

Superior Mungbean EGG Miracle Alternative

tayto, soupisgoodfood — Fri, 10 Nov 2023 00:00:00 +0000

soupisgoodfood:

No I soak the moong dal and then blend it with aquafaba, plant milk, nooch, turmeric, other spices and this time tapioca starch. It’s my just but more just egg. We call it Megg haha

And yeah just use it as a binder for pancakes like rice or veggies/potates

based tayto:

Ingredients

-1/2 (102g) cup moong dal -3/4 tsp kala namak -1/2 tsp onion powder -1/4 tsp ground turmeric -2 tsp nutritional yeast -2/3 Cup water or plant milk -1 Tbsp veg oil -2 Tbsp chickpea flour -3/4 tsp baking powder -Oil for cooking

Steps

In a bowl, rinse the moong Dal water about 4-5 times. After the last rinse, cover with 1 cup water and let soak for at least 3 hours and up to 8.
Strain the moong Dal and add to a blender with the rest of the ingredients. Process until smooth. Taste for salt. (You can pour this in to a container and keep in the fridge for up to a week.)
Oil a pan and set over medium low heat. Pour 1/4 to 1/2 the mix in the pan and spread out into an even circle. Cover and cook until edges are brown (about two minutes) then flip. Cover and cook for an additional 2-3 minutes. Add cheese or filling if desired. Fold over and serve immediately.

Vegan Richa recipe https://www.veganricha.com/vegan-omelet-with-mung-bean-egg/

Cheap lazy vegan https://thecheaplazyvegan.com/just-egg-mung-bean/

Persian Rice

Sun, 29 Oct 2023 00:00:00 +0000

Persian Rice

Ingredients

3 - 4 cups Basmati rice
2 tbsp water
2 tbsp oil
1 tsp turmeric
Saffron steeped in 1 - 2 tbsp water (I microwave a shot glass 3/4 full with water and add the turmeric to steep)
1/4 cup (4 tbsp) Oil and 1/4 cup water

Instructions

Wash white rice. I use a colander but you can wash in a bowl and pour out water 3 times until it runs clear.
Soak rice in pot with water and salt for 20 minutes (Not really necessary but good to do if you remember)
Put pot on heat and boil until “half cooked” The rice should increase in size but still be crunchy.
Drain water and rinse rice thoroughly
In a pot put 2tbsp water and 2tbsp oil with turmeric in bottom and heat until it starts to “combine”
Place half cooked rice on top in a mound. It helps if you ladle out the a little on the bottom to cover directly onto the oil and water then mound the rest of the rice on top.
Poke holes with back of your spoon.
Cover and cook on high for 8 - 10 minutes. I usually do 8.
After the 8 minutes, lower heat to medium low, pour 1/4 cup oil and 1/4 cup water around the sides of the pot around the mound of rice. It should really start sizzling and there should be enough liquid to make one complete circle.
Pour steeped saffron water over the very top
Line with towel or paper towels and lightly rest lid on top
Cook for 35 - 40 minutes.

Variations

If making a pollow dish, mix half cooked rice with various items:

Sabzi (Greens): Lightly fry Dill, Parsley, Cilantro and Green onion tops until aroma comes out, add frozen string beans and lima beans with 1 tbsp hot water (precut, saves time; I can’t tell the flavor difference) until less icy and mix with rice. Add salt.
Addas (Lentil and Raisins): Boil brown lentils in water about 20 - 25 minutes until tender, rinse. Sautee finely onion in some oil with turmeric and salt (cinnamon optional, I like it mom hates it) until translucent, add lentils and raisins and toss to coat. Mix with rice
Gojeh (Tomato): Fry chopped onions with salt and turmeric until translucent, add 1 can crushed tomatoes and 1 - 2 tbsp tomato paste and cook until reduced a little bit, maybe 8 - 10 minutes tops stirring constantly. Add frozen string beans and peas to defrost; mix with rice

If I am making plain white rice I do not add sliced potatoes to the bottom of the pot, if I make Sabzi, Addas or Gojeh I do.

Edit: I suppose I should mention that the bottom of the pot gets crispy and delicious and it is called Tadig.

Hamid's Pancakes

hamid — Sun, 01 Jan 2023 00:00:00 +0000

Original recipe

I have 3 scoops, 1 large “half cup”, 1 medium “2 tbsp” and 1 small “half tsp”
dry: 1.5 cups ww flour, .5 tsp baking soda, 1.5 tsp baking powder, .25 tsp salt
wet: 2 tbsp flax meal mixed with 6 tbsp water + 1.5 cups soy milk mixed with 2 tbsp apple cider vinegar and 2 tbsp maple syrup or molasses + one mashed banana

Mix dry, mix flax egg, mix milk, mix egg and milk, mash the banana and add some of the milk to it to loosen, add the wet into the flour and stir, add the banana and fold in
cook on 350 f griddle 1/4 cup sized dollops

Notes on “scoops”

the 2 tbsp scoop is a coffee scoop, it helps bc the egg is 1 medium scoop flax + 3 medium scoops water, the milk is 3 large scoops + 1 medium scoop vinegar + 1 medium scoop maple syrup

the dry is 3 large scoops of flour, 1 small scoop of baking soda, 3 small scoop of baking powder, dash salt

Converted Recipe

250 g whole wheat flour (350 ml/1.5 cups)
2 g baking soda (2.5 ml/ .5 tsp)
6 g baking powder (7.5 ml / 1.5 tsp)
2 g salt (1.25 ml/ .25 tsp )
350 g soy milk (350 ml/1.5 cups)
40 g molassess (30 ml/2 tbsp)
30 g apple cider vinegar (30ml/2tbsp)
15 g flax meal
85g water (85 ml water/6 tbsp)

Mix dry ingredients
Mix wet ingredients
Mix flax egg to thicken
Mix flax egg with wet ingredients
Mix wet and dry
Cook on griddle at 175c/350 f