The super official VEGAN RECIPE thread. Rat Shack Approved!

Discussion in 'Chatter Box' started by Moon, Mar 17, 2013.

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  1. May 7, 2014 #121

    Joanne

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    I never liked store-bought hummus or guacamole, but once I had home-made, WOW! Sooooo yummy!
     
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  2. May 7, 2014 #122

    Petunia

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    I want to try that recipe too, but tahini is $8 for a little jar. I'm waiting til I get caught up on my bills, then I'm gonna splurge!
     
  3. Jun 2, 2014 #123

    Petunia

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    I found this recipe for Chickpea burgers that sounded pretty good- here's the link- well they call them "cutlets"-
    http://www.theppk.com/2010/11/doublebatch-chickpea-cutlets/


    These are the ingredients:
    1 16 oz can chickpeas, drained and rinsed
    1/4 cup extra virgin olive oil
    1 cup vital wheat gluten
    1 cup plain breadcrumbs
    1/2 cup vegetable broth or water
    1/4 cup soy sauce
    1 teaspoon dried thyme
    1 teaspoon paprika
    1/2 teaspoon dried sage
    Olive oil for pan frying

    Optional ingredients:
    4 cloves garlic, pressed or grated with a Microplane grater
    1 teaspoon grated lemon zest



    After reading a few other veggie burger recipes, I decided I'd make some substitutions and see how they came out.
    I knew the wheat gluten was a MUST- that is what attracted me to this recipe, I wanted a chewy "burger".
    I left out the oil except for the oil I fried them in.

    So I used the can of rinsed chick peas, but instead of bread crumbs, I subbed some oatmeal that I'd pulsed in the food processor for a tiny bit so I wouldn't see big oat flakes in the burgers.

    I added a good handful of well chopped walnuts (put them in the food processor with the oats)

    I added a tablespoon of ground flax seeds because once flax seed is added to a liquid, it acts like a binder, and I wanted these to hold their shape.

    I added some mushroom broth base to the water (if I had mushrooms I would have chopped those and added them) and I used low sodium tamari sauce instead of soy sauce.
    I left out the lemon zest and all of the spices and instead added a bunch of well chopped scallions and some minced garlic.

    I needed a cup and a half of vital wheat gluten because too late I realized I'd bought an inferior brand (no wonder it was so cheap!) I'll get Bobs' Red Mill next time.
    I could tell it wasnt' enough gluten because it wasn't getting stringy like it's supposed to, so I just kept putting more in.

    I wish I had a photo of how they came out, but I ate them all in less than 24hrs!
    *blush*
    they were so good! they were actually even better cold then when they were hot!!

    I ate them plain, no bun or anything.

    I'm going to try using kidney beans next time, and added some grated carrot OR some grated beets, which ever is cheaper when I get to the store.
    I hear both make good moist vegan burgers.
    I think I'll leave out the scallions and that way I can add onions or peppers and/or other veggies on top when I have them on a bun.

    oh, its gonna be good eatin this summer!

    anyone else have a good vegan burger recipe they'd like to share?
     
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  4. Jun 2, 2014 #124

    Velo

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    My favorite cheese sauce:
    http://ohsheglows.com/2011/08/18/quick-dirty-5-ingredient-vegan-cheeze-sauce-recipe-challenge/

    To simplify/no pictures:
    3/4 cup unsweetened, unflavoured almond milk
    6 tbsp nutritional yeast
    1 tbsp Earth Balance or other non-dairy buttery spread
    1 tbsp all purpose flour (or other flour)
    2 tsp Dijon mustard
    1/4 tsp garlic powder
    1/4 tsp onion powder
    1/2 tsp kosher salt & freshly ground black pepper, to taste

    Whisk the flour and milk together.
    Melt the butter in a pot.
    And the flour/milk mixture to the butter and whisk. Add the nutritional yeast, seasonings, and Dijon mustard.
    Whisk on medium heat until thickened.

    It's soooo good. You don't need the Dijon, but I like it for when I use it as dip for vegan mini soft pretzels.
    I also make a spicy nacho cheese sauce by removing the mustard and adding:
    1/4+ tsp Paprika
    1/4 tsp chili powder
    1/4 tsp ground cayenne red pepper
    And a few shakes of your favorite hot sauce, I use Valentina.

    I'm gonna try tossing the un-spicy version in macaroni noodles soon too. ;)

    On a burger note, we grilled Amy's Sonoma Burgers yesterday they were amaazzzinnnnggg.
     
  5. Jun 3, 2014 #125

    jorats

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    Oh wow. Thank you Velo! A cheese sauce I can try! I can't take cashews and all the cheese sauces I've seen use it.

    Petunia...that sounds super yummy!!!

    I'm hooked on Amy's California burgers. It's mushroomy. lol Amy's has the best ingredients and makes it look hardly processed.
     
  6. Jun 3, 2014 #126

    Velo

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    Yes I totally agree, I rather despise cashew cheeses! :p
    It's ah-ma-zing and very fast and little mess.

    I'll have to try the California ones! I love mushroom!
    Grilling from this weekend, Sonoma Burgers; Tofurky Beer Brats; Vegetable Kabobs with Olive Oil & seasonings:
    [​IMG]
     
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  7. Jun 5, 2014 #127

    jorats

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    Oh that looks so yummy!!!!
     
  8. Jul 4, 2014 #128

    Emawebee

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    BEST QUICK AND EASY VEGAN CHEESE! - For when I'm feeling to lazy to make cashew cheese!
    This is not my recipe, I copied and pasted it from 'Oh She Glows'

    3/4 cup unsweetened, unflavoured almond milk (or more as needed to thin out)
    6 tbsp nutritional yeast (Bob’s Red Mill makes one in natural food section of most grocery stores or bulk food stores)
    1 tbsp Earth Balance or other non-dairy buttery spread
    1 tbsp all purpose flour (or other flour)
    2 tsp Dijon mustard
    1/4 tsp garlic powder
    1/4 tsp onion powder
    1/2 tsp kosher salt & freshly ground black pepper, to taste


    1. In a skillet or pot, melt the Earth Balance over medium heat.
    2. In a medium sized bowl, whisk together the flour and milk until all clumps are gone.
    3. Add milk & flour mixture and nutritional yeast to pot and whisk well. Reduce heat to low-medium.
    4. Add Dijon, garlic powder, onion powder, salt and pepper to taste and whisk frequently until the sauce thickens up, for about 5 minutes. If it’s still too thin you can add more flour to achieve the thickness you desire. To reheat: reheat in the microwave or on the stove-top (add a splash of milk if it’s too thick) and whisk well. Store in an air-tight container for up to 5-7 days.
     
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  9. Jul 4, 2014 #129

    Emawebee

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    Oh! I should've looked a couple posts above mine, someone already posted the cheese, Told ya its good :)
     
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  10. Jul 4, 2014 #130

    Velo

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    High five for the best vegan cheese around!!! :3
     
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  11. Mar 13, 2015 #131

    SQ

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  12. Apr 11, 2015 #132

    Godmother

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    The Basil-Cilantro Pesto is amazing! Someone is lending me Veganomicon and I look forward to trying some of the recipes.
     
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  13. Apr 12, 2015 #133

    jorats

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    Yesterday I made a sundried tomato pesto. I used it in my quinoa and rice pasta. OMG, it was so delicious. My recipe called for a lot of oil though but next time, I'm going use the sundried tomato that is not packed in oil. I'm sure it will be just as good.
     
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  14. Aug 4, 2015 #134

    Joanne

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    Does anyone have a good recipe for ranch dressing?
     
  15. Aug 6, 2015 #135

    jorats

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    I found this:
    INGREDIENTS
    1 cup vegan mayonnaise
    1/4 cup soy milk
    1 tsp garlic powder
    1 tsp onion powder
    1/4 tsp salt
    dash fresh ground black pepper, or to taste
    2 tsp fresh chopped parsley
    1 tbsp apple cider vinegar (regular vinegar is also ok, but apple cider is better)
    1/2 tsp fresh chopped dill or 1/4 tsp dried
    Blend all ingredients in a blender or food processor until smooth and creamy.

    Taste, and adjust seasonings to taste.

    To use your ranch dressing as a dip, just add a bit extra mayonnaise and a bit less soy milk to make it thicker. Place the dip in the fridge; dressing will thicken and set as it cools.

    I'll ask my mom if she has ever made one. She makes all kinds of stuff. lol
    For a good vegan mayo, I love Vegenaise.
     
  16. Aug 27, 2015 #136

    Joanne

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    Thanks Jo! What was your substitute for Parmesan cheese? Was it half nutritional yeast and half ground pecans?
     
    Last edited: Aug 30, 2015
  17. Aug 30, 2015 #137

    jorats

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    Normally I do 1/2 cup nutritional yeast and 1 cup walnuts and salt to taste but one day, I decided to experiment. I did 1/2 a cup nutritional yeast and a mixture totally a cup of walnuts, sunflower seeds and hemp seeds. It was amazing! But you can work with any ingredients to get that perfect combo.
    Always use 1/2 cup nutritional yeast or use more if you prefer and for the rest you can use cashews, pine nuts, sesame seeds, pumkin seeds, pecans. Whatever you like. :) and salt to taste.
     
  18. Apr 16, 2019 #138

    SQ

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    Daily Dozen.png

    nutritionfacts.org
     
    Last edited: Jun 21, 2019
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  19. Jun 21, 2019 #139

    SQ

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    Canada Food Guide 2019

    Can food guide 1.jpg

    Please note that almost all the pictured protein foods are plant based
    - beans, chick peas, tofu, seitan, peas, nuts, seeds, lentils, peanut butter, chia, humus, plant based yogurt, etc .
    All plants contain protein but some contain more than others

    Can food guide 2.jpg


     

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