Come join the Vegan Home Cooks!
Participation is really easy, just take a picture of what you cooked today and post it, no recipes needed.
This is a public forum for a discord server of friends who are all vegans and cook at home for their families.
We are here to share some inspiration, to see what others are doing and to stay engaged in something that is both our hobby and a required task.
This forum is not a "food porn" community, a recipe book or a place to teach you how to cook. It is a place for people who already cook to meet other people like themselves and provide on topic support and conversation as much as long distance friends on the internet can do. We are doing show and tell about what we made and we don't care about its instagram worthiness.
Veganism isn’t a diet but I have to eat every day. This is for the vegan home cooks. Anything non vegan will be deleted.
Rules
1. Be Vegan.
If it is not vegan it doesn’t belong here… or anywhere.
2. Post home cooking.
No restaurant or fast food. This is what every other vegan space is about and we don’t want to promote any large or small business tyrants.
We’re an active community of vegan home cooks that like to talk about what we are cooking today.
4. Do not make any rude comments or digs at anyone’s food, cooking style, specific diet, restrictions or technique.
While we are all cooks, we all have different requirements and we’re not asking for help, we are doing show and tell.
5. Do not use trademarked brands
Use generic names. We’re cooking with tvp not whatever business brands it and we’re not trying to turn comrades into billboards. No plant-based vegan-pandering capitalist crap like Impossible, Beyond, Dairy-company owned “vegan” cheese.
6. Do not ask for a recipe without otherwise engaging the OP (No posts that are just “recipe?”)
We are not food bloggers. Sometimes we're excited to share and will tell you the recipes we used but this isn't required. Instead try doing your own research and tell us what you learned and we can talk about it.
7. Careful with making unasked for suggestions.
Sometimes we like to hear suggestions but you should be nice about it and know the person you are making suggestions to. We are in the discord and you can get to know us that way. If you are just a visitor from the fediverse, this isn’t the place for you to start telling other people what to do.
8. Adults Only.
While this isn't a community for adult material we expect everyone who participates to be an adult. If you have a gross and profane username you will be removed.
I used Made With Lau's chili oil and it added a lot to the dish: https://www.madewithlau.com/recipes/homemade-chili-oil
Another tip is to use chinese black vinegar in the sauce. It's really good!
Chili pepper oil is like black magic. Highly recommend everyone either grabs some from the international isle or follow the recipe.
Incredible
Thank you! I've seen a couple of your posts and I'm jealous of your plating skills :)
No need to be. You absolutely killed it on this one!
Recipe please? Looks really tasty.
I made this mostly free-hand a while ago but I'll try to list the main points.
For the sauce, I used hoisin sauce, dark and light soy sauce, black vinegar, a bit of agave syrup and mirin for sweetness and that photogenic glaze.
The vegetables were green and yellow bell peppers and brown mushrooms stir-fried with garlic and chili oil.
The TVP was hydrated in simmering veggie stock and dark soy sauce. I usually marinade it a little (10-15mins) with a bit of vegan worcestershire sauce, soy sauce, garlic powder, cayenne pepper, and maybe a drop of toasted sesame oil. Pan fry it in plenty of fat (it's important because TVP has no fat whatsoever on its own).
Add the sauce to the vegetables, let it simmer a little and add the TVP and coat it nice and well in the sauce. Garnish with green onions and chili flakes. Done.
For the rice, it's just prepared as the packet says and garnished with chili flakes and green onions.
I hope this helps!
Edit: I might have added corn starch to the TVP to give it a crispier outer layer but I'm not sure.
Lovely work, typing this all up to share.
Thanks! I'll give this a try in the next few days. Fat for both the mushrooms and the tvp are really important tips I discovered the hard way haha.
I hit that link only to realize that it was just the oil. The picture is so delicious looking, I swear that I can smell it!
Woah this looks incredible. I love Zhenjiang vinegar and use it a ton! Did you use dry tvp like the big chips?
Yes, large dried TVP strips. I usually rehydrate them in a mix of veggie broth and dark soy sauce for some colour and umami before adding any extras for the final flavour profile.
I found a few drips vegan worcestershire sauce to add a very satisfying umami complexity to the final product.
I was surprised by TVP when we started cutting out meat. It looks disgusting when dried and the name textured vegetable protein couldn't possibly be less sexy. Contrary to what I thought, it does a great job of soaking up flavors of what it's cooked in, and the texture is probably second to real meat.
A good tip is to quickly rinse it with cold water before rehydrating it. It removes any lingering 'dried' taste that it might've had.
Appreciate it!