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Vegan Home Cooks
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2 users here now
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. Grown Ups Only.
Cooking for our kids is great, Acting like one is not. While this isn't a community for adult material we expect everyone who participates to be an adult and act like one. Please follow the Anarchists Code of Conduct. No profane usernames allowed.
founded 6 months ago
MODERATORS
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For chkn I shredded and baked some oyster mushrooms and baked some home-made seitan in a convection oven until it was poofy and crispy, which added a lot of flavor to the seitan (which I normally don't love because it has that distinct flavor that is hard to mask).
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I chopped up broccoli and tofu cubes and microwaved covered until they were all hot and the broccoli was nicely cooked. I then microwaved soy sauce, sugar, rice wine vinegar, ginger garlic paste, and corn starch in a glass cup until it combined then I mixed it together.
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Description: A skillet with roughly breaded triangular chunks of tofu cooking in it. The pieces of tofu are arranged so that they're laying in the the skillet on a short side with a point sticking up.
I feel like I've attained a new level in veg/an cooking (this is 100% vegan, to be clear): crisping the tofu on three sides.
Normally I'll just jostle the pan and let nature take its course, but I was trying a new breading (crushed up some stale woven wheat crackers + spices). It turned out really well.
Tofu marinade was nothing extra: sesame oil, spicy mustard, and splash of sauce soya.
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I love making wraps, because you can just throw in all kinds of veggies that are left in the fridge.
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can of white beans, can of petite diced tomato, wine, then I used the chopper for mushrooms, peppers, carrots and added red wine, nutritional yeast, hempseed flour, soy milk, bay leaf, thyme, basil, oregano, rosemary and simmered
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It's half a red onion, one green bell pepper, black beans, and tomatoes. I added ginger paste, cumin, cayenne pepper, salt, and a little turmeric. Might add some cilantro next time.
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I slam chopped some carrots, bell pepper, cabbage, ginger paste and mixed it with a can of tomatoes and a can of black beans and simmered it for a while. I added a spice mix with cumin, coriander, fenugreek, turmeric, pepper corns, mustard seeds and flax seeds to thicken a bit. Served with rice
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i got an induction wok the other day and tested it out with the School of Wok vegan chow mein shown here. i also steamed some Thai basil dumplings in a bamboo steamer our neighbors gifted us when they moved away. the result? hella friggin' tasty delight. lightly fried tofu, onion, bell peppers, broccoli, bok choy, and noodles with a basic sauce.
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Punjabi Chole I made because I'm in my chickpea era. I toasted and mortar and pestled a bunch of the whole spices to make the chaat masala to go into the chole masala to go into the recipe. It might be the tastiest, most amazing thing I've ever prepared. Served on top of brown rice because fiber.
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i'm new here, hi, please enjoy this photo of some sloppy, brutally simple spicy peanut noodles. crunchy peanut butter, hoisin sauce, sriracha, udon noodles, chopped peanuts. cooked via microwave.
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Beans and rice cooked in diluted pineapple juice, with peppers, corn, and pineapple tidbits. Then your usual taco fixins (lettuce, onion, tomato, hot sauce) on a store-bought tortilla.
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