Hey all,
Obligatory not a vegan, though I am wanting to move more in the direction of fully doing so, kinda in a transition phase atm where I’m figuring out what dishes I can make that I enjoy, and that’s the issue I’m kinda dealing with currently that’s preventing me from doing a full swap.
I was wondering what websites y’all recommend for vegan recipes. I recently came across Veggieboards, which is a great resource, but beyond that I’m a bit lost. I’m hoping to find more simple recipes since I’m just starting out in the kitchen and trying to get a hang of things. As an example, I’ve recently been trying to make hummus at home, and I quite literally need to smooth the recipe a bit since it came out lumpy when I made it last. Another example is black bean burgers, where getting them to hold together/firm up has been a pain despite how good they taste.
Thanks in advance!
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https://thestingyvegan.com/ cheap meal prep.
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https://www.veganricha.com/ Indian and international food through an Indian lens. Highly reliable and repeatable, often good cooking wisdom. If you buy her books they’re laid out like technical manuals and vastly more useable than other cookbooks. Given your basic skills her one pot meals might be a good start?
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https://lovingitvegan.com/ usaian food. Varying degrees of complexity, tends to be on the sweet side for me but a good selection of easy to execute pleasers.
There’s a veganhomecooks discord with some recipes. They’re good, more out there than most blogs.
- https://www.lazycatkitchen.com/ I use this sometimes. Usually middling complexity, reliably good recipes.
Various and sundry food hacks:
- tvp is love, use it
- bean water from cans (chickpea is popular because of neutral colour) is very proteiny and binds stuff like egg or blood during cooking. Baking espesh
- nutritional yeast thickens stuff and tastes amazing. Combine dry with salt, cashews and msg (little) for a crumbly pasta topper.
- besan (chickpea flour) thickens and holds together well. Also healthy, buy at an Indian grocery.
- black salt lends eggy flavour, again Indian grocer
- oat flour can help bind stuff up like patties, if you don’t want to use besan.
- flax meal and little tapioca starch whisked into water and soaked for 5 minutes binds everything up
- msg isn’t scary, asain groceries sell it. Often helps reduce total sodium in cooking to hit the magic mmmmmm point.
- molasses and liquid smoke in patties and chilli non carne makes it next level.
Thanks a million for this! Just giving it a skim rn since I’m out n about, but will read into this all tonight!
No worries, there’s lots of random little tricks. Most of mine here are centered around mimicking popular flavours or textures in carnist cooking as I think that’s where most English speaking people usually start as it’s familiar.
Thai and chinese Buddhist food is often vegan or nearly so, and those alongside Ethiopian and Indian showcase, imo, amazing flavour and texture that isn’t aping the meat heavy European decendent diet. However if you’re learning the difference between sauté and sizzling then “hey, try these foods that use spices you don’t even know where to buy and go for flavours you haven’t had” might not be the most useful advice.
Which is all to say: don’t be afraid to branch out after you’ve got some reliable basics. While I’d be lying if I said I didn’t sometimes miss some flavours from carnist foods we are not living lives of depravation. I have never enjoyed the food I make as much as I do now (and I’ve got the slowly growing waist to prove it :p) and I think that’s true for a lot of people.
Oh also don’t sleep on Mexican bean stews, and on that note too beans blended with herbs and spices make stellar dips for social gatherings. E.g. white beans, garlic, olive oil, basil, lemon juice and zest makes a sort of zesty pâté like thing.
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Forks Over Knives is amazing for plant based recipes.
Thanks! I’ll be sure to give it a look tonight!
I’m a big fan of Indian food. Depending on where you live, it can be tricky to find everything, but if you have an Asian supermarket near by give Hebarr’s Kitchen a go.
They also have a vegan section.
I have a vegetarian cookbook that has some vegan recipes in it. Saw some things that looked good using cauliflower, so looking forward to seeing what’s there!
/c/recipes@vegantheoryclub.org lol lol
Plant based news has a section for vegan recipes.
Thanks! Site sounds familiar, may have come across it before and forgot of it. Will look into!
I’m not vegan myself, but I’ve got to plug a good friend of mine’s food blog. If you’re interested in some vegan versions of Chicago food staples, you’re in for a treat.
Oh cool! Canadian myself, but down to give Chicago stuff a try since they seem to have a lot of cool food from there.
Nice, I’m canadian too on the west coast. It felt lonely here being the only one lol.
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Kitchen Stories to start off, as it gives you just the ingredients and recipe. You can often swap out a lot of the vegetarian ingredients for vegan ones!
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Supercook will help you cook with whatever you have at home. It takes a little while to set up and filter, but it can be handy in a pinch.
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If you have iPhone, “Crouton” is the best recipe storage app I have used. I put everything there now. When I had an Android I used “JustTheRecipe” and it was pretty good.
If you self host , I’ve been a fan of mealie for recipes
Please do not suggest a vegetarian resource on the instance. Vegnews has great suggestions.
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https://www.noracooks.com/about/ - Everything we’ve tried from there has been good. The blueberry pancake recipe is great (and also works as waffles)
Also check out your library. Few years ago we got a ton of books and just copied a bunch of recipes that sounded good. Still trying new things from that because we found a lot of favorites.
Surprised I haven’t seen this here yet: https://rainbowplantlife.com/
I have made over 20 recipes from her and never once been disappointed. She’s well-studied and it shows. I just bought her new book to support her and it’s nice, but honestly for cooking books (learning how to cook good food, not recipes) I’d stick with Salt, Fat, Acid, Heat by Samin Nosrat and then just use the recipes on the RPL (or other) website. How to Taste by Becky Selengut is also good, but I found it a little redundant after Salt Fat Acid Heat.
I would highly recommend reading either or both of those books if you are interested in improving your home cooking. I wasn’t taught to cook growing up; I grew up in an abusive environment. I have spent 2+ years teaching myself how to cook really good food (2+ months for vegan specifically – still baby🐥) and the most “bang for your buck” time investment that continues to reap countless rewards was definitely reading Salt Fat Acid Heat.
