Vegans/plant based eaters

PCOSWEIGHTLOSSGIRL

Hey there! Let’s share our plant based recipes?

angelexperiment

Doritos salad with tortillas instead of Doritos and daiya cheese shreds 1 head of lettuce 1or two avacado cut up, veggie crumbles with taco seasoning and you can ad nutritional yeast w the tortillas for cheesy flavor and mash up the tortillas I like the restaurant style kind a tomato and a can of black beans and olives

Katmary71

I'm not vegan/plant-based but make a lot of plant-based recipes. Two of my favorites from this last year are Plant-based Gabriel's split pea soup (make it with all 6 jalepenos and fresh herbs if you can, plus either potato or barley is good in it too!) and Cooking on a Boostrap roasted carrot, chickpea, and garlic soup.

AnnPT77

I've been eating an Ezekial tortilla with mustard, smoked tofu, thin-sliced onion, and sauerkraut, folded taco style. A little of a mild-ish vegan cheese won't hurt it. I just heat and heat (I microwave, but pan or oven would work).

Another easy thing is edamame fettucine and stir-fried veggies with a sauce of peanut butter powder, chile paste (make sure you get a brand that doesn't have fish sauce or something like that in it), rice vinegar, and seasonings of choice (choose from Szechuan peppers, chopped scallions, grated fresh ginger, etc.; I'd use a little toasted sesame oil if I had the calories).

I like chickpea pasta with a hearty sauce (I find the pasta a little flatter tasting than wheat pasta, so a hearty sauce is good). Someone here recommended making a sauce with tomatoes (or tomato sauce/paste), cooked lentils, and mushroom powder (which one makes by pulverizing fully-dried mushrooms to powder in a blender or food processor - often, purchased mushroom powder is salted). Use any regular pasta-sauce seasonings you like (onions, garlic, basil or oregano, a little crushed fennel seed, etc.) This combination is really filling, and quite protein-rich.

This one is weird and personal, but chopped dill pickles (or other chopped pickled veggies) are excellent in a fairly plain bean soup. If you don't like salt as much as I do , watch the proportions.

A tip for veggie chili or stews is to add 1/2-1 tablespoon of unsweetened cacao or cocoa powder per serving, during the cooking (it needs to cook) for extra umami richness (or a dark miso, added at the end before serving).

I'm not vegan, but have been ovo-lacto vegetarian for 45+ years now, and eat quite a few fully or nearly** plant based meals. (** Nearly = for some of the above, I might add a little cheese or Greek yogurt, but it's absolutely optional for flavor and the above already have decent protein without it.)

estherdragonbat

I'm having stuffed spaghetti squash with peas and carrots in a tahini-sauce (the 'spaghetti' is mixed with the other ingredients and then put back in the squash shell).

sprice930

Ann....had the same issue with mushroom powder and the salt...seems everything in the store has salt. I was looking for a black garlic powder but all the store brands have salt. I found a place NJGarlic.com that has Shiitake mushroom powder and black garlic powder without salt. Incredible flavor They are local to me in NJ and also have an incredible vegan butter

PCOSWEIGHTLOSSGIRL

Everything sounds amazing!!

angelexperiment

Let’s see today was interesting I had tofu olive quiche mini cups, no nut granola, half a superfood sandwich with a lettuce wrap, radish chips, miracle noodles pad Thai