Vegans, what did you eat today?
Let's share ideas, people!
I'm naturally a follower of The Planetary Diet, which is semi-veg (a few meat-free days a week, mince maybe once a week, cuts of red meat once a month).
I'd love to transition into vegan if I can keep my current perfect full blood test results.
Always disliked being bullied to eat red meat; was anaemic being a pescatarian 12 years, though I ate little in the way of pulses, beans, leafy veg.
I've learnt a lot about nutrition, weight management, and satisfying eating while being on MFP over 4 years.
I'm lactose intolerant.
Most "meat free" or vegetarian recipes in mass media have dairy (milk or cheese or yoghurt) in them, so I'm annoyed with looking in those places such as the recipe magazines in supermarkets.
Looking for combinations of plant-based things, or easy ways you substitute dairy ingredients for plant-based, and how to include the right nutrients in your weekly meals.
I'm naturally a follower of The Planetary Diet, which is semi-veg (a few meat-free days a week, mince maybe once a week, cuts of red meat once a month).
I'd love to transition into vegan if I can keep my current perfect full blood test results.
Always disliked being bullied to eat red meat; was anaemic being a pescatarian 12 years, though I ate little in the way of pulses, beans, leafy veg.
I've learnt a lot about nutrition, weight management, and satisfying eating while being on MFP over 4 years.
I'm lactose intolerant.
Most "meat free" or vegetarian recipes in mass media have dairy (milk or cheese or yoghurt) in them, so I'm annoyed with looking in those places such as the recipe magazines in supermarkets.
Looking for combinations of plant-based things, or easy ways you substitute dairy ingredients for plant-based, and how to include the right nutrients in your weekly meals.
4
Replies
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I had stuffed peppers using black beans and rice last night. Very easy meal and without the cheese on top is vegan. I've also made roasted veggie couscous which is quite yummy and simple. Vegan fajitas or falafel wraps are awesome. I use pinterest and instagram to get ideas.
I cannot have lactose-free milk. It makes me very ill, but I have gastroparesis and I react to things.
I drink Oat-milk called Oatly and really like it.
I am trying to get a variety of foods that are vegetarian in my diet to have my bases covered. I think that is key. I posted earlier about how to make more vegan\vegetarian foods. Many people said use a bean as a substitute for meat in a dish and it will typically work.
Btw sending a friend request. You can see what I eat and we can bounce ideas off each other.5 -
Been vegan for just over 3 years and I had some oat biscuits for my breakfast with my coffee. Out for lunch today2
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It’s a little late to implement but one of the niftiest Thanksgiving ideas I’ve seen for vegans involved a whole roasted stuffed pumpkin. It makes a nice holiday themed centerpiece for everyone to cut into instead of the big bird, and the stuffing soaks up the pumpkin juices. Stuff with half stuffing and topped with protein of choice.3
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I am not vegan (I occasionally eat fish and eggs) but I eat a lot of vegan meals. Today I made vegan chili in the slow cooker (black beans, kidney beans, peppers, onions, can of diced tomatoes, chili sauce, half a block of crumbled tempeh, 1/4 cup quinoa and the usual chili seasonings). It isn't thanksgiving here but I have done a full vegan thanksgiving in the past with lentil mushroom loaf, quinoa salad, roasted sweet potatoes, onion gravy, mashed potatoes, Arizona beans, mashed turnip and carrots, and dinner rolls and stuffing.5
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Thanks, all, these are great!
I'm in Australia, and my son is vegetarian and lactose intolerant, and eats a lot of vegan meals partly from living with a vegan.
I must admit I've never eaten tempeh, or tahini for that matter (that I can remember) which I'm starting to notice in vegan things online.
I like the suggestions for stuffed peppers/pumpkin, and I saw somewhere a mention of stuffed tofu, so that sounds like the impetus for some Chrimbo creativity.
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Thanks, all, these are great!
I'm in Australia, and my son is vegetarian and lactose intolerant, and eats a lot of vegan meals partly from living with a vegan.
I must admit I've never eaten tempeh, or tahini for that matter (that I can remember) which I'm starting to notice in vegan things online.
I like the suggestions for stuffed peppers/pumpkin, and I saw somewhere a mention of stuffed tofu, so that sounds like the impetus for some Chrimbo creativity.
Tempeh and tahini are really different things. Tempeh is a fermented soybean product that has a nutty taste. Depending on what the recipe is, you may be able to substitute other proteins.
Tahini is sesame seed paste; it’s a standard ingredient in hummus. Depending on the recipe, you may be able to substitute other nut/seed butters.1 -
OP, lactose intolerant people can often eat yoghurt and some cheeses because the bacteria that made the yoghurt or cheese has already digested the lactose.2
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The majority of recipes using butter, milk or yoghurt can be made exactly the same using vegan alternatives.
Cheese is a bit different because vegan cheese is generally not that good! I quite like the Violife slices, but that’s the only brand that’s anywhere near the right taste. I usually avoid very cheesy recipes, and leave out the cheese if there’s only a little bit in the recipe.
Today I ate potato waffles with scrambled tofu, peppers, mushrooms and spinach for breakfast. I’ll be making leek and potato soup for lunch, haven’t decided on dinner yet.2 -
Thanks, all, these are great!
I'm in Australia, and my son is vegetarian and lactose intolerant, and eats a lot of vegan meals partly from living with a vegan.
I must admit I've never eaten tempeh, or tahini for that matter (that I can remember) which I'm starting to notice in vegan things online.
I like the suggestions for stuffed peppers/pumpkin, and I saw somewhere a mention of stuffed tofu, so that sounds like the impetus for some Chrimbo creativity.
Tempeh and tahini are really different things. Tempeh is a fermented soybean product that has a nutty taste. Depending on what the recipe is, you may be able to substitute other proteins.
Tahini is sesame seed paste; it’s a standard ingredient in hummus. Depending on the recipe, you may be able to substitute other nut/seed butters.
Ha, thanks, I can see my post reads like I thought they were similar, but I just meant they were both things that I'd read about recently that I didn't remember having.
Tempeh sounds a bit like tofu, though is tofu fermented, and do you use them both in similar ways?0 -
OP, lactose intolerant people can often eat yoghurt and some cheeses because the bacteria that made the yoghurt or cheese has already digested the lactose.
Thanks, yes, someone else said that. Haven't had time to read more about it.
I think my guts were pretty good when I had Chobani Pro yoghurt for breakfast. Perhaps not so much when I had cheese later in the day.
I might test that. Though I want to be able to make my own yoghurt. Another thing on my list.1 -
Tempeh sounds a bit like tofu, though is tofu fermented, and do you use them both in similar ways?
I’ve only tried tempeh once and I didn’t like it much. It has a very different taste and texture to tofu. I didn’t really know what to do with it, so maybe I’ll find a decent recipe and try it again. Hopefully someone who likes it will come along and give us some ideas on how to cook it!0 -
ThatJuJitsuWoman wrote: »Tempeh sounds a bit like tofu, though is tofu fermented, and do you use them both in similar ways?
I’ve only tried tempeh once and I didn’t like it much. It has a very different taste and texture to tofu. I didn’t really know what to do with it, so maybe I’ll find a decent recipe and try it again. Hopefully someone who likes it will come along and give us some ideas on how to cook it!
Unfortunately the nicest way to have tempeh is to deep fry it, then slather it in a sauce.
https://dailycookingquest.com/tempeh-kecap-fried-tempeh-in-sweet-soy-sauce.html1 -
ThatJuJitsuWoman wrote: »The majority of recipes using butter, milk or yoghurt can be made exactly the same using vegan alternatives.
Cheese is a bit different because vegan cheese is generally not that good! I quite like the Violife slices, but that’s the only brand that’s anywhere near the right taste. I usually avoid very cheesy recipes, and leave out the cheese if there’s only a little bit in the recipe.
Today I ate potato waffles with scrambled tofu, peppers, mushrooms and spinach for breakfast. I’ll be making leek and potato soup for lunch, haven’t decided on dinner yet.
Yes, I bought some vegan cheese and it smelt awful!
I tried a different brand, and it's great.
Had that cheese, avocado, and tomato in a roll for lunch. Very quick lunch because I'd been to parkrun then coffee and was too starving to make anything else.
Breakfast was the usual lately - my mixture of grain cereals, strawberry lactose-free yoghurt, a banana, and almond milk.just_Tomek wrote: »I am not a vegan but today I for dinner I had a completely vegan Buddha Bowl with falafel as the features source of protein.... and by a bowl I mean a tub.
Nice!
For dinner I've had "fish-style" vegan fillets, rice with Vietnamese flavour and veg, and edamame.
I've also had a nectarine, some crisps, a caramel/sesame bar, a piece of fruit toast with olive oil spread, some sour jellies, and a mango/coconut ice stick.0 -
Unfortunately the nicest way to have tempeh is to deep fry it, then slather it in a sauce.
https://dailycookingquest.com/tempeh-kecap-fried-tempeh-in-sweet-soy-sauce.html
That’s a shame. Deep fried is also my favourite way to eat tofu, especially from the Chinese takeaway!0 -
ThatJuJitsuWoman wrote: »
Unfortunately the nicest way to have tempeh is to deep fry it, then slather it in a sauce.
https://dailycookingquest.com/tempeh-kecap-fried-tempeh-in-sweet-soy-sauce.html
That’s a shame. Deep fried is also my favourite way to eat tofu, especially from the Chinese takeaway!
I sometimes toss julienned tempeh with a little oil and put in the air fryer. It comes out a little tougher than the deep fryer but not that far away. You can get something close to deep fried tofu without using the deep fat fryer by coating tofu in cornstarch or potato starch and then shallow frying. It comes out with crispy edges this way. You do need to use a good non stick pan, as otherwise the starch sticks to the pan. I hate the cleanup of deep frying, never mind the calories.0 -
Another non-vegan here... I’ve been enjoying Besan/chickpea flour pancakes and frittata for either breakfast or lunch. Today’s was a zucchini frittata from The Rawsome Vegan, served with roasted tomatoes and avocado. Other good accompaniments are roasted vegetables: beetroot, carrot and feta is a good (non-vegan) combination; as is cauliflower and pumpkin. And I’ll add hummus or a feta and spinach dip or a salsa.
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ThatJuJitsuWoman wrote: »
Unfortunately the nicest way to have tempeh is to deep fry it, then slather it in a sauce.
https://dailycookingquest.com/tempeh-kecap-fried-tempeh-in-sweet-soy-sauce.html
That’s a shame. Deep fried is also my favourite way to eat tofu, especially from the Chinese takeaway!
Start with extra firm tofu, squeeze or press out as much liquid as you can, then fry in just enough oil to coat your pan (I recommend a well-seasoned cast iron skillet), until you get a little crusty browning on at lest a couple of sides of each piece.2 -
I would like to incorporate some more meat-free meals into my diet. The problem I have is that I need to eat low carb due to a blood sugar issue - so my meals tend to be meat & veg. Does anyone have any ideas for this?0
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Thanks, all, these are great!
I'm in Australia, and my son is vegetarian and lactose intolerant, and eats a lot of vegan meals partly from living with a vegan.
I must admit I've never eaten tempeh, or tahini for that matter (that I can remember) which I'm starting to notice in vegan things online.
I like the suggestions for stuffed peppers/pumpkin, and I saw somewhere a mention of stuffed tofu, so that sounds like the impetus for some Chrimbo creativity.
Tempeh and tahini are really different things. Tempeh is a fermented soybean product that has a nutty taste. Depending on what the recipe is, you may be able to substitute other proteins.
Tahini is sesame seed paste; it’s a standard ingredient in hummus. Depending on the recipe, you may be able to substitute other nut/seed butters.
Ha, thanks, I can see my post reads like I thought they were similar, but I just meant they were both things that I'd read about recently that I didn't remember having.
Tempeh sounds a bit like tofu, though is tofu fermented, and do you use them both in similar ways?
Tempeh isn't smooth like tofu, it has whole soybeans, and it crumbles. It is fermented. I use it for things that you might use ground beef in for a similar type texture (like chili or spaghetti sauce). I don't really add it for flavor per se, but more for the texture and protein. So generally in things that are spiced already.
You can also cube, marinate and bake or fry it. I have a recipe (from Post Punk Kitchen I believe) for a baked maple tempeh with sweet potatoes that I make sometimes.
There are also quite a few processed products where it is made into "bacon" and "sausages". I think it most grocery stores that is what you would find for "tempeh". I just get mine plain by the block in a health food store.
I eat it all the time have never personally deep fried it. But I don't deep fry anything.3 -
TayaCurragh wrote: »I would like to incorporate some more meat-free meals into my diet. The problem I have is that I need to eat low carb due to a blood sugar issue - so my meals tend to be meat & veg. Does anyone have any ideas for this?
For any asian stir fry, it is easy to replace the meat with seitan. In asian grocer's this is sold as "buddhist mock meat". But you can get seitan at Trader Joe's but it will probably be more expensive there. If rice has too high a glycemic index for you, replace with cauliflower rice (raw cauliflower blitzed in the food processor until it resembles rice grains).
Here is an example of a seitan instead of beef recipe.
https://www.connoisseurusveg.com/vegan-mongolian-beef/1 -
I'm the OP again.
I've been vegan over a week now. Yay!6 -
I'm a non-meat eater - I eat eggs occasionally and very little dairy when I eat butter and go out for pizza on Friday nights.
Yesterday I had:
Breakfast: A chocolate/banana/peanut butter/spinach protein smoothie, an orange, unsalted cashews
Lunch: Homemade celery/potato soup and pita bread.
Dinner: Veggie stir-fry, homemade veggie spring rolls and (non-vegan) birthday cake I made from scratch.
Today I'm having:
Breakfast: Cinnamon-raisin oatmeal (I make my own packets using rolled oats, I add unflavored protein powder, grounded flax seeds), a large grapefruit and blackberries
Dinner: A homemade veggie/chickpea burger, homemade onion rings and a homemade brownie or two.
Tomorrow's menu:
Breakfast: Blueberry-vanilla protein waffle and an apple
Dinner: Small lentil salad, Ranch Cauliflower Bites and dark chocolate peanut butter cups.
Next month will be my 4th year anniversary not eating any meat, seafood and fish included. It has been a great experience and I'm enjoying trying new foods and recipes. My meals are diverse and flavorful.
It does take time to prepare my meals since I cook a lot of scratch, but the effort is worth. It feels good knowing I know exactly what I'm eating when I make it myself.7 -
Hi everyone!! I’m inspired to see many non-vegans embracing vegan eating for health and other reasons. I’m a 10+year vegan. My diet is fairly repetitive, but I’m ok with that:). Yesterday I enjoyed delicious baked tofu and a great salad with chickpeas and nutritional yeast. I’ve switched recently away from so much tofu (one of my fave foods) to tempeh for calorie/fat reasons. Tempeh is amazing!! Happy vegan eating to you all!4
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Great thread! I am vegan and have learned that to sustain it, I have to balance my meals so that I get enough protein and iron. I also need to supplement with b-12.2
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I'm not a vegetarian or vegan but for breakfast I had oatmeal with brown sugar. Coffee. and for lunch I had baked sweet potatoes (2 of them, they were small) with jalapeno black beans, and mini sweet peppers and carrots dipped in ranch. Not vegan but yeah. I'm trying to cut down on my meat consumption for environmental reasons.8
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Mushroom & lentil stew (with carrots and spinach) for lunch with Breton white bean crackers. Left over from dinner last night and even better today. 1
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Ooh, thanks, for a while I forgot about the nutritional yeast I'd bought.
Must look into some protein powder to give me more kilojoules.
It seems I eat all day but I'm full, and still losing weight.
I'm in maintenance, but this week my moving daily average weight has dropped 2 kg.
(Probably not much of that would be body fat, but I'll be keeping a close eye on things.)0 -
Good post. Can't believe I haven't seen it for weeks. I'm plant based but still eat fish about once per month.
Tonight we had a Buddha bowl with fresh greens, Jasmine rice, roasted green beans, BBQ tempeh, roasted red peppers, chickpeas, cilantro, tomatoes and pepitos with peanut sauce (peanut butter, coconut cream, sriracha, soy sauce, garlic, salt - would have added fresh lime juice but I was out).
I didn't love tempeh until I learned to cook it properly. I boil it for 10 minutes which removes the bitter flavor. Then I usually sautee with a sauce. Tonight I sauteed it with bbq sauce. Tempeh has a great, meaty texture and takes on the flavor of the sauce.3 -
Hi Orphia! I'm totally vegan due to health reasons and I follow this doctor's books (Amazon has them) and his website: https://www.drmcdougall.com/health/education/recipes/mcdougall-recipes/.
He uses no meat, fish, dairy, eggs, added oil and very little added sugar.
Today I had baked burritos for lunch: 2 whole grain 10" tortillas, 1/4 cup fat-free refried beans, 1/4 cup cooked brown Minute Rice, and 1/4 cup oil free chunky salsa, divided between the two tortillas. Put them on a parchment paper covered sheet and bake in 450F degree oven (232C, gas mark 8 ?) for about 5 to 7 minutes, until browned on top. Flip and check for browning on bottom. Cook a few minutes longer if necessary to achieve degree of brown-ness you like. Let cool for about 10 minutes before eating or you'll burn your mouth!
Hope this helps!1 -
Yesterday I mashed half a roasted acorn squash with 2 small new potatoes, had some steamed green beans on top with brussel sprouts on the side.
Tonight I will have 2 new potatoes mashed, a roasted ear of corn with the kernels cut off on top of the mash, 2 heads of broccoli on the side.
During this time of year I often make a veggie stew; I just throw a bunch of veggies into a pot of veggie broth and add seasonings all willy nilly.2
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