Vegan Recipes



  • Just made a "chocolate pudding"
    1tsp coco powder
    1tbsp natural peanut butter

    A good night snack 😜
  • kinetixtrainer2
    kinetixtrainer2 Posts: 8,227 Member
    edited October 2020
    Just made a "chocolate pudding"
    1tsp coco powder
    1tbsp natural peanut butter

    A good night snack 😜

    Do you know the macros for this? Sounds delicious

  • MrsAquarius
    MrsAquarius Posts: 1 Member
    I also made “chocolate pudding”
    1 pack tofu (whatever is on hand. I had firm so used that)
    3 teaspoons cocoa powder
    2 teaspoons stevia
    1 teaspoon vanilla
    Using a stab blender and purée Until pudding consistency
    Very high in protein 😁
  • acpgee
    acpgee Posts: 7,083 Member
    I made vegan mongolian beef where seitan was substituted for beef. Also stir fried choi sam and rice.

  • underratedpost
    underratedpost Posts: 6 Member
    Another supplement vegans may want to look into is omega 3. DHA/EPA is the easiest form to absorb, and algae is a primary source of this. Fish themselves get their omega 3 from it
    The pills can be expensive, so I'd recommend checking ebay or other bulk sellers for good deals. The omega 3s in food like flax seeds and walnuts is a form called ALA. It can be converted to DHA, but absorption rates can vary per individual, so check with your doctor. I have seen some say they have good luck with two tablespoons of a flax seeds and a couple of walnuts a day

    As for recipies:
    This is by far my favorite
  • acpgee
    acpgee Posts: 7,083 Member
    I've been using Chinese olive vegetable, a jar of umami bomb that is suitable for vegans.
  • acpgee
    acpgee Posts: 7,083 Member
    That link for Chinese olive vegetable is no longer pointing at the same article. Here is something on this store bought condiment which can increase a vegan's arsenal of umami bomb ingredients.
  • sytar7
    sytar7 Posts: 29 Member
    If anyone is looking for something new, I love this recipe. It is great on its own or as a salad topper.
    Curry Chickpea Salad

    3 cups cooked or 2 cans (15 oz.) chickpeas (garbanzo beans), drained and rinsed
    2 – 3 carrots (about 1 cup), diced
    3 – 4 scallions/green onions (about 1 cup), sliced
    ½ cup raisins, dried currants or chopped dates
    ½ cup cashews (optional)
    ½ – ⅔ cup hummus
    juice of one lemon
    1 tablespoon curry powder
    ¾ teaspoon garlic powder
    salt & pepper to taste

    Cut and mix everything together.