this post was submitted on 20 Mar 2024
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Vegan Home Cooks

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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.

3. Join the Discord

We’re an active community of vegan home cooks that like to talk about what we are cooking today.

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Kung Pao with TVP

I used Made With Lau's chili oil and it added a lot to the dish: https://www.madewithlau.com/recipes/homemade-chili-oil

Another tip is to use chinese black vinegar in the sauce. It's really good!

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[–] [email protected] 0 points 7 months ago (2 children)

I made this mostly free-hand a while ago but I'll try to list the main points.

For the sauce, I used hoisin sauce, dark and light soy sauce, black vinegar, a bit of agave syrup and mirin for sweetness and that photogenic glaze.

The vegetables were green and yellow bell peppers and brown mushrooms stir-fried with garlic and chili oil.

The TVP was hydrated in simmering veggie stock and dark soy sauce. I usually marinade it a little (10-15mins) with a bit of vegan worcestershire sauce, soy sauce, garlic powder, cayenne pepper, and maybe a drop of toasted sesame oil. Pan fry it in plenty of fat (it's important because TVP has no fat whatsoever on its own).

Add the sauce to the vegetables, let it simmer a little and add the TVP and coat it nice and well in the sauce. Garnish with green onions and chili flakes. Done.

For the rice, it's just prepared as the packet says and garnished with chili flakes and green onions.

I hope this helps!

[–] [email protected] 0 points 7 months ago

Lovely work, typing this all up to share.

[–] [email protected] 0 points 7 months ago

Thanks! I'll give this a try in the next few days. Fat for both the mushrooms and the tvp are really important tips I discovered the hard way haha.