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.
We’re an active community of vegan home cooks that like to talk about what we are cooking today.
4. Do not make any rude comments or digs at anyone’s food, cooking style, specific diet, restrictions or technique.
While we are all cooks, we all have different requirements and we’re not asking for help, we are doing show and tell.
5. Do not use trademarked brands
Use generic names. We’re cooking with tvp not whatever business brands it and we’re not trying to turn comrades into billboards. No plant-based vegan-pandering capitalist crap like Impossible, Beyond, Dairy-company owned “vegan” cheese.
6. Do not ask for a recipe without otherwise engaging the OP (No posts that are just “recipe?”)
We are not food bloggers. Sometimes we're excited to share and will tell you the recipes we used but this isn't required. Instead try doing your own research and tell us what you learned and we can talk about it.
7. Careful with making unasked for suggestions.
Sometimes we like to hear suggestions but you should be nice about it and know the person you are making suggestions to. We are in the discord and you can get to know us that way. If you are just a visitor from the fediverse, this isn’t the place for you to start telling other people what to do.
8. Adults Only.
While this isn't a community for adult material we expect everyone who participates to be an adult. If you have a gross and profane username you will be removed.
Finally sprung for the 12lb bag because we love these things. I usually make buffalo soy curls and throw them on a salad or mac and cheese, or make lemon "chicken" orzo with them, but I'm open to other suggestions from anyone else who likes them since I have enough for about the next decade.
Marinate them in soy sauce and sesame oil, or in ketjap manis, then shallow-fry them and plop them in a red wine sauce, and you have yourself a soy bourgignon.
Mix sunflower oil, garlic, coriander powder, and chillipepper finely in a blender, massage the soy curls in it, then roast them and have them on a sandwich with shredded cucumber and rocket.
Make a smashed cucumber salad with red bell peppers and soak these in the liquid you draw out with salt, then add those Lao Gan Ma chilli flakes in oil.
Buy a "mix for shoarma" spice mixture, add it to a paste or batter, and smother the curls in it. and have them on rice.
Fry mushrooms, chuck the soy curls in the fond, add a bit of MSG, and have it with noodles with peanut sauce.
Lots of garlic and an onion fried with the curls, then add some veggies and pasta. It's my favourite dish with those
Fajitas is my go to.
I’ve also had a lot of luck with making them into Philly “cheesesteaks”.
I guess I just love peppers and onions.
Boof it
I like to hydrate them then but them in my blender to turn them into mince then use them in a lot more things that are for that like nomeatballs and similar. I prefer my gondi (persian soup meatball) with soy curls over tvp, but I've had more tvp lately.
Don't keep them at room temp too long. In my experience, the flavor can really go off.
We have a big freezer, so I stuck the whole bag in there.
I do the same they taste so bad when they go off.
Can you do me a favor and cross post/subscribe to [email protected]. I'm going to lock this community today.
Make chik'n soy curls and add into jumbalaya.
Have used the soycurls in a white chili, and rasta pasta as some other favorites
Vegan Chorizo. And then make breakfast tacos with them.
Huh, I usually use the Morningstar chorizo, which is surprisingly good, because it's smaller pieces, but I'm not opposed to the idea.
These sound good, apparently not to be confused with soy skins. (Will next post a question about these.)
Tofu Skin Is a Textural Delight of Rich Soybean-y Flavor
Faux gyros with Trader Joe's vegan tzatziki, cucumber, red onion.
Wha...what are these!? Where do you get them from? I need to try them!
You can get them directly from the manufacturer at https://butlerfoods.com/ and likely get them much fresher than at a store. Good if you’re buying in bulk to freeze or vacuum seal.
Thanks! ✨️
I usually buy the smaller bags at Natural Grocers. They're just dehydrated soy beans that you rehydrate and cook. If you do try them, a lot of recipes will say soak and then drain, but I'd also really recommend squeezing the excess liquid out, too. If you don't, they can end up spongy. I use them in place of chicken a lot.
Thanks! ✨️
We mostly use them in various Asian-style dishes. Basically think of any dish that would normally have chicken or beef in it.
Oh yeah, true. I use them in stir fry a lot. Butler says fajitas - I haven't tried that but I bet they'd be good.
Our favorite is probably Mongolian “Beef” using them.