Ingredients 

• (1) 9" pie crust
• 2 cups sweet potato puree (about 1.75 pounds unpeeled, uncooked)
• ½ cup maple syrup
• ½ cup coconut cream (the solid part from a can of full-fat coconut milk)
• 2 tablespoons tapioca flour (or cornstarch)
• 1 teaspoon vanilla extract
• ½ teaspoon nutmeg
• 1 teaspoon cinnamon
• ¼ teaspoon salt

Directions

1. Preheat the oven to 350°F. If using the suggested pie crust recipe, par bake for 10 minutes and set aside. If you’re using a traditional pie crust you won’t have to par bake it.
   • I do not recommend doing a fancy edge for the pie crust. Keep it simple. I used the knuckle crimp method in my testing, but I found that this caused the edge to brown a lot faster because of its thinness.

Make Sweet Potato Puree

1. Poke holes in washed sweet potatoes. This will let the steam escape while they cook.
2. Microwave the potatoes for 7 to 10 minutes. Rotate halfway through to ensure they are cooked evenly. Check whether the sweet potatoes are cooked through by poking them with a fork or a knife. They should feel very soft. If that isn’t the case, microwave the potatoes for additional 1-minute intervals.
3. Cut open sweet potatoes and mash the inside. The mash will pull away from the skin easily. Measure the sweet potato puree to 2 cups.

Make the Sweet Potato Pie

1. Add 2 cups sweet potato puree, ½ cup maple syrup, ½ cup coconut cream, 2 tablespoons tapioca flour, 1 teaspoon vanilla extract, ½ teaspoon nutmeg, 1 teaspoon cinnamon, and ¼ teaspoon salt to a food processor.
2. Blend for 2 to 3 minutes until a creamy, smooth consistency is reached, scraping down the sides as needed.
3. Transfer sweet potato pie filling to a par baked pie crust. Smooth out the top of the sweet potato pie filling with a spatula.
4. Place a pie shield or aluminum foil over the edges to prevent them from browning too quickly.
5. Bake at 350°F for 35 to 45 minutes. The pie should be somewhat dried out on the top but still slightly jiggly (not as much as when it first went into the oven).
6. Let the pie cool for 4 hours on a wire rack. Place it into the fridge overnight to continue to firm up, then serve. Cut the pie with a sharp knife for a perfect slice.

Check out the full post with metric conversions! 🫶 https://alternativedish.com/vegan-sweet-potato-pie-gluten-free/

44 grams of protein in this entire pulao! This easy vegan Soya Chunks Pulao is made without a pressure cooker, using simple ingredients and an effortless method. Fluffy rice, protein-rich soya chunks and aromatic spices come together to create a delicious, satisfying meal.

Written Recipe (+video)

https://blessmyfoodbypayal.com/soya-chunks-pulao-without-pressure-cooker/

Hello!

I am on the fence on purchasing Miyoko Schinner's vegan creamery cookbook.

Mostly I am not confident that I would actually go through the trouble to make some of the recipes, even though I'm betting there are some real bangers in there... I'm a bit lazy and too broke to waste expensive ingredients if something doesn't pan out!

However, there are a few Miyoko's products that I can't buy anywhere that I really loved, and if there were recipes for those things or something similar, it would totally be worth the effort! I'd also way rather support Miyoko than the company that bought her out.

Does the cookbook have recipes for any of the discontinued commercial products? I would kill for a sesame bagel with some sliced cucumber and the "unlox your dreams" spread, ugh. I don't suppose there is a true recipe for that out in the world.

Does it have any recipes that are simple or accessible for someone new to fermenting?

Do many of the best recipes feature ingredients that might be expensive or hard to find in a rural area?

Please share your experience!

Here’s the recipe: https://www.asweetalternative.com/blog/seitan-banana-bread

My favorite Halloween treat! Seriously easy and wickedly good. (You can also DIY your own black tahini in no time.) Feel free to overdo it on the sprinkles.

Homemade seitan cooked with olive oil, garlic and rosemary, with broccolini sauted with chilli flakes and oven baked potatoes.

LightLife Smart Dogs have really good macros - 8 grams of protein for one 60 calorie dog! But I don’t want to just eat a frickin’ microwaved hot dog, there’s something about it that seems sad and unappetizing. Is there a way to dress up a hot dog or something it can be added to that would make it a little more exciting than a microwaved wiener?

2 eggplants
1/2 onion
2 garlic cloves
Red chili flakes (1/4 teaspoon)
Cinnamon (a dash)
Can of diced tomatoes (I used Marinara sauce)

I ‘salted’ the eggplant first
Then fried them until tender
Remove the eggplant from the skillet
Sauté the onion, garlic, chili flakes and cinnamon.
Once they are tender add the tomatoes (died or sauce)

Take an oven proof skillet or casserole dish
Layer some sauce on the bottom of the dish
Add some eggplant and repeat the cycle of sauce to eggplant until complete
Cook for 20 minutes
I served with crusty bread.

I found this affordable, healthy, and easy*

https://feastonplanet.com/recipe/1219/red-lentil-breakfast-cake-with-almond-flour

Listen, I know it's absurd. But these are my favorite cookies. There's something about the crumbling to dust that they do that is so delightful and perfect to me. However they are like $100000 and come with like 2 cookies in the damn box now. ☹️

Recipe does not have to be gluten free

I'm a long-term vegan who enjoys cooking. The things I tend to cook the most are curries, stews and big pot meals, the sort of thing where I can cook up six portions and freeze five. Lentil curries, bean chillies, Dahl, barley stews, that sort of thing. That way I always have a home cooked meal I can quickly defrost and eat if I don't have time to cook in the evening.

However, my partner has digestive issues which are exacerbated by beans, pulses and lentils. When she cooks it's usually noodles or pasta dishes - which is fine, but not the sort of thing you can prep ten of and freeze for a month.

Does anyone have any suggestions for big pot meals, the sorts of things I can cook the way I usually do, but which DON'T feature beans, lentils and pulses? I'm finding it surprisingly hard to think of anything but soup!

(We know about Beano. It doesn't solve the issue!)

Easier to make than you'd think, and actually kind of fun! Whip up the batter, bake it into rounds, and sandwich them together with a creamy vegan ermine filling. I waited over 30 years to try one of these things, and they so lived up to the hype.

Trying to get some protein in my meal. I'm kinda bad at tofu. Shredded is good but can only be used sometimes. I don't like the way the cut cubes look but really like the way the torn off pieces look. I want that but tasty and hot and soft.... My tofu is extra firm if that's important. I'm not looking for a crispy outside! Doing that is annoying and I don't like how it tastes and I usually mess it up. Especially because you have to toss it and if it has a lick of moisture it's all messed up. Ugh. I wish I could just bake the torn pieces but I think the outside will get burnt and gross (this happened one time when I was just trying to make it quick on the air fryer and see what happens) and I don't know how to flavor it. I look up tofu recipes and it's all the same thing every time!!! Crispy whatever the hell BS that has all the problems I just described. I'm having it over aglio e olio later. Just want it to be edible and low effort.

Recipe:

Yields: 1 loaf
▢ 7 1/2 oz pumpkin puree
▢ 2 flax eggs
▢ 1/2 cup vegetable oil
▢ 1/3 cup filtered water
▢ 3/4 cup vegan sugar
▢ 3/4 cup brown sugar, packed
▢ 3 ½ cups all-purpose flour
▢ 1 tsp baking soda
▢ 3/4 tsp salt
▢ 2 tsp cinnamon
▢ 1 tsp ground nutmeg
▢ 1 tsp ginger powder
▢ 1/4 tsp ground cloves
▢ Pumpkin seeds, for topping

1. Grease and parchment line a 9 inch loaf pan. Preheat oven to 350F.

2. In a small mixing bowl, add flour, baking soda, and spices. Whisk together. Set aside.

3. In a mixing bowl, add oil, water, both sugars, flax eggs, and pumpkin puree. Whisk together to combine.

4. Add dry ingredients to pumpkin mixture. Mix to combine. Pour into prepared loaf pan. Sprinkle desired amount of pumpkin seeds evenly across top.

5. Bake for40-45 mins or until a toothpick can be inserted in center and come out clean.

6. Remove and let cool about 15 mins then transfer to a cooling rack. Let cool completely before cutting and serving.

Mushroom Seekh Kebabs are an Indian vegetarian delicacy made with spiced mushroom mixture moulded around skewers and cooked until golden on the outside. They are flavourful, tender inside, and perfect as a snack or appetiser.

Written Recipe (+video)

https://blessmyfoodbypayal.com/mushroom-seekh-kebab-recipe/

I feel like I’ve cracked the code to vegan grilled cheese sandwiches and I had to share. The struggle for me has always been the time it takes to melt the cheese, the pan being low enough on heat to not burn the bread and struggling to not lose a quarter of the shredded cheese on a premature flip. I’ve tried adding water to the pan to create steam and I’m often left with a soggy corner of toast that never crisps back up when I’m done.

**Cue the hack:** MICROWAVE YOUR CHEESE ONTO ONE BREAD SLICE FIRST.

Plate, 1 bread slice, cheese spread out evenly ontop, heat for 30 seconds. Pan on medium high, spread vegan butter on the other bread slice and lay it down in the pan. Take your melted cheese bread slice, line it up on top of the other bread and then v butter the top half.

Want an even lazier grilled cheese? Toast both slices of bread as close to burnt you can get it without burning it, put one toast on a plate, sprinkle cheese on top and nuke it till melted. Put the other toast on top of the melted cheese toast slice (optional: v butter it too) and flip it quickly so the warm air under the first slice doesn’t sogg the bottom too much. This one is far less superior quality because you’re left with one slice that has lost some of its crispiness, but if you want a grilled cheese in less than 6 mins…this does the job.

Serves 4 · 15 min prep, 10 min in the oven

12 round rice paper sheets (22 cm)

120 ml warm water

15 g soy sauce

10 g white miso

10 g extra virgin olive oil

5 g maple syrup

½ tsp smoked paprika, ½ tsp garlic powder

½ tbsp beet juice (for the colour)

½ tsp liquid smoke

a pinch of black pepper, salt only if needed

cantaloupe melon to serve (optional)

Whisk the warm water with everything else until smooth. Taste, and add salt only if it needs it.

Dip a rice paper sheet in the marinade for 2–3 seconds and lay it on baking paper. Dip a second one and lay it right on top, smoothing out the air bubbles so they stick together. Repeat until you have 6 double sheets.

Cut them into long, wavy, uneven ribbons with scissors or a sharp knife, like thin slices of prosciutto.

Spread the ribbons on lined trays with a little space between them and bake at 120–130 °C (250–265 °F, fan) for 8–12 minutes.

Watch the last few minutes: they should lose the slimy feel but stay soft and bendy. If they go brittle, they've turned into chips.

Let them cool for 2 minutes, then drape them over cold melon wedges and serve straight away.

Full recipe with step photos and a short video: https://veganhacks.food/en/recipes/vegan-rice-paper-prosciutto/

Roast half a small squash, 1 onion and clove of garlic. Set approx a handful of squash aside.Add half a packet of silken tofu, season and blend. Add to it an equal amount of tapioca starch.

Mix well and roll into balls.

Place them in a pan of rolling boil water. After about 2 minutes they will rise to the top of the rolling boil.

Remove with a slotted spoon.

Combine together the other half of the tofu and the set aside squash. Add a generous tablespoon of chilli crisp. You can add a little of the boiled water to thin if you prefer it thinner.

Fry off the balls until they get a nice colour to them.

(I made mine ahead of time for dinner so I cold shocked them in a bowl of ice water to stop the cooking process. Oiled them lightly and refrigerated).