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Tasty vegan recipes

 
James Landreth
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I was vegan in the past but wasn't able to keep it up for life reasons. I'm trying to be more plant based again now but have had a hard time finding things that are tasty and filling. I like variety and for my food to be fulfilling. I'm also 24 and am very physically active. While I love salads, I can't live on raw vegetables. It's also challenging because most vegan recipes are geared towards people who buy everything from the store, which is not me. I don't mind buying some things like coconut milk. So please, shower me with your tasty ideas and recipes!
 
Tereza Okava
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I have been passing around a lot of vegan recipes around here, helping my daughter and her friends learn to cook, and helping my mother and her boyfriend implement more veg for health reasons. It's awesome!

I think going into winter you have the perfect opportunity to up your bean/lentil content in soups, chilis, curries. You can also utilize bulk dry goods like soy protein (TVP). I can recommend a few sites that have been awesome for me (I am no longer vegan but we still eat a lot of vegan things) that have good, tasty recipes.
This recipe is a guaranteed winner (use brown lentils, or even red ones, it comes out like magic). https://www.isachandra.com/2009/11/snobby-joes/
In fact anything by Isa Chandra Moskowitz is usually awesome. If you have access to library books check out Vegan with a Vengeance and Vegonomicon, both have fabulous recipes with normal ingredients. (I was a tester on her recipe forum way back in the day).
She is known for her desserts (she wrote the dessert section in the most recent Forks Over Knives cookbook), but her savories are just as good.
http://www.isachandra.com/recipes/

Engine 2 used to have a lot of good recipes as well, lately they seem to have changed their site. https://plantstrong.com/plant-strong-recipes
If you like Indian flavors, Holy Cow Vegan has good recipes and simple ingredients. https://holycowvegan.net/tomato-dal-with-phulkas-fat-free/
Minimalist Baker also has a lot of good vegan recipes (you can search by vegan on the right hand side)
https://minimalistbaker.com/recipe-index/
Vegan Richa also has a lot of good things that work in the instant pot or slow cooker (and not just Indian food, although her cookbook was more indian focused). https://www.veganricha.com/recipes






 
Dan Allen
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Pumpkin, beans, corn,  Jerusalem artichokes, celery, carrots, parsnips, turnip or radish,  green onion, tbsp of wood ash, boiled till creamy and beans and corn tender, spoon full of coconut oil blended in, topped with crispy hash browns. It's power food. I eat this regularly for the last third of summer through fall and winter as long as I have the ingredients. I'll throw in mushrooms if I find them. I use butternut squash,  Seminole Pumpkins or zucchini that have grown into mature gourds.
 
Sonja Draven
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http://www.straightupfood.com/blog/

This is a great site with almost no processed ingredients (most recipes have none). I often use her recipes for inspiration to make my own creations. Her food is filling!

I love my instant pot too and use it regularly to cook a pot of beans, bean - veggie soup, and rice. Beans especially freeze well. I mostly eat really basic foods. Beans, rice, steamed veggies, some raw veggies, some fruit. On the weekends and holidays I get a little more fancy though.

There is another thread here that someone started recently in the food choices page about vegan soups and sandwiches  that you should check out. It had a lot of really great ideas. https://permies.com/t/126364/kitchen/vegan-sandwich-stew-suggestions
 
Rebecca Norman
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Of course North Indian meals are easy to make as balanced vegan meals: rice or chapattis (aka tortillas), any kind of dal, and any kind of curry, which can easily be a vegan vegetable. But recently one of my sometime housemates, a South Indian, has been making dosas, sambar and coconut chutney, and I'm loving it, finding it much more appealing that the standard rice-dal-veg.

For dosas, he soaks overnight: one cup urad dal or moong beans, 3 or four cups rice, and a tablespoon of fenugreek seeds.

Next day, grind it all in a strong blender, adding in water as needed to make a pancake consistency. Then leave it another day to ferment, or not.

Meanwhile, make sambar, which is a yellow dal with vegetables in, typically drumsticks (moringa pods, but we don't get those here), so what goes nicely is lauki (lagenaria/bottle gourd) or zucchini, tomatoes, eggplant, maybe greenbeans and/or carrots. We can easily get sambar spice packets, and we add dried tamarind for sourness, and I now have a curry leaf plant as a houseplant so we fry those in.

Ideally, also make a coconut chutney, which the housemate has been doing because "fresh" coconuts have been available in the market lately.

Finally make the dosa pancakes very thin on cast iron, smear ghee on the flip side, or omit if vegan, and eat the crispy pancakes with sambar and coconut chutney.

Well, I don't suppose anyone will ever make this unless they have eaten it before and probably unless they have seen it made, but I've been loving it, and amazed that it's a full vegan meal and really very deluxe and delicious, even for a non-vegan audience.

Here are some online recipes: dosa, dosa, coconut chutney, sambar.
 
Marco Banks
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OK, I'm a bit off --- I'll admit that.  When I read the thread title, I thought, "Are people now eating vegans?  That's not very nice."

It reminded me of an old Groucho Marx joke: "I love children, but I can never finish a whole one."
 
Dan Boone
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I recently delved into the food science behind tasty and fulsome broths so I could make better vegetable stock in my 8qt electric pressure cooker. Findings and some experimental results are at the end of this thread:

https://permies.com/t/58264/kitchen/Adding-vegetable-stock-making-pressure

Any kind of vegan, vegetarian, or plant-based cooking gets easier if you have plentiful rich and tasty veg stock to start with for your cooking liquid.
 
Jan White
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I like the suggestions and links people have posted so far.

It might be a good idea to track your calories for a while until you figure out a good routine for yourself. So often I hear people saying they tried  a vegan diet but "there's less fat and protein in vegan food so I was hungry all the time." If I ask some more questions, it usually turns out that what they were actually saying, without realising it is "there's less fat and protein in vegan food, but I didn't adjust my eating habits to compensate and ended up not eating nearly enough calories so I was hungry all the time."

If you like porridge for breakfast, add some lentils to your grain and make it with nut or seed milk. You don't need to stick with oats, either: brown rice porridge with poppy seed milk, buckwheat porridge with walnut milk, millet porridge with sunflower seed milk, etc. I make a batch of milk every few days (just soaked and blended seeds, no straining) and I have a pot of grain I cook once a week or so for eating as is or cooking further into porridge. And porridge can be sweet or savoury. Look up congee for savoury ideas.

If you like a more proteiny breakfast, look into chickpea flour and kala namak/black salt.  It's great for scrambles or frittata type dishes.

Keep cooked beans on hand and have some, along with toasted nuts and seeds, on your salads or cooked greens.

Cooked chickpeas are really great in stir fry. A super quick, working out in the yard all day and didn't think about dinner until two minutes ago meal we like is a can of chickpeas stir fried with peppers, mushrooms, carrots, and zucchini with Montreal steak spice as seasoning.

Any Buddha bowl type recipe is great for covering all your bases.

I love dosas; although, what I make is a rural Canadian abomination. I use all kinds of grains and pulses. My favourite is half and half by weight brown rice and black beans. Some combos don't work very well. I think millet and urad dal was really gluey. You can make up a big batch of batter (once you find one you like), keep it in the fridge, and just cook up a couple at a time to go with a meal.

Vegan food is easy once you get used to thinking a different way :)
 
Fil Keller
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Plant-based, active guy here. Not big on recipes, but I'll share what I do.

Step 1 (Grains): Being gluten free, my core grains are oats and brown rice. The game changer for me is a Japanese rice cooker which makes these with very little work on my part. I'll eat steel cut oats in the morning and rice in the evening, with rice leftovers for lunch. Grains are the primary source of energy and I like that I can scale them up or down based on how much activity I'm doing that day.

Step 2 (Veggies): The two staples are soup and roasted veggies, which are both awesome because you can use whatever's seasonal as ingredients. For the roasts, right now I'll do squash, cauliflower, Daikon radishes and turnips. For the soup, potatoes, kale, carrots and onions. Roasts are made daily for dinner and reheated for lunch. Soup is made every few days. Since I'm weird, I'll make a pureed sweet potato/carrot soup for breakfast (basically baby food) and top it with balsamic vinegar.

Step 3 (Beans): I'll usually eat tofu with rice every meal. Being someone who didn't like tofu for most of my life, I've found the secret is fresh, high fat tofu which is marinated in barrel fermented soy sauce. I'll also make batches of chickpeas, lentils or black beans which I'll reheat alongside rice or vegetables.

Step 4 (Fruit/Bonus Veggies): I'll try to finish every meal with a piece of seasonal fruit. And if I'm feeling fancy will make veggie side dishes like spinach or celery root salad. These are totally optional.

Essentially, I make batches of grains, veggies and beans which I reheat as needed.
 
T.J. Stewart
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A "G-BOMBS" salad is pretty filling and fast:

G-greens (lettuce or cabbage)
B- Beans or lentils (about a cup, cooked of course)
O- Onion (1/2, raw one is what I use)
M- Mushrooms (saluted mushroom and the other 1/2 of onion with a clove of garlic in a TBSP of coconut oil or water)
B- Berries (1 cup of berries of your choice)
S- Seeds or nuts (1-2 oz)

I like to also add a table spoon or two of apple cider vinegar and some seasonings to taste... salt (if you eat it), pepper, garlic powder, onion powder, or if you grow herbs, chop up some fresh herbs of your choice.  And I add nutritional yeast.  :)

Mix it all up and ENJOY! :)
 
Alder Burns
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To any and all vegans who seem to struggle with finding filling, savory, "solid", protein packed food, I have one word.  Tempeh!  This fermented soy food (which can also be made with other beans and grains) is so nutritious and yummy and cheap (if you make it yourself) that I make and eat it frequently, and I'm not even vegetarian!  It takes a starter culture and a controlled warm-temperature incubation, similar to making yogurt or yeast bread, for about 48 hours at ~85F.  A warm spot by the stove can work, or in a cooler with a pot of hot water, or an oven with pilot light....my current answer is a small electric brooder heater in a cardboard box.
 
James Landreth
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Rebecca Norman wrote:Of course North Indian meals are easy to make as balanced vegan meals: rice or chapattis (aka tortillas), any kind of dal, and any kind of curry, which can easily be a vegan vegetable. But recently one of my sometime housemates, a South Indian, has been making dosas, sambar and coconut chutney, and I'm loving it, finding it much more appealing that the standard rice-dal-veg.

For dosas, he soaks overnight: one cup urad dal or moong beans, 3 or four cups rice, and a tablespoon of fenugreek seeds.

Next day, grind it all in a strong blender, adding in water as needed to make a pancake consistency. Then leave it another day to ferment, or not.

Meanwhile, make sambar, which is a yellow dal with vegetables in, typically drumsticks (moringa pods, but we don't get those here), so what goes nicely is lauki (lagenaria/bottle gourd) or zucchini, tomatoes, eggplant, maybe greenbeans and/or carrots. We can easily get sambar spice packets, and we add dried tamarind for sourness, and I now have a curry leaf plant as a houseplant so we fry those in.

Ideally, also make a coconut chutney, which the housemate has been doing because "fresh" coconuts have been available in the market lately.

Finally make the dosa pancakes very thin on cast iron, smear ghee on the flip side, or omit if vegan, and eat the crispy pancakes with sambar and coconut chutney.

Well, I don't suppose anyone will ever make this unless they have eaten it before and probably unless they have seen it made, but I've been loving it, and amazed that it's a full vegan meal and really very deluxe and delicious, even for a non-vegan audience.

Here are some online recipes: dosa, dosa, coconut chutney, sambar.





Thank you everyone, for your suggestions so far. Rebecca, I will definitely try those recipes! Thank you!!
 
Judith Browning
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Alder Burns wrote:To any and all vegans who seem to struggle with finding filling, savory, "solid", protein packed food, I have one word.  Tempeh!  This fermented soy food (which can also be made with other beans and grains) is so nutritious and yummy and cheap (if you make it yourself) that I make and eat it frequently, and I'm not even vegetarian!  It takes a starter culture and a controlled warm-temperature incubation, similar to making yogurt or yeast bread, for about 48 hours at ~85F.  A warm spot by the stove can work, or in a cooler with a pot of hot water, or an oven with pilot light....my current answer is a small electric brooder heater in a cardboard box.



Alder, do you have a good source for starter culture? I made tempeh for years and you are so right about it.

In the beginning I bought the starter from the Mail Order Catalog from The Farm in Tennessee.  When they did not carry it anymore I was able to get it from G.E.M. on the west coast, both had wonderful very active starters...but GEM quit selling it also.

I found some on line later that seemed 'weak' so just gave up.  I would love to be making it again.

I do read that fermented is the only form of soybeans we should be eating because any others do not digest well.
 
David Huang
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I've posted several things I do over on my blog.  

Recently after reading the ingredients list on a vegan "cheese" spread I got from someone at a farmers market I started experiments with making my own.  Early results are excellent and I can see tons of potential here.  Essentially it's raw cashews, water ( I usually actually soak the nuts in the water to soften them more), and nutritional yeast blended together until smooth and creamy.  I think of this as the base, though it needs spices to make it really good.  This is where things can vary.  I've been using some white vinegar, paprika, cayenne pepper, cumin, miso paste (to give some healthy salt), and often a bit more regular salt.  I suspect I'm going to be writing a blog post about it at some point.  I've also tried using the blended water and cashews as a "cream" in a dish with lots of Indian spices and found it quite divine.

If anyone is interested here are some links to blog posts I have up that involved vegan recipes, or as close to recipes as I do.

A healthy cure for a sweet tooth
a stupendously healthy snack cracker
excellent perennial vegetables you can't find in stores  This one has multiple recipes including vegan potstickers.
a perennial food experiment: stuffed milkweed pods
more healthy, decadent deserts to satisfy sweet cravings
 
John Weiland
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If this hasty recipe has appeared here before, my apologies.  But the following is for those who crave some sort of egg-nog substitute for the holidays, with the ability to modify for your tastes and preferences.  It's quick and 'scalable' so you can make a single glass or larger amount if desired.

For ~ 1 cup of "vegg-nogg":

-- 1 cup of your preferred non-dairy milk, keeping in mind the normal 'body' of egg nog.  
   (I've been using oatmilk....but others will suffice or surpass this and adding some sort of vegan 'creamer' might help kick it up a notch.)

-- Sweetener to taste.  Yeah, I'm still using granulated sugar, but many sweeteners could substitute and this should be added and mixed in to suit your palate.

-- 1/2 teaspoon vanilla.....again, to taste.  If I only have the 'artificial' vanilla on hand, it's bumped to a teaspoon here, but your choice.

-- Dash of nutmeg.....and mixed in with the rest of the ingredients if so desired.

Finally, the kicker...and mixed in well:

-- small (!) dash of Himalayan 'black salt'.  Sulfury!.....and gives the eggy flavor and bouquet, but if overdone will probably cause gagging. ;-)  Still, this last ingredient is crucial for my taste buds to believe that egg nog is passing my lips.   Maybe worth a try.....
 
James Landreth
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John Weiland wrote:If this hasty recipe has appeared here before, my apologies.  But the following is for those who crave some sort of egg-nog substitute for the holidays, with the ability to modify for your tastes and preferences.  It's quick and 'scalable' so you can make a single glass or larger amount if desired.

For ~ 1 cup of "vegg-nogg":

-- 1 cup of your preferred non-dairy milk, keeping in mind the normal 'body' of egg nog.  
   (I've been using oatmilk....but others will suffice or surpass this and adding some sort of vegan 'creamer' might help kick it up a notch.)

-- Sweetener to taste.  Yeah, I'm still using granulated sugar, but many sweeteners could substitute and this should be added and mixed in to suit your palate.

-- 1/2 teaspoon vanilla.....again, to taste.  If I only have the 'artificial' vanilla on hand, it's bumped to a teaspoon here, but your choice.

-- Dash of nutmeg.....and mixed in with the rest of the ingredients if so desired.

Finally, the kicker...and mixed in well:

-- small (!) dash of Himalayan 'black salt'.  Sulfury!.....and gives the eggy flavor and bouquet, but if overdone will probably cause gagging. ;-)  Still, this last ingredient is crucial for my taste buds to believe that egg nog is passing my lips.   Maybe worth a try.....




Would coconut milk work?
 
John Suavecito
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Hi James,
I think of habits. I think you may know that I am plant based and my wife is vegan so this is reality, not just a theory.

I sprout beans every week.  Two meals.  I kind of improvise with them in many ways.

I'll eat potatoes and sweet pats 2-3 times a week.

Shirataki/konjac noodles are extremely healthy! Available at Uwaajimaya or other Asian stores.  

I make a complicated but good natto wrap every week.

Hummus is a universal solvent, especially if you get Mediterranean hummus from Trader Joe's.  You can put healthy but bad taasting stuff in it like horsetail, amla, raw chopped garlic or matcha and it will still taste good!

I put mushrooms in many casseroles.

Winter is a great time for soups.  Also for casseroles based on cabbage, turnipps, rutabagas, carrots, sunchoke mixes, etc.

I improvise on these ideas with herbs and flavors that add flavor and health.  Works for me!

John S
PDX OR
 
Jan White
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James Landreth wrote:

John Weiland wrote:If this hasty recipe has appeared here before, my apologies.  But the following is for those who crave some sort of egg-nog substitute for the holidays, with the ability to modify for your tastes and preferences.  It's quick and 'scalable' so you can make a single glass or larger amount if desired.

For ~ 1 cup of "vegg-nogg":

-- 1 cup of your preferred non-dairy milk, keeping in mind the normal 'body' of egg nog.  
   (I've been using oatmilk....but others will suffice or surpass this and adding some sort of vegan 'creamer' might help kick it up a notch.)

-- Sweetener to taste.  Yeah, I'm still using granulated sugar, but many sweeteners could substitute and this should be added and mixed in to suit your palate.

-- 1/2 teaspoon vanilla.....again, to taste.  If I only have the 'artificial' vanilla on hand, it's bumped to a teaspoon here, but your choice.

-- Dash of nutmeg.....and mixed in with the rest of the ingredients if so desired.

Finally, the kicker...and mixed in well:

-- small (!) dash of Himalayan 'black salt'.  Sulfury!.....and gives the eggy flavor and bouquet, but if overdone will probably cause gagging. ;-)  Still, this last ingredient is crucial for my taste buds to believe that egg nog is passing my lips.   Maybe worth a try.....




Would coconut milk work?



Coconut milk definitely works.  I make Vegan Dad's holiday nog for my husband every year.  Only one batch or he'll live on it, and I don't claim it's healthy.  Definitely tasty, though.


INGREDIENTS
- 1 cup whole, raw cashews soaked in cold water overnight
- 3 cups plain almond milk, divided
- 1/2 to 3/4 cup sugar
- 1 tsp vanilla
- 1 can coconut milk
- 1/2 tsp turmeric (optional)
- 1 tsp nutmeg
- 1/4 tsp cinnamon
- rum to taste

METHOD
1. Place the soaked cashews and 2 cups of the almond milk in a blender.  Blend until very smooth.  If you are like me and have a pretty crappy blender, you can pass the mixture through some fine cheesecloth at this point to remove any graininess.  Or leave it as is if you don't mind a little texture.
2. Add remaining ingredients and blend until smooth.  Chill and reblend right before serving.  

 
David Huang
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My girlfriend and I both love Indian food, both northern and southern.  The downfall for us is that so much of it is just vegetarian instead of vegan, being that it so often uses dairy.  (That hasn't stopped us from eating such delicious food though)  We've been trying to find ways to adapt the vegetarian dishes to vegan ones such as using a cashew cream instead of dairy based cream, or extra firm tofu in place of the paneer cheese.
 
ripon hassan
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I would like to share two recipes that you can easily make at home and both will surely make you want more. I know being vegan is not a easy task but I assured you would love them.
First one is an appetizer vegetable manchurian dumplings made by using vegetables like beans, carrot, cabbage. This dumplings are crispy and are stir fried with manchurian sauce. This veg manchurian recipe will take around 20 minutes to finish.
The second one that you can try is a main course side dish called chickpeas curry. It is nutritious and goes excellent with rice and breads. Boiled chickpeas are cooked in a tomato onion gravy. This <>chickpeas curry is very popular among vegans.
I hope you can make them easily, these will bring something new to your taste buds. A change from your daily stuffs.
 
James Sullivan
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A friend of mine subscribes to the meal plan at https://cleanfooddirtygirl.com/ most of the food is amazing. I'm just not a fan of Tempe and some of spice combos taste off to me. I'm not vegan but this meal plan almost got me there. If you subscribe to the email list there is usually a free recipe as well as some on the website. The subscription has full shopping list and batching instructions and their latest update makes it easier to cook for less or more then the standard four people.  My friend had been a vegetarian for thirty plus years and always struggled to eat properly. She's been eating the vegan meal plan for over a year and a half now and to the shock of her doctor is doing much better and no longer needs meds for diabetes. The chocolate cake is unbelievable!
 
Tereza Okava
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I'm bringing this thread back to life to share this recipe for veg and red lentil curry, which has become my go-to for crazy workdays, cold-need-stew days, or just when I don't know what to eat and I have some random veg I can throw in there.
It works with pretty much every variation you could think of. I regularly quadruple the veg content (one cup of cauliflower?? really? the whole head goes in), swap the potatoes for sweet potatoes, leave out the potatoes entirely.... It's essentially made with pantry items and it really does take just 30 min. You can jazz up the spices, but you really don't have to. And if you have a stock of coconut milk around (I usually have frozen coconut to blitz, but lately I'm keeping boughten coconut milk around just for this recipe-- and you can use the really crappy coconut milk, it doesn't have to be the super pricey stuff, and it still comes out delicious). I like to make it with flatbread but it goes with rice, quinoa, toast, or just itself. And everybody likes it, vegans or not.
 
Rebecca Norman
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David Huang wrote:My girlfriend and I both love Indian food, both northern and southern.  The downfall for us is that so much of it is just vegetarian instead of vegan, being that it so often uses dairy.  (That hasn't stopped us from eating such delicious food though)  We've been trying to find ways to adapt the vegetarian dishes to vegan ones such as using a cashew cream instead of dairy based cream, or extra firm tofu in place of the paneer cheese.



Sorry to reply to something months old, but South Indian food uses very little dairy, so it's more likely to be vegan than North Indian food. I think maybe paneer is not a feature in South Indian food; there are other oils, rather than ghee; and coconut, which obviates the need for the cream in rich North Indian dishes.

On the other hand, Indian vegetarians valorize dairy to an almost religious level, so it is difficult to convey the idea of veganism, though I do know a few Indian vegans. Last year I was discussing ideas around setting up rural farmstays, with an Indian guy. He was sipping the milk tea I'd given him, as one always gives to a visitor here. I said "It'll be hard to train the hosts to understand tourists' dietary restrictions, such as allergies, Jainism, and veganism. Oh, veganism is unheard of here and really hard to get homestay hosts to understand!" The guy wrapped his hands around the cup of milk tea and said proudly, "No, veganism is not rare. I'm a vegan, myself." Of course it turned out he was vegetarian and doesn't eat eggs. He really proved my point!

Edited to add:
I've been thinking about this, and actually, there is dairy in South Indian food, but not nearly as much as in North Indian food. South Indians do love their curd (ie yogurt), and a popular comfort food is "curd rice." Ghee is prized as in North India. But paneer is traditional to North Indian food, and has only recently been added into South Indian items: for example on restaurant menus you now see "paneer dosa" which you wouldn't have seen 20 years ago. And I get the impression that South Indian dishes don't use cream as a part of gravy nearly as often as North Indian dishes do.
 
David Huang
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Thanks for sharing the recipe Tereza.  That one sounds like it would be quite good.  I'll have to try it sometime!

Thanks too, Rebecca, for the added insight on the differences between northern and southern Indian food.  I just shared that with my girlfriend too.  There is a restaurant we like to go to that is mostly Southern Indian food.  They do use paneer there but now we are wondering if they are using more oils instead of ghee and coconut instead of cream.
 
Annie Collins
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Take a look at the blog https://elavegan.com/. It is full of amazing looking and tasting recipes. One that we have been enjoying on just about everything non-sweet is the vegan cheese sauce. Oh my, oh my. It doesn't matter what you put it on, it makes it taste ridiculously good. And so simple to make! Done in about 3 minutes, and no cashews involved (which I appreciate since they can be expensive.) My son literally licks his bowl or plate after having something with the sauce, so not to leave behind even one little mg of it. :-) Here is the link to the sauce to start you out: https://elavegan.com/easy-vegan-cheese-sauce-recipe/#wprm-recipe-container-2500 She also has another amazing sounding gravy: https://elavegan.com/vegan-gravy/   I feel like as long as one has a good sauce or gravy, one can make just about anything taste good. Have fun going through her blog; I have about 30 recipes of hers saved so far in my bookmarks that I am looking forward to trying.
Since someone mentioned the Minimalist Baker, I also have one of her shakes bookmarked that is high in both calories and protein: https://minimalistbaker.com/chocolate-protein-shake-protein-powder-free/  My son appreciates that one since he is quite active, fit, and athletic, and is always looking for plant-based calories that are concentrated in a smaller amount, but without the protein powder, etc.
Enjoy your plant-based journey!
 
Anita Martin
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Not vegan, but vegetarian with strictly vegan recipes and options to veganize some of the others:
https://www.amazon.co.uk/River-Cottage-Veg-Every-Day/dp/1408812126

This cookbook by Hugh Fearnley-Whittingstall has become my favourite this summer ever since I borrowed it from a friend and then within days bought my own copy.
The dishes are delicious and more down-to-earth than Ottolonghi (I think he is great too, but buying pomegranates and similar is not so sustainable when I am in Central Europe).
Here are some sample recipes:
https://www.theguardian.com/lifeandstyle/australia-food-blog/2013/jun/28/hugh-fearnley-whittingstall-best-vegetable
Edit: Just saw that those are mostly vegetarian with dairy.
But as he writes in his introduction, most vegans will be savvy enough to change a vegetarian dish into a strictly vegan one.


What I like about the recipes is that they use veggies he raises himself and bakes his own bread, and often gives a little twist by using some spices etc. to make them delicious.

So either if you are vegan, vegetarian or simply are looking for ideas how to add more vegetables to your daily meals, I can highly recommend this book.
 
Alex Arn
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Here is a vegan recipe we make on a regular basis and it’s excellent with a fresh bakes whale grain sourdough.

https://www.thekitchn.com/slow-cooker-recipe-curried-vegetable-and-chickpea-stew-67520
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