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Postby Hal Jordan » Fri Dec 14, 2018 9:07 am

crosspost from the go-to recipe thread. i think i've shared this here, but if not, it's suuuuper easy and really good. i generally use more peppers and adobo than it calls for because i like it spicy. def end up using more chili powder, too.

Hal Jordan wrote:i make a simplified version of this vegan chili all the time (you don't have to blend anything, just throw it all in a pot together and let it simmer for an hour or whatever, and i really don't measure stuff, just season to taste. also, don't ever bother with the pico). It's easy and tastes really good and people i've given it to honestly can't tell it uses TVP instead of ground beef

https://www.nomeatathlete.com/tvp-chili-recipe/

1.5 cups of dry textured vegetable protein (TVP)
2 Tbsp soy sauce
3 15-oz cans of black beans, rinsed
1 15-oz can diced tomatoes
1 chipotle pepper with 2 Tbsp adobo sauce from the can
1 Tbsp canola oil
1 onion, diced
1 Tbsp chili powder
2 tsp ground cumin
juice of 1 juicy lime
big handful of chopped fresh cilantro
1 avocado, diced
salt and pepper
grated cheddar cheese (optional)
Boil a cup and a half of water and pour over the TVP in a bowl. Let stand for 5 minutes.

In a food processor (I suppose you could use a blender), process the chipotle and adobo, the tomatoes, and about a third of the beans until smooth.

Heat the oil in a large pot over medium-high heat. Add about three quarters of the onion and saute for 3 minutes, until translucent and lightly brown. Reduce the head and add the chili powder and cumin and saute for another 30 seconds or so, stirring frequently so that it doesn’t burn. Add the TVP and soy sauce, black beans, and the mixture from the food processor. Add a cup of water and let everything simmer for about 10 minutes.

While the chili simmers, combine the avocado, the remaining quarter or so of onion, and half the lime juice in a bowl.

Once the 10 minutes are up add half the lime juice and half the cilantro to the chili. Add salt and pepper until it’s seasoned to your taste, and add more water if necessary to thin it out. Serve, topped with the avocado mixture and garnished with cilantro and optional cheese.
well that was intense
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Postby Hal Jordan » Mon Dec 24, 2018 10:36 am

theta wrote:
Ides of Smarch wrote:Any tips for making some good seitan from gluten? I'm on the edge of making some perfect chicken style seitan, tastewise, but still kind of lost on getting the right mouthfeel. Too spongy, but not rubbery. Just way more porous than any store bought stuff I've ever had.


here's miyoko's recipe

“breast” of unchicken

No feather plucking necessary with these tender creatures, but you’ll still get the same crispy skin. These beautiful “breasts” are easy to whip up and play nicely in everything from scaloppine to parmigiana to Chinese UnChicken salad to good ol’ fried UnChicken. If you make them thin enough, you can even stuff them with some fancy rice filling, roll them up, sauce them, and impress all your guests. Make a good amount of this, enjoy some today, and then tuck the rest away in the freezer for another meal or two. They can be made with or without “skin.”

FOR THE “BREASTS”
1 pound regular, medium, or medium-firm tofu (do not use silken, firm, or extra firm)
1 cup water
½ cup canola, safflower, sunflower, or other neutral oil or less (optional)
5 tablespoons nutritional yeast
2 tablespoons onion powder
4 teaspoons garlic powder
2 teaspoons poultry seasoning
2 teaspoons sea salt
3 to 3½ cups wheat gluten (reduce gluten by ¼ cup if oil is omitted)
Oil, for cooking
4 to 6 cups water
1 tablespoon soy sauce

FOR THE “SKIN” (OPTIONAL)
3 tablespoons oil
3 tablespoons white wine
2 tablespoons nutritional yeast
1 teaspoon poultry seasoning
½ teaspoon sea salt
2 sheets fresh, frozen, or dried Fresh Yuba or store-bought yuba

To make the “breasts,” put the tofu, water, oil (adds richer flavor), nutritional yeast, seasonings, and salt in a food processor and process until creamy and smooth. Add 3 cups of the wheat gluten and continue to process until a ball forms in the center. If you like your “meat” a little firmer, add an extra ½ cup of gluten. These are designed to be tender. Put the mixture on a clean surface and roll it into a 3-inch-thick log. Slice the log into twelve slices. Now, pat each slice with the palm of your hand until it is 5 or 6 inches long and 3 inches wide.
Heat a little oil in a deep skillet or chef’s pan (nonstick works well for this) and cook the patties over medium heat for 5 to 6 minutes on each side, until crispy and brown. If you have a really large skillet, you might be able to do this all at once; otherwise, sauté them in batches. When they are all nicely browned on both sides, put them all back in the pan (if you have cooked them in batches), and pour the water (add enough to cover the patties) and soy sauce over them. Cover the pan and simmer for about 30 minutes, until most of the water has been absorbed. Remove the “breasts” from the pan and let cool. They will seem quite soft but will firm up as they cool. At this point, they are “skinless” and can be used in vegan chicken salads or whatever else you prefer.
To dress them up with a succulent and crispy “skin,” you will wrap up the breasts in seasoned sheets of yuba. First, preheat the oven to 375°F and line a baking sheet with parchment paper. Then, make the marinade by combining the oil, wine, nutritional yeast, seasoning, and salt in a bowl. Have a pastry brush ready to go. Now, depending on the type of yuba you’re using, you may have to do a quick presoak. If you’re using fresh yuba, you can skip this step. Otherwise, take your sheets of frozen or dry yuba and soak them in a pan of cold water for 2 to 10 minutes, until soft, pliable, and lighter in color. It’s a good idea to work quickly, as oversoaking can make them fragile and difficult to handle (frozen yuba will be ready sooner than dry yuba). Take them out a sheet at a time and shake off the water. Cut or tear them into pieces large enough to wrap your “breasts” all around and wrap each piece completely. Brush them all over with the marinade and set on the baking sheet. Wrap and brush all of the pieces with yuba. If you need to do a patchwork of yuba to get a piece covered toward the end, that’s fine. Bake them for about 30 minutes, until the yuba skin is crispy and golden brown. Store in an airtight container in the fridge for 3 to 4 days or in the freezer for up to 6 months.
MAKES 12 “BREASTS,” OR ABOUT 4 POUNDS


i haven't made them but i have made her seitan unpork and unpepperoni and both were excellent. i had previously been making seitan using isa chandra's method (which includes boiling) and miyoko's is far superior.


Ima try this over xmas break...
well that was intense
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Postby ahungbunny » Mon Dec 24, 2018 10:43 am

to anyone looking for a delicious, visually impressive, and extremely simple dish to bring to your family's table, i I highly recommend this pesto https://minimalistbaker.com/easy-vegan-pesto-5-minutes/

serve with slices of a nice loaf of bread toasted with a bit of olive oil
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Postby trigross » Mon Dec 24, 2018 1:21 pm

Yum. That on top of minimalist baker's minestrone to make a lil soup au pistou would be sick.
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Postby came to wreck » Tue Dec 25, 2018 12:14 am

thanks for that pesto recipe!
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Postby rich uncle skeleton » Tue Dec 25, 2018 1:22 am

Lotta good stuff happening on this page. I would say about 90% of our recipes in the past 4 months have come from minimalist baker
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Postby Brouhaha » Tue Dec 25, 2018 2:19 am

Carl’s Jr. partnered with vegan meat company Beyond Meat to launch a Beyond Burger menu option at more than 1,000 locations nationwide


this was posted then removed on vegnews
Last edited by Brouhaha on Tue Dec 25, 2018 2:28 am, edited 1 time in total.
make it mild
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Postby fuckyoudad » Tue Dec 25, 2018 2:23 am

rich uncle skeleton wrote:Lotta good stuff happening on this page. I would say about 90% of our recipes in the past 4 months have come from minimalist baker


She’s the best
Note: mildly comedic.
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Postby fuckyoudad » Tue Dec 25, 2018 2:29 am

Where tha fucc do I find yuba
Note: mildly comedic.
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Postby Autarch » Tue Dec 25, 2018 9:50 am

Had the cousins and aunt and uncle over for dinner last night. They all had steak and are a big meat-eating family (other than my aunt who doesn't eat red meat). I had a trader Joe's vegan holiday roast. My uncle was teasing about the fake meat. I don't mind; we make fun of each other about things in my family. My aunt asked if she could try some of the vegan stuff and I was like "of course, have as much as you want" so she tried some and she loved it. Then the cousins all asked if they could try some too, and they all liked it too, much to my uncle's chagrin. He refused to try any. At the end of the night, my aunt asked if she could take some of the vegan roast home with her. It made me so happy.
Sent from my Lenovo
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Postby ahungbunny » Tue Dec 25, 2018 10:25 am

that rules friend, nice work
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Postby Hal Jordan » Tue Dec 25, 2018 11:46 am

fuckyoudad wrote:Where tha fucc do I find yuba

Yeah no shit, normal grocer didnt have it, supposedly its at whole foods but i didnt see it there. Going to try the local asian market, and if still nothing, make it sans skin
well that was intense
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Postby theta » Tue Dec 25, 2018 2:46 pm

oh here's the yuba recipe from the book

fresh yuba (tofu skin)
What exactly is yuba, you might be thinking (I get this question a lot!). Simply put, it’s the skin that forms on soy milk when it’s heated, just like the skin that formed on milk when you made hot chocolate way back when. What can you do with it? For one, it forms the succulent, crispy skin that wraps around the “Breast” of UnChicken, and it makes a quick, easy bacon as well. You can also slice it into noodle-size strips and stir-fry with vegetables or add to soup. I am lucky enough to live in an area where I can buy it fresh, frozen, or dried, but I’ve included the recipe for those who live where it is not so readily available. Although it’s easy enough to make, it requires hanging around the stove while your soy milk forms skins to be removed and dried—over and over again—so it’s best to do when you have something else to be doing there as well.
4 cups soy milk, either homemade or store-bought
Pour the soy milk into a wide saucepan or deep skillet. The size of the skin will be the size of the pan you use, so choose your pot accordingly. For “Breast” of UnChicken, an 8-inch-diameter pot will be adequate, while a deep, 12-inch-diameter skillet will work for just about anything.
Turn the heat to medium and bring to just below a simmer—bubbles should be barely visible. After a couple of minutes, a skin will start to form. When the skin has formed all the way to the perimeter of the pan, take a sharp knife and run it along the edge to loosen it from the pan. Then insert a chopstick or dowel under the middle of the skin along the diameter and lift the skin off. Place on a baking sheet and unroll it so that it is open. Repeat this technique, stacking the yuba, until all of the milk has been used up.
To store the yuba, put it in a ziplock bag and refrigerate for several days or freeze for up to 1 year.
MAKES ABOUT 4 OUNCES
hologram wrote:also music is done and already happened so enjoy all that Sisters of Mercy while you can
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Postby theta » Tue Dec 25, 2018 2:48 pm

i'm making these char siu buns today and they're shaping up to be pretty delicious
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Postby CudNylon » Tue Dec 25, 2018 3:21 pm

Vegan Christmas lunch for my family turned out great. Gardien cutlets with a better than bouillon/corn starch slurry added to the packaged gravy, annie’s Mac and cheeze with panko crust, minimalist baker’s green bean casserole, and kenji’s roasted sweet potatoes with agave. My grandma’s first vegan meal and it was all raves even though it was thrown together and half homemade. Next time I’ll go all out since today was a hit.
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Postby Brouhaha » Mon Dec 31, 2018 3:09 pm

make it mild
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Postby ahungbunny » Mon Dec 31, 2018 3:13 pm

i guessed quorn, was wrong
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Postby Brouhaha » Mon Dec 31, 2018 4:00 pm

morningstar needs to follow
make it mild
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Postby Amblin » Mon Dec 31, 2018 4:48 pm

I’ve always liked their vegan chicken patty
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Postby Brouhaha » Mon Dec 31, 2018 4:53 pm

Brouhaha wrote:
Carl’s Jr. partnered with vegan meat company Beyond Meat to launch a Beyond Burger menu option at more than 1,000 locations nationwide


this was posted then removed on vegnews



The vegan Beyond Burger will be available in more than 1,000 Carl's Jr. outlets across the US from January 2.

It will be part of a sandwich called The Beyond Famous Star burger ( $6.29) - a veggie version of the brand's flagship Famous Star.

The patty is part of a build featuring cheese, lettuce, tomato, sliced onion, dill pickle, special sauce, and mayonnaise. If ordered without the cheese, sauce, and mayo, the sandwich is suitable for vegans.


Edit - some say the sauce is animal free
Last edited by Brouhaha on Mon Jan 14, 2019 12:02 am, edited 1 time in total.
make it mild
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Postby came to wreck » Mon Dec 31, 2018 8:13 pm

really wish impossible meat could get sold in stores
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Postby Brouhaha » Mon Dec 31, 2018 8:38 pm

Already in the works for 2019
make it mild
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Postby Brouhaha » Wed Jan 02, 2019 9:05 pm

For years I've eaten at the Veggie Grill and been constantly disappointed, especially whenever I tried their new seasonal items. But yesterday I ordered their new banh mi salad and had them make it as a wrap instead and got the sauce on the side and it was the best thing I've ever had there.
make it mild
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Postby Amblin » Wed Jan 02, 2019 9:48 pm

mendocino farms has a really good vegan banh mi sandwich

also i think i'm gonna go to carl's jr for the first time in forever tonight
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Postby Brouhaha » Wed Jan 02, 2019 9:59 pm

Amblin wrote:mendocino farms has a really good vegan banh mi sandwich

Yeah it's not bad, none of the 3 current vegan sandwiches there really fill me up though. There's the one you mentioned, a tempeh one, and a falafel wrap. The wrap is probably the most filling of the 3.

Try my veg grill hack

I had an impossible burger at doghaus yesterday and i thought they'd mistakenly given me a slider(also on the menu), but no it's just that small
make it mild
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Postby Amblin » Wed Jan 02, 2019 10:02 pm

did you go to monty's yet
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Postby Amblin » Wed Jan 02, 2019 10:03 pm

also the vegan sides at mondocino are good and I get full when pairing those up

i really dig the curry couscous and have made it at home a bunch
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Postby Brouhaha » Wed Jan 02, 2019 10:38 pm

haven't been to monty's, i seldom leave the sgv these days.

mendo's sides are alright but you're already paying $11 for the sandwich, sides i think are around $4 and when you tip the staff a couple of bucks, it's around $17, that's way too much for a casual dining establishment. should include a side like veg grill and other places

not sure on this Carl's JR thing either, are these employees who probably already hate working there going to cook them in a different part of the grill? Probably not, especially in the beginning, the thought of meat grease and pieces mixed in is pretty gross
make it mild
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Postby Jouster » Wed Jan 02, 2019 11:29 pm

Amblin wrote:also the vegan sides at mondocino are good and I get full when pairing those up

i really dig the curry couscous and have made it at home a bunch


Would love a recipe for that if you've got one, I get that couscous every time.
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Postby Brouhaha » Wed Jan 02, 2019 11:35 pm

Was just in Highland Park and saw that there was no line for Cena Vegan, usually it's around the block but I guess everyone is staying indoors right now since it's so cold out. I'd eaten there a couple of times well over a year ago but I just had tacos and thought it wasn't really my thing because it tasted too much like real meat. Anyways, I got a burrito for $8 and the thing was fucking massive, felt like 3lbs, had to really put in an effort to finish it and I can typically put away a lot of food pretty easily. I still wasn't too into the mock meat but the rest tasted pretty good

They now have 5 different mock meats, i went with the chicken equivalent. They even have a product line of their meats in a few select stores
make it mild
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