I just went for my own toppings of choice (rehydrated dried shiitake mushrooms, tofu skin, julienned kombu that was used in the broth, tofu, scallions). Used spaghetti noodles because that’s what I had.
Secret to the creamy texture? Bechamel sauce, veganized.
1 tbsp cooking oil + 1 tbsp flour (whole grain flour works! just add a little more) + 1 cup nondairy milk + 2 tbsp nutritional yeast for cheesy flavor
Stir fry some veggies and garlic first, then add 1 tsp seasoning or dry stock powder. After the veggies have browned slightly, add 0.5 cup nondairy milk and bechamel. Once heated through, add 1 cup cooked rice. Salt accordingly.
“Eggs” on top of fried rice, drizzled with vegan Japanese demi-glace and sprinkled with dry parsley
One of the things I thought I’d say goodbye to when I decided to stop buying eggs. But fear not, chickpea flour mix and Just Egg came to the rescue :) The above is a mixture of 3 tbsp Just Egg and 2 tbsp chickpea flour mix, with 2 tbsp water. But tbh 6 tbsp Just Egg would be much fluffier and more like the real thing.
The other substitute was the demi-glace sauce. I found this recipe from mumokuteki and it is seriously. so. good.
Translation & adjustment that I used for one serving is as follows:
Tomato sauce 8 tsp
Red wine 4 tsp
Allspice 1/8 tsp
Soy sauce 2 tsp
Cooking wine 1 tsp
Sugar 2 tsp
Very small pinch of celery seeds (I just put in 1/8 tsp of ground ginger as a substitute)
Cocoa powder ¼ tsp
Water 4 tsp
Reserve 1-2 tbsp of the sauce and pour the rest into the fried rice :)
First, the bibimbap. On the top right are soy curls marinated in fermented bean paste sauce. All around are stir fried veggies, covering multigrain rice and surrounding spicy gochujang paste. Everything is swirled in sesame oil.
Next, the okara soup, called biji chigae. Dump in the okara (soy bean pulp left after making soymilk), kimchi, kimchi liquid, and some veggies of your choice. Savory and spicy and full of fiber :)
My okara soup is an attempt at using failed soy milk - I was boiling it too hard and the soy milk congealed, turning into tiny little bits of tofu floating around with okara. Hence the transformation :D
Tried out Edgy Veg’s cheese fondue recipe! Approved by my cheese-addicted non plant based friend with a big sparkly nod. With leftovers you can make pizza and mac & cheese too.
Bell pepper strips, mushrooms, and plant based ground chicken. Stir fried individually, assembled together with some salsa, vegan cheddar, and garden wraps, and crisped up on both sides.
If there ever was a way to make this healthy, it’d be to cook it entirely at home. Add veggies to your heart’s content. Sprinkle as much sesame seeds as you’d like. Add the plant protein of your choice.
Dare I say this was the best tteokbokki I’ve ever had?
Rice and toppings - that is the simple exquisiteness of donburi. Most is not vegan however, but miss it no longer.
I found seitan vegan chicken at an Asian grocery store and used Just Egg along with it for this recipe. Made based on Just One Cookbook’s version, but with 2 eggs’ worth (6 tbsp) of Just Egg for one serving.
The perfect combo when I just need a taste of home, an everyday meal.
Traditional Korean meals have three essential components: rice, soup, and kimchi. And on top of those, you start adding in more side dishes.
The essential three are there - warm multigrain rice straight out of the pressure cooker, seaweed soup in its savory glory, and kimchi that I just started to ferment 2 days ago. Along with those are soybean sprouts, sweet and savory black soybeans, boiled spinach in Korean miso (doenjang), and some pickled perilla leaves.
This is the kind of home meal I crave, I recreate using my own hands.
Homemade, delicious, only around $3 for the whole burger
The Impossible patties were on sale at only $3.99 for 2! Got far too excited and had to get them. A few other things were on sale/cheap this week as well!
The bread was from the discounted bread section ($1.29 for 6 buns), the tomato was $.19 (used ½ for the burger), large hass avocado was $.89 (used ¼ for the burger). A sprinkle of Daiya Pepperjack shreds ($4 for the package, used $.25 worth) and a thin layer of organic kale ($2.69 for the .5lb package, so I daresay $.10).
Grand total: $2.93 for an Impossible burger.
Considering how usually the Impossible burgers I find in my area are around $12~14 dollars, with the Impossible Whopper at $6, this is an insanely cheap and customizable option.
Would not recommend cooking this in an Instant Pot’s slow cooker function though because: 1) the heat is too low to allow for the quinoa to actually cook and 2) if you have the smallest size Instant Pot like I do, it’s only going to be able to hold half of the whole recipe.
My version includes: milk protein in the soy cheese (why do they sell lactose free cheese that is not vegan ㅠㅠ)
