Vegan what's for dinner thread...

[FauxFox]

I'm new at veganing and I'd like ideas and somewhere to record my meals... please let me know what vegan food is on the menu in your house tonight (or eating out too actually) I am really interested 😊

So tonight I am making veggie chilli out of sweet potato/courgette/peppers/carrot/baby corn/kidney beans etc served with guacamole and tortilla chips. I have homemade vegan brownies for dessert.

Don't think I will miss meat/dairy at all

I've just been staying with my mum I made lovely 'creamy' beetroot salad . Just chop a shallot finely and add to chopped organic cooked beetroot, with it's juice, I don't like vinegar but you could add some (in my usual lazy fashion I do this all in the same bowl!) with a squeeze of lemon juice, some olive oil and tahini which your stir in energetically. It's gorgeous.

I love beetroot. I often make a Rose Elliot recipe which is a warm quinoa and beetroot taboulleh. You use raw grated beetroot, added at the last moment so it just heats through. The recipe is in her Low G I cookbook if anyone's interested. It's delicious.

I did a bit of throw stuff together from the veg box dinner but it worked out lovely:

Steamed kale and fava beans tossed in tahini lemon dressing
Oyster, yellow, shiitake and lions mane mushrooms slow cooked in white wine and miso paste
Roasted chickpeas

And I made a banana and carrot cake using aquafaba as a binder (and no sugar or sweeteners) - non veg eating DD demolished it!

Took my friend out to my fav vegan restaurant for lunch - we had raw lasagne, kelp noodles in a black olive sauce, kimchi roasted potatoes and this amazing hot cashew Raclette. I'm super spoilt living in LA

kiki can you share carrot cake recipe please?

I went a bit over the top ordering veg for my Sainsburys delivery so tonight will be harissa roasted veg (butternut squash, courgettes, aubergines, peppers and onions) with quinoa and perhaps a green salad.

DeliveredbyKiki I think thrown together things with a few dishes usually results in fantastic food that is more interesting to the palate - it really works for my family .
The Vegan restaurant does sound great - my DP makes Kimchi and Krauts - he would love those kimchi roasted potatoes!

Making Jollof (style) Rice tonight and adding lots of veg to the recipe - roasted peppers, mushrooms and Okra at the end and maybe peas (DH wants a piece of chicken tonight so this fits with the family). I think this is more a Ghanian style than Nigerian Jollof which has a specific curry powder in it which I can't get hold of as I no longer live in the Big Smoke (waits to be shot down).

Not made this one before - so fingers crossed

healthynibblesandbits.com/vegan-jollof-rice/

Stillliving I just subbed the eggs for aquafaba in the river ford cookbook carrot cake, but halved the oil and added two bananas. I'm not the greatest baker because I'm a bit slapdash and chuck stuff together

Tonight we're having tofu in peanut and black bean sauce, with garlic and ginger broccoli and wholegrain rice.

I made the sauce yesterday by throwing things into the mixer and hoping for the best and it's nicer than some of the things I've slaved over anxiously for hours!

We're having lentil dhal. I'm cooking a huge vat of it right now so it will either be for several days or some for the freezer.

DeliveredbyKiki I read about aquafaba on line and I do use a linseed binder which works well, when I bake sometimes, is it as good and easy as it seems to be?

I would use the liquid from white beans not chickpeas (they blow me out).

How much aquafaba is an egg sub then?(not sharpest tool in the box)

Mushroom and blackbean risotto with but butter swirled in at end cooking with side roast asparagus and sweet potatoes

I love pnut sauce too Laura's it's so easy and tasty with tofu. And salads.

I use linseed and warm water whisked with a handheld blender as an egg substitute I've never used aquafaba, Delivered by I read about it on line, does it take a long time to get like meringue?

I can't get on with linseed or chia as egg binders, just never works for me - the aquafaba has been a revelation. I haven't tried meringue but I did do a decent chocolate mousse with it. The recipe said to whisk for 20mins but it was properly peaky after about 10 with an electric whisk. I also whisk it a bit before adding it to baking - recipes don't say to but I find it makes for a lighter bake

I think it's 3tablespoons to one egg

Tonight I'm whacking a load of leftover veg - courgette, peppers, sweet potatoes - with two tins tomatos and garlic in the slow cooker. Dashed some cumin, coriander, miso and chilli power in and will add black beans and coconut milk when cooked. Very very loosely based in a deliciously Ella recipe from her book.

Thank you for all the well wishes further up the thread. I'm starting counselling and trying to work on my negative body image/control issues.

Since food has been a sore point for the last couple of weeks I've thrown a lot of energy into finding cruelty free smellies and have got a lovely coconut face and hair mask on waiting for dinner to cook :)

Still here, still vegan

Had lots of yummy vegan food over the last week (you can see most of it on my insta @thestealthvegan if it's allowed to say that??)

Yummy thai curry made of sweet potato and spinach last night and planning pizza and chocolate brownies tonight, cos it's friday!

Tonight will be an indian takeaway, probably chana dhal and sag bhajee. But have just cooked chipotle black beans to have tomorrow, as they always improve ovenight, to have with sweet potato wedges, broccoli and a tahini sauce.

Tonight was picnic supper with telly and

Sweetballs (from the Plant Powered Families book) with green salad, hummus, bean salad, beetroot, ryvita and edamame beans.

Just come back from a birthday brunch, has buffalo cauliflower and a pretty legit vegan burger with garlic vegan aioli and everything! Needed it to soak up the tequila from last night....

Oooh thanks Kiki have you got the recipe for choc. mousse? Was it good?

I find the linseed egg replacer great for jelly - like smoothies and or ice creams but it is very soft in cakes, i prefer a mix of gluten free baking powder and bicarb.

I just made a lovely risotto. There were fresh peas and broad beans in the shop yesterday. So I steamed them (in their pods, it doesn't take long, 10 mins or so,and they are extra flavoursome when steamed in their pods!) and kept the water , for stock. Today I soaked whole short grain rice for 15 mins and chopped up 3 shallots, or whatever onion type veg. you've got, 2 large garlic cloves, fried them gently in olive oil and a little of the stock then added the rice, stir with a fork add the rest of the stock and or water (till it's about a cm 1\2 above the mixture). When it simmers put a tight lid on the saucepan , which needs to be a solid le Creuset type and turn the heat right down.

Leave for 10 mins or so then stir with a fork and add more stock if it needs it. Then place a folded T cloth safely under the lid and leave it either on a lower heat or turn it off completely. Till all the liquid is soaked in and the rice is cooked then add salt , pepper etc. dill and tarragon, or what you fancy to it with the cooked peas and beans. Stir again can be served hot or cold or room temp. !

Roast veg lasagna tonight. I whizzed up walnuts in the white sauce so it looked a bit grey but it tasted lovely!

As weather here has been vile its a butter bean stew and Herby dumplings tonight

Avocado toast here on multigrain bread topped with shaved fennel, rocket and lots of salt and chilli flakes

Chocolate mousse recipe, I recommend doing it ramekins

www.crazyvegankitchen.com/vegan-chocolate-mousse-made-with-aquafaba-chickpea-brine/

Still we had stew and dumplings last night too! Where has the sunshine gone?! It was yum though...even DD ate it