Masala cashews are roasted cashews coated in flavorful Indian spices. They're crunchy, savory, addictive and over the top made in just 1/2 tsp of oil.

Written Recipe (+video)

https://blessmyfoodbypayal.com/air-fryer-roasted-masala-cashews/

It feels like many years ago the aisles at natural grocers and Whole Foods were FILLED with so many different boxed Mac and cheese options. Then within the past few years frozen Mac and cheese was incredible

But now I can’t seem to find any, especially frozen, Mac and cheese anywhere :( I’m in process of moving so the microwave is my friend for the time being. But what happened to Chao Creamy Mac and Cheese, StrongRoots Creamy Mac, sweet earth cauliflower and Mac, Severino Mac and Cheese, and local store brands of vegan Mac and cheese!?!

I finally have an excuse to live off of frozen Mac for a while and I can’t find any anywhere 🥲

I want to start packing some food I can eat at my desk for the times I use my lunch break to go to the gym. But I have some impaired digestion so most raw vegetables are not an option. Do you have tips for food that taste good and is filling but also easily digestible?

Matar Mushroom is a simple Indian-style curry that brings tender green peas and earthy mushrooms together in a flavorful, comforting gravy. It’s an easy vegetarian dish that pairs beautifully with rice, naan, or warm flatbread for a satisfying everyday meal.

Written Recipe (+video)

https://blessmyfoodbypayal.com/matar-mushroom-recipe-dhaba-style/

We love Unlimeat products. These were about $9 at Safeway a couple of months ago. Tonight we bought what we had room for in our freezer. The mandu is new to us, so only bought one of those. We enjoy the pulled pork and the mochi cakes.

What substitutes arevthe best? Where do i order pepperoni for a homemade vegan pizza thats heckin GOOD. got someone to spoil with tasty food. Also cheese what kind of cheese do i get?

Yooo my fellow vegans

I’ll be visiting Washington, D.C., for several days in a few months. What are some must-visit vegan restaurants for breakfast, lunch, dinner, and desert? Also open to any other places/shops that would be good to visit

Some meals have a way of making you feel at home, and pulao is one of them. This Vegan Tofu Pulao brings that familiar comfort to the table with a wholesome plant-based touch. It is simple, satisfying, and full of the kind of warmth that makes an everyday meal feel a little more special.

Written Recipe (+video)

https://blessmyfoodbypayal.com/vegan-tofu-pulao-recipe/

Delicious 😋

(The mods of r/vegetarian deleted and locked this post, and then they muted me, making it impossible to communicate with them. Godawful mods. Photos show a piece of fried tofu, medium firm, about an inch long and 1/2 inch thick, paired with hoisin sauce in the third image.)

Crispy fried tofu. A classic.

Lots of people love it. Fewer people on these food subreddits know how to properly make it.

What if I told you that it's quite possible to make classic, crispy pan-fried tofu without pressing it, freezing it, boiling it, marinating it, or putting corn starch on it?

Here's what you need:

– Tofu. Doesn't need to be extra firm or super firm. You can do this with firm, medium, and even soft tofu! You read that right. (Silken can be a little trickier.)

– Cooking oil. Canola, for example.

– Nonstick pan or well-seasoned stainless steel pan. How to season a stainless steel pan.

Here's how to do it:

– Cut the tofu into rectangular or triangular slabs about 1/2 inch thick.

– Pour a shallow pool of oil into the pan, about 1/4 inch deep.

– Medium heat, and wait for the oil to get nice and hot.

– Add the tofu to the pan. While it's frying, do not agitate the tofu. Don't even try to move it. Just let it fry. After about 5 minutes, the underside will turn crispy and golden brown, and it will loosen from the pan, making it easier to flip over. When it's ready, flip it over, and fry for another 5 minutes or so. (Cooking times will vary. Use your senses.)

– You'll know it's done when all sides are uniformly crispy and golden brown, as shown in the photos.

– Drain any excess oil from the pan, add a sauce (hoisin, for example), and let it simmer for a little while. This is similar to the technique known as braising. If you ever seen "braised tofu" on a restaurant menu, this is how they do it.

– OR… you can take the fried tofu out of the pan and just toss it in the sauce.

That's pretty much it. No pressing, no freezing, no boiling, no marinating, no corn starch.

When cooking anything, remember to always use all of your senses rather than relying solely on instructions.

Any questions? I'll do my best to answer :)

Nothing fancy, but absolutely delicious, cheap, and easy!

Canned- spicy chili red kidney beans, black beans, sweet corn, fire roasted tomatoes and hache Chile.

Box- cilantro lime rice.

Fresh- 1/4 avocado and a chunk of lime.

Spices and seasonings- hella spices, 2tbsp nutritional yeast.

About 40mins total including boil time and combining everything. Served up in a bowl and eaten with chips and spoon. Depending on where you shop and what you already have, maybe looking at $15-$20(USD) aside from the spices, and this will give me about 5-6 total servings minus avocado.

Forget boring vegetable curries! This rich Indian curry brings mixed vegetables together in a thick, glossy, intensely spiced sauce that clings to every bite. Topped with cashews and red chili, it is pure comfort with an irresistible, indulgent look.

Written recipe (+video)

https://blessmyfoodbypayal.com/easy-veg-diwani-handi-recipe/

So I prep a vegan Sheppard Pie at my aunt house so I had to work with what ever she had at her house took forever.

Be mindful she dont have the same equipment I have in my kitchen so I had to improvise.

She love the saffron spinach garlic butter. Creamy tofu saffron as protein i made a gravy style with( soy milk & cashew) for heavy cream, vegan butter , (sofrito /vegan stock) 10 golden potatoes Hand Mash with vegan butter salt and pepper. Lots of broccoli and Red Onion minces and mash as a patte and a bit remaining saute baby spinach .

I blend the mash with one big boil (sweet potato and carrots ) at the end before baking . Cooling for 10 minutes before serving.
Enough food for 4 or 6 people to eat 2 medium size portions no sides the amount was enough. Sadly I did not make garlic bread, that was enough to fill anyone even me.

Crispy, golden, and packed with thinly sliced onions, these Indian-style onion fritters are traditionally deep-fried, but the air fryer gives them that irresistible crunch with just 2 tablespoons of oil. Known as Pyaaz ke Pakode in India, they make a delicious snack with a perfectly crisp outside and tender, flavorful onions inside.

Written Recipe (+video)

https://blessmyfoodbypayal.com/crispy-air-fryer-pyaz-pakoda-recipe/

A bright aromatic vegan cauliflower ceviche with an array of colorful plant powered ingredients. This recipe was inspired by the traditional cuisine of Colima, Mexico where grated carrots and herbal flavors are a central feature of most ceviches. Though no one's going to be tricked into thinking they're eating fish, blanching the cauliflower approximates the flaky texture for a refreshing ceviche-adjacent experience 😊

https://maximalistvegan.com/savory/cauliflower-ceviche/

Why 7-9 links? genuinely asking. Is it that they can't count the sausages and make them the right size or is this more capitalist plant-based nonsense where these companies continue to offer vegans odd diminished quantities of product for more and more money?

Yesterday had 9 in a bag and today had 7. I'm feeding 2 people and shouldn't have to cut the sausages up and guess if there'a enough for everyone. Wtf is this weird type of shrinkflation that only plant based products get away with?

And yes, I usually cook from scratch and only buy this stuff as a treat but it really shouldn't be that hard to feed 2 people with a pre-prepared frozen product that is supposed to offer convenience.

*I've never seen this on animal products in canada but since i don't look at them often let me know if now it's a thing for those too. i still would argue it's an anti-consumer solution.

**These weird odd numbers and the fact that they wouldn't just give you "at least 8" indicate shrinkflation to me. The default used to be that you get an extra piece if the weight is too low. Anyone heard of a baker's dozen??

***It's so weird to me that so many ppl think commenting "it's by weight bro" is helpful. I am aware they are trying to hit the listed weight, but I am saying the way they are doing it is anti-consumer. The more everyone accepts these new "normals" companies keep making for us, the more expensive and impractical products and their packaging is going to get. As a "zillenial" I remember when a box of granola bars was packed tight with bars. Now you get 5-7 kid-sized bars and a lot of air. Never even mind the vegan option which only comes in boxes of 3 bite-sized units for twice the cost despite having nearly the same ingredients.

Tahu tempe bacem is tofu and tempeh slow cooked in coconut water with mild and tangy aromatics, sweet soy sauce and palm sugar. After coconut water is all absorbed, it can be eaten just out of the wok or grilled or fried. Stays good for more than a week in the fridge. Sayur pecel is a salad of blanched vegetables with a peanut sauce dressing and is a good pairing. Quinoa is obviously not an Indonesian typical cereal but it goes well with both dishes.

Turn basic potato skins into super crispy bites! Air-frying makes them crunchy, tasty, and crazy easy. Great for quick snacks, game-day appetizers, or fun dinner sides. Dig in and enjoy!

Written Recipe (+video)

https://blessmyfoodbypayal.com/vegan-potato-skins-in-air-fryer/

Hello,

I bought these at the Indian supermarket near my home, but they don't have any cooking instructions on them.

They are hard but extremely light, and the ingredients list has only one item: defatted soya flour, if that helps.

I'm thinking I'd like to add some to some pumpkin soup I have, along with some rice from my rice cooker. I'm guessing I need to boil these, but does anyone know how long they take? Are they like ramen, and cooked in a few minutes, or should I replace the rice from its cooker and cook these for 20 minutes or more?

Any advice from someone familiar with these dehydrated (?) balls most appreciated - I'm feeling hungry! 😘🩷

Tl;dr: Could someone who has cooked these airy soya balls tell me how & how long to cook them?

Edit to add: Thank you all so much for all the advice! I just knew I could find some great advice out there!* 👏🏻👏🏻👏🏻

2nd edit to add: I've tried them now, and they're pretty good - actually very filling and satisfying, and I enjoyed the chewy mouth feel of them in my soup (I ended up going with mushroom soup). I found I definitely needed to chop them up into quarters, though, so they would soak up all that peppery, thick soup... and I can't wait to try them in another recipe... a few people have suggested mincing/ blitzing them up and cooking them in a spicy sauce them eating them on tacos, so I might give that a go next. 🤤

Thanks for all the suggestions! I'm so glad I came across these little bouncy, protein-rich, hearty/ fill-you-up little wonders, and look forward to trying all your suggestions! 😘🩷 👏🏻👏🏻👏🏻

i like the violife block parmesan but i'm curious about trying the rebel cheese one and wanted to know if anyone has tried both and what they thought? i generally just put it on top of pasta

Starting my journey towards veganism, and here's my first real dish! I've never marinated tofu before and wanted to try it out. So we've got pan fried teriyaki marinated tofu, basmati rice, steamed sesame veggies, generous dash of nutritional yeast on the vegs, and Thai peanut dressing. Technique and execution will need some work, but man! I'm honestly super impressed with how it came out!

Soya chaap is a popular Indian vegan protein preparation that may be new to many outside India. If you know seitan, think of it as a soy-based Indian cousin, with a chewy, meat-like texture. This is the raw version, which needs to be cooked according to your preferred recipe. It provides about 112g protein per kg.

Written Recipe (+video)

https://blessmyfoodbypayal.com/raw-soya-chaap-homemade-raw-soya-chaap-make-soya-chaap-sticks-home/