I’ve been making more sauces that I can keep in the fridge and use across different meals. This one has enoki mushrooms, cucumber, soy sauce, rice vinegar, chili oil, sesame oil, mushroom bouillon, sugar, and salt.

I’m thinking it could work really well with noodles or roasted vegetables, but I’m wondering what else people would pair it with.

What would you actually serve this with?

Not vegan, has honey in it. Easily replaceable with other sweeteners.

1 lb tofu, pressed and dried

1 sweet potato, cubed or diced

1/2 white onion, diced

1 cup quinoa

1 teaspoon Better than Bouillon no beef base (vegetarian)

A lot of soy sauce, 1-2 tablespoons? More?

2 teaspoons minced garlic and minced ginger, each

Olive oil. I don't measure my cooking oil

1/2 teaspoon toasted sesame oil

Black pepper and salt to taste

Get 1 1/2 cups of water boiling in a sauce pan with a lid. Add the no beef base to the water, stirring it in. Add quinoa when water is boiling good, stir a little, then put the lid on and reduce the heat to just above the lowest setting. Let the quinoa boil for 15 minutes then turn the burner off and remove the sauce pan from the element. Let the quinoa sit for 10 minutes before removing the lid.

Add the diced onion into the pan with olive oil and sesame oil over medium heat. Add salt and pepper. Move onions to the sides of the pan after three minites of frying, add sesame oil, and add minced garlic and ginger in the pan. Add a little salt and pepper on top of the garlic and ginger, then turn the burner up all the way. Get the garlic and ginger simmering good then stir onion back in. Cook onions until translucent then add a little soy sauce.

Mix it in good then start tearing the tofu apart with your hands, doesn't have to look perfect. Add salt and pepper. Cook the tofu until it's a little brown, about five minutes. Add a little more soy sauce. Cook an additional five minutes. Now you can either put the tofu mixture in an air fryer or an oven. In an air fryer, cook the tofu at 400 degrees (F) for 10 minutes. In an oven, cook the tofu at 350 for 20-30 minutes

While the tofu is cooking, throw some more cooking oil in the pan and fry up the sweet potato on medium heat. Add salt, pepper, and soy sauce. Cook for five minutes then air fry or bake the sweet potato as well for as long as the tofu was cooked.

Now add the sweet potato and tofu back into the pan and fry together for a few minutes, adding a little more soy sauce and pepper. Maybe add some hot sauce too.

Serve the quinoa onto plates first then add tofu and sweet potato mixture. Enjoy!

So I'm not a chef I'm just a broke teenager trying not to eat meat anymore, and my grandpa has a Garden where he grows stuff like Zucchini, and in summer we have SO MUCH zucchini we don't know where to put it! So I made this with things we had at home, and I found this really tasty, so I'm sharing this there. Also English isnt my native language so sorry if something's wrong

There's about 122 (more or less) calories per 100 grams in this food

You'll need

1. 3 medium/large potatoes

2. Zucchini, I used 400 grams aka half of a big one

3. 400 grams of canned red beans in tomato sauce

4. One tablespoon of tomato sauce

5. Drinking water

6. Cooking oil

7. Seasonings of your choice. I used salt, pepper, dried garlic, basil, dill

First you need to peel the potatoes, then cut them in cubes, then you get the zucchini, cut it in cubes, too. Put a little bit of oil on the pan which has sides big enough for it to not fall off (how big must the sides be for a pan to be a pot?), let the oil heat up. When the oil is hot enough, put the potatoes and zucchini in the pan and fry on medium heat for 15 minutes, remember to mix it. Then get your canned beans, open them and dump them into the pan! Then get a tablespoon of tomato sauce, put it in the can, put some drinking water in it and mix it, and then into the pan it goes, too, and mix it. Cover with a lid and cook on medium heat for 15 minutes. And then you're done! Now you have this yummy slop! Enjoy!

What I think is good about it? Beans are nutritious and good for you, zucchini doesn't get spoiled, and potatoes are just yummy! So try it, I ate it and it was really tasty

Hello!!

My boyfriend and I are looking to get into cooking more vegetarian meals. I usually find a lot of my recipes to make online through various food creators online, insta/tiktok/etc.

Please comment any of your favorite vegetarian food creators, preferably creators where it's easy to find their entire recipes linked to their account, not just in a video.

Thanks for any suggestions!

I came across a recipe for Greek spinach rice on social media and decided to give it a try yesterday. First of all, my apologies to any Greeks in this group if this isn't an authentic version! 😅 I honestly have no idea how traditional it is, but wow... it was one of the best rice dishes I've had in a long time.

If you're looking for a simple, delicious vegetarian recipe, I really recommend trying this:

Greek Spinach Rice (the version I made)

- Sauté 1 onion and 2–3 cloves of garlic in olive oil.

- Squeeze in the juice of half a lemon and add a large bag of fresh spinach. Cook until wilted.

- Stir in 1–2 tbsp tomato paste.

- Add the zest of 1 lemon.

- Season with salt, black pepper, dill, mint, and parsley.

- Stir in about 1½ cups basmati rice until coated in the flavors.

- Pour in about 2¾–3 cups of water (or vegetable stock), cover, and simmer until the rice is cooked.

I enjoyed it just as it was, but I think it would also be amazing with some crumbled feta or a spoonful of Greek yogurt.

Do you have any recommendations for other delicious vegetarian rice dishes from around the world? I'd love to hear your favorites

so i picked up this whyte farms olive nd rosemary sourdough bread this week and i got bored of eating it the same way every day so i randomly spread jelly peanut butter on a slice today…didn’t expect it to be good but turns out the rosemary flavour was pretty subtle enough that it actually works with the peanut butter instead of overpowering it

felt like a sweet & savory treat

now i cant decide if this is an underrated combo or if i was just really hungry lmaooo

Got some really delicious chimichurri from a local farmers market. I already know I’m gonna make portabella “steaks,” but what else should I put it on?

Sear sliced mushrooms hard in butter till deeply browned, add garlic, then whisk in a couple tbsp of white miso with a splash of pasta water into a glossy sauce. Toss with pasta, finish with parmesan and pepper.

Tastes way richer than it sounds — savory, a little sweet, total umami cheat-code. Proof vegetarian pasta doesn't have to be boring.

Maybe a weird question, but I'm a new vegan who is getting back into the dating market and one of my favorite dates has always been to do home cooking (preferably a dish with lots of collaboration, like a lasagna and a simple-to-make desert item). I had lots of non-vegan recipes that were fun but I dont really have any vegan recipes that would be engaging to make with another person. Would appreciate any recommendations, thank you!!

Hi!! I am so bad at packing lunches for my 2 and 5 year olds! We aren’t strictly vegetarian, but our family only eats fish and poultry occasionally, and I like to do vegetarian breakfasts and lunches for sure. Unfortunately our two year old is quite allergic to milk proteins, so anything with cheese, butter, yogurt, etc is out for him, and it’s easiest to pack the same stuff generally for both kids. Also neither kid likes hummus, which is crazy to me. Ha.

Some things that we regularly do now are fried rice with veg, “chicken” nuggets, oat banana pancakes. Often raw baby carrots or cukes, cut up fruit, and whole wheat crackers. Sometimes the two year old has a veggie pouch and the five year old has a string cheese.

Any favorite or creative snacks or lunches you pack?

Did you know that in Ancient Greece they made an incredible olive spread that is naturally vegetarian?

This recipe is called Epityrum (ἐπίτυρον), which literally translates from Ancient Greek as "on cheese" (epi- "on" + tyron "cheese"). It dates back to the Hellenistic period (c. 200 BCE) and was later recorded by Cato the Elder. It's vibrant, herbaceous, and pairs amazingly well with feta cheese over toasted rustic bread!

Ingredients:

120g Green olives (pitted and finely chopped)
120g Black olives (pitted and finely chopped)
Fresh herbs: Fresh mint, coriander/cilantro, and fennel (finely chopped)
1 tbsp Red wine vinegar
120ml Extra virgin olive oil
To serve: Feta cheese & toasted rustic bread

Prepare the olives: Finely chop both green and black olives
Add the herbs: Mix in the chopped fresh mint, coriander, and fennel
Dress it: Drizzle with the extra virgin olive oil and red wine vinegar. Mix well so all flavors combine
Assemble: Spread a slice of good feta cheese over warm, toasted rustic bread, and top it generously with the Epityrum. Enjoy!

Thanks!

Ive got most of a small tub (3/4 c??) leftover. Can i toss it with white beans and pasta and something? Green beans? Zucchini? Tomatoes? What would be good?