File: 1619207261193.jpg (192.64 KB, 1200x630, veg.jpg)
No. 181099
File: 1619211025770.jpg (153.13 KB, 800x1200, Vegan-Tofu-Nuggets-Crispy-Crun…)
Tofu nuggets are so sexy. My parents are so picky when I cook tofu and don't like it, but they love this recipe
No. 181137
File: 1619221409544.jpg (366.41 KB, 1210x908, PXL_20210317_014904016.PORTRAI…)
>>181099double freezing is king. I've also taken to shaking cubed tofu in a bag full of cornstarch, then panfrying. Made a sauce of ketchup, gochujang, and honey to coat. So so good. Pic related, that was dinner a while ago
Recently for breakfast I've stopped making breakfast sandwiches and just started eating a bowl of granola. Add oat milk, a spoonful of chia seeds, almonds, strawberries, raspberries, blueberries too. I feel so healthy and like I'm going to make great life choices for the rest of the day
No. 181186
>>181137This week I'll try eating the tofu like that, I'm too used to have it scrambled and it looks amazing
nonnie. I also like to cook it a little bit from all sides until it's golden, I add pomodoro sauce and raice and let it boil, it's super good too
No. 181260
File: 1619278871871.jpg (54 KB, 960x472, hsqjrmy8pijz.jpg)
>>181218Omnis like to think of themselves as good people who care about animals, care about environment or at the very least care about their own health. Vegans are constant reminder of their hypocrisy, of their own lack of discipline and morals, so they want to drag you down to their level.
No. 181280
>>181180What Korean recipes are you struggling to veganize? I only really cook Korean or Japanese food at home and I’ve been a vegan for about two years.
The Korean Vegan has some good recipes, her videos are kinda weird but she has a blog where you can read the recipes. Maangchi also has vegan options on her website. (If it’s the anchovy broth base you’re struggling with, four dried shiitake caps plus 1 piece of kombu plus a handful of fresh seafood mushrooms with half a white onion works great.)
No. 181295
File: 1619290020726.gif (880.49 KB, 245x150, suddenly I cant read.gif)
>>181197>The tried to trick us into eating bacon grease last time we visitedugh sorry they did that to you. I don't eat out or at other people's houses but I have a fear of others trying to sneak meat into my meals. it grosses me out so much to think that could happen. milk or eggs I wouldn't be too upset but anything meat related I think I'd wanna puke
my dad is really weird about meat. he eats quite a bit, also loves eggs. he's currently on a statin and tablets for his high blood pressure but he still asks me if I want bacon or chicken every now and then. I've been vegan since 2017. I just look at him and say '…. no' if he catches me in a bad mood I casusally mention his medication. bitch move maybe but he's on those medications cause of the food he's trying to get me to eat
>>181260I hear so many people say they care about climate change, talk about how they love animals and hate animal cruelty but once you bring up the animal products they consume suddenly they're like picrel
No. 181304
File: 1619292538938.jpg (97.96 KB, 800x777, dry-soy-slices-meat-wooden-pla…)
>>181290In terms of taste, I cant think of anything similar. But nutrition-wise, they dont have anything essential. Fatty acids are plentiful in various seeds, nuts and vegetable oils. Chia seeds in particular are rich in Omega-3. Only thing in fish that you wont find enough in vegetable is DHA, which again, is not essential acid. It is found in kelp (that is where fish get it from), so if you want just eat that or take kelp supplements.
As for getting enough proteins, wholegrain foods, seeds, nuts and legunes have you covered. Especially soy, and anything made from it, is great source of complete and highly bio-available protein. Dried soy plates, like picrel, are 50% protein, fantastic when you want to up your protein intake while keeping calories down.
No. 181318
File: 1619296263592.jpg (180.66 KB, 1004x1500, 91apRO 4ycL._SL1500_.jpg)
I highly recommend TVP and soy curls as meat replacements. Picrel is the brand of soy curls that I buy, and I love them. They're so fuckin tender. If you feel grossed out by the feel of meat, then these might not be the best though
No. 181323
File: 1619296583466.jpg (34.12 KB, 522x426, 71SbEaf9D5L._SX522_PIbundle-12…)
>>181318Samefag, I also like this on the rare occasion that I crave fish. Idk if it's a vegan or just vegetarian, but it's pretty good.
No. 181375
File: 1619316358066.jpg (874.73 KB, 1668x1266, beans-and-rice.jpg)
>>181373Oh yes. I dont like cooking, I try to get it over with as fast as I can. Rice is very convenient for that. Just dump entire bag of into one pot, whole bunch of vegetable into the other, after both are done mix them together and voilà, enough food for next two days. Tastes bland, and by the 7th identical meal in a row I want to cry, but it is nutritious and quick and cheap.
No. 181436
File: 1619357745782.jpg (107.62 KB, 736x1104, 93ecc8c3e359e6f035e92eb4f52c97…)
>>181373Rice is the best thing ever but if you want, you can replace it sometimes with quinoa. It's very nutritious and a good source of protein, iron, etc
No. 181445
I'm so happy about this thread, thx u to the anon you made it
>>181295>I hear so many people say they care about climate change, talk about how they love animals and hate animal cruelty but once you bring up the animal products they consume suddenly they're like picrelthe real difference is that it's easy to say you're all these things and tweet about it but changing your eating habits require actually doing something and challenging your conrtable life. I also hate when people use the "it's expensive excuse". they either eat out every evening or only eat pasta because they can't cook.
No. 181476
File: 1619376768870.jpg (68.92 KB, 640x853, Smoky-White-Bean-Shakshuka-V1.…)
Shakshuka with beans.
I make it without eggs because I don't like how eggs taste with tomatoes. Goat cheese/feta goes really well with it too.
I use the leftovers as a sauce to eat with rice/pasta later.
No. 181651
>>181546If its worth anything, I started adding a big of quinoa to my rice and salads and its seems my hair has gotten a tad more glossy and my nails a little bit stronger
(Plus it makes my food look cool and sophisticated)
No. 181678
File: 1619447105049.jpg (199.17 KB, 720x667, 20210426_112146.jpg)
>>181546An absolute queen
No. 181742
>>181197>They tried to trick us into eating baconwow imagine if you were a Jewish person…
Don't have anything to contribute to this thread as I eat mozzarella sandwich toast at the moment
No. 182004
>>182000seconding this advice! I would also recommend using spray type/liquid vit d and b12. I found my levels of vit d never improved while taking those in tablet form. my doctor said it could be because they were being destroyed by stomach acid before it could be absorbed into my body. now I use a spray which I let sit in my mouth, for around a minute before swallowing it down. this way helps with absorbtion apparently! I use a brand called betteryou but there are loads on the market
>nutritional yeastI love nutritional yeast. I always put a generous amount in with baked beans
No. 182131
File: 1619562320565.jpeg (48.84 KB, 540x540, snapshotimagehandler_102585507…)
Any veg Britbongs I really recommend buying pic rel for a beef substitute, yes it is quite pricey at £3 but it lasts for 2 meals and has very good macros ( 24g protein
for half a pack) also is suuuper delicious.
I get a pack of ramen pimp it out with some veg then plop on some of the beefless pieces and ugh it's perfect.
No. 182424
>>182311I've got a couple lazy go-tos. If you can't find the ingredients irl then you can probably order them for cheap online. Once you manage to get a hold of them then they'll usually last for months too.
Chickpea coconut curry:
>dice onion and garlic and saute in oil>add curry powder (madras curry powder is my go-to), turmeric, paprika, cumin (much better if you grind it from whole), coriander, a bay leaf>dump in a can of coconut milk and two cans chickpeas (I add chicken bullion for the shitty chicken taste but you can sub with some MSG)>optional: add smallish can of diced tomatoes, amchur powder (you can sub with lemon juice), methi, and asafoetida>add whole orange habanero or scotch bonnet (you can dice if you want extra spicy) or kashmir chilis if you can't get>simmer and adjust for taste until it tastes good>eat as-is or serve over basmati riceTempeh mapo tofu:
>rehydrate some shitakes; chop and reserve liquid>simmer crumbled-up tempeh in water, soy sauce, chinese black vinegar, worcestershire sauce if you can get a vegan type I guess. without the worcestershire sauce just black vinegar does the trick, they're very similar>drain after 20 mins>follow this recipe: https://www.chinasichuanfood.com/mapo-tofu-recipe/ but sub the tempeh and chopped shiitake for beef and don't reserve either for the end, just saute it all up front + sub stock for reserved mushroom liquid + sub dou-chi with korean black bean paste b/c less hassle>i like to serve it over straight ramen noodles instead of rice and add a bit of maple syrup while cooking b/c sweet toothSorry if these are too complicated/expensive and imprecise. There are also a bunch of great recipes out there for channa masala and spicy red lentil soup that have more simple ingredients, e.g.
>chop an onion, a knob of ginger (can sub powdered), and garlic >saute in oil, then add cumin, coriander, and turmeric (or just curry powder) and mix into the onions>dump in lentils, water or veggie stock, can of diced tomatoes and/or can of coconut milk optional>add cayenne powder until it's spicy enough>adjust ingredients + salt to taste>simmer until the lentils break down No. 182457
>>182418Most probably your gut flora isn't up to the task yet. Bacterial colonies in the gut play a large role in digestion, particularly of plant material. Try taking probiotics, it might help.
Or drink yoghurt, that's what I do. I avoid all animal products but drink yoghurt every day because of the beneficial probiotic cultures it contains and it makes a world of a difference for my bowels.
No. 182493
>>182418If you only recently went vegan, it will usually take couple weeks for you gut fauna to adjust. Just suffer through it.
Also, legumes can cause bloating. Before cooking them, always soak them in water before to wash out the oligosaccharides. Day before cooking put beans into large pot, fill it with water, and leave it overnight. Usually I also switch the water in the morning and leave them soak for couple more hours to completely get rid of oligosaccharides.
No. 182550
>>182457Thanks anon, is there a specific kind of yogurt? I've been making a green smoothie with greek yogurt every day, does that suffice?
>>182485I broke down and bought some beano yesterday, it definitely helped. I think I'll take it more regularly just to be safe. I've never had gas pain like that so I thought there was something REALLY wrong with me lol glad it's not out of the norm
No. 182709
I know OP says not to sperg about ethics but this entire thing puts me in so much distress. It seems like my body is only able to absorb heme iron. I was meat free for 4 years but I constantly had anaemia (that heavy kind that makes you faint) and I tried so many different iron and B12 supplements and of course I had diet rich in plants containing iron and I took extra vitamin C to enhance iron absorbtion etc. but nothing helped. I finally went back to eating meat and after like 7 months I slowly managed to raise my iron and B12 levels, it's still not as high as it should be, but I'm getting there, and I finally stopped feeling so weak and tired all the time. I read that only 2–20% of non heme iron is absorbed by the body, maybe this absorbtion is even more screwed in my case? I have IBS and my doctor suggested I might have poor intestinal absorbtion. I was pumped with antibiotics as a child and it probably killed all the good bacteria in my guts and it looks like it's still not able to regenerate because I have recurring fungal infections. There was a time I was constantly losing weight despite eating like 2k callories a day. It felt like something was eating me from the inside. I also struggled with severe hair loss.
I had doctors telling me that a meat free diet is forbidden in my case. And even with my current diet, which seems good for me, it will take months to get my guts back to optimal form, if that's even possible. I can't eat many things, like fruits (except berries in small amounts), gluten, dairy except for kefir and eggs, sugar, beans, peas, tea and coffee. Those things make my condition so much worse. I can eat only cooked/roasted/pickled vegetables, cooked/roasted meat, eggs, nuts, gluten-free grains like buckwheat, amaranth, millet, quinoa etc. and small amounts of rice and tofu. Eating feels like a chore. I don't know what to do now, it makes me feel terrible because I was meat free for a few years and I always wanted to drop meat for ethical reasons. I would cry eating shit like liver (not to mention it tastes disgusting), I hate the taste and smell of most meats, especially beef. I know that most people can be healthy on a meat free diet but I can't even advocate for it anymore because that would make me a hypocrite. I was a volunteer at a sanctuary for saved animals, I took care of chickens, turkeys and pigs, now just thinking about it makes me want to cry. I hope that when my symptoms get less severe and I manage to raise my iron levels some more, I will be able to go back to meat-free diet
No. 183502
>>182520>>182673No problem! I would recommend building up your spice + shelf ingredient collection over time; a lot of the best vegan (and non-vegan) recipes are stovetop ones that require a lot of ingredients, but once you get familiar with what the ingredients taste like and how to use them then it becomes as easy as throwing stuff into a pot in a semi-structured order.
>>182709Awww anon, don't beat yourself up for something that's beyond your control. Only the most purity-testing asshole would tear you down for eating meat to survive.
>>182734Farmed bivalve shellfish are also quite possibly one of the most environmentally-friendly foods out there.
No. 183519
File: 1620143660448.jpeg (19.49 KB, 299x169, EE139CDB-BFF9-47B3-AF9D-236B07…)
What’s your fave fake-meats, anons?
Mine is picrel & gardein meatless meatballs. I’m an omnivore but I have been trying to find good meat substitutes and both of these hit the spot while being about as tasty as their meat equivalents.
Had to try a few repulsive meat substitutes before finding these. Granted the quorn nugs have egg in their breading, but I think there’s a vegan version out there too.
No. 183522
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>>183519I don't really like Quorn, but I haven't had their nugs. Their chick'n patties are so thin and look sad in the box. Gardein fish tenders are my favorite, then pea protein patties like Beyond Meat. Aldi has their own version and they're pretty tasty! For vegan bacon I like Sweet Earth's because they don't make me feel like I'm eating flavored paper
I normally find veg sausage to be repulsive too but Trader Joes's vegetarian version (Italian sausage-less sausage) is not bad at all. The texture is soft and nice
No. 183523
File: 1620145137040.jpg (144.69 KB, 1708x2048, Trader-Joes-Chickenless-Mandar…)
>>183522Samefag, I also really like these with some rice and broccoli.
No. 183526
>>182418all other anons have given solid advice, I'd also like to add that fermented foods may help build up your gut bacteria. things like saurkraut, kimchi and kombucha.
>>183519I love everything by Linda McCartney. the burgers from that brand are delicious. my meat loving dad even says he likes them. I also like the brand Frys.
No. 183529
File: 1620145687401.jpeg (70.53 KB, 768x512, quorn-southern-fried-bites.jpe…)
>>183519These are my favourite Quorn product and meat substitute in general, they're great with broccoli.
Repost because dropped image
No. 183598
File: 1620168480901.jpg (158.12 KB, 1024x1024, seitan-al-vino-rosso-1024x1024…)
>>183519Seitan based dishes. I love those from deli and restaurants, or from scratch if youre good!
Those prepackaged you can find in the big chain / organic stores can be a hit or miss and if they are plain you have to cook em right, spices and nice cunchy leafy greens or a stir fry
No. 183797
>>182715its not a luxury. maybe not eating eggs is a luxury but meat is literally a luxury. I can buy a gram of b12 for $15 which will last like 1000 days or something.
meat is more resource intensive per calorie,vitamin, and nutrient than plants.
No. 184447
File: 1620583670203.jpg (126.26 KB, 1500x868, 713vOuuosQL._AC_SL1500_.jpg)
Does anyone here use an iron fish? I was thinking about buying one.
>>184176This sounds delicious! Definitely want to try this
No. 185039
>>184475Talking bullshit about "oxidants" in food = kook = please leave, we're talking seriously about nutrition. There's a reason the "antioxidant" fad is dead, which is that we don't really know that well how the body deals with oxidative stress - some level of oxidative stress is probably good for you. As just one example, the cells of your body are more able to handle oxidative stress than bacteria or cancer cells. If you see anyone talking like this about "oxidants" you should instantly know theyre a full on gooptritionist and disregard.
Yes vegans need iron supplements, and those don't work well for a lot of people, so a lot of people can't even be vegan healthily.
No. 195451
File: 1625251626901.jpg (69.68 KB, 600x397, pin2.jpg)
Britanons, what are some non-dairy milk brands that are relatively cheap, doesn't go bad fast, and taste generally good? I plan to use this milk in fairly large quantities (180ml for my morning quaker oats). I get most of my dairy milk from my local corner store for 60p/liter (in 3-liter jugs) and doesn't offer any alternatives. I guess I could buy from Lidl or Tesco. I haven't checked my local Lidl yet, but I've been checking Tesco's options. Most of Tesco's options are either store brand, Alpro, Oatly, and other miscellaneous brands. The price of the store-brand non-dairy milk is a little bit more expensive, but I'm willing to pay (assuming it tastes alright and last a decent amount of time. I'd like to hear other anons experience with store-brand Tesco milk), but the Alpro seems comparatively more expensive (£1.30-80/liter) and I'm unfamiliar with how it tastes. Oatly,from what I've seen online, is very popular, but it also is quite expensive compared to what I'm used to (£1.50-80/liter). Tescos' non-dairy milk lacks the convenience and prices of dairy milk. Is Lidl better, what brands would you recommend from there?
No. 195473
>>195451hey anon. I'm mostly an almond milk drinker and I find a bottle in the fridge can last well over a week and a bit. I sometimes still drink it even if it starts to taste a little funky lol. but the amounts your planning to use, you should be fine and not have much/any waste
if you're used to diary milk you may want to use the kind that has sugar in it, for the brand alpro all their milks have sugar as standard, otherwise it states that they're 'unsweetened' on the box. I personally don't mind the unsweetened with cereal but with oats I like the usual kind. just in case you were wondering about that
I've only tried tesco's own rice milk (since my local tesco only sells it's own brand rice milk) and it was quite good!
as for lidl I actually tried an almond milk from a brand at lidl called 'free!' or something similar and it was not very nice, actually the only time I disliked a non dairy milk
they are expensive but you can't go wrong with oatly (oat milk is delcious omg) or alpro and of course alpro does soya, almond, rice, oat and so on. that said, I whenever I get chance to go to an aldi their own almond milk, oat and soya milk is pretty great, and I think it's around 79p a litre. the brand is 'acti leaf' which I think is an aldi brand.
good luck finding one that works for you!
No. 197590
File: 1626143837242.png (65.46 KB, 462x177, SNACKLINS New.png)
>>196364Late reply but, what about Snacklins? I've never had them before, but they're meant to be like pork skins. You don't want to try to eat uncooked soy curls btw, they're hard and have no flavor.
No. 204552
File: 1631008347495.jpg (251.75 KB, 1500x1500, fro_mrngst_bcnstrp_j.jpg)
For people who like meat substitutes, I highly recommend the picrel! It taste's super similar to real bacon, it even has "fatty" parts. One of my meat-eater relatives tried it and also said it tastes like bacon.
No. 204806
>>204552I loved this kind so much, it used to be the norm where I live in the UK but at some point all the major supermarkets stopped selling it and now only sell either Quorn products or their own branded stuff. The coloured stripes made me feel like a cartoon character, I loved it.
Quorn bacon is nice too but it comes in a plastic package so I don't want it.
No. 205142
File: 1631387459811.gif (1.25 MB, 640x432, squidward.gif)
I got the wrong order at a fast food place (accidentally had meat) and didn't realize till I got home. I thought I might try to eat it because I felt bad about wasting. It tasted like shit and made me feel sick so I stopped after a few bites. I tried this before a few years back with a messed up order at another restaurant and it was also gross. I feel like even if I wanted to go back to eating meat regularly I couldn't because the taste is just so bad to me.
No. 206765
>>205275NTA but it only happens to me sometimes, usually I'm fine (I'm also a vegetarian)
anyway I came here to say I love beans
No. 211658
>>205168>>205275yeah no… I don't think most people ever stop being able to digest meat. Dairy is a different story - after cutting out most dairy for a year or so (not even vegan just changing habits) I now can't eat a pint of ice cream without having awful stinky farts.
I'm sure primitive humans went months or years between finding edible meat at times…you'll be fine. I mean, not to eat a giant steak maybe, but that makes anyone sick who isn't an accustomed big mongo eater.
No. 211659
>>211624A good vegetive pasta: olio e prezzemola
- finely chop parsley until you have 1 cup or so
- mix parsley with tbsp of lemon juice, 2 tbsp of olive oil, black pepper to taste, plus tsp of lemon zest or orange liqueur if extra kick desired. Let rest up to 2 hrs to develop flavors
-boil water & cook 1/2 lb spaghetti
-mix spaghetti with herb mixture
I am making this presently, my herbs are resting & my pasta water is boiling. same basic recipe works with many herbs & mixes of herbs, and leafy greens as well, try also with finely chopped basil, mint, parsley & arugula; leave out the black pepper if using more delicate herbs like basil & mint so their flavors come through.
No. 211666
>>211663"let rest UP TO 2 hours" means that you can also use it right away, and it will be fine, although a little better if rested.
please don't ask for recipes then complain. this is a very simple, fresh, healthy, tasty vegetarian meal that can be made in less than 30 min.
No. 211719
>>211666Please don't recommend recipes when you didn't even read my post. I wasn't even asking for pasta dishes.
>>211669That's actually a good idea. Thanks, anon! I'll search for some recipes on this.
>>211710Lmfao right?
No. 212232
>>211624Hey, I’m a different anon, but I’ll throw some ideas out. If you like them, I’ll share the recipes. Since you don’t have much time to cook, maybe you could pre make some dishes on a day off, and use them throughout your busy week?
I’m thinking soups or stews, crockpot situations that you can leave on at work and let it do it’s thing.
You can use jackfruit (canned) and make tacos?
Also, I have a recipe for a black bean southwestern quiche bake with a quinoa crust, and it’s savory, easy and packed with good proteins.
These are a few easy ideas, so let me know if you want the recipes!
No. 214874
>>211624Minestrone soup maybe? You can omit the pasta and eat it with bread instead. I like it with sourdough. You can also freeze this for the future and pop it in a pot for a quick meal.
https://momsdish.com/minestrone-soup-olive-garden-copycat#jump-to-recipeI would add garbanzo beans and some tomato paste personally but you can do whatever; the recipe is highly customizable.
Also…. add a splash of bbq sauce…. just do it….. I know I'm going to get roasted for this but it is so good.
No. 223509
File: 1642151277540.jpg (122.6 KB, 1080x1080, notmyhand.jpg)
Canadian anons keep an eye out for these if you're looking for a meaty (not mushroomy) dumpling. Texture and flavour are pretty decent and my brother thought they were regular pork dumplings from a cheap local place.
No. 247361
>>247314yes. it is a little less so nowadays but people would always go for the "you only eat rabbit food" kinda comments.
some people can not wrap their heads around that plant based replacements for things even exist or that people could actually enjoy them or like that people can actually cook well and not just eat plain boiled broccoli like their mom made.
No. 248549
File: 1646843819313.jpg (92.17 KB, 1024x1536, Vegan-Mushroom-Pasta-15.jpg)
>>248514A vegan coworker got a blue apron box once with a vegan alfredo recipe and she made some for me. She altered the base recipe a lot on her own so I didn't get the recipe but I did find this which was similar!
https://lovingitvegan.com/vegan-mushroom-pasta/I remember she added some peas and a bunch of other stuff in there too. I don't care for nut milk and you don't taste the coconut from the coconut milk at all.
No. 271874
File: 1656041575976.jpeg (95.76 KB, 700x933, vegoystersauce.jpeg)
I can't find the vegetarian version of oyster sauce (which is used in a lot of Asian dishes) anymore. I guess due to all the supply chain issues.
No. 280870
>>280768Update: It was fine. More prep than I'd like to do tbh. Maybe next time I'll freeze a lot of tofu at once to cut down on prep time.
I also need to find a better context for it than the awful stir fry I made
No. 354619
>>288273If you eat eggs they can be very filling and low calorie if you know how to cook them, and eggs have a lot of nutrients — the yolk is practically a multivitamin, plus they have protein. Not sure if you’re a vegetarian who eats eggs though since chicken are treated kinda poorly… I know some people opt out of that specifically or only buy the super certified free range $10/dz eggs so it’s not a good everyday food at that price, etc.
I also recommend looking into Indian and/or other Asian vegetarian recipes (I know there’s a lot of variety in Asia but just pick a country with food you like) because those cuisines have some good vegetarian fare that’s flavorful and has varied ingredients. You’d have to make it with your diet in mind of course but I lost a lot of weight eating homemade Thai curries and soups.
No. 355019
>>288273Lentils, beans, chickpeas, eggs, and brown rice. Fatty foods like avocado are also very filling. Since you're restricting calories broccoli and cauliflower are super low calorie and you can add them to just about anything. You can make filling and delicious soups with any vegetables and pulses you have lying around. Egg fried rice with veg, baked/broiled veg with rice or potatoes, oatmeal, omelettes, and curries are all easy to make, filling, and low calorie, if you control how much fat and carbs you add.
No. 355037
>>355019I can’t eat lentils or legume type things like chickpeas without having the worst gas and
toxic farts of my life, is there something wrong with my bowels?
No. 355059
>>355037Second this anon
>>355042 Fiber is actually eaten by microbiome in your gut. If you don’t eat fiber that often, it means the bacteria that helps you break down fiber literally dies (because they don’t get any food). That will leave the fiber fermenting longer in your intestine, producing gas. So sometimes it’s just a matter of powering through it for a couple of weeks until your microbiome adjusts and you get more bacteria that can break down the legumes effectively. Some people claim to have a sensitivity to something found in lentils/legumes called lectins, but I don't know much about the science behind this and the symptoms seems similar to what you'd experience if you generally have a wacky gut flora. I think food is so much more complicated that what we've thought. Anyway, I've seen some of these people say salt brining the legumes extensively can help, so soaking your legumes in salted water for several days (water should be replaced after 24 hours then every 12th hour). I assume pre-fermentation can also be helpful but idk how common it is to ferment legumes.
No. 355085
File: 1698261650152.jpeg (2.32 MB, 1600x1600, vegan-1.jpeg)
What are you doing this November 1, nonnies? Personally, I might go to a fancy vegan restaurant or a cafe and order the things I usually avoid due to their high price. And then I'll listen to a whole bunch of vegan music, I really like it, but I usually don't listen to it because it's mostly punk/hardcore (not always though) and I avoid lyric-heavy music unless I'm in a right mood.
After that, I'll go to a local vegan "convention" with famous vegans in my country as speakers.
No. 355097
>>288273I already answered you but if you want something specific here's a really simple and good recipe.
https://thaicaliente.com/pad-prik-khing-tofu/I ate this weekly while I was losing weight (didn't do the fried egg part though); sometimes I would make it a soup/curry and add more water, shirataki noodles and a splash of coconut milk.
I do recommend that brand of curry paste, it tastes good and most are not high in calories.
No. 355202
>>355116That’s so awesome anon! It’s frustrating because it really is that simple, yet a lot of people try very hard to better their own health but are simply misinformed.
>>355119Looking into this and I think the Mcgovern Report’s understanding about nutrition is a bit outdated, but the bottom line of eating more whole foods stands true. We know today that animal fat is not bad, we also know eating fruit in abundance can negatively impact your cholesterol (unless you are highly active) because they contain such high amounts of sugar. Veggies are superior to fruit because of this. I think whether you are vegan, vegetarian or someone who eats meat, we all benefit from eating less processed foods and getting more fiber into our diet. When it comes to information about nutrition it should be anchored in science, so we should also be critical of any industry that has a stake in the game. I wonder what kind of impact it could have had on the average American’s lifestyle if the report hadn’t been rewritten. It's really unfortunate.
No. 390895
>>390876Additional to what
>>390883 said, when it come to environmental concernsz the stress of overproducing a specific crop or transporting it thousands of miles to meet demand is often much more detrimental than the impact of raising animals. You can also factor in that certain crops are directly tied to human rights abuses which you'd assume should also be an issue for those so concerned about animal welfare.
No. 408591
>>407600I won't comment on the ethical side of it too much, because frankly I think plenty of others are going to do it for me. One point I think that may not come up otherwise is that its easier and faster to breed strains of plants that can adapt to a changing climate, and this process accrues no suffering. Additionally, many third world countries are seeing the environmental and economic benefits of investing bio diverse forestry and agricultural practices.
I think we're going to need animal protein for a while yet to feed the population we have, but because of other aspects of my lifestyle I've chosen to go vegetarian and I'll shift to vegan at some point. I think the worst thing you can do is beat yourself up, remember that women often made to bear a disproportionate amount of guilt over food and eating. Just do what you can in line with what you care about.
As for the health thing, no, you'll be fine. I get blood tests every year (I've been vegetarian for four years) and I've never had a deficiency. Take a B12 complex every day (all women should be anyways) and don't just eat pasta for every meal and you'll be fine.
No. 408721
File: 1719250658858.jpg (46.16 KB, 470x470, OIP.jpg)
I've been on a tempeh journey lately, nonas. I've been pretty bad at seasoning it how I like, but I love it when I order it at restaurants, so I'm determined and persistent. Anyway, a couple of weeks ago one of my coworkers went to track down Lightlife brand tempeh for me in back of the store and instead brought me Tofurky by mistake (pic related). I bought it because I felt guilty he went through the effort for me, but oh my god?? I never really sought a bacon substitute before, but THIS IS IT. I've done it by itself, with breakfast, breakfast burritos, and today I'm finally going to attempt to recapture the joy of a BLT. Wish me luck, but I know it will be sooo yummy regardless.
No. 408751
>>408638Breakfast: tofu scramble w/ peppers, onions, and spinach with a piece of toast or oats with banana and berries
Lunch: big salad like those reels kek (lettuce/spinach, quinoa, chickpeas or lentils, whatever veggies laying around, salad dressing, and some nuts or seeds), sandwich or wrap (I really like to make a fake tuna salad filling with chickpeas), or leftovers from the previous night's dinner
Dinner: I like lots of asian cuisines and they're easy to adapt to a vegan diet if not already. for example, saag paneer w/ tofu instead of cheese, stir fry with lots of veggies and tempeh, sweet and sour chickpeas. Typically my dinners follow the formula of some legume + grain + veggies + sauce
Snacks: veggies and hummus, a handful of nuts, fruit, pretzels
Like
>>408682 said, most dishes can be made vegan. I tend not to use a ton of meat substitutes, though I like them on occasion. Not gonna lie, though, I think my meals are visually appealing as they often include a rainbow of whole foods. The whole "vegan slop" meme makes me roll my eyes because a lot of non-vegan food looks like bland beige crap imo
No. 408850
>>408638I don't eat breakfast, just coffee with oatmilk in the morning. Lunch is usually either a bean and rice burrito bowl, a hummus and vegetable wrap, or a big lentil salad. For dinner it's either pasta/noodle dishes, curry, some type of stir fry with rice and vegetables and tofu, or "pizza" which I don't usually bother adding fake cheese to so really it's just flatbread and veggies. I have a weakness for sweets so I eat a lot coconut ice cream, sticky rice pudding with mango, and other baked goods. Recently I've been making a lot of recipes from the Vegan Korean Cookbook, I'm not Korean but everything I've made so far is really delicious, I highly recommend it.
No. 409082
File: 1719332882996.jpg (261.89 KB, 1000x1414, All-natural+beef+patty.jpg)
>>408827Not all fake meats are made the same, but at the end of the day, it's still processed food. I prefer veggie burgers made of beans and other plants over impossible or beyond meat. You're still better off eating whole foods, of course, but it isn't always an option especially when eating out. I eat fake meat, but it's not an everyday thing.
I'd also question the source of the information because a lot of people are propagandized against fake meats not realizing the meats they eat have the same problems of additives and hormones, plus loads of other problems. Animal agriculture doesn't need to list all the crap they put into their products like the substitutes do. If they were required to be honest about it like picrel, those arguments wouldn't have any weight
No. 409120
File: 1719338060841.png (611.67 KB, 1522x1151, fsf_158_2.png)
>>409114For obvious reason fake meat almost always has less saturated fat than real meats especially processed meats.
>cholesterol free processed oilsYes? That's the point. Cholesterol is not synthesized by plants. All oils are processed.
I don't even want to argue about it. It's biology 101. Also, the thread isn't for arguing about vegetarianism.
No. 411316
File: 1720011444579.webp (399.19 KB, 1408x1120, IMG_0603.webp)
Tried mock duck for the first time, it was really good! I got it from the frozen section in an asian supermarket. It’s pretty expensive and the fake duck flavor is kind of strong though so it might not be everyones cup of tea. Next I want to try tempeh, which is another vegan protein I’ve been sleeping on!
No. 411339
File: 1720022534869.png (476.81 KB, 640x640, mock chicken.png)
>>411320I hope you come across it one day! I assume the canned stuff is cheaper because shipping a can is a lot cheaper than shipping a frozen item, especially if what you bought is made in Asia and you don't live anywhere near there. I think it's basically the same ingredients, just wheat gluten stuff. My favorite was picrel mock chicken because it wasn't so sweet, but I can not find it anywhere anymore. I'm thinking of just making my own seitan mock chicken because it would be so cheap (but it's sort of time consuming)
https://itdoesnttastelikechicken.com/2-ingredient-vegan-chicken-washed-flour-seitan/ No. 411488
>>411452It's just the trend. It's better than the way it used to be (if you were vegetarian you could have pasta and cheese and if you were vegan you could have french fries kek). I'm not a fan of the "kung pao cauliflower" trend though, it has no calories and I want sustenance.
I'm not strictly vegetarian when I eat out but I am at home so I'm always looking at the vegetarian options to see if I can reasonably stay vegetarian when eating out and it has been getting better over the years but still seems like a hard concept for some kitchens to wrap their head around that you don't need meat or a meat substitute to eat a meal.
No. 411545
>>411452A lot of Asian cuisines already have longstanding basis for vegan alternatives and have been incentivized by their populations to seek out veg alternatives. Any Asian country touched by Buddhism for example will have a subset of its cuisine that's veg.
I've noticed LatAm restaurants in my area also frequently tend to have veg options though, if they're not outright completely veg restaurants.
No. 411548
>>408638I'm vegetarian now but I still eat mostly vegan so here's what I would eat on a typical day
breakfast: some sort of beans/legumes in a tomatoey passata sauce on some toast (like a shakshuka with bell pepper/chilli/garlic and spices)
Lunch: Rice with edamame, tofu, vegan kewpie, some veggies like carrots/cucumbers.
Dinner: Where I really shine. Could be some pasta with lentils, could be a stew with pearl barley and chickpeas. Sundays I get a vegan shnitzel from the store and roast some veggies with it. Just the other night I crumbed a cauliflower "steak" and served it with some asparagus and a butter bean puree.
If you sort of follow the protein/complex carb/veggie rule, the possibilities are endless.
No. 411561
>>408638pretty much what I used to eat but veganified.
Brekkie: Milo cereal and a smoothie or toast with plant based cheese and tomato (if its a weekend then a vegan english breakfast)
Lunch: Usually snacks like a protein bar and a shake, sometimes a salad if I feel like making it.
Dinner: Literally anything, its cold where I am at the moment so tonight I had a mushroom pie with pea soup. Sometimes I eat vegan bolognese, mushroom dumplings, vegan roast with veggies, vegan schnitzel with coleslaw. etc
No. 411589
File: 1720103882785.jpg (2.23 MB, 1244x1659, CarrotHotDogs10.jpg)
If I can vent for a second about restaurant vegan food: The vegan "carrot dog" trend is actually insulting I hate it so much, it's such a joke. The first time I saw it I thought it would be some processed fake meat that included carrots for color, but no it's actually just a grilled carrot on a hot dog bun and they're charging like $9 for this. Get the fuck out.
No. 412795
>>411589That sounds hilariously unappealing with normal hot dog toppings.
I could easily see it being tolerable (but expensive) with its own medly, but fucking ketchup mustard and relish? Really???
No. 412815
File: 1720441864806.jpg (33.34 KB, 750x719, 1702691944844.jpg)
>>412791literally take some multivitamins and eat a varied diet, dont eat a lot of those processed vegan meats and focus on whole foods. It wouldnt hurt to get blood work done regularly if you think your diet is lacking. I know many people who have been vegan for decades and are way healthier than your average person. I think a lot of those ex vegans had EDs and didnt consume enough food and blamed it on their diet.
tmi but before i went vegan i was an anachan for a while and broke multiple teeth from lack of nutrients but as a vegan ive been thriving and haven't had any problems since.
No. 412865
>>412791Disclaimer: I'm omnivore.
It seems common for some ex-vegans, and people in general, to develop issues with digestion of fibers due to modern processing, or rather lack thereof. I think a lot of these issues can be mediated by soaking/fermenting plants, particularly grains, beans and lentils, before consuming them. There is some truth to the "grains are trying to kill us" meme; grains, beans and lentils contain antinutrients such as gluten, phytates, lectins, oxalate etc., but by soaking/fermenting them you break down some of the antinutrients and you also make nutrients present more accessible. This is how people commonly prepared plant fibers all across the world until quite recently. A lot of prefabricated food contain grains etc. that haven't been properly processed by soaking/fermenting. I think some of the health issues certain ex vegans experience may be attributed to this. If you don't have the time to soak/ferment, you can buy beans and lentils presoaked. I recommend soaking/fermenting your grains, an example being sourdough. An added bonus to eating fermented foods is the beneficial bacteria that may aid with digestion, boost your immune system and so on. If you're interested in learning more I recommend The Art of Fermentation by Sandor Katz, which is mostly about wild fermentation of different carbohydrates (plants) although there are also chapters dedicated to dairy and meat.
No. 414025
File: 1720799164933.jpg (1.45 MB, 2926x2048, image.jpg)
this recipe sounds delicious to me
https://biancazapatka.com/en/vegan-liverwurst-pate/I don't see how it would taste like actual liverwurst based on the ingredients (maybe the smoked tofu helps?) but I'm a big fan of bean pastes with bread. I wish there was a whole cookbook for them.