#vegenaise

[hookmeuphook]

Falafel with Vegenaise Tahini

[doeandthestag]

My favorite mayonnaise Vegenaise

[weeklypolygon]

My favorite mayonnaise Vegenaise

[red-bloody-girl]

Blueberry Dessert - Vegan Blueberry Crisp When the farmers' markets or supermarket shelves are stocked with ripe, fresh blueberries, this vegan recipe for blueberry crisp is a great option for dessert.

[marklittle]

My favorite mayonnaise Vegenaise

[shameboree]

love to see people in the tags who i assume do not follow this blog experience for apparently the first time a Foods Explorer

[020755]

Cinco de Mayo Salad and Green Goddess Dressing

Happy Cinco de Mayo!!! This salad is fresh and delicious and perfect for celebrating the day. If you’d like add a protein to it — chicken , shrimp, salmon  or even tofu. May is here and it brings warm weather and beautiful flowers and springtime has finally arrived here .  This is a perfect way to bring a little Cinco de Mayo into your home in a pretty healthy way. Any excuse to celebrate a…

[lemonlyman-dotcom]

@herefortarlos @she-walked-away @happilylovingchaos & whoever else was interested this cashew parm is bomb, I pretty much always have it on hand. It’s especially good when you want that crispy burnt cheese effect on baked dishes!!

(This brand also makes a really good vegenaise!)

[veganfeast]

Artichoke or Vegenaise?

[upthewitchypunx]

Do you have any tips/suggestions for helping someone transition to vegetarianism? books/zines you like or cooking tools/spices/etc that made it easier to practice? or a cooking technique you think is essential to master? I didn't eat very much meat to begin with, so removing meat hasn't been difficult, but I am trying to reduce my egg/dairy consumption which has been a bit harder.

thank you!

Sorry it has taken me so long to get to this!

My first bit of advice is to not beat yourself up over missteps in your goal. Being absolutist about veganism is boring and annoying.

The first vegan cookbook that was given to me was Vegan Vittles. My cooking has moved way beyond that, but it was simple and pretty good with basic techniques. There might be a better books now, there probably is.

The most important things about vegan cooking is having a well stocked kitchen, which is expensive upfront, but a great value over time if you stop eating out.

Staple tools for me include: tofu press, cast iron skillet, dutch oven, sheet pan, a good knife, parchment paper, and a my 20 year old Food processor.

The trick to making good tasting vegan food is to build flavors, and that takes time. Here's are some useful things that help: miso, soy sauce/tamari/liquid aminos, nutritional yeast, garlic powder, onion powder, paprika, tomato paste, and a variety of veg broths. Some combination of these end up in most things I cook. Oh, and also Vegenaise and regular non sweetened non-dairy yogurt. We use the yogurt like sour cream because vegan sour cream is mostly trash.

Grains, legumes, and nuts are fun and all cultures have unique ways to make then from quinoa, spelt, rice, barley, lentils, chickpeas, beans of all types, lentils. People think beans give you gas, but that's because they don't eat them enough to acclimate the body's microbiom and gut health. The reason a product like Beano works is because it breaks the complex carbohydrates down for you.

Seeds and nuts are great, but kind of expensive. Only buy ones you know you like or will use.

Frozen veggies! We have so many and they are so useful, less waste, and cheaper. We keep frozen broccoli, corn, spinach, peas, and a veggie mix on hand. Toss them in an instant soup on a lazy day, add as a side, there's lots of way to use them.

Techniques: sauteing vegetables, roasting vegetables, pressing tofu (this is why a tofu press is soooo much easier!), a few different tofu marinades, tossing tofu in corn starch and frying to make them crispy,getting to know what vegetable cook faster than others, being able to make a soup with whatever you have in the kitchen, get a couple of sauces or dressing down like a lemon tahini dressing that can go on salads or veggies. Learn what's in seasonal regionally and learn to cook it.

I hope that helps!

[eatclean-bewhole]

This is a quick and easy high-protein meal. Just mix and scoop the ingredients below into 2 lettuce boats and you’re done!

•10oz can organic chicken breast

•half stalk celery, chopped

•5-8 red grapes, halved

•1 Tbsp sliced almonds

•2 Tbsps Vegenaise OR avocado mayo

•Himalayan salt & pepper

Protein: 48 grams

Carbs: 13 carbs

Fats: 21 grams

Calories: 432

NOTE: Home cooked chicken breast is better than canned, but do what you need to when in a pinch. Canned chicken is still better than fast food!

[procelibacyactivism]

The packaging these says that you don't have to thaw them out but they do take much longer than 5 minutes to cook even on a preheated grill. The flavor is on par with the ones that you do thaw out, though. 8/10

I added relish, vegenaise, and a tomato to mine

[luckystorein22]

What is the best vegan organic mayonnaise?

I can provide you with some popular vegan and organic mayonnaise brands that were well-regarded as of my last update. Keep in mind that product availability and formulations can change, so it's a good idea to check the latest reviews and labels for the most up-to-date information.

Just Mayo (Hampton Creek): This brand gained popularity for its vegan mayo made from plant-based ingredients. They offer a variety of flavors, and some are organic.

Sir Kensington's Fabanaise: This brand is known for its high-quality, non-GMO ingredients. They have a vegan mayo alternative called Fabanaise, which is made with aquafaba (chickpea brine).

Follow Your Heart Vegenaise: This brand offers a vegan and organic mayonnaise substitute called Vegenaise. It comes in various flavors, including original, grapeseed oil, and soy-free.

Chosen Foods Vegan Avocado Oil Mayo: While not explicitly labeled as organic, Chosen Foods is known for its avocado oil-based mayonnaise, which is egg-free and vegan.

Spectrum Organic Mayonnaise (Vegan): Spectrum offers an organic vegan mayonnaise made with expeller-pressed oil.

Always check product labels to ensure that the product meets your specific dietary preferences, including being both vegan and organic. Additionally, product availability and formulations may have changed since my last update, so consider checking recent reviews or contacting the manufacturers for the latest information.

[guruwithin]

This is not - repeat NOT - a sponsored ad, but is instead, a recommendation from one vegan to the vegan community here on Tumblr. When I first went vegan in the 1990s, I found there were substitutes for most non-vegan food... except seafood, which was usually pretty bad.

A few years ago I discovered the Sophie's Kitchen breaded vegan shrimp. I was and still am in awe of how perfect the texture and taste are.

The box no longer has conventional oven instructions but the old boxes did and it's simple. Let thaw a few hours to make separation easier, set oven to 375 F, place the vegan shrimp on a cookie sheet lined with foil and bake 10-15 minutes.

As for me I usually make a dip to go with it using a base of Follow Your Heart Vegenaise, organic soy sauce, organic balsamic vinegar, organic Agave and some random herb or spice. It is getting harder to find so start pestering you grocer.

BTW grocers (if they carry the brand) usually focus on the vegan crab cakes but the breaded shrimp is so much better. They also have non-breaded shrimp you can use in salads and chowders etc.

[veganbeane]

Vegan Ham Sandwich

Yves veggie ham

white bread

lettuce

tomato

pickle

mustard

vegenaise