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Questions tagged [cooking]

Questions with this tag should be specific to vegetarian and/or vegan food preparation

4
votes
1answer
56 views

Is there a vegan Durian pie recipe?

I have been able to find quite a few Durian pie recipes, but they all seem to contain some animal products such as cream. I was wondering if there is a vegan Durian pie recipe somewhere out there ...
3
votes
1answer
41 views

What vegan food could substitute for chunks of beef in stew?

I made a pretty good vegan Moroccan stew recently, and it reminded me a lot of the stews I had in my childhood. But the stews I had in my childhood had large chunks of beef that were very chewy, and I ...
1
vote
1answer
148 views

How can I make okonomiyaki (Japanese pancake) without egg?

A friend of mine really likes okonomiyaki (Japanese savoury pancake) but always makes it with egg. I don't eat eggs, so I'd like to make an adaptation that we can share and eat together. Okonomiyaki ...
3
votes
2answers
108 views

Which foods benefit from soaking before cooking?

I’ve heard that it’s important for health to soak beans when cooking them from dry. Some people also soak rice or chickpeas. I don’t think I’ve ever heard of somebody soaking lentils. Why do we soak ...
0
votes
0answers
27 views

Can aquafaba be used to replace gluten in breads and buns?

Having made a surprisingly good Pavlova from aquafaba (non-brined chick pea juice - the liquid from the can), I was wondering whether it was possible to use the egg-like properties of this juice to ...
4
votes
3answers
82 views

What place do chia seeds have in cooking?

Apparently chia seeds are a very high source of polyunsaturated fatty acids and have a very favourable ratio of omega-6 to omega-3. In terms of nutritional quality they are very similar to flaxseed. ...
7
votes
1answer
78 views

How can I make rice mylk/milk that tastes sweet without adding sugars/sweeteners of any kind?

This follows on from my question Is it safe to make mylk/milk from rice? which I realise was trying to ask two questions (if not three...) I notice that the rice mylk I buy has a wonderful sweet ...
8
votes
1answer
58 views

Is it safe to make mylk/milk from rice?

I live in the UK. At some point, I was taught that cooked rice that has been left for a while can cause illness. More recently I've become aware that many people make healthy fermented dishes from ...
6
votes
2answers
62 views

How can I make a rich, moist, vegan Christmas pudding?

I'm looking for a tested recipe that produces a really rich-tasting, moist, dark, nutty vegan Christmas pudding. I'll be making an alcohol-free pudding, so I'd prefer an alcohol-free recipe, but I ...
7
votes
4answers
112 views

What can I swap for cream that's still “creamy”?

I have a lot of recipes that call for heavy cream, half-and-half, or milk. I'd really like to ditch the dairy -- but while I can swap soy, almond, or something else for plain milk, I have a much ...
7
votes
2answers
99 views

Difference between flour and wheat gluten when making seitan

I am looking into making my own seitan, but every recipe/video I see is talking about 'vital-', 'whole-' or just 'wheat gluten'. What exactly is the difference to normal typical flour? And if it is ...
0
votes
1answer
101 views

Some good ways to roast vegetables without using oil? [closed]

What are some good ways to roast vegetables - such as carrots, cauliflower, peppers, or celery - without using oil? Crispy would be nice; tasty required! :-)
8
votes
2answers
237 views

What are some uses for soy 'whey'?

I was wondering what are some common uses for soy 'whey' (leftovers from the coagulation process when making tofu)? I usually use Calcium Chloride or lemon juice, for coagulation, if that makes a ...
7
votes
2answers
210 views

What kinds of vegan sausage casings/skins are there?

I would like to make my own vegan sausages at some point, but I have no clue about vegan casings/skins. Do edible ones exist or are they all inedible? Are some much more processed than others? Do ...
8
votes
6answers
161 views

Do I need a tofu press to make tofu?

I want to try some recipes with tofu, but I don't own a tofu press. Do I need to buy one before I can make tofu? Is there a way to press the tofu without a press?
22
votes
7answers
16k views

What's a vegetarian substitute for Parmesan?

My recipe for Macaroni Cheese (or Mac and Cheese) requires some parmesan, but parmesan isn't vegetarian as it uses Rennet. Are there any Vegetarian or Vegan "free from" parmesan substitutes in the UK ...
1
vote
2answers
157 views

De-carnivorizing protein [closed]

I just saw a great question here regarding protein sources in vegan food; the answers summarize the nutritional specifics very well. I want to go in a different direction, so I'm going to reframe this ...
8
votes
4answers
126 views

How can I approximate the flavour of butter in savoury dishes?

I used to make dishes like risotto, for example, with dairy butter. Is there a vegan way to approximate that rich flavour? It would be awesome if I could do this with simple ingredients rather than ...
10
votes
4answers
173 views

Is it possible to make vegan crepes?

I'm vegetarian and aspiring vegan. My family loves crepes, and I have tried various egg replacements, and they just don't work - when I try to turn the crepe, it disintegrates. Has anyone figured out ...
9
votes
3answers
7k views

How to replace cashews in vegan cheese?

Many recipes for vegan cheese use cashews as a base. I have to avoid these recipes because I am highly allergic to cashews. Due to the nature of the allergy, I also have to avoid most tree nuts. What ...
7
votes
1answer
154 views

How does cooking affect Omega 3 oils in flax, chia and other seeds?

I often use chia and flax seeds in my baking, mainly to help bind the mixture (sometimes to replace egg). I know they're a great source of Omega 3 (potentially scarce in veg*n diets) when raw, but I ...
10
votes
1answer
95 views

Is there a book similar to “On Cooking” that will teach the fundamental principles of cooking, from a vegan perspective?

I want to learn how to cook, not just from the experience of following lots of recipes, but from understanding the principles behind recipes: how to best combine ingredients and flavours, what ...
4
votes
3answers
62 views

Is there any website that tells what vegan recipes I can cook with X and Y ingredients?

The internet is full of many recipes collections, with a variety of websites with many different features. Sometimes they let you make searches with a richness of parameters. Let's say I open my ...
16
votes
2answers
410 views

Do some vegans avoid using cookware that's previously been used to cook meat?

We have a "mixed diet" household, so much of our cookware has (at some point) been used to cook meat, poultry, or fish. However, I also like to cook vegan food for vegan friends who visit. I know ...
10
votes
2answers
88 views

How can I get the same rise in baked goods when I replace cow milk with almond milk?

We're attempting to reduce dairy consumption in many of our staple foods. Almond milk has worked very nicely for some things, but in baked goods I'm often failing. If a recipe involves baking soda or ...
12
votes
7answers
247 views

Is there a vegan cheese I can use for pizzas?

This weekend, I'm inviting friends at home to play online together. As every time they come, we have pizzas. But this time, I would like to prepare vegan pizzas for them. I'm therefore wondering if ...
1
vote
1answer
92 views

An easy vegan meal plan that covers all dietary needs [closed]

If you want to get enough of a particular nutrient X, there are always plenty of resources showing how to do so. For example, here are articles showing how to get enough protein, calcium, and iron. ...
17
votes
13answers
524 views

What are some non-sweet options for vegan breakfast?

While I find following a vegan diet really easy to adapt to, ever since I stopped eating cheese and eggs, I have almost run out of my usual breakfast choices and all of the ones I've been left with ...
9
votes
2answers
556 views

Is there an effective way to make vegan “souffle” pancakes (an airy, fluffy batter)?

When I was vegetarian, I made small, light, fluffy, puffy pancakes. The batter consisted of spelt flour, ricotta, orange oil, honey and eggs. Crucially, the egg whites were beaten until stiff before ...
20
votes
6answers
247 views

For a recipe that contains fish, what could be a vegetarian substitute that somewhat retains taste?

My wife finds that the marinated tofu we add to our pasta tastes pretty similar to meat (I am vegetarian but she is not, so I wouldn't know, but I take her word for it). When a recipe contains fish, ...