this post was submitted on 23 Oct 2024
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Vegan Home Cooks

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Come join the Vegan Home Cooks!

Participation is really easy, just take a picture of what you cooked today and post it, no recipes needed.

This is a public forum for a discord server of friends who are all vegans and cook at home for their families.

We are here to share some inspiration, to see what others are doing and to stay engaged in something that is both our hobby and a required task.

This forum is not a "food porn" community, a recipe book or a place to teach you how to cook. It is a place for people who already cook to meet other people like themselves and provide on topic support and conversation as much as long distance friends on the internet can do. We are doing show and tell about what we made and we don't care about its instagram worthiness.

Veganism isn’t a diet but I have to eat every day. This is for the vegan home cooks. Anything non vegan will be deleted.

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1. Be Vegan.

If it is not vegan it doesn’t belong here… or anywhere.

2. Post home cooking.

No restaurant or fast food. This is what every other vegan space is about and we don’t want to promote any large or small business tyrants.

3. Join the Discord

We’re an active community of vegan home cooks that like to talk about what we are cooking today.

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While we are all cooks, we all have different requirements and we’re not asking for help, we are doing show and tell.

5. Do not use trademarked brands

Use generic names. We’re cooking with tvp not whatever business brands it and we’re not trying to turn comrades into billboards. No plant-based vegan-pandering capitalist crap like Impossible, Beyond, Dairy-company owned “vegan” cheese.

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We are not food bloggers. Sometimes we're excited to share and will tell you the recipes we used but this isn't required. Instead try doing your own research and tell us what you learned and we can talk about it.

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What are your staple foods? (vegantheoryclub.org)
submitted 2 days ago* (last edited 2 days ago) by [email protected] to c/[email protected]
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What are the foods that everyone here eats day to day?

I'm looking for more to add to my arsenal.

In my head there's a big difference between staple foods and the kind of food that you make when guests come over.

I suppose it's an increased emphasis on being easy/practical to make, or make in bulk as well as as nutrition. I guess it's the staples that largely decide how the kitchen is stocked too.

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[–] [email protected] 6 points 2 days ago* (last edited 2 days ago)

My breakfast is almost always:

  • A very spicy pepperoni (the paprika like plant, not 🐮)
  • a tomato
  • some cucumber
  • bread with hummus
  • a different vegan spread but it looks like I'm settling on a cream cheese with herb (again 🌾not 🍼)
  • turkish olives (marmarabirlik)

My lunch when I'm not at home and even typically at home is bulgur salad:

  • 3 parts of the coarsest bulgur to 4 parts water by volume. Add salt and bring to boil, then turn off, let it cool on the stove with a lid on.
  • dice: tomato, leek, pickled cucumber, red paprika and/or whatever else you like
  • once bulgur is at most luke-warm stir it so the drier bulgur ln top gets mixed in with the wetter bulgur. It still takes water while cold, so don't worry about homogeniety. Add loads of tomato paste and paprika paste (I go for 50/50 but it's up to you). Like loads. Whatever spices you want, I typically go for pepper, rose paprika, the mediterranean combo (thyme, basil, oregano and rosemary) and cumin. Gotta watch out with the cumin though, you can't really overdo the other spices but cumin has a very strong flavor. Also pul biber because I like it spicy.
  • dump olive oil all over it again hard to overdo and add lemon juice, vinegar or my favorite variant: pickle juice.
  • Parsley. Loads of it. Impossible to overdo, the arabic variant is mainly parsley with some bulgur. Doesn't matter which type or how finely diced, I buy deep frozen because it's already cut up and I dump half a box into it, but obviously fresh is better.
  • mix it all and taste it. It should be a bit too spicy and salty since we're gonna add all the veg and a bit too dry since it will soak up the veg juices later. You don't want a weird slosh later at the bottom but you can dump it or try to mix it in if there is.
  • mix in the diced veg and some chickpeas and let it sit on the fridge. I typically go for 50/50 veg and bulgur.

There are loads of variants obviously, but the main ingredients are tomato&paprika paste, olive oil, some kind of souring agent, PARSLEY(important!), veg. Seriously though don't forget the parsley.

It keeps at least a week in the fridge so it's perfect for meal prepping, it's eaten cold so perfect to pack while away, it has carbohydrates veg and protein (mainly the chickpeas but bulgur has a bit as well), and it doesn't make me feel drowsy like when I eat too much of some other carbs (looking at you noodles).

I love my bulgur salad.