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.


Rules

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.

4. Do not make any rude comments or digs at anyone’s food, cooking style, specific diet, restrictions or technique.

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.

6. Do not ask for a recipe without otherwise engaging the OP (No posts that are just “recipe?”)

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.

7. Careful with making unasked for suggestions.

Sometimes we like to hear suggestions but you should be nice about it and know the person you are making suggestions to. We are in the discord and you can get to know us that way. If you are just a visitor from the fediverse, this isn’t the place for you to start telling other people what to do.

8. Grown Ups Only.

Cooking for our kids is great, Acting like one is not. While this isn't a community for adult material we expect everyone who participates to be an adult and act like one. Please follow the Anarchists Code of Conduct. No profane usernames allowed.

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[–] [email protected] 2 points 2 days ago (1 children)
[–] [email protected] 1 points 1 day ago
[–] [email protected] 2 points 2 days ago (1 children)

This looks so good!!! How did you make the chilli?

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

Here are some ingredients I like to add to my chili:

  • onion
  • garlic
  • beyond beef
  • kidney beans
  • tomato paste
  • diced tomatoes
  • sherry vinegar
  • brown sugar
  • ground cumin seeds
  • paprika
  • garlic powder
  • onion powder
  • chili powder
  • Mexican oregano
  • liquid smoke (just a drop or two)
  • marmite
  • mushroom powder and / or MSG
  • white miso
  • salt
  • black pepper
[–] [email protected] 2 points 2 days ago (1 children)

All the greatest hits of ingredients right there!! I haven't used marmite or white miso before... hmm...

[–] [email protected] 2 points 2 days ago* (last edited 2 days ago) (1 children)

Yeah, maybe 1/4 - 1/2 tsp marmite to start, and maybe 1 tsp - 1 tbsp white miso (assuming ~2 lbs beyond beef, maybe 1+ cup of dried kidney beans). Both can be salty, and it depends on how much salt and MSG you have put in. You want the right amount of umami, so that's something to balance.

I also would say it's best if you can brown the beyond beef on the side so it gets nice and brown, that Maillard reaction adds flavor and I find it's not as likely to happen if I am cooking it in with the other chili ingredients.

EDIT: forgot to mention, a little brown sugar (1 - 2 tsps) and some sherry vinegar (maybe 1 - 3 tsp) are both really nice in chili as well.

[–] [email protected] 2 points 2 days ago

Oh that sounds excellent! Will have to try it out some time :)

[–] [email protected] 1 points 2 days ago (2 children)

How does beyond beef hold up to being kept for a day or two in something liquidy like chili in the fridge? I’m always afraid of fake meats sucking up a lot of liquid and puffing up like pasta will if you leave it in soup.

[–] [email protected] 2 points 2 days ago

I use it a lot in spaghetti sauce and even after almost a week I don't really see a difference.

[–] [email protected] 2 points 2 days ago (1 children)

uh, I've never noticed any problems with it puffing up like pasta - it's like ground meat; the photo shows chili I made days ago and the beyond beef has been sitting in the chili soup that whole time

[–] [email protected] 1 points 2 days ago (1 children)

Thanks for the reply! I haven’t used fake meats in soup in a long time (like almost 20 years) so it’s entirely likely my fears of it turning to puffy mush are just a relic of a bygone era.

[–] [email protected] 2 points 2 days ago

yeah, sounds like the experience of putting dry TVP into a soup - but beyond beef is essentially pre-hydrated, so the "puffed up" size is already the right size for ground meat