I think many of you are already acquainted with the deliciousness that is shakshuka but for those of you who aren't it is a North African dish made with a...

These are genius Vegan ‘Hard-Boiled Eggs’ that taste every bit as good as the real thing, without the cholesterol or the cruelty . . . INGREDIENTS FOR MAKING ‘HARD-BOILED EGG WHITE’ : 1½ cups (375ml) soya milk, or any other creamy non-sweetened vegan milk of your choice ½ tsp kala […]

Delicious, flaky and buttery vegan croissants at home!! Crispy on the outside, tender and delectable on the inside, the dairy-free version of the classic French pastry is easier to make than one might believe. This recipe includes basic methods of how to make croissant dough, how to prepare the vegan butter square, how to laminate the dough to create the layers within the croissant pastry, and how to cut and shape the dough. From there, you can make classic, plain buttery croissants, cheese croissants, chocolate hazelnut croissants, and the magnificent chocolate croissant AKA pain au chocolat. --Making Croissants Timing-- Start 3 days before you plan to serve your croissants (2 days possible, 3 recommended, up to 6 days in advance) Day 1 - Make dough & butter square Day 2 - Laminate (roll out and fold 3 times, waiting at least 30 minutes between each "turn") Day 3 - Shape dough, let rise (2 hours), and bake (about 30 minutes total) For example, make dough and butter square on Friday night; laminate during the day on Saturday, then wake up early to shape the dough about 3 - 4 hours before brunch starts on Sunday. Pin this recipe.

Let's make a FOOLPROOF vegan egg yolk using vegetables via reverse spherification. Not only do the yolks taste good, but this also makes a fun little science project to engage your kids/class/yourself!

Aush is a vegan-friendly Afghan noodle soup, featuring a blend of earthy spices and hearty legumes, topped with a unique hot garlic oil. It's a comforting, fragrant dish, perfect for those seeking a warming, plant-based meal.

Are you craving vegan poached eggs, but having doubts in your cooking skills? No worries, we've got you covered, as always. Toast with poached eggs is a favorite breakfast or brunch choice all over the globe. If you have to eat eggs, it's best to be vegan. A 100% plant-based egg is better! This egg tastes looks and feels exactly like a poached chicken egg. It's also very simple to make, and it doesn't contain a lot of ingredients. It is completely free of cholesterol and contains lots of plant protein, vitamin A calcium, antioxidants, and fiber. This egg-free dish is a wonderful way to give your breakfast some protein and a different texture. They have less calories and carbs. Put them on bread and top with sauce and vegan sausages! Vegan Poached Eggs Recipe You'd think I spent all of my time creating vegan egg and dairy substitutes based on the recipes I've shared, like this one Top 10 Best Vegan Egg Substitutes. Although I produce other stuff, I believe that sharing my efforts and these recipes will interest others. In the future, I might offer some more "regular" dishes, but for now, I'll give you a recipe for vegan poached "egg." When cooking Tofu Florentine, I frequently use my recipe for Hollandaise sauce, which is incredibly good and gives plain pan-fried tofu a sort of "runny yolk" flavor. That served as my inspiration for creating a tofu-poached egg. Black salt, or Kala Namak, is responsible for the genuine "eggy" flavor. You might not have this in your home, but I strongly advise getting some because it truly elevates this recipe and other plant-based egg meals, like tofu scramble! Most health food stores offer black salt, and you may also buy it online. You'll also need an egg poaching cup, which you can purchase online or in most supermarkets or kitchen supply stores, to make this recipe. Instead of using an egg poaching cup, I've also made it successfully using a tiny glass set in simmering water. The texture and flavor of the tofu will depend on the brand you purchase. The tofu must be Silken Firm. It will be too grainy if it isn't silken, and it won't stay together very well if it isn't firm silken. I suggest Naked Organic Extra Firm Tofu if you're in the United States. It works nicely because it is really mild and only has a little tofu flavor (& is great for making desserts too). Most supermarkets carry it readily available, and a package only costs about $2.00. Share the image below to your Pinterest board if you like these vegan poached eggs!   Ingredients 1 TBSP of vegetable oil For the Egg Yolk: ½ cup of soy milk 2 TBSP of corn flour 1 TBSP of nutritional yeast ¼ tsp of turmeric ¼ tsp of kala namak black salt ½ tsp of mustard For the Egg White 1 cup of silken tofu 1 TBSP of corn flour 1 tsp of agar agar powder ¼ tsp of kala namak black salt 2 tsp of soy milk Directions After combining all the egg-yolk ingredients, put a saucepan on medium heat with this mixture. Whisk the egg-yolk ingredients constantly for a few minutes, or until the mixture thickens nicely. Remove from the heat, then pour the mixture into a bowl to cool and solidify, and put aside. For reuse, wash and dry the blender. For a few minutes, mix all the egg white components in a blender. To make sure everything is mixed and extremely smooth and creamy, scrape down the sides of the blender or shake it. Each egg poacher should be coated on the inside with vegetable oil. Fill each egg poacher with 2 tbsp of the egg white mixture. In the center of the mixture, make a dent. Pour 1 tbsp of the egg yolk mixture into each egg white mixture inside the egg poachers. Add just enough additional egg white mixture to each egg poacher mixture to cover the yolks. Pour around 2 inches of water into a large saucepan and bring to simmer. The water level should reach halfway up the egg poacher cups when you submerge them in it. With the lid on, submerge the egg poachers in the simmering water for 10 minutes. Carefully spoon the poached eggs onto whatever you decide to serve them on after gently removing the egg poacher cups from the water. It is advised to attempt placing them only once because they are difficult to move around. Enjoy the vegan poached eggs right away! Last words Well, I hope you've enjoyed these vegan poached eggs as much as I did making them. They could be a little tricky to make, but not harder than chicken poached eggs. After a few tries, you'll make the best vegan poached eggs I promise. If you're still having issues making this recipe, don't hesitate to reach out by commenting down in the comments section, and I'll reply as I always do!

A sharp, strong vegan almond cheese with a flavour like Gruyere Swiss cheese but with a more crumbly but dense texture. The process is simple and easy but start early as the only challenging part is waiting for the cheese to age! Use THIS RECIPE first to make the almond cream cheese.

This healthy tiramisu is made with oats and silken tofu and is super delicous but healthy enough to call breakfast! The flavor of the vanilla oatmeal, creamy cheese filling, and bitter coffee go so well together! It is definitely a winner.

Creamy, tangy vegan mayo made with aquafaba! 5 minutes, 6 ingredients, and 1 bowl required! A delicious and versatile plant-based spread perfect for sandwiches, sauces, dressings, and more!

Naan is a popular Indian flatbread, and this vegan naan is just as good if not better than Indian restaurant naan. It's fluffy and pillowy, soft and chewy yet crisp and flaky in some spots. It melts in your mouth and is the perfect bread for scooping up delicious Indian curries. Plus, it requires just a handful of simple ingredients.

Spicy sweet and sour ginger sauce lightly coats a crispy fried batter enveloping tender homemade beefy beefless seitan in this vegan version of the Chinese Canadian take-out classic: ginger fried beef. Since this uses homemade seitan that needs to be steamed for an hour to cook, then cooled for several hours before slicing, it's best to make the beefy beefless seitan a day ahead so you have plenty of time. Beefy beefless seitan can be made ahead and frozen so you can defrost and cook it up anytime. The cook time in this recipe starts after you have your cooled seitan ready. Customize this vegan ginger beef to your taste. Choose white sugar in this recipe for a more classic flavour or brown sugar for a richer taste. Include the optional coarse grated ginger for a powerful ginger flavour or leave it out if you're not used to the flavour of ginger. You can make this recipe less spicy by reducing the amount of dried red chilies. Or add extra heat with the addition of a de-seeded fresh red chili. This is your vegan ginger beef and there are no rules! Pin this recipe

This raw tiramisu is ridiculously delicious, boldly flavored, perfectly sweet, and sublimely creamy. It will impress anyone that tries it.

This healing kitchari is so nourishing and easy on the stomach. It is the perfect "feel better", easy to digest meal when your body needs a break.

These Chocolate Fork Biscuits are really chocolatey, melt in the mouth delicious & vegan. It's the ultimate chocolate biscuits recipe that requires only few basic ingredients and is super easy to make too.

Ever since I was introduced the magic Aquafaba, it has been an obsession for me. It is nothing but the water left over after cooking the chickpeas and it works as a great egg substitute. I have pos…

Please note that the Prep time is hands-on time only. Allow an hour or more for the soup to chill if you want to serve it cold. But this soup is also good as a hot soup if you just can't wait for it to chill.

A version of Gordon Ramsay's vegan rice paper and tofu bacon, with adjusted ingredient ratios for the marinade and clearer instructions. Adapted from the original recipe available here: https://www.gordonramsay.com/gr/recipes/veganblt/

Hello, my friends. Long time no blog! I know I'm behind on bringing you printable versions of my recent vegan croissant recipe and vegan KFC "chicken" sandwich...but I had to tell you about THIS revolutionary

If you are in the Atlanta area it is a must you stop by the raw vegan spot that makes some of the best wraps your mouth has touched but if you aren’t I got your back. This has been tried and tested on friends an family members and the consensus is if you were blind folded and a gun was to your head…

This vegan souffle pancake recipe is inspired by the popular Japanese Souffle Pancakes which are super fluffy and thick. This version is egg-free, dairy-free and even easier to make than the original.

This kitchari recipe is full of flavor, great for your gut health, and healing for your mind and body. It's a staple of Ayurvedic eating, and easy to make.

Cue the excitement... Roll out the culinary red carpet because the moment has arrived to reveal the best vegan recipes that captured your hearts and palates in 2023—the crème de la crème, the Top 10

Y’all know me, I’m not one for tofu. It’s just not my jam. Then Mary’s Test Kitchen changed my life! This is a super easy recipe but definitely takes planning ahead because the pr…

Turn tofu into vegan steak, with a simple marinade that is only 4 ingredients and two cooking methods you are going to love.

Make your own protein-packed Homemade Vegan Deli Slices — they're tastier and way more affordable than store bought options. This recipe is full of flavor and easy to customize.

This vegan cheese is super easy to make and tastes just like mozzarella! Just blend, heat and chill and you'll have perfectly slice-able and grate-able cheese for your vegan charcuterie, sandwiches, grilled cheese, pasta, pizza

Easily make Vegan Dalgona Coffee with instant coffee powder, sugar and hot water in a 1:1:1 ratio whipped up with electric beaters or by hand to top a glass full of ice and plant-based milk.

Made with sticky Japanese glutinous rice flour, these chocolate mochi brownies are the gooiest brownies ever. They're vegan and gluten-free — only three ingredients needed!

The BEST vegan fettuccine alfredo recipe! This cashew alfredo sauce is rich, creamy, dairy-free, and oil-free. It's made with healthy ingredients like nutritional yeast, cashews, lemon juice, and almond milk. The quick and easy recipe is made in 30 minutes with one pot and a blender. It's a delicious plant-based comfort food & healthy pasta dinner for weeknights!

The Best Vegan Fried "Chicken" is beautifully seasoned, crispy and crunchy on the outside and juicy on the inside with an amazing flaky meaty texture you must see to believe! And while it takes some time to prepare, it's SUPER EASY and most of the time is totally hands off! Start this recipe by freezing and thawing 24oz (700g) Traditional or Medium tofu twice. *See the notes for brands that have been tested and which have been reported NOT to work* Do not open the package(s). Make sure to freeze the tofu completely until it is solid and then let it thaw completely each time. This can take up to two days. Trust: this gluten-free vegan fried chicken recipe is worth the wait! Please see my video tutorial on how to make this vegan fried chicken so you get a good idea of how to treat the tofu. It's a simple recipe but you do need to be mindful of some details. While best deep-fried, you can oven-fry (or air fry) this recipe. See the directions for more details. Click here to pin this for later.

Delicate dairy-free, egg-free, vegan crepes with crisp edges, perfect for filling or topping, savoury or sweet!

The importance of calcium, best vegan calcium sources, calcium rich plant based recipes and meal plans.

Try this Chinese restaurant-style Crispy Salt and Pepper Tofu! 
These are coated pieces of tofu cubes cooked to a crisp before being sautéed with an aromatic blend of salt, white pepper, Chinese five spices, garlic, onions, and some chilies for extra spice! This is perfect if you're craving take-out too and is great for sharing.

This vegan schnitzel recipe uses 14-ingredients and super easy to make! I'll show you how to make vegan schnitzel using seitan & breading!