what vegans eat Archives - Everyday Vegan Recipes

#VEGAN Southern Fried Chick’n. 🌱 #recipe #plantbased #food

Countdown to Juneteenth Day 2: VEGAN Southern Fried Chick’n. 🌱

The Flag of Juneteenth explained:

The Star represents Texas, the Lone Star State.

The colors represent red, white and blue which represents the American flag.

The date is seen on some flags and that represents the day that enslaved black people in Galveston, TX were made aware of their freedom.

THE arc represents a new horizon which were the opportunities, freedom, and promises that were in the horizon for many black people. However, black people even after slavery are still faced with many challenges.

What does Juneteenth mean to you? Comment below. 🌱

Ingredients:
Enoki mushrooms
AP flour
Seasonings of your choice

Wet batter:
Just egg
Lemon juice
Vegan milk

#vegan #plantbased

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Easy Vegan Meals We Eat On The Reg

Our weekly meals vlog aims to show how easy, affordable, diverse and delicious vegan meals can be.

Download our FREE eBook: http://thoseveganguys.com/
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PO Box 787
Oldham
OL1 9TH

Our Vegan Amazon Storefront
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Vloggers Paradise Equipment List
https://www.amazon.co.uk/shop/veganguyz

TUBEBUDDY
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Music Credits:
Epidemic Sounds

TVG & TVQ Art by Charlotte
@peweebaggins on Instagram & Twitter
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Down to earth veganism with Paul & Jason. We’re a married couple from Manchester who love to share our passion for vegan living with recipes, reviews, chats, fitness, fun and the odd appearance of our cat Isis. We also chat about mental health and more in kitchen vlogs.

We’d love a like and a subscribe, of course.

Thanks so much for taking a look.

Paul & Jason. xx
___

“Down to earth Veganism”
“Stuffin’ us faces”
“BE EXCELLENT TO EACH OTHER”

Vegan recipes. Vegan food. Vegan meal planning. What I eat in a day. What we eat in a day. Plant based meals.

FRIENDS:
The Vegan Queens
https://www.youtube.com/channel/UCP9m1Q6fohEgbKgR0yrZWfA
ActorReactor
https://www.youtube.com/user/pjbuk
Jason Bromley Music
https://www.youtube.com/user/TeamSpice
The Library is Open
https://www.youtube.com/channel/UCE1zUekS7MsvStLGVf1g0fw
Angharads Life
https://www.youtube.com/c/AngharadsLife

#Vegan #ThoseVeganGuys #veganrecipes

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Even More Down-to-earth Vegan Meals To Fill Your Hole

Our meals vlogs are always about realistic, delicious and easy vegan meals that fill your gaps and don’t cost a fortune. We always throw a few taste tests in too.

Download our FREE eBook: http://thoseveganguys.com/
Our MERCH: https://teespring.com/stores/thoseveganguys

Paypal Donate: https://paypal.me/tvguk
Patreon Page: https://www.patreon.com/thoseveganguys

Join this channel to get access to perks and to help support us:
https://www.youtube.com/channel/UC1NJu6ecBwCYWIOJbARYnIA/join
Amazon Wish List: https://www.amazon.co.uk/hz/wishlist/ls/3E7RMUXO2WIGW?ref_=wl_share
Our Website: http://thoseveganguys.com/
Facebook: https://www.facebook.com/VeganGuyz/
Twitter: https://twitter.com/VeganGuys
Insta: https://www.instagram.com/thoseveganguys
That Vegan Group: https://www.facebook.com/groups/548751642144960

Our PO Box:
Those Vegan Guys
PO Box 787
Oldham
OL1 9TH

Our Vegan Amazon Storefront
https://www.amazon.co.uk/shop/veganguyz

Vloggers Paradise Equipment List
https://www.amazon.co.uk/shop/veganguyz

TUBEBUDDY
https://www.tubebuddy.com/TVG

Music Credits:
Epidemic Sounds
http://bensound.com
http://purple-planet.com

TVG & TVQ Art by Charlotte
@peweebaggins on Instagram & Twitter
__

Down to earth veganism with Paul & Jason. We’re a married couple from Manchester who love to share our passion for vegan living with recipes, reviews, chats, fitness, fun and the odd appearance of our cat Isis. We also chat about mental health and more in kitchen vlogs.

We’d love a like and a subscribe, of course.

Thanks so much for taking a look.

Paul & Jason. xx
___

“Down to earth Veganism”
“Stuffin’ us faces”
“BE EXCELLENT TO EACH OTHER”

Vegan recipes. Vegan food. Vegan meal planning. What I eat in a day. What we eat in a day. Plant based meals.

FRIENDS:
The Vegan Queens
https://www.youtube.com/channel/UCP9m1Q6fohEgbKgR0yrZWfA
ActorReactor
https://www.youtube.com/user/pjbuk
Jason Bromley Music
https://www.youtube.com/user/TeamSpice
The Library is Open
https://www.youtube.com/channel/UCE1zUekS7MsvStLGVf1g0fw
Angharads Life
https://www.youtube.com/c/AngharadsLife

#Vegan #ThoseVeganGuys #veganrecipes

vegan,vegan food,vegan meals,those vegan guys,down to earth veganism,vegan recipes,vegan shopping,vegan hauls,Gay couple,LGBTQ,what vegans eat,easy vegan dinners,vegan dinners,easy vegan meals,what vegans eat for dinner,down to earth vegan meals,delicious vegan dinners,down-to-earth dinners,gay couple youtubers channels,vegan recipes easy,what we eat in a week,vegan meals easy

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Down-To-Earth Vegan Dinners

Our weekly collection of TVG plates we’ve had for dinner, another cracker of a week.

Download our FREE eBook: http://thoseveganguys.com/
Our MERCH: https://teespring.com/stores/thoseveganguys

Paypal Donate: https://paypal.me/tvguk
Patreon Page: https://www.patreon.com/thoseveganguys

Join this channel to get access to perks and to help support us:
https://www.youtube.com/channel/UC1NJu6ecBwCYWIOJbARYnIA/join
Amazon Wish List: https://www.amazon.co.uk/hz/wishlist/ls/3E7RMUXO2WIGW?ref_=wl_share
Our Website: http://thoseveganguys.com/
Facebook: https://www.facebook.com/VeganGuyz/
Twitter: https://twitter.com/VeganGuys
Insta: https://www.instagram.com/thoseveganguys
That Vegan Group: https://www.facebook.com/groups/548751642144960

Our PO Box:
Those Vegan Guys
PO Box 787
Oldham
OL1 9TH

Our Vegan Amazon Storefront
https://www.amazon.co.uk/shop/veganguyz

Vloggers Paradise Equipment List
https://www.amazon.co.uk/shop/veganguyz

TUBEBUDDY
https://www.tubebuddy.com/TVG

Music Credits:
Epidemic Sounds
http://bensound.com
http://purple-planet.com

TVG & TVQ Art by Charlotte
@peweebaggins on Instagram & Twitter
__

Down to earth veganism with Paul & Jason. We’re a married couple from Manchester who love to share our passion for vegan living with recipes, reviews, chats, fitness, fun and the odd appearance of our cat Isis. We also chat about mental health and more in kitchem vlogs.

We’d love a like and a subscribe, of course.

Thanks so much for taking a look.

Paul & Jason. xx
___

“Down to earth Veganism”
“Stuffin’ us faces”
“BE EXCELLENT TO EACH OTHER”

Vegan recipes. Vegan food. Vegan meal planning. What I eat in a day. What we eat in a day. Plant based meals.

FRIENDS:
The Vegan Queens
https://www.youtube.com/channel/UCP9m1Q6fohEgbKgR0yrZWfA
ActorReactor
https://www.youtube.com/user/pjbuk
Jason Bromley Music
https://www.youtube.com/user/TeamSpice
The Library is Open
https://www.youtube.com/channel/UCE1zUekS7MsvStLGVf1g0fw
Angharads Life
https://www.youtube.com/c/AngharadsLife

#Vegan #ThoseVeganGuys #veganrecipes

vegan,vegan food,vegan meals,those vegan guys,down to earth veganism,vegan recipes,vegan shopping,vegan hauls,Gay couple,LGBTQ,vegan recipes dinner,gay couple youtubers channels,vegan recipes for beginners,meal prep for the week,what vegans eat,what vegans eat for dinner

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Vegan Filipino Spaghetti.

As an Asian American who also happens to be vegan, I sometimes find myself occupying a strange place—on the one hand, I’m very familiar with the harm of othering language or behavior, the damage caused by cultural insensitivity around food. On the other hand, my personal values dictate against eating many of the foods that are very endemic to my culture. I think many people have concluded that these are mutually exclusive. That’s a shame. It’s very possible to remain respectful and inclusive towards other people’s cultures, their stories, and even the trauma surrounding those stories, while still being true to your values and ethics.
.
I can’t even tell you how nostalgic it was for me to make this Filipino spaghetti!! That first bite was unREAL—it tasted EXACTLY like I remembered. Growing up, I thought it was just “spaghetti,” because that’s what my mom called it. It wasn’t until I got to college that I learned that most people did NOT put hot dogs and red bell peppers and ketchup in their spaghetti. So, I thought it must be just a thing my mom did. And now, all these decades later, I learn that this is Filipino Spaghetti, which makes sense since my mom’s best friend at work was Filipino and Omma borrowed Filipino recipes from her friend and made them for us at home (chicken adobo was one of my FAVORITES growing up!).
.
Here’s the #recipe for my vegan version, which, with the exception of Banana Sauce and syrup, is a one-for-one vegan replica of my mother’s spaghetti (she used plain Ketchup instead of Banana Sauce and sugar instead of syrup):

2/3 cup walnuts
5 medium baby bella mushrooms
1 tablespoon oil
3 vegan hot dogs, sliced on a bias
1/2 cup diced onion
1/2 cup diced red bell pepper
3 cloves garlic, minced
2 tablespoons Banana Sauce (or Ketchup)
1 tablespoon tomato paste
1 container Prego tomato sauce (this is what my mom used!)
Optional: 1/4 cup vegetable broth
1 tablespoon sweetener (I used brown rice syrup)
1 lb cooked spaghetti noodles
1/4 cup shredded vegan cheddar cheese

Place your walnuts and mushrooms into a food processor and pulse about 10 times, until you get a crumbly texture that looks a lot like ground beef. Add oil to a large pan over medium high heat. When it begins to shimmer, add your vegan hot dogs and cooked until browned (about 3 minutes). Remove from pan and set aside. To the same pan, add onion, red bell pepper, and garlic. Saute for about 3 minutes, until onions become translucent and garlic is fragrant. Add Banana Sauce and tomato paste and stir until pan contents are evenly coated. Add Prego tomato sauce and stir. Lower heat to medium low, add back hot dogs, and continue to cook for about 15 minutes, until sauce has reduced a little bit and gotten nice and thick (almost like a gravy). If your sauce gets too thick, add a tablespoon or two of vegetable broth to slacken it. Serve with cooked spaghetti noodles and garnish with vegan shredded cheese.

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

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Making Kimchi From Start To Finish. #cookingvlog #kimchi #vegan

Here are the #recipes for making my #vegan kimchi and fish sauce:

Kimchi: https://youtu.be/zJ6gbXGHJgc

Vegan “Fishy Sauce”

1 1/2 cup soy sauce
4 to 6 dried shiitake mushrooms
2 to 3 handfuls enoki mushrooms
2 shallots, rough chopped, peel preserved
4 cloves garlic, peel preserved
5 square inches dashima (dried kelp)
2 tbsp mirin
2 tbsp balsamic vinegar
2 tbsp rice vinegar
2 tsp black peppercorns

In a medium saucepan, combine all the ingredients with 3 cups water. Bring to a boil and reduce heat and simmer for 1 hour. Discard the veggies and continue to simmer the sauce until it reduces by half (about 1 hour). Pour sauce through a fine-mesh sieve or a cheesecloth.

Introduction 0:00 – 0:43
Prologue: Grocery Shopping 0:44 – 01:46
Chapter 1: Salting 01:47 – 05:24
Chapter 2: Prepare the Sauce 05:25 – 09:13
Chapter 3: Saucing 09:14 – 12:30
Finale: Eating Kimchi 12:31 – 13:26

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

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#cooking For My Husband: Can I Make 10 Dishes For His Surprise Birthday Dinner? #vegan #koreanfood

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

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Cooking 10-course Korean Vegan Birthday Dinner For Husband #recipe #koreanfood #dinnerrecipe #vegan

The recipes featured in this #cookingvlog are:

Chicken Fried Mushrooms:

Japchae:

Korean pancakes:

Julienne 1 potato, 3 mushrooms, top layer of a thick zucchini. Place in a large bowl with a handful of Korean or Chinese chives. Add 1 tsp onion powder, 1 tsp salt, 1 tsp garlic powder, 1/2 tsp black pepper, 1/4 cup flour, 1 tbsp corn starch. Add 1/4 cup veggie stock. If mixture is too dry, keep adding 1 tbsp of veggie stock until veggies are well coated in a batter about the consistency of pancake batter. Fry on a non-stick pan, approximately 3 minutes on each side and serve.

Tteokbokki:

For tteokbokki arrabbiata, check out my cookbook, The Korean Vegan Cookbook!

Focaccia:

https://www.bonappetit.com/recipe/easy-no-knead-focaccia

Chocolate Cake (minus the mint):

Genovese Pesto Pasta:

1 16 oz box of penne
3 Yukon gold potatoes, chopped into bite sized pieces (or baby potatoes)
2 handfuls green beans, trimmed and cut into 1-inch pieces
¼ cup vegan pesto
¼ cup reserved pasta water
OPTIONAL: grated vegan parmesan
OPTIONAL: fresh basil

1. Cook the potatoes in boiling water for approximately 13 minutes.
2. While the potatoes are still cooking, bring pasta water to a boil and begin cooking pasta.
3. While pasta is still cooking, add green beans to the pot with the potatoes that are still cooking. Cook for about 3 minutes and remove potatoes and green beans from heat.
4. By this time, your pasta should be al dente (about 1 minute from being perfect). Reserve ¼ cup of pasta water and drain the rest. Add the pasta back in the same pot.
5. Using a slotted spoon, transfer the cooked potatoes and green beans to the pot with the pasta.
6. Add vegan pesto and over low heat, begin stirring while adding 1 tablespoon of pasta water at a time until you reach your desired consistency.
7. Pasta should be creamy and evenly coated with pesto.
8. OPTIONAL: Add grated vegan cheese and fresh basil before serving.

Cucumber Moochim:

Saving this one for Cookbook 2!

Miyeok Guk:

You can find the traditional version in The Korean Vegan Cookbook–just add some doenjang and tofu!

Gyerranmari:

Music by Adelyn Paik

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

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Get Into This #VEGAN #Crunchwrap Supreme Using Pecan Meat. ???? #recipe #vegan #plantbased #food

Get into this VEGAN Crunchwrap Supreme using pecan meat. ????

Pecan meat is super delicious and a good alternative to ground beef. If you haven’t tried it yet this is your sign. Soak your pecans over night or boil them for 30 minutes. Strain the water and pulse in a food processor until it resembles ground beef. ????

This goes great in chili, spaghetti, Crunchwrap’s, and more. ????

For the Crunchwrap I made a spicy VEGAN nacho cheese sauce that was to die for. It was a 10/10. Fun fact I’ve never had Taco Bell, but this was. ????

If you didn’t know you can make the Crunchwrap Supreme vegan next time your at TB. Just take off the cheese, meat, and sour cream and add beans to make it fresco. ????

VEGAN Crunchwrap Supreme with pecan meat, a delicious alternative to ground beef. ????

Pecan meat is a tasty and versatile option that you must try. Soak your pecans overnight or boil them for 30 minutes, then strain and pulse in a food processor until they resemble ground beef. Bonus points if you season the water, so the pecans can absorb the flavor. ????

This fantastic ingredient can be used in various dishes like chili, spaghetti, and, of course, Crunchwraps. ????

For my Crunchwrap, I prepared a spicy VEGAN nacho cheese sauce that was absolutely amazing. Interestingly, I’ve never had Taco Bell, but this recipe definitely delivers. ????

Did you know you can easily make the Crunchwrap Supreme vegan? Just remove the cheese, meat, and sour cream, and add beans to make it fresco. Next time you visit TB, give it a try. ????

Pecan meat seasoning:
Taco seasoning
Garlic powder
Onion powder
VEGAN Worcestershire sauce
Tamari sauce or sub soy sauce or coconut aminos

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I Cooked An Entire Meal For My Non-vegan Mother In Law #vegan #cookingvlog #recipe

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

Helpful Resources:
Website: https://bit.ly/TKVWebsite
The Korean Vegan Cookbook: https://bit.ly/TKVCookbook
The Korean Vegan Meal Planner: https://bit.ly/TKVMealPlanner
The Korean Vegan Podcast: https://bit.ly/TKVPodcast
Linktree: https://bit.ly/TKVLinktree

Find me on Social:
Instagram: https://bit.ly/TKVInstagram
TikTok: https://bit.ly/TKVTikTok
Twitter: https://bit.ly/TKVTwitter
Facebook: https://bit.ly/TKVFacebook

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