What is the best meat substitution for chicken in indian dishes i wanna eat butter chicken but im allergic

Vegan Masterpost

Want to make a change for the animals, for the planet and for your fellow humans? Here's how to start: 1. Replace your favorites with plant based ones. Look up vegan recipes + your fav meals. Stop buying animal products and start buying alternatives! That's basically it! You're probably going to start getting exposed to a bunch of new plants and flavors to cook with. Embrace the fun! I'm not going to lie, you will probably crave animal flavors and textures at first. There's nothing wrong with having these cravings, just accept they are normal and will go away. 2. Look up vegan nutrition needs. You will probably need to supplement with B12 (found in fortified foods, such as fortified cereals or nutritional yeast). This is fine. Supplements are a good things! We put iodine in salt, and most carnist cereals and cow's milk are fortified for a reason. Take advantage of modern efficiency and accept that fortified foods and occasional supplementation is normal and healthy. My doctor recommends everyone where i live to take vitamin D daily, due to the lack of sunlight. Getting nutritional needs met in the most efficient and cruelty free way is good, actually. If you have specific needs around allergies or are dealing with an eating disorder, talk to a vegan nutritionist if you can afford it, otherwise consult with the vegan community and do your best.

3. Start using a cronomoter if that feels okay for you mentally. A lot of vegans don't eat enough at first! We need to load up on those delicious carbs and protein rich foods and keep consuming fats. 4. Integrate yourself into the community! Join vegan facebook groups, vegan hobby groups, vegan book clubs, follow the vegan tag. Follow animal sanctuaries on every social media. Seeing animals as animals and not objects is a big step in being vegan and seeing how happy these animals are in fulfilling caring environments is a positive reminder of the difference you're making. The hardest part of being vegan is the reaction from non-vegans. If you feel supported through the vegan community, you're much less likely to feel strong in the face of non-vegan pressure to conform or "cheat". A lot of us are genuinely pretty welcoming, probably because vegans are more likely to be liberal, poor, nonwhite, and lgbt+ than average. 5. Educate yourself! Read through vegan books, watch educational videos about what animals go through, and/or look at the vegan boot-camp. You are not required or expected to put yourself through watching animal violence, but if you have trouble connecting to the animals and think you can deal with it, it can help you realize how horrible and violent their lives and deaths are. I personally have not seen Dominion nor do i plan to, i have no need. The only people who need to be watching that stuff is non-vegans who are dismissive of the suffering animals go through. 6. Prepare yourself for a lot of unprompted excuses and defensiveness around non-vegans! Here's some lists of common "gotchas". You'll have them memorized within the first 3 months because of how often you'll hear them. There's also vegan debaters on youtube if that's your jam. Remember, you can always disengage and say "honoring my personal values is important to me and you should respect that" if you don't know what to say or don't want to argue. NOW FOR THE FUN PART Replace WHAT with WHAT? TEXTURES: make sure to get extra firm tofu! ground beef -> textured vegetable protein steak -> seitan steak recipes shredded chicken -> jackfruit sliced chicken -> soy curls, Tofu Fish textures -> watermelon (seriously) Unagi -> eggplant Bacon -> Tofu or rice paper Popcorn Chicken -> breaded soy curls lunchmeat -> vegan lunchmeat, or make your own with seitan/tofu Tuna or chicken salad -> chickpea salad Fried Chicken -> Fried Oyster Mushrooms or Tofu pulled pork --> Jackfruit Cow's milk -> any non-dairy milk! You can also make your own very easily Butter -> margarine Cheese -> vegan cheese, or make your own! Eggs -> Tofu, or mung bean egg, eggy yolk recipe In Recipes: Replace eggs with flax seeds or yoghurt, aquafaba, silken tofu, applesauce, banana, pumpkin, chia, baking soda & vinegar Flavors! Beefy -> Basically just salt with some umami Chickeny -> kinda salty, kinda herby Bacony -> liquid smoke, salt, and some sweetness Eggy -> use black salt Cheesy -> nooch please! Sweet -> maple, agave

7. If you drink alcohol, check barnivore to make sure your wines and beers weren't processed using fish guts! 8. Don't purchase any new products made from taking from animals. This means looking for cruelty free grooming items, cruelty free textiles, and avoiding animal exploitation like purchasing from breeders or riding horses. Obviously, necessary medication is the exception. 9. Be extra kind to animals in your real life :) They deserve extra love. Learn to put spiders outside and how to deal with "pests" by preventing them. 10. You are now vegan! Welcome! We're happy to have you! :D You will probably stumble a little bit or not know things like how some sugar is processed with charr from animal bones! That's okay, just keep learning and keep your eye on the positives.

a bit belated but for eid I made vegan versions of what we usually eat to celebrate. the dry curry rendang is usually made with chicken or beef but this time I used green jackfruit + oyster mushrooms. I surprisingly really like how it turned out ; the texture was spot on. It’s obvs lacking that «meat» taste but I think the flavours are still complex bc the rempah was still the same. I also don’t miss the meat taste and like how it’s much lighter on the appetite. If I had had more time, I would have tried a mixture of other mushrooms, I ended up just using what I had in the fridge. The real upside to this vegan version is tt I cooked it down in 3 hours versus the 8~ hours it takes to do it with beef.

For the nasi kuning i tried something new where in addition to using turmeric, I bloomed safflower in the coconut milk. Instead of making acar as the salad, I decided to make urap sayur. It can be any mix of veg that’s usually blanched but I wanted to avoid water logging as much as possible (to preserve optimal crunch) and didn’t want to bother with shocking in an ice bath so I steamed the veg. I julienned the veg so the thin strips reminded me a little bit of Thai green papaya salad. I used chayote, pumpkin, carrot, green beans, shallots, bird’s eye chili and snap peas. The thing that makes this urap is the cooking method for the veg + the dressing which is kerisik (freshly grated coconut that is toasted and sweetened with things like tamarind and gula jawa). I also fried up some extra firm tofu to go on top of it and increase protein.

Shanie,

I just read your tags on the 'Food Poll' and I'm so curious - What is some of the strange food that you've eaten?

<3 - Mitch

Oh geez. Well, first of all, I'm on my phone so if there are any weird spelling stuff that's why.

Ok, so even as a kid I always wanted to eat the weird foods. Liver was one of my favorite meals. I once went to a restaurant in Arizona and immediately wanted the rattlesnake. (It tastes like chewy chicken.) I kept begging my parents for gator bites in Florida but that one they would never let me have. Still salty about that. They let me try oysters and I loved them and clams were a staple of my diet as a kid as were mussels and calamari

When I got older I still kept experimenting. I became addicted to sushi and some of my favorite types are squid, octopus, and eel. I have tried sea urchin and that one I don't like. I've tried many forms of fish eggs and honestly my liking them depends on the quality and size. I once tried a raw quail egg and while the flavor was fine I wasn't a fan of the texture and would rather try them again cooked.

I love exotic fruits. Dragonfruit is my favorite fruit but I prefer the white fleshed ones best. Horned melon is tasty but not my favorite. I love passion fruit and star fruit and I legit wanna try durian but you can't get it here. Also, I want to try Jackfruit but I don't know how to fix it.

One really interesting "food" I've had is sugarcane. Went to a sugarcane plantation once. They let us have some to chew on. It was pretty cool.

Let's see, what else. Uhh... I've started discourse before because my favorite type of pizza is chicken ranch with mushrooms and broccoli. Apparently people think that's weird. I have a friend who kept "tricking" me into eating weird foods and never understood when I told him I would have eaten them anyway. He fed me all sorts of stuff from squirrel to tongue. I've had soooo much venison, I've had bear, I've had elk, I've had turtle, I love lamb... I could never be vegan.

Speaking of that the only cheese I've ever met I didn't like was wensleydale. Everything else I will consume like a beast and one of these days I will try limburger, maybe at some point when my parents are on vacation and I can infect THEIR house with the smell.

Really I love trying wild foods, but my access has been limited to stuff that only a little off the beaten path. Someday I hope I can have the chance to try some truly wild foods, but until then, I'm just gonna enjoy what I do have access to.

Some pretty slay cooking tips I wish I knew when I started being vegetarian

Tofu will never taste like meat (no matter the marinade), same with most alternatives outside of fake meat, and sometimes fresh jackfruit or oyster mushrooms

Also on that note, when trying a new food (like tofu especially) I really recommend cooking it like how cultures that eat it make it at least for the first time so you can get the basic traits of the food down

Canned veggies >>> they already come cooked and have a great shelf life, same thing with frozen veggies. Great for quick meals or back up food

Organic is cool, but kinda impractical if you buy groceries once a week (and especially if your kitchen is humid or hot)

Carrots don’t (un)freeze well 😔

Chickpea salad > egg salad (way less prep, odor, and longer shelf life)

Celery is used….a lot. More than you think

If you don’t feel like your meal is complete, add a fruit

Frozen peas are a heavenly snack or lazy side

I’ve seen it lately, but fake bone broth or meat broth?? Not worth the money. Vegetable stock is probably already used in all ur favorite soups anyways

Instant Pot Vegan Chili con Yaca Recipe Even meat eaters will enjoy this vegan chili con yaca because it is packed with layers of flavor and is simple to make in an Instant Pot®. 2 cloves garlic chopped, 1/2 cup oyster mushrooms chopped, 3 tablespoons dark soy sauce, 1 tablespoon ground cumin, 1 tablespoon crushed dried chipotle pepper, 1 teaspoon paprika, 1 tablespoon dried Mexican oregano, 1 teaspoon smoked paprika, 1 teaspoon ground cinnamon, 1 large yellow onion chopped, 1 can crushed tomatoes, 1/2 cup cremini mushrooms chopped, 1/4 cup strong brewed coffee, 2 tablespoons bitters, 1/2 cup dry black beans, 1 cup dark beer, 1/2 cup dry kidney beans, 2 tablespoons olive oil, salt and ground black pepper to taste, 1 tablespoon brown sugar, 2 tablespoons tomato paste, 3 tablespoons liquid smoke flavoring, 1 cup fresh corn kernels, 1/2 cup dry pinto beans, 1 teaspoon ground coriander, 7 ounces fresh pumpkin - peeled seeded and chopped, 2 fresh jalapeno peppers chopped or to taste, 10 ounces frozen green jackfruit thawed and drained

BBQ Jackfruit Buns

Steamed buns: https://eatlittlebird.com/steamed-bao-buns/ with the following mods:

240 g flour

1 tsp salt

1 Tbsp honey, 4 Tbsp sugar

Mix warm water, honey, sugar and yeast to bloom; once yeast has bloomed, add oil and stir into the dry ingredients.

Slaw:

1 cup angel hair slaw

1 carrot, julienned

1 jalapeño, julienned

2-3 green onions, sliced thinly on a bias

0.5 cucumber, julienned

1 handful cilantro, chopped

2 sprigs mint, chopped

1 Tbsp black vinegar

2-3 Tbsp rice vinegar

1 tsp honey

1 tsp soy sauce

0.5 tsp chili oil

White pepper, salt, MSG, chili flakes to taste

Toss all together and refrigerate while waiting for buns to rise.

BBQ Jackfruit:

1 can green jackfruit, rinsed and shredded

1 bunch enoki mushrooms

Season the jackfruit and mushrooms to taste:

Garlic powder

Onion powder

Salt

MSG

White pepper

Chinese 5 spice

Toss with a small amount of chili oil and sesame oil.

Sauce:

1 Tbsp Chinese 5 Spice

1 Tbsp honey

2 Tbsp soy sauce

1 Tbsp black vinegar

1 Tbsp rice vinegar

1 Tbsp Chinese cooking wine

0.5 Tbsp oyster sauce

0.5 Tbsp sambal

1 tsp sesame oil

1 tsp chili oil

2 cloves grated garlic

1 inch piece of ginger, grated

White pepper, Salt, MSG to taste

Heat a bit of neutral oil in a wok over high heat. Sprinkle with sugar. Once the sugar starts to turn golden brown, add the jackfruit and mushrooms. Let fry for a minute or two and then toss all together. Continue to cook, tossing every few minutes so that the veg becomes toasty. Add the sauce a spoonful at a time until the veg are all coated. Reserve remaining sauce for serving. Deglaze the pan with a little water if needed.

Serve on steamed buns with extra sauce, cilantro, and slaw. Enjoy!

The Best Vegan Pulled Pork Lentil Sandwich (GF/NF/SF)

Vegan Pulled Pork Shiitake And Portobello Mushroom Sandwich

Vegan Pulled Pork Jackfruit Sandwich (GF Option/NF)

Vegan Pulled Pork Artichoke Sandwich

Vegan Pulled Pork Oyster Mushroom Sandwich

Slow Cooker Pulled Pork Jackfruit Sandwich (GF Option)

Vegan Pulled Pork Portobello Sandwich

Vegan BBQ Pulled Pork Shiitake Mushroom Sandwich

Easy Vegan Pulled Pork Jackfruit Sandwich

Pulled Pork Shiitake Mushroom Sandwich

Spicy BBQ Pulled Pork Jackfruit Sandwich With Portobello Buns (GF)

Made my return to @beyondsushinyc! (All vegan sushi) 🍱 I haven’t been able to stop thinking about it since my last visit. Soooo good! Shared these with a friend.

🍣 Spicy Jackfruit Crab: White rice, lettuce, spicy jackfruit crab, pickled red onions, gobo, avocado, chili strands, ponzu, toasted cayenne sauce

🍣 Ube Crunch: White rice, crunchy ube, avocado, pickled cucumber, enoki and smoked oyster mushrooms, green shiso, sweet chili soy sauce

🍮 Ube Cashew Cheesecake: Ginger cookie crust, hot chocolate fudge, ginger cookie streusel, fresh mint

Pozole rojo - Vegano

There's not much else that hits the spot on a cold December night quite like Pozole.

It's a traditional Mexican dish with indigenous origins - a stew redolent with the deep, earthy flavor of chile, onion, and garlic - savory and toothsome due to the additions of hominy (unground, nixtamalized field corn), and meat (usually Pork, but I have seen versions featuring beef or chicken).

The traditional version (laden with pork) is off limits - since as a Jew, I don't eat pork. However, the recipe below is just as flavorful (and IMO, even more delicious) than the original, and is 100% plant based.

Also - if you're not big on spiciness, this dish contains chiles more so for their flavor than their spice quotient - even with chiles being the primary flavoring agent in this dish, it isn't particularly spicy.

Note: This recipe is adapted from the spanish language blog "Mi Mero Mole". Original recipe is here:

Ingredients:

Servings: 8-10

Prep time: overnight (if using dried hominy), 10 minutes if using canned hominy

Cook time: 1 hour

For Stew:

4-5 cups soaked, dried white or yellow hominy or 2 cans drained, rinsed prepared hominy).

3 litres (4 qts) vegetable broth (or vegetarian chickenless broth)

5 guajillo chiles, dried

5 chiles de arbol, dried

3 ancho chiles, dried

2 20oz cans green jackfruit in brine, rinsed and seeds removed or 1 kg (2 lbs) shredded oyster mushrooms.

1 zuchinni or mexican squash, diced

1/2 white onion, quartered

10 cloves garlic

1 tbsp vegetable oil

2 cups water

To taste:

salt

pepper

imitation chicken or vegetable boullion

Mushroom boullion powder (optional)

For garnish (serve on separate plates for communal use)

1/4 finely shredded green cabbage

2 quartered limes

1 onion, diced

2 tbsp dried oregano

Fresh, hot corn tortillas

Method:

In a large stockpot, over medium heat, bring vegetable broth to a simmer, and add soaked or canned hominy. While hominy simmers, bring water to a boil in a small saucepan. Seed the dried chiles and add them to the saucepan. Boil for 10 minutes, until dried chiles have softened. Transfer dried chiles to a blender, and add 1.5 cups of cooking liquid to the blender. Add half an onion, and garlic to the blender, and process until a smooth paste forms. Strain the paste back into a saucepan through a mesh sieve, and discard any solids.

In a large saute pan, add 1 tbsp oil and saute jackfruit or mushrooms until browned (5-7 minutes). If using jackfruit, use a potato masher to break up and shred large chunks. (mixture should appear mostly uniform). Add two teaspoons of mushroom boullion and black pepper, and continue to saute for an extra 1-2 minutes, to eliminate residual brininess and moisture.

Pour chile sauce mixture over jackfruit or browned mushrooms, and saute until most of the liquid has cooked off (2-5 minutes).

Hominy should be mostly cooked by now. Scoop out 1 cup of hominy, plus 1 cup of liquid and transfer to a blender. Process until smooth, and add back to pot. Add jackfruit or mushroom mixture, stirring well to combine and add zucchini. Cook for an additional 10-15 minutes, until zucchini is tender. Add salt and pepper and additional boullion to taste.

Garnish with cabbage, diced onion, oregano, and lime juice to taste. Serve with fresh corn tortillas.

Open today at 1:30pm Attention All New & Future Customers; As we transition from our current location some items won’t be restocked until the move is complete. The full menu is still available minus an item two like Stuffed Turkey Leg. This takes almost 2 hours because it’s grilled to order (Nothing Here is Frozen). Also due to the extreme hike in food prices some items may temporarily increase. The most notable thing is #ChickenWings We all know the status surrounding them and it’s either purchase the wings my suppliers have or things like Hennessy Buffalo & Honey Lemon Garlic won’t be available. There may be reduced hours during the weekdays as we transition into another location weekend hours won’t be affected. Lobster & Grits Donut BreakFast Sandwich *Regular & Vegan* Vegan Loaf -Vegan Meatloaf Vegan Club Sandwich Vegan JackFruit Ribs Vegan Eggplant Lasagna Spinach Lasagna w Ground Turkey Vegan Quiche Lorraine Vegan BLT Vegan Fried Oyster Mushrooms Spicy Chicken Sandwich Vegan Chicken Strips Fried Oysters Are some of the items that will be added to the menu once the move is complete. Thank You, for your support and understanding. AJ AJs2GO Owner #Vegan #Food #Stl #ChefsofInstagram #Catering #MealPrep #Restaurant #FreshFood #VeganFood #Breakfast #Lunch #Dinner #Takeout #doordash #ubereats #Soulfood #SuportLocal #postmates #PersonalChef #Delivery #Compton #LosAngeles #Calabasas #BlackGayPride #Music #SupportBlackOwnedBusiness #Munchies #grubhub (at AJs2GO) https://www.instagram.com/p/CRofHmYLhdd/?utm_medium=tumblr

𝗖𝗼𝗺𝗽𝗹𝗶𝗺𝗲𝗻𝘁𝗮𝗿𝘆 | Back at @mooshieslondon again after my first visit last year to try some new and different dishes. The Magic Mushroom burger and the Magic Mushroom Bites are both using their amazing spicy deep fried oyster mushrooms, with the burger adding a hash brown and sriracha mayo. I LOVE their deep fried mushroom, it was also a big part of their @eatchayclub burger that I loved from last year. I say go for the bites on their own and pair them up with a different burger. That burger should definitely be the Fillet-Om-Fish. Panko fried aubergine with tartar sauce, nori seaweed, and vegan cheese. You may not have a similar texture of fish from the aubergine but that seaweed adds all the fishy taste that you need. I really liked this burger, it’s a great fish alternative. I also had the loaded fries, which has jackfruit, caramelised onions, and burger sauce. These are great, too. Also, shout out again to the cheese sticks, still the closest thing I’ve had to real cheese. . . . . . #mooshies #bricklane #londonfoodie #veganburger #vegansofldn #veganjunkfood #vegan #veganfood #veganfoodlondon #burger #vurger #burgers #filletofish #fishburger #aubergine (at Vegan Burgers by Mooshies) https://www.instagram.com/p/B7QrHBEHXTV/?igshid=se92r9z3se52

Vegan Vietnamese Jackfruit Salad This vegan Vietnamese jackfruit salad has huge flavors and is seriously refreshing. Tender young jackfruit, meaty oyster mushrooms, fragrant fresh herbs, lime, and chile make for the perfect summer salad.

Recipe => https://gastroplant.com/vegan-vietnamese-jackfruit-salad/

Should've let it cool down before I took a bite! Zucchini mini boats made with jackfruit, oyster mushrooms, nutritional yeast, marinara sauce, pinch of monk fruit, and a few splashes of white balsamic. Set the oven at 400 for about 25 minutes then broil for five. It hit my pizza craving without the tired feeling from carb crashing. #foodie #vegan #lowcarb https://www.instagram.com/p/CDErQ-uhWbM/?igshid=1sd9au3futxwh

Vegan Vietnamese Jackfruit Salad

This vegan Vietnamese jackfruit salad has huge flavors and is seriously refreshing. Tender young jackfruit, meaty oyster mushrooms, fragrant fresh herbs, lime, and chile make for the perfect summer salad.

Recipe => https://gastroplant.com/vegan-vietnamese-jackfruit-salad/