How to Vegan

Serves around 8* feel free to cut the recipe in half *INGREDIENTS:1 (29 ounces) can tomato purée or sauce2 cups oat milk (or any plain unsweetened plant based milk)3 cups filtered water1 red bell pepper, diced1 yellow onion, diced3 cloves garlic20 ounces frozen butternut squash1 1/2 tsp “no chicken” bouillon1/2 tsp pepper1 tsp salt (optional… if needed)Avocado oil or any oil of choice

Ingredients Press 1 (14 ounce) block of extra-firm tofu. Cut the tofu into rectangles, about 1/2-inch thick Prepare the sauce: Blend or mix: 2 tablespoons Thai red curry paste + 2 tablespoons smooth peanut or almond butter + 3 tablespoons tamari or soy sauce + 2 tablespoons fresh lime juice + 3 to 4 tablespoons maple syrup + 2 tablespoons water. Set aside. Mix 2 tablespoons cornstarch with 1/2 teaspoon salt. Transfer the cornstarch mixture to a rimmed plate. Dip both sides of the tofu triangles into the cornstarch, shaking off any excess while still making sure both sides are fully coated. Either 1) bake the tofu on a lined sheet at 400F until crispy, about 15 minutes, flipping half way. Or 2) Heat a layer of oil in a large non-stick skillet and pan-fry the tofu until crispy on both sides. Set aside. Heat the sauce in a small skillet over medium-low heat, adding water as it starts to thicken until desired consistency. Pour the sauce over the tofu and serve Credits:cookingforpeanuts

For the Recipe: https://www.facebook.com/groups/veganmethod

2 flax eggs (2tbsp chia/flax meal with 8 tablespoons of water) 1 cup of coconut sugar or granulated sugar 3/4 cup of mashed banana 1/2 cup of coconut oil, melted 1/2 cup of plant based milk 2 cups of all purpose flour 2 tsp of baking soda 1 tsp of cinnamon A dash of salt 3/4 cup of blueberries (tossed with 1 tablespoon of flour) Method Preheat your oven to 350F, prepare 3 mini loaf pans. I just added it all into one bowl tbh 1. Add all your wet ingredients and mix well. 2. Add your dry ingredients and stir until just combined. 3. Fold in your blueberries carefully. 4. Bake for 45-55 minutes. Let them cool completely.

By: @doyouevenveg