Plant Based Yumm

Why spend $25 at the store for a gallon of non-vegan kimchi when you could make vegan kimchi for less than $10 at home?

Probably the "stinkiest" Korean food ever and I love it 😍

Pair it with sushi rice. So deep and so good.

Broth made with ground up dried mushrooms!

I just went for my own toppings of choice (rehydrated dried shiitake mushrooms, tofu skin, julienned kombu that was used in the broth, tofu, scallions). Used spaghetti noodles because that's what I had.

Deep flavored broth, very delicious. :)

Classic Korean street food / nostalgic food.

Chewy rice cakes + tofu + bell pepper + green onion + sauce. Also added bamboo shoots because why not.

Secret to the creamy texture? Bechamel sauce, veganized.

1 tbsp cooking oil + 1 tbsp flour (whole grain flour works! just add a little more) + 1 cup nondairy milk + 2 tbsp nutritional yeast for cheesy flavor

If it's this easy to make snacks & mayo at home, why buy store bought?

Chickpeas: roasted at 350°F for 40 minutes, coated in vegetable oil, salt, pepper, and paprika powder.

Impossible meat + 1 tsp Maggi seasoning + ground pepper, molded into patties and kebab sticks

Kofta kebab spice mix recipe from here

"Eggs" on top of fried rice, drizzled with vegan Japanese demi-glace and sprinkled with dry parsley 😋

One of the things I thought I'd say goodbye to when I decided to stop buying eggs. But fear not, chickpea flour mix and Just Egg came to the rescue :) The above is a mixture of 3 tbsp Just Egg and 2 tbsp chickpea flour mix, with 2 tbsp water. But tbh 6 tbsp Just Egg would be much fluffier and more like the real thing.

The other substitute was the demi-glace sauce. I found this recipe from mumokuteki and it is seriously. so. good.

Translation & adjustment that I used for one serving is as follows:

Tomato sauce 8 tsp

Red wine 4 tsp

Allspice 1/8 tsp

Soy sauce 2 tsp

Cooking wine 1 tsp

Sugar 2 tsp

Very small pinch of celery seeds (I just put in 1/8 tsp of ground ginger as a substitute)

Cocoa powder 1/4 tsp

Water 4 tsp

Veggie & Protein packed!

First, the bibimbap. On the top right are soy curls marinated in fermented bean paste sauce. All around are stir fried veggies, covering multigrain rice and surrounding spicy gochujang paste. Everything is swirled in sesame oil.

Next, the okara soup, called biji chigae. Dump in the okara (soy bean pulp left after making soymilk), kimchi, kimchi liquid, and some veggies of your choice. Savory and spicy and full of fiber :)

Yummalicious.

Tried out Edgy Veg's cheese fondue recipe! Approved by my cheese-addicted non plant based friend with a big sparkly nod. With leftovers you can make pizza and mac & cheese too.

Soy pulp left over after making soy milk? It's got many uses and transformations - this is one of them :)

As long as there is a good binding ingredient you're all set to add other veggies and flavor profiles! Would recommend playing around for flavors you want.

Savory breakfast for the next couple of weeks 😋

While eating, it didn't feel that much like eggs, but the aftertaste is definitely like eggs which is weird and cool!

Hearty soup that fills you from the inside out 🥰