For chkn I shredded and baked some oyster mushrooms and baked some home-made seitan in a convection oven until it was poofy and crispy, which added a lot of flavor to the seitan (which I normally don't love because it has that distinct flavor that is hard to mask).
Come join the Vegan Home Cooks!
Participation is really easy, just take a picture of what you cooked today and post it, no recipes needed.
This is a public forum for a discord server of friends who are all vegans and cook at home for their families.
We are here to share some inspiration, to see what others are doing and to stay engaged in something that is both our hobby and a required task.
This forum is not a "food porn" community, a recipe book or a place to teach you how to cook. It is a place for people who already cook to meet other people like themselves and provide on topic support and conversation as much as long distance friends on the internet can do. We are doing show and tell about what we made and we don't care about its instagram worthiness.
Veganism isn’t a diet but I have to eat every day. This is for the vegan home cooks. Anything non vegan will be deleted.
Rules
1. Be Vegan.
If it is not vegan it doesn’t belong here… or anywhere.
2. Post home cooking.
No restaurant or fast food. This is what every other vegan space is about and we don’t want to promote any large or small business tyrants.
We’re an active community of vegan home cooks that like to talk about what we are cooking today.
4. Do not make any rude comments or digs at anyone’s food, cooking style, specific diet, restrictions or technique.
While we are all cooks, we all have different requirements and we’re not asking for help, we are doing show and tell.
5. Do not use trademarked brands
Use generic names. We’re cooking with tvp not whatever business brands it and we’re not trying to turn comrades into billboards. No plant-based vegan-pandering capitalist crap like Impossible, Beyond, Dairy-company owned “vegan” cheese.
6. Do not ask for a recipe without otherwise engaging the OP (No posts that are just “recipe?”)
We are not food bloggers. Sometimes we're excited to share and will tell you the recipes we used but this isn't required. Instead try doing your own research and tell us what you learned and we can talk about it.
7. Careful with making unasked for suggestions.
Sometimes we like to hear suggestions but you should be nice about it and know the person you are making suggestions to. We are in the discord and you can get to know us that way. If you are just a visitor from the fediverse, this isn’t the place for you to start telling other people what to do.
8. Grown Ups Only.
Cooking for our kids is great, Acting like one is not. While this isn't a community for adult material we expect everyone who participates to be an adult and act like one. Please follow the Anarchists Code of Conduct. No profane usernames allowed.
I asked ChatGPT and it says, “It sounds like you’re describing spaetzle, a type of soft egg noodle or dumpling commonly found in German, Swiss, and Austrian cuisine. Unlike flour-based drop dumplings, spaetzle dough is made with flour, eggs, and milk, then passed through a special press or colander to create small, irregularly shaped noodles. They are often boiled and served as a side dish, sometimes with butter or gravy. Does that sound like what you’re thinking of?”
To make it vegan, it says, “To make vegan spaetzle, you can replace the eggs and milk with plant-based alternatives. Here’s a simple vegan spaetzle recipe:
Ingredients:
• 1 ½ cups all-purpose flour
• 1 tsp salt
• ½ cup plant-based milk (e.g., almond, oat, or soy milk)
• ½ cup water (adjust for consistency)
• 2 tbsp olive oil or melted vegan butter
• A pinch of turmeric (optional, for color)
Instructions:
1. Mix the dry ingredients: In a large bowl, whisk together the flour and salt.
2. Prepare the wet ingredients: In a separate bowl, mix the plant-based milk, water, olive oil (or vegan butter), and turmeric (if using) until combined.
3. Combine wet and dry: Slowly pour the wet ingredients into the dry ingredients, mixing until a smooth, thick batter forms. The consistency should be thicker than pancake batter but still pourable. Add more water if needed.
4. Cook the spaetzle: Bring a large pot of salted water to a boil. Using a spaetzle maker, a colander with large holes, or even a potato ricer, press small amounts of dough into the boiling water.
5. Boil until they float: The spaetzle will cook quickly, rising to the surface after about 1-2 minutes. Once they float, remove them with a slotted spoon and transfer to a bowl.
6. Optional: Toss with vegan butter or olive oil to prevent sticking, and serve as a side dish or with a sauce of your choice.
This vegan version has a similar texture to traditional spaetzle, with a slight difference in flavor, but it still captures the soft, noodle-like quality. You could add nutritional yeast or vegan cheese if you want to boost the savory taste.”
Yeah, Spätzle is definitely not what I had in mind. The dumplings are rolled out with a rolling pin and shaped with a knife before being boiled, more like a hand-made lasagna noodle or something (but smaller, and irregularly shaped, and thicker). Spätzle dough could work, though, for this purpose. I could probably just use my normal dumpling dough, just thicken with a bit more flour and leave out the leavening agents.