Happy Vegan Blog

This time I tried to make vegan dim sum with a gluten free skin layer. At first I had a failure and then I kept trying to make it again by changing the dosage until I finally got the right one . here is the recipe Ingredients: (Ingredients for Dim Sum Skin) 90 gr of rice flour 60 gr gluten-free wheat flour 110-130 grams of hot water pinch of salt   (Ingredients for Dim Sum) 150 gr ear mushrooms 360 gr silken tofu / (1 ½ pieces of silken tofu) 50 gr gluten free wheat flour   (Dim sum complementary seasoning) 1 tbsp sweet soy sauce 1 tsp granulated sugar 1 tsp soy sauce 2 tsp mushroom stock 1 tsp salt 1/2 tsp ground pepper 1 tsp garlic powder 1/2 tsp sesame oil How to make Step 1 The first step is to make dim sum skin by mixing all the ingredients in a clean container. Knead the dough until smooth   Step 2 Roll out and flatten the dough and then print it in a round shape with any round mold. Sprinkle tapioca flour on each layer of

the simple recipe needed to make vegan banana oats and the processing is easy. Free of gluten, sugar, animal protein. Ingredients: 3 ripe bananas, 1 for topping only 2 tablespoons mocaaf flour 4 tbsp oats 1 tbsp plain yogurt 1 tbsp dry fruit and chopped almonds 2 tbsp low saturated vegetable oil (olive, canola etc.) How to make: Step 1 Mash the bananas with a fork. Step 2 Add oats, then mocaaf flour, oil and yogurt. Finally dried fruit and almonds. Topped with banana slices. Step 3 While preheating the oven. Prepare a 16x8 cm tin (mini loaf). Bake at 165 °C for 20 minutes. Depends on each oven

I tried this Simple vegan gluten free pancakes recipe with a few modifications. The original recipe uses vegetables so they have a pretty green color. because there were no stock of vegetables at home, I replaced it with cocoa powder. Easy and delicious. The ingredients must be in our kitchen. Ingredients 100 grams of white/brown rice flour 20 grams of corn flour 1 tsp baking soda 1 tbsp cocoa powder (to taste) 1/2-1 tbsp brown sugar 2 medium sized bananas pinch of salt 300 ml of vegetable milk Also read: Vegan Mushroom Corn Soup How to make Step 1 Mix dry ingredients in a basin. Stir well. set aside Step 2 Blender vegetable milk, banana and spinach until smooth. Then mix into the dry ingredients. Stir well. Step 3 Heat the Teflon then over medium heat cook the mixture of 1 soup spoon. If there are holes, turn the pancakes over and cook until cooked. Enjoy with honey or jam.

Multigrain soup, a vegan recipe that contains high protein, is also suitable for those who want to diet or who want to live a healthy life, this dish is very delicious, you should try it immediately. Ingredients 250 gr multigrain / lentils 2 large carrots 2 medium potatoes 2 cloves of garlic Salt and broth powder to taste (depending on what broth)   Slice seasoning 1 small onion 2 stalks of green onions 1 tomato 1 stalk of celery leaves Also read: Dim sum Vegan Gluten Free How to make: vegan multigrain soup recipe Step 1 Soak multigrain / lentils 1 night. Step 2 Boil multigrain/lentils Step 3 Crush the garlic and add it to the multigrain stew. Step 4 While waiting for the mushy multigrain/lentils, Dice the carrots and potatoes and also the sliced herbs. Step 5 Heat the oil, saute all the sliced spices. After removing the fragrance, add the sliced carrots and potatoes, continue to stir-fry for a while, then pour enough water. Let it boil and

Vegan bread recipe that you can easily make at home Ingredients: 350 gr high pro flour 3 tablespoons vegetable oil / olive oil 1 1/4 tsp yeast 1/2 tsp salt 2 tbsp granulated sugar 1/2 tsp baking powder 200 ml of warm water Also read: What is the difference between vegetarians and vegans? How to make: Step 1 Mix flour, sugar, salt, baking powder, yeast and stir until well blended.   Step 2 Add oil, stir well. Then add warm water. Knead until the ingredients are evenly mixed.   Step 3 It is better to knead with shoes because the texture of the dough is a little soft.   Step 4 When it is well mixed, the dough is rested for about 1 hour.   Step 5 After 1 hour the dough will expand then stir again with the shoe then rest again 30 minutes.   Step 6 After 30 minutes, flatten the dough to release air in the dough, and then roll the bread dough. Put it in the tin that has been prepared, then rest again for about 45 minutes.   Step 7 Ba

Vegetarian and vegan are two types of diets that carry out a plant-based diet or a plant-based diet, where your plate is filled with both natural and processed plant foods. So what's the difference? Vegetarian A vegetarian does not consume any animal flesh such as meat, poultry or fish. A vegan is a more strict vegetarian who also avoids consumption of milk, eggs and other ingredients of animal origin. According to the Vegetarian Society, a vegetarian is someone who does not eat meat, poultry, game, fish, shellfish, or the by-products of animal slaughter. A vegetarian diet contains fruits, vegetables, whole grains and nuts. You can still consume animal products such as milk, honey and eggs depending on the type of diet you follow.   Vegan Veganism is currently defined by the Vegan Society as a way of life that seeks to exclude as much as possible all forms of animal exploitation and cruelty. Not only animal meat, but eggs, milk and ingredients derived from animals such as

This sapo tofu recipe is one of the menus that I often make as a tofu fan, this vegan sapo tofu broccoli menu is recommended, it includes complete nutritional content. Ingredients: 1 head of broccoli 2 small carrots 1 pack tofu 1 piece of Onion 2 cloves of garlic 1 segment of ginger, crushed 1/2 block broth 1 tsp salt 1 tsp sugar 1 tsp pepper 1 tbsp seasoning 5 chopped bird's eye chilies Also read: Vegan Banana Oats Recipe How to make: Step 1 Prepare materials. Clean and cut the vegetables. Chop the Onion, set aside. Cut the tofu, mix with 1 tablespoon of corn flour then fry until browned. Step 2 Finely chop the garlic. Sauté with onions until wilted, add chilies and ginger. Enter the water. Add carrots, cook until soft. Step 3 Add broccoli, stir well. Add salt, sugar and pepper. Add a solution of 1 tablespoon of cornstarch and 2 tablespoons of water. Stir well, taste correction. Finally enter the tofu, immediately lift. Enjoy your meal.

Vegan mushroom corn tofu red bean soup is one of my favorite recipes, because it's not difficult to cook Ingredients: 50 grams of boiled red beans until soft 1/2 medium cut corn for two 5 pieces of medium tofu cut 5 pieces of medium-cut ear mushrooms Salt and flavor to taste 4 pieces of crushed garlic 350 ml of water 1 pack of dry seasoning soup How to make: Step 1 Boil water and add the boiled peanuts. Add corn and garlic. Cook about 15 minutes. Step 2 Add the tofu and mushroom. Cook about 7-10 minutes. Top with chopped chili if you like. good luck

Vegan Mexican Chopped Salad With Avocado Recipe- I want something fresh because I'm already bored with coconut milk. There's nothing wrong with trying this recipe. I only adjusted the vegetables to the stock in the refrigerator. Incidentally, I still have coriander leaves or what is commonly called cilantro, and I mix it in the salad and sauce, so there is a distinctive aroma of fresh cilantro. Ingredients: 100 gr boiled red beans 6 leaves of lettuce (regardless of green or red) 2 medium tomatoes 2 boiled potatoes 2 coriander leaves 1 cucumber 1 carrot 1 tablespoon of olive oil 1 tablespoon lemon/lime juice Ingredients for avocado dressing/guacamole sauce: 2 pieces of avocado scraped 2 tablespoons of olive oil 1 crushed garlic clove, finely chopped 1 tablespoon of lemon/lime juice 1 tablespoon of honey 1 stalk of coriander leaves finely chopped A pinch of black pepper A pinch of Himalayan salt (adjust) also read: What is the difference be

vegan recipes: here's what i've got going on - easy peasy quinoa and beans bowl. i'll have something more exciting looking tomorrow. here's how the quinoa bean bowls go (don't let the simplicity of this dish fool ya, it's crazy tasty just like it is - although i will admit if you drizzle on a little lemony-tahini sauce it'll take you places you've never been to before. fo 'sho.):   - bring 1 cup of water + 1 cup of well-rinsed quinoa to a boil in a small pot. once boiling - cover with a lid, reduce the heat to low & cook for 20 minutes. - saute 1/2 a minced, yellow onion on medium heat. - add in 2 cups of beans (user's choice - i chose black & white beans this go around) once the onion has softened. - while your beans are cooking mince 2 big fat cloves of garlic. - make a well in the middle of the beans 'n onions - add minced garlic and a glub of olive oil. - stir it all up once garlic is fragrant. - season bean mix

bourbon-maple BBQ  sauce recipe - I'm Vegan, and no I'm not starving, then you totally be checking it out right now! she makes crazy deeeelicious vegan eats and has the cutest little lady, Livi! you should check out her blog, fo 'sho! a bit ago she posted these ridiculously delicious look'n quesadillas stuffed with bbq soy curls and since then i've been craving them. yesterday they were created (using brown rice tortillas and cheddar daiya) and oh. my. science. were these quesadillas enjoyed to the fullest extent. mmmmmmmmmm! i'm pretty sure the remainder of the bbq soy curls will only be gobbled up inside warm quesadillas oozing with cheeze, 'cause it's simply the best! thanks, Sarah! i also wanted to share our bourbon-maple bbq sauce recipe with you all - here ya go! (makes enough to thoroughly cover a 1/2 bag 'o soy curls)   ingredients: 1 shot of your favorite bourbon (we use Old Crow or Jack) 1/4 large red onion, minced 1/2 cup ket

black bean stew over coconutty cilantro-lime rice: vegan recipe, last week we needed a super fast meal – it was getting late and our tummies were rumbling. i can’t remember what we originally had on the menu, but it wasn’t happening. what did happen was the best damn beans ‘n rice kinda meal we’ve had in a looooooong, looooong time. after dinner dan and i both confessed to already looking forward to devouring our leftovers for lunch the next day. this is that good. sure, the photo isn't the most appetizing (it was late at night and it is a dark stew), but it's damn delicious and comes together crazy fast – 30 minutes, if that. yay! ingredients: 1 cup uncooked white rice (we used basmati) 1 cup water 1 cup light coconut milk (you can use full-fat if you like, we had the light on hand) 1/2 red bell pepper, finely diced 1/2 green pepper, finely diced 1/2 red onion, finely diced 2 cups cooked black beans 2 cups veggie broth (or 2 cups water + 1/2 veggie bouillon c

this is an “ish”-dish because we’ve never had traditional gumbo before so we winged this one after searching around online for traditional gumbo recipes. not too sure how authentic our gumbo is, but it was really fun taking bits and pieces from recipes & adding in our twists to make one fantastically tasty dish! we had half a bag o’ soy curls leftover in the freezer and 2 portobellos that wanted to be eaten – so gumbo it was! i don’t think traditional gumbo has mushies in it, but they add a nice meaty texture and a darn good flavor to the gumbo. we used a whole habanero pepper, so if you’re looking for something with less fire go easy on the habanero or sub in a jalapeno or two. we absolutely looooooved this gumbo - i think the yumminess comes from the glorious roux. the gumbo wasn’t difficult to make, it just took some time, but we had plenty of that sunday afternoon and made it happen. Gumbo traditional recipe vegan ingredients: ½ bag o’ soy curls, crushed (or 1 cup of tv