Vegan Scratch Kitchen

PEANUT TOFU SATAY 🥜🔥 This has to be one of the best tofu dishes out there. Tofu is quite a versatile ingredient and it really shines in this recipe. The combo of the seared tofu with the super flavorful peanut sauce and all the fixings is outstanding. Make this for your loved ones, and they’ll love you even more ❤️ ingredients 3 heaping tbsp peanut butter 2/3 cup coconut milk 2 tbsp maple syrup 1 to 2 tbsp sriracha (depending on spice preference) 1 tbsp sesame oil 3 tbsp soy sauce 2 tbsp grated garlic 1 tbsp grated ginger 1 lime, juiced 1 block extra or super firm tofu, drained, dried, & cut into 16 evenly sized cubes oil, salt, & pepper as needed 1 handful cilantro, finely chopped 2 scallions, thinly sliced on the bias 1/2 cup crushed peanuts 1 tsp white & black sesame seeds 1 tbsp chili crisp oil rice for serving prep in a large bowl, whisk together the peanut butter, coconut milk, maple syrup, sriracha, sesame oil, soy sauce, 1 large pinch salt, black pepper to taste, garlic, ginger, & lime. set aside. heat a cast iron pan over medium-high heat and allow to heat up a 2-3 mins. place 4 cubes tofu on each small skewer. add 3-4 tbsp neutral cooking oil to the pan and sear the tofu. season the tofu in the pan with a large pinch of salt and black pepper to taste. sear on all four sides, about 1-2 mins per side, or until each side is golden brown. pour half the peanut sauce over the tofu in the pan. continue to flip tofu, searing for another 1-2 mins each side, or until desired texture and color. serve tofu skewers over rice and finish with extra peanut sauce, cilantro, scallion, crushed peanuts, sesame seeds, and chili crisp. enjoy, my friends 🙏 #veganrecipes #sataytofu #peanutsatay

🥖🥒🥕🔥 TOFU BANH MI 🔥🥕🥒🥖 This is my sixth stop motion video and it is by FAR my favorite!! I’m in love with this @canonusa EOS R100 camera. Now that I’ve done a couple stop motion videos with the R100, it’s quite evident that the image quality of a regular video, even when using iPhone 14 Pro, is no match for that of a standalone camera. It took about 2 to 3 days to put this project together with cooking, shooting, editing, and post-production. Lotta work, but so much reward. Hope y’all enjoy both the video and the recipe. Let me know what you think in the comments! This vegan take on the iconic Banh Mi includes sweet and spicy tofu marinated with soy, gochujang, and vegan oyster sauce, then finished with a maple syrup glaze 😋 recipe (make 2-3 sandos) 1 block extra firm tofu, cut into 10-12 thin slices 1/4 cup soy sauce 1/4 cup rice vinegar 1 tbsp vegan oyster sauce 1/4 cup oil 1/2 cup maple syrup + extra for glazing 3 tbsp gochujang 1 large carrot, grated 1 daikon radish, grated 1/4 cup apple cider vinegar 2 tsp salt 1 tsp organic sugar 2 tsp red pepper flake 1 cucumber, sliced thinly lengthwise 1/2 cup vegan mayo 2 tbsp sriracha 1 small bunch cilantro 1 jalapeno, thinly sliced 1 large baguette, halved (buy 2 if making 3 sandos) prep Combine soy sauce, rice vinegar, oyster sauce, maple syrup, gochujang, oil in a large baking dish. Add tofu slices, submerge, then marinate for at least 2 hours. Add grated carrot and daikon into separate containers. Combine cider vinegar, salt, sugar, and pepper flake in a bowl and whisk together. Pour half the pickling liquid separately into the carrot and daikon containers. Set in the fridge. Mix vegan mayo and sriracha, then set in the fridge. Preheat oven to 425. Place tofu slices on a tray and bake for 20 mins. Remove, flip slices, then bake another 15-20 mins. Remove and brush with maple syrup to glaze. Slice one side of each baguette open. Bake at 425 for 10 mins. Remove and dress both sides with sriracha mayo, then layer in cilantro, cucumber, jalapeno, tofu, daikon, and carrot. Slice in half and enjoy 🙏 #stopmotion #stopmotionanimation #veganrecipes #banhmi

Mirepoix 🧅🥕🌱 This is my first time trying out stop motion, and it was super fun! Clearly I’ve been watching a lot of @hypnomotion videos. The LED lights I used in the shoot created these weird rolling bands across all the shots. Had no clue that was going to happen, but then I researched and learned that LEDs commonly cause this issue! Need to get better lighting. Anywho, I’m gonna be trying out more stop motion animations going forth (hopefully with improved lighting conditions lol). Let me know what you think! #stopmotion #stopmotionanimation #mirepoix

Share your thoughts in the comments! Tofu varieties + uses 🌱 #tofu #vegan #veganrecipes

HOW TO TOFU - 5 METHODS ✋🏼 #veganrecipes #tofurecipes #tofu

HERE’S WHAT I MADE FOR DINNER EP5: MUSHROOM-ASPARAGUS TEMPEH PASTA🔥 Y’all were back with another episode, but in a different format. This was dinner was simple and delicious. I am very happy. Hope y’all enjoy 🙏 ingredients salt, pepper, and olive oil, as specified 1 sixteen-ounce block tempeh 1 6oz package button mushrooms, diced 1 lb asparagus, ends trimmed, then cut into 1-inch pieces 12 cherry tomatoes, halved 5 cloves garlic, minced 1 four-serving package of fettuccine noodles 1/4 cup vegan butter, cubed 1 lemon, juiced chopped fresh basil vegan parmesan prep boil the tempeh for 15 mins in salted water, then remove and cool. reserve the boiling water for balancing asparagus and cooking pasta. heat a large sauté pan over medium heat, allow to warm 3 mins, then add 2 tbsp olive oil. once oil starts barely smoking, add the mushrooms evenly across the pan and allow to sear unmoved for 3 mins. while that’s going, bring your pot of water back to a boil. shake the pan to release the mushrooms, then move around and continue to cook another 2 mins. blanch the asparagus during this time, then transfer to the pan with the mushrooms and add a large pinch of salt. mix together and cook down 3 to 4 mins. remove mushrooms plus asparagus from the pan and cube the tempeh. place pan back over heat and add another 2 tbsp olive oil plus the tempeh. season with salt. sear the tempeh until golden brown on all sides, about 3 to 4 mins. start your pasta in the boiling water during this time. add the asparagus plus mushrooms and tomato to the pan with another pinch of salt and toss together. cook down 2 mins. add garlic and cook down another 2 mins. start adding ladles of pasta water into the saute pan to help develop a sauce. once the pasta is cooked, add it to the saute pan along with the vegan butter, lemon juice, and vegan parmesan. mix to combine, then serve topped with fresh basil and more vegan parm. #veganrecipes #vegan #pasta

30-MIN MEALS EP 5: CRISPY TOFU MAHKANI (BUTTER CHIK’N)🔥 This recipe is dedicated to all of y’all. Thank you for being a part of this community. Thank you for stopping by to show love for these videos. Thank you for taking the time to reach out and share your support more personally. This blog has become something much bigger than just me and my recipes. I watched this video back with the audio I chose, and I teared up. I’m not sure why, but I think it’s because, through all the work and time spent putting out videos, I’ve finally gotten to a point where I am so proud of every piece of food content I put out. I want it to be the best it can be. And I often let myself down with that mentality, because not all videos do well! But at the end of the day, I’ll always give you my 💯 full recipe in the comments! much love to y’all 🙏 #veganrecipes #butterchicken #tofurecipes

TEMPEH BLAT 🥓🥬🥑🍅 ingredients 1 8oz block tempeh 1 bulb garlic, sliced at the top olive oil and salt, as specified 1/4 cup maple syrup 2 tbsp smoked paprika 1 tbsp pickled jalapeño brine or vinegar 2/3 cup vegan mayo 1/2 lemon, juiced 1 tbsp Dijon mustard butter lettuce 1 tomato, sliced 1 avocado, pitted and thinly sliced bread for the sandwich prep preheat an oven to 450F. slice tempeh block in half and boil in salted water 15 mins. while boiling, place garlic bulb in a ramekin with olive oil and pinch of salt, then cover and place in the oven to roast 30 mins. for the bacon marinade, mix together 1/4 cup olive oil, maple syrup, smoked paprika, pickled jalapeño brine, and a few pinches of salt in a small bowl and set aside. remove tempeh from water, cool it, then slice into 1/4-inch pieces. place on a roasting tray, brush the marinade over each piece then place tray in oven to roast 25-30 mins. once finished, remove garlic from oven and let cool. squeeze cloves out into a separate bowl and mash with a fork. add vegan mayo, lemon juice, dijon mustard, and 1 to 2 pinches salt. mix together until smooth. remove tempeh from oven when done, brush over remaining marinade, then build your sammie! #veganrecipes #tempehblat #tempehrecipes

TOM KHA SOUP 🥣🔥 (FULL RECIPE IN COMMENTS) This is a special one, my friends. TBH, I’m not the biggest fan of soup generally, even during the winter months, aside from maybe something like grilled cheese and tomato soup. But let me tell y’all - THIS is a soup to be excited about. I could honestly eat this any time of year. The flavors are vibrant. The bold aromatics add so much depth. It’s creamy, spicy, tangy, savory, slightly sweet, and despite it’s richness, it remains light and refreshing. And with the crispy tofu, you get all the textural contrasts to make this a very satisfying meal. Hope y’all make this and enjoy it to the fullest, because ITS GOOOOOD💥 #veganrecipes #tomkha #thaifood

VEGAN QUESO 🔥 FULL RECIPE BELOW ⬇️ Recipe inspired by Lauren Toyota from @hotforfood I made a double batch in this video, just so ya know 👏🏼 ingredients 2 medium-sized golden potatoes, peeled and diced 2 small-to-medium carrots, peeled and chopped 2 cups unsweetened original almond milk (or cashew milk from scratch as shown in the video) 1/4 cup vegan butter 6-8 pickled jalapeños 1 tbsp apple cider vinegar 1/2 cup nutritional yeast 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp salt 1 tbsp tapioca flour 1 can Ro-Tel preparation Boil your carrots and potatoes for 20 mins. Strain out then add to a blender with the remaining ingredients (except for the Ro-Tel) and blend until creamy and smooth. It should have the color of a nacho cheese. Pour cheese dip into a serving container with the Ro-Tel and mix in. Top with extra pickled jalapeños if you’d like. And, of course, dig in! #vegan #veganrecipes #queso

PLANT PROTEIN ALTERNATIVES TO TOFU 🌱 comment below with your thoughts! ⬇️ #vegan #protein #tofu

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