#vegg

[madewithonerib]

Peanut Butter Udon Noodles | Yeung #dinner Lay Ho Ma (how’s it going in Cantonese)! Peanut butter is definitely not just for toast. Join me in this episode and learn how to make a deliciously nutty peanut butter udon noodles recipe today!

Ingredients:

▢ 3 tbsp peanuts ▢ 1 tbsp white sesame seeds ▢ 3 pieces garlic ▢ 2 sticks green onions ▢ 250g udon noodles ▢ 1 tbsp chili oil (Most addictive Red Chili Oil Recipe) ▢ 1 tsp sweet paprika ▢ 1 tsp toasted sesame oil ▢ 1 tbsp soy sauce ▢ 1 tsp dark soy sauce ▢ 1 tsp rice vinegar ▢ 1 tbsp maple syrup ▢ 2 tbsp peanut butter ▢ 2 tbsp water

Directions:

Bring a pot of water to boil for the noodles

Heat a frying pan to medium heat. Add the peanuts and white sesame seeds. Toast for 1min. Transfer to a pestle and mortar. Then, coarsely crush and set aside

Grate the garlic and chop the green onions

Boil the udon noodles for half the time to package instructions (in this case 3min)

Heat up the frying pan to medium low heat. Add the chili oil followed by the garlic. Cook for about 45 seconds. Then, add the sweet paprika, toasted sesame oil, soy sauce, dark soy sauce, rice vinegar, maple syrup, peanut butter, and 2 tbsp water. Give the pan a good stir

Strain out the noodles and add to the peanut sauce. Add the green onions, turn the heat to medium, and cook the noodles for a couple of minutes while stirring

Plate the noodles and sprinkle over the crushed peanuts and white sesame seeds

Chili Oil YT

[melit0n]

I love Vegg.

I too loved him. I am sad to say, though, that he has unfortunately passed on 😔

[novastar134]

Some recent emojis I made for my girlfriend

I didn't draw the scrungly turtles in the last one, they did, but I needed to share them

Vegg belongs to @the-vegetarian-artist

Art/Animation - by me! @novastar134

[sereniv]

If you get the JUST egg, know that the only thing going for it (imo) is the texture and the way it scrambles like an egg.

I recommend also getting the Vegg (original) to mix with the JUST egg.

Now idk if mixing it before hand or sprinkling it on while it's cooking makes a difference, but I've tried pouring the JUST egg in the pan, salt (vegg has salt) and pepper, and then maybe a Tbsp of the Vegg sprinkled over the top, and then scrambled like normal.

The taste is very mild, but combined with the texture still makes it satisfying enough.

I also recommend (this is what I used to do with my eggs) adding a little syrup, just to bring it all together.

So in all I say it's worth it if you crave eggs, but otherwise it is really expensive so maybe just as a treat.

[melodyshealthylife]

[lanly]

fuck with me and this veg burger

[defoodma]

fry’s food “chicken” strips marinated in spicy bbq, crunchy broccoli and two types of microwave rice. scraaaap. The activity on this page is nuts. Bloody Vegans

[essentialvegan00]

                          Baked Pumpkin w/ Tofu and Kale

Ingredients:

1 block extra firm tofu

1/2 cup worcestershire sauce, divided

3-4 cloves garlic, minced

1 tsp ground turmeric

1/2 tsp ground cinnamon

1 small sugar pumpkin

3 tbsp olive oil

3 cups frozen chopped kale

1 small yellow onion, diced

1/2 tsp fine sea salt, plus more

Directions:

Lightly oil a large baking dish, such as a cast iron dutch oven or a soufflé dish. Drain water from the tofu and rinse. Wrap in paper towel and press to remove a bit of the excess water. Cut into small 1/2 cubes and put in a bowl. Top with 1/4 cup worcestershire sauce, garlic, turmeric, and cinnamon; mix to combine then let marinate in fridge for 30 minutes.

Using a sharp knife, cut the pumpkin in half and scrape out the seeds (save for later) (roasting, holllaaaa). Cut pumpkin in 1/2-1″ slices and then into small chunks. Put in prepared baking dish.

Toss pumpkin with the remaining 1/4 cup worcestershire sauce, oil, kale, onion, and sea salt. Remove tofu from fridge and toss with pumpkin mixture – make sure you scrape out as much of the marinade as you can. Cover pan with lid or tin foil and bake at 375˚F until pumpkin is soft, about 45 minutes (could be up to an hour if your pumpkin is dry).

Can be served with your favorite grain or enjoyed as is. Salt to your desire. Refrigerate in an air tight container for up to two days.

Yield: 4-6 servings