Best products from r/VeganFoodPorn

We found 25 comments on r/VeganFoodPorn discussing the most recommended products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 29 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

Top comments mentioning products on r/VeganFoodPorn:

u/RadagastTheTurtle · 1 pointr/VeganFoodPorn

Unfortunately, the cheeses and sausages are all modified from recipes from cookbooks, and I have a guest asleep in that room at that moment, but I'll add the sausage recipe tonight!

​

The dessert is definitely the most complicated thing I made (I was trying to make the ultimate dessert for my partner by combining all his favorite flavors), so hold on tight. You'll need to start a day before you are serving.

-Make the chocolate mousse from this recipe. A few tips for aquafaba mousse are you want a thicker aquafaba, like egg whites, so it can be helpful to start with twice as much as you get from a can and cook it down over low heat before letting it cool in the fridge. It's also helpful to make the mousse with the aquafaba at room temperature, so take it out of the fridge for an hour before you use it. To avoid a grainy mousse, adding a 2 oz of cocoa butter to your melted chocolate will help prevent the chocolate from seizing.

-Carefully spoon the mousse into 12 silicone dome molds. It should fill all 12 a little over halfway, flatten tops of mouse with spoon and freeze lain flat for at least 2 hours.

-Make the peanut butter mousse from this recipe. I ended up having to use a little extra aquafaba to get it to whip properly.

-Remove molds from freezer and add peanut butter mousse to mousse molds (that are curently half full of chocolate mousse), filling them completely and use a knife to make sure the top of the mouse (flat bottom of the domes when flipped), is completely flat. The peanut butter mousse tastes kind of bland at this stage but is good when served so don't be worried if you lick the bowl and it doesn't pack a pb punch. Return the molds to the freezer and freeze overnight.

-The next morning, preheat the oven to 350 and line a baking sheet with parchment paper.

-Make 1/2 a chia egg and set aside. Cream 1/4 cup shortening, 1/3 cup creamy peanut butter, 1/4 cup cane sugar, 2 tbs sucanat, and 1 teaspoon pure vanilla extract using a mixer, then add chia egg and a 1 tbs milk of our choice. Add a pinch salt, 1/3 cup flour, and 1/2-3/4 cup coarsely ground pretzel crumbs with a spatula or wooden spoon. Put in fridge for 10 minutes to firm.

-Take a half pint mason jar lid and cut a parchment paper circle to fit exactly inside the lid. With the parchment paper in the lid, press a heaping tbs of the dough that you just made into the lid like a mold. Press until it is even and flat. Flip lid onto the parchment covered baking sheet and press out metal circle, removing the metal ring. Remove the metal circle and parchment paper so you have a thin, perfect circle of dough. Repeat until you have 12 such circles (if you have extra dough, make extras).

-Bake for 10 minutes, then let cool to room temperature.

-Make the glaze from this recipe. While it is cooling, line a baking sheet with fresh parchment paper and put a cooling or steaming rack over the parchment paper.

-Remove domes from freezer and flip onto cookie bases you just made, laying them on rack over the parchment paper. Pour glaze over domes to coat completely. Let cool for 10 minutes then transfer to plate or tupperware with a spatula (uncovered is fine, but I put mine in a giant upside-down tupperware so they rested on the lid). Put in the fridge. I had to do this step in two batches.

-Collect extra glaze from parchment paper and store in fridge for later.

-Make these caramel dipped nuts but with peanuts. I messed up this step as my sugar didn't caramelize and think it would work better without adding the water. Store peanuts for later.

-Wait 1-12 hours

-Make caramel sauce. This is a good recipe if you caramelize the sugar.

-Make peanut butter sauce by mixing 2 tbs smooth pb, 2 tbs maple syrup, and 3 tbs nondairy milk with a whisk.

-Heat the leftover chocolate glaze over low heat, adding nondairy milk until drizzling consistency.

-For each dome, put peanut butter sauce on half a small plate, and caramel on the other half. Drizzle with chocolate glaze. Take a dome with a spatula and place on plate. Sprinkle with large grain salt and top with candied peanut!

u/Deadtoast15 · 1 pointr/VeganFoodPorn

https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.amazon.com/Miss-Jones-Baking-Organic-Vanilla/dp/B017Y32C4W&ved=2ahUKEwiJr8bI9sXhAhWSdt8KHcW8CZkQFjACegQIAxAB&usg=AOvVaw01iONQFjc3h7ltAr14DSya&cshid=1554913222064

This is the cake mix I used. Miss Jones Ultimate Vanilla Cake Mix. Also purchase a thing of chocolate frosting and a bag of chocolate chips of your choice. The recipe didn't call for chocolate chips but I love chocolate so I threw it in there. I followed the vegan directions on the back of the box on the bottom. When asked for either milk or water I used coconut milk. When asked for oil I used coconut oil. Instead of cooking on 350F I cooked on 325F for 30 minutes. The recipe calls for 2 8x8 or 9x9 pans for the 2 cakes to create the double layer. I used 8x8 it seemed to create just the perfect amount of mix for the pans. Measure out the mix in two measuring cups to be completely even for both pans.

Note the mix creates 2 cakes so you do not need 2 boxes of it. 1 box will make 2 8x8 cakes.

Once I added the mix evenly into both of the pans. I sprinkled 1/2 cup of chocolate chips across the top of both batters.

Once it is finished baking let them cool COMPLETELY. then carefully remove one, frost, then remove the other. Lay it on top and frost that layer as well. Then set in the refrigerator for around 10-15min for the frosting to stay attached to the cake and wala! Really moist and suprised at how well it turned out in my first attempt. Will definitely make it again!

u/Kforce126 · 2 pointsr/VeganFoodPorn

Usually rendang is made w/ beef, but i subbed in meatless meatballs from Trader Joe's. The curry mix itself is vegan even though it says beef on the front (it just means it's a seasoning for beef). SOOO good! I can't wait to try this curry w/ diff proteins too - I'll probably try tofu, jackfruit, even over noodles I think this sauce would be great.

Recipe to serve 4-5:

Heat 1 tbsp neutral cooking oil in a large pan. Add 1 chopped onion, 2 cloves minced garlic, & 1 tbsp minced ginger & cook until softened. Add 1 packet Rendang curry mix + 1 can low fat coconut milk. Stir everything together & dump in a bag of meatless meatballs. Let simmer 10-15 mins, until sauce is reduced & thick & meatballs are cooked through.

I served with sweet & salty coconut rice from Chrissy Teigen's Cravings cookbook. It's sooooo good. Topped w/ some fresh cilantro & lime as well :)

u/eeveefury · 10 pointsr/VeganFoodPorn

I followed this recipe, using Follow Your Heart vegan Parmesan, and Coconut Cream.

https://innocentdelight.com/penne-alla-vecchia-bettola/

I also made Gardein seven grain nuggets, homemade garlic toast, and put a lot of Penzeys Sunny Paris and another Italian herb mix on everything. Pasta was Barilla veggie brand.

It was amazing.

Great coconut cream, I use it in any recipe that calls for cream: https://www.amazon.com/dp/B00AF7XMYY/ref=cm_sw_r_cp_awdb_t1_znILAb9YH63Z4

u/yosoyrachael · 2 pointsr/VeganFoodPorn

I never measure anything when I make my own recipes, but I will tell you everything I used!

For the beans- Cook onion, garlic, onion powder, garlic powder, salt & pepper on the stove and add a bit of tomato paste. Add pinto beans, and your cooked vegan chorizo. Add a little more tomato paste and simmer for about 5 minutes.

For rice- I just made brown rice lol

Toppings- Follow Your Heart cheddar cheese shreds, tomatoes, avocado, and cilantro

Chips- Late July’s Lime Jalapeño chips

Happy cooking everyone :)

u/Merryprankstress · 6 pointsr/VeganFoodPorn

For the “chik’n” I used “Verisoy soy slices” This is what the package looks like I find that they're cheaper if you can find them in a local asian market. I simmered them in a vegan chicken style broth then marinated them overnight. I had leftover vegan gravy already which made this really fast to assemble. Just saute whatever veggies you want (I used onion, celery, carrot, peas) and cut your soy slices into small strips and saute with the rest of your veggies with some salt pepper and sage. When the flavor and texture of your vegetables is to your liking add your gravy and thin it out a little with some stock or water, then add to your roasting pan and top with your biscuits. This was out of this world in flavor and similarity to the real deal. The biscuit recipe I used was posted Here by u/shugamag and they were so good! I didn't get as much lift as hers but still check her recipe out. I made the biscuits ahead of time too for another recipe and froze the rest. This is a great recipe to have in your back pocket after the holidays if you're looking for a way to use up leftover gravy and biscuits as this would work with already cooked biscuits as well

u/[deleted] · 1 pointr/VeganFoodPorn

I got them from amazon here is there link . 5 pairs for like 12$ or so .

5 Pairs Rainbow 304 Stainless Steel Chopsticks Polished Multicolor Reusable Chopsticks, Dishwasher-safe, Non-Slip, Metal Square Chopsticks Set with Case as Present Gift Fit Kitchen Dinner (Square) https://www.amazon.com/dp/B07QBPJMVX/ref=cm_sw_r_cp_tai_xEIQDb5JKB02E

u/TheGreyCastle · 11 pointsr/VeganFoodPorn

I’d worked a long day and didn’t have the energy to do a bunch of cooking, so the naan is from a local restaurant and the Chana Masala is this: https://www.amazon.com/Tasty-Bite-Indian-Entrée-Channa/dp/B002JF61XO

I just sprinkled some herbs on top for the picture 😄

u/mah_ree · 24 pointsr/VeganFoodPorn

TVP fried up with Taco Bell seasoning, Serious Eats Vegan Nacho Cheese Sauce, Tofutti's Better than Sour Cream - - These we SO good, and totally indistinguishable from their non-vegan counterpart!

u/satosaison · 3 pointsr/VeganFoodPorn

She has a few but I have been cooking from her Italian Vegan Kitchen cookbook, which has been amazing.

u/fuckyeahitspam · 2 pointsr/VeganFoodPorn

Sorry, this is a rough description of what I did:


I actually prepared my own basic seitan and simmered it in vegetable broth. For the marinade, I used this packet.


The Follow Your Heart vegan eggs were the same recipe on the box except I added a little black salt to give it an eggy taste.


Garlic fried rice:
Requires at least day old Jasmine Rice. Heat a skillet over medium heat with some oil and sauté minced garlic until fragrant. Add rice and toss to coat.

u/lowclassdork · 6 pointsr/VeganFoodPorn

Thanks! I used a stainless steel circular food mold like this one.

u/throwiemcthrowface · 2 pointsr/VeganFoodPorn

I got this large bottle on Amazon shortly after going vegan about 2.5 years ago. Still going strong.

u/amzwayne2019 · 2 pointsr/VeganFoodPorn

This looks so juicy and yummy. Next time i make one an wear this during the cocking:

https://www.amazon.com/dp/B07X55QQ5Z

u/le_moni · 4 pointsr/VeganFoodPorn

I couldn't find vegan milk powder locally so I ended up using this if that's helpful! It's a little cheaper than the one the recipe links to: https://www.amazon.com/gp/product/B003B2SV6Y/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&th=1

u/Teddyismydawg · 5 pointsr/VeganFoodPorn

TBH, most of the bowls I ate out of when I ate at noodle shops in Asia were the large plastic ones. I usually find them at my local Asian mart for like 5ish bucks depending on the size. Don’t forget to grab a couple of proper soup spoons like these too:

https://www.amazon.com/JapanBargain-Brand-Asian-Black-Spoons/dp/B001D22QM4