A thick and rich vegan brown sauce... Of course, and it is the key to making Mushroom Bourguignon!
@jack-mcn.bsky.social
@jack-mcn.bsky.socialA thick and rich vegan brown sauce... Of course, and it is the key to making Mushroom Bourguignon!
@kasiazoe.bsky.social##WhatVegansEat #VeganCooking #VeganFood #VeganFoodPorn #Kai
When I'm working we often eat premade meals reheated. My day off work today so I made tofu fried in miso, grated carrots sautéed in soy sauce, with rice and chopped pepper, cukes, green beans and mushrooms, with homemade sweet chilli
@kasiazoe.bsky.social##WhatVegansEat #VeganCooking #VeganFood #VeganFoodPorn #Kai Pie with leftover ramen cabbage solids - which had great balanced umami flavours - which my wife made into a pie and we had with yum mashed spuds and previously roasted pumpkins. It was so good.
@veganhiker.bsky.socialUsed up half my block of extra firm tofu for egg bites, mixed in with rice, broccoli, and cauliflower. The Unlimeat mandu I picked up the other day at Grocery Outlet. Vegan prawns from the freezer at SF Supermarket.