r/veganrecipes

Aloo Gobi is a very popular Indian stir fry side dish, made with cauliflower and potatoes. This is the most common recipe to be eaten as a regular meal paired with chapati/roti/indian flat bread.

Written recipe (video included) 👇

https://blessmyfoodbypayal.com/indian-cauliflower-and-potatoes-curry-aloo-gobi-dhaba-style/

Recipe in comments. After the success of the angel food cake experiment using vegan egg white powder, I'm now working my way through egg white-driven desserts that I haven't been able to veganize to my own satisfaction (which is why I won't personally be doing macarons with this stuff--I'm happy with aquafaba macarons). Chiffon cake was the natural next step from angel food cake (being a spiritual successor to it in some ways, though it does bear similarities to European egg foam method cakes). I think next up will be a Dutch baby or soufflé cheesecake (aka Japanese cheesecake).

My only regret with this recipe is aesthetic--adding desiccated coconut directly to the whipped cream made it not pipe so prettily. Oh well. The flavor combo of coconut, almond, cherry, and pineapple with the chiffon cake is really tasty!

RECIPE: https://www.asweetalternative.com/blog/vegan-black-bean-enchiladas

This is a recipe that I served at my first Hawaiian pop-up dinner. If you've never had haupia before, give it a shot! It's a thick coconut pudding and pairs well with a crunchy shortbread base and tangy mango curd. It's easy to make, and a guaranteed crowd pleaser.

140 ml aquafaba (liquid from a can of high-quality chickpeas, about one jar)

170 g good quality dark chocolate

1 tablespoon golden caster sugar (optional)

1 tablespoon plant-based milk

Instructions Whip the chickpea liquid (aquafaba) with a hand mixer until it forms stiff peaks. You will see that it has exactly the same texture as egg whites.

Melt the chocolate in a double boiler (bain-marie) with the milk (or vegan butter), stirring until smooth. Let it cool down for a few minutes until lukewarm.

Add the sugar, then delicately fold in the whipped chickpea liquid. Use a bottom-to-top motion to ensure you don't deflate the mousse.

Divide the mixture into small ramekins and leave to set in the refrigerator for about 2 hours.

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