Any Vegans here?

Firm tofu run through a food processor with enough tomato for it to get a ricotta-like texture might work.

You already have dairy with the cheese? Maybe just use bechamel.

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Maybe a vegan cottage cheese or vegan ricotta? I sometimes use regular cottage cheese with turkey lasagne as a wink to Americana always works well. Vegan cottage cheese can be pricey for the amount you would need though

Kite Hill isnā€™t awful, and itā€™s available at Whole Foods. Vegan cheese is always a compromise, and Kite Hill strikes a reasonable balance.

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Iā€™m going to do extra firm tofu with basil, parmesan cheese, sundried tomatoes and nooch mixed in a blender. will let you know how it turns out.

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I know, trying not to add anymore.

I was browsing through the new cookbook Agak Agak and saw they have a fried egg tofu recipe with meat sauce and mushrooms called ā€œBraised Egg Tofu with Mushrooms and Sugar Snapsā€. It obviously also has snap peas which the Jade Wok does not but it seems in the same ballpark so Iā€™m definitely going to give it a try.

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I want to make a vegan chili colorado, what mushrooms would be best?

I like portobello mushrooms for such applications. Being more mature, they have more flavor than button mushrooms, and theyā€™re aesy to find and affordable. Plus they will cook to a darker color, giving your chile a more authentic appearance.

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In addition to fresh mushrooms I like using dried porcinis for these kinds of applications, too.

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could I use both?

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With dried porcini you need only a small amount to get a strong flavor, so itā€™s very common to use a larger amount of fresh mushrooms for texture too.

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:point_up_2:

I also like to use both for contrasting textures

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