3
Instant noodles baby.
Heck yes, break out the ol' fully garnished:
It looks fantastic. But is it really instant anymore?
It looks fancy, but it's actually pretty quick. It only takes me like 10-12m, and a lot of that is boiling the water which you can get everything else ready in.
If I leave out the gyoza (which I steam for 3-4m once the water is boiling) then it's even quicker.
Chips (fries) are vegan unless you cooked them in an animal fat, garlic bread is pretty easy to make vegan, and cauliflower wings are banging because they're just a vehicle giving structure to fried batter and sauce
It's kind of a ridiculous question because it's, like, the same thing as other drunks.
French fries.
As a non vegan, chips just get in the way. Fried chicken, yiros, meat pies and curry all top that list
I mean I don't keep vegan, either, but I party with vegans. It's still just fried food.
Personally? I like fried chicken or pickles.
Never had fried pickles, i can already feel the heart burn. But onion rings, ooooh boy
Naw naw like pickled radish, onion, cucumbers or eggplant.
Tho fried pickles are delicious.
Oh you're reminding me of the fried salt and pepper eggplant I had at a Vietnamese plane... almost had me buying a deep fryer for home on the spot
Fried pickles can either be absolutely amazing or so disappointing. You generally dip them into a non-vegan dip, however.
Hidden Valley makes a vegan ranch dressing now, fwiw, but also I've made my own from a packet of ranch seasoning and blended soaked cashews and lemon juice.
Cashew ranch is good shit. I've made it a few times, but I usually don't go through it quick enough to want to make a whole batch. There's a veg restaurant nearby that I can get smaller quantities from, though.
Honestly, back in undergrad there was a falafel shop just round the corner from halls. That stuff was a godsend. There's no reliable cure for hangovers, but that falafel came close.
Fuck I would kill for falafel rn
I know this dude posted about cabbage as a 'this random vegetable sounds absurd' bit, but cabbage is fantastic sheet pan roasted.
He's also tattling on himself that he's never had good vegetables, ever
I absolutely love slow braised cabbage. People need to understand vegetables better.
People whose main diet has always been meat are used to being able to put one thing (a cut of meat) in a pan with some seasoning and have it be the primary component of a meal that could likely satisfy on its own. Any veggies are always an accessory supplement to the meal. Maybe they enjoy them, maybe it's for the health benefits, but they are always on the side or as a garnish and would never satisfy on their own.
When they try to imagine omitting meat from their diet, they replace it 1-for-1 with vegetables and imagine a chunk of some vegetable (like cabbage in this instance) as the main component of meal. I've been to restaurants that need a token menu item for vegans/vegetarians so they serve literally what I just described and it's always disappointing and never satisfying.
But most vegans/vegetarians know that making a good, satisfying meal without meat goes beyond that format of one primary component with optional accessory details. It requires a little more effort and some imagination but a well constructed meal without meat is just as (if not subjectively more) satisfying/healthy/delicious as one with meat.
There's this misconception that vegan means forced healthy. It's not. If I want to be an unhealthy vegan I will eat some pasta, bread, fries... All mixed up.
Traditionally unhealthy stuff, all vegan. And don't come with "you can fry with fat" no I'm from Spain not France, here we fry with virgin olive oil as a default.
Frying with olive oil is cursed af. It's a cold oil
It fries perfectly fine, you can use it as a cold oil because it might be expensive for you, too bad.
No shit it fries. It's not a money thing, it's a health thing. It's a cold oil that shouldn't be heated to such temps.
Research published in 2018 by Acta Scientific Nutritional Health found that when compared to other popular cooking oils, extra virgin olive oil was the most chemically stable after heating at high temperature. In addition, despite being exposed to extreme heat it was still safe to consume. The tests consisted of a 20-minute frying at 240C and a 6-hour deep fry at 180C.
There is nothing better than just comming home extremely late and demolishing some kraut directly from the jar like some sort of goblin.
Sometimes I think "I don't eat that much meat anyway, I could probably go vegan", and then I read something like this to snap me out of it.
Bhindi masala
Lovely!
Oh yes baby
Can of beans.
Chop it up, fry it with onions and peppers and rice, drown it in soy sauce, yes please
Don't forget the sesame oil drizzle at the end
Does sauerkraut count cause I'll fuck up some sauerkaut after a night out.
cabbage pasta https://heartfultable.com/cabbage-pasta/
Could you post the recipe? I can't get past their stupid ebook offer trying to harvest my email.
I had an X to close that pop-up. You can also try using Reader view in Firefox. I'm just copy and pasting recipe below, not bothering with markdown.
Edit: never mind, that needed some markdown lol
This vegan-friendly cabbage pasta recipe is delicious, easy, very cheap, and quick to make. Can feed lots of people with super simple ingredients.
500g / 1.1 pounds farfalle pasta (aka bow tie pasta or pasta of choice)
1 head of green cabbage, roughly chopped
1 tablespoon salt
⅓ cup oil*
Pepper, to taste
Cook Mode Prevent your screen from going dark
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes or until al dente. Drain and set aside.
- In the meantime, in a large pot on high heat, add in the cabbage and salt and place the lid on.
- Stir from time to time for it to cook down evenly. Cook with lid on for 10 minutes or until the cabbage is soft and has released water. At this stage, if the cabbage becomes too dry, add a splash of water to prevent burning.
- Remove the lid and continue cooking for a further 10 minutes, stirring occasionally.
- Add in the oil and stir well; this will help you achieve slight browning of the cabbage. Just make sure to continue stirring and that it doesn’t stick to the bottom, cooking for a further 10-15 minutes.
- Add the cabbage to the pasta and stir well, adjust seasoning (if more salt is needed to taste).
- Serve with freshly cracked pepper on top.
Notes
Oil: You can use olive oil, sunflower oil, rice bran oil, vegetable oil, canola oil, or grapeseed oil. I use the latter.
Diet: Vegan
Braise cabbage for hours? Is it still crunchy at all by that point? I like cabbage mostly for the crunch.
No it's soft and creamy and absolutely fantastic.
I'm doing the thing a little child does when they can't imagine what some unknown food could taste like so they instinctively recoil and assume it must be disgusting.
But I do like cabbage. Might give it a try some day.
If you cook it right, you can get it to a jammy consistency like onions. I have some in my fridge right now. So good.
this post was submitted on 09 Jan 2025
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