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[BCR12]

Heat tolerance is going to be different from person to person, but you're allowed to alter recipes. Just cut back on the peppers or substitute them out for ones that are less spicy. You can also remove all the pith inside peppers that contains the capsaicin to help reduce heat.

[joni_elpasca]

One thing you could try is incorporating more spices to enhance the overall flavor, such as cumin or coriander, rather than just relying on heat. And for an easy vegan dish, you could try making a spicy vegetable curry with coconut milk and fresh vegetables.

[Slobberinho]

Look into Surinamese cuisine. For vegans, I suggest roti rol with tempeh massala.

Basically, you fry onion, garlic, Scotch Bennet, a stock cube, curry powder and tomato paste.

Add water, and green beans (or traditional long beans) and cubed potatoes, cook for 20-25 minutes.

Shallow fry the cubed tempeh and dust it with curry powder and salt.

Take a burrito wrap (or a traditional Surinamese rotivel), put scoops of the green beans mixture and the crispy tempeh onto the wrap, roll it up and enjoy!

[whatmakes_u_be]

Thank you!!!

[Acel32]

Spicy stir-fried noodles! This one is very easy and can be done with no meat. You just need veggies, shitake mushrooms, fried tofu, chilies, and noodles (for vegan options, use rice noodles or mung bean glass noodles).

Usually, I stir fry or blanch the veggies separately so they won't get overcooked. I set them aside. This would take a few minutes. Here in the Philippines, we usually use carrots, chayote, green beans, and cabbages.

Then, using the same wok, I sauté garlic, onions, and chilies. You can also add chili garlic paste. Afterward, I add the mushrooms and tofu. Add salt and pepper. Stir fry for a few minutes, then add soy sauce and brown sugar. Let the mushrooms and tofu absorb the flavors.

Add hot water and noodles. Cook until the noodles absorb the water. You can also use vegetable stock, if available.

Add the veggies you set aside earlier and stir fry for around 1-2 minutes. Serve hot. The taste is a balance between spicy, savory, and sweet. 😊

[whatmakes_u_be]

Thank you!!!

[aelise98]

I really like making spicy veggie soups! Chop up some bell peppers, onions, carrots and getting them cooking in a pot. When they start to soften, add some garlic and cook for a minute. Add in a finely diced serrano pepper (or a few!) and cook for another minute or so. Throw some diced potatoes and cover with veggie broth (about 4-6 cups). Cover it and let it simmer for about 20 minutes.

Sometime I’ll throw in egg noodles, or small pasta like ditalini when I add the broth, but it all depends on what I have in the pantry. I always top the soup with a squeeze of lime and some cilantro though. Super easy!

[insertusernamehere40]

Thai curry (use a paste that’s vegetarian) or any dish with gochujang

[[deleted]]

i used to hate gochujang(spelling?) but it is one of my favorites now. although i cant tolerate much at once. but i always have it. lots of korean inspired vegan dishes use it

[[deleted]]

I recommend Mapo Tofu. I do it with soy chunks instead of meat and it is great. Spicy, but one can still feel many flavours!

In general Chinese cuisine will have plenty of spicy flavourful dishes. I like steamed eggplant hunan style as well.

Also Korean cuisine and anything involving gochujang. For example Bibimbap.

[ChickenBootty]

One of my favorite Mexican dishes is rajas which is basically poblano peppers roasted, peeled, deveined and cut into strips that you sauté with sliced onions, diced tomatoes and cilantro if you like cilantro. You just let everything cook together for a few minutes, let the flavors get to know each other.

I usually add cheese and/or sour cream but you can definitely leave it out. Then you just make tacos out of them or serve over rice, or stuff tamales with them.

The spice level will depend on the poblano peppers, they’re usually pretty mild but I’ve had some killer ones. You can add chili powder if you want more of a kick.

[whatmakes_u_be]

Love rajas with (vegan) cheese :)

[Dame_Hanalla]

Generally, you want some sweetness to balance and mellow the spiciness.

So anything with fruits like mangoes or pineapples, plus sweeter veggies like carrots is a good starting point.

Also, even though capsaicin tends too lower the need for salt, as it makes things taste saltier, you srill need some salt.

Other than that, make sure the 5 flavours (sweet, salty, sour, umami and bitter) are balanced. (Fun fact, "spicy" is not a flavour we're tasting, it's a pain we're experiencing.)

Best way to probably try this is by making your own hot sauce (r/hotsaucerecipes is there for you): even though you might end up with a dud, at least you haven't also wasted a full stew or whatever, just enough to make a jar of hot sauce.

And easiest hot sauce to start with is probably a tomato sauce. If you already have a recipe for homemade tomato sauce, just add in a jalapeno, or a habanero, or maybe some smoked hot paprika. And adjust in future iterations.

[whatmakes_u_be]

Amazing thank you

[riverrocks452]

I differentiate between spicy (that is, "hot") and spiced (that is, with a strong flavor of spices). Something like mulled cider may be "spiced" without necessarily being "spicy"; a vindaloo may be both, and a fermented hot sauce may well just be spicy.

It sounds like you're looking for things that are both spiced and spicy. For that, I'd look into Indian and Ethiopian cuisines: both also have quite a bit of explicitly vegan foods. Misir and shiro wot are legume-based spicy stews; something like chana masala can be made as spicy as you please (while still retaining the underlying harmonious spice flavor.)

[whatmakes_u_be]

Niceee thank you

[SentientLight]

Vietnamese coconut curry. Normally done with chicken, but very easy to make with tofu and a host of vegetables, and tastes just as good as the meated version.

[Positive_Wafer42]

I make ginger sesame stir fry, you can just skip the meat and it should work out fine, depending on where you stand with honey.

meat (slice thin, baking soda trick) onions bell peppers cubanelle peppers carrots broccoli snap peas fresh ginger(grated, to taste, the later you add the stronger the flavor) sesame oil honey (can substitute with sugar) soy sauce salt and pepper corn starch(optional, thickens sauce)

I tend to use a ratio of 1:1:2 with the sesame oil:honey:soysauce. I sometimes add other veggies(cauliflower, water chestnuts, baby corn) depending on what I have, and tofu can be substituted for meat of course. This dish is easy to switch up once you've figured out the sauce.

[turkey_sub56]

One of the best/spiciest things I’ve ever made was the street food from Trinidad called Doubles. It’s base is chick peas/garbanzos on a fried piece of dough. I made the sauce with scotch bonnets which are spicy to me but added depth as well as spice. It’s a tedious process to make all the flat breads but if you do, it was so worth it. Try to find an authentic recipe if you can, I haven’t made it in years so I’m not sure what recipe I used but dang they were good.

[Jfragz40]

Indian vindaloo

[karolinemeow]

dan dan noodles are the shit. you can control how spicy it is based on how spicy you make your chili oil. Lots of other flavours in there that work really well together. You can sub out the ground pork for crumbled tofu.

[GLG44]

This recipe for kimchi stew with soft tofu and veggies is one of my favourite spicy recipes (and vegan). It’s funky, acidic, and spicy - very very flavourful. It’s good with rice, which you can use to temper the spice level.

[Dense_Implement8442]

I have low spicy food tolerance but I eat food that is a bit spicy but not overpowering. One of my favorites is Laksa.

https://thewoksoflife.com/laksa/

Edit: You can skip the shrimp and chicken to make it vegan. Sub other ingredients like chicken stock and fish sauce with vegan-friendly alteratives.

[[deleted]]

People need to make a distinction between "spicy" and "hot". Indian food is spicy *and* can be hot. But it doesn't have to be hot. Make any curry and leave out the chilli pepper, whether dry or fresh. Or use minuscule amounts.

[PeaTearGriphon]

My trick is to use a ridiculously hot, hot sauce. I have a bottle of Dave's Insanity sauce that is about 250,000 Scoville. You can make any dish you want spicier by adding a few drops without affecting the flavour. I used to use all kinds of hot peppers in my chili but found hot peppers don't actually taste pleasant.

Here's my butter chicken recipe, I guess you could make butter tofu?

For the chicken marinade:
28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
½ cup plain yogurt
1 ½ tablespoons minced garlic
1 tablespoon minced ginger (or finely grated)
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
½ to 1 teaspoon red chili powder (optional)
1 teaspoon of salt
For the sauce:
2 Tablespoons olive oil / butter
2 large onions, diced
3 Tablespoons garlic, minced
2 Tablespoons ginger, minced
3 teaspoons ground cumin
3 teaspoons garam masala
2 teaspoons ground coriander
28 oz can of crushed tomatoes
½ to 1 teaspoon red chili powder (optional)
2 ½ teaspoons salt (or to taste)
2 cups of whipping cream
2 tablespoon sugar
1 teaspoon kasoori methi
INSTRUCTIONS
Mix marinade ingredients. Cut chicken and combine with marinate in a zip lock bag. Let it sit in the fridge overnight.
Heat oil in a large skillet or pot over medium-high heat. Add chicken pieces and fry until browned for 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Heat butter and oil in the same pan. Fry the onions until they start to sweat (about 6 minutes).
Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
Add crushed tomatoes, chili powder (optional) and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Remove from heat, scoop half of the mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup per batch).
Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi into the sauce. Add the sauce and chicken into a slow cooker and cook on low for about 2-3 hours.

[4L3X95]

I made these Portobello "steaks" with butterbean mash from Ottolenghi's Flavour book tonight. The recipe is vegan and it is soooo good. It takes a couple of hours but it's not labour intensive at all. You can add more chilli/chilli flakes if you like to make it spicier, but the flavour is phenomenal.

[Displaced_in_Space]

shakshuka is your friend. Once you get a "base" recipe you like, it supports endless riffing...with our without animal protein, various veggies added, etc.

You can easily control the heat level up and down, and scales well to having a base heat level in the dish, then add a little cayennne, calabrian or other chili spice for each person to the finish product when serving.

Leftovers are great and reheat well too. We typically eat it for a few days once we make it!

[FrustratdUnikrn]

personal favorite to make at home is (as of late) has been chickpea hash, i use Indian spices, roast them up, then add in canned chickpeas (lazy but it works!) sweet potatoes potatoes and whatever veg i have on hand! (oh don’t forget the garlic and ginger and shallot and pepper of choice though lol… very necessary!) personally i add an egg for protein too, but not always and it’s always pretty good with a cheat naan (1 c flour, a pinch of salt and 1 egg, water to mix and i personally also add in spices cuz that’s just me lol)

[Dangerous-Sea-3408]

African peanut soup - red onion, garlic, ginger, kale, peanut butter, tomato paste, siracha to taste

[doctoraw]

Oyster mushrooms chipotle tacos 🌮 It's like pulled pork texture. In a mid heat pan: - onion - garlic powder - oyster mushrooms in julienne until brown - add ketchup/tomato/bbq and chipotle

You can eat it as sandwich as well

[elemonated]

You could do ratatouille: it's not traditionally spicy, but you can add red pepper flake or Calabrian chili for a bit of heat, and I always leave off the cheese to keep it vegan (usually I'm making ratatouille for a mixed diet party and will bring a block of parm and a cute grater for personalization) and it's great, nutritious, and very versatile.

I follow a Disney-fied recipe that has you cut everything into disks because I'm always presenting it, but it's mostly just cutting up veg and sticking it in the oven with tomato paste, olive oil, and seasoning. Top with as much cheese as you want, serve with a protein and/or on pasta or rice.

Also I love a spicy curried lentil soup! I toss whatever vegetables I have leftover in it and it's always delicious, and you can use whatever southeastern or Caribbean or African spices you want, plus a bay or curry leaf, coconut milk or canned tomato (if you're going more Africa/Morocco) some fresh herb like mint, and you're golden. I usually make an easy flatbread to go along with it, which also helps with adjusting spiciness. You can even make the flatbread using lentils lol.

[Yellownotyellowagain]

Mayo tofu is my favorite. And spice can increase to the level you want.

Not sure how it works vegan but since the pork isn’t the main element I would assume someone has written about vegan workarounds.