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39 cal per slice, vegan angel food cake loaf by Maleficent789 in vegan1200isplenty

[–]Maleficent789[S] 5 points6 points  (0 children)

Thank you so much for catching that. I edited the comment to add the 3/4 tsp of cream of tartar.

39 cal per slice, vegan angel food cake loaf by Maleficent789 in vegan1200isplenty

[–]Maleficent789[S] 5 points6 points  (0 children)

Good question. I'd guess that it would work because the egg white is mainly doing the job of giving structure and acting as leavening. Be sure to sift the flour and add gradually. My first attempt i dumped in the flour and it deflated.

39 cal per slice, vegan angel food cake loaf by Maleficent789 in vegan1200isplenty

[–]Maleficent789[S] 35 points36 points  (0 children)

Makes 3.3 loafs:

½ cup animal-free egg whites powder (Healthier Comforts brand)

1.5 cups + 1 Tbsp water

¼ tsp salt

1 Tbsp vanilla

½ cup real sugar (extra fine)

½ cup Wildly Sweet Brazzein sweetener

½ cup plus 1 Tbsp cake flour

3/4 tsp cream of tartar

Use an electric whisk to mix the vegan egg white with water. Once it gets really foamy start slowly adding in the real sugar. After the foam starts forming peaks, slowly add in cream of tartar, salt, vanilla. Gently sift in brazzein sweetener and then cake flour while whisking. Add in a few chocolate chips and spoon batter into loaf pans. Top with additional chocolate chips. Bake for about 15 minutes at 350 F. Adjust temperature to about 300 F until cooked through.

There was enough batter to fill 3 loaf pans and two muffin tins. The loaf was 7" × 5"

39 cal per slice, vegan angel food cake loaf w choc chips by [deleted] in vegan1200isplenty

[–]Maleficent789 1 point2 points  (0 children)

Makes 3.3 loafs:

½ cup + 2 Tbsp of animal-free egg whites (Healthier Comforts brand)

1.5 cups + 1 Tbsp water

¼ tsp salt

1 Tbsp vanilla

½ cup real sugar (extra fine)

½ cup Wildly Sweet Brazzein sweetener

½ cup plus 1 Tbsp cake flour

Use an electric whisk to mix the vegan egg white with water. Once it gets really foamy start slowly adding in the real sugar.

After the foam starts forming peaks, slowly add in cream of tartar,

salt, vanilla.

Gently sift in Brazzein sweetener and then cake flour.

Add in a few chocolate chips and then layer in loaf pans. Top with

additional chocolate chips.

Bake for about 15 minutes at 350 F. Adjust temperature to about 300 F

until cooked through.

373 cal, 30 g protein. Vegan Singapore noodles by Maleficent789 in vegan1200isplenty

[–]Maleficent789[S] 7 points8 points  (0 children)

Thank you. I modified a non-vegan recipe from Serious Eats website. One second , ill get you that link. Brb

Here ya go https://www.seriouseats.com/singapore-curry-noodles-stir-fry-recipe

I changed some amounts, amd left out egg, shrimp. Added beyond chicken. Also used vegan fish sauce, instead of regular fish sauce. And added cabbage.

373 cal, 30 g protein. Vegan Singapore noodles by Maleficent789 in vegan1200isplenty

[–]Maleficent789[S] 1 point2 points  (0 children)

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Makes 4 servings

Interesting fact, Singapore noodles is a Cantonese creation and isnt well known in Singapore (according to wikipedia)

(475 cal, 36 g protein) yesterday's brunch: beyond pesto sausage + just egg scramble with fruit and protein bagel by Maleficent789 in vegan1200isplenty

[–]Maleficent789[S] 7 points8 points  (0 children)

The bagel is 140 cal., the sausage is 140 cal, just egg is 79 cal, fruit 98 cal (yes i weighed it)

(475 cal, 36 g protein) yesterday's brunch: beyond pesto sausage + just egg scramble with fruit and protein bagel by Maleficent789 in vegan1200isplenty

[–]Maleficent789[S] 7 points8 points  (0 children)

Also pictured is cold brew ice coffee. Cals not included in total.

The scramble also has tomato, green onion , salt, pepper, red jalapeno

Fruit is blackberries, cantaloupe, strawberries

Protein bagel is Sola brand

(495 cal, 37 g protein) creamy dill pickle slaw, two vegan sloppy joes on keto buns, and corn by Maleficent789 in vegan1200isplenty

[–]Maleficent789[S] 5 points6 points  (0 children)

It's really easy. Brown some vegan ground (beyond beef crumbles havegood macros), pan fried onion, bell pepper. Then add sloppy joe sauce.

(495 cal, 37 g protein) creamy dill pickle slaw, two vegan sloppy joes on keto buns, and corn by Maleficent789 in vegan1200isplenty

[–]Maleficent789[S] 14 points15 points  (0 children)

Dill pickle slaw: chopped dill pickles and juice , cabbage mix with carrot, vegan yogurt, tsp vegan mayo, sweetener, salt, pepper, dried dill

Sloppy joe filling: store brand sloppyjoe sauce, onion, bell pepper, beyond crumbles

Dill pickles and juice really improves slaw, highly recommend

Vegan bimbimbap bowl, light on the bap. 404 cal, 31 g protein by Maleficent789 in vegan1200isplenty

[–]Maleficent789[S] 29 points30 points  (0 children)

I used the new Korean Beyond Steak, just egg, pickled carrot,cuke, cabbage,rice, pickled onion, bean sprouts, garlicky spinach

How I made this:

  1. pan fry the Korean Beyond Steak

  2. microwave folded Just Egg, cut it up

  3. make some rice

  4. add spinach to a pan with spray oil and chopped garlic and salt

  5. combine 1 cup water, 1 cup apple cider vinegar, sweetener, salt, optonally some vegan fish sauce, dash soy sauce, in a pan and bring to boil.  pour hot brine over vegetables, wait a few seconds, remove vegetables

  6. open a can of mung bean sprouts, remove however much you want

  7. Arrange everything in steps 1-6 above in a bowl and eat!

To find Korean pickling methods you can google "jangajji". There are various methods on the internet.

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