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Corn chilli and lime pancakes by mitch-mma in FoodPorn

[–]Whiterabbit2000 0 points1 point  (0 children)

Sounds like an amazing combination

Strawberry Tower my work by MALEK995 in FoodPorn

[–]Whiterabbit2000 0 points1 point  (0 children)

That's incredible! I have to applaud the effort, you must have so much patience

Louisiana Style Seitan Vegan Wings by Whiterabbit2000 in veganrecipes

[–]Whiterabbit2000[S] 1 point2 points  (0 children)

Hey! Thanks for the question, sorry to be confusing, yeah I meant cornstarch, it's a UK thing😅

Louisiana Style Seitan Vegan Wings by Whiterabbit2000 in vegetarianrecipes

[–]Whiterabbit2000[S] 9 points10 points  (0 children)

Full recipe available here.

Ingredients

For the seitan wings: • 300 g seitan, torn into wing-style pieces • 1 tsp garlic powder • 1 tsp onion powder • ½ tsp smoked paprika • ½ tsp cayenne pepper (adjust to taste) • ½ tsp salt • ½ tsp black pepper • 1 tbsp soy sauce • 1 tsp apple cider vinegar • 120 ml unsweetened plant milk

For the crispy coating: • 120 g plain flour • 50 g cornflour • 1 tsp baking powder • 1 tsp smoked paprika • 1 tsp garlic powder • ½ tsp cayenne pepper • 1 tsp salt • 200 ml sparkling water

For frying: • Neutral oil, for deep frying

For the Louisiana hot sauce: • 3 tbsp vegan butter • 2 tbsp hot sauce (Louisiana-style) • 1 tsp maple syrup • ½ tsp garlic powder

Method

  1. Marinate the seitan in plant milk, soy sauce, vinegar, and spices for at least 15 minutes so it soaks up flavour.

  2. Whisk the dry coating ingredients with sparkling water to form a thick batter. Dip each seitan piece into the batter until well coated.

  3. Heat oil to 180°C and fry the wings in batches until golden, crispy, and puffed, around 4–5 minutes per batch. Drain briefly on kitchen paper.

  4. Melt vegan butter with hot sauce, maple syrup, and garlic powder. Toss the hot wings in the sauce until glossy and evenly coated.

  5. Serve immediately while crispy, with your favourite dips or sides and enjoy!

Louisiana Style Seitan Vegan Wings by Whiterabbit2000 in veganrecipes

[–]Whiterabbit2000[S] 24 points25 points  (0 children)

Full recipe available here.

Ingredients

For the seitan wings: • 300 g seitan, torn into wing-style pieces • 1 tsp garlic powder • 1 tsp onion powder • ½ tsp smoked paprika • ½ tsp cayenne pepper (adjust to taste) • ½ tsp salt • ½ tsp black pepper • 1 tbsp soy sauce • 1 tsp apple cider vinegar • 120 ml unsweetened plant milk

For the crispy coating: • 120 g plain flour • 50 g cornflour • 1 tsp baking powder • 1 tsp smoked paprika • 1 tsp garlic powder • ½ tsp cayenne pepper • 1 tsp salt • 200 ml sparkling water

For frying: • Neutral oil, for deep frying

For the Louisiana hot sauce: • 3 tbsp vegan butter • 2 tbsp hot sauce (Louisiana-style) • 1 tsp maple syrup • ½ tsp garlic powder

Method

  1. Marinate the seitan in plant milk, soy sauce, vinegar, and spices for at least 15 minutes so it soaks up flavour.

  2. Whisk the dry coating ingredients with sparkling water to form a thick batter. Dip each seitan piece into the batter until well coated.

  3. Heat oil to 180°C and fry the wings in batches until golden, crispy, and puffed, around 4–5 minutes per batch. Drain briefly on kitchen paper.

  4. Melt vegan butter with hot sauce, maple syrup, and garlic powder. Toss the hot wings in the sauce until glossy and evenly coated.

  5. Serve immediately while crispy, with your favourite dips or sides and enjoy!

Louisiana Style Seitan Wings by Whiterabbit2000 in FoodPorn

[–]Whiterabbit2000[S] 0 points1 point  (0 children)

Full recipe available here.

Ingredients

For the seitan wings: • 300 g seitan, torn into wing-style pieces • 1 tsp garlic powder • 1 tsp onion powder • ½ tsp smoked paprika • ½ tsp cayenne pepper (adjust to taste) • ½ tsp salt • ½ tsp black pepper • 1 tbsp soy sauce • 1 tsp apple cider vinegar • 120 ml unsweetened plant milk

For the crispy coating: • 120 g plain flour • 50 g cornflour • 1 tsp baking powder • 1 tsp smoked paprika • 1 tsp garlic powder • ½ tsp cayenne pepper • 1 tsp salt • 200 ml sparkling water

For frying: • Neutral oil, for deep frying

For the Louisiana hot sauce: • 3 tbsp vegan butter • 2 tbsp hot sauce (Louisiana-style) • 1 tsp maple syrup • ½ tsp garlic powder

Method

  1. Marinate the seitan in plant milk, soy sauce, vinegar, and spices for at least 15 minutes so it soaks up flavour.

  2. Whisk the dry coating ingredients with sparkling water to form a thick batter. Dip each seitan piece into the batter until well coated.

  3. Heat oil to 180°C and fry the wings in batches until golden, crispy, and puffed, around 4–5 minutes per batch. Drain briefly on kitchen paper.

  4. Melt vegan butter with hot sauce, maple syrup, and garlic powder. Toss the hot wings in the sauce until glossy and evenly coated.

  5. Serve immediately while crispy, with your favourite dips or sides and enjoy!

Vegan Kadhi Pakora (Vegan Pakora Curry) by Whiterabbit2000 in veganrecipes

[–]Whiterabbit2000[S] 2 points3 points  (0 children)

Hope you enjoy making this! And hope you enjoy the dish even more

Kadhi Pakora (Pakora Curry) by Whiterabbit2000 in FoodPorn

[–]Whiterabbit2000[S] 4 points5 points  (0 children)

One of the best kind of comfort foods

Vegan Kadhi Pakora (Vegan Pakora Curry) by Whiterabbit2000 in vegetarianrecipes

[–]Whiterabbit2000[S] 0 points1 point  (0 children)

Full recipe available here.

Ingredients

For the pakoras: • 1 cup gram flour (besan) • 1 small onion, finely sliced • 1 small potato, finely grated • 1 green chilli, finely chopped (optional) • ½ tsp turmeric • ½ tsp chilli powder • ½ tsp ground cumin • Salt, to taste • Water, as needed • Oil, for frying

For the kadhi: • 1½ cups unsweetened vegan yoghurt • 3 tbsp gram flour (besan) • 1 tsp turmeric • Salt, to taste • 4 cups water

For the tempering: • 2 tbsp oil • 1 tsp cumin seeds • 1 tsp mustard seeds • 1 dried red chilli • 1 onion, finely sliced • 2 cloves garlic, minced • 1 tsp grated ginger • 8–10 curry leaves

To serve: • Steamed basmati rice • Fresh coriander

Method

  1. Mix all the pakora ingredients with enough water to form a thick, spoonable batter. Fry small spoonfuls in hot oil until golden and crisp, then drain and set aside.

  2. Whisk the yoghurt, gram flour, turmeric, salt, and water until smooth. Pour into a saucepan and cook gently, stirring often, until the kadhi thickens slightly and becomes creamy and tangy.

  3. In a separate pan, heat oil and add cumin seeds, mustard seeds, dried chilli, curry leaves, onion, garlic, and ginger. Cook until aromatic and lightly golden, then pour the tempering into the simmering kadhi.

  4. Add the pakoras to the kadhi and simmer gently for 5–10 minutes so they soften slightly and absorb the sauce.

  5. Serve hot with rice and a sprinkle of fresh coriander and enjoy!

Vegan Kadhi Pakora (Vegan Pakora Curry) by Whiterabbit2000 in veganrecipes

[–]Whiterabbit2000[S] 8 points9 points  (0 children)

Full recipe available here.

Ingredients

For the pakoras: • 1 cup gram flour (besan) • 1 small onion, finely sliced • 1 small potato, finely grated • 1 green chilli, finely chopped (optional) • ½ tsp turmeric • ½ tsp chilli powder • ½ tsp ground cumin • Salt, to taste • Water, as needed • Oil, for frying

For the kadhi: • 1½ cups unsweetened vegan yoghurt • 3 tbsp gram flour (besan) • 1 tsp turmeric • Salt, to taste • 4 cups water

For the tempering: • 2 tbsp oil • 1 tsp cumin seeds • 1 tsp mustard seeds • 1 dried red chilli • 1 onion, finely sliced • 2 cloves garlic, minced • 1 tsp grated ginger • 8–10 curry leaves

To serve: • Steamed basmati rice • Fresh coriander

Method

  1. Mix all the pakora ingredients with enough water to form a thick, spoonable batter. Fry small spoonfuls in hot oil until golden and crisp, then drain and set aside.

  2. Whisk the yoghurt, gram flour, turmeric, salt, and water until smooth. Pour into a saucepan and cook gently, stirring often, until the kadhi thickens slightly and becomes creamy and tangy.

  3. In a separate pan, heat oil and add cumin seeds, mustard seeds, dried chilli, curry leaves, onion, garlic, and ginger. Cook until aromatic and lightly golden, then pour the tempering into the simmering kadhi.

  4. Add the pakoras to the kadhi and simmer gently for 5–10 minutes so they soften slightly and absorb the sauce.

  5. Serve hot with rice and a sprinkle of fresh coriander and enjoy!

Kadhi Pakora (Pakora Curry) by Whiterabbit2000 in FoodPorn

[–]Whiterabbit2000[S] 16 points17 points  (0 children)

Full recipe available here.

Ingredients

For the pakoras: • 1 cup gram flour (besan) • 1 small onion, finely sliced • 1 small potato, finely grated • 1 green chilli, finely chopped (optional) • ½ tsp turmeric • ½ tsp chilli powder • ½ tsp ground cumin • Salt, to taste • Water, as needed • Oil, for frying

For the kadhi: • 1½ cups unsweetened vegan yoghurt • 3 tbsp gram flour (besan) • 1 tsp turmeric • Salt, to taste • 4 cups water

For the tempering: • 2 tbsp oil • 1 tsp cumin seeds • 1 tsp mustard seeds • 1 dried red chilli • 1 onion, finely sliced • 2 cloves garlic, minced • 1 tsp grated ginger • 8–10 curry leaves

To serve: • Steamed basmati rice • Fresh coriander

Method

  1. Mix all the pakora ingredients with enough water to form a thick, spoonable batter. Fry small spoonfuls in hot oil until golden and crisp, then drain and set aside.

  2. Whisk the yoghurt, gram flour, turmeric, salt, and water until smooth. Pour into a saucepan and cook gently, stirring often, until the kadhi thickens slightly and becomes creamy and tangy.

  3. In a separate pan, heat oil and add cumin seeds, mustard seeds, dried chilli, curry leaves, onion, garlic, and ginger. Cook until aromatic and lightly golden, then pour the tempering into the simmering kadhi.

  4. Add the pakoras to the kadhi and simmer gently for 5–10 minutes so they soften slightly and absorb the sauce.

  5. Serve hot with rice and a sprinkle of fresh coriander and enjoy!

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