veg4n
I used this as an appetizer with some Ritz crackers. The chive flavor is very forward with this creamy vegan soft cheese. It has a citrus finish/aftertaste. I served it to a carni friend who enjoyed it knowing he was eating more
Annie’s version of boxed mac and cheese has a milder cheese flavor and isn't sharp or pungent. It's creamy and on the bland side, ideally suited for picky eaters and those seeking to add additional ingredients. The vegan more
If you're looking for a cruelty-free snack, try these. I've bought and shared several bags with non-vegan friends. This snack has that pork rind texture and crunch with a mild BBQ flavor. It's a nice change-up from potato more
This bread is a must for everyone who eats bread because it’s a “complete protein” at 5g per slice. It’s loaded with nutritional value. It contains all 9 essential amino acids that you must get from your diet. I use it in more
Fun little cake I picked up at Whole Foods. This Red Velvet cake is two layers with white vanilla frosting. The frosting is firm, almost like the consistency of chocolate. The flavor is vibrant. The frosting is loaded with more
I love these folded vegan eggs because they are so tasty and convenient. (Cook em in the toaster oven or microwave) High in sodium @ 300 mg though, so watch that. I used mine to make a Bogan sandwich 🤣. Recipe for sandwich: more
I cooked my tempeh in the air fryer and made a Tomato, Lettuce, Mayo sandwich with it. I enjoyed the Smokey salty flavors. The texture is soft and grainy.
I will be getting more of this and recommend folks try it for TTL more
These blue corn chips are great if you're looking for something more hearty and a thicker chip. They don't break easy when scooping salsa or guacamole. #tortillachips #veganisnotscary #bluecornchips
This Rainbow roll is a vegan version of a California roll with avocado, vegan scallop, ahi, and salmon sashimi.
All the ingredients work well together and can be paired with wasabi and soy sauce for an additional kick. more
I think this egg replacer works well. My matcha cake doesn’t have a funky taste and it appears to have risen. It’s not too dense and very flaky. I used the Egg White method this time. The egg replacer did change the color more
