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Veganism is very unhealthy

Vaginurary

I am looking forward to trying all of these recipes. Thank you.

“Blend-o” but I’m sure it tasted very good

I can't wait to try these amazing, simple, simple-looking recipes.

Wow compared to America's Aldi, yours is amazing. Our vegan and vegetarian selections are pitiful.

Connecting to your heritage ? Does your genetic roots trace to India ? Just curious

Hey, I'm from India. And I loved the recipe. Also, I remember telling you to add turmeric powder to your dishes, in the cauliflower soup video... In this, you did it that way... Ik, you would've done it anyways, but it still makes me happy. The dal looks good though. 👍🏼

Thanks for sharing these delicious looking recipes! We definitely have to try the tacos! &We also have a Vegan TH-cam Channel and would love if you checked it out! 🌱💕

did I win something if I found the hidden courgette?

Been loving all the frequent uploads recently!! You guys are killing Veganuary 🙌🏼🙌🏼

3 Yummy 😋 vegan recipes that I definitely will need to try. Thanks 👍 for sharing these recipes to keep us vegan. Love 🥰 the video and love ❤️ Charlie & 💓 Freya.

RECIPE Ingredients For the gochujang tofu: •⁠ ⁠1 (280g) block firm tofu, cut into cubes •⁠ ⁠4 tbsp cornflour •⁠ ⁠1/2 tbsp gochujang paste •⁠ ⁠1 tbsp soy sauce •⁠ ⁠1/2 tbsp agave syrup •⁠ ⁠2 tbsp water •⁠ ⁠1/2 lime, juiced •⁠ ⁠1 tsp ginger paste •⁠ ⁠1/2 tsp garlic paste For the spicy noodles: •⁠ ⁠2 packs (servings) noodles •⁠ ⁠1/2 tsp miso •⁠ ⁠1 tsp chilli oil •⁠ ⁠1 tsp sesame oil For the rest of the bowl: •⁠ ⁠2 medium carrots, cut into thin ribbons or peeled with a julienne peeler •⁠ ⁠1/4 cucumber, sliced into rounds •⁠ ⁠Beetroot kimchi •⁠ ⁠2 spring onions, finely sliced •⁠ ⁠1 handful fresh coriander •⁠ ⁠1/2 lime, cut into wedges •⁠ ⁠Sprinkle of sesame seeds Method 1.⁠ ⁠Toss the tofu cubes in cornflour until evenly coated, then fry until golden and crispy. 2.⁠ ⁠In a bowl, mix gochujang, soy sauce, agave syrup, water, lime juice, ginger paste, and garlic paste to make the glaze. Add the cooked tofu and toss until coated. 3.⁠ ⁠Cook the noodles according to package instructions, then toss with miso, chilli oil, and sesame oil. 4.⁠ ⁠Assemble the bowl: Add the spicy noodles, top with gochujang tofu, carrot ribbons, cucumber slices, beetroot kimchi, and spring onion. 5.⁠ ⁠Garnish with fresh coriander, sesame seeds, and lime wedges.

Looks amazing! Loving your veganuary recipes thank you for sharing 🥰

RECIPE Ingredients For the daal: •⁠ ⁠1 ltr water •⁠ ⁠2 tsp turmeric •⁠ ⁠1 tsp salt •⁠ ⁠200g red split lentils •⁠ ⁠1 tbsp garlic paste •⁠ ⁠1 tbsp ginger paste •⁠ ⁠1/2 courgette, sliced into quarters For the tarka: •⁠ ⁠2 medium red onions, chopped •⁠ ⁠4 tbsp cooking oil •⁠ ⁠4 tsp garam masala For the toppings: •⁠ ⁠Fresh coriander •⁠ ⁠Crispy chilli oil •⁠ ⁠Naan Method 1.⁠ ⁠In a large pan, heat 1 ltr of water, then add turmeric, ginger paste, garlic paste, and salt. Stir well. 2.⁠ ⁠Add the red lentils, and bring to a boil. Reduce heat and simmer for 20 minutes, partially covered. Add the courgette 10 minutes before the end. 3.⁠ ⁠For the tarka: Heat oil in a separate pan and cook the onions until crispy. Add the garam masala and fry for a minute, then remove 3/4 of the tarka and add to the daal once it’s cooking 4.⁠ ⁠Simmer the daal on low heat until ready to serve. 5.⁠ ⁠Serve the dhal with the remaining tarka, fresh coriander, a swirl of vegan yoghurt or cream, a drizzle of crispy chilli oil, and naan or rice on the side.

I'm so happy that the algorithm showed me your channel today. I am a new subscriber. Your videos are so well produced and edited. I feel like I'm watching a cooking show from TV. I'm really looking forward to future content.

I am SO TIRED of watching people screw up PESTO!! The olive oil is DRIZZLED IN SLOWLY after blending the other ingredients FIRST! It doesn't properly emulsify if you don't. That's why the oil is separating and gets SOUPY! You can't make pesto in a $5 mixer! If you're too lazy to emulsify, DON'T DO IT!

Damn that's wild Susie

Can you do it without the nuts?

This meal looks great both ways! Love the herbiness of it.❤❤

I like how your channel is full of vegan food that is what it is, instead of “how to make mushrooms taste like chicken” or whatever. I don’t want chicken. I want whole vegetables. And I see a lot of that on this channel

RECIPE Ingredients (serves 2) For the broth: * 500ml mushroom stock (1 cube) * 2 tbsp soy sauce * 1/2 tbsp rice wine vinegar * 2 tbsp nutritional yeast * Juice of 1/2 a lime * 1/2 tbsp gochujang For the tofu: * 1 280g pack of firm tofu, crumbled * 6 tbsp cornflour * Pinch of salt & pepper For the spicy peanut sauce: - 2 tbsp peanut butter - ⁠1 tsp gochujang - ⁠1 tsp soy sauce - ⁠1 tsp rice wine vinegar - ⁠1 tsp agave - ⁠1 tbsp water For the rest of the ramen: * Ramen noodles * 2 spring onions, sliced * Toasted peanuts, crushed * Fresh coriander * Lime wedges * Crispy chili oil Method 1. Make the broth: Combine mushroom stock, soy sauce, rice wine vinegar, nutritional yeast, lime juice, and gochujang in a pot. 2. Marinate the crumbled tofu in some of the broth for 10 minutes, meanwhile make the spicy peanut sauce. Strain the broth and remove the tofu. 3. Coat the tofu in cornflour, salt, and pepper, then shallow fry in hot oil until crispy. Toss the crispy tofu in the spicy peanut sauce. 3. Cook ramen noodles according to package instructions. 4. Warm the ramen broth in a pot. 5. Assemble: Divide the noodles into bowls, pour over the broth, and top with crispy peanut tofu. Add spring onions, toasted peanuts, coriander, lime wedges, and crispy chili oil.

RECIPE Ingredients (makes 4 tacos) For the shredded tofu: * 1/2 block firm tofu, grated * 2 tbsp cornflour * Glug of cooking oil * 1/2 white onion, diced * 1 garlic clove, minced * 2 tbsp tomato ketchup * 1 tbsp tomato purée * 1 tbsp soy sauce * 1/2 tbsp brown sugar * 1 tsp smoked paprika * 1/2 tsp cumin * 1/2 tsp dried oregano * Juice of 1/2 lime * Pinch of salt & pepper For the garlic and chive mayo: * 3 tbsp vegan mayo * 1 tbsp dairy-free milk * 1 tsp garlic granules * Fresh chives, chopped * Pinch of salt & pepper For the red cabbage slaw: * 50g red cabbage, finely sliced * 50g grated carrot * 2 spring onions, sliced diagonally * Juice of 1/2 lime * 1 tsp agave syrup * Pinch of salt & pepper To serve: * 4 corn tortillas * Fresh coriander * Lime wedges Method 1. Preheat your oven to 180°C. Coat the grated tofu in cornflour, then spread it on a baking tray. Bake for 15 minutes. 2. After 15 minutes, remove the tofu and toss it, breaking apart any bits that have stuck together. Return it to the oven for another 10 minutes, or until crispy and golden. 3. While the tofu bakes, heat a glug of oil in a pan over medium heat. Add the diced red onion and minced garlic, cooking until softened. Stir in the tomato ketchup, tomato purée, soy sauce, brown sugar, smoked paprika, cumin, oregano, lime juice, and a pinch of salt and pepper. Let the sauce simmer for a couple of minutes until it thickens slightly. 4. Once the tofu is crispy, toss it in the pan with the sauce, mixing until the tofu is evenly coated and sticky. 5. In a bowl, combine the red cabbage, grated carrot, sliced spring onions, lime juice, agave syrup, and a pinch of salt and pepper to make the slaw. 6. For the garlic and chive mayo, whisk together vegan mayo, dairy-free milk, garlic granules, chopped chives, salt, and pepper. 7. Warm the corn tortillas and assemble the tacos by adding the tofu, slaw, and mayo. Top with fresh coriander and a squeeze of lime.

RECIPE Ingredients * 30g fresh basil * 15g pine nuts * 1 clove garlic * 2 tbsp nutritional yeast * 4 tbsp olive oil * 1 tsp lemon juice (about 1/4 of a lemon) * 1/2 tsp sea salt flakes Method 1. Add the basil, pine nuts, garlic, nutritional yeast, and sea salt to a food processor, along with olive oil and lemon juice, and blend until smooth. 2. Adjust the seasoning to taste, and that’s it-your homemade pesto is ready!

Ingredients For the tofu ricotta: * 40g cashews * 100g firm tofu @tofoo * 2 tbsp nutritional yeast * 1/2 tsp garlic granules * 1/4 tsp onion granules * Small pinch of mustard powder * 1/2 tsp dried oregano * 1/2 tsp dried parsley * 1/2 tsp salt * 1 tsp white wine vinegar * Juice of 1/2 lemon * 4 tbsp soy milk For the roasted veg: * 120g butternut squash, cut into rounds * 250g cooked beetroot, sliced into rounds * 1 tbsp olive oil * 1 clove garlic, minced * 1/2 tbsp maple syrup * 1 tsp salt * 1/2 tsp pepper For the tarts: * 1 sheet ready-made vegan puff pastry * Fresh herbs (rosemary/thyme/parsley) Method 1. Blend all the tofu ricotta ingredients in a food processor until smooth. 2. Toss the butternut squash and beetroot with olive oil, garlic, maple syrup, salt, and pepper. Roast at 200°C (392°F) for 20 minutes. 3. Cut the puff pastry into tart shapes and spread with tofu ricotta. 4. Top with the roasted veg and bake for 20-25 minutes until the squash is sort and the pastry is golden. Garnish with fresh herbs and enjoy!

Lazy meals are what I gravitate towards lately. Nothing better than a delicious, simple meal! More Please!

This looks so delicious I can’t even handle it

That looks so good!!

I add pesto to baked potatoes often as a substitute for vegan butter (which we only have in the house at Christmas time) I do like a butter bean they are great and make excellent hummus but I tend t just snack on them from the can LOL

Another awesome video Charlie & Freya of what to cook on a lazy day. Yummy 😋 vegan recipes as always. Love 🥰 the video and love ❤️ Charlie & 💗 Freya.

Is that nooch as well?

pesto is made with a pestle and mortar

Not a tofu fan, but i bet I'd like what you just did with it.

I'd love the recipe, but don't see it in the description!

I'd love the recipe, but don't see it in the description!

That looks delicious.

I don’t understand why if you’re vegan/ veggie that you want to eat meat substitutes they can’t be that healthy for you surely and full of chemicals to get the flavour. I’ve tried “what the cluck” etc and they are vile.

Yum!

Soooo delicious looking can't wait to try this recipe thanks 😊❤

That looks Amazing!! 😮

Yum

Very 'doable'. Thank you!

They look so good 😊

Add a pinch of turmeric powder, and chilli powder, as you're cooking the cauliflower and beans, and it'd be PERFECT 10/10

Everything looks very healthy and tasty! I like how you change up the leftovers into something new! I do that at home, too. Thanks for the great ideas.❤❤

Love your yummy looking food content. I haven't made a lentil bolognese yet but that looked delicious 🤤

I’m a vegetarian/vegan curious American. Found your channel and enjoy it. Would like some guidance about what you do when eating out without having to eat salads every time.

Hello from France ! I just wanted to say that you make a excellent job together & your recipes looks heavenly 😊 3:54 But what Charlie said triggered me a little bit. I know it wasn’t bad intention but your way to say was a little tough. I guess you wanna say that you didn’t had the same appetite at this moment and you had rice on the side to have a complete meal which will fill you up longer

Best vitamins are VEG-1 from the Vegan Society - cheap and good............

Goodness those oats look amazing! Also making the soup right away!