The Vegan Foodie Girl
The Vegan Foodie Girl
  • Видео 22
  • Просмотров 13 149
FOOD - PREP Café style Tofu Scramble with two ingredients you will never have thought of!
Eggy, creamy and with a twist! Easily food-prep café style Tofu Scramble and store it in your fridge for a protein-packed breakfast pronto. Two sneaky ingredients will make your scramble extra creamy, a perfect real-egg colour and flavour packed. No boring tofu scramble here please!
Recipe - www.theveganfoodiegirl.com/tofu-scramble
Liquid Mozzarella - ruclips.net/video/0BJInoC9YYg/видео.htmlsi=PCE_QxfPY6BaxhNj
Просмотров: 659

Видео

Polenta Chips - Don't pay Café prices! Quickly and easily make your own!
Просмотров 4283 месяца назад
This simple to follow recipe will guarantee you are enjoying delicious homemade polenta chips in no time. I will also show you how to flash-freeze them so whenever you feel a craving coming on you can grab a handful out to toss in the oven or air fryer. Yum! Full recipe at - www.theveganfoodiegirl.com/polenta-chips
TOTALLY addictive SNICKERS BARS! Read full food safety description before cooking!
Просмотров 8453 месяца назад
These delicious Snickers bars are easy to make and have a hidden ingredient that is actually good for your gut microbiome! Treat your body whilst enjoying a treat! Crunchy nuts, gooey caramel and chocolate - what’s not to love! And they freeze really well so you can always have a sweet treat when cravings hit! Always remember Tempeh is a raw food and as such must be pre cooked before using. Rem...
LOVE TEMPEH? Make your own tempeh starter to enjoy endless homemade tempeh!
Просмотров 3,7 тыс.4 месяца назад
TEMPEH Starter - How To Make Your Own. Never pay a fortune for it again. Its easy to make and costs next to nothing. Store it in the fridge for weeks or the freezer for years. To purchase - www.ebay.com.au/itm/185641102741
NO INCUBATOR needed Tempeh! Make delicious homemade tempeh WITHOUT specialist equipment.
Просмотров 2,3 тыс.4 месяца назад
Don’t have a tempeh incubator? No worries! Let me teach you how to make delicious homemade tempeh using only your home oven. No fancy equipment. No stressing about temperature, just delightful, good for you tempeh. Full Recipe: www.theveganfoodiegirl.com/tempeh
DON’T BUY MIYOKO’S LIQUID MOZZARELLA AGAIN!
Просмотров 1,5 тыс.4 месяца назад
With Miyoko getting kicked out of her own company I stopped buying her liquid mozzarella and so should you. Here is a simple to make, delicious liquid mozzarella that you can whip up in minutes. Full Recipe: www.theveganfoodiegirl.com/liquid-mozzarella
Grab & Go - ALWAYS have a sweet treat on hand.
Просмотров 924 месяца назад
These easy to make vegan meringues store perfectly in the freezer! Get one out when you feel like a sweet treat. Crumble over berries and cream for a quick desert when you have unexpected guests arrive. Simple, delicious and addictive! Full recipe at - www.theveganfoodiegirl.com/vegan-meringue
ONE BOWL FETA cheese!
Просмотров 1264 месяца назад
The one bowl wonder! The easiest vegan feta cheese you will ever make. Simple but DELICIOUS. It is nut free and gluten free so the whole family can enjoy it. Smash it with some avocado on toast, toss it through a Greek salad or eat it straight from the jar. No need to pay for over priced preservative filled vegan feta again. This marinated feta is completely different to our salty, brine-y orig...
VEGAN cream that tastes like the real thing!
Просмотров 7515 месяцев назад
Better than Flora! Why? It tastes better, its easy to whip and whip up, its is a fraction of the cost to make AND its doesn’t have the endless ingredients/additives/preservatives that store bought vegan cream does. Better for you, better for your budget and a whole lot more pleasing to your taste buds. Guaranteed to fool even your non vegan friends! Full recipe at - www.theveganfoodiegirl.com/v...
Everything you remember good feta cheese being! Salty, brine-y - totally addictive.
Просмотров 6125 месяцев назад
Delicious vegan feta that tastes so much like the original it will fool all your non-vegan friends. Fermented and stored in salty brine it will keep for months in the fridge. Great for a Greek salad, tossed through pasta added to a tasty wrap or as part of a cheese board. Based on the recipe by Miyoko Schinner but with a few ingredient and technique tweaks to simplify it and make it so easy any...
EASY Sourdough Bagels - no bread flour needed. Inexpensive and delicious!
Просмотров 3835 месяцев назад
No special flours or techniques! Easy to make sourdough bagels the whole family will love. Enjoy them fresh with some homemade vegan cream cheese or slice and freeze for later. With bagels that taste this good and are this simple to make you need never buy bagels again. Find the full recipe here - www.theveganfoodiegirl.com/sourdough-bagels-vegan Want to make some cream cheese to go with your b...
The PLANTS ONLY KITCHEN Cookbook Review
Просмотров 815 месяцев назад
Grab a sneak peak into the PLANTS ONLY KITCHEN cookbook. Checkout some of the recipes and find out why this book should make it into your kitchen collection. More information on our website. www.theveganfoodiegirl.com/plants-only-kitchen Get your copy here - geni.us/jySaqlt
Quinoa Rejuvelac - ONLY two ingredients.
Просмотров 2955 месяцев назад
A simple method for making big batches of quinoa Rejuvelac. Use it for all your vegan cheeses or pickles. Add it to drinks for great gut probiotics. Find the full recipe here - www.theveganfoodiegirl.com/quiona-rejuvelac
EASY Sourdough bread with NO FANCY BREAD FLOUR
Просмотров 3185 месяцев назад
Forget using expensive bread flour. This fail proof recipe uses normal supermarket flour and works every time. No fancy folding or impossible to follow techniques. Just a really simple recipe for homemade sourdough bread that you will love! No sourdough starter? See our video on creating your very own starter. Full recipe on our website. www.theveganfoodiegirl.com/sourdough-bread-vegan
BUBBLY Vegan SOURDOUGH Starter from SCRATCH!
Просмотров 765 месяцев назад
Make your very own bubbly sourdough starter from scratch. No fancy bread flour needed. Easy to follow instructions. Be baking your own sourdough bread within a week! Full recipe and details here - www.theveganfoodiegirl.com/vegan-sourdough-starter
The VEGAN BAKER COOKBOOK Review
Просмотров 455 месяцев назад
The VEGAN BAKER COOKBOOK Review
Never buy vegan cream cheese again.
Просмотров 4105 месяцев назад
Never buy vegan cream cheese again.
EASY Soy Milk, NO BEANIE FLAVOUR.
Просмотров 875 месяцев назад
EASY Soy Milk, NO BEANIE FLAVOUR.
Smith & Daughters VEGAN EATS Cookbook REVIEW
Просмотров 575 месяцев назад
Smith & Daughters VEGAN EATS Cookbook REVIEW
VEGAN spiced banana GRANOLA made simple!
Просмотров 725 месяцев назад
VEGAN spiced banana GRANOLA made simple!
Make EASY VEGAN Lemon Cheesecake, Blueberry & Coriander and Vanilla Cinnamon flavoured yogurts.
Просмотров 575 месяцев назад
Make EASY VEGAN Lemon Cheesecake, Blueberry & Coriander and Vanilla Cinnamon flavoured yogurts.
No yogurt maker needed!
Просмотров 3825 месяцев назад
No yogurt maker needed!

Комментарии

  • @roku3216
    @roku3216 2 дня назад

    You deserve much more viewership, you’re fantastic and your recipes hoked me as a new subscriber.

    • @TheVeganFoodieGirl
      @TheVeganFoodieGirl 2 дня назад

      Thank you that’s lovely of you to say. I’ve been a bit slack uploading but I have a few on the go to upload soon 😊

  • @TatyanaValdaBelindaHill
    @TatyanaValdaBelindaHill Месяц назад

    Thank you for this. My very finicky cat - who loves dairy cheese & milk - does this with vegan cheese, as well (and vegan porridge, oddly enough!)... I am also on Miyoko's side.

  • @marilynnoll541
    @marilynnoll541 Месяц назад

    Could you give Kitty a taste of your cheese?💙

    • @TheVeganFoodieGirl
      @TheVeganFoodieGirl Месяц назад

      She always steals some 🤣

    • @marilynnoll541
      @marilynnoll541 Месяц назад

      @@TheVeganFoodieGirl I good girl. I am wondering if my Mr. Pip would like to try a taste. Thank you!

  • @heartshapedisle
    @heartshapedisle Месяц назад

    There are lots of vegan cheese recipes with fermented okara. Have you tried any?

    • @TheVeganFoodieGirl
      @TheVeganFoodieGirl Месяц назад

      I haven’t yet but would love to. Fermented Okara is not a common ingredient where I live.

  • @heartshapedisle
    @heartshapedisle Месяц назад

    Are you using water from the tap that has sat overnight to lose the chlorine or are you using filtered water?

  • @heartshapedisle
    @heartshapedisle Месяц назад

    Are you using water from the tap that has sat overnight to lose the chlorine or are you using filtered water?

  • @heartshapedisle
    @heartshapedisle Месяц назад

    Are you using water from the tap that has sat overnight to loose the chlorine or are you using filtered water?

    • @TheVeganFoodieGirl
      @TheVeganFoodieGirl Месяц назад

      I just use water straight from the tap. The chlorine in tap water has never had a negative effect on it 😊

    • @TheVeganFoodieGirl
      @TheVeganFoodieGirl Месяц назад

      And I don’t sit it overnight or anything, just use the water straight from the tap 😊

  • @heartshapedisle
    @heartshapedisle Месяц назад

    Fantastic content. So well explained. And we are both in Tassie. Yay for really local content 🍃

  • @majvlierop
    @majvlierop Месяц назад

    Refined coconut oil is not healthy unfortunately…

    • @TheVeganFoodieGirl
      @TheVeganFoodieGirl Месяц назад

      You could sub it out for an alternative if you prefer. Home made using refined coconut oil is still better for you than dairy or over processed, chemical filled vegan alternatives 😊

  • @carld9021
    @carld9021 Месяц назад

    You changed my life with this recipe. 😍😍😍Prayers for our wonderful Mioko! XXX

    • @TheVeganFoodieGirl
      @TheVeganFoodieGirl Месяц назад

      Thank you for such lovely feedback. Our poor Myioko 😢 but she will be back stronger than ever ❤️

  • @janepriestley
    @janepriestley Месяц назад

    love your aesthetic, very useful content which (to me at least) seems a very high quality production. Have been following vegan channels for several years and guessing your channel is quite new as just chanced upon it. Have subbed and look forward to following you ..... and good look as I feel your channel will become a magnet......

  • @alisondavies6433
    @alisondavies6433 2 месяца назад

    Love Gaz's recipes! Flavour packed 💓✨️

  • @Nahsorry
    @Nahsorry 2 месяца назад

    The recipe says 110g oats but 1 cup is 80g. Ended up super thick but I added more water when I realized and it was all good. Looking forward to tasting it 👍

    • @TheVeganFoodieGirl
      @TheVeganFoodieGirl 2 месяца назад

      Thank you. I normally just use a heaped cup of oats and my scales say 110g. Glad you came up with a solution. I do like mine super thick as I use it to replace sour cream and to make dressings too. Hope you enjoy it ❤️

  • @strwbryhj
    @strwbryhj 3 месяца назад

    Thanks for your video! What is the fat content in this whipping cream/200ml? Can it be used to make vegan ice cream?

    • @TheVeganFoodieGirl
      @TheVeganFoodieGirl 3 месяца назад

      I haven’t tried making ice cream with it but would love to hear how you go with it. I’m not a nutritionalist so can’t give exact fat content but I would guess, like normal dairy cream, it is quite high in fat. Looking forward to seeing if you can make ice cream with it. 😄

  • @gsinclair2813
    @gsinclair2813 3 месяца назад

    Yum, looks delicious

  • @CharGC123
    @CharGC123 3 месяца назад

    I love oatgurt and always make a huge 10 cup batch because I use so much of it and it keeps well. But I'm a lazy slug and now that I have an Instant pot I take some shortcuts after years of doing it regularly. I first put 5 cups of water on to heat in my instant pot, while I dry blend 2 scant cups of oats, 1 cup of cashews, and 1/4 cup hemp hearts (for omega 3's) into a powder. Then I add another 5 cups of very hot water and blend on high until it starts to thicken. (I used to use cold water and strain it, but it was such a pain... literally, I have severe carpal tunnel). The powdered oats get silky smooth as they blend and "cook", so I just quit straining them. Once it starts to thicken I whisk it into the 5 cups of water in the Instant pot and use the saute function to cook it until I get the desired thickness. Since all the oats are in there it can get really thick, so I just stop when it looks like a thick batter, take out the whole liner, and plunge it into ice water like you did, until it's cool enough to whisk in yogurt from the last batch. One blender to clean but nothing else! I pop the liner back into the IP and use the yogurt setting to ferment it to taste. The thicker it is the longer it seems to need. I admit, the color and texture are slightly different than the strained version, but my wrists are so grateful it is well worth it! LOL I use most of it for savory applications, but I always make at least 2 cups of it into "mayo" just by adding a bit of lemon juice, dijon, and kala namak (black salt) for that authentic eggy taste. So much healthier than the oily stuff!

  • @CharGC123
    @CharGC123 4 месяца назад

    Your kitty is adorable and his/her appearance when least welcome is so typical! Great recipe, I love experimenting with WFPB (whole food plant based) cheeses especially. I've been making a similar version to this since forever because I simply couldn't afford buying it on the regular. I've been using citric acid instead of lemon juice because I had it on hand, though I want to try lactic acid as it is more authentic. (but something else pricey to purchase!) I sometimes just let a batch ferment a short while in a warm place too, to mellow and develop the flavors instead. I've been using a bit of psyllium or konjac powder instead of xanthum, and since I have to avoid added fat/oil for health reasons (especially saturated fat), I have to skip the coconut oil. I sometimes add a bit of nut butter or tahini instead, but usually not. I know the lack of fat affects the melty texture and mouthfeel, but it is still delicious! I'm eager to try the agar tip. I often cut the cashews with some powdered oats to stretch the budget, add fiber and nutrition, and also its ability to set when cooked, but like you said, initially it will just slough off. I too think it sucks how Miyoko got booted from her own company after all her innovation and hard work! And thanks for all your hard work! Subbed.

    • @TheVeganFoodieGirl
      @TheVeganFoodieGirl 4 месяца назад

      Thank you! Some great tips in there. I often use rejuvelac instead of lactic acid because lactic is so hard to get and expensive. Doggy the cat is a monster in the kitchen 🤣

  • @JohnOv3rblast
    @JohnOv3rblast 4 месяца назад

    love it! I played around in the past, added fresh thyme, oregano and black olives, garlic minced, if you leave them for a few days and store in your fridge, stire them occasionally, will give deeper flavours and aromas. Thank you for your videos.

  • @JohnOv3rblast
    @JohnOv3rblast 4 месяца назад

    smashing that !

  • @lilsmeggy-ce7mb
    @lilsmeggy-ce7mb 4 месяца назад

    damn the title made me think there was some juicy vegan drama

    • @TheVeganFoodieGirl
      @TheVeganFoodieGirl 4 месяца назад

      It’s more sad drama. Seeing Miyoko kicked out of her own company is pretty awful 😢 I hope she comes back stronger than ever!

  • @leperlord7078
    @leperlord7078 4 месяца назад

    Now subbed Cheers

  • @karenjohnson5478
    @karenjohnson5478 4 месяца назад

    Fabulous recipe! I totally agree with you about supporting Miyoko. 💚

  • @chansonducygne
    @chansonducygne 4 месяца назад

    love how you explain so much context about your recipes. really informative, professionally and beautifully done, bravo!!!

  • @marlieburgemeister5667
    @marlieburgemeister5667 4 месяца назад

    I love your videos. So clear and easy to follow. Thank you.

  • @imogenevans6059
    @imogenevans6059 5 месяцев назад

    Awesome work!!!! I love your ethos!

  • @Tmh-523
    @Tmh-523 5 месяцев назад

    Thanks for sharing!

  • @bevllewellyn8799
    @bevllewellyn8799 5 месяцев назад

    Nice one. I’ll be trying this for cheese-making. Thank you - nicely produced and well-paced video 👍much appreciated

    • @TheVeganFoodieGirl
      @TheVeganFoodieGirl 5 месяцев назад

      Thank you. I will be uploading my vegan Feta cheese recipe at some stage that uses this Rejuvelac. It’s salty and briney and everything good Feta cheese should be. Let me know how you go with your cheese. Tracey 😄