Wild Vegan Flower

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14/06/2026

When you make tofu from scratch you can adjust the texture to be flaky like this and you can flavor it any way you want!
Dried soybeans are super cheap- and you are left with a ton of soybean pulp that you can use to make veggie meatballs or falafel.

It’s a great way to get get cheap protein regardless of your diet.
✨Here’s the recipe for Flaky Chicken Flavored Tofu ✨
1 1/2 cups dried soybeans
10 cups water
2 sheets dried soy skin
20 grams magnesium chloride
1 tsp sea salt
1 tsp sugar
2 tbs vegan chicken bullion (flavoring)
✨Method:
-Soak soybeans overnight
-Rinse the soybeans
-Add half to the blender with 5 cups water, blend until smooth
-Strain pulp using cheesecloth or nut milk bag
-Set pulp aside for another recipe
-Repeat for the rest of the soybeans
-Bring soymilk on medium heat and crumble in the dried soy skins
-Let the milk sit on the stove for about 5 to 10 minutes until a skin forms, use a spoon to break it up into pieces. Repeat a couple of times so you have more layers.
-In a small bowl add the magnesium chloride, salt, and sugar to about 1/4 cup of water to get it to dissolve After the soymilk has simmered for at least 30 minutes at the magnesium chloride mixture.
-Stir, remove from heat, add a lid at let it rest for 10 minutes.
-Line a tofu mold with a cheesecloth and scoop in the tofu. In between scoops add in a sprinkle of the vegan chicken flavoring
-Press the tofu for 30 minutes.
-Save the leftover whey to use in soups
Your flakey chicken flavored tofu is ready to use

29/04/2026

Save this recipe so you can make high protein, low fat, pizza flavored tofu nuggets at home!
It’s pizza flavored and absolutly delicious, all while being a healthy and high protein snack!

Here is the ingredients and method you need to make Pizza Flavored Tofu Nuggets.
The base:
12 Cups Soy Milk
20g Magnsium Chloride
5g Salt
5g Sugar

The Seasoning:
1/3 cup Sundried Tomatoes
1 tbs Oregano
1 tbs Nutritional Yeast Flakes
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Truffle Salt

The Breading:
1/2 cup Corn Starch (or potato starch, or starch of choice)
1/2 cup Breadcrumbs
2 tbs Grated Vegan Parmesan
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Parsley

Method:
Bring soymilk up to a boil, then let it simmer for 10 minutes.
Mix together the Magnsium Chloride, salt, and sugar, with about 1/2 cup of water to dissolve it. Add to the milk, stir, and cover. Let rest for 10 minutes.
Line a tofu mold with your cheesecloth, scoop in the tofu into the mold and then sprinkle in your seasoning mix. Layer it in and gently mix. Press the tofu for about 1 hour.
Break up the tofu into nuggets.
Dip into your breading and evenly coat it.
Bake in the oven at 200C or 450F for about 20 minutes or until crispy

13/04/2026

Making tofu from scratch is a great way to have better tasting tofu, being able to customize the flavor of the block, be more eco friendly, and helps you save money!
These tips in the video will help you start making tofu at home a success!
I had to learn the hard way, so learn from me and start making perfect blocks of tofu today!

06/04/2026

Making tofu at home is cheap protein with so many flavor possibilities! This onion tofu was so delicious as part of my Buddha bowl for dinner so I had to show you how to make it. It’s so much fun to make
Soak 1 1/2 cups dried soybeans overnight.
Rinse them and blend them in batches with at least 2 times the water.
Pour the blended mixture into a cheesecloth and squeeze out the milk from the pulp. Save the pulp for homemade veggie burgers, falafel, or veggie meatballs.
Boil the soy milk then let simmer for 10 more minutes.
Measure out about 20g of magnesium chloride (nigari), a pinch of salt, a pinch of sugar, and add in about 1/3 cup water to dissolve it.
Add to the hot milk and remove from heat. Let sit for at least 10 minutes.

Chop up about 1 1/2 cups worth of onions, pan fry them until golden brown. Add in a tsp of salt, sugar, and msg. Add in about 1/3 cup of water and cook until all water is cooked away.
Scoop your tofu into a prepared mold, layer in the onions. Press the tofu into the mold for about 1 hour.
The tofu is ready to eat and lasts for about 3 days refrigerated

04/04/2026

Trying leberwurst in Germany for the first time as a vegan… and I love it?! This is apple and onion flavored, made with pea protein so it is completely vegan. I have enjoyed the vegan proteins this brand makes so I thought I would give this a try! As an American leberwurst is completely foreign to me, but I actually liked it and would get it again

20/03/2026

Vegan chicken noodle soup recipe is the best kind of homemade dinner
✨Vegan chicken✨
200g hummus
200g vital wheat gluten
100ml soy milk
1 tbs vegan chicken bullion
✨soup✨
3 medium carrots
2 small onions
4 cloves garlic
2 stalks celery
1 cup chickpeas
1 bay leaf
10 cups vegetarian chicken broth
1 cup noodles
✨method✨
-Mix together everything for the vegan chicken. Knead together and set aside
-Chop up all your vegetables and set aside
-Roll out vegan chicken into a rope and tie it together. Stuff into a stock sock or wrap in cheesecloth
-Add some oil to a large stock pot and bring to medium high heat and add your vegetables and bay leaf. Fry until vegetables start to brown (3-5 minutes)
-add in your broth and bring to a medium low heat to simmer
-optional, add in about 1 cup of chickpeas
- add in the seitan and let simmer for 45 minutes
-remove seitan and shred into bite sized pieces and add back to the soup
-add in noodles and let cook until noodles are tender (about 10 minutes)

19/03/2026

You don’t need a food processor, no blender, meaning less dishes. This seitan recipe is so simple yet gives you a very delicious and high protein result.
I wish I made this sooner because this is a game changer- it’s so easy and doesn’t require any devices.
✨
Mix together
-200g hummus (1 cup)
-1/3 cup unsweetened soy milk (or water)
1 tbs vegetarian chicken flavored bullion
1 cup vital wheat gluten
Gently knead and then roll out into a long rope. Knot the it into a loaf.
Simmer for 45 minutes on medium low heat in a vegetarian chicken flavored broth

19/03/2026

You don’t need a food processor, no blender, meaning less dishes. This seitan recipe is so simple yet gives you a very delicious and high protein result.
I wish I made this sooner because this is a game changer- it’s so easy and doesn’t require any devices.
✨
Mix together
-200g hummus (1 cup)
- 100ml (1/3 cup) unsweetened soy milk (or water)
1 tbs vegetarian chicken flavored bullion
200g (1 cup) vital wheat gluten
Gently knead and then roll out into a long rope. Knot the it into a loaf.
Simmer for 45 minutes on medium low heat in a vegetarian chicken flavored broth

05/02/2026

This roasted vegan chicken is what I would make if I was having Valentine’s Day at home! I personally love to make this for celebrations in general because it’s so delicious and cozy.

The full recipe is posted on my YT in the caption along with a more detailed recipe video, unfortunately the recipe doesn’t fit in the caption here!
I do have the ingredients listed for what you need to make this ❤️

French Style Roasted Vegan Chicken with Leeks and Crispy Potatoes
Vegan Seitan Chicken Base
-1 kilo 00 Pizza Flour (2 ½ lbs Bread flour)
-700ml Water (3 Cups Water)

Vegetarian Chicken Flavored Broth
- 1 ½ cups worth of chopped yellow onions
-1 stalk celery, chopped
-4 cloves garlic, crushed and minced
-2 tbs Cooking Oil
-Three Dried Shiitake Mushrooms (optional)
-Black Pepper
-Bay Leaf
-Dash of Salt
-2 liters water
-3 tbs Vegan Chicken Bullion
Starch Sauce
1 cup Wheat Starch Water
1/3 cup Nutrional Yeast Flakes
2 tbs Vegan Chicken Bullion
3 tbs Oil

Roast Potatoes
3 Cups Chopped Potatoes
¼ cup Nutritional Yeast Flakes
¼ cup Cooking Oil
1 tbs Garlic Powder
1 tbs Onion Powder

Roast Vegan Chicken
1 Leek
4 tbs Vegan Butter
1 tbs Dijon Mustard
1 tbs Herbs de Province
4 tbs grated Vegan Hard Cheese

23/01/2026

Some of y’all have been requesting a seitan recipe that uses vital wheat gluten instead of washed flour- so here are some easy seitan meatballs!
I have a full YT video that goes into further detail on making this if you want further instructions, otherwise enjoy the recipe below!
✨
Vegan Lemongrass Meatballs
1 ½ cups soy bean pulp (half of the pulp)
2 cups Vital Wheat Gluten
4 tbs Coconut Oil (or oil of choice)
4 Cloves Garlic
2 Small Yellow Onions
1 Stalk of Lemongrass
4 Dried Shiitake Mushrooms
2 Tbs Grated Giner
4 Tbs Tomato Paste
2 Tbs Mushroom Seasoning
1 Tbs Soy Sauce
2 Tbs Maple Syrup
2 Tbs Light Miso
Sweet Ginger Sauce
3 Tbs Toasted Sesame Oil
2 Tbs Soy Sauce
1 Tbs Garlic Powder
3 Tbs Grated Ginger
2 Tbs Sugar
1 tsp Onion Powder
2 Tbs Amazake (optional)
Crush and chop your garlic, chop your onions, chop up the white portion of your lemongrass, and break up your shiitake mushrooms into pieces.
Grate your ginger.
Add butter or your choice of oil to a frying pan and bring to medium high heat.
Add the garlic, onions, and mushrooms.
Fry until the onions start to get translucent and begin to brown. Add in ginger and tomato paste, mix to combine, cook for 1 minute.
Add the mixture to a blender and add in your mushroom seasoning, soy sauce, maple syrup, and miso.
Blend until smooth.
Add the blended mixture to your soybean pulp and mix well.
Now add the gluten, knead to combine.

Let the dough rest for 20 minutes after kneading well.
Preheat your oven to 350F or 180C
Break up the dough into small balls to form your meatballs.
Toss them in your Sweet Ginger Sauce and add to a baking dish. Bake in the oven for 45 minutes covered, stirring halfway through, and then bake for another 10 minutes uncovered.

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