Too many people think that vegans constantly crave meat, that we are suppressing these cravings and we have oh so much willpower to be able to resist delicious animal products, right?
There is no part of me that desires putting meat, cheese or any animal product into my body anymore. I think the smell of meat is actually revolting, I can smell it from miles away and it makes me feel sick, seeing people shove animal products into their mouths is like watching a bunch of barbarians feasting.
Of course there are vegans who struggle with cravings but usually all it takes is a good vegan substitute to change your world.
If you think all vegans constantly crave animal products and struggle to stay in control whenever we see a strip of animal flesh then you are so wrong. I’ll stick to my cauliflower wings and pulled jackfruit, thanks.
1 head cauliflower, cleaned and chopped into bite-size piece ½ cup dairy-free milk ½ cup water 1 cup flour 2 tsp nutritional yeast 1 tsp paprika, cumin, garlic powder 1 tsp minced garlic, sautéed ½ cup BBQ sauce 2 tbsp Frank’s Red Hot sauce
1) Preheat oven to 425F. In a bowl, mix milk, water, flour, and seasonings. 2) Coat cauliflower in batter, shake off excessive. 3) Line a cookie sheet with tin foil and coat with oil. Place cauliflower on pan and put in oven for 20-25 minutes. Turn the cauliflower over halfway through. 4) Meanwhile, mix garlic, BBQ sauce, and hot sauce. 5) When cauliflower is done cooking (batter should be a medium brown), coat in the BBQ sauce mix.
2 c vital wheat gluten 4 tbsp ground flax 4 tbsp nutritional yeast (optional) 4 tsp smoked paprika 4 tsp onion powder 2 tsp garlic powder 1½ c water 2 tbsp tahini 2 tbsp soy sauce 2 tsp Frank’s Red Hot 1 tsp liquid smoke
Buffalo Sauce: 1 c Frank’s Red Hot 4 tbsp Earth Balance vegan butter, melted
Preheat oven to 350° and line a baking tray with parchment paper. In a large bowl, add all of the dry ingredients and whisk together to combine. Mix all of the wet ingredients together and slowly add the wet mix into the dry and stir with a wooden spoon until the dough forms a ball. Turn out the dough onto a clean work surface and knead for 3-5 minutes or until long strands of gluten begin to form. Let the dough rest for 10 minutes (this makes it easier to roll). Split the dough into two parts and roll each out until it’s about 1 inch in thickness. Divide the dough into bite size “wing” pieces (about 24 pieces altogether) and form into shapes. Boneless wings are never exactly the same, so it doesn’t have to be perfect! Place each nugget on the parchment paper, lightly brush with buffalo sauce, bake for 15 minutes, flip, brush the other side with sauce, and bake for an additional 10 minutes. Preheat the grill to 500°. Toss the wings in 1⁄4 cup of the buffalo sauce to lightly coat. Grill 2-3 minutes on each side, or until the outsides have dark grill marks. After all of the wings are grilled, toss with enough buffalo sauce to evenly cover the wings. You will most likely have extra buffalo sauce leftover. Serve with ranch dressing.
Bertie survived being dumped in the woods, crammed inside a knotted plastic bag. Despite her initial trauma, she LOVES humans. She is one of the sweetest individuals and loves sitting on our laps to soak up our affection. Here, animal care director Hana fulfills Bertie’s wish. #liberationislove
Am still in Toronto at the mo 🍁so went to Hogtown. Vegan restaurant as my dad is here for the day and as I’ve mentioned before he is very dubious about ‘the whole vegan thing’ 😂🙄. The food there is crazy good🤤 and I would honestly be surprised is anyone ( meat enthusiast or otherwise) said they didn’t like it.
Be warned though the servings are huge and it’s definitely not low fat or salt. This is junk but in the best way.
Hot wings to share
1 bacon cheese burger
Side of ceasar salad
1 buffalo chicken burger with a side of chilli cheese fries.
2 beers (both excellent)
Managed to eat about half of it 😅
10/10 would recommend to anyone 😍😍