#vegan

I’ve been trying to boost protein in my vegan meals but keep hitting the same options. Tofu, tempeh, seitan, lentils, chickpeas, quinoa—none feel satisfying. I need something that cooks quickly, stays firm, and can be used in stir‑fries, salads, or baked dishes. Budget matters; I want something under $5 per pound. Also, I have a mild soy allergy, so soy‑based products are out. No nuts or seeds either. What are the best alternatives? Any brands or recipes that work well in a small kitchen?

Ever tried coconut milk to make ice cream vs almond? I mixed 300ml coconut, 40g sugar, 15g tapioca starch. Got thick, no lumps, richer flavor. Almond yields lighter texture, slightly watery, more expensive on bulk. Want tips if tofu helps? I didn't use. Thanks!

ngl i always soak chickpeas 12h cuz texture better?? anyone just dump ‘em in pot and skip soak?? seems weird but saves time lol

so i went fishing over the weekend and was thinking about how weird it is that we use worms and other animals as bait. anyone have any experience with vegan fishing bait? i've heard of using corn or dough balls but idk if they're effective. also are there any specific brands or recipes people use? tbh seems like it could be a fun experiment

Just got back from a weekend trek in the Cascades and realized that swapping the usual jerky for a homemade lentil‑bean mix isn’t as carefree as the vegan community loves to brag about. My sealed bag sprouted a tiny tear near the zip, and within an hour a cloud of gnats turned the trail into a buzzing nightmare. The beans are apparently irresistible to insects – something no one mentions in the glossy Instagram posts. If you’re planning a light‑weight vegan backpacking menu, expect a side of uninvited critters and consider extra zip‑lock protection. Anyone else had the “vegan snack = insect buffet” experience?

I ran a quick forensic swab on the new PlantPower jerky (batch #VJ-2023) because I was reading about DNA trace testing in the recent Murder on the Farm case The lab report (see attached screenshot) shows 0.02% bovine mtDNA. That’s not a lab error – the kit (QIAamp DNA Mini Kit #51306) picked it up cleanly.

Meanwhile, the brand’s Instagram bragged "100% plant‑based, cruelty‑free" and even quoted the FDA’s "no animal ingredients" claim.

Anyone else see this? Is this a labeling violation or just a sloppy supply chain? I’m thinking it’s the same factory that shipped the "vegan bacon" that got pulled last year for using pork lard.

Drop your thoughts, and if you’ve got receipts on similar mislabeling, share them. This feels like a low‑key cover‑up that needs exposing.

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P.S. The lab used the same protocol as the forensic team in the Lakeview murders where they caught the killer by trace pork DNA on a knife. Coincidence?