VEGAN POUTINE with High Protein & SQUEAKY CHEESE CURDS?! (Even Canadians Would Approve 🇨🇦)
I walk you through how I ferment and culture the tofu, how the texture transforms, and why psyllium husk helps create that stretch + bite you want in a “curd.” Then it all comes together in a classic-style vegan poutine that’s hearty, satisfying, and surprisingly nutritious.
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MIYOKO'S Vegan *PARMESAN* “Overnight in Parma” — Made with 2 UNEXPECTED Ingredients 🧀🤯
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DIY Vegan CHOCOLATE CAKE MIX to Keep in Your Pantry (Works for Brownies Too!) Sweet Tooth Staple!
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Miyoko’s Mozzarella Just Got EVEN BETTER?! My NEW Recipe is better than dairy!
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Vegan Halloumi, or *Malloumi* made from MUNG BEANS! Easy, Tangy and Grilled to Perfection!
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20 Oddly Useful Japanese Cooking Tricks That Actually Work
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Miyoko’s POURABLE *Vegan* MAGIC MOZZARELLA That Melts on Pizza, Lasagna & More 🪄🍕
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Protein-Hype wissenschaftlich geprüft
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EASY Homemade *TOFU* - You’ll NEVER need to Buy Tofu Again! 🌱 + BONUS Upcycled Vegan "Crab" Cakes✨
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Boomers vs Millennials: Try Each Other's Comfort Food
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The REAL Miyoko’s Vegan Butter: How to make the famous CULTURED, TANGY & SPREADABLE butter at home 🧈
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Vegan Protein Hack #1: Make Your Own Tofu
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The Viral TikTok Vegan Parmesan is INCREDIBLE (nut-free!)
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WARNING: These *VEGAN* Ribs May Cause Excessive Drooling | Miyoko’s Famous Seitan UnRibs!
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Why This Vietnamese Bakery Is A Hidden Gem For Vegan Banh Mi
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We Stopped Buying Tofu and You Should Too
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HERE IT FINALLY IS: My *Vegan* ROADHOUSE CHEDDAR Cheese - How to Make this Highly Requested Fan Fav!
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Just lentils and spices. I can't believe it! A protein-packed VEGAN 🌱 recipe.
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Mother Sauces are Outdated. Chefs Use These.
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NO ONE BELIEVE 3 KG OF SAUSAGE FROM A GLASS OF LENTILS No
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