How to Properly Prepare Vegetables?

What’s the right way to chop and prepare vegetables and fruits to get the most from them? In this article, we give great tips on how to prepare vegetables for your vegan recipes.

There are a many reasons to go vegan or at least include more vegetables in your plate, including animal welfare, environment conservation, health and even sexual performance.

Couple Prepare Vegetables

Prepare Vegetables In Advance With Your Veg-Match

Home-cooked meals are fast becoming a luxury, with a study published in the Nutrition Journal showing that while in 1965, up to 95% of meals were prepared at home, by the start of the new millennium, only 72% of people were doing so.

The shift in gender roles, rising housing prices, and the need to pay off student loans are just a few reasons for this phenomenon, although any vegan will tell you that time management is key to enjoying healthy meals regularly. Of course, if you are busy, then you may struggle to come up with varied enough meals throughout the week.

By prepping vegetables the right way, you can ensure your produce retains the maximum amount of nutrients and remains in the best possible state for your vegan sautés, sandwiches, wraps, snacks and soups. By preparing your vegetables together, the process can be as much an opportunity for romantic connection as the meals themselves.

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Investing In Quality Equipment

If you are vegan, then your shopping cart probably wields a host of colorful vegetables of all shapes, textures and sizes.

When prepping this produce, it is important to use the right utensils, since your slices or pieces should be uniform to ensure even cooking.

You should have a very sharp knife for shredding leafy vegetables like cabbage and lettuce, as well as good peelers and graters.

There are many fancy electric tools around that shred, slice and dice, but if you have a small kitchen, simply have a good set of knives for small, medium and larger vegetables will most probably suffice.

Wrapping Chopped Vegetables In Plastic

If you are concerned about the possible loss of nutritional value caused by cutting and prepping vegetables beforehand, know that there are good ways to slow down nutritional loss.

As stated by Dr. A Kader of the University of California at Davis, by wrapping cut produce in plastic, you can reduce nutritional loss to about 10% for Vitamin C, 7% for folate, and just 3% for beta carotene.

Keep the vegetables in your fridge, and keep them in airtight containers. Buy fresh, seasonal vegetables if possible so you consume food with the maximum possible nutritional content.

Choose The Right Vegetables To Prepare

Some vegetables – including broccoli and cauliflower, asparagus, green beans, celery, sweet potatoes, winter squash and zucchini – can last in an airtight container in the fridge four around three days.

Others – including eggplant, potato and avocado – oxidize, and are better prepped on the same day they will be cooked.

There are also specific hacks that work well for some vegetables. For instance, you can prepare potatoes a day in advance, placing them in a bowl of water and popping them in the fridge.

Freezing Vegetables

You may buy an extra large batch of vegetables that the two of you won’t be able to consume in a few days. If so, freezing is a good way to save your purchases. 

Those vegetables that freeze particularly well include peas, broccoli, green beans, squash and cauliflower. Greens like spinach also retain their texture when frozen, as do herbs.

Avoid freezing vegetables with a high moisture content (including lettuce, mushrooms, and cucumbers) as they can freeze up then take on a mushy texture when thawed.

If you are excited about prepping your vegetables for beautiful vegan meals with your partner, ensure you save as much money as you can.

You can achieve this! Freeze excess produce and prepare vegetables all at once so you are more likely to use them over the next few days. For freezing, concentrate on low-moisture vegetables, planning meals in such a way that you utilize high-moisture produce first.

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So there you have it! There’s no excuse not to prepare vegetables for your next date! 🙂

As Veggly grows further, make sure you stay up to date and read some of our success stories and messages from our users who found love from their Veg-Matches – all on this page here.

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Vegan Sexual Performance: 67% report a boost after making the switch

In this article, we reveal our latest research showing how two-thirds of vegans report an increase in sexual performance and enjoyment since switching to a vegan diet.

Vegan sexual performance

Very exciting news for vegans today! Especially when it comes to life in the bedroom! We’ve released new data from a survey of 5,000 vegans across the world revealing how making the switch to a plant-based diet has impacted their sexual enjoyment and performance. The results are worth celebrating!

The research shows that over two thirds of vegans (67%) have experienced a noticeable increase in sexual performance and enjoyment after making the switch to a vegan diet.

In particular, vegan men were most likely to notice a difference. 7 in 10 (71%) vegan men reported a boost, in contrast to 59% of vegan women.

The new findings are consistent with arguments made in The Game Changers by Dr. Aaron Spitz who witnessed a significant boost in strength and duration of erections for male athletes who took part in a controlled test to measure the impact of a vegan diet.

We believe these findings are likely to contribute further to the continued rise of veganism and plant-based diets across the globe.

This excellent growth has helped fuel our own growth in users. We now have over 290,000 users around the world. Find your Veg-Match today!

Commenting on the new research findings, our founder, Alex Felipelli, said: “This is exciting news for vegans and anyone considering a switch to a vegan diet! It’s yet another excellent reason for ditching animal products and choosing vegan food at every meal. It’s clear that your diet can impact life in the bedroom!”

So there you have it! If this doesn’t convince non-vegans, what will?!

As we grow further, make sure you stay up to date and read some of our success stories and messages from our users who found love from their Veg-Matches – all on this page here.

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Soft Vegan Gingerbread Cookies

Did you know that it is possible to celebrate Christmas without animal cruelty? Check out this amazing vegan option for today: Soft Vegan Gingerbread Cookies 😍🌲 Thanks, @lazycatkitchen for sharing this delicious idea. Scroll down for ingredients and directions! ✨

Ingredients for the Vegan Gingerbread Cookies

  • 250 g / 2 cups all purpose flour OR a tried and tested GF flour mix (I use this one)
  • 50g – 100g / ¼ – ½ cup sugar*, coconut sugar for refined sugar-free version
  • 1 tsp instant yeast
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • 2 tbsp quality cocoa powder
  • 1½ tsp ground cinnamon
  • 1½ tsp ground ginger
  • ½ tsp ground cardamom
  • ¼ tsp ground nutmeg
  • 1/8 tsp ground cloves
  • ¼ tsp fine sea salt
  • 50 g / 60 ml / ¼ cup melted refined coconut oil or other neutral tasting oil
  • 60 ml / ¼ cup smooth (not chunky!) applesauce**
  • 120 ml / ½ cup maple syrup

Ingredients for the Icing

  • 125 g / 1 cup icing sugar
  • Water

What about a Tofurky Roast for the main dish?

Instructions

1. Mix all the dry ingredients in a large bowl.

2. Stir all the wet ingredients (the last three) together in another bowl.

3. Stir wet ingredients into the dry ones until loosely combined, then knead the dough gently together.

4. Divide the dough in half and refrigerate it for 30 minutes.

5. Before you are about to take the dough out of the fridge, set the oven to 175° C / 350° F and line two baking trays with a piece of baking paper.

6. After resting, take the first portion of the dough out of the fridge. Give it a few minutes to bring it to room temperature. Roll it out (gently pressing with a rolling pin) on a lightly floured surface. For softer gingerbread cookies. roll the dough out quite thick (about 5 mm / 0.2″) and cut the cookies out of it with cookie cutters. If you want the cookies to be crunchy, roll them out a bit thinner and bake them for longer.

7. Arrange the cookies on the prepared baking trays. You don’t need to leave a lot of space between them as they don’t expand much. Group similar size cookies together so that they cook in the same time. Bake small cookies for about 7-8 minutes and larger for 9-10 minutes. The longer you bake them for the crispier (and less soft and chewy) they will turn out, so adjust the baking time to your preference.

8. To make the icing, mix icing sugar with a very small amount of water (about 1 tbsp) until you obtain a thick sugar paste.

9. Place your icing into a small plastic or pastry bag. Push it all into one corner and cut a tiny bit off that corner with a pair of scissors. Start with a small hole and make it bigger if necessary. Apply the icing by squeezing the icing through the hole. Allow the icing to solidify before piling the biscuits on a plate or storing them in a box.

Vegan Banana Bread

Check out this amazing Vegan Banana Bread Recipe! 🌱 🍞 Thanks, @fitfoodiefinds for sharing this delicious idea. Read Below for ingredients and directions! ✨

Vegan Banana Bread

Ingredients for the Vegan Banana Bread

  • 1¾ cups white whole wheat flour
  • 3/4 cup coconut sugar
  • 2 teaspoons baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/3 cup chopped walnuts (for topping)
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoon warm water)
  • 3 medium ripe bananas, mashed
  • 1/4 cup maple syrup
  • 1/2 cup almond milk, unsweetened*
  • 1 teaspoon vanilla extract
  • 1/4 cup melted coconut oil

Instructions

1. Preheat the oven to 350ºF and spray a 9-inch loaf pan with nonstick cooking spray.

2. First, prepare your flax egg. Place 1 tablespoon ground flaxseed and 3 tablespoons of warm water into a small bowl. Whisk and set aside for 15 minutes to thicken.

3. Next, mix all of the dry ingredients (except for walnuts) into a medium-sized bowl. Mix until combined and set aside.

4. Check your flax egg. If it has thickened and become goopy, you’re ready to rock and roll! If not, wait a few more minutes.

5. Place bananas into a separate large bowl and use a fork to mash, making sure to leave some nice sweet chunks of banana. Then, add the flax egg and mix. Add the rest of the wet ingredients (except for coconut oil) to the bowl and mix again.

6. Slowly add dry ingredients to the wet ingredients and mix until combined.

7. Finally, add melted coconut oil to the batter and mix again.

8. Transfer batter into the loaf pan and make sure that batter is evenly spread out. Sprinkle walnuts over the top of the banana bread and place banana bread into the oven.

9. Bake banana bread at 350ºF for 45-50 minutes, covering the banana bread with tin foil at about 30 minutes.

10. Remove from oven, let cool for around 15 minutes and then remove from the loaf pan to continue cooling.

Tofurky Roast

Happy Thanksgiving! Did you know that it is possible to celebrate this special holiday without animal cruelty? Check out this amazing Tofurky roast recipe 😍 🌱 Read below for ingredients and directions! ✨

Tofurky Roast

Ingredients

1 Tofurky Roast, thawed in fridge for 24 hours

For The Baste

  • 3 tablespoons (45 ml) olive oil
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) maple syrup
  • 1 clove garlic, minced
  • 1.5 teaspoons each of fresh chopped thyme, oregano, sage, and rosemary (for dried herbs, use ½ teaspoon each or sub with 2 teaspoons dried poultry or Italian seasoning – rubbed not ground)

Vegetables (Optional)

  • 1 medium sweet potato, peeled and chopped
  • 1-2 carrots, peeled and chopped
  • 6-10 Creamer potatoes, halved

For The Gravy (Optional)

  • Tofurky “drippings”
  • 3 tablespoons (35 grams) flour
  • 2 cups (500 ml) vegetable broth

Instructions

Tofurky Roast and Vegetables

1. Preheat your oven to 350°F (180°C). Use a knife or scissors to carefully cut off one of the end clips. Run the thawed Tofurky Roast under warm water as you loosen and remove the plastic.

2. Prepare the baste in a small bowl. Mix together olive oil, soy sauce, maple syrup, minced garlic, and herbs.

3. If cooking vegetables, toss them with 3 tablespoons of baste. Arrange vegetables in your baking dish. Put a piece of parchment paper in the center of your baking dish. Add the Tofurky Roast and cover with half of the baste.

4. Cover the baking dish tightly with aluminum foil.

5. Cook for 1 hour and 20 minutes. Check for doneness at 1 hour. Once the vegetables are nearly tender and the Tofurky is golden-brown, pour the remaining baste over the Tofurky and cook, uncovered, for an additional 10-15 minutes. Cook until the vegetables are tender and the Tofurky Roast reaches an internal temperature of 165°F (75°C).

6. Use a very sharp or serrated knife to thinly slice the Tofurky Roast for serving.

Tofurky Gravy

1. Heat the Tofurky “drippings” in a small saucepan over medium heat. Once hot, make a roux by whisking in 3 tablespoons of flour. Add a splash of the vegetable broth if the roux is too thick to stir. Cook, stirring constantly for 1-2 minutes. Whisk in the vegetable broth, slowly and gradually, to prevent lumps.

2. Simmer until your desired consistency is reached (the gravy will thicken slightly as it cools.) Taste and adjust the consistency and seasoning using vegetable broth, water, salt, and pepper.

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Easy Vegan Green Bean Casserole

Check out this amazing vegan Thanksgiving recipe, the Easy Vegan Green Bean Casserole! 😍 ❤️ Thanks, @delish for sharing this delicious idea. Read below for ingredients and directions! ✨

Ingredients

For The Onion Topping

  • 1 small onion, thinly sliced
  • 1 tbsp. extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp. All-purpose flour
  • 2 tbsp. Panko bread crumbs

For Casserole

  • 1 lb. green beans, trimmed
  • 6 tbsp. extra-virgin olive oil, divided
  • 2 medium shallots, finely chopped
  • 8 oz. sliced mushrooms
  • Kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 c. all-purpose flour
  • 3 c. almond milk

Directions

1. Make onion topping: Preheat oven to broil on medium and line a medium baking sheet with  aluminum foil. In a medium bowl, toss onion with olive oil and season with salt and pepper. Add flour and Panko and toss to coat onions. Broil, tossing every 2 to 3 minutes, until onions are crisp and golden, about 6 to 8 minutes in total. Turn oven down to 375°.

2. Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl. 

3. In a large ovenproof skillet over medium heat, heat 2 tablespoons olive oil. Add shallots and cook, stirring occasionally until tender, about 5 minutes. Add mushrooms and season with salt and pepper. Cook, stirring often, until mushrooms are golden, about 5 minutes more. Stir in garlic then transfer mixture to the bowl with the green beans. 

4. Heat remaining 4 tablespoons of olive oil in the same skillet over medium heat. Whisk in flour and cook until golden, about 2 minutes. Gradually whisk in almond milk and bring to a simmer. Cook until thickened, about 4 minutes. Remove from heat then add green bean mixture and toss until even combined. Transfer mixture to a medium casserole dish. 

5. Bake until warmed through and bubbling around the edges, about 20 minutes. Top with “fried” onions and bake 5 minutes more. 

6. Serve your delicious Vegan Green Bean Casserole

Sweet and Sour Tofu

Check out this amazing Sweet and Sour Tofu Recipe! 🌱 💚 Thanks, @jessicainthekitchen for sharing this delicious recipe idea. Read below for ingredients and directions!⁠

Ingredients

Crispy Tofu

  • 1 16 ounce block of firm or extra firm tofu pressed, and torn into 1 to 2 inch pieces*
  • 1 tablespoon soy sauce gluten free if needed, or liquid aminos or tamari
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup cornstarch
  • 1/4 cup oil for frying

Sweet and Sour Sauce

  • 1/2 cup sugar I use cane sugar, you can use brown or any granulated
  • 1/4 cup ketchup
  • 1/4 cup vinegar preferably rice or white
  • 1/4 cup water
  • 1 tablespoon soy sauce gluten free if needed, or liquid aminos or tamari
  • 1 teaspoon garlic powder
  • 1 medium bell pepper, chopped
  • 1/2 cup chopped/cubed pineapple
  • 1/2 medium red onion chopped
  • 1/2 tablespoon sesame seeds for garnish
  • Chopped scallion for garnish

Directions

Crispy Tofu

1. In a medium-sized bowl place the pressed and torn tofu pieces. Add the soy sauce and toss to coat. Add in the garlic powder, sea salt, ground black pepper and cornstarch and toss to thoroughly combine, ensuring all the tofu pieces are covered with the seasonings and the cornstarch.

2. Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 5 to 8 minutes. Feel free to do this in batches if desired. Remove tofu pieces and set aside.

Sweet and Sour Sauce + Putting it All Together

1. In the same pan, lower the heat to over medium-high heat, and add in the onions, pineapples and bell peppers.

2. Saute until the onions are translucent and the pineapples are slightly browned, about 5 minutes

3. In a separate bowl, whisk together the sugar, ketchup, vinegar, water, soy sauce, and garlic powder for the sweet and sour sauce and stir together until fully combined.

4. Pour in the sauce over the veggies. Add back in the crisped up tofu, and stir to combine. Bring to a slight boil, then reduce to a simmer for about 5 minutes until the sauce has thickened up. Taste test and add more sugar or soy sauce if you desire. Remove from heat until needed.

5. Remove from heat and top with sesame seeds and chopped scallions. Serve your sweet and sour tofu and enjoy!

Vegan Whoopie Pie

Check out this grain-free and high protein Vegan Whoopie Pie! 🌱💚 Thanks, @hungry.blonde for sharing this delicious recipe idea. Read below for ingredients and directions!⁠

Vegan Whoopie Pie

Ingredients

  • 1 Health Warrior Double Chocolate Protein Mug Muffin
  • 1/2 stick vegan butter alternative, softened
  • 1/4 cup water
  • 1/2 teaspoon pure vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder

Vegan Whoopie Pie Directions

1. Prepare the Health Warrior Double Chocolate Protein Mug Muffin by stirring in 1/4 cup of water and microwaving on high for 1 minute. Set aside to cool.

2. In a large mixing bowl cream the butter for at least 1 minute.

3. Beat in the powdered sugar 1/4 cup at a time until combined well, then the vanilla extract, and finally the cocoa powder.

4. Beat for another couple of minutes until smooth and fluffy. If it’s too thick you can add a splash of dairy-free milk.

5. Remove the Health Warrior Double Chocolate Protein Mug Muffin from container, cut in half, and scoop out a bit of the inside. On the bottom layer spread on the frosting, then top with the muffin top.

6. There will be enough frosting for about 5 muffins, or you can store whatever is left over in an airtight container in the refrigerator for 3-5 days.

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There you have it! Delicious Vegan Whoopie Pie.

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Peanut Butter Balls – No-Bake

Check out this spooky vegan Halloween recipe, ideal for this weekend! 🧡🎃 No-Bake Peanut Butter Balls, thanks @gatheringdreams for sharing this awesome dessert recipe idea. Read bellow for ingredients and directions! ✨

No-Bake Peanut Butter Balls

Ingredients

  • 1 cup (200g) medjool dates, pitted
  • 3/4 cup (95g) peanuts
  • 4 tablespoons peanut butter
  • 2 tablespoons cocoa powder (vegan)
  • 1/3 cup (30g) gluten-free rolled oats
  • 32 Candy eyeballs
  • 4 Licorice bars

Peanut Butter Balls Instructions

1. Pulse the pitted dates in a food processor or blender for a couple of minutes, until they form a smooth paste.

2. Add oats, cocoa powder, peanut butter, peanuts, and mix. If the mix is a bit dry, add a couple of tablespoons of water to make it a bit stickier (for tips and trick, read the full recipe here).

3. Use your hands to roll into 1-inch balls.

4. While the balls are still soft and sticky, press two candy eyeballs into each ball.

5. Cut the licorice bars into thin strips. Cut the bats wings using round cutters, and the spider legs (6 per spider) using a knife.

6. Press into the cookie ball. If the licorice is too soft, you can use a toothpick to make a small hole in the balls before pressing the wings or legs.

7. Place the scary monsters balls into the fridge to firm up for about 15-30 minutes.

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There you have it! Delicious No-Bake Peanut Butter Balls!

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American Vegans Backing Biden over Trump

World’s number 1 dating app for vegans surveys American users to reveal: American Vegans are Backing Biden in the elections.

American Vegans Backing Biden
  • 75% of American vegans are backing Biden and Harris
  • Only 6.5% back Trump and Pence
  • Support for a third party candidate among American vegans outstrips Trump, with 18.5% of the share

A new survey conducted by Veggly, the world’s leading vegan and vegetarian dating app, has revealed how American vegans overwhelmingly support Joe Biden and Kamala Harris for president when compared to Donald Trump and Mike Pence. The data shows how 75% of vegans in the US support Biden and Harris, and only 6.5% are backing Trump and Pence.

The data also shows how many vegans in the US back a third party option instead Trump, with almost a fifth (18.5%) selecting the option.

Possible reasons for these results include:

  • Trump’s policies regarding climate change and animal welfare, which have angered vegan and environmental campaigners in the four years he has been in charge.
  • Trump’s regulations and laws regarding animal cruelty. In 2018, Trump lifted a ban put in place by the Obama administration covering animal cruelty. The original ban, set in 2015, provided better care for factory farmed animals, ensuring that they were treated more humanely.

Commenting on the new data, Founder of Veggly, Alex Felipelli, said:

“Most vegans are pro-environment and want better protection for animals, so it’s no surprise the Trump administration has very little support from this community. It’s also interesting to see how nearly a fifth would choose a third party; it just goes to show how many people aren’t impressed with either Biden or Trump at the moment.”

ENDS

About Veggly

Veggly was created to help vegans, vegetarians, and aspiring vegans/vegetarians to find, match and chat to other like-minded people nearby. At present, Veggly is the only vegan/vegetarian dating app available on Android, iOS and desktop/web.

Further details: https://www.veggly.net

Note to editors

Data accurate as of 29.10.20

Based on survey of 469 US-based vegans (Veggly users)

Contact

[email protected]

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