Plant Based Bistro
6 recipes converted from their YouTube cooking videos.
Shepherd’s Pie: A Comfort Food Classic Made Plant Based
A hearty, plant‑based twist on the classic British shepherd’s pie. Layers of seasoned TVP and lentils, colorful sautéed vegetables, and creamy mashed potatoes create a comforting casserole perfect for dinner.
Vegan Cold Cuts - Easy Plant Based Sandwich "Meat"
A plant‑based, protein‑rich cold‑cut made from vital wheat gluten, seasoned with umami‑boosting mushroom powder, beetroot powder, steak seasoning, and a hint of liquid smoke. The seitan is pressure‑cooked, chilled overnight for a firm, sliceable texture, and works perfectly in sandwiches, salads, paninis, or as a hearty addition to stews.
How to Make Vegan "Meat" With a Can of Beans!
A hearty, protein‑rich vegan seitan made from canned pinto beans and vital wheat gluten. The beans provide a neutral base while the gluten gives structure, resulting in a meaty, bouncy loaf that can be sliced for sandwiches, served with BBQ sauce, or used in any dish that calls for a plant‑based meat substitute.
Homemade Tofurky Clone - Super Easy Delicious Recipe
A plant‑based, homemade "tofurkey" that mimics the texture and flavor of turkey lunch meat. Made with vital wheat gluten, extra‑firm tofu, and a simple seasoning blend, then baked, chilled, and sliced for sandwiches or charcuterie.
Beyond Meat Clone Meatballs (plant based "meat"balls)
A plant‑based take on classic Italian spaghetti and meatballs using textured vegetable protein, beetroot powder for color, and methyl cellulose as a binder. The meatballs are juicy, flavorful, and perfect for pairing with any marinara sauce.
Spaghetti and Meatballs - But Vegan -Super Quick Recipe
A hearty plant‑based take on classic spaghetti and meatballs using TVP, pea protein and methyl cellulose for a meaty texture, served with a rich tomato‑rust sauce and a cashew‑based “shaky” cheese topping.