@@strawberrysoymilkshakeit’s fading out, but it still gets used here and there 😂 Idk how I’m here. Not even vegan, but UA-cam was like, here: you need this.
@uramirez28 I'm not vegan either, but I think we should all eat a bit less of animal products for our own personal health and environmental reasons. And there are some really good recipes out there, some with meat replacements/convenience foods and some with whole foods. It doesn't have to be fussy unless you enjoy cooking, you know?
Don't know how's TVP over there, but how I usually make it is by first hydrating it with boiling water and washing it in tap water until the water comes out clear. Afterwards I like to panfry it in olive oil with soy sauce, smoked paprica and powder vegetal broth until it is golden brown. Then I use it to different recipes, like bolognese.
I literally paused the video to go make the spinach sauce pasta and WOW my life will never be the same! Made it with gnocchi. Omg so good. Thank you so much!
I can't eat soy or cashews, so I'm going to substitute white beans for the tofu and raw sunflower seeds for the cashews. The additions you made to the original recipe sound delicious. Definitely going on my TBC (To Be Cooked) list!
Video idea: which of the vegan mac and cheese recipes you've tried are your top 3 for realistic everyday cooking? And then maybe one showstopper version to cook if you have a ton of time and energy?
A handy cooking hack: to quickly thicken many sauces and soups you can sprinkle in some dehydrated potato flakes (instant mashed potato flakes)! They are almost always vegan, they are a great thickener, and they don't impart a lot of extra/different flavor to your dish. :)
I do agree that the TVP is indeed a game changer! I love it!! I also love it when it's not so broken down and more in its true form, when it's in little balls (called soya chunks here in Australia...). It almost gives a little tiny meat balls feel! It's soo good with pasta and tomato based sauce!! 🙏 As always, love our reigning vegan queen and can't wait for the next one!! Ciao for now! ❤❤❤
Just a tip for anyone interested in trying the tvp recipe. Please do not add the tvp without first hydrating it with some boiling water and white vinegar. The tvp has a soy flavor that will overpower the entire recipe. The white vinegar minimizes this, and I always add some soy sauce, worcestire sauce, and spices to this water and let all the flavors develop for at least 15 minutes. You can go an extra step and add onion and garlic to a pan and sauté everything until golden brown and then add the tvp, with some more spices, mix everything together for 5 minutes, remove everything from the pan and then make the sauce.
Yes, absolutely hydrate first in some type of flavored broth (I don't usually add vinegar, will try it and see what happens) or you can do like with soy curls and rehydrate in the boiling water, squeeze out the excess water and then marinate in whatever and then sauté with other ingredients/spices. Some folks really don't seem to mind the "soyness" of TVP, soy curls, tofu, but I don't like it and have found that with a few little techniques all of these products are great and high in protein to boot. I think some people new to plant-based get really turned off when they first use these products and it's usually because they just don't know how to handle them properly and the tips are often not found in cookbooks or Tik-Tok/UA-cam videos.
@Merle O’Nesl great video. Loved your twist on the first sauce. And Sauce Stache, I watch regularly. Merle, in regards to preparing TVP it tastes better and takes on more of a meat-like texture if you cook and season it first. Think of it just like any other grounds; and then add it into your pasta sauce. I personally have never added into anything without cooking it first. Anyway, hun, that’s just been my experience with using it. Blessings! 🙂
I'm gonna try the first sauce for sure. I hiiiiighly recommend That Vegan's Babe's vegan spinach and artichoke pasta (if you like spinach and artichokes). Holy moly, it's DELISH. (Although she says to use 400g of silken tofu which makes no sense because the container is 450g.)
@@stimmtschon3195 good point. I thought of that but she lives in the US. Anyway, it’ll make it even easier for you to try making the recipe. It’s amazing!!
Jack and Annie’s brand makes a jackfruit substitution for chicken nuggets/patties and pulled pork that does have the texture of the meat. It tastes pretty good too. My girlfriend is vegetarian and likes those
I have a bag of TVP to use so the bolognese is my first try! That said I LOVE the green tofu pastas - my tip is to add a bit of pesto into the sauce as well (store bought or home made). That really takes it up a notch.
I’ve started toasting tvp and tossing it on top of everything. It doesn’t taste like anything but it gives a great crunch like breadcrumbs and you can flavor it however you want. Learned it from Stephanie Buttermore
Regarding your request @18:30: I would like to know how you use the left overs from recipes. For example, what other meals can you make with that green sauce (could it me a good bread spread for a burger?) or what can be cooked with almost expired food (inspired by the expired yogurt RIP Yogurt)) could you have saved the yogurt by making a last minute yogurt dip, etc. or an empty the fridge / pantry series so that food do not go to waste. Just throwing spaghetti at the wall here
Merle, forgive me if you've already done something like this, but can you please recreate a dupe of "Just Egg"? I saw one on The Cheap Lazy Vegan's channel (and website) that I would love to get your take on! Love ya, girl!
Could sub Bonza pasta to up the protein even more. I’m thinking maybe cooking up some chunks of mushrooms or something and adding that to the pasta before saucing.
I never add Nooch to my food when cooking, but a LOT when the dish is done to get that wonderful flavor! I sprinkle on Nooch on freaking everything come to think of it. 😆
I have a question for everyone as someone who has been cooking more plant-based in the last few years - what brand of silken tofu is the best? I've only ever tried Nasoya and it tastes like paste to me. And I love firm and extra firm tofu, but the taste of silken has not been palatable for me. Any recommendations?
A high-protein lazy meal I make is "Fakn parm" in which I take jarred red sauce and enhance/blend with nutritional yeast, cottage cheese (I usually do this in batches now and then so I can just pull it outta the fridge or freezer) and other fun seasonings, then make pasta, drench in sauce, add some air fried not-chicken-nuggets/cutlets/patties (whatever I have), add some mozzarella on top, and broil that til golden. Easy to make vegan too with silken tofu in the sauce instead of cottage cheese (which I learned from you) and a dairy-free mozzarella. It's not low cal but it is high protein and simple lazy comfort food.
Would you be willing to do a series of dishes that are tree nut free? I’m trying to cook vegan more often but I have a tree nut allergy and can’t typically make a lot of the sauces in these recipes (or eat a lot of vegan cheeses)
It's funny to me that you didn't know TVP and it's like a novel thing for you, when in Germany that's like the oldest vegan meat substitute to exist, has been available forever, for a long time before anything vegan of the last 15 years has happened and everyone knows it. :D
@@camelracingfan DM oder Alnatura oder andere Biomärkte. Heißt Sojagranulat oder manchmal Geschnetzeltes aus Soja oder so. Trocken in Plastikbeutel, im DM zu finden da wo auch Reis usw. ist.
The only one that I like is the barilla red lentil penne. The rotini is okay but I don't like the texture as much, sometimes it can kind of break apart into little fragments. If you're just looking for high protein pasta, barilla's protein+ line is elite. The taste and texture is basically the same as regular pasta but it's has lentil, pea, and chickpea flour to increase the protein content. It's not gluten free (and it can be a little more expensive than regular pasta) but it's really delicious.
Merle putting her own spin on the recipe without trying the original as written is totally fine but means we don't actually know how good the original recipe is - especially as (let's be real) she sometimes changes A LOT!
I think you would definitely taste the sweet potato and it would also be, well, sweet. For my money, using cashews, white beans or white potatoes gives the most neutral base on which to build cheesy flavors. I have also come to appreciate using a little lactic acid for that fermented kick instead of vinegar or lemon juice, again just a taste thing, lactic acid doesn't have any flavor (and yes, it is vegan). Bought a bag and it is lasting a long time.
Yes, for those of us who do a lot of sports having a high protein diet is important to maintain and develop our muscles. Vegan or not, it's just a bit harder for vegans if you don't want to eat the same thing over and over and still get your protein target :) so ideas and delicious meals are always welcome !
For me 2 things. First it keeps me fuller longer, secondly since I'm older ( 55 yrs old) I lose more muscle mass as i age, so it helps to retain some of that muscle. Plus I lift weights
For science sake, please review some current science before speaking about nutrient intake ,let alone protein.. try, Plant Chompers, nutrition made simple or chris gardner from Stanford
Scusa, but personally i don't like this Hype of Tik Tok hyper Protein.. I'm half german, half italian, personally for me we are all humans all over the world.. but no, nothing for me.. If someone likes to eat light food, ok, you are in the third Dimension.. i have to cook Pasta hahaha you know, my comment is Just as satiric and parody.. so you all lovely People worldwide, please stay safe ❤️
WHICH PASTA WE TRYIN FIRST, FAM?!
green rigatoni forever 💚
@@moonymilquetoast Yeah kinda can't beat it
Yellow because mac n cheese is always IT
Definitely the 2nd would be my top pick!❤
green for sure! Might mix a little Bomba from Trader Joe's into it, too!
if u gave me a penny for the amount of times merle adds nutritional yeast to the recipes id be a millionaire
I JUST CAN'T QUIT IT - have yet to find something it can't improve
I need to be a millionaire to pay for all the nooch I buy
I’m going with the “vegan law” defense from Thee Burger Dude
Phineas and ferb flashback
@@jkabhishek16 I hear Doofenschmirtz every time!
Merle be like following recipes but not really which is HEAVILY my vibe
The first sauce looks like tasty paint
Best paint I've ever had
Paint grampa is SHOOK
Do people still say shook? Idk I'm fkn old
@@strawberrysoymilkshakeit’s fading out, but it still gets used here and there 😂 Idk how I’m here. Not even vegan, but UA-cam was like, here: you need this.
@uramirez28 I'm not vegan either, but I think we should all eat a bit less of animal products for our own personal health and environmental reasons. And there are some really good recipes out there, some with meat replacements/convenience foods and some with whole foods. It doesn't have to be fussy unless you enjoy cooking, you know?
Don't know how's TVP over there, but how I usually make it is by first hydrating it with boiling water and washing it in tap water until the water comes out clear. Afterwards I like to panfry it in olive oil with soy sauce, smoked paprica and powder vegetal broth until it is golden brown. Then I use it to different recipes, like bolognese.
I literally paused the video to go make the spinach sauce pasta and WOW my life will never be the same! Made it with gnocchi. Omg so good. Thank you so much!
YAYYY I'm so glad you enjoyed it!!!
I can't eat soy or cashews, so I'm going to substitute white beans for the tofu and raw sunflower seeds for the cashews. The additions you made to the original recipe sound delicious. Definitely going on my TBC (To Be Cooked) list!
Video idea: which of the vegan mac and cheese recipes you've tried are your top 3 for realistic everyday cooking? And then maybe one showstopper version to cook if you have a ton of time and energy?
love your very specific ranking. 7.7!
bahahhaa it just felt right in my brain
Im here for her humor lol and recipes ❤
Hope you enjoy
A handy cooking hack: to quickly thicken many sauces and soups you can sprinkle in some dehydrated potato flakes (instant mashed potato flakes)! They are almost always vegan, they are a great thickener, and they don't impart a lot of extra/different flavor to your dish. :)
THE FIRST ONE!!!! I love green pasta sauce lol❤
The way you edit yourself doing the protein calculations gets me every time 😂❤
Thanks for these, can't wait to try the green one! Also, LOVE the Pixies!!!
I like that TVP PROTEIN!!!
You two need to do a video together!! ❤️ Again!
Daddy Aria and mama Merle 😍
I do agree that the TVP is indeed a game changer! I love it!! I also love it when it's not so broken down and more in its true form, when it's in little balls (called soya chunks here in Australia...). It almost gives a little tiny meat balls feel! It's soo good with pasta and tomato based sauce!! 🙏
As always, love our reigning vegan queen and can't wait for the next one!! Ciao for now! ❤❤❤
Super helpful. I've been trying to get more protein into my plant-based diet. (I know there are small changes I can make personally). Thanks, Merle. 💖
Just a tip for anyone interested in trying the tvp recipe. Please do not add the tvp without first hydrating it with some boiling water and white vinegar. The tvp has a soy flavor that will overpower the entire recipe. The white vinegar minimizes this, and I always add some soy sauce, worcestire sauce, and spices to this water and let all the flavors develop for at least 15 minutes. You can go an extra step and add onion and garlic to a pan and sauté everything until golden brown and then add the tvp, with some more spices, mix everything together for 5 minutes, remove everything from the pan and then make the sauce.
Yes, absolutely hydrate first in some type of flavored broth (I don't usually add vinegar, will try it and see what happens) or you can do like with soy curls and rehydrate in the boiling water, squeeze out the excess water and then marinate in whatever and then sauté with other ingredients/spices. Some folks really don't seem to mind the "soyness" of TVP, soy curls, tofu, but I don't like it and have found that with a few little techniques all of these products are great and high in protein to boot. I think some people new to plant-based get really turned off when they first use these products and it's usually because they just don't know how to handle them properly and the tips are often not found in cookbooks or Tik-Tok/UA-cam videos.
Sometimes I enjoy that lentil pasta and sometimes I can’t stand it. I add hummus and arugula and that’s good.
I genuinely get excited to say it’s ya girl Merle 😂❤
🥰
Ive always loved you merle and your videos, you are amazing
You are so kind thank you
the irony that I could eat pasta every day and my Italian boyfriend prefers Mexican food.. we will be making all these dishes :D
I hope you enjoy!
@@MerleONeal 💜💜💜
Oh, and do more celebrity recipes and ranking videos, love those :)
got a celeb one coming up soon!
@Merle O’Nesl great video. Loved your twist on the first sauce. And Sauce Stache, I watch regularly. Merle, in regards to preparing TVP it tastes better and takes on more of a meat-like texture if you cook and season it first. Think of it just like any other grounds; and then add it into your pasta sauce. I personally have never added into anything without cooking it first. Anyway, hun, that’s just been my experience with using it. Blessings! 🙂
Good tip!!! I'll try that with the TVP
Think u forgot the hemp seeds on the protein breakdown for the first recipe! Nice vid!
I'm gonna try the first sauce for sure. I hiiiiighly recommend That Vegan's Babe's vegan spinach and artichoke pasta (if you like spinach and artichokes). Holy moly, it's DELISH. (Although she says to use 400g of silken tofu which makes no sense because the container is 450g.)
It does make sense when you live in Europe since containers are usually 400g here :)
@@stimmtschon3195 good point. I thought of that but she lives in the US. Anyway, it’ll make it even easier for you to try making the recipe. It’s amazing!!
Jack and Annie’s brand makes a jackfruit substitution for chicken nuggets/patties and pulled pork that does have the texture of the meat. It tastes pretty good too. My girlfriend is vegetarian and likes those
I have a bag of TVP to use so the bolognese is my first try! That said I LOVE the green tofu pastas - my tip is to add a bit of pesto into the sauce as well (store bought or home made). That really takes it up a notch.
I’ve started toasting tvp and tossing it on top of everything. It doesn’t taste like anything but it gives a great crunch like breadcrumbs and you can flavor it however you want. Learned it from Stephanie Buttermore
Merle I enjoy when u try these🎀
I seriously would love to make that Spinach pasta for like a St. Patrick's Day potluck! It'd be perfect!
Thanks! The green one will be my suoper today
Good choice, enjoy!
Please keep making these videos for us peasants who are not on tiktok 🙏❤️
anything to justify the amount of time i spend scrolling on there lmao!
Daring Chicken is freaking amazing! Buffalo Mac and cheese yes!
Regarding your request @18:30: I would like to know how you use the left overs from recipes. For example, what other meals can you make with that green sauce (could it me a good bread spread for a burger?) or what can be cooked with almost expired food (inspired by the expired yogurt RIP Yogurt)) could you have saved the yogurt by making a last minute yogurt dip, etc. or an empty the fridge / pantry series so that food do not go to waste. Just throwing spaghetti at the wall here
I used the green sauce as a salad/grain bowl dressing!
Merle, forgive me if you've already done something like this, but can you please recreate a dupe of "Just Egg"? I saw one on The Cheap Lazy Vegan's channel (and website) that I would love to get your take on! Love ya, girl!
Oh interesting! I'll have to look into this! Thanks for the rec :)
@@MerleONeal you're welcome! 💗
Looks good!
I really like Madeleine Olivia's 10 min Mac and cheese, pretty high in protein too with cashews and nutritional yeast.
Could sub Bonza pasta to up the protein even more. I’m thinking maybe cooking up some chunks of mushrooms or something and adding that to the pasta before saucing.
YUM
I never add Nooch to my food when cooking, but a LOT when the dish is done to get that wonderful flavor! I sprinkle on Nooch on freaking everything come to think of it. 😆
Which mac and cheese recipe is your favorite? That green one looks really good!
Ahem ahem I will call it Shreks Swamp fr 😂
I’ve got TVP sitting in the pantry, so I might need to make that bolognese!
DO ITTTT it's so good
I have a question for everyone as someone who has been cooking more plant-based in the last few years - what brand of silken tofu is the best? I've only ever tried Nasoya and it tastes like paste to me. And I love firm and extra firm tofu, but the taste of silken has not been palatable for me. Any recommendations?
A high-protein lazy meal I make is "Fakn parm" in which I take jarred red sauce and enhance/blend with nutritional yeast, cottage cheese (I usually do this in batches now and then so I can just pull it outta the fridge or freezer) and other fun seasonings, then make pasta, drench in sauce, add some air fried not-chicken-nuggets/cutlets/patties (whatever I have), add some mozzarella on top, and broil that til golden. Easy to make vegan too with silken tofu in the sauce instead of cottage cheese (which I learned from you) and a dairy-free mozzarella. It's not low cal but it is high protein and simple lazy comfort food.
vegan cottage cheese?
@MerleONeal ill be honest.....I need more coffee LOL
What blender do you use???
Kicking myself that I didn’t pop by when you were making these
love it
Would you be willing to do a series of dishes that are tree nut free? I’m trying to cook vegan more often but I have a tree nut allergy and can’t typically make a lot of the sauces in these recipes (or eat a lot of vegan cheeses)
For the sauces that need cashews, you can use soaked sunflower seeds or white beans instead
@@imenm3530 Thank you so much! I would never have thought to do this. I appreciate you 😁
Anytime I've tried vegan cheese sauces, or any melted vegan cheese it had the consistency of glue.
Cooking the sauce could help thicken up the cheese sauce. I thought you might add some mustard for tangy flavor and color.
You don't need to rehydrate TVP for so long, a few min is enough. It's so easy to use
Is the 320 cooked grams or uncooked? (assuming the former)
Woohoo🎉
The green pasta looked delicious too. Im so impressed by how many ingredients you have laying around the kitchen. Youre truly a chef ❤😂
It's funny to me that you didn't know TVP and it's like a novel thing for you, when in Germany that's like the oldest vegan meat substitute to exist, has been available forever, for a long time before anything vegan of the last 15 years has happened and everyone knows it. :D
Hi bunny, wo kann ich mir TVP besorgen?
@@camelracingfan Vantastic hat welches, findet man im Rewe, von der dm Eigenmarke gibt es welches oder auch bei KoRo
@@camelracingfan DM oder Alnatura oder andere Biomärkte. Heißt Sojagranulat oder manchmal Geschnetzeltes aus Soja oder so. Trocken in Plastikbeutel, im DM zu finden da wo auch Reis usw. ist.
@@bunnydoriya Alles klar, danke
For the first recipe, why do we need 1/2 cup of pasta water when we only used 2 tablespoons of it in the sauce?
I always save more just in case I don't like the consistency!
14:36
sorry couldn't resist
THE TTTTT SHHHIIIRT
I used to eat a lot of TVP like a lot lot, about 8 years ago or so but it so hard to make it taste good imo
When they start yelling at you about carbs just switch to super high protein edamame pasta. It's the only one I eat now.
Wow I got here early 😮
Vegan TikTok recipes - powered by nutritional yeast 😂😂
Maybe you should add video with title. Recipe from subscriber/or around the world... I wanna give u my recipe 😁😁😁😁
Barely recognized Sauce Stash from that old clip since he’s lost so much weight
❤❤❤
everytime i eat lentil pasta its falling apart and super grainy am i doing something wrong 😭
The only one that I like is the barilla red lentil penne. The rotini is okay but I don't like the texture as much, sometimes it can kind of break apart into little fragments. If you're just looking for high protein pasta, barilla's protein+ line is elite. The taste and texture is basically the same as regular pasta but it's has lentil, pea, and chickpea flour to increase the protein content. It's not gluten free (and it can be a little more expensive than regular pasta) but it's really delicious.
You didn't include the protein from hemp seeds in #1
guys if anyone here lives in Tokyo or Japan, how do you vegan??? I have been finding it extraordinarily hard and EXPENSIVE like unjustifiably.
I tried the first one with the same modifications just no red pepper flakes. It was very bland imo 🤷🏻♀️
Merle putting her own spin on the recipe without trying the original as written is totally fine but means we don't actually know how good the original recipe is - especially as (let's be real) she sometimes changes A LOT!
EVERYONE HIT THAT LIKE BUTTON FOR MERLE!!
Pasta or posta?
Please undercooked your pasta in water and finish cooking the pasta in the sauce.
Do high protein desserts like Greek yogurt cinnamon rolls!!! Vegan obvi
TVP straight up looks like Soya granules. Is that it?
Yup, it's the same :) soya chunks, granules, textured vegetable protein or textured soy protein are all the same !
@@marineprost990 coz if you try buy TVP it's 3x costlier than soya granules... 🤷♀️🤷♀️
4:27 am I drunk?
Yeah TVP doesn’t do it for me. Idk why cause I love literally every other soy product but TVP always tastes like dog food to me no matter what I do 😅
I think if you subbed the carrot for cooked sweet potato it would work well and not give that carrot flavor that's kinda distracting
I think you would definitely taste the sweet potato and it would also be, well, sweet. For my money, using cashews, white beans or white potatoes gives the most neutral base on which to build cheesy flavors. I have also come to appreciate using a little lactic acid for that fermented kick instead of vinegar or lemon juice, again just a taste thing, lactic acid doesn't have any flavor (and yes, it is vegan). Bought a bag and it is lasting a long time.
Please add more lighting
Why is everyone recently so obsessed with high protein meals? I really don't get it...
My understanding is it's good for muscle development and that protein keeps you full longer than just carbs or fat.
Also some people like me definitely undereat protein if left to our own devices
Yes, for those of us who do a lot of sports having a high protein diet is important to maintain and develop our muscles. Vegan or not, it's just a bit harder for vegans if you don't want to eat the same thing over and over and still get your protein target :) so ideas and delicious meals are always welcome !
High Protein Meals keep me full longer so I don’t snack in between.
For me 2 things. First it keeps me fuller longer, secondly since I'm older ( 55 yrs old) I lose more muscle mass as i age, so it helps to retain some of that muscle. Plus I lift weights
LOL. Looks like the Hulk didn't get to the bathroom on time
doesn’t adding butter make it non vegan?
it's vegan butter, bb
@@MerleONealah ok
For science sake, please review some current science before speaking about nutrient intake ,let alone protein.. try, Plant Chompers, nutrition made simple or chris gardner from Stanford
What did she say about protein that was wrong according to you?
Here we go 🙄😂
"TikTok Viral" Anything Repels me.
Rethink your Titles/Marketing.
Scusa, but personally i don't like this Hype of Tik Tok hyper Protein.. I'm half german, half italian, personally for me we are all humans all over the world.. but no, nothing for me.. If someone likes to eat light food, ok, you are in the third Dimension.. i have to cook Pasta hahaha you know, my comment is Just as satiric and parody.. so you all lovely People worldwide, please stay safe ❤️
Do you like oldskool Italo-Disco? i have my new Mixes out there Manah Manah 😂
❤❤❤❤
Do high protein desserts like Greek yogurt cinnamon rolls!!! Vegan obvi