• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Email
  • Instagram
  • RSS
  • YouTube
TVV-Logo-for-bright-bg

The Viet Vegan

Vegan. Feminist. Nerd.

  • Home
  • About
    • Privacy Policy
  • Recipe Index
  • Work With Me
    • Press

Vegan Blueberry Cobbler

June 19, 2015 by Lisa Le 48 Comments

Jump to Recipe

Vegan Blueberry Cobbler bakes down the sweet, blueberries you love
studded with a layer of sweet, fluffy biscuits.

Vegan Blueberry Cobbler | The Viet Vegan | A layer of blueberries are studded with fluffy, sugar-crusted biscuits

EDIT: Feb 16, 2016 — If you’ve stumbled upon this post randomly or because you just want some bomb-ass blueberry cobbler and you’re not quite sure what’s happening here, this was a semi-cryptic post about my break-up with my long-term partner of six years. He was a genuine guy, a great partner, and one of the nicest people I’ve ever met. I think we both learned a lot from this relationship, but most importantly, we learned that we weren’t right for each other. Despite how much you fight for each other, sometimes love just isn’t enough.

The subsequent posts are cryptic, but are posts that had helped me cope with the breakup, with finding myself, and with meeting new people. I also shared my ED story, which manifested as a way for me to control something in my life when I felt like everything was out of control.

If you don’t care about any of this, that’s totally cool. This is my favourite cobbler recipe, I’ve made it at least a dozen times. So scroll down for the recipe, and if you’re ever curious about the beginning of a new chapter in my life, this is a good place to start. Kind of like the prelude to the (SPOILER ALERT) current nerdy love story of my life.

—–

Dear Readers,

Sometimes when I put out posts, I often feel like nobody is reading. There are a host of people out there who only come here for the recipes, which while I appreciate the traffic, my blog is so much more than that. Some people are lurkers, they prefer to read anonymously and observe a fragment of my life, perhaps because they know me but probably because I’m this stubborn girl on the Internet that shares her feelings publicly.

Vegan Blueberry Cobbler | The Viet Vegan | A layer of blueberries are studded with fluffy, sugar-crusted biscuits

Vegan Blueberry Cobbler | The Viet Vegan | A layer of blueberries are studded with fluffy, sugar-crusted biscuits

It’s probably the latter, but that’s okay. I don’t mind. Thank you for being here.

The last six weeks of my life have been simultaneously the longest and shortest of my life. My life has been shaken up, turned upside down and strewn across the floor. I’m trying to pick up the pieces of my heart, my life, and my sense of self from these broken pieces on the floor and piecing together a person I hardly recognize in the mirror.
Vegan Blueberry Cobbler | The Viet Vegan | A layer of blueberries are studded with fluffy, sugar-crusted biscuits
Vegan Blueberry Cobbler | The Viet Vegan | A layer of blueberries are studded with fluffy, sugar-crusted biscuits

Today I come to terms with the fact that a massive chapter of my life has come to an end.

It’s just me now.
Vegan Blueberry Cobbler

I simultaneously lost my best friend and a sense of self that has been a part of me for 6 years. I’ve been coping with the idea that my life is no longer going where I had been planning for the last 6 years and at first, it was an overwhelming sense of being scared, lost and broken. For a while, I didn’t know if I could be the person I was before. But I’ve been rediscovering. I’ve been healing, not only my heart, but on the outside as well.

Things had been going wrong for so long so gradually that I didn’t realize the toll it was taking on my body. I lost a light in myself, trying to save it all. Losing sleep, losing happiness, losing health. It was instantaneous, this release. Two weeks later and my hands have almost completely healed. My skin has still seen better days but I haven’t seen this immediate of an improvement since when I went vegetarian.
Vegan Blueberry Cobbler | The Viet Vegan | A layer of blueberries are studded with fluffy, sugar-crusted biscuits

A part of me will always love him. A part of him will always be with me. I am sad to be where I am, but I’m optimistic about what the future brings to me. Some people were just not meant to be, and it took me a very long time to realize it.

 

Continue to Content

Vegan Blueberry Cobbler

Vegan Blueberry Cobbler
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

For the filling:

  • 1 lb blueberries (2 pints)
  • 2 tbsp lemon juice
  • 1/4 cup sugar
  • 2 tsp cornstarch

For the topping

  • 1/2 cup vegan butter
  • 1/4 cup sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 2/3 cup soy milk
  • 1/4 cup raw sugar or turbinado sugar for sprinkling

Instructions

  1. Preheat oven to 350ºF
  2. In a large mixing bowl, stir lemon juice, sugar, and cornstarch until combined. Stir in blueberries to coat, then transfer to a buttered pie pan. Set aside.
  3. To make the topping, either use a food processor or a pastry knife to cut the butter into the sugar, flour, and baking powder until the butter is pea-sized. Add soy milk and blitz or stir until a dough forms.
  4. Take rough patches of dough and spread over the blueberries. Leave little gaps by the edges and in the middle of the cobbler for the blueberry juices.
  5. Sprinkle the top with the raw or turbinado sugar to get a nice, crispy top.
  6. Bake for 50 minutes until the top is golden and crisp and the blueberries have released their juices. You may want to put a baking tray underneath to prevent the juice from bubbling over into your oven.
  7. Remove from heat and let cool on a wire rack. This cobbler is best enjoyed when fully cooled, but if you're impatient like me, feel free to dig in once cooled enough to eat with a scoop of vanilla ice cream. The blueberries will be extra juicy if not completely cooled, but it'll still taste delicious.
© Lisa Le

 

Spread the love:
error
fb-share-icon
Tweet
fb-share-icon

Filed Under: Baking, Dessert, Vegan recipes Tagged With: blueberry, cobbler, vegan

About Lisa Le

Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

Reader Interactions

Comments

  1. Nancy [email protected] says

    June 19, 2015 at 11:16 AM

    I have been wondering about you and appreciated what you opened up and shared with us. It’s hard to say goodbye, I know. But imagine the possibilities and opportunities that lay ahead. You are such a strong young lady and I know you will get through this and thrive!

    Reply
    • Lisa Le says

      June 19, 2015 at 11:28 AM

      Thanks Nancy =P Yes, I’ve been a little AWOL in the blog community lately. Thanks for reading and your kind words <3

      Reply
  2. Brianna @Flippin' Delicious says

    June 19, 2015 at 11:54 AM

    I’m so sorry Lisa! Losing someone you cared about and loved is such a hard transition. You will make it through though. Here is to self discovery!

    Reply
    • Lisa Le says

      June 19, 2015 at 12:01 PM

      Thanks Brianna <3

      Reply
  3. Kayla says

    June 19, 2015 at 12:00 PM

    everything happens for a reason – stay positive and let your light shine on! Keep up the yummy looking posts – you are a rock star :)

    Reply
    • Lisa Le says

      June 19, 2015 at 12:02 PM

      Thanks Kayla =)

      Reply
  4. Amy @ So There by Amy says

    June 19, 2015 at 12:06 PM

    You are brave for sharing, and brave for trucking along! I am so sorry to hear this, and it is so hard, but seems for the better, and you are on the road to being a much stronger, happier person! …Cobbler helps :) Eat lots of cobbler ;)
    xoxo chica.

    Reply
    • Lisa Le says

      June 19, 2015 at 12:23 PM

      Thanks for your kind words, Amy <3 Cobbler has definitely helped. =)

      Reply
  5. Corinne Lopez says

    June 19, 2015 at 12:10 PM

    From someone who just realized last night that I am in the throes of a full-blown mid-life crisis, I hope my good thoughts and intentions reach you across the internet. Letting go of who you thought you were is a huge change, scary and confusing. Thank you for sharing this part of your life with us. We all have the tendency to feel like we are going through things alone. It helps to know that all is not hopeless if we share a little of each other’s burdens and sorrows. As I begin a new phase of my life also, I wish you strength, but don’t forget it’s okay to cry. I wish you joy, that is brighter after the darkness.. I wish you love, that only feels deeper after pain.

    Reply
    • Lisa Le says

      June 19, 2015 at 12:22 PM

      Oh Corinne! I hope you figure out what needs to get figured out to be happy in your life! Thank you for your kind words even though you’re going through so much yourself. I’ve cried my tears already, only focusing on getting back to my old awesome self, now. Thank you for reading <3

      Reply
  6. Holly says

    June 19, 2015 at 12:18 PM

    Hugs Lisa! I’m So sorry for your loss, but I’m happy to hear that you are beginning to heal. I think of you awesome and miss our chats!
    Hang in there and stay strong. You got this!

    Reply
    • Lisa Le says

      June 19, 2015 at 12:23 PM

      Thanks Holly. I miss our chats too! <3

      Reply
  7. Leah M @ love me, feed me says

    June 19, 2015 at 12:34 PM

    My heart goes out to you, Lisa! I’m happy to hear that you’re starting to feel better. I think it’s really incredible that you’re opening up and sharing – very brave.
    Sending lots of love and happy vibes your way!

    P.S. I always read your posts – I’m a bit of a silent lurker, but I really enjoy the way you write and of course all the gorgeous food!

    Reply
    • Lisa Le says

      June 19, 2015 at 1:13 PM

      Thanks Leah =) I don’t know if me putting my life out there is brave or stupid, but comments like yours definitely make me feel more brave than stupid. <3

      Reply
  8. Karyn says

    June 19, 2015 at 1:29 PM

    You’ve been MIA for the past six months. I’m sorry that things didn’t work out the way you wanted to, but have faith that it’s the way it was supposed to be. It’s time to rejoin your blogging family!

    Reply
    • Lisa Le says

      June 19, 2015 at 1:34 PM

      I’ll definitely be needing you guys more than ever, that’s for sure. Hopping back on the horse now =) See you on Tuesday!

      Reply
  9. Lee Porter says

    June 19, 2015 at 2:03 PM

    I’m a bit of a lurker…but I always feel that when I stop to read a personal post there’s a reason why. Kudos to you Lisa for expressing your feelings and moving forward. I walked in your shoes before. Don’t look over your shoulder because the sun is shining brightest straight ahead! Hugz

    Reply
    • Lisa Le says

      June 20, 2015 at 1:41 PM

      Thanks for stepping out of lurkdom today. I appreciate you taking the time to read and comment =) As Dany says in GoT, “If I look back, I am lost.”

      Reply
  10. June @ How to Philosophize with Cake says

    June 19, 2015 at 9:29 PM

    I just wanna say, wishing you luck in your new chapter in life…change is always hard but we’ll be fine in the end :)

    Reply
    • Lisa Le says

      June 20, 2015 at 1:33 PM

      Thanks June =) I used to be so much more adaptable to change, but I’m starting to see I’m not as malleable as I once was. I’ve been listening to this podcast called “Happier with Gretchen Rubin” and she talks about ways to cope with transitional periods or great change. She says that you have to remember that it’s just temporary, and things will be back to normal soon. It’s helped a lot ^_^

      Reply
  11. Amy says

    June 19, 2015 at 11:07 PM

    I understand completely how you feel, I have been through that situation myself. Don’t worry, you will become a better version of yourself in the future in this new chapter, I have faith in you :). This cobbler looks amazing btw!

    Reply
    • Lisa Le says

      June 20, 2015 at 1:33 PM

      Thanks Amy =)

      Reply
  12. Alexandra says

    June 21, 2015 at 5:37 AM

    I don’t often or rarely read the blogs on recipes I guess because I’m too lazy but this post was different. I actually read it. And I can feel your pain. I’ve been going through what has seemed to be the longest and shortest time of my life recently. Life kinda just collapsed and I found myself letting go of myself. Days where I wouldn’t eat because of how stressed I was, I forgot what smiling was. I forgot to be grateful and in the most of all the storms I came to know God and everything has shifted since for the greater good. Thank you for sharing your recipe and sharing a piece of your life. You never know who’s going to relate like I did. It will always be ok in the end. Feel free to reach out to my fb profile of you are curious

    Reply
    • Lisa Le says

      June 21, 2015 at 3:51 PM

      Oh, Alexandra, you have no idea how much this comment meant to me. I didn’t share about it in this post but I’ll probably talk about it soon, but when I’m stressed out I don’t eat either. I’ve mentioned it on my instagram feed a bit, but it’s so scary how stress can force us into this holes where we develop habits we know aren’t good for us but we still succumb to them anyway. Thank you for reading and leaving a comment. I wish you strength through your own tribulations, and hope we both come out of it healthier and happier than we were before. =)

      Reply
      • Kris says

        August 18, 2019 at 2:19 PM

        Hi Lisa,
        So sorry for your loss…time helps but you never forget.

        i made the recipe but used coconut flour and I have a huge surplus of dough. I also used almost 2 cups of almond milk to get the dough right. It’s in the oven now…hope all goes right!

        Reply
        • Lisa Le says

          September 30, 2019 at 12:38 PM

          Coconut flour tends to require more liquid than all purpose, so the adjustment sounds about right! Hope it turned out for you!

          Reply
  13. Amanda | The Cinnamon Scrolls says

    June 21, 2015 at 8:27 PM

    I know how you feel. As a blogger myself, I try to read the entirety of every post I come across. I like to think I succeed 90% of the time. (Unless I’m in a hurry for dinner.) Thank you for opening up and sharing about your experiences so thoughtfully and expressing your emotions. More often than not I feel people try to open up in their posts, but in fact barely skim the surface of how they’re truly feeling. It’s refreshing to see an individual lay her entire heart out there for everyone to see. I don’t know you (yet, as I’ve just discovered your blog), but I think you’re very brave and strong, and you’ll pull through this break-up. I know it’s cliché, but time does heal all wounds and that is what you have. Go ahead and eat that whole cobbler! We won’t tell! ;)

    Reply
    • Lisa Le says

      June 22, 2015 at 11:19 PM

      Thanks Amanda =) If you continue to follow along my blog, you’ll find that I am very open about my feelings. I’m the same in person, it’s just how I’ve always been. I’m glad that it’s been so well-received. I am definitely healing, and this blueberry cobbler definitely helped heal me XD

      Reply
  14. Katie @ Produce On Parade says

    June 22, 2015 at 2:42 PM

    Aw, Lisa. I am so sorry you’re in pain. It will take time to overcome the sorrow, but it will happen. I’ve been where you are. I can tell you that where I ended up in my life, now, I would gladly go through all that suffering again…knowing I’d come out the other end and arrive here, with Todd. And as always, true love will come when you very least expect it. Keep your chin up and invest in yourself right now :)

    Reply
    • Lisa Le says

      June 22, 2015 at 11:17 PM

      Thanks Katie =) I hope one day I find something as wonderful as what you and Todd have ^_^

      Reply
  15. Patricia says

    June 22, 2015 at 9:38 PM

    Hi Lisa!

    I’ve been one of those creepers on your blog for the past few months (I came across your blog while googling vegan cupcakes) and I love reading your personal posts! I can relate to you on so many levels (exploring my Vietnamese roots, living in the GTA, a love for food). Keep doing what you’re doing :).

    Reply
    • Lisa Le says

      June 22, 2015 at 11:11 PM

      Thanks for taking the time to read and comment Patricia =) It’s kind of cool to meet/hear from other Viet people who are rediscovering their heritage like me.

      Reply
  16. Lan | morestomach says

    June 23, 2015 at 11:08 AM

    sometimes, out of a great rejection comes a great direction. i fully believe this.

    what vegan butter do you use? when we make cobbler, we use coconut oil, which i enjoy but my husband finds to be overwhelming sometimes.

    Reply
    • Lisa Le says

      June 23, 2015 at 4:56 PM

      Hi Lan, I use vegan Becel =) It just tastes like margarine, but Earth Balance buttery spread would work just as well.

      EDIT: Actually for this recipe I used Earth Balance Buttery sticks. Sorry I was looking at a different recipe when I responded =P

      Reply
  17. Susan says

    July 19, 2015 at 10:34 PM

    This is a fabulous and very simple recipe! I made it today for my sister’s birthday, something summery and different and it came out great! It was a huge hit! I love your recipes and yes, I read your blog and wish you all the happiness and great food in the world! Thank you so much!

    Reply
    • Lisa Le says

      July 19, 2015 at 10:50 PM

      Glad you liked it =) Happy birthday to your sister! Thank you for coming back to let me know how the recipe turned out.

      Reply
  18. Esther says

    October 13, 2015 at 8:00 PM

    Im sorry about your loss, I know how it feels! I lost my mother at age 9!

    But how many servings does this recipie provide for

    Reply
    • Lisa Le says

      October 13, 2015 at 8:52 PM

      Hi Esther, I’m sorry to hear you lost your mother at age 9. That must have been very difficult for you and your family. For the record, this post was about the ending of my long-term relationship with someone that’s been sort of a part of this blog since the beginning.

      This recipe serves 6-8, based on how big you make the cobbler biscuits on top =)

      Reply
  19. Shannan says

    February 15, 2016 at 10:46 AM

    I had this ear-marked for a while and finally got around to it last week. I was home sick from work and craving comfort feel-good food. I made this and another from your blog (one of your vegan mac ‘n’ cheese recipes)….This was AMAZING and so easy! I actually added a little lemon zest from the lemon I used for the juice as I love lemon! That crust I think could be pressed into a pan all by itself and baked — I’m thinking something similar to a shortbread. I am also going to try it again with cherries or a combination of berries. Thanks for this recipe — it’s going in the “keep and repeat” file. :)

    Reply
    • Lisa Le says

      February 15, 2016 at 11:05 PM

      So glad you like it! Yes, the lemon zest is totally a good addition. I think the only reason I didn’t add it was because I was lazy =P I think the crust might be a little too fluffy for a shortbread, but it is definitely my favourite cobbler. Thanks for taking the time to leave some feedback <3

      Reply
  20. Brittney says

    August 1, 2016 at 5:43 PM

    I saved your recipe a while back, made it today and it’s great! I added lemon zest to the filling and you can definitely taste it, in a good way, and I also added an apple cubed up. I doubled the filling. I hope life is going well for you, it’s brave to open up yourself to a lot of people you do and don’t know. Thank you for the recipe too, definitely a keeper.

    Reply
    • Lisa Le says

      August 2, 2016 at 11:20 PM

      Glad you enjoyed it! The apple sounds like a lovely addition. Things have certainly turned around for me =) Thanks for reading, and I hope you come back and read some more sometime.

      Reply
  21. Suz says

    August 18, 2016 at 4:48 PM

    ❤❤❤

    Reply
  22. melissa says

    February 22, 2017 at 5:03 PM

    I just made this, and we couldn’t wait for it to cool but while it was runny it was great. and I had a huge chunk of dough left over so I made a 6 inch pizza and it might be the best pizza crust ive ever had! reminds me of the flaky pizza crust from How It All Vegan (my first vegan cookbook)

    Reply
  23. Joe says

    January 12, 2020 at 8:41 PM

    I used cashew flour and it turned out great it’s better flavor I also used my air fryer it made the crust more crispy

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Lisa

Xin chào! Welcome to my food blog. Thanks for visiting, reading, and enabling my obsession with food and photography.

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

looking for something?

Recipe index sidebar
YouTube-Graphic-side
Vietnamese recipe index button
  • Popular
  • Recent

Footer

What are you craving?

Recipe index footer

Looking for something?

Find me in other places :)

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Find me on YouTube!

youtube_watch

View

Jan 13

Open
Just a new What I Eat In a Day vlog where I make many bready things and get extremely excited about my new water bottle 🤣Featuring the vegan spicy negi ramen kit from @crafty_ramen (gifted), my go-to daal, sourdough naan experiments and discard bread experiments!It's live on the channel now 😊
https://youtu.be/QuagXSKuknE#thevietvegan #thevietveganrecipes #whatveganseat #whatieatinaday #kwvegansociety #hamiltonvegan #hamont #veganfood #veganuary2021
984 24
View

Jan 9

Open
Henlo it's been a very busy week on my end but I've been working hard to try to get back up to 2x a week uploads again. So last week I posted two bookish videos and today I posted my sourdough discard chocolate chip cookies!
🍪
Crisp edges, chewy centre, crunchy flakes of @maldonsalt on top...MMM. A perfect way to use up some sourdough discard!
🍪
Video is up on the channel, and recipe is on the blog🥰https://bit.ly/2LilQk3#thevietvegan #thevietveganrecipes #whatveganseat #sourdoughdiscard #sourdough #🍪
703 17
View

Dec 16

Open
[AD] Tis the season for finger food and delicious bites! So many vegan charcuteries tend to be nut-heavy, but for those who are allergic to many things like me, you might enjoy this pizza snack board I created for @whollyveggie with some marinated mushrooms (recipe on the blog), fresh veggies, and olives, and vegan salami to snack on, with pizza sauce to dunk in!
🍕
I used the Classic Cheese, Margherita pizzas, and Naked Cauliflower Crust that are frozen and delicious for a snack board. I honestly kind of forgot that they were gluten-free because I love a nice, crisp thin crust and this was tender enough to yield a nice, chewy bite while being golden and crisp!
🍕
Find the recipe on my blog, deets on your closest Wholly Veggy retailer on their website, and please tag me and @whollyveggie in your homemade pizza snack boards! I'd love to see how you customize yours :)
🍕
#thevietvegan #whollyveggie #veggiefullmeals #respecttheveg #whatveganseat #veganfoodshare #bestofvegan #vegancharcuterie #thevietveganrecipes https://bit.ly/3gTF22N
602 37
View

Nov 28

Open
Feeling like I got my mojo back! Also coincidentally my cycle ended, so maybe that had something to do with this week of super low energy and negativity 😂❣️😭Today I cleaned out the fridge, treated myself to a schnickers square from @covenhamilton and made some Instant Pot phở because Eddie's been missing @saigonlotustoronto and we haven't been able to go all year (for obvious reasons).You can find the recipe on the blog. I'll put a swipe up link since the link in bio sometimes take a second to populate, or you can use the search bar at the top of my blog! Hope you are all having a relaxing weekend ☺️Instant Pot Phở: http://bit.ly/2DdKATA#thevietvegan #thevietveganrecipes #whatveganseat #veganfoodshare #veganpho #vietvegan #vietnamesefood
1586 30
View

Nov 26

Open
A lot of you are celebrating Thanksgiving today, and while this Instant Pot red curry lentil and potato stew is not a Thanksgiving recipe, I wish you all the best this weekend and kindly remind you that Thanksgiving has a lot of colonial, traumatic and genocidal origins of Indigenous peoples across North America.
🍂
Eddie loves Thanksgiving food (I mostly like stuffing/dressing and mashed potatoes haha) so I understand that nostalgia and love for Thanksgiving fare, but I hope you also take this time to continue your education in Indigenous history, culture and how the exploitation and trauma still affects Indigenous cultures and peoples today.
🍂
I always worry I'm being like a bummer to remind you of this year after year, but I'm on my own journey of education and unlearning the history we were erroneously taught and all the convenient gaps that didn't tell the whole story. We are all unlearning together.
🍂
And while it is important to learn about the heavy history, I also implore you to appreciate and support Indigenous art and cultures. I recently finished reading Son of a Trickster by Eden Robinson and I have many more books by Indigenous authors on my to-read list!
🍂
Enjoy the time with your loved ones (hopefully very safely, and hopefully you've quarantined before seeing each other). It can be hard to deny our families who have varying levels of concern, but know that the precautions you take now show the people you love and the communities we're in how much you care. Virtual celebrations aren't quite the same but are a nice stand-in for being alone.
🍂
Also fyi this is an Instant Pot red curry lentil and potato stew I shared last week. On YouTube and the blog! https://bit.ly/3nCsQWm
🍂
#thevietvegan #thanksgiving #thanksliving #veganthanksgiving #thevietveganrecipes #whatveganseat #veganmealprep
361 4
View

Nov 7

Open
I feel like it's no suprise to anyone that my favourite colour is green and that this green ramen is an herbaceous, vibrant way to eat your greens!
💚
PLUS I use peas in the sauce to add some lean, green protein so you don't feel hungry again in 20 minutes like you would if you just ate a pack of instant noodles 😂
💚
Recipe is linked in the bio, although it might take a sec to repopulate but it's also in my Asian recipe highlight (although it's not really Asian... it's just green saucy noods but my regular recipe highlight is getting too long 😅)
💚
#thevietvegan #thevietveganrecipes http://bit.ly/2w7pXE4 #whatveganseat #veganfoodshare #bestofvegan #eatyourgreens #vegan #vegansofig
1083 18
View

Oct 30

Open
Inari pockets with vegan crab salad from my last hiking vlog 🍱🌳🍂 some of y'all might remember that this package of tofu pockets was similar to the package I have bought before and I realized too late that they had clam and oyster extract in the seasoning.
🍁
Because I was going on a hike with a few omnis, I figured it was worth just using it anyway to feed them so it didn't go to waste, and that way Eddie and I didn't have to eat it all on our own. This dilemma can be controversial, and I've had people (well, one persistent person) hate on me for drinking a can of Arizona Iced Tea after I bought it and realized too late that it had honey in it.
🍁
Y'all, being vegan is point blank a privilege. Choosing what to eat, being informed enough to want to choose vegan, having access to fruits and vegetables that don't cost $$$$, having time to cook, having the time to LEARN how to cook, it is all overlapping privileges that enable any of us to eat vegan. Throwing food away because of a mistake you made even though it is perfectly edible is not helping the animals (and it is so wasteful!)
🍂
Obviously in this case, it was just extract and not actually pieces of meat, dairy, or egg, so it was easier for me to eat it without trying to think about it. And honestly, I'm unsure if I would be able to eat anything non-vegan without getting sick (because I got hives after eating the tofu pockets 🙃), but it's nuanced and eating a non-vegan product you bought by accident doesn't make you a bad person. It doesn't discount your veganism. You simply learn from it and keep trucking on.
🍁
Anyway, I explain this in the video but have a watch it you want to see how I made the inari and the beautiful trees on the hike 😁#thevietvegan #thevietveganrecipes https://youtu.be/aBY97WhZCw4 #inarisushi #whatveganseat
1008 35
View

Oct 27

Open
From before my last manicure 😅 vegan tempura batter for super crispy, light and simple fried goodness! Recipe is live on the blog :) the last few days have been pretty busy but hopefully I will be back on testing upcoming recipes soon!Recipe will be in the swipe up in stories, and linked in the bio (although sometimes it takes a sec to populate 😅)#thevietveganrecipes https://bit.ly/34y9lYv #thevietvegan #whatveganseat #veganfoodshare #vegantempura #bestofvegan #veganeats #eeeeeats #feedfeedvegan
624 14
View

Oct 15

Open
I've been eating this nearly every day for the past four days 😂 bánh hỏi thịt nướng chay! I've been meaning to develop a nem nướng chay recipe to go along with this but this week was not the week haha.
🥗
Did anyone else grow up eating platters upon platters of bánh hỏi at long weekend parties and family gatherings? I swear these take up less space in my body than actual noodles because I can always eat an alarming amount 😂
🥗
Check out the new video on YT and the recipe on my blog, swipe up links in my stories!
🥗
#thevietveganrecipes https://bit.ly/343B7vP #thevietvegan #whatveganseat #vietnamesefood #vietvegan #veganfoodshare #letscookvegan #banhhoi #vietkieu
1364 35
View

Oct 9

Open
Dinner last night was a little late, but I feel like bánh hỏi is one of those things you can eat a million of and you won't feel too full 😂
💛
Bánh hỏi is vermicelli noodles and starch in flat layers that are then cut into rectangles and rolled and dressed with a bit of green onion oil. The process used to be so tedious and annoying that I never thought it was worth making (even though I love eating it), but lately I've seen them premade and cut into those rectangles!
💛
There are so many methods: my mom boils them for 1 minute, then strains and then lays them flat to cool. The package said soak for 10 min and then steam for 10 min, but that was such a hassle. One of you suggested using the microwave and I was like oh, DUH that's how I learned to make them in the first place. So I soaked for 10 min, then microwaved for 80 seconds, et voila! They were perfect.
💛
I served them with mở hành, pan-fried soy curls in my thịt nướng marinade (I'll link that recipe in my bio/stories), and with my favourite nước mắm chấm chay! Delicious! I will buy more bánh hỏi this week so I can film a video tutorial for next week!
💛
#thevietveganrecipes https://bit.ly/3f1C3Uh #thevietvegan #whatveganseat #veganfoodshare #vietkieu #Vietnamesefood #vietvegan #chay #banhhoi
879 23
TVV logo

Copyright© 2021 · The Viet Vegan · All rights reserved

  • Recipe Index
  • Privacy Policy
  • Work With Me
  • Press