BBQ tvp and jackfruit supreme style pizza. It’s essentially junkfood 'cause I splurged for that hydrogenated coconut oil and tapico “cheese” but hey, sometimes you need to fill the hole inside.

BBQ mix is tomato sauce, Worcestershire sauce, ricewine vinegar, molasses, tamarind, coriander seeds, mustard, cumin, smoked paprika, onion powdepowde from memory. Dough is Ken’s same day straight dough.

  • Nimrod
    3·
    7 days ago

    Regarding naan- I tried with all the liquids. Water, plant milk, fake yogurt, and mixtures of all the above. I literally don’t notice a difference. So now I just use soy milk because it’s what I usually have on hand.

    For me, the major contributor is using 50% whole wheat flour. And cook for like 30 seconds in the ooni at 800f. Honestly super easy, and takes the level of any curry dish to the next level without much additional effort.

    • NaevaTheRat@vegantheoryclub.orgOP
      2·
      7 days ago

      Hmm interesting. I’ve always noticed a couple of things when I’ve tried.

      1. lacking the sharp acidic taste (easy enough to do something about)
      2. My naan is never as flexible and chewy as it should be. Which I assume is lack of dairy.

      I mostly have tried follow veganricha’s recipes. Maybe I should flounder around elsewhere. Or maybe it’s the cook time/heat, I’m restricted to my oven. I was actually looking at those oni things yesterday, but given I mostly bake loaves I think I’d be better set putting the funds towards building a bread oven.

      • Nimrod
        2·
        6 days ago

        Yeah, you won’t ever have the tang that comes with using yogurt, but since I’m pretty much always stuffing them with pretty flavorful fillings, I don’t really notice.

        I can’t comment on the texture because I’ve never made naan in anything but my ooni. You can snag the smaller models second hand for pretty cheap if you’re watching around. But it definitely has limited uses, and traditional bread is NOT one of them.