Vegan Tasting TX, 3300 Carr St, Houston, TX (2026)

05/16/2026

The "Tuna-less" Game Changer: Young Jackfruit Salad 🌊🥪

Move over, chickpeas—there’s a new deli-style swap in town! I love a good chickpea tuna, but using young jackfruit completely blows it out of the water. The texture is unbelievably flaky, giving you that perfect, nostalgic deli sandwich bite without any of the actual fish.

It is incredibly easy to whip up, keeping my meals effortless and packed with clean, whole-food ingredients.

🐟 The Young Jackfruit "Tuna" Recipe

(Shoutout to for this incredible recipe base!)

The Base:

3–4 cups Shredded Jackfruit (2 x 14 oz. cans—must be young jackfruit in brine, not syrup!)

The Dressing Mix:

1/2 – 1 cup Vegan Mayo (I used tofu mayo)

1 small diced Celery Stalk & 1/2 diced Shallot

2 minced Garlic cloves

The Flavor Boosters: 2 Tbsp fresh chopped dill, 1–2 Tbsp chives, 1 Tbsp sweet relish, 1 tsp chopped capers + 1 tsp caper brine, 2 Tbsp diced pepperoncinis, and the juice of 1/2 a lemon.

The Secret Sea Flavor: 1–2 tsp Vegan Furikake or finely crushed Nori sheets + 1 tsp nutritional yeast.

Salt & Pepper to taste.

✨ How to Make It:

Prep the Jackfruit: Drain the cans (I keep a little brine for flavor!). Shred the pieces by hand or with a knife, utilizing the whole piece including the seeds. Pat it thoroughly dry with a paper towel.

Mix & Adjust: Whisk your dressing ingredients together in a large bowl, toss in the shredded jackfruit, and mix well.

Make it Yours: Taste as you go! Add an extra squeeze of lemon, a pinch of salt, or more herbs until it hits that perfect tangy, savory sweet spot.

This is perfect for an easy lunch prep. Scoop it onto crackers, stuff it into a wrap, or pile it high on toasted bread with a slice of tomato. It stores beautifully in an airtight container in the fridge for 3–4 days!

How do you like your "tuna" salad? Are you team sandwich, team wrap, or team scoop-it-with-crackers? Let me know in the comments! 👇

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05/12/2026

These spring rolls from Tue Tam are a total masterclass in plant-based textures! 🥢✨

While most people think of spring rolls as just veggies and noodles, this "Grilled Fish" style is incredibly unique. They use seaweed and deep umami seasonings to recreate that savory, oceanic flavor of grilled fish without any of the actual seafood.

What makes these stand out:

The "Fish" Factor: The addition of seaweed provides that perfect hint of the sea and extra minerals.

Umami Explosion: It’s packed with rich, savory notes that make every bite feel indulgent.

The Crunch: Stuffed with fresh herbs, crisp veggies, and soft vermicelli noodles, all wrapped in a delicate rice paper.

If you're in Houston and looking for a spring roll that isn't "just another salad wrap," you have to try these. They really show how creative vegetarian cooking can be!

What’s your favorite thing to dip your spring rolls in? Are you team Peanut Sauce or team Ginger "Fish" Sauce? Let me know below! 👇

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05/11/2026

The "Fridge Clear-Out" Taco Bowl 🥗🌮

Today was all about finishing off those Taco Tofu Grounds and making sure no veggie was left behind. I layered everything up over a base of greens and rice for a bowl that’s as colorful as it is filling.

What’s inside:

The Protein: The last of the seasoned tofu shreds/grounds (perfect for that savory "meat" feel).

The Fresh Stuff: Diced tomatoes, crisp corn, red onions, and some fresh cilantro.

The Creamy Finish: A generous scoop of avocado and a drizzle of that silken tofu "sour cream" I’ve been obsessed with lately.

Why this is a post-op win:

By skipping the heavy oils and fried shells of traditional tacos, this "bowl" style is incredibly light on the digestive system while still hitting all those bold, smoky flavors I crave.

Plus, there is something so satisfying about a zero-waste meal that feels like it came from a professional kitchen! 🥣✨

What are your "must-have" toppings for a DIY taco bowl? Let’s swap ideas in the comments! 👇

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05/10/2026

🌿 A Special Mother’s Day Message for All the Moms and mother figures! 🌿

Today, we are taking a moment to celebrate the nurturing force, the quiet strength, and the endless compassion of all the mothers and mother figures in our community. We see you, we honor you, and we admire you.

As a mother myself, I know the beautiful juggling act you perform. You aren’t just preparing food; you are planting the seeds of health, empathy, and better choices that will bloom for generations. You prove every day that we don’t have to choose between nourishing our families and protecting the planet.

To the moms who have supported this page, cooked our recipes, or just shared a thoughtful word: I am sending you a warm hug, we see you!

I wish you a Mother's Day that is peaceful, joy-filled, and surrounded by love. Happy Mother’s Day! 💚

PlantBasedHealing HealthyGenerations HoustonMoms Community Love

05/09/2026

Testing the Viral Dumpling Bake! 🥟🥦

The viral trends keep coming, so I had to give the Dumpling Bake a shot today. Since I’m still being mindful of my digestion, I made a few clean-eating swaps to keep it light and oil-free.

The Adjustments:

Greens: I substituted bok choy for fresh spinach. Tip: Once the spinach wilts down in the oven, you can easily push the dumplings into the curry sauce so they cook perfectly!

Texture: I added broccoli, and honestly, it was the highlight for me. It kept a slight crunch while being soft enough to enjoy, which was a nice break from the softer texture of the dumplings.

Oil-Free: I opted out of the chili oil to keep things gallbladder-friendly.

The Sweetener: I used maple syrup, but it turned out a bit too sweet for my liking. Next time, I’ll definitely be cutting that amount in half!

The Verdict:

I’d say it was good and simple, but maybe not a "WOW" meal for me. It’s a great one-pan dinner when you’re short on time, but I think with a few more tweaks to the sauce balance, it could be a winner.

It’s all about trial and error as I continue to expand my menu post-op. Sometimes the "viral" way needs a little personal touch to really hit the spot!

Have you tried a viral recipe lately that lived up to the hype? Or one that fell a little flat? Let’s chat in the comments! 👇

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05/08/2026

One of the best parts of this recovery journey has been finding restaurants that offer more than just the "standard" vegetarian fare. Today I visited .tamhtx Tue Tam, a local vegetarian spot here in Houston that serves dishes you rarely see made plant-based.

I tried the Ốc luộc mắm gừng—which is traditionally boiled snails with a ginger dipping sauce. This vegan version is made with oyster mushrooms and tofu, steamed with fragrant lemongrass, ginger, and Vietnamese coriander (Rau Răm).

The Experience:

The "Snails": The texture of the oyster mushrooms and tofu perfectly mimics that nostalgic specialty dish.

The Sauce: The mắm gừng (ginger sauce) is the star here—fragrant, zippy, and so savory.

Digestive Friendly: Since it’s steamed and full of ginger (which is great for digestion!), it felt amazing on my system.

It’s so refreshing to find a place that honors these traditional Vietnamese specialties while keeping them entirely plant-based. If you are in the Houston area, this spot is a must-visit for anyone looking for authentic, unique vegan flavors!

What’s a unique plant-based dish you’ve found at a local restaurant? I’d love to hear your recommendations! 👇

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05/07/2026

Bringing a Classic to Life with Carrots! 🥕🌭

I was seriously craving a Chicago-style dog today, but since I’m committed to these healthier habits, I decided to try the viral Carrot Dog swap. If you’re skeptical, I get it—but with the right marinade, these actually hit the spot!

The flavor was good, but to truly satisfy that "Chicago" craving, the toppings are everything. 🏙️

✨ The "Carrot Dog" Recipe ✨

The Base:

4–6 medium carrots, peeled and trimmed to bun length.

The Marinade (The Secret Sauce):

1 cup Liquid Aminos (or low-sodium soy sauce)

1 cup Veggie broth or water

2 Tbsp Apple cider vinegar & 2 Tbsp Rice vinegar

2 Tbsp Maple syrup

1 Tbsp Smoked paprika

1 tsp Liquid smoke (essential for that "grilled" flavor!)

1 tsp Garlic powder & 1 tsp Onion powder

½ tsp Dried ginger & ½ tsp Black pepper

The How-To:

Pressure Cook: Toss the carrots and marinade in the Instant Pot on High for 3 minutes. This gets them tender without being mushy.

Char: Finish them on a hot stovetop grill pan to get those perfect sear marks.

🌭 How to "Chicago-Style" It (Vegan & Healthier)

To fix that craving for real, you have to "drag it through the garden" like a true Chicago dog:

The Bun: Poppyseed is classic, but any whole-grain bun works!

The Toppings: Yellow mustard, bright green relish, chopped onions, tomato wedges, a pickle spear, sport peppers, and a heavy dash of Celery Salt.

The Rule: No ketchup allowed! 🚫🍅

The texture of the carrot is surprisingly close to a hot dog once it's pressure-cooked, and it's so much easier on the digestion. It’s a great way to enjoy a nostalgic favorite while keeping things light and plant-based.

Are you brave enough to try a carrot dog, or are you sticking to the classics? Let me know in the comments! 👇

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05/06/2026

Post-Op Day 30: We Made It! 🥳✨

Today marks one month since my surgery, and I am so incredibly proud of this milestone. They say it’s not motivation that changes our lives, but the habits we build every single day.

For 8 years, I lived with gallbladder attacks, and when they ramped up 60 days ago, I started to develop a real fear of food. After my surgery, I knew I had to break that cycle and relearn to associate eating with health and healing. Posting every day kept me accountable and reminded me that small, daily adjustments make all the difference.

In celebration of Day 30, I’m sharing the "Core Four" essentials that made this transition smooth, delicious, and sustainable.

🏆 The Post-Op "Core Four" Essentials

1. Tofu Mayo (The Ultimate Workhorse) 🍶

This is easily my most-used discovery. I use it as a mayo replacement, a sour cream swap, and a base for ranch or Tzatziki. It’s shockingly easy to make and light on the digestion!

2. Tofu Shawarma & Skewers 🍢

I’ve always had a soft spot for gyros, and this version has been a game-changer. Paired with Tofu Mayo Tzatziki, it’s now a weekly staple in our household.

3. Super Firm Tofu 💪

This is the most versatile ingredient in my kitchen. I keep at least four packs in the fridge at all times! It’s the base for my "beef" shreds, "chicken" shreds, and those Souvlaki nuggets that are better than any frozen alternative.

4. Shelf-Stable Silken Tofu 📦

Perfect for keeping on hand! This is the secret to that creamy Tofu Mayo and the rich base for sauces like my Vegan Alfredo.

This journey has taught me so much about listening to my body and finding joy in the kitchen again. Thank you all for following along and supporting me through these first 30 days. This is just the beginning of a much healthier chapter! 🌿💚

Which of these recipes are you most excited to try? Let me know in the comments! 👇

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05/05/2026

Post-Op Day 29: Can there ever be too much tofu? 🤔✨
As I hit Day 29, I’m leaning into a major comfort classic: **Vegan Chicken Alfredo.** This dish is a total tofu powerhouse! I used a silken tofu cream base for the sauce, Chickpea Pasta from Trader Joe's for extra protein, and topped it all off with air-fried "Chickenless" Tofu bites.
I used my Souvlaki marinade for the tofu, and air frying it at 375°F for 20 minutes is a total game-changer—it creates a firm exterior with a perfectly soft center.

**The Verdict:**

This felt like eating a decadent Chicken Alfredo with zero guilt. I did add a bit of vegan butter (coconut oil-based), and so far, my body is handling it beautifully! No digestive "noise" to report—just a happy, full belly. 🍝

**✨ The Tofu Alfredo Recipe ✨**
**The Sauce & Pasta:**
* 8 oz. Dried Pasta (I used Chickpea pasta)
* 3 Tbsp Vegan Butter
* 3 Garlic Cloves (minced)
* 1/2 – 3/4 cup Tofu Cream (Blended silken tofu)
* 3/4 cup Unsweetened Plant Milk
* 1 cup Vegan Parmesan (Trader Joe's has a great one!)
* **Seasoning:** Italian seasoning, lemon juice, salt, pepper, and fresh parsley.

**Air-Fried Tofu "Chickenless" Bites:**

* 1 lb Super Firm Tofu (Torn into chunks for those crispy edges!)

* **The Marinade:** Vegan yogurt, Dijon mustard, maple syrup, lemon zest/juice, soy sauce, garlic, nutritional yeast, and herbs (oregano, thyme, smoked paprika).
* **Prep:** Toss in the marinade, line your air fryer, and cook at 375°F for 20 minutes.

I added fresh spinach and tomatoes at the end to sneak in some extra nutrients. This is proof that you can have "creamy" and "indulgent" meals while staying plant-based and gallbladder-friendly!

**Only one day left in the 30-day series! What should I make for the big finale? 🥳👇

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05/04/2026

Post-Op Day 28: The "Kitchen Sink" Scramble 🍳🌿

We are officially in the home stretch of the 30-day recovery journey! Today was all about being resourceful and using what I already had in the fridge.

I took my leftover Tofu Chicken Shreds and sautéed them with garlic, portobello mushrooms, fresh spinach, and tomatoes. It turned into a savory, protein-packed scramble that felt like a hearty breakfast for dinner. I paired it with some Lavash bread to keep it light and easy on the digestion.

Why this works for recovery:

Zero Waste: Cleaning out the fridge feels so productive!

High Fiber: Portobellos and spinach are great for keeping things moving.

Oil-Free & Easy: Using prepped ingredients makes it a "5-minute meal" when energy is low.

As I get closer to Day 30, I’m realizing that the best meals aren't always the most planned—they’re the ones that use simple, whole ingredients to keep my body feeling balanced and fueled.

What’s your favorite "leftover makeover" meal? Share your ideas in the comments! 👇

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05/03/2026

Post-Op Day 27: DIY Pizza Night & Raising a Little Chef! 🍕👨‍🍳

Today was extra special! To promote independence, my son cooks one meal a week, he handles the planning, budgeting, grocery shopping, cooking, and even the cleanup. For his meal, he chose a classic: Homemade Pizza. We went to Trader Joe’s looking for fresh dough, but they were all out, so we pivoted to their pre-made crust and pizza sauce. Paired with Mozzarella, it just so happened that everything was already vegan! 🌿

As the "sous chef" (mostly for safety and moral support), I watched him take the lead. He spent about 20 minutes reading the directions and assembling everything. He absolutely loved the process and the quality time we spent together.

Gallbladder Recovery Milestone:

This was my first time having pizza since my surgery! 🏥

Pro Tip: The crust was quite long, so we cut it in half. For my portion, I kept it light and digestion-friendly by adding fresh garlic, sliced tomatoes, and basil for an extra boost of veggies.

It was so rewarding to see him gain confidence in the kitchen while we both enjoyed a delicious, vegan, and post-op-approved meal. This is definitely going into our permanent rotation!

What are your go-to pizza toppings? We’re looking for new ideas for our next rotation! 🍕👇

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