Braise me a cabbage chopped and tossed with olive oil, salt and pepper for hours, and you'll never make me happier.

It's kind of a ridiculous question because it's, like, the same thing as other drunks.

French fries.

As a non vegan, chips just get in the way. Fried chicken, yiros, meat pies and curry all top that list
- I mean I don't keep vegan, either, but I party with vegans. It's still just fried food.
  
  Personally? I like fried chicken or pickles.

Honestly, back in undergrad there was a falafel shop just round the corner from halls. That stuff was a godsend. There's no reliable cure for hangovers, but that falafel came close.

Fuck I would kill for falafel rn

Instant noodles baby.

Heck yes, break out the ol' fully garnished:
- It looks fantastic. But is it really instant anymore?

Chips (fries) are vegan unless you cooked them in an animal fat, garlic bread is pretty easy to make vegan, and cauliflower wings are banging because they're just a vehicle giving structure to fried batter and sauce

Bhindi masala

There's this misconception that vegan means forced healthy. It's not. If I want to be an unhealthy vegan I will eat some pasta, bread, fries... All mixed up.

Traditionally unhealthy stuff, all vegan. And don't come with "you can fry with fat" no I'm from Spain not France, here we fry with virgin olive oil as a default.

Frying with olive oil is cursed af. It's a cold oil
- It fries perfectly fine, you can use it as a cold oil because it might be expensive for you, too bad.
True. I like simple food. Something like pasta with vegan steaks and ketchup.

People whose main diet has always been meat are used to being able to put one thing (a cut of meat) in a pan with some seasoning and have it be the primary component of a meal that could likely satisfy on its own. Any veggies are always an accessory supplement to the meal. Maybe they enjoy them, maybe it's for the health benefits, but they are always on the side or as a garnish and would never satisfy on their own.

When they try to imagine omitting meat from their diet, they replace it 1-for-1 with vegetables and imagine a chunk of some vegetable (like cabbage in this instance) as the main component of meal. I've been to restaurants that need a token menu item for vegans/vegetarians so they serve literally what I just described and it's always disappointing and never satisfying.

But most vegans/vegetarians know that making a good, satisfying meal without meat goes beyond that format of one primary component with optional accessory details. It requires a little more effort and some imagination but a well constructed meal without meat is just as (if not subjectively more) satisfying/healthy/delicious as one with meat.

I discovered that most veggies I used to not like (eg cabbage, cauliflower, Brussels sprouts) was because I never had them properly done/cooked.

Learning to cook has opened a world of opportunities in terms of taste and culinary adventures. It also helps me save money!

Plug for the book that started it all for me: https://ohsheglows.com/

It's unfortunate that the Oh She Glows woman is a convoy supporter because her recipes are great.

https://www.fridaythings.com/recent-posts/angela-liddon-oh-she-glows-canada-trucker-convoy-2022
- Ugh bummer - I’m that case I’d recommend Love & Lemons, another book I found subsequently that is also really good.
  
  https://www.loveandlemons.com/cookbook/

Can of beans.

Take it easy, Rorschach

cabbage pasta https://heartfultable.com/cabbage-pasta/

Could you post the recipe? I can't get past their stupid ebook offer trying to harvest my email.
- I had an X to close that pop-up. You can also try using Reader view in Firefox. I'm just copy and pasting recipe below, not bothering with markdown.
  
  Edit: never mind, that needed some markdown lol
  
  This vegan-friendly cabbage pasta recipe is delicious, easy, very cheap, and quick to make. Can feed lots of people with super simple ingredients.
  
  500g / 1.1 pounds farfalle pasta (aka bow tie pasta or pasta of choice) 1 head of green cabbage, roughly chopped 1 tablespoon salt ⅓ cup oil* Pepper, to taste
  
  Cook Mode Prevent your screen from going dark
  
  Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes or until al dente. Drain and set aside.
  
  In the meantime, in a large pot on high heat, add in the cabbage and salt and place the lid on.
  
  Stir from time to time for it to cook down evenly. Cook with lid on for 10 minutes or until the cabbage is soft and has released water. At this stage, if the cabbage becomes too dry, add a splash of water to prevent burning.
  
  Remove the lid and continue cooking for a further 10 minutes, stirring occasionally.
  
  Add in the oil and stir well; this will help you achieve slight browning of the cabbage. Just make sure to continue stirring and that it doesn’t stick to the bottom, cooking for a further 10-15 minutes.
  
  Add the cabbage to the pasta and stir well, adjust seasoning (if more salt is needed to taste).
  
  Serve with freshly cracked pepper on top.
  
  Notes
  
  Oil: You can use olive oil, sunflower oil, rice bran oil, vegetable oil, canola oil, or grapeseed oil. I use the latter.
  
  Diet: Vegan
Łazanki 😍
Oh lovely!

There is nothing better than just comming home extremely late and demolishing some kraut directly from the jar like some sort of goblin.

Sometimes I think "I don't eat that much meat anyway, I could probably go vegan", and then I read something like this to snap me out of it.
- Honestly I'm not even vegan myself. Would like to be eventually, just not there yet. I just like kraut. I actually picked up a taste for kraut when I was doing keto. I never used to like it but I've learned to love it.

I am omnivorous, and you can pull my cabbage from my cold dead hands, that vegetable is so delicious. Raw in coleslaw? Good. Stir fry al dente? Good. Braised till tender? Good. Burned in the iron skillet then topped with flavored oil and sesame seeds and seaweed? So good. It is so versatile and so delicious.

I never did like cabbage rolls before becoming vegan, I'm just not into them, and that was all I really knew of cabbage before so I thought it was gross. But it's a world of delicious.

Alton Brown’s Shred Head Butter & Bread isn’t far from there. Toast up some bread crumbs in that olive oil and then toss in blanched shredded cabbage.

It’s also a great substitute for pasta if you need less carbs.

Nice!

Does sauerkraut count cause I'll fuck up some sauerkaut after a night out.

It sure does.

Someone never had cabbage salad. Yes I'll absolutely devour that bowl after getting home.

Love cabbage salad! With dried cranberries.

Chop it up, fry it with onions and peppers and rice, drown it in soy sauce, yes please

Don't forget the sesame oil drizzle at the end

Braise cabbage for hours? Is it still crunchy at all by that point? I like cabbage mostly for the crunch.

No it's soft and creamy and absolutely fantastic.
- I'm doing the thing a little child does when they can't imagine what some unknown food could taste like so they instinctively recoil and assume it must be disgusting.
  
  But I do like cabbage. Might give it a try some day.