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Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E Reserve the One Top: http://bit.ly/2v0iast Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/34205 MUSIC Licensed via Audio Network VIDEO fresh fruits 4kodiak/Getty Images cu halved avocado stock footage inc./Getty Images view of sweet potatoes in soil multi-bits/Getty Images rotating broccoli rocketclips/Getty Images cu pan rows of pumpkins alan becker productions/Getty Images preparing and cutting fresh pumpkins GMVozd/Getty Images various dry legumes piyaset/Getty Images ms r/f brazillian typical grains fina filmes/Getty Images fresh asparagus lewkmiller/Getty Images boiling quinoa in pot bplanet/Getty Images two videos of hands holding beetroots mastershot/Getty Images slicing beet peresmeh/Getty Images blueberries tossed in water benchmark films/Getty Images cu pan shot of garlic bulb shoreditch park studios/Getty Images crushing and squeezing garlic on kitchen board gmvozd/Getty Images cu, green tea being poured christian dauphin/Getty Images green tea 4kodiak/Getty Images

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Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E Reserve the One Top: http://bit.ly/2v0iast GENERAL TSO’S TEMPEH Servings: 4 INGREDIENTS 16 ounces tempeh ¼ cup cornstarch 1 teaspoon paprika 4 cloves of garlic, sliced, divided 4 teaspoons ginger, grated, divided 2 tablespoon sesame oil, divided 2 tablespoons rice wine 4 tablespoons soy sauce, divided ¼ cup oil ½ teaspoon red pepper flakes 1 tablespoon tomato paste ¼ cup vegetable broth 1 tablespoon rice vinegar 1 tablespoon honey 1 tablespoon cornstarch 2 tablespoons water PREPARATION 1. Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl. 2. Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl and mix until incorporated. Cover and chill in fridge for 1 hour minimum. 3. Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan. 4. In the same pan, add in oil and sesame oil on medium-high heat. 5. Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute. 6. Add the tomato paste and vegetable broth, and stir until incorporated. 7. Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated. 8. Combine the cornstarch with the water in a small bowl until paste forms. Add into sauce mixture and stir until sauce thickens. 9. Return the tempeh to the pan and allow to incorporate with the sauce. 10. Enjoy! Inspired by: https://www.brokefoodies.com/vegan-chicken-wings/ http://www.breastcancermaven.com/general-tso-tempeh/ Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/31962 Get the recipe: http://bit.ly/2fOibYf MUSIC Licensed via Audio Network

Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e Here is what you'll need! Gobi Manchurian Servings: 4 INGREDIENTS 3 cups cauliflower florets ½ teaspoon salt, salt to taste ½ cup flour 2 tablespoons cornstarch ½ teaspoon paprika ¼ teaspoon cayenne pepper 2 cloves garlic, minced 1 teaspoon ginger, minced 1 teaspoon soy sauce Water Vegetable oil ¼ cup water 2 teaspoons cornstarch Gravy 2 teaspoons oil 2 cloves garlic, minced ½ cup green onions, minced 1 cup red and yellow bell peppers 2 tablespoons vinegar 2 tablespoons chili sauce 1 tablespoon tomato sauce 1 tablespoon soy sauce 1/2 teaspoon pepper flakes Salt, to taste Lemon juice, optional PREPARATION 1. Add cauliflower florets and salt to a bowl and microwave for 5-7 minutes, or until the florets become soft. 2. Add flour, cornstarch, paprika, cayenne pepper, 2 cloves of minced garlic, salt, ginger, and 1 teaspoon soy sauce to a bowl. Mix until well combined. 3. Add water to the bowl in small amounts until the batter is thick and smooth. Add the cauliflower and mix until fully coated. 4. Heat oil in a pot to 425°F (220°C). 5. Add the coated cauliflower florets and deep fry until golden brown. 6. Transfer the fried cauliflower to a paper towel-lined plate, and sprinkle with salt. 7. In a cup or small bowl, combine the water and cornstarch and mix until well combined. 8. In a large pan, heat oil and saute garlic on medium high heat. Add the green onions and saute for 2-3 minutes. Add the bell peppers and sauté for 7 minutes, or until the peppers are soft. 9. Add the vinegar, chili sauce, tomato sauce, soy sauce, and crushed pepper flakes, and mix well. 10. Add small amounts of the cornstarch water to the mixture and stir until the water becomes translucent. Add as much as you’d like, depending on how much gravy you want, but only go up to ½ cup of water to 4 tablespoons of cornstarch for maximum flavor. 11. Add the fried cauliflower and gently stir to coat it with the gravy. Add salt to taste and stir. 12. Serve with rice and top with optional lemon juice. Enjoy! 13. INSPIRED BY: Hebbar’s Kitchen http://hebbarskitchen.com/gobi-manchurian-gravy-recipe/ Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/21846 MUSIC Giraffe Bossa Full Mix Licensed via Warner Chappell Production Music Inc.

Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e Here is what you'll need! Buffalo Cauliflower Servings: 4 INGREDIENTS 1 head of cauliflower ¾ cup flour ¾ cup milk/milk alternative 1 teaspoon paprika 2 teaspoon garlic powder 1 teaspoon salt ½ teaspoon pepper ¼ cup buffalo/hot sauce 2 tablespoon coconut oil/vegetable oil 1 tablespoon honey PREPARATION 1. Preheat oven to 450˚F (230˚C). 2. Break the head of cauliflower into florets, about 1½-inch wide. 3. In a large mixing bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined. 4. Add the cauliflower florets to the batter, making sure each piece is evenly coated. 5. Bake for 20 minutes, flipping halfway. 6. In a small mixing bowl, combine the hot sauce, vegetable oil, and honey, and stir until evenly combined. 7. Brush the hot sauce mixture on cauliflower and bake for an additional 20 minutes. 8. Enjoy! Inspired by: http://gimmedelicious.com/2016/01/31/baked-buffalo-cauliflower-wings/ https://www.peta.org/recipes/spicy-buffalo-cauliflower-wings/ http://allrecipes.com/recipe/239616/buffalo-cauliflower/ https://dashingdish.com/recipe/crispy-buffalo-cauliflower Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/23070 MUSIC Do It Like This Licensed via Warner Chappell Production Music Inc.

Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e Here is what you'll need! Healthy & Hearty Black Bean Soup Servings: 6 INGREDIENTS 2 tablespoons olive oil 1 onion, diced 2 stalks celery, chopped 1 carrot, chopped 1 red bell pepper, diced 4 cloves garlic, minced 1 jalapeño pepper, seeded and diced 1 teaspoon salt 1 teaspoon pepper 2 tablespoons cumin 4 15-ounce cans of black beans, drained and rinsed 4 cups of vegetable stock 1 bay leaf Avocado, chopped, to serve Queso fresco, crumbled, to serve Cilantro, chopped, to serve Tortilla chips, crumbled, to serve PREPARATION 1. Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer. 2. Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften. 3. Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent. 4. Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer. 5. Cover the pot and cook over low heat for 30 minutes until the beans are very tender. 6. Remove the bay leaf. Transfer about 4 cups of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen. 7. Pour blended soup back into the pot and mix to incorporate. 8. Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips. 9. Enjoy! 10. Inspired by 11. http://cookieandkate.com/2016/spicy-vegan-black-bean-soup/ 12. http://newleafwellness.biz/2016/09/29/crockpot-vegetarian-black-bean-soup-panera-copycat/#_a5y_p=5819824 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/23296 MUSIC Light the Sky_Full Mix Licensed via Warner Chappell Production Music Inc.