I Tried TIKTOK VIRAL RECIPES (2025) But VEGANIZED

You can use a knife, okay? I'm so healthy. I'm low carb. Coconut plain yogurt. I got yogurt in my eye. Hi guys, it's Rose and welcome back to Cheap Lazy Vegan and another recipes video. Today guys, we are testing out more TikTok viral recipes. Yes, I'm super excited. There's gonna be three recipes we're going to try. One of them I believe is vegan friendly, just naturally. The other two, we are going to veganize. So I'm super excited. I've been wanting to try these for a while. So here we go. And also I'm going to link my playlist below of my previous TikTok recipes videos. So check those out if you want more viral recipes that I tried out. Let's start cooking. But before we jump in, just a quick announcement that I am hosting another vegan group trip. This time we are going back to Vietnam. This is going to be happening in January of 2026. I am so excited. I have gone to Vietnam before in 2022 and it was such a fun time. We're doing a slightly different route this time and we're actually going to be visiting Halong Bay, which I've never actually gone to. And that has been on my bucket list for a while. So it is going to be absolutely epic. So if you guys want to check out the Vietnam trip, I'm going to link that trip below. At the time of this recording, there's only two early bird spots left. I'm not sure by the time this comes out, if there will be any more left, but early bird spots will save a hundred dollars on the trip. So if there are any left, I would snag those ASAP. Hopefully you guys can come to Vietnam. I love hosting vegan group trips. At this point I have done so many and I just did one in Mexico city and it was such an amazing time. These vegan group trips are so memorable and such a great way to meet like-minded people, eat some delicious vegan food, also travel the world and just see different cultures. And of course still enjoy the food on your trips instead of just eating lettuce and sitting in the corner by yourself. Okay. So check out the trip, the link will be below and let's get on to the video. By the way, all of the recipes will be in a blog post link below. So check those out for the measurements and all of the information. All right guys. So the first recipe we're going to try out is the viral carrot ribbon salad. Okay. So I've seen different variations of this, but this one is the very viral carrot ribbon salad. And this one is naturally vegan. So it's going to be pretty easy to replicate. And it's basically just a bunch of carrots and just a few ingredients. So super simple and easy. I'm sure it's delicious based on the ingredients. Okay. I'm sure it's delicious. So first I have a bunch of carrots here. I've already peeled these. Okay. But what we're going to do is take that same peeler and we are going to make basically carrot ribbons. Okay. So we're just going to peel and that's going to create these kind of noodley thingy, these ribbons. Okay. And then once you make the ribbons, just put them in a bowl. I'm almost done. This part takes a little bit of time, but that's okay. And if you have like little bits, like you won't be able to, you know, peel all of it, just snack on it, you know, don't throw it out, snack on the bits. You can also just, if you don't care, just chop it up and put it into the salad too. Try not to hurt yourself or cut yourself with the peeler because I've definitely done that before. So now we have this big bowl of carrots. That's the hardest part. Okay. We're going to take some green onion. Let's start with two. Keep in mind, I haven't actually tried this yet. Let's start with two. And then if I want to add any more, I can. We're just going to chop the green onion. Finally, let's add that green onion into our carrot salad. I think, I think I want to add one more. So let's do three green onions. If you don't like green onion, you can skip it. Doesn't really matter. I've seen some people add in like red onion as well. That's also an option. Okay. I'm going to actually save a few of the green onions just for additional garnish at the end. It looks really good so far. So this is what we're working with. Now what we want to do is just add in the flavor. Okay. Cause this is, it's all about the flavor. First, we're going to add in some minced garlic. You already know, I already have minced garlic, although I'm running low. Okay. So I already have minced garlic, but if you don't mince some garlic, you can grate some garlic, do whatever you got to do. I think I'm going to use up all of this. So let's add in some minced garlic. I'm measuring the flavors as we go. Always my tip is to start low and then add more as you go. Okay. You can always add more, but it's going to be hard for you to take it out. Okay. So we're starting with soy sauce, some rice vinegar, some roasted sesame oil, Korean crack, as I like to call it, roasted sesame seeds, and then some chili crunch or chili crisp, or some sort of a chili oil. This I feel like can be optional. If you don't want it spicy, you could just leave that out. Now I did start with, I need to put on an apron. I started with a bit of a conservative estimate, like I mentioned, so I might need to adjust some of the seasonings, but first I'm just going to mix this really well. And I do think this will taste better the longer you let it sit. So I probably would make this like a couple hours before you actually want to serve it. And that way I think it'll be extra delicious because then all of those flavors can make love. You know what I'm saying? Okay. It smells good. I mean, you can't go wrong with sesame oil. Okay. This is the finished product. It's pretty much done. I guess we can try it. Very easy. This is the viral carrot salad. Now I'm going to see if I need to adjust anything. Let me just try one. Okay. Let's add a bit more. Okay. Now this is obviously also adjustable to your own preference. So if you want it saltier, if you want it more spicy, just adjust according to what you want. Okay. All right. Let's get like a proper bite. Here it is. I believe this will be the final bite looking nice and flavorful. Let's see what all the hype is about. I do think people are kind of like exaggerating a little on like, like I'm sure it's good, but it's like, are we exaggerating a little on like how amazing it is? Cause it's like, have you never had a carrot salad? I don't understand. Okay. So let's try a good bite here. Ooh, let's try. What can I say? It is delicious. I think like edamame beans in here would be really good or just serve it with like a side of tofu or just serve it as a side. Okay. This is not a meal people. Is it good? Yes. Here's the thing. Don't get me wrong. The way people acted like this was the best thing ever. I'm kind of like, have you never had like an Asian style salad before? Because a lot of them are kind of like this kind of style. Okay. When in doubt, soy sauce and sesame oil. Great combination. Anyway, worth making for sure. Great way to eat more veggies. You could probably swap this out with different veggies too, right? You can literally just use that dressing as a salad dressing. Okay. Asian sesame style salad dressings are superior. So definitely try it out. There you go. That's the viral carrot ribbon salad that everybody's obsessed with. It's pretty good. It's not life-changing, but it's good. It's good. Okay, guys, I had to put on an apron because I already got splatter on my shirt. I should never be allowed to cook without an apron. Okay. Onto the next viral recipe. Guys, I'm sure if you've been on the internet for at least two minutes in the recent few months or year, you have seen some form of a cucumber salad. Okay. This white boy named Logan makes a lot of cucumber salads. Okay. He uses like a vegetable chopper thing to cut the cucumber. Okay. Like guys, let me just de-influence you. You can use a knife. Okay. Today we're going to try out one of his cucumber salad recipes. This one is going to be his California roll cucumber salad. So a little bit different, a little bit unique. Of course we are going to veganize it. So we're not using any animal products. So let's go. Once again, if you want to use a vegetable chopper thing, it's fine. But I feel like slicing cucumbers, you know, you might want to learn this skill. Okay. You might want to learn this skill if you have the capacity. So we're just going to slice the cucumbers like so. Okay. Not so difficult. Okay. Just make sure you don't cut your hand. I feel like it's more dangerous to use those devices. Sometimes I understand the usage. I get it for some people like sure. And for some cutting jobs, but when it's just slicing cucumbers, like no guys use a knife. Okay. Use a knife. So we're just slicing the cucumbers into these flat slices. I do like that with these, you know, TikTok viral recipes. We're encouraging more people to eat more vegetables. I think it's a good thing. Okay. Yay. We got a whole cucumber here. I'm going to put the cucumber into a bowl. You can also put it directly into like a container bowl. Yay. Maybe I should use a container. Cause then I can just shake it up. Let's see here. How does he do this? Let's try. I don't know how he does this. He uses like this tiny salad takeout container thing. And I don't understand how he fits everything. So the next thing, because this is like supposed to be a California roll in a salad. What he uses is imitation crap. Now obviously that's not vegan. Okay. Even though it's imitation crap, there are still fishy things in it. Okay. I actually don't know what's in imitation crap. I know it's not vegan, but I think it might be like fish leftovers. I don't know. They call it the hot dog of the ocean. So instead of that, this is actually the my favorite. We're using extra firm tofu as always. I'm not going to use the entire block. Maybe we'll do half a block. I've actually made California rolls using tofu. It's actually very simple and it's actually very tasty. So we're going to use shredded tofu. How do we shred this tofu? My friends, we use what used to be called a cheese grater. Okay. In a vegan household, this is a tofu grater. So we are going to grate the extra firm tofu. If your tofu isn't like super extra firm, you might want to press it for a few minutes because then it'll make it easier to shred. Okay. So I'm going to use the big kind of big holes here and we are just going to shred our tofu and you should get these lovely shreds. Like sorry, I'm just going to directly add that into this container and try to fit this whole half a block. I don't know if it's all going to fit you guys stressing me out. Okay. Maybe that's enough. Hmm. Not sure. Just a bit more. That should do the trick. You know what? We're not using this container. It's already overfilled. It's overfilled. We don't need to shake it. We can just mix it like normal people. Okay. We're, we're going back to the bowl. We're going back to the bowl. So there we go. So we got the tar for, we've got the cucumber. Normally when I'm making like a California roll and I'm trying to make like imitation crab out of tofu, I just use vegan mayo. Now Logan uses a bit of cream cheese. Okay. This is like white boy, California roll. I mean, I guess the California roll is very white. Some of you white people, you guys like the cream cheese and the sushi. I've never really been a huge fan, but I'm going to follow the recipe. I'll follow the recipe. So I do happen to have some store-bought vegan cream cheese. Um, this is like, Ooh, although this was frozen, so maybe it's kinda, it's a little curdled. It should be okay though. The texture has changed because I froze it. Cause I just don't eat enough cream cheese, but I do also have a cream cheese recipe that I'll link below. If you guys want to try that out, or if you just want to skip the cream cheese, you could also just do that and just, um, use vegan mayo. I'm going to try the cream cheese, even though it looks curdled. Let's see here. It's still good. I think it'll be fine once we mix everything together. So let's do like one, maybe like two tablespoons for now. Maybe, maybe one more. What do we think? Three, three tablespoons. And then he also uses mayo. So of course we're going to use vegan mayo. Let's run out that. Oh, he also adds soy sauce. We're basically making like the sushi, but without the rice, I guess. Soy sauce and then sesame seeds. Let's mix it. Now Logan likes to put this into like a big container and just shake it, but we tried that and we failed. So I think another good thing that you could do is just add like seaweed shreds into this. Maybe I'll do that. Or you could just eat it with seaweed. I mean, it smells like good. Is this it? Is that the final product? Is this it? I guess so. I guess we're going to try it. Simple recipe once again. Here is the cucumber salad. This vegan cream cheese is made with coconut, so it contains a little coconut, which is a little off putting. But if you make my cream cheese recipe, it's not, it doesn't have coconut. But even the coconut is not that bad. Or again, you could just skip the cream cheese and I think you could just add a lot of vegan mayo and I think that would be good too. That's actually very good. Now I'm going to try this with some seaweed. This is seaweed that my parents have roasted themselves. Take some seaweed or some nori sheet. This is so good. That is yum. Okay. That's yum. I'm so healthy. I'm low carb. This is definitely worth making. It's super easy. High protein. Healthy. Delicious. Highly recommend. Oh, I forgot to mention that you probably want to add avocado to that California roll, but I didn't have any avocado. I forgot to get some, but honestly, it's great even without avocado. So you can add avocado or you can just skip it. It's up to you. Do with that information what you please. All right, guys. So the last recipe, last but not least that I want to try is the Turkish pasta. This has gone absolutely viral. Okay. This Turkish pasta. And I actually went to Turkey last year on a group trip and it was awesome. And there was a lot of yummy vegan food. And one of the standouts was I also tried the Turkish pasta. It was so good. So I'm really excited to try it at home. So let's try to make it. We're definitely going to be veganizing everything because it's not vegan on its own, but it is very easy to make substitutions. Let's get started. First thing we're going to need to do is boil the water for the pasta. The water is boiling as we speak. I am using farfalle. Okay. Farfalle. I'm using the butterfly pasta. I just like to say farfalle, but you can use whatever shape. Okay. Whatever shape you want. Okay. So we're going to get that water boiling. We're going to cook the pasta according to instructions. And in the meantime, we're going to make the ground beef. Okay. So I have this lovely pan heating up, which I probably should get a new pan because it's peeling over here. That's not good for me, is it? There's definitely going to be someone that's going to comment on the peelage of this nonstick pan, but what are you going to do? I'm going to add a little oil. Now the original recipe calls for no oil when you cook the actual ground beef, like cow body. Okay. But I'm not using actual ground beef, so I feel like it's less fatty. So I'm just going to add a little spray of oil. Okay. I actually have a tofu ground beef recipe, which I think would be fantastic on this. Okay. So I'm going to link that recipe below. If you want to be a bit healthier, if you want to save a bit of money instead of buying veggie ground, because I know veggie ground can be a little bit more expensive than tofu, try out that tofu recipe. But I will be just using veggie ground because I just happened to have some anyways. So I'm just going to add some veggie ground onto this pan. We have added the veggie ground onto this pan. All right. So we're cooking this. Now this is already cooked. Okay. It ain't natural beef, so you don't need to do too much with it. Basically, we're just heating it up. Okay. So into our veggie ground. Now, if you're using the tofu ground recipe, you might want to just skip the spices because I think the spices are pretty similar, but we're going to add some black pepper. Oh, am I too generous with the spices? Some onion powder, paprika. I only have smoked paprika, so we're just going to deal with that. And some salt. We're just going to mix this up. And that's basically it. Again, we don't really have to wait for this to cook because it's cooked. Okay. She's cooked. So I'm just going to taste this. Delicious. One thing I almost forgot to add is onion. So I'm going to add some diced onion in here. I think I would have liked to add this first, but it's okay. Pasta's cooking. The veggie ground mix is basically done. Now we are going to make the butter sauce. Okay. So I've heated up this sort of sauce pan and we're just going to add some vegan butter, of course. I'm going to turn this heat down. And then I actually found regular paprika. So you add a bit of regular paprika into the butter sauce. Okay. Now I don't know how much to add. We'll start with a little and then add more as you go. So we're making like a paprika butter sauce. Okay. I mean, that looks good. Is this supposed to be this bubbly? Why is it so bubbly? Well, I guess it's going to remain bubbly. I have no idea what's going on here. Okay. Well, bubbly paprika butter sauce. There you go. Maybe it'll subside and be normal. The last component we have to make is the yogurt sauce. You can use vegan Greek yogurt. If you have like a favorite brand, I'm going to use this silk coconut plain yogurt. I got yogurt in my eye. Whoever says being a YouTuber is an easy job has never done this before. I was not prepared for that yogurt explosion. So I have this silk coconut plain yogurt at this current moment. This is like my favorite yogurt. It's just so good. Okay. Take that yogurt. You can use fresh minced garlic. That's what I would do if I had any left. But as you've seen, I used it all up. So I'm just going to use garlic powder and some salt. And that's going to be like the yogurt sauce. Again, the Turkish people, they like a lot of yogurt. They do a lot of yogurt. Actually, a lot of their vegan yogurt stuff was quite advanced. Like I loved the vegan yogurt. They also have like this yogurt drink that they drink maybe like every day. And, um, I had a few vegan versions of that too. So a lot of the yogurt-y stuff in Turkey were really, really good. Okay. Okay. Ooh, it's giving garlic for sure. It's interesting. It's so crazy how like just a little bit of garlic and salt like completely changes the yogurt into like a, like a savory sort of situation. I'm going to add a little more garlic. That's the yogurt sauce. Now we can put it together. I have the farfalle already cooked. So I'm just going to put some of that on here. Oh my God. I'm so excited. And then we're going to add that yogurt sauce on top. And then we have that veggie ground. Oh my God. And then a little drizzle of the, the paprika, what do you call it? Paprika butter. And the bubbles do like somewhat subside. And then you top with some fresh tomatoes and some parsley. Doesn't that look so good? Oh my God. Oh my God. I'm so excited. Add some more tomatoes. Ooh. I mean, I mean that looks so good. Look at that. I'm so excited. I don't think you understand how long I've been meaning to try this. Okay. So I think you kind of want to give this a good mix. Get all that, all that sauce and everything mixed together. Ooh. Ooh. Come on. Be really good. Please be really good. I want to get a good bite with everything. Cheers. Oh my God. That is a flavor bomb and a half. That's so good. Like I didn't. Oh my God. That savoriness of the ground beef along with the creamy yogurt with that very subtle, but very much their garlic flavor and the top with the fresh parsley and then the fresh tomatoes that are juicy. Like it just all goes together so well. And it's like, you can taste every single thing in here. Oh my God. It's so good. I can't stop. It's not even dinner time. Why didn't I try this sooner? It is so good. You guys next time I'm going to try it with the tofu instead of veggie ground. This is beyond delicious. Okay. And it's not like any other pasta. It's very unique because you have that yogurt flavor, but it's subtle. I think you have to use a really good vegan yogurt. I fear this will be in my regular rotation. I need to stop. This is so good. If I were to give a rating for all of these recipes, the first one, the carrot ribbon salad, I would probably give that one like a seven out of 10 just cause I think it's kind of basic and it's not anything super new to me. It's not anything super creative to me. Um, it is really good. I enjoyed it, but yeah, maybe like a seven out of 10. I think the California roll cucumber salad, I'm going to give that one an 8.5 out of 10. I think it's really good and it's unique. It's different. It's a very unique take on a cucumber salad. It's nice and fresh. Still has that yummy taste of sushi, but like without rice, but it's weirdly doesn't feel like I'm depriving myself, which is interesting. Obviously, you know, it's not going to be as filling as if you have it with rice, but there's something really refreshing and great about it. So yeah, maybe like I'll give it an 8.7, 8.7. This one, a 10 out of 10. It's so good. I can't stop. Um, you definitely need that parsley in there. You definitely need, I wouldn't skip any ingredients in this specific recipe because every ingredient has a purpose. Okay. It all, I don't know. It all ties together so well. Like I feel guilty enjoying this by myself right now. I feel like I need to share this with others. So hopefully you guys try this out. All right, you guys. So that brings us to the end of the video. Make sure you check out my other TikTok viral recipes, which will be linked below. I have an entire playlist on previous TikTok viral recipes. So check that out. That'll be linked below. And of course, all of the recipes that I made today will be in a blog post with all the measurements, the final measurements and the instructions and everything. So check those out. They'll be linked below. And if you enjoy any of these recipes, make sure you give my blog post a five-star review. Those helped me a lot. And of course, don't forget to check out my vegan trip to Vietnam that I'm hosting, which is happening in January of 2026. If you guys want to come along on an unforgettable vegan group trip with me in Vietnam, check that out. Make sure you book your spot now before it is too late. Thank you so much for watching and I'll see you guys in my next video. Bye.