Category Archives: Vegan

Vegan

Amazing Vegan Brownies

Taste amazing!

Ingredients

  • 275ml Plant based milk (I used Alpro Vanilla)
  • 150ml Ground nut oil (I used coconut)
  • 2tsp Vanilla Extract (I used 1 pod)
  • 2tbsp Ground Flax seeds
  • 60ml Hot water
  • 125g Plain Flour (I used SR)
  • 125g Cocoa powder
  • 1/2tsp Baking powder (only for plain flour)
  • 175g Soft brown sugar
  • 150g Vegan Choc Chips (optional)
  • 100g Chopped Hazelnuts

Method

  • Preheat the oven to 160C
  • Line a 20x20cm baking tray with baking paper
  • Whisk the milk, oil and extract and put aside
  • Mix the Flax and hot water and set aside
  • Whisk all the other ingredients together, except the chips and nuts
  • Beat the Flax seeds into the milk mixture
  • Fold the dry mixture into the wet mixture and add the chips/nuts
  • Scrape into the lined tin
  • Bake for 20-25 mins
  • Let them cool completely and cut into pieces.
Vegan

maple pecan oatmeal cookies

Ingredients

  • old-fashioned oats (5.1oz, 144g)
  • plain flour (7.5oz, 212g)
  • light brown sugar (packed, 8.5oz, 240g)
  • 1 teaspoon salt (4g)
  • 1 teaspoon cinnamon, optional (3g)
  • veg spread (4oz, 113g)
  • 5 tablespoons maple syrup (3.6oz, 101g)
  • 1 teaspoon baking soda (6g)
  • 2 tablespoons boiling water (30g)
  • 1 teaspoon vanilla (or scrapings from a 2 inch piece of vanilla pod)
  • pecans, toasted and chopped (4oz, 113g)

Method

  1. Preheat oven to 350F/180C with the oven racks set in the top and bottom third of the oven. Prepare 2 baking sheets with parchment or a silicone mat.
  2. Combine oats, flour, brown sugar, salt, and cinnamon, if using, in a large mixing bowl.
  3. Brown the spread in a small saucepan. When the solids become golden brown, transfer the spread to a small bowl and add the maple syrup.
  4. Dissolve the baking soda in the boiling water then add to the spread and maple syrup. It will become slightly foamy. Add vanilla. Stir into dry ingredients. Add pecans and combine thoroughly.
  5. Shape into 1/4 cup size balls and place on parchment covered baking sheets, a few inches apart. Flatten balls slightly.
  6. Bake, one sheet in the top third and one in the lower third of the oven, switching positions half way through the baking time, just until set and golden on the edges but still soft inside. Be careful not to overcook or they will be dry and hard. My baking time was about 16 minutes.
  7. Cool cookies on the baking sheets for 5 minutes then transfer to a cooling rack.
  8. After completely cooled, store in an airtight container.
Vegan

Vegan Frangipane Tarts

Vegan blueberry frangipane tarts - these delicious little eggless and dairy free blueberry bakewell tarts are a perfect Summer treat! Lovely for dessert or Afternoon tea.Course Dessert Cuisine British, vegan Keyword tarts Prep Time 25 minutes Cook Time 50 minutes Servings 8 people Author Domestic Gothess

Ingredients

Pastry:

  • 200 g (1 +2/3 cup) plain (all-purpose) flour
  • 50 g (1/2 cup) ground almonds
  • 50 g (1/3 cup + 1 Tbsp) icing (powdered) sugar
  • 1/4 tsp salt
  • 150 g (5.3 oz / 1/2 cup + 2 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) cold and diced
  • 1 Tbsp cold vodka (or water)

Frangipane:

  • 70 g (2.5 oz / scant 1/3 cup) melted vegan block butter (I use Naturli Vegan Block)
  • 110 g (1/2 cup + 1 Tbsp) caster sugar
  • 40 g (1/3 cup) plain (all-purpose) flour
  • 5 g (1/2 Tbsp) cornflour (cornstarch)
  • 80 ml (1/3 cup) aquafaba or non dairy milk
  • 175 g (1 + 3/4 cups) ground almonds
  • 1/2 tsp baking powder
  • 3/4 tsp almond extract
  • 3/4 tsp vanilla extract

To Finish:

  • about 8 heaped tsp black cherry jam
  • a handful of morello cherries
  • large handful flaked almonds

Instructions

  1. To make the pastry, place the flour, ground almonds, icing sugar and salt in a food processor and pulse to combine.
  2. Add the diced cold butter and blend until it resembles fine breadcrumbs. With the motor running, gradually drizzle in the cold vodka (or water), until the pastry comes together into a ball.
  3. Shape the pastry into a disc, wrap in clingfilm (or an environmentally friendly alternative) and place in the fridge for half an hour.
  4. Divide the chilled pastry into 6 even pieces and roll each one into a ball. Roll each ball out thinly on a floured surface so that it is large enough to line an 8-9cm/3.25-3.5in tart tin.
  5. Carefully lift the pastry into the tin and press it right into the corners and up the sides. Roll over the top with a rolling pin to trim off the excess pastry. Reserve the trimmings.
  6. Repeat with the rest of the balls of pastry then gather together the trimmings, divide in half and roll each into a ball. Roll out as before and line another two tart tins. You should get 8 tarts in total.
  7. Prick the pastry cases all over the base with a fork then place them in the freezer for 20 minutes while you preheat the oven to 180°C/350°F/gas mark 4.
  8. Line each of the frozen pastry cases with a square of tin foil, pressing it right into the corners. Fill each one with baking beans or dried rice then bake for 15 minutes.
  9. Remove the tin foil and beans/rice and return the pastry cases to the oven for 5 minutes then remove and set aside.
  10. To make the frangipane, whisk together the melted vegan butter and the sugar then whisk in the flour and cornflour followed by the aquafaba. Finally, mix in the ground almonds, baking powder and almond and vanilla extracts.
  11. Spread a heaped tsp of blueberry jam over the base of each tart shell then spread a couple of heaped Tbsp of the frangipane over the top, making sure that the jam is fully covered. The frangipane will puff up a little in the oven so don't fill them more than 3/4 full.
  12. Scatter some fresh blueberries over each one, making sure that they aren't too close to the edge as any juice that seeps out can cause the pastry to stick to the tin if it bubbles over.
  13. Finally, scatter over some flaked almonds then bake the tarts for about 30-35 minutes, until nicely browned.
  14. Leave to cool in the tins for 20 minutes before turning out. Store any leftovers in an airtight container for up to 3 days.

NOTE: These are amazing! Better than I remember.

Vegan

Stollen

Makes 1 loaf | Prep 30 mins + resting | Cook 1hr 45mins | Calories 629 per serving

Ingredients:

40g (1.5oz) silken tofu
75g (2.5oz) sultanas
100g (3.5oz) raisins (I don't like raisins so I used more sultanas)
45g (1.5oz) chopped peel
60g (2oz) whole almonds, chopped
1 lemon zest
0.5 tsp ground cinnamon
0.25 tsp grated nutmeg
1 tbsp dark rum (The Kracken is nice)
375g (13oz) strong white bread flour
1.75 tsp (7g) fast-action dried yeast
60g (2oz) caster sugar (I used coconut sugar)
60g (2oz) soy spread (melted)
150ml Warm almond milk
200g (7oz) marzipan

To finish:

60g (2oz) melted soy spread
125g (4.5oz) icing sugar

Method:

1) For the stollen, blend the tofu in a food processor until smooth. Scrape into a bowl, cover and set aside. Mix together the fruits, almonds, spices and rum. Cover and set aside.

2) Combine the flour, yeast and sugar in a bowl. Add the tofo, marg and almond milk. Mix to a dough. If it feels dry, add an extra 1-2 tbsp of almond milk, mixing again until ready.

3) Turn out onto a floured surface and kneed for 8-10 minutes until elastic. Place in a lightly oiled bowl. Cover with clingfilm and leave to rise until doubled in size (1 hour).

4) Turn the dough out onto a lightly floured surface. Gradually knead in the fruit mixture and marzipan until distributed.

5) Turn out onto a work surface and shape into a flat log. Lift onto a baking tray, cover loosely with a damp tea towel and leave to rise for about 45 minutes until slightly puffed.

6) Preheat the oven to 190C/Gas Mark 5. Bake the stollen for 30-40 minutes until golden. Remove from the oven and leave to cool on the tray for 10 minutes.

7) To finish, brush the surface of the stollen with the melted margarine. Dust liberally with an even coating of icing sugar. Leave to cool completely before slicing and serving.

Vegan

Chocolate Sweet Potato Cake

Ingredients (One 1-layer cake with frosting)

For Cake:
3/4 cup peeled, cooked, and cooled orange sweet potato (see note)
1/2 cup plus 1 tablespoon water, divided
1/4 cup pure maple syrup
1 tablespoon balsamic vinegar
2 teaspoons pure vanilla extract
1 cup whole-grain spelt flour
1/3 cup coconut sugar
1/4 cup mini or regular non dairy chocolate chips
1/2 scant teaspoon sea salt
1/4 cup cocoa powder
1 teaspoon baking powder
1 scant teaspoon baking soda
For Frosting:
1 loosely packed cup peeled, cooked, and cooled sweet potato (see note)
2/3–3/4 cup coconut sugar or other unrefined sugar
1/2 cup cocoa powder
1/2 scant cup raw cashew butter or almond butter
1/4 rounded teaspoon sea salt
2–5 tablespoons non dairy milk
1 teaspoon pure vanilla extract

Method:

For Cake:

  • Preheat oven to 170°C/350°F. Lightly coat an 8” x 8” brownie/cake pan or a 9” round cake pan with coconut or other oil, and fit the bottom of the pan with a small piece of parchment paper.
  • In a blender (or using a handheld blender and a deep cup or vessel), puree the sweet potato, 1/2 cup of the water, maple syrup, balsamic vinegar, and vanilla extract until completely smooth.
  • In a large bowl, combine the flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, and baking soda.
  • Add the wet ingredients to the dry (be sure to scrape out all the blended ingredients with a spatula, and use the remaining 1 tablespoon of water to rinse the blender jar and get out any remaining puree).
  • Mix until just well incorporated. Transfer to the prepared pan, bake for 21–23 minutes, remove, and let cool on a cooling rack.

Sweet Potato Note: Orange sweet potato is a little sweeter and also a little looser than yellow sweet potato. If you’d like to use yellow, add another 1–2 tablespoons of water, and another 1 tablespoon of maple syrup to the wet ingredients to loosen slightly.
For Frosting:

  • Place the sweet potato, coconut sugar, cocoa powder, cashew butter, sea salt, 1–2 tablespoons of the milk, and vanilla extract in a blender or food processor and puree until very smooth. It’s best to use a blender or processor (versus a stand mixer) if using orange sweet potato, to fully smooth out the potato.
  • Taste, and add more sweetener if desired, and also another 2–3 tablespoons of milk if needed to thin to preferred consistency (you may need more milk using yellow sweet potato as they aren’t quite as moist as the orange).
  • Puree until smooth, scraping down the blender/processor bowl as needed. Puree until as smooth as possible.
  • Transfer to a container and refrigerate until ready to use. Or, get a spoon and dig in!
Vegan

Cashew Nut Roast with Sage and Onion stuffing

Ingredients

30g/1oz of vegan margarine
2 sticks of celery, finely chopped
1 medium leek, finely chopped
1 and a half cups of hot water
1 teaspoon of yeast extract or Stock powder
550g/16oz of ground cashew nuts (or other nuts of your choice – almonds work well too)
2 Tablespoons of soya flour
2 teaspoons of fresh herbs – winter savoury is great (if using dried 1 teaspoon)
160g/6oz of white bread crumbs.
salt and pepper to taste
sage and onion stuffing

Method

  • Melt the margarine (in a large pan for mixing) and cook the celery and leek in it for a few minutes.
  • Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the leek and celery.
  • Stir in the soya flour, nuts, herbs, breadcrumbs and salt and pepper and mix well.
  • Allow to cool slightly while you grease a loaf tin.
  • Place half the nut roast mixture in the tin and press down well – then add the sage and onion stuffing (pressing down well again) and place the rest of the nut roast mixture on top.
  • Bake in the oven for about 40 minutes at 180C/360F then turn
    out of the tin and slice.
Vegan

Mince Pies

Ingredients

350g/12oz mincemeat
200g/7oz plain flour, sifted
40g/1.5oz golden caster sugar (or coconut sugar)
75g/2.75oz ground almonds
125g/4.5oz unsalted margarine (pure soy)
1 egg replacer
2-3 tablespoons water
Soy milk, to glaze (optional)

Method

  • Lightly grease a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.
  • Place the flour, sugar, almonds and butter in a food processor and
    process briefly until resembling breadcrumbs, then slowly add the
    water through the feeder tube.
  • Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.
  • Cut out another 12 slightly smaller discs and use to cover the
    mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with soy milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/400F/Gas 6.
  • Bake the pies for 20 minutes until golden brown. Remove to a wire
    rack and serve warm.
Vegan

Butternut Squash Risotto

Ingredients:

1 butternut squash
4 tbsp light olive oil
600ml vegetable stock
50g unsalted margarine (pure soy)
1 small onion, finely chopped
1 celery stick, finely chopped
2 garlic clove, crushed
1 bay leaf
1 tsp fresh thyme leaves, picked
140g risotto rice (carnaroli is nice)
100ml white wine
50g Parmesan (violife)

Method:

  • Heat oven to 200C/180C fan/ gas 6. Peel the squash and separate the bulbous seed-bearing section from the slender end. Chop the slender end into 2cm cubes, toss in half the oil, season lightly and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 30 mins. Cut the bulb in half and scrape out the seeds with a spoon – you can keep these to toast in the oven and sprinkle over salads. Chop the flesh into 2cm pieces. Warm the vegetable stock in a small pan, set over a low heat. Drop in squash and leave to gently poach.
  • While the squash is roasting, warm a medium-size frying pan over a gentle heat. Add the remaining olive oil and half the butter, followed by the onion. Cover and cook for 3 mins until the onion turns translucent. Stir in the celery, garlic, herbs and a few turns of pepper (no salt at this stage). Cover again and cook for a further 2 mins. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 mins – this will help to develop the toasty aroma of the rice without burning the veg.
  • Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently but constantly during each addition. The idea is to encourage the rice to absorb the liquid and soften, but also give up its starch to thicken the remaining broth. Don’t stir too aggressively or you will end up with a pan of mush. When the stock has been absorbed, it’s time to add the next ladleful and so on. It will take about 15 mins to reach the final ladle of stock. By this time the squash in the stock should have softened. Mash it up with the remaining stock and stir into the risotto.
  • Turn off the heat, dot the top of the risotto with remaining butter and most of the Parmesan, cover, leave to rest for 2 mins, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the roasted squash and leftover Parmesan on top.
Vegan

Tofu Quiche

Prep time: 30 minutes
Cook time: 40 minutes

Makes 4 individual flans

Ingredients

Pastry

  • 8 oz (240g) plain flour
  • pinch of salt
  • 4 oz (120g) vegan margarine
  • 2-3 tablespoons cold water
  • 1/2 Tsp Turmeric

Preparation method (pastry)

  1. Place the dry ingredients into the processor.
  2. Add the margarine when the processor is on a low speed, in small pieces.
  3. Keep the processor on medium and add the water. Increase the processor gradually until all the ingredients combine.
  4. Stop when the pastry forms a ball.
  5. Knead lightly to form a ball. Cover in clingfilm and refrigerated until needed.

Filling

  • 12.3 oz/390g extra firm silken tofu, patted dry
  • 2 Tbsp nutritional yeast
  • 3 Tbsp hummus
  • Sea salt and black pepper (to taste)
  • 250g Halved Chestnut mushrooms
  • 1 Sweet pointed pepper
  • 60g chopped broccoli

Instructions

  1. Preheat oven to 180C(fan).
  2. Prep veggies and add to a baking sheet. Toss with 2 Tbsp olive oil and a healthy pinch each salt and pepper and toss to coat. Place in the oven for approx. 10 mins.
  3. Line the flan tin with the pastry
  4. blind bake for ~10 minutes.
  5. Remove the tin foil and baking beans, then bake for a further 5 mins.
  6. To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus.
  7. Place the veggies in mixing bowl and top with the tofu mixture. Toss to coat.
  8. Spoon in the filling.
  9. Bake quiche at 180C degrees for a total of 40-45 minutes or until then top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
Vegan

Vegan Pumpkin Cinnamon Rolls

THIS IS A WORK IN PROGRESS AND STILL BEING TWEAKED!

Ingredients

Dough

4½ tsp yeast
5 cups (approx 680g) plain flour
1 tsp salt
2 tsp cinnamon
¼ tsp ginger
¼ tsp ground cloves
¼ tsp nutmeg
2 tbsp agave nectar
150ml warmed milk of choice (I used organic soya milk)
1 tbsp grapeseed oil (I used coconut oil)
1 tsp of No Egg
1 can (340g) pumpkin puree

Filling

½ cup agave nectar
1 tbsp cinnamon
½ tbsp vegetable shortening, (I use spectrum butter flavor)
¼ cup each of raisins and pecans, optional

Directions

In mixer bowl, mix pumpkin purée, oil, milk and flaxseed meal together.

In a separate bowl, mix together the dry ingredients.

Pour the dry ingredients into the mixer bowl a little bit at a time and incorporate with the wet ingredients. Turn the dough out onto the counter coated with some of the remaining flour. Knead the remaining flour into the dough until it is used up and you have a smooth, elastic dough.

Put the dough into a bowl coated with cooking spray and lightly spray the top of the dough. Cover with plastic wrap and set in a warm place to rise. Let it rise until doubled, about 1 hour.

Combine the honey, cinnamon, shortening, chopped pecans and raisins (if using) in a small bowl, set aside. Transfer the risen dough to a work surface, and pat or roll it into a 16″ x 12″ rectangle. Spread the mix over the dough.

Roll the dough into a log the long way. Cut the roll into even slices (I got 12 rolls). Place slices in a greased 8 inch square baking pan sprayed with cooking spray. Cover and let rise until almost doubled, about 45 minutes. Bake at 350F (180C) for 30-40 minutes until they turn golden brown across the centre.

Remove from oven and let cool about 15 minutes. Drizzle with your favorite frosting or eat plain. YUM!