Vegan Archives - Page 2 of 2

January 4, 2023

5 Vegan Comfort Food Recipes to Try This Season

No matter whether you’re committing to “Veganuary” or only vowing to include extra veggies in your diet regime this 12 months, there is no need to have to sacrifice flavor and comfort and ease. With this in intellect, we turned to vegan blogger Lauren Hartmann for some recipe inspiration. From a hearty bowl of chili to creamy mac and cheese, in this article are 5 vegan comfort and ease meals recipes from Lauren’s cookbook Southern Vegan: Tasty Down-Home Recipes for Your Plant-Primarily based Diet regime. Delight in!

5 Vegan Comfort and ease Food items Recipes

Creamy White Bean Chili

As we hold out for the arrival of spring and warmer climate, we’re all about recipes that will maintain us toasty until finally then — and this creamy white bean chili is confident to do the trick. The recipe phone calls for a creamy sauce built out of white beans and vegetable broth in place of hen or beef broth. Not to mention it is a more healthy different to a classic chili recipe. Click on Below to see the entire white bean chili recipe.

Uncover this creamy white bean chili recipe Right here.

Au Gratin Hash Brown Casserole

Though hash brown casserole is typically considered as a holiday getaway staple, this au gratin version is a delightful food that can be built calendar year-round. The ideal mix of creamy and cheesy, convey a bowl of this casserole to any accumulating for a guaranteed crowd-pleaser. Lauren recommends topping the dish with crushed cornflakes and chopped scallions or fresh new chives. To see the total recipe, click on Listed here.

Uncover the full au gratin hash brown casserole recipe Right here.

Baked White Mac and Cheese

This baked white mac and cheese is possible to evoke some nostalgia. In her cookbook, Lauren writes, “The cheese sauce is the creamiest, cheesiest, most straightforward sauce I have ever encountered on my vegan journey.” She also tops the dish with crunchy pecans and breadcrumbs. You can come across the recipe Below.

To see the full baked white mac and cheese recipe, simply click Listed here.

Garlic Wild Mushroom Pot Roast

This recipe was motivated by Lauren’s need to however appreciate a tasty pot roast when embracing a vegan life style. The result is this mouthwatering vegan edition with garlic, mushrooms, and pink wine. It is a very simple and comforting meal that is a breeze to whip up on a chaotic weeknight. Lauren also recommends serving the dish over creamy grits. You can obtain the recipe Right here.

You can obtain this garlic wild mushroom pot roast recipe Here.

Gumbo

Complete of scrumptious carbs, this vegan gumbo is sure to satisfy all tastebuds. Featuring Cajun-spiced roasted potatoes and topped with vegan sausage, this helps make for the best comfort and ease meal — especially when the temperature is chilly. To total your meal, Lauren recommends serving the dish above rice. To see the entire recipe, simply click Listed here.

Click Below to see this vegan gumbo recipe.

Recipes reprinted with permission from Southern Vegan by Lauren Hartmann. Webpage Avenue Publishing Co. 2020. All photography by Julie Grace and Lauren Hartmann.

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December 14, 2022

Vegan Peppermint Chocolate Recipe – Brit + Co

Peppermint and chocolate undoubtedly make the perfect pair for the holiday season. It’s the rich, sweet flavor found in our fave seasonal Starbucks mocha order, the sweet scents of Christmas candles and what completes this delicious peppermint dessert for the wintertime. This vegan peppermint chocolate recipe is a prime choice for homemade candy when celebrating with friends and family this time of year. A light crust with thick peppermint-infused filling topped with a decadent layer of dark vegan chocolate will keep everyone going back for more and more. It’s super quick to make and can be stored in the fridge for a while for easy access. Make this treat with a seasonal cocktail in hand, and let’s get to snacking!

What You Need To Make Vegan Peppermint Chocolate

Vegan Peppermint Chocolate recipe for the holidays and Christmas

For the crust:

1 cup almond flour
1/4 cup cocoa powder
1/4 teaspoon pink salt
2 tablespoons melted coconut oil
2 tablespoons maple syrup

For the peppermint filling:

1 cup coconut butter
1 cup coconut oil
1/4 cup maple syrup
1 teaspoon peppermint extract

For the dark chocolate topping:

9 ounces vegan dark chocolate chips (about 2 cups)
1 tablespoon coconut oil

How To Make Vegan Peppermint Chocolate

Vegan peppermint chocolate recipe for the holidays and christmas

Preheat the oven to 350 degrees F. Line an 8×8 inch baking dish with parchment paper and set aside.
Start with the crust. In a small mixing bowl, add in the almond flour, cocoa powder, and salt and mix until it looks uniform. Stir in the melted coconut oil and maple syrup until the batter comes together. Using your hands, gently spread the crust over the top of the parchment paper in the baking dish, going all the way to the edges. If the crust is sticking, use a bit of water on your hands to help spread it evenly. Bake the crust in the oven for 15 minutes. Remove it from the oven and let it cool completely.
While the crust is baking, mix together the peppermint filling ingredients in a separate mixing bowl. If the coconut butter is hard and flaky, melt it gently over low heat in a small saucepan until just melted, then combine it with the remaining ingredients. It should come together easily but not be overly drippy or with too many lumps in it. Pour the peppermint filling over the completely cooled crust, then place the entire dish in the freezer to set (about 10-15 minutes).
Next, melt the chocolate chips and coconut oil in a saucepan or pot over low heat until just melted. Remove the dish from the freezer and top the peppermint filling with the dark chocolate, then place back in the freezer to set the topping, for about 20 minutes.
Cut the bars into 16 pieces and serve immediately. They should be stored in the freezer or refrigerator for the best results. If the bars are very hard, run sharp knife under hot water for 30 seconds, dry it off, then cut the bars.

Recipe development and photography by Sarah Anderson.

November 25, 2022

Our Favorite Vegan Thanksgiving Dessert Recipe

Whether you’re putting together a last-minute Thanksgiving menu or thinking ahead to the December holidays, it’s important to consider what plant-based eaters are going to eat at your holiday soiree. Vegan fall desserts are hardly difficult to come by, because so many ingredients found in vegan cooking, like nuts, spices, and grains, tend to lend well to autumnal desserts. This vegan Thanksgiving dessert recipe (which could really be used for any holiday or occasion) is sure to please both herbivores and meat-eaters alike. If you’re on the hunt for vegan fall desserts, we’ve got you covered.

Vegan Mini Chocolate Pies with Pecan Caramel

vegan thanksgiving dessert recipe

Ingredients

For The Crust:

1 1/2 cups almond flour
1/4 cup cocoa powder
1/4 cup coconut oil, melted
2 tablespoons maple syrup
Pinch of salt

For The Chocolate Pie:

16 ounces vegan dark chocolate chips
1 cup full-fat coconut milk
2 teaspoons vanilla extract
Pinch of salt

For The Pecan Caramel:

1/2 cup coconut oil
1/4 cup maple syrup
2/3 cup coconut sugar
2 cups chopped pecans
1 teaspoon vanilla extract
1/4 teaspoon pink salt
Vegan coconut whipped cream, for topping

Directions

Line a 12-cup muffin tin with paper cupcake or muffin liners and set aside.
Make the crust: In a large mixing bowl, sift together the almond flour and cocoa powder until combined, then add in the melted coconut oil, maple syrup, and salt, and mix well. Take about 2 tablespoons of the crust mixture and press into the bottom of each of the paper liners. You may have some extra of the crust. Place the muffin tin in the freezer.
Meanwhile, melt the dark chocolate chips in a sauce pan or double boiler over low heat. Add the melted chocolate to a clean mixing bowl, then stir in the coconut milk, vanilla extract, and salt until the mixture is uniform and creamy.
Remove the muffin tin from the freezer and top each liner with crust with the chocolate pie mixture. Smooth the top with your finger or a spoon to make them even. Place the muffin tin back into the freezer while you prepare the pecan caramel.
In a sauce pot (be sure to clean it if you are using the same one as melting the chocolate) add in the coconut oil, maple syrup, and coconut sugar. Bring the mixture to a boil and cook for 1 minute, until it begins to bubble up and come together. Remove the caramel from heat and stir in the pecans, vanilla extract, and salt. Let it cool for a few minutes.
Remove the muffin tin from the freezer again, and carefully add a tablespoon or two of the pecan caramel to each chocolate pie. Place them back in the freezer and let them solidify for about 15-20 minutes.
Serve the mini chocolate pies with vegan whipped coconut cream and serve immediately. They can be stored in the freezer or refrigerator in a storage container with a lid.

Want more vegan dessert recipes? Subscribe to our newsletter for all manner of cooking tips, recipe ideas, and holiday hacks!

Recipe and photos by Sarah Anderson.

October 2, 2022

Vegan home-cooking recipes that inspire

I was visiting my partner in Oakland last weekend, and we decided to drive up to Sebastopol and Healdsburg for the day. As we drove into Healdsburg at lunchtime, our stomachs were grumbling, and we didn’t have a plan for where to eat (as anyone who gets hangry knows, this is dangerous territory for a couple). The first sign I spotted was for a vegan restaurant called Little Saint. Neither of us is vegan, but my partner’s pretty close, so we decided to give it a shot.

In a town filled with high-end Italian restaurants and steakhouses, Little Saint was a breath of fresh air. The menu was filled with crisp salads and comforting stews that put a laser focus on fresh vegetables and grains and fermented tonics and pickles. We left that meal feeling full but refreshed — a rare combination — and it got me thinking about the types of vegan home cooking I love, where it’s simply about great vegetables that are cooked so well that you never miss, or think about, the meat.

Keith Corbin’s Vegan Gombo fits right into that category. Corbin roasts root vegetables to make a flavorful stock, then adds it to a mix of Fresno chiles, okra and red miso paste for a heady stew that hews more to the original West African dish than its Louisiana analogue. His recipe makes a lot of gombo, but it’s just the sort of thing you can keep in the freezer to pull out when you need an emergency dose of comfort after a long day.

Another project-style recipe that I love is Genevieve Ko’s Vegan Picadillo Empanadas. Instead of a ground meat filling, Ko uses nutty, rich ground pecans, which I love for their earthy flavor — it pairs better with the traditional roast tomatoes, raisins and olives than beef. Another freezer staple, these empanadas are for days when I’m too busy to make lunch. I can warm one in the oven for 30 minutes and have lunch on the go.

My Spicy Watermelon and Tahini Salad With Pistachios and Mint is a refreshing salad that’s unintentionally vegan. Crisp, cool watermelon is drizzled with a jalapeño-spiced tahini dressing, then showered with toasted pistachios and fresh mint. Watermelon season is coming to an end soon, but this dish works equally well with cantaloupe or other melons in the market, or even figs.

And I always love having a couple of ace baking recipes up my sleeve to bring out for visiting friends who are vegan. First is GGET’s Vegan Strawberry Muffins, which use macadamia (or almond) milk and coconut oil in place of eggs and dairy to add a richness that still allows the floral strawberry flavor to shine through. It’s a great all-purpose muffin batter that works well with other berries, apples and pears, or other ripe fruit (make it with the same jam flavor as the fruit you use, and you’re good to go.)

And for a low-key but impressive dessert, try my Vegan Carrot-Banana Cake. This comforting cake is all about ripe bananas and carrots with just enough spices, dried fruit and nuts to support their floral aromas. A simple lime-scented coconut-oil frosting gilds the lily but this cake is also great with a simple dusting of powdered sugar on top.

Keith Corbin’s Vegan Gombo

In this recipe, a chile-enhanced gombo sauce of cooked okra and shallots is amped with red miso paste, in place of a traditional roux, and lime juice. For serving, Corbin starts with a layer of cooked California brown rice, then adds the gombo stew and tops it all with sautéed, charred or grilled vegetables that change with the seasons and add texture to the dish.
Get the recipe.
Cook time: 3 hours, 15 minutes, mostly unattended.

Chef Keith Corbin's vegetarian gumbo, in two bowls sitting on a wooden surface.

Vegan Picadillo Empanadas

Finely chopped pecans take the place of beef in these picadillo empanadas seasoned with spices, raisins and olives.
Get the recipe.
Cook time: 1 hour.

Spicy Watermelon and Tahini Salad With Pistachios and Mint

This salad adds a spicy richness to lean, sweet watermelon. Fresh jalapeño chile adds necessary heat to cut through the fatty tahini, but if you want the salad less spicy, omit the chile’s seeds.
Get the recipe.
Cook time: 30 minutes.

Spicy Watermelon Salad with Tahini, topped with sliced jalapenos and pistachios

Vegan Strawberry Muffins

Strawberry runs through these super-soft muffins with swirls of jam in the batter and fresh-cut fruit on top. Coconut oil and macadamia milk bring richness to the two-bowl batter, which comes together quickly.
Get the recipe.
Cook time: 1 hour.

Strawberry Muffins on a rack, seen from above.

Vegan Carrot-Banana Cake

This cake is friendly to substitutes. Bananas stand in for eggs, both binding the batter and giving it body — use bananas whose peels have gone mostly black for the best flavor.
Get the recipe.
Cook time: 1 hour, 20 minutes.

October 1, 2022

Meera Sodha’s vegan recipe for beer-battered aubergine tacos | Vegan food and drink

When I 1st ate a Baja-style fish taco in San Francisco, I could have squealed. It tasted as if that supreme British foodstuff icon, battered cod, experienced sacked off its previous good friend chips, and was residing a manufacturer new American lifestyle with new mates: lime, salsa, taco and crema. I loved it, not specifically for the fish, but for the contrast inside a solitary bite, which was hot, chilly, crunchy, comfortable and sweet-and-sour. Below, in location of the fish, I have made use of my beloved aubergine, which, when fried, normally takes on a dual character of being crisp on the outside and gooey in just, and marries properly with all the other things.

Beer-battered aubergine tacos

Corn tortillas are additional difficult to locate (and a bit a lot more pricey) than wheat types, but they are very well value looking for out for their delicious flavour. I acquire mine in bulk from Mex Grocer and retain them in the freezer in smaller batches.

Prep 15 min
Cook dinner 1 hr
Serves 4

For the crema
150g vegan creme fraiche
1 lime, zested and juiced
Salt

For the cabbage
100g pink cabbage, quite finely sliced
½ red onion, peeled and very finely sliced
2 tbsp lime juice (from 1-2 limes)
½ tsp wonderful sea salt

For the tomato salsa
300g ripe vine tomatoes (ie, 3 or 4), finely chopped
20g coriander, finely chopped, stalks and all
1 tbsp chipotle paste
2 tbsp crimson-wine vinegar
½ tsp fantastic sea salt
1 crimson chilli, finely chopped

For the aubergines
230g simple flour (gluten-free of charge, if you like)
1 generous tsp salt
330ml (vegan) beer
2 tsp English mustard
2 aubergines (about 510g), slice into batons 1½cm at their widest aspect
Sunflower oil, for frying
At minimum 12 x 12cm corn or flour tortillas, to provide

To start with make the sides. For the crema, in a tiny bowl, mix the creme fraiche with a tablespoon of lime juice, the lime zest, a tablespoon of drinking water and a significant pinch of salt, and put to one particular aspect.

Set the cabbage, red onion, lime juice and salt in a 2nd, greater bowl (big plenty of to put your hand into), massage the lime and salt into the veggies and established aside to pickle.

For the salsa, merge the chopped tomatoes, coriander, chipotle paste, vinegar, salt and chilli in a medium bowl, then go away to marinate.

Now for the tortillas. Line a significant casserole pan for which you have a lid with a tea towel. Heat the tortillas according to packet guidelines – I fry them in a dry pan, then wrap them in the tea towel and place the lid on the casserole to maintain them heat.

Eventually, prepare the aubergines. Put the flour in a bowl, incorporate the salt and whisk to blend. Bit by bit incorporate the beer and mustard, whisking together the way, then insert the aubergine pieces and stir to coat.

Pour 2cm oil in a medium saucepan, and set it in excess of a medium heat. Arm on your own with a pair of tongs and line a big plate with kitchen area paper. When the oil is sizzling (180C on a thermometer, or exam a fingernail-sized piece of bread, which should really crisp in 30 seconds), reduced in the battered aubergine pieces, frying no a lot more than 4 at a time so as not to overcrowd the pan and interesting down the oil. Fry for a moment to 90 seconds, turning at the time midway, until golden brown, then remove with the tongs, carefully shake off any excess oil and put on the kitchen paper-lined plate to drain. Repeat with the remaining aubergine pieces.

To assemble the tacos, distribute a tortilla with a little crema, leading initially with a piece or two of fried aubergine, then some pickled cabbage and, eventually, some salsa.

September 19, 2022

Meera Sodha’s recipe for vegan tiramisu | Vegan food and drink

Tiramisu usually means “pick-me-up”: each a guarantee and a command. And it has my heart. It is just one of 3 Sodha family members puddings of option for all key instances (trifle and cheesecake are the other individuals, because you question), so it was just a issue of time before I accomplished the set in this column. I’m of course biased, but I consider this recipe has positive aspects in excess of the original. Without regular dairy and eggs, it is magnificent without having getting as well abundant, and rather of the elongated savoiardi biscuits, there is a flat sponge that can be slice into any shape to match any serving dish of your selection.

Vegan tiramisu

I adore a sponge-to-product ratio of 30:70 and are inclined to make two medium-sized tiramisus in lipped serving plates (play with the ratios to your possess preference). You are going to need an electric whisk and a blender. For these budgeting, this is costed at about 75p a portion, and can be built more affordable even now by applying liquor you by now have in the dwelling or by leaving it out entirely.

Prep 5 min
Prepare dinner 35 min, moreover resting time
Chill 2 hr+
Serves 8-10

For the sponge
170g plain flour (gluten-absolutely free, if you like)
85g caster sugar
¾ tsp baking powder
¼ tsp bicarbonate of soda
150ml entire oat milk
50ml light-weight olive oil
¾ tsp apple cider vinegar
250ml brewed espresso – either espresso, or 2 tbsp espresso powder + 250ml just-boiled h2o
3 tbsp brandy or rum, optional

For the cream
290g silken tofu, drained
100g vegan comfortable cheese – Sainsbury’s own-label or Sheese perform very best below
90ml light-weight olive oil
100g caster sugar
3 tbsp sweet marsala
250ml whippable plant product – I discover Oatly performs effectively
1 tbsp cocoa powder
1 sq. 70{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} dark chocolate, optional

Warmth the oven to 200C (180C supporter)/390F/gasoline 6 and line a shallow, approximately 34cm x 24cm baking tray with greaseproof paper. Force the paper well into the corners, and really do not get worried too considerably about wrinkles.

First make the sponge. Put all the dry substances (ie, the initial 4) in a huge bowl, make a perfectly in the centre and add the milk, oil and vinegar. Whisk to mix until finally easy, then scrape into the lined tray and gently shimmy it back again and forth so the batter ranges out. Pop the tray in the oven for 15 minutes, until the sponge is golden on top.

To make the product, place the drained tofu, delicate cheese, oil, sugar and marsala in a blender and blitz sleek. In a bowl, whip the cream for about 3 or four minutes, till it can hold its form. Fold the tofu combination into the cream right up until combined, then pop the bowl in the fridge.

To assemble the tiramisu, stir the brandy or rum, if working with, into the espresso. Slice the sponge into parts to cover the foundation of your dish(es), then gradually and evenly pour the boozy espresso all more than the leading. Spoon on the product mixture, so it thoroughly handles the tiramisu(s). Using a fantastic-mesh sieve, shake the cocoa above the prime, then grate on the chocolate, if working with. Pop the tiramisu(s) in the fridge for at least a few of hrs (and for up to a few of times), to set and for the flavours to occur alongside one another.