Sentences with phrase «cup vegan»

Add 1 cup vegan butter to the bowl with the sugar / spice mixture.

Melt 1/2 cup vegan chocolate chips in 30 second intervals in the microwave, mixing in between, being careful not to burn.

In small saucepan, combine 1/3 cup vegan margarine, 1/4 cup water and 1 cup brown sugar.

Take the sauce off the heat, then stir in the 1/2 cup vegan parmesan cheese until fully incorporated.

I baked these replacing the flour with 1 cup of homemade almond flour and 1/2 cup vegan protein powder.

Add 1 to 1 1/2 cups vegan mozzarella, depending on how cheesy you'd like this to be, and cook just until the cheese is melted.

Tip: To make vegan apple crisp, use 1/4 cup vegan vegetable oil spread in place of the butter.

I adore this mix and match one cup vegan loaf cake, it's so easy and so adaptable.

Ingredients: Half a package of tofu, any type will work 1 15 oz can of hearts of palm 5 stalks of celery 2 scallions For the dressing: 1/4 cup vegan mayonnaise Splash of apple cider vinegar 1 Tablespoon of capers 1 Tablespoon garlic powder 1 Tablespoon onion powder 1 teaspoon ground turmeric 1 - 2 Tablespoons of mustard Squeeze of sriracha

1 cup sugar 1/2 cup vegetable oil 2 egg replacers 1/4 cup vegan sour cream 1 teaspoon vanilla extract 2 cups all - purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1 1/2 cups chopped peeled pears 2/3 cup chopped pecans 1/2 teaspoon grated lemon peel

Ingredients Pastry for single - crust 9 - inch pie (use 1/2 of our REAL Pie Crust, Gluten - Free) 2/3 cup vegan sugar (evaporated cane juice) 1/4 cup cornstarch or potato...

1 large portion or 2 small 1 1/2 cups vegan milk (almond or cashew milk work best) 2 tbsp cacao 60g dates... Keep Reading

Ingredients 1 cup whole - wheat flour 1 cup raw sugar 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon salt 1 small zucchini 1/2 cup extra-virgin olive oil 1 teaspoon pure vanilla extract 1/4 cup vegan dark chocolate chips Directions Preheat oven to 350 °F.

Melt 3/4 Cup vegan semisweet chocolate chips (carefully if using microwave).

corn starch (more is super liquidy) 1/4 cup vegan mayo 1 cup breadcrumbs (regular or gluten free, panko makes them extra crispy) 1/2 cup vegetable based oil for frying

Roasted Red Potato Salad Print Prep time 10 mins Cook time 35 mins Total time 45 mins Author: A. N. Flitter Recipe type: Side Dish Cuisine: Vegan Serves: 6 Ingredients 2 1/2 lbs Red Potatoes 1 tbsp Olive Oil 1/4 + ⅛ tsp Salt, separated 1/2 cup Vegan Mayo 1 tbsp Dijon Mustard 1 tsp Sriracha 2 cloves Garlic, minced 1 tbsp Dried Dill ⅛ tsp Pepper Instructions Preheat the oven to 425 degrees F. Clean the potatoes and cut into 1» cubes.

Ingredients 2 cups heavy cream 1 cup whole milk 1/2 cup sugar pinch salt 3 egg yolks 1 egg 1 tsp vanilla extract 2 cups vegan marshmallows

1/2 cup chopped green onions for topping 1/2 cup vegan cheddar cheese for topping (optional) fresh basil for plating

Add 1/2 Cup vegan whipping cream (or plain soy milk), a little at a time, stirring until smooth and shinny but not too thick or thin.

Vegan alternative: 1 cup vegan buttery spread, like Earth Balance, softened to cool room temperature.

Refined coconut oil, for the baking sheet 3/4 cups whole wheat panko (Japanese bread crumbs) or whole wheat bread crumbs 1/3 cup vegan chicken bouillon 3 tablespoons cornmeal 1/2 tablespoon fine sea salt 3/4 teaspoon paprika 1/4 teaspoon cayenne powder 1 cup soy milk 3/4 cup brown rice flour 1-1/2 pounds seitan (in larger blocks as opposed to thin slices), broken into large hunks

1 cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2 small yellow squash and / or zucchini 1 large stalk of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp warm water 2 Tbsp soy milk salt black pepper olive oil cornmeal Pizza Dough

Taleggio or brie, sliced, for the vegetarian version, or 1/2 cup Vegan Bechamel with a healthy dose of nutritional yeast for the vegan version

• 3 (8 ounce) packages vegan cream cheese • 3/4 cup sugar • 1/2 cup superfine brown rice flour • 3/4 cup vegan eggnog (highly recommend So Delicious out of all the brands.

1/2 cup Vegan Spaghetti squash with Caramelized Onions, Greens and Dried Cranberries (without the croutons) approximately 2 tablespoons Vegan Swiss «Cheese» approximately 2 tablespoons vegan Veggie Marinara Sauce coarse sea or kosher salt if needed 1/2 recipe CPK's Pizza Dough Rosemary Olive Oil

2 8 - ounce packages of tempeh1 1/2 cup vegan mayonnaise2 1-1/2 tablespoons yellow mustard 2 teaspoons turmeric 1/2 teaspoon salt 3 cloves garlic, pressed 3/4 cup nutritional yeast3 3 stalks celery, diced 3 carrots, grated 1/2 bunch cilantro, chopped 2 scallions, chopped 2 pickles, chopped

2 cups tomatoes, roughly chopped 3 fresh basil leaves (or 1 teaspoon dried) 1 teaspoon dried oregano 2 tablespoons vegan parmesan cheese or faux parmesan (plus additional for topping) 1 cup vegan jack cheese, thinly sliced 1 package vegan mozzarella cheese 24 slices vegan pepperoni, chopped

For the ricotta I used about 1/2 cup firm tofu plus about 1/4 cup vegan yogurt to make 3/4 cup total - I mashed them together until they was a creamy, but grainy consistency, similar to ricotta.

1 cup vegan chorizo filling (This delicious filling comes from a new crostini recipe of which I had leftovers; just click the link.

approximately 1/2 cup vegan Creamy Macadamia «Cheese» Spread (this recipe was published on One Green Planet; again, just click the link.)

Ingredients for Tofu Ingredients for Wing Sauce 1/4 cup vegan butter5 oz hot sauce 1/2 teaspoon molasses1 tablespoon red vinegarpinch of salt Instructions Filed under: Food, Front Page Comments are closed.

Matcha Bread Star with a Sweet Black Sesame Filling and a Ginger Glaze Dough ingredients: 1 tbsp active dry yeast 1 cup vegan buttermilk, lukewarm * 3 1/4 cups all purpose flour 3 tbsp coconut sugar (you can use cane) 1/2 tsp baking soda 3 - 4 tsp matcha, depending on how intense you want the colour to be Pinch of pink himalayan sea salt (orrr just salt) 3 tbsp aquafaba 1/4 cup coconut oil ** 1 cup crystallised ginger, finely chopped (optional)

2 1/2 cups all - purpose flour 1 cup vegan stick margarine, cubed and chilled (e.g., Earth Balance) 1 teaspoon salt 1 teaspoon sugar 1/4 to 1/2 cup ice water

1 cup plus 1 tablespoon nondairy milk 2 tablespoons freshly squeezed lemon juice 2 cups plus 2 tablespoons whole wheat flour 1 teaspoon baking soda 1 cup vegan cane sugar 1/3 cup extra-light olive oil (see note) 1 teaspoon vanilla 1 1/2 cups mashed ripe bananas (about 3 medium) 1 cup chopped walnuts

chive & dill pesto sauce from Nina's Bowls of Goodness 1 garlic clove 2 handfuls of fresh chives handful of fresh dill handful of fresh parsley 1/3 cup vegan creme fraiche (recipe below) 3 tablespoons extra virgin olive oil (or water) 1 tablespoon nutritional yeast 2 tablespoons lemon juice salt & pepper

Ingredients: 2 slices vegan sandwich bread, 1 cup vegan refried beans, 1 avocado, a few slivers white onion and coarse sea salt.

bag of broccoli slaw (or a slaw mix) Juice of 1 lime 1 Cup Vegan Salad Dressing (I used Earth Balance «Mindful Mayo») 1...

Vinegar 1/3 Cup Vegan Butter Softened 6 Tbs.

1 1/2 cups diced celery 1 1/2 cups chopped apple 1 cup vegan mayonnaise Pinch of salt 1/2 teaspoon of pepper 2 tablespoons lemon juice 3 cups cooked vegan chicken, chopped Chopped parsley for garnish

Dough: 1/3 cup raw cane sugar or coconut sugar 2 1/4 tsp yeast 1/2 tsp Real Salt 1 1/2 cups One Degree Organics Sprouted Spelt Flour, divided 1 cup cup organic all purpose white flour 1/2 cup water 1/2 cup coconut, almond or soy milk 1/3 cup vegan margarine Cranberry Orange Filling: 1 3/4 cup organic fresh or frozen cranberries 1/4 cup brown sugar or coconut sugar 1 tsp cornstarch 1/4 cup water 2 tsp organic orange zest

1 cup Bob's Red Mill Gluten - Free All Purpose Flour 1/3 cup buckwheat Flour 1/2 tsp salt (optional — I don't use salt) 1 1/4 cups non dairy milk 1 package active dry yeast (1 Tablespoon) 1/3 cup vegan sour cream 2 Tablespoons Ener - G Egg Replacer in 2 Tablespoons water 2 Tablespoons soy lecithin in 2 Tablespoons water 1 Tablespoon ground flax seeds (golden are used here, they blend in; brown can be used as well and will appear as brown flecks) 1 cup blueberries (fresh or frozen)

Check out mine here) 1/4 tsp salt 1/4 tsp baking soda 1/2 cup vegan chocolate chips (I use Camino) Splash of dairy free -LSB-...]

Crumb Topping: 1/2 cup One Degree Organics Sprouted Spelt Flour 1/2 cup walnuts, coarsely chopped 1/3 cup raw cane sugar 1 Tbsp grated orange zest 1/2 tsp cardamom 4 Tbsp margarine Cake: 2 cups One Degree Organics Sprouted Spelt Flour 2 tsp baking powder 1/4 tsp salt 1 1/4 tsp cardamom 2/3 cup raw cane sugar 2 Tbsp grated orange zest 8 Tbsp margarine, melted 1 cup vegan milk (almond, coconut, soy) 1 1/2 tsp vanilla extract

Variation If you want to make this even richer, make this simple chocolate frosting: Combine 1/2 cup vegan dark chocolate chips, 1 heaping tablespoon peanut butter, and 3 tablespoons nondairy milk in a small bowl and microwave for 45 seconds, then stir together until smooth.

Mini Chocolate Peanut Butter Pies (Vegan) 1/4 cup vegan semisweet chocolate chips 1 tablespoon creamy natural peanut butter 15 mini baked fillo shells (1.9 ounce package) 15 small scoops dark chocolate coconut ice cream (non-dairy frozen dessert) Chopped cocktail peanuts

3 farm fresh eggs 1/2 cup vegan sugar 6 tablespoons ghee (or coconut oil if dairy free) 1/2 cup freshly squeezed blood orange juice, strained

Chipotle dressing: -3 / 4 cup vegan mayo (I used Nasoya since they sent me some to try!)