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
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
Dry: 2 cups One Degree Organics Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz) organic pumpkin puree 1/3 cup coconut oil, melted 3/4 cup maple syrup 1/2
cup vegan milk (coconut, almond, soy) 2 tsp lemon or lime juice 1 tsp vanilla Frosting: 1 cup full - fat coconut cream, chilled 3 Tbsp maple syrup 1 tsp vanilla bean paste
Pie Crust: 2 cups One Degree Organics Sprouted Whole Wheat or Sprouted Spelt Flour 1 tsp salt 1/2 cup oil 1/2 cup cold water Filling: 2 cans (15 oz each) organic pumpkin puree 3/4 cup maple syrup 1/3
cup vegan milk (coconut or almond) 1 Tbsp coconut oil 2 1/2 Tbsp cornstarch 1/2 tsp salt 1 1/4 tsp cinnamon 1/4 tsp ginger 1/8 tsp nutmeg 1/8 tsp cloves
Filling 8 - 10 onions 1 tablespoon olive oil 1 tablespoon vegan butter sprig of fresh thyme 17 ounces extra firm tofu pinch of nutmeg 2 tablespoons miso ± 3/4
cup vegan milk 1 clove garlic, minced 2 teaspoons rice vinegar yeast flakes (optional) salt and pepper
Not exact matches
for the crust (gluten free and
vegan)(makes one large pizza crust) 1/3
cup plus 4 tablespoon almond
milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4
cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2
cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
base 1/2
cup of oats 1/2
cup of
vegan milk (whatever you like!
1 handful of kale 1 celery stalk 1/2 ″ piece of ginger, peeled (less if you don't like so much spice) 1 apple 1 - 2
cups of coconut water, filtered water, or
vegan milk
Crispy Bottom Peanut Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons
vegan margarine 3/4
cup vegan chocolate chips 2
cups vegan puffed rice cereal 8 ounces
vegan cream cheese, room temperature 1
cup smooth peanut butter 1/4
cup agave nectar 1/4
cup sugar 2 tablespoons fresh lemon juice 1/4
cup soy creamer or soy
milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe follows)
6 tablespoons cold non-hydrogenated
vegan margarine, cut into pieces 2/3
cup granulated sugar 1 1/4
cup blanched sliced almonds, pulsed in a food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4 teaspoon ground cinnamon 2/3
cup plain almond
milk 2 teaspoons vanilla extract 1/2 teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4
cup apricot jam, melted
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
Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from
Vegan With A Vengeance 1
Cup Plus 4 Tablespoons Whole Wheat Flour 1
Cup All - Purpose Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2/3
Cup Water 2 Cups Coconut
Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple Syrup 2 Teaspoons Vanilla Extract -LSB-...]
I also used a natural, unflavored
vegan protein powder so I used closer to a half
cup of
milk.
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2
Cup Almond
Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2
Cup Frozen Berries -1 / 2 tsp
Vegan butter / Coconut oil Optional Nuts (Almonds / Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal as said on label of QuickOats box.
Beyond Meat Shepherd's Pie Recipe Print Prep time 20 mins Cook time 35 mins Total time 55 mins Author: A. N. Flitter Recipe type: Dinner Cuisine:
Vegan Serves: 6 Ingredients 1 lbs Red Potatoes 1/4
cup Almond
Milk, unsweetened 1 tbsp Olive Oil 1 bag Beyond Meat Beef Crumbles 2 large Carrots, chopped 1 stalk Celery, chopped 1/2 Onion, diced 2 cloves Garlic, minced Salt and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes and chop them into cubes.
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3
cups of raw cashews (organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon juice) • 1
cup of greek yogurt (or non dairy yogurt for
vegan) • 1/2
cup of almond
milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
1
cup vegan margarine 1
cup soy
milk 2 tablespoons agave nectar plus 1 teaspoon, divided 2 1/4 teaspoons active dry yeast 3
cups all - purpose flour plus 2 tablespoons, divided 1 teaspoon salt 1 tablespoon water
Frosting: (measurements are approximate) 3 tablespoons
vegan cream cheese, at room temperature 3 tablespoons
vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1
cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy
milk (start with 1 tablespoon and add more until desired creaminess is achieved)
1/2
cup canola or other vegetable oil 1/2
cup vegan butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy
milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4
cups white whole wheat flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy
milk, but I prefer sour cream)
Vegan Maple - Cream Cheese Frosting: 1/4 cup vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flav
Vegan Maple - Cream Cheese Frosting: 1/4
cup vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flav
vegan butter (I like Earth Balance), softened 1/4
cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flav
vegan cream cheese, softened approximately 2 - 3
cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy
milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavoring
Vegan Salted Chocolate Fudge Pops Recipe 3/4
cup full fat coconut
milk 1 medium banana, frozen and cut into chunks 2 tablespoons natural cocoa powder 2 tablespoons pure maple syrup 1/4 teaspoon pure vanilla 1/8 teaspoon fine sea salt Popsicle molds Foil squares Wooden craft sticks
Note: For a
vegan option, omit the Greek yogurt (and almond
milk) and sub with 1
cup of coconut
milk instead.
Notes: You can replace the coconut oil and
milk with 1/2
cup of
vegan butter, if desired.
For instance, if your
vegan recipe calls for 1
cup non-dairy
milk, use 3/4
cups + 1 Tablespoon non-dairy
milk (1
cup minus 3 Tablespoons) and 3 Tablespoons (45 mL) flax gel to replace one egg equivalent and whisk them together.
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
Vegan Peanut Butter
Cup Ice Cream 1 15 - ounce can light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
Cup Ice Cream 1 15 - ounce can light coconut
milk, well shaken 2 tablespoons cocoa powder 1/3
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut but
cup light agave nectar (or maple syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2
cup chocolate peanut but
cup chocolate peanut butter
1 pack Vanilla APS
vegan protein powder (see Note for subs) 3 tablespoons coconut flour 3/8
cup almond
milk 1/4
cup pumpkin puree (or a mushes banana if you want to make them banana - ish) 1 teaspoon butterscotch flavoring 5 squares 85 % dark chocolate
Ingredients -2 / 3 scoops Rolled Oats -1 / 2
Cup Almond
Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2
Cup Frozen Berries -1 / 2 tsp
Vegan butter / Coconut oil
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1
cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2
cups) coconut
milk 1
cup chicken broth (or vegetable stock to make vegetarian /
vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Combine 1/2 a banana, 1 tablespoon almond butter, 1 tablespoon of
vegan protein powder, 1/2
cup of chopped kale, 1/4
cup coconut yogurt, 1/2 tablespoon flax seeds, 1/2 tablespoon hemp seeds, and 3/4
cup of nut or coconut
milk.
2 ripe bananas 3 organic eggs (or three flax / chia eggs for a
vegan version) 3/4
cup organic gluten - free rolled oats 1/2
cup organic buckwheat flakes 1 tsp baking powder a pinch salt 1/2 tsp ground cardamom 1/2 tsp vanilla powder 1
cup oat
milk (or other plant - based
milk) + coconut oil for frying
P.S. — I have edited the recipe to say «1/2 -1
cup almond
milk, or other dairy - free
milk» (of course, you can use regular cows
milk, too, but since the recipe is
vegan it isn't listed).
3 2/3
cups self - rising flour 1 / 2 - teaspoon salt 1 / 4 - teaspoon baking soda 1 / 4 - teaspoon cream of tartar 1/4
cup Earth Balance
vegan butter 1/3
cup sugar 1 Tbsp EnerG Egg Replacer Powder 4 Tbsp water 1
cup of soy
milk
Pumpkin Pie Protein Smoothie
Vegan, gluten - free, soy - free, refined sugar - free Makes 1 large serving 1
cup unsweetened pumpkin puree (to make your own, click here) 1 frozen banana 1/2 -1
cup unsweetened almond
milk, or other dairy - free
milk 1 scoop unflavored (or vanilla) protein powder * — optional 2 - 3 TBSP agave or maple syrup, to taste 1/2 tsp.
1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1
cup nondairy
milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4 ounces) pineapple chunks packed in juice, or 2 fresh pineapple rings 1/4
cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or
vegan mini chocolate chips, for garnish
-1 head cauliflower -1
cup unsweetened non-dairy
milk (I used unsweetened coconut
milk)-1 / 2
cup brown rice flour -1 T garlic powder -1 / 2 t salt -1 1/2 T Earth Balance butter -1
cup hot sauce (I used Frank's)- celery for serving - ranch dressing for serving (see my
vegan recipe below)
I
cup naturally
vegan cornbread mix (I use Martha White) 1
cup naturally
vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2
cup vegan butter, melted 1/3
cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3
cup non-dairy
milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1
cup shredded
vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
200 ml (1/2
cup + 1/3
cup) soy
milk 25 g fresh yeast or 8 g (2 1/2 t) instant dry yeast 50 g (1/4
cup) + 1 t sugar, divided 500 g (4
cups + 2 1/2 T) all purpose flour, divided 200 g (3/4
cup + 2 T)
vegan margarine, softened 1/4 t salt 3/4 t baking powder
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4
cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4
cup unsweetened plain almond
milk 1.25 almond flour 1.25
cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25
cups of gluten - free oats 1
cup chopped walnuts or
vegan chocolate chips
1
cup cashews 1 14 - ounce cans coconut cream OR full fat coconut
milk 2/3
cup unsweetened cocoa or cacao powder powder 1/4
cup coconut sugar or 8 Medjool Dates 1 bean or 1 tsp pure vanilla extract Pinch of salt 1
vegan chocolate bar (salted Caramel yes please)
Vegan variation: substitute 2 tablespoons ground flax seed whisked with 1/4
cup water for the egg; substitute 1 1/2
cups almond
milk for the yogurt and
milk.
Cake 1/2
cup vegan butter 1/2
cup + 2 tbsp almond
milk 3/4
cup punkin ale 2 tsp pure vanilla extract 2 tsp ground cinnamon 3/4 tsp fine sea salt 1 tsp baking soda 1/2 tsp baking powder 1
cup cane sugar 3/4
cup special dark cocoa powder 1 1/2
cup unbleached flour 1/2
cup soft silken tofu
1
cup almond flour 2 tablespoons coconut oil pinch of sea salt or himalayan pink salt 1/4
cup agave nectar or other liquid sweetener such as raw honey (not
vegan) OR for zero calorie sweetener, use 3 drops of liquid Stevia + 3 - 4 tablespoon non-dairy
milk 1/2 tablespoon natural peppermint extract
1/2
cup softened
vegan butter or margarine (can also use coconut oil but add 1 tbsp water) 1
cup packed brown sugar 1/4
cup plant - based
milk (I use almond) 1 tsp vanilla 1 1/2
cups flour 1/4
cup cocoa powder 1 tsp baking soda 1 tsp baking powder 1/3
cup dairy - free chocolate chips 1/3 cupcandy canes (about 5 mini or 1 - 2 large) crushed
Icing 2 ounces bittersweet chocolate 1/2
cup vegan margarine 3
cups organic powdered sugar, sifted 1 teaspoon instant espresso powder 2 tablespoons soy cream (soy
milk can be substituted) 1 teaspoon vanilla extract
for the cookie dough filling: 2-1/2
cups all purpose flour 1 tsp salt 1
cup vegan butter, at room temperature 3/4
cup granulated sugar 3/4
cup brown sugar, packed 1 tsp vanilla 1/3
cup soy or almond
milk 1
cup vegan chocolate chips
Fudgy Cardamom Squares Ingredients 1/2
cup almond
milk 2 teaspoons
vegan butter or safflower oil 1/2
cup ground sugar 1/8 teaspoon salt 1/4 teaspoon cardamom powder 1
cup ground raw or blanched almonds or fine -LSB-...]
CHOCOLATE FROSTING Two 10 - ounce packages
vegan, gluten - free semisweet chocolate chips (Chocolate Dream by the Hains Celestial Group) 3/4
cup hot water 1/2
cup coconut
milk Let's Do Organic, Creamed Coconut: plus water 4 T creme, 12 T water) 4 ounces silken tofu Nasoya
1
cup Sweet Sorghum Flour 1/2
cup all - purpose gluten - free flour 1/4
cup tapioca starch 1/4
cup potato starch 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 ripe banana mashed 1 stick (1/2
cup)
vegan butter (we use organic Earth Balance buttery spread) 1
cup unsweetened soy
milk 1 tablespoon apple cider vinegar
1/2
cup brown sugar, packed 1/4
cup granulated sugar 2/3
cup vegetable oil 1/4
cup almond or soy
milk (regular
milk will also work for non-vegans) 2 teaspoons pure vanilla extract 2
cups all purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 3 ounces semisweet chocolate, roughly chopped (use dairy - free chocolate to keep it
vegan)