Sentences with phrase «of vegan margarine»

If you don't mind a few extra calories when serving it up, spread your vegan pumpkin bread with vegan cream cheese, pumpkin butter or just a little bit of vegan margarine or vegan butter, or bake a double batch, and turn one loaf into a low - fat vegetarian pumpkin bread stuffing.

Our recipe for homemade vegan caramel corn uses sweet dark brown sugar and the buttery richness of vegan margarine.

Or if you eat butter then use that instead of vegan margarine, and if you prefer a less processed product then go for mild coconut oil instead.

While your crust cools, melt your 1 cup of vegan margarine and 1 cup of brown sugar in medium saucepan.

In my version I used butter and real chocolate, instead of vegan margarine and carob chips.

Laura says, «This delicious bread makes a wonderful snack, slathered with a bit of vegan margarine, nut butter or your favorite fruit preserves.»

I made a few small changes — almond milk instead of soy, real butter instead of vegan margarine, 1/2 cup raisins instead of 1 cup, and whole wheat pastry flour instead of whole wheat flour (it was all I had).

1 cup of vegan margarine 1 cup soy milk, preferably vanilla flavor 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 teaspoon vinegar 2 ounces red food coloring or beet juice 7-1/2 tablespoons Ener - G egg replacer 7-1/2 tablespoons water Frosting

Could I use olive or grape seed oil in place of the vegan margarine?

This is also the type that I prefer, using all real foods and not gobs of vegan margarine and similar substances.

For this recipe, I also added garlic salt, two tablespoons of vegan margarine for a creamier taste, and way too much black pepper.

Not exact matches

I just tried a vegan version of the yeasty ones (with soy milk, margarine, and applesauce instead of eggs) and they came out amazingly!

This is just a vegan version of margarine, and we all know by now (hopefully) that margarine is not the healthy alternative to butter.

2 cups spelt flour (or a mix of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1 teaspoon of each: baking powder, baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts

I use Earth Balance margarine instead of coconut oil, and I typically add either walnuts or vegan chocolate chips (sometimes both).

In addition, I use only whole foods ingredients, so you won't find processed vegan margarine, fake egg replacers, or processed soy «cream cheese,» for example, in any of my recipes.

- * lukewarm water shouldn't feel hot or cold, just roughly body temperature - to make vegan: use 1/3 cup + 1 tbsp olive oil or melted vegan margarine in place of the butter in the filling.

I added 1/4 cup of unsweetened cocoa powder to the caramel right after melting the margarine, and 1/2 a cup of vegan choc chips & 3 tablespoons of bourbon when mixing in the tofu.

Just want to say that we tried making these dairy - free, by substituting vegan margarine for the butter and then coconut cream (with a tablespoon of coconut oil) for the heavy cream — and it worked well!

When I do vegan cookies I usually cop - out by using margarine instead of butter.

I don't have a clue what sort of substitutes are available in the Netherlands, but as I told Mariele, technically, you could probably get away with using vegan butter / margarine.

Brush the same skillet in which you cooked the crêpes with some of the melted vegan margarine and set it over medium heat.

I made half of my pancakes this morning with vegan butter / margarine, and they rose just fine!

I am a new vegan and just wanted to ask about margarine as I thought it had traces of skimmed milk in it?

for the crumb topping: 3/4 c all - purpose flour 1/2 c dark brown sugar 1/2 tsp cinnamon (I used 1 tsp because I like everything super cinnamony) pinch of salt 5 tbsp vegan margarine 1/2 c pecans

When all done serve with your favourite vegan margarine and loads of warmed up maple syrup - essential, of course; --RRB-

I ended up changing from the suggested vegan margarine to coconut oil and I only used 1/3 cup instead of 1/2 cup.

1/2 cup soy milk 1 Tablespoon apple cider vinegar 1 3/4 cup whole - wheat flour 4 teaspoons baking powder 3 Tablespoons evaporated cane juice 1 organic orange, zested and sliced Pinch of salt 5 Tablespoons of cold vegan margarine, cut into chunks 1 teaspoon vanilla extract

Since then 95 % of my diet is vegan (I didn't eat meat or eggs from before discovering this condition) and I have been working on finding substitutions for my favorite treats (You may have noticed that I normally list» butter or margarine» in the ingredients, and that is because I used to make it with butter but now use vegan margarine and know it can be done).

I made half a two - layer cake by cutting one layer in half and stacking it with a creamed coconut frosting (http://www.adventures-in-cooking.com/2012/03/thai-tea-cake-with-creamed-coconut.html with vegan margarine instead of butter).

Vegans, I would recommend popping your portioned vegan margarine or coconut oil in the freezer to get it as cold as possible and, of course, use vegan cream or milk as the glaze wash.

4 cloves garlic 1 pound mushrooms (e.g., crimini or baby portobellos), chopped 1 5 - ounce can of water chestnuts, drained and chopped 1 cup chopped walnuts 2 tablespoons vegan margarine (e.g., Earth Balance) 1/2 cup low - sodium soy sauce 2 tablespoons brown sugar 1 carrot, shredded 3 green onions, sliced at an angle 1 tablespoon toasted sesame seeds 12 cold iceberg lettuce leaves

Repeat this for each of your slices, adding additional margarine to skillet as needed, and serve everything up with some additional vegan margarine, cinnamon, maple syrup, and perhaps a pecan or two.

Do you think I could sub olive oil or is it not enough of a solid and should use vegan margarine instead?

i've been wanting to make a vegan version for awhile without the use of soy margarine and i think i've done it.

Cashew Butter Frosting 1/2 cup of smooth, unsweetened cashew butter 3 tbsp of earth balance (or vegan margarine of choice) 1 cup of powdered sugar 2 tbsp of full fat coconut milk 1 tsp of vanilla extract

4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice

You just take some slices of french bread, spread with vegan margarine and broil until golden, repeat with the other side.

Worked just fine and they look exactly the same as yours apart from the perfectly round shape... Instead of vegan butter I used margarine.

1/2 cup olive oil, divided 2 pounds yellow onion (about 3), sliced thinly 1 Tablespoon agave Salt and pepper to taste 2 teaspoons ground coriander 6 cups vegetable broth 2 Tablespoons red miso 1/3 cup whole wheat flour 2 Tablespoons mirin 10 pieces of whole grain bread Vegan margarine, to taste Cheese or vegan cheese for bread, if deVegan margarine, to taste Cheese or vegan cheese for bread, if devegan cheese for bread, if desired

400g self - raising flour 100g Suma whole, raw hazelnuts 100g soft light brown sugar a pinch of salt 1 chia egg (1 tbsp chia seeds + 3 tbsp water) 350 ml Rude Health hazelnut milk 1 tsp apple cider vinegar 100g Montezuma 73 % cook's chocolate 150g vegan margarine / butter substitute 1 tsp vanilla extract

As a coeliac who avoids grains my flour of choice is buckwheat, instead of butter I use a vegan margarine and sugars like coconut sugar instead of refined sugar as they agree with me more.

I subbed out the egg yolks for one mashed banana in the vegan versions, and used margarine instead of butter in those ones.

If these are going to sit out at a warmer temperature than I'd suggest using the vegan margarine as the melting point is slightly higher and there will be less of a chance of your baked goodies falling apart when handled.

This vegetarian chestnut soup recipe is also vegan as long as you use vegan margarine or oil (and not butter) and soymilk in place of dairy milk.

Make healthy vegan pumpkin cookies that are very low - fat by using applesauce instead of margarine or oil.

1 cup gluten - free all - purpose flour 1 cup oats rolled or quick oats (not instant) 1/2 cup raw cane sugar (or 1/4 raw cane sugar + 1/4 coconut sugar) 3/4 cup organic vegan margarine 2 cups sliced organic strawberries 2 cups sliced rhubarb + 3 tablespoons of water