Add
the remaining vegan butter and rice milk, and mash until the potatoes are smooth and fluffy.
Add
the remaining vegan butter to the pot and allow it to melt.
Melt
the remaining vegan butter.
Not exact matches
The mixture will start to form crumbs, with some of the shortening and
vegan butter remaining in about pea size clumps.
In bowl of food processor, place flour, baking soda, salt,
remaining 2 tablespoons of
vegan butter and shortening.
In a medium saucepan, heat the
remaining 2 tablespoons of
vegan butter over medium - high heat.
Pour this mixture over the potatoes and pumpkin, dot with the
remaining butter or
vegan alternative and bake for 40 or 50 minutes until the potatoes and the pumpkin are very tender.
Since the Plnt protein is a raw protein blend, these Chocolate Dipped Peanut
Butter Protein Cookies can even be made raw
vegan by (choosing raw versions of the
remaining ingredients and) dehydrating them.
Then mix in the coconut yogurt, shredded zucchini and
remaining melted oil or
vegan butter until well mixed.