Sentences with phrase «vegan version using»

I tried this out with a vegan version using a flax egg and that came out slightly more crumbly, but nevertheless, delicious!

So I just love this — feta is my favorite and to make a vegan version using tofu is brilliant.

Based on an award - winning zucchini bread recipe I came across on Sally's Baking Addiction I have created a vegan version using gluten - free flour and coconut sugar.

While the original fritter recipe uses eggs to bind them together, I've also included an option for a vegan version using flax eggs.

When I make a cheesecake in the future, I will try making a vegan version using tofu and a raw vegan version.

Here's the Chinese restaurant classic, peppersteak, in a hearty, «beefy» vegan version using seitan in place of the real thing.

I've seen that a vegetarian version does exist in some shops, or you could make your own vegan version using this Vegan Worcestershire Sauce Recipe.

-LSB-...] I was so impressed with this Glazed Lentil Walnut Apple Loaf (Heather & I made a gluten - free & vegan version using brown rice flour instead of oats, and served it with this gravy): -LSB-...]

For a vegan version I use 1/4 cup water for each egg, heat the water and dissolve vegetable broth cubes (2) in the water to replace the seasoning from the soup mix, replace the cheese with tofu.

My vegan version uses raw cashews to make it creamy, along with some lemon, capers and a touch of nutritional yeast.

My vegan version uses raw cashews to make it creamy, along with some lemon, capers and a touch of nutritional yeast.

I've been looking around at other recipes for similar sorts of bars... a lot of the vegan versions use Lucuma powder as a substitute for egg white — it has a slightly sweet flavour, but it's low GI and adds other vitamins and minerals.

For a creamy vegan version use cashew cream in the puréed soup or as garnish on top.

Not exact matches

I made a vegan version,, but had no almond flour so used Millett flour and brown rice flour as a substitute.

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For a vegan version, use vegan Worcestershire sauce.

This vegan version's method uses non-dairy plant milk and replaces the gelatin with agar, an effective gelling agent derived from algae.

but they use honey and eggs, so I thought I'd try a vegan version!

This vegan version of Stuffed Italian Shells uses tofu with our Miso Master Organic Mellow Barley Miso and seasonings for the «Ricotta» cheese.

If you can get your hands on a readymade vegan version then you could of course use that but this recipe requires only a few easy - to - find ingredients and a minute in the food processor so it's really not much effort.

I once tried to make a vegan version for friends and as I didn't have any margarine on hand I just used sugar and water, and that was pretty grainy.

I used to love making spinach and artichoke dip, but that was made with lots of cream cheese and cheese, this one though sounds just as delicious but a vegan version.

Traditional Hoppin» John is made with ham hock, but in this vegan version we'll be using «ham mock» or «sham hock,» or whatever vegan pun you prefer, it's just a little liquid smoke and bay leaves.

Honey is what I used, for vegan version obviously go with maple syrup.

You'd probably think it's because I dearly miss those eggy breakfast sandwiches I used to eat and I'm all pshyched to have created a vegan version.

My husband is from Zambia and his Mum used to make this soup (but with chicken, as is the usual way), and I have done the vegan version for many years for home and work.

i just made a vegan version of this using almond milk.

My version uses black beans, corn tortillas and is totally vegan.

I made the vegan version of these today and used 1 tbsp of flax seed and 3 tbsp of water for the egg substitute instead of the chia seeds.

I made a partly vegan version (I used honey + butter instead of coconut oil, but replaced the egg by a flax egg).

My version wasn't 100 % vegan because I didn't buy vegan chocolate chips, and I used a random store bought crust.

We abandoned the vegan version and went back to using eggs, but all of a sudden that didn't feel right either.

I have used this recipe from Allrecipes.com for years and years, but this is the first time I made a vegan version.

It's the version I use in my Vegan Spinach and Cheese Börek recipe and it works great.

This dish works really well because you can prepare the base and use that for the vegan / vegetarian option and add your protein for the meat lover versions.

But you can also omit the latter and use vegetable broth for an equally delicious vegan version.

I used a version of the crust from my Raw Apple Crisp, in Vegan Bowl Attack!

So, taking an non-vegan recipe that calls for bacon and adapting it to use a vegan version is more nuanced than simply swapping the new ingredient in; you have to adjust the methodology intelligently depending on how bacon is used in the recipe.

The thought came to me to use them in a dessert, and since I haven't yet tried to make a vegan version of crème brûlée, I thought that would be the perfect vehicle to showcase their unique flavor.

I make a vegan version that is super moist and amazing using apple cider vinegar!

I am glad it is easy to make a vegan version by simply using non-dairy milk, corn starch, and stevia to accomplish the silky pie filling.

You can also use butter for the crisp if you're not making a vegan version.

Or for a vegan version, use edamame, cubes of baked tofu, or sprinkle it with extra peanuts or hemp hearts.

I used his original recipe as posted in this video by Tasty and veganized it to create my Original Orange «Chicken» by Panda Express -LCB- Vegan Version -RCB-.

-- I used to love tzatziki sauce but I have yet to try a vegan version, so this is definitely happening

This version uses almond milk which is what makes it a vegan option.

«full» /» robust» for a slightly sweeter flavor 1/2 cup packed brown sugar 3 cloves garlic, minced 1 tablespoon Spanish smoked paprika 1/4 cup cider vinegar (use gluten - free vinegar if you prefer) 1 tablespoon Worcestershire sauce (can substitute vegan version) 2 tablespoon extra virgin olive oil 2 teaspoons salt 1/2 teaspoon freshly ground black pepper Pinch cloves 2 large onions, sliced 2 bay leaves

* For vegan or non-dairy soup version, use about 1 can of unsweetened coconut milk and add just one clove of garlic when sweating the leeks, to tame the coconut flavor... it makes a delicious version!

Since I don't eat meat and neither can have barley because it contains gluten, I made my own vegan Candida diet friendly version of it using brown rice noodles I found from Umami store to -LSB-...]

Kate created a vegan version of these waffles she spotted on a trip to Hong Kong by using tapioca starch instead of egg.