Recipes For A Vegan

recipes for a vegan, looking for these recipes? check this for 7 best recipes for a vegan: Vegan gingerbread,Vegan scones,Vegan carbonara,Vegan lemon tarts,Vegan Oreo cupcakes,Lemon and blueberry vegan tart,Vegan zucchini fritters

Vegan zucchini fritters

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 4 (about 600g) medium zucchini
  • 1 1/2 tablespoons flaxseed meal
  • 2 teaspoons olive oil, plus extra, to shallow-fry
  • 3 green shallots, thinly sliced
  • 2 garlic cloves, finely chopped
  • 55g (1/2 cup) finely grated vegan cheese
  • 75g (1/2 cup) self-raising flour
  • Pinch cayenne pepper
  • Cherry tomatoes, halved, to serve
  • Fresh mint leaves, to serve
  • Thinly sliced red onion, to serve
  • Olive oil, to drizzle

Method

  • Step 1
    Coarsely grate the zucchini. Transfer to a colander. Season and toss to combine. Set aside for 5 minutes. Take handfuls of zucchini and squeeze out as much liquid as possible. Transfer to a large mixing bowl.
  • Step 2
    Place the flaxseed and 80ml (1/3 cup) water in a small bowl. Stir to combine. Set aside.
  • Step 3
    Heat the oil in a non-stick frying pan over high heat. Add the shallot and garlic and cook, stirring often, for 2 minutes or until soft. Add to the zucchini, along with the flaxseed mixture and the cheese. Sift over the flour and add the cayenne. Mix until well combined.
  • Step 4
    Pour enough oil in a non-stick frying pan to come 3mm up the side and place over medium heat. Drop 1/4 cups of mixture into the oil and spread out to approximately 8cm rounds. Cook, turning halfway, for 3 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining mixture to make 8 fritters. Season and serve with the tomato, mint, onion drizzled with olive oil.

Lemon and blueberry vegan tart

Image Source: taste.com.au

Ingredients

  • 1 1/2 cups (225g) cashews
  • 1 cup (160g) whole almonds
  • 1/4 cup (35g) pistachios
  • 1/2 cup (40g) shredded coconut
  • Pinch of salt
  • 12 fresh dates, pitted, chopped
  • 270ml can coconut cream
  • 1 lemon, rind finely grated, juiced
  • 1/3 cup (80ml) maple syrup
  • Pinch of ground turmeric
  • Blueberries, to decorate
  • Thyme sprigs, to decorate

Candied lemon

  • 2 lemons, thinly sliced
  • 1/2 cup (110g) caster sugar

Method

  • Step 1
    Place the cashews in a large bowl. Pour over enough boiling water to cover. Set aside for 4 hours to soak.
  • Step 2
    Lightly grease a 24cm (base measurement) fluted tart tin with removable base. Line the base with baking paper. Place on a baking tray.
  • Step 3
    Place almonds, pistachios, shredded coconut and salt in a food processor. Process until finely chopped. Add dates and process until very finely chopped and mixture holds together when pinched. Spoon into prepared tin. Use the back of a metal spoon to push the mixture evenly over base and side of the tin. Place in the freezer to set.
  • Step 4
    Drain the cashews and place in a blender. Add coconut cream, lemon rind, lemon juice and maple syrup. Blend until very smooth and creamy. Add turmeric and blend until smooth. Pour into the tart case in tin. Gently tap on the bench to smooth the surface. Place in freezer for 2 hours or until firm.
  • Step 5
    Meanwhile, to make the candied lemon, line a baking tray with baking paper. Place lemon, sugar and 11/2 cups (375ml) water in a frying pan. Bring to a simmer over medium heat. Cook, turning lemon occasionally, for 20 mins or until rind is translucent. Transfer the lemon to the lined tray. Increase heat to medium-high. Bring syrup in the pan to the boil. Cook for 3-5 mins or until syrup thickens. Set aside to cool completely.
  • Step 6
    Transfer tart to a serving plate. Top with candied lemon, blueberries and thyme. Drizzle with the lemon syrup.

Vegan scones

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 2 x 400ml cans chilled coconut cream (see notes)
  • 2 cups self-raising flour
  • 1 tablespoon caster sugar
  • Pinch of salt
  • 60g original Nuttelex spread
  • 2 teaspoons icing sugar mixture
  • 1/2 teaspoon vanilla bean paste
  • Strawberry jam, to serve

Method

  • Step 1
    Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
  • Step 2
    Scoop the thick layer of coconut cream from each can of coconut cream and place in a bowl (about 1 cup). Cover with plastic wrap. Refrigerate. Sift flour, caster sugar and salt into a large bowl. Add spread. Using fingertips, rub spread into flour mixture until mixture resembles fine breadcrumbs. Make a well in centre of mixture. Add ¾ cup remaining coconut cream liquid to well. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth. Reserve 1 tablespoon remaining coconut cream liquid (see notes).
  • Step 3
    Using a lightly floured rolling pin, gently roll dough out until 2cm-thick. Using a 6cm round cutter, cut out rounds. Press leftover dough together. Repeat to make 12 rounds. Place, just touching, on prepared tray. Brush with reserved coconut cream liquid. Bake for 12 to 15 minutes or until golden and hollow when tapped on top.
  • Step 4
    Using a whisk, whisk reserved chilled coconut cream, icing sugar and vanilla until soft peaks form. Serve scones with jam and coconut cream mixture.

Vegan gingerbread

Image Source: taste.com.au

Ingredients

  • 2 teaspoons white chia seeds
  • 1 1/2 cups plain flour, plus extra for dusting
  • 1 tablespoon ground ginger
  • 1 teaspoon ground allspice
  • 100g original Nuttelex spread
  • 1/2 cup dark brown sugar
  • 1 tablespoon treacle

Egg-free Royal Icing

  • 1/2 cup pure icing sugar
  • 1 teaspoon glucose syrup
  • 1 teaspoon lemon juice

Method

  • Step 1
    Place chia seeds and 1 1/2 tablespoons water in a small bowl. Stir to combine. Stand, stirring occasionally, for 20 minutes or until mixture has thickened.
  • Step 2
    Sift flour and spices into a large bowl. Add spread. Using your fingertips, rub spread into flour until mixture resembles fine crumbs. Add sugar, treacle and chia mixture. Stir until mixture just starts to 100 super food ideas DECEMBER 2018 What would Christmas be without gingerbread? Our version uses no egg or dairy, so whether you’re making biscuits or a house, everyone can join in on the festivities GINGERBREAD come together. Turn out onto a lightly floured surface. Knead until smooth. Shape into 2 discs. Wrap each disc in plastic wrap. Refrigerate for 1 hour.
  • Step 3
    Preheat oven to 180C/160C fan-forced. Grease 2 large baking trays. Line with baking paper. Roll 1 dough disc out between 2 sheets of baking paper until 3mm thick. Using a 6.5cm gingerbread man and 6.5cm Christmas tree cookie cutter, cut shapes from dough, re-rolling and cutting trimmings (see note). Place 4cm apart, on prepared trays. Using a skewer, give the gingerbread men eyes and mouths.
  • Step 4
    Bake for 12 minutes or until edges start to brown. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Repeat with remaining dough disc, using a 5cm gingerbread man and 5cm Christmas tree cookie cutter. Bake for 10 minutes or until edges start to brown.
  • Step 5
    Make Egg-free Royal Icing: Sift icing sugar into a bowl. Add 3/4 teaspoon water, glucose syrup and lemon juice. Stir until smooth. Spoon mixture into a piping bag fitted with a 2mm plain nozzle. Using the picture as a guide, decorate trees and men with icing. Stand overnight to set. Serve.

Vegan lemon tarts

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 270ml can coconut cream
  • 80ml (1/3 cup) lemon juice
  • 2 teaspoons finely grated lemon rind
  • 1 1/2 tablespoons cornflour
  • 2 tablespoons icing sugar
  • Pinch ground turmeric
  • Finely chopped pistachios, to serve
  • Finely chopped lemon, to serve (optional)
  • Finely chopped lime, to serve (optional)

Pastry

  • 225g (1 1/2 cups) plain flour
  • 1 tablespoon icing sugar mixture
  • Pinch salt
  • 45g (1/2 cup) desiccated coconut
  • 170g (3/4 cup) solidified coconut oil, chilled
  • 1 teaspoon vanilla essence
  • 1 1/2 tablespoons iced water

Method

  • Step 1
    To make the pastry, sift the flour, icing sugar and salt into a medium bowl. Stir in the coconut. Use a teaspoon to scoop the coconut oil into small pieces and add to the bowl. Use your fingertips to rub the coconut oil into the flour until the mixture resembles coarse breadcrumbs. Add the vanilla and water, and use a knife to mix until a dough forms, adding another 2 teaspoons of iced water if necessary.
  • Step 2
    Gently knead the dough and divide into 6 equal portions. Roll out a portion between 2 sheets of baking paper large enough to fit an 8.5cm (base measurement) loose-based tart tin. Transfer pastry to the tin and gently press in. Trim overhanging pastry. Use your thumb to gently press the pastry around the side so it reaches about 3mm above the edge of the tin. Repeat with remaining pastry to line 5 more tins. Place in the fridge for 30 minutes to chill.
  • Step 3
    Preheat oven to 180C/160C fan forced. Place tins on a baking tray and bake for 20 minutes or until light golden. Set aside to cool completely.
  • Step 4
    Meanwhile, combine the coconut cream, lemon juice and rind in a small saucepan. Place the cornflour in a small bowl. Add about 2 tablespoons of the coconut cream mixture to the bowl and stir until smooth. Add to the saucepan along with the icing sugar and stir to combine. Add the turmeric. Use a balloon whisk to gently whisk over low heat for 3 minutes or until the mixture boils and thickens, making sure it doesn’t stick to the bottom of the pan. Transfer mixture to a heatproof bowl and set aside, stirring often, for about 20 minutes, to cool. Cover the surface with plastic wrap and place in the fridge for 30 minutes or until chilled.
  • Step 5
    Whisk the filling and divide among the cooked tart shells. Smooth the surface. Top with pistachios and chopped lemon and lime, if using.

Vegan carbonara

Image Source: taste.com.au

Ingredients

  • 1 tablespoon soy sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon brown sugar
  • 1/2 cup coconut flakes
  • 300g silken tofu, chopped
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 cup unsweetened almond milk
  • 375g spaghetti (see note)
  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • Roughly chopped fresh flat-leaf parsley leaves, to serve

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper.
  • Step 2
    Combine soy sauce, paprika, garlic powder, onion powder and sugar in a bowl. Add coconut. Stir until well coated. Spoon onto prepared tray. Spread out to form a single layer. Bake, stirring halfway through, for 10 minutes or until coconut is golden. Set aside to cool (it will crisp on standing).
  • Step 3
    Meanwhile, place tofu, yeast, lemon juice, salt and almond milk in a food processor. Process until very smooth.
  • Step 4
    Cook pasta in a large saucepan of boiling water following packet directions. Drain, reserving 1/4 cup cooking liquid.
  • Step 5
    Heat oil in a large deep frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add crushed garlic. Cook for 30 seconds or until fragrant. Remove from heat. Add pasta, tofu mixture and reserved cooking liquid to pan. Toss until well combined. Add 3/4 of the coconut mixture. Gently toss to combine. Season with salt and pepper.
  • Step 6
    Divide pasta among serving bowls. Top with remaining coconut mixture. Sprinkle with parsley. Serve.

Vegan Oreo cupcakes

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 4 x 23g packets mini Oreo cookies
  • 1 1/3 cups self-raising flour
  • 1/3 cup Dutch-processed cocoa powder
  • 1/2 cup brown sugar
  • 2 x 120g tubs apple puree
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/3 cup soy milk
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon apple cider vinegar

Chocolate Frosting

  • 250g Nuttelex original dairy-free spread
  • 1 teaspoon vanilla extract
  • 2 2/3 cups icing sugar mixture
  • 1/3 cup Dutch-processed cocoa powder, sifted

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Line a 12-hole (1⁄3-cup-capacity) muffin pan with paper cases.
  • Step 2
    Reserve 14 Oreo cookies. Roughly chop remaining cookies. Sift flour and cocoa into a large bowl. Add sugar and chopped cookies. Stir until well combined. Make a well. Add apple puree, oil and vanilla to well, without stirring. Place milk in a jug. Add bicarbonate of soda, then vinegar. Lightly whisk with a fork until frothy. Add to well. Stir until mixture is just combined.
  • Step 3
    Divide mixture evenly among prepared pan holes. Bake for 15 to 17 minutes or until cakes spring back when lightly touched. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.
  • Step 4
    Make Chocolate Frosting. Using an electric mixer, beat Nuttelex, vanilla, icing sugar mixture and cocoa until light and fluffy. Spoon chocolate frosting into a piping bag fitted with a 1.5cm fluted nozzle.
  • Step 5
    Remove and discard icing from 2 of reserved cookies. Finely chop to coarse crumbs. Pipe frosting onto cupcakes. Top with remaining reserved cookies. Sprinkle with cookie crumbs. Serve.

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