This oil-free recipe is a great alternative to the vegan cheeses already on the market. Made with sundried tomatoes, olives, nooch, lemon juice, and more, this take on feta cheese is elevated with complex flavors. This recipe is also great when mixed with leafy greens or atop cooked grains for more filling meals.

Aside from the obvious benefits of choosing to make tofu into a faux-feta cheese, like its high plant protein content, it’s a great “from-scratch” option for those looking for tasty yet budget-friendly vegan sides.

Tofu ‘feta cheese’ recipe

This vegan cheese alternative is packed with big flavors from olives to horseradish and sundried tomatoes. You won't find a tofu feta cheese recipe like this anywhere else. Simply steam, marinate, and leave in the fridge overnight for punchy cubes of vegan feta

No ratings yet

Duration29 mins

Servings4 people

Ingredients

• 350-400 gram package of firm tofu (organic is ideal)
• ⅓ cup packed sun-dried tomatoes soak in water for 15 minutes
• ¼ cup chopped green olives pits removed
• 2 tbsp lemon juice
• 3 tbps nutritional yeast
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp garlic powder
• ½ tsp sea or Himalayan salt
• Optional: pinch of red pepper flakes

Instructions

• Drain the tofu and cut into ½ inch cubes. Place the tofu in a steamer basket and into a pot with 2-3 inches of water (make sure the water is below the steamer basket). Cover and bring to a boil. Steam the tofu for 3-5 minutes.
• Remove the tofu from the steamer basket and let it cool completely.
• Meanwhile, drain the soaking sun-dried tomatoes and dice them. Add the cooled tofu, sun-dried tomatoes, chopped olives and lemon juice to a medium sized bowl and toss.
• Add the remaining ingredients and mix until well combined and all tofu cubes are evenly coated with spices.
• Serve as a side dish or in a salad or a wrap.

This dish can be made the night before and left in the fridge overnight – the tofu will absorb more of the flavor. Make sure the tofu is cooled before mixing with other ingredients.

Feel free to add hemp seeds, slivered almonds or chopped herbs like mint, basil or cilantro.

This recipe was republished with permission from Ashley Madden (owner of Rise Shine Cook). You can find more of her recipes in her vegan cookbooks, Plant-Based Delicious and The Plant-Based Cookbook. You can follow Ashley on Instagram here.

More like this:

• How To Make ‘Bacon’ Using Banana Peel
• Protein-Packed Vegan BLT
• Vegan Caramelized Veg And Feta Pie

The post How To Make Tofu ‘Feta Cheese’ appeared first on Plant Based News.

You can make vegan cheese with all sorts of ingredients. Most of the products you’ll find in supermarkets use coconut oil as a base, as this allows them to melt in a similar way to cheese. Vegan cheeses can also be made from a variety of nuts and seeds. The below recipe, which comes from The Garden Party’s Rachel Steenland, uses both sunflower seeds and coconut oil.

Other ingredients this recipe uses include nutritional yeast, which gives it a cheesy flavor, lemon juice, miso paste, and garlic powder. Here’s how to make it:

Sunflower seed cheese

This sunflower seed cheese is a delicious vegan alternative to traditional cheese! It is made from simple ingredients and the result is a creamy, spreadable cheese that's perfect for spreading on crackers or bagels

4.50 from 2 votes

Ingredients

• 1 cup raw sunflower seeds, soaked
• 1/4 cup refined coconut oil
• 1/4 cup nutritional yeast
• 1/4 cup lemon juice
• 2 tsp white miso paste
• 1/2 tsp garlic powder
• Salt & pepper

Add-ins and garnish

• Freshly cracked pepper, chili peppers, dried herbs
• Fresh herbs, i.e. thyme, chives
• Lemon zest
• Edible flowers
• Dried fruit i.e dried cranberries
• Roasted nuts & seeds i.e. walnuts, pumpkin seeds

Instructions

• Cover the sunflower seeds with water and soak overnight in the fridge.
• Drain the sunflower seeds well and discard the water.
• Add soaked sunflower seeds, refined coconut oil, nutritional yeast, lemon juice, white miso paste, garlic powder and salt and pepper to the blender.
• Blend until the mixture is completely smooth and velvety.
• Cut the cheesecloth into three 20″ x 20″ squares.
• Add the desired garnishes to the cheesecloth.
• Divide the cheese into three equal size portions.
• Shape into either a round or log shape and then add to the cheesecloth.
• Wrap the cheese tightly with the cheesecloth, and seal with a rubber band or clip to hold the cheesecloth closed.
• Add the wrapped cheeses to an airtight container and store in the fridge overnight to allow it to harden.
• Serve with crackers, vegetables or on a bagel and enjoy.

This recipe was republished with permission from Rachel Steenland (owner of The Garden Party).

More like this:

• How To Make Soy-Free Tofu At Home With Red Lentils
• How To Make Vegan Feta At Home From Scratch
• The Ultimate Vegan Grilled Cheese Recipe – Featuring Jackfruit And Hot Sauce

The post How To Make Vegan Cheese Using Sunflower Seeds appeared first on Plant Based News.

At first glance, the idea of oil-free fries made of green beans may sound odd – but trust us, you’ll be coming back to these beauties again and again.

This recipe comes from Clean Food Dirty Girl, and it features ingredients like dairy-free milk, ground flaxseed, and nutritional yeast.

Nutritional yeast – also known as “nooch” – is a deactivated yeast, which is sold commercially as a food product. It’s typically yellow in color and comes in flakes, granules, or a powder-like form. Nutritional yeast is rich in protein, vitamins (especially B-vitamins), and minerals, and it is often fortified with vitamin B12, which is not naturally found in plant foods. This makes it particularly valuable for vegans who may struggle to obtain B12 from a plant-based diet.

The yeast has a savory, cheesy, nutty flavor, making it a popular cheese substitute in vegan cooking. It’s a perfect addition to these green bean fries, giving them a deep umani flavor.

Oil-free green bean fries

Who doesn’t love fries? Definitely not us. We love fries so much here at Clean Food Dirty Girl that we don’t think potatoes should have all the fun. We say share the love! And if these fries should actually be nutritious, then so much the better.

No ratings yet

Ingredients

• ⅓ cup unsweetened non-dairy milk (80 ml)
• 2 tbsp ground flax seeds (AKA flaxseed meal)
• 1 slice sprouted grain bread
• ¼ cup nutritional yeast (20 g)
• ¼ cup fine yellow cornmeal (40 g)
• ½ tsp garlic powder
• ¼ tsp salt
• 1 lb fresh green beans, washed and trimmed (455 g)

Instructions

• Preheat oven to 425°F (220°C). Line 2 large baking sheets with parchment paper or silicone mats. Place trimmed green beans into a mixing bowl.
• In a small bowl, whisk together the non-dairy milk and ground flax seeds. Set aside for now.
• Tear the slice of bread into small pieces and place in your food processor. Process until it becomes small breadcrumbs. Place the breadcrumbs into a separate small bowl, along with the nutritional yeast, cornmeal, garlic powder, and salt. Mix until combined, then transfer to a plate and spread evenly.
• Pour the non-dairy milk and flax seed mixture on top of the green beans. Toss until the beans are well-coated. Transfer the green beans to the plate with the breadcrumb mixture, and gently turn the beans over, so the breadcrumbs stick as best as possible and all the beans are nicely coated. 

• Carefully spread out the beans onto the two baking sheets in a single layer.

• Bake for 20–25 minutes, until toasty golden brown on the outside.
• Serve with your favorite dipping sauce alone as a snack or as a side to a meal. See Notes for our suggestions.

This recipe was created by Clean Food Dirty Girl. Start a trial to Plant Fueled Life for more plant-based and oil-free recipes like this. Photos by Amber Asakura.

More like this:

• 11 Quick and Nutritious Vegan Dinners
• This Coconut And Peanut Butter Curry Is Packed Full Of Vegetables
• These Pesto Butter Beans Are A Great High Protein Lunch

The post How To Make These Oil-Free Crispy Green Bean Fries appeared first on Plant Based News.

In a hurry? Well, this dish will be ready in just 15 minutes, making it the perfect high-protein lunch or snack.

Are butter beans high in protein?

Butter beans are an excellent source of high-quality protein, with approximately 8g of protein per 100g of butter beans. In fact, most beans are a great source of protein and they are effortless to incorporate into your favorite dishes.

One effective way to increase your protein intake is by combining butter beans with other high-protein ingredients like tofu. A perfect example is this vegan pesto butter beans recipe which utilizes silken tofu as a sauce to coat the beans.

Are tinned butter beans good for you?

Tinned butter beans are packed full of nutrients, fiber, and protein. Making them a convenient and healthy ingredient. Just make sure to pick a brand that contains low levels of salt.

If you’re looking to maximize the nutrient profile of the butter beans, you can prepare them at home by cooking them from their dried state. However, this process can be time-consuming. Alternatively, you can opt for jarred butter beans which are quite similar to home-cooked beans and much more convenient.

Recipe variations

This pesto butter beans recipe is versatile. You can substitute the majority of the ingredients within this dish to suit your needs.

• Different beans: Most beans will work well here, we recommend trying cannellini beans or even chickpeas
• Add vegetables: Boost your plant intake by mixing in chopped red peppers, spinach, or tomatoes
• Make it soy-free: Substitute the tofu with extra cashews (but this will reduce the protein content)

More butter bean recipes

Butter beans are great to cook with. Not only are they a high-protein ingredient, but they are also really creamy and tasty. They can be mashed, blended, or eaten whole in soups and stews. The possibilities are endless with these delicious beans!

• Try This Beautifully Spiced Harissa Aubergine On Butter Bean Mash
• This Vegan Butter Bean Bourguignon Is Perfect For Date Night
• This Butter Bean Stew Is Packed Full Of Veg

Pesto butter beans recipe

A quick 15-minute lunch with zesty lemon and creamy butter beans, packed with 35g of protein and 15g of fiber per serving. Enjoy with quinoa or toasted bread.

No ratings yet

Duration15 mins

Cook Time10 mins

Prep Time5 mins

Servings2 people

Ingredients

• 1 tsp olive oil
• 1 leek diced
• 2 cups butter beans cooked
• 3 cups baby spinach
• 1.5 tbsp toasted pine nuts
• red chili flakes to taste
• salt & pepper to taste

Creamy protein pesto

• 300 g silken tofu
• ½ cup vegetable stock
• 6 tbsp nutritional yeast
• 2 tbsp cashews
• 1 lemon juice and zest ~3 tbsp
• 1 cup packed basil
• 2 garlic cloves peeled

Instructions

• Add all sauce ingredients to a blender and process until smooth. Prepare the leek and other ingredients.
• In a pot on medium heat, cook the olive oil and leek covered for 7 minutes, stirring regularly. Add the butter beans and sauce, season with salt & pepper, and cook for 5 minutes.
• Turn off the heat, add baby spinach, stir, and let sit covered for 2 minutes until the greens are just wilted. Top with pine nuts and chili flakes, add salt and pepper to taste, and enjoy!

This recipe was created by Sarah Cobacho of Plant Baes. You can find the original recipe here.

More like this:

• How To Make This High Protein Vegan Apple And Tofu Bowl
• How To Make Vegan Pesto With Stinging Nettles (Yes, Really)
• This Easy One-Pot Chili Mac Is A Protein-Packed Vegan Dinner

The post These Pesto Butter Beans Are A Great High Protein Lunch appeared first on Plant Based News.

Red lentil tofu has a lovely neutral flavor that makes it the perfect soy-free tofu substitute. It can be sliced, crumbled, or diced and used in a range of recipes. It’s particularly good in stir-fries, salads, and curries, and can be seasoned with your favorite spices and herbs.

What is a soy-free tofu alternative?

One very popular alternative is shan tofu, which is made using gram flour, and you can now even find pumpkin seed tofu! But the new kid on the block is red lentil tofu.

It is a unique dish that has a firm texture and a slightly sweet but neutral flavor. It’s great for grilling, frying, or adding to salads. Besides being soy-free, it’s also gluten-free and a great source of protein and fiber.

Why make tofu using red lentils?

Not only is this red lentil tofu a really tasty alternative to soy-based tofu, but it also boasts plenty of other benefits:

• It is cheap and easy to make
• Perfect for anyone following a soy-free diet
• It is high in protein and fiber content
• Adds variety to the plants you eat

Can you use any kind of lentils?

Yes, it is possible to use other types of lentils such as green or black lentils in your recipe. However, it is important to note that you should use the same weight of lentils as you would with red lentils, plus some tougher lentils may require longer soaking. This will ensure that the recipe turns out as expected. 

Keep in mind that using other types of lentils may change the taste slightly but it can still be a delicious and nutritious dish.

How do you cook red lentil tofu?

There are several ways to prepare red lentil tofu. Our preferred method is to fry it and serve it as a side dish or on top of a salad. However, you can also bake it, air fry it, or cook it in a stew or curry.

You can also substitute it like-for-like with any of these tofu recipes:

• Tofu Skewers With Spicy Peanut Sauce
• Butter Tofu Curry
• 20-Minute Vegan Stir Fry Recipe With Tofu And Tahini

Red lentil tofu recipe

A simple and cost-effective alternative to tofu, this Red Lentil Tofu is perfect for those with a soy allergy or looking to incorporate more lentils into their diet.

No ratings yet

Duration4 hrs 50 mins

Cook Time20 mins

Prep Time30 mins

Servings3 servings

Ingredients

• ¾ cup split red lentils
• 2 ¼ cup water

Instructions

• Rinse the lentils well, then soak them for a minimum of 4 hours to overnight. After soaking, drain the water and rinse the lentils again.
• Add the soaked lentils to a blender with 2 cups of fresh water. Blend until the mixture is perfectly smooth.
• Transfer the blended mixture to a pot and place it on medium heat. Bring the mixture to a soft boil. Once boiling, stir constantly until a thick and smooth paste is formed.
• Transfer the thick paste to a glass container and let it set in the fridge overnight.
• Cook the lentil tofu the same way you’d use regular tofu. You can marinate it, air fry it, sauté it, etc.
• Enjoy your homemade Red Lentil Tofu!

This recipe was created by Sarah Cobacho of Plant Baes. You can find the original recipe here.

More like this:

• Lentil Dal with Tofu ‘Chicken’
• Try This Easy One Pot Spaghetti With Lentil Ragu
• Jazz Up Baked Potatoes With This Smoky Vegan Barbecue Lentil Filling

The post How To Make Soy-Free Tofu At Home With Red Lentils appeared first on Plant Based News.

Don’t worry, if you don’t have time to make your macadamia feta from scratch, you can substitute it with a store-bought vegan cheese. But we would recommend giving it a go yourself, it truly makes the difference!

Are scones vegan-friendly?

Scones are typically made using eggs and dairy, meaning they aren’t suitable for a vegan diet. The eggs are used to bind together the dry ingredients, while milk and butter are often used for adding flavor and moisture.

That being said, it is fairly easy to substitute butter and milk with plant-based alternatives. You can also replace the eggs with an egg replacer, but in this vegan herb scone recipe, it isn’t at all necessary. The mix of soy milk and vegan butter does all of the work for you!

What is the secret to making good scones?

A good scone should be rich and crumbly but if yours are looking and feeling a little lacklustre then check out our secrets to scone greatness:

1. Use frozen vegan butter: The colder the better, this prevents the butter from melting before it is baked, allowing the scone to become crumbly and flaky. Top tip: if the butter is too frozen to cut, use a grater instead.
2. Experiment with different flours: If you prefer your scones to be earthy and dense, then use a mix of all-purpose flour and spelt flour, like in this vegan herb scone recipe. But if you prefer a lighter scone, you can replace some of the all-purpose flour with pastry flour instead. It is entirely up to you!
3. Use your hands: Using your hands to bake isn’t just therapeutic, it will also help you to produce better scones! It is really easy to overmix scone dough when using a food processor, whereas, with your hands, you can get a good sense of how well mixed everything is.

What herbs can you put in scones?

In this vegan herb scone recipe, Ed Tatton has suggested a mix of fresh herbs, including dill, parsley, and chives. However, you could also try out using tarragon, rosemary, thyme, or oregano. It depends on the types of flavors you enjoy.

We do recommend using fresh herbs, as instructed, but if you only have dried herbs to hand this is also fine. But do make sure to use a lot less than you would fresh since the flavor will be a lot more intense.

What can you serve these vegan scones with?

In our opinion, scones are best enjoyed warm out of the oven with a slab of vegan butter. Since these are savory scones, we would also recommend serving them with other savory dips and spreads, like vegan cream cheese or a good quality chutney. You could also serve them with any leftover cubes of macadamia feta.

Scone recipe troubleshooting

Is something not quite right with your vegan scones? Check out these handy troubleshooting tips:

Why are my scones not fluffy?

The fluffiness of your scones is dependent upon the mixing of your dough and the choice of flour. Make sure to follow this recipe closely, or opt for a light pastry flour instead. When you are mixing all of the ingredients, make sure you don’t overmix them. This could lead to a tighter, much denser dough. Stop mixing once you’ve achieved a soft dough with no dry patches.

How do you make scones rise higher?

There are a few reasons why your scones may not get a good rise on them, most of all it could be down to the temperature of the butter. You need to make sure that the butter stays cold as you rub it into the flour. If it begins to melt then it will stop the butter from steaming and giving rise to the dough whilst it is cooking in the oven. It could also be down to your baking powder, make sure it is still in date and that it isn’t old and stale.

Top tip: Don’t spread your scones too far apart on the baking tray, only leave a small amount of space so they rise upwards rather than outwards.

Why are my scones tasteless?

More often than not, the taste of your baked scones will come down to the salt content. Salt helps to elevate flavors, so even if you want to leave it out, we recommend you don’t! Moreover, the flavor can be influenced by the quality of your ingredients. Opt for high-quality flours, and we do suggest you try using whole-grain spelt flour as suggested in this recipe. Spelt adds a lovely nutty flavor to the scones. Moreover, choose a vegan butter that you would enjoy eating. The more buttery, the better.

Vegan herb scone recipe

You have got to love the English language for its various dialects and cultural differences! Here is a case in point: a British biscuit is what North Americans call a cookie, but biscuits in North America are more like British scones. Is there a difference between an American biscuit and a British scone? A southern biscuit has more butter and acidity from buttermilk, making them flakier and fluffier, while scones rely on richer ingredients, like cream and eggs, to get a sturdy yet crumbly texture. Given that I am vegan, so do not use any dairy or eggs, this recipe is a cross between a biscuit and a scone. Call it as you please!

No ratings yet

Ingredients

Scones

• 110 g (½ cup) cold vegan butter
• 400 g (2½ cups) all-purpose flour
• 40 g (2 tablespoons + 2¼ teaspoons) baking powder
• 50 g (1/3 cup) stone-ground whole-grain spelt flour
• 25 g (½ cup) nutritional yeast
• 5 g (1 teaspoon) fine sea salt
• 2.5 g (½ teaspoon) cracked black pepper
• 250 g (1 cup) unsweetened soy milk
• 200 g (1¾ cups) Macadamia Feta cut into ¼-inch (5mm) cubes
• 50 g (⅔ cup) finely chopped fresh herbs such as dill, parsley, and chives

Glaze

• 20 g (1 tablespoon + 2 teaspoons) unsweetened soy milk
• 5 g (1 teaspoon) pure maple syrup
• 2.5 g (½ teaspoon) olive oil

Instructions

Make the scones

• Cut the butter into ¼-inch (5mm) cubes and freeze until needed.
• Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
• Sift together the all-purpose flour and baking powder into a large bowl. Add the spelt flour, nutritional yeast, salt, and pepper and whisk everything together.
• Add the frozen butter. Using your fingertips, rub the butter into the flour until the mixture looks like bread- crumbs. Add the soy milk, macadamia feta, and chopped herbs. Using one hand while the other hand holds the bowl still, gently incorporate everything together just until a soft dough forms and no dry patches remain. Do not overmix.
• Lightly flour the work surface and the dough. Roll out the dough into a rectangle ¾ to 1 inch (2 to 2.5cm) thick. Using a large chef’s knife, cut the dough crosswise into 4 rectangles, then cut each rectangle diagonally to make 8 equal-size triangles. Arrange them upside down on the lined baking sheet, leaving a little space between them to allow for growth and even baking. (The side that was on the work surface becomes the top, which helps with the rise and a nicer finished appearance.)

Glaze and bake

• In a small bowl, stir together the soy milk, maple syrup, and olive oil. Using a pastry brush, lightly brush the tops of the scones a couple of times.
• Bake until the tops are golden brown, 15 to 17 minutes. Transfer the scones to a cooling rack to cool for at least 10 minutes before serving.
• Store in an airtight container in the fridge for up to 3 days. Lightly toast before serving.

I’ve used my Macadamia Feta in this recipe to add a delicious creamy flavor and wonderful softness to the scones. The feta brings the slight acidity you would get from buttermilk and works with the soy milk as an egg replacer. I love to add a few different herbs for their flavor, aroma, and appearance. These scones are best served warm or lightly toasted with some extra feta, sliced pickled onions, herbs, and arugula, or simply with some vegan butter.

Excerpted from BReD by Edward Tatton and Natasha Tatton. Copyright © 2023 Edward Tatton and Natasha Tatton. Photography by Janis Nicolay. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

More like this:

• This Scottish Shortbread Recipe Is Completely Vegan
• Vegan Blueberry Rolls: A Fruity Twist On The Cinnamon Classic
• This Vegan Pumpkin Banana Bread Recipe Is Perfect For A Rainy Day

The post Learn How To Make Vegan Feta And Herb Scones By Hand appeared first on Plant Based News.

Also known as caramel shortbread, millionaire’s shortbread refers to a biscuit item containing three layers: shortbread, caramel, and chocolate. Generally speaking, the shortbread will contain butter, while the chocolate will be made using milk.

The below Romy London recipe, however, uses only plant-based ingredients.

How to make vegan millionaire’s shortbread

The demand for dairy-free alternatives is growing around the world, and you can now find vegan versions of pretty much any ingredient you’ll need in your local supermarket. This recipe calls for plant-based spread instead of butter, as well as dairy-free milk, cream, and chocolate spread.

Here’s how to make it:

Dairy-free millionaire’s shortbread recipe

Deliciously sweet and gooey Vegan Millionaire Shortbread, created with a vegan shortbread base and tasty salted caramel made from almond butter – that's next level snacking!

No ratings yet

Cook Time20 mins

Prep Time3 hrs

Servings8

Ingredients

For the shortbread case

• 1.5 cups (180g) all purpose flour
• 2 tbsp almond flour
• 1 pinch sea salt
• 1/2 cup (63g) icing sugar
• 1/2 cup (115g) dairy-free butter

For the almond butter caramel

• 1/2 cup (130g) smooth almond butter
• 1/2 cup (100g) light brown sugar
• 1 cup (300g) dairy-free sweetened condensed milk
• 1/2 tsp sea salt flakes
• 2 tbsp dairy-free cream
• 3 tbsp cornstarch

For the chocolate topping

• 1/2 cup (140g) vegan chocolate spread
• Sea salt flakes (optional)

Instructions

• Start with the shortbread base – preheat your oven to 180C (356F), then combine the flour, almond flour, sea salt, and icing sugar in a mixing bowl, then add in the dairy-free spread and use your hands to crumb it into the mix until no big pieces of spread are left and the mixture is crumbly.
• Place the mixture into a 8×8-inch (20×20 cm) square baking tin and press it against the bottom to create an even layer. Pierce the base with a fork multiple times, then bake it in the oven for 20 minutes or until lightly golden. Remove from the oven and cool for at least 30 minutes.
• In the meantime, prepare your salted almond butter caramel: to a non-stick pan add the almond butter, brown sugar and condensed milk. Give it a good stir to mix and heat over gentle heat until the sugar is caramelised and well incorporated. Sprinkle in the sea salt flakes and fold them in, then stir the cornflour into the vegan cream and pour the mixture into the caramel. Stir to combine, then remove the caramel from the heat and allow for it to cool for 5-10 minutes to slightly harden.
• Pour the caramel on top of the shortbread base and spread it out evenly, then place it in the freezer for at least 1 hour.
• Melt your vegan chocolate spread in your warm oven at about 50-60C for 10 minutes, so that the spread becomes soft and runny. Pour the chocolate spread on top of the frozen caramel and spread it across the top with the back of a spoon, then sprinkle with sea salt flakes (optional). Transfer to a fridge or freezer to set for at least 2 hrs.
• Remove from the freezer and slice the millionaire shortbread whilst still frozen. Let it rest at room temperature for at least 20 minutes before digging in & enjoy!

This recipe was republished with permission from Romy London. You can view the original recipe here.

More like this:

• Planning A Halloween Party? Make This Hocus Pocus Peanut Butter Popcorn
• How To Make Vegan Energy Bars At Home
• How To Make An Egg-Free And Completely Vegan Red Velvet Cake

The post This Millionaire’s Shortbread Recipe Is Completely Dairy-Free appeared first on Plant Based News.

Whether your guests prefer sweet or salty popcorn, this recipe is a mixture of both. It features popcorn, pretzels, peanut butter, and chocolate chips, and it’s sure to be a crowdpleaser.

If you have kids, making this could be a fun activity to do with them in the run-up to Halloween. And if you don’t, it’s still a great recipe to make yourself. It’s easy and quick to make, fun for all the family, and – most importantly – completely vegan-friendly.

Hocus Pocus peanut butter popcorn recipe

Make your Halloween movie night even more spooktacular with this Hocus Pocus peanut butter popcorn! It's a mouthwatering, sweet, and salty snack. There's candy, pretzels, popcorn, and chocolate all rolled into one for an amazingly addictive any-night treat. Make sure you have extra ingredients on hand because you may want an extra batch!

No ratings yet

Cook Time3 mins

Prep Time5 mins

Servings8

Ingredients

• 1/4 cup unpopped popcorn kernels
• 1/2 cup small pretzels, your choice of shape
• 2 tbsp natural peanut butter, or favorite nut butter
• 1/4 cup vegan-friendly chocolate chips or chunks
• 1/4 cup favorite vegan-friendly Halloween candy, choose an orange shade for even more fun

Optional add-ins:

• 1 pinch salt, or two
• 1 tsp powdered sugar, for a puppy chow effect, especially if not using any candy
• Dried fruit, a health alternative to candy

Instructions

• Measure out the popcorn kernels, pretzels, peanut butter, chocolate chips, and candy.
• Using your favorite cooking method (see below), pop the popcorn.
• As soon as the popcorn is done and still very warm, drizzle the peanut butter slowly on top of your popcorn, mixing gently. The heat from the newly popped popcorn will help to melt the peanut butter more easily.
• Add the pretzels and candy and mix again. Sprinkle the chocolate chips and optional salt and sugar on last.

• Microwave – Place kernels into a paper bag or microwavable container, cover (or, for the bag, roll down the top) and cook on high for about 2-3 minutes, depending on your microwave. When you hear the popping of the kernels slowing down, it’s time to stop before it burns.
• Stovetop – Place a pan on medium to high heat on the stovetop. Add 3 kernels to the pot (with optional teaspoon of oil) and cover. When you hear the kernels pop, you can add the rest of the kernels, cover, and gently shake until the popping becomes more regular. When the popping slows down, take the pot off of the heat and let it continue to pop until done. Be careful when taking the lid off – the steam is very hot.
• Air Popper – Turn on your air popper, add the kernels to the well, and place a large mixing bowl beneath to catch the kernels. (Make sure to follow the specific instructions for your particular air popper.)
• Use Natural Peanut Butter – Natural peanut butter usually has a much thinner consistency and makes it much easier to drizzle over the popcorn. If you only have the thick and dense kind, heat it up for a minute or two until it’s warm and liquid-y. You can even whisk in a little bit of water for a thinner texture before adding to the popcorn.
• Oil-free Version – You can pop the corn without oil in the pan, if using the stovetop method. Just be careful to keep the pan moving quickly to avoid the kernels burning.
• Sugar Sensitive – You can either eliminate the chocolate chips and candy or use a sugar-free version instead. Choose an all natural peanut butter with no added sugar – only ground peanuts.
• Salt-free Version – You can make a no-salt version of this snack by not adding any additional salt and also using salt-free versions of pretzels (or another crispy snack), peanut butter, and chocolate/candy.
• Soy-free, dairy-free, and high in fiber

This recipe was reposted with permission from World of Vegan. Find the original recipe here.

If you liked this recipe, check out more World of Vegan recipes below:

• This Pumpkin Baked Oatmeal Is A Warming October Breakfast Idea
• This Mediterranean Chickpea Stew Is A Simple, Protein-Packed Vegan Dinner
• These Chili Dogs Are Cheesy, Spicy – And Vegan-Friendly

The post Planning A Halloween Party? Make This Hocus Pocus Peanut Butter Popcorn appeared first on Plant Based News.

Broad beans aren’t the most glamorous of foods, but they are a hugely popular vegetable in many parts of the world. If you’re looking to incorporate broad bean recipes into your weekly rotation, this dip is a great place to start.

Why broad beans?

Broad beans, also known as fava beans, can be bought in fresh, dried, canned, or frozen form. They are perhaps most commonly bought frozen, and they are readily available in the freezer aisle in most supermarkets.

They are regarded as a good vegan protein source, with one cooked cup containing around 13g. They also feature fiber, folate, manganese, copper, and magnesium.

For the below recipe, which comes from The Pesky Vegan, you can either use fresh or frozen broad beans. It uses just five ingredients, all of which are easy to find in grocery stores.

Here’s how to make it:

Broad bean dip recipe

This broad bean dip is both vegan and gluten-free, and it's a great alternative to houmous if you're planning to entertain guests

5 from 1 vote

Ingredients

• Baby broad beans (frozen or fresh)
• Lemon zest and juice
• Garlic
• Fresh mint leaves
• Extra virgin olive oil

Instructions

• Optional step: To mellow the garlic flavour, begin by adding the chopped garlic to a bowl along with the lemon juice.
• Bring a pan of water to the boil. Add the broad beans, return to the boil, and simmer for a few minutes until tender. Drain, rinse under cold water to cool, and set aside.
• To a food processor, add the cooled broad beans, garlic, lemon juice, olive oil, and mint leaves.
• Add half of the lemon zest, season with salt and pepper, and blend until smooth, scraping down the sides if necessary with a spatula or spoon.
• If the mix seems very thick, add a few tablespoons of cold water and continue to blend. Repeat until you have a consistency that's smooth, light, and fluffy.
• Adjust the seasoning to taste, adding any extra lemon zest, mint, salt, and pepper.
• Serve the broad bean dip as it is or top with a little extra olive oil, fresh mint leaves, and toasted pine nuts.

This recipe was published with permission from The Pesky Vegan. See the original broad bean dip recipe here.

More like this:

• There’s More To Chickpeas Than Hummus, Try These 6 Creative Vegan Recipes
• Vegan Miso Lime Mayo Is A Must-Try Upgrade For Your Asparagus
• Try This Easy And High Protein Vegan Sweet Chili Tempeh Recipe

The post Bored Of Houmous? Try This 5 Ingredient Broad Bean Dip appeared first on Plant Based News.

This particular vegan cheese platter idea, which comes from plant-based recipe developer Happy Skin Kitchen, features instructions on how to make your own red onion and apple chutney. It also offers ideas of vegetables, crackers, and other foods to include, but you can adjust these according to your taste.

The platter uses cashew cheese, which the recipe also shows you how to make, but you can opt for any vegan cheese you like. If you don’t have time to make your own, it is now possible to find a wide variety of options in stores.

Where to buy vegan cheese for your cheese platter

While it’s often relatively easy to find plant-based versions of cheeses like cheddar and mozzarella in supermarkets, finding plant-based blue and soft cheese can be a challenge. The below recipe recommends cashew cheese, which you can often find in health food shops if you don’t fancy making it at home. Alternatively, you could seek out brands like Honestly Tasty, La Fauxmagerie, or I Am Nut OK.

If you want to put together a vegan cheeseboard but need some inspiration, check out the below:

This is the perfect sharing platter for dinner parties or when dining al fresco. I love adding grilled veggies, juicy olives, crackers, and obviously some super creamy cashew cheese! The apple chutney is just the perfect accompaniment

5 from 2 votes

Ingredients

For the chutney:

• 3 large red onions, peeled and finely sliced
• 1 1/2 Jazz apples, finely chopped
• 1 1/5 cups brown sugar
• 1 1/5 cups apple cider vinegar
• 1 tsp salt
• 1 tsp pepper
• 1 bay leaf

For the platter: (these are just suggestions!)

• Grapes
• Roasted veggies like carrots and pepper
• Olives
• Crackers of your choice
• Cashew cheese

For the cashew cheese:

• 2 1/2 cups cashews which have been soaked overnight
• 1/4 cup water
• 2 tbsp nutritional yeast
• 1 tsp miso paste
• 2 tbsp lemon juice
• Powder from 2 capsules of probiotics
• 1 tsp onion powder
• 1 tsp salt
• 1 tbsp fresh chopped dill

Instructions

For the cashew cheese:

• To make the cashew cheese drain the cashews and place them in a food processor, add the water, nutritional yeast, miso paste, lemon juice, probiotics, onion and salt. Start blitzing and stop the food processor from time to time to scrape the sides. Keep blitzing until you have a smooth and creamy consistency.
• Pour the cheese mixture into a double cheese cloth. Tie the cloth at the top around a wooden spoon or something similar that will keep it suspended from a deep mixing bowl. Cover it with a tea towel and leave it in a warm and dark place (I put mine on top of the fridge) for 16hours.
• Transfer the cashew cheese into the fridge and leave it for another 24 hours. The longer you leave it, the more it will have a “cheesy flavour”.

For the chutney

• Add the finely diced onion to a large pot with a dash of oil. Cook them on a medium/low heat until they are soft. Add all the other ingredients. Bring the mixture to the boil and then simmer. Put the lid on and cook until all the liquid has evaporated, approximately 2 hours.
• Let it cool down completely before serving it with the cheese platter. Store it in an airtight jar in the fridge for up to 2 weeks.

Like this recipe? Check out more from Happy Skin Kitchen below:

• This Warming Apple And Ginger Dahl Recipe Is Perfect For Cold Evenings
• How To Make Vegan Energy Bars At Home
• Looking For Vegan Sandwich Ideas? This One Mixes BBQ Tempeh And Apple Slaw

The post How To Make A Vegan Cheese Platter With Homemade Cheese appeared first on Plant Based News.

Ingredients used in vegan energy bars vary, but many of them contain nuts and seeds for a protein kick. This particular recipe, which comes from Happy Skin Kitchen, uses almonds, pumpkin seeds, and sunflower seeds, as well as nut butter. To give them a sweet taste, these bars feature maple syrup, chocolate, dates, and Jazz apple.

What are dates? What are their health benefits?

Dates are one of the oldest cultivated fruits, and it’s thought they were a staple in the Babylonian diet 8,000 years ago. These days, they are grown in Israel and North Africa, and are a hugely popular food eaten in many countries in the world. They are a common ingredient in energy bars, as they are a natural sweetener, and also have a sticky texture that works as a binding agent.

Dates are thought to provide both quick and sustained energy. The natural sugars they possess give a boost, and their fiber helps slow the release of the sugar into the bloodstream. Consuming dates, therefore, is unlikely to give you a rapid spike and subsequent crash of sugar levels. Dates are a source of magnesium, potassium, copper, and manganese. Studies have also found that they may benefit brain health. You can find dates in many mainstream supermarkets and grocery stores.

Vegan energy bar recipe

These energy bars contain a variety of nuts and seeds, while dates, apples, and maple syrup provide some added sweetness

5 from 1 vote

Servings6 large bars

Ingredients

• 100 g almonds, roughly chopped + an extra handful to sprinkle on top
• 50 g sunflower seeds
• 50 g pumpkin seeds
• 1 Jazz apple , cut into small and thin pieces
• 6 Medjool dates, pitted
• 3 tbsp nut butter of your choice – I have used peanut
• 3 tbsp maple syrup
• 2 tbsp plant milk
• 50 g chocolate (you can use any chocolate here or mix chocolate together)

Instructions

• Preheat oven to 150C
• Add the chopped Jazz apple to a large baking tray covered with parchment paper and bake in the oven for 25 minutes until the apple pieces are fairly dry.
• Next, add the maple syrup and Medjool dates to a pan on a medium heat. Mix everything together and once the maple syrup starts to bubble, add in the nut butter. Using the back of a wooden spoon, mash down the dates until you have a sticky paste. Add in the plant milk and mix everything together.
• Next, add in the chopped almonds, sunflower seeds, pumpkin seeds and the baked Jazz apple pieces. Mix everything together until everything is well coated in the sticky date paste.
• Transfer the mixture to a loaf tin covered with parchment paper. Spread the mixture in the tin and with the back of a spoon make sure to press the mixture firmly down. Place the tin in the fridge to firm up for 30 minutes.
• In the meantime, melt the dark chocolate. Remove the tin from the fridge and pour over the melted dark chocolate and sprinkle over some chopped almonds. Place the tin in the freezer to set for 2-3 hours.
• Remove from the freezer and cut into thick bars. The bars will be a bit sticky (but so utterly delicious) so the best way to store them is to keep them in the freezer.

This recipe comes from plant-based chef Happy Skin Kitchen. You can check out her website here, and try out more of her recipes below:

• This Warming Apple And Ginger Dahl Recipe Is Perfect For Cold Evenings
• This Vegan Salad Recipe Mixes Kale, Apple, And Cashew Cheese

The post How To Make Vegan Energy Bars At Home appeared first on Plant Based News.

Many izakayas (Japanese-style dining bars) offer raw veggie sticks with miso mayo dip. A staple accompaniment, the dip is frequently served with cooked protein (usually animal-based). However, because of its moreish quality, it works just as well with seasonal vegetables and vegan ingredients such as tofu.

No ratings yet

Duration20 mins

Cook Time10 mins

Prep Time10 mins

Servings4 Servings

Ingredients

Vegan Miso Lime Mayo

• 1/4 cup vegan mayo
• 2 tsp miso paste of your choice preferably authentic Japanese miso
• lime zest from a half lime
• 1/2 tbsp freshly squeezed lime juice from 1/2 to 1 lime
• 1/4 tsp toasted sesame oil

Grilled Asparagus

• 1 lb green asparagus
• 1/2 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Suggested Condiment

• Shichimi togarashi pepper Japanese 7-spice hot pepper blend

Instructions

• In a small bowl, combine vegan mayo, miso paste, lime juice, lime zest and toasted sesame oil. Mix well and set it aside.
• Next, prepare the asparagus. Rinse the asparagus under running water to clean. Pat dry them with a towel to remove excess water.
• Snap off the bottom (tough part) of asparagus where it naturally breaks. Then, trim off the end to have a clean cut (optional.) For thick asparagus, you may partially shave the peel using a vegetable peeler. Tips: the cut-off bottoms can be perfect for making asparagus soup. Save and freeze them!
• Coat the asparagus with extra virgin olive oil then season with salt and black pepper. Give a quick toss to coat evenly.
• Heat up a grill pan at medium high heat. Cook the asparagus in a single layer (don’t overcrowd the grill pan. Leave them on one side to get a good char and turn to cook the other side. It should take about 5 to 10 minutes to cook and get charred depending on the thickness. Repeat the process, if you cook in a few batches.
• Serve immediately with the miso mayo dip on the side with a sprinkle of shichimi pepper for the spice and aroma.

Tips for the best asparagus with miso lime mayo

You can use any vegan mayo of your choice. Many large brands now offer an egg-free mayo option, as do supermarkets’ own labels.

Similarly, you can use any miso paste of your choice (white, red, blended etc.) Japanese soybean koji miso, which is slightly sweeter, is yellow-brownish in color and works well. Soybean koji miso is the most standard miso used in Japanese home cooking.

Asparagus may vary in thickness. Both thin and thick spears will work for this recipe. If you use thick asparagus, you may want to use a vegetable peeler to partially shave off the peel (about 2/3 from the bottom) a this can be tough. After cutting the bottom parts, don’t throw them away! You can save them in the freezer as they are perfect for making creamy asparagus soup!

If you don’t have a grill pan, roast in the oven at 375˚F / 190˚C for about 15 minutes, checking regularly. You can also pan-fry them until tender (note: oven-roasting and pan-frying will not give a charred flavor to this recipe).

—

This recipe was republished with permission from Plant-Based Matters. Find the original recipe here.

The post Vegan Miso Lime Mayo Is A Must-Try Upgrade For Your Asparagus appeared first on Plant Based News.

Why espresso and chocolate together?

Coffee and chocolate are both super bold and recognizable flavors in their own right. However, far from competing with one another, they complement and balance each other out when combined in baked goods.

The bitterness of coffee is equalized by the sweetness of the chocolate. Meanwhile, the sickly notes of the cocao are sharpened by the depth of strong espresso. Together, they make a perfect pairing that means one muffin is never enough.

How to store muffins

After baking your delicious and moist vegan coffee and chocolate muffins, it’s important to store them properly. Nobody wants a dry sweet treat, after all.

Once cooled, place them in an airtight container or wrap them tightly in plastic or reusable wraps to prevent air exposure. Also, storing them in a cool, dry place away from direct sunlight and heat will help maintain their texture and flavor.

To further extend their shelf life, you can freeze them in airtight containers or freezer-safe bags for up to three months. Simply thaw them at room temperature or reheat in the microwave or oven for a gratifying treat anytime.

5 from 1 vote

Cook Time25 mins

Prep Time10 mins

Servings6

Ingredients

• 190 g plain flour
• 160 g white sugar
• 50 g cocoa powder
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp egg replacer (Organ was used here)
• 1/2 cup vegan chocolate chips
• 70 ml neutral oil (such as vegetable)
• 1 tbsp apple cider vinegar
• 90 ml oat milk
• 1 tsp vanilla essence
• 100 ml espresso

Instructions

• Preheat your oven to 180°C.
• Line a baking tray with muffin liners. If using a muffin tray, lightly coat it with oil to prevent sticking.
• Begin by creating a homemade buttermilk substitute. In a jug, combine vinegar and oat milk, give it a swirl, and set it aside for 5 minutes.
• Sift all the dry ingredients into a large bowl, then add the wet ingredients and mix until the batter is smooth and free of lumps. Gently fold in the chocolate chips to incorporate.
• Spoon the muffin batter into your prepared muffin tins and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and sprinkle with a few additional chocolate chips for a delectable finishing touch.
• Enjoy these scrumptious muffins and savor the delightful flavors!

Top tips for the best vegan coffee and chocolate muffins

Choose a dark chocolate for the ideal balance with deep espresso flavors. Vegan milk chocolate can be a little lacking in richness and could easily get drowned out by strong coffee notes.

Use freshly brewed espresso for your baking. Honestly, nothing beats a perfectly pulled shot of coffee or a freshly made instant that has some body to it.

—

This vegan coffee and chocolate muffins recipe was republished with permission from Give Me Plant Food. You can read the original recipe here.

The post These Vegan Coffee And Chocolate Muffins Will Give You A Buzz (And A Comfort Food Hit) appeared first on Plant Based News.

The thing about cookies is that they are such an easy grab-and-go treat. One is never enough and thankfully, whether you’re buying or baking them, they tend to come in multiples so you can keep snacking. Then there’s the range of flavor choices.

We’ve tried the fruity, the nutty, and of course, the chocolatey cookies of the world, and loved them all. However, the idea of flavoring the baked dunkables with themselves? Well, that’s new.

Cookies and cream as a vegan cookie recipe sounds meta and fabulous to us, so let’s give them a whirl.

5 from 1 vote

Cook Time13 mins

Prep Time5 mins

Ingredients

• 1/2 cup light brown sugar
• 1/4 cup sugar
• 8 tbsp softened vegan butter (1 stick)
• 1/2 tsp vanilla extract
• 1 flax egg (1 tbsp ground flax combined with 2 21/2 tbsp warm water)
• pinch salt
• 1/2 tsp baking soda
• 1 1/4 cup all-purpose flour
• 1/2 cup chocolate chips or chopped chocolate
• 1/2 cup chopped Oreos (check they are vegan)
• 1/2 tbsp plant milk (if dough seems too dry)

Instructions

• Preheat the oven to 350° F and line a cookie sheet with parchment paper.
• Beat the vegan butter, sugars, salt and vanilla in a bowl.
• Add the flax egg and mix again.
• Next, add the flour and baking soda to the bowl and mix until fully incorporated. If the dough is too dry and crumbly, add in 1/2 tbsp of plant milk until a uniform dough forms.
• Hand mix the chocolate chips/chopped chocolate and Oreos and add to dough.
• Roll dough into equally sized balls and place on pan and bake for 12-14 minutes or until edges are just set.

A quick reminder about Oreos

While most Oreos are vegan-friendly, there are a few rogue variations that have dairy added to them. Always make sure to check your packaging to stay on track with your plant-based eating. This also applies to own-brand versions of Oreos that you might pick up at the supermarket.

—

This vegan cookies and cream cookie recipe was republished with permission from Made By Mal. Find the original recipe here.

The post This Vegan ‘Cookies And Cream’ Biscuit Recipe Proves You Can’t Have Too Much Of A Good Thing appeared first on Plant Based News.

Google “hemp hearts” and you’ll quickly discover the multiple potential health benefits they offer. Best of all, they let you create nutty bakes, such as vegan carrot and walnut-style cakes, without using allergy-inducing ingredients. As an added bonus, hemp is a great source of heart-healthy plant-based protein too. Is there anything not to love about it?

I chose to make these nut-free and dairy-free carrot cakes as individual serves for the quicker cooking time, and I love the presentation. Bundt tins help to reduce bake time, so there is less time to dry out and no soggy centre. You also get a lovely pool of lemon drizzle in the centre. Yum!

No ratings yet

Cook Time20 mins

Prep Time10 mins

Ingredients

Hemp heart praline

• 25 g roasted hemp seeds
• 50 g caster sugar
• 1 tbsp water

Carrot cake with lemon drizzle (wet ingredients combination)

• 1 tbsp chia seeds
• 3 tbsp water
• 1/4 cup canola oil
• 150 ml oat or other plant milk
• 1 tbsp apple cider vinegar
• 100 g soft brown sugar
• 1/4 tsp salt
• 1 tsp baking soda

Carrot cake with lemon drizzle (dry ingredients combination)

• 220 g plain flour
• 1 tbsp cinnamon
• 2 tsp ground ginger
• 1 1/2 tsp baking powder
• 3 tbsp hemp hearts
• 1 cup grated carrot
• 1/2 cup grated apple

Lemon drizzle

• 1/2 cup icing sugar
• lemon juice
• vanilla essence (optional)

Instructions

Before you start

• Pre-heat oven to 180ºC and grease the baking tins. Place an oven rack just below the centre of the oven.
• Toast hemp seeds in the oven or a frying pan until lightly toasted, then set aside.
• Use a small pan to heat the water and sugar, swirl don’t stir. Once the sugar and water have caramelised stir through the toasted hemp hearts and pour onto a silpat mat or tray lined with baking paper to cool. Once cool, finely chop or blitz into a powder to use.
• Whisk the wet combination ingredients together in a small jug or bowl and set aside. Make sure the liquid is frothy.
• Sieve the dry combination ingredients, minus the apple and carrot, into a mixing bowl and whisk in the hemp hearts.
• Add the grated carrot and apple to the dry mixing bowl and toss in the flour mixture making sure the carrot and apple pieces are coated and separate (not clumped together).
• Pour the wet into the dry and stir until fully combined.
• Bake for 15-20 minutes in an individual bundt tins tray. Turn out onto a cake rack to cool. While baking make lemon drizzle.

To make lemon drizzle

• Sieve icing sugar into a small bowl and add enough lemon juice to make it pourable. You can add a few drops of vanilla essence if you choose, but this will make the drizzle more caramel in colour.

To serve

• Turn out the cakes and top them with your lemon drizzle. Finally, sprinkle dusted hemp heart praline on top.

Hemp hearts are an ideal nut alternative and can be used in lots of allergy-friendly baking.

—

This vegan carrot cake recipe was republished with permission from Call Me Ishbel. Find the original recipe here.

The post ‘Hemp Hearts’ Are The Key Ingredient In This Vegan Nut-Free Carrot Cake appeared first on Plant Based News.

The beautiful pastel color of the icing mixed with the blueberry flavor makes this the perfect recipe for any event, or simply for an indulgent afternoon snack. But don’t take my word for it: whip up a batch yourself and sink into sumptuous fruitiness that makes summer feel not so very far away.

Not to teach you how to eat your vegan blueberry rolls but… these work so well with a cup of Earl or Lady Grey tea. The floral but delicate nature of the brew amplifies the blueberry flavor to perfection. And as an added bonus, it all feels very fancy too.

4.50 from 2 votes

Cook Time25 mins

Prep Time15 mins

Servings6 rolls

Ingredients

For the buns

• 500 g strong bread flour
• 30 g white sugar
• pinch salt
• 7 g instant dried yeast
• 350 ml lukewarm water

For the filling

• 1/2 cup plant-based butter
• 1/4 cup white sugar
• 1 1/2 cup blueberry jam (the more the better!)

For the icing

• 2 cups icing sugar
• 1-5 tbsp water (added gradually)
• drop purple food coloring (can mix red and blue)

Instructions

• Add all the bun ingredients (apart from the water) to a stand mixer. Give it a quick whisk and put it on a slow speed, then gradually add the water. When the dough comes together, knead it on medium speed for about 8-10 mins. Add clingfilm to the top of the bowl and leave to prove for 1 hour.
• After the dough has doubled in size, transfer it to a well-floured surface and roll it out into a big rectangle, about 36×20-cm (the same size as a kitchen towel).
• Spread the butter on top of the rolled-out dough, followed by as much jam as you dare, and finish by adding the white sugar. Then cut the dough into 6 equal lines. Roll each one up and pop into a baking tin. Let the rolls rise for another hour.
• Preheat oven to 180°c degrees. While the oven is heating you can make the icing. Add icing sugar, water and food coloring to a bowl and mix well, and set aside.
• Bake the rolls for 20-25 minutes but keep an eye on them. If they start getting brown too fast, you can add foil on top.
• Once cooked, let them cool for 10 minutes, then add the frosting and enjoy while they're still warm.

Top tips for the best vegan blueberry rolls

You don’t need to make your own jam for these rolls but it can be a nice way to control the produce used and the sweetness levels. If you do decide to whip up some preserve of your own, be sure to wash your fruit carefully (a baking soda rinse helps remove any chemical nasties).

If you’d rather use store-bought jam, choose something high-quality that has more fruit than sugar content. Otherwise you might find these just a touch too sweet!

—

This recipe was republished with permission from Give Me Plant Food. Find the original recipe here.

The post Vegan Blueberry Rolls: A Fruity Twist On The Cinnamon Classic appeared first on Plant Based News.