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Connoisseurus Veg
Fri, 27 May 2022 13:36:35 +0000
Easy Vegan Lemon Cupcakes
These vegan lemon cupcakes are moist, delicious, and full of flavor! The best part: these cupcakes are super easy to make and require just one bowl!
Is there anything better than lemony desserts in the spring? Most of the year I'm all about chocolate, but when the temperatures just start to warm up I start to crave things like lemon bars, lemon cake, and lemon cookies. Lemon flavored sweets are like sunshine in your face!
These lemony cupcakes are my latest lemon creation. I've been baking them all spring, all while perfecting the recipe. I've finally come up with what I think is the absolute best vegan lemon cupcake recipe ever. These cupcakes are moist, delicious, and full of lemony flavor.
They're also really easy to make, requiring just one bowl! I highly recommend baking up a batch to enjoy this spring (or really, any time of year!).
[feast_advanced_jump_to] Ingredients You'll Need- Flour. I've only tested the recipe with all-purpose wheat flour, so I can't say how the recipe will turn out with anything else.
- Sugar. Make sure your sugar is organic. This will keep the recipe vegan.
- Baking powder.
- Baking soda.
- Salt.
- Non-dairy milk. Pretty much any variety that's unflavored and unsweetened will work in this recipe. Try almond milk, cashew milk, soy milk or oat milk.
- Canola oil. Feel free to substitute your favorite baking oil, such as corn oil, vegetable oil, or coconut oil.
- Lemon juice. Freshly squeezed juice will give your cupcakes the best lemony flavor. Definitely don't use the bottled stuff.
- Lemon extract.
- Vanilla extract.
- Lemon zest.
Tip: Make sure your ingredients are at room temperature before you begin mixing. This may mean warming up your non-dairy milk and lemon juice if they've been in the fridge.
How They're MadeThe following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Start by whisking your dry ingredients together in a large mixing bowl: flour, sugar, baking powder, baking soda, and salt.
- Stir your wet ingredients together in a small container (a liquid measuring cup works great!), then pour the mixture into the dry ingredients.
Tip: Depending on what kind of milk you use, it might curdle a bit when you add your lemon juice. This is totally fine!
- Use an electric mixer to beat the ingredients together. You can use a hand mixer or stand mixer for this — cook's choice!
- Beat the mixture for about 1 minute, just until everything is mixed and your cupcake batter is creamy.
- Pour the batter into a paper-lined twelve cavity muffin tin, then pop it into the oven to bake.
- Bake the cupcakes for about 20 minutes. You can test them for doneness by inserting a toothpick into the center of one — it should come out clean.
- Let your vegan lemon cupcakes cool completely before frosting them. I like to top mine with vegan buttercream frosting or the vegan cream cheese frosting from my vegan carrot cake recipe. You could even keep it simple and top your cupcakes with a sprinkle of organic powdered sugar.
Shelf-Life & Storage
Store your cupcakes in an airtight container and they'll keep at room temperature for about 3 days, or in the fridge for about 1 week. You can also freeze them if they're unfrosted. They'll last about 3 months in the freezer.
Frequently Asked Questions Can these vegan lemon cupcakes be made gluten-free?You could probably substitute an all-purpose gluten-free flour blend for wheat flour, but I haven't tried, so no guarantees!
Why didn't my cupcakes rise?If your cupcakes don't rise it's usually due to old baking powder and/or soda. Sprinkle baking soda in a small glass of vinegar. Do the same for baking powder, but use water. Both should fizz. If either doesn't, it's old and time to replace it.
More Vegan Cupcake Recipes
- Vegan Chocolate Cupcakes
- Vegan Vanilla Cupcakes
- Vegan Pink Velvet Cupcakes
- Chocolate Frosted Peanut Butter Cupcakes
- Mulled Red Wine Chocolate Cupcakes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
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Easy Vegan Lemon Cupcakes
These vegan lemon cupcakes are moist, delicious, and full of flavor! The best part: these cupcakes are super easy to make and require just one bowl!
Course DessertCuisine American
Prep Time 10 minutesCook Time 20 minutesTotal Time 30 minutes
Servings 12
Calories 250kcal
Author Alissa Saenz
Ingredients- 2 cups all-purpose flour
- 1 cup organic granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsweetened non-dairy milk
- ⅔ cup canola oil
- ¼ cup lemon juice
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- Preheat the oven to 350°F and line a 12 cavity muffin tin with cupcake liners.
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
- In a smaller container such as a liquid measuring cup, stir together the milk, oil, lemon juice, lemon extract, vanilla extract, and lemon zest.
- Pour the milk mixture into the flour mixture, then beat the ingredients together using an electric mixer at high speed. Continue beating the mixture for about 1 minute, until a smooth batter is formed.
- Divide the batter among the muffin cavities.
- Bake the cupcakes for about 20 minutes, until a toothpick inserted into the center of one comes out clean.
- Place the cupcakes on a cooling rack and let them cool completely before frosting.
- Serve.
The post Easy Vegan Lemon Cupcakes appeared first on Connoisseurus Veg.
Wed, 25 May 2022 13:38:02 +0000
35 Vegan BBQ Recipes (Every Course!)
Welcome to the season of cookouts and outdoor celebrations! Here are 35 vegan barbecue recipes to help you get your party on — everything from starters and sides to main dishes and sweet treats!
It's no secret that summer isn't my favorite time of year. I'm not into the heat and bugs and all that stuff. I put a positive spin on the season by looking at it as prep for fall (which is my favorite!).
One thing I can get behind when it comes to summer is cookout food (even if sometimes I choose to enjoy it inside the comfort of my air-conditioned home). And vegan cookout food is the best cookout food around, if you ask me. Here are 35 of the most delicious vegan bbq recipes, covering everything from grillables to sides to desserts.
[feast_advanced_jump_to] Sandwiches & BurgersSandwiches of all kinds are always cookout favorites. Fortunately, you don't need meat to create a killer cookout-worthy sandwich. Whether you're looking for a vegan burger, hot dog, or cold picnic sandwich, there are plenty of vegan options.
Greek Chickpea Burgers
These veggie burgers pack in the flavor! With Kalamata olives, lemon, garlic and fresh herbs, they'll knock your socks off!
Get the Recipe Maple Buffalo Pulled Jackfruit Sandwiches
Jackfruit stands in for meat in these spicy sandwiches. You might even fool some of your meat-eating guests!
Get the Recipe Portobello Mushroom Hot Dogs
Looking for something meatless to stuff your hot dog buns with? Slice up some smoky marinated portobello mushrooms. You'll be amazed at how delicious and easy these vegan hot dogs are!
Get the Recipe Eggplant Muffaletta
Prefer cold sandwiches at your vegan barbecue? This muffaletta is perfect! It's sized for a crowd and keeps well — in fact, the flavors improve as it sits!
Get the Recipe Balsamic Beet Burgers
These are the veggie burgers for veggie lovers! Made with vibrant beets, fresh dill and zippy balsamic vinegar, they're healthy and loaded with flavor.
Get the Recipe Smoky Black Bean Burgers
These aren't your ordinary black bean burgers...these patties are loaded with intensely smoky and spicy flavor!
Get the Recipe Carrot Dogs
I get it. I was totally skeptical of carrot dogs too. But they're actually amazing! And no, they don't taste like hot dogs. They taste like grilled smoky carrot sandwiches...in the best way!
Get the Recipe MainsMany of these meatless mains can be cooked on the grill, and they're all delicious! Make one of them the star of your vegan barbecue.
Mediterranean-Spiced Tofu Kebabs
These delicious kebabs are made with skewers loaded with spiced tofu and summer veggies. The best part? They cook up perfect in the oven OR on the grill!
Get the Recipe Tempeh Ribs
These "ribs" aren't actually going to fool anyone, but they're still a delicious way to enjoy tempeh and satisfy your barbecue cravings!
Get the Recipe Barbecue Chickpea & Cauliflower Pizza
Pizza at a barbecue? Why not? This bbq sauce sauce smothered-pie is perfect for vegan cookouts!
Get the Recipe Tofu Satay
This is the vegan cookout recipe for Thai food lovers! It's made with zesty lemongrass marinated tofu and served with a dreamy peanut sauce.
Get the Recipe Vegan Crab Cakes with Sriracha Aioli
These summery crabless cakes are perfect for cookouts. Artichoke hearts are the secret ingredient for that perfect flavor and tender, flaky texture!
Get the Recipe Grilled Tofu with Mango Salsa
Believe it or not, tofu cooks up really well on the grill! In this recipe, cedar planks infuse it with smoky flavor and mango salsa adds a burst of sweetness.
Get the Recipe SidesRound out your cookout with a few of these sides. My suggestion is to go with one hot side dish and one cool salad so you get the best of both worlds.
Vegan Pasta Salad
This is a vegan pasta salad that all your guests will love! It's made with zesty balsamic dressing and antipasto-inspired mix-ins like olives, roasted red peppers, and artichoke hearts.
Get the Recipe Classic Vegan Caesar Salad
Traditional Caesar dressing is made with dairy and anchovies....totally not vegan! But this delicious salad is covered in a creamy cashew-based dressing — and it tastes just like the real deal.
Get the Recipe Vegan Mac & Cheese
Nobody will miss the dairy in this luscious, incredibly decadent vegan spin on classic mac & cheese!
Get the Recipe Creamy Vegan Coleslaw
This stuff tastes just like the classic coleslaw you grew up eating, but it's dairy free!
Get the Recipe Mexican Grilled Corn
This show-stealing side is cooked up on the grill! Made with fresh corn on the cob, Mexican spices, a dreamy butter sauce, and a sprinkle of fresh cilantro...SO GOOD!
Get the Recipe Vegan Macaroni Salad
It wouldn't be a cookout without macaroni salad! This is the best macaroni salad you'll ever have...and it just happens to be vegan!
Get the Recipe Garlic Smashed Potatoes with Basil Aioli
Not mashed potatoes. Smashed potatoes. And dare I say that smashed are better than mashed? Tender on the inside, crispy on the outside, and smothered in basil aioli...watch out because these are additive!
Get the Recipe Avocado Corn Salad
This refreshing salad is packed with fresh summer vegetables and flavored with a hint of lime!
Get the Recipe Best Ever Vegan Baked Beans
Even meat-eaters agree, these baked beans really are the best, thanks to caramelized onions and a touch of whiskey.
Get the Recipe Vegan Potato Salad
This stuff tastes just like traditional potato salad you grew up eating...but it's made without any eggs or dairy!
Get the Recipe SnacksDon't go hungry while you await the main course — snack on one or two of these delicious vegan starters.
That's Nacho Cauliflower Cheese!
Yes, that's nacho cheese that's made from cauliflower. You need to try it to believe it!
Get the Recipe Vegan Zucchini Fritters
Do you like to grow zucchini in the summer? Put them in some fritters! Then take those fritters to a vegan barbecue to impress all your friends.
Get the Recipe Muhamarra
If hummus is your go-to party dip, it's time to give muhammara a try! This zesty dip is made with roasted red peppers and walnuts...and it's good enough to eat by the spoonful!
Get the Recipe Vegan Ceviche
Traditional ceviche recipes call for seafood. This one uses chickpeas instead. It's super easy to make and refreshing on a hot day!
Get the Recipe Vegan Summer Rolls
Whip up a batch of these vegan summer rolls if you really want to impress your cookout guests! Made with mangoes, veggies, noodles, and flavorful tofu, they're perfect with some creamy peanut sauce for dipping!
Get the Recipe Cheesy Puff Pastry Tomato Tart
This easy tart is a delicious way to use those juicy summer tomatoes!
Get the Recipe Pico de Gallo
This scrumptious dip is the perfect appetizer to make if you've got juicy summer tomatoes to use up! Serve it with tortilla chips and watch it disappear fast!
Get the Recipe SweetsThese desserts are sweet, refreshing, and deliciously indulgent. Perfect for wrapping up your barbecue!
Vegan Strawberry Crisp
This easy crisp is a delicious way to use summer strawberries, and is perfect with a scoop of dairy-free vanilla ice cream!
Get the Recipe Vegan Blueberry Pie
This vegan blueberry pie is absolutely delicious, and pretty simple to make, as far as pies go. There's no chopping or precooking the filling — just mix it up, fill your crust and bake!
Get the Recipe Black Bottom Raw Cheesecake
Not only is this dairy-free cheesecake delicious and refreshing...it's also totally raw. That means you don't even have to turn on the oven to make it!
Get the Recipe Maple Ginger Vegan Strawberry Shortcake
This isn't just any strawberry shortcake. This one is made with coconut whipped cream and maple ginger soaked berries!
Get the Recipe Vegan Peach Cobbler
This irresistible cobbler is made with juicy peach filling swirled among layers of sweet vanilla cake.
Get the RecipeLike this post? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you try any of the recipes!
The post 35 Vegan BBQ Recipes (Every Course!) appeared first on Connoisseurus Veg.
Mon, 23 May 2022 13:48:07 +0000
Best Ever Vegan Baked Beans
Caramelized onions, molasses and a touch of bourbon make these the best vegan baked beans on earth!
I know. Believe me, I know. I usually roll my eyes when I see a recipe title claiming to be the best ever anything. So as a rule, I usually don't do it. But today, you guys, because these vegan baked beans are so incredibly good, I'll make an exception.
Growing up, my family usually took pity on me at barbecues and left out the bacon (or whatever meat usually goes in baked beans). I appreciate that, but the result was many-a-picnics with no options for me but baked beans. So up until now it's been a little challenging for me to get super enthused about them.
But since barbecue season is right around the corner I thought I'd take to the kitchen and see what could happen with some whiskey and caramelized onions. Could I come up with a vegan baked beans recipe worth getting excited about?
OH YES! These beans did the trick.
They're sweet, smokey, and packed with savory flavor. They really are the best!
[feast_advanced_jump_to] Ingredients You'll Need- Canola oil. Any high heat oil can be substituted, such as olive, coconut or vegetable oil.
- Onion. The recipe calls for yellow onions, but sweet onions could also be used.
- Bourbon whiskey. This ingredient adds so much flavor! However, if you prefer to cook without alcohol I totally get it. Leave it out and skip step 3 of the recipe. You could experiment with adding some bourbon extract, but I haven't tested this myself.
- Garlic.
- Tomato paste.
- Vegan Worcestershire sauce. You can use store-bought or homemade vegan Worcestershire sauce. Annie's, Edward & Sons, and Whole Foods brands are all vegan.
- Molasses. The recipe calls for unsulfured molasses. If you're more of a blackstrap molasses kind of person I'd recommend using a 50/50 blend of blackstrap molasses and maple syrup.
- Brown sugar. Make sure this is organic in order to keep the recipe vegan.
- Apple cider vinegar. White or red wine vinegar can be substituted if needed.
- Soy sauce. Gluten-free tamari or liquid aminos can be substituted if needed.
- Prepared mustard. Nothing fancy — just plain old yellow mustard.
- Smoked paprika.
- Liquid smoke. Look for this near where the barbecue sauce is sold at the grocery store. It will add so much smoky flavor to your beans!
- Beans. We're using canned beans for this recipe. Great northern beans are my preference, but navy beans will also work.
- Salt & pepper.
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Caramelize the onions first. Coat the bottom of a skillet with some oil and add thinly sliced onions. Stir them up!
- Cook the onions over low heat, stirring every so often, until they brown and break down. Be patient — onions need to cook slowly to caramelize properly.
Tip: Caramelizing the onions takes time, but it's so worth it! You can skip this step and sauté your onion briefly instead if you're short on time. Cut the amount of onion down to 4 ounces (about 1 smallish onion) if you do this.
- Keeping the heat low, slowly and carefully add the whiskey. Once it's all in you can raise the heat and let it simmer.
- Once the whisky has reduced, add minced garlic and cook it with everything for about a minute before taking the skillet off of heat.
- Mix your vegan baked bean sauce ingredients in a small container: tomato paste, Worcestershire sauce, molasses, apple cider vinegar, soy sauce, mustard, paprika, and liquid smoke.
- Drain and rinse your beans, then add them along with the sauce and caramelized onion mixture to a baking dish. Stir it up!
Tip: If you cooked your onions in an appropriately-sized oven-safe skillet, feel free to add the beans and sauce to the skillet and use it for baking the beans, rather than putting everything in a separate baking dish.
- Cover your baking dish and bake the beans until the sauce is bubbly, then uncover them and bake them for a few minutes more.
- Be sure to let the baked beans sit inside the dish for a few minutes before serving them!
Leftovers & Storage
Leftover vegan baked beans will keep in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for about 3 montths.
Reheat your beans in the microwave or in a small pot on the stove. If they've been frozen, thaw them in the refrigerator first.
Frequently Asked Questions Are these beans gluten-free?They can be! Just use gluten-free tamari or liquid aminos in place of soy sauce, and make sure your Worcestershire sauce is gluten-free (Edward & Sons is).
How are vegan baked beans served?Vegan baked beans are generally served as a side dish. They're perfect for cookouts and potlucks! Pair them up with a vegan burger, carrot dogs, or main dish like vegan mac & cheese or grilled tofu.
Can I make this recipe using dried beans?You can, but you'll need to soak and precook them. Try this method.
More Summer Side Dishes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
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Best Ever Vegan Baked Beans
Caramelized onions, molasses and a touch of bourbon make these the best vegan baked beans on earth.
Course SideCuisine American
Prep Time 15 minutesCook Time 1 hour 35 minutesTotal Time 1 hour 50 minutes
Servings 8
Calories 188kcal
Author Alissa
Ingredients- 1 tablespoon canola oil (or high-heat oil of choice)
- 1 large onion (about 8 ounces), thinly sliced into half rings
- ¼ cup bourbon whiskey (Note 1)
- 2 garlic cloves, minced
- ⅓ cup tomato paste
- 2 tablespoons vegan Worcestershire sauce
- ¼ cup unsulfured molasses
- 2 tablespoons organic brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon prepared mustard
- 1 teaspoon smoked paprika
- 1 teaspoon liquid smoke
- 2 (15 ounce or 400 gram) cans navy beans or great northern beans, drained and rinsed
- Salt and pepper, to taste
- Coat the bottom of a skillet medium skillet with the oil and place it over low heat. (Note 2). Add the onions and toss them a few times to coat them with oil.
- Allow the onion to cook, stirring occasionally, until very soft and caramelized, 30-40 minutes.
- The whiskey goes in next, but before adding it, check to make sure the heat is still set at low. If there is any sizzling in the pan, lower the heat until it subsides. Alcohol vapors are flammable, and adding whiskey to a pan that's too hot could result in ignition. Keep a lid handy and use it to put out any flames. Now slowly begin adding the whiskey.
- Stir the whiskey in and raise the heat to medium to bring it to a simmer. Allow it to cook until most of the liquid has cooked off, about 4 minutes.
- Stir in the garlic and cook it with the onions and whisky for about 30 seconds, until fragrant. Remove the skillet from heat.
- Preheat the oven to 350°F.
- Stir the tomato paste, Worcestershire sauce, molasses, brown sugar, apple cider vinegar, soy sauce, mustard, paprika and liquid smoke together in a small bowl or container.
- Add the beans, caramelized onion mixture, and tomato paste mixture to a medium (about 2 quart) baking dish. Stir everything to combine.
- Taste-test the mixture and season with salt and pepper, if desired.
- Cover and bake the beans for 40-45 minutes, until bubbly. Uncover and bake 10 minutes more.
- Remove the dish from the oven and allow it to sit for a few minutes before serving.
- If you prefer to make this recipe without whisky, simply leave it out and skip steps 3 and 4.
- If you have a medium-sized oven-safe skillet, you can use it to caramelize the onions. Then in step 8, simply transfer the beans and sauce to the skillet and use it to bake everything.
- Recipe makes about 4 cups.
The post Best Ever Vegan Baked Beans appeared first on Connoisseurus Veg.
Sun, 22 May 2022 15:18:17 +0000
15 Silken Tofu Recipes You Need to Try (Sweet & Savory!)
Silken tofu is the plant-protein you should be cooking with. Check out this collection of fifteen sweet and savory silken tofu recipes to find out why!
Tofu is pretty amazing stuff! It's one of my favorite plant proteins, it's super easy to cook with, and can make some truly delicious dishes.
You're probably pretty familiar with firmer varieties of tofu at this point. (If not, check out my guide to tofu.) But what about silken tofu, also known as Japanese-style tofu? If not, you need to start cooking with this type of tofu!
Silken is a super soft variety of tofu that has a silky, creamy texture. It cooks up differently from regular tofu. Silken tofu is available at most grocery stores and may be sold as firm, extra-firm and soft silken tofu, but all of these varieties are significantly softer and smoother than cotton tofu.
Fun fact: Conventional (non-silken) tofu is often referred to as "cotton" tofu, which makes sense! The texture of silken tofu is smooth, kind of like silk fabric, whereas the texture of cotton tofu is comparable to cotton fabric.
You might notice that silken tofu is sometime sold refrigerated, near the regular tofu, but you can also find it on the shelf in aseptic packages, at room temperature. This variety of shelf-stable silken tofu can typically be used interchangeably with the refrigerated type, unless a particular recipe specifies otherwise.
(And to learn more about tofu storage and shelf-life, check out my tofu storage guide.)
Now that you know what it is, it's time to learn what to do with it! Go pick up a block of silken tofu. These vegan silken tofu recipes will give you some delicious inspiration!
[feast_advanced_jump_to] Vegan Miso Soup
The smooth texture of silken tofu is perfect with the light broth of miso soup! This vegan version is super easy to make. Just dice up your tofu and stir it into your miso broth, along with some green onions!
Get the Recipe Vegan Chocolate Pudding
Silken tofu can be the magic ingredient in lots of creamy desserts, like this chocolate pudding! It can be blended up super smooth and mixed with sweet flavors so you'd never guess you were eating tofu.
Get the Recipe Vegan Pecan Pie
Silken tofu makes a great egg substitute. This pecan pie uses it to create a custardy filling that you'd never know was vegan!
Get the Recipe Vegan Spaghetti Carbonara
Silken tofu can replace eggs in savory recipes too! It's the perfect base for sauces in pasta dishes. This vegan spaghetti carbonara blends it up with raw cashews to replicate the classic creamy sauce you'd find in traditional carbonara.
Get the Recipe Vegan French Toast Sticks
How do you create the perfect eggy batter for French toast sticks, without the actual eggs? Silken tofu does the job in this delicious recipe from Make It Dairy Free.
Get the Recipe Vegan French Onion Dip
Raw cashews make a great dairy-substitute, but they can sometimes blend up overly dense and heavy. The fix: combine them with some silken tofu, like in this vegan French onion dip recipe.
Get the Recipe Protein Overnight Oats
These overnight oats are a great way to get some protein early in the day, thanks to the addition of silken tofu! Pair them up with some fresh fruit for a scrumptious and high protein vegan breakfast. Recipe from My Quiet Kitchen.
Get the Recipe Easy Vegan Cheese Sauce
Most vegan cheese recipes use blended nuts as a main ingredient. But silken tofu is the perfect option for anyone with nut allergies. Plus it's a lot easier to work with and doesn't require a high-powered blending device. Give this creamy cheese sauce from A Virtual Vegan a try!
Get the Recipe Wild Blueberry, Blood Orange & Ginger Smoothie
You wouldn't want to make a smoothie with...say...extra firm tofu. It would be way too chunky! But silken tofu blends up smooth and is the perfect addition to this vibrant smoothie from Grateful Grazer.
Get the Recipe Tofu Mozzarella
Looking for the perfect vegan cheese for your next pizza night? Give this silken tofu-based mozzarella from The Throbbing Eggplant a try!
Get the Recipe Silken Tofu Salad
One really nice thing about silken tofu is that it's as delicious cold as it is hot! Along with tomatoes, cucumbers and sesame seeds, cold silken tofu is the perfect addition to this refreshing Japanese-style salad from Veggies Save the Day.
Get the Recipe Easy Vegan Tiramisu
Silken tofu makes an excellent base for a creamy dairy-free mascarpone filling in this decadent vegan tiramisu recipe from Rainbow Nourishments.
Get the Recipe Scrambled Silken Tofu
Silken tofu is an awesome protein-rich ingredient that's great for replicating the texture of eggs! This silken tofu scramble from Rescue Dog Kitchen takes advantage of their soft texture and adds seasonings for flavor, for a delicious savory breakfast that can be on the table in a flash!
Get the Recipe Vegan Mango Lime Cheesecake
Silken tofu has a creamy texture, making it perfect as a cheesecake base...without any eggs or dairy!
Get the Recipe Tempeh Benedict
Eggs are the main ingredient in hollandaise sauce, so it must be near impossible to create a vegan version, right? Not when you have silken tofu on hand!
Get the RecipeLooking for more ways to cook with tofu? Check out my collection of over 25 delicious vegan tofu recipes!
Like this post? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you try any of the recipes!
The post 15 Silken Tofu Recipes You Need to Try (Sweet & Savory!) appeared first on Connoisseurus Veg.
Fri, 20 May 2022 13:30:48 +0000
Creamy Vegan Coleslaw
Creamy, crunchy, tangy coleslaw that you'd never guess was dairy free! This vegan coleslaw is super easy to make, naturally gluten-free, and perfect for summer gatherings.
Summer is on the way, and which means it's time for me to get in gear and start sharing some summer barbecue recipes!
Coleslaw is a big part of summer cookouts in my family, and I've even shared a few recipes where I suggest coleslaw as an accompaniment (my barbecue chickpea burgers, for example. So it's about time I posted a vegan coleslaw recipe!
Coleslaw was a big part of family cookouts when I was growing up, but my family never really had a coleslaw recipe. Whoever was in charge of coleslaw at a particular gathering (usually my grandmother — hers was the best), would throw a bunch of ingredients into a bowl and keep adding until it tasted good.
I took my family's basic coleslaw ingredients and method, distilled it into a recipe, and veganized it. And it was delicious! My grandmother would totally approve, and probably never know that this version was vegan.
[feast_advanced_jump_to] Ingredients You'll Need- Cabbage. Red or green cabbage will work for this recipe. The only real difference is the look. I like to use a mix of both varieties.
- Carrots.
- Vegan mayonnaise. This is available at most supermarkets, usually near the regular mayo, or in the natural foods section. Look for brands such as Vegenaise or Hellman's Vegan.
- Red wine vinegar. This is my favorite vinegar for coleslaw, but white vinegar or apple cider vinegar will work if you don't have any on hand.
- Dijon mustard. I'm a big fan of whole grain Dijon mustard in my coleslaw dressing, but you can use smooth Dijon mustard if you prefer.
- Sugar. Use organic sugar to keep the recipe vegan.
- Celery salt.
- Fresh parsley.
- Salt & pepper.
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Start by shredding your cabbage and and carrots. To shred cabbage, cut a chunk off of your cabbage head and use a large, sharp knife or mandoline slicer to carefully cut the chunk into thin slices. Due to the layering of the cabbage leaves it will naturally separate into thin shreds.
- Your carrots can be shredded using a box grater.
Tip: I prefer to do my shredding by hand, but you could absolutely use a food processor fitted with a shredding disc.
- Place your cabbage and carrots into a large bowl, along with the mayo, vinegar, mustard, sugar and celery salt. Stir everything up!
- Taste-test your vegan coleslaw and season it with some salt and pepper to taste. Adjust any other seasonings to your liking as well.
- Serve immediately or chill for later.
Tip: While you can serve your vegan coleslaw immediately, it's best if it's been chilled for a couple of hours. Make it early in the day if you have time!
Leftovers & Storage
Vegan coleslaw is best served on the day it's made, as the dressing will become runny over time. If you do have leftovers they'll keep in an airtight container in the refrigerator for about 3 days.
More Cool Vegan Summer SidesLike this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
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Creamy Vegan Coleslaw
Creamy, crunchy, tangy coleslaw that you'd never guess was dairy free! This vegan coleslaw is super easy to make, naturally gluten-free, and perfect for summer gatherings.
Course Side DishCuisine American
Prep Time 15 minutesTotal Time 15 minutes
Servings 8
Calories 160kcal
Author Alissa Saenz
Ingredients- 6 cups shredded cabbage (about 2 ½ pounds, red, green or a mix)
- 1 cup shredded carrots (about 3 medium carrots)
- ¾ cup vegan mayonnaise
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon organic granulated sugar
- ½ teaspoon celery salt
- 2 tablespoons fresh parsley (optional)
- Salt & pepper, to taste
- Stir the cabbage, carrots, mayonnaise, vinegar, Dijon mustard, sugar, celery salt into a large mixing bowl. Stir the ingredients until fully combined.
- Season with salt and pepper to taste. Adjust any other seasonings to your liking.
- Serve immediately or chill for later.
The post Creamy Vegan Coleslaw appeared first on Connoisseurus Veg.
Wed, 18 May 2022 13:37:57 +0000
Vegan Pepperoni
This homemade vegan pepperoni is easy to make and tastes like the real deal! Cook up a batch for your next pizza night!
I often mention on this site that I was never a fan of meat growing up. But there are a few exceptions. Pepperoni is one of them. I was always a sucker for a big slice of pepperoni pizza!
Well, vegan pizza is easy enough to make, so I decided it was time to make some vegan pepperoni to top my pizza. It was way easier than expected!
Pepperoni is a type of sausage, so I adapted my vegan breakfast sausage recipe, which is basically a bit old seasoned log of seitan, which has the perfect texture to make meatless pepperoni. I switched up the spices and seasoning to give the recipe some pepperoni flavor, chilled it and sliced it thin.
It was just the vegan pizza topper I'd been craving!
[feast_advanced_jump_to] Ingredients You'll Need- Vital wheat gluten. This is the main ingredient in seitan and it's an essential one in this vegan pepperoni recipe — no substitutions! Look for it in the natural foods section of your supermarket.
- Chickpeas. We're using canned or precooked chickpeas. You could substitute with cannellini beans, or even kidney beans or black beans, although it will affect the color of your pepperoni.
- Garlic.
- Water.
- Soy sauce. Tamari or liquid aminos can be substituted if needed.
- Olive oil. You can leave this out for an oil-free version of the recipe, but since conventional pepperoni is pretty fatty it will make your vegan version taste more authentic.
- Red wine vinegar. White vinegar or apple cider vinegar can be substituted if needed.
- Maple syrup. Other liquid sweeteners such as agave will also work.
- Liquid smoke.
- Spices. We're using paprika, fennel, onion powder, red pepper flakes, cayenne pepper, and black pepper.
This recipe works best with a food processor, but can be made without one if needed.
You'll also need a large steamer for this recipe. Ideally you want something large enough to fit two 8-inch pepperoni logs. If you have something that's too small for that you can split the recipe up to make four 4-inch logs, steaming them in batches if needed.
I used a 9-inch bamboo steamer with a wok and it worked perfectly!
How It's MadeThe following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Place all of the ingredients into your food processor bowl. The only prep you'll need to do is draining the chickpeas and mincing the garlic before they go in.
- Blend the ingredients to a smooth dough.
- The mixture will look pretty crumbly in your food processor, but you can test a small amount by pinching it in your hands. It should hold together. If not, add some water and blend again.
Tip: Don't have a food processor? Mash the chickpeas in a large bowl, then stir in the remaining ingredients. Knead it by hand a bit to make sure everything is well mixed.
- Divide your dough into two equal portions, then roll each into a log and place it on a sheet of foil.
- Roll the logs in their respective foil sheets, pressing and shaping the logs as you roll so that your logs are each about 8 inches long.
Tip: If you prefer to cook without aluminum foil, use parchment paper instead. It's a little bit more challenging to work with, but the recipe will turn out just fine!
- Place your foil-wrapped logs in your steaming device and steam them for 40 minutes.
- Let the logs cool when they're done cooking, then seal them up and chill them for a few hours.
- Slice your vegan pepperoni logs and enjoy!
Leftovers & Storage
Leftover vegan pepperoni will keep in an airtight container in the refrigerator for about 5 days, or in the freezer for about 3 months.
Frequently Asked Questions Can this recipe be made gluten-free?Unfortunately, no. Gluten is the main ingredient in this vegan pepperoni, and I don't know of a way to replace it without completely rewriting the entire recipe.
How can I use this recipe to make vegan pepperoni pizza?Place the slices on your pizza, right over the vegan cheese, just before baking, just like you would with conventional pepperoni.
Is additional cooking necessary in order to eat this vegan pepperoni?Nope! Once it's been steamed it's fully cooked. You can bake it on a pizza if you'd like, or eat it directly from the fridge. It's great for sandwiches, wraps, and snacking. It's also a perfect addition to vegan charcuterie boards.
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
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Vegan Pepperoni
This homemade vegan pepperoni is easy to make and tastes like the real deal! Cook up a batch for your next pizza night!
Course SideCuisine American, Italian
Prep Time 10 minutesCook Time 40 minutesChill Time 3 hoursTotal Time 3 hours 50 minutes
Servings 70 slices
Calories 49kcal
Author Alissa Saenz
Equipment- 1 Food processor
- 1 Large steamer A steamer large enough to accommodate two 8-inch dough logs is ideal. Alternatively, the recipe can be split into smaller logs and steamed in batches. I used a work and 9-inch bamboo steamer.
- 1 ¼ cup vital wheat gluten
- ½ cup precooked or canned chickpeas (drain and rinse if using canned)
- 3 garlic cloves, minced
- 3 tablespoons water, plus more if needed
- ¼ cup soy sauce
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 1 teaspoon maple syrup
- ½ teaspoon liquid smoke
- 1 ½ tablespoons sweet paprika
- 1 ½ teaspoons fennel seed
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- Prepare your steaming device and bring your water to a boil so you're ready to start steaming as soon as the dough is mixed.
- Place all ingredients into the bowl of a food processor fitted with an s-blade. (Note 1)
- Turn on the machine until the mixture is fully blended.
- Grab a small amount of the mixture and pinch it together in your hand. It should hold together like a firm dough. If it's too crumbly, add a bit more water and blend again
- Remove the dough from the food processor and divide it into two equal portions.
- Roll the dough portions into logs and place each on a sheet of foil. (Note 2)
- Wrap the logs in foil, rolling and shaping as you go, so that they are each about 8-inches long when you're done. (Note 3)
- Place the dough logs in your steamer and steam them for 40 minutes.
- Once they're done steaming, remove the vegan pepperoni logs from the steamer and let them cool. After a few minutes you can carefully open the foil.
- Once they are cool, place the pepperoni logs into sealed containers or bags and chill them until cold throughout, about 3 hours.
- Thinly slice your vegan pepperoni into around 70 slices.
- Serve or place in an airtight container and store for later.
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- If you don't have a food processor, mash your chickpeas well in a large mixing bowl, then stir in your other ingredients until mixed. Knead the dough briefly by hand.
- Parchment paper can be used if you prefer to cook without foil.
- If your steamer is too small to fit two 8-inch logs you can make a greater number of smaller logs. Steam them in batches if needed.
The post Vegan Pepperoni appeared first on Connoisseurus Veg.