The Full Helping

Vegan Sun-Dried Tomato Pesto and Pasta

This vegan sun-dried tomato pesto and pasta is a game changer. It's so savory and hearty that it's almost more reminiscent of bolognese than pesto! Unlike most pesto recipes, it calls for cashews rather than pine nuts or walnuts. A splash of warm tomato soaking water ensures that the pesto has a rich, yet non-oily texture. I've served this pasta to so many friends, and I've found that it's a true crowd-pleaser.

Umami bomb.

That is the first and most important thing that I can tell you about this sun-dried tomato pesto and pasta recipe.

I love developing recipes, but there's a downside to thinking through everything I cook before I cook it. The element of surprise gets lost; happy kitchen accidents are few and far between.

The sun-dried tomato pesto that I'm sharing today, though, was a happy accident. A very happy one.

I had a bag of sun-dried tomatoes in my pantry that had been sitting there for a while. Since my space is now more limited than it used to be, I try to use ingredients up in a timely way, rather than allowing them to accumulate in my cabinets.

I decided to make a wintery, sun-dried tomato pesto.

My first batch was basically underwhelming. I ate it dutifully over a few days; it wasn't awesome, but it was fine, especially with a side dish or two that I really liked.

There were still sun-dried tomatoes leftover, however. And now my curiosity was piqued.

I went back to the drawing board and started to ask myself what would make the pesto better. I looked over some recipes online.

The comments in one of them pointed me in a promising direction, and that's how the sauce here came to be.

This recipe, the one I stuck with and am sharing, turned out so well that I texted my neighbor the moment I tasted it. I asked her if she was around to try it, and she was. Her eyes widened on first bite, and I could tell that she loved it as much as I did.

I've now shared the sun-dried tomato pesto pasta with several more friends, and my neighbor has shared it with a few of her friends.

The pesto pasta gets unanimously good reviews, and I keep making it for myself, which is the real test of how happy I am with something.

I know I've mentioned the pasta a few times in the past few weeks, failing to get this post written in a timely way. But here it is, finally.

What makes this sun-dried tomato pesto a little different

When I first made this pesto, I tried to use the template of my standard vegan pesto, adapting it to have the tomatoes instead of fresh herbs.

It was much too thick and clumpy, so I kept adding oil.

Finally, I had a sauce that was the right thickness for my pasta, but it was a little off. It had an oily mouthfeel, yet somehow, it tasted and seemed diluted.

I went back to the drawing board, but I decided to do so with some professional guidance this time. I looked at a bunch of recipes online, so that I could get a sense of the proportions that other recipe developers had used.

It was ultimately a pesto recipe from Simply Recipes that helped me. Yet it wasn't the recipe itself, but rather, a comment on the recipe that got me thinking.

A reader and commenter (guyfromHoboken) noted,

Great recipe, though slight alteration. I find it too rich with the oil packed tomatoes and the additional oil. I buy my sun dried tomatoes dry from Whole Foods and then pack them in water to rehydrate them. So for this recipe I used my water soaked sun dried tomatoes and the recommended amount of oil in the recipe. To thin it out a little, I added some of the water from the tomatoes. Kept the tomato flavor but it wasn't overly rich. I also use cashews in all of my pestos instead of walnuts, as they mimic pine nuts very nicely. Sometimes walnuts can be bitter.

I smiled as I read this, because so often, good improvements or ideas for future recipes have come from comments I've gotten on this blog.

The comment seemed in keeping with the dilemma I'd had with my own pesto: too oily, but somehow not neither rich nor with concentrated flavor.

So, I decided to use this commenter's tips to guide my own recipe. I had dry sun-dried tomatoes already, which is to say, the type that isn't oil-packed. I used some of the water that I soaked them in for the pesto itself.

Meanwhile, using cashews in a recipe is never a problem for me. (See: go-to cashew cheese, vegan mayo with cashews, 10-minute vegan ricotta cheese, vegan cashew parmesan cheese.)

And, while cashews aren't inexpensive, they're cheaper than pine nuts. Easy win.

I ended up with a vegan sun-dried tomato pesto that is…perfect. At least, perfect for me. It's rich, it's bold, it's deeply and profoundly savory (umami bomb!). Yet it isn't greasy.

The final step I took here was to add a big splash of salty pasta water to the pasta when I mixed it with the sauce.

The sun-dried tomato pesto and pasta was also perfect. And by perfect, I mean so much more complex and interesting than I expected a pesto pasta to be.

Numerous friends who've tasted this recipe have noted that it's almost like a vegan bolognese, which is feedback I agree with.

That's all a testament to how substantial and special the vegan pesto really is. Let's dive into how to make it.

How to make vegan sun-dried tomato pesto

I'd say that this pesto is maybe slightly more involved than traditional pesto. This is because of the time it takes to soak and drain the tomatoes.

Otherwise, it's pretty simple.

Step 1: Bring a pot of water to boil and soak your sun-dried tomatoes

This is the prep step. Bring a large pot of salted water to a boil on the stovetop.

Once that's underway, you'll use hot water (you can boil it in a teapot or saucepan, or you can microwave it) to soak your sun-dried tomato halves.

More on the specifics of which tomatoes to use below. However, the main thing is to use the ones that aren't oil-packed.

You'll need 15-60 minutes of soaking to tenderize the tomatoes. The timing will depend entirely on which tomatoes you use and how dry they are.

Once the tomatoes are tender, drain them, reserving a quarter cup (60ml) of the soaking water.

Step 2: Make the pesto

In step 2, you'll place the soaked tomatoes, 2 tablespoons of the reserved tomato soaking water, and other pesto ingredients into the bowl of a food processor.

Processor for a few minutes, until you have a thick, evenly mixed pesto sauce.

If the sauce seems too thick to you, add the remaining 2 tablespoons of tomato soaking water.

Add red wine vinegar and freshly ground black pepper to taste.

Step 3: Mix the sun-dried tomato pesto with the pasta

When the pasta is tender, drain it, reserving a full cup of the pasta cooking water.

Finally, you'll return your cooked pasta to the pot. Mix it with the pesto and add splashes of the pasta cooking water as needed. Stir and heat everything through.

The pasta is wonderful when you serve it right away, but the leftovers are pretty stellar, too. The sun-dried tomato pesto and pasta will keep in an airtight container in the fridge for up to 4 days.

What type of sun-dried tomatoes should I use?

This is an important question!

For other sun-dried tomato recipes, I'd tell you that the brand or type didn't matter. But for this sun-dried tomato pesto, they do.

You'll want to use sun-dried tomatoes that aren't oil-packed; that's the main thing.

Ideally, I recommend sun-dried tomatoes that aren't packed in oil, but which have a soft texture. Some brands that make tomatoes like this are Bella Sun Luci, Presto, Sunbest Natural, and my personal favorite, Fruit Bliss.

You can also use the type of sun-dried tomatoes that require soaking in hot water in order to be edible.

These tomatoes will be quite dry and hard, but they'll soften up after you leave them in hot water for 20 or 30 minutes.

Soaking in hot water is a step in this recipe regardless, because the hot tomato soak water is actually part of what makes the pesto magical.

What type of pasta should I use?

You should use any vegan pasta that you love! Regular pasta, whole grain, legume pasta, gluten-free pasta—it's all good.

Any pasta shape will work, too. But I tend to think that a medium pasta shape is really nice here.

The Vegan Week

Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.

Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

Buy The Vegan Week Meal prep & storage

This is a great recipe to meal prep, which I found out when I made it for a gathering with friends.

The pesto can be prepared and stored in an airtight container for up to four days in the fridge. When you're ready to make the pasta, just boil the pasta as directed, reserving some of the pasta water, and then heat the cooked pasta with the pesto.

You can even cook the pasta in advance and store it, along with a mason jar of pasta water, overnight in the fridge.

Serving suggestions

The pasta pairs really nicely with a big, fresh salad. In particular, I think it's great with my vegan chickpea Greek salad.

It's also nice with my tofu feta kale salad (more sun-dried tomatoes!) and broccoli Caesar salad.

If that doesn't appeal, so many other veggies would be nice accompaniments: sautéed broccolini or rapini, steamed broccoli with a fun sauce, grilled asparagus or zucchini—the list goes on!

More hearty vegan pasta dishes

Again, one of the things that I love about this recipe is that it ended up defying my expectations. I thought it would be a bit like regular pesto: something that feels sort of light, maybe even summery.

Instead, it feels so hearty. And here are a few more of my favorite hearty vegan pasta recipes:

• Caramelized cabbage onion pasta
• Wholesome lentil, mushroom & kale lasagna
• Creamy vegan mushroom pasta
• Vegan pasta bake with ricotta
• Lentil tomato pasta stew
• Creamy vegan skillet lasagna
• Vegan pizza pasta bake
• Tex-mex skillet pasta
• Vegan spinach lasagna rolls
• Creamy vegan carrot mac n' cheese with walnut parmesan

And here's my new favorite vegan pesto dish.

Print Vegan Sun-Dried Tomato Pesto and Pasta This vegan sun-dried tomato pesto and pasta is a game changer. It's so savory and hearty that it's almost more reminiscent of bolognese than pesto! Unlike most pesto recipes, it calls for cashews rather than pine nuts or walnuts. A splash of warm tomato soaking water ensures that the pesto has a rich, yet non-oily texture. I've served this pasta to so many friends, and I've found that it's a guaranteed crowd-pleaser! Course main, Main CourseCuisine Italian, MediterraneanDiet Low Lactose, Vegan, VegetarianKeyword main course, make ahead, meal prep, pasta, sun-dried tomatoes, tomatoes Prep Time 15 minutesCook Time 30 minutesSoaking time 30 minutesTotal Time 1 hour 15 minutes Servings 6 servings Author Gena Hamshaw Equipment

• food processor

Ingredients

• 1 cup water (240ml)
• 5 oz sun-dried tomato halves, not packed in oil  (140g)
• 1/4 cup raw or roasted cashews (substitute pine nuts) (35g)
• 1/4 cup nutritional yeast (20g)
• 1 teaspoon salt
• 1/2 cup packed basil leaves  (8g)
• 1/2 cup extra-virgin olive oil (120ml)
• 1-2 teaspoons red wine vinegar
• Freshly ground black pepper
• 12 oz pasta of choice (360g)
• cashew parmesan cheese

Instructions

• Bring the water to boil in a small saucepan or heat it for about 2 minutes in the microwave. Pour the hot water over the sun-dried tomato halves. Allow them to soak until tender (15-60 minutes). Reserve 1/4 cup/60ml of the soaking water, then drain the tomatoes. 
• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. 
• Place the soaked tomato halves, cashews, nutritional yeast, salt, basil, oil, and 2 tablespoons of the reserved tomato soaking water in the bowl of a food processor fitted with the S blade. Process for a minute. Stop and scrape down the sides of the bowl with a spatula. Continue processing for another 2 minutes, or until you have a thick, evenly mixed pesto sauce. If the sauce seems too thick to you, add the remaining 2 tablespoons of tomato soaking water. Add red wine vinegar and freshly ground black pepper to taste. 
• When the pasta is ready, reserve 1 cup of the salted pasta water. Drain the pasta. Add the pasta back to the pot and add the pesto. Mix well, adding a few splashes of hot pasta water as you go to help make everything smooth and saucey. It'll seem as though there's a lot of sauce at first, but as you mix, the sauce will be absorbed and find its way into the crevices of the pasta. 
• Top with vegan parmesan, if desired. Serve or store.

I did it! After maybe three or four consecutive weeks without posting a recipe, I posted one.

I know that no one is keeping tabs on my posting frequency except for me, and it's fine for things to get published when they get published. As my editor one reminded me, "you can only do what you can do."

But it definitely feels weird when I don't create food and then sit down to write about it. So this morning is off to a happy start already.

Hope you'll enjoy this umami bomb tomato pesto and pasta as much as I and some of my loved ones have!

xo

The post Vegan Sun-Dried Tomato Pesto and Pasta appeared first on The Full Helping.

Vegan Broccoli Melts

These vegan broccoli melts are delightfully cozy and satisfying, while also being wholesome. The melts are made with homemade vegan mozzarella cheese and tender, garlicky broccoli. They're perfect for lunch or as part of a casual dinner.

There aren't too many things that I love more than a recipe involving toasted bread and melted cheese.

Vegan grilled cheese is always an option, of course. So are my vegan tempeh meatball subs, which to this day are a recipe creation that I'm proud of.

Variety, though, is important. I've been craving some fun new recipe inspiration to offset gray skies and chilly damp outside.

Vegan broccoli melts have come to the rescue.

I expected to like these crispy, cheesy toasts when I first made them; after all, broccoli might be my favorite vegetable, and bread is probably my favorite food.

But the finished product was even better than I thought it would be. I love the contrast of tender broccoli, stretchy, melted cheese, and crisp toast.

Are the broccoli melts a neat lunch to eat?

No, not exactly. There will be crumbs, and a stray floret or two of broccoli might go tumbling while you dig in. I wouldn't recommend the melts when you need a lunch that's quick, portable, or good for meal prep.

These are, however, a wonderful combination of vegetable-forward and super comforting, and I'm happy to be sharing them with you.

What is a broccoli melt?

I've seen recipes for broccoli melts that resemble grilled cheese sandwiches and some that resemble open-faced toasts.

The vegan broccoli melts that I'm sharing with you today are the open-faced kind, though I may try a sandwich version next.

I think all that's really required for a "melt" is that there be melted cheese and bread involved.

Both are present here. The bread can be any type of bread that you like. I've now made the melts on a round boule of peasant bread, on slices of ciabatta, and on loaf-shaped sandwich bread slices. I enjoyed all three versions.

For the cheese component, I use my melty vegan cashew mozzarella cheese.

If you don't want to make a vegan cheese from scratch, then you could try using your favorite brand of store-bought vegan mozzarella. I really love the mozzarella shreds from GOOD PLANeT.

Cozy and nutritious

I was recently on a podcast to chat about The Vegan Week, and I found myself trying to articulate my food philosophy (or something like that).

I said that my aim is always to create recipes that strike a sweet spot between being wholesome and hearty, nutritious and comforting.

This is such a recipe. Broccoli is packed with health benefits: it's a great source of fiber, Vitamin C, Vitamin K, and folate, not to mention phytonutrients that may help to protect our bodies against chronic illness and inflammation.

I love broccoli, so much so that I usually steam it. I like its unadulterated flavor.

But these broccoli melts present me—and anyone who makes the recipe—with a comfort food approach to eating this ultra-nutritious crucifer.

The melts offer the goodness of green vegetables and the delight of melted cheese on crispy bread at the same time. They're easy to love for many reasons.

How to make vegan broccoli melts

Assembling the broccoli melts is a pretty straightforward process.

Prepare the broccoli

To begin, you'll cook and season your broccoli. I start by simmering them in water until they're fork tender, yet still bright green.

Next, I sauté the broccoli with some garlic, a pinch of crushed red pepper flakes, freshly squeezed lemon juice, and salt. Nothing fancy here—the goal is simply to give the broccoli flavor before it gets smothered in vegan cheese.

Prepare vegan mozzarella cheese

When the broccoli is ready, you'll prepare the vegan cashew mozzarella.

It's a fairly easy vegan cheese to make; you'll start by blending cashews, water, salt, nutritional yeast, lemon juice, and cornstarch together till smooth in a blender.

Next, you'll transfer the mixture to a saucepan. Bring it to a simmer, and it'll start to thicken. You'll simmer the cheese over low heat, stirring constantly, for 2-3 minutes, or until it has a "stretchy" consistency.

Assemble the broccoli melts

Finally, it'll be time to assemble your melts. To do this, you need to arrange slices of bread on a lined baking sheet.

Top each slice with cooked broccoli, then spoon the melty vegan cheese over the tops.

Broil

Finally, you'll transfer the broccoli melts to an oven that's on the high broiler setting. Broil them for 3-8 minutes—this will vary significantly with the type of oven that you have—or until the cheese is just starting to brown.

And now, it'll be time to dig in and enjoy.

Serving suggestions

I always serve grilled cheese with a vegan soup, so that's where my mind goes for broccoli melt pairings.

The first time I made the broccoli melts, I had them with my Tuscan white bean kale soup. It was a wintery, hearty, filling meal.

I'd also like to try them with roasted garlic chickpea soup and pantry tomato soup. If you'd like to double up on broccoli, the melts would be great with my cream of broccoli and quinoa soup.

Also nice with the melts: a salad! Something fresh and crispy.

You could try them alongside my perfect winter chopped salad, winter panzanella, or Brussels sprout kale salad, for starters.

If those ideas aren't calling to you, but you have some leftover roasted veggies in the fridge, or maybe some sort of vegan protein that needs using (tofu, tempeh, seitan—whatever), then of course you can mix and match as you like. The broccoli melts are nicely versatile.

Can the melts be prepared gluten-free?

Yes, they can.

Simply choose your favorite vegan and gluten-free bread to make them with. There are more and more options that fit both categories these days.

Do I have to use broccoli?

Much as I love broccoli in this recipe, no, you don't!

The melts will work well with cauliflower florets, zucchini, asparagus, or sautéed kale. I could even imagine preparing it with sautéed cabbage, a vegetable I've been having a love affair with this winter.

Make ahead options

There are a few ways that you could get a head start on the broccoli melts.

One is to simmer the broccoli ahead of time, then cool it and store it until you're ready to sauté it with the garlic and lemon. You can do this up to two days ahead of time.

You can also prepare the broccoli entirely—meaning, you can simmer it, then also season and sauté it—and store it for up to two days before making the melts.

The cashew mozzarella cheese can also be prepared in advance and stored in an airtight container in the fridge for up to four days. Reheat the cheese on the stovetop over low heat, stirring frequently, before you assemble the melts.

Even without any advance prep, however, the melts are easy and fun to make. Here's how you can whip them up in your own home.

Print Vegan Broccoli Melts These vegan broccoli melts are delightfully cozy and satisfying, while also being wholesome. The melts are made with homemade vegan mozzarella cheese and tender, garlicky broccoli. They're perfect for lunch or as part of a casual dinner. Course main, sideCuisine AmericanDiet Gluten Free, Low Lactose, Vegan, VegetarianKeyword broccoli, comfort food, lunch, sandwich, toast, vegan cheese Prep Time 10 minutesCook Time 25 minutes Servings 6 melts Author Gena Hamshaw Ingredients

• 1 pound broccoli florets and pieces, about 1 1/2-inch/4cm in size, or broccolini, cut into 1 1/2-inch/4cm pieces (455g)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon salt
• Dash crushed red pepper flakes (optional)
• 1 batch melty vegan cashew mozzarella (substitute 1 1/2 cups vegan mozzarella style shreds)
• 6 slices bread (I recommend a round, sliced peasant or sourdough boule, halved slices of ciabatta, sliced Italian bread, or a sturdy sliced sandwich bread)

Instructions

• Bring a few inches of water to simmer in a large, wide skillet or frying pan. Add the broccoli. Simmer the broccoli for 3-4 minutes, or until it's tender when pierced with a fork or knife, yet still a nice, vibrant green. Drain the broccoli and wipe the skillet clean. This step can be done up to 2 days in advance of making the melts. 
• Preheat your broiler to high. Line a baking sheet with foil. Arrange your bread slices on the sheet.
• Heat the olive oil in the same skillet over medium low heat. Add the garlic. Cook the garlic for 1 minute, stirring constantly. Add the broccoli, lemon juice, salt, and a dash of crushed red pepper flakes, if desired. Stir everything and cook for a minute or two, or until the broccoli is heated through. Distribute the broccoli over the bread slices on the prepared baking sheet. 
• Prepare the melty vegan cashew mozzarella cheese as instructed in the recipe. Spoon the cheese evenly over the tops of the 6 bread slices with broccoli.
• Transfer the broccoli melts to the oven. Broil for 3-8 minutes, or until the bread is fully toasted and the cashew mozzarella is just bubbling and browning slightly. The broiling time will depend greatly on your oven (mine takes a little longer than most—a full 8 or 9 minutes), so be sure to keep peeking at the melts in order to ensure that they toast, rather than burn.
• Remove the melts from the oven and serve right away. 

Enjoy these lovely, nutritious, delicious little toasts, and let me know if you come up with any fun variations!

I'll be back for the usual links and musings this weekend.

xo

The post Vegan Broccoli Melts appeared first on The Full Helping.

Vegan Chocolate Snack Cake

If you're looking for a simple, yet rich and satisfying vegan chocolate snack cake, then look no further! I love this cake because I can make it at a moment's notice, with ingredients that I have at home, yet it always feels like a special treat. The cake is topped with rich swirls of vegan chocolate buttercream frosting.

Yesterday I shared my favorite vegan chocolate frosting, and today I'm sharing the snack cake that I love to put it on.

This cake is moist, fluffy, chocolatey, and sweet, with an emphasis on the moist and fluffy part.

I made the snack cake for my neighbor's birthday last week. She had a friend staying with her when I brought it over, and we all helped ourselves to pieces in the late afternoon.

"It's so…fluffy!" they both exclaimed.

I loved hearing this, because cake with a tender, fluffy crumb is my favorite kind. This includes chocolate cake, which can sometimes turn out denser and more fudgey than I actually want it to be.

Here, then, is a cake that is undeniably chocolate, but also light enough to be a perfect, spirit-lifting snack.

What's a snack cake?

What makes a cake into a snack cake, exactly?

This is probably one of those culinary questions for which there is no definitive answer.

In my mind, a snack cake is simple enough—both to prepare and also to eat—that it doesn't have to label itself as "dessert."

Snack cake can be dessert, of course. But it can also just be a random afternoon pick-me-up.

Another way of putting it might just be "simple cake." And in fact, Odette Williams has a great cookbook with that very title.

In the front matter, Williams writes, "These recipes are the ones that are in high rotation in my busy home. They're simple enough to survive a little household chaos; in fact, let's just agree that pandemonium is one of the ingredients."

In explaining her deep and abiding love of cake, Williams also says, "The fewer ingredients a cake has, the more I want it."

Basically, I agree.

Cake is my favorite dessert, period, and there aren't too many cakes that I'd turn down. Sometimes I enjoy a festive and celebratory layer cake.

At the end of the day, though, the cake recipes that I make most often are always simple. They tend to be snack cakes, and my favorite moment in the day for enjoying them is the late afternoon, maybe with a cup of decaf or some tea.

How to make vegan chocolate snack cake

There's nothing quite like a foolproof cake recipe.

I've now made this vegan chocolate snack cake enough times that I feel comfortable presenting it that way.

You can make this one of those "back pocket" recipes that you can rely on again and again. Even better, you're likely to have all of the ingredients that you need to make it at any given time.

Here are the steps.

Step 1: whisk the dry ingredients together

Dry ingredients here are flour, sifted cocoa powder, baking powder, baking soda, salt, and cornstarch.

Why cornstarch? Because it makes the cake texture lighter and more fluffy. Basically, if you add cornstarch to all-purpose flour, it's an easy way to approximate cake flour without having to purchase a box.

If you don't have the cornstarch, you can substitute an additional two tablespoons of all-purpose flour in the recipe.

But if you really love cake, then I recommend experimenting with the cornstarch + flour combo. You'll be pleasantly surprised by the delicate crumb that it creates!

Step 2: mix wet ingredients

Next, you'll whisk together sugar, avocado oil, vanilla extract, water, and a teaspoon of some sort of acid.

The acid could be lemon juice, apple cider vinegar, or freshly squeezed lemon juice.

Even though this snack cake recipe calls for no plant-based milk, the reason for adding acid is the same reason that I often use homemade vegan buttermilk in cake and quick breads.

Acid reacts with baking powder to help cakes rise. This is called chemical leavening, and it's a key part of achieving a fluffy cake!

Step 3: add wet to dry

In step 3, you'll add the wet ingredients to your dry ingredients and mix until well combined.

It's totally OK if there are some tiny clumps of flour in the batter, but there shouldn't be many. This is a wet batter, as far as cake batters go, so be prepared for it to look very pourable.

Step 4: bake

You'll bake the cake for about 40 minutes, or until the top of the cake is domed and firm.

I tend to find that it's better to err on the side of over-baking rather than underbaking cakes, at least if we're talking about a few extra minutes.

Taking cakes out of the oven too early will really knock the lightness out of them. Be sure to give this cake the time it needs to develop a domed top in the oven; you'll be glad that you preserved its lift.

Step 5: cool

Before frosting the cake, you'll want to give it a few hours to cool completely. If you skimp on cooling time, you'll run the risk of melting your chocolate buttercream frosting.

I usually bake the vegan chocolate snack cake in the morning and frost it sometime in the mid or late afternoon.

Step 6: decorate!

Technically, you don't have to frost this cake. It can be eaten plain, and it's quite tasty that way.

But the cake becomes more festive and celebratory when it's topped with delightful, creamy swirls of chocolate buttercream frosting.

For this recipe, you'll need a half batch of my vegan chocolate frosting.

When I make the cake, I usually cut the frosting recipe in half, so that I don't have frosting leftover.

But if you'd like to give the gift of homemade frosting to your future self, then you could certainly prepare the whole frosting recipe, use what you need for the chocolate snack cake, and then freeze what's leftover.

Defrost the frosting overnight in the fridge when you're ready to decorate another cake or batch of cupcakes.

Step 7: slice and enjoy

This is the fun part, or course.

Storing vegan chocolate snack cake

Slices of the snack cake can be stored in an airtight container in the fridge for up to 3 days.

I recommend keeping them in the fridge, rather than at room temperature, so that you don't run the risk of the frosting becoming too warm and melty.

If you plan to store the cake for longer than 3 days, then I recommend freezing squares until you're ready to enjoy them. This will ensure that they stay nice and moist.

I've found that 1-cup, round glassware storage containers are perfect for squares of leftover cake.

Can the cake be made gluten-free?

Yes, it can!

The chocolate snack can can very successfully be made gluten-free for friends who don't eat gluten or wheat.

I recommend using a gluten-free, all-purpose flour blend. The one I've had most success with is King Arthur Measure for Measure.

What type of cocoa powder should I use?

Choosing the right cocoa powder for baking is…complicated.

Basically, it all comes down to the science of acids and bases and which type of leavening agent you plan to use.

Different cocoa powders can also have different flavor profiles. Dutch process cocoa powder, which is what I recommend for this recipe, has an especially rich, dark chocolate flavor.

However, if you have a different type of cocoa powder at home, making a substitution probably won't make or break this very forgiving recipe.

Speaking of the cocoa powder, I know that sifting is another step, but cocoa powder can get very clumpy. I do recommend sifting it before mixing in order to guarantee that your snack cake has a nice, even consistency.

More vegan snack cakes to savor

If you're as enthusiastic about enjoying cake at any time of day as I am, then this post might have you hungry for more vegan snack cake recipes.

I got you.

Here are some of my favorites:

• Vegan gingerbread cake
• Applesauce spice cake
• Chocolate beet cake
• Peanut butter & jelly snack cake
• Vegan chocolate bundt cake
• Banana cake with cashew frosting
• Nantucket cranberry pie (actually a cake)
• Italian apple cake

And here's the simple square cake that I've made for countless last minute birthday gifts, cheer-up offerings, thinking-of-you surprises, and—as of this week—happy-Valentine's-Day-to-me celebrations.

Print Vegan Chocolate Snack Cake If you're looking for a simple, yet rich and satisfying vegan chocolate snack cake, then look no further! I love this cake because I can make it at a moment's notice, with simple ingredients that I have at home, yet it always feels like a special treat. The cake is topped with rich swirls of vegan chocolate buttercream frosting. Course Dessert, SnackCuisine AmericanDiet Gluten Free, Vegan, VegetarianKeyword cake, chocolate, dessert, snack cake, snacks Prep Time 10 minutesCook Time 40 minutes Servings 9 servings Author Gena Hamshaw Equipment

• 8-inch/20cm square baking pan

Ingredients

• 1 cup unbleached, all-purpose flour (120g)
• 2 tablespoons cornstarch (15g; substitute additional all-purpose flour)
• 1/2 cup sifted Dutch process cocoa powder (40g)
• 1/2 teaspoon kosher salt
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup avocado oil (80ml; substitute another neutral tasting vegetable oil)
• 3/4 cup cane sugar (150g)
• 1 teaspoon vanilla extract
• 1 cup water (240ml)
• 1 teaspoon lemon juice, apple cider vinegar, or distilled white vinegar
• 1/2 batch vegan chocolate frosting (cut the recipe in half, or freeze half of the chocolate frosting for a future cake!)

Instructions

• Preheat the oven to 350°F/175°C. Line the bottom of an 8-inch/20cm square baking pan with parchment paper. Lightly oil the sides if the pan is non-stick. 
• In a large mixing bowl, mix together the flour, cornstarch, cocoa powder, salt, baking powder, and baking soda.
• In a separate bowl, whisk together the oil, sugar, vanilla, and apple cider vinegar for a full minute, until the wet ingredients are well combined. 
• Add the wet ingredients to the dry ingredients. Mix the batter fully. Some small clumps are fine, but there should be no large clumps or streaks of flour in the batter. This is a relatively loose/wet batter for cake—that's how it should be!
• Pour the batter into the prepared baking dish. Bake the cake for 40 minutes, or until the top of the cake is domed and set.
• Allow the cake to cool on a wire cooling rack for at least 1 hour before removing the cake from its pan. Continue cooling the cake for 2-3 hours, or until it's entirely cool.
• Before frosting the cake, prepare the half batch of chocolate buttercream frosting. Use an invert spatula to spread the frosting in a thin, even, smooth later over the top of the square cake. Decorate with a dash of sprinkles, if you like. Cut the cake into 9 squares and enjoy. 

NotesThe cake can be enjoyed without frosting for something more plain.

Speaking of Valentine's Day, hope you've found a few small ways to show yourself and others a little extra love today so far. That's what it's all about.

And if, between now and bedtime, the expression of love involves a slice or two of homemade chocolate snack cake, then so much the better.

xo

The post Vegan Chocolate Snack Cake appeared first on The Full Helping.

Vegan Chocolate Frosting

If you love traditional cakes and you love to eat vegan food, then you may have found yourself wondering whether a classic vegan chocolate frosting is possible. The answer: yes! This vegan chocolate frosting recipe is a rich, sweet, buttercream with chocolate flavor. It's easy to make, and it's perfect for cakes and cupcakes.

I often mention favorite foods in passing, only to be asked "but wait, how is that vegan?"

This is especially true when I mention vegan desserts, including vegan cakes, puddings, and pies. 

One thing that's lost in translation here is the existence of products that make it easy to veganize traditional recipes.

For example, plant milks and vegan butter bring so much possibility to vegan baking.

The notion of vegan butter is new to many non-vegans. Folks don't necessarily have vegan butter brands on their radars.

Non-vegans might not know that there are actually a growing number of store-bought vegan butters nowadays. And these butters have many of the same properties and capabilities of dairy butter. 

Buttercream frosting may be the ultimate example of a food that's now easy to make vegan. This is true because vegan butter exists and is perfect for creating creamy, rich swirls of frosting.

My favorite vegan chocolate frosting is a vegan buttercream frosting, specifically. I create it with the same ingredients that's in traditional buttercream frosting: powdered sugar, (vegan) butter, and a little milk.

I add cocoa powder to give the frosting just the right amount of chocolate flavor, as well as a hint of vanilla to deepen flavor.

The chocolate frosting is truly delicious, and it's about time I shared it.

How to make vegan chocolate buttercream frosting

Making buttercream frosting usually involves beating butter and powdered sugar together in a stand mixer or with a hand mixer.

Making vegan buttercream frosting works very similarly. The only real difference is the butter, which is vegan butter, rather than dairy butter.

This isn't the only way to make vegan frosting for cake or cupcakes. I've made vegan frostings that used coconut and cashews as bases. 

There's even a vegan chocolate cake in The Vegan Week that uses melted chocolate and sweet potato purée as a frosting base! It's inspired by a recipe of Genevieve Ko's, and it's really good.

The Vegan Week

Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.

Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

Buy The Vegan Week

I like these unusual, somewhat more wholesome vegan frosting recipes.

But sometimes a sweet, super buttery frosting is what one wants. And for those moments, this frosting is it. 

Here's what goes into making it.

Step 1: cream vegan butter

Step one in making the vegan chocolate frosting is to beat vegan butter until it's light and creamy.

I use a stand mixer to do this, on medium speed. You can also use a handheld, electric mixer for this step.

When the butter looks somewhat "whipped" and light, it's time to add sugar.

Step 2: add sugar and flavorings

In step two, you'll add powdered sugar, along with any other flavorings, to the frosting-in-progress. 

Flavoring could be an extract, like peppermint or lemon extract. It could be ground up, freeze-dried fruit.

In the case of this vegan chocolate frosting, the flavorings are cocoa powder and a little vanilla extract. 

Important note about the sugar here: it needs to be powdered, or confectioners sugar. And, while I don't usually bother sifting ingredients when I bake, it's important to sift the powdered sugar before adding it to the chocolate frosting.

Un-sifted powdered sugar can have lots of little clumps, which result in a clumpy frosting.

In addition to the sugar and flavorings, you'll add 2-4 tablespoons of non-dairy milk to the frosting. This helps to keep the texture light and easily spreadable/swirlable.

I recommend starting with 2 tablespoons and adding more only if the buttercream is too dense for your liking. 

Once you add the powdered sugar, you'll continue beating the frosting for 2-3 more minutes, or until it's rich, yet light and fluffy.

Step 3: use or store

At this point, you can frost whatever vegan cake or cupcake you're waiting to decorate.

You can also store the frosting in the fridge for up to 4 days.

The best vegan butter for frosting

So, if this vegan buttercream hinges on the use of vegan butter, what's the best butter brand to try?

There are a lot of vegan butters that I like. For frosting, however, I've found Earth Balance to be the best choice. Its texture seems the most sturdy: with some other brands, the butter softens and melts too easily at room temperature to hold its own. 

Other vegan butters that I've tried, and had success with, in frosting: Fora Foods (incredible, but hard to source), Miyoko's Creamery, and Om Sweet Home (a small company, local to me). 

For more a very detailed review of multiple vegan butter brands, you can check out this post. It's from 2021, and new brands are always emerging, but it's a good place to start!

Cocoa powder

When it comes to baking, there is actually a science to choosing the right cocoa powder. (It has to do with acids and bases!)

For this recipe, any type of cocoa powder is fine. But I recommend unsweetened cocoa powder, so that there's a nice balance between bitter cocoa and powdered sugar.

How to store vegan chocolate frosting

Storing the chocolate is simple enough: transfer it to an airtight container and cover the top gently with a layer of Saran Wrap. Cover the container and transfer to the fridge for up to 5 days.

What about frosting cake or cupcakes with frosting that's been in the fridge for a few days?

I've found that it's best to let the frosting come to room temperature before frosting anything with it.

If your frosting has lost a little of its fluffy quality, then I recommend re-beating it briefly in a stand mixer or with an electric mixer for optimal texture.

Can I freeze buttercream frosting?

Yes, you sure can.

I think that freshly made frosting has the lightest, creamiest consistency. However, I've frozen and defrosted this vegan chocolate frosting many times with good results. 

The frosting can be frozen for up to six weeks. It should be defrosted in the fridge overnight, then brought to room temperature before application. 

What size cake will the frosting cover?

This frosting is enough to cover the top and sides of an 8-inch/20cm or 9-inch/23cm round cake or 12 cupcakes.

One half batch is enough to lightly frost an 8-inch/20cm square cake (top only).

What to do with vegan chocolate frosting

Quite simply, you can use this vegan chocolate frosting however you'd use regular chocolate frosting.

For me, that's usually for cakes or cupcakes. But I also love a frosted soft sugar cookie, and there's nothing wrong with a frosted brownie, either. 

Tomorrow, I'll share another cake that pairs with this frosting perfectly.

For today, here's the chocolate buttercream recipe.

Print Vegan Chocolate Frosting If you love traditional cakes and you love to eat vegan food, then you may have found yourself wondering whether a classic vegan chocolate frosting is possible. The answer: yes! This vegan chocolate frosting recipe is a rich, sweet, buttercream with chocolate flavor. It's easy to make, and it's perfect for cakes and cupcakes. Course DessertCuisine AmericanDiet Gluten Free, Vegan, VegetarianKeyword baking, cake, chocolate, dessert, frosting Prep Time 5 minutesCook Time 7 minutesTotal Time 12 minutes Servings 1.75 cups Author Gena Hamshaw Equipment

• stand mixer

Ingredients

• 8 tablespoons room temperature vegan butter (112g; 1 stick)
• 1/2 teaspoon vanilla extract
• 2 1/2 cups powdered sugar (300g)
• 1/4 cup cocoa powder (20g)
• 2-3 tablespoons plain soy, oat, cashew, or almond milk

Instructions

• Add the butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes. 
• While the butter and vanilla are mixing, shift together the powdered sugar and cocoa powder. 
• Add the sugar and cocoa to the bowl of the stand mixer, along with 2 tablespoons of the non-dairy milk. Turn the mixer on and leave it on low until the sugar is fully incorporated, about 1 minute. Raise the speed to high and continue mixing until the frosting is very light, smooth and creamy (3-4 min). Add additional plant milk by the teaspoon if the frosting is overly thick. The consistency should be rich, but smooth and spreadable.
• Use the frosting to immediately frost a cake or cupcakes, or store it for up to 3 days in an airtight container in the fridge. Allow the frosting to come to room temperature before using it. 

NotesThis frosting is enough to cover the top and sides of an 8-inch/20cm or 9-inch/23cm round cake or 12 cupcakes. One half batch is enough to lightly frost an 8-inch/20cm square cake (top only).

Sending you into the start of the week with sweet, rich, chocolatey swirls. 

Happy Monday!

xo

The post Vegan Chocolate Frosting appeared first on The Full Helping.

20-Minute Vegan Smoky Red Pepper Pasta

This vegan smoky red pepper pasta takes only twenty minutes to prepare, but it's so vibrant and flavorful. The creamy, roasted red pepper sauce is both dairy-free and nut-free. Best of all, the pasta can be made with simple ingredients that you may have in your pantry already!

I always say that my pasta is my default meal, which is true.

Yet this makes it sound as though I have an easy time creating pasta dishes, which isn't true at all.

Actually, I think it's pretty tough to whip up pasta meals that are as simple as they are good. There's a reason that marinara sauce is my go-to: it's easy, and I know that it won't disappoint.

In the last few weeks, I've made not one, but two easy pasta dishes that are going to be keepers. Both recipes hinge on a great sauce.

The sauce for this smoky red pepper pasta is wonderfully straightforward. The pasta that results tastes more complex and bold than it should, given how few ingredients go into making it. I'm excited to share it!

A different kind of red pepper sauce

There's a recipe in my cookbook Power Plates for a red pepper pasta that calls for blended cashews.

Cashews, as many of you know already, are my go-to for creating creamy texture in vegan sauces.

Cashew cream is the behind-the-scenes superhero in so many of my favorite pastas, casseroles, and desserts.

Here's the thing: some people have nut allergies.

Some people don't have powerful blenders or food processors that can easily pulverize nuts.

Some people—or should I say, this person—often forgets to soak cashews in advance of making cashew-based sauces. (It's not a crucial step if the blender is powerful, but it's usually a helpful step.)

Plus, cashews can be pricey.

All of these factors make me want to create a few pasta sauce recipes in which cashews aren't the star, for a change.

The sauce for this vegan red pepper pasta, amazingly, does not rely on cashews, or on any other type of nut.

Plus, the pasta recipe turned out to be even simpler than I intended it to be. Five ingredients, in fact!

Ready?

• Olive oil
• Garlic
• Roasted red bell peppers (I use jarred)
• Smoked paprika
• Salt

That's it.

Roasted red bell peppers contribute acidity, sweetness, and saltiness to the sauce. They allow this pasta recipe to embody the notion that less can be more when it comes to cooking.

Olive oil, meanwhile, is what gives the sauce its silky, luxurious texture. And garlic, which is browned gently before blending, provides depth of flavor.

How to make 20-Minute Smoky Red Pepper Pasta

Lately, a few readers have pointed out to me that the estimated prep and cook times for some of my recipes are a bit, er, optimistic.

If you need to chop onion, carrot, and celery for a soup, for example, does it really take only 10 minutes?

This has been really great feedback for me to receive! I underestimate how long recipes will take me sometimes, and that miscalculation probably finds its way into more of my recipes than it should.

From now on, I want to try to be more precise about the prep/cook times that I give.

That said, this vegan red pepper pasta is one of the few recipes I can remember making recently that really did take me only 20 minutes of cook time.

Here are the straightforward steps you'll take to make it.

Step 1: Set pasta water to boil

Before you do anything else, you'll bring a pot of salted water to a boil on the stovetop.

Step 2: Boil your pasta

Next, you'll cook your pasta.

I recommend cooking the pasta according to instructions on the package. Usually, these prompt you to cook the pasta al dente, which is exactly how it should be for this recipe.

Step 3: Cook your garlic

Instead of adding raw cloves of garlic to the red pepper pasta sauce, I add cloves that have been lightly sautéed with olive oil.

You'll do this while your pasta water boils and pasta cooks.

Just a little bit of browning in a pan helps to mellow out the spicy, assertive edge of raw garlic, bringing out subtle sweetness.

It's the same effect that happens with roasted garlic, simply with less time and effort.

Step 4: Blend the sauce

In this step, you'll transfer the cooked garlic to your blender, along with additional olive oil, roasted red peppers, smoked paprika, and salt.

Blend the ingredients together, and the red pepper pasta sauce is finished. It is truly that easy!

Step 5: Mix and serve

By the time your pasta is cooked, the sauce ought to be blended and ready to go.

You'll drain your pasta, first reserving some cooking water to help bring the sauce together.

Then, you'll transfer the cooked pasta, cooking water, and sauce to a pot. Heat the pasta over low heat, stirring gently as you go, until it's saucy, thickened, and piping hot.

At first, the pasta will look very liquidy when you return it to the pot and add the sauce. This is totally OK. As you heat and stir, the pasta will absorb some sauce, and everything will come into balance.

I like to top the vegan red pepper pasta with some of my cashew parmesan cheese.

However, a simple pinch of crushed red pepper flakes, toasted nuts, chopped fresh parsley, or just a little freshly ground black pepper would be fine, too.

Vegan smoky red pepper pasta ingredients

Ingredients for the smoky red pepper pasta are spare, but it's worthy making a few notes about them.

Roasted red peppers

I like to use jarred, roasted red peppers for this recipe for a few reasons.

First, the liquid from the roasted red peppers actually becomes a part of the pasta sauce. This liquid is salty and acidic, and it creates a lot of flavor in its own right.

Second, jarred, roasted red peppers are useful to have at home in the cold months, when red peppers aren't in season where I live.

And finally, using the jarred variety of peppers allows me to make this dish super quickly, without needing to take the step of roasting peppers from scratch.

I'm sure it's possible to create the red pepper pasta with homemade, roasted red peppers, but I haven't yet tested proportions of peppers and liquid myself. When I do that this coming summer, I'll update the recipe!

Olive oil

I recommend using your favorite extra virgin olive oil for the red pepper pasta. And in the case of this recipe, I don't recommend either omitting or decreasing the oil.

Omissions and substitutions can be tricky in a recipe that depends on a very small number of ingredients. Here, olive oil is responsible for most of the smoothness and richness in the sauce, so it's a very important component.

Smoked paprika

The inspiration for this red pepper pasta was a pasta dish that I had in veganized form at a restaurant called Kindred.

Kindred closed down in 2022, which made me want to make a version of my favorite dish from the restaurant's menu.

That version contained pickled garlic and tomatoes as well as peppers in the sauce. My version is simpler, but I tried to recreate the wonderful smoky flavor of the original.

I suspect that smoked paprika had a lot to do with the flavor. It, along with the red peppers, creates the smokiness in this recipe.

If you don't have smoked paprika at home, you can substitute sweet paprika instead. However, it's worth trying the smoked paprika when you can—it really brings this vegan pasta to life.

Salt & pepper

The use of roasted red bell peppers from the jar will give this recipe plenty of saltiness. For that reason, I recommend tasting and adjusting salt as needed.

I like to add a pinch of crushed red pepper flakes in the final stage of mixing and heating the pasta. This, too, can be adjusted to taste.

Garlic

Speaking of adjusting ingredients to taste, you can definitely decrease or increase the number of garlic cloves that you lightly sauté for the pasta.

Four is the perfect amount for me.

Pasta

The pasta that you use for this recipe can be any pasta that suits your preferences and dietary needs.

I like regular 'ole pasta, but gluten-free pasta, legume-based pasta, and whole grain pasta are all options.

Meal prep and storage

While part of the beauty of this pasta dish is its speed, there's no reason why you can't prepare it in advance. A few weeks ago, it became part of my own meal prep for the week.

The Vegan Week

Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.

Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

Buy The Vegan Week

The red pepper pasta will keep in an airtight container in the fridge for up to four days. (For more about my favorite storage containers, check out my beginner's guide to vegan meal prep.)

You can also freeze portions of the pasta for up to six weeks.

More quick & easy vegan pasta suppers

With the intention of being accurate in mind, I won't claim that all of my favorite pasta suppers are of the "quick & easy" variety. Some of them take a little time and TLC to come together.

But I do have a home collection of pasta dishes that I make specifically when time, energy, cooking enthusiasm, or all three of those "ingredients" are limited. Here are some:

• Creamy vegan mushroom pasta
• Beans & greens pasta
• Curried tahini pasta salad
• Creamy zucchini corn pasta
• Cauliflower alfredo pasta
• Sausage mushroom marinara pasta
• Carrot mac n' cheese

In a couple of weeks, I'll be sharing another.

For now, here's my new favorite, 20-minute, smoky vegan red pepper pasta.

Print 20-Minute Smoky Vegan Red Pepper Pasta This vegan smoky red pepper pasta takes only twenty minutes to prepare, but it's so vibrant and flavorful. The creamy, roasted red pepper sauce is both dairy-free and nut-free. Best of all, the pasta can be made with simple ingredients that you may have in your pantry already! Course main, Main CourseCuisine American, ItalianDiet Gluten Free, Low Lactose, Vegan, VegetarianKeyword dinner, pasta, quick and easy, red pepper, weeknights Prep Time 10 minutesCook Time 20 minutesTotal Time 30 minutes Servings 4 servings Author Gena Hamshaw Equipment

• blender

Ingredients

• 2 tablespoons + 2 teaspoons olive oil
• 4 cloves garlic
• 3/4 teaspoon smoked paprika
• 16 ounces roasted red bell peppers, with their liquid (450g; 1 16-oz/450g jar, or 2 8-oz/225g jars)
• salt
• 12 ounces pasta of choice (340g)
• Crushed red pepper flakes
• cashew parmesan cheese (optional)

Instructions

• Bring a large pot of salted water to a boil. Add the pasta and cook until the pasta is al dente, about 10 minutes. Reserve 1 cup/240ml of the pasta cook water, then drain the pasta. 
• While the pasta cooks, heat the 2 teaspoons of olive oil in a small frying pan over medium heat. When the oil is shimmering, add the garlic cloves. Brown the cloves gently (you're not aiming for them to burn) on one side, about 1-2 minutes of cooking time. Use tongs to flip the cloves and brown them gently on the other side, another minute or so. 
• Transfer the cooked cloves of garlic to a high speed blender, along with the oil they cooked in. Add the additional 2 tablespoons olive oil, the smoked paprika, the entire jar of red bell peppers, and 1/4 teaspoon salt. Blend for a minute, or until the sauce is silky smooth. 
• Transfer the pasta back to the pot you cooked it in and add all of the sauce from the blender, along with 1/2 cup/120ml of the cook water. Heat the pasta and sauce over medium low heat, stirring as you go, for about 5 minutes. At first there will seem to be a lot of sauce, but the sauce will thicken and the pasta will absorb some of the liquid as you cook. Add additional cook water as needed, adjusting the consistency of the pasta to your preferences, and add additional salt and crushed red pepper flakes to taste. 
• Serve, topped with cashew parmesan cheese to taste.

I've been thinking a lot this week about softness and ease: where can I create them? How can I fold these sensations into my busy weekdays, so that I don't end the week feeling tired?

A simple weeknight dinner recipe always helps. This one is warming and cozy for the cold winter temperatures that are moving in as I write this post. I may just need to make the red pepper pasta again.

I hope that the recipe will bring you some ease—and plenty of flavor!—too.

xo

The post 20-Minute Vegan Smoky Red Pepper Pasta appeared first on The Full Helping.

Crispy Baked Vegan Candied Walnuts

These crispy baked vegan candied walnuts will add sweet and savory flavor, along with healthful Omega-3 fatty acids, to salads, roasted vegetable dishes, whole grains, and more. They're a wonderful topping or snack, and they make excellent edible gifts, too!

It was only a week ago that I was here chatting about vegan candied pecans. So you may be wondering, why candied walnuts, too?

The honest answer is that, when I tested the candied nuts, I wasn't sure which was going to work better, pecans or walnuts.

I basically prefer the buttery taste and creamy texture of pecans. I also like their wide, flat halves; the shape makes them especially good for snacking.

Pecans are a bit pricey, though. And walnuts are a little more nutrient-dense, all things considered. Which would it be?

In the end, I really liked both versions, and I liked them in different ways. So, I decided to post both recipes.

Also, writing about these vegan candied walnuts gives me a chance to write about all of the fun and cool health distinctions and health properties of nuts. That's a win in my book.

This post is divided into a few sections:

• Walnut health benefits
• What to do with vegan candied walnuts
• Tips for a perfectly crispy texture
• How to make crispy baked vegan candied walnuts
• How should I store vegan candied walnuts?
• Can I substitute another type of nut?
• Recipe suggestions

What are the benefits of walnuts?

This is a question that nutrition clients ask me fairly often. Many of the folks that I work with as a registered dietitian are curious about whether some nuts are more healthful than others.

They seem especially interested to know more about walnuts.

As it turns out, walnuts are an especially nutrient-dense food. This is true of nuts in general, but walnuts have a few distinctive properties.

Walnuts and heart health

Nuts have been studied quite extensively for their potential to protect heart health and their association with healthy blood lipids.

Numerous population level studies have shown that higher consumption of nuts is associated with lower rates of cardiovascular disease.

Related to this, nuts seem to have a beneficial impact on blood lipid profiles. Clinical trials in which patients with hyperlipidemia (high cholesterol and/or triglycerides) incorporated more nuts into their diet resulted in significant reductions in total and LDL cholesterol.

Why is this? Two mechanisms might help to explain it.

The first is that soluble fiber in nuts binds to, and encourages excretion of, bile acids during the digestive process. Bile salts transport fat, so this results in reduced fat absorption.

The second mechanism is also related to fiber. When bacteria in our large intestines ferment the fiber in nuts, it produces compounds called short-chain fatty acids, or SCFAs. These SCFAs can help to block the production of cholesterol.

Less absorption + less production = a reduction of cholesterol in our circulatory systems.

Almonds, pecans, peanuts, and walnuts all seem to have an especially strong association with reduced total and LDL cholesterol.

Hazelnuts, pistachios, and walnuts seem particularly associated with improving HDL cholesterol. HDL is the "good" cholesterol that's thought to actually help protect our hearts.

Walnuts fall into both cardioprotective categories, which is a cool mark of distinction for them.

Antioxidant activity

Nuts are great sources of antioxidants, a group of micronutrients that help to reduce inflammation and protect our cells against damage associated with aging.

There are many different antioxidants. Flavonoids, selenium, Vitamin E, folate, phenolic acid are antioxidants that are typically found in nuts.

It's possible that these antioxidants are involved with the cardioprotective effects I just mentioned. But they seem to play an even more significant role in protecting our brains.

Walnuts and brain health

Walnuts are especially rich in antioxidants, as far as nuts go.

Unlike many nuts, which have primarily monounsaturated fatty acids, walnuts have a high amount of polyunsaturated fatty acids.

One of these is alpha-linolenic acid, or ALA. This is a type of Omega-3 fatty acid that is thought to be highly anti-inflammatory.

ALA, combined with antioxidants, may help to explain why walnuts are associated especially strongly with brain health.

Inflammation and oxidative stress, which accumulate through aging, are particularly damaging to the brain. The nutrient profile of walnuts gives them special potential to help protect us from cognitive decline.

Several robust, long-term observational studies have shown an association between walnut consumption and higher cognition and memory scores, compared to diets with less nut (specifically walnut) consumption.

The bottom line? Walnuts are highly nutritious! And their good nutrition may help to protect our brains and hearts as we age.

Ways to enjoy walnuts

Here's a little secret: in spite of knowing how healthful they are, I don't really enjoy nuts that much.

By this, I mean that I don't love eating nuts whole. Even if they're salted and roasted, a handful of them is never what I reach for when I want a snack.

For better or for worse, I'm much more likely to reach for something sweet, or something involving bread/pita/crackers.

Still, I want to harness the nutritional goodness of nuts. So I've learned to consume them in ways that I know I'll stick to on a regular basis.

One such use is to blend them up into dressings. I make a lot of cashew-based dressings, for example, and I like to use almonds in sauces as well. (There's a really tasty romesco in The Vegan Week.)

The Vegan Week

Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.

Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

Buy The Vegan Week

I also love to eat nuts in sweeter foods. For example, I incorporate them into my favorite blueberry banana walnut oat bake.

Walnuts make an incredible addition to both vegan banana bread and banana walnut muffins.

I like to grind nuts and dates up into delicious little energy balls.

And now, having just tested two separate versions, I'm a also huge fan of vegan candied nuts.

What to do with vegan candied walnuts

Some might argue that the sugar in these crispy baked vegan candied walnuts is an affront to all of the sensible nutrition that I've just mentioned.

I get it, but I try to keep the big picture in mind. In candying walnuts, I've suddenly given myself encouragement to eat them much more often than I was before.

I love throwing some of the candied walnuts into salad, and I especially like to sprinkle them on freshly roasted vegetables. I think they'd be great in grain salads, too.

They might even make a fun, sweet/savory addition to pasta.

Rather than adding raw, chopped walnuts to baked goods, it would be fun to add candied nuts to muffins, banana bread, cake, or cookies.

All in all, I find it much easier to snack on these candied nuts than I do plain walnuts.

I'm now eating walnuts on a very regular basis. This is a good thing.

And I'm enjoying walnuts more than I ever have, which is an especially good thing!

Tips for a perfectly crispy texture

Before I talk about the steps in this recipe, it's important to point out why the texture is so special.

These are the most crispy, light vegan candied walnuts I've ever had.

In the past, when I tried to make batches of candied nuts, they always ended up on the sticky side. If they weren't sticky, they were still not perfectly dry and crispy in the way that I like my candied nuts to be.

Hilariously, it took me ages to think to make vegan candied nuts with aquafaba.

Aquafaba! The most reliable, authentic replacement for the egg whites that are so often used in non-vegan candied nut recipes.

Aquafaba is my first tip for creating vegan candied nuts with a crisp texture and sweet, ultra-thin coating.

The second trick of the trade here is to use powdered sugar.

Not cane sugar, not brown sugar, not maple syrup, and not agave. Powdered sugar.

Use of powdered sugar, also known as confectioners sugar, is truly important in achieving the crispy texture that makes these candied walnuts special.

Last tip? Oven baking! It's possible to make candied walnuts (or any candied nut) in a skillet. But oven baking helps to create an especially light, crisp texture.

And that texture is what makes these nuts so delightfully snack-worthy. It's also the reason that they can add texture contrast and crunch to so many of your favorite recipes.

How to make crispy baked vegan candied walnuts

I've certainly had a lot to say about walnuts, candied and otherwise, here. Fortunately, this recipe is simple enough that there's not too much to say about making it.

Step 1: Whisk your aquafaba

The first step in making baked vegan candied walnuts is to whisk one tablespoon and one teaspoon of aquafaba until the mixture is frothy.

That sounds simple enough, but if it's your first time using aquafaba in a recipe, it may be less than self-evident.

Basically, aquafaba is the liquid that comes in a can of chickpeas. Can it also be created by cooking dry chickpeas from scratch?

Yes. But it's quickest and easiest to obtain aquafaba from canned chickpeas, and I tend to use canned beans in my cooking, so that's my default.

Aquafaba from most canned chickpeas will work in recipes, but I recommend finding one that's from a can of low-sodium or no salt added chickpeas. That way, salty flavor of the aquafaba won't interfere with your recipe.

If necessary, aquafaba can be whipped into stiff peaks, just like egg whites. For most of the recipes in which I use it, only a light whisking is necessary. And that's what you'll do here.

Step 2: Mix aquafaba and seasonings

The next step in making the baked, vegan candied walnuts is to mix together the whisked aquafaba, powdered sugar, and some spices.

I like to use cinnamon, chili powder, and salt. It's a nice marriage of savory and sweet, and it's not overwhelming in flavor.

However, you could add heat to the recipe with a pinch of cayenne. You could also try entirely different spices from the ones I use. Curry powder, turmeric, cumin, garam masala, a ground harissa seasoning: there's room to play here.

Step 3: Coat the walnuts

In step 3, you'll mix the walnut halves and pieces with the aquafaba/sugar/spice mixture.

Try to do this thoroughly, until all of the walnuts are fully coated.

Step 4: Bake

In step 4, you'll transfer the coated walnuts to a parchment-lined baking sheet and transfer them to a 300F oven.

Bake the walnuts for 25-30 minutes, stirring the walnuts gently on the sheet with a heatproof spatula every 10 minutes.

Each time you stir, be sure to leave the walnuts in a single, even layer on the baking sheet. This helps them to bake evenly.

Step 5: Cool

As hard as it may be to wait for the vegan candied walnuts to cool 100% before trying them (or storing them), it's also really important.

Cooling is the final step in getting the walnuts nice and crispy. Tempting though it will be, try to allow the nuts to cool entirely before you dig in.

How should I store vegan candied walnuts?

The nuts should be stored in an airtight container at room temperature for up to two full weeks.

If, that is, you can manage to resist finishing the vegan candied walnuts before two weeks pass by. In my experience, it's unlikely.

Can I substitute another type of nut?

I know that I've sung praises to the benefits of walnuts in this post, but it is certainly possible to substitute another nut in the recipe.

The nuts I recommend most are either pecans (see the pecan version of this recipe here), or cashews.

Nuts with harder textures, like almonds or pistachios, will also work. But nuts with softer textures, like walnuts or pecans, will become the most light and crispy.

Recipe suggestions

Candied nuts are very versatile. If you like sweet and savory flavors, then chances are you can find a lot of recipes in which to enjoy them.

Here are some of the recipes that I'd like to add the vegan candied walnuts to, or sprinkle them on top of, sometime soon:

• Roasted butternut salad with quinoa and grapes
• Autumn harvest salad
• Braised red cabbage
• Winter panzanella
• Farro breakfast salad with sweet potatoes and apples
• Spice roasted cabbage steak wedges
• Roasted carrot hummus
• Vegan farro bowl
• Radicchio Brussels sprout salad
• Vegan harvest bowls with tempeh and roasted root vegetables
• Farro salad with balsamic roasted cauliflower
• Quinoa kale stuffed sweet potatoes

And if none of that appeals, then feel free to snack away. Here's the recipe.

Print Crispy Baked Vegan Candied Walnuts These crispy baked vegan candied walnuts will add sweet and savory flavor, along with healthful Omega-3 fatty acids, to your salads, roasted vegetable dishes, whole grains, and more. They're a wonderful topping or snack, and they make excellent edible gifts, too! Course side, Side DishCuisine AmericanDiet Gluten Free, Low Lactose, Vegan, VegetarianKeyword easy, nuts, side dish, snacks Prep Time 5 minutesCook Time 30 minutesTotal Time 35 minutes Servings 2 cups Author Gena Hamshaw Equipment

• baking sheet

Ingredients

• 1 tablespoon + 1 teaspoon aquafaba
• 1/2 cup powdered sugar (60g)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• 1/2 teaspoon Kosher salt
• 2 cups (scant) walnut halves and pieces (200g)

Instructions

• Preheat your oven to 300F. Line a baking sheet with parchment or silpat.
• Place the aquafaba in a medium sized mixing bowl. Whisk it vigorously for 30 seconds, or until it's frothy.
• Stir the sugar, cinnamon, chili powder, and salt into the beaten aquafaba. Continue mixing until you have a smooth, sticky, even mixture. Add the walnuts to the bowl and use a spatula to mix them with the aquafaba and sugar, until they're all evenly glazed.
• Transfer the walnuts to your baking sheet and arrange them in a single layer. 
• Bake them for a total of 25-30 minutes, stirring on the sheet every 10 minutes. Each time you stir the nuts, be sure that you rearrange them in a single layer before returning them to the oven. When the nuts are browning and smell nutty, they're finished. 
• Allow the nuts to cool *completely* before breaking them apart. Store them at room temperature in an airtight container for up to 2 weeks.

I hope you'll enjoy the candied walnuts and find some of your own favorite ways to use them. If you do, let me know what you make!

xo

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