Rich, bold and savory, this Vegan Bolognese is reminiscent of the Italian classic we all love. The filling combines mushrooms, ground walnuts, grated carrots, and onions for a meaty mince that is hearty and satisfying!
These extra thick and fluffy protein pancakes will be your new go-to pancake recipe. Top them with your favorites like berries, banana, peanut butter and maple syrup and dig on into a big weekend stack.
Angel food cake has always been a favorite dessert of mine, so I decided to make a vegan angel food cake version! This cake is all you have dreamed about and even more. I prepare this on every occasion I get. Notes An angel food cake is challenging enough to prepare, however, a vegan one is an even larger challenge. To ensure that this version turns great for you, I suggest that you read the whole article. It’s best to spare 10 minutes extra than to waste every penny and second make something that fails. Is This Vegan Angel Food Cake Worth Your Time and Energy? If you are on the hunt for a plant-based alternative to this divine sweet cake, this recipe is totally worth it. Similar to its original counterpart it has: -A greatly fluffy texture and fine taste -Lower calories compared to the real thing -Lower fat-one 1g of fat/slice You also need only 20 minutes to prepare it, despite the several steps involved in making it. Ingredients for Making Vegan Angel Food Cake: This recipe requires only six ingredients and therefore it’s best to measure these with caution and do not use any replacements if possible. Follow the recipe to a T! Aquafaba: a liquid leftover from cooked chickpeas that is a great replacement for egg whites. If you whip it up, it will become the best vegan “meringue”. Cream of tartar: this an acid substance that helps set aquafaba when beaten. Ground sugar: beat the regular sugar granules in a food processor or blender until finely dissolved into fine powder. Vanilla extract: for extra aroma and flavor Chickpea flour: a typical vegan egg replacer that helps set the meringue. All-purpose flour: use just one cup and tbsp of all-purpose flour passed through a sifter. Pin Ingredients: -¾ cup aquafaba (the liquid leftover from a can of chickpeas) -1 tbsp vanilla extract -1 cup & 1 tbsp all-purpose flour -1 cup granulated sugar -1 tbsp chickpea flour 1 ½ tsp cream of tartar Instructions: Preheat your oven at 330F/165C. Beat the granulated sugar into fine sugar in a blender or food processor. Place ¾ cup of aquafaba liquid into a big mixing bowl with vanilla extract and cream of tartar. Whip for 6 minutes minimum with a hand mixer initially on low and then slowly at higher speed. Incorporate the powdered sugar gradually in several parts while beating up the meringue on high speed for a couple of minutes. Once you have beaten the aquafaba for 8 minutes at least, grab a tbsp of the chickpea flour and beat for an extra minute or so. In three increments, gradually sift the flour combo into the egg mix through a mesh strainer, while carefully folding in with a rubber spatula after every part. To prevent any shrinking and loss of cake volume, don’t add the flour mixture in one part. Add gradually in multiple increments. Place and spread the batter into an unprepared 9X10” cake tubular pan. Shake the pan on a flat surface to even out the bottom. Bake your vegan angel cake until you add a toothpick and it turns out clean, for approx. 45-50 minutes. Take off the oven and let cool (while it’s still in the pan) for 2-3 hours. Once it’s cooled down, pass a small knife around the edges to gently detach the cake from the pan. If you wish, sprinkle with confectioner’s sugar. Serve with fresh berries on top and a small part of vegan whipping cream. See Also: Vegan Jamaican Ginger Cake Conclusion Hope you liked my vegan angel food cake recipe and enjoyed the cake as much as I have and my family & friends. Please let me know in the comments how this cake turned out for you, I will be happy to answer it!
This ultra silky and rich tiramisu cheesecake combines the best of tiramisu and cheesecake- and all dairy free and made without eggs! We have layers of homemade ladyfingers soaked in espresso with an espresso swirled mascarpone cheesecake batter that's topped with creamy dairy free whipped cream and a hefty dusting of cocoa powder. The perfect pick-me-up dessert to show off at any holiday party!
Quick and easy Miso Sesame Noodles. Packed with bold flavors and made in 30 minutes or less.
Savor the delightful fusion of flavors with this Kimchi Pancakes recipe. These savory delights are made by mixing a tangy plant milk and apple cider vinegar concoction with a crispy batter loaded with kimchi and green onions. Cooked to golden perfection, these pancakes are a unique, mouthwatering treat. Give them a try and enjoy the savory sensation!
They taste even better the next day, so it's the perfect cookie to make ahead of time and enjoy all week. Perfect for your kid's lunchbox or as a sweet snack for yourself.
This amazing copycat Mars (or Milky Way depending on where you are from) candy bar is the answer to your wildest dream.! They are addictive.
Just 4 ingredients and easy to make. All it takes is a little patience and elbow grease.
These Chinese Chive Pies or Pockets 韭菜盒子 have a very crispy exterior but really chewy dough inside. It's filled with a mix of chives (of course), veggies, and vermicelli noodles! They're wrapped in homemade wrappers and I really think freshly made dough makes a BIG DIFFERENCE. Freshly made wrappers from homemade dough turn out so much chewier, they also don't easily break apart when you fill them with your choice of veggies and noodles.
These Italian vegan Amaretti cookies are chewy, crispy and soft as a cloud. They need just six pantry ingredients and the cookie batter takes all of five minutes to put together.
This vegan mascarpone recipe is easily made with simple ingredients to get a rich creamy result! The perfect dairy-free mascarpone substitute.
Fluffy Brioche Donuts with a Warm Vanilla Glaze
In this post, we’re sharing our best soy curls tips, tricks, and plenty of vegan soy curls recipes with you!
Vergiss alles, was du über Nudelsalat zu wissen glaubtest. Mayo und TK-Erbsen gehören sich nicht. Bun Chay ist der wirkliche Star unter den Nudelsalaten.
This vegan kimbap has all the tastes and flavors of the traditional recipe! These rolls are stuffed with seasoned rice, colorful veggies, and marinated tofu. You can have them as a snack or serve them with other Korean mains!
Vegan baklava cigars are an impressive yet rather quick to make dessert. They are refined sugar free and are way healthier than the non-vegan version.
Learn how to make the perfect vegan caramel at home with just 5 simple ingredients! Quick, easy, and will last in the refrigerator so you can add it to all of your holiday desserts!
This Vegan Chicken Salad is the BEST vegan version. It has the same flavors and texture you know and love, yet requires minimal plant-based ingredients, is easy to make, and is packed with protein to keep you feeling satisfied. Get ready to enjoy a satisfying, easy vegan meal!
This luscious, vegan Parisian Flan is an elevated but underrated showstopper for all occasions. A perfect platform to celebrate that delicious vanilla bean who is ultimately the star of the show.
Vegan ethiopian food is one of the most flavorful and vegan-friendly cuisines. Injera and shiro are just a few of our favorite vegan Ethiopian dishes.
This luscious, vegan Parisian Flan is an elevated but underrated showstopper for all occasions. A perfect platform to celebrate that delicious vanilla bean who is ultimately the star of the show.
Satisfying, Saucy, and oh so flavorful. Pair it with rice and broccoli for a complete meal.
These decadent tahini caramel cups are sure to be your new favourite treat. They're easy to make with just a few ingredients and have the most amazing taste and melt-in-your-mouth texture.
Let's make a truly authentic gozleme — Turkish flatbread with fillings! This is our family recipe that was passed down for at least five generations. No yeast, all-flavor with three tasty filling options: spinach-feta, plant-based mince, or spicy potato! Incidentally vegan with a gluten-free option.
Take your dessert to another level with this indulgent no-bake vegan Crème Brûlée recipe. Any recipe that requires a blow torch is fine with me and that crispy sugar topping makes it all worthwhile!
You'll never believe that this Vegan Reuben Sandwich is made from Eggplant! It has all the flavors of the classic stack, but this one is Oil-Free, Gluten-Free, and Vegan.
This no-bake tofu cheesecake is made completely nut-free whilst still being dairy-free and vegan-friendly! Silken tofu gives a smooth creamy consistency to the cake which is topped off with homemade salted caramel. You can also make this cake completely coconut-free by swapping out or omitting the caramel sauce.
This authentic recipe for Thai/Lao vegan larb is packed with texture and the flavors of lime, chili, toasted sticky rice, lemongrass, and fresh herbs. It's tangy, fragrant, succulent, and totally irresistible!
It's New Year's Eve today and as I look back at 2012, I can't help but feel incredibly grateful for all the wonderful moments that happened this year. Hubby and I celebrated our 10th wedding anniversary. We had our first family vacation at Disneyland. We bought our home. And my blog reached over one million visits. It's been such an amazing year and now I'm looking forward to what 2013 has in store. So on my last post for this year, I thought I'd try to come up with some decadent, mindblowing dessert. Maybe something with chocolate. LOTS of chocolate. Truffles perhaps? Eh. That was so last year. Or maybe a towering cake with tons of frosting and fancy decorations? Nah. Been there. Done that. Aha! How about putting my own little spin on a trendy ingredient, like...kale. Uh...Nope. Not gonna go there. To be honest, all I could really think of is how I can make a better waffle? Okay, as much as I love my first recipe for vegan waffles, I can't say with 100% conviction that it tastes exactly like the kind of waffles you'd get at a waffle house or you'd make at home. The distinct flavor and aroma of the coconut milk comes out too much and it keeps it from truly tasting like a "regular" waffle. Also, they were a bit more dense and chewy than I'd like them to be. This really bothered me so I had to go back and rework the recipe again. So what's so different about these waffles? Well, I kicked the coconut milk to the curb (sorry, I 'll save you for something else) and brought back rice milk, which has a much neutral flavor. I took my vegan pancake recipe, adjusted the amounts of some of the ingredients and tried it again. This time, the waffles turned out even better than the coconut milk ones. The dough is a lot lighter and airier inside and it has a nice crispy outside. But the most important thing is they taste exactly like a waffle. Dare I say, these are the best vegan waffles ever! Another important change I made with these waffles is that I invested in a really good waffle maker. My brother has been using a Waring Pro Belgian Waffle Maker for a while and he's been telling me time and time again, "You need to get this waffle maker!" After hemming and hawing about it, I finally got one for myself. And I'm soooo glad I did. It's true. It really does make the perfect waffles. I love that you can flip it over and it beeps when it's fully cooked. It takes the guesswork out of wondering if the waffles are done or not. I can't even count how many times I've burnt waffles with my old waffle maker because I left it in too long. I also had the opposite problem where I'd open it too early and the waffle splits in the middle and I'd have to scrape it off from the waffle plates. Well, I don't have those problems with this waffle maker. Wow, do I sound like an infomercial or what? Seriously, I'm kind of obsessed with waffle making now. Good thing my kids haven't grown tired of eating them (yet). I love making a batch for Sunday brunch and freezing any leftovers for later in the week. And even though my 3 year old can't have whipped cream on top of his waffle, he's more than happy to top it with tons of fruit instead :-) I'm so happy to share this new and improved vegan waffle recipe with you. I hope you'll like it and maybe it will become a part of your Sunday brunch tradition :-) Happy New Year! Best Vegan Waffles Ever Makes about 8 waffles Allergy note: contains wheat ingredients 3 cups flour 2 Tbs baking powder 1-2 Tbs sugar (optional) 1/2 tsp. salt 3 cups rice milk 1/3 cup orange juice 1/3 cup vegetable oil 1 tsp. vanilla extract cooking spray or cooking oil garnish with: confectioner's sugar, maple syrup, agave syrup allowed margarine fresh fruit Preheat waffle maker (if you're using a Waring Pro, set it between 4 or 5). In a medium bowl, mix together all the ingredients until smooth. Spray preheated waffle iron with non-stick cooking spray or lightly brush with oil . Pour batter onto waffle iron and cook until golden brown. Serve plain or garnish with fresh fruit and syrup. Please note: I am not a paid endorser nor did I accept any freebies of the brands or products mentioned in this post. I purchased these items myself and wanted to mention them by name because I used them and genuinely like them :-)
