1/2 tsp sea salt, fresh ground pepper, crushed red pepper
1/2 cup flour
1/2 cup coconut milk
1/2 cup Panko breadcrumbs
Instructions:
Heat oven to 400º.
Cook chorizo over medium heat until browned.
While chorizo is cooking, prepare jalapenos by slicing one side from the stem to the tip (Place the pepper on your cutting board so that it doesn't roll over). Remove all seeds and veins.
After chorizo and jalapenos are done, mix together cream cheese, cheddar cheese, green onion, cilantro, chorizo and spices in a bowl.
Stuff jalapenos with chorizo mixture.
Dip stuffed jalapenos in coconut milk, then in flour, then back in coconut milk, then in breadcrumbs. Continue until you have covered them all and then bake for 20 minutes.
Back in January, I whipped up a gorgeous, delicious dairy free, gluten-free chocolate cake for my daughter’s birthday. One of her little friends has several food allergies, so I had gamely volunteered to take on the task of creating my first gluten/dairy free cake. It was spectacular and I surprised myself. While doing that however, I also had to come up with a vegan buttercream icing recipe.
I realized today while looking through my posts that I never posted my recipe for the vegan buttercream icing that went on top of it!
Bad Magpie. Shame on you. So here it is, my vegan buttercream icing recipe.
Having to cut the butter and cream out of my original buttercream icing / frosting recipe I was left with icing sugar and vanilla as ingredients, not exactly the most inspiring place to start.
My kitchen looked like a mad kitchen scientist’s playground when I took on this project.I tasted butter replacements until I had to scrape my tongue. Seriously. Some of the products out there shouldn’t be on the shelf, I tell you. I had a fridge FULL of non-dairy “butters” and margarines.
I soon realized that many of the products out there had subtle flavors that were enhanced to a simply unpalatable level once you added vanilla. I couldn’t find one stick “butter” that didn’t have a weird taste simply explode when I added in vanilla.
I also came to the conclusion after two batches attempted with poor tasting “butters” that I was wasting ingredients by trying to overcome an unpleasant flavor with sugar and vanilla. It cannot be done and I should have known better. You have to start with a base “butter” that tastes good to start with. So after countless taste testing of plain products straight from their container/wrapper, I finally came up with a winner.
Becel Vegan Margarine. This margarine tastes great plain and tastes as close as possible to my original recipe. This recipe depends on the fact that you use it, I guarantee you will enjoy this icing as long as you use the Becel.
Ingredients Needed:
1 cup of Becel Vegan Margarine 3 teaspoons of vanilla 4 cups of icing sugar 1-3 tsp of rice milk
Using a stand mixer or hand beaters, whip the margarine until fluffy.
Slowly add in the icing sugar until it’s combined well.
Add in your vanilla.
At this point, check your consistency. Margarine isn’t as dense as butter, so my amount of rice milk is very small. Is your icing nice and whippy at this point? Try maybe a slight teaspoon of rice milk. I chose rice milk because it’s virtually tasteless, allowing the vanilla to flavor the icing instead. I would not use soy because of the after taste you can get with it.
Once you are happy with the consistency, place in the refrigerator until you are going to decorate.
This icing will pipe – see the picture above, I did simple stars to show how it will hold. As with any true buttercream, you will have to keep it cold and perhaps throw your icing bag into the freezer every once in a while when the heat of your hands starts to affect the consistency.
This cake below is all vegan buttercream icing for the icing parts. It comes out a lovely off white, tastes amazing and everyone was amazed that the icing was vegan! It was a complete birthday cake success.
You will have to refrigerate the cake to keep the icing nice and set, just like buttercream icing, but it can be left out for a few hours at the actual event safely.
Enjoy everyone and have fun creating and impressing everyone with your mad vegan buttercream icing skills!
Love,
It’s Feeling Like a Cake Baking Kind Of Day Magpie
1cupof Becel Vegan Margarine
3teaspoonsof vanilla
4cupsof icing sugar(Rogers is a vegan brand!)
1-3teaspoonsof rice milk
Using a stand mixer or hand beaters, whip the margarine until fluffy.
Slowly add in the icing sugar until it’s combined well.
Add in your vanilla.
At this point, check your consistency. Margarine isn’t as dense as butter, so my amount of rice milk is very small. Is your icing nice and whippy at this point? Try maybe a slight teaspoon of rice milk. I chose rice milk because it’s virtually tasteless, allowing the vanilla to flavor the icing instead. I would not use soy because of the after taste you can get with it.
Once you are happy with the consistency, place in the refrigerator until you are going to decorate.
There are TONS of vegan icing sugars, try Red Path, Trader Joe’s, do your research and find one! I use Red Path.
I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I’m allergic to broccoli. I’ve never met a cocktail that I didn’t like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there’s nothing more important than connecting with our loved ones around the dinner table!
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Total Time:
5 mins
This vegan Russian Dressing can be made in just 5 minutes for a delicious classic salad dressing filled with sweet and spicy flavors.
With summer salad season fast approaching, let’s get you hooked up with some more vegan salad dressings.
If you’ve been following along, you might remember that we have covered Vegan Ranch and Caesar Salad Dressing recently. Look a little further back, and you’ll find a basic vinaigrette. But, what this blog has been missing for far too long is one of my all-time favorites – Vegan Russian Dressing.
Until today. I decided it was time to fix that situation ASAP.
What is Vegan Russian Dressing
If you are like I was a few years ago, you might be a little confused about the difference between 1000 Island and Russian Dressing. For most of my life, I figured they were interchangeable. But, thanks to Google and my insatiable curiosity, I finally got the lowdown on these two different salad dressings.
While they are pretty similar at their foundation – mayonnaise and ketchup -1000 Island is a sweet creamy dressing, sweetened with pickle relish and onions and lightened with lemon juice. Russian dressing is a spicy creamy dressing, often made with horseradish and chili sauce for a velvety texture with a bit of a bite.
And the only dressing acceptable for certain grilled sandwiches.
Recommended Ingredients & Equipment
This Vegan Russian Dressing is an absolute breeze to throw together. Like, literally, a bowl, some condiments, and a few whisks later and you’ve got yourself a velvety, creamy, tangy and spicy salad dressing that is just like you remember a classic Russian dressing to taste.
Here is everything you need.
Ingredients & Substitutions
Vegan Mayonnaise – My favorite brand is Just Mayo. It is shelf-stable and has a similar price point to non-vegan mayonnaise. However, any vegan mayo will do.
Ketchup
White Onion
Prepared Horseradish
Hot Sauce – I recommend Sriracha sauce.
Vegan Worcestershire Sauce – Not all Worcestershire sauce is vegan. Most varieties use anchovies. Make sure to find one that is specifically marked vegan.
Apple Cider Vinegar
Salt and Pepper
Recommended Equipment
As you can imagine, you don’t need much for this recipe. A small bowl and a whisk are all you need. (<
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Vegan Russian Dressing
You don’t need any special equipment for this dressing. Simply a bowl and a whisk. Toss all the ingredients together in a large bowl and whisk it until it is smooth, rich, and creamy.
That’s it. So easy. And the results?
A creamy, zesty, vegan Vegan Russian Dressing packed with fresh flavor for a vegan sauce that you are going to want to put on everything.
Serving and Storing
Serve this Vegan Russian Dressing immediately on your favorite sandwiches, salads, or buddha bowls.
Store leftover dressing in an airtight container in the refrigerator for up to 7 days.
Recipes for Vegan Russian Dressing
Creamy Vegan Cobb Salad
Vegan Tempeh Reuben
Spiralized Vegetable Salad
Vegan Russian Dressing
This vegan Russian Dressing can be made in just 5 minutes for a delicious classic salad dressing filled with sweet and spicy flavors.
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Prep Time: 5 minutesminutes
Total Time: 5 minutesminutes
Servings: 16people
Calories: 95kcal
Ingredients
1cupvegan mayonnaise
¼cupketchup
3tablespoonswhite onion,minced
1tablespoonprepared horseradish
2teaspoonsSriracha sauce
1teaspoonvegan Worcestershire sauce
1teaspoonapple cider vinegar
salt and pepper,to taste
Instructions
In a small bowl, whisk all the ingredients together until well combined.
Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Notes
Serving and Storing – Serve this Vegan Russian Dressing immediately on your favorite sandwiches, salads, or buddha bowls. The leftover vegan dressing can be stored in an airtight container in the refrigerator for up to 7 days.
Judith Fertig says she was skeptical about the idea of vegan cinnamon rolls before she developed these. Decadent, feathery-crumbed and cinnamon-y, these rolls have all the flavor and sweet indulgence of the classic version, but without the egg and dairy.
Ingredients:
1 recipe Vegan Cinnamon Roll Dough (see link to accompanying in the instructions)
1 cup firmly packed light brown sugar
2 1/2 tablespoons ground cinnamon
1 3-ounce package vegan cream cheese, such as Tofutti, softened
4 tablespoons vegan margarine, such as Earth Balance, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Instructions:
Spread the margarine in a 9-by-13-inch pan.
Transfer the dough to a floured surface and roll out to a 16-by-20-inch rectangle.
To make rolls: In a bowl, combine the brown sugar and cinnamon. Spread the dough with the margarine and sprinkle with the cinnamon sugar. Starting with a short side, roll up the dough and form into a tight 16-inch cylinder. Cut the cylinder into 12 rolls. Place in the prepared pan, spiral side up. Cover with a kitchen towel and let rise in a warm place (about 85 degrees) until dough is almost doubled, 45 to 60 minutes.
Preheat the oven to 350 degrees. Bake for 15 to 17 minutes or until risen and lightly browned and the sauce is bubbling.
To make frosting: In the bowl of a food processor or mixing bowl using a handheld mixer, blend all the ingredients. Spread the frosting over the warm rolls.
Walnut variation: For a nutty version of these cinnamon rolls, add 1/2 cup chopped walnuts to the brown sugar and cinnamon mixture before spreading it over the rolled dough.
Beat sugar and vegan margarine in a mixing bowl with an electric mixer until creamy, about 2 minutes.
Dotdash Meredith Food Studios
Mix in vanilla. Stir in flour mixture until incorporated, then add coconut milk, 1 tablespoon at a time, until dough comes together.
Dotdash Meredith Food Studios
Wrap dough in plastic wrap and refrigerate for 30 minutes.
Dotdash Meredith Food Studios
Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
Dotdash Meredith Food Studios
Roll chilled dough on a floured surface to a thickness of 1/4 to 1/2 inch. Dip a cookie cutter in flour and cut out cookies, re-flouring as needed. Place cookies onto the prepared baking sheets.
Dotdash Meredith Food Studios
Bake in the preheated oven until just turning golden, about 10 minutes.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
71
Calories
3g
Fat
11g
Carbs
1g
Protein
Nutrition Facts
Servings Per Recipe 30
Calories 71
% Daily Value *
Total Fat
3g
3%
Saturated Fat
1g
4%
Sodium
86mg
4%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
1%
Total Sugars
5g
Protein
1g
2%
Calcium
1mg
0%
Iron
0mg
2%
Potassium
9mg
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Very moist, super easy vegan cake mix cookies, all from ingredients you have in your cupboard! For moister cookies, add a box of pudding mix. Use any flavor of cake mix and pudding mix.
Preheat the oven to 350 degrees F (175 degrees C).
Combine cake mix, pudding mix, and cornstarch in a large bowl. Mix in oil and 1/4 cup water. Add additional water until batter is moist. Mix in chocolate chips.
Roll batter into balls and arrange on baking sheets.
Bake in the preheated oven until tops split, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a cooling rack.
Nutrition Facts (per serving)
148
Calories
9g
Fat
18g
Carbs
2g
Protein
Nutrition Facts
Servings Per Recipe 30
Calories 148
% Daily Value *
Total Fat
9g
12%
Saturated Fat
3g
15%
Sodium
165mg
7%
Total Carbohydrate
18g
7%
Dietary Fiber
2g
6%
Total Sugars
8g
Protein
2g
3%
Calcium
22mg
2%
Iron
1mg
4%
Potassium
55mg
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Photos of Vegan Cake Mix Cookies
Photo by Allrecipes Member
Photo by
Cupcakes and Cutlery
I love a good cake mix cookie and these were pretty good. The directions didn’t say whether to bake them in a ball or to flatten them before baking. I tried it both ways. The ones that were flattened cooked more evenly. The ones that I left in a ball, were a little too done on the bottom to ensure they were cooked all the way through. The finished cookies had a nice flavor and the kids enjoyed them.
Photo by
France C
I made a variety of desserts for Thanksgiving and these were the favorite! I used Betty Crocker Triple Chocolate Fudge cake mix and Jell-O Devil’s Food pudding. They came out so moist and rich, just like a brownie. The best part, they are super easy! I will try different flavors next time to see how those turn out.
Photo by
MaryLou
This is a fun recipe. They turned out great, our new favorite chocolate cookie recipe! I used gluten free cake mix, and had to add a bit more water. The recipe is so versatile. I can’t wait to experiment with other flavors!
Photo by
MaryLou
This is a fun recipe. They turned out great, our new favorite chocolate cookie recipe! I used gluten free cake mix, and had to add a bit more water. The recipe is so versatile. I can’t wait to experiment with other flavors!
Photo by
Rachel
Turned out great! I used a white cake mix and French vanilla pudding. I was out of vegetable oil, so I used melted coconut oil. The dough was a little tough to hand-stir extras into, but rolling the dough balls in sprinkles worked well!
I baked mine for 12 minutes. Resting afterwards was a must for them to hold together when picking up. Definitely a keeper!
Photo by
Nicki
Thank you so much for this recipe! I’ve been searching for a vegan cake mix cookie recipe for some time after seeing “Grinch Cookies” on Pinterest. Because it’s not quite time for the Grinch, we made monster cookies and I’m so thrilled with how they turned out! We chilled the dough for 3-4 hours before baking because I’m my experience I’ve noticed vegan cookies spread a lot if not chilled. We used Duncan Hines white cake mix and vanilla pudding mix, and added a few drops of green food coloring. They’re very moist and my 4 year old is ecstatic!
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Not quite sure how to introduce these magical almond cookies into your life without throwing a big shabbaaanggg!
These are pretty gosh darn awesome.
Obvi.
Honestly, this is the easiest dessert ever.
Ever.
I hope you have all of these ingredients in your pantry… and if you don’t check out Vitacost for a quick and painless delivery. It’s what I use when I can’t get to the food store and I’m in a hurry to make tasty vegan cookies.
As for these cookies, well as long as you have almonds, almond butter, almond extract, butter, quinoa and cocoa powder – you’re pretty much all set.
These cookies are a protein powerhouse.
Yes, a powerhouse.
You’ve got protein comin’ at you in 4 directions: quinoa, almonds, almond meal and almond butter. Wowzers, bet you didn’t think you’d be getting your protein after dinner, did you?
Now go munch on a salad so you can enjoy 10 of these tonight.
Seriously.
xox
Gluten-Free, Vegan Almond Cookies
Author: Amie Valpone
Recipe type: Entree
1 tsp. well-stirred creamy almond butter
3 large ripe bananas peeled and mashed
1 tsp. almond extract
1 cup cooked quinoa
1 cup quinoa flakes
1/4 tsp. sea salt
1/2 cup coconut sugar
1/2 tsp. cocoa powder
1/4 cup crushed almonds
1/4 cup cacao nibs
Preheat oven to 375 degrees F.
In a large mixing bowl, combine almond butter, bananas, almond extract and coconut sugar. Add cooked quinoa, quinoa flakes and sea salt; mix well then add in cocoa powder, crushed almonds and cacao nibs. Using a teaspoon, portion golf ball sized cookies onto a baking sheet.
Bake for 20-25 minutes or until golden brown.
Remove from oven; set aside to cool before serving.
Nutrition Facts
Gluten-Free, Vegan Almond Cookies
Amount Per Serving
Calories 134 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 55mg2%
Potassium 159mg5%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 9g10%
Protein 3g6%
Vitamin A 19IU0%
Vitamin C 3mg4%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
The best and easiest vegan French toast recipe you have to know! Make delicious eggless French toasts within minutes for breakfast or a family brunch.
This eggless French toast recipe is super easy to make and ready in a few minutes. I like to serve it with seasonal berries, maple syrup, and cinnamon for breakfast.
Each bite is a real pleasure. Thick sliced bread cooked in butter, crunchy on the outside and soft in the inside, flavored with vanilla – that’s what this vegan version tasted like.
What Are French Toasts
French toasts are a French specialty which is served for breakfast or dessert. You have to dip bread in a mixture of milk, eggs, and some spices and cook it in a skillet with lots of butter.
It’s best served with maple syrup, fresh berries, cinnamon, or whipping cream.
How To Make French Toasts without Eggs
The authentic French toast recipe, check out this Brioche French Toast Recipe, is made with eggs. Those thicken the mixture during cooking.
But no worries, there is an easy hack on how to make vegan French toasts. You can use cornstarch instead of eggs, which has the same thickening effect once cooked.
Your toast will not turn out as yellow as the original, but if this bothers you, add a pinch of turmeric for a light yellow color.
This recipe is great if you have some leftover bread from the day before which is already slightly hard, but still good. As you are going to soak it in a milky mixture, it turns soft again yet keeps a little of its crunchiness.
Vegan French Toast Recipe
Ingredients you need:
Thick slices of white bread, toast, or any kind of bread – can be from the day before
Plant-based milk, I prefer oat milk, but you can use any kind of non-dairy milk (e.g. soy milk, coconut milk, almond milk, oat milk) – be aware that nut milk can alter the taste and gives your toasts a nutty flavor
Cornstarch, the vegan egg replacement who thickens the mixture during cooking
Vanilla Extract, for a light vanilla taste
Salt, only a hint to enhance the flavors
Cinnamon, that’s optional, leave out if you don’t like it
Vegan butter, to cook your toast, can be replaced with plant-based margarine or oil (such as coconut oil)
How to make it:
Cut your bread/toast in thick slices (don’t make them too thin, they could break when soaked with milk).
Mix the milk, cornstarch, vanilla, salt, and cinnamon in a wide bowl.
Heat a skillet with some butter or oil.
When your skillet is hot, dip each side of the bread for 10 seconds in the milk mixture. It’s easiest to turn it around using two forks.
Dip each side of the bread in the milk mixture!
The bread should be soaked!
Place in the hot skillet with butter and cook each side for about 3 minutes until golden brown.
That’s how your golden brown cooked French Toast should look like!
Repeat with the remaining slices of bread/toast and always add a little more butter when adding a new toast. ➝ To fasten things up, use two skillets simultaneously.
Vegan French Toast Toppings
Homemade Applesauce
Seasonal Fruit
Berries
Maple Syrup
Cinnamon
Plant-based Whipping Cream
Raspberry Chia Jam
Powdered Sugar
Chocolate Spread & Banana
Let me know in the comments if your favorite topping is missing! I am happy to add it!
More Vegan Recipes You’ll Love:
French Crepes
Nutella Babka
Chia Pudding
Vegan Zopf Bread
Did you try this recipe?
I would love it if you leave me a 5-star rating or comment. This way, I better get to know which recipes you like and can make more of them.
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📖 Recipe
Vegan French Toast
The best and easiest vegan French toast recipe you have to know! Make delicious eggless French toasts within minutes for breakfast or a family brunch.
Servings: 4French Toasts
calories :150kcal
Prep :5 minutesmins
Cook :10 minutesmins
Total :15 minutesmins
Mix the milk, cornstarch, vanilla extract, cinnamon, and salt in a wide bowl. Slice the bread in thick slices.
Heat a skillet with some butter over medium heat.
As soon as the skillet is hot, dip each side of one slice bread for 10 seconds in the milk mixture. Place in the skillet and cook each side for 3 minutes until golden brown.
Repeat with the remaining bread and always add some more butter into the skillet.
Serve your vegan French toasts hot with fresh fruit, maple syrup, and cinnamon.
Lasts for one day in the fridge. Reheat in a skillet or oven before serving.
It’s a perfect recipe to use up old bread from the day before.
The amount of toast you will get out of this recipe (anywhere between 4-8), depends on the size and thickness of your bread slices.
Calories :150kcal
carbohydrates :24g
Protein :4g
fat :4g
fiber :2g
sugar :7g
Aline Cueni
I’m a girl who loves to cook and bake delicious homemade food. Let me help you to incorporate more plant-based foods into everyday life! Vegetarian & vegan recipes can be anything but boring.
Classic Oreo truffles made vegan with non-dairy cream cheese.
Ingredients:
* 1 package (36) oreo
* 8 ounce vegan cream cheese, softened
* 16 ounce dark chocolate, chopped
Instructions:
Place the Oreos in the bowl of a food processor. Pulse until finely ground (alternatively, you can place the cookies in two layers of Ziploc bags and use a rolling pin to smash them).
Reserve ¼ cup of the cookie crumbs. Place the rest in a large bowl and add the softened cream cheese. Mix thoroughly until cookies and cream cheese are combined.
Shape into 1-inch balls and place on a baking sheet covered with wax paper. Freeze for 20-30 minutes.
While the balls are chilling, place 12 ounces of the chopped dark chocolate in a double boiler or in a medium bowl set over a pan of simmering water. Stirring constantly, melt the chocolate until it reaches 115 degrees Fahrenheit. Remove from heat and add the remaining 4 ounces of chocolate and stir vigorously until completely incorporated and smooth. You just tempered chocolate!
Remove the balls from the freezer. Using the tines of a fork to balance the balls, dip each ball in the chocolate and roll to completely coat it. Remove from the chocolate and allow the excess to drip off. Set on the wax paper covered baking sheet and immediately sprinkle it with a few of the reserved cookie crumbs. Allow to set completely in the refrigerator.
