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  • 4 Ingredient Vegan Rocky Road Bars

    4 Ingredient Vegan Rocky Road Bars

    recipe image

    by Faith VanderMolen

    Made with sweet, gooey marshmallows and salty, crunchy peanuts, these 4 Ingredient Vegan Rocky Road Bars are the perfect, special treat for this holiday season!

    close up shot of Vegan Rocky Road Bars

    I need to warn you guys.

    Over the course of the next month you’re going to hear me talk a lot about Brett’s family coming to visit. 

    I may be just a little excited…

    okay, a whole freakin’ lot excited!!

    Brett’s parents and sister and her entire family, including husband and three kids, are coming to visit us over Christmas and New Years and Brett and I are counting down the days. I remember when it became official that they were going to visit over 6 months ago and now we’re just over a month away.

    Time is flying!

    This past week, Brett’s mom, sister and I had the “food” conversation where we tried to plan some meals and snacks for while they’re here. Cooking and shopping in China is no easy feat. You have to walk or taxi everywhere and all the modern, ready-made conveniences of America aren’t available. If you don’t want to eat every meal at a restaurant (which we definitely don’t), then some planning needs to happen.

    Brett’s family didn’t want me to be stressed and feel like I had to prep a bunch of food before they arrive, but I would be stressed if I didn’t prepare anything. Plus, cooking for people, especially family, is my favorite thing to do so I couldn’t be happier to have some snack and meal ideas that I can prepare in advance!

    About these vegan rocky road bars

    These 4 Ingredient Vegan Rocky Road Bars are definitely going to be in our fridge for when they get here. I couldn’t believe how easy and amazing these bars were. They came together in a flash and can be stored for ages. I love the contrasting textures of the soft, chewy marshmallows and the crunchy, salty peanuts. And you can never go wrong with chocolate and peanut butter, can you?

    A little bite of the 4 Ingredient Vegan Rocky Road Bars goes a long way, so this recipe made quite a few smaller servings, but feel free to cut the bars into larger squares too!

    Please let me know if you give these amazingly simple and delicious 4 Ingredient Vegan Rocky Road Bars a try! And if you do, don’t forget to take a picture and tag #theconscientiouseater on Instagram so I can see how they turned out!

    Vegan rocky road bars photos

    Vegan Rocky Road Bars with peanuts and marshmallows
    a stack of Vegan Rocky Road Bars on a wooden board
    a stack of Vegan Rocky Road Bars
    4-ingredient-vegan-rocky-road-bars

    📖 Recipe

    4 Ingredient Vegan Rocky Road Bars stacked

    4 Ingredient Vegan Rocky Road Bars

    Faith VanderMolen

    Made with sweet, gooey marshmallows and salty, crunchy peanuts, these 4 Ingredient Vegan Rocky Road Bars are the perfect, special treat for this holiday season!

    Prep Time 20 minutes

    Total Time 20 minutes

    Course Desserts

    Cuisine American

    Servings 18 squares

    Calories 93 kcal

    Instructions 

    • Start by melting the chocolate in a double boiler.

    • Once melted, remove the chocolate from the steam and stir in the peanut butter until smooth.

    • Allow the chocolate to cool before adding in the marshmallows, otherwise they will melt.

    • Once the chocolate is cool, stir in the marshmallows and peanuts.

    • Pour the mixture into a silicone loaf pan or a loaf pan lined with wax paper.

    • Allow the chocolate to harden in the fridge.

    • Once hard, remove the chocolate bar from the pan and cut into squares.

    • Enjoy!

    Notes

    These last for a long time! Cut them into whatever size you’d like.

    Nutrition

    Serving: 1barCalories: 93kcalCarbohydrates: 10gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 27mgPotassium: 36mgFiber: 1gSugar: 7gCalcium: 17mgIron: 1mg



    Plant Biased Cookbook


    Plant Biased cover

    Plant Biased is my new cookbook and beginner’s guide to eating a more plant based diet! I describe it as “the book I wish I had when I went vegan back in 2013.”

    Plant Biased includes…

    90+ beginner recipes! My top breakfast, main dish, dessert & snack recipes!



    Why Plant Biased? Understand the “why” behind your choice to go plant-based!



    Vegan Cooking Basics: What you need to know and what to avoid when cooking.



    Grocery Shopping: How to confidently find healthy, unprocessed foods at the store.



    Nutritional Guidelines: Make sure you meet all your nutritional needs!



    Kitchen Essentials: Learn to create a place where you’ll LOVE to cook!

    Buy it now for only
    $18.95 $9.95!


    Preview & Buy!

    buy Plant Biased on Amazon

     

    Customer Reviews


    ⭐ ⭐ ⭐ ⭐ ⭐ 4.8 out of 5




    Reader Interactions

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  • Delicious Vegan Chocolate Chip Cookies

    Delicious Vegan Chocolate Chip Cookies

    recipe image

    This is one of the few vegan cookie recipes that doesn’t involve complicated ingredients that are extremely expensive and frustratingly challenging to find in most supermarkets. Despite this they still taste delicious and are perfect for any occasion. After having made different variations we found that the Caputo flour gave the best result- it made them chewy on the inside and crunchy on the outside which is exactly what we wanted! Our vegan Modican Chocolate also tastes amazing in these cookies.

    Ingredients for 9 cookies:

    • 1 cup Caputo flour
    • ½ tsp baking powder
    • ¼ cup vegan sugar (any type)
    • 1/3 cup chopped vegan Modican dark chocolate
    • 2-4 tbsp vegan-friendly milk
    • 2 tbsp oil
    • ¼ tsp pure vanilla extract

    Method:

    Step 1. Sieve the flour into a large bowl and mix in the rest of the dry ingredients.

    Step 2. Stir in the wet ingredients to form a dough. Start with 2 tbsp of vegan milk and add up to 4 if the mixture is too dry. Keep stirring until a cookie-dough texture is achieved.

    Step 3. Form into one big ball and then put it in the fridge for 2 hours or freeze until the dough is cold.

    Step 4. Once the dough is chilled preheat the oven to 180 C/325F and grease a baking tray.

    Step 5. Form dough balls, small enough to make at least 9 cookies with the batter. Place them on the baking tray, leaving enough room between cookies for them to spread.

    Step 5. Bake for 10-12 minutes on the middle shelf (they will probably look underdone when you take them out).

    Step 6. Leave to cool for 10 minutes.

    These cookies are much healthier than the average non-vegan cookie as there is no butter in them and you can make them healthier by using brown sugar and chocolate with a low sugar content. Of course, if you don’t like chocolate you can replace it with something like raisins and they will taste just as good!

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  • Vegan Pecan Pie

    Vegan Pecan Pie

    recipe image

    by Lisa Le 53 Comments

    VEGAN PECAN PIE

    I’m actually really terrible at baking anything other than cookies and cake. Pies, breads, pastries…or anything that I need to knead or roll, I’m just terrible at it. I know it just takes practice, but I can never get the perfectly even and beautifully crimped pie crusts. Or that perfect, super flaky and melt-in-your-mouth pie crust? Not my forte. I’m more of a throw-it-in-a-bowl-give-it-a-stir-then-divide-between-cupcake-liners kind of girl. That’s my jam.

    VEGAN PECAN PIE Pie Crust

    But you know what? I’m way more of a pie person than I am a cake person. Back when I was in high school, I played Maplestory [YEAH THAT’S RIGHT], and the GMs divided everyone into Team Cake or Team Pie. HOW DO YOU CHOOSE? CAKE OR PIE?! I got sorted into Team Pie and I was devastated.


    Toasting Pecans with Cinnamon-wI longed to have the little cute cake sign float over my head. I thought the pink frosting and red cherry on top were so pretty and way nicer than pie. Plus I was a firm believer that cake was way better. How could you go wrong with frosting?

    VEGAN PECAN PIE

    But I was naive. Pie, oh pie. I apologize for any flack I gave you. You are clearly the superior choice. The perfectly flaky crust, the sweet and gooey filling… ranging from sweet, to creamy, to fluffy and light as a dream. But cake? Cake is always sponge plus frosting. Sometimes sponge plus ganache and frosting. But fresh fruit, spices, and pie crust and fillings galore. That’s the way to be.

    The Maplestory Gods knew I was really Team Pie all along.

    VEGAN PECAN PIE

    To celebrate EPIC PI DAY (3.14.15!!!), obviously I made a pie. I was determined to make a good, vegan pecan pie with no corn syrup or tofu, but was still thick and gooey with caramelized deliciousness. I based my recipe loosely on Hell Yeah, It’s Vegan! and Vegetarian Snob. I was so intrigued that HYIV’s recipe used salted crackers! I thought, oh my god, that’s such a good idea. It acts as a filler and adds body to the recipe while contributing an undertone of saltiness. My friends had no idea there were crackers in it, either. Just try it, it’ll be good. PROMISE.

    Anyway, my other blogger friends made Pi Day recipes too. Go check em out! They’re not vegan, but they’re pretty nonetheless. I will love unconditionally anyone who makes me a vegan lemon meringue pie.

    8-amazing-pie-recipes-pi-2

    • Gluten Free Coconut Cream Pie – What the Fork Food Blog
    • Blood Orange Mini Pies – The Crafting Foodie
    • Banana Cream Pie Dip – Shaken Together
    • Frozen Chocolate Pie – Nessa Makes
    • Apricot Hand Pies – Rick-a-bam-boo
    • Coconut Cream Pie – Delightful E Made
    • Chicken Pot Pie Soup – Bubbly Nature Creations

    Vegan Pecan Pie

    Vegan Pecan Pie

    Prep Time2 hours

    Cook Time55 minutes

    Total Time2 hours 55 minutes

    Servings: 1

    Calories: 500kcal

    Author: Lisa Le

    Ingredients

    For the pie crust:

    • 1 stick 1/2 cup vegan buttery sticks, cold and cut into cubes
    • 1 stick 1/2 cup vegan shortening), cold and cut into cubes
    • 3 cups all purpose flour + flour for rolling
    • 1 tsp salt
    • 2 tbsp white sugar
    • 10 tbsp 150 mL ice water
    • OR
    • Try my new favourite fool-proof pie crust recipe

    For the filling

    • 1 tbsp coconut oil
    • 1/2 cup pecan halves
    • 1 cup pecans pieces Or you can have all halves, toast together and then separate later to chop
    • 1/2 tsp ground cinnamon
    • 1 cup white sugar
    • 1/2 cup maple syrup
    • 1/4 cup vegan butter
    • 2 tbsp flax meal + 6 tbsp warm water
    • 10 salted top crackers crushed
    • 1 heaping tbsp flour
    • 1 1/2 tbsp vanilla extract

    Instructions

    For the pie crust:

    • In a food processor (or if you don’t have one of those, a large mixing bowl and a pastry knife), blitz butter, shortening, sugar, flour, and salt until the butter and shortening is about pea sized. Pour in ice water and mix until just combined. Transfer to a clean countertop and divide into two equal pieces. Shape into discs and wrap with plastic wrap. Let chill in the fridge for at least an hour.*

    • Once chilled, remove from fridge and roll out until 1/4 inch thick and it fits your pie pan. Wrap your rolling pin with the pie crust to easily roll it out over the pie pan.

    • Gently shape the pie crust to meet the crevices of the pie pan. Use a knife to trim the edges of the pie crust, then crimp the sides or leave as is. Use a fork to poke holes all along the bottom to prevent bubbles. Cover the edges of the crust with aluminum foil to prevent burning the edges. Bake at 325ºF for about 10 minutes. The crust will shrink a little bit, depending on your pan, so give it about 1/2 inch to an inch to shrink down to. Remove from oven and set aside.

    To make the filling:

    • Preheat oven to 325ºF.

    • In a skillet, melt coconut oil over medium heat. Toss pecans into the pan and stir until lightly coated in oil. Sprinkle cinnamon on top and continue stirring until pecans are fragrant and lightly toasted (about 3-4 minutes). Watch carefully and stir constantly because they burn really quickly. Remove from pan and set aside to cool. Roughly chop pecans once cooled. You can reserve about 1/2 cup of them whole to leave on top for decoration.

    • In a small bowl, mix flax meal and warm water and let sit until thickened and gelled (about 5 minutes).

    • In a small pot, combine white sugar, maple syrup, butter, flax mixture, crackers, flour, and pecan pieces and stir over medium low heat until sugar is dissolved and mixture is fairly thick (about 5 minutes). Turn off heat, stir in vanilla extract, and transfer to par-baked pie shell. Arrange pecan halves on top as desired. If you can, submerge them in the sugar syrup a little bit so that the pecan halves are protected from burning. I didn’t do it when I shot this photo, so obviously its fine if you don’t, but I prefer the taste of them when they’re not darkened like this XD

    • Keep edge of pie protected with aluminum foil, and bake for about 30-40 minutes. Remove aluminum foil from edges and continue to bake until edges are golden and the pie filling is mostly set but a little jiggly in the middle when you gently shake the pie—about another 10-15 minutes.

    • Remove from oven and let cool on a wire rack. It’s best to let it sit until slightly warmed or completely cool before serving. Cut and enjoy!

    Notes

    *This recipe makes two pie crusts (or a top and a bottom), so you have another pie crust for later, or you can double the filling recipe and make two pecan pies.

    Nutrition

    Calories: 500kcal | Carbohydrates: 100g | Protein: 16g | Fat: 3g


    Vegan Pecan Pie

    About Lisa Le

    Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

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  • Vegan Pumpkin Pie

    Vegan Pumpkin Pie

    recipe image

    Delicious vegan classic pumpkin pie with no tofu. Vegan or non-vegan, everyone loves this pie. Top with Soy Whip™ just before serving if desired.

    Submitted by
    justasfastasican

    Published on June 8, 2018

    Total Time:

    9 hrs 55 mins

    Jump to Nutrition Facts


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    Ingredients

    Original recipe (1X) yields 8 servings

    • 1 cup vanilla-flavored almond milk

    • ½ cup raw sugar

    • 2 tablespoons arrowroot powder

    • 1 (15 ounce) can pumpkin puree

    • 2 teaspoons pumpkin pie spice

    • ½ teaspoon salt

    • 1 (9 inch) vegan pie shell (such as Wholly Wholesome®)

    Directions

    1. Preheat oven to 375 degrees F (190 degrees C).

    2. Combine almond milk, sugar, and arrowroot powder in a blender; blend until sugar and arrowroot are completely dissolved. Add pumpkin puree, pumpkin pie spice, and salt; blend until smooth. Pour into the pie shell. Cover edges of the pie shell with aluminum foil.

    3. Bake in the preheated oven until center is set, about 40 minutes.

    4. Cool pie to room temperature, about 1 hour. Refrigerate until firm, 8 hours to overnight.

    Cook’s Note:

    Substitute soy milk for the almond milk if desired.

    Nutrition Facts (per serving)

    202 Calories
    8g Fat
    31g Carbs
    2g Protein
    Nutrition Facts
    Servings Per Recipe
    8
    Calories
    202
    % Daily Value *
    Total Fat
    8g     		11%
    Saturated Fat
    2g     		10%
    Sodium
    419mg     		18%
    Total Carbohydrate
    31g     		11%
    Dietary Fiber
    2g     		8%
    Total Sugars
    15g
    Protein
    2g     		4%
    Vitamin C
    2mg     		3%
    Calcium
    30mg     		2%
    Iron
    2mg     		9%
    Potassium
    170mg     		4%

    * 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.

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  • Vegan Shortbread Cookies with Raspberry Ic

    Vegan Shortbread Cookies with Raspberry Ic

    recipe image
    Ingredients:

    • * 1 cup vegan butter
    • * 1/2 cup vegan sugar
    • * 3 cup flour
    • * pinch of salt
    • * 1/4 tsp almond or vanilla extract

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  • Vegan Breakfast Biscuit Gravy

    Vegan Breakfast Biscuit Gravy

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    Cookathon for Cool Monday (1)


    “>

    Update: We’ve moved back to the states, and are experiencing the joys of living in Wenatchee, WA for the first time! I’m spending most of my time in the kitchen canning, freezing, and drying fruit now and loving it!

    We are a couple, Jason and Mollie, that loves to cook together. We have two wonderful DD’s, Enjoli (9) and Emily (7) that make life so much more fun! I, Mollie, studied Nutrition so I try to make most of our meals healthy while still tasting great! Our girls love helping us cook…and eat! We’re vegetarian and love eating healthy without missing any flavor! We try to eat mostly vegan, so we have many vegan recipes posted. We are world traveling missionaries and students that have visited many countries and have lived in the States, South Korea, and are currently in the Philippines. So we always need to adjust our menu based on the food available. Zaar has been a tremendous help!



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  • Vegan Creamed Spinach

    Vegan Creamed Spinach

    recipe image

    ~RECIPE UPDATED 10/6/17~

    In continuing with our theme of holiday recipes, this Vegan Creamed Spinach was so incredibly easy to make and was ready in under just 20 minutes.  Who doesn’t love a quick and easy side dish?

    But how does it taste, you ask?  It is super creamy and flavorful, much like the original but with all vegan ingredients.  Speaking of those ingredients, it is simply vegan margarine (or coconut oil, if you prefer), flour and vegetable broth which creates the base of our white sauce.

    Vegan Creamed Spinach

    While you could certainly use all frozen spinach, I chose to use both fresh and frozen for both texture and flavor.

    Vegan Creamed Spinach

    That dreamy, creamy texture comes from vegan sour cream OR cashew cream OR even coconut cream.  It gets folded in right at the end.  I season with salt and pepper and add freshly ground nutmeg.  Garnish with a sprig of fresh parsley and serve hot.  This makes about 4 servings as a side dish.

    Vegan Creamed Spinach

    Did you make this recipe for Vegan Creamed Spinach?  Did you make any changes?  If so, please leave a comment below and let me know what you thought.  It’s often your feedback that encourages other readers to try my recipes, so I really appreciate your input and feedback.

    And, if you enjoyed this recipe, why not PIN IT FOR LATER! 🙂

    Vegan Creamed Spinach

    Author Veg Life Staff

    Ingredients

    • 2 bags of pre-washed fresh Spinach
    • 16 oz . bag of Frozen Spinach defrosted and liquid squeezed out
    • 1 Tbl Vegan Margarine or Coconut Oil
    • 2 Tbl All Purpose Flour
    • 3/4 C Vegetable Broth
    • 1/3 C Vegan Sour Cream or Cashew Cream or even Vegan Cream Cheese
    • Salt & Pepper to taste
    • Pinch of fresh Nutmeg if desired

    Instructions

    • Defrost and squeeze all of the liquid from the frozen spinach.

    • In a large saute pan, add the fresh spinach without any liquid and continually toss until it cooks down.

    • Remove and set aside.

    • Wipe the pan clean and add the vegan margarine (or coconut oil, if you prefer) and once melted, add the flour. Stirring constantly, cook for 2-3 minutes. This creates a roux and helps cook out that flour taste.

    • Whisk in the vegetable broth until smooth. It will appear somewhat thick. Bring to a boil and immediately reduce to a simmer.

    • Add all of the spinach. Stir to combine.

    • Add the vegan sour cream and season with salt and pepper.

    • Lastly, add the fresh nutmeg.

    • Serve hot.

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  • Vegan Twice-Baked Sweet Potatoes

    Vegan Twice-Baked Sweet Potatoes

    recipe image

    This delectable, savory, vegan version of baked sweet potatoes is a perfect side dish. Not at all sugary – only subtly sweet with a hint of spice – they pair beautifully with everything from braised tofu to veggie burgers. I love having these and a salad or a bowl of soup. With a soft, fluffy texture on the inside and a crispy crust on top, they’re yummy goodness.

    Submitted by
    The Carrot Underground

    Published on October 1, 2019

    Yield:

    8 sweet potato halves

    Jump to Nutrition Facts


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    Ingredients

    Original recipe (1X) yields 8 servings

    • 4 medium sweet potatoes, scrubbed

    • 1 tablespoon coarse sea salt

    • 4 ounces vegan cream cheese

    • 3 tablespoons vegan butter

    • 3 tablespoons vegan brown sugar

    • 1 teaspoon coarse sea salt

    • ¼ teaspoon ground black pepper

    • ¼ teaspoon cinnamon

    • ⅛ teaspoon ground nutmeg

    • ⅛ teaspoon ground ginger

    • ½ cup panko bread crumbs

    • 4 slices vegan Cheddar cheese

    • ½ cup chopped fresh parsley

    • ⅓ cup finely sliced green onions

    • 1 pinch ground nutmeg

    Directions

    1. Preheat the oven to 375 degrees F (190 degrees C).

    2. Pierce sweet potatoes all over with a fork. Rub 1 tablespoon sea salt into potato skins. Place on a parchment-lined baking sheet.

    3. Bake in the preheated oven until a sharp knife easily cuts into potatoes, 50 to 60 minutes. Remove from oven and allow to cool enough to handle, about 10 minutes. Leave the oven on; cut potatoes in half lengthwise.

    4. Scoop out each potato half into a large bowl, making sure to keep the outer peel/shell intact. Mash the cooked sweet potato flesh thoroughly, until smooth, then add cream cheese, butter, brown sugar, 1 teaspoon salt, pepper, cinnamon, 1/8 teaspoon nutmeg, and ginger. Mix completely. Spoon filling into each potato skin. Place filled skins back onto the parchment-lined pan. Sprinkle with panko bread crumbs. Cut vegan Cheddar into strips and layer onto potatoes like lattice.

    5. Bake in the preheated oven until potatoes are just beginning to brown, 10 to 12 minutes. Remove from oven; sprinkle with parsley and green onions. Bake for an additional 3 to 5 minutes. Sprinkle with remaining nutmeg prior to serving.

    Cook’s Notes:

    You can use yams instead of sweet potatoes.

    Use any kind of vegan sliced cheese you prefer.

    Nutrition Facts (per serving)

    252 Calories
    11g Fat
    36g Carbs
    5g Protein
    Nutrition Facts
    Servings Per Recipe
    8
    Calories
    252
    % Daily Value *
    Total Fat
    11g     		14%
    Saturated Fat
    4g     		21%
    Sodium
    1221mg     		53%
    Total Carbohydrate
    36g     		13%
    Dietary Fiber
    5g     		17%
    Total Sugars
    10g
    Protein
    5g     		9%
    Vitamin C
    9mg     		10%
    Calcium
    48mg     		4%
    Iron
    12mg     		64%
    Potassium
    431mg     		9%

    * 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.

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  • Vegan Chorizo Torta

    Vegan Chorizo Torta

    recipe image

    Summer is quickly coming to an end, or has come to an end for some of you. The heat is escalating quickly and hot summer days will soon be hot school days, where we spend our days lugging our kids from one place to another and rushing home to do homework. I’m not looking forward to the rushing around, but I am looking forward to quiet mornings and maybe more time to blog.

    Collage showing ingredients being layered onto a torta bread.

    My favorite part of the summer was definitely the visit from my nieces and all the fun things we did. The worst part of the summer was Dylan breaking his arm doing Jiu Jitsu, which put an end to all of our water filled summer activities. What was the best part of your summer?

    Small boy showing off a brand new red arm cast.

    Before I forget, I have to tell you about a new recipe site called Yummly. You can search for recipes by season, ingredient, tastes, techniques, cuisine, courses, sources, and brands.  You can also add recipes from around the web to your recipe box. Yummly is also working with other bloggers to include as many recipes from around the web as possible. You should definitely go check it out.

    Vegan chorizo torta on a piece of brown paper on a white counter.

    The Recipe: Vegan Chorizo Torta

    This vegan chorizo torta is going to knock your socks off! I was already in love with the chorizo recipe, but this torta is something else. What is a torta anyway? It is basically the Mexican version of a sandwich. A bolillo, french- style roll, is spread with refried beans and creamy avocado, and filled with a spicy chorizo center, tomato, and a couple of slices of onion. The whole thing is then toasted on a griddle, kind of like a panini. Serve with pickled jalapeños for an extra kick. Enjoy!

    Top view of a vegan chorizo torta on brown paper on a white counter.

    Vegan Chorizo Torta

    This vegan chorizo torta is going to knock your socks off! I was already in love with the chorizo recipe, but this torta is something else. 

    Pin Recipe
    Print Recipe

    Cook Time20 minutes

    Total Time20 minutes

    Course: Main Course

    Cuisine: Mexican

    Servings: 4 servings

    Calories: 418kcal

    Author: Dora Stone

    • 4 Bolillos or French rolls
    • 1 can (15.5 oz.) Black beans
    • 2 Avocadoes
    • 1 Onion white, sliced thinly
    • 2 Tomatoes large, sliced
    • ½ – 1 lb. Homemade vegan chorizo (see note)

    • Heat a large sauté pan to medium heat. Add 1 tbsp. of oil or water (if you are oil-free). Add chorizo and cook for 5-6 minutes or until it begins to slightly brown. Remove from heat and set aside.

    • Cut the avocadoes in half, remove the pits, and scoop out the flesh with a spoon into a bowl. Mash with a fork and season with salt and pepper. Set aside.

    • Drain the black beans, but reserve 2-3 tbsp. of the liquid. Mash the beans with a fork or a potato masher until they reach the consistency of refried beans. (You can, of course, use real refried beans instead.) I like to add 2 tbsp. of salsa instead of the canned bean liquid.

    • Slice the rolls in half, lengthwise and scoop out some of the soft interior. Spread 2 tbsp. or more of the avocado on the top half of the bread, and top with 2 slices of onion.

    • Spread 2 tbsp. or more of the beans on the bottom half of the bread. Divide the chorizo mixture between the bottom half of the 4 rolls. Top with 2-3 slices of tomato, and cover with top half of bread.

    • Heat a griddle or cast iron pan over medium heat. Once hot, place the tortas on it and cook for about 5 min, on each side. You can place a heavy sauté pan on top of the tortas while they are cooking to give it a panini effect, or just use a panini press.

    • Serve with pickled jalapeños.

    Calories: 418kcal | Carbohydrates: 35g | Protein: 18g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Sodium: 763mg | Potassium: 1124mg | Fiber: 16g | Sugar: 4g | Vitamin A: 660IU | Vitamin C: 21mg | Calcium: 175mg | Iron: 5mg

    Dora R.

    Dora is the founder, recipe developer, and photographer at Dora’s Table and Mi Mero Mole. Born and raised in Mexico and a graduate of the Culinary Institute of America in New York, she adopted a vegan (plant-based) diet to take control of her health.

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  • Vegan Cheesecake

    Vegan Cheesecake

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