Super cheesy, creamy and comforting, our easy vegan lasagne will be voted the best ever by the family.
Ingredients (21)
Ingredients (21)
1/4 cup extra virgin olive oil
1 leek, white part only, sliced
200g button mushrooms, sliced
1 small eggplant, diced into 1cm pieces
1 baby fennel, trimmed, thinly sliced
1/3 cup dry red wine
410g can tomato puree
1/3 cup tomato paste
1 tbsp vegetable stock powder
60g baby spinach
1/4 cup chopped fresh basil leaves, plus extra leaves to serve
1 small brown onion, chopped
800g cauliflower, chopped
2 tbsp plain flour
1 1/2 cups unsweetened almond milk
6 large vegan dried lasagne sheets
600g butternut pumpkin, peeled, thinly sliced
1 cup shredded vegan mozzarella
Olive oil spray
Extra 2 tsp extra virgin olive oil
1/4 cup panko breadcrumbs
Allergens Recipe may contain yeast, sulphites, gluten, wheat and tree nut.
Method
Step 1
Preheat oven to 200C/180C fan-forced. Grease 2-litre-capacity, 5cm-deep, 22cm x 25cm (base) baking dish.
Step 2
Heat 1/2 the oil1/4 cup extra virgin olive oil in a large saucepan over medium-high heat. Add leek1 leek, white part only, sliced. Cook, stirring, for 3 minutes or until softened. Add mushroom200g button mushrooms, sliced, eggplant1 small eggplant, diced into 1cm pieces and fennel1 baby fennel, trimmed, thinly sliced. Cook, stirring occasionally, for 5 minutes or until starting to brown. Add wine1/3 cup dry red wine. Simmer for 2 minutes or until reduced by half.
Step 3
Add tomato puree410g can tomato puree and paste1/3 cup tomato paste, and 1/2 the stock powder1 tbsp vegetable stock powder. Bring to a simmer. Reduce heat to medium-low. Simmer for 5 minutes or until sauce thickens slightly. Stir in spinach60g baby spinach and basil1/4 cup chopped fresh basil leaves, plus extra leaves to serve. Season with salt and pepper.
Step 4
Meanwhile, heat remaining oil in a medium saucepan over medium heat. Add onion1 small brown onion, chopped. Cook, stirring, for 5 minutes or until softened. Add cauliflower800g cauliflower, chopped. Cover. Cook, stirring occasionally, for 5 minutes or until cauliflower starts to soften. Add flour2 tbsp plain flour. Stir to combine. Add almond milk1 1/2 cups unsweetened almond milk, remaining stock powder and 1/2 cup water. Bring to the boil. Reduce heat to medium. Cook, covered, stirring often, for 15 minutes or until cauliflower is very tender. Using a stick blender, blend cauliflower mixture until smooth. Season with salt and pepper.
Step 5
Place 2 lasagne sheets in base of dish. Top with 1/2 the leek mixture and 1/2 the pumpkin600g butternut pumpkin, peeled, thinly sliced. Repeat layering once more. Top with remaining 2 lasagne sheets and cream sauce. Sprinkle with mozzarella1 cup shredded vegan mozzarella. Spray with oilOlive oil spray. Bake for 40 minutes or until lasagne is golden. Stand for 15 minutes.
Step 6
Meanwhile, heat extra oilExtra 2 tsp extra virgin olive oil in a small frying pan over medium-high heat. Add breadcrumbs1/4 cup panko breadcrumbs. Cook, stirring, for 2 minutes or until golden. Drain on paper towel. Sprinkle lasagne with breadcrumbs and extra basil leaves. Serve.
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Nutritional information
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* 2 tablespoon coarse sea salt (i used maldon sea salt flake)
Instructions:
Prepare a pan (I used a mini bread pan maybe 3”x 6” ) by lining it in plastic inside completely (make sure the plastic wrap comes up over the sides!)
Place all caramel ingredients into your food processor blending until completely smooth. Depending on the size of your food processor, you will probably need to process this recipe in 2 batches.
When the mixture is smooth, press it down into the pan evenly and place it in the freezer for about 2 hours. There might be some liquid pooling around the top of the caramel-this is a mixture of coconut oil and maple syrup. Turn the pan upside down and drain out the excess liquid so it doesn’t pool up to much when you chill the caramel. Make sure you put your hand over the caramel so it doesn’t fall out of the pan!
Place the vegan baking chocolate in a double boiler and melt. If you don’t have a double boiler, you can take a medium saucepan and fill it with water and bring to a boil. Then take a smaller saucepan and place it in the hot water and melt the chocolate in the smaller pan.
Make sure you whisk the chocolate as it melts!
Place it into a medium mixing bowl and right before you are ready to coat the caramel. Make sure that you don’t let it cool to much.
Remove the caramel filling from the freezer and release it from the pan.
Working quickly, cut the caramel with a sharp knife into the desired shape.
Dip each piece into the chocolate and coat thoroughly. I like to use 2 forks to gently turn the caramel pieces over in the chocolate, and then to gently lift them out.
You want to let them drain any excess chocolate over the bowl before placing them on a parchment lined baking sheet.
You need to work very gently with the caramel squares-they dent very easily as they are deliciously soft.
Finally, after they have been placed on the sheet pan and the chocolate is still soft, take one of the forks and gently touch the top of each chocolate to create a pretty pattern of lines.
Sprinkle them with Maldon salt flakes, and place in the refrigerator to chill.
Nutrition information and Health Score does not include ingredients listed as to serve or any serving
suggestions.
Nutrition information is calculated using an ingredient database and should be considered an
estimate.
# The % daily values indicates how much of a nutrient in a food serving contributes to a daily diet,
based on general nutritional advice for a diet of 2100 calories a day.
* Health Scores are calculated on a 1-10 scale based on nutrient density and USDA (global standard)
recommendations for a healthy diet. A higher Health Score indicates a healthier recipe. The value is
based on the impact of macronutrients and micronutrients in the recipe.
Published: · Modified: by Kate Ford · This post may contain affiliate links.
This vegan Christmas pudding is every bit as rich, moist and festive as its non-vegan original version – I bet you won’t be able to tell the difference!
What better way to round off a gut-bustingly enormous (vegan) roast dinner with all the trimmings, than a huge slice of boozy steamed fruit pudding with lashings of custard or and brandy ‘butter’? Why do we do it?! Well, because it’s a great British tradition of course, and Christmas dinner just wouldn’t be the same without it.
‘Stir Up Sunday’ is fast approaching, and if this is your first vegan Christmas and you thought you might miss out on all the fun – no need! This vegan pudding is every bit as rich, moist and Christmassy as the non-vegan original version – I bet you won’t be able to tell the difference.
Here’s a quick video showing all my vegan Christmas recipes here on The Veg Space – and you can browse them all in my Christmas Recipe Index too.
For my American readers who are probably totally baffled by now, this pudding is a very traditional part of a British Christmas meal. Stir Up Sunday is the last Sunday before Advent, and the day on which these puddings are made, with each family member taking a turn to stir the mixture whilst making a wish for the year ahead. What will yours be?!
And the traditions continue on the big day itself… the pudding should be brought to the table in flames, which is done by pouring over warmed brandy, then setting a match to it. (Please be careful!!).
A silver coin is traditionally baked into the pudding, and whoever finds it will have good luck for the following year. In my family, to avoid arguments, we wrap up lots of coins in silver foil (health and safety, you know), and poke them in to the pudding at the last minute.
These are usually 1p or 2p coins, perhaps the occasional 50p, (except for my lovely Uncle Ron who would always come to Christmas Dinner with a crisp £50 note tucked up his sleeve, then pretend to ‘find’ it in his Christmas pudding every single year to the astonishment of us little ones, until we cottoned on many years later!).
Ingredients: Vegan Christmas Pudding
Christmas Pudding is actually very easy to vegan-ise, as the fat content is suet, and vegetable suet is almost always vegan anyway. As a sponge that’s steamed for hours on end, the texture is moist and fairly dense, so replacing the egg is a doddle – you could probably just leave it out of any standard recipe, but I’ve just added a bit of soya yoghurt here to be on the safe side. My starting point for this recipe was Felicity Cloake’s ‘Perfect Christmas Pudding’ for the Guardian, but I’ve vegan-ised it and fiddled about with the quantities a little to my taste.
Mixed fruit is a combination of sultanas, raisins, currants and candied peel. I usually splash out on a ‘luxury’ version that has glacé cherries in it, but you could just buy the ordinary stuff and add glacé cherries to it – just keep the overall weight at 350g.
Sherry isn’t always vegan, so do check labels or consult an app like Barnivore to check which are the best to buy. If you can’t find sherry, a Madeira or dessert wine would be lovely, or half and half brandy with water, (on its own it might be a bit much, even for me!).
Vegetable Suet is almost always vegan (a combination of vegetable oils and flour), but do just check the label before buying.
Dairy-free milk and yoghurt I specify soya as it is what I always use in baking – unsweetened. Soya has the highest protein content of any of the plant milks so is the best egg replacer. However anything else will work well too so if you prefer to use oat or nut that’s fine.
Stoutreally gives some wow-factor to your pudding – you won’t be able to identify it as such (so don’t be put off if you wouldn’t order a pint of Guinness at a pub), but is really worth adding. Guinness is vegan, as are many stout ales, but as always, do check the label.
Serve with vegan custard, (I’ve got a recipe for that!), or brandy ‘butter’, made with dairy-free block margarine.
What do you serve with yours?
Storing your Christmas Pudding
A steamed Christmas Pudding can be stored for up to a year in a cool, dry place sealed in an airtight container. We have been known to have Christmas pudding in the heat of August when we found one just before moving house. Quite a delicious novelty!
To reheat it, you can either steam it again for 1.5 hours, or (quicker and easier), remove all the foil and reheat in the microwave. DO make sure you don’t have any coins inside the pudding if you are putting it in the microwave…. we always poke ours into the hot sponge just before serving.
Reader Testimonials
⭐️⭐️⭐️⭐️⭐️ “Made this only a few days out from Christmas and it came out great. Really popular pudding with a non-vegan commenting it’s better than a ‘normal’ pudding. Thanks for a great recipe. Will be making this each year now.” Nicola
⭐️⭐️⭐️⭐️⭐️ “Made this for Christmas last year and everyone loved it. Thank you!” Sara
Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.
📖 Recipe
Vegan Christmas Pudding
Kate Ford | The Veg Space
This vegan christmas pudding is every bit as rich, moist and Christmassy as the non-vegan original version – I bet you won’t be able to tell the difference!
Bookmark
Prep Time 15 minutesmins
Cook Time 4 hourshrs
Total Time 4 hourshrs20 minutesmins
Course Dessert
Cuisine British
Servings 6people
Calories 402kcal
Ingredients
For a 1.1 litre / 2 pint pudding basin
350gmixed fruit(I used a ‘luxury’ version with cherries and mixed peel included in it)
140mlsherry(check it is vegan)
120gsoft light brown sugar
½teaspoonmixed spice
60gself-raising flour
½teaspoonbaking powder
pinchsalt
60gfresh breadcrumbs
zest of 1lemon
zest of 1orange
120gvegetable suet
40gwalnuts,roughly chopped
60mlsoya milk
1 ½tablespoonsoya yoghurt(plain)
1tablespoonblack treacle
120mlstout(check it is vegan)
Instructions
Soak the fruit in the sherry overnight.
Mix the sugar, spice, flour, baking powder, salt, breadcrumbs, zest, suet and nuts in a large bowl.
In a jug, whisk together the soya milk, soya yoghurt, black treacle and stout. Pour this into the dry ingredients and mix well until fully combined.
Grease a 1.1 litre (2 pint) pudding bowl generously, and tip in the pudding mixture – it should come about three quarters of the way up the basin – don’t overfill it or this will cause problems later on! Cut out a circle of baking parchment or greaseproof paper and place this over the pudding mixture.
Either put the lid on your pudding basin, or else wrap it in two layers of foil, pleating it at the top to allow for expansion and steam. Seal it tightly so that water can’t get in to your pudding during steaming. Steam the pudding for 4 hours – either in a steamer, or place a jam jar lid in the bottom of a saucepan, then fill the saucepan with water until it is two thirds up the side of the pudding basin. Keep checking water levels as it cooks, you don’t want it to boil dry.
When the pudding is cooked, leave it to cool, then wrap tightly in foil and store in a cool place until Christmas. For a boozy pudding, feed it regularly with brandy or sherry.
To serve:
Steam for 1.5 hours, as described above.
To serve alight, warm 3-4 tablespoon brandy in a small jug the microwave. Just before bringing to the table, pour the brandy over the pudding then light with a match.
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About Kate Ford
Hi! I’m Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I’m passionate about creating easy vegan recipes that even a first-time cook can follow.
I have always loved these little Italian Rainbow Cakes. I looked forward to them each Christmas as they were brought to us by friends. Although I had been given the recipe, it seemed complicated and of course, it wasn’t vegan. Surprisingly easy steps, this one is surely worth the effort!
Originally posted Christmas of 2013, this is my most visited recipe each December so I thought I would reformat it for Yummly (yay for printable recipes) and share it with you again this year.
Before we start baking, it is very important to use parchment paper in this recipe. Without it, it would be nearly impossible to lift and move the layers without breaking them. I cut them to the width of the interior of my 8″x8″ pan and left enough overhang to use as handles for removing. If the papers move around too much, you can give a super quick mist of cooking spray and then the paper will adhere to it. This becomes more of an issue when you start to fill with batter.
Divide the cake batter evenly among three bowls. I used a kitchen scale to be sure they were all pretty much the same. Using a vegan-friendly color, tint one red and one green. Leave the other plain. Keep in mind the baked cake will be slightly darker than your batter.
I get asked a lot about vegan food colors. I use Americolor (available at Walmart and of course, Amazon). I recently touched based with them and they assure me all of their colors (including red) are vegan. I used ‘Red Red’ and ‘Leaf Green’ for this recipe.
Spread each color evenly with a small offset spatula into their respective pans. It’s also necessary to have 3 pans for this recipe of the same size, from the same manufacturer that stack tightly. You’ll see why in a later step. They are very reasonably priced (I think I paid about $5 each at Walmart) and this size pan is always useful.
Here’s what they look like straight from the oven. Allow to cool in their pans COMPLETELY.
Meanwhile, prepare the apricot jam filling. I just warm it in a small saucepan. The jam gives the cake both flavor and keeps it moist.
Spread half of the apricot jam onto the green layer.
Remove the parchment from the vanilla layer and place it on top of the jam covered green layer. See the green layer underneath there? Now spread the remaining jam onto the vanilla layer.
Remove the parchment from the red layer and place it on top of the jam covered vanilla layer. Reserve this piece of parchment for use in the next step.
This is where the 3 pans of the same size come into play. Using the reserved parchment strip, place it on top of the red layer. Take one of the pans and place it on top of that parchment. Give it a light but firm press. I actually get a couple of soup cans and place them in there. This will stay in the refrigerator overnight allowing the layers to bond together.
The next day, I remove the cake from the pan and using a serrated knife, cut off a small (maybe 1/8″) amount around the border. This just cleans it up and squares things off a bit.
Next melt vegan chocolate chips.
Spread the chocolate over the top of the cake and using a fork, create a swirled effect using a snake-like motion.
I like to place this back into the fridge to harden. I don’t let it get too hard though, because you’ll want to cut it into squares or rectangles.
I keep these covered and refrigerated. They freeze really well too! They are so moist and delicious. Your guests will absolutely love them. This is my very favorite Christmas dessert and I am thrilled to be able to share this vegan version with you 🙂
If you try this recipe, snap a photo and tag me on Instagram @theveglife1 I love seeing what you come up with 🙂
Author Veg Life Staff
Ingredients
2-1/4cupsall-purpose flour6.35 ounces
1-3/4plus 1/8 tsp Baking Powder
1/4tspplus 1/8 tsp Salt
1-1/2CSugar
2oz. Almond Paste
1-1/4CVegan Buttersuch as Earth Balance, at room temperature
3/8CSilken Tofublended until smooth OR Cashew Cream OR Applesauce
1-1/8tspVanilla Extract
¾Cplus 3 Tbl Almond Milk
1 15oz. jar of Apricot Jam
1/2lb. Vegan Chocolate Morsels
Instructions
Preheat oven to 350 degrees.
Line three 8″ square pans with parchment, making sure there is an overhang on the sides (see photo)
Sift the flour, baking powder and salt in a bowl. Set aside.
In the bowl of an electric mixer, beat sugar and butter until light and fluffy. About 3 minutes. Add the almond paste, silken tofu and vanilla. Beat until thoroughly combined. Add the flour and milk, alternating between wet and dry but begin and end with the flour, beating well after each addition and continue to beat for another minute or so after the last addition.
Divide the batter evenly between three bowls. I used a scale to get them as close as possible.
Using vegetable dyes, tint one batter green, one batter red and leave the other uncolored. I used 3 drops of green but found that I needed 5 of the red to avoid it being pink.
Transfer batter to each of the three prepared 8″ square pans.
Bake for 20 minutes or until a toothpick comes out clean. DO NOT REMOVE FROM PANS. Let cool completely in the pans on wire racks. Loosen edges with a sharp knife.
Using an offset spatula, spread one half of the jam onto the green layer still in its pan. I heated mine for about 20 seconds in a bowl to loosen it up enough to spread.
Unmold the plain cake layer and peel off the parchment ([b]reserve this parchment sheet[/b]) and set it on top of the green layer and top with the remaining jam.
Unmold the red layer and place it on top of the plain layer and cover with the reserved parchment sheet. Using one of the unmolded 8″ cake pans, place it on top of the parchment and find some very heavy cans to put inside. Place in the refrigerator for 4 hours, or overnight.
Unmold the cake and using a serrated knife, trim the edges to make them straight and remove any browned areas.
Melt the chocolate in a bowl over a pan of simmering water.
Pour onto just the top of the cake. Dip an offset spatula in hot water and smooth the top.
Let set slightly. Then, using a fork, scrape wavy lines into the chocolate.
Let cool for a few more minutes until the chocolate is mostly set but still slightly tacky.
Using a serrated knife dipped into hot water in between slices and wipe with paper towel, cut the cake into thirds in one direction. Cut each third into 1″ pieces.
Store in an airtight container at room temperature for up to 1 week.
1⁄3
cup vanilla-flavored soymilk or 1/3 cup plain soymilk
directions
reheat oven to 375°F.
Mix flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Cut in margarine until mixture becomes uniformly crumbly. Stir in oats and raisins.
Add soy milk and mix gently until a soft dough begins to cling together.
Turn dough out onto a floured surface and pat it into a 7 inch circle. Cut into 8 wedges and place them on an ungreased baking sheet.
Bake 15 to 18 minutes until golden brown and firm when pressed lightly in the center.
Makes 8 scones.
Substitute any other dried fruit you wish: cranberries, chopped dates or apricots, blueberries, cherries, dried apples or pears. Add 1/2 cup chopped nuts of your choice if you wish.
Just before baking, sprinkle scone wedges with granulated sugar for a sweeter taste. You may also increase the brown sugar to 1/2 cup if you wish.
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These were fantastic! I left out the raisins & added in about a cup of fresh sliced strawberries. I also topped it with some turbinado sugar. Be sure not to overlook them either.
I’ve been experimenting with coconut oil, so I substituted half of the margarine with coconut oil. I also found them to be a bit dry, so next time I shall use a bit less flour or a bit more milk I think. The flavour and texture of these scones was delightful though. Sandy like a pastry.
Considering scones are generally a butter heavy item, these are very tasty. I have found them to be a little dry, so I always sprinkle a few extra raisins into the dough, then press two or three raisins into the wedges right before sticking them in the oven.
Very good. Nice and short, like a scone should be. I changed the recipe to make Coconut Cinnamon Scones by substituting coconut for the oats. I divided the recipe into 6 wedges for cafe-size portions.
Today I joined RecipeZaar and have just made these yummy scones. The first one straight out of the oven was a wee bit crumbly; so I wrapped the rest in a tea towel to cool and have just eaten my second one, which wasn’t crumbly at all. I might even try a little grated apple in them next time.
see 1 more reviews
I’ve been experimenting with coconut oil, so I substituted half of the margarine with coconut oil. I also found them to be a bit dry, so next time I shall use a bit less flour or a bit more milk I think. The flavour and texture of these scones was delightful though. Sandy like a pastry.
Very good. Nice and short, like a scone should be. I changed the recipe to make Coconut Cinnamon Scones by substituting coconut for the oats. I divided the recipe into 6 wedges for cafe-size portions.
These dairy free “Nutella”cookies are molten, soft, and deliciously chewy with a rich and creamy dairy free chocolate hazelnut stuffed in the middle that oozes out with every bite! Unbelievably vegan and made without eggs, this Nutella stuffed cookie recipe is SO easy!
Why you won’t know that these Nutella stuffed cookies are vegan
If you couldn’t tell, I have a thing for both Nutella and chocolate chip cookies. All vegan and dairy free, of course. Just see my vegan chocolate chip cookie dough cheesecake, no bake Nutella cheesecake, chocolate hazelnut Linzer cookies, and anything labelled “Nutella.”
My goal is to always make something that you wouldn’t even know is vegan and dairy free.
You see, for this cookie recipe, I wanted to have a GIANT chocolate chip cookie that’s soft, molten, and with those crispy edges. Like a bakery.
Then stuff it with an incredibly rich nocciolata spread that would leave you thinking these truly couldn’t be anything other than Nutella stuffed cookies.
And this is how I know you’re going to love these unbelievably vegan “Nutella” cookies. They’re secretly dairy free and made without eggs, and filled with the creamiest Nutella-like spread that’s made with rich cocoa and chocolate, and creamy hazelnuts.
I mean, you’re just going to be obsessed (and if this doesn’t change you over to the vegan baking side of things, then I don’t know what will!). And it’s absolutely going to be on my cookie exchange baking list along with my other favorite vegan Christmas cookies!!
Recommended Ingredients & Equipment
Vegan butter: I used Miyoko’s or Violife here. Country crock’s plant butter is also great! I also have an option for vegan brown butter, which you’ll use either Miyoko’s or Country Crock, as those are the best for vegan brown butter!
Dairy free yogurt: this is my favorite vegan egg replacement for cookies. It completely replaces eggs found in regular Nutella chocolate chip cookies, all while neutralizing the taste of the yogurt flavor with a touch of baking soda.
Brown sugar & granulated sugar
Flour: I used all purpose flour, but for gluten-free, you can use gluten free 1:1 baking flour. See my notes in the recipe card for recommendations!
Baking soda
Vanilla extract
Sea salt
Vegan chocolate chips and vegan chocolate: Both for that bakery feel to the cookies!
Dairy free “Nutella”: or chocolate hazelnut spread. I make my own vegan Nutella. It’s refined sugar free and super easy. However, you can also use store bought. Artisana Organics and Rigioni di Asagio Nocciolata make a dairy free chocolate hazelnut spread.
In terms of equipment, you’ll need a whisk, silicone spatula,large bowl, and a cookie scoop!
Overview: How to make Nutella stuffed cookies
As with all of my recipes, the full recipe is found down below in the recipe card! But we’ll go over the steps briefly here.
To make these secretly vegan Nutella stuffed chocolate chip cookies, you’ll first need to gather your ingredients and equipment. I like to measure out all of my ingredients before I begin so that the process is seamless. Using a kitchen scale makes this super simple.
Then we’ll begin:
We start by making the dough like any other cookie recipe. Whisk together the vegan butter, sugars, dairy free yogurt, vanilla, and sea salt.
Then whisk in the baking soda, followed by folding in the flour, then the chocolate chips and chocolate chunks.
Cover the bowl, and chill the dough for 2-4 hours, or overnight.
Once the cookie dough has been chilled, scoop a large scoop of dough and press your thumb into the middle of it.Then scoop 1 tbsp of vegan Nutella into the middle of the cookie dough.Press another smaller piece of dough on top and seal the edges of the cookie dough. Then bake for 13-15 minutes or until lightly golden!I recommend cooling the cookies for 15 minutes on the baking sheet to help solidify the bottom of the cookie.Then break open and enjoy!
How long should I chill the dough?
Most of my cookie recipes, you can just scoop and bake (with amazing results!). However for that thick, bakery-style look and feel to the cookies, I recommend chilling the cookie dough for at least 2 hours (though, I’ve tested a version of this as an overnight cookie dough, and omgsh. The flavor is incredible).
Ideally, 4 hours or overnight is best, but you can absolutely get away with 2 hours!
Final tips:
Using high quality vegan chocolate is key: I recommend using a high quality vegan chocolate chip brand and high quality bar of chocolate. For this recipe, I used Guittard’s chocolate chips, and Endangered Species chocolate bar (the plain vegan dark chocolate).
Whisk the baking soda into the wet ingredients: This sounds counter intuitive, but I recently discovered that whisking the leavening agents into the wet ingredients JUST before the flour will help distribute them more evenly throughout the cookie dough.
Use a medium cookie scoop: I do about 1.5 scoops of a medium cookie scoop to get the proper amount of dough for each large Nutella stuffed cookie. But you can make smaller one’s if desired! Just know that you’ll need less Nutella per cookie.
You’re just going to LOVE these easy vegan Nutella stuffed chocolate chip cookies as much as I do! They’re seriously so good, no one in my family knew they were vegan!
If you give these cookies a go, let me know by leaving a comment down below, as well as a rating ⭐️⭐️⭐️⭐️⭐️ so that others may find this recipe!
As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy Cookie Baking!
More vegan chocolate chip cookie recipes you’ll love:
Vegan Double Chocolate Chip Cookies
Best Ever Vegan Chocolate Chip Cookies
Vegan Pumpkin Chocolate Chip Cookies
Flourless Vegan Peanut Butter Chocolate Chip Cookies
Vegan Funfetti Cookies (Cake Batter Cookies)
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Description
These dairy free “Nutella”cookies are molten, soft, and deliciously chewy with a rich and creamy dairy free chocolate hazelnut stuffed in the middle that oozes out with every bite! Unbelievably vegan and made without eggs, this Nutella stuffed cookie recipe is SO easy!
2 cups (250 g) all purpose flour*
1/2 tsp baking soda
1/4 tsp sea salt
3/4 cup (170 g) unsalted vegan butter, melted and cooled to room temperature* see note for vegan brown butter
1/4 cup (60 g) dairy free yogurt, room temperature
3/4 cup (150 g) packed brown sugar
1/2 cup (100 g) organic granulated sugar
1 tbsp vanilla
1 cup (180 g) vegan chocolate chips
1 bar vegan chocolate, chopped into chunks
9–10 tbsp vegan Nutella or dairy free nocciolata spread
Prep: You’ll need to chill the dough for at least 2-4 hours going into this, so keep that in mind timing wise! If you’re making your own vegan Nutella, make sure that it’s prepped.
Whisk: In a large bowl, whisk together the vegan butter, dairy free yogurt, brown sugar, sugar, vanilla extract, and sea salt. Once combined, then add in the baking soda, and whisk just until combined.
Fold: Add in the flour, and fold into the wet ingredients just before it’s fully mixed in. Then add in the chocolate chips and chopped chocolate, and fold just until evenly distributed throughout the dough.
Chill: Cover the bowl, and chill for 2-4 hours, or overnight.
Before baking: About 20-30 minutes before you’re ready to bake, preheat the oven to 350F. Line two baking sheets with parchment paper, and make sure you have a medium cookie scoop or small ice cream scooper to scoop the dough.
Stuff the Nutella cookies: Remove the dough from the fridge. Scoop a large ball of cookie dough, and press your thumb into the middle of the rounded dough to create an indent (see photos in the post). Scoop 1 tbsp of vegan Nutella or dairy free nocciolata spread into hole, then scoop a similar sized cookie dough ball (can be slightly less to yield more cookies) and slightly flatten it to then cover the exposed Nutella entirely. Seal the edges around the cookie dough, then round the large dough ball between your palms. Place the cookie dough onto the baking sheet and repeat until you’ve used up all of the dough, spacing them about 1.5-2 inches apart. You should yield 9-10 large cookies, but you can make the cookies smaller if needed.
Bake: Place the cookie sheets into the oven to bake for 13-15 minutes, or until the edges of the cookies are lightly golden brown. Remove from the oven, and allow the cookies to cool for 15 minutes on the baking sheet. They’ll be soft when they first come out of the oven, but set better on the bottom to be able to be handled after a few minutes of cooling.
Enjoy! Serve immediately with a hefty sprinkle of flaky sea salt or store for later in an airtight container in the fridge or freezer.
Notes
Gluten Free: I recommend using King Arthur Measure for Measure gluten free flour in equal measurements to the flour amount recommended (2 cups or 250 g). Or you can use 2 1/2 cups (250 g) oat flour. Make sure to add in 1 tbsp of cornstarch or arrowroot starch for either option to help with grittiness and binding.
Baking times: baking times will vary based on your kitchen and oven temperatures. Be sure to watch your cookies and bake according to your own oven. Here is an excellent post on how to tell if cookies are undercooked, done, or overcooked.
Vegan Chocolate Chips: I recommend Pascha Chocolate. They are my favorite vegan chocolate chip brand, and have a variety of chips: both stevia-sweetened, regular sugar, and 100%!
Vegan brown butter: If you want to use vegan brown butter, I recommend Miyoko’s or Country Crock plant butter here as those are the best for browning. You’ll use 1 cup (226 g) of butter. In a medium saucepan, heat the vegan butter on medium heat, constantly stirring until melted. Continue heating until light brown flecks appear in the butter. Then remove from heat and pour into a large bowl to cool for 10-15 minutes.
