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  • 4 Ingredient Vegan Chocolate Fudgesicles

    4 Ingredient Vegan Chocolate Fudgesicles

    recipe image

    5 Ingredients or Fewer

    4 Ingredient Vegan Chocolate Fudgesicles

    • Serves
      4
    Author Notes

    Super fuggy and chocolaty pops which happen to be vegan & paleo as well – bliss on a stick! These couldn’t get any easier to make too! —honeyandfigs

    Ingredients

    • 1

      small avocado


    • 25

      soft medjool dates


    • 1/4 cup

      raw cacao powder


    • 3/4 cup

      milk

    Directions
    1. Blend together avocado and dates until smooth.
    2. Add in cacao powder and blend until combined.
    3. Add in milk and blend until creamy.
    4. Pour mixture on popsicle molds and freeze until solid.

    See what other Food52ers are saying.


    1 Review

    Angela H.

    These are not vegan. Vegan means no animal products and there is milk here.

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  • Vegan Summer Succotash

    Vegan Summer Succotash

    recipe image

    Vegan Summer Succotash

    Photo by James Ransom
    • Serves
      4
    Author Notes

    Run, don’t walk, to make this succotash as soon as you have fresh cherry tomatoes. The combination of sweet vegetables and buttery coconut oil makes this easy dinner an irresistible delight. —Gena Hamshaw

    Ingredients

    • 1 1/2 cups

      shelled lima beans, or frozen lima beans, thawed (substitute edamame if you don’t have lima beans)


    • 1 1/2 tablespoons

      coconut oil, divided


    • 1

      small white or spring onion, diced


    • 1

      shallot, minced


    • 2 cups

      zucchini, quartered and sliced


    • 1 cup

      fresh, shucked corn kernels


    • 1 cup

      cherry tomatoes, halved


    • Sea salt and black pepper to taste


    • 3 tablespoons

      chopped fresh basil


    • 2 tablespoons

      chopped chives


    • 1 tablespoon

      lemon juice

    Directions
    1. If using fresh lima beans, bring a pot of water to a boil and add the lima beans. Boil for 2-3 minutes, then drain and set aside.
    2. Heat 1 tbsp coconut oil in a large skillet over medium high heat. Add the onions and shallot and sauté for 5 minutes, or until onions are soft and barely golden.
    3. Add the zucchini and cook for 5-7 minutes, or until zucchini is soft.
    4. Stir in the lima beans, corn, and tomatoes. Sauté for five minutes more, or until tomatoes have released their juices and everything is heated through. Season to taste with sea salt and pepper.
    5. Turn off the heat and stir in the remaining 1/2 tbsp coconut oil, chives, basil, and lemon juice. Serve.

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  • Vegan Chickpea Curry

    Vegan Chickpea Curry

    recipe image

    Vegan Chickpea Curry

    Photo by Jasmin
    • Serves
      8
    Author Notes

    this simple vegan chickpea curry is really tasty, versatile and visually striking dish. You can make it even if you don’t have all the ingredients. Play with this curry recipe; you can’t go wrong; well, actually you can go wrong, but only if you burn your onion 😉 —Jasmin

    Ingredients

    • 10½ ounces

      dried chickpeas


    • 2

      onions


    • 1

      clove garlic


    • 3

      bay leaves


    • ½ teaspoons

      caraway


    • 6 ½

      fluid ounces tomato sauce


    • 3 tablespoons

      curry


    • 2 tablespoons

      sweet paprika powder


    • ¼ tablespoons

      ground ginger


    • ¼ tablespoons

      grated nutmeg


    • 3 tablespoons

      olive oil


    • salt, pepper, cayenne pepper to taste


    • 1 handful

      parsley leaves

    Directions
    1. Soak chickpeas for at least 20 hours.
      Rinse them and put them in a pot with plenty of fresh water and cook on a low heat for about 2 – 2 ½ hours.
    2. Sauté onions on olive oil until translucent. Add chopped garlic, sauté for few additional minutes, add paprika and stirring constantly cook it for one minute or so (until it turns deep red), add tomato sauce, bay leaves, and all the other spices.
      Cook for a few minutes, turn off the heat and take out the bay leaves. Add in about one cup of the chickpea water with a few chickpeas as well. Put it all in a blender or food processor and blend until smooth.
    3. Stir this mixture into a pot with chickpeas (if your chickpeas still contain lot of water, pour it out before stirring the spice mixture in, leaving about ½ cup of water in the pot).
      Cook chickpeas curry for about 10 minutes or until sauce forms nice and creamy texture. Remove from heat, add parsley.
    4. Serve hot with some cooked rice, potatoes, or some nice rustic bread.

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  • step 1

    Heat the oven to 180C/160C fan/gas 4 and line a swiss roll tin (approx. 32cm x 22cm) with baking parchment.

  • step 2

    First, make the ganache by combining the silken tofu and dark chocolate in a medium saucepan over a low heat, stirring until the chocolate has melted – it will look lumpy at this stage but don’t worry. Add the maple syrup, vanilla extract and a pinch of salt, stir to combine and take off the heat. Use an electric whisk to transform the mixture into a silky smooth ganache, about 2-3 mins. Transfer to a piping bag and put in the fridge to cool.

  • step 3

    To make the sponge, sift all the dry ingredients (flour, cocoa powder, caster sugar, baking powder, cornflour, bicarbonate of soda and ½ tsp salt) together in a mixing bowl. In a small jug, combine the oat milk and vinegar to create a vegan buttermilk. Set aside.

  • step 4

    In a separate mixing bowl, whisk the aquafaba until the liquid has transformed to soft peaks – be patient as this can take up to 5 mins. It’s best to use an electric handheld whisk or freestanding mixer.

  • step 5

    Add the vegetable oil and vanilla extract to the jug of oat milk and vinegar. Pour the wet ingredients into the bowl of dry ingredients and use large metal spoon to combine until you have a thick batter. Stir a third of the whipped aquafaba into the batter. Once the batter has loosened slightly, tip the chocolate batter into the bowl with the remaining aquafaba and fold through until combined, being careful not to knock too much air from the mixture. Pour this into the prepared baking tin, level out with a spatula, and bake for 20-22 mins.

  • step 6

    Leave the sponge in the tin to cool for 5 mins before turning it out onto a large piece of parchment dusted with 1 tbsp icing sugar. Peel off the top parchment used to line the tin and leave for a further 2-3 mins to cool slightly. While still slightly warm, use the baking parchment to roll the sponge from the short end, creating a log. Carefully unroll and allow to cool completely – rolling the sponge while slightly warm helps prevent large cracks. But don’t worry if there are small cracks as they’ll be hidden by the ganache.

  • step 7

    For the filling, whisk the icing sugar, vanilla extract and plant-based double cream in a bowl until soft peaks have formed. The sponge should now be cool. Spread an even layer of the cream over the flat sponge. Then, as before, roll the filled sponge into a log and use the baking parchment to hold in a log shape. Transfer to a plate or board and into the fridge for 30 mins-1 hr.

  • step 8

    When you are ready to decorate, carefully unwrap the yule log from the parchment. Snip the end of the piping bag and pipe thick horizontal lines to cover the sponge with chocolate ganache. Use a spoon to create a soft pillowy finish to the ganache, or a fork to create a bark-like effect. Finish with any accompanying decorations – berries, edible holly décor or a spritz of gold spray. Transfer to the fridge for at least 1 hr or until you’re ready to serve.

  • step 9

    Serve with more pouring cream and berries, if you like.

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  • Vegan Sweet Potato Bake

    Vegan Sweet Potato Bake

    recipe image

    Vegan Sweet Potato Bake

    • Serves
      6
    Author Notes

    This is a simple, gluten/dairy free dessert I made for a special friend. It’s healthy, vegan and gluten free, but most of all it’s yummy! —gigibakes

    Ingredients

    • 1/3 cup

      raisins


    • 1/2 cup

      applesauce, unsweetened


    • 1/4 cup

      organic maple syrup (more to taste)


    • 1 tablespoon

      cinnamon


    • 4 cups

      peeled organic sweet potatoes


    • 1/4 cup

      unsweetened almond milk

    Directions
    1. Preheat the oven to 300F. Chop the sweet potatoes into one inch chunks. Microwave (covered) with water until tender, about 8 minutes.
    2. Blend the sweet potatoes, applesauce, maple syrup, and almond milk together until smooth.
    3. Add cinnamon and raisins and incorporate. Smooth mixture into one 10′ pie pan, and place in a water bath, with about 1 inch of water up the side of the pie pan. Sprinkle with more cinnamon.
    4. Bake for one hour, until firm and warm through.

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  • Vegan mushroom stroganoff

    Vegan mushroom stroganoff

    recipe image

    Method

    • step 1

      Heat half the oil in a wide, deep frying pan over a medium-high heat. Tip in the mushrooms and cook for around 10 mins until deeply browned, giving them the occasional stir. Tip into a bowl and set aside. Pour the remaining oil into the pan and stir in the onion and garlic, cook for 5-7 mins on a medium heat until slightly softened.

    • step 2

      Stir in the flour, mustard powder and both paprikas, and cook for a couple of mins. Slowly pour in the white wine, bit by bit, stirring well after each addition. Bring the wine to a simmer and cook until reduced by half. Pour in the stock and the Jord oat drink and return the mushrooms to the pan. Simmer for 15-20 mins until reduced, then season well with salt, pepper and lemon juice. Sprinkle over the parsley and serve with rice, if you like.

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  • Vegan kale pesto pasta

    Vegan kale pesto pasta

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    Method

    • step 1

      Bring a pan of water to the boil. Cook the kale for 30 secs, drain and transfer to a bowl of ice-cold water for 5 mins. Drain again and pat dry with kitchen paper.

    • step 2

      Put the basil, garlic, seeds, oil, nutritional yeast, lemon juice and zest, and drained kale in a food processor. Blitz until smooth, then season. Loosen with a splash of water, if it’s too thick.

    • step 3

      Cook the pasta following pack instructions, then toss with the pesto and serve.

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  • Vegan Leek Latkes

    Vegan Leek Latkes

    recipe image

    With crisp outsides, creamy insides, and a subtle sweetness from tons of blanched leeks, these latkes from Zak the Baker might not be what you’re used to—and that’s a good thing. Most latkes are a lot of potato and a little bit of onion, but these are nearly half blanched leeks. And rather than grate raw potatoes, as you might for other latkes, you boil a single potato before blitzing it in a food processor along with the leeks, creating a finished texture that channels mashed potatoes. In place of egg, almond flour binds the mixture and also adds a touch of flavor you can’t put your finger on. Eat these with your hands (and tzatziki, if you don’t want to keep it vegan), and head here to read about why Zak the Baker wanted to highlight them this year for Hanukkah.

    Ingredients

    1

    large Yukon Gold potato (8–12 oz.), scrubbed

    1

    Tbsp. plus 1 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, divided; plus more

    2

    large leeks (about 1½ lb.), white and pale green parts only, sliced into ½”-thick rounds

    ¼

    cup almond flour or meal

    ¼

    cup Italian-style breadcrumbs

    1

    tsp. ground cumin

    Freshly ground black pepper

    Vegetable oil (for frying; about 1¼ cups)

    Tzatziki (for serving)

    Preparation

    1. Step 1

      Preheat oven to 250°. Place potato and 1 Tbsp. Diamond Crystal or 2 tsp. Morton kosher salt in a medium pot; pour in cold water to cover. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until potato is fork-tender, 25–30 minutes total. Remove potato from pot; let cool slightly.

      Step 2

      Meanwhile, return water in pot to a boil. Add leeks and cook until very soft, about 5 minutes. Drain well.

      Step 3

      Using your hands, remove skin from potato; discard. Coarsely chop flesh. Transfer to a food processor and add leeks; pulse until chunky and well combined (it shouldn’t be homogeneous and smooth). Transfer mixture to a bowl. Add almond flour, breadcrumbs, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, season with pepper, and mix well.

      Step 4

      Pour oil into a medium heavy skillet, preferably cast iron, to come ¼” up the sides; heat over medium-high. Working in batches of 3 or 4 and using a ¼-cup measure, scoop potato mixture into your hands and flatten into thin 3″-diameter disks. (Mixture may feel soft, but it will hold together.) Fry latkes, reducing heat if browning too quickly, until deep golden brown, about 4 minutes per side. Transfer to a wire rack set inside a rimmed baking sheet; season with salt. Keep warm in oven while you make remaining latkes. Serve with tzatziki.

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  • Vegan Stuffed Peppers

    Vegan Stuffed Peppers

    recipe image

    Vegan Stuffed Peppers

    • Serves
      3-6
    Author Notes

    Here’s a great vegan dish to try while peppers are in season. It’s elegant enough for a fancy occasion, but really easy to put together. —Ordinary Blogger (Rivki Locker)

    Ingredients

    • 1 cup

      quinoa


    • 2 cups

      water


    • 3/4 teaspoon

      kosher salt, divided


    • 4 cloves

      garlic


    • 1/2 teaspoon

      cumin


    • 1/2 teaspoon

      coriander


    • 1/4 teaspoon

      cinnamon


    • 1/4 teaspoon

      ancho chili powder (use less if your chili is hot or you like things less spicy)


    • a few sprigs of oregano


    • 1

      large tomato, or 2 plum tomatoes


    • 1/2 cup

      cashews


    • 3

      large bell peppers


    • 1

      Medium yellow onion

    Directions
    1. Preheat the oven to 375*. Brush a large glass dish with olive oil.
    2. Get your quinoa started. Measure the quinoa into a strainer and rinse well. Pour it into a small saucepan and add the water plus ½ a teaspoon of salt. Cover the pot and bring it to a boil on a high flame. Reduce the flame to low and simmer for 15 minutes.
    3. Meanwhile, heat the olive oil over medium heat, in a frying pan. Chop your onion pretty fine and sauté for about 10 minutes, till translucent. Add the garlic, spices, and herbs, plus the extra ¼ teaspoon of salt. Cook for 2-3 minutes longer just till your kitchen smells amazing.
    4. Chop the tomato into smallish dice and add it to the onions. Mix it up and let it cook for another minute or two. Coarsely chop the cashews and add those too.
    5. Pour the cooked quinoa into the onions and mix well. Taste and correct seasoning if necessary.
    6. Now, wash and dry the peppers. Cut off the tops and cut each pepper in half. Clean them out, removing the ribs and seeds. Brush the insides and outsides with olive oil and lay the peppers in your prepared pan.
    7. Put a few spoonfuls of the quinoa mix into each pepper half.
    8. Cover the dish with foil and bake for about ½ hour until the peppers are warmed through. (The pan should let out lots of steam when you remove the foil.) Let them sit for at least 15 minutes before serving. These are also lovely served cold.

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  • Vegan Almond Ice Cream

    Vegan Almond Ice Cream

    recipe image

    Vegan Almond Ice Cream

    Photo by Palouse Brand
    • Serves
      8
    Author Notes

    Almond ice cream that is vegan and made with chickpeas! This ice cream is so good, you won’t even notice its dairy-free! —Palouse Brand

    Ingredients

    • 2 cups

      dried garbanzo beans


    • 3

      dates


    • 2 packets

      Stevia (1.75 oz)


    • 1/4 cup

      almond butter


    • 1/2 teaspoon

      vanilla extract


    • 3/4 teaspoon

      almond extract


    • 1/2 teaspoon

      sea salt


    • 2 tablespoons

      shredded coconut

    Directions
    1. Soak Garbanzo Beans in cool water overnight.
    2. Soak 3 dates overnight in a large cup of water in the refrigerator.
    3. Rinse beans & discard water. Place 6 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 1 hour, making sure they are always covered with water.
    4. Rinse beans under cold water until cool.
    5. Spread on a baking sheet and remove skins (makes for creamier ice cream).
    6. Process the re-hydrated dates in a blender with a little of the soaking liquid until they are of a good consistency.
    7. Add the vanilla and almond milk to blender and puree.
    8. Add the remaining ingredients and mix until creamy (you can add a little more vanilla almond milk if necessary).
    9. Chill in the refrigerator for about 3 hours and then transfer to your ice cream maker. This will speed up the process.

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