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Directions

1. 1. Chop cauliflower into chunks and pulse in a blender or food processor (about 6-8 quick pulses) until they turn into “rice.”
2. 2. Heat a nonstick pan over medium heat. Add EVOO. When the oil is hot, add tofu cubes and leave them alone for about 4 minutes. Seriously, just go do something and come back. This is how you get a nice golden crust. Check a few pieces to see the color, and then flip them over onto the other side, and cook for another 3-4 minutes. Sprinkle with sea salt. Set aside.
3. 3. In the same pan, add vegan butter. Over medium heat, add kimchi and kimchi juice, and cook for about 3-4 minutes, lightly stirring. Add cauliflower rice and stir to combine. Cook for another 5 or so minutes, until cauliflower is completely cooked.
4. 4. To serve, top rice with tofu cubes. Garnish the fried rice with nori flakes, sesame seeds, and green onions, and serve.

Directions

1. 12 hours before baking, prepare dough. Start by combining bread flour and cold vegan butter by chopping with a dough scraper in a bowl or on a clean work surface until it takes on a sandy appearance.
2. Add the wet ingredients plus the sugar to the bowl(we mixed our sugar in with the water and vegan yogurt prior to adding to dough to help dissolve the large granules, but it’s not necessary). Start by stirring with rubber spatula until a dough starts to form and then finish by kneading with hands until all the flour is incorporated and a slightly tacky dough has formed (approx 5-10 minutes)
3. Cover the bowl with plastic wrap or a slightly damp kitchen towel and leave to rest overnight, or for approx. 12 hours in a warm, draftless place such as a cool oven.
4. Make your glaze, this could also be prepared as early as a week ahead of time and kept into the fridge until needed for action or right before you put your buns in the oven. Combine the sugar and the coconut almond milk in a medium saucepan and allow to simmer vigorously over medium heat for 20-30 minutes, stirring occasionally, until the sauce has reduced by half, thickened slightly, and has darkened to a sandy brown.
5. Prep and combine your spices with the sugar to create the filling. We also chose to add our diced dates to the sugar/spice mix to create an anti-stick coating for the very sticky dates. *Just a note feel free to use whatever spices call to your heart, or even classic cinnamon sugar would be amazing*
6. With the filling and the glaze prepped it is now time to roll the dough. After resting overnight your dough should have risen approx. 2 times, look fluffy and be full of beautiful air bubbles. Before removing the dough from the bowl make sure to incorporate the salt and baking powder by dimpling into dough and kneading until none can be seen.
7. Transfer the dough to a light floured clean work surface, flouring the top of the dough and rolling pin as needed. Use the rolling pin, and/or also feel free to stretch the dough by hand, holding by the edges and utilizing gravity, being wary not to go too thin and tear the dough, but even if you do just patch it up.
8. Once you have shaped a nice rectangle use a pastry brush to coat the top of the dough with a nice even layer of the melted coconut oil, so that the surface is glossy. Apply the sugar/spice mix and toppings of your choice atop the oil. Then just roll into a spiral! A bench scraper definitely helps with this
9. Once rolled into a log cut into 2-3 inch sections using the bench scraper and arrange nicely into a greased baking pan. Preheat the oven to 375 degrees and let the buns rise for an additional 15-20 minutes while the oven heats. Once the oven is hot, bake for 35-45 minutes or until golden brown. Remove from the oven and apply glaze immediately. Wait 15 minutes to cool before digging in…. if you can…

I’ll just say it…these are amazing. Make them immediately.

Note: my favorite way to make these is to use a combo of semi-sweet chocolate chips and dark chocolate chips. And these are also good with walnuts.

Nutrition Info (1 muffin): 219 calories, 8g fat, 2g fiber, 2.5g protein —thesinglebite

Directions

1. Pre-heat oven to 350 degrees. Lightly grease a muffin pan, set aside.
   
2. Mix lemon juice and soy milk in small bowl and set aside.
   Whisk dry ingredients in a bowl (flours, oats, baking powder, salt, cinnamon), set aside.
   
3. In another bowl add butter, sugars, mashed banana and mix with an electric mixer on low speed for about a minute or two. Next whisk in the soy milk/lemon, and vanilla. Whisk together until mixed.
4. Add dry ingredients to wet ingredients and stir until just combined (you don’t want to over mix). Gently fold in the chocolate chips. Batter will be thick. Spoon into muffin tins and bake for 20-25 minutes.
   

For when you need a meatless main that even the most carnivorous will enjoy, I’ve got you with this pie. The secret is in the flavor-rich filling: Meaty mushrooms meld with mellow miso and savory herbs, then splash around with a bit of white wine and vegetable stock or unsweetened oat milk (dealer’s choice, depending on whether you’re looking for super-savory or creamy-cozy). The whole thing’s then capped off with a sheet of slightly rolled puff pastry—if you’re plant-based, make sure you look out for a vegan type like Pepperidge Farm’s frozen puff—and baked till crispy on the top and richly stewy on the bottom.

If you’d like to make this and freeze it before the big meal, be my guest: You can fully bake it, then let it cool completely, wrap it well, and stick it in the freezer. Bake straight from frozen in a low oven (300°F for about 25 to 30 minutes should do the trick) with foil tented over the top so the pastry doesn’t burn. Pre-made filling will also keep in the fridge for up two two days; bring it to room temperature and thin out with additional stock or oat milk as needed before transferring to your baking dish and sticking it all in the oven. —Brinda Ayer

Directions

1. Heat the oven to 400°F.
2. In a large skillet over medium-high heat, add the olive oil and heat until shimmering. Add the leeks and saute until softened and translucent, 6 to 8 minutes. Pour in the second two tablespoons of olive oil and heat momentarily. Add the mushrooms to the pan, plus a big pinch of salt and a few cranks of black pepper and red chile flakes, and cook until the mushrooms have expelled most of their liquid and begin to brown, 6 to 8 more minutes. Transfer the mushrooms and leeks to a separate container (like the 2-quart baking dish you’ll eventually use to bake the pie) and set aside.
3. To the same skillet, over medium heat, add the vegan butter and heat until fully melted. Add the garlic, thyme, and sage leaves and cook until fragrant and slightly browned, 1 to 2 minutes. Add the white miso and stir, cooking for another 30 seconds or so until it’s incorporated in the garlic and herb mixture. Next, add the all-purpose flour and cook for 1 to 2 minutes, stirring occasionally, until the flour is coated in the fat and no dry pockets are visible.
4. Carefully pour in the dry white wine, scraping the bottom of the pan and stirring the mixture so the liquid incorporates into the roux. Then, slowly add the vegetable stock or oat milk to the pan, stirring vigorously until no floury lumps remain. Bring the mixture to a rollicking simmer, then lower the heat and add the reserved mushrooms and leeks, plus the nutritional yeast, if using. Stir to combine and cook for another 3 or so minutes, letting the mixture thicken—you want it to be roughly the consistency of chowder, but not much thicker than that, as it’ll continue to firm up in the oven (add more liquid if yours evaporated too quickly). Taste and adjust seasoning as needed with more salt, pepper, or even sage or thyme leaves.
5. Transfer mushroom-leek mixture to a medium (2-quart) baking dish (a 7×10 or 7×11-incher should fit the mixture and work nicely with the size of the puff pastry sheet; a 10-inch cast-iron skillet also works), and smooth out into an even layer.
6. Roll the puff pastry so there’s a 1/4-inch overhang on all sides. Gently place puff pastry sheet over the baking dish, draping it so it hangs over the edges of the pan. Pinch the overhang onto the edge of the pan and add a few slits down the middle of the pie to let out steam and allow the pastry to fully puff up. Brush the top with aquafaba or melted vegan butter to encourage browning.
7. Place the baking dish in the oven and bake for 15 minutes; then lower the heat to 375°F and bake for another 25 to 30 minutes, until the pastry has puffed up fully (it should be considerably taller than when raw). If you see the top getting too dark too quickly, you can tent some foil over the dish for the second part of the bake. Let cool slightly before eating.