Vegan Cookies

Vegan Cookies

Posted by on Dec 5, 2020 in Sweets, Vegan Recipes
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Vegan Cookies
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Cookies do not need egg or dairy. Ever. This recipe will make 12 super tasty vanilla cookies which are soft and just amazingly moreish. Use this recipe as a base for you to then add whatever else you like. Personally I love adding macadamia, vegan white chocolate and dried cranberries, so this is what we're making today! I'll also leave some other examples I've tried and tested. All amazing. From the moment you enter your kitchen, you'll be done within 45 minutes (even faster if you have a food mixer, which I do not).
Servings Prep Time
12 cookies 10 minutes
Cook Time Passive Time
10-15 minutes 15 minutes
Servings Prep Time
12 cookies 10 minutes
Cook Time Passive Time
10-15 minutes 15 minutes
Vegan Cookies
Print Recipe
Cookies do not need egg or dairy. Ever. This recipe will make 12 super tasty vanilla cookies which are soft and just amazingly moreish. Use this recipe as a base for you to then add whatever else you like. Personally I love adding macadamia, vegan white chocolate and dried cranberries, so this is what we're making today! I'll also leave some other examples I've tried and tested. All amazing. From the moment you enter your kitchen, you'll be done within 45 minutes (even faster if you have a food mixer, which I do not).
Servings Prep Time
12 cookies 10 minutes
Cook Time Passive Time
10-15 minutes 15 minutes
Servings Prep Time
12 cookies 10 minutes
Cook Time Passive Time
10-15 minutes 15 minutes
Ingredients
Optional extras (the added ingredients will make your cookies bigger)
Servings: cookies
Instructions
Preparation
  1. First thing's first - preheat your oven to 180°C/350°F and prepare a couple of flat baking trays with greaseproof paper (baking paper/parchment paper). Grab a large mixing bowl and wooden spoon.
Optional
  1. Stir in your optional extras.
Bake
  1. With a tablespoon, scoop 6 equally sized balls per tray, about equal distance apart from one another. They'll flatten out during baking so make sure you leave space! It's worth noting that if you try and cram too many cookies on one tray, you'll end up with a tray-bake of square cookies, which isn't necessarily a problem but just doesn't seem quite right.
  2. Bake for 10-15 minutes, or until very lightly browned. I like them slightly soft, so I usually take them out at around 12 minutes. If you're a fairly inexperienced baker like myself, set a timer on your phone for 10 minutes because these cookies bake fast. An extra few minutes could mean ruined cookies, or at least browner than you might like.
  3. Leave the cookies to cool completely before you attempt to move or eat them. It's very tempting, believe me! Just go away for an hour, then return to place them in boxes as by this point they'll just slide right off the parchment. If you find yourself eating the whole lot in one evening because they're THAT good, then I apologise.
Recipe Notes

For a slightly crunchier cookie, use golden or regular caster sugar.

Go wild with your optional extras. Try these:

Pistachio & Chocolate

  • 50g shelled pistachios
  • 50g vegan milk or dark chocolate (or white chocolate)

Triple Chocolate

  • 40g vegan white chocolate
  • 40g vegan milk chocolate
  • 40g vegan dark chocolate

Peanut Butter

  • 1 generous tbsp smooth peanut butter (for the best results, make your own!)
  • 75g roasted, unsalted peanuts

Chocolate Peanut Butter

  • 1 tbsp smooth peanut butter
  • 50g roasted, unsalted peanuts
  • 50g vegan milk or dark chocolate

Creamy Mushroom & Black Garlic Pasta

Posted by on Aug 7, 2018 in Vegan Recipes
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Creamy Mushroom & Black Garlic Pasta
Print Recipe
A creamy mushroom pasta made with soy cream and black garlic. The black garlic gives it a distinct, sweet, balsamic-like flavour. I got some from Sainsbury's, but if you can't get hold of any, regular garlic works just as well.
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Creamy Mushroom & Black Garlic Pasta
Print Recipe
A creamy mushroom pasta made with soy cream and black garlic. The black garlic gives it a distinct, sweet, balsamic-like flavour. I got some from Sainsbury's, but if you can't get hold of any, regular garlic works just as well.
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Cook and drain the pasta according to the package instructions; usually 10-12 minutes. Heat 1 Tbsp dairy free butter in a pan and saute the mushrooms, onion, rosemary and thyme for 5 minutes or until softened.
  2. Transfer half the pan's contents to a high speed blender along with the black garlic, dijon mustard, salt, pepper, olive oil, lemon juice and soy cream. Blend until smooth.
  3. Add the mushroom mixture back into the pan and gently heat for 5 minutes. Add the cooked and drained pasta and heat for another few minutes.
  4. Serve with a sprinkle of fresh chives on top.

Crispy Buffalo Cauliflower ‘Wings’

Posted by on Jul 30, 2018 in Vegan Recipes
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Crispy Buffalo Cauliflower 'Wings'
Print Recipe
Buffalo anything is my favourite, and it must always only be made with Frank's Original. These crispy fried cauliflower pieces are amazing with some garlic dip, and easy to make!
Servings Prep Time
4 servings 10
Cook Time
5
Servings Prep Time
4 servings 10
Cook Time
5
Crispy Buffalo Cauliflower 'Wings'
Print Recipe
Buffalo anything is my favourite, and it must always only be made with Frank's Original. These crispy fried cauliflower pieces are amazing with some garlic dip, and easy to make!
Servings Prep Time
4 servings 10
Cook Time
5
Servings Prep Time
4 servings 10
Cook Time
5
Ingredients
Crispy Batter
Garlic Dip
Buffalo Sauce
Misc
Servings: servings
Instructions
Batter
  1. Add the flour, nutritional yeast, salt, pepper, smoked paprika, garlic powder and oregano to a bowl and mix well with a whisk. Slowly mix in the water until smooth.
Buffalo Sauce
  1. In a glass jug empty the bottle of Frank's and add 2 Tbsp of dairy-free spread. Heat in the microwave for about 2 minutes, stirring occasionally.
Garlic Dip
  1. Mix 2 Tbsp of vegan mayo with the chopped garlic, parsley, cider vinegar and salt & pepper and mix well.
Cauliflower
  1. Heat about 200ml oil in a deep pan.
  2. Cut the cauliflower into florets. I cut mine into about 12 pieces this time, getting rid of the thick trunk bit. Cut smaller for bite-sized pieces.
  3. Dip the cauliflower into the batter and gently place in the hot oil for 2-3 minutes, turning every minute until golden and crispy.
  4. In a large bowl, pour the Frank's over the hot cauliflower pieces and mix it up well. Remove them from the bowl so they stay crispy. Serve on gem lettuce leaves with celery sticks and garlic dip.