Vegan Banana and Peanut Butter Cupcakes
Vegan banana and peanut butter cupcakes are lovely dessert for vegans. With some tips and chancing of ingredients this recipe is dairy free and egg free. I think you will love this vegan recipe because it is really delicious. Let’s take a look how to make Vegan banana and peanut butter cupcakes?
Materials That You Need For Vegan Banana and Peanut Butter Cupcakes
For Preparation of Cupcakes
240g self-raising flour
140g golden caster sugar
1 tsp bicarbonate of soda
240g egg-free mayonnaise
2 large or 3 small ripe bananas, mashed
1 tsp vanilla extract
25g vegan dark chocolate chips
For Preparation of Icing
80g vegan margarine
250g icing sugar
25ml vegan milk (we used almond milk)
2 tbsp smooth peanut butter
Preparation of Vegan Banana and Peanut Butter Cupcakes
Start with pre heat oven to 170C. Line 16 of muffin tins. Take the flour, sugar, 1⁄2 tsp salt and bicarbonate of soda in a mixing bowl and combine. Take another bowl to mix mayonnaise, mashed bananas and vanilla extract. Pour the mixture of wet ingredients into dry ingredients and combine them well. Pour this mixture into muffin tins and bake for 20 minutes.
After cooking take muffins from the oven. Sprinkle the chocolate chips over the muffins, first they will melt with the heat and then harden again. Don’t touch them.
Now, it is time to prepare frosting. For this; take vegan margarine and icing sugar in bowl of an electrical mixer, add the vegan milk and mix all of them at low speed until they all combine together. Increase the speed and continue mix for 3 more minutes. Then add peanut butter into this mixture and mix well. Spread this mixture or pipe on the prepared muffins as you want.
Now, your Vegan Banana and Peanut Butter Cupcakes are ready! You can store them in air tight container but you should consume them within 2 days.
Are you looking for a new vegan recipe as main dish? Vegan Lasagna can be a really good option for you. You will love this delicious recipe. It is possible to prepare Lasagna with change ingredients. By this way you can adapt it a vegan meal. Let’s take a look how to make this delicious vegan recipe.
Materials That You Need For Vegan Lasagna
2 tablespoons olive oil
1 1/2 cups chopped onion
3 tablespoons minced garlic
4 (14.5 ounce) cans stewed tomatoes
1/3 cup tomato paste
1/2 cup chopped fresh basil
1/2 cup chopped parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 (16 ounce) package lasagna noodles
2 pounds firm tofu
2 tablespoons minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped parsley
1/2 teaspoon salt
ground black pepper for taste
3 (10 ounce) packages frozen chopped spinach, thawed and drained
Preparation of Vegan Lasagna
Let’s start with sauce. Heat olive oil in large saucepan on the medium heat. Add onions in saucepan and saute them until they become soft. Then add the garlic and continue cooking for 5 more minutes.
Add tomatoes, tomato paste, basil and parsley in saucepan, and then turn the heat to low. Wait for sauce to simmer covered about hour. After that you can add salt and pepper in sauce.
Take a large kettle of salted water in a pan and wait for boil. Boil the lasagna noodles in this water for 9 minutes. Then drain it.
Pre heat the oven 400F.
Take the tofu blocks in a large bowl and add garlic, basil and parsley on it. Finally add salt and pepper; then mash all the ingredients with your fingers. Mix all the ingredients well.
Take 9×13 inch casserole pan and pour 1 cup of the tomato sauce to the bottom. Place the lasagna noodles to create first layer than pour the 1/3 of tofu mixture over lasagna. Distribute spinach properly over the tofu mixture. Then spread 1 1/2 cups tomato on it. Let’s place the lasagna noodles as second layer. Add 1/3 of tofu mixture and 1 1/2 cups tomato sauce,. Then add the lasagna noodles for last layer. Pour the remaining tofu mixture and spread the remaining tomato sauce on it. Cover the pan with foil and bake it in pre heated oven for 30 minutes.
Vegan Lasagna enjoy your meal.
Vegan Lemon Fettuccine Alfredo
Vegan Lemon Fettuccine Alfredo is delicious recipe for dinner. It has a creamy and delicious aroma which comes from soy cream cheese. Lemon, pepper and garlic add amazing taste to Vegan Lemon Fettuccine Alfredo. It is a recipe with high fiber content and contains low fat. Let’s look preparation steps together:
Materials That You Need For Vegan Lemon Fettuccine Alfredo
- 12 ounces eggless fettuccine
- 2 cups unsweetened soy or almond milk
- 4 ounces soy cream cheese
- 3 tablespoons blanched sliced almonds
- 3 tablespoons nutritional yeast, plus more for sprinkling
- 1 teaspoon finely grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1/2 cup loosely packed parsley leaves, chopped
Preparation of Vegan Lemon Fettuccine Alfredo
Take a large bowl and boil water. Then add eggless fettuccine to cook. Apply the instructions and time on the package. Then strain it, take 1 cup of pasta cooking water and set aside.
Take soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper into o bowl of food processor. Blend all of them until the mixture becomes smooth.
Take oil and garlic in a skillet and start heating over the medium heat, stir the mixture until garlic become softer. Add soy milk mixture and ½ of pasta cooking water on it and boil this mixture. Continue cooking about 8 minutes to obtain creamy consistency. Then take it from the heat. Add fettuccini and parsley and toss; combine all of them well.
Take this pasta to 4 bowls. Then sprinkle some nutritional yeast and a few grinds of pepper on the pasta for taste.
Your Vegan Lemon Fettuccine Alfredo is ready now! It is really easy recipe but the sauce makes it really delicious. You can try this recipe for a nice dinner.
Note: For this article"how to make Vegan Lemon Fettuccine Alfredo: (1)
" terms has been used.
Vegan Okra and Chickpea Tagine
Vegan Okra and Chickpea Tagine is delicious vegan recipe as main dish. Also it is quick recipe that you can make easily. Vegan Okra and Chickpea Tagine contains full of Moroccan flavors. If you like Moroccan flavors; you should try this delicious recipe. Let’s look how to make this yummy vegan recipe together.
Materials That You Need For Vegan Okra and Chickpea Tagine
1 pound fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
10 sprigs fresh cilantro, plus more leaves for garnish
2 tablespoons extra-virgin olive oil
1 red finely diced bell pepper
1 medium finely diced onion
3 cloves minced garlic
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground pepper
3 plum diced tomatoes or 1 cup drained canned diced tomatoes
1/2 cup vegetable broth or reduced-sodium chicken broth
3/4 teaspoon ground cumin
1 15-ounce can rinsed chickpeas
3/4 teaspoon salt
1 teaspoon harissa or hot sauce, or to taste
Preparation of Vegan Okra and Chickpea Tagine
Prepare a large bowl and fill it with ice water. Place this bowl next to the stove. Take a large saucepan and boil water in it. Then add okra in boiled water and cook for 2 minutes. Take the okra with a slotted spoon and transfer to the ice water. Drain this mixture.
Tie the cilantro sprigs together by the help of kitchen string. You have two alternatives. First one is heat oil in a tagine dish set over a heat diffuser. The second one is to heat oil in large saucepan over medium-high heat. Then add bell pepper, cook for 2-5 minutes. Then transfer it to a bowl with a slotted spoon.
Take onion, garlic, ginger and pepper in a pan and cook them for 3-6 minutes until onions become soft. Then mix with tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper and reduce the heat to medium. Cook for 10-15 minutes and stir it occasionally. Add chickpeas and salt, stir them and cook for 4 more minutes. Then take it from the heat and discard the cilantro sprigs. Mix with harissa or hot sauce as you want. You can serve with Vegan Okra and Chickpea Tagine remaining bell pepper and cilantro leaves .
Enjoy your meal.
Vegan cheesecake is delicious recipe. Silken tofu and vegan cream cheese is used for this delicious vegan recipe. With these ingredients, this cheesecake is egg free. But the taste is still delicious. Let’s take a look preparation step of Vegan cheesecake.
Materials That You Need For Vegan cheesecake
For Preparation of Crust:
18 sheets graham crackers (2 sleeves)
3 tablespoons sugar
3 tablespoons vegan margarine
For Preparation of Filling:
1 1/2 pounds extra firm silken tofu, strained
1 pound vegan cream cheese
1 1/2 cups sugar
1 tablespoon cornstarch
1 tablespoon pure vanilla extract
1 tablespoon freshly squeezed lemon juice plus 1 tablespoon finely grated lemon zest (about 2 lemons)
1 tablespoon freshly squeezed orange juice plus 1 tablespoon finely grated orange zest (about 1 orange)
For Preparation Of Topping:
2 cups fresh raspberries
Preparation of Vegan cheesecake
Start with preheat oven to 350F.
Start with making crust first. Take 9-inch spring form pan and spray with cooking spray. Take the graham crackers and sugar; put them into the bowl of food processor. Process until obtain fine crumbs. Put margarine and 2 tablespoons water in a measure cup and melt them in microwave. Then mix these two mixtures well. Pour it into the prepared pan, press it for smooth appearance. Bake it for 15 minutes and leave them for cooling.
For preparation of tofu, put the tofu into bowl of food processor and process it until become very fluffy. It takes approximately 2 minutes. Add the vegan cream cheese, sugar, cornstarch, vanilla, lemon juice, zest and orange juice on this mixture and process again for 2 minutes. Then pour this mixture on the crust.
Bake the cheesecake for about 1 hour. Then turn off the oven and leave the cake like that for 30 more minutes. Then take the cake for oven, leave it to cool, cover it and refrigerate for one night.
Your Vegan Cheesecake is ready! Take the cake from refrigerator 30 minutes before you serve.
Note: For this article"garlic cheese cake recipe (1)
" terms has been used.
Vegan Chocolate Pie
Vegan Chocolate Pie is delicious recipe and an easy dessert recipe. Preparation of this vegan recipe is quite easy. This recipe does not take your so much time. This is one of the advantages of it. Another advantage is of course lovely taste. This recipe is for 8-12 peoples. Let’s take a look how to make this Vegan Chocolate Pie.
Materials That You Need For Vegan Chocolate Pie
1 12.3-ounce package of extra firm, silken tofu
1 1/2 teaspoons vanilla extract
3 tablespoons almond, rice, or soy milk
1 pinch sea salt
2 tablespoons maple syrup (or to taste)
1 1/2 cups vegan dark chocolate chips (semi-sweet)
1 easy vegan graham cracker crust ( you can find how to make below)
Materials That You Need For Vegan Graham Cracker Crust
12 graham cracker sheets
2 tablespoons organic brown sugar
1/4 cup melted coconut oil
Preparation of Vegan Graham Cracker Crust
Start with pre heat the oven to 375F. Take the crackers and sugar in a food processor and run it. Continue until they combine well. Pour coconut milk on this mixture and continue mixing for few more times. Stop until the crust holds together. Take these crusts and press it into a pie crust pan. Then bake it in preheated oven for 8-10 minutes. They should become golden brown. Leave the crust to cool.
Take tofu, vanilla, almond milk, sea salt, and maple syrup into a food processor or you can use blender too. Blend the mixture well to combine all the ingredients. Melt the chips by using double boiler method. Then add these melted chips on the tofu mixture. Blend all of them together.
Take the chocolate filling and pour into pie crusts. Pie should be set in the fridge at least three hours before you serve.
Your Vegan Chocolate Pie is ready.
Vegan Mini Margarita Cheesecakes
Vegan Mini Margarita Cheesecakes are the lovely desserts. I think everyone who tried this recipe will love the taste. It is a good and fresh dessert vegan recipe. This dessert is delicious! Also, Vegan Mini Margarita Cheesecakes are good option for your guest. Let’s take a look how tom make this sweet vegan recipe.
Materials That You Need For Vegan Mini Margarita Cheesecakes
Materials for Crust:
½ cup macadamia nuts
½ cup walnuts
½ cup pecans
½ cup dates
¼ teaspoon Himalayan pink salt
Materials for Filling:
3 cups cashews (soaked overnight)
1 cup date paste
2 cups fresh strawberries
½ cup room temp almond milk (or milk of choice)
¾ cup coconut oil
¼ cup lime juice
Materials for Garnish (optional):
Sliced fresh strawberries
Vanilla Coconut Cream Garnish
Preparation of Vegan Mini Margarita Cheesecakes
Start with soak the cashews into water overnight. Take a deep bowl and makes sure you add enough water to expand cashews. If you can’t wait overnight you have to wait at least 2-3 hours to obtain proper consistency.
Take all the crust ingredients in an electric mixer and run. Continue until nuts and dates are finely chopped.
Take 3 spoonfuls of mixture and drop each section of a muffin tin. Press down to make the mixture firm. It should create crusty bottom.
Take all filling ingredients and put into mixer or food processor. Blend all of them until the mixture become smooth. The time is change according to your mixer’s speed.
Take 3 spoonfuls of this mixture and filling on the crusty layer that you have prepared in muffin tins. Fill layers to be about ¼ to ½ inch from the top of the tin.
Then freeze overnight to get best results. But if you don’t have time freeze at least 2-3 hours. Take them from freezer 10 minutes before you serve.
Vegan Mini Margarita Cheesecakes bon appetit.
Vegan Potato Tacos
Vegan Potato Tacos are good recipe for dinner. It is taco recipe that is adapted for Vegans. This recipe is so delicious, we are sure that you like it. How about to try this delicious vegan recipe? Let’s take a look how to make Vegan Potato Tacos?
Materials That You Need For Vegan Potato Tacos
2 large red-skinned potatoes, peeled and cut in 1/2-inch cubes
4 1/2 tablespoons olive oil
2 poblano chile peppers
1 cup chopped onion
2 cloves of chopped garlic
2 celery of chopped stalks
1 red bell pepper, seeded and chopped
1 ear white corn, stripped of kernels
2 scallions, chopped
Salt & pepper to taste
10 fresh corn tortillas
Fresh cilantro, about 1/4 cup chopped
Fresh diced avocado
Preparation Of Vegan Potato Tacos
Start with pre heat oven to 450F.
Take a skillet and add 3 tablespoons of the olive oil and add the potatoes on it. Fry them in the skillet until they become crispy.
Slice the poblano chiles in the half. Then wear a glove to remove the ribs and the seeds of poblano chiles. Add this peppers in a baking dish to lightly coated with olive oil.Then roast them 10 minutes in oven. Then chop them up.
After potatoes are cooked; take them to the plate. Lined with paper towel to remove additional oil. Cook the onions, garlic, celery, bell pepper, and corn in a skillet with remaining oil. Then add salt and pepper to give taste; add juice the lime into this skillet. Cook them on the low heat for 5 minutes and mix them well.
Heat a large skillet to warm up the tortillas. Each side should become warm. This helps to soften them.
Place some of potato on the tortilla, some roasted poblanos. Then add vegetable mixture that you have prepared. Top with scallion, cilantro, and avocado to finish.
Enjoy your meal.
Note: For this article"vegan potato tacos recipe (2), how to make vegan potato tacos (1)
" terms has been used.
Mexican Vegan Chocolate Cake
Mexican Vegan Chocolate Cake is good dessert for Vegans. It is difficult to find a good cake for Vegans. But this cake is the solution of these problems. It is really proper for people love chocolate. Mexican Vegan Chocolate Cake has rich dark chocolate content. The all ingredients are changed to adapt Vegan. But the taste is still wonderful! Let’s take look preparation steps of this delicious Vegan recipe.
Materials That You Need For Mexican Vegan Chocolate Cake
For Preparation of Cake
1 3/4 cups all-purpose gluten-free flour
3/4 cup coconut flour
1 1/2 cups raw sifted cacao powder
1 tablespoon baking soda
1 1/2 teaspoons Himalayan pink salt
3/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 cup extra virgin coconut oil
1/2 cup apple sauce
1 1/2 cups water
2 cups coconut nectar
2 tablespoons orange zest
1 banana mashed
1 tablespoon coconut oil (to grease the baking tin)
1 cup sifted raw cacao powder,
1/4 cup orange juice
1/2 cup coconut nectar
1 tablespoon orange zest
1/4 teaspoon cayenne powder
Pinch Himalayan pink salt
2 tablespoons orange zest, to serve
1/2 cup slivered almonds, to serve
Preparation of Mexican Vegan Chocolate Cake
Start with pre heat oven to 200 C.
Take 22 cm spring form tin and grease the bottom with coconut oil.
Take all dry ingredients and mix all of them in large bowl. Take another bowl and mix all the wet ingredients. Add the dry mixture into wet mixture slowly. Mix all of them well until the mixture become smooth. Pour this mixture in cake tin and bake for 40-45 minutes. Leave for cooling at the room temperature.
Take a large bowl and mix all the frosting ingredients until it become smooth. Pour this frosting on the cake surface and spread properly with a spatula. Decorate the cake with orange zest and slivered almonds.
Now, your Mexican Vegan Chocolate Cake is ready to serve!
Pancakes are best recipes for breakfast. Who says no to delicious pancake? You can adapt pancakes as vegan. All you have to is change some ingredients which gives same effect and taste. Here we will share delicious Vegan Pancakes for you! If you try this recipe, you will love it and make again. It is very easy to make. Just takes your 15 minutes and offers you delicious taste! Let’s take a look how to prepare Vegan pancakes?
Materials That You Need For Vegan Pancakes
1/4 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups water
1 tablespoon oil
Preparation Of Vegan pancakes
Take the lour, sugar, baking powder, and salt ; sieve all of them in a large bowl.
Take another bowl and whisk water and salt in large mixing bowl.
Pour the wet ingredients mixture in the center of dry ingredients.
Mix all of them well. It is normal to be lumpy.
Heat a lightly oiled griddle on the medium heat.
Pour the batter that you have prepared with large spoon on the griddle.
Flip and cook it until the color turned Brown.
Repeat the same process to remained batter too.
You can serve these pancakes with fresh fruits.
Syrups and yoghurt is another choice.
Your vegan pancakes is ready now!