12 tasty vegan snack recipes for the plant-based family

Instructions

1. Preheat the oven to 180º C. Ready silicone cupcake molds or line a muffin tin with 12 baking cups and spray with cooking oil. Set aside.
2. In a medium bowl, stir together the flour, sugar, baking powder, and salt. In a separate bowl combine the non-dairy milk, oil, apple sauce and vanilla extract. Add the wet ingredients to the dry and gently whisk together without overmixing.
3. Scoop the batter into the prepared molds or muffin tin so that they are ⅔ of the way full.
4. Bake for 20 minutes. Remove from the oven and let cool for 10 minutes before transferring to a wire cooling rack to cool completely.
5. To make the buttercream, process the vegan butter in a bowl for about 3 minutes. Sowly add powdered sugar. Once the powdered sugar is incorporated, turn the mixer back up to high and beat for another 3-5 minutes until thick and creamy. Add vanilla extract and beat until combined. Optionally, to firm the buttercream, put it in the fridge for about 20 minutes before icing.
6. Once the cupcakes are COMPLETELY cool, pipe buttercream onto the cupcakes. Serve immediately or store in an airtight container at room temperature for up to 3 days. Use edible sprinkles on top, optionally.

Instructions

1. Heat oven to 180C. Prick the sweet potatoes all over with a fork, cover them with a bit of oil, put them on a baking tray and roast in the oven for 45 mins or until tender when pierced with a knife.
2. In the meantime, heat oil in a pan. Add the cumin seeds till they crackle. Tip the ginger and garlic and cook till they are light brown. Add the onions and cook they are translucent.
3. Now add the garam masala, coriander and turmeric powders and salt. Add a splash of water to cook the spices.
4. Pour the tomato puree in and let cook till the mixture thickens. Cover for a few minutes and let cook. Set the chickpea aside.
5. Once the sweet potatoes are cool and easy to handle, snip the ends of each of them. Slit through center of the sweet potatoes lengthwise, making sure not to cut through completely. Scoop out a bit of the flesh out of the sweet potatoes to make space for stuffing in the chickpeas.
6. Stuff about 2 TBSP of the cooked chickpeas in each of the sweet potatoes. Garnish with coriander leaves.
7. Arrange all the sweet potatoes similarly. Pour a bit of hot sauce over them for an added spicy kick! Enjoy!

Instructions

1. Combine the flour and salt in a big mixing bowl. Add the rest of the ingredients except water and oil. Combine all.
2. Gradually add the water till you get a consistency that is like pancake dough, which is not too thick or runny.
3. Heat oil in a pan. Pour 1 ladle of pancake dough into the pan. Lower heat, cover and cook for 4 minutes.
4. Flip and let cook for 3 - 4 more minutes or till both the sides turn golden brown. Serve warm with a vegan dip of choice.

Instructions

1. Preheat the oven to 180C. In a medium-sized mixing bowl, combine the cauliflower with salt, pepper, and lemon juice. Toss!
2. Add 1 TBSP oil to the cauliflower. Toss again. Roast the cauliflower in the oven for about 20 minutes.
3. Heat oil in a pan. Add coriander and cumin seeds. Once they splutter, add the garlic and fry for a few seconds. Add onion and cook till they turn light brown.
4. Now mix in the curry powder and combine well.
5. Now add the tomato paste. Let it simmer for about 3 - 4 minutes on a low flame, till all the liquid is absorbed.
6. Add the roasted cauliflower into the tomato mixture and coat the pieces well. If the mixture seems too thick, then add 1 TBSP of water. Cook till everything comes together.
7. Garnish with coriander leaves and ginger sticks.

Instructions

1. Heat coconut in a non-stick pan. Cook till the water evaporates.
2. Add the date paste to the coconut. Mix well.
3. Add the almond flour to the mixture and cook till the mixture leaves the sides of the pan.
4. Add coconut milk and cook for a few minutes, till the coconut mil is absorbed completely.
5. Switch off heat and let the dough cool.
6. Grease your hands and make laddoos!! Garnish with sliced almonds.

Enjoy!!

Instructions

1. Combine the plant milk, sugar, cocoa powder and chocolate chips in a sauce. In a low flame, stir everything together till the sugar dissolves completely.
2. Add the agar agar powder. Let it boil, while stirring continuously. Optionally, in a small bowl, you can mix the agar agar powder in 1 TBSP of warm water and then pour that mixture into the pan.
3. Pour the liquid chocolate pudding into a dessert glass or bowl. Optionally, you can add some extra chocolate chips in the glass or bowl.
4. Let cool to room temperature. Chill for 15 minutes.
5. Dust some icing sugar on top and a few vegan chocolate chips. Serve!

Instructions

1. Sieve the tofu to remove excess water.
2. Blend the tofu in a food processor to make a paste. Pour into a steel mixing bowl, add coconut milk and cream along with salt and white sugar. Mix to combine.
3. Bring a small-sized pot of water to boil. Place the steel mixing bowl over the pot. Stir for 15 minutes on medium-low heat till thick. Strain into another mixing bowl to remove any lumps. Set the bowl over the heated pot again and add in pandan leaves.
4. In another small pan, melt raw sugar over medium-low flame, stirring continuously until there are so crystals and caramel forms.
5. Add caramel to tofu mixture. Cook for 20 - 30 minutes, stirring every 5 minutes until the mixture is slightly thinner than the desired consistency. The kaya will thicken in the fridge. Let cool and transfer to a clean container. Spread over the bread and enjoy!

Instructions

1. Handle the tofu carefully. Place the slab on a steaming pan. Steam for 6 - 7 minutes. Place the tofu in the serving plate
2. In a cooking pan, heat the cooking oil. Add the garlic and fry till light brown.
3. Add the spring onions and cook for another minute.
4. Add the soy sauce, vinegar and salt to the pan if using. Simmer for 6 - 7 minutes.
5. Add the Sesame oil and mix well.
6. Pour the sauce over the tofu in the serving plate. Garnish with coriander leaves.

Instructions

1. Preheat the oven to 350°F (180°C).
2. Sift the flour into a mixing bowl and add the sugar, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
3. Prepare your flax egg by adding 1 Tbsp ground flaxseed meal to a bowl and then adding in 3 Tbsp of Hot Water and allowing it to sit for a minute to become gloopy.
4. Add the pumpkin purée, vanilla, olive oil, apple cider vinegar and flax egg to the mixing bowl and mix in very well. The batter will be thick.
5. Spray two 7 inch cake tins with non-stick spray and then add a circle of parchment paper to the base of each cake tin.
6. Divide the batter equally between the cake tins
7. Place into the oven and bake for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Transfer to a wire cooling rack and allow to cool completely before frosting.
9. Prepare your frosting by adding the powdered sugar, vegan butter, vanilla and soy milk to the bowl of an electric mixer.
10. Starting at slow speed, gradually increase the speed until smooth. If your frosting is too thick, add in soy milk a drop at a time until it reaches the right consistency. If it is too thin, add in more powdered sugar.
11. Add the cinnamon in last and mix on low until just mixed in.
    When your cakes are completely cooled, frost the top of one of the layers. Then add the other layer on top and frost the whole cake.
12. Sprinkle with cinnamon and add crushed walnuts to the top.

Instructions

CRUST

1. Preheat the oven to 425 degrees F (220 C).
2. In a small mixing bowl, mix together all the ingredients under Marinade.
3. Add 2-3 tbsp of water or vegetable broth and mix to combine the garlic and salt well.
4. Place a large size aluminium foil over a big baking dish. Place the cauliflower head upside down.
5. Pour half of the marinade inside the overturned cauliflower and move it around to coat the indies well.
6. Brush the cauliflower lightly and let it sit upside down to marinate for at least an hour (marination time is optional, but helps add more flavor).
7. Sprinkle salt and pepper along with oil on the mushrooms. Transfer to a separate baking dish. Set aside.
8. Once the cauliflower has marinated for an hour, and brush more marinade on the cauliflower. Cover the cauliflower with foil. It is not necessary to seal the dish completely.
9. Place the covered cauliflower and the mushrooms in the oven.
10. Check the doneness of the mushrooms in 20 minutes.
11. If done then remove from oven. Roast the cauliflower for 30 -35 minutes(longer for larger head).
12. Continue to bake uncovered for 20 to 30 mins. Use a knife to check if the cauliflower is cooked all the way through.
13. When done, carefully remove the foil.
14. Garnish the cauliflower with baked mushrooms and cilantro.

Instructions

1. Make chia eggs - in a small bowl, mix the chia seeds and water.
2. Let sit for 5 to 10 minutes till a gel is formed. This is your chia egg. (in many recipes, not all, to replace one chicken egg, you can use 1 chia egg made with 1 TBSP of chia seeds and about 3 TBSP of warm water).
3. Preheat the oven to 180ºC and line a loaf pan with parchment paper or grease with oil.
4. In a large mixing bowl, add the mashed bananas, almond flour, oat flour, starch, sugar, cinnamon, salt, baking soda, chocolate chips and vanilla. Mix well.
5. Now add the chia egg mixture and mashed bananas and mix well.
6. If the batter is too dry then add some plant milk, 1 TBSP at a time. Now, add the vinegar and mix well again.
7. Immediately pour the cake batter into the greased loaf pan. Smooth the top with a spatula and sprinkle the almond flakes on top.
8. Bake at 350ºF until the top of the loaf has begun to rise and crack, feeling firm to the touch, about 45 minutes. Allow the loaf to cool completely before slicing. Serve with tea/coffee or just as a breakfast on the go!

Instructions

1. Preheat oven to 180 C. Spray a 7 inch cake pan with non-stick spray and then add a circle of parchment paper to the base of the cake pan.
2. In a small mixing bowl, add the chia seeds and warm water. Mix them up and let stand for 10 minutes to form a gel.
3. In a medium mixing bowl, add the rest of the wet ingredients and mix them well.
4. In a big mixing bowl, mix together all the dry ingredients except chocolate chips and almond flakes.
5. To the dry ingredients, add the chia seed gel and wet ingredients. Using a spatula, fold everything together, avoiding over mixing. If the batter is too dry then add 1 TBSP of plant milk at a time to achieve the desired consistency.
6. Add the chocolate chips to the cake batter. Mix them in.
7. Pour the batter into the prepared cake pan. Sprinkle the almond flakes on top of the batter.
8. Bake for 30 - 35 minutes till a toothpick comes out clen when inserted in the centre of the cake.
9. Serve warm or cold with coffee or as a dessert!