Notes on the Following Vegan Recipes

Dear Omnivores, forget everything you've heard about vegan baked goods! These vegan cookie recipes will knock the socks off everybody, and the "cheesy" ones are an interesting treat, too. Seriously, no one will know these cookies are vegan. Why not try the recipe exactly and see how tasty cruelty-free can be? Ingredient suggestions are below, but feel free to get creative.

Dear Veg*ns, enjoy these new recipes! These are "sometimes foods", so be sure to eat a balanced diet to stay all healthy n' stuff. (More vegan food ideas here.) Enjoy!

Milk: Usually soy, but frequently substitute rice or almond

Flour: Usually 50/50 mix of unbleached white and whole wheat, but have substituted same mix of spelt flour (add a little more flour if all spelt)

Sugar: Usually "dehydrated cane juice" (unbleached white sugar), but frequently substitute fructose (use 2/3 fructose:white sugar and decrease wet ingredients a bit)

Eggs: Usually Ener-G brand egg replacer powder mixed with water, but frequently use 1/4 c. applesauce or whizzed silken tofu per egg

Margarine: Earth Balance or anything without dairy and trans fats

Shortening: Spectrum brand shortening

Chocolate Chips : I like Sunspire (grain-sweetened or carob), Tropical Source is also good, Ghiradelli (bittersweet and semisweet), or store brands which are frequently free of dairy.

 

UPDATED RECIPE! All new!
Vegan Macaroni & Cheese Sauce

    • 1/2 cup unbleached flour
    • 1/2 cup nutritional yeast
    • 1 1/2 - 2 cups water
    • 2 tbs soy margarine
    • 1 tbs yellow mustard
    • salt or garlic salt to taste

Additional spices can and should be added at your discretion. Yummy add-ins are curry powder, turmeric, red pepper, powdered mustard, cumin, etc.

Makes 2+ cups.

Mix flour and nutritional yeast in saucepan. Add enough water to form a thin paste and mix thouroughly to avoid any dry pockets. Add the rest of the water and turn on heat to medium. Stir continually until sauce reaches desired consistancy. Remove from heat and stir in margarine. Add yellow mustard, garlic salt, and any other spices you wish. Pour over macaroni or absolutely anything else!


 Nutritional Yeast? What Dat'?

    Nutritional yeast is an amazing thing. It's a very versatile ingredient (and if it's the fortified kind then it also gives vegetarians a much needed dose of vitamin B12). It has a mildly tangy, cheesy, nutty taste. However, more than a few tablespoons every day of the stuff can mess up the uric acid in your body and can lead to gall stones so don't go too crazy with it. There are few choices for vegans who miss white sauce on pasta and such, and this provides a great alternative. It is cheap [$US7-ish a pound] and can be mixed onto darn near anything. It's one of the things that makes it easy to be vegan. There's also an incredible mac casserole to the right that we concocted, starting with a recipe from PETA's "Guide to Compassionate Living", with several alterations on our part (which almost negates any nutritional value with all the fat and sodium we add, but damn it's tasty!)


Nacho Mama's Vegan Macaroni Casserole

    • Mac & Cheese Sauce, recipe left (1 cup)
    • Some Noodles (we like elbow mac)
    • 1/2 brick or so of Vegan Cheese
    • 2 pieces of very toasted Bread
    • Couple few dashes of Soy Sauce
    • Unbleached Flour (1/3 cup)

Feel free to use whatever flavor of cheese you want (we use a blend of American and Swiss), and cook about enough noodles to feed two adults for dinner and still leave a snack for lunch. I rarely measure anything in this recipe so be sure to make your own adjustments... I could be a little off!


    Pre-heat oven to 350° after you have started the noodles to boil. The mixing only takes about 10-15 minutes so the oven should be ready when you're done.
     Mix the cream sauce, and yeast in a pan until it boils, and add flour slowly. It will clump if add too fast or don't stir enough.
     Remove from heat and sprinkle in a bit of soy sauce until consistency is a thin cream.
     Layer bottom of greased brownie size pan with noodles, and pour half of sauce mix and half of the cheese over it. Add the last of the noodles and a little more of the sauce and the last of the cheese. On the top drizzle the last of the sauce and crumble tiny bits of toast over the top.
     Cook for 30 minutes, or until toast is very dark but before you can see top most noodles starting to dry out.
     Chow down on that sucker!


Super-Banana Vegan Banana Bread

    • 4-5 medium-sized overripe bananas
    • 1/2 C. sugar
    • 1/3 C. margarine
    • 1/2 tsp. baking soda
    • 1/2 tsp. baking powder
    • 1 1/2 C. unbleached flour
    • Optional: chocolate or carob chips and/or nuts

For when you want "BANANA bread" and not "Banana BREAD". Bananas make an excellent egg substitute and you can actually use more in this recipe for a truly bananariffic flavor.


    Preheat oven to 350°. In large bowl, blend margarine and sugar until smooth. Add bananas by cutting them into thin slices over the bowl. The smaller you cut them, the easier the mixing will be. Blend in the dry ingredients.
    Once well mixed, pour into greased pan(s). Bake for 45-50 minutes or until browned on top and fork test is clean.
     I have loved this recipe for years, but the domain I found it on recently disappeared. Thanks to archive.org I found it again and brought it back!


X Files Party
Vegan Chocolate Chip Cookies

    • 2 1/14 cup unbleached flour
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 1/2 tsp. baking powder
    • 1 cup vegan margarine
    • 3/4 cup unbleached sugar
    • 3/4 cup packed brown sugar
    • 2 egg replacers
    • 2 tsp. vanilla
    • 12 oz. bag dark vegan chocolate chips


    Heat oven to 375°. Stir flour with baking soda, baking powder, and salt. Set that shit aside.
    In larger mixer bowl, cream margarine with sugar, brown sugar, "eggs", and vanilla. Gradually blend dry mixture into creamed mixture. [note the funny jokes you could make saying "cream"] Fold in chocolate chips, and drop by tablespoon onto ungreased cookie sheets.
    Bake @ 375° for 9-11 minutes.

    Makes 4 dozen small cookies.

(Although this is a very generic choco chip cookie recipe, it is named thusly because... way back in the day when X-Files was still making new episodes and I was a new vegan we would make these each week before the show and delight in their goodness. Now you can delight in them while watching episodes on DVD!)


Halloweenie Vegan Pumpkin Cookies

    • 1 c. unbleached sugar
    • 1 c. canned pumpkin
    • 1/2 c. vegan shortening
    • 2 c. unbleached flour
    • 1 tsp. baking powder
    • 1 tsp. baking soda
    • 1 tsp. cinnamon
    • 1/2 tsp. nutmeg
    • 1/4 tsp. salt
    • 1 tbsp. orange peel
    • 1/4 c. vegan margarine
    • 2 c. powdered sugar
    • 1 tsp. vanilla
    • 1-2 tbs non-dairy milk


    heat oven to 375. MIX sugar, pumpkin, and shortening. STIR in the rest of the stuff. (chocolate or carob chips are a great addition to stir in now, if you desire.) drop by teaspoonfuls onto ungreased cookie sheet, and bake until "light brown" which is about 8-10 minutes. there's also this slap-you-in-the-face delish frosting that goes with it. take cookies immediately off cookie sheet and frost with this AFTER they are fully cooled.

    makes about 2 dozen smallish cookies.

                     *for frosting*
    heat margarine in saucepan over medium heat until "delicate brown" (i guess more naomi campbell than, say, whoopie goldberg. hah.) stir in the rest of it, except for the non-dairy milk, which you add little by little, making it the consistency you so desire.

back to the main vegan page [breaks you out of frames]