Vegan Recipes for Spring Entertaining

Cinnamon Sugar Biscotti Recipe with Variations

Ingredients:

Biscotti Dough:

• 2 cups all-purpose flour
• 1 1⁄2 tsp baking powder
• 1⁄2 tsp salt
• 1⁄2 cup room temperature vegan butter
• 3⁄4 cup vegan sugar
• 1⁄4 cup packed light brown sugar
• 1/3 cup vegan yogurt
• 1 tsp vanilla extract

For Custom Flavors (Optional):

• 1 cup of your choice of add-ins (chopped nuts, chocolate chips, dried fruit, etc.)
  

Cinnamon Sugar Mixture (Optional, omit if using other flavors):

• 2 tbsp ground cinnamon
• 1⁄2 cup granulated sugar
• 1⁄4 cup melted vegan butter

Vanilla Glaze:

• 1 cup powdered sugar
• 2 tbsp vegan milk (adjust as needed)
• 1⁄2 tsp vanilla extract

Chocolate Drizzle (Optional):

• 1⁄2 cup chocolate chips
• 1 tsp coconut oil or vegan butter

Directions

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. Combine Dry Ingredients: Mix flour, baking powder, and salt in a bowl.
3. Cream Butter and Sugars: Cream vegan butter, granulated sugar, and brown sugar until fluffy. Add vegan yogurt and vanilla , mixing well. Blend in dry ingredients to form a stiff dough.
4. Add Flavors: Fold in your choice of add-ins (nuts, chocolate chips, dried fruit, etc.) into the dough. If using cinnamon sugar, prepare as instructed in the original recipe.
5. Shape Dough: Divide the dough in half. On a floured surface, shape each into a 10-12 inch log, about 2-3 inches wide. Ensure they are even in size. 6. Bake: If using the cinnamon sugar coating, follow the original recipe. Otherwise, place logs on the baking sheet and bake for 20 minutes, rotate, and continue baking for another 10-15 minutes until golden.

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Vegan Brussels Sprouts Recipe with Tahini

Prep: 5 mins • Cook Time: 35 mins • Total: 40 mins
Servings: 2 servings • Calories: 164 kcal

Equipment

• Measuring spoons – Baking sheet
• Silicone Mats – Mixing Bowl
• My favorite knives – Small Bowls
• Small Whisk – Serving Platter
  

Ingredients

• 2 heaping cups of raw brussels sprouts
• 1 tablespoon of tahini
• 1 tablespoon of warm water
• 1 tablespoon of olive oil
• 1 tablespoon of nutritional yeast (plus more for topping)
• 2 teaspoons of lemon juice
• 1⁄2 teaspoon of paprika
• 1⁄2 teaspoon of garlic powder
• 1⁄2 teaspoon of salt
  

Instructions

• Preheat the oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper or non stick spray.
• In a small bowl, combine the tahini, water, oil, nutritional yeast, lemon juice, paprika, garlic powder, and salt and stir until a smooth sauce is formed.
• In a medium sized bowl, toss the brussels sprouts with the sauce until pieces are nearly completely covered.
• Lay the brussels sprouts out on the baking sheet and top with more nutritional yeast, salt and pepper. Next, place in the oven for 30 to 35 minutes, turning over halfway through to ensure an even roast.
• Once lightly browned, remove from the oven.

Notes

• Choose fresh brussels sprouts. Make sure they don’t have any wilted leaves or brown ends.
• How to prep the brussels sprouts. Give them a good wash and trim off the ends if they look dried out and remove any loose outer leaves.
• Spread them out on the baking sheet. Roasted vegetables come out best when they have plenty of room on the baking sheet. When too close together they steam rather than roast and don’t come out as crispy and browned.

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Vegan Carrot Cake

Prep: 10 mins • Cook Time 40 mins • Cool: 10 mins • Total: 1 hr
Servings: 9 pieces • Calories: 412 kcal

Equipment

• Measuring spoons – Measuring Cups – Mixing Bowl
  

Ingredients

• 2 tablespoons of flax meal
• 5 tablespoons of warm water
• 1⁄2 cup of plant based milk
• 1⁄2 tablespoon of apple cider vinegar
• 1 teaspoon of vanilla
• 1 1⁄2 cups of all-purpose flour
• 1⁄2 cup of granulated sugar
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 2 teaspoons of cinnamon
• 1⁄2 teaspoon of nutmeg
• 1 teaspoon of sea salt
• 1⁄3 cup of neutral oil
• 1⁄2 cup of water
• 2 cups of grated carrots
• 1⁄2 cup of chopped walnuts (optional)
• 1 pint of store bought vegan cream cheese frosting (optional)
  

Instructions

• Preheat the oven to 350 degrees F and prep a 9×9 baking pan with parchment paper. In a small bowl, mix the flaxmeal and water. Mix well and set aside for 5 minutes.
• In a medium bowl, mix the plant-based milk and the apple cider. Mix until it starts to thicken. Then add the vanilla, and oil. Mix well and set aside.
• In a large bowl, add the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well and add the wet ingredients to the bowl with the dry ingredients. Gently mix until just combined (do not overmix).
• Fold in the carrot and mix until all the carrot shreds are well integrated, but do not overmix. Add the batter into the baking pan and bake for 35 to 40 minutes. Insert a knife into the cake, if it comes out clean, it’s ready. If not, add 5 more minutes to the baking time or until the knife comes out clean.
• Be careful not to overcook because it will become dry.
• When ready, allow it to sit on a cooling rack until completely cool before topping with vegan cream cheese.
  

Notes

• Measure the flour accurately: First, fluff it up in the bag with a fork. Then, use a
  spoon to transfer it to the measuring cup, leveling it with the back of a knife.
• Grate the carrots finely: Use your grater’s small or medium holes for the most seamless incorporation in the batter. – Don’t over-mix the batter: Otherwise, you can end up with dense, gummy, sunken bakes. Mix gently – a few tiny lumps are fine.