Sam Turnbull's Blog, page 38

Tofu Scramble Spice Mix – Tastes Like Eggs!

Just 5 ingredients to make your own homemade tofu scramble spice mix that will make your tofu taste like eggs! Make ahead and have it ready to go so breakfast will be ready in a jiffy!

I was browsing Instagram the other day when I came across a pre-made spice mix that was intended to make tofu scramble taste like eggs. The idea was great, but the price tag- not so much. I had a look at the ingredients and realized I had everything already at hand in my kitchen, so I started playing around and made my own tofu scramble spice mix. And you know what, it really does make tofu taste like eggs. I don’t think it’s eggy enough to fool someone completely, but it’s pretty close and definitely tasty!

The secret to this spice mix is black salt which is also called kala namak. It’s the same ingredient I use to make my Vegan Toast Dipping Sauce (which is like a vegan egg yolk).

If your black salt is black in colour, then you have the wrong stuff! Don’t use it in this recipe as it won’t taste correct and will make your tofu a funny green colour. Yuck. The black salt I’m referring to is actually pink in colour and has a very eggy taste. It’s the must-have key ingredient in this tofu scramble spice mix so don’t skip it!

You can find black salt online on Amazon or in Indian grocery stores.

To make the tofu scramble spice mix: add all of the ingredients into a sealable jar and shake well or stir to combine. Store in your pantry until ready to use.

This recipe makes enough for 4 servings but feel free to multiply or reduce the recipe as you see fit.

When you are ready to prepare your tofu scramble, add vegan butter or oil to a pan and heat. When hot add your tofu of choice. Medium-firm tofu will result in a creamy and tender scramble, firm tofu will be a bit less tender, and extra-firm tofu is perfect for a dryer scramble. Crumble the tofu of choice into the pan, and sprinkle over 2 tablespoons of the tofu scramble spice mix. Stir to evenly distribute the spice and heat through.

Feel free to amp up your tofu by first sautéing veggies, adding beans, or any garnishes you like. You can enjoy the scramble plain, on toast, in a breakfast burrito, in a bowl, or anywhere you enjoy.

Store the remaining spice mix in a jar in your cupboard to have at the ready for next time.

Bon appetegan!

Sam.

Tofu Scramble Spice Mix – Tastes Like Eggs!

Just 5 ingredients to make your own homemade spice mix that will make your tofu taste like eggs! Make ahead and have it ready to go so breakfast will be ready in a jiffy!

For the tofu seasoning powder:

1/2 cup nutritional yeast
4 teaspoons black salt
3 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon tumeric

To use the tofu seasoning powder:

1 tablespoon vegan butter or oil ((skip for oil-free))
1, 420g block medium-firm, firm, or extra-firm tofu
2 tablespoons tofu seasoning powder


To make the tofu scramble spice mix:

Add all of the ingredients into a sealable jar and shake well or stir to combine. Store in your pantry until ready to use.

To make a tofu scramble:

Add vegan butter or oil to a pan and heat. When hot add your tofu of choice. Medium-firm tofu will result in a creamy and tender scramble, firm tofu will be a bit less tender, and extra-firm tofu is perfect for a dryer scramble. Crumble the tofu of choice into the pan, and sprinkle over 2 tablespoons of the tofu scramble spice mix. Stir to evenly distribute the spice and heat through.

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Tofish and Chips (vegan fish and chips)

During my recent trip to London, I tried 3 different vegan fish and chips dishes. They were all good-ish, but none of them were great. The most interesting vegan fish I tried was made from a banana blossom, but banana blossoms aren’t easily available here in Toronto. The other two I tried were both called tofish and chips where the “fish” was made from tofu. These were both only ok. They both used nori (the same seaweed that is used to make sushi rolls) as a kind of fish skin, which was pretty neat. But the tofu itself was way underseasoned and lacked texture.

The good news? I knew I could improve on this greatly to make a tofish and chips that had a ton of flavour and a cool flaky texture. Home cooking for the win!

For the texture, I was inspired my friend The Easy Vegan where he sliced blocks of tofu very thinly to give a flaky-like texture. I took his method and adjusted it slightly to make it my own.

For the flavour, I first pressed the tofu to get as much water out as possible, then I made an umami-packed marinade, letting that soak into the tofu overnight. The thin slices on the tofu had the added benefit of enabling the marinade get deep into the tofu to make for the most flavourful vegan fish and chips.

And to finish it off, just like at the restaurants, I added a piece of nori on top of the tofu before dipping into batter before frying for a kind of skin that has the taste of the sea.

The result: the best tofish and chips I’ve ever had! Hands down. Hands down to pick up your fork and knife so you can eat more tofish.

Flaky flavourful tofish in a crispy beer batter (the beer is optional). Serve it with some homemade chips, I used my recipe for crispy baked french fries, but I cut the fries a little thicker for that chip vibe. Then serve it with vegan tartar sauce (page 144 in Fuss-Free Vegan), and slices of lemon. Or use whatever your favourite accompaniments are.

To make tofish and chips (vegan fish and chips): drain and press the tofu for 20 minutes or longer. See my guide on how to press tofu for more info.

Once the tofu is pressed, slice the tofu into four slices about 1″ thick. To make the flaky texture, take one of the tofu pieces and slice the tofu part way through repeatedly about 1/4″ apart. It’s helpful to use chopsticks on either side of the tofu to stop from cutting all the way through the tofu so the slices remain intact.

I like to cut the slices on a slight angle for that extra fishy texture. This technique not only makes the tofu look like fish, but it provides the flaky texture, and it lets the marinade soak through the tofu for maximum flavour!

Mix together the vegetable broth, lemon juice, white miso paste, onion powder, garlic powder, and salt in a flat dish or resealable bag. Add the tofu slices, being careful to handle them gently so they don’t fall apart. Let marinate for a minimum of 1 hour or as long as a few days covered in the fridge. I usually marinate it overnight in the fridge.

To make a fish-like skin I use nori sheets (the same sheets of seaweed you use to roll sushi). Cut rectangles about the same size as the four tofu pieces.

To make the batter, in a medium bowl mix together the flour, paprika, garlic powder, and salt. Add 1 cup of soda water or beer and mix. Add up to 1/4 cup more liquid as needed to reach a thick pancake batter consistency.

For frying the tofish, I prefer to do a shallow fry where only a small amount of oil is used. I’m personally not a big fan of deep frying as it can be quite dangerous. But if you are comfortable you are welcome to deep fry this tofish. Either way, always be extra careful when working with hot oil!

To shallow fry, pour enough oil to generously coat the bottom of a heavy skillet or pot. Put over medium-high heat. When the oil is hot and ready for frying, take a piece of nori and place it on the side of the tofu that doesn’t have cuts. Hold the nori on the tofu and dip the tofu into the batter to coat. Gently place the battered tofu directly into the hot oil, being careful as it may spit. Repeat with the remaining tofu slices. Fry 2 – 3 minutes per side, turning as needed until the batter is golden and crisp all over.

Drain on paper towel. Serve hot with chips, a squeeze of lemon, and tartar sauce.

Bon appetegan!

Sam.

Tofish and Chips (vegan fish and chips)

The "fish" is made from tofu with a special technique that makes it flaky and full of flavour, all fried up in a homemade beer batter.

For the tofish:

1, 420g block firm tofu, (drained and pressed (see step 1))
1/2 cup vegetable broth or water
2 tablespoons lemon juice
1 tablespoon white miso paste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt

For the batter:

1 cup all-purpose flour
1 teaspoon sweet paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1 – 1 1/4 cups soda water or beer
1 sheet nori, (cut into pieces (see step 4))
oil for frying

Add ons:

1 recipe Crispy Baked French Fries, (cut slightly thicker to make a heartier chip)
1 recipe Vegan Tartar Sauce ((Page 144 in Fuss-Free Vegan))
1 lemon, (sliced into wedges)

Prep the tofu: drain and press the tofu for 20 minutes or longer. See my guide on how to press tofu for more info. Once the tofu is pressed, slice the tofu into four slices about 1" thick. To make the flaky texture, take one of the tofu pieces and slice the tofu part way through repeatedly about 1/4" apart. It's helpful to use chopsticks on either side of the tofu to stop from cutting all the way through the tofu so the slices remain intact. See the photos in the post for a visual guide.

Mix the marinade: mix together the vegetable broth, lemon juice, white miso paste, onion powder, garlic powder, and salt in a flat dish or resealable bag. Add the tofu slices, being careful to handle them gently so they don't fall apart. Let marinate for a minimum of 1 hour or as long as a few days covered in the fridge. I usually marinate it overnight in the fridge.

Make the batter: in a medium bowl mix together the flour, paprika, garlic powder, and salt. Add 1 cup of soda water or beer and mix. Add up to 1/4 cup more liquid as needed to reach a thick pancake batter consistency.

Cut the nori: to make a fish-like skin I use nori sheets (the same sheets of seaweed you use to roll sushi). Cut 4 rectangles that are about the same size as the four tofu pieces. Set aside.

Fry the tofish: pour enough oil to generously coat the bottom of a heavy skillet or pot. Put over medium-high heat. When the oil is hot and ready for frying, take a piece of nori and place it on the side of the tofu that doesn't have cuts. Hold the nori on the tofu and dip the tofu into the batter to coat. Gently place the battered tofu directly into the hot oil, being careful as it may spit. Repeat with the remaining tofu slices. Fry 2 – 3 minutes per side, turning as needed until the batter is golden and crisp all over. Drain on paper towel. Serve hot with chips, a squeeze of lemon, and tartar sauce.

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Vegan Trip to London (and NYC) – restaurant reviews

Hi friends! I’m back and after returning with a case of bronchitis (stupid plane cooties), I’m back to blogging too!

If you haven’t been following along on Instagram (@itdoesnttastelikechicken) you may not have known that I went away on a two-week trip. The first part was to England (mostly London), and the last 4 days were to New York City!

Mostly I will be chatting about the food we ate during our trip in this post, because VEGAN FOOD ❤️ but I did want to talk a little bit about our packing because I know I would have found this info helpful. We both packed for 2 weeks in just carry-ons. You can see every single thing I packed in my story highlight here on Instagram, but I wanted to share with you my absolute favourite items that I brought.

Top 6 Must-Haves for Traveling:

Huzi Infinity Pillow. After purchasing one for myself, I ended up buying one for Adam too just a few days later. This thing may be a little funny looking but it is lightyears better than any u-shaped travel pillow. It is so damn comfy that not only did we end up using them on the planes, but we used them on the hotel beds, we continue to snuggle up with them on the couch at home, and they sometimes even make it into our bed at home as well. These pillows make every situation just that much more comfortable. Machine washable and the bamboo blend fabric makes them super soft too. They are so good that I even gave two of them as a thank you gift to my cousins for taking care of Chickpea dog while we were away.
Birkenstock insoles. These insoles aren’t super cheap but they were worth every penny. While I love the comfort of Birkenstocks, I’m not a huge fan of the look. These insoles fit into any shoe and were a total lifesaver. We walked an average of 12km a day and while Adam had tired, blistered, sore feet, mine were completely fine. Not a blister in sight and I never had to rest my feet.
Veja sneakers. White sneakers are THE thing to wear in England. They go with absolutely everything you are wearing whether it be jeans or a dress, and you will see everyone else wearing them too. I love my Veja sneakers which are not only a vegan brand, but they are even more comfortable than Converse in my opinion. My Birkenstock insoles fit right into them to take the comfort level even higher. I ended up wearing these shoes every single day. Thank you insoles! (#nerdalert).
Travel packing cubes. I got these super cute pink with cactus print travel packing cubes to test out on this trip and I loved them!! Marie Kondo is one of my heroes and these cubes make it so easy to keep your clothes organized while optimizing space. My clothes stayed neatly folded away the entire time and packing up to leave took all of 10 minutes.
International Travel Adapter. The plugs are different all over the world but this one little box adapts any plug so you can use your electronics easily. Not only does it work anywhere in the world, but it also has 2 usb ports so you don’t even need to bring separate power adapters for your phone, iPad, etc. It’s a one-stop shop!
Brush on sunscreen. I apply a liquid sunscreen to my face every morning, but I loved brush on sunscreen for when you’re out and about. I just popped this in my purse when heading out for the day so that I could quickly touch up my sunscreen at any time without messing up my makeup or making me look greasy. And because it’s a powder instead of a liquid it didn’t add to my limited amount of space for liquids in my carry-on.

So off we went to England. Adam (if you haven’t met him yet) is my amazing partner who was the ultimate tour guide as he lived in England in the past for several years. I swear he isn’t as tough as he looks in this picture…

See. Here he is getting all emotional over the beautiful cows (his favourite animal) in New Forest. New Forest is an area in Southern England where all of the animals are protected by the queen and it is illegal to hurt them. So the animals just roam freely around, and if they happen to roam onto the road, the traffic just has to wait for them to pass.

It’s actually so charming and wonderful. I saw horses, cows, pheasants, and donkeys, but there are also pigs, deer, and all of the smaller animals are protected too!

Restaraunt: Off Beet

The first vegan restaurant we tried was Off Beet in New Forest. The room was gorgeous and bright and the food was fresh and creative. I had the Poké Bowl with watermelon ‘tuna’ and seared pineapple (left) and Adam had the L.A. Taco with pulled oyster mushrooms and Korean inspired flavours (right). I wish we (I) had woken up earlier to get there in time for breakfast because that menu looked even better. (Stupid jetlag). I would rate this restaurant 7/10. The atmosphere was gorgeous but the food was a little hit and miss.

Next up was the lovely town of Brighton. This cute town was super pretty with a big pier that reminded me of Santa Monica, and lots of little streets filled with stores and restaraunts. Perfect for the wanderer.

Restaraunt: Purezza

For lunch, we went to Purezza which was totally beyond delicious. It was so good that we actually later went to another location in London because we just couldn’t get enough. Don’t be intimidated by the large crust. I’m not usually a crust eater unless I have some good pizza dip, but this crust is like no other… It’s fluffy and full of air with a gorgeous, chewy, slightly smoky taste. They do have pizza dips available (which we got) and I assure you, no crust was left behind.

In the photo above, left is the Parmigian Party pizza, and right is the Here Comes Truffle pizza (which if you like truffles you MUST order this as it was amazing). We also tried the Dough Balls which were stuffed with gooey melty vegan cheese. Seriously SO good. I would rate this restaurant 10/10. Everything from the atmostphere to the service, to the wine list, and of course the food was fantastic.

To say we were already having a blast is an understatement! They say travel is the ultimate test of a relationship and I say we passed with flying colours!

Restaraunt: Terre à Terre

This fancy vegetarian restaurant had a ton of options with lengthy descriptions which was informative, but also just kind of overwhelming. A little unsure of what to do we spoke to our server (who was lovely) and he recommended we order the Terre a Tapas Sharing plate and an order of the KFC (Korean Fried Cauliflower) which you can see bottom left in the photo above. The sharing plate came with one hot plate (top left) and one cold plate (right). There were many beautifully created little tastes including vegan black pudding! Our favourite dish was the KFC. Everything was beautiful and interesting but I was still left wanting a little more in the flavour department on some of the dishes so I would rate it 7/10.

If you are going to England, I highly recommend visiting Brighton for a night or two. It’s such a charming little town with a lot to offer!

After Brighton, we headed straight to London. I love how the city is jam-packed with so many stunningly gorgeous old buildings. Every turn was another exciting sight.

#Nerdalert: Is anyone else in love with the movie Notting Hill? It’s one of my fave romcoms so when we wandered through the streets of Notting Hill (the actual place) I asked Adam if he knew where the travel bookshop in the movie might have been. He took me to that very place and it turns out the bookshop is a little tourist attraction (apparently I’m not the only nerd) selling a bunch of junk no one probably needs. I loved it! Haha. …I’m just a girl, standing in front of a boy…

Restaraunt: Farmacy

This is a beautiful restaurant, with a gorgeous bar and a bartender who likes to practice cool flipping bottle type tricks. The food was gorgeous, have you ever seen a hummus plate look so beautiful (left in the photo)? Along with the ‘Mezze for Two to Share’ (hummus plate), we tried the Farmacy Burger (right) and the Artichoke Pizzetta. Everything was bright and delicious. 8/10.

One of our favourite accidental discoveries was stumbling into Carnaby. Tons of cute alley walking streets filled with little shops, restaurants, and beautiful art installations. So charming and I bet it would be even cuter at night.

Restaurant: Norman’s Coach & Horses

We had to try London’s first vegan pub so we headed to Norman’s Coach & Horses. When they say pub, they mean pub. This gritty grimy little pub has an all-vegan menu so we ordered the Tofish and Chips with a couple of pints of beer. The vibe was authentic but I wasn’t a huge fan of this dish. The tofu had a piece of nori on it to make a seaweed fish skin and then deep fried. Other than that it didn’t taste like the tofu was seasoned at all. The tartar sauce was yellow for some reason and was ok, but nowhere near as good as my own recipe. The peas were kinda boring but the fries were classic and great. Overall it was a fun experience and we only tried the one dish, but flavour-wise it was lacking. 5/10

Restaraunt: The Gate

The cabby had trouble locating this restaurant and I think that’s because from the street, you literally just see a small gate for the entrance. Once you enter you walk through a cute little garden then go around the corner and up the stairs to the small charming restaurant. The servers were a little overwhelmed when we arrived early (is that a Canadian thing?) so we left and wandered the streets for 10 minutes before returning. On our walk, we happened to see some of Britain’s Got Talent contestants leaving the theatre #nerdalert.

Upon returning we were seated and enjoyed an incredibly gorgeous meal. The Gate is vegetarian but most dishes were vegan. We shared the Artichoke Terrine (left) as our appetizer which was one of the most delicious things we enjoyed on the trip! I had the Wild Mushroom Risotto Cake (right) which was also super tasty, and Adam had the Aubergine Teriyaki which was delicious but a little over sauced. I would definitely recommend this restaurant for fine dining lovers. 9/10

Another pleasant stumble upon surprise was finding a By Chloe restaurant just when we were starving. While I knew there were a few across London I didn’t really note where they were or make a plan to come to one specifically.

Restaraunt: by Chloe

My first time visiting a by Chloe and I wasn’t disappointed! This fast food chain is the way fast food should be in my opinion. Well thought out, delicious, and VEGAN! Determined to find a good vegan fish and chips we tried by Chloe’s version (left) which was much better than Norman’s Coach & Horses, but was still lacking in seasoning and I was missing a flaky texture. The mac & cheese (bottom right) was SO amazingly good, and the espresso cookie (top right) was crispy, sweet, and the perfect snack for wandering down the street with. 9/10

Restaraunt: Young Vegans Pie Shop

At the end of a little alley lives this tiny little pie shop. This alley is filled with other vegan restaurants… if only we had more stomachs. The pie shop is small and stuffy but there is lots of public seating outside. We grabbed two pies, the vegan cheeseburger pie (top) and the classic vegan steak and ale pie with cheesy fries (bottom). Gluttony here we come! These pies are rich and hearty, and Adam was convinced that no one would know they were vegan.  I enjoyed the pies, but man are they rich. I don’t think I could eat one of these very often and live to talk about it! 8/10

While the food was probably my favourite part of the trip, we also explored so many different areas of London. We saw all the major sites including galleries and museums, monuments, parks, Buckingham Palace, many markets, and basically just made sure we had all the fun (and lots of pints).

Restaraunt: Unity Diner

If you like to follow vegan activists (and I do), you probably have heard of Earthling Ed (aka vegan Jesus). He co-founded the non-profit Unity Diner where all of the profits go towards funding animal rights organizations. For some reason, I had it in my mind that this would be a small coffee shop. Well, I was wrong, it turned out to be a gorgeous restaurant that offered all the comfort food you can dream of. And it’s good. Very good! The burger (left) was one of Adams most favourites ever (and he is a mean vegan burger connoisseur). The hot dog was also great along with the prawn tempura (bottom left) and a Caesar salad (which didn’t make it to the photos) that was heavily coated in all sorts of delicious toppings. We may have enjoyed our time here a little too much and may have gotten a little tipsy on all the fabulous drinks they offer as well. 9/10

Restaraunt: Deliciously Ella

After all of this gluttony, we were seriously craving something with actual nutrients! So we headed to Deliciously Ella. You may know her as she is a super famous blogger and she also has this little deli. It was cute and fresh and just what we were craving at the time. We got a salad bowl where you could select three different salads and topped it with a dollop of hummus and chilis. The veggies were all tasty and fresh and cooked perfectly. There was nothing on the menu that blew me away creatively, but everything we had we enjoyed. 7/10

Restaraunt: Vida Bakery

We just happened upon this little vegan bakery one day when we were hot and tired and needed to rest. We were just going to have an iced coffee but when I saw another customer order this ice cream, I had to have one for myself: SPRINKLES! #nerdalert. It was the perfect light sweet treat pick me up I needed. I was too hot to try cake (does anyone else hate baked goods when it’s hot?) which was a bummer as they all looked gorgeous. If only I had more time… I don’t feel it’s fair to rate this bakery as I didn’t actually have any baked goods, but it was cute enough I would definitely try to visit it again if I’m ever back in London.

In between all of these food adventures, we had a lot of fun together ❤️

Restaraunt: Talbot

I almost didn’t include this one in the post because I really hate being negative, but then I thought it was important to share. Perhaps it was our fault because as we decided to find a vegan Sunday roast dinner last minute and just looked for the one closest to us… I think it would have been better to do more research first. We found Talbot as it was listed in this article, as one of the best vegan roast dinners in London.

Where to start… arriving we asked if we could sit at a table by the window, the host told us no because that was for people who were eating. We told her we were planning on eating, but she sent us to the smoke-filled patio upstairs. We didn’t want to sit in the smoke so we came back downstairs and found a table by a fan that was relentlessly squeaking. The table we had requested earlier was sat with other people now.

When we asked about their vegan roast dinner, the whole staff seemed confused. They had a vegetarian roast dinner which at first they said couldn’t be made vegan at all, but then after several staff discussed, said it could be made vegan by omitting items on the vegetarian roast. It’s so fun when items get removed for your plate but you are charged the same amount. When I asked for a description of what the meal consisted of, they just told me it was a vegan roast. Cool. We were unsure, but at this point very hungry so we decided to order.

The roast dinners arrived which were described as “mixed bean sausages”. I can assure you these were nothing like sausages, but instead mushy oily oddly seasoned bean cakes. The Yorkshire pudding was dense and more like a muffin. The vegan gravy and roast vegetables were fine. I have no idea why people have reviewed the vegan roast dinner here as great. Perhaps we had a uniquely poor experience and normally they do much better, but the whole visit was a total bust so I would have to give this place a 2/10.

Restaraunt: Sutton and Sons

This is the vegan fish and chips I was looking most forward to. This vegan fish wasn’t made of tofu like the others, but it was a banana blossom! That’s right, a flower from the banana tree. So cool! It has this stringy texture which reminded me more of chicken than of fish. It was a bit tough, and the taste was pretty good, although it could have used more seasoning or marinating in my opinion (maybe I just like more seasoning on my vegan fish than most people do)? I loved the creativity of this dish and applaud a fish and chips shop for having a vegan menu. 7/10

On our last day in England, we visited the Warner Brothers Harry Potter studio tour. #neralert. As a Harry Potter fan, this was actually the coolest thing ever. Here we got to see all of the real sets, costumes, and props that were used for the filming of the movies. IT WAS SO COOL. Adam, who enjoys Harry Potter but isn’t a huge nerd fan like me, even enjoyed the tour immensely and kept asking me over and over again “is this the actual set/costume/prop”!? Yes, Adam, that’s why we are here.

It was so cool to see the great hall, Diagon Alley, the forbidden forest, Hagrid’s house, the potions classroom, the Gryffindor dormitory, the Weasley’s house and so many amazing sets. What really blew me away was the immense attention to detail that I didn’t even notice in the films. I definitely recommend going to this if you’re a fan. If you plan to go to this, buy your tickets as early as you can because they are sold out months in advance!

Restaraunt: Wagamama

This chain restaurant can be found everywhere in London, and because of that, I hadn’t given it much thought. I ended up dropping in one for lunch before catching our plane to NYC in an attempt to avoid gross airport food. It turns out the airport had a Wagamama in it anyways so I didn’t need to worry! Either way, I’m thrilled I dropped in here. It’s not a vegan restaurant but they have a separate vegan menu with some super fun and creative dishes.

I ordered the Avant Gard’n bowl (left) which was a dish made in collaboration with YouTuber Gaz Oakley and the mixed mushroom + panko aubergine Hirata steamed buns (right). The Avant Gard’n came with a vegan egg which was super cute but tasted nothing like an egg. The yolk was a sriracha mayo and the white tasted like coconut cream. It was still super cute and tasty tho. The bowl also had seitan steak which was yummy, but not as good as my steak recipe (in my opinion). Overall the bowl was super delicious and the steamed buns were also a real treat. I would be thrilled if a restaurant like this was all over Toronto! 8/10

On to New York City! We stopped by New York on the way home for a few days to visit the Plant-Based World Conference, which we were offered free VIP passes to. Woot woot! The expo floor had endless free samples of so many amazing and new vegan products. Good Catch tuna, AkoPlanet cheese (seriously this stuff was mind-blowing), Myrtle Greens vegan jerky, Vegetarian Plus vegan kung pao chicken, and Lightlife deli were some of my faves, but that just scratches the surface of all the cool things we tried.

The real highlight for me tho was getting to see some of my plant-based doctor heroes speak! #nerdalert. I had the honour of listening to lectures by Dr. Joel Fuhrman of Eat to Live, Dr. Garth Davis of Proteinaholic, Dr. T. Colin Campbell of The China Study and Forks Over Knives, and Dr. Michael Greger of How Not to Die and Nutritionfacts.org. I nerd out over their speeches online all the time but it was so great to get to see them live and to share the experience with Adam. It was a great conference and I hope they do it again next year!

Restaurant (NYC): P.S. Kitchen

We were the first ones to arrive for lunch at P.S. Kitchen (Canadian thing?), but as we sat down the restaurant quickly filled up.  WOW, what a great find! This restaurant was a fun vibe, and the food was fantastic!!! The food was so good that we came back the next day again for dinner. They served up the Beyond meat burger and Beyond meat sausage both on pretzel buns (pretzel buns are apparently all the rage in New York). They were both delicious and I loved this rosé cider I had with my burger as well. The next visit we didn’t have any of the Beyond products and enjoyed other items from the menu and it was equally delicious. I would come back here for sure the next time I visit New York. 10/10

Restaurant (NYC): Beyond Sushi

I don’t believe there is any affiliation with Beyond Meat for this restaurant and it’s just a name coincidence. We loved this place both for food and atmosphere. The dumplings and sushi were well thought out and incredibly tasty. We also ordered the Fire Roasted Eggplant (top right) which came with rosemary garlic bread cooked in a flower pot. I wasn’t a huge fan of the eggplant, and while the bread was super delicious, the combo of sushi and bread just didn’t really jive with my flavour palette. We pushed those dishes aside and instead ordered more dumplings. I guess that’s what they mean by “beyond”, they offer more than just sushi. I would definitely go here again, but if I did I would stick to one flavour theme when ordering dishes as I didn’t think they all mixed and mashed well. 8/10

Home again! We had the most fabulous trip and got to enjoy so many amazing meals. While I tried to cram in every restaurant I could in London, we didn’t get a chance to try out Temple of Seitan, or Biff’s Jack Shack, both which were strongly recommended to me by you guys. I love traveling but man is it good to be home with my Chickpea dog and in my own bed again.

After all of these food adventures I have some ideas on how I want to do my own vegan fried fish and chips, as well as a vegan steak and ale pie. I will post them when I have figured them out. Is there anything else you would like me to veganize?

Next week, a recipe, but I hope you enjoyed this change of post!

Bon appetegan!

Sam.

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Vegan Steak Sandwich

You know what I love about vegan food? The possibilities are totally endless!! I’m a strong believer that anything can be made vegan and taste just as good, if not better than the original. Example A. This vegan steak sandwich.

This sandwich is packed with steak slices, sautéd onions, red bell pepper, and garlic, all topped with melty nacho cheese, and did I mention it was vegan!? Yeah, it’s a pretty mean sandwich that’s completely cruelty-free.

Vegan Chocolate Chip Banana Squares

I’ve discovered my new favourite after-school snack! I mean, I don’t actually go to school anymore, but I do love a good snack, and I’m happy to enjoy a special treat in the afternoon in support of anyone who does go to school. Or with coffee in the morning. Or for dessert. Or when I need a mid-day pick me up. Or well, anytime really as these vegan chocolate chip banana squares are my new favourite, super moist, lightly sweet, chocolate chip filled treat. Yas!

Vegan chocolate chip banana squares are also so easy to make! My favourite kind of recipe. Just 9 ingredients, one bowl, and 30 minutes to make these banana bars.

Even better these vegan chocolate chip banana squares are oil free. The bananas add so much moister there is no need for any oils at all. The bananas also add a lot of sweetness so this certainly isn’t my most sugar-packed recipe. (Vegan soft frosted sugar cookies anyone)? A healthier dessert that tastes this good? I’m in. I just love when a recipe turns out so simple and so delicious!

To make vegan chocolate chip banana squares: start by peeling and mashing the bananas to make 1 cup of mashed banana.

Add the mashed banana, brown sugar, non-dairy milk, and vanilla extract to a large bowl and mix well. Stir in the flour, cinnamon, baking soda, and salt. Lastly, fold in 1/4 cup of the chocolate chips (setting aside the remaining 1/4 cup to use in the next step).

Pour the batter into the baking pan and spread evenly in the pan. It will be fairly thick. Sprinkle over the remaining chocolate chips. Bake 15 to 20 minutes until a toothpick inserted in the center comes out clean. Let cool for at least 10 minutes before slicing.

Cut into 9 bars and use a spatula to lift them from the pan. Enjoy still warm or let cool completely then store in an air-tight container.

Bon appetegan!

Sam.

Vegan Chocolate Chip Banana Squares

The perfect after-school snack or easy dessert. Just 9 ingredients, 1 bowl, 30 minutes to make.

1 cup ripe bananas, (mashed (about 2 1/2 bananas))
1/3 cup brown sugar
3 tablespoons non-dairy milk ((such as soy or almond))
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan chocolate chips, (divided)

Preheat your oven to 350F (180C). Lightly grease an 8" x 8" square baking pan.

Add the mashed banana, brown sugar, non-dairy milk, and vanilla extract to a large bowl and mix well. Stir in the flour, cinnamon, baking soda, and salt. Lastly fold in 1/4 cup of the chocolate chips (setting aside the remaining 1/4 cup to use in the next step).

Pour the batter into the baking pan and spread evenly in the pan. It will be fairly thick. Sprinkle over the remaining chocolate chips. Bake 15 to 29 minutes until a toothpick inserted in the center comes out clean. Let cool for at least 10 minutes before slicing. Cut into 9 bars and use a spatula to lift them from the pan. Enjoy still warm or let cool completely then store in an air-tight container.

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Vegan Buttery Soft Pretzels

Homemade vegan buttery soft pretzels, just like at the mall, but better! Soft pretzels take a bit of time to make, but each step is super easy, and the end result is totally worth it. Golden crust, soft and chewy, salty and buttery, everything a good pretzel should be, right in the comfort of your own home!

These vegan pretzels are amazing still warm from the oven, but you can also just pop one in the microwave for a few seconds to warm it back up again so you can enjoy a warm pretzel whenever you like! Soft pretzels also freeze amazingly well so you can have them at the ready whenever a craving strikes.

Now here’s a tip for some extra yum: brush some melted vegan butter right on the pretzel just before serving for that extra buttery flavour! Serve with mustard, enjoy plain, or one of my 3 pizza dips would also be great with these pretzels!

To make vegan buttery soft pretzels: in a large bowl whisk together the sugar and yeast. Then add in the warm water and mix. Let sit for 10 minutes. After ten minutes the mixture should be very foamy. If it isn’t foamy, your yeast is likely too old so you should purchase new yeast and try again.

Add the flour and melted vegan butter to the yeast mixture and stir until a shaggy dough forms. Lightly flour a clean work surface and turn the dough onto the surface. Knead the dough for 3 – 5 minutes until it comes together into a nice firm ball of dough.

Lightly grease a large clean bowl with more melted vegan butter. Put the dough into the greased bowl and cover with a clean dish towel. Let rise somewhere warm for 1 hour until doubled in size. The oven with just the light turned on is a great place to rise dough.

Once the dough has doubled in size, you can punch it down and remove it from the bowl. Cut into 8 even pieces. Take one piece and roll into a long rope about 17″ (43cm) long. Twist the ends of the rope together.

Then fold the twisted ends over onto the middle of the rope to form a pretzel shape. Repeat with the remaining pieces of dough to make 8 pretzels.

For the baking soda bath, heat the 4 cups of water in a medium pot until it reaches a light simmer. Stir in the baking soda, it will foam a lot. Place a pretzel on a slotted spatula then dip it into the baking soda bath for 5 seconds. Now place the dipped pretzel on the prepared baking tray and sprinkle with rock salt. Repeat with the remaining pretzels.

The baking soda bath is what gives the pretzels that dark brown colour, without it, they would be white and doughy.

Bake the pretzels for 12 – 15 minutes until the are dark and golden. Let cool for 10 minutes before serving then enjoy plain, with melted vegan butter, with mustard, or however you enjoy your pretzels.

Bon appetegan!

Sam.

Vegan Buttery Soft Pretzels

Golden crust, soft and chewy, salty and buttery, everything a good pretzel should be. Great for making ahead and freezing for later.

For the pretzel dough:

3 tablespoons white sugar ((sub maple suryp or agave if preferred))
2 1/4 teaspoon active dry yeast ((or 1 packet))
1 cup warm water ((think bath water temperature))
2 1/2 cups all-purpose flour
1 tablespoon melted vegan butter ((plus more for greasing the bowl))

For the baking soda bath:

4 cups hot water
1/4 cup baking soda

For garnish:

1 – 2 tablespoons rock salt
melted vegan butter


To make the pretzels:

In a large bowl whisk together the sugar and yeast. Then add in the warm water and mix. Let sit for 10 minutes. The mixture should be very foamy. If it isn't foamy, your yeast is likely too old so you should purchase new yeast and try again.

Add the flour and melted vegan butter to the yeast mixture and stir in until a shaggy dough forms. Lightly flour a clean work surface and turn the dough onto the surface. Knead the dough for 3 – 5 minutes until it comes together into a nice firm ball of dough. Lightly grease a large clean bowl with more melted vegan butter. Put the dough into the greased bowl and cover with a clean dish towel. Let rise somewhere warm for 1 hour until doubled in size. The oven with just the light turned on is a great place to rise dough.

To form the pretzels:

Once the dough has doubled in size, you can punch it down and remove it from the bowl. Cut into 8 even pieces. Take one piece and roll into a long rope about 17" (43cm) long. Twist the ends of the rope together, then fold the twisted ends over onto the middle of the rope to form a pretzel shape. (Reference the pictures on the blog for this). Repeat with the remaining pieces of dough to make 8 pretzels.

To cook the pretzels:

Preheat your oven to 400F (200c). Line two baking sheets with parchment paper.

For the baking soda bath, heat the 4 cups of water in a medium pot until it reaches a light simmer. Stir in the baking soda, it will foam a lot. Place a pretzel on a slotted spatula then dip it into the baking soda bath for 5 seconds. Now place the dipped pretzel on the prepared baking tray and sprinkle with rock salt. Repeat with the remaining pretzels. (The baking soda bath is what gives the pretzels that dark brown colour, without it they would be white and doughy).

Bake the pretzels for 12 – 15 minutes until the are dark and golden. Let cool for 10 minutes before serving then enjoy plain, with melted vegan butter, with mustard, or however you enjoy your pretzels.

Vegan soft buttery pretzels keep for 2 – 3 days at room temperature. You can reheat one by popping it in the microwave for a few seconds. Amp up your pretzel by brushing melted vegan butter on it just before serving. You can also freeze the pretzels to save for later.

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Vegan Sharp Cheddar Cheese

Ok, this is serious. This is my vegan sharp cheddar cheese recipe and there’s a problem- I can’t stop snacking on it!! Vegan sharp cheddar cheese on crackers, layered on sandwiches, smeared onto crusty bread, crumbled onto salad, grated onto soup, shoved directly into mouth. This cheese is a creamy, tangy, cheddary problem that I’m very, very happy to have.

But there’s more! (Do I sound like an infomercial yet)? It only takes 9 easy-to-find ingredients to make this vegan cheddar cheese. Just blend them up in a food processor, and then chill in the fridge to set. Done! Easy peasy vegan cheesy. (Yeah, even I rolled my eyes at that one).

My vegan sharp cheddar cheese is a slightly different texture than traditional cheese. It isn’t as rubbery and instead, it has a crumbly yet spreadable texture all at the same time. You can freeze the cheese for an extra-firm texture, perfect for slicing or grating, or serve it cold from the fridge for the perfect snacking texture. The coconut oil is what makes this cheese firm, so the longer it sits at room temperature, the softer it will get.

To make Vegan Sharp Cheddar Cheese: start by softening the cashews to make them tender enough to blend smoothly. To soften them you can either boil or soak the cashews.

To boil the cashews: add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse before using.
To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or longer until tender. Drain and rinse before using.

Add the softened cashews, along with all the remaining ingredients to a small food processor.

Blend, stopping and scraping the sides as needed until the cheese is as smooth as possible. The smoother, the better so don’t be afraid to blend for a long time.

* If you have a large food processor, it can be difficult to smoothly blend a small amount of cheese, so I often double the recipe so it’s easier to blend in my large food processor. Then I will freeze half and save it for later. The recipe is doubled in the pictures.

Scoop the cheese mixture into a dish lined with plastic wrap, or into a small silicon baking dish, and smooth out the cheese. Cover and then chill in the fridge until completely firm. About 3 hours or overnight. Enjoy the cheese as you please! The cheese will become softer the more it warms up, so for extra-firm cheese, you could freeze it.

This cheese is perfect for snacking or as an addition to a gorgeous vegan cheese board.

While this cheese does melt a bit, it’s not ideal for nachos or similar uses. For a very melty and stretchy cheddar style cheese, I would recommend instead making my melty stretchy gooey vegan nacho cheese.

Bon appetegan!

Sam.

Vegan Sharp Cheddar Cheese

Just 9 easy ingredients and 15 minutes to make. So easy and totally delicious. Perfect for snacking, serving on a vegan cheese board, or adding to sandwiches.

1 cup raw cashews, (softened (see step 1))
1/4 cup refined coconut oil
3 tablespoons nutritional yeast
2 tablespoons lemon juice
1 1/2 tablespoons apple cider vinegar
1 tablespoon white miso paste
1 1/2 teaspoons sweet paprika, ((use smoked paprika for a smoky cheese))
1/2 teaspoon garlic powder
1/4 teaspoon turmeric

Softening the cashews makes them tender enough to blend smoothly. To soften them you can either boil or soak the cashews. To boil the cashews: add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. Drain and rinse before using. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or longer until tender. Drain and rinse before using. 

Add the softened cashews, along with all the remaining ingredients to a small food processor*. Blend, stopping and scraping the sides as needed, until the cheese is as smooth as possible.

Scoop the cheese mixture into a dish lined with plastic wrap, or into a small silicon baking dish, and smooth out the cheese. Cover and then chill in the fridge until completely firm, about 3 hours or overnight. Enjoy the cheese as you please! The cheese will be come softer the more it warms up, so for extra-firm cheese you could freeze it.

*If you have a large food processor, it can be difficult to smoothly blend a small amount of cheese. I often double the recipe so it’s easier to blend smoothly in my food processor, and then I will freeze half and save it for later.

This cheese is perfect for snacking or vegan cheese boards. While this cheese does melt a bit, it’s not ideal for nachos or similar uses. For a very melty and stretchy cheddar style cheese, I would recommend instead making my melty stretchy gooey vegan nacho cheese.

The coconut oil is mandatory for this recipe as it has the unique ability to be liquid when warm, but solid when chilled. This helps give the cheese it’s amazing texture. Use refined coconut oil which is flavourless so your cheese won’t have a coconut taste.

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Banana Peel Bacon

Yes, you read that right, this is banana peel bacon. A vegan bacon recipe made from the banana peels that you would otherwise toss away. Am I crazy? Maybe a little. Does it taste good? Yes, it does. It really, really does!

There has been a recent trend of making a vegan pulled pork type sandwich using banana peels, but for the most part, people have had bad experiences with it, saying that it actually tasted awful. But I didn’t let that get me down. I was more intrigued by the idea of making banana peel bacon than the pulled pork (but let me know if you want me to give the pulled pork a try too). It took several experiments, but then the magic happened. Let me tell you, the results are good. Like actually really good. Like addictively yummy good.

The banana peel bacon is crispy, chewy, and a bit greasy just like traditional bacon. A bit thinner than traditional bacon, the flavour is smoky, salty, slightly sweet, and has a subtle hint of banana taste which is actually quite delicious. I’m not the only crazy one who liked it, my partner Adam and my dog Chickpea were both crazy about it too!

Banana peel bacon would be delicious alongside a vegan fried egg, tofu scramble, on a sandwich, chopped and served on a salad, or to top a pasta dish!

To make banana peel bacon, the number one most important step is to use bananas that are very ripe. Stay far away from green bananas, the bacon will taste terrible. The riper the banana the better the flavour so pick bananas that are yellow with lots of brown spots.

To prepare the banana peels, remove the peels from the bananas and tear into about 4 strips per banana. Use a spoon to lightly scrape off the white inside part of the banana peel leaving just the peel.

Make the marinade by mixing the soy sauce, maple syrup, smoked paprika, and garlic powder together in a dish that will fit your banana peels.

Add the banana peels and toss to coat. Let marinade for a minimum of 10 minutes, but as long as a few hours.

You will likely have leftover marinade. Feel free to make more banana peel bacon or to save the marinade for a few days in a container in the fridge to use again later.

When ready to cook the bacon, heat the oil in a large skillet or frying pan over medium heat. When hot add the peels and fry a couple of minutes per side until they are golden and bubble up a little. It may get a little smoky as the sugars will burn so make sure to turn on your hood fan. Remove from pan and drain on paper towel. They should get crispier as they cool.

Now if you want to use up those bananas you just peeled, try more of my vegan recipes such as my banana milk, banana nut muffins, banana bread oatmeal, healthy breakfast cookies, banana coconut French toast, or any of my dessert flavoured smoothies.

Bon appetegan!

Sam.

Banana Peel Bacon

A vegan bacon recipe made from the banana peels that you would otherwise toss away. Crispy, chewy, smoky, salty, slightly sweet, and has a subtle hint of banana taste which is actually quite delicious! Make this the next time you peel a banana!

2 very ripe banana peels, ((from 2 bananas, see instructions))
3 tablespoon soy sauce
1 tablespoon maple syrup
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 tablespoon light oil ((or more if needed))

The number one most important step is to use bananas that are very ripe. Stay far away from green bananas, the bacon will taste terrible. The riper the banana the better the flavour so pick bananas that are yellow with lots of brown spots. To prepare the banana peels: remove the peels from the bananas and tear into about 4 strips per banana. Use a spoon to lightly scrape off the white inside part of the banana peel leaving just the peel.

Make the marinade by mixing the soy sauce, maple syrup, smoked paprika, and garlic powder together in a dish that will fit your banana peels. Add the banana peels and toss to coat. Let marinade for a minimum of 10 minutes, but as long as a few hours.

When ready to cook the bacon, heat the oil in a large skillet or frying pan over medium heat. When hot add the peels and fry a couple of minutes per side, until they are golden and bubble up a little. It may get a little smoky as the sugars will burn so make sure to turn on your hood fan. Remove from pan and drain on paper towel. They should get crispier as they cool. 

Although banana peels are eaten in many parts of the world, I couldn’t find any nutrition or calorie info for them. So the nutrition listed is for 1 serving of the marinade and oil (1/8 of the recipe). If you have nutrition info for banana peels, let me know in the comments and I will update the nutrition information

Easy Vegan Lemon Curd

There are three main reasons why I wanted to share my recipe for Easy Vegan Lemon Curd today.

Reason 1: because it’s super yum. The best reason of all! Do I need more reasons than that?

Reason 2: Mother’s day is coming up and this would make a gorgeous homemade gift. This vegan lemon curd requires only 6 ingredients and takes 10 minutes to make! Pour this into a fancy jar and tie a little bow or serve as a luxurious addition to breakfast in bed. Oh la la!

Reason 3: I’m planning a trip to England and I wanted to celebrate with this classic English treat. Yay travel!

This easy vegan lemon curd is the perfect combination of tart and sweet. It’s wonderful for spreading on pastries such as my Super Easy Vegan Croissants, serving with pancakes or French Toast, dolloping on non-dairy ice cream, adding it to vegan yogurt parfaits, spreading between the layers of my vegan vanilla cake, or just eating directly out of the jar by the spoonful (I don’t judge).

Did you see the part that said I was planning a trip to England? I just booked tickets to London with my amazing boyfriend, Adam, woot woot! Even though I have dual citizenship (Canadian and British), I’ve never been to England before and I couldn’t be more pumped about it! We will be spending time in both London and Brighton, so let me know in the comments what vegan restaurants I should go to, vegan shops, or other fun attractions I must see. I will be celebrating my birthday while I’m there so let me know if there is something really special I should do. Excited!

If you want to come along with my travels, make sure to follow me on Instagram @itdoesnttastelikechicken where I will be posting about much of my trip.

Back to my easy vegan lemon curd…

To make easy vegan lemon curd: start by zesting and juicing your lemons.

Now, in a small pot, whisk together the sugar and cornstarch. Mixing the sugar and cornstarch first will just help evenly distribute the cornstarch so that no lumps form. Now mix in the non-dairy milk, lemon juice, lemon zest, and turmeric.

Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.

Remove from heat and pour into a heat safe container to cool. Enjoy warm or store in the fridge for up to 1 week. It will thicken more as it cools.

Bon appetegan!

Sam.

Easy Vegan Lemon Curd

6 ingredients and 10 minutes to make. Serve with pastries, layer between cakes or dollop onto non-dairy ice cream. Makes a great homemade gift, lovely for Mother’s day or breakfast in bed. 

1/2 cup white sugar
1 tablespoons cornstarch
1/2 cup non-dairy milk ((such as soy or almond))
1/4 cup fresh lemon juice ((about 2 lemons))
2 teaspoons lemon zest ((from about 1 lemon))
1/8 teaspoon turmeric ((optional for colour))

In a small pot, whisk together the sugar and cornstarch. Now mix in the non-dairy milk, lemon juice, lemon zest, and turmeric. Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.

Remove from heat and pour into a heat safe container to cool. Enjoy warm or store in the fridge for up to 1 week. It will thicken more as it cools. 

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Vegan Double Chocolate Donuts

They say a picture is worth a thousand words. I’m pretty sure the words for these pictures of vegan double chocolate donuts are: yum, yum, yum, SUPER yum, more, gimme, chocolate, drool, mine, sprinkles, donut, yum, yum…

The worst part of taking this photo was that I had to take one bite, just one bite, only one bite, and then put the donut back down. I tell you food photography is torture sometimes. But the best part was that I had an excuse to eat donuts all day long. Ahhhh food blogger life, how I love thee.

Yes, these donuts are darn pretty, but aside from their beauty, I have more reasons to love these vegan double chocolate donuts.

These are baked donuts! No frying needed. Just grab yourself a donut pan (if you don’t already have one) and save yourself all the added fat and danger of frying.
Although these seem super fancy pants, they only take about 30 minutes to whip up! How cool would you look if said to your friends or fam, “oh hey, yeah I just whipped up these glorious spectacles of vegan chocolate donut deliciousness just a few minutes ago. They’re still warm, want one?”
I have an odd obsession with sprinkles (see my confetti cake recipe) but if sprinkles aren’t your thing you can use chopped nuts, or just dip in glaze only. But if sprinkles are your thing… SPRINKLES!
Double the chocolate double the fun. If you’re looking for a plain donut with a chocolate glaze, I have that recipe too. But if you’re looking for rich chocolatey donut perfection, this is the recipe you want!

To make vegan double chocolate donuts: in a large bowl, whisk together all the dry ingredients. In a medium bowl mix together all the wet ingredients. Now add the wet ingredients into the dry ingredients and stir until just combined. Do not over mix, lumps are totally cool.

I added espresso powder to this recipe as it will enhance the flavour of the chocolate making it taste even richer. If you don’t have it on hand or would prefer the donuts without, feel free to skip it.

Scoop the batter into a large ziplock bag and cut the corner off of the bag. Alternatively, use a pastry bag. Pipe the batter into a donut pan, dividing it evenly among the 6 donut wells.

Bake for 12 to 16 minutes until the donuts have puffed up and a toothpick inserted to the center comes out clean. Cool for 5 minutes before transferring to a cooling rack

Make the chocolate glaze by adding all of the ingredients to a bowl and mix well. If the glaze is a bit too thick add 1 teaspoon non-dairy milk at a time to reach desired consistency.

Dip the donuts into the glaze half way up and carefully lift the donut back out again. Then dip the freshly glazed donut into a small plate of sprinkles or chopped nuts if desired. The frosting will set as the donut rests.

Donuts are best enjoyed the same day they are made but once cooled can be stored in an air-tight container at room temperature for 2 -3 days.

Bon appetegan!

Sam.

Vegan Double Chocolate Donuts

The best baked chocolate donuts recipe that take only 30 minutes to make. Top your chocolate donuts with sprinkles, chopped nuts, or leave them plain. 

For the dry ingredients:

3/4 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon espresso powder ((optional for a flavour boost))
1 teaspoon baking powder
1/4 teaspoon baking soda

For the wet ingredients:

2/3 cup non-dairy milk ((such as soy or almond))
1/3 cup brown sugar
3 tablespoons vegan butter, (melted)
1 teaspoon apple cider vinegar or lemon juice

For the chocolate glaze:

1 cup powdered sugar
3 tablespoons cocoa powder
2 tablespoons non-dairy milk ((such as soy or almond), more if needed)
1/4 teaspoon espresso powder ((optional for a flavour boost))
sprinkles or chopped nuts for garnish ((optional))


To make the donuts:

Preheat your oven to 350F (180C). Lightly grease a donut baking pan.

In a large bowl, whisk together all the dry ingredients. In a medium bowl mix together all the wet ingredients. Now add the wet ingredients into the dry ingredients and stir until just combined. Do not over mix, lumps are totally cool.

Scoop the batter into a large ziplock bag and cut the corner off of the bag. Alternatively, use a pastry bag. Pipe the batter into the donut pan, dividing it evenly among the 6 donut wells. Bake for 12 to 16 minutes until the donuts have puffed up and a toothpick inserted to the center comes out clean. Cool for 5 minutes before transferring to a cooling rack

To make the chocolate glaze:

Add all of the ingredients to a bowl and mix well. If the glaze is a bit too thick add 1 teaspoon non-dairy milk at a time to reach desired consistency.

Dip the donuts into the glaze half way up and carefully lift the donut back out again. Then dip the freshly glazed donut into a small plate of sprinkles or chopped nuts if desired. The frosting will set as the donut rests. Donuts are best enjoyed the same day they are made but once cooled can be stored in an air-tight container at room temperature for 2 -3 days. 

Espresso powder enhances the flavour of the chocolate making it taste even richer. If you don’t have it on hand or would prefer the donuts without, feel free to skip it.

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