A couple of notes with this recipe, and then I’ll let you get right into it.
photo by c.m.k.
This has a couple of add-ins, and while I know not everyone is fond of add-ins, I recommend you include them. These brownies are super rich and need something to balance that out.
The main fat source is vegan butter. I don’t recommend substituting anything for it. Coconut oil will not have the same consistency required for this recipe.
And with that? I give you brownies.
Ingredients:
10 tbsp butter (used earth balance)
¾ cup cocoa powder
¾ cup white sugar
¾ cup brown sugar, loosely packed
1 cup flour
3 flax eggs
3 tsp vanilla
½ tsp cinnamon
½ tsp salt
2 tsp baking powder
1 cup walnuts, roughly chopped
1 cup chocolate chips/chunks
Method:
Melt butter with cocoa powder, white and brown sugar till grainy. Add in the flax eggs and mix till gloopy. Add milk and mix thoroughly. Add remaining ingredients and mix till combined. Pour into greased baking dish, or parchment lined dish, and bake at 350 F for 45 minutes.
These will be gooey, but 100% worth the wait. The cinnamon balances out the super sweetness of the rest of the ingredients, so I strongly suggest using it. A little goes a long way.
Today we’re talking carbonara. Minus the eggs. I’ve tried other recipes before, and found they lacked the same mouthfeel straight-up carbonara has, and I think I’ve cracked the code.
The secret to this sauce is aquafaba. Using that mimics the feeling eggs give this sauce. Add a few other flavorings and you’re all set for a classic good time. We’re not going to go into a huge story here, just the recipe. Perfect for a quick lunch or midweek dinner. Serve with a salad on the side, and you’ve got an easy entertaining meal for friends on the weekend.
Vegan Carbonara
1 1/3 cup aquafaba
1/2 cup unsweetened plant milk
1/2 cup nutritional yeast
1/4 cup olive oil (or other neutral flavor)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt (or to taste)
1/2 tsp white miso paste (optional, but highly suggested)
1/2 tsp black pepper (seems like a lot, but please feel free to use to your preference)
Heat aquafaba to simmering. Add in remaining ingredients and heat to a slow boil. Reduce back to a simmer, and allow to simmer for fifteen minutes. Add sauce to al dente pasta and continue cooking till pasta has absorbed sauce.
Tofu Pancetta
1 block of extra firm tofu, drained and pressed
photo by c.m.k.
2 tbsp liquid smoke
1 tbsp worcestershire sauce (vegan friendly)
1/3 cup soy sauce/tamari
black pepper to taste
2 tsp sweetener of choice (I used maple syrup)
3 tbsp oil for frying
Small dice the tofu into cubes. Mix marinade (liquid smoke, worcestershire sauce, soy sauce, sweetener, black pepper) in a shallow baking dish. Add tofu and allow to marinate for at least thirty minutes, but longer is fine. I’d say overnight if you can manage it.
Line on a baking tray and bake for 15 minutes at 375* F. Let rest for a few minutes before tossing in a skillet with reserved 3 tbsp oil, 2 tbsp soy sauce, 1 tbsp worcestershire sauce, and 1 tsp liquid smoke. This just seals in more flavor.
Serve with your carbonara for a bit of salty crunch with your pasta. If you don’t want to use all of the pancetta for your pasta, it works well on top of salads, and could also be used as bacon bits for potatoes.
When it comes to burgers, I don’t really find the options for vegetarian burgers to be very appetizing. Not that I like the texture of meat, but I need something with a bit more chew than most offer. I’ll be honest, I don’t like to purchase the pre-made grillers out there, even though I have some in the freezer right now. It all goes back to my biggest pet peeve with myself — convenience food.
If it’s an easy thing to pop in the microwave, or rip open a package and there’s my food, I have a love hate relationship with it. My love is the ease in which I can feed myself. Unless I use canned goods like beans, or frozen vegetables, preparing a meal often takes a while, and I’m usually tired when I’m hungry. Snack foods are always a good option, but again those can be highly processed or contain things I can’t pronounce even if they are on a vegan labelled snack.
I set out a while ago to create a mock chicken patty to give me that chew of a burger I miss. After several failed attempts, I finally managed to create something edible. I’d even go so far as to say it’s delicious. I can pronounce all of the things in it. And there’s even a gluten free option! You can have your burger and eat it, too. Or something.
Photo by Chelsea M.K.
I do have a few notes about this recipe, though, and I’d share my actual page where I made them because you can see me devolving into “I’m not sure what this is anymore” on some earlier stages. For the gluten free option, the batter will be firmer and needs to cook longer. I absolutely do not recommend baking the gluten free one. It came out dry and gummy all at once, and that was something I can’t ever say I want in my mouth again. Frying these will give it a lovely golden brown color that makes it all even more appealing. Patience is key in this recipe because even though it takes a while, the payoff is worth it.
I think the seasoning in it makes it great without a sauce and just lettuce and tomato keep it simple, but delicious all the same. I’ve been having it with some Daiya slices as well–the cheddar and American–and it doesn’t distract from the flavor of the food. Without further ramblings, I give you the no chicken patty.
Photo by Chelsea M.K.
No Chicken Patty (with Gluten)
1 cup TVP (textured vegetable protein)
2 cups vegetable broth (I used Better Than Bullion’s No Chicken Base)
2 cups flour
3 tbsp vital wheat gluten (you can leave this out, just add about 1/4 cup more flour)
1 tsp worcestershire sauce (vegetarian friendly)
2 tsp poultry seasoning (no meat in it, just the herbs and spices)
1/2 tsp onion powder
1/2 tsp parsley
1/4 tsp garlic powder
1/4 tsp salt (you can adjust the salt to your taste, but if you use the BTB base, it’s pretty salty already)
4-5 tbsp oil for frying (I used straight up vegetable oil)
Method:
1. In a large mixing bowl, combine the vegetable broth, worcestershire sauce, and TVP. Let sit for about ten minutes for the TVP to hydrate.
2. Add in the flour, wheat gluten (if using), and seasonings. Stir to combine. This will make a sort of wet batter, but that’s okay.
3. Heat the oil in a large skillet and when the pan is ready, scoop 1/2 cup of the batter into the oil. Spread the batter into a single layer, maybe 2 inches in diameter. You can make square patties if you’d like, but the circular ones fit better on a bun.
4. Cook for 3-5 minutes, or until the top starts to dry out. Check to see if the bottom is golden brown, and then flip the patties to continue cooking on the other side.
5. Remove from the pan and allow to drain on a wire rack. Add more oil to the pan if necessary and continue to cook till all the batter is used.
6. Serve immediately, or let cool completely before storing in the fridge for 5-7 days.
7. These will bake moderately well if you’d prefer not to fry. Oven at 375 F for 10 minutes, flip, then five more minutes. They don’t brown as nicely as frying, but they still taste fine.
No Chicken Patty (Gluten Free)
Ingredients are the same as above, minus the flour and vital wheat gluten. Instead, add 2 1/2 cups of rice flour (plain rice flour), and 1/4 cup of oil (your choice, I used grapeseed). The batter will be firmer, and lighter in color.
To cook, simply cook 5-7 minutes on one side, then flip and continue cooking till the other side is golden brown. A little longer on the cooking process, but tastes just as great.
salisbury.fake 