What is Gunpowder Gobhi?

Vegan Gunpowder Gobhi is a cauliflower dish made with a variety of spices such as chana dal, red chili flakes, urad dal, curry leaves, turmeric and dry coconut powder. Vegan Gobhi is a very common dish seen on menus of Indian restaurants. What makes this recipe unique is the gunpowder spice mix that adds a complex and layered flavor profile.

Is Gunpowder Gobhi Vegan?

This gunpowder gobhi recipe is completely vegan and gluten-free. This recipe uses corn and rice flour to give the cauliflower a crispy exterior during the frying process.

Vegan Gunpowder Gobhi Ingredients

• Florets cauliflower
• Salt
• Hot water
• Kashmiri red chilli powder
• Red chili flakes
• Curry leaves
• Coriander powder
• Ginger garlic paste
• Lemon juice
• Coriander
• Corn flour
• Rice flour
• Oil for frying

What ingredients do you need for Gunpowder Spice Mix?

• Sesame seeds, dry roasted
• Oil
• Urad dal
• Chana dal
• Red chili flakes
• Curry leaves
• Dry coconut powder
• Brown sugar
• Turmeric
• Salt

How to Make Vegan Gunpowder Ghobi

Blanch the cauliflower with salt and hot water for 3 to 4 minutes. Drain the water and cool in a large mixing bowl.

Add all the ingredients, mix well .

Add enough water to create a very lite coating of batter around the cauliflower. Heat oil and deep fry the cauliflower until crisp. Toss with the gunpowder seasoning. Recipe for Gunpowder seasoning follows

What to Serve With Vegan Gunpowder Gobhi

• Steamed Basmati Rice
• Dairy-Free Naan
• Vegan Roti
• Vegan Raita (Indian Yogurt Dip)

Vegan Gunpowder Gobhi

Ingredients

• 15 florets cauliflower
• ½ tsp salt
• 4 cup hot water
• 1 tsp kashmiri red chilli powder
• ¼ tsp red chili flakes
• 1/4 cup curry leaves , minced
• ½ tsp coriander powder
• 1 tsp ginger garlic paste
• 1 tsp lemon juice
• 2 tbsp coriander finely chopped
• ½ tsp salt
• ¼ cup corn flour
• ¼ cup rice flour
• oil for frying

Gunpowder Spice Mix

• 1 tbsp sesame seeds, dry roasted
• 2 tsp oil
• ½ cup urad dal
• ¼ cup chana dal
• 2 tablespoons red chili flakes
• 10 curry leaves
• ¼ cup dry coconut powder
• ½ tsp brown sugar
• ½ tsp turmeric
• 1 tsp salt

Instructions

1. Blanch the cauliflower with salt and hot water for 3 to 4 minutes. Drain the water and cool in a large mixing bowl.
2. Add all the ingredients, mix well .
3. Add enough water to create a very lite coating of batter around the cauliflower . Heat oil and deep fry the cauliflower until crisp. Toss with the gunpowder seasoning. Recipe for Gunpowder seasoning follows

Gun Powder Spice Mix

1. Dry roast sesame seeds in a pan until golden brown and lightly toasted. Transfer to the blender and keep aside.
2. In the same pan , heat oil and add in the dals. Roast on low flame till the dal turns slightly golden in color. Transfer to the blender and keep aside.
3. Add chili, coconut, sugar, salt and turmeric. Blend into a coarse powder and set aside.

Vegan Indian Recipes You Might Like

• Vegan Chana Masala
• Saar Tomato Soup

The post Crispy Vegan Gobhi With Gunpowder Spice appeared first on The Beet.

What is Chana Masala?

Chana Masala also referred to as chole masala, is an Indian dish made with chickpeas that originated in Northern India. Chana Masala is naturally gluten-free and vegan. In India, Chana Masala is typically eaten as a snack or dinner.

What’s the difference between Tikka Masala and Chana Masala?

Tikka Massala uses small pieces of meat such as chicken whereas Chana Masala recipes use chickpeas as the main component. Chana Masala is a vegan dish that is packed with plant protein, folate, iron and fiber from chickpeas. Chana Masala is also widely considered one of the healthiest dishes in Indian cuisine.

What does Chana Masala taste like?

This Vegan Chana Masala recipe has a spicy kick from the green chilies, chili powder and cumin. The chickpeas are cooked in a tomato and onion sauce that is thick and creamy. By cooking it in the sauce, chickpeas are able to develop flavor while still retaining a tender bite.

Vegan Chana Masala Ingredients

• Vegetable oil
• Bay leaf
• Onions
• Green chilies
• Ginger
• Garlic paste
• Cilantro
• Salt
• Sugar
• Tomatoes
• Water
• Chickpeas
• Cinnamon
• Cardamom
• Black Cardamom
• Cloves
• Coriander seeds
• Cumin seeds
• Fennel seeds
• Black pepper
• Fenugreek leaves ( kasoori methi)
• Kashmiri red chili powder
• Turmeric powder
• Dry mango (amchur) powder

How to make Vegan Chana Masala

Heat oil in a large saucepan. Add in a bay leaf, and finely chopped onions and sauté till the onions are light brown in color. Mix in the green chilies, ginger garlic paste and coriander leaves. Sauté the mixture for two minutes.

Season with 2 tablespoons of chana masala spice powder. Add in the salt and sugar to balance the flavors. Sauté for a few seconds.

Add the tomato puree to the pan. Mix well to combine. Add 2 cups of water.

Mix in drained chickpea. Bring it to a boil, reduce the flame and simmer for 20 to 30 minutes masala and cook for 15 minutes. Adjust for water and salt as needed.

Chana Masala Spice Powder

Note – You can buy a ready-made chana masala spice mix from a grocery store.

Dry roast cinnamon, black cardamom, cloves, coriander seeds, cumin seeds, fennel seeds and black pepper on a low flame till the spices are fragrant.

Switch off the flame and add in the kasuri methi, red chili powder, turmeric powder and amchur powder. Saute for a few seconds on the residual heat from the pan.

Set aside this mixture to cool. Once the mixture is cool, grind to a fine powder. Set aside. This powder can be stored in the freezer for months and will stay fresh.

Can you buy Chana Masala spice mix at the store?

Chana Masala spice mix can be purchased online at Amazon or in grocery stores such as Whole Foods. If you are unable to find Chana Masala spice mix, you can either make it from scratch or buy Garam masala and mix it with dry mango (amchur) powder.

What to serve with Vegan Chana Masala

• Steamed Basmati Rice
• Naan
• Gunpowder Gobhi

How to store Vegan Chana Masala

Vegan chana masala is the perfect recipe to make in bulk and keep in the fridge for when you are short on time or don’t feel like cooking. Store leftovers in an airtight container in the fridge for one to two days. Vegan Chana Masala can also be frozen for up to two months. Microwave or heat up on a stovetop when ready to eat.

Vegan Chana Masala

Ingredients

• 3 tablespoon vegetable oil
• 1 bay leaf
• 1.5 cups onions, finely chopped
• 2 green chilies, slit
• 2 teaspoon ginger
• Garlic paste
• 2 tablespoons cilantro, chopped
• 1 teaspoon salt
• 2 tablespoons chana spice mix
• 1/2 teaspoon sugar
• 5 tomatoes, ground to a puree
• 500 ml water
• 2 cans of chickpeas drained

Chana Masala Spice Mix

• 1 small piece cinnamon
• 2 cardamom
• 1 black cardamom
• 4 cloves
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon black pepper
• 1/2 teaspoon fenugreek leaves ( kasoori methi)
• 2 teaspoon Kashmiri red chili powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon dry mango (amchur) powder

Instructions

1. Heat oil in a large saucepan. Add in a bay leaf. Add in finely chopped onions and sauté till the onions are light brown in color.
2. Add in the green chilies, ginger garlic paste and coriander leaves. Sauté the mixture for two minutes.
3. Add 2 tablespoons of spice powder. Add in the salt. Add sugar to balance the flavors. Sauté for a few seconds.
4. Add the tomato puree to the pan. Mix well to combine. Add 2 cups of water.
5. Add in drained chickpea. Mix well. Bring it to a boil, reduce the flame and simmer for 20 to 30 minutes masala and cook for 15 minutes. Adjust for water and salt as needed.

Chana Masala Spice Powder

1. Dry roast cinnamon, black cardamom, cloves, coriander seeds, cumin seeds, fennel seeds and black pepper on a low flame till the spices are fragrant.
2. Switch off the flame and add in the kasuri methi, red chili powder, turmeric powder and amchur powder. Saute for a few seconds on the residual heat from the pan.
3. Set aside this mixture to cool. Once the mixture is cool, grind to a fine powder. Set aside. This powder can be stored in the freezer for months and will stay fresh.

Vegan Indian Recipes You Might Also Like

• Gunpowder Gobhi
• Indian-Inspired Pickled Carrot and Cauliflower
• Saar Spicy Tomato Soup

The post Easy, Vegan Chana Masala Made in One-Pot appeared first on The Beet.

We’re offering a Winter Special: Sign up today and you’ll get the course for $19.99 – 50% off the original price of $39.99.

To give you a taste of a recipe on the cooking course, we have unlocked this Roasted Carrot and White Bean Soup just for you. This dish also happens to be one of our most popular recipes on TikTok with more than 1.1 million views!

https://www.tiktok.com/@thebeetofficial/video/6852278307744910597

Why This Roasted Carrot and White Bean Soup is Healthy:

Carrots and celery are packed with vitamins and turmeric is a powerful anti-inflammatory spice and can help with reducing inflammation and aid in digestive concerns.

Why It Works for Weight Loss:

One serving of navy beans provides 19 grams of fiber, which is more than half of the recommended daily value of fiber for women (which is 25 grams according to the USDA) and exactly half of what men need (38 grams a day for men according to the USDA).

Notes: 

Leftovers: Refrigerate in an airtight container for up to 4 days, or freeze for up to 6 months.

Serving Size: One serving is approximately 2 cups.

No Immersion Blender:  Use a regular blender instead, ensuring there is a place in the lid for the steam to escape.

Carrot Tip:  If using different-sized carrots, aim for about 0.5 lb. of carrots per serving.

No Carrots: Use sweet potato instead.

Add Toppings: Greek yogurt, avocado, roasted vegetables, pumpkin seeds, sesame seeds, hemp seeds, cinnamon, or extra turmeric.

Nutrition: Calories 426; Fat 13; Carbs 67g; Fiber 23g; Sugar 18g; Protein 16g; Cholesterol 0mg; Sodium 887mg; Vitamin A 46529IU; Vitamin C 22mg; Calcium 269mg; Iron 7mg

The post The Beet’s Plant-Based Diet Recipe: Roasted Carrot and White Bean Soup appeared first on The Beet.

Look for it in gourmet stores or online. You’ll find yourself using it in pasta, on pizza…anywhere you need a little oomph. If you can’t find it, use roasted garlic paste. Serve the Panisse with zesty citrus aioli for a fantastic party appetizer!

What You’ll Need to Make Chickpea Fries

Chickpea fries are easy to make and many of the ingredients you’ll already have on hand, like everyday olive oil, vegetable stock, garlic, black pepper, plant milk, vegetable oil, and sea salt. Maybe… you even have an onion leftover from taco night. The only ingredient you may need to find at the grocery store is chickpea flour.

• Olive oil
• Onion
• Black garlic
• Vegetable stock
• Plant milk
• Sea salt
• Black pepper
• Chickpea flour
• Vegetable oil
• Coarse sea salt, for garnish

Where Can I Buy Chickpea Flour?

Chickpea flour made from dried chickpeas is available at most grocery stores, however, it may be under a different name such as garbanzo flour, gram flour, and besan. Bob’s Red Mill sells chickpea flour and is also available online and on Amazon.

Are Chickpea Fries Vegan?

This chickpea fries recipe is 100 percent vegan, but many others may contain dairy or eggs to bind together the dry and wet ingredients. The citrus aioli is made with dairy-free mayonnaise that tastes just like the real thing, it may even surprise you that it’s vegan!

Prep Time: 10 minutes
Cook Time: (plus 20 minutes cooling time)

Vegan Chickpea Panisse With Citrus Aioli

Makes 8-10 pieces

Ingredients

Panisse

• 2 Tbsp everyday olive oil
• 1/4 cup diced onion
• 1 Tbsp mashed black garlic
• 3 cups vegetable stock
• 1 cup unsweetened plant milk
• 1 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 1/4 cups chickpea flour
• Peanut oil or vegetable oil, for frying
• Coarse sea salt, for garnish

Citrus Aioli:

• 1/3 cup plant-based mayonnaise
• 1 tbsp minced green onion
• 1/4 cup orange juice
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper
• 1/4 tsp chopped fresh rosemary, optional

Instructions

1. For the Panisse: Coat a 9-inch square baking dish with olive oil and line with parchment paper. Heat 1 tablespoon oil in a small saucepan over medium-high heat. Add the onion, cut the heat to medium, and sauté until golden, about 2 minutes. Whisk in the black garlic, then the stock and milk. Continue to cook, whisking, until the garlic is evenly distributed.
2. Bring the mixture to a simmer and whisk in the salt and pepper. Gradually whisk in the chickpea flour until it’s fully incorporated with no lumps. Use a wooden spoon to continue stirring, and cook until the mixture thickens and bubbles, 5 to 8 minutes. It should be somewhat thick but still pourable. If it gets too stiff to stir, whisk in a little more milk or stock.
3. Quickly pour the mixture into the pan, spreading it evenly to the edges and smoothing the top. Let stand until set, at least 20 minutes. Or cool, cover, and refrigerate for up to 2 days.
   For the aioli: Mix everything together in a small bowl. The consistency will thin out a bit as it sits, which is fine. It should be more like a creamy dipping sauce and less like a stiff mayonnaise. Keep chilled until ready to use.
4. When ready to serve, invert the pan of Panisse onto a cutting board, remove the parchment, and cut the square into fingers the size of large French fries, about 3 inches long and 3/4 inch wide.
5. Heat the oil in a large cast-iron pan over medium-high heat. Add the Panisse without crowding and cook until lightly browned all over, 3 to 4 minutes per side. Remove to paper towels and immediately sprinkle with flake salt. Continue cooking the Panisse with fresh oil as needed.
6. Stack the Panisse on a plate. Serve with the aioli for dipping.

Note:
Instead of making finger-shaped Panisse, use a cookie cutter to cut out rounds or other shapes. Top the fried rounds with the aioli (and herbs or minced vegetables if you like) and serve as canapés.

The post New Year’s Eve Recipe: Vegan Chickpea Fries (Panisse) With Citrus Aioli appeared first on The Beet.

Vegan fruitcake is made with nuts, seeds, dried fruit, spices, and fruit juices and is easily customizable based on your preferences. If you have a jar of mixed nuts laying around in your cabinet or a package of dried fruit you want to use up to create more space in your pantry, mix them both in this easy vegan and gluten-free recipe and enjoy the sweet and savory flavors with a bit of crunch.

Another bonus about this vegan fruitcake recipe is that it’s made in one bowl. Yeah, that’s right, this is an on-bowl vegan and gluten-free recipe so clean-up is made easy and your dessert caters to most allergies. Checking off all the boxes, this vegan and gluten-free fruitcake is freezable, whole, or sliced, so if you want to make extra to enjoy at a later date, you can store the cake easily. It’s time to dig in!

What You’ll Need to Make Vegan Fruit Cake

• Oat flour
• Sugar
• Baking powder
• Cinnamon
• Ground cloves
• Ground cardamom
• Ground nutmeg
• Vegetable oil
• Apple juice
• Mixed dried fruits
• Mixed nuts and seeds

Easy Variations for Vegan Fruit Cake

This recipe is very adaptable, so feel free to mix and match your fruits, nuts, juices, spices, and seeds, and add any extras you like. You can really add any of your favorite melodies to this recipe and it’s a great way to use up any leftovers or bags of nuts to clear out. You can keep your fruits and nuts whole, or chop them roughly. Try any one of these easy alternatives to switch up the flavor of your vegan fruit cake:

• Try dried cranberries, figs, apricots, blueberries, prunes, raisins, or dates. Or use candied fruits like cherry, orange, lemon, or tangerine
• Choose nuts like hazelnuts, almonds, walnuts, pecans, macadamias, or pistachios. Toast them for extra flavor, if you prefer.
• Seeds like pumpkin seeds, sunflower seeds, hemp seeds, or sesame seeds are great in this fruitcake.
• Spice your fruitcake with vanilla extract, pumpkin spice, or a splash of whiskey or rum.
• Play around with the liquids you add to the cake. Apple juice and water are a great combo, but you can also use plant milk, orange juice, cranberry juice, tea, or a combination of these. Adding a little coffee can give lovely flavors as well.
• To make this cake oil-free simply use apple sauce or mashed bananas instead of the vegetable oil
• You can bake this cake in a traditional round cake mold, or you can use muffin tins or a loaf pan. Make sure to adjust the baking time if choosing different baking dishes.

Prep time: 10 minutes
Bake time: 55 minutes

Vegan Fruitcake

8-12 portions (slices)

Ingredients

• 2 cups / 250 g oat flour
• 1/4 cup / 50 g sugar
• 1 tbsp baking powder
• 1.5 tbsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground cardamom
• 1/8 tsp ground nutmeg
• 1/3 cup / 80 ml vegetable oil
• 1/2 cup / 120 ml apple juice
• 10 oz / 300 g mixed dried fruits
• 10 oz / 300 g mixed nuts and seeds

Instructions

1. Preheat oven to 360 F / 180 C.
2.  In a large bowl mix together flour, sugar, baking powder, cinnamon, cloves, cardamom, and nutmeg.
3. Pour in oil, apple juice, and around 2/5 cup or 100 ml water, and mix everything well together.
4. Fold in fruits, nuts, and seeds.
5. Pour dough into a silicon form, or a lightly greased pan, and smooth out the top.
6. Bake for 45-55 minutes, or until a toothpick inserted comes out clean.
7. Allow the cake to cool completely before slicing.

The post No-Waste One-Bowl Fruitcake That’s Vegan and Gluten-Free appeared first on The Beet.

You’ll love the taste of rich, chocolatey flavor from natural cocoa powder and the tender, soft texture of the donut. Aside from the taste, this recipe is quick and easy, and most of the ingredients you’ll already have on hand. It takes just ten minutes to prep the donuts and glaze and ten minutes for the donuts to bake. They’re the perfect grab-and-go dessert to serve at the holiday party and are so easy to make, children love to partake in this recipe!

What You’ll Need to Make Vegan Chocolate Peppermint Donuts

It’s time to gather your ingredients to make the donuts before you make the chocolate glaze. You’ll start by adding the dry ingredients in your bowl and then mixing the wet ingredients, including your flax egg into that same bowl to create the doughy batter. Many of these easy vegan ingredients you’ll already have on hand, likely stored away in your pantry. For this you will need:

• Flax egg
• All-purpose flour
• Granulated Sugar
• Natural Cocoa Powder
• Baking Powder
• Baking Soda
• Salt
• Soy Milk
• Apple Cider Vinegar
• Apple Sauce
• Vanilla Extract
• Vegan Butter

What You’ll Need to Make Vegan Glaze

When the donuts are in the oven, it’s time to make the vegan chocolate glaze and add the crushed peppermint candies. The glaze is easy to make and you’ll dunk each donut in it when they are baked through and cooled off. You’ll reuse the cocoa powder, salt, and soy milk from the donut recipe for the glaze, so don’t put those away yet! You’ll want to use the vegan glaze for all your dessert recipes, here’s what you’ll need:

• Natural cocoa powder
• Powdered sugar
• Salt
• Soy Milk
• Crushed Peppermint Candies

What is a Flax Egg?

For an easy egg substitute that’s completely vegan, a flax egg works perfectly and has the same sticky texture and binding properties as a real egg, and is super simple to make. All you need is water and flax, and the exact flax-egg ratio. Everything you need to know about flax egg, how to make a flax egg, including the correct ratios, check out The Beet’s flax egg recipe.

How to Store Vegan Donuts

If you have leftovers or plan to make extra for the next day, these vegan donuts can easily be stored at room temperature, no refrigeration needed! In an airtight container at room temp, your donuts will stay fresh for one to two days. If you want to enjoy the donuts later in the week, refrigerate them for up to four to five days, but if you want to have them months from now, wrap each donut in wax paper and store them in the freezer for up to 3 months.

Easy Vegan Substitutes for Vegan Donuts

Have all the ingredients on hand but missing a few? We have easy substitutes that you may already have and will save you a trip to the grocery store. Don’t have vegan butter? Try coconut oil instead and use the same measurements. If you’re looking for a gluten-free option for vegan donuts, try using a gluten-free blend instead of all-purpose flour. The ratios are the same! Don’t have applesauce but have a banana laying around? Use mashed banana instead of apple sauce and you’ll still get that gooey, eggy texture. If you don’t have vanilla extra or want to amplify the taste of peppermint use peppermint extract instead.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Cost: $3.05 recipe | $0.25 serving

Vegan Chocolate Peppermint Donuts

Makes 12 donuts

Ingredients

Donuts

• 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) ($0.10)
• 1 ½ cups all-purpose flour ($0.12)
• 1 cup granulated sugar ($0.12)
• 6 tablespoons natural cocoa powder ($0.65)
• ¾ teaspoon baking powder ($0.02)
• ¼ teaspoon baking soda ($0.02)
• ½ teaspoon salt ($0.01)
• ¾ cup + 1 tbsp soy milk ($0.36)
• 1 teaspoon apple cider vinegar ($0.01)
• 3 tablespoons unsweetened applesauce ($0.15)
• 1 teaspoon vanilla extract ($0.20)
• 1 tablespoon vegan butter, melted ($0.15)

Glaze & topping

• ¼ cup natural cocoa powder ($0.44)
• 1 ¾ cups powdered sugar ($0.42)
• A pinch of salt optional
• 3-4 tablespoons soy milk ($0.10)
• 2-3 tablespoons crushed peppermint candies ($0.18)

Instructions

Donuts

1. ​​Combine the ground flaxseed and water in a small bowl. Set it aside for 5-10 minutes, or until gelatinous and thickened.
2. Preheat your oven to 350 degrees F, and lightly spray or grease a 12-donut pan.
3. In a large mixing bowl, sift the flour, sugar, cocoa, baking powder, baking soda, and salt, then whisk to combine.
4. In a separate bowl, combine the flax egg, milk, vinegar, applesauce, butter, and vanilla extract until smooth.
5. Add the wet ingredients to the dry ingredients. Mix until just combined, but be careful not to overmix the batter.
6. Transfer the batter to a piping bag fitted with a large tip or a freezer bag with one corner cut off. Pipe the batter into the prepared donut pan, about ½ -¾ full.
7. Bake the donuts for 9-10 minutes, or until slightly springy. Let the donuts cool in the pan for 5 minutes, then pop them out of the pan and onto a wire rack to finish cooling.

Glaze & topping

1. To make the glaze, sift the cocoa powder, powdered sugar, and salt together in a small bowl, then mix in the soy milk until the glaze is smooth.
2. Once the donuts have cooled completely, dip the tops in the glaze. Immediately sprinkle them with crushed peppermint candies, then return them to the wire rack until the glaze has set. Enjoy!

Nutrition: 1 of 12 servings
Calories 230 | Total Fat 2.3 g | Saturated Fat 0.6 g | Cholesterol 0 mg | Sodium 164 mg | Total Carbohydrates 52 g | Dietary Fiber 2.4 g | Total Sugars 36.3 g | Protein 3.2 g | Calcium 50.5 mg | Iron 1.5 mg | Potassium 118.6 mg |

The post Easy Vegan Chocolate Peppermint Donuts in Under 20 Minutes appeared first on The Beet.

Make sure to leave enough time for this bread to be fully proofed. This will dictate how light and soft the vegan challah bread will be.

What is Vegan Challah Bread?

Challah is a staple in Jewish food and culture. Challah is a soft and fluffy specialty bread that is often baked weekly for Shabbat or other major Jewish holidays such as Hanukkah. The only exception is during Passover when leavened and fermented grain products are not allowed.

Is Challah Bread Vegan?

Challah Bread is can be easily made vegan because it is naturally dairy-free and meat-free. To make challah bread vegan, we’re swapping the egg wash for a homemade apricot jam and plant milk wash. Honey is also not used in this recipe to keep it fully vegan.

Does Vegan Challah Bread Taste Different That Non-Vegan Challah Bread?

Vegan Challah bread tastes similar to non-vegan Challah bread. It’s light, tender, and subtly sweet. The texture of vegan Challah bread resembles non-vegan Challah bread as it is soft and fluffy.

Vegan Challah Bread Ingredients

• All-purpose flour ($0.38)
• Cane sugar ($0.03)
• Instant yeast ($0.12)
• Salt ($0.01)
• Vegan butter ($0.43)
• Neutral vegetable oil ($0.44)
• Warm water (120-130F)
• Jam glaze
• Apricot jam ($0.31)
• Plant milk ($0.05)

Easy Vegan Challah Bread Substitutions

• Replace butter with oil
• Substitute oil for butter
• Aquafaba wash or maple syrup wash instead of apricot jam and plant milk wash
• Use 1:1 gluten-free flour blend for all-purpose flour

Step-By-Step Instructions to Make Vegan Challah 

Add the all-purpose flour, cane sugar, instant yeast, and salt. Whisk together until well combined.

Next, add the melted vegan butter, vegetable oil, and warm water. Mix the dough with a spatula until shaggy. Continue kneading with your hands for 7-8 minutes, or until the dough is smooth and elastic.

Transfer the dough to a large mixing bowl coated with oil, then brush the top of the dough with oil as well. Cover the bowl with plastic wrap and let the dough rise for 1 ½ – 2 hours, or until it has doubled in size.

Gently punch the air out of the dough and remove it from the bowl. Divide it into 2 even halves, then further divide the dough halves into 3 even pieces.

Roll each piece into a snake-like shape with tapered ends, about 10-12 inches long. Place the 3 pieces side-by-side and pinch the ends together at the top.

Braid the loaf by bringing each outer strand into the middle until you reach the end of the strands. Pinch the ends together, and tuck each end of the loaf under on itself. Repeat with the other loaf as well.

Transfer both loaves onto a parchment-lined baking sheet and cover loosely with a piece of plastic wrap sprayed with cooking oil.

Let proof for another 90 minutes, or until they’ve risen to about double in size, are puffy, and leave a slight indent when pushed on.

Why Proofing Vegan Challah Bread Is Important

Vegan challah bread can be a sensitive dough. If under-proofed, the vegan challah bread dough will tear in the oven. If over-proofed, the dough will form air bubbles that are too large. The bubbles will then pop and the dough will deflate while baking.

Can You Make a Challah Bread Glaze Without Egg?

The egg wash is one of the most important steps that gives the challah bread its signature glossy appearance. It also helps add moisture to the vegan challan dough, which helps it rise.

Most Challah bread recipes use an egg wash to give it this shiny appearance. In this recipe, we use apricot jam and plant milk to form the glaze.

Brush the loaves with half of the glaze mixture, then bake them for 20 minutes. Brush on the rest of the glaze, then rotate the loaves to evenly cook both sides.

Bake them for another 13-15 minutes, or until the crust is golden brown and shiny. Let the loaves cool for a few minutes before serving. Enjoy!

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How to Store Vegan Challah Bread

Vegan Challah Bread keeps at room temperature for up to 4 days. Leftovers can be refrigerated or frozen. Preheat in an oven at 350 degrees F, microwave, or toaster.

What to Make with Vegan Challah Bread Leftovers

Not sure what to do with leftover vegan Challah bread? Use the leftover vegan challah bread to make french toast, bread pudding, croutons, or stuffing.

Vegan Challah Bread

Servings: 2 loaves (24 slices)

Prep time: 3 hours

Bake time: 20 minutes

Total time: 3 hours 20 minutes

Cost: $1.77 recipe | $0.89 loaf/$0.07 slice

Ingredients

Challah Bread

• 5 cups all-purpose flour ($0.38)
• 5 tablespoons cane sugar ($0.03)
• 1 tablespoon instant yeast ($0.12)
• 1 ½ teaspoons salt ($0.01)
• 3 tablespoons melted vegan butter ($0.43)
• ¼ cup neutral vegetable oil ($0.44)
• 1 ¼ cups warm water (120-130F)
• Jam glaze
• 4 tablespoons apricot jam ($0.31)
• 2 tablespoons plant milk ($0.05)

Instructions

1. In a large mixing bowl, add the all-purpose flour, cane sugar, instant yeast, and salt. Whisk together until well combined.
2. Next, add the melted vegan butter, vegetable oil, and warm water. Mix the dough with a spatula until shaggy. Continue kneading with your hands for 7-8 minutes, or until the dough is smooth and elastic.
3. Transfer the dough to a large mixing bowl coated with oil, then brush the top of the dough with oil as well. Cover the bowl with plastic wrap and let the dough rise for 1 ½ – 2 hours, or until it has doubled in size.
4. Gently punch the air out of the dough and remove it from the bowl. Divide it into 2 even halves, then further divide the dough halves into 3 even pieces.
5. Roll each piece into a snake-like shape with tapered ends, about 10-12 inches long. Place the 3 pieces side-by-side and pinch the ends together at the top.
6. Braid the loaf by bringing each outer strand into the middle until you reach the end of the strands. Pinch the ends together, and tuck each end of the loaf under on itself. Repeat with the other loaf as well.
7. Transfer both loaves onto a parchment-lined baking sheet and cover loosely with a piece of plastic wrap sprayed with cooking oil. Let proof for another 90 minutes, or until they’ve risen to about double in size, are puffy, and leave a slight indent when pushed on.
8. Preheat the oven to 350 degrees F, and mix together the apricot jam and plant milk to form the glaze. Brush the loaves with half of the glaze mixture, then bake them for 20 minutes.
9. Brush on the rest of the glaze, then rotate the loaves to evenly cook both sides. Bake them for another 13-15 minutes, or until the crust is golden brown and shiny. Let the loaves cool for a few minutes before serving. Enjoy!

Vegan Challah Nutrition Notes

1 of 24 slices

Calories 146 | Total Fat 4 g | Saturated Fat 0.7 g | Cholesterol 0 mg | Sodium 159.8 mg | Total Carbohydrates 24.6 g | Dietary Fiber 0.8 g | Total Sugars 4 g | Protein 2.8 g | Calcium 6.7 mg | Iron 1.2 mg | Potassium 33.9 mg |

Other Hanukkah Recipes You Might Like

• Vegan Potato Latke
• Vegan Chocolate Babka
• Vegan Sufganiyot

The post The Easiest Vegan Challah Bread Under $1 a Serving appeared first on The Beet.

Each recipe will feed the whole family, and help you get closer to reaching your health goals by eating plant-based. Now when you come home after work or a workout, you know dinner will be done in no time.

Easy Vegan Recipes Everyone Will Love

We’ve all been there, standing around the kitchen for what feels like forever, waiting for the carrots to cook through or the potatoes to get soft enough to chew. And if you’re cooking for more than yourself, someone is likely to ask, “how much longer until dinner is ready?”

Now, they’ll be surprised at how quickly the meal was ready and how delicious it tastes. These no-fuss recipes are restaurant quality at fast-food service!

Easy Vegan One-Pot/Pan Dinners

The secret to meals in minutes: For the quickest ways to cook dinner and clean up, make easy vegan one-pot or one-pan dinners. You’ll find in the recipe list below that many of the recipes simply just call for one pot or pan, whether it’s a stew or a pasta dish.

Take our Southwest Hash, for example, this recipe can be enjoyed at any time of the day and makes for a delicious breakfast and dinner. All that’s required is to sautee your vegetables and potatoes with oil and spices in one pan and heat your tortilla in the same pan. Then you’ll stuff your tortilla with the veggies and sweet potatoes and enjoy this dish like a folded taco.

1. Vegan Thai Green Curry

Prepared in ten minutes and cooked in twenty, make this vegan Thai green curry for dinner in just half an hour. Flavorsome seasonings like garlic, ginger, Thai basil, and lemongrass infuse a rich coconut milk broth, and fresh, tender vegetables make every bite seem better than the last.

2. Easy Vegan Pumpkin Curry

In just fifteen minutes you can have the most delicious, flavorful pumpkin curry made with coconut milk and silken tofu. This comforting dish is easy to make and feeds the whole family.

3. Chickpea and Avocado Grain Bowl With Creamy Tahini Dressing

For a healthy dinner option, make this fiber-filled chickpea and avocado grain bowl with creamy tahini dressing that’s completely dairy-free.

4. Ramen Noodle Salad with Kimchi

Made in just twenty minutes, this comforting ramen noodle salad with kimchi is full of flavor and crunchy texture.

5. Loaded Sweet Potato Rounds With Vegan Goat Cheese and Cranberries

Ready in thirty minutes, these Loaded Sweet Potato Rounds are baked into caramelized perfection and topped with vegan goat cheese and cranberry mash for the perfect sweet and savory bite.

6. Creamy Vegan Pasta Packed With Nutrients

Ready in thirty minutes, this pasta recipe is simple and delicious. The pine nuts add a buttery taste and crunchy texture to finish.

7. Vegan Pasta Primavera

Packed with hearty vegetables, this easy vegan pasta primavera is a quick, no-waste dinner ready in just thirty minutes.This recipe is a great way to use up your veggie scraps!

8. Dairy-Free, Vegan Vegetable Risotto

Made in thirty minutes or less, you can easily throw this dairy-free vegetable risotto together for a quick weeknight dinner or last-minute side dish.

9. Vegetable and Quinoa Stuffed Peppers

This nutritious stuffed pepper recipe is made with vegetables, quinoa, and pecans and has the option to cook in your Instant Pot or in the oven.

10. Vegan Chana Masala

In just thirty minutes you can dive into the delicious taste of vegan chana masala, and enjoy a healthy dinner. Chickpeas are an excellent source of plant fiber and protein.

11. Spicy Maple Mustard Tofu With Vegetables

Prepared in fifteen minutes, and cooked in fifteen minutes, this spicy maple mustard tofu with vegetables is the perfect sweet and savory dish for dinner.

12. One-Pan Vegan Southwest Sweet Potato Hash Wrap

Enjoy this easy one-pan southwest sweet potato hash wrap for breakfast, lunch, or dinner. Taste the bold flavors of this dish which feature spices like cumin, ancho chiles, and smoked paprika to spice things up.

13. Black Pepper Tofu With Rice and Broccolini

In less than twenty-five minutes you’ll have a complete dinner with tofu, rice, and broccolini. Most ingredients you’ll already have on hand!

For our full list of vegan dinner recipes, check out our column on The Beet.

The post 13 Family Dinner Recipes in 30 Minutes or Less…Easy and Vegan! appeared first on The Beet.

Before racing to the supermarket for your holiday ingredients, here’s your guide to planning the most delicious plant-based recipes, that are as festive as they are easy to make. With this guide, we’ve made it easier than ever for you to plan your entire plant-based menu in advance with the consideration of vegan eaters, anyone watching their cholesterol, or those with dairy allergies or other types of dietary restrictions.

Your Guide to the Best Vegan Christmas Recipes

We arranged an easy-to-follow guide to vegan Christmas recipes, featuring everything from small bites to main courses, festive cocktails, and cheerful desserts –– so you will slay this feast and enjoy the day. The proof is in the pudding –– or should we say the dairy-free buttercream frosting?

The exciting, unexpected part about the Christmas holiday celebrations, unlike most other holidays, is that everyone’s menu looks different –– influenced by your own family traditions. So, whether you’re used to great grandma’s homemade Shepherd’s Pie that’s been passed down for generations or your uncle’s favorite honey-baked ham as a main, we have alternatives that are just as good, if not better, and lean healthier than the real thing.

In addition, we also rounded up more than five of our most popular vegan Christmas cookie recipes so Santa can refresh himself with a tasty treat and a glass of oat milk, and more than five other festive desserts – everything cheery from cupcakes to ‘cheese’ cakes made with completely dairy-and-egg-free ingredients.

The party doesn’t stop there: Before the food coma sets in, make sure to enjoy a holiday cocktail or two (just don’t plan to drive home! since these are stiffer than they taste)! Check this Christmas list twice, then get cooking, and have a very happy holiday!

Vegan Christmas Cookies

Cookies during the holidays are a sign of joy and love. This Christmas, make a batch or two of your favorite vegan cookie recipe and wrap them like a present to give to your loved ones, or simply serve them fresh from the oven at the holiday party.

• Chef Chloe Coscarelli’s Vegan Raspberry Chocolate Chunk Cookies

No holiday celebration is complete without baking batches of sweet, decadent cookies! These vegan cookie recipes were crafted with the festive deliciousness of the holidays in mind, without sacrificing whole, plant-based ingredients.

• Vegan Salted Caramel Thumbprint Cookies (Paleo, Gluten-Free)

Just because you have an allergy or dietary restrictions doesn’t mean you have to miss out on holiday treats or Christmas cookies. These thumbprint cookies are secretly paleo, dairy-free, gluten-free, and nut-free as well. These caramel cookies are fit for any and all types of eaters!

• Festive Vegan Crinkle Cookies

These vegan cookies are fudgy, chocolatey, and so delicious, with no dairy added. They are also super easy to make and only take only half an hour. So you can feel relaxed and festive!

• Vegan Gingerbread Cookies

Ring in the holiday cheer with these mini gingerbread cookies and wrap them with ribbon to complete the festive presentation. They make a perfect gift for the relative who has everything.

• Vegan Ginger Molasses Cookies (Paleo)

Your classic ginger molasses cookie just got a major upgrade! These gluten-free, paleo, vegan cookies taste just like the traditional ones, and are nut-free. Bring these to a cookie swap and you’ll wow the traditional holiday bakers. A welcomed treat to anyone with allergies!

• Peanut Butter Cup Cookies (Gluten-Free, Grain-Free)

Make these peanut butter cup cookies for anyone who loves Reece’s, and these are vegan! These grain-free cookies are also gluten-free. (No time to bake? if you’re in a pinch buy either Lily’s Sweets or Justin’s, both are vegan and delicious.) A wonderful indulgent holiday treat!

• Chocolate Hazelnut Shortbread Swirls

These shortbread swirl cookies make the perfect holiday treat: Wrap them in boxes tied with ribbon as gifts for friends and neighbors – if they last that long. They’re so melt-in-your-mouth good, there may not be any left, so it’s better to make a double batch.

• 6 Ingredient Vegan Snowball Cookies

Guests will go crazy over these buttery and nutty vegan holiday cookies without ever knowing they took you under 30 minutes to make.

• Vegan Peppermint Brownie Cookies

One-Bowl Vegan Peppermint Brownie cookies are chewy, fudgy, rich, and dense, and combine both worlds, chocolate cookies, and chocolate brownies.

• Chewy Vegan Molasses Ginger Cookies

These Vegan Molasses Ginger Cookies taste like the holidays with their festive spice blend of cinnamon, nutmeg, ginger, cloves, vanilla, and black pepper.

The Best Vegan Christmas Desserts

The dessert table is one of the most picturesque displays at the holiday party, and when you make these special treats, you can be sure that all the children will love to call first dibs on who gets to eat one of the snowmen off the eggnog cake. (Be sure to make enough!) This holiday, choose from these 5 of our favorite vegan desserts – or simply make them all.

• Chocolate Peppermint Cheesecake

Indulge in “cheesecake” that’s actually good for you. (Or at least better for you!) This no-sugar-added recipe calls for using Medjool dates instead of all that added sugar. Instead of dairy, you will use coconut milk, or your favorite nut milk, since these have the same consistency and texture as the real thing. The filling is creamy without the cream since you’ll use soaked, raw cashews blended into a cheese-like texture. This cake is almost like a chilled mousse, with a smooth layer of sinful chocolate.

• Vegan Carrot Cake with Cashew Icing 

Warm, spiced, velvety, crumbled carrot cake is always a winner. Your guests will love getting served their carrot with cashew icing cake in individual containers! This recipe sets standards for a healthier, delicious, plant-based, gluten-free cake that everyone will love.

• Vegan Chocolate Hazelnut Star Bread

If you’re looking to expand your vegan bread-making skills beyond cinnamon rolls, then this is the perfect recipe for you. A classic star bread made entirely egg-free and dairy-free that’s twisted with dairy-free vegan chocolate hazelnut spread that makes this vegan star bread an absolute showstopper.

• Vegan and Gluten-Free Chocolate Peppermint Bars

These chocolate peppermint bars are full of holiday flavor and minty freshness. With a deliciously oaty chocolate crust and a super smooth dairy-free chocolate peppermint filling, these easy and gluten-free bars are a crowd-pleaser for even the non-vegan folks!

• Vegan and Gluten-Free Eggnog Cake

If you love eggnog (without the eggs and cream of course), then you’ll absolutely adore this vegg-nog cake. It has all of the flavors of the classic holiday drink yet is made entirely egg-free, dairy-free, and in cake form! Make sure to make enough snowmen to go around!

• Vegan and Paleo Pistachio Santa Hat Cupcakes With Vegan Buttercream‘

What’s green, wears a red Santa hat, and is fluffy and surprisingly sweet? No, not the Grinch, but these vegan pistachio Santa hat cupcakes! These grain-free cupcakes are dairy-free and full of nutty and “buttery” flavor. Topped with vegan buttercream frosting, they are the perfect holiday treat! Open up the cake to let the bright green pistachio color peak out!

• Vegan Gingerbread Bundt Cake

This easy-to-make vegan gingerbread bundt cake is full of holiday spice and flavor, yet completely gluten-free, dairy-free, and refined sugar-free.

• Gingerbread Donuts

These festive vegan gingerbread donuts are a warming and cozy dessert that will bring a smile to everyone’s face.

• Vegan Millionaire Shortbread Bars

Millionaire shortbread bars have been around since the 19th century, but we’re switching up some of the ingredients to make this classic dessert vegan and take it into modern times.

Vegan Christmas Dinner

Christmas dinner looks different for everyone, so we rounded up five different vegan recipes perfect for the main course or side dish. Let’s start with an updated classic Sheperd’s Pie.

• Vegan Sweet Potato Shepherd’s Pie

This vibrant sweet potato and lentil Shepherd’s pie is packed with hearty vegetables and savory spices like thyme and rosemary. It’s guaranteed to fill your kitchen with warm and cozy aromas that will put you in a festive mood. The lentils make it healthy, so go for seconds.

• Mark Bittman’s Dairy-Free Lasagna

The star here is the vegan ragu, which can show up in many forms, and rightfully so: it’s so easy to substitute for meat that shows up in classic ragu because so many different foods can do the trick.

• Vegan Lasagna Soup

Normally eat lasagna on Christmas day? Switch it up with this easy-to-make vegan lasagna soup. This recipe is amazing because you get the best of both worlds: The deliciousness of lasagna and the comfort of steaming soup. Make an extra batch to keep around for leftovers.

• Vegan Scalloped Potatoes

These vegan scalloped potatoes are as delicious as they are easy to make Woohoo! All you need is twenty minutes to prep the dish which requires slicing potatoes thin and mixing the cheese-flavored sauce.

• Vegan “Cheesy” Broccoli and Wild Rice Casserole

When you’re looking for the perfect side dish to complement all of your holiday mains, this vegan broccoli and wild rice casserole is a winning choice. This dish is made with vegan butter, soy milk, and non-dairy cheese for the ultimate cheesy, gooey-tasting indulgence. All you need is 15 minutes to prep the ingredients and let the rice cook slowly for 45 minutes, and it will be rich and satisfying, almost like a risotto.

• Mini Dairy-Free Spiral Veggie Tarts

These beautiful vegan mini spiral veggie tarts are perfect as individual little main dishes for the holidays. You can serve them with a big green salad, roasted brussels sprouts, or any of your favorite festive side dishes.

•  Epic Vegan Cheese Board

There are no rules for making an epic vegan cheese board, so you can get as creative as you want here. That said, here are six tips to make sure your vegan cheese board is show-stopping every time.

Merry it Up with Vegan Christmas Cocktails

Festive Christmas cocktails are just a shake and a stir away. Make one of these five seasonal drinks as your signature pour to welcome guests to your holiday get-together or family dinner.

• Plant-Based Whiskey Sour

For those who love a tart, bitter, sour drink, make them this plant-based whiskey soup and strain the liquid into a martini or old-fashioned glass. Garnish with a citrus peel.

• Plant-Based Gin Fizz

For all your gin lovers, there’s nothing better than a foamy fizz. For this drink, pour the mixture into a highball glass and top with club soda and lemon for garnish.

• Bee’s Knees with no stinger (i.e., no honey)

Forget the honey, but still enjoy this vegan Bee’s Knees and strain this drink into a coupe glass.

• Perfect Martini

Shake this martini like you’ve never shaken one before, and that’s the secret to the perfect martini. Pour into a martini glass and garnish with olives.

• Milk Punch

Actually, this drink is made with almond milk. Pour the warm mixture into a glass mug and garnish with nutmeg and cinnamon stick.

Now that your entire Christmas menu is planned out and checked off your to-do list, we can also assist with last-minute gift ideas for the vegan or eco-minded on your list with our guide to 33 gifts or our list of stocking stuffers for under $25.

The post Your Vegan Christmas Guide: 32 Plant-Based Holiday Recipes appeared first on The Beet.

Vegan pine cone cookies may look complicated to make, but this recipe actually takes minimal effort and just five ingredients! This no-bake cookie recipe is easy to follow and only requires 10 minutes of active time. Vegan pine cone cookies do require a couple of hours to chill, so leave time to cool and decorate.

No-bake vegan pine cone cookies can be easily customized to be free of gluten, sugar, or unhealthy ingredients. You can also have fun with the recipe and add your favorite spices, nuts, or even alcohol!

Vegan Pine Cone Cookie Ingredients 

• Cookies (Store-bought or homemade)
• Vegan chocolate spread or nut butter
• Jam
• Chocolate cornflakes
• Powdered sugar

Should You Use Store-Bought or Homemade Cookies?

Both homemade and store-bought cookies can be used to make vegan pine cone cookies. You can use any vegan cookie for this recipe – try vegan oat cookies, vegan gingerbread, vegan Oreos, spekulatius, sugar cookies, ginger cookies, or a combination of these.

This no-bake vegan pine cone cookie recipe will work with any leftover cookies or cookie crumbles from the bottom of the bag.

What to Use Instead of Jam, Vegan Chocolate Spread or Nut Butter

As the ‘wet ingredient’ you have so many options to choose from as well: jam (apricot and orange are our favorites), vegan chocolate spread, peanut butter, hazelnut butter, tahini, or vegan cream cheese. You can use these alone or in a combination in this recipe.

How much to use of these will depend on the type of cookies you crumbled. If you use filled or softer cookies you will need less of the ‘wet ingredients’ compared to some drier cookies.

Customize Vegan Pine Cone Cookies

No-bake vegan pine cone cookies are extremely versatile and customizable.

• Use orange or lemon zest to brighten up the flavor of the cookies.
• Sprinkle your favorite holiday spices such as ground ginger, cinnamon, or pumpkin spice to the mix.
• Chocolate lovers will want to add in cocoa powder for extra chocolate flavor.
• If you’re looking for different textures throughout the vegan pine cone cookies, use coconut flakes, chopped dried nuts or cacao nibs.
• Vanilla extract is always a great addition to any vegan cookie or vegan holiday dessert.
• Dust the cookies with sugar before serving for a snowy effect.
• Mix in rum or whiskey for a bold flavor.

How to Make Pine Cone Cookies

1. Place vegan cookies in a food processor. Pulse into fine crumbs. Work in batches, if needed.
2. Transfer vegan cookie crumbs into a large bowl, and add chocolate spread and jam. Start with a smaller amount, you can add more if needed as you go. Add any extra ingredients if using them as well.
3. Start to mix and “knead” the dough, until it’s sticky but shapable. Add more jam and/or chocolate spread, if needed. Place dough covered in the fridge for an hour.
4. If the dough seems too dry after chilling, add a splash of dairy-free milk and knead again.
5. Shape about 1/4 cup of the dough into a cone or pyramid. Starting from the bottom, insert chocolate cornflakes into the dough to resemble pine cones. Repeat with the rest of the dough.
6. Chill in the fridge for a couple of hours. Dust with sugar before serving.

Make Your Own Vegan Chocolate Spread From Scratch

You can either buy vegan Nutella or make your own vegan chocolate from scratch. Homemade vegan chocolate spread takes under 5 minutes to make. Melt 7 ounces of dark chocolate in a double boiler, stir in a few tablespoons of coconut cream and refrigerate for 25 minutes.

No-Bake Vegan Pine Cone Cookies

Makes about 12 pine cones

Prep Time: 10 mins

Chilling time: 1 hour

Decorating: 20 mins

Ingredients

• 1.1 lbs/500 g cookies (about 4 cups of cookie crumbs)
• 2-4 tbsp vegan chocolate spread or nut butter
• 4-6 tbsp jam
• chocolate cornflakes
• powdered sugar

Instructions

1. Place cookies in a food processor. Pulse into fine crumbs. Work in batches, if needed.
2. Transfer crumbs into a large bowl, and add chocolate spread and jam. Start with a smaller amount, you can add more if needed as you go. Add any optional extras if using them as well.
3. Start to mix and “knead” the dough, until it’s sticky but shapable. Add more jam and/or chocolate spread, if needed. Place dough covered in the fridge for an hour.
4. If the dough seems too dry after chilling, add a splash of plant milk and knead again.
5. Shape about 1/4 cup of the dough into a cone or pyramid. Starting from the bottom, insert chocolate cornflakes into the dough to resemble pine cones. Repeat with the rest of the dough.
6. Serve pine cones immediately or chill in the fridge for a couple of hours. Dust with sugar before serving.

More Vegan Holiday Cookies You’ll Love

• Vegan Snowball Cookies
• Vegan Gingerbread Cookies
• Chocolate Hazelnut Shortbread Swirl

The post Easy No-Bake Vegan Pine Cone Cookies With Just 5 Ingredients appeared first on The Beet.