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VEGAN YOGURT RECIPE
Step 1 - Soak the cashews in boiling water. Step 2 - Add them and the other ingredients to a blender and blend until completely smooth. Step 3 - Decant into jars. Step 4 - Place in an Instant Pot on the yogurt setting or leave in a warm place to ferment. Step 5 - Chill thoroughlybefore serving.
INSTANT POT LENTIL DAL Step 1- Sauté the onions in the Instant Pot then add the ginger, garlic and spices. Step 2- Pour in some water and scrape the bottom of the pan well. Add lentils and tomatoes. Step 3- Add coconut milk, then put the lid on, seal it and cook as directed in the full recipe below.SOURDOUGH STARTER
If your recipe says you need 100 g of starter, put 25g ( ¼ cup) of rye flour and 25g (1 tablespoon and 2 teaspoons) of water into your starter jar and stir it up really well. Then the following night add another 25g of flour (¼ cup) and 25g (1 tablespoon and 2 teaspoons) of water. That brings you up to 100g of starter. ONE-POT SPICY VEGETABLE RICE This One-Pot Spicy Vegetable Rice is our go to favourite mid-week dinner. 3o minutes & one pot is all that is standing between you & a big bowl full of deliciously spiced, flavourful rice studded with sweet, soft veggies. LENTIL SHEPHERD'S PIE The ultimate Vegan Lentil Shepherd's Pie featuring rich, flavourful, saucy lentils topped with fluffy, creamy mashed potatoes & baked until deliciously golden brown &ENGLISH MUFFINS
Pour in the water and liquid (but room temperature) oil then stir briefly to combine and absorb the dry flour. Add a little more water as required to make a very slightly tacky dough. . Turn out onto a lightly floured surface and knead for at least 10 minutes until HEALTHY NO OIL CRISPY ROASTED POTATOES Ingredient & equipment notes. These Healthy No Oil Crispy Roasted Potatoes are super simple to make. All you need is a rimmed baking tray or roasting pan and just 3 ingredients plus some some salt andpepper.
FLAVOUR-PACKED VEGAN RECIPES TO SATISFY YOUR COMFORT FOODABOUTALL RECIPESMY COOKBOOKVEGAN MEATLOAF WITH GRAVYCINNAMON ROLL IN A MUG Creative, approachable & flavour packed vegan recipes to satisfy your comfort food cravings & warm your soul! With clear, step-by-step instructions, my goal is to give you the confidence to cook and bake great vegan food from scratch. RECIPES | A VIRTUAL VEGAN Recipes. Recipes for lovers of vegan comfort food! From dinner recipes to cozy soups and stews, amazing baked goods and the fluffiest vegan pancakes, my recipes are all about big flavour and great results! See all recipes in date order >. VEGAN HUMMINGBIRD CAKE Vegan Cream Cheese Frosting - As this is a dairy-free hummingbird cake we are using vegan cream cheese and vegan butter along with powdered sugar, vanilla, salt and my magic ingredient arrowroot flour which stops it from being super sloppy and squirting out of the sides of the cake. I've tried many vegan cream cheeses in frosting recipes and Tofutti seems to work the best.VEGAN YOGURT RECIPE
Step 1 - Soak the cashews in boiling water. Step 2 - Add them and the other ingredients to a blender and blend until completely smooth. Step 3 - Decant into jars. Step 4 - Place in an Instant Pot on the yogurt setting or leave in a warm place to ferment. Step 5 - Chill thoroughlybefore serving.
INSTANT POT LENTIL DAL Step 1- Sauté the onions in the Instant Pot then add the ginger, garlic and spices. Step 2- Pour in some water and scrape the bottom of the pan well. Add lentils and tomatoes. Step 3- Add coconut milk, then put the lid on, seal it and cook as directed in the full recipe below.SOURDOUGH STARTER
If your recipe says you need 100 g of starter, put 25g ( ¼ cup) of rye flour and 25g (1 tablespoon and 2 teaspoons) of water into your starter jar and stir it up really well. Then the following night add another 25g of flour (¼ cup) and 25g (1 tablespoon and 2 teaspoons) of water. That brings you up to 100g of starter. ONE-POT SPICY VEGETABLE RICE This One-Pot Spicy Vegetable Rice is our go to favourite mid-week dinner. 3o minutes & one pot is all that is standing between you & a big bowl full of deliciously spiced, flavourful rice studded with sweet, soft veggies. LENTIL SHEPHERD'S PIE The ultimate Vegan Lentil Shepherd's Pie featuring rich, flavourful, saucy lentils topped with fluffy, creamy mashed potatoes & baked until deliciously golden brown &ENGLISH MUFFINS
Pour in the water and liquid (but room temperature) oil then stir briefly to combine and absorb the dry flour. Add a little more water as required to make a very slightly tacky dough. . Turn out onto a lightly floured surface and knead for at least 10 minutes until HEALTHY NO OIL CRISPY ROASTED POTATOES Ingredient & equipment notes. These Healthy No Oil Crispy Roasted Potatoes are super simple to make. All you need is a rimmed baking tray or roasting pan and just 3 ingredients plus some some salt andpepper.
RECIPES | A VIRTUAL VEGAN Recipes. Recipes for lovers of vegan comfort food! From dinner recipes to cozy soups and stews, amazing baked goods and the fluffiest vegan pancakes, my recipes are all about big flavour and great results! See all recipes in date order >.ENGLISH MUFFINS
Pour in the water and liquid (but room temperature) oil then stir briefly to combine and absorb the dry flour. Add a little more water as required to make a very slightly tacky dough. . Turn out onto a lightly floured surface and knead for at least 10 minutes untilVEGAN BUTTER
Step 1 - Add all of the ingredients except the oils to a blender and blend until smooth. Step 2 - Add the refined coconut oil and the olive oil and blend again until incorporated and light and airy. Step 3 - Pour into a lidded container and place in the fridge to set. BEST VEGAN RED WINE GRAVY I have a thing about gravy. I just love it. Especially on vegan mashed potatoes.A good gravy like this Vegan Red Wine Gravy elevates a meal and brings everything together, and this one is an intensely savoury, can’t-stop-mopping-it-up delicious gravy that you’ll want to pour over everything!. We're talking a sweet vegetable base, red wine, herbs, garlic, onion etc, all simmered together VEGAN SCRAMBLED EGGS Step 2 - Blend everything else, except the vegan butter, up in a blender until completely smooth and silky. Step 3 - Warm a pan over a medium low heat and if you aren't opposed to a bit of vegan butter, add some to the pan, then add the crumbled tofu. Omit the butter and use a non-stick pan to keep the recipe oil-free. VEGAN FETA CHEESE (THAT TASTES & CRUMBLES LIKE REAL FETA Refrigerate for at least 2 hours (or overnight is fine). This step is important. If you don't refrigerate before baking, the coconut oil can separate a little on the bottom while cooking. . Preheat oven to 400°F (200 °C) and once at temperature, remove the BEST VEGAN CARROT CAKE Cake pan substitutions. Two 10 inch cake pans - The layers will just be thinner. It should take about the same time to bake. 12 x 18 sheet pan - Grease generously and bake at 325°F for about 50 minutes until a skewer or toothpick inserted into the middle comes out clean and the cake springs back when you press gently on the top with a finger. Let cool in the pan and frost in the pan. HEALTHY SWEET AND SOUR SAUCE Put all ingredients into a blender and blend until completely smooth. It will be really foamy and an insipid kind of colour but the foam disappears when it's heated and the colour brightens up. . Pour into a pan and warm over a medium heat, stirring constantly until it HEALTHY NO OIL CRISPY ROASTED POTATOES Ingredient & equipment notes. These Healthy No Oil Crispy Roasted Potatoes are super simple to make. All you need is a rimmed baking tray or roasting pan and just 3 ingredients plus some some salt andpepper.
CREAMY VEGAN CARROT SOUP Chop into large (about an inch long) chunks. . Peel and chop the onion into chunks about the same size as the carrot. . Cut the ginger into 2 to 3 pieces. Don't worry about peeling it. . Place all the vegetables (including the ginger) into a shallow oven proof pan, coat with oil and cook until tender. Consumer Privacy Information We and our advertising partners collect personal information (such as the cookies stored on your browser, the advertising identifier on your mobile device, or the IP address of your device) when you visit our site. We, and our partners, use this information to tailor and deliver ads to you on our site, or to help tailor ads to you when you visit others' sites. To tailor ads that may be more relevant to you, we and/or our partners may share the information we collect with thirdparties.
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CREATIVE, FLAVOUR-PACKED VEGAN RECIPES TO SATISFY COMFORT FOOD CRAVINGS & WARM YOUR SOUL! -------------------------RECENT RECIPES
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I am Mel and I am the creator of A Virtual Vegan where I share well-tested, creative, flavour packed vegan recipes. With clear, step-by-step instructions, my goal is to give you the confidence to cook and bake great vegan food from scratch. AVAILABLE IN BOOKSTORES NOW! SPRING FAVOURITES ♡ VEGAN CREAM CHEESE FROSTING VEGAN RASPBERRY DONUTSVEGAN LEMON CURD
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Long time vegan, creator of A Virtual Vegan & author of the book Vegan Comfort Cooking , Melanie McDonald is all about sharing well tested vegan recipes that are packed full of flavour and perfect for sharing with those you love. Her work has been featured in media outlets such as Buzzfeed, Parade Magazine, BBC, NBC, Food Network amongst many others. Read more … ORDER YOUR COPY NOW!BECOME AN AVV VIP
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