Recettes
An easy, dreamy, vegan pumpkin pie!
This simple and delicious vegan pumpkin pie recipe is the perfect dessert for any Fall gathering. Made with Vegan Supply ingredients like Farmer's Market Pumpkin Pie Mix, Everland Coconut Milk, and Everland Maple Syrup, it’s rich, creamy, and full of warm, comforting flavors. Top it off with So Delicious Coco Whip for a decadent treat that everyone will love! Ingredients: 1 (15 oz) can Farmer's Market Pumpkin Pie Mix (or 2 cups homemade) 1 cup Everland Coconut Milk (canned) 3/4 cup Everland Maple Syrup (or brown sugar) 1/4 cup cornstarch (or arrowroot powder) 1/2 tsp ground cinnamon 1/4 tsp salt 1 tsp vanilla extract 1 pre-made vegan pie crust (store-bought or homemade) Instructions: Preheat Oven: Set your oven to 350°F (175°C). Prepare the Filling: In a large bowl, combine the pumpkin pie mix, coconut milk, maple syrup, cornstarch, cinnamon, salt, and vanilla extract. Whisk everything together until smooth. Fill the Crust: Pour the prepared filling into your vegan pie crust, and smooth the top evenly. Bake: Place the pie on the middle rack of the oven and bake for 50-60 minutes, or until the center is mostly set but slightly jiggly. Cool: Once baked, remove the pie from the oven and let it cool completely on a wire rack. The filling will firm up as it cools. Chill: After the pie has cooled, refrigerate it for at least 4 hours or overnight for the best results. Serve: Top each slice with a dollop of whip, a sprinkle of cinnamon, and enjoy! This easy and delicious pumpkin pie is perfect for all your Fall gatherings! 🍂
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Vegan Buttercream Frosting Recipe
Enjoy this light buttercream frosting on your favourite cupcakes, cakes, and other baked goods. This pairs well with lemon and berry flavours for a refreshing Summer treat. Let's get into it: Ingredients You'll Need: 1 cup (230g) vegan butter softened 4 cups (480g) powdered sugar, sifted 2-3 tablespoons non-dairy milk (we suggest almond, soy, or oat) 1 teaspoon vanilla extract A pinch of salt Instructions: Cream the Vegan Butter: In a large mixing bowl, use an electric mixer to beat the softened vegan butter on medium speed until creamy and smooth, about 1-2 minutes. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed after each addition. This helps prevent the powdered sugar from flying everywhere (which is a bonus) ;-) Add Non-Dairy Milk and Vanilla: Once all the powdered sugar is incorporated, add 2 tablespoons of non-dairy milk, the vanilla extract, and a pinch of salt. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, about 3-5 minutes. If the frosting is too thick, add the remaining tablespoon of non-dairy milk, a little at a time, until you reach the desired consistency. Adjust Consistency (if needed): If the frosting is too thin, add a bit more powdered sugar, a tablespoon at a time. If it's too thick, add a bit more non-dairy milk, a teaspoon at a time. Use Immediately or Store: Use the frosting immediately to decorate your favourite cake or cupcakes. If you're not using it right away, store it in an airtight container in the refrigerator for up to 1 week. When ready to use, let it come to room temperature and beat it again to restore its fluffy texture. Enjoy this delicious frosting on all your baked good, or a spoon....we won't judge ;-)
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Vegan Chocolate Chip Banana Bread Recipe
Vegan Chocolate Chip Banana Bread Recipe A long standing fan favourite, banana bread, gets even better when you add in chocolate chips! It adds a decadent flavour, transforming it into more of a dessert, but one that can be enjoyed any time of day! And with Easter right around the corner this simple recipe can be made ahead of time to enjoy over the whole weekend. Pair it with coffee, tea, or all on its own. Who will you be sharing yours with?! Ingredients you'll need: 2 cups All Purpose Flour 1 cup Light Brown Sugar 3 teaspoons Baking Powder ½ teaspoon Salt 1 teaspoon Ground Cinnamon 3 Medium Mashed Ripe Banana ½ cup plant based milk 3 Tablespoons Coconut Oil - melted then cooled 1 Flax Egg (see instructions for how to make) 1 cup Vegan Chocolate Chips Instructions: Preheat the oven to 350°F (180°C). Line a 9×5 inch loaf pan with parchment paper. Sift the flour into a mixing bowl and add the brown sugar, baking powder, salt, cinnamon, and mix together. In a mixing bowl blend mashed bananas, plant based milk and coconut oil, mix until just combined. Prepare your flax egg by mixing 1 TBSP ground flaxseed with 3 TBSP hot water and allow it to sit 5 min to become like a gel. Pour the blended banana mix over the dry ingredients, add the flax egg and mix well. Add the vegan chocolate chips and fold them in. Pour the batter into your prepared loaf pan and spread it out evenly. Sprinkle vegan chocolate chips on top if desired. Place into the oven and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for a few minutes before transferring it to a wire cooling rack to cool. Slice & enjoy!! *Recipe adapted from Loving it Vegan.
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