Vegan Cream Corn Fritters

 Ingredients 

- 1/2 can cream corn

- 1/4 onion finely diced 

- 1 cup self-raising flour

- 1/2 cup plant-based milk

- 1 tsp Vegeta 

- Salt & pepper

Vegan oat cookies

 Adapted from LovingItVegan.com

Ingredients

- 1 ½ cups Rolled Oats (150g)

- 1 cup All Purpose Flour (125g)

- 1 cup Dessicated Coconut (80g) Finely shredded coconut

- 1 tsp Baking Soda

- ½ tsp Salt

- 1 tsp Cinnamon

- ½ cup Vegan Butter (112g)

- 1 cup Light Brown Sugar (200g)

- 3 Tbsp Maple Syrup or Golden Syrup

- 1 tsp Vanilla Extract

- 1 Tbsp Soy Milk or other non-dairy milk

Instructions

Preheat the oven to 350°F (180°C).

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Home » Cookies

Simple Vegan Oatmeal Cookies

Published: Mar 7, 2017 Updated: Oct 2, 2021 by Alison Andrews This post may contain affiliate links

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Soft and chewy vegan oatmeal cookies. These super easy cookies are brown sugar sweetened, coconut and cinnamon infused and make a perfect treat or snack.

Vegan oatmeal cookies stacked up on a blue plate.  

I love the look of these vegan oatmeal cookies. They have such a wholesome vibe!

I mean they just look like they’re right out of your grandmothers kitchen don’t they?

My grandmother baked the best cookies.

My mother reckons I inherited all my baking skills from my two grandmothers because my mother sure doesn’t like to bake and I love it! Bring on the vegan desserts.

These vegan oatmeal cookies are as hearty and delicious as they look. Sweetened with brown sugar and packed with rolled oats and coconut, there is not much that can beat a good oatmeal cookie!

And if you love oatmeal cookies, then check out our vegan oatmeal raisin cookies our vegan oatmeal chocolate chip cookies, our vegan peanut butter oatmeal cookies and our vegan banana oatmeal cookies too. Our vegan oatmeal bars, vegan anzac biscuits and vegan no bake cookies are also a treat.

Ingredients You’ll Need To Make These Cookies:

Photo of the ingredients needed to make vegan oatmeal cookies.

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Ingredient Notes

Maple syrup – can be switched for golden syrup or maple flavored syrup or pretty much any syrup you have on hand. We often make these with golden syrup and they are delicious.

Dessicated coconut – is also called finely shredded coconut.

Soy milk – can be replaced with any non-dairy milk that you have on hand.

Close up of vegan oatmeal cookies stacked up on a plate. 

How To Make Vegan Oatmeal Cookies

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

Add rolled oats, all purpose flour, dessicated coconut, baking soda, salt and cinnamon to a mixing bowl and mix together.

Two photo collage showing dry ingredients added to mixing bowl and mixed together.

Add vegan butter and light brown sugar to the bowl of your stand mixer and cream them together until smooth.

Two photo collage showing vegan butter and brown sugar added to stand mixer and creamed together.

Add maple syrup and vanilla extract and mix in.

Two photo collage showing maple syrup and vanilla added to creamed butter and sugar and mixed in.

Add the dry ingredients into the wet ingredients and mix in with a spoon until crumbly.

Two photo collage showing dry ingredients added to wet and mixed into a cookie dough.

Add soy milk and mix in.

Two photo collage showing soy milk added to cookie dough and mixed in.

Break off pieces of the cookie dough and roll them into balls. Aim to get around 20 cookies from the batch.

Place them evenly onto a parchment lined baking tray.

Bake at 350°F for 12-15 minutes. The edges should be firm and the tops lightly browned.

Two photo collage showing oatmeal cookies rolled into balls on a parchment lined tray and then the freshly baked cookies.

Leave them to cool and firm up directly on the tray.

Vegan oatmeal cookies on a parchment lined baking tray. 

Baking Times

We find 12 minutes to be perfect for a soft and chewy cookie, but if you want it more crunchy then you can increase the bake time up to 15 minutes. Just keep an eye on them to make sure they don’t burn.

They usually spread perfectly on their own, but in the event that they don’t, you can either bake them an extra couple of minutes, so long as they haven’t been baking too long, or you can simply flatten them gently with a fork as soon as they come out of the oven still warm and soft.

Make Them Gluten-Free

These cookies work GREAT as gluten-free. Simply replace the regular all purpose flour with a gluten-free all purpose baking blend. Also ensure your rolled oats are certified gluten-free and you’re good to go.

Stack of vegan oatmeal cookies. 

Storing and Freezing

Keep your cookies stored in a sealed container at room temperature where they will stay good for up to one week. You can also store them in a covered container in the fridge.

They are freezer friendly for up to 3 months.

Close up on a stack of vegan oatmeal cookies. 

More Vegan Cookies

Vegan Chocolate Cookies

Vegan Sugar Cookies

Vegan Peanut Butter Cookies

Vegan Pumpkin Cookies

Vegan Chocolate Chip Cookies

Vegan Gingerbread Cookies

Oatmeal cookies in a stack with the top cookie broken in half. 

Vegan Oatmeal Cookies - Loving It Vegan

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Did you make this recipe? Be sure to leave a comment and rating below!

Vegan oatmeal cookies in a stack.

Vegan Oatmeal Cookies

Soft and chewy vegan oatmeal cookies. These super easy cookies are brown sugar sweetened, coconut and cinnamon infused and make a perfect treat or snack.

4.92 from 241 votes

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Course: Cookies, DessertCuisine: American, VeganDiet: Vegan Prep Time: 15minutes minutesCook Time: 12minutes minutesTotal Time: 27minutes minutes Servings: 20 Calories: 160kcal Author: Alison Andrews

Ingredients

▢1 ½ cups Rolled Oats (150g)

▢1 cup All Purpose Flour (125g)

▢1 cup Dessicated Coconut (80g) Finely shredded coconut

▢1 tsp Baking Soda

▢½ tsp Salt

▢1 tsp Cinnamon

▢½ cup Vegan Butter (112g)

▢1 cup Light Brown Sugar (200g)

▢3 Tbsp Maple Syrup or Golden Syrup

▢1 tsp Vanilla Extract

▢1 Tbsp Soy Milk or other non-dairy milk

Cook Mode

Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (180°C).

Add the rolled oats, flour, coconut, baking soda, salt and cinnamon to a mixing bowl and mix together.

Cream the vegan butter and brown sugar together and then add the syrup and vanilla and mix in.

Then mix the dry ingredients into the wet ingredients by hand. Stirring until the mixture is very crumbly.

Add the soy milk and mix in. Check if you can roll some of it into a ball – it should be sticky enough to do so. It will still be crumbly and look almost as if it's still too dry, but when you try and make a ball you'll find it's also very sticky. If it's still too crumbly, add a tiny bit more soy milk until it's sticky enough to roll into balls. When rolling into balls, you'll find that you're more pressing them into balls than rolling, this is fine, press into a ball and then roll a bit to make it nice and round and even.

Place the rolled balls onto a parchment lined baking tray. Aim to get around 20 cookies from the batch.

Bake for 12 minutes. The edges should be firm and the tops lightly browned. They will be soft but will firm up while cooling.

Remove from the oven and allow to cool and firm up directly on the tray.

Lentil patty

 1 1/2 cup dried red lentils 

2 garlic cloves

1 shallot or small onion, diced

1/2 cup carrot, or 1 large carrot, grated 

1 tbsp tomato paste

1/4 cup herbs (parsley, coriander, ect)

Salt & pepper 

Oil for cooking 

Cover lentils in 2.5cm waters, and soak for 2 hrs.Drain and add other ingredients. Blend. Scoop tablespoons to make patties. Bake or pan fry.

Vegan Silverbeet Potato Top pie

- 1 cup rice, cooked

- 1 to 2 bunch of silverbeet, finely shredded 

- 1 to 2 onion, diced

- 1/4 cup olive oil/peanut oil

- 1 cup plant based cheese, grated

- Salt and pepper to taste

- 8 to10 potatoes, cooked and made into mash with Nutellex & plant based milk

Oil a large baking dish. Mix rice, silverbeet, onion, oil, salt, pepper and half of the cheese together. Put the spinach mixture into the dish. Add the mash potato on top. Finally add the remaining cheese on top. Bake for 45 mins to an hour. 

It's wonderful eaten with some tomato sauce.

Vegan Massaman Curry

 Adapted from ministryofcurry.com

Ingredients

- 1 tablespoon oil

- 4 oz massaman curry paste

- 1 can unsweetened coconut milk full fat

- 1 medium yellow onion sliced 

- 1 medium potato, cubed

- 1 medium sweet potato, cubed

- ½ cup broccoli small inch florets

- ½ cup thinly sliced orange capsicum

- ½ cup snow peas or green beans, cut into 2-inch pieces

- 20 cashews raw and unsalted optional

- 1 teaspoon salt

- 1 teaspoon soy sauce

- 1 teaspoon brown sugar optional

Garnish

- ¼ cup roasted cashews or peanuts rough chopped, optional

- ¼ cup cilantro or Thai basil leaves chopped

Other Vegetables & Add Ins

- Mushrooms

- Carrots

- Tofu

Instructions

- Set the pressure cooker to saute mode and heat oil. 

- Add the curry paste and saute for 30 seconds. 

- Stir in the coconut milk and mix well. Press Cancel as you stir the milk.

- Add onion, potatoes, cashews, and salt. 

- Give a quick stir and close the pressure cooker with the pressure valve to sealing. Pressure cook (Hi) for 4 minutes followed by a quick release.

- Open the pressure cooker and stir in soy sauce, brown sugar, broccoli, peppers, and snow peas. 

- Cook on saute for another 2 minutes or just until the curry comes to a gentle boil.

- Garnish with cilantro, Thai basil, and additional nuts. 

- Serve hot with steamed Jasmine rice.

Vegan Savory Vegetable Muffins

 

Adapted from PlantandVeganism.com 

Ingredients:

1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup almond milk or other plant-based milk

1/4 cup olive oil or melted coconut oil

1 tablespoon apple cider vinegar

1 cup grated zucchini

1/2 cup grated carrot

1/2 cup corn kernels (fresh or frozen)

1/4 cup finely chopped red bell pepper

1/4 cup nutritional yeast

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Optional: 1/4 cup chopped fresh herbs (parsley, chives, etc.)

Instructions:

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

In a large mixing bowl, whisk together the flours, baking powder, baking soda, and salt.

In a separate bowl, combine the almond milk, olive oil, and apple cider vinegar. Let it sit for a few minutes to curdle slightly.

Add the wet ingredients to the dry ingredients and stir until just combined.

Gently fold in the grated zucchini, grated carrot, corn kernels, red bell pepper, nutritional yeast, dried thyme, dried oregano, black pepper, garlic powder, and onion powder. If using, add the chopped fresh herbs.

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Vegan Lentil Coconut Curry

 Adapted from PlantBasedandVeganism.com

Ingredients:

- 1 cup dried lentils (red or green), rinsed and drained

- 1 can (14 oz) coconut milk

- 1 onion, finely chopped

- 2 tomatoes, diced

- 3 cloves garlic, minced

- 1 tablespoon ginger, grated

- 1 tablespoon curry powder

- 1 teaspoon ground turmeric

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon red chili flakes (adjust to taste)

- Salt and pepper to taste

- 2 tablespoons coconut oil or vegetable oil

- Fresh coriander for garnish (optional)

- Cooked rice or naan for serving

Instructions:

- Boil lentils in 2 cups of water for In a saucepan, combine lentils with 2 cups of water for 20-25 minutes.

- Heat coconut oil in another pan & saute chopped onions.

- Add garlic and ginger. Cook for another minute.

- Stir in curry powder, turmeric, cumin, coriander, and red chili flakes. Cook for 1-2 minutes.

- Add diced tomatoes. Cook until they soften.

- Add the cooked lentils and coconut milk.

- Season with salt and pepper. 

- Simmer for 15-20 minutes.

- Serve the Lentil Coconut Curry over cooked rice or with naan.

Vegan Chickpea Curry

Adapted from plantbasedandveganism.com 

Ingredients:

- 2 cans (15 oz each) chickpeas, drained and rinsed

- 1 onion, finely chopped

- 3 cloves garlic, minced

- 1 tablespoon ginger, grated

- 1 can (14 oz) diced tomatoes

- 1 can (14 oz) coconut milk

-1 cup vegetable broth

- 1 cup spinach or kale, chopped

- 2 tablespoons curry powder

- 1 teaspoon cumin

- 1 teaspoon coriander

- 1 teaspoon turmeric

- 1 teaspoon paprika

- Salt and pepper to taste

- 2 tablespoons olive oil

- Fresh coriander for garnish (optional)

Instructions:

- In a large pan, heat olive oil. 

- Saute onion.

- Add garlic and ginger and saute.

- Stir in curry powder, cumin, coriander, turmeric, and paprika

- Add diced tomatoes (with juices), coconut milk, and vegetable broth to the pan. Bring to a simmer.

- Add chickpeas to the pan, stir well, 

- Simmer for about 15-20 minutes to allow the flavors to meld.

- Add chopped spinach or kale to the curry and cook until wilted.

- Season with salt and pepper to taste. Adjust the spices if needed.

- Serve the chickpea curry over rice or quinoa, garnished with fresh coriander if desired.

Hash Browns (Plant Based)

 Ingredients

1 kg Russet Potatoes

4 tablespoon oil

3 teaspoon corn starch

2 teaspoon garlic powder

1 teaspoon salt

pinch black pepper

Thai Cashew Tofu Stir-Fry

Adapted from Foodaciously.com

Ingredients

Cashew & Tofu
- 1 Cup (80g) Roasted Cashew Nuts
- 400g Tofu Block (firm or medium-firm)
- 2 Tbsp Soy Sauce
- 2 Tbsp (40 ml) Water

Sauce
- 1/2 Tbsp Sesame Oil
- 2 Tbsp Vegan Thai Chilli Paste

- 2 Tbsp Soy Sauce

- 2.5 Tbsp (50ml) Water

Stir Fry
- 1/2 Tbsp Vegetable Oil
- 4 Small Garlic Cloves
- 4 Fresh Thai Red Chillies
- 2 Red capsicum
- 1 Large Onion
- 4 Spring Onion Stalks

Instructions

Cashews

If you're using unroasted cashews, you can quickly toast them in a dry skillet over medium heat until they're lightly brown. Then, set them aside to cool down and crunch up.

Tofu
Rinse and drain the tofu block, then dice it into bite-sized cubes.

Add them to a bowl, followed by 2 tbsp of soy sauce and 40 mL of water. Mix well to coat the tofu cubes with the soy marinade, and let them soak for 15 minutes.

Sauce

To make the stir-fry sauce, mix the sesame oil with the Thai chilli paste and the remaining 2 tbsp of soy sauce and 50 mL of water in a cup

Stir Fry
Heat the vegetable oil over medium heat.

Then add thinly sliced garlic and Thai red chillies, cut in half lengthwise, and sizzle them for a minute until fragrant.

Next, add the marinated tofu cubes, leaving the excess soy sauce behind in the bowl. Cook them over medium-high heat until the liquids have evaporated.

Sear the tofu cubes until they're lightly browned, tossing them around the pan to char them nicely on all sides.

Now, turn the heat to high and tip in the prepared Thai chilli sauce, followed by diced red peppers and wedged onions.

Stir-fry all until the onions have softened slightly. Add chopped spring onions and roasted cashews.

Give all a final stir and remove the pan from the heat.nServe with a side of steamed jasmine rice, and lime wedges.

Tips
Don't overcook the peppers and onions, or they'll get too soft. The secret to a great stir-fry is in the crunchiness of its veggies.

The classic Thai cashew stir-fry is not as saucy as the Chinese version. But, if you like it saucier, you can double up the sauce ingredients and add an extra splash of water.

Only add the cashews if you know you'll eat the stir-fry immediately, or they will get soggy.

If you can't find vegan/vegetarian Thai chilli paste, you can make it from scratch. 

In a food processor, blend:

- 2 fresh red chillies (or 1/2 teaspoon of chilli powder) 

- 1 tablespoon of vegetable oil

- 1 tablespoon of soy sauce

- 2 teaspoons of sugar

- 2 teaspoons of tamarind sauce

Vegan Thai Cashew Stir Fry

Adapted from VeganPunks.com

Vegan spin on the classic “cashew chicken” or Gai Pad Med Mamuang Himaphan.

Ingredients

For the sauce:
- 2 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Vegan Oyster Sauce
- 6 tablespoon water
- 1 teaspoon sugar
- ½ teaspoon white pepper ground
- Pinch of salt

For the stir fry:
- 400 g extra firm tofu – cut into cubes
- 2 tablespoon cornflour
- 3 shallots – cut into chunks
- 1 cup cashews
- 4 cloves garlic – finely chopped
- 4 bird eye chillies – finely chopped
- 2 red capsicum – cut into chunks
- 150g broccoli
- 150g sugar snap peas
- 6 spring onions - cut into 1 inch chunks
- 2 tablespoon oil
- 1 teaspoon oil

Instructions

Tofu
To start off, coat the tofu in cornflour – just chuck it all in a bowl and give it a good mix up until all the pieces of tofu are nicely coated.

Add the oil to a wok and bring it up to a medium-high heat. Then add the cubes of tofu and fry for a few minutes on each side – you want to get a nice golden brown colour. Once done, take the tofu out of the wok and put it to one side for later.

Sauce
In a bowl, mix together all of the ingredients for the sauce and put that to one side for later as well.

Stir Fry
Add 1 teaspoon oil to the wok and get it back up to a medium-high heat.

Fry the shallots and cashews and cook for a couple of minutes until the onions have softened and the cashews have started to brown. Be careful not to burn them, you just want to catch them as they start to brown.

Now get the chilli and garlic in and cook for a minute.

Chuck all the veg in there and stir for a few minutes more. Stir Fry until everything is nice and hot but still fresh and crunchy.

Pour the sauce in and mix everything up whilst on the heat so it's all coated nicely. 

Serve immediately with rice.

Vegan Pad Prik King with Tofu (Thai Ginger Stir-fry with Tofu)

Adapted from MessyVeganCook.com

Ingredients
- 200 grams firm tofu
- 2 tablespoons vegetable oil
- 2 tablespoons red curry paste 
- 100 grams green or long beans 
- 2-3 teaspoons palm sugar
- 1-2 teaspoons thin Thai soy sauce (Light soy sauce)
- 2  Kaffir lime leaves (makrut lime leaves) deveined and sliced thinly
- long red chilli julienned (optional)

Instructions

Tofu

Slice the tofu into bite size rectangles.

For better texture, boil the tofu. Bring a pot of reasonably salted water to the boil, add the tofu, and simmer for 10 minutes. Then strain the tofu, lay it on a tea towel, and pat it dry. Leave for 20 minutes or so to cool properly.

Alternatively, salt the tofu. Pour boiling water over the tofu salt the tofu, and leave it for 15-20 minutes.

For the stir fry
Heat the oil in a frying pan or wok to medium heat. Add the curry paste and cook for a couple of minutes, stirring to break it up (if it's a fresh curry paste, cook it until the raw garlic and shallot smells have dissipated).

Increase temperature to medium high and add the tofu. Stir fry for a couple minutes until you see some light browning.

Add 2 tablespoons of water or stock, the beans, sugar and 1 teaspoon of the soy sauce. Stir to combine and have a taste of the sauce. Add the other teaspoon of soy sauce you flavour more salt.

Continue to cook for 2-3 more minutes. The beans should still have some crunch left in them. Serve garnished with lime leaves and chili alongside steamed jasmine rice.

Vegan Ginger Tofu (Pad Khing)

Ingredients 

Sauce

- 2 tbsp (30 ml) tamari
- 2 tbsp (30 ml) mushroom stir-fry sauce
- 2 tbsp (28 g) brown sugar
- 1 tsp soybean paste (Taojeaw or Miso Paste)

Stir Fry
- 8 tbsp (120 ml) vegetable oil, divided
- block of firm tofu (228 g), cubed

- 1 tbsp minced garlic
- 1/2 yellow onion
- 1/2 red capsicum, cut into chunks
- 1/2 green capsicum, cut into chucks
- 1 cup (128 g) sliced carrot
- 8 button mushrooms, halved
- 2 tablespoons (30 ml) vegetable broth
- 2 green onions, sliced
- 1 cup (101 g) sliced celery
- 1/4 cup (24 g) finely sliced ginger
- Steamed jasmine rice, for serving


Instructions
To make the sauce, combine the tamari, mushroom stir-fry sauce, brown sugar and soybean paste in a small bowl and mix until well combined and the sugar has dissolved.

Heat 6 tablespoons (90 ml) of the oil in a pan over medium heat. Add the tofu and fry for 3 minutes on each side until all the sides are lightly browned. Remove from the pan and drain well.

Heat the remaining 2 tablespoons (30 ml) of oil in the pan over medium heat.

Add the garlic and fry until golden brown, about 10 seconds, then add the yellow onion, red and green bell peppers, carrot, mushrooms and vegetable broth and cook, stirring, until well combined and the vegetables have softened, about 1 minute.

Add the fried tofu, green onions, celery and ginger, season with the sauce mixture and stir for 30 seconds to heat through.

Serve with steamed jasmine rice.

Pomegranate Salad with Roasted Sweet Potatoes and Chickpeas

Adapted from StreetSmartNutrition.com


Ingredients
- 6 cups spring mix or baby spinach
- 1 medium sweet potato, peeled and diced small
- 1 can chickpeas, drained and rinsed
- 1/4 cup dried cherries or dried cranberries
- 1/3 cup pecans, walnuts, almonds, pistachios, sunflower seeds or pepita seeds
- 1/3 cup pomegranate arils
- 1 medium avocado, diced or sliced
- cracked black pepper, to taste

Can also roast:

- Potato 

- Broccoli 

- Carrot 

- Brussels sprouts

Creamy Pom-Honey Mustard Dressing
- 1/4 cup pomegranate juice
- 1/4 cup olive oil
- 2 tbsp dijon mustard
- 2 tbsp maple syrup or vegan sweetener
- 1 tsp fresh thyme
- Kosher salt and pepper

Instructions 
Preheat your oven to 400 degrees F.

Prep a baking sheet by lining it or greasing it.

Spread the sweet potato or other roast vegetables in a single layer, season lightly with salt, pepper, or a seasoning blend, a bake for 10-12 minutes. Flip once to ensure even browning.

In the meantime, prep the dressing by combining all ingredients in a measuring cup, small bowl, or small jar with a lid. 

Whisk or shake to combine, and adjust the flavor according to your taste preferences.

Drain and rinse the chickpeas.

Wash the salad greens (if needed), and dice or slice the creamy avocado. 

Once the sweet potatoes are cooked, build the pomegranate salad in a mixing bowl or on individual salad plates. 

Layer all ingredients, then drizzle with the pomegranate vinaigrette. 

No-Bake Vegan Chocolate Pomegranate Tart

Adapted from Bakerita.com

For the crust
- 2 cups (192g) blanched almond flour
- ¼ cup (21g) cacao powder
- ⅓ cup (67g) coconut oil, melted
- 2 tablespoons (40g) pure maple syrup
- Pinch of sea salt

For the filling
- ½ cup (114g) canned full-fat coconut milk
- ¼ cup pure pomegranate juice
- 226g (8 oz) dark chocolate, finely chopped
- ½ to 1 cup pomegranate seeds, depending on preference

Instructions
1) Lightly grease an 8-inch pan with a removable bottom with coconut oil.

2) In a bowl, combine all of the ingredients for the crust and stir together until fully combined. Press evenly along the bottom and up the sides of the prepared tart pan. Place in the refrigerator while you prepare the filling.

3) Place the chocolate in a large bowl. In a small saucepan, bring coconut milk and pomegranate juice just to a boil. Pour hot coconut milk mixture over chocolate and let stand 1 minute, then whisk until smooth and creamy. Pour the filling into the prepared crust.

4) Garnish the top with pomegranate seeds.

5) Place tart in the refrigerator to set and cool completely, about 1 to 2 hours. Slice and serve.

Store all leftovers in an airtight container in the refrigerator.

Vegan Cupcakes 🧁

 Ingredients
- 1 ½ cups All Purpose Flour (188g)
- ½ cup Cocoa Powder (43g) Unsweetened
- ½ cup White Granulated Sugar (100g)
- ½ cup Light Brown Sugar (100g)
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Soy Milk (240ml) or other non-dairy milk
- 2 tsp Vanilla Extract
- ⅓ cup Canola Oil (80ml) or Vegetable Oil
- 3 Tbsp Applesauce
- 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar

Vegan Chocolate Buttercream Frosting
- ¾ cup Vegan Butter (170g)
- 3 cups Powdered Sugar (360g)
- ¾ cup Cocoa Powder (63g) Unsweetened
- 1 tsp Vanilla Extract
- ¼ tsp Salt
- 2-3 Tbsp Soy Milk or other non-dairy milk

Decoration
- Vegan Chocolate Shavings Optional

Instructions 

- Preheat the oven to 350°F (180°C)

- Mix wet ingredients

- Mix dry ingredients

- Divide between cupcake liners

- Place into the oven and bake for 20 minutes

Tiramisu Oats

Ingredients
1 ½ cups plant based milk
1 cup plain whole-milk strained yogurt, such as Greek-style 
2 ½ tbsp pure maple syrup 
2 tbsp chia seeds
2 tsp instant espresso powder
1 tsp vanilla extract
½ tsp salt
1 ½ cups rolled oats
1 tsp cocoa powder, divided

Instructions
Whisk plant based milk, 1/4 cup of the yogurt, 1 1/2 tablespoons of the maple syrup, chia seeds, espresso powder, vanilla and salt together in a large bowl. 

Add oats. Stir until completely coated and submerged. 

Cover and refrigerate for at least 4 hours and up to 4 days.

Combine the remaining 3/4 cup yogurt and 1 tablespoon maple syrup in a small bowl.

To serve, spoon 2/3 cup oat mixture into a small jar or bowl. Top with 3 tablespoons maple yogurt. Use a small fine-mesh sieve to dust with 1/4 teaspoon cocoa.

Basic Bitch Vegan Tom Yum

Ingredients for a Basic Soup
- 1 Tbsp Coconut oil
- 1 Onion, chunky chopped

- 3 Garlic cloves, sliced

- 3 Tbsp of Red Curry Paste

- 4 Cups of vegan stock (I use x4 Massel 7 beef stock cubes which are vegan)

- Desired vegetables (See list below)

- 1 Tin tomato

- 6-8 Kaffir Lime Leaves

Other

- If you want to get fancy, you can fry the onion and garlic, then add aromatics such as:

• Chili
• Ginger
• Galangal, sliced
• Lemongrass, Ends smashed & very chunky chopped

- You can add whatever vegetables you like, or whatever you have in your fridge. Try adding:

• 1 Capsicum, chunky chopped
• 1 Bunch of broccolini, chunky chopped
• Zucchini, sliced in half then sliced into chunks
• 1/2 Punnet of cherry tomatoes
• Very firm tofu, cubed
• Carrot, sliced
• Mushrooms (either full button mushrooms, or larger mushrooms sliced)
• String beans, chunky chopped
• Asian greens (Bok Choy, Pak Choy, Choy Sum)
• Asian Cabbage

- If it is too spicy, you can add 1/2 cup of coconut cream.

- If you need more zest, add lime - either squeeze it in, or add a full half lime.

- You can also add coriander (cilantro) with the noodles, or as a garnish, however not everyone likes it!

Method

- Heat coconut oil in a large saucepan

- Fry the onion & garlic until browned

- Add 3 tbsp of red curry paste and fry until fragrant

- Slowly add the 4 cups of stock

- Throw in the vegetables, tin of tomato and kaffir lime leaves

- Boil for 10 to 15 minutes until the vegetables soften

- Add the rice noodles and boil for another 5 minutes until the noodles soften

- Serve & enjoy

Vegan Red Curry

Ingredients
- 1 block Extra Firm Tofu - 14 oz, 400g

- 2 tablespoons Coconut Oil
- 5 tablespoons Red Curry Paste
- 2 large Garlic Cloves, sliced
- 1 teaspoon Fresh Grated Ginger
- 1 cup Vegetable Broth
- 1 large capsicum
- 1 cup Broccolini 
- 8 oz Green Beans
- 1 can Canned Coconut Milk
- 2 teaspoons Soy Sauce
- 1 tablespoon Brown Sugar
- 6 Kaffir Lime Leaves
- 1-2 tablespoons Lime Juice
- 12 Thai Basil Leaves

Instructions
Heat a large pan, medium-high heat.

Melt coconut oil, fry tofu, then once brown, remove from pan & set aside

Melt coconut oil, fry red curry paste, garlic, fresh ginger. 

Stir in the vegetable stock, stir to combine the paste evenly into the stock. Let it simmer until a bit reduced.

Add in coconut milk, kaffir lime leaves, brown sugar, and soy sauce. Stir to combine well and bring to a simmer. Cook and stir often, for 6-8 minutes or until the sauce thickens to your liking.

Add bell pepper strips, broccoli florets, and green beans and cook for 3-5 minutes or until the vegetables are cooked.

Toss the tofu in the sauce until coated.

Remove from heat and stir in basil Thai leaves and lime juice.


Storage
Store in the fridge in a sealed container for 3-4 days or freeze for up to 3 months.

BEST Vegan Pancakes

 Ingredients

• 1 cup soy milk (or almond, oat or coconut milk)
• 1/2 cup water
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla essence 
• 1/2 teaspoon salt
• 1 & 1/2 cups self-raising flour + extra to make it thicker (probably X2 cups total)
• 1/2 teaspoon baking powder
• Nuttelex for pan frying