Black Bean Brownies

Black Bean Brownies 2

Makes 12 delicious gluten-free brownies.

Ingredients

1 can black beans (240g drained weight)
1/2 avocado
1 cup brown sugar (suitable for vegans)
3 tbsp cocoa powder
1/2 cup walnuts
1 tsp baking powder
1 tsp vanilla extract
1 tbsp coconut oil (plus more for greasing)
Large pinch of salt
150g dark chocolate (suitable for vegans)

Black Bean Brownies

Method

1. Preheat oven to 180°C and grease a 12-slot muffin tray with coconut oil.

2. Drain and rinse beans, then add beans, avocado, sugar, cocoa powder, half the walnuts (1/4 cup), baking powder, vanilla extract, coconut oil and the salt to a food processor.

3. Melt 120g of the dark chocolate in a double boiler, then transfer to the food processor.

4. Combine ingredients in the food processor for 1-2 minutes.

5. Evenly distribute the mixture into the muffin tray (roughly one heaped tablespoon per slot).

6. Cut remaining chocolate into 12 pieces and put one piece on top of each brownie, pushing down gently on each piece of chocolate so they become partly submerged in the mixture.

7. Finely chop the remaining walnuts and sprinkle over brownies.

8. Place muffin tray in oven for 20-25 minutes (we take them out after 22 minutes).

9. Leave to cool completely before gently removing each brownie. The longer you leave them to cool, the easier they will be to remove them from the tin. Gently loosen the brownies out of the tin with the thin end of a fork.

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Winter Salad

Winter Salad

Makes 4 small servings.

Ingredients

100g mixed leaves (i.e. spinach, rocket and baby red chard)
1/2 cup walnuts
1/4 cup pumpkin seeds
1 small red onion
1 red apple
1 orange
Handful pomegranate seeds

For the dressing…
3 tbsp olive oil
Pinch of salt and pepper
2 tbsp apple cider vinegar
1 tsp maple syrup
1 tsp mustard
1/2 tsp cinnamon

Method

1. Place a non-stick frying pan on a medium heat and toast the walnuts and pumpkin seeds for 5 minutes or until they start to turn golden.

2. Place the mixed leaves, walnuts, and pumpkin seeds in a mixing bowl.

3. Peel and slice the onion. Peel the orange, then place a bowl underneath and slice into segments while using the bowl to catch the leftover juice for the dressing. Deseed and dice the apple. Transfer the onion, orange and apple pieces to the mixing bowl.

4. Prepare the dressing by combining all the dressing ingredients together with the leftover juice from the orange.

5. Drizzle the dressing over the salad and mix everything together.

6. Serve the salad with a topping of pomegranate seeds.

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Breakfast Oat Bars

Breakfast Oat Bars

Makes 6 bars.

Ingredients

1 1/2 cups rolled oats
1/2 cup raisins
1/4 cup pumpkin seeds
1/2 cup brazil nuts chopped
1/4 cup almond milk
1 banana mashed
3 tbsp coconut oil
3 tbsp golden syrup

Method

1. Preheat oven to 180° C.

2. Combine the mashed banana, oats, raisins, seeds, and nuts in a mixing bowl.

3. Melt the coconut oil and golden syrup in a small pan on a low heat and then add to the mixing bowl with the almond milk. Combine everything together.

4. Transfer the oat bar mix to a baking tray lined with parchment paper and smooth over the top with a spoon.

5. Bake in the oven for 35 minutes.

6. Remove from oven and leave to cool completely before removing from tin and cutting into bars.

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Chilli Stuffed Avocado Boats

Chilli Stuffed Avocado Boats

Makes 12 boats.

Ingredients

Olive oil for frying
1 white onion diced
1 red pepper diced
1 yellow pepper diced
2 cloves garlic diced
1/2 tsp chilli powder
1/2 tsp cayenne pepper
1 tsp cinnamon powder
1 tsp cumin powder
1 can kidney beans drained
1 can tinned chopped tomatoes
Pinch of salt
6 avocados

Toppings:
Handful of chopped coriander
Handful of crushed vegan tortilla chips

Method

1. Heat a little olive oil in a frying pan. Once hot, add the onion, peppers and garlic, and fry for 8 minutes or until soft.

2. Stir in the spices and fry for a further 2 minutes.

3. Add the tomatoes and kidney beans into the frying pan, stir, then simmer for 30 minutes. Add in more water if needed.

4. Meanwhile, halve the avocados, remove the stones, then peel and discard the skin.

5. Season the chilli with salt as desired and stir in most of the coriander, leaving a few leaves for decoration.

6. Fill the inside of the avocado halves with a tablespoon or two of the chilli mixture and top with vegan sour cream, then sprinkle with coriander and tortilla.

Vegan sour cream recipe

1/4 cup raw cashews
2 tbsp water
1 tsp lemon juice
1/2 tsp apple cider vinegar
Pinch of salt

1. Soak cashews in boiling water for one hour.
2. Drain cashews and place all ingredients in blender. Blitz until smooth.

17 Extremely Delicious Reasons To Go Vegan In 2017

Need more convincing?

1. Vegan Tacos

Recipe via Nourish Atelier

2. Refined Sugar Free Turtle Brownies (GF)

Recipe via Minimalist Baker

3. Veggie Summer Rolls With Chipotle Peanut Sauce

Recipe via This Rawsome Vegan Life

4. Crispy Hash Brown Haystacks

Recipe via Minimalist Baker

5. Vegan Glazed Donuts

Recipe via House of Lovelock

6. Vegan Tempura


Recipe via Lazy Cat Kitchen

7. Vegan Meringue Kisses

Recipe via Lauren Caris Cooks

8. Ultimate Grillable Vegan Burgers

Recipe via Olive Magazine

9. Vegan Khao Soi Soup

Recipe via Lazy Cat Kitchen

10. Loaded Sweet Potatoes with Quinoa Tabbouleh

Recipe via Lauren Caris Cooks

11. Peanut Butter S’Moreos

Recipe via Minimalist Baker

12. Vegan Ravioli With Pumpkin And Ricotta

Recipe via Lazy Cat Kitchen

13. Dairy Free Chocolate Caramel No Churn Ice Cream

Recipe via The Almond Eaters

14. Tandoori Tofu Tikka Masala



Recipe via K.O Rasoi

15. Vegan Raspberry Bakewell Cake

Recipe via Wallflower Kitchen

16. White Bean + Mushroom ‘Meatball’ Subs

Recipe via Sobremesa

17. A Raw Cheesecake Recipe

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Carrots in Blankets

Carrots In Blankets

Makes 12 blankets.

Ingredients

12 chantenay carrots
320g sheet puff pastry (approx. 35cm x 23cm)
Pinch of salt & pepper
1/2 tsp garlic powder
1 tsp sage
1 tbsp olive oil
Almond milk for brushing

Carrots in Blankets

Carrots in Blankets
– Full recipe bit.ly/2i71TsW

Posted by So Vegan on Friday, 23 December 2016

Method

1. Preheat oven to 220°C.

2. Place carrots in baking tray and season with salt, pepper, garlic powder, and sage. Drizzle with olive oil and mix together with hands.

3. Bake carrots in preheated oven for 25 minutes.

4. Meanwhile, cut the pastry into 12 even rectangles.

5. Remove the carrots from the oven and allow to cool so they can be handled.

6. Once cool, wrap each carrot in one rectangle of pastry.

7. Brush each blanket with almond milk.

8. Bake again for 10 minutes.

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