Vegan Creme Eggs

Creme Eggs

These are a great treat for friends and family during Easter. Turmeric is a surefire way to add vibrant colour to the regal icing without having to find vegan-friendly food colouring. And don’t worry…it doesn’t leave a strange taste. These are really scrumptious!

This recipe makes extra icing to fill the eggs because it depends what mould you will be using and how much chocolate you remove from the middle. But you can always make more if you have any left over.

Makes 5 vegan creme eggs.

Creme Eggs

Print Recipe
Vegan Creme Eggs
Vegan Creme Eggs
Servings
5 creme eggs
Ingredients
  • 200 g dark chocolate (suitable for vegans)
  • 50 ml water
  • 50 g sugar
  • 250 g regal icing (suitable for vegans)
  • 1/2 tsp vanilla extract
  • 1/4 tsp turmeric
Servings
5 creme eggs
Ingredients
  • 200 g dark chocolate (suitable for vegans)
  • 50 ml water
  • 50 g sugar
  • 250 g regal icing (suitable for vegans)
  • 1/2 tsp vanilla extract
  • 1/4 tsp turmeric
Vegan Creme Eggs
Instructions
  1. Break chocolate into small pieces and place in a heatproof bowl. Place the bowl above a pan with simmering water and melt the chocolate completely.
  2. Transfer chocolate to a measuring jug and slowly pour into the mould so each compartment is full. Gently shake the mould to remove any air bubbles, then freeze for 10 minutes.
  3. Meanwhile, grate the regal icing and put 100g in a bowl. Set aside the remaining 150g in a separate bowl.
  4. Add the sugar and water to a pan over a low heat until the sugar is completely dissolved.
  5. Add the turmeric and vanilla extract to the 100g of regal icing, along with a few spoons of the sugary water. Mix until smooth. Add more of the liquid if required.
  6. Add the remaining sugary water to the 150g of regal icing and mix until smooth.
  7. Remove the mould from the freezer and spoon out the middle of each half using a teaspoon. Pipe the plain icing mix into two thirds of each egg half and pipe the turmeric icing mix into the remaining third.
  8. Freeze for at least a further 20 minutes (or longer depending on how soon you want to eat the eggs).
  9. Remove the mould from the freezer and push out egg halves.
  10. Dip the end of a chopstick in the remainder of the melted chocolate and brush the stick over the edges of each egg half. Stick two halves together to form an egg.
  11. Leave to soften until ready for eating!

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

Recipe via The Glow Within

Vegetable Crisps

Vegetable Crisps

The trick to homemade vegetable crisps is using a mandolin to slice the vegetables as thinly as possible. The thinner the slices, the crispier your crisps will be! The vegetables will cook at different speeds, so keep an eye on the crisps while they’re in the oven and remove any that look like they might be about to burn.

Our seasoning uses garlic powder and nutritional yeast to give the crisps a bold, cheesy flavour, while the cayenne pepper and paprika give them a lovely warm kick! Enjoy, and don’t forget to tell us what you think.

Serves 2-3.

Vegetable CrispsVegetable Crisps
– Full recipe http://bit.ly/2bmkZvS

Posted by So Vegan on Wednesday, 17 August 2016

Method

Print Recipe
Vegetable Crisps
Vegetable Crisps
Servings
2-3 people
Ingredients
  • 1/2 sweet potato
  • 1 carrot
  • 1 parsnip
  • 1/2 beetroot
  • 1/4 cup olive oil
  • 1 tsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
Servings
2-3 people
Ingredients
  • 1/2 sweet potato
  • 1 carrot
  • 1 parsnip
  • 1/2 beetroot
  • 1/4 cup olive oil
  • 1 tsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 tsp paprika
Vegetable Crisps
Instructions
  1. Preheat oven to 140°C.
  2. Use a mandolin to thinly slice the sweet potato, carrot, parsnip, and beetroot. Important tip: use a safety handle when slicing small amounts of the vegetables.
  3. Place vegetable slices in a mixing bowl and drizzle with the olive oil before adding all of the remaining seasoning and spices. Make sure all the vegetable slices are separated and covered with the seasoning.
  4. Place in the oven for approximately 40 minutes - checking after 25 minutes to remove any crisps that are already cooked. Beetroot will be the last ready (often takes 20 minutes longer than other vegetables).
Recipe Notes

You will need a mandolin.

Chocolate Cherry Energy Balls

Chocolate Cherry Energy Balls

Makes 10 energy balls.

Ingredients

1 cup cashews
6 dates
8 cherries
4 tsp cocoa powder
1 tsp coconut oil
30g dark chocolate (suitable for vegans)
1/4 cup desiccated Coconut

Chocolate Cherry Energy BallsChocolate Cherry Energy Balls
– Full recipe http://bit.ly/2aN31kk

Posted by So Vegan on Tuesday, August 9, 2016

Method

1. Prepare ingredients by pitting the dates and cherries.

2. Place cashews, dates, cherries, cocoa powder, coconut oil and chocolate in a food processor and blitz until all ingredients have broken down and are combined.

3. Carefully remove the blade from the food processor container and place mix into a fridge for 10 minutes.

4. Remove mix from the fridge and mould into 10 balls.

5. Transfer the desiccated coconut into a small bowl. Place one ball into the bowl at a time and roll around until it is coated in the coconut.

6. Eat immediately or refrigerate until ready to eat.

Strawberry Split Lollies

Strawberry Split Lollies

Makes 4 ice lollies.

Ingredients

1 banana
1 mango
1/2 cup coconut cream
1 tsp vanilla extract
2 tsp agave syrup
3/4 cup strawberries

You will also need ice lolly moulds and pop sticks.

Strawberry Split Lollies
– Full recipe http://bit.ly/2a95yCI

Posted by So Vegan on Wednesday, July 27, 2016

Method

1. Place can of coconut milk in fridge overnight or in freezer for a couple of hours to set the cream. Eventually the cream will settle at the top of the can.

2. Remove skin from the banana and mango, and roughly chop. Discard the stone from the mango.

3. Blend the banana, mango, coconut cream, vanilla extract, and 1 tsp of agave syrup until smooth and set aside in a measuring jug.

4. Blend the strawberries with 1 tsp of agave syrup until runny.

5. Pour some of the yellow mixture into the ice lolly moulds, followed by a few teaspoons of the red mixture.

6. For a tie-dye effect, use one of the pop sticks and push the red mixture down into the yellow mixture along the sides of the moulds.

7. Fill the remainder of the moulds with the yellow mixture and insert one pop stick into the middle of each mould.

8. Freeze for at least 4 hours or ideally overnight.

#SoVegan

Korean Cauliflower Bites

Korean Cauliflower Bites

Serves 2 people.

Ingredients

Small cauliflower
Sesame Seeds
Spring Onion
1/4 cup vegetable oil

For the batter…
1/2 cup flour
1/2 cup cornstarch
1/2 tsp salt
1 tsp baking powder
1 cup water

For the Korean sauce…
2 tbsp toasted sesame oil
2 cloves garlic finely chopped
Thumb of ginger finely chopped
2 tbsp soy sauce
3 tbsp gochujang sauce
3 tbsp brown sugar

Korean Cauliflower BitesKorean Cauliflower Bites
– Full recipe http://bit.ly/29D30iW

Posted by So Vegan on Tuesday, July 12, 2016

Method

1. Wash and dry the cauliflower, then break into bite-sized florets and trim away the excess stems.

2. Combine the batter ingredients in a bowl using a whisk and dip the cauliflower florets making sure they are fully coated in the batter.

3. Heat 1/4 cup vegetable oil in frying pan.

4. Remove one floret from the batter at a time, gently shaking to remove any excess batter, and place in pan. Fry a few florets at a time (making sure they are not touching) and turning every couple of minutes.

5. Once lightly browned on all sides, remove from pan and place on paper towel. Repeat steps 4 and 5 until all florets have been fried.

6. Heat the toasted sesame oil in a pan, then add the garlic and ginger, and fry for a minute. Add the rest of the ingredients for the Korean sauce and simmer for a few minutes. Take the sauce off the heat and toss in the cauliflower using a spoon to coat.

7. Serve the Korean Cauliflower Bites with a sprinkle of sesame seeds and chopped spring onion.