Tag Archive for easy vegan recipes

Copycat Red Lobster Biscuits {Vegan}

My teenager is obsessed with American fast food.

I get it. I remember being a teenager growing up in a tiny town in Newfoundland where we had zero Starbucks, and loving going to the Mainland where our first stop was always… Starbucks. Seems a lot less exotic now, and of course fast food isn’t really my jam. When we travel to the States, I’m all about stocking up at Trader Joe’s, and finding all the vegan donut shops.

Copycat Red Lobster Biscuits Vegan

Travelling with my teenager, though… well, I’m a pretty indulgent mom. When we were recently in Seattle for spring break, we went to a few places at his request; specifically Red Lobster and The Cheesecake Factory. The Cheesecake Factory has a massive menu, so vegetarian options were there, but Red Lobster? Less so.

Having said that, it was our first time, and we were there for the experience. Much like The Olive Garden (they are actually owned by the same parent company), dinner at Red Lobster is an all-inclusive event. Your entree comes with soup or salad, and instead of breadsticks (like the Olive Garden), it comes with biscuits. Fluffy, warm, heavenly biscuits.

So, of course, once I had them, I made it my mission to veganize them. Turns out, it wasn’t that challenging to do.

To make these authentically, you need Old Bay seasoning, which is a seasoning mix used a lot in the South. If you can’t find it where you are, you can mix up a batch of your own.

The other thing that makes these biscuits out of this world is the warm, seasoned butter mixture you brush on them when they come out of the oven. So good.

Serve them hot for best results.

Vegan Cheddar Bay Biscuits

Copycat Red Lobster Biscuits {Vegan}

Ingredients:

  • 2 cups AP flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 2 tsp old bay seasoning
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 1 cup neutral non-dairy milk (not flavoured)
  • 1/2 cup vegan butter or vegetable shortening (or a combo of both)
  • 1/2 cup shredded vegan cheddar cheese

For the topping:

  • 3 tbsp melted vegan butter
  • 1 tsp Old Bay seasoning
  • 1/2 tsp dried parsley
  • 1/2 tsp salt

Method:

  • In a small bowl, place the non-dairy milk and add the lemon juice to it. Stir and let stand for 5 minutes.
  • In a large bowl, combine the dry ingredients.
  • Add the cheese shreds and toss with the dry ingredients to combine.
  • Break the vegan butter up into small pieces and throw them into the dry ingredients. Mush everything together until it becomes a pea-like. crumby consistency.
  • Finally, add the milk and mix together just until it comes together. It’ll be sticky, but that’s okay.
  • Drop by 1/4 cup fulls onto a greased cookie sheet, and bake at 450 degrees for about 10-12 minutes, until golden on top.
  • Remove from oven and brush all over with the melted butter topping. Serve hot.

 

Amaretti Cookies {Vegan}

This is my second cookie recipe this week, both of which feature aquafaba.

When I was doing research for this recipe, I had to go a bit further afield–Commercial Drive to be exact. I hadn’t had amaretti cookies in quite some time. They may not be easy for you to find, either, unless you live in a city with a fairly significant Italian population.

Thank goodness I do.

Vegan Amaretti Cookies

Fratelli is an old-school Italian bakery that’s been on The Drive for decades. I got some cookies to go, then headed next door to Calabria for some more Italian culture in the form of an Americano. I was literally the youngest person in there, and nearly everyone around me was speaking Italian.

There’s a lot of conflicting information about these cookies on the internet. There are, apparently, a few different versions of the cookie; but all of them come from a base of egg whites, sugar and almonds. Some are softer, some are harder, like a biscotti. They’re generally served at the end of the meal, along with coffee and liqueur, specifically Amaretto, which is a bitter digestif.

My version features a splash of Amaretto right in the mix.

Want more Aquafaba recipes? Check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)

 

This version is a bit crispy on the outside, but chewy on the inside. They’re sweet, but not too sweet, thanks to the slight bitterness of the almonds and the Amaretto and a touch of dark cocoa.

By the way, amaretti are not just a cookie that can be enjoyed on their own. They make a great ingredient in other desserts as well. I’ve often used them in a trifle-like type dessert to add a little texture and crunch.

Amaretti Cookies Vegan

Amaretti Cookies {Vegan}

  • 1 cup almond meal
  • 1/4 cup aquafaba
  • 1/2 cup sugar
  • 1/4 tsp cream of tartar
  • 1/4-1/2 cup flour
  • 1 tbsp cocoa powder
  • pinch of salt
  • 1 tsp almond extract
  • 1 tsp amaretto liqueur
  • icing sugar for rolling

Instructions

  1. Place the aquafaba and the cream of tartar into the bowl of your stand mixer with the wire whisk attachment. Beat on low for 2 minutes, then change the speed to medium. Beat for another two minutes, while adding the sugar in a slow stream. You don’t want it to reach the fluffy meringue stage, you rather want the aquafaba to be at a marshmallow stage–glossy and white, kind of sticky.
  2. In a separate bowl, combine the almond meal, cocoa powder and salt.
  3. When the aquafaba has reached the gooey marshmallow stage, remove it from the mixer, and add in the almond extract and the amaretto.
  4. Now fold in the dry almond meal mixture. Once this is all incorporated, begin to add in the flour, 2 tbsp at a time, until the mixture is still wet, but not gooey/sticky. You should be able to scoop up the cookies, and drop them without them sticking excessively to the spoon.
  5. Drop the balls into a bed of powdered sugar and roll them around a little in it. Place the cookies on a cookie sheet and flatten slightly with the bottom of a glass.
  6. Bake in a 325 degree oven for about 20 minutes. Remove to a wire rack to cool. Store in an airtight container.
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