Tag Archive for egg free

Pumpkin-Spiced Brownies {Vegan}

It’s Thanksgiving this weekend, and you know what that means… Tofurky for all! Okay, so not really… I’m not the hugest Tofurkey fan, but I am grateful for all the great vegetarian versions of holiday feasts out there that give me an alternative to the turkey the rest of my family will be eating at our dinner on Monday night.

I will say this, though: my omni family has zero problems with my vegan desserts. A couple months back, we got together for a family birthday, and I supplied a vegan chocolate cake. The result was a platter that was completely licked clean, and not one complaint heard.

Pumpkin Spiced Brownies Vegan

It usually falls to me to contribute some kind of sweet dessert thing to our holiday family dinners. Pie, obviously, is a default dessert, but I’ve also done things like Pumpkin Creme Brulees (catch my entire collection of Pumpkin recipes here)

It looks like this year’s dessert will be these pumpkin brownies.

Now, you might be thinking “chocolate?? and pumpkin??” with some skepticism, but I love them together. The pumpkin makes for a more moist brownie, and let’s face it, nobody wants a dry brownie. Add in some pumpkin pie spices on top of that, bam! You’ve got yourself a winner.

I adapted this recipe from Green & Blacks. The original was almost vegan (it had eggs but no butter or milk), so I simply swapped out the eggs for some aquafaba, and veganized it.

Dark chocolate, by the way, is nearly always vegan. Anything above about 70% usually has no milk added. Check the label just to be certain, of course, but you should be good. For me, the bonus of using dark chocolate is that it intensifies and deepens the flavor.

Happy Thanksgiving, y’all!

Vegan Pumpkin Spiced Brownies

Pumpkin-Spiced Brownies {Vegan}

Ingredients

  • 4 ounces Dark Chocolate (I used about 1 & 1/4 bars) Green & Black’s Organic 85%)
  • 1/3 cup coconut oil
  • 1-1/2 cups vegan (unrefined) sugar
  • 1 cup pumpkin puree
  • 1/4 cup aquafaba
  • 2 teaspoons vanilla extract
  • 3/4 cup flour
  • 1 teaspoon pumpkin pie spice (OR 1/2 tsp cinnamon, 1/4 tsp each ground ginger and nutmeg, and a pinch each of ground cloves & allspice)
  • 1 teaspoon baking powder

Method

  1. In a small sauce pan over medium-low heat, melt the Chocolate and the coconut oil together, stirring regularly.
  2. Once melted, stir in the sugar and pumpkin puree, then aquafaba and vanilla extract.
  3. In a separate bowl whisk together flour, pumpkin pie spice, baking powder, and sea salt. Add the wet to the dry ingredients and fold in without over mixing.
  4. Pour the brownie batter into a parchment-lined 8″x8″ pan, prepared pan and bake in a preheated 350 degree oven for about 30-35 minutes.

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Coconut Key Lime Pie {Vegan}

Recipe number 2 this week on the theme of coconut-lime!

This is a variation of the lemon meringue pie that I wrote for my cookbook, Aquafabulous! I just made it up, though, so it didn’t actually make it into the cookbook… whoops!

Coconut Key Lime Pie Vegan

This is really, really tasty.

Normally lemon curd is thickened with egg yolks, and then you use the whites (which you have separated out) to whip to make the meringue. This recipe is vegan, so no eggs or butter are used, obviously. Aquafaba is used for the meringue, of course, but the curd still needs to be thickened in some way. Here, I used cornstarch.

The coconut milk also helps to give it a thick, creamy texture and a nice, fatty mouthfeel.

Torch the meringue on this mutha, and you have a show-stopping dessert. Even better, torch it at the table to generate some excitement and oohs and ahhs.

Oh–FYI–even thought I’m calling this “key lime pie,” I just used regular limes. You can use either, based on what is available to you.

Vegan Coconut Key Lime Pie

Coconut Key Lime Pie {Vegan}

Ingredients

  • 1 store-bought vegan pie crust or home-made
  • 1 400 ml can of coconut milk
  • 2 tbsp cornstarch
  • 3/4 cup sugar
  • 1/2 tsp salt
  • Zest of 2 limes
  • 3/4 cup lime juice (freshly squeezed or bottled if you’re lazy)
  • 1/2 cup vegan butter (or you could try coconut oil)
  • 1/3 cup aquafaba
  • 1/4 cup sugar
  • 1/4 tsp cream of tartar

Method

  1. Dock your pie crust with a fork and pre-bake it in a 350 degree oven for about 10 minutes, or until it’s golden. Set aside to cool.
  2. In a medium, heavy-bottomed saucepan, place the coconut milk and the cornstarch. Whisk well to combine. Turn the heat on to about medium, and bring up to the boil, allowing the milk to thicken. Add the sugar, salt, lime zest, lime juice, and vegan butter, and whisk well to combine. Bring up to the boil again, allowing it to bubble and thicken. NOTE: if the colour is too pale, you could add a couple drops of green food colouring. This won’t affect the taste, just the esthetic look of the pie.
  3. Pour the hot curd into the prepared pie crust, and let set in the fridge overnight (or at least for a few hours).
  4. To make the meringue, place the aquafaba, sugar and cream of tartar in the bowl of your stand mixer (alternatively, you can do this with a hand mixer, it just means you have to stand there and whip it for 10 minutes). Whip for 2 minutes on the lowest setting to combine, then turn up to medium for 2 minutes, and finally to high for about another 4-6 minutes, until the meringue is light and fluffy, and holds a peak.
  5. Spread the meringue on top of the pie, and torch to brown. Serve immediately.
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