Japanese Milk Bread Recipe – How To Make Japanese Milk Bread – Shokupan Recipe

Prep: 35 mins – Cook: 35 mins – Total: 70 mins

INGREDIENTS

Starter (Tangzhong)

• 1/4 cup bread flour
• 1/4 cup milk (for vegan: use unsweetened oat milk)
• 5 tablespoons water

DOUGH

• 325g bread flour
• 20 grams sugar
• 7 grams active dry yeast (1 packet)
• 4 grams salt
• 1 large egg (for vegan: mix 1 tablespoon ground flaxseed with 2 1/2 tablespoons water. Let sit for 15 minutes before using)
• 130 milliliters room temperature milk (for vegan: use unsweetened oat milk)
• 50 grams unsalted butter, room temperature and cut into cubes (for vegan: use vegan butter)

INSTRUCTIONS

1. To make the starter (tangzhong), whisk the flour, milk, and water, in a pot until smooth, and turn the heat to low. Stir and cook for about 8-10 minutes, until the mixture thickens and becomes a gelatinous paste. 
2. Turn the heat off and transfer the tangzhong to a bowl. Cover the bowl with plastic wrap and let cool for 30 minutes. Simple tip for fluffier bread: let the tangzhong sit for an additional 1-2 hours if you have the time. This will yield an even fluffier texture.  
3. Use the bowl of your stand mixer and add the flour, sugar, yeast, and salt. Stir until the ingredients are well mixed.
4. Add the egg, milk, and tangzhong, place the dough hook on the mixer, and knead on low speed for 5 minutes.
5. Add the butter and knead on medium (speed 4 on a stand mixer) for an additional 20 minutes, until the dough is springy and slightly sticky. 
6. Meanwhile, lightly grease a bowl and set it aside.
7. Lightly wet your hands, or rub a little oil on them, and scoop the dough. Shape it into a ball and place it in the greased bowl. Cover with plastic wrap and let the dough rise for 50 minutes somewhere a little warmer than room temperature (75-85ºF), until it doubles in size. 
8. Punch the dough down and transfer it onto a flat surface. Equally cut the dough in half and shape into 2 balls. Cover the balls with a kitchen towel and let them rise for 15 minutes. 
9. Grease a 9-by-5-inch loaf pan and set aside.
10. Use a rolling pin to roll out each dough ball into a 6-by-9-inch oval.
11. Fold each side of the oval and make them join in the center. Do the same with the top and bottom (bring them to the center).
12. Tightly roll the dough into a log and place it on one end of the loaf pan, smooth side up. Repeat the same steps for the remaining ball of dough and place it in the other end of the pan.
13. Cover with a towel and let the dough rise for 40 minutes, until it has doubled in size.
14. Meanwhile, preheat the oven to 350ºF. 
15.  The dough is ready when the logs are touching in the center and are at the same level, or slightly over, as the pan. 
16. Brush the top of the dough with a little milk. 
17. Bake for 35-40 minutes. If the bread is turning a golden brown too quickly, lightly cover the pan with foil. The bread is ready when it reaches an internal temperature of 190ºF. 
18. Take the pan out of the oven and transfer the bread to a cooling rack immediately. 
19. Let cool for at least an hour before eating.

Zucchini Banana Overnight Oats Recipe – How To Make Banana Overnight Oats – Vegetarian Breakfast Recipe

Prep: 5 mins – Total: 0 mins

Ingredients

• 1 medium ripe banana
• 1 cup old-fashioned oats
• 1 1/3 cups unsweetened vanilla non-dairy milk (almond, cashew, oat, etc)
• 1 tsp chia seeds
• 1 cup grated zucchini
• 1/2 tsp cinnamon
• Toppings of choice: walnuts, sliced banana, almond butter, chocolate chips, coconut, maple syrup, etc

Instructions

1. Place banana in a medium bowl or glass Pyrex and mash with a fork. Add the rest of the ingredients and stir to combine. Cover and place in refrigerator for 6 hours or overnight.
2. In the morning, top with desired toppings and eat at room temperature or warmed to your liking.

This delicious recipe and photos were created by OhSheGlows.com, we simply shared it. Please check them out for more great ideas!

Chickpea Pancake Recipe – Vegan Pancake Recipe – How To Make Vegan Pancakes

INGREDIENTS

• 1 green onion, finely chopped (about 1/4 cup)
• 1/4 cup finely chopped red pepper
• 1/2 cup chickpea flour (also known as garbanzo flour or besan)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon fine grain sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon baking powder
• pinch red pepper flakes (optional)
• 1/2 cup + 2 tablespoons water
• For serving: salsa, avocado, hummus, cashew cream (optional)

DIRECTIONS

1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
3. Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
4. Stir in the chopped vegetables.
5. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
6. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
7. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.

This delicious recipe and photos were created by OhSheGlows.com, we simply shared it. Please check them out for more great ideas!

Vegan Sweet Potato Chocolate Milkshake Recipe – Vegan Milkshake Recipe

Prep: 5 mins – Cook: 5 mins – Total: 60 mins

INGREDIENTS

• 2 medium-sized sweet potatoes (about 14 ounces or 400g)
• 3 cups (720 mL) creamy plant-based milk (something like oat milk, coconut milk, cashew milk, soy milk or macadamia nut milk; use a nut-free or soy-free milk as needed)
• 3 large, ripe frozen bananas
• 1/4 cup (20-24g) raw cacao powder or unsweetened cocoa powder
• 2 tablespoons maple syrup (optional, sweeten to taste)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Optional garnishes: melted dark chocolate, vegan chocolate chips, coconut whipped cream or nondairy whipped topping

INSTRUCTIONS 

1. To bake the sweet potatoes in the oven, preheat the oven to 400ºF/200ºC. Use a knife to slash several holes through the skin. Place on a parchment paper-lined baking sheet and bake for 40-60 minutes (depending on size), until completely fork-tender. Allow the potatoes to cool slightly until you can handle them, and then slide the skins off.
2. In a high-powered blender, add the plant-based milk, sweet potato flesh, frozen bananas, cacao powder, maple syrup (if using), cinnamon, and ginger. Blend until the bananas and sweet potatoes are completely pureed and you have a thick, smooth, and creamy texture. Taste, and add maple syrup to sweeten, as needed.
3. Pour the milkshake into glasses and top as desired. Store leftovers in the fridge for up to 2 days.

This delicious vegan chocolate milkshake recipe and photos were created by RainbowPlantLife.com, we simply shared it. Check them out for more great ideas!

Pumpkin Cake Pop Recipe – Vegan Pumpkin Recipe

Prep: 10 mins – Cook: 15 mins – Total: 25 mins

Ingredients

• 1 cup coconut flour sifted
• 1/2-3/4 cup pumpkin puree not pumpkin pie filling*
• 1/4 cup granulated sweetener of choice I used coconut palm sugar
• Cinnamon to taste optional
• 1/4 cup dairy free chocolate chips optional**

Instructions

1. Preheat the oven to 350 and grease a large cookie sheet or baking tray and set aside.
2. In a large mixing bowl, combine the coconut flour, pumpkin puree, granulated sweetener and cinnamon mix well. If using chocolate chips, mix those in until fully incorporated.
3. Using your hands, shape into small balls and place on the greased cookie sheet. Depending on the texture you want, bake for around 10 minutes (for a softer cake texture) or up to 15 minutes (very dense and crumbly). Remove from oven and allow to cool completely before eating.

This delicious recipe and photos were created by TheBigMansWorld.com, we simply shared it. Check them out for more great ideas!

10 Vegan Air Fryer Recipes – The Top 10 Air Fryer Vegan Recipes On The Internet

We scoured the internet, did some taste testing, and came up with our top 10 vegan air fryer recipes. Lucky for you though, you don’t have to sort through all the bad ones like we did! Many of these recipes are super simple and don’t take much time either, allowing you to do the things you want to do! Nevertheless, check out the ultimate list of vegan air fryer recipes:

1. Vegan Air Fryer Donuts – Vegan Air Fryer Donuts

This super simple recipe by RainbowNourishments.com is not only very easy to make, but incredibly delicious as well! Your are definitely going to be the hit of all parties once you start making these.

2. Air Fryer Buffalo Cauliflower Recipe – Air Fryer Buffalo Cauliflower Recipe

We know every vegan blog, cookbook, and website has a vegan cauliflower recipe, but IzzyCooking.com’s recipe is one of our favorites. Hopefully it becomes one of yours too!

3. Vegan Cheesy Potato Wedges Recipe – Vegan Cheesy Potato Wedges Recipe

Only 30 minutes and a handful of potatoes sets you apart from having a delicious vegan side dish everyone will enjoy. Check out VNutritionAndWellness.com for more great vegan recipes!

4. Vegan Crunchwrap Supreme Recipe – Vegan Crunch Wrap Supreme Recipe

Just look at this! Not only is it vegan, but it’s 150% delicious! Spabettie.com knocked it out of the park with this one, and hope everyone gets to experience this at least once in their lifetime.

5. Air Fryer Toasted Coconut French Toast Recipe – Air Fryer French Toast Recipe

Vegan? Yes. Super easy to make? Yes. 100% delicious? Yes again! StrengthAndSunshine.com did a great job of making a breakfast favorite not only vegan, but delicious as well. Please check this recipe out, you won’t regret that you did!

6. Vegan Crab Cake Recipe – Vegan Crab Cake Recipe

Are you vegan, but struggle with giving up seafood or crab? Well look no further because YummyMummyKitchen.com just gave you best of both worlds. Check this recipe out for a quick but delicious alternative take!

7. Vegan Arancini – Fried Rice Balls – Air Fryer Vegan Arancini Recipe

Please tell me this picture didn’t make you stop doing whatever it was you were doing, and go into the kitchen immediately to start making this. If not, I’m calling you a liar. Just kidding! But seriously please make these and invite everyone you know over because they are so good.

8. Air Fryer Vegan Fried Pickles Recipe – Vegan Fried Pickles Recipe

Have to admit, fried pickles are a guilty pleasure, but they can’t be that bad for you if they’re vegan right? RIGHT?! Cadryskitchen.com did a wonderful job with this recipe and I truly hope you check them out.

9. Vegan Fried Ravioli Recipe – Vegan Air Fryer Fried Ravioli

In what world would you not want to eat this? Not only are they so good, they’re also vegan! Hopefully you check this recipe out, we know your friends and family will appreciate it!

10. Best Vegan Black Bean Burger Recipe – Vegan Black Bean Burger Recipe

While this might be the last recipe on this last, it is definitely not the last recipe in our heart! These burgers will convert non-vegans into vegans in an instant. 10/10 would eat everyday! Please check this recipe out, you won’t be disappointed you did!

These recipes are so delicious and we can’t thank the creators enough for sharing them with the world. If you have any other suggestions, we would love to hear them! Please leave a comment so we can check them out!

Vegan Za’atar Breadsticks Recipe

Prep: 30 mins – Cook: 15 mins – Total: 45 mins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon instant yeast
• 1 teaspoon olive oil + 1 1/2 teaspoons olive oil for brushing the dough
• 1/3 cup lukewarm water
• 3 teaspoons za’atar spice blend

Instructions

1. In a large bowl, combine the flour, salt, and instant yeast. Then add the olive oil and water. Stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it’s a smooth dough. If the dough is too sticky, add more flour; if it’s too crumbly, add more water.
2. Cover the bowl with a clean kitchen towel and let it sit in a warm place until it doubles in size (for about 1-2 hours).
3. Preheat the oven to 250 °C or 480 °F.
4. Roll out the dough on a floured baking sheet, like you would with pizza, and brush the dough with the olive oil. Sprinkle the za’atar on top.
5. With a pizza cutter, cut the dough in strips. Pop it in the oven for about 15 minutes, until it gets a nice golden color. Carefully break them apart and done!

This delicious recipe and photos were created by ElephantasticVegan.com, we simply shared it. Check them out for more great ideas!

Vegan Rack of Lamb Recipe

Prep: 20 mins – Cook: 40 mins – Total: 60 mins

Ingredients

• Vegan Rack of Lamb:
• 200g (7 oz) corn pasta, any kind
• 600g (21 oz) smoked tofu
• 1 Tbsp carob powder
• 3 garlic cloves, minced
• 100ml (3.3 oz) fresh beetroot juice
• 4 Tbsps psyllium husks
• 1 Tbsp olive oil for frying + 1 Tbsp olive oil for brushing
• SPICE BLEND:
• 1 ½ tsp thyme
• 3 tsp sweet paprika, If you can’t find smoked tofu, use smoked paprika
• ½ tsp black pepper, ground
• 1 ½ tsp rosemary, ground
• 3 tsp garlic powder
• sea salt, to taste
• HERB CRUST:
• 3 Tbsps chives, chopped
• 3 Tbsps mint, chopped
• 3 Tbsps fresh thyme, chopped
• 4 Tbsps breadcrumbs , use GF breadcrumbs if you want to keep it GF
• 2 Tbsps olive oil
• SAUCE:
• 200ml (¾ cup) natural soy yogurt, I used Joya Natural
• 1 Tbsp green peppercorns, canned
• 1 garlic clove, minced
• 1 Tbsp mustard
• “BONES”:
• 1-2 leeks, white part only (or scallions, white part only)
• ½ Tbsp soy sauce
• ½ tsp carob powder

Instructions

1. Boil pasta for 15 minutes. Turn off the heat and let it get mushy and sticky inside the pot.
2. Add the smoked tofu cubes in a large bowl.
3. Add the sticky, boiled corn pasta. Using an immersion blender, start blending the ingredients to turn them into a paste.
4. Add the minced garlic cloves, carob powder, spice blend and blend some more.
5. Add the beetroot juice and psyllium husks. Mix well by hand.
6. Place a sheet of cling film over a chopping board. Add the lamb “meat” paste and then place another sheet of cling film on top. Close it at the margins.
7. Start giving it a cylindrical shape. Place it in the fridge for at least 30 minutes.
8. Chop the herbs. Add them to a bowl and mix them with breadcrumbs and olive oil. Set aside.
9. Heat one tablespoon of olive oil in a large pan.
10. Remove the cling film from the “meat” roast and carefully place it inside the pan. Let it fry for 2-3 minutes on each side, until crispy. Carefully turn it on all sides so it will be nice and crispy all over. Turn off the heat and let it cool a bit. Cover an oven dish with some parchment paper.
11. Carefully move the “meat” roast from the pan to the oven dish. Brush it with some olive oil on the top part and on the sides.
12. Using your hands, start covering it with the herbs mix. Press it gently. It will stick.
13. Cook in the preheated oven at 200C for 30 minutes.
14. Cut the white part of some scallions and leeks to make the “bones”. Place them on a small plate. Drizzle some soy sauce on top and sprinkle them with some carob powder. Brush them.
15. Once the vegan lamb rack is ready, take it out of the oven and add the leek “bones”. I simply inserted them into the roast.
16. Serve with a sauce made by mixing natural soy yogurt with mustard, minced garlic clove, and green peppercorns.
17. Enjoy!

This delicious recipe and photos were created by Gourmandelle.com, we simply shared it! Check them out for more great ideas!

Tofu Benedict Fillo Pockets

Ingredients

Tempeh Ham

• 8 ounces tempeh
• 1/4 cup water
• 3 tablespoons tamari or soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon liquid smoke

Eggy Tofu

• 8 ounces extra-firm tofu, , drained
• 2 teaspoons nutritional yeast
• ¼ teaspoon black Indian salt, (Kala Namak)
• Pinch of black pepper
• Pinch of salt
• ½ tablespoon coconut oil

Assembly

• 6 sheets fillo dough, (the very thin layers)
• 1 cup fresh baby spinach
• 4 slices tomato
• 1 tablespoon olive oil, for brushing
• Pinch of smoked paprika
• 1/2 teaspoon minced fresh parsley

Hollandaise Sauce

• ¼ cup chickpea flour
• 1 cup (235 ml) water
• ¼ cup (60 ml) melted vegan butter
• 1 tablespoon nutritional yeast
• 1 tablespoon white cooking wine
• 2 teaspoons (10 ml) lemon juice
• ¾ teaspoon black Indian salt, (Kala Namak)
• ¼ teaspoon sea salt
• Pinch of ground turmeric

Instructions

To make tempeh ham:

1. Slice tempeh in half, diagonally, then in half to create 4 thin triangles. In a wide/shallow bowl or food container whisk together water, tamari, maple syrup and liquid smoke. Marinate tempeh for 30 minutes, while preparing eggy tofu. 
2. After you cook the tofu, keep the pan hot at medium heat. Place the tempeh slices in the pan and pour marinade over it. Cook for 3 minutes on both sides, uncovered. Get ready to assemble pockets. 

To make eggy tofu:

1. Slice the tofu into half, diagonally and then cut one half into 4 thin triangles. (use the excess tofu in another recipe) In a small bowl, whisk the nutritional yeast, black Indian salt, black pepper, and salt together. Dust each side of the tofu with this mixture.
2. In a large pan, warm the coconut oil over medium heat. Once hot, place tofu triangles in it and brown the two largest surfaces of them for 5 minutes, each. Adjust temp to medium-low and place tofu on a plate.

Directions For Assembly

1. Preheat oven to 375F. Line baking sheet with parchment paper or a silicone baking mat.
2. Lightly brush each sheet of fillo with olive oil. Layer fillo sheets on top of each other and slice them in half, lengthwise. Split them into 4 rectangles, three sheets thick.
3. Place a triangle of tempeh toward one end of a rectangle, leaving roughly 1-inch of fillo bordering it on 3 sides. Top tempeh with eggy tofu, 1/4 cup spinach and one tomato slice.
4. Fold the 1-inch border of the long side over the filling, and then fold over the 1-inch flap on the end. Now, holding it together, fold the triangle of filled fillo over to one side, then the next, and more until it is fully wrapped.
5. Brush a little oil on top of the pockets and place them on lined baking sheet. Bake for 16-18 minutes, or until golden brown. Make hollandaise sauce while pockets are baking.
6. Once pockets are baked, top with sauce, a dash of smoked paprika and pinch of parsley on each one.

Directions For Hollandaise Sauce

1. Place all ingredients in a blender and puree until smooth. Transfer sauce to a large saute pan and bring to a simmer, over medium-low heat, whisking frequently. Continue whisking and cook until the sauce has thickened and is not grainy from the chickpea flour. Adjust heat to low, to keep warm for serving.

This delicious recipe and photos were created by VeganYackAttack.com, we simply shared it. Check them out for more great ideas!

Vegan Garlic Pretzel Knot Recipe

Prep: 35 mins – Cook: 20 mins – Total: 120 mins

Ingredients

Dough

• 2 cups all-purpose flour + more to dust the dough and surfaces
• 1 teaspoon instant yeast
• 1/3 teaspoon salt
• 1 pinch white sugar (make sure it’s vegan!)
• 3/4 tablespoon olive oil + more to coat the dough
• 1/2 cup + 1 tablespoon water

Baking Soda Bath

• 3 cups water
• 1 1/2 tablespoons baking soda

Garlic Topping

• 1 garlic clove – minced
• 2 teaspoons olive oil
• 1/2 teaspoon dried oregano
• 1 teaspoon pretzel salt

Instructions

1. Combine the flour, instant yeast, salt, and white sugar in a mixing bowl. Add olive oil and water. Mix and knead by hand until a soft dough forms or put all the ingredients kitchen machine and let the machine knead the dough for you. If it’s too sticky, you might want to add a few tablespoons more flour until the dough is non-sticky.
2. Drizzle the dough with more olive oil until coated. Let it sit, covered with a clean kitchen towel, in a warm spot until it doubles in size (about 2-3 hours – depending on the room temperature!).
3. Divide the dough into 10 equal parts, roll each part into a rope (about 6 inches / 15cm). Make a knot (check out the 2nd image of the post for visual instructions) and repeat for the rest.
4. Preheat the oven to 400°F/200°C.
5. Bring the water for the baking soda bath to a boil in a medium pot. Add the baking soda.
6. Cook each knot in the baking soda bath for about one minute. Transfer them onto a baking tray lined with parchment paper.
7. Mix the minced garlic, olive oil and dried oregano for the garlic topping. Brush the mixture onto the top of the Pretzel Knots. Sprinkle with pretzel salt.
8. Bake them in the oven for about 20 minutes until golden. They are absolutely delicious with my go-to vegan cheese sauce!

This delicious recipe and photos were created by ElephantasticVegan.com, we simply shared it. Check them out for more great ideas!