Vegan Savoury Biscuits

A delicious side for all kinds of soups and stews, served along a posh brunch, or just a great snack for when you want something on the savoury side. These are crumbly and flaky and always impress.

This recipe is for garlic black pepper biscuits, but you can play around with different flavour combinations to make whatever you like!

Serves: 8 – 12, depending on how large you make the biscuits.

Ingredients:

  • 3 cups all-purpose flour.
  • 1 tbsp baking powder.
  • 1/2 tbsp salt.
  • 1/2 tbsp sugar.
  • 1/2 tsp baking soda.
  • 1/2 tsp pepper.
  • 3/4 cup vegan butter, cubed, keep very cold for best results!
  • 3/4 cup rice milk or other vegan milk substitute.
  • 1 clove garlic, finely grated and mixed into the milk.
  • 1 flax egg (1 tbsp ground flax with 3 tbsp water).

Cooking instructions:

Mix together dry ingredients in a large bowl. Add the butter substitute and rub into the flour mixture using your fingertips or a pastry cutter until you have a rough, crumbly mixture, with lumps of butter about the size of peas.

Make a well in the flour mixture and add the flax egg and the milk substitute, then stir until a rough, shaggy dough is formed.

Turn out onto a floured work surface and press the dough flat, then fold it in half and repeat. Press hard and avoid touching the dough for too long, as that will make the the butter melt and make the biscuits tough. Fold 3 to 4 times until the dough is mostly smooth, but still fairly dry.

Cut using a round cookie cutter, and place on a parchment-lined baking tray, leaving at least 2 cm between biscuits. You can squish the dough back together and cut biscuits out again, but the more times you do this the higher the chance of the biscuits being tough. Bake at 400 F/200 C for 15-20 minutes, until fully risen, browned on top, and crispy all over.

Enjoy!

 

 

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Vegan Sweet Buns

Soft, sweet buns that are perfect with a soup or stew, or with jam for breakfast in the morning! These are a family recipe, which only required a couple modifications to make vegan, and tastes just as good!

Prep time: ~3 hours.
Serves: 12-14

Ingredients:

  • 1/4 cup canola oil (or other neutral oil).
  • 1/4 cup sugar.
  • 1 tsp salt.
  • 1 1/2 cups almond milk (other vegan milks, and even water, work fine too!)
  • 2 tsp dry-active yeast.
  • 1 flax egg (1 tbsp ground flax mixed with 2 tbsp water, let sit for 5 minutes).
  • 4 1/2 cups flour.

Cooking Instructions:

Place the oil, milk, and sugar in a small pot over low heat. Stir occasionally, until the sugar is dissolved.

In a large bowl (or stand mixer if you have one), mix together 2 cups of the flour and the salt.

Once the sugar is dissolved, take the pot off the heat. Let it cool down until it’s just warm, then stir in the yeast. Wait a few minutes for the yeast to begin to activate, then form a well in the flour and add in the milk mixture and the flax egg.

Beat until smooth, using either your hand or a firm spatula (if using a stand mixer, use a dough hook). Gradually add in the remaining flour, working the dough until smooth and elastic. If it’s too sticky, add a bit more flour, and if the dough is too dry, add a bit more water.

Remove the dough from the bowl and form it into a smooth disk. Rinse the bowl (don’t use soap, just warm water!), then grease the bowl with a tiny bit of oil. Place the dough back in the bowl, flipping it a couple times to make sure all sides are nicely greased.

Cover with a clean kitchen towel or some plastic wrap, and set in a warm place to proof for 45 minutes to an hour, until it has doubled in size.

When your dough is ready, remove it from the bowl and knead on a floured surface for 5 minutes. Cover it with a towel or plastic wrap, and let it rest for 5 minutes.

Grease 2 loaf tins with a good amount of oil. Divide the dough in half, and roll each half into a snake about 10 inches long. Cut them into even pieces 1 1/2 to 2 inches long. Roll each piece into a smooth ball, tucking the sides underneath until the top is nice and smooth. You should end up with 6-8 balls of dough per loaf tin, depending on how large you cut the pieces.

Place the buns into the loaf tins, then cover them and set aside for another 45 minutes.

Preheat the oven to 375 F/ 190 C. Bake the buns for 15-20 minutes, until they’re golden on top and sound slightly hollow. If they begin to brown too quickly, turn the heat down to 350 F/180 C.

Vegan Peanut Butter Chocolate Cookies

Peanut butter chocolate chip cookies – for all the Reese’s lovers out there! These are indulgent, soft on the inside and crisp on the outside, chock full of peanut-chocolate goodness!

Prep time: ~45 min
Makes 18-24 cookies, depending on how large you make them.

Ingredients:

  • 1/2 cup margarine/vegan butter, softened.
  • 1/2 cup peanut butter.
  • 1 cup soft brown sugar.
  • 1/2 cup white sugar.
  • 2 flax “eggs” (Instructions for this below!)
  • 2 tbsp warm water.
  • 2 tsp vanilla extract.
  • 2.5 cups flour.
  • 1 tsp baking soda.
  • 1 tsp salt.
  • 1.5 cups semi-sweet chocolate chips.

For the flax eggs: You’ll need 1 tbsp ground flax seeds and 2.5 tbsp water for each “egg”. ¬†Mix together thoroughly in a small dish and set aside for 5 minutes to thicken before using.


Cooking Instructions:

Preheat the oven to 375 F/190 C. Mix together the margarine and peanut butter until smooth. Add in the sugars and cream until fluffy. Add in the “eggs”, the water, and the vanilla. Mix until just combined.

Sift together the flour, baking soda, and salt, then fold the dry ingredients into the wet. Fold them just until you don’t see any more streaks of flour, then add in the chocolate chips. Don’t overmix the dough!

Line a baking sheet with parchment paper and scoop the cookies, 3-4 tbsp per cookie, onto the sheet. Press them down slightly with a wet hand, making sure to leave a couple centimeters between each cookie so they have room to expand.

Bake for 12-15 minutes, until the edges are golden and crisp but the middle is still slightly soft. Allow to cool for a minute, then enjoy!

Vegan Strawberry Rhubarb Crumble

This is a lovely fruity dessert that is super easy to throw together! Strawberry and rhubarb is one of my favourite fruit combinations of all time. The perfect balance of sweet and sour, it’s super delicious!

Prep time: ~1 hour
Serves: 6-8

Ingredients:

For the fruit filling:

  • 2 cups rhubarb, diced.
  • 3 cups strawberries, hulled and cut into quarters.
  • 3/4 cup sugar.
  • 2 tsp lemon juice.

For the crumble topping:

  • 1/3 cup flour.
  • 1/4 cup vegan butter or margarine, cold, cut into small cubes.
  • 1/2 cup oats.
  • 1/4 cup slivered almonds.
  • 1/2 cup brown sugar.
  • 1 tsp cinnamon.

Cooking Instructions:

Preheat the oven to 375 F/190 C.

Grease a casserole dish. In a large bowl, combine the fruit, sugar, and lemon juice, then tumble it into the casserole dish, spreading it out evenly.

In another bowl, mix the flour and the butter together, either using your fingers or two knives, until you get a breadcrumb-like consistency. Add in the oats, almonds, brown sugar, and cinnamon, and mix well. Sprinkle the crumble topping generously over the fruit mixture.

Pop the casserole dish in the oven for 40-45 minutes, until the crumble topping is crisp and golden and the fruit is soft. If you’re worried about the fruit bubbling over and making a mess in the oven, place the casserole dish on a baking sheet, or line the bottom of the oven with aluminum foil!

Serve warm, with vegan ice cream or whipped cream if desired, and enjoy!

Vegan Cinnamon Rolls

Soft, sweet bread with a gooey cinnamon filling, topped with an orange-infused glaze… this is an amazing dessert (or indulgent breakfast) that everyone will love!

Prep time: ~3 hours
Serves 10-12

Ingredients:

For the dough:

  • 1/4 cup canola oil (or other neutral oil).
  • 1/4 cup sugar.
  • 1 tsp salt.
  • 1 1/2 cups almond milk (other vegan milks, and even water, work fine too!)
  • 2 tsp dry-active yeast.
  • 1 flax egg (1 tbsp ground flax mixed with 2 tbsp water, let sit for 5 minutes).
  • 4 1/2 cups flour.

For the filling:

  • 1 cup brown sugar, packed.
  • 3 tbsp cinnamon.
  • 2 tsp ground cardamom.
  • 1/2 cup vegan butter (or margarine).
  • zest of 1/2 an orange.

For the glaze:

  • 3 cups icing sugar
  • 6 tbsp almond milk (again, other milks or water will work!).
  • 1/2 tsp vanilla extract.
  • zest of 1/2 an orange.

Cooking Instructions:

For the dough: Place the oil, milk, and sugar in a small pot over low heat. Stir occasionally, until the sugar is dissolved.

In a large bowl (or stand mixer if you have one), mix together 2 cups of the flour and the salt.

Once the sugar is dissolved, take the pot off the heat. Let it cool down until it’s just warm, then stir in the yeast. Wait a few minutes for the yeast to begin to activate, then form a well in the flour and add in the milk mixture and the flax egg.

Beat until smooth, using either your hand or a firm spatula (if using a stand mixer, use a dough hook). Gradually add in the remaining flour, working the dough until smooth and elastic. If it’s too sticky, add a bit more flour, and if the dough is too dry, add a bit more water.

Remove the dough from the bowl and form it into a smooth disk. Rinse the bowl (don’t use soap, just warm water!), then grease the bowl with a tiny bit of oil. Place the dough back in the bowl, flipping it a couple times to make sure all sides are nicely greased.

Cover with a clean kitchen towel or some plastic wrap, and set in a warm place to proof for 45 minutes to an hour, until it has doubled in size.

When your dough is ready, remove it from the bowl and knead on a floured surface for 5 minutes. Cover it with a towel or plastic wrap, and let it rest for 5 minutes.

Now, time to start on the filling: In a large bowl, beat the vegan butter and brown sugar until smooth. Add in the cinnamon, cardamom, and orange zest, and mix thoroughly.

Once the dough has rested, roll it out on a floured surface into a thin, long rectangle, about 1/2-3/4 of a centimeter thick. Spread the filling evenly over the dough, leaving about 1/2 a centimeter border unfilled on all sides.

Begin rolling up the dough from the long side of the rectangle, keeping it as tight as you can without squishing it too much. Slice the rolls approximately 1 1/2 centimeters thick, trying to keep them as evenly sized as possible.

Grease a 9×13” baking pan and place the rolls inside, spacing them out evenly. Depending on how large you cut your rolls, you may need an extra cake tin! Cover the pan and set it aside for another 45 minutes to proof.

Preheat the oven to 375 F/190 C, and bake for 15-20 minutes, until crisp on the outside and golden. If they begin to brown too much before the baking time is done, reduce the oven heat to 350 F/180 C.

To make the glaze: sift the icing sugar into a bowl, then add the liquid a bit at a time, until it’s the desired consistency. Stir in the vanilla and the orange zest, and it’s ready to go.

Let the cinnamon buns cool down slightly, then dribble the glaze over them. Enjoy!