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Vegan Platinum Pudding based on Jemma Melvin’s Lemon Swiss Roll and Amaretti Trifle

A vegan version of the winning pudding for the Queen's platinum jubilee.

Course Dessert, Vegan Desserts

Cuisine English

Prep Time 8 hours

Cook Time 1 hour

Total Time 9 hours

Servings 20 people

Calories 411kcal

Author Shannon Hakala

Cost $50 / ₤ 43

Ingredients

For the Vegan Swiss Rolls

• 1 cup oat milk
• 1 teaspoon distilled vinegar
• ¼ cup vegetable oil
• 1 Tablespoon coconut oil
• 1 ⅔ cup self-raising flour
• 1 Tablespoon corn starch (UK: corn flour)
• ¾ cup caster sugar
• 1 teaspoon baking soda (UK: bicarb soda)

For the Vegan Lemon Curd

• 1 Tablespoon corn starch
• ½ cup oat milk
• ½ cup caster sugar
• ¼ cup lemon juice
• 2 teaspoons lemon zest
• 1 pinch turmeric (for color)

For the Vegan Custard

• 3 Tablespoons corn starch (UK: corn flour)
• 2 ¾ cups unsweetened soy milk
• 3 Tablespoons vegetable oil
• ⅔ cup caster sugar
• 3-4 teaspoons vanilla extract
• 2 teaspoons lemon extract

For the Vegan St Clement's Jelly

• 2 cups sugar
• ¾ cup lemon juice 1
• ¾ cup orange juice
• ½ cup corn starch
• 2 Tablespoons lemon peel
• 2 Tablespoons orange peels
• ¼ teaspoon turmeric
• 1 drop red food coloring

For the Vegan Amaretti Biscuits

• 2 cups almond meal (not packed)
• ⅓ cup caster sugar
• ½ teaspoon baking soda
• ¼ cup water
• 2 Tablespoons flaxseed meal
• ½ teaspoon distilled vinegar
• ½ teaspoon almond extract or amaretto

For the Vegan Chunky Mandarin Coulis

• ~400 grams tinned mandarins
• 1 Tablespoon caster sugar
• 1 Tablespoon corn starch
• 2 teaspoons lemon juice

For the Vegan Jewelled White Chocolate Bark

• 1¼ cups vegan white chocolate chips
• ½ cup candied orange peel

Other ingredients

• 3 cups vegan whipped cream (I recommend using store bought if possible)

US Customary – Metric

Instructions

For the Vegan Swiss Rolls

• Heat oven to 180C (350° Fahrenheit). Line the Swiss roll pans with parchment paper.
• Combine all the ingredients for the Swiss rolls, mix for about 30 seconds with an electric hand mixer.
• Pour mixture evenly into the two pans. Check at 10 minutes to see if cakes are done: poke them with a toothpick in the center. If it comes out clean, they are done.
• Set out two sheets of baking paper and sprinkle with caster sugar. While cakes are warm, carefully turn the cakes over onto the sugared papers. Peel off the baked paper, roll up the cakes into a tight spiral, and allow to cool.

For the Vegan Lemon Curd

• In a saucepan, whisk together the cornstarch and an equal amount of the oat milk, then whisk in the rest of the oat milk and all the other ingredients.
• Over medium heat, bring the mixture to a simmer until it has thickened. stirring continuously (about 5 minutes). Transfer to a bowl, cover, and allow it to cool.

For the Vegan Custard

• In a saucepan, whisk together the cornstarch and an equal amount of the soy milk, then whisk in the rest of the soy milk and all the other ingredients.
• Over medium heat, bring the mixture to a simmer until it has thickened. stirring continuously (about 5 minutes). Transfer to a bowl, cover, and allow it to cool.

For the Vegan St Clements Jelly

• Peel orange and lemon peels with a vegetable peeler (6 strips of each, you will need to count them later). In a saucepan, add all ingredients except the cornstarch and mix well.
• In a small bowl, add the cornstarch and about ½ a cup of the liquid from the pan. Stir until smooth, then slowly add it back into the saucepan, stirring well.
• Bring the pan contents to a gentle boil over medium heat while gently stirring continuously (about 10 minutes). Once thickened, and remove from heat. Cool to room temperature (about 30 minutes).

For the Vegan Amaretti Biscuits

• Heat oven to 180C (350° Fahrenheit) and line a baking sheet with parchment paper. Combine all ingredients in a large bowl and mix until a thick paste is formed.
• Scoop teaspoon-sized balls of the mixture onto the sheet spaced about 2cm. Roll them into balls and coat the balls in powdered sugar. Press down gently on each ball to flatten slightly and crack the sides.
• Bake until golden brown, about 17-20 minutes. Cool them in the turned-off oven to dry them out more or let them dry on a cooling rack.

For the Vegan Chunky Mandarin Coulis

• Drain the cans of mandarins, discarding the juice. Place half of them into a saucepan and add the sugar. Heat on low until the sugar is dissolved and the mandarins are slightly broken down. Remove from heat.
• In a small bowl, combine corn starch and 2 Tablespoons of water. Stir in the lemon juice. Add cornstarch mixture and the other half of the strained mandarins to the saucepan. Transfer mixture to a clean bowl and let chill in the fridge until cool, about 30-40 minutes.

For the Vegan Jewelled White Chocolate Bark

• Place a sheet of parchment paper or greaseproof paper on the countertop. Melt the white chocolate in a double boiler, being careful not to cook it or it will form hard lumps.
• When the chocolate is melted, spread it onto the paper and scatter pieces of the mixed peel. Once it has cooled and hardened, break the chocolate into shards.

Candied Peel (from scratch, if you don't have ready-made)

• Use a paring knife to slice off the rind of ½ an orange and 1 lemon. Cut the peels in half if they are larger than 2" long.
• In a saucepan, add the peels and cover with water. Bring to boil. Drain. Cover them with water a second time and bring to a boil again. Drain.
• Add 1 cup of water and 1 cup of sugar to the saucepan. Bring to a boil, then reduce the heat and simmer about 1.5 hours until peels are mostly transparent.
• Cool to room temperature and remove peels from the syrup. Let peels dry on a plate about 2 hours, then flip over and let the other side dry 2 hours. Best if you let them dry overnight.
• Use kitchen scissors to cut the peels into small ¼" or ½cm squares. Put the squares in a container with a lid and shake so that the sticky edges get sugared. Let them dry in a single layer another hour before using for chocolate bark.

To Assemble the Platinum Pudding

• Unroll the cooled Swiss rolls and spread the lemon curd over. Roll back up and slice one of the rolls into 2cm slices. Place the slices around the bottom edge of the trifle dish so they are seen from the sides. Slice the other roll into thicker pieces and place them in the bottom of the trifle dish.
• Pour the St Clement's jelly over the roll cake and let chill in the fridge until set (about 1-2 hours).
• Pour the custard over, then add a layer of the biscuits, reserving some for the topping later.
• Pour the mandarin coulis over, then add a layer of vegan whipped cream. Crumble the reserved amaretti biscuits and scatter them over the whipped cream. Arrange the shards of chocolate bark on top to create the form of a crown.

Notes

I made self-raising flour à la King Arthur Baking to make self-raising flour:

• 1 cup (120g) flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

To make caster sugar, pulse organic or refined sugar in a food processor until it is finer but not powdery.

Nutrition

Calories: 411kcal | Carbohydrates: 75g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 119mg | Potassium: 171mg | Fiber: 3g | Sugar: 58g | Vitamin A: 271IU | Vitamin C: 17mg | Calcium: 129mg | Iron: 1mg

Want to make the platinum pudding dairy free or vegan? This trifle can be made just as good with plant-based ingredients such as oat milk and soy milk. With five magnificent layers of orange and lemon flavors, this will make a very impressive party dessert.

What is the Platinum Pudding?

The #PlatinumPudding competition was launched in 2022 by Buckingham Palace, Fortnum & Mason, and The Big Jubilee Lunch to find a dessert dedicated to Queen Elizabeth II in honor of her platinum jubilee, which celebrates her 70th year as monarch.

As an admirer of Her Majesty the Queen, I have been following the news of jubilee-related events and was excited to try the winning “platinum pudding” when I read about it on BBC.com. The winning dessert is the fantastic “Lemon Swiss Roll and Amaretti Trifle” by Jemma Melvin. Congratulations, Jemma!

Looking at the official recipe, I realized that making it vegan would be challenging, but I love challenges so I decided to try and make the jubilee pudding vegan, which will make it suitable for those with dairy and/or egg allergies as well.

It was a lot of work but I think the end result looks beautiful and it really is a very tasty combination of ingredients with the lemon, orange, and vanilla.

Making the pudding

Making this dessert is quite a commitment, simply because there are so many different parts to prepare. It took me about 8 hours over the course of two days to complete it. Actually, it took a bit longer because I was taking photos and video of each step, but if I hadn’t been doing that I’m sure it would have been much quicker!

Pudding Elements

Here are all the (8) elements of this jubilee pudding:

• Swiss rolls
• Lemon curd
• St Clement’s jelly
• Custard
• Amaretti biscuits
• Mandarin coulis
• Chocolate bark
• Whipped cream

I had to my own candied peel, since I couldn’t find it ready-made in the grocery store (although it can be found on Amazon). If you want to save time and possibly money, I suggest looking for ready-made options for as many of the elements as you can.

I tried in vain to find almond cookies at the store. I know they have Amaretti biscuits on Amazon for example. Luckily, I was able to find a plant-based whipped cream at Aldi and have also seen plant-based Redi-whip at the big supermarket in my area. If you’re in the UK you may be able to find the Oatly brand whippable cream at Tesco.

Supplies Needed

Let me touch on supplies since I feel like I used quite a lot of them on this recipe. I used:

• Small/medium saucepan
• Double boiler
• Whisk
• Vegetable peeler
• Lemon zester
• Fine mesh sieve (or anything you can use to filter the pulp out of orange & lemon juices)
• Spatula
• Mixing bowls
• Plastic wrap
• Parchment paper
• Kitchen scissors
• Baking sheets
• Electric hand mixer
• And last but not least, a trifle dish!

If you don’t have a trifle dish, you could use a medium to large-sized bowl, preferably one with transparent sides so that the layers of the pudding can be seen from the outside. A glass salad bowl would work well. I found my trifle dish at Home Goods for about $12. Here are some trifle dishes on Amazon.

Top Tips

I suggest making this recipe over the course of two days if you are working on it alone. Here’s how I split it up, and in the order I prepared everything in:

Day 1:

• Candied Peel (if needed)
• Vegan Swiss Rolls
• Vegan Lemon Curd
• Vegan Custard
• Vegan Amaretti Biscuits

Day 2:

• Vegan St Clement’s Jelly
• Begin assembly (cake layer, jelly, and chill)
• Vegan Chunky Mandarin Coulis
• Vegan Jewelled White Chocolate Bark
• Complete assembly (custard, biscuits, mandarin coulis, whipped cream, biscuit bits and white chocolate shards)

More Vegan Desserts

• The Best Vegan Chocolate Cake Ever
• My Favorite Vegan Vanilla Cake
• Vegan Strawberry Cupcakes
• Vegan Blueberry French Toast Bake
• The Best Vegan Pumpkin Pie

The post Vegan Platinum Pudding (Lemon Swiss Roll and Amaretti Trifle) appeared first on Instant Veg.

I originally created this recipe to use in my vegan platinum pudding recipe, but later realized that they are so tasty that they can stand on their own!

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Vegan Almond Cookies – Vegan Amaretti Biscuits

These vegan almond cookies are made from almond meal and are perfect for holidays, school lunches, or just as a healthier treat.

Course Dessert, Vegan Desserts

Cuisine American, Italian

Keyword amaretti biscuits, vegan almond cookies, vegan amaretti

Prep Time 5 minutes

Cook Time 17 minutes

Total Time 22 minutes

Servings 24 cookies

Author Shannon Hakala

Ingredients

• 2 cups almond meal
• ⅓ cup caster sugar
• ½ teaspoon baking soda
• ¼ cup water
• 2 Tablespoons flaxseed meal
• ½ teaspoon almond extract or amaretto
• 2 Tablespoons powdered sugar (optional, for dusting)

Instructions

• Heat oven to 350° Fahrenheit (180C) and line a baking sheet with parchment paper. Combine all ingredients in a large bowl and mix until a thick paste is formed.
• Scoop teaspoon-sized balls of the mixture onto the sheet spaced about 2cm. Roll them into balls and coat the balls in powdered sugar (optional). Press down gently on each ball to flatten slightly and crack the sides.
• Bake until golden brown, about 17-20 minutes. Cool them in the turned-off oven to dry them out more or let them dry on a cooling rack.

The post Delicious Vegan Almond Cookies – Vegan Amaretti Biscuits appeared first on Instant Veg.

If you like this post, be sure to also check out my post about the best vegan salad dressings.

The post Vegan Salads – The BEST Plant-Based Salad Ideas To Try in 2022 appeared first on Instant Veg.

These vegan fish recipes are a great thing to serve at a picnic (since they won’t spoil as quickly as actual seafood), or at an event where you know that there will be other seafood options and want to make sure there’s an alternative for the plant-based folks.

Other posts you might like:

Vegan Easter Recipes
Vegan Salad Ideas

The post Vegan Fish – 8 Unique Seafood-Inspired Plant Based Recipes To Try appeared first on Instant Veg.

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Rotis – Whole Wheat Indian Flatbreads (vegan)

A traditional Indian whole-wheat bread made without yeast. Serve it with curry, dal, or spiced vegetables.

Course Main Course, Side Dish

Cuisine Indian

Keyword atta, indian flatbreads, naan alternative, rotis, rotis recipe, vegan rotis, whole wheat bread

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 people

Calories 32kcal

Author Shannon Hakala

Ingredients

• 2 cups atta (Indian whole wheat flour)
• ¾ cup water (more as needed)

Instructions

• Mix the flour and water in a large bowl – add more water if too dry. Knead until smooth, then cover and let dough rest 10 minutes.
• Divide dough into 8 equal parts. Roll each part into a ball, then flatten into a disc about 2mm thick and 6-inches wide. Dust the discs with extra flour to keep them from sticking, and keep covered until ready to cook.
• Heat a skillet on medium heat. Cook rotis one at a time until you see bubbles forming on the top. Flip and cook the other side until you see brown spots on the bottom.

Nutrition

Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 71mg | Fiber: 1g | Calcium: 1mg

Image of rotis by Usman Yousaf.

The post Easy 2 Ingredient Rotis Recipe appeared first on Instant Veg.

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Creamy Vegan Potato Soup With Dill

A deliciously creamy and satisfying soup with the mild flavor of fresh dill and lots of umami.

Course Main Course, Vegan Dinner Recipes, Vegan Soup

Cuisine American, European

Keyword vegan potato soup, vegan soup

Prep Time 10 minutes

Cook Time 20 minutes

Cooling 10 minutes

Total Time 40 minutes

Servings 6

Calories 193kcal

Author Shannon Hakala

Ingredients

For the cashew cream

• ½ cup raw cashews
• ½ cup water

For the potato soup

• 4 cups yellow potatoes
• 5 cups water
• 2 tsp vegetable bouillon
• 1 piece kelp (kombu)
• ½ 13oz block firm tofu
• ¾ tsp salt
• 2 tsp extra virgin olive oil
• 1/4 cup fresh dill

Instructions

Make the Cashew Cream

• Cover the cashews with water in a microwave-safe bowl. Microwave for 30 seconds on high and then let rest for 5 minutes. Drain the water.
• Add cashews and ½ cup of water to a blender and blend at high speed for 1 minute.

Make the Potato Soup

• Peel potatoes and cut into 1" pieces. Put in a large pot and cover with water. Add in the piece of kelp and bring to a boil.
• Once water is boiling, remove the kelp and discard. Boil potatoes 10 minutes or until a fork pushes through the potatoes easily. Meanwhile, cut the tofu into bite-size pieces.
• Turn off heat and add the cashew cream, vegetable bouillon, tofu, and olive oil. Add in chopped fresh dill. Season with salt to taste.
• Let soup cool about 10 minutes before serving.

Notes

• If you don’t want to make it with tofu, you could try adding canned cannelini beans instead.
• To make it without cashews, use oat cream.

Nutrition

Calories: 193kcal | Carbohydrates: 31g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 320mg | Potassium: 735mg | Fiber: 4g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 31mg | Calcium: 30mg | Iron: 2mg

A comforting vegan soup made from potatoes and rich cashew cream, seasoned with fresh dill. Bite-size pieces of tofu blend in seamlessly and add extra calcium and protein, making it a healthy & delicious soup, perfect for colder months!

I created this recipe by accident after wondering if it would be possible to veganize traditional salmon soup. I originally learned how to make salmon soup from my mother-in-law in Finland: basically you just boil a pot of potatoes until tender, then add the salmon, cream, dill, and a fish bouillon. It’s a fantastic soup. But can you make it without fish? I decided to give it a try.

How to make Vegan Potato Soup with Dill

I replaced the salmon with pieces of tofu, and made the broth with kelp (also known as khombu) to give it a taste of the sea. I used cashew cream instead of dairy cream. Then I added a bit of olive oil to give it more richness, since salmon is very oily.

While this soup doesn’t replicate the flavor of salmon in any way, I was pleasantly surprised at the flavor. It has the creamy, comforting flavor of soups I grew up with, such as clam chowder or oyster chowder, LOTS of umami and of course, the lovely bright flavor of fresh dill. If you like dill, you will love this soup! I think the more dill you add, the better.

This is one of those soups that tastes even better the next day. And unlike fish soup, it lasts longer in the fridge – up to four days.

We eat this soup with slices of rye bread buttered with vegan butter.

Other Vegan Soups you might like:

• Vegan Salmon (Vegan Lox)
• Carrot Soup In The Instant Pot – Vegan Recipe
• Easy Instant Pot 7 Bean Soup
• The Best Ever Instant Pot Vegan Wild Rice Soup
• Victorian Chickpea Soup (Vegan)

The post Creamy Potato Soup with Dill appeared first on Instant Veg.

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Vegan Pumpkin Pie

A delicious plant-based vegan pumpkin pie that's perfect for Thanksgiving!

Course Dessert, Vegan Desserts, Vegan Holiday Recipes

Cuisine American

Keyword 4th of july desserts, pie recipes, pumpkin pie, vegan desserts, vegan food, vegan pumpkin pie, vegan recipes

Prep Time 5 minutes

Cook Time 1 hour

Cooling Time 4 hours

Total Time 5 hours 5 minutes

Servings 8 slices

Calories 216kcal

Author Shannon Hakala

Ingredients

• 1 vegan pie crust

Pumpkin Pie Filling

• 1 15oz can pumpkin purée
• 1 cup light brown sugar
• 1 cup coconut cream
• 3 Tbsp corn starch
• 1 tsp ginger powder
• ¾ tsp ground cinnamon
• ½ tsp salt
• ¼ tsp ground cloves

Instructions

• Preheat oven to 350° Fahrenheit (175°C). Press pie crust into a 9" pie plate and use fingers to press edge into zig-zag shape.
• In a large bowl, add all ingredients and mix well with a whisk. Pour mixture into the pie crust.
• Cover the crust with thin strips of foil to prevent burning. Bake the pie for 1 hour. It should be done baking but since oven temps vary, if it seems too wet, bake an additional 5-10 minutes. Let the pie cool to room temperature for at least 1 hour. You can let it cool in the fridge after that.
• Serve pie slices with vegan whipped cream or vegan vanilla ice cream!

Notes

• Use a good organic canned coconut cream for this recipe. Do not use refrigerated coconut milk.
• For a more orange colored pie, use organic white sugar instead of brown sugar.
• Keep pie in the fridge, covered, up to 4 days.
• To freeze pumpkin pie, cover completely with plastic wrap once it has cooled. Keeps up to 1 month in fridge.
• I like to dust the top of the pie with ground cinnamon. It’s also very good with a sprinkling of coffee or espresso powder. 
• To make this recipe gluten free, use a gluten free vegan pie crust.

Nutrition

Calories: 216kcal | Carbohydrates: 32g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Sodium: 155mg | Potassium: 139mg | Fiber: 1g | Sugar: 27g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

This easy vegan pumpkin pie is the perfect fall dessert – packed with delicious spices, tasty pumpkin, and coconut cream. Save time by using a store-bought vegan pie crust and using canned pumpkin purée.

Fall is the time when pumpkins are ready to be harvested, so that’s why you often see pumpkin as an ingredient in recipes we typically associate with the season, such as this pumpkin pie! I use canned pumpkin in this recipe, but you can use 1.5 cups of cooked pumpkin as well.

Traditionally, pumpkin pies were made with cream, butter, and eggs, such as in this recipe from Libby’s. But we can make a vegan version that tastes just as good, if not better, without using any animal products.

vegan pumpkin pie Recipe

You will need to start making the pie about 4-5 hours in advance of when you plan to serve it. Most of this time will be to allow the pie to cool down. You can speed up the cooling by placing the pie in the fridge.

Ingredients

For this recipe, you will need:

• canned pumpkin purée
• brown sugar (organic white sugar works fine also)
• canned coconut milk (buy the good stuff!)
• corn starch (can sub with arrowroot powder)
• spices: ginger, cinnamon, and cloves
• salt
• a vegan pie crust

Step 1 – Prepare a pie crust

You can use a pre-made vegan pie crust or make your own. I have a great recipe here which works great for pumpkin pie: Vegan Pie Crust (Coconut Oil)

For this recipe I don’t pre-bake the pie crust. I just press the crust into the pie plate and then add the pie filling directly into it.

Step 2 – Mix pie filling ingredients

In a large bowl, mix together all the ingredients for the pumpkin pie filling until totally smooth. You could also blend them together in a blender, but I find it easier to just use my whisk.

Step 3 – Bake Pie for 1 hour

Before you put the pie in the oven, cover the edges of the crust with tinfoil. This helps the pie cook evenly. If you don’t cover the crust, it will likely become burnt. I folded three narrow strips of tinfoil together at the short edges first to make one long strip, then wrapped it around the crust.

Nordic Ware makes a pie crust shield that does the same job as the foil, but with ease!

Once your pie crust is shielded and your oven is heated to 350 degrees Fahrenheit, you’re ready to bake. Place the pie in the center rack of the oven and bake the it for one hour.

Baking Tips

How to tell if pumpkin pie is done – You’ll know the pie is done when the center doesn’t appear jiggly or liquid-y when you gently rock the pie. A toothpick inserted into the pie will come out with clumps of pie stuck to it, but will not seem completely wet.

Let the pie cool before serving – Allow the pie to cool down completely before cutting it. You can serve it at room temperature or let it chill for a bit in the fridge and serve it cool.

Top with whipped cream and/or ice cream – To make this vegan pumpkin pie even better, serve it with my vegan whipped cream or vegan vanilla ice cream!

This vegan pumpkin pie and my vegan apple pie make the perfect Thanksgiving dessert duo!

Find more Vegan Thanksgiving Recipes here.

The post Pumpkin Pie appeared first on Instant Veg.

What does vegan mean? It means that these cookie recipes are made without dairy, eggs, meat, honey, or other animal products. Sometimes people say “plant based” instead of vegan – it’s the same thing, just sounds a little friendlier and less of an ism.

Vegan Chocolate Chip Cookies

These tasty cookies have that ideal chewiness that’s crisp on the outside, with a chewy center.

The Best Vegan Chocolate Chip Cookies

Vegan Peanut Butter Cookies

These peanut butter cookies are made without eggs, milk, or butter. Make them using just one bowl!

The Best Vegan Peanut Butter Cookies

More Great Vegan Cookie Recipes

Other posts you may like:

• The Best Vegan Peanut Butter Cookies
• Vegan Snowball Cookies
• The Best Vegan Chocolate Cake (Ever!)

The post 40+ Vegan Cookie Recipes You’ll Love appeared first on Instant Veg.

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Beet Salmon / Vegan Lox

Soft-cooked beet, marinated to taste like salmon.

Course Lunch, Salad

Cuisine American

Keyword beet salmon, vegan lox, vegan recipes, vegan salmon

Prep Time 10 minutes

Cook Time 20 minutes

Marinating Time 2 days

Total Time 2 days 30 minutes

Servings 10 servings

Calories 86kcal

Author Shannon Hakala

Ingredients

• 1 large chioggia beet (about 3 cups)

Marinade

• 1 tsp liquid smoke
• 2 Tbsp tamari sauce
• 6 Tbsp vegetable oil
• 2 tsp salt
• 4 drops red vegan food coloring

Instructions

• Peel and slice the beet thinly (about ¼" thick). Add them to a pot and cover with water. Boil until beets are fork-tender, about 20 minutes.
• Meanwhile, blend all the marinade ingredients together in a glass dish.
• When the beets are cooked soft but not falling apart, drain them and let them cool 5 minutes. Then add them to the marinade dish, coating each piece well with marinade.
• Cover the dish air-tight and let rest in the fridge at least 2 days. They will turn completely pink. Serve on bagels or rye bread with vegan cream cheese and garnish with fresh dill. Store beet salmon in the fridge up to 2 weeks tightly covered.

Nutrition

Calories: 86kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 287mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

The post Vegan Salmon appeared first on Instant Veg.

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Easy Vegan Gravy

A simple recipe for dairy-free, vegan gravy that's goes well with mashed potatoes or roasted veggies.

Course Vegan Dinner Recipes, Vegan Holiday Recipes

Cuisine American

Keyword best vegan gravy, dairy free gravy, easy vegan gravy, vegan gravy, vegan recipes

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6 servings

Calories 41kcal

Author Shannon Hakala

Ingredients

• 3 Tbsp vegan butter
• 3 Tbsp all-purpose flour
• 2 cups water
• 2 tsp vegetable bouillon
• ½ tsp herbs de provence
• salt & pepper
• ⅛ tsp browning sauce (optional)

Instructions

• Melt vegan butter in a skillet and whisk in flour. Cook for 2-3 minutes (do not brown).
• Dissolve the vegan bouillon in water, then gradually whisk it into the flour/butter mixture. Add herbs if using, then cook at medium-low heat until thickened (it's okay if it boils, just keep stirring so it doesn't burn).Taste it to see if more salt or pepper is needed.
• Filter out the herbs using a fine mesh sieve (optional). Add a little browning sauce to make it a darker brown (if you want).

Video

Notes

• The gravy may be frozen for later use. When using thawed gravy, the texture will be lumpy at first. Microwave or warm it on the stove until it’s hot, then add a bit more water and blend it to make it smooth again.
• You can use 2 cups of vegetable broth instead of vegetable bouillon and water. 

Nutrition

Calories: 41kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 41mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

This vegan gravy has a delicious savory flavor that tastes lovely over mashed potatoes or roasted vegetables. It’s so simple and makes dinners extra special. Make it gluten-free by using a gluten free flour.

How To Make Vegan Gravy

There’s a summary of this recipe at the bottom of the post. Here are photos of the steps for those of you who learn by seeing, as I do!

Step 1 – Melt butter

Step 2 – Whisk in flour

Step 3 – Slowly add liquid & seasonings

Step 4 – Bring to boil & cool

Step 5 – Add browning sauce (optional)

Step 6 – Serve & enjoy

PRO TIPS

Don’t rush it – As the recipe states below, add the liquid gradually to the melted butter and flour. Otherwise, it’ll just be more frustrating to incorporate it.

Make it gluten-free – You can sub the all-purpose flour with your choice of gluten-free flour.

Add flavor – you can use any flavor of vegetable bouillon or vegetable stock in this. For the seasoning, I usually use an herbs de provence blend (which is comprised of savory, marjoram, rosemary, thyme, and oregano) but you can use different dried or fresh herbs such as:

• parsley
• onion powder
• garlic powder
• dried green onion
• paprika powder
• chili powder
• etc

Strain it – Once the gravy is done, I like to filter out the herbs using a fine mesh sieve. This isn’t necessary, but I like the smoother finish that you get if you strain it real quick. It only takes a second!

Add browning sauce – I use a tiny amount of a browning sauce called kitchen bouquet to add a darker brown color to my gravy. If you don’t use it, it’ll still be delicious, but the color will be lighter. I first heard of browning sauce in an 1800s cookbook (sadly, I can’t remember which one!) where it was made by cooking brown sugar and water. Here’s a recipe to make it at home.

Pair this vegan gravy with:

• Vegan mashed potatoes
• Roasted veggies
• Vegan turkey for Thanksgiving

The post Vegan Gravy appeared first on Instant Veg.