Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  

Soy-free Vegan Baking Recipes

Here are all the recipes on Veganbaking.net that are soy-free.

Balsamic Candied Pecans

Vegan Balsamic Candied PecansThese Balsamic Candied Pecans are great for salads, ice cream or just random munching. It's one of those examples of how balsamic vinegar can mysteriously elevate certain foods to food crack status. This vegan recipe also features a touch of molasses and salt that work behind-the-scenes to enable proper texture and complex flavors. Don't like molasses? Too bad! Or should I say, "please add it. Pretty please?" It's essential for allowing the proper texture and flavors come through. You shouldn't be able to taste it in the finished product. Oh and here's a little secret: Put these babies in your next pecan pie for a secret candy coated weapon that's sure to wow your pie eating bretheren.

Banana Delight

Vegan Banana DelightOne wonderful summer in lovely Northern California, I had the pleasure of camping with one of my favorite people ever (who I'll just call Alf). That night he introduced me to something I'll never forget...Banana Delight! Serve with some quality sipping whiskey and good friends.

Banana Vegan Butter | Soy-free

Banana Vegan Butter RecipeBanana Vegan Butter doesn't utilize curdling so it's great for people looking to avoid soy. It can also be made raw. It has a smooth, subtle buttery banana flavor that's great for using as a butter substitute or for amping up desserts that already showcase banana. Try Banana Vegan Butter on pancakes or make banana croissants. Non-dairy butter is designed to mimic real butter in vegan baking applications. Like real butter, Vegan Butter is more solid than tub margarine and not as spreadable. This is so it can perform optimally in vegan baking applications. If your goal is to have a conveniently softer, spreadable Vegan Butter, swap out 1 Tablespoon of the coconut oil with 1 additional Tablespoon canola, light olive oil or rice bran oil.

Basically Vegan Buttermilk Biscuits

Vegan Buttermilk Biscuits This Vegan Buttermilk Biscuit recipe makes great vegan dinner rolls that pair well with American feast-style dinners on holidays like Thanksgiving and Christmas. They feature just the right amount of tahini and lemon juice to accurately impart buttermilk flavors.These biscuits are also great served as a snack with a smear of margarine or almond butter. Serve them warm.

Candied Orange Peel

Candied Orange PeelI used to get so grossed out at the mere thought of accidentally eating orange peel while eating an orange. Then I had candied orange peels and appreciated their candy form and created this recipe. Candied orange peels are a very versatile delicacy. Use them in Panettone, Stollen, Hot Cross Buns, pair them with almonds and cover them with chocolate or mince them and use them for topping on ice cream. Feel free to use other citrus peels in place, or in addition to orange such as lemon or lime. Just be sure to use organic peels because non-organic ones often have high concentrations of pesticide residues.

Cherry Candied Almonds

Vegan Cherry Candied AlmondsThis Cherry Candied Almond recipe is an excuse for me to combine two of my most favorite flavor combinations: cherries and almonds. I used brown sugar and olive oil for a more complex sweetness profile and just the right amount of almond extract to bind the cherry and almond flavor in holy matrimony. Try these as a relatively guilt-free vegan snack, add them to salads or sprinkle them on your ice cream.

Chickpea Flour - The Underrated Egg Replacer

Chickpea Egg ReplacerI am often shocked when I read egg replacing tips written by other vegans, because chickpea flour never seems to be there. While my go-to egg replacer used to be ground flaxseeds, since discovering chickpea flour I have never looked back.

Chickpea flour is readily available in health food shops, along with Indian, Italian and French grocers. It is also known as besan, chana flour, gram flour, cici flour and garbanzo bean flour. You can even make your own out of whole, dry chickpeas if you have a grain mill or very powerful food processor.

Easy Vegan Caramel Sauce

Easy Vegan Caramel SauceUse this Easy Vegan Caramel Sauce recipe to bring another dimension to vegan cheesecakes, ice creams, pies, brownies or pretty much anything. Caramel is one of those rare taste miracles that's in the same realm of chocolate sauce and maple syrup; it would probably make cardboard taste delectable. It's liquid gold. This is an easy to make sauce that utilizes coconut cream for rich flavor. Coconut contains flavor compounds called lactones which are among the same compounds that give dairy products like cream their signature flavors. Want to turn up the flavor level to eleven? Replace the vanilla extract with 1 Tablespoon bourbon, rum or brandy.

Easy Vegan Granola

Easy Vegan GranolaMaking this Easy Vegan Granola recipe is only slightly harder and much more fun than scooping it out of the bulk bins at the local health food store. It features almond butter for its base, rolled oats, cinnamon and nutmeg and just the right amount of walnuts and pecans to round out the crunch. A touch of raisins add a welcoming sweetness. 

I prefer to not overload with sugar in the morning so my granola recipes tend to err on the side of reduced sweetness which is a contrast from most store-bought granola. If you like your granola sweet then you may consider adding a few Tablespoons additional sugar. The reduced sweetness allows other flavor nuances to come through. The almond butter toasts during baking which brings on a rich flavor. A small amount of unrefined coconut oil increases flavor complexity further. Use this granola recipe as a base for future granola recipes. Enjoy it with non-dairy milk, top it with non-dairy yogurt or crumble it over ice cream.

Enchanted Oven Vegan Peanut Butter Chocolate Chip Cookies

Enchanted Oven Vegan Peanut Butter Chocolate Chip CookiesI used to own a vegan baking company called Enchanted Oven Baking Co. This Vegan Peanut Butter Chocolate Cookie was one of the cookies I sold, individually packaged, to health food stores around the San Francisco Bay Area around 2003-2005. Here it is in all its glory. This recipe has been modified from a 200 cookie batch so please excuse the wonky measurements.

Brown rice syrup, cinnamon, vanilla and just the right amount of chocolate chips really brings out the best in these dense, chewy peanut butter cookies.

Ferocious Vegan French Toast

Ferocious Vegan French ToastThis Ferocious Vegan French Toast recipe utilizes the creaminess of cashew butter and just the right combination of tahini instead of the usual eggs. These nut butters get slightly toasted during cooking which adds a complex savory richness that's further enhanced by cinnamon and nutmeg. It's a delicious vegan take on the old classic.

Flourless Sprouted Whole Wheat Bread

Vegan Flourless Sprouted Wheat BreadTraditional flour is ground endosperm powder which is the result of the flour mill removing most of the hard pieces and hence, nutrition from the wheat berry. I'm a huge fan of whole sprouted grains because they're more flavorful and contain significantly more nutrients than bread made with traditional flour. This Flourless Sprouted Whole Wheat Bread recipe utilizes sprouted wheat berries that are then ground into a purée. This requires a substantially hardy food processor. If you're not sure if your food processor is powerful enough, look on the bottom. It should say at least 6.5 Amps or "6.5 A". 

This bread was difficult to design due to the nature of the wheat berry. This hardy seed contains the germ which is the heart and soul of the seed. The germ is the embryo of the plant in its dormant state. It's accompanied by the starchy endosperm which acts as fuel for the germ when it sprouts or germinates. This package is encased in a firm fibrous shell called the bran. This protects the seed kind of like an egg shell protects an egg. 

Fresh Lemon Sorbet

This Fresh Lemon Sorbet recipe is simple to make because it features just lemon juice, sugar and just the right amount of lemon zest. It really hits the spot on a hot summer night.

Fruit Sweetened Vegan Banana Bread - What do to with all those bananas in your freezer

Vegan Fruit Sweetened Banana Bread“See those bananas over there?”, I asked, tilting my head towards the end of the aisle at the health food store. “I’ll buy fifteen of ‘em for half price”, I suggested confidently. The cashier paused for a moment, not knowing whether to believe me. Why would anyone want to buy bananas that were almost more suitable for the compost bin than the kitchen for any price? “Sure”, he sighed. He knew they were garbage unless I took them in. I laughed to myself when I realized how excited I was to buy bananas that most people wouldn’t even think of eating. I started to feel bad about not liberating the others but I had to get home; there was work to do! How cool would it be to peel the bananas, purée them and slow cook them into a thick syrup to use as a base for fruit sweetened banana bread? Finally, something to do with all those bananas laying around in your freezer!

Garlic Vegan Butter | Soy-free

Garlic Vegan Butter RecipeSeveral years ago I ate at a world famous garlic themed restaurant in San Francisco and discovered to my excitement that caramelized garlic can be delectable spread on bread the same way as butter. I couldn’t believe how the garlic transformed from a spicy, harshness to a smooth, subtle butteriness with just the application of heat. In later years I became more familiar with this magical trait of garlic and decided to pair it with the creaminess of vegan butter here. Enjoy this Garlic Vegan Butter spread on your toast, baked into your hearth breads or use it as a base for something like puff pastry garlic knots. Either way, it’ll be able to stand up to the complexity of traditional butter.

Vegan Butter is designed to mimic real butter in vegan baking applications. Like real butter, Vegan Butter is more solid than tub margarine and not as spreadable. This is so it can perform optimally in vegan baking applications. If your goal is to have a conveniently softer, spreadable Vegan Butter, swap out 1 Tablespoon of the coconut oil with 1 additional Tablespoon olive oil.

Gluten-free Vegan Pie Crust from Gone Pie Vegan Bakery

Vegan Gluten-Free Pie CrustGone Pie Vegan Bakery was kind enough to submit this Vegan Gluten-Free Pie Crust. Thanks Barbara!

This year we went with a new pie crust for our gluten-free vegan holiday pies. It is adapted from the wheat-free crust we have been making for years. I think it actually held together better and was an all around better crust than its inspiration. It is not a crust without issues. Using both tree nuts and gluten-free oats, it is not for everyone!

This Gluten-Free Vegan Pie Crust recipe makes enough crust for one 10 inch tart crust or three 7 inch crusts.

Hearty Vegan Waffles

Hearty Vegan WafflesThis Hearty Vegan Waffle recipe makes light and fluffy vegan waffles sporting a nice crispy exterior and a soft, moist interior due to the use of toasted cornmeal. They're delightful topped with a touch of almond butter, fruit and/or real maple syrup.

Heavenly Vegan Hot Chocolate - A Hot Cocoa that's smooth and silky

Vegan Heavenly Hot ChocolateThis Heavenly Vegan Hot Chocolate recipe is great when it's cold outside and you need a nice warm friend. Two different types of chocolate really amplify the cocoa notes which are further enhanced by coconut sugar, a bit of espresso powder and a touch of cayenne. Coconut sugar lends an additional layer of complex richness but if you don't have it, granulated white or turbinado sugar works too. It's then simmered to allow everything to meld together. Feel free to customize it by adding a splash of coffee, mint extract, Kahlua or enjoy it on its own.

How to Make Vegan Shortening

Vegan ShorteningAs I progress in my vegan baking adventures I strive for quality ingredients that give me as much control as possible over the flavors and textures I'm trying to convey. I also love breaking foods down to their most basic components and building them back up again, learning and getting unnecessarily excited along the way. For some people it's TV. For me it's this sort of food hacking. 

I recently decided that I wanted to create a high quality vegan butter because I began to tire of the store bought yellow goop that I was so steadily relying on. What if I don't want all that diacetyl flavoring, beta carotene coloring, palm oil and who knows what else? It reminded me of one of my favorite Saturday Night Live skits from the 80's: Happy Fun Ball. "Don't taunt Happy Fun Ball". My vegan butter experimentation ended up being more successful than I imagined. What if I made my own shortening?

Orange Sorbet

This Orange Sorbet recipe is simple to make because it features just orange juice, sugar and just the right amount of lemon zest. Because it's so much better than frozen orange juice.