Deconstructed Vegan Pecan Pie


Pie Crackers
olive oil cooking spray
3 sheets phyllo dough (12″X16″)
1 cup maple sugar

Pecan Pie Filling

5 tablespoons vegan butter
3/4 cups dark brown sugar
3/4 cups maple syrup
2 tablespoons cornstarch
1 tablespoon vanilla extract
1 tablespoon distilled white vinegar
1 teaspoon Kosher salt
8 ounces extra firm silken tofu
2 cups pecans (toasted, roughly chopped)

Coconut Whipped Cream

1 (15 ounce) can full fat coconut milk (chilled overnight)
2 teaspoons powdered sugar
1/2 teaspoon vanilla extract


  1. To toast the pecans, in a medium saute pan over medium-high heat, add pecans in a single layer. Cook until toasted and fragrant, tossing occasionally to avoid burning, about 5-7 minutes. Remove from heat and allow to cool. Chopped the pecan and set aside.
  2. To make the Pie Crackers, preheat the oven to 400ºF. Line a baking sheet with parchment.
  3. Place one sheet of phyllo down, spray evenly with olive oil spray and evenly sprinkle 1/3 of the maple sugar over the top. Place a second sheet of phyllo on top, spray with olive oil and sprinkle with 1/3 of remaining maple sugar. Top the 2 layers with the last sheet of phyllo and spray with olive oil and sprinkle the rest of the maple sugar evenly on top.
  4. Cut the phyllo into 3×4-inch rectangles and place on the prepared baking sheet, you should have 16 squares.
  5. Place another sheet of parchment on top of the squares and a baking sheet on top to weigh down the squares. Bake for 12-15 minutes until golden brown and crispy.
  6. Remove from the oven, leaving the oven on, and allow crackers to cool.
  7. Reduce temperature of the oven to 350ºF.
  8. Make the Pecan Pie Filling. In a medium saucepan over medium heat, stir together the vegan butter, dark brown sugar, maple syrup, and cornstarch. Bring to a boil and reduce to a simmer, cooking for 2 minutes more. Stir in the vanilla extract, vinegar and salt and set aside.
  9. In the bowl of a food processor fitted with a blade attachment, add the tofu and pulse until smooth. Add the maple syrup mixture to the tofu until combined. Remove filling to a large bowl and stir in the chopped pecans.
  10. Place six 4-ounce ramekins in a large deep roasting pan. Divide the pecan pie filling between the ramekins.
  11. Place the roasting pan in the center of the oven and before closing the door, create a water bath by slowly filling the roasting pan with water so it comes about halfway up the side of the ramekins.
  12. Bake at 350ºF until the edges of the pie filling is set and the center has a slight jiggle to it, about 30 to 35 minutes. Remove and allow to cool.
  13. Make the Coconut Whipped Cream. Remove the can of coconut milk that has been chilling in the refrigerator overnight and scrape the coconut cream that has risen to the top of the can and remove to a large chilled bowl.
  14. Whisk the coconut cream until soft peaks form and add the powdered sugar and vanilla extract. Continue to whisk until medium peaks form.
  15. To serve, top each ramekin with a dollop of coconut whipped cream. Serve with pie crackers on the side.

Makes 6 servings.

Source: Chef Carla Hall

Vegan Corn Dog


4 vegetarian Sausages
2 large hot dog buns

Corn Flour Batter

75 g plain flour
45 g yellow cornmeal
1 tbsp sugar
1/2 tbsp baking powder
1/2 tbsp vegan egg replacer
1 tbsp water
125 ml oat milk
sunflower oil

Seasoned Flour

50 g Plain Flour
1 tsp cayenne seasoning
1 tsp paprika seasoning
pinch of salt and pepper

Tobacco Onions

1 slice white oion
2 tbsp Old Bay Seasoning
100 g plain flour


1 tbsp fresh coriander finely chopped
chili jam
vegan barbeque sauce


  1. Firstly, make the Corn Dog batter by combining the plain flour, yellow cornmeal, sugar and baking powder in a large bowl. Then add in the egg replacer with the water and gradually mix in the oat milk until you get a smooth batter.
  2. Next, make your seasoned flour by mixing together the plain flour, cayenne, paprika, salt and pepper in a bowl. Roll the Linda sausages in the seasoned plain flour to cover the full sausages. Set aside to cook later.
  3. Next make your tobacco onions, by thinly slicing an onion into half-moon shapes and tossing them well in plain flour and Old Bay seasoning.
  4. In a large pot over medium heat, add enough sunflower oil to come halfway up the sides and heat to 170ºC. Dip the sausages into the corn batter mix and then fry in the oil until golden brown – around 5 minutes. Ensure you turn the sausages throughout cooking to ensure an even cook and golden colour. Once cooked, remove the sausage from the oil and place on kitchen towel to absorb excess oil.
  5. While the corn dogs are resting, cook your tobacco onions. Use the same pan of oil as you did for the sausages and add the onion mixture to the oil and deep fry until golden brown – around 4 minutes. Remove from the oil and drain.
  6. Serve two sausages in each of your hot dog buns, topped with crispy Tobacco onions, chili jam and barbeque sauce. Garnish with fresh coriander.

Makes 2 servings.

Source: Vegan Food and Living

Apple and Cinnamon Breakfast “Risotto” with Oat Bran and Almonds


4 large Gala, Pink Lady, or Empire apples
1 teaspoon unrefined coconut oil
1 teaspoon ground cinnamon
2 cups unsweetened vanilla almond milk
1/4 cup oat bran
2 packets monk fruit extract
10 almonds, toasted and chopped


  1. Wash the apples and cut them into very small dice, or chop them into small pieces, about 1/4-inch dice.
  2. Melt the coconut oil in a large nonstick skillet over medium-high heat. Add the apples and cinnamon and cook until softened, 2 to 3 minutes.
  3. Remove the apples from the heat. Add the almond milk and stir in the oat bran and monk fruit extract.
  4. Place the mixture back on medium heat and bring to a simmer, stirring. Cook until the mixture is thick and creamy, about 1 minute.
  5. Divide the mixture equally among four small bowls and sprinkle each evenly with toasted almonds.

Makes 4 servings.

Source: The Negative Calorie Diet

Chocolate Avocado Pudding


2 large ripe avocados, halved, pitted, flesh scooped out (about 2 cups avocados)
6 tbsp unsweetened cocoa powder
5 tbsp pure maple syrup
1/4 to 1/3 cup milk (almond or coconut)
pinch fine sea salt


  1. Place all ingredients into the bowl of a food processor and whirl until perfectly smooth. You might need to add a bit more milk if pudding is too thick.
  2. Taste and add more maple syrup, if desired. Pudding is ready to eat immediately, but it tastes much better when very cold. Chilling for at least 2 hours really makes a difference.
  3. May be stored for up to 24 hours in refrigerator.

Makes 4 servings.

Source: Yum & Yummer

Vegan Brioche


Sponge Mixture

60 ml tepid soy milk
2 tbsp plain white flour
1 tbsp instant dried yeast


160 g plain flour
32 g soy flour or gram flour
2-4 tbsp soy milk
32 g golden caster sugar
1/4 tsp salt
6 tbsp vegan margarine


  1. Whisk together the ingredients for the sponge mixture and leave for a few minutes until the mixture starts to bubble slightly, now to add the dough ingredients.
  2. Sift in the plain flour and soy flour and add the soy milk, caster sugar and salt. Stir together until well combined then stir in the vegan margarine, 2 tablespoons at a time, until well incorporated and you have a nice wet dough.
  3. Knead only for about 2 minutes in the bowl to ensure everything is combined well. Cover the bowl with cling film and leave in the fridge to rise very slowly for about 8-20 hours (I left mine overnight).
  4. After the dough has been sitting in the fridge for about 8 hours or more, remove from the fridge, punch down and roll into a ball and separate the dough into 8 even pieces.
  5. Roll each piece into a ball and place evenly apart on the base of an 8″ round cake pan. Cover the cake pan with a tea towel leave to prove for 1-1/2 hours in a warm place before baking.
  6. Brush with soy milk and bake in the oven at 180ºC/350ºF for 20-25 minutes until the bread turns a glossy dark golden brown on top.

Makes 8 buns.

Source: Vegan Food and Living magazine