I am a 90’s kid and there’s no reason for me to deny it. I spent many an afternoon in front of a TV watching cartoons with a box of Totino’s pizza rolls. I’m sure most other 90’s kids remember watching shows like Hey Arnold and Rugrats after school, although maybe the pizza rolls were a particular remnant of my own childhood.
I always have fun recreating foods like this and pizza rolls have been on my to-do list for years. I very specifically remember the thin and crispy, oily crust, so I knew a pizza crust wasn’t going to work here. I made a basic pasta dough, but used a bit of vital wheat gluten to firm it up. Alternatively, you could just use bread flour, but it’s not something I usually have on hand.
I didn’t get any pictures of the rolling and filling process, but it’s the same as making ravioli. YouTube is a great help for beginners if you’ve never made ravioli before, but it’s pretty simple. Dough, filling, and dough, and just seal around the edges.
I fried these, but they could possibly be baked on a parchment lined pan. The crispy crust effect won’t be the same so as long as you’re not eating them daily, I recommend a shallow fry. This recipe makes about 12, but you can easily double it and keep the rest refrigerated after cooking until you’re ready to eat them.
Be sure to check out the Vegan Meringue Group on Facebook for more aquafaba recipes and a thorough FAQ.
Rich, creamy, luscious, thick cheesecake. On top of a salty pretzel crust and drizzled with blueberry sauce.
Another one of those recipes that I have never even attempted before going vegan, yet worked out perfectly. I’ve been intrigued with New York style cheesecake for a while now, but most recipes call for a massive amount of eggs to set the texture. Before now, I would have never been able to replicate them. But yet again, VeganEgg to the rescue! Since VeganEgg sets at higher heats, it works perfectly in this custard-style application.
This recipe is so ridiculously easy that I’m considering making another cheesecake tomorrow. Two cheesecakes is not a problem, right? Not in this household.
Thanksgiving is almost upon us, and traditionally we have a “post-thanksgiving thanksgiving.” This year I decided to cook early, since we won’t be picking up any discounted Tofurky’s after Thanksgiving.
I’ve seen the recipe for vegducken circulating around Facebook for a few weeks, but for me, Thanksgiving is mostly about the sides. I thought “screw Vegducken, I just want potatoes and stuffing!” And that’s how this dish was born.
Most people who know me know I worked in a famous Asian restaurant for well over a year. I was very limited in my meal options there; I pretty much exclusively ate white rice and vegetable spring rolls. Every once in a while I would cook my own meals using the ingredients available to me. One meal I ate regularly was vegetables cooked in their sweet chili sauce (which they called sweetfire.) I was never able to add a vegan protein to it there, but recreating it at home gave me that option.
I used seitan I had dipped in a soy/flour mixture and fried, because the recipe from my work used deep-fried chicken bites. You could easily sub tofu or unbreaded seitan as well. This recipe is extremely quick and easy, especially if you use premade sauce and seitan. Perfect for busy work nights or long days with a teething toddler.
The weather is slowly getting colder and closer to winter, making me crave warm, comforting food. I had plenty of leftover squash from my butternut squash ravioli and I wanted to make something with a twist. I found a few copycat recipes of Panera’s autumn squash soup, which seemed like a delicious, rich, savory-sweet combination. This recipe is very easy, especially if you’ve made the squash beforehand, and only really requires a quick blend to make it come together. If you want something a little more savory, just add more curry powder and vegetable broth, but I think it’s perfect just the way it is.