Pumpkin Pie

The classic fall dessert done without dairy or eggs and all the flavor you've come to expect from this comfort food

  • 1 vegan pie crust (homemade or store bought)
  • 1 15 oz can pumpkin
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/2 cup sugar or maple syrup
  • 2 tbsp blackstrap molasses
  • 12 oz soy milk, rice milk, or almond milk
  • 1/2 cup firm tofu (not silken)

Preheat the oven to 425 F. Press your crust into a pie pan. Mix all ingredients together in blender and pour into the crust. Bake at 425 F for 15 minutes. Reduce the heat to 350 F and bake for 40-50 minutes. Cool on the countertop for 30-60 minutes and then refrigerate. Serve with non-dairy whipped cream.

This recipe is adapted from Simple-Vegetarian-Recipes.com

Rhubarb Crisp

This Minnesotan favorite is the perfect vegan dessert to bring to those family gatherings this summer.

  • 1 cup firmly packed brown sugar
  • 1 cup flour
  • 3/4 cup rolled oats
  • 1/2 cup melted margarine
  • 1 teaspoon cinnamon
  • 4 cups sliced rhubarb
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla

In a bowl, mix brown sugar, flour, oats, margarine and cinnamon until crumbly. Press half of the brown sugar and oats mixture into a greased 8-inch square pan. Add the rhubarb. In a saucepan mix the sugar, cornstarch, and water. Bring to a boil and cook until clear. Pour over the rhubarb. Place the remaining crumble over the rhubarb. Bake at 350 degrees for 50 minutes.

Chocolate “Wacky” Cake

Impress your friends, family, and roommates with this super-easy vegan chocolate cake recipe, sometimes referred to as "wacky cake." Chances are you probably have most of the ingredients already lined up in your pantry. Be sure to try a variation of the recipe and make a rich frosting to accompany it!

Serves 6

  • 1 1/2 cups flour
  • 1 cup sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons vegetable oil
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 1 cup cold water

Mix the dry ingredients until well blended. Add the wet ingredients. Stir just until smooth. Bake in 8 inch by 8 inch baking pan at 350 degrees for 30 minutes, or until toothpick inserted in center comes out clean. Frost when cool or sprinkle with confectioners sugar.

The fun part about this cake is how easy it is to customize. For example, the water can be replaced with chilled, brewed coffee and extra cocoa can be added the make it really rich, dark chocolate. Another idea is to use raspberry vinegar instead of white vinegar, or to add almond or banana extract to the batter. You can even leave out the cocoa and add extra flour and sugar to make a white cake–the possibilities are endless!

Note: If you want to frost the cake out of the pan, grease and flour pan heavily before pouring in batter, so the cake does not stick.

Optional Chocolate Frosting

  • 3 cups powdered sugar
  • 2/3 cups cocoa powder
  • 1/2 cup vegan soy margarine
  • 5-6 tablespoons soymilk
  • 1 teaspoon vanilla

Beat 1 cup powdered sugar, cocoa, butter, 2 T. soymilk and vanilla in small mixer bowl until creamy. Gradually beat in remaining sugar and soymilk until smooth. Makes 2 cups (more than enough for 8×8 inch cake pan).

Chocolate Pudding

Rich, creamy, melt-in-your-mouth decadence! Whip up this animal-friendly chocolate pudding that tastes fantastic!

Serves 4

  • 1½ cups soy/rice milk
  • 3 tablespoons cornstarch
  • ¼ cup cocoa powder
  • ¼ cup maple syrup or other sweetener
  • ¼ teaspoon vanilla extract

In a medium saucepan, combine all the ingredients except the vanilla extract. Whisk rapidly. Cook over medium heat, stirring constantly until the pudding is thickened. Stir in the vanilla and pour into individual serving dishes. Chill and serve.

Rice Krispy Treats

Try this recipe for simple yet delicious rice krispy treats! It's a perfect snack for a study break or to share with friends.

Serves 10

  • 1 cup Corn Syrup (or Brown Rice Syrup)
  • ¼ cup Peanut Butter
  • ½ cup Chocolate Chips (Look for non-dairy ones)
  • 4-5 cups Rice Cereal

On a low flame, heat up the corn syrup, peanut butter, and chocolate chips until everything melts together smoothly. Stir in the rice cereal until it gets evenly coated with mixture. Pour this mix into a baking pan and let cool. Cut into individual squares and enjoy.

Chocolate Lava Cake

A gooey, syrupy chocolate cake–perfect for anyone with a sweet tooth

  • 1 cup flour
  • 2 teaspoons baking powder
  • ¾ cup white or brown sugar
  • 1 cup brown sugar
  • ½ cup soy milk
  • 2 tablespoons oil
  • ½ cup + 2 tablespoons cocoa
  • 1¾ cup almost boiling water

Heat oven at 350F. Stir the flour, baking powder, ¾ C sugar, and 2 T of cocoa together in a pan. In a separate container, mix soy milk and oil until uniform. Mix these with the contents of the pan. In a separate bowl, mix 1 C of brown sugar with ½ C of cocoa; then sprinkle the mixture over the pan. Do not stir! Pour the hot water on top of the cake. Again, do not stir. Cook without stirring for 35-45 minutes.

Chewy Chocolate Chip Cookies

These chewy chocolate chip cookies make for a delicious snack to share with friends.

  • 1 cup margarine, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 3 teaspoons egg replacer
  • 1/4 cups soy milk
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 2 cups vegan chocolate chips
  • 1 cup chopped walnuts (optional)

Preheat the oven to 350oF.

In a large bowl, cream the margarine, sugar, and brown sugar until it's light and fluffy. Slowly stir in the egg replacer soy milk then add the vanilla.

Drop large spoonfuls onto ungreased cookie sheets and bake for 10 minutes or until edges are brown.

Truffles

These easy-to-make truffles are a rich, delicious treat to bring to family gatherings this holiday season.

  • 1 12-ounce package non-dairy chocolate chips (about 2 cups)
  • 8 ounces non-dairy cream cheese, such as Tofutti’s Better Than Cream Cheese
  • 2 cups powered sugar
  • 2 tablespoons flavored syrup, such as hazelnut or vanilla (optional)
  • chopped nuts (optional topping)
  • coconut flakes (optional topping)
  • 1 cup non-dairy chocolate chips (optional topping)

Melt the chocolate chips in a double boiler, saucepan, or microwave.

Put the non-dairy cream cheese in a food processor or high-powered blender and slowly add the sugar. Blend until well mixed. Then add the melted chocolate chips to the cream cheese mixture and blend until well mixed. If using flavored syrup, add the syrup to the mixture and blend for 30 seconds. Pour the blended mixture into a bowl and refrigerate for 2 hours.

Once chilled, roll the mixture with your hands into bite-sized balls and place on a serving tray.

If using optional toppings, pour the nuts and/or coconut flakes into a shallow bowl and roll the chilled balls into them. Place the truffles on a tray and refrigerate for 30 minutes.

For truffles with a hard chocolate coating, after the chilled mixture has been rolled into bite-sized balls, melt 1 cup of non-dairy chocolate chips. Dip the balls into the melted chocolate, place on a tray, and refrigerate for 2 additional hours.

Get Involved

Subscribe to our weekly update:


Donate

Volunteer

Veg Resources

Upcoming Events

Thursday, March 28, 2019

March Dine-Out: Midtown Global Market

Wednesday, April 3, 2019

Bridges of Respect – April 3, 2019

Friday, April 5, 2019

Pay-Per-View Video Outreach

Saturday, April 6, 2019

2019 Pancake Potluck Feast

Sunday, April 7, 2019 - Saturday, April 13, 2019

Twin Cities VegWeek 2019