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Vegan Recipes

 
  • 3 Bananas, mashed
  • 1/4 Cup (vegan) Butter, softened
  • 1/2 Cup Brown Sugar, packed
  • 1/4 Cup Granulated Sugar
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 Cup All Purpose Flour
  • 1/2 Cup Soft Whole Wheat Flour
  • 1/4 teaspoon Salt
  1. Preheat the oven to 350F.
  2. Mash the bananas well and combine them with the butter and the sugars to cream.
  3. Add the salt, baking powder and baking soda to combine.
  4. Stir in each of the flours, mixing until just moistened.
  5. Bake in a slightly greased and flour dusted loaf pan for 35-40 minutes of until a cake tester comes out clean.
  6. Let rest for a few minutes before removing from the pan to cool on a wire rack.

For something a little fancier, drizzle over some cooled caramel and serve it for dessert!

   
  • 1 1/2 cup of white flour
  • 1/2 cup cocoa powder
  • 2 large very ripe bananas (until skin is brown spotted)
  • 2 cups of vegan brown sugar
  • 1/4 sea salt
  • 1/2 cup of soyben oil
  • 1 tablespoon pure vanilla extract
  • 1/4 of shelled (slithered) almonds
 

In a large bowl mix vegan sugar and bananas until bananas are liquefied. Blend in vanilla extract and oil.

In a separate large bowl, mix the remaining dry ingredients except the almonds, combine both bowls into one. Then mix in the almonds.

Grease a 9x9 square pan. Add mixture to pan. Bake at 350 for 30-35 minutes.

Preparation time: 35 minutes

 

Prep: 10 min, Cook: 10 min.

  • 1-1/2 cups all purpose flour
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup water
  • 1/2 cup vegetable oil
  • 2 Tbs. white vinegar
  • 2 tsp. vanilla extract

Combine first 5 ingredients in a 9 inch square microwave baking dish. Combine remaining ingredients in a bowl and stir into flour mixture. Microwave on high 6-7 minutes, rotating 1/4 turn twice, or until a tester comes out clean when inserted in center. Cool 10 minutes.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

 
  • 1 1/2 c. all-purpose flour
  • 1 c. sugar
  • 1/4 c. unsweetened cocoa powder
  • 1 tsp. soda
  • 1/2 tsp. salt
  • 1/3 c. oil
  • 1 tbsp. vinegar
  • 1 tsp. vanilla
  • 1 c. water

In a bowl mix all dry ingredients. In a separate bowl mix liquid ingredients and add to dry ingredients. Stir together with a wire whisk until mixed. Pour in an 8 inch slightly greased baking pan. Bake in 350 degree oven for 40-45 minutes. Serve warm topped with vegan ice cream.

 

Ingredients

  • 2 cups whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups water
  • 1 cups dates, chopped
  • 1 cup raisins
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 cup carrot, grated
  • 1/3 cup frozen orange juice concentrate, thawed

Directions

  1. In a small bowl, mix together the flour, baking powder, baking soda, and salt and set aside.
  2. Combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg in a small saucepan.
  3. Bring to a boil, reduce heat, and gently simmer for 5 minutes.
  4. Place the shredded carrots in a large bowl and pour the hot water mixture over them, and allow to cool completely.
  5. Add the orange juice concentrate to the carrot mixture and mix well.
  6. Add the dry ingredients to the wet ingredients and stir well to combine.
  7. Pour the batter into a lightly greased cake pan.
  8. Bake at 375 degrees for 45 minutes, or until a toothpick inserted in the center comes out clean.
 

This recipe is foolproof and tasty.

 
  • 3 large bananas
  • 1 cup chopped dates
  • 2 cups rolled oats
  • 1/3 cup cooking oil
  • 1 tsp. vanilla extract
  1. Preheat oven to 180C/350F/gas mark 4.
  2. In a large bowl, mash the bananas. Stir in oats, dates, oil and vanilla. Mix well and let set for 15 minutes.
  3. Drop by teaspoonsful onto an ungreased cookie sheet/baking tray.
  4. Bake for 20 minutes or until brown.
 
  • 1 tablespoon of cornstarch
  • 2 tablespoons of cocoa powder
  • 2 tablespoons of sugar
  • 3/4 cup soymilk or rice milk
  • 1/4 teaspoon of vanilla
  1. In a large mug (at least 12 oz) dissolve cornstarch, cocoa, and sugar in milk.
  2. Microwave on high for 90 sec or until mixture boils (see below).
  3. Stir in vanilla.
  4. Chill in refrigerator at least 1 hour.

NOTES: I use a pyrex measuring cup instead of a mug. This way I can watch that the pudding doesn't boil over.

It takes longer than 90 sec with my microwave. I usually nuke it for 1 min, stir, nuke for 30 sec, stir and nuke again in three 30 min intervals watching through the door to stop and stir when it starts to overflow. I want the total nuking time to be at least 60 seconds after it first boils so that the cornstarch is completely cooked through.

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