5 VEGAN RECIPES which are very easy to make

These vegan recipes are proof that eating without meat or dairy can be just as exciting.

From cakes to ice creams and nacho dips.

VEGAN CHOCOLATE MOUSSE  

(PC- food52)

In a medium bowl, beat one can of aquafaba with a hand mixer until foamy.

Add 1/2 a cup of sugar and continue to beat until it form medium peaks. Add in 3 drops of vanilla extracts as well as 1/2 a tsp of lemon juice and continue to beat. Combine 1/2 a cup of melted chocolate and distribute into 3 cups and chill for at least 3 hours or over night. Garnish with strawberries or a fruit of your choice.

VEGAN BANANA ICE CREAM 

Chop and freeze 5 medium bananas in the freezer for about 2-3 hours.

Put one cup pf chopped freeze banana in a blender and a flavoring of your choice ( peanut butter, Oreo cookies, chopped chocolate, mint, etc ) and blend at high speed.

CRISPY POTATOES WITH VEGAN NACHO SAUCE 

Take baby potatoes or large potatoes cut into chunks and preheat the oven to 170 degrees C. Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. On rimmed baking sheet, spread potatoes evenly; roast 30 minutes until golden and crispy. or pan stir them.

Meanwhile in blender, puree cashews, lemon juice, chili powder, cumin, paprika, garlic powder, sea salt, and a jalapeno with 1 cup water until smooth. Transfer to a saucepan; heat on medium-low 5 minutes or until warm, stirring occasionally, it makes about 1 2/3 cup. Transfer to bowl; serve with roasted potatoes.

CREAMY VEGAN MUSHROOM SOUP 

Stir 3 crushed garlic cloves and half a chopped onion in a pan with light oil. Chop and clean 1 cup of mushroom and add in after the onions have become translucent. cover the pan, stirring occasionally while letting the mushrooms sweat. At the point add in 1/2 a tsp of salt and pepper and 1 cup of soy milk, or a mild or your choice. bring to a boil and mix in 1 tbs of flour. Boil for 2 mins while stirring continuously until all of the flour has been combined and serve with a garnish or coriander.

VEGAN SPONGE CAKE with filling 

1. Heat oven to 180C and line the bases of 2 x 20cm sandwich tins with baking parchment and grease with a little of the dairy-free spread.

2. Pour in 300 ml of dairy free milk or your choice and add in 1 tbs of vinegar in it and set it aside until it looks lumpy.

3. in a separate bowl mix in 300 g of cake flour, 200 g of caster sugar, 1 tbs of baking soda and the milk mixture and mix till combined and smooth. Pour into the baking sheet and bake for 30 - 35 mins.

4. While the cakes are cooling, make the filling. To make the vegan buttercream, whisk or beat together 100 g of dairy-free spread, 200 g of icing sugar and 1/2 a tsp of vanilla extract until pale and fluffy. Dairy-free spreads do vary so if the spread you are using is quite soft try to avoid using electric beaters. Stir the ingredients together instead to avoid overworking it. However, if the mixture is too firm, use electric beaters to help lighten it and add 1-2 tbsp of dairy-free milk when whisking.

Thank you so much for reading

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