vegan recipes
Filed Under: bread  

- 1/4 cup vegan vegetable shortening or margarine
- Egg Replacer equivalent to 1 egg
- 1 1/4 cups soy milk
- 2 cups self-rising cornmeal (try Tendabake brand)

- 1 medium sweet potato
- 4 teaspoons vegan sugar or sugar substitute
- 1 cup cake flour
- 1 tablespoon vinegar
- 2/3 cup cold vegetable shortening
- 5 teaspoons baking powder
- 4 tablespoons cold vegan margarine, cut into small pieces (I like Earth Balance)
- 1 1/4 cups soy milk
- 2 1/2 cups unbleached all-purpose flour

- Food coloring
- 1 Tbsp. vanilla soy milk
- 1 1/2 tsp. vanilla
- 4 cups powdered sugar
- 1/2 cup vegetable shortening
- 1/2 cup vegan margarine
- For the Frosting:
- 1 tsp. ground cloves
- 1 1/4 tsp. cinnamon
- 1 Tbsp. ginger
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 5 cups flour
- 2 Tbsp. apple cider vinegar
- 1 cup molasses
- Egg Replacer equivalent to 1 egg
- 1 cup sugar
- 1 cup vegan margarine
- For the Cookies:

- 3-4 cups all-purpose flour
- 3 tablespoons cinnamon
- 1/2 cup vegan margarine
- 1/4 cup maple syrup or brown rice syrup
- 1 cup lukewarm water
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- 1 cup brown sugar
- 1/4 teaspoon nutmeg
- 3 teaspoons active dry yeast
- raisins
- 1/2 teaspoon salt

- 1 cup old fashioned oats
- 1 teaspoon baking powder
- 1/2 cup margarine (vegan) or Crisco
- 1/3 cup raisins (optional)
- 1/2 teaspoon baking soda
- 1 1/4 cups whole-wheat pastry flour
- 1/3 cup brown sugar
- 1/2 teaspoon salt
- 1/3 cup vanilla-flavored soy milk or plain soy milk
- 1 teaspoon cinnamon

- 3 teaspoons baking powder
- 2 cups brown rice flour
- 1/4 teaspoon cinnamon
- 1 1/2 teaspoons Ener-G Egg Substitute (mixed in 2 Tbs water)
- 1/8 teaspoon stevia powder
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1/4 cup vegan butter
- 1/4 teaspoon nutmeg
- 1 cup rice milk

- 3/4 cup walnut pieces
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 cups whole wheat flour (or any other flour)
- 1 cup ripe bananas, mashed
- 1 tsp. vanilla
- 1/4 cup oil
- 1 cup of sugar
- 3/4 cup silken tofu

- 1 Tbsp. caraway seeds
- 1/2 cup raisins
- 1 1/2 Tbsp. soy margarine, cut
- 1 Tbsp. baking soda
- 1/2 tsp. baking powder
- 3/4 cup plus 2 Tbsp. white flour
- 3/4 cup plus 1 tsp. whole wheat flour
- 1 Tbsp. white vinegar
- 1 cup low-fat soy milk
- 2 Tbsp. water
- 1 1/2 tsp. Egg Replacer

- 1 tablespoon apple cider vinegar
- 1/2 cup whole-wheat pastry flour
- 1 tablespoon baking powder
- 2 tablespoons warm water
- 2 tablespoons honey or other liquid sweetener
- 1/3 cup earth balance non-hydrogenated vegan margarine
- 1 cup unsweetened soy milk
- 1-2 tablespoon non-hydrogenated vegan margarine
- 1 1/2 teaspoons Ener-G Egg Substitute
- 1 teaspoon sea salt
- 1 1/2 cups yellow cornmeal
- 1/2 (15 ounce) can creamed corn