Vegan dessert recipes for Christmas?

Question

I'm looking for several recipes for vegan dessert recipes that I can make for Christmas. Desserts always seem to be the toughest to find vegan. Thanks!

Answer 1

Gingerbread Cake
From Food Network Kitchens

1 cup vegetable oil, like soy, peanut, or corn
1 cup sugar
1 cup unsulphured molasses
1 to 2 tablespoons minced crystallized ginger
Egg replacer for 2 eggs
3 cups unbleached all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon fine salt
1/4 teaspoon ground cloves
1 cup water
1 tablespoon baking soda
Serving suggestions: Soya whipped cream or vegan ice cream.

Lightly oil a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.

In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the egg replacer and whisk until smooth.

In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.

In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.

Answer 2

Well, these are not super-formal, but they are easy, and very good.

Vegan Sugar Cookies

1 cup vegan margarine (try Earth Balance)
1 cup vegetable oil
1 1/2 cups confectioners' sugar
1 cup white vegan sugar
3 teaspoons Ener-G Egg Substitute
1 teaspoon vanilla extract
4 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 cup white vegan sugar

1. Preheat oven 350 degrees.
2. In a large bowl, cream together the vegan margarine, oil, confectioners' sugar, and 1 cup vegan white sugar until light and fluffy. Beat in pre-mixed egg replacer and stir in the vanilla. Combine the flour, baking soda, and cream of tartar; stir into the creamed mixture. Roll dough into 1 inch balls, and then roll the balls in remaining white sugar. Place onto ungreased cookie sheets and flatten with a fork.
3. Bake for 8 to 10 minutes in the preheated oven, or until the edges begin to brown. Cool on wire racks, if desired.

*You can also mix food coloring with white sugar for rolling the cookies in, to make them more festive.

I highly recommend these cookies!

Answer 3

Pumpkin Bars..VEGAN & GULTEN FREE
¾ cup sugar
1 egg
½ cup pumpkin
½ cup oil
1/6 cup water
½ teaspoon salt
1 cup flour (I used ¾ cup Bob's Red Mill mix + ¼ cup tapioca flour)
¼ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon each: ground cloves, nutmeg, cinnamon

Gluten-Free Bar Directions:
Beat egg and add other wet ingredients and mix well. Add dry ingredients. Bake in a glass 9” x 13” pan about 30 minutes until toothpick comes out clean. Bars will be a slightly browned. Bars will be very thin and moist. Let cool.

Gluten-Free Frosting Ingredients:
¼ cup butter
½ cup brown sugar
2 tablespoon Rice Milk, or other milk you like
½ pound powdered sugar

Gluten-Free Frosting Directions:
Melt butter, add brown sugar and milk. Heat to boiling and cook 1 minute. Remove from burner and add powdered sugar, stirring until good frosting consistency. Spread onto bars.

Note: The frosting hardens quickly, so mix it up and spread onto bars immediately while still warm. I actually added the powdered sugar a little at a time so I wouldn't add too much and dry out the frosting.

Answer 4

Apple Pie - use at least 4 types of apples (gala, figi, green delicious, barton, etc. - only get 1 type of tart apples, make sure at least half are hearty baking apples). Peel, core and dice apples. You want at least 6 cups of apples. In small bowl combine 1/4 cup flower, 1/4 cup sugar, 1/2 teaspoon cinnamon, pinch of nutmeg, pinch of salt (use half of the flower and sugar when you first mix it, depending on consistancy, add a bit more of each). Coat apples with juice of 1/2 a lemon. Now spoon in flour/sugar mix onto apples, mix, coating all the apples with the dry mixture.
Make vegan pie crust, it has flour, oil, water and salt, you can find the recipes on the internet. Roll out dough to make crust. Use ungreased pie plate and place crust down, spoon in apple mixture onto pie crust, cover with a top crust, fluting the edges, slice decorative design to top crust. Bake at about 400 degrees for 20 minutes (or until edges brown), cover edges of crust with aluminum foil and bake for an additional 20 minutes.

Answer 5

BRYANNA’S VEGAN PUMPKIN PIE (can be soy-free)

Makes one 9” pie.
I don’t like pumpkin pie made with tofu—no one ever suspects this one doesn’t have eggs. One caution— make this the day before serving. It’s needs a day to set really well, I find. This is a

spicy filling—use less spice if you like it milder. Omit molasses if you like it lighter, too (use white beet sugar instead of brown if you like it really light).
Serve with a good vanilla non-dairy frozen dessert, such as Purely Decadent Soy Delicious (Purely Vanilla or Praline Pecan), or with a non-dairy whipped topping, such as RichWhip.

Preheat oven to 350 degrees F.
Have ready, one 9” unbaked pastry crust
Blend in blender until smooth:
2 c. solid-pack canned pumpkin (one 14-15 oz. can)

(NOTE: if you use home-cooked pumpkin, drain it for several hours hanging in a cloth bag, so it’s thick like canned pumpkin)
1 c. non-dairy milk (preferably a rich soymilk or nut milk)
3/4 c. brown sugar or Sucanat
3-4 T. cornstarch (depending on how firm you like it)
1 T. molasses or blackstrap molasses or maple syrup
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. each ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves

To bake:

Pour the filling into the pastry and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate overnight before serving.

Answer 6

INGREDIENTS:
12-15 spring roll wrappers (available at most Asian grocers)
approx. 1 cup strawberries, sliced
1 banana, sliced
2 kiwi fruits, diced
approx. 1/2 cup canteloupe, diced
1 honey tangerine or satsuma orange, segmented
1/4 cup fresh mint leaves (optional)
1/3 cup lemon flavored soy or dairy yogurt
2 tablespoons maple syrup or agave nectar
juice of one lime
PREPARATION:
Make sure all your fruit is sliced into half-inch cubes or smaller, and toss together in a large bowl.
In a separate small bowl, whisk together the yogurt, lime juice and maple syrup or agave until smooth.

Answer 7

I make mini carrot cakes (using the mini loaf pans) and decorate them with cream cheese frosting using Toffutti cream cheese. Make them festive buy piping quick little poinsettias on the top. They're always a hit and people don't even realize that they're vegan!

Answer 8

No reproduction of the following material without permission from the author. If you would like to share any of my recipes with others, or on a forum, or another site, let me know, and please credit me, my website and the book the recipe appeared in, if I note that in the recipe. You are welcome to link to this page from your site. Thanks!

Anymore questiosn ask me

Answer 9

http://vegweb.com/

this site is amazing it has everything!