Vegan Chocolate Cheesecake Recipes

Combining bittersweet chocolate and cocoa powder intensifies the chocolaty essence of this cheesecake to the nth degree. Silken tofu brings a delicate creaminess to the filling while also taking the place of eggs by acting as a binding agent.

Ingredients:

• 1 1/4 cups chocolate or regular graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers)
• 3 tablespoons sugar
• 4 tablespoons Earth Balance vegan buttery spread, melted and cooled, plus additional for greasing pan
• 2 1/4 cups sugar, divided
• 1/3 cup water
• 8 ounces bittersweet chocolate (no more than 60% cacao), chopped
• 2 (1-pound packages silken tofu, drained
• 1/4 cup unsweetened cocoa powder (not Dutch-process)
• 2 (8-ounces) containers soy cream cheese at room temperature
• 1 teaspoon pure vanilla extract
• Rounded 1/4 teaspoon salt
• Equipment: a 9-inch springform pan

Instructions:

1. Preheat oven to 350°F with racks in middle and lower third and put a baking sheet on lower rack. Flip bottom of springform pan so lip is facing down, then lock in place. Grease bottom and side of pan.
2. Stir together all crust ingredients, then press onto bottom and 1 inch up side of pan. Bake until set, 10 to 12 minutes, then cool completely, about 45 minutes.
3. Heat 1 cup sugar in a 1 1/2-to 2-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is dark amber. Remove from heat and carefully stir in water (mixture will bubble up and steam and caramel will harden), then cook over medium-low heat, stirring, until caramel has dissolved. Remove from heat and whisk in chopped chocolate until smooth. Cool fudge sauce slightly.
4. Purée tofu and cocoa in a food processor until smooth.
5. Beat soy cream cheese and remaining 1 1/4 cups sugar with an electric mixer at medium-high speed until fluffy. At low speed, beat in tofu purée, vanilla, salt, and fudge sauce until incorporated.
6. Pour filling into crust and bake on middle rack until top of cake is shiny but center is still slightly wobbly when pan is gently shaken, about 1 hour. Turn oven off and leave cake in oven 1 hour more.
7. Run a knife around top edge of cake to loosen, then cool completely in pan on rack (cake will continue to set as it cools). Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving if desired.

Vegan Chocolate Cheesecake • Yield: 12 servings
Ingredients:

• 1 1/4 cups chocolate or regular graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers)
• 3 tablespoons sugar
• 4 tablespoons Earth Balance vegan buttery spread, melted and cooled, plus additional for greasing pan
• 2 1/4 cups sugar, divided
• 1/3 cup water
• 8 ounces bittersweet chocolate (no more than 60% cacao), chopped
• 2 (1-pound packages silken tofu, drained
• 1/4 cup unsweetened cocoa powder (not Dutch-process)
• 2 (8-ounces) containers soy cream cheese at room temperature
• 1 teaspoon pure vanilla extract
• Rounded 1/4 teaspoon salt
• Equipment: a 9-inch springform pan

Vegan Chocolate Cheesecake Nutrition Facts:
• Diet:
• Calories: 288.64
• Fat: 314.50
• Carbs: 238.19
• Protein: 98.03
• Cholesterol: 166.32
• Calcium: 193.32
• Sodium: 135.19

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Spicy vegetable & quinoa one-pot Recipes

This high fibre dish counts as 3 of your 5-a-day, with a creamy and spicy curried sauce

Ingredients:

• 1 onion, sliced
• 4 tbsp vegetarian korma or Madras curry paste
• 1l milk
• 750g frozen mixed vegetable
• 175g quinoa, rinsed

Instructions:

1. Simmer the onion and the curry paste with a splash of water for 5 mins in a large saucepan, stirring from time to time. Heat the milk in a jug in the microwave.
2. Add the vegetables and quinoa, then stir in the milk. Bring to the boil, simmer gently for 10 mins until the quinoa is cooked. Check seasoning. Serve with warm naan bread.

Spicy vegetable & quinoa one-pot • Yield: 4 servings
Ingredients:

• 1 onion, sliced
• 4 tbsp vegetarian korma or Madras curry paste
• 1l milk
• 750g frozen mixed vegetable
• 175g quinoa, rinsed

Spicy vegetable & quinoa one-pot Nutrition Facts:
• Diet:
• Calories: 96.98
• Fat: 51.71
• Carbs: 95.20
• Protein: 86.87
• Cholesterol: 36.34
• Calcium: 152.24
• Sodium: 47.25

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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The Best "Beefy" Vegan Burgers Recipes

Ingredients:

• 2 cups walnut halves
• 8 ounces portobello mushrooms, gills removed, roughly chopped
• 3 ounces chilled vegan butter, cubed
• 2 cups cooked freekeh, bulgur, brown rice, or other grain
• 1/2 cup uncooked regular rolled oats
• 2 tablespoons grated red beet (grated using a Microplane grater)
• 2 tablespoons vegan mayonnaise
• 1 tablespoon soy sauce
• 2 1/2 teaspoons kosher salt
• 2 teaspoons black pepper
• 4 garlic cloves, grated using a Microplane grater
• 10 hamburger buns
• Hamburger toppings

The Best “Beefy” Vegan Burgers • Yield: 10 servings
Ingredients:

• 2 cups walnut halves
• 8 ounces portobello mushrooms, gills removed, roughly chopped
• 3 ounces chilled vegan butter, cubed
• 2 cups cooked freekeh, bulgur, brown rice, or other grain
• 1/2 cup uncooked regular rolled oats
• 2 tablespoons grated red beet (grated using a Microplane grater)
• 2 tablespoons vegan mayonnaise
• 1 tablespoon soy sauce
• 2 1/2 teaspoons kosher salt
• 2 teaspoons black pepper
• 4 garlic cloves, grated using a Microplane grater
• 10 hamburger buns
• Hamburger toppings

The Best “Beefy” Vegan Burgers Nutrition Facts:
• Diet:
• Calories: 184.52
• Fat: 129.69
• Carbs: 182.74
• Protein: 86.16
• Cholesterol: 0.00
• Calcium: 95.76
• Sodium: 136.22

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Vegetable Soup Recipes

Ingredients:

• 2 tablespoons canola oil
• 2 carrots, cut into 1/2-inch dice
• 1 large onion, chopped
• 1 rib celery, thinly sliced
• 1 clove garlic, minced
• 1 14.5-oz. can diced tomatoes, drained
• 2 small Yukon Gold or red potatoes (about 4 oz. each), cut into 1/2-inch dice
• 6 cups low-sodium vegetable broth
• 1 small zucchini, cut into 1/2-inch dice
• 1 small yellow squash, cut into 1/2-inch dice
• 1 cup broccoli florets, cut into small pieces
• Salt and pepper
• 3/4 cup grated Parmesan
• Chopped fresh herbs, such as thyme, parsley or basil, optional

Vegetable Soup • Yield: 6 servings
Ingredients:

• 2 tablespoons canola oil
• 2 carrots, cut into 1/2-inch dice
• 1 large onion, chopped
• 1 rib celery, thinly sliced
• 1 clove garlic, minced
• 1 14.5-oz. can diced tomatoes, drained
• 2 small Yukon Gold or red potatoes (about 4 oz. each), cut into 1/2-inch dice
• 6 cups low-sodium vegetable broth
• 1 small zucchini, cut into 1/2-inch dice
• 1 small yellow squash, cut into 1/2-inch dice
• 1 cup broccoli florets, cut into small pieces
• Salt and pepper
• 3/4 cup grated Parmesan
• Chopped fresh herbs, such as thyme, parsley or basil, optional

Vegetable Soup Nutrition Facts:
• Diet:
• Calories: 60.29
• Fat: 60.59
• Carbs: 41.16
• Protein: 57.93
• Cholesterol: 25.28
• Calcium: 186.55
• Sodium: 291.19

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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No-churn Vegan Peanut Butter Chocolate Chip Ice Cream recipes Recipes

This ice cream is so rich and creamy, celebrating the best flavor combo ever: peanut butter and chocolate. You will never know you’re missing the dairy!

Note: Prep time does not include 4-hour freezing time.

From Heather Christo.

Ingredients:

• 2 cans (15 Oz. Size) Unsweetened Coconut Cream
• 1 cup Sugar
• 1 cup Peanut Butter
• 2 teaspoons Vanilla Extract
• 1 teaspoon Kosher Salt
• 1/2 cup Unsweetened Coconut Milk
• 3 Tablespoons Cornstarch
• 1/2 cup Chocolate Chips (I Used Vegan And Soy-free)

Instructions:

1. In a medium sauce pan over medium heat, combine cream, sugar, peanut butter, vanilla and kosher salt. Whisk over medium heat for about 2–3 minutes until sugar has dissolved into the coconut cream.
2. In a small Tupperware or mason jar, combine coconut milk and corn starch and shake really well. Pour the cornstarch combination into the sauce pan while stirring over medium heat. Continue to cook and stir over medium heat until mixture thickens, about 2–3 minutes. Take the mixture off heat and pour it into a bowl.
3. Let it cool until it is room temperature, and then refrigerate for at least an hour. Then stir in chocolate chips and freeze in a freezer proof container for at least 4 hours. Scoop and serve.

No-churn Vegan Peanut Butter Chocolate Chip Ice Cream recipes • Yield: 6 servings
Ingredients:

• 2 cans (15 Oz. Size) Unsweetened Coconut Cream
• 1 cup Sugar
• 1 cup Peanut Butter
• 2 teaspoons Vanilla Extract
• 1 teaspoon Kosher Salt
• 1/2 cup Unsweetened Coconut Milk
• 3 Tablespoons Cornstarch
• 1/2 cup Chocolate Chips (I Used Vegan And Soy-free)

No-churn Vegan Peanut Butter Chocolate Chip Ice Cream recipes Nutrition Facts:
• Diet:
• Calories: 301.20
• Fat: 477.74
• Carbs: 138.94
• Protein: 95.88
• Cholesterol: 5.60
• Calcium: 37.48
• Sodium: 85.63

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Vegetable Curry Recipes

This super-simple mild curry is chock full of vegetables for a healthy dinner that’s ready in no time.

Ingredients:

• 150g broccoli
• 150g cauliflower
• 100g carrot
• 100g long beans
• 200g pumpkin
• 1 onion
• Few cherry tomatoes
• 1 tbsp garlic, chopped
• 1½ tbsp curry powder
• 1½ cup vegetable stock
• 200ml coconut milk
• 2 fresh chillies
• ¾ tsp salt and ½ tsp sugar, or to taste

Instructions:

1. Cut broccoli and cauliflower into small chunks. Remove the skin of the onion and peel carrot, cut both into pieces. Long bean cut to section.
2. Peel pumpkin and cut into pieces (not too small).
3. Scald all the vegetables in a pot of boiling water except pumpkin for few minutes and drain. Strain the water and reserve 1½ cup water for later use.
4. Heat a little oil, add onion, garlic and curry powder, stir fry well. Add in all the vegetables and pumpkin and 1½ cup water. Cook for about 10 minutes or until pumpkin is softened.
5. Add coconut milk, broccoli and cauliflower, cook for a while and it is ready to serve.

Vegetable Curry • Yield: 2 servings
Ingredients:

• 150g broccoli
• 150g cauliflower
• 100g carrot
• 100g long beans
• 200g pumpkin
• 1 onion
• Few cherry tomatoes
• 1 tbsp garlic, chopped
• 1½ tbsp curry powder
• 1½ cup vegetable stock
• 200ml coconut milk
• 2 fresh chillies
• ¾ tsp salt and ½ tsp sugar, or to taste

Vegetable Curry Nutrition Facts:
• Diet:
• Calories: 36.48
• Fat: 44.40
• Carbs: 27.54
• Protein: 20.78
• Cholesterol: 0.00
• Calcium: 37.06
• Sodium: 83.91

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Vegan Lentil Burgers Recipes

Ingredients:

• 3/4 cup brown lentils, rinsed, strained and picked through
• 1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
• 2 teaspoons extra-virgin olive oil
• 1 large red onion, half finely chopped and half thinly sliced
• Juice of 1/2 lemon
• Kosher salt
• 8 ounces fresh baby spinach
• 2 large cloves garlic, minced
• Freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1 cup whole-wheat breadcrumbs
• 1/2 cup walnuts, toasted and finely chopped
• Cooking spray
• 6 whole-grain vegan hamburger buns
• Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional

Vegan Lentil Burgers • Yield: 6 servings
Ingredients:

• 3/4 cup brown lentils, rinsed, strained and picked through
• 1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
• 2 teaspoons extra-virgin olive oil
• 1 large red onion, half finely chopped and half thinly sliced
• Juice of 1/2 lemon
• Kosher salt
• 8 ounces fresh baby spinach
• 2 large cloves garlic, minced
• Freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1 cup whole-wheat breadcrumbs
• 1/2 cup walnuts, toasted and finely chopped
• Cooking spray
• 6 whole-grain vegan hamburger buns
• Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional

Vegan Lentil Burgers Nutrition Facts:
• Diet:
• Calories: 101.24
• Fat: 43.10
• Carbs: 110.44
• Protein: 84.93
• Cholesterol: 0.00
• Calcium: 101.49
• Sodium: 132.32

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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