Type what you have

Ingredients

• ✓ vegan margarine
• water
• flax seed
• soy milk
• lemon juice
• all-purpose flour
• baking soda
• salt
• brown sugar
• vegetable oil
• vanilla extract
• rhubarb
• brown sugar
• cinnamon

Instructions

1. 1 Bring water and flax seeds to a boil in a medium saucepan; reduce heat and simmer for 30 minutes. Strain mixture; discard seeds. Cool flax egg mixture until lukewarm.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
3. 3 Combine soy milk and lemon juice in a small bowl; set aside until curdled, about 5 minutes.
4. 4 Combine flour, baking soda, and salt in a large bowl; set aside.
5. 5 Combine 1 ¼ cups brown sugar and oil in a separate bowl. Whisk in ½ cup flax egg mixture, curdled soy milk, and vanilla extract until well combined; stir into flour mixture along with rhubarb until just incorporated. Spoon batter into the prepared muffin cups, filling each ¾ full.
6. 6 Combine ½ cup brown sugar, vegan margarine, and cinnamon in a small bowl until crumbly. Spoon evenly over each muffin.
7. 7 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool in the tins for 10 minutes before transferring muffins to a wire rack to cool completely.

By GINGERCAT1

Ingredients

• ✓ vegan margarine
• ✓ vegan margarine
• almond milk
• water
• egg replacer
• white sugar
• active dry yeast
• flour
• salt
• white sugar
• cinnamon
• confectioners' sugar
• water
• vanilla extract

Instructions

1. 1 Combine almond milk and margarine for dough in a large microwave-safe bowl; microwave on high power for 1 1/2 minutes.
2. 2 Combine water and egg replacer in a bowl; mix well. Let sit for 1 minute to thicken.
3. 3 Meanwhile, add sugar and yeast to the warm milk mixture and stir to combine. Mix in egg substitute. Add 3 cups flour and salt; mix with your hands until well combined. Add more flour (up to 1 cup) and knead until dough is no longer sticky. Cover bowl with a towel and let rest in a warm place for 1 hour.
4. 4 Punch down dough and roll on a lightly floured surface into a 12x16-inch rectangle.
5. 5 Spread melted margarine over the dough and sprinkle with sugar and cinnamon; smooth filling ingredients with a spoon. Starting at the long edge, roll dough into a log and cut into 12 rolls. (For bigger rolls, roll from the short edge.) Place rolls in a greased pan, cover with plastic wrap, and refrigerate for 8 hours to overnight.
6. 6 Remove rolls from the refrigerator, uncover, and allow to warm for 30 to 60 minutes.
7. 7 Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Bake rolls in the preheated oven until golden brown, about 30 minutes.
9. 9 When rolls are almost finished, mix confectioners' sugar, water, and vanilla for glaze in a bowl. Spread on warm rolls.

By Carsmom

Ingredients

• ✓ vegan margarine
• ✓ vegan margarine
• almond milk
• white sugar
• salt
• vanilla extract
• all-purpose flour
• water
• sugar
• yeast
• brown sugar
• walnut
• cinnamon
• powdered sugar
• almond milk

Instructions

1. 1 Prepare dough: Place almond milk, melted vegan margarine, 1/2 cup sugar, salt, vanilla, and flour into a bread machine in the order listed. Start the Dough setting.
2. 2 Mix warm water, 1 tablespoon sugar, and yeast in a glass measuring cup.
3. 3 Preheat the oven to 300 degrees F (150 degrees C) for 1 minute. Turn the oven off and immediately place the yeast mixture inside to proof for 15 minutes.
4. 4 Add proofed yeast mixture to the bread machine and let the cycle finish, about 1 hour 45 more minutes.
5. 5 Remove dough and roll into an 12x18-inch rectangle. Mix brown sugar, walnuts, and cinnamon for filling in a bowl; spread evenly over the dough. Starting at the long end of the rectangle, roll dough into a log; slice log into 1-inch wide pieces. Transfer to a greased baking pan with cut-sides up.
6. 6 Preheat the oven to 400 degrees F (200 degrees C) for 1 minute. Turn the oven off; immediately place the rolls inside along with an uncovered bowl of boiling water. Allow rolls to proof for 1 hour.
7. 7 Remove rolls from the oven. Preheat to 350 degrees F (175 degrees C).
8. 8 Bake rolls in the preheated oven for 15 minutes.
9. 9 Meanwhile, mix powdered sugar, almond milk, and melted vegan margarine for glaze in a bowl.
10. 10 Remove rolls from the oven and spread glaze evenly over top.

By Guarin Family

Ingredients

• ✓ vegan margarine
• all-purpose flour
• baking soda
• salt
• white sugar
• vanilla extract
• coconut milk

Instructions

1. 1 Gather all ingredients.
2. 2 Sift flour, baking soda, and salt into a bowl.
3. 3 Beat sugar and vegan margarine in a mixing bowl with an electric mixer until creamy, about 2 minutes.
4. 4 Mix in vanilla. Stir in flour mixture until incorporated, then add coconut milk, 1 tablespoon at a time, until dough comes together.
5. 5 Wrap dough in plastic wrap and refrigerate for 30 minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
7. 7 Roll chilled dough on a floured surface to a thickness of 1/4 to 1/2 inch. Dip a cookie cutter in flour and cut out cookies, re-flouring as needed. Place cookies onto the prepared baking sheets.
8. 8 Bake in the preheated oven until just turning golden, about 10 minutes.

By Fioa

Ingredients

• ✓ vegan margarine
• almond milk
• white sugar
• egg
• vanilla extract
• baking powder
• sweet rice flour
• coconut flake

Instructions

1. 1 Beat almond milk, sugar, eggs, vegan margarine, and vanilla extract together in a large bowl. Mix in baking powder until no clumps remain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
3. 3 Add sweet rice flour to the batter; mix well. Add 1 cup coconut flakes and pour batter into the prepared pan. Scatter remaining 1/2 cup coconut on top.
4. 4 Bake in the preheated oven until golden brown, about 1 hour. Allow to cool and cut into squares.

By lazarus

Ingredients

• ✓ vegan margarine
• nutritional yeast
• all-purpose flour
• garlic powder
• onion powder
• mustard
• salt
• soy milk

Instructions

1. 1 Mix nutritional yeast, flour, garlic powder, onion powder, ground mustard, and salt together in a bowl. Pour in soy milk; whisk until smooth.
2. 2 Melt margarine in a saucepan over medium heat. Pour in soy milk mixture; cook, whisking constantly, until thickened into a sauce, about 5 minutes. Simmer until flavors combine, 1 to 2 minutes more.

By StarvingCollegeKid

Ingredients

• ✓ vegan margarine
• coconut milk
• salt
• cornmeal
• cream cheese
• butter
• parsley
• chive
• herb

Instructions

1. 1 Bring Silk and salt to a boil in a medium saucepan. Slowly stir in cornmeal.
2. 2 Return to a boil, then reduce to a simmer and cook for 15 minutes until very thick, stirring often to prevent polenta from sticking to pan.
3. 3 Remove from heat and stir in cream cheese and margarine until fully incorporated.
4. 4 Spoon into a serving dish or press gently into a large oiled bowl, then turn over for molded polenta.
5. 5 Garnish with parsley, chives or other chopped herbs.

By Silk

Ingredients

• ✓ vegan margarine
• cauliflower
• all-purpose flour
• paprika
• salt
• black pepper
• almond milk
• bread crumb
• hot pepper sauce

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with parchment paper.
2. 2 Mix flour, paprika, salt, and pepper together. Add enough almond milk to create a slightly thick, soupy texture.
3. 3 Place bread crumbs in a shallow bowl. Dip cauliflower pieces one at a time into the batter, then roll in bread crumbs. Place on the prepared cookie sheet.
4. 4 Bake in the preheated oven until starting to brown, 15 to 20 minutes.
5. 5 While 'wings' are baking, melt margarine and whisk together with hot sauce.
6. 6 Reduce oven temperature to 425 degrees F (220 degrees C). Dip 'wings' into the sauce and place back on the cookie sheet; continue baking for 10 to 15 minutes. Serve immediately.

By Shannan Labrador

Ingredients

• ✓ vegan margarine
• ✓ vegan margarine
• brown rice bread
• forest mushroom
• sweet onion
• sage
• rosemary
• thyme
• sea salt
• black pepper
• vegan broth
• cranberry
• apple
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Spread bread cubes on the prepared baking sheet. Toast in the preheated oven until fragrant and slightly golden, about 10 minutes. Remove from oven, leaving oven on. Let bread cool and transfer to a large bowl.
3. 3 While bread is toasting, melt 2 tablespoons margarine in a large saucepan over medium heat. Add mushrooms and onions. Cook until onions are slightly translucent, about 5 minutes. Add a splash of vegetable broth is moisture is needed. Add sage, rosemary, thyme, salt, and black pepper. Cook and stir with a wooden spoon until combined, about 2 minutes more.
4. 4 Pour mushroom mixture into the bowl with the toasted bread. Toss to evenly distribute. Pour 6 tablespoons melted margarine and vegan broth over the mixture. Add cranberries, apple, and parsley. Mix thoroughly but gently. Spread stuffing into a casserole dish and cover with aluminum foil.
5. 5 Bake in the preheated oven for 45 minutes; check at 25 minutes to prevent burning. Uncover and stir gently. Continue baking until top is browned, about 15 minutes more. Allow to cool slightly before serving.

By Lexi Howells

Ingredients

• ✓ vegan margarine
• ✓ vegan margarine
• all-purpose flour
• sugar
• salt
• water
• brown sugar
• white sugar
• rice milk
• all-purpose flour
• cinnamon
• nutmeg
• granny smith apple

Instructions

1. 1 Combine 2 1/3 cups all-purpose flour, 1 cup vegan margarine, 1 tablespoon white sugar, and salt in a food processor; pulse until mixture clumps together. Pour water in slowly and pulse a few times until a dough forms.
2. 2 Transfer dough to a flat work surface; knead for 30 seconds and shape into a disk. Wrap with plastic wrap and refrigerate until firm, about 30 minutes.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Dust a flat work surface with flour. Roll dough out into two 10-inch crusts. Press 1 crust gently into a 9-inch pie plate.
5. 5 Combine brown sugar, 1/2 cup vegan margarine, 1/4 cup white sugar, rice milk, 3 tablespoons flour, cinnamon, and nutmeg in a saucepan; cook and stir over medium heat until margarine melts and brown sugar is dissolved, 3 to 5 minutes.
6. 6 Place apple slices in a large bowl. Pour brown sugar mixture on top; mix until apples are evenly coated. Pile apples into the bottom crust. Cover with second crust. Cut slits in the top crust with a sharp knife.
7. 7 Bake in the preheated oven until crust is golden brown and apples are semitranslucent, 45 to 60 minutes.

By Kaitlynls

Ingredients

• ✓ vegan margarine
• cooking spray
• all-purpose flour
• baking powder
• pumpkin pie spice
• salt
• white sugar
• avocado oil
• aquafaba
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
2. 2 Mix flour, baking powder, pumpkin pie spice, and salt together in a small bowl.
3. 3 Whisk sugar, avocado oil, and aquafaba together in a bowl until sugar is dissolved. Pour in flour mixture; mix until evenly incorporated.
4. 4 Spoon batter into the prepared tin, filling each cup halfway full.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
6. 6 Combine sugar and cinnamon in a shallow dish to make the topping. Remove hot muffins from the tin and dip in melted margarine; roll in cinnamon sugar to coat. Serve warm.

By Shannan Labrador

Ingredients

• ✓ vegan margarine
• active dry yeast
• almond milk
• all-purpose flour
• avocado
• almond milk
• white sugar
• salt
• bread flour
• cooking spray
• olive oil
• salt

Instructions

1. 1 Combine yeast and 1/3 cup almond milk in the bowl of a stand mixer and let sit for 5 minutes.
2. 2 Add all-purpose flour, mashed avocados, 2 tablespoons almond milk, sugar, and salt to the yeast mixture and mix on low speed until combined. Add bread flour and mix well until blended. Knead on medium-low speed until dough is smooth and elastic, 8 to 10 minutes; dough will appear sticky, but it will not stick to fingers.
3. 3 Add vegan margarine to the dough and knead on medium-high speed until incorporated, about 1 minute. Transfer dough to an oil-coated bowl, cover with plastic wrap, and set in a warm place until doubled in size, about 1 1/2 hours.
4. 4 Punch dough down, cover, and let rise again for another 2 hours.
5. 5 Combine olive oil and salt in a small bowl.
6. 6 Divide dough into 4 equal portions and shape each into a smooth ball. Coat a 9x5-inch loaf pan with cooking spray. Place dough balls into prepared pan and brush with about 1/2 the oil mixture, reserving the rest. Cover loosely with oiled plastic wrap and let rise until loaf fills the pan and mushrooms over it, about 1 hour more.
7. 7 Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Brush remaining oil mixture on top of the loaf.
9. 9 Bake in the preheated oven until golden brown, about 30 minutes.

By Arae

Ingredients

• ✓ vegan margarine
• jerusalem artichoke
• potato
• garlic
• olive oil
• sea salt
• black pepper
• mushroom
• onion
• salt
• water
• mushroom broth
• sage
• soy milk

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C).
2. 2 Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread into a separate baking dish.
3. 3 Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more. Remove both dishes from the oven and set aside.
4. 4 Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to come to a simmer, stirring occasionally, for 4 to 5 minutes. Stir the mushroom broth and sage into the mixture. Place a cover on the stock pot and cook to allow the flavors to blend, about 20 minutes.
5. 5 Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Stir the soy milk, if using, into the finished bisque to serve.

By Percy Lee Owen

Ingredients

• ✓ vegan margarine
• cooking spray
• almond milk
• apple cider vinegar
• white sugar
• all-purpose flour
• baking powder
• vanilla extract
• peach
• brown sugar
• white sugar
• cornstarch
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch square baking pan with cooking spray.
2. 2 Combine almond milk and vinegar in a small bowl; set aside about 5 minutes.
3. 3 Beat margarine and 2 tablespoons white sugar together in a large bowl with an electric mixer until creamy. Cut in flour and baking powder using a fork or pastry blender until mixture resembles coarse crumbs. Stir in almond milk mixture and vanilla extract until just combined; set aside biscuit mixture.
4. 4 Toss peaches, brown sugar, ¼ cup white sugar, cornstarch, and cinnamon together in a bowl to coat; transfer to the prepared pan. Top with biscuit mixture.
5. 5 Bake in the preheated oven until biscuit tops are lightly browned, 40 to 45 minutes. Serve warm.

By My Hot Southern Mess

Ingredients

• ✓ vegan margarine
• all-purpose flour
• sugar
• cocoa powder
• baking soda
• salt
• water
• vegetable oil
• vanilla extract
• white wine vinegar
• confectioners sugar
• vanilla soy milk
• vanilla extract
• sprinkle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
2. 2 Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
4. 4 Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
5. 5 Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

By francesca

Ingredients

• ✓ vegan margarine
• pistachio nut
• garlic
• couscous
• water
• black pepper
• ground ginger
• peanut butter
• honey
• soy sauce
• nutmeg
• radish
• cucumber
• onion
• spinach
• carrot
• broccoli
• black pepper
• salt
• curry powder
• olive oil
• tofu

Instructions

1. 1 Mix tofu, 1 tablespoon oil, curry powder, salt, and pepper together in a bowl. Let stand for 30 minutes.
2. 2 While tofu is marinating, place broccoli and carrot in a microwave-safe bowl with 1 tablespoon water and 1 pinch salt. Cover and cook in the microwave for 2 1/2 minutes.
3. 3 Heat 1 tablespoon oil in a wok over high heat. Saute spinach, onion, cucumber, radish, nutmeg, and 1 pinch salt until spinach is wilted, about 1 minute. Add 1 tablespoon soy sauce, honey, peanut butter, ginger, and black pepper. Add cooked broccoli and carrot. Reduce heat to low and cover the wok.
4. 4 Place marinated tofu in a pan over medium heat. Add 1 tablespoon soy sauce. Cook until heated through, about 3 minutes. Add to vegetable mixture in the wok.
5. 5 Bring water to a boil in a saucepan. Add couscous, margarine, and garlic. Mix well, cover the saucepan, and let rest until water is absorbed, about 10 minutes.
6. 6 Serve couscous in a bowl topped with tofu mixture and pistachios.

By Valeria Pinzon Rivera

Ingredients

• ✓ vegan margarine
• ✓ vegan margarine
• coconut milk
• brown sugar
• vanilla extract

Instructions

1. 1 Combine coconut milk, brown sugar, 2 tablespoons plus 2 teaspoons margarine, and vanilla extract in a saucepan. Heat on low, watching carefully and stirring occasionally, until mixture registers 236 degrees F (113 degrees C) on an instant-read or candy thermometer. Remove from heat. Mix in any grease that separated from the mixture, or carefully pour it off.

By atalanta0jess

Ingredients

• ✓ vegan margarine
• brown sugar
• soy milk
• vanilla extract
• shortening
• confectioners sugar

Instructions

1. 1 Stir the margarine and brown sugar together in a pan. Bring to a boil over medium-high heat, stirring constantly, and cook for 1 minute until dark brown. Remove from heat, and whisk in the soy milk and vanilla extract until smooth.
2. 2 Beat the shortening together with 2 cups confectioners' sugar in a mixing bowl until well blended. Continue beating, and gradually add the brown sugar mixture, alternating with the remaining confectioners' sugar.

By LenoreRockchild

Ingredients

• ✓ vegan margarine
• salmon fillet
• lemon
• balsamic vinegar
• soy sauce
• white sugar
• garlic
• parsley

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Dip salmon fillets in melted margarine, covering both sides. Place in a baking dish. Squeeze lemons evenly over each fillet.
3. 3 Whisk balsamic vinegar, soy sauce, sugar, and garlic together in a bowl; spoon over salmon fillets. Sprinkle with parsley; drizzle any remaining butter over fillets.
4. 4 Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 30 minutes. Remove from oven and cover with aluminum foil for 3 minutes before serving.

By Allrecipes Member

Ingredients

• ✓ vegan margarine
• ✓ vegan margarine
• all-purpose flour
• baking powder
• salt
• water
• yellow apple
• brown sugar
• water
• vanilla extract
• cinnamon

Instructions

1. 1 Whisk flour, vegan margarine, baking powder, and salt together in a bowl until fine crumbs form. Add water and mix to combine. Separate dough into 10 equal pieces.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
3. 3 Chop each apple eighth into 4 chunks. Place apple chunks in a saucepan and bring to a boil. Cook until soft but not mushy, about 5 minutes. Set aside to cool.
4. 4 Combine brown sugar, water, vegan margarine, vanilla extract, and cinnamon in a microwave-safe bowl. Heat in the microwave until butter has dissolved, about 30 seconds. Stir marinade and pour over cooked apples in the saucepan. Let apples marinate for 10 minutes.
5. 5 Flatten a piece of dough into a circle. Place 4 apple chunks in the center and wrap dough around; pinch to seal. Place on the prepared baking sheet. Repeat with remaining dough and apples; reserve remaining marinade.
6. 6 Drizzle remaining marinade over dumplings on the baking sheet.
7. 7 Bake in the preheated oven until golden brown, 15 to 30 minutes. Serve hot.

By ishallbevegan

Ingredients

• ✓ vegan margarine
• sweet potato
• vegetable oil
• maple syrup
• apple
• cinnamon
• clove
• apple juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place sweet potatoes on a baking sheet.
2. 2 Bake in the preheated oven until cooked through but still firm, about 20 minutes.
3. 3 Remove sweet potatoes from oven; leave oven on. Allow sweet potatoes to cool until safe to handle; peel and cut into 1/2-inch slices.
4. 4 Coat a deep 1 1/2-quart baking casserole with oil. Arrange 1/2 the sweet potato slices on the bottom. Drizzle with 1/2 of the melted vegan margarine followed by 1/2 of the maple syrup. Top with apple slices and sprinkle lightly with cinnamon and cloves. Repeat layers. Pour apple juice on top. Cover casserole with a lid or aluminum foil.
5. 5 Bake in the hot oven, covered, for 30 minutes. Remove lid or aluminum foil and bake for 10 minutes more. Serve immediately or cover and keep warm until serving.

By John Crines

Ingredients

• ✓ vegan margarine
• yellow squash
• green bell pepper
• yellow onion
• jalapeno pepper
• tofu
• soy sauce
• garlic powder
• flour tortilla
• vegan sour cream

Instructions

1. 1 Melt margarine in a large nonstick skillet over medium heat. Add squash, bell pepper, onion, and jalapeno. Simmer to your desired level of doneness, 5 to 10 minutes. Add cubed tofu. Cook and stir until heated through, about 2 minutes. Add soy sauce and garlic powder; cook about 5 minutes more.
2. 2 Wrap tortillas in a moist paper towel and heat in the microwave on high until soft, about 30 seconds.
3. 3 Spread a thin layer of vegan sour cream on each tortilla. Add tofu and vegetable mixture and roll up, burrito-style.

By JustinWingo

Ingredients

• ✓ vegan margarine
• all-purpose flour
• baking soda
• salt
• white sugar
• brown sugar
• banana
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix flour, baking soda, and salt together in a bowl.
3. 3 Beat vegan margarine, white sugar, and brown sugar together in a separate bowl. Mix in mashed bananas and vanilla. Add flour mixture and chocolate chips slowly while mixing together.
4. 4 Drop spoonfuls of dough 2 inches apart onto ungreased cookie sheets.
5. 5 Bake in the preheated oven until golden, about 20 minutes.

By Jeff Talbot

Ingredients

• ✓ vegan margarine
• all-purpose flour
• white sugar
• baking powder
• salt
• lemon
• poppy seed
• soy milk
• water

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. I like to use my hands to rub the margarine into the flour. Stir in poppy seeds, lemon zest and lemon juice. Combine the soy milk and water, and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid.
3. 3 Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches apart.
4. 4 Bake for 10 to 15 minutes the preheated oven, until golden.

By JLGARRET

Ingredients

• ✓ vegan margarine
• almond butter
• white sugar
• brown sugar
• shortening
• egg
• all-purpose flour
• baking soda
• baking powder

Instructions

1. 1 Mix almond butter, white and brown sugars, shortening, margarine, and egg in a large bowl. Stir in flour, baking baking soda, and baking powder until dough is combined.
2. 2 Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheets. Dip a fork in sugar and use it to flatten cookies in a crisscross pattern.
3. 3 Bake in the preheated oven until light golden brown, 9 to 10 minutes. Cool for 5 minutes; remove from cookie sheets. Cool cookies on a wire rack.

By threefsh

Ingredients

• ✓ vegan margarine
• white sugar
• brown sugar
• egg white
• vanilla extract
• whole wheat pastry flour
• cocoa powder
• baking soda
• salt
• semisweet chocolate chip
• pecan
• marshmallow cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat white sugar, margarine, and brown sugar together in a bowl using an electric mixer until creamy. Add egg white and vanilla extract; mix until well blended.
3. 3 Combine flour, cocoa powder, baking soda, and salt in a separate bowl. Add flour mixture to the sugar mixture gradually, using a wooden spoon to work the dough together. Stir in chocolate chips and pecans.
4. 4 Drop dough by the teaspoonful onto a baking sheet. Smoosh cookies down a little and make an indentation in the middle of each one. Place a small spoonful of marshmallow cream into the indentations.
5. 5 Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 1 minute; transfer to a wire rack to cool completely, about 30 minutes.

By Bluucantu

Ingredients

• ✓ vegan margarine
• leek
• garlic
• oregano
• rosemary
• salt
• black pepper
• yukon gold potato
• coconut milk
• almond milk
• all-purpose flour
• vegan cheese

Instructions

1. 1 Combine leeks, margarine, garlic, 2 teaspoons oregano, 2 teaspoons rosemary, salt, and pepper in a large saucepan over medium heat. Cook until leeks are soft, 7 to 8 minutes. Add potatoes, coconut milk, almond milk, and flour, and bring to a simmer. Cover and simmer until potatoes are almost cooked, 10 to 15 minutes. Add more liquid if mixture starts to stick.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
3. 3 Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary.
4. 4 Bake in the preheated oven until potatoes are fully cooked and top is golden brown, 20 to 30 minutes.

By Clara Schryer

Ingredients

• ✓ vegan margarine
• almondmilk
• almond flour
• baking powder
• lemon
• salt
• canola oil
• sugar
• vanilla
• blueberry
• raspberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
3. 3 Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
4. 4 Fold in blueberries and raspberries.
5. 5 Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

By Almond Breeze

Ingredients

• ✓ vegan margarine
• pinto bean
• onion
• sweet pickle relish
• dill pickle juice
• ketchup
• molasses
• tomato paste
• brown sugar
• hot sauce
• liquid smoke
• garlic powder
• salt-free seasoning blend
• mustard

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt vegan margarine in a skillet over medium heat. Add onion. Cook and stir until translucent, about 5 minutes. Mix together with beans in a casserole dish.
3. 3 Stir relish, pickle juice, ketchup, molasses, tomato paste, brown sugar, hot sauce, liquid smoke, garlic powder, salt seasoning, and mustard together in a bowl. Add to the bean mixture and mix to coat.
4. 4 Bake in the preheated oven until sauce is thick and casserole is heated through, about 1 hour.

By Dory Gordon

Ingredients

• ✓ vegan margarine
• almond butter
• brown sugar
• shortening
• banana
• all-purpose flour
• baking soda
• baking powder
• salt
• water
• dark chocolate
• white sugar
• almond

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix almond butter, brown sugar, shortening, and margarine together in a bowl until creamy. Stir in mashed banana.
3. 3 Combine flour, baking soda, baking powder, and salt in a bowl. Stir into almond butter mixture. Stir in water if dough appears too thick. Fold in dark chocolate.
4. 4 Pour white sugar onto a shallow dish. Form dough into 1-inch balls and roll in sugar. Arrange 2 inches apart on baking sheets; flatten with a fork. Top each cookie with an almond.
5. 5 Bake in the preheated oven until lightly browned, about 10 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

By Karlaaaaa