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Mini Chocolate Chip Shortbread
Dessert American

Mini Chocolate Chip Shortbread

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (160 degrees C).
  2. 2 Beat Becel® Salted Plant-Based Bricks and sugar until well blended and lightened in color, about 2-3 minutes. Stir in vanilla extract and salt until combined.
  3. 3 Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.
  4. 4 Divide dough into sixteen 1/2-inch to 1-inch (1.25 to 2.5-cm) balls, flattening with a fork dipped in flour or icing sugar. Arrange on baking sheets.
  5. 5 Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.

By Becel

Becel® Lemon Pound Cake
Dessert American

Becel® Lemon Pound Cake

Prep
15 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (190 degrees C). Grease and flour 9 x 5-in. (23 x 13 cm) loaf pan; set aside.
  2. 2 Beat Becel® Salted Plant-Based Bricks with sugar in large bowl with electric mixer on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and salt. Gradually beat in flour on low speed just until blended. Evenly spoon into prepared pan.
  3. 3 Bake 1 hour. Cover loosely with aluminum foil and bake an additional 5 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes on wire rack; remove from pan and cool completely. Drizzle, if desired, with lemon glaze (see footnote).

By Becel

Becel Plant-Based "Butter" Tarts
Dessert American

Becel Plant-Based "Butter" Tarts

Prep
20 min
Cook
20 min
Total
72 min

Instructions

  1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease 12 nonstick muffin cups; set aside.
  2. 2 Combine flour with salt in medium bowl. Cut in 1/2 cup Becel Unsalted Plant-Based Bricks with pastry blender or fingertips just until large crumbs begin to form. Whisk water with 1 teaspoon vinegar. Add just enough water mixture to flour mixture to form dough, while stirring flour mixture with fork. Shape into a ball, then cover with plastic wrap; flatten dough into a disc. Refrigerate at least 30 minutes.
  3. 3 Whisk brown sugar, corn syrup, maple syrup, egg, 2 tablespoons melted Becel Unsalted Plant-Based Bricks, vanilla and remaining 1 teaspoon vinegar. Roll dough on lightly floured surface about 1/4-inch (0.5 cm) thick. Cut out 12 (4-inch/10 cm) circles, using a lightly floured glass or circle cutter. Press circles into prepared muffin cups. Fill cups evenly with pecans, then brown sugar mixture.
  4. 4 Bake 10 minutes then reduce oven temperature to 375 degrees F (190 degrees C). Bake an additional 10 minutes or until deep golden. Let stand in pan 2 minutes, then remove to wire rack and cool completely.

By Becel

Vegan Air Fryer Taquitos
Dinner Mexican

Vegan Air Fryer Taquitos

4.8

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place potato into a saucepan and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
  3. 3 Meanwhile, melt 1 teaspoon plant-based butter in a skillet. Add onion and sauté until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from the heat and set aside.
  4. 4 Drain potato and transfer to a bowl. Add 1/4 cup plant-based butter and almond milk, season with salt and pepper, and mash. Mix in onion and garlic until well combined.
  5. 5 Heat tortillas in a skillet or directly over the grates of a gas stove until soft and pliable. Place 3 tablespoons of potato mixture down the center of each tortilla, fold over, and roll up.
  6. 6 Preheat an air fryer to 400 degrees F (200 degrees C). Place taquitos into the air fryer basket, making sure they don't touch; mist with avocado oil.
  7. 7 Working in batches if necessary, air-fry taquitos until golden brown and crispy, 6 to 9 minutes. Flip taquitos, mist with avocado oil, and air-fry for 3 to 5 more minutes.

By Yoly

Air Fryer Vegan Tacos
Dinner Mexican

Air Fryer Vegan Tacos

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Place potato into a saucepan and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes.
  2. 2 While potato is boiling, melt 1 teaspoon plant-based butter in a skillet and saute onion until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Set aside.
  3. 3 Drain potato and transfer to a bowl. Add 1/4 cup plant-based butter and almond milk, season with salt and pepper, and mash. Mix in onion and garlic until well combined.
  4. 4 Heat tortillas in a skillet or directly on the grates of a gas stove until soft and pliable. Place 3 tablespoons of potato mixture down one side of each tortilla; fold over.
  5. 5 Preheat an air fryer to 400 degrees F (200 degrees C).
  6. 6 Place tacos in the air fryer basket, making sure they are not touching, and mist with avocado oil. Cook in batches if necessary.
  7. 7 Air fry until tacos are golden brown and crispy, 9 to 10 minutes. Turn tacos over, mist with avocado oil, and air fry for 4 to 5 minutes more.

By Yoly

Banana, Date and Walnut Muffins
Breakfast American

Banana, Date and Walnut Muffins

5.0

Prep
25 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 12-cup muffin pan with no-stick cooking spray; set aside.
  2. 2 Combine flour, sugar, rolled oats, baking powder, baking soda and cinnamon and in large bowl; set aside.
  3. 3 Combine eggs, yogurt, melted Becel® Plant-Based Bricks, vanilla, and bananas in medium bowl.
  4. 4 Stir banana mixture into flour, then stir in the walnuts and dates. Evenly spoon batter into prepared pan.
  5. 5 Bake 20 minutes or until muffins are golden, and a toothpick inserted comes out cleaned. Cool on a wire rack for 10 minutes, then take it out of pan and cool completely.

By Becel