Frosted Vegan Chocolate Donuts

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Baked vegan donuts
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Frosted vegan chocolate donut topped with chocolate covered chia seeds

I recently went on a trip to Berlin and was happily surprised that Berlin is known as “the vegan capital of the world”. I passed by several bakeries that all had vegan options and also had a 5 course, gourmet vegan meal at a fantastic restaurant called the The Lucky Leek. There were even late night vegan options like “tofu-wurst” instead of bratwurst at the local pub! Berlin is a great place to visit if you’re plant based and also a great place to shop and see historical sites such as the Berlin wall. I’m still waiting for Chicago to be as vegan friendly as Berlin. Until then, I’ll just have to be content with my usual local vegan spots. Vegan donuts are not always easy to find in town. They’re often deep fried too. I live next door to an amazing gourmet donut shop but they have no vegan donuts! This recipe is super easy and quick. It’s almost as easy as making brownies. The only slightly difficult part is pouring the batter evenly into the donut wells. The donuts go in the oven for less than 15 minutes and come out looking great! Once they’re cooled, they pop out of the pan pretty easily. Make sure you fill each well all the way to the top with batter. Since this recipe uses no eggs or milk, the batter doesn’t rise as much as the traditional kind. These turned out to be soft, cake-like, and full of rich chocolate flavor. I bought my donut pan on Amazon.com but I’ve seen them at lots of other stores as well. They’re inexpensive and, in my opinion, worth investing in. The frosting adds even more richness and chocolatey goodness to these donuts and the sprinkles make them extra cute! I found chocolate covered chia seeds in the grocery store recently and thought they would make a great topping for vegan donuts. I also used organic sprinkles (Sprinkelz brand) that are colorful, vegan, and gluten free. Now that I know how easy baked donuts are, I’ll be making them all the time! You will need aquafaba for this recipe as an egg substitute. In case you’ve never heard of it, it’s the liquid that’s in canned chickpeas. Simply save and refrigerate this liquid the next time you open a can of chickpeas. As always, take a picture and tag @thefriendlyepicurean if you make them or Pin this recipe on Pinterest!

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Make sure to fill each well all the way to the top
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Donuts before frosting

Frosted Vegan Chocolate Donuts

  • Servings: 6
  • Difficulty: medium
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Ingredients

    For the donuts:
  • 2 tbs vegan butter, softened (such as Earth Balance)
  • 1/4 cup applesauce
  • 1/4 cup aquafaba (the liquid from canned chickpeas)
  • 1/4 cup + 2 tbs almond milk
  • 1 tsp vanilla extract
  • 3/4 cup turbinado sugar
  • 1 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • For the frosting:
  • 1/4 cup vegan chocolate chips (such as Chocolate Dream)
  • 1 tbs vegan butter, softened (such as Earth Balance)
  • 2 tbs almond milk
  • 2 tbs agave syrup
  • Toppings (optional):
  • Chocolate covered chia seeds
  • Vegan sprinkles (such as Sprinkelz brand)

Directions

Preheat oven to 350F. Grease donut pan (1/2 dozen sized) with vegan butter or oil spray and set aside. In a large bowl or the bowl of a stand mixer, mix butter, applesauce, aquafaba, almond milk, and vanilla extract for about 2 minutes on medium speed. Scrape down sides of the bowl. Next add flour, cocoa powder, and baking soda and mix again on medium speed until batter is smooth and well combined. Carefully spoon batter evenly into donut pan wells, filling to the top of each well. Bake for 12-14 minutes or until a toothpick inserted in doughnut comes out clean. Allow to cool for 15-20 minutes. While donuts are cooling, prepare the frosting. Heat chocolate chips, butter, and almond milk in a small saucepan on low heat until chocolate is melted, stirring constantly. Turn off heat and stir in agave syrup. (Or microwave all frosting ingredients in a shallow bowl for 30 seconds and stir to combine). Dip one side of each donut in frosting and top with sprinkles. May store frosting in an airtight container in the fridge for up to 5 days. May store donuts in an airtight container at room temperature for up to 2 days.

Nutrition Information:

  • Approximate calories per doughnut plus 1/6 frosting: 282 cal

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Tofu Chorizo Breakfast Tacos

When I first decided to start eating plant based food, many of my friends asked me what I ate for breakfast in lieu of eggs. I told them I had discovered a world of breakfast food that was delicious and didn’t include any eggs or milk products! Crumbled tofu is my favorite egg substitute for breakfast in the morning. Crumbling it gives it an egg-like texture and allows it to absorb more flavor. Crumbled tofu is also great as a taco or lettuce wrap filling. I like to get my protein from various sources including lentils, beans, vegan protein powder, tofu, and seitan. Chickpea flour also makes a great vegan substitute for eggs. Now you can find an egg substitute by a company called Follow Your Heart, made of algal protein. It’s called Vegan Egg and it’s a plant based, yellow powder that you mix with water and cook just like an egg. The Vegan Egg doesn’t have much protein so I don’t eat it often but sometimes it’s fun to experiment with new vegan food products. For this recipe, I used extra firm tofu along with seitan chorizo. My favorite brand of seitan chorizo is by Upton’s brand but there are tons of delicious vegan chorizo options these days. I also like the chorizo by Field Roast. These tacos have 25 grams of plant based protein. They’re easy, delicious, and a really healthy way to start the day! They’re full of flavor and quite filling. You can substitute any type of tortillas but I used corn tortillas because they’re lower in calories. Tofu chorizo tacos are also great for a quick lunch or dinner. Make sure you tag @thefriendlyepicurean or Pin this recipe if you make it!

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Tofu Chorizo Breakfast Tacos

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 (8oz) package of seitan chorizo (such as Upton’s Brand)
  • 1 (14oz) package of extra firm tofu, excess water drained and crumbled
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • 1 tbs olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp cumin powder
  • 1/4 tsp salt
  • 8 small corn tortillas
  • juice of 1/2 lime (cut other half into wedges for garnish)
  • Hot sauce to serve (such as Cholula brand)

Directions

Wrap tofu in a clean towel for about 5 minutes to drain excess water. Crumble tofu with your fingers or mash with a fork in a small mixing bowl. Next, heat olive oil in a medium sized skillet on medium heat. Add onions and saute until translucent – about 4-5 minutes. Next add garlic and cumin powder and saute for about 2-3 minutes. Add bell pepper and cook until soft – about 3-4 minutes. Add crumbled tofu and cook for about 8 minutes. Add seitan chorizo and cook for another 6 minutes. Add chili powder, salt, and lime juice and saute for about 2-3 more minutes. Serve on corn tortillas with diced avocado, lime wedges, and hot sauce.

Nutrition Information:

  • Approximate protein per 1/4 tofu chorizo mixture: 25 grams
  • Approximate calories per 1/4 tofu chorizo mixture: 220 cal
  • Approximate calories per 2 corn tortillas: 87 cal (calories for corn tortillas may vary)

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Vegan Zucchini Walnut Bread


Quick breads are a universal favorite because they are so delicious and easy to make. They’re a great way to make use of your over-ripe fruit and vegetables. I hate throwing away fresh fruit and vegetables so I often make quick bread and muffins from it or freeze it for later. Quick bread makes a great snack or a scrumptious breakfast. This one took a few tries to perfect. The applesauce in this zucchini bread keeps it from being dry and the almond flour adds a rich, nutty flavor without adding too much fat. Using applesauce in baked goods is a great way to reduce the amount of added oil. The nutmeg and cinnamon add depth, warmth, and make the entire house smell wonderful! Zucchini is loaded with vitamins and walnuts are full of antioxidants. It’s tough to have just one slice of this bread! It’s rich enough that you can skip the butter. It’s hard to believe this healthy treat is dairy free! For a delicious variation, add some grated coconut. Lemon zest or orange zest would also add a wonderful pop of flavor. Vegan zucchini walnut bread is the perfect brunch treat and great for a crowd. If you make it make sure to pin the recipe on Pinterest or tag @thefriendlyepicurean on Instagram and Facebook!

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Vegan Zucchini Walnut Bread

  • Servings: 8-10
  • Difficulty: easy
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Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 medium zucchini, grated (about 1 1/4 cups)
  • 1/4 cup melted coconut oil
  • 1/4 cup unsweetened apple sauce
  • 2 flax eggs (mix 2 tbs flaxseed powder in 6 tbs water and let sit for 10 minutes)
  • 1 cup turbinado sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts
  • vegan butter to grease pan
  • toppings (optional):
  • 2 tbs chopped walnuts
  • 2 tbs turbinado sugar

Directions

Preheat oven to 350F. Grease a 9 x 5 inch loaf pan with vegan butter and set aside. Prepare flax egg by mixing together 2 tbs flaxseed powder and 6 tbs water in a small bowl. In a large mixing bowl or bowl of a stand mixer, mix together oil and flax egg for 1 minute on medium speed. Next, add zucchini, vanilla extract, and sugar and mix again about a minute on medium speed. Add all purpose flour and mix again until combined. Then add almond flour, baking powder, baking soda, salt, nutmeg, and cinnamon and mix for another 1-2 minutes until combined, scraping downs sided of the bowl with a spatula as needed. Last, stir in chopped walnuts. Pour mixture into loaf pan, sprinkle with toppings (optional), and bake for 1 hr. and 7 minutes to 1 hr. and 10 minutes. Edges will start to separate from the sides of the pan and turn golden brown when finished. Allow bread to cool for at least 20 minutes before cutting and serving. May store in an airtight container for up to 2 days.

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Nutrition Information:

  • Approximate calories per 1/10 of zucchini bread: 249 cal