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    Vegan Comfort Food: Includes: Currant-Cream Scones Slow Cooker Lasagna Soup Slow Cooker Southwest Vegetable Chili Classic Vegan Fettuccine Alfredo Raspberry–Lemon Curd Cupcakes …and many more!
    Vegan Comfort Food: Includes: Currant-Cream Scones Slow Cooker Lasagna Soup Slow Cooker Southwest Vegetable Chili Classic Vegan Fettuccine Alfredo Raspberry–Lemon Curd Cupcakes …and many more!
    Vegan Comfort Food: Includes: Currant-Cream Scones Slow Cooker Lasagna Soup Slow Cooker Southwest Vegetable Chili Classic Vegan Fettuccine Alfredo Raspberry–Lemon Curd Cupcakes …and many more!
    Ebook120 pages33 minutes

    Vegan Comfort Food: Includes: Currant-Cream Scones Slow Cooker Lasagna Soup Slow Cooker Southwest Vegetable Chili Classic Vegan Fettuccine Alfredo Raspberry–Lemon Curd Cupcakes …and many more!

    By Adams Media

    5/5

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    About this ebook

    More than 50 quick, easy, and delicious vegan recipes for every meal—including pasta, pizza, chilis, casseroles, and dessert.

    Americans are eating less meat than ever before—whether they’re reducing the amount of meat on the plate, going vegan before 6 pm, or converting to a completely vegan diet. But cutting down on meat doesn’t need you need to give up comfort food favorites. Now you can embrace healthier versions of your favorite dishes with Vegan Comfort Food—new in the brand-new Everything® Quick and Easy series—and you will be introduced to hearty and flavorful dishes like:

    -Currant-Cream Scones
    -Slow Cooker Lasagna Soup
    -Classic Vegan Fettucine Alfredo
    -Slow Cooker Southwestern Vegetable Chili
    -Hot Artichoke Spinach Dip
    -Baked Macaroni and Cheese
    -Red Bean and Hominy Chili
    -Chocolate Peanut Butter Cupcakes

    …and many more!
    LanguageEnglish
    PublisherSimon & Schuster
    Release dateAug 8, 2017
    ISBN9781507205808
    Vegan Comfort Food: Includes: Currant-Cream Scones Slow Cooker Lasagna Soup Slow Cooker Southwest Vegetable Chili Classic Vegan Fettuccine Alfredo Raspberry–Lemon Curd Cupcakes …and many more!
    Author

    Adams Media

    At Adams Media, we don’t just publish books—we craft experiences that matter to you. Whether you’re diving deep into spirituality, whipping up delights in the kitchen, or planning your personal finances, our diverse range of lifestyle books, decks, journals, and more is designed to feed your curiosity. The Adams team strives to publish content that celebrates readers where they are—and where they’re going.

    Read more from Adams Media

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      Book preview

      Vegan Comfort Food - Adams Media

      Chapter 1

      Breakfast and Brunch

      Currant-Cream Scones

      Here’s a classic scone—made vegan! If you don’t have access to currants, small raisins will work just fine.

      Ingredients

      Serves 10

      2 cups all-purpose flour

      2 teaspoons baking powder

      ¹⁄4 cup sugar

      ¹⁄8 teaspoon salt

      ¹⁄3 cup cold vegan margarine, cut into small pieces

      Egg replacement equal to 1 egg

      1 teaspoon vanilla extract

      ¹⁄2 cup soy creamer

      1 cup currants

      3 tablespoons soy milk

      Preheat oven to 375°F.

      Whisk together flour, baking powder, sugar, and salt in a large bowl. Using a pastry cutter or large fork, cut cold margarine into flour mixture until margarine is in pea-sized bits. In a separate medium bowl, whisk together egg replacement, vanilla extract, soy creamer, and currants. Add wet ingredients to flour mixture, stirring until just combined.

      Place dough on a lightly floured surface and shape into a 7 disk. Cut into 10 wedges and place 1–2" apart on a lightly greased baking sheet. Brush wedges with soy milk.

      Bake 15–18 minutes until lightly browned.

      9781507205808 currant scones

      Stephen J. Payne

      Currant-Cream Scones

      Cinnamon Rolls

      Instead of vanilla glaze, try using your favorite vegan cream cheese frosting for an even more decadent treat!

      Ingredients

      Serves 24

      1 package (2¹⁄4 teaspoons) active dry yeast

      3 tablespoons warm water

      ¹⁄2 cup plus 2 teaspoons granulated sugar, divided

      1 cup plus 3 tablespoons soy milk, divided

      4 tablespoons plus 1 teaspoon vegan margarine, divided

      1¹⁄8 teaspoons salt, divided

      3 cups all-purpose flour

      2 tablespoons vital wheat gluten

      Egg replacement equal to 1 egg

      2¹⁄2 tablespoons cinnamon

      ¹⁄2 cup raisins

      2 cups confectioners’ sugar

      ¹⁄4 teaspoon vanilla extract

      Combine yeast with warm water and 2 teaspoons granulated sugar in a small bowl. Allow to sit until yeast is bubbly. In a small saucepan heat 1 cup soy milk, 2 tablespoons margarine, and 1 teaspoon salt over low heat until margarine is just melted. Remove from heat and allow to cool.

      Whisk together flour and gluten in a large bowl. Set aside. Stir egg replacement into soy milk mixture, then add yeast mixture. Add wet ingredients to flour mixture and stir until a dough begins to form.

      Turn out dough onto a floured surface and knead 10 minutes or until dough is satiny and elastic. Place in a large, lightly oiled bowl, turning once. Cover and allow to rise until doubled in size, approximately 2 hours. Punch down dough and allow to rest 10 minutes. Roll out dough on a floured surface into a 12 × 16 rectangle.

      Melt 2 tablespoons margarine and spread over dough. Combine cinnamon with remaining ¹⁄2 cup sugar and sprinkle evenly over dough. Sprinkle raisins evenly over cinnamon mixture. Begin rolling up dough tightly along the long edge into a log-shaped roll. Cut into 1 slices and place on a lightly greased baking sheet 1 apart. Cover and allow to rise approximately 45 minutes.

      Preheat oven to 350°F.

      Bake rolls 25–30 minutes or until golden brown. Allow to cool 10 minutes.

      While rolls bake, make vanilla glaze. Melt 1 teaspoon margarine in a medium saucepan. Remove from heat. Add confectioners’ sugar, remaining 3 tablespoons soy milk, remaining ¹⁄8 teaspoon salt, and vanilla extract. Whisk until creamy. Drizzle over cinnamon rolls.

      Potato Poblano Breakfast Burritos

      This spicy breakfast is packed with hearty potatoes and peppers. Add some egg replacement if you need a little extra protein in the

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