Category: Food

There is nothing I love more than Vegan comfort food! When you think about comfort food one of the things that come to your mind is definitely oldie but goldie macaroni and cheese. YUM!

I created this Vegan baked macaroni and cheese using pepper jack cheese that ads that little kick to it that I am sure you will love. I don’t really do measurements and that’s why I created the video. Just keep tasting and feel free to add more flavours to it.

One of the key ingredients in this recipe is nutritional yeast that adds that “cheesy” flavour. It is also GREAT for you and provides you with the much needed B12 vitamin!

If you’re able to afford a couple of Vegan cheeses for an extra cheesy mac and cheese- go for it !

INGREDIENTS

Any short-cut pasta

Salt

Paprika

Nutritional yeast

Daiya Pepper Jack cheese

White sauce (8 tablespoons Vegan spread, 8 tablespoons flour, plant-based milk as needed)

METHOD

Cook the pasta until soft. Drain and set aside. Prepare your white sauce by putting your Vegan spread in a pot on medium-low heat and let it melt. After it is completely melted, add the flour and using a whisk mix everything. Let it cook for a few seconds while stirring constantly. Very slowly add your milk and whisk all, ensuring there are no lumps. Continue adding the milk until you reach a nice creamy consistency.

If for some reason, you end up with a lumpy sauce because this is your first time just add that mixture into a high-power blender and blend it all. It will turn into a super creamy sauce. Place it again in the pot and let it heat until it gets nice and creamy (stir constantly).

Remove from heat. Add salt, paprika, nutritional yeast and pepper jack cheese. Don’t worry it will melt because your sauce will be very hot. Add as much cheese as you feel is needed. I didn’t add a whole lot because some of these products can be a little expensive so I tend to stretch them.

Mix the macaroni with the sauce until it is all combined and place the mixture into a baking dish. Top it with more cheese and let it bake for approximately 25 minutes on medium heat. Remove from oven and place the dish into your broiler until you get a super gorgeous crust.

Let it rest for ten minutes and serve.

I hope you enjoy the recipe I had for you today, please don’t forget to subscribe and keep an eye on this blog for other easy and delicious Vegan recipes.

I don’t really have a sweet tooth but sometimes I crave a little sweet treat.  Since most of the doughnuts you buy are not Vegan (most of them have eggs) and they are deep-fried, I decided to experiment a little bit in the kitchen and make my own Vegan baked doughnuts.

This recipe is easy, straightforward and most importantly, I’m quite sure you already have these ingredients at home.

Let’s start!

INGREDIENTS:

1 cup of soy or any other plant-based milk

1 tablespoon of margarine or Vegan spread

2 ½ cups of all-purpose flour or cake flour

1 ½ tablespoon of dry yeast

¾ cup of brown sugar

METHOD:

Put the milk on a small pan and let it get hot (but not boiling). Add the Vegan spread and let it melt into the milk. Stir everything gentle and set aside to cool.

Pre-heat oven to 350 degrees F.

In a large bowl, place the flour, dry yeast and sugar. Mix everything. Once the liquid mixture cools down, add it to the dry ingredients and combine everything. You will get a nice soft dough ball. Very carefully, dust your counter with a little flour and start kneading your dough for approximately 3 minutes. Do not over knead or you will end up with very tough doughnuts.

Using a rolling pin, roll the dough out. You do not want it too thin or too thick but keeping in mind that these doughnuts will not rise a lot in the oven so don’t roll them too thin. Cut out doughnuts using a doughnut cutter or a Mason jar cover. Use the cover of a plastic bottle to cut out the middle hole. You can use the remaining “holes” to create mini-doughnuts or put them all together, knead and roll the dough out again to create more.

Place doughnuts on a greased baking sheet and bake at 350 degrees F for 10-12 minutes. The KEY element for a soft doughnut is NOT overcooking the dough, so I strongly suggest to check them at 10 minutes.

In most fried doughnuts recipes, while they are warm you are asked to add the chocolate glaze. I didn’t have any, but I had chocolate frosting so I waited until my doughnuts were cool and I added the frosting plus the sprinkles.

The ending result was better than I expected. Easy, sweet, and comforting.

Give this recipe a try and don’t be afraid to experiment.

Enjoy the rest of the weekend!

Trini Vegan 😉