Step by Step Photos for Vegan Baking

Vegan Sugar Cookies - real classic delights!

Maida/all purpose flour - 220 gms

Baking powder - ½ tsp

sieve the above 2 together.

Non-dairy butter - 1`12 gms ( I used regular butter)

Sugar - 150 gms

Flaxseed powder – 1 tbsp, beaten thoroughly with 3 tbsp water

Water - 2 tbsp

Vanilla essence - 1 tsp

Using a FP, mix all ingredients to a smooth dough.

Divide into 4 parts, roll each 5-6” long, wrap in butter paper & refrigerate till firm.

Take out each, cut into ½ cm slices.

Arrange in butter paper in a baking tin.

Bake in a pre heated oven at 180C for about 15-20 mts TILL EDGES BEGIN TOBROWN SLIGHTLY.

Remove, cool a little & transfer to a wire rack.

Decorate with sprinklers when hot – this is optional.

Cool completely & store airtight.

Lasts for several days. Makes about 50.

 

Vegan Irish Soda Bread - a very quick bread, takes flat 45 mtes!

This a traditional Irish recipe, though raisins were avoided by purists!!

I tried this with only only maida/all-purpose flour.

(Non-dairy) milk - 470 ml

Distilled white vinegar - 2 tsp

All purpose flour/maida - 500 gms

Baking soda - 1 tsp

Salt - 1 tsp

(Non-dairy) melted butter - 55 gms.

Sugar - 1 tbsp (optional) - I added

Variations:

Add 1 ½ cups raisins or 1 cup various nuts.

In a small bowl, combine milk & vinegar & allow to stand for 5 mtes.

Mix the flour with soda & salt, thoroughly.


Add buuter & rub to breadcrumb consistency.Then add raisins.


Stir in the milk-vinegar mixture & combine till you have a sticky dough.

Knead the dough on a floured board for about 10strokes- DO NOT OVER KNEAD, IT WILL BECOME TOUGH.

Place in a greased 9-10” round cake pan.

Mark a cross to help with the cooking of the bread or to serve as a guideline for even slices.

Bake in a pre heated oven at 220C for 30 mtes, till done.

Cool sligtly & use

Since I tried the brown bread version first, refer to the next two posts for more photos.

 

Vegan Irish Soda Bread (1) - I tried the brown bread version too.

I did not add raisins.

This a traditional Irish recipe, though raisins were avoided by purists!!

Non-dairy milk - 470 ml ( I used regular milk)

White distilled vinegar - 2 tsp

Whole wheat flour - 375 gms

Al-purpose flour/maida - 125 gms

Baking soda - 1 ½ tsp

Salt - 1 tsp

Oats (optional) - 30 gms

Golden raisins (optional) - 75-145 gms – I omitted

Non-dairy butter - 2 tbsp ( I used regular butter)

In a small bowl, combine milk & vinegar & allow to stand for 5 mtes.

Sieve the flours mixed with soda & salt, thoroughly.

Mix in a large bowl the above with oats & raisins.add butter & rub to breadcrumb consistency.

Stir in the milk-vinegar mixture & combine till you have a sticky dough.

Knead the dough on a floured board for about 10strokes- DO NOT OVER KNEAD, IT WILL BECOME TOUGH.

Place in a greased 9-10” round cake pan.

Mark a cross to help with the cooking of the bread or to serve as a guideline for even slices.

Bake in a pre heated oven at 220C for 30-40 mtes, till done.

Cool slightly before serving.

 

Irish Soda Brown Bread (2)

Photos continue...............

 

Vegan Brown Bread-Almond Pudding - why let extra slices sit in bread-box??

Bread pudding is a great comfort food!

Brown Bread slices - 6 (cut into ½’"cubes)

Melted non-dairy butter - 2 tbsp ( I used regular butter)

Raisins - ½ cup

Ripe banana - 1

Nondairy milk - 2 cups ( I used low fat milk)

Sugar - ½ cup

Brown sugar - ¼ cup (firmly packed)

Ground cinnamon powder, grated nutmeg & vanilla essence - to taste

Line a 9” square baking dish with bread cubes.

Pour melted butter over & sprinkle raisins.

Blend together milk, sigars & banana, adding spices aswell.

Spread over bread-raisin mixture so that bread is covered and will soak up.

Bake in a pre heated oven at 180C for 45 mtes till bread is tender.

 

Vegan Fig Date Bread - I adore this bread!!

This bread is moist, hearty, healthful & beautiful!

Flax seed powder – 2 tbsp + 6 tbsp water

Pitted & chopped dates - 175 gms

Dry figs, coarsely chopped - 175 gms

Chopped walnuts - 175 gms

Canola oil - 55 gms

Baking soda - 1 ½ tsp

Baking powder - ½ tsp

Boiling water - 235 ml

Sugar - 100 gms

Maida/all-purpose flour - 95 gms

Whole wheat flour - 90 gms

Salt - ½ tsp

Whip flax seed powder + water till thick & creamy.

In a large bowl, combine dates, figs, oil/butter & baking soda.

Add boiling water, stir well & let it stand for 15 mtes to thicken up.

After 15mtes, stir in sugar, walnuts & flax seed mixture.

In a medium size bowl, combine flours, baking powder & salt.

Add to the date mixture & stir just until combined.

Spread evenly in a greased loaf pan.

Bake in a pre heated oven at 180 C till done – takes ABOUT 55-60 mtes.

Cool in the pan for at least 30 mtes, then turn on to a wire rack to cool completely.

 

Vegan Fruit-Filled Banana Bread (1) - three-fruit bread, just like a cake!

Sifted flour - 2 cups

Baking powder - 1 ½ tsp

Soda - ½ tsp

Salt - ¼ tsp

Raisins - ½ cup

Dried apricots - ½ cup

Mashed bananas - 1 cup (about 3 no;s)

Eggs - 2 ( use egg-substitute)

Melted non-dairy butter - ½ cup ( I used regular butter)

Sugar - 1 cup

(non-dairy) Buttermilk - 1 ½ tbsp

Lemon juice - 1 tsp

Chopped nuts - ½ cup

Sift flour with baking powder, soda & salt.

Wash raisins & apricots & put through the blade of food chopper (mince).

In a large bowl, mash bananas.

Add egg-substitute, melted butter, sugar, buttermilk & lemon juice & beat till smooth.

Gradually add dry ingredients, mixing well.

Stir in raisins, apricots & nuts.

Turn into a greased 9” * 5” loaf pan.

Bake at 160 C for 1 hour, till thoroughly cooked.

 

Vegan Fruit-Filled Banana Bread (2)

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Vegan Fruit-Filled Banana Bread (3)

Photos continue......

 

Vegan Onion Chutney Loaf (1) -- an all in one savoury bread!

This can be made using any whole wheat flour bread dugh. I tried with vegan dough.
For the filling, sky is the limit to one's imagination.
Any dry filling, very spicy, suits well.
This is ideal for paked dabbas, picnic & short travels.
My filling is onion chutney + grated paneer/tofu.