Vegan baking for everyone

Posted on: February 28th, 2009 by admin No Comments

Vegan chocolate chip cookies

  • 2 cups unbleached flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon (optional)
  • vegan chocolate or carob chips – put in as many as you like
  • 1 cup raw sugar
  • 1/2 cup canola or vegetable oil
  • 1 teaspoon vanilla
  • 1/4 cup water


Preheat oven to 180ºC (350ºF), cover a an oven tray with baking paper.

In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Make a well in the center and set aside.

In another bowl mix vegan sugar and oil. Add the vanilla and then add the water. Mix well. Add the wet ingredients to the well in the dry. Add the chocolate chips. Spoon onto oven tray. Bake for 10 minutes.

Don’t forget the cookies will harden up some as they cool, so they seem a little soft when they first come out of the oven.

Vegan Bread

  • 1 packet of yeast
  • 1/8 cup warm water
  • 1 cups hot water
  • 1 1/2 tbsp raw sugar
  • 1/2 tbsp salt
  • 3 cups flour
  • 2 1/2 tbsp vegetable or corn oil



Pour warm water into a small bowl and add the yeast. Set aside.

In a bowl, pour hot water over the sugar and salt, then stir to dissolve. Combine half the flour with the water mixture. Pour the oil on top of the dough mixture then add the yeast mixture on top of that, but do not stir. Top with the remaining flour and mix well. At this point, the dough should be pliant and moist, but not gooey. Cover the bowl with a damp towel and set aside to rise for about 45 minutes to an hour.

On a lightly floured cutting board or countertop, knead the dough briefly. Form into roughly a flat oval and place on a baking tray lined with paper. Cover the dough with a moist towel and set aside to rise again for another 45 minutes (or longer).

After the dough has risen the second time, preheat the oven to 190ºC (375ºF) and bake for 23 min (really this is an exact recipe!).

Recipes adapted from: The Joy of Vegan Baking by Colleen Patrick-Goudreau. (a wonderful vegan cookbook)

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