Vegan Cinnamon Rolls

Vegan Cinnamon Rolls

Homemade cinnamon rolls have long been a holiday and special gathering favorite. It is a long process, but the wait and the work is worth it. Over the years I have discovered that you can make them ahead and freeze them before they are frosted. Then you just need to pop them in the oven until they are warmed, take them out and frost them. Still there is nothing like fresh warm homemade cinnamon rolls and a cup of coffee on a cold winter morning.

Traditionally my recipe called for eggs, real butter and real cream cheese. It wasn’t until I was told about pureed silken tofu as an egg substitute that I was able to “veganize” this recipe and have it turn out so close to the original no one could tell the difference.

I must admit that these do not fit in the category of plant based with all of the vegan butter, vegan cream cheese, vegan vanilla pudding, and sugar, these are simply vegan. Much like Oreo cookies are accidentally vegan and not the healthiest of snacks we realize the same about the beloved cinnamon rolls. This puts them in the category of a special treat, much like that favorite dessert.

This recipe does make a lot and the first few times I made these many years ago, I ended up with oodles and we went knocking on doors looking for neighbors who wanted to be test tasters. So if you end up with bunches, share with your neighbors. Enjoy!

Vegan Cinnamon Rolls

  • Servings: Makes about 24 rolls
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A family gathering breakfast favorite. Watch them disappear!


Ingredients

  • 1/2 cup lukewarm water 110F (45C)
  • 2 Tbsp dry yeast
  • 2 Tbsp sugar
  • 1 package Simply Delish vegan vanilla pudding mix
  • 1 1/4 c. plant based milk
  • 1/2 cup Earth Balance Vegan Butter – melted
  • 1/3 heaping cup pureed silken tofu
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  • 5 cups flour

filling ingredients

  • 1 cup softened vegan butter
  • 2 cups brown sugar
  • 4 tsp. cinnamon

frosting ingredients

  • 8 ounces vegan cream cheese
  • 1/2 cup Earth Balance Vegan Butter – melted
  • 1 tsp. vanilla
  • 3 cups powdered sugar
  • 1 Tbsp. plant based milk

Directions

  1. Dissolve yeast in warm water, add sugar and stir until dissolved, set aside.
  2. Prepare pudding mix according to directions using the 1 1/4 cup milk.
  3. Add 1/2 cup melted vegan butter, pureed tofu, baking powder and salt to pudding mix. Stir.
  4. Add yeast mixture to pudding mixture and mix well.
  5. Gradually add flour and knead until smooth.
  6. Place in a (vegan) buttered bowl, turning dough to butter the top.
  7. Cover dough with a warm damp towel and let rise in a warm place until doubled.
  8. Prepare 2 baking sheets with silicone mats.
  9. Punch down dough and let stand 10 minutes.
  10. On a lightly floured surface, roll out dough to aproximately 34″ x 21″
  11. Brush surface with softened vegan butter, sprinkle on brown sugar and cinnamon mixture.
  12. Roll dough tightly like a jelly roll and cut into 1″ slices
  13. Place on prepared baking sheets 2″ apart.
  14. Take heel of hand and lightly press down on each roll.
  15. Cover with warm damp towels and let rise until doubled.
  16. Bake at 350º for 15-20 minutes. Remove when they start to turn golden.
  17. Do not over bake.
  18. Prepare frosting: In a small bowl mix all ingredients.
  19. Frost warm rolls with cream cheese frosting.


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Savory Plant Based Quiche

Savory Plant Based Quiche – No cheese, no egg, only the good stuff

This is a plant based quiche that is easily adaptable to your favorite veggies or those left over veggies you have in your fridge. It tastes surprisingly like the totally unhealthy quiches I used to make for my family. I divided the ingredients between two 8″ pie plates. This made it seem more like a quiche but, you could easily put the ingredients in a 9 x 13 casserole dish and call it a breakfast casserole.

For the vegetables I used 3 cups of broccoli florets from a large bag of pre-cut ready to use florets. I used a red sweet bell pepper, these are the ones that have a long shape versus the bell shaped ones. Pre-minced garlic, and tofu both from Costco. This recipe made 2 pies of quiche making it a hearty filling dinner or a warm and tasty breakfast.

This quiche heats up nicely in the microwave for left overs and holds its shape so its also makes a nice option for a packed lunch. I added an option for vegan cheese, however the excess oils typically found in vegan cheeses make them unsuitable for a plant based diet.

You may need to add more plant based milk to achieve a creamy consistency with the tofu mixture. The better you are able to drain the tofu, the more milk you may need to add.

Enjoy!

Savory Plant-Based Quiche

Savory Plant Based Quiche

  • Servings: 6-8
  • Difficulty: easy
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A light and fluffy quiche, perfect for a main entree or a family breakfast.

Ingredients

sautéed veggies

  • 3 cups broccoli florets, chopped
  • 6 tsp. minced garlic
  • 1 cup carrots, peeled and chopped
  • 1 sweet red bell pepper, chopped
  • 1 red onion, chopped
  • salt and pepper to taste

tofu mixture

  • 2-1 lb. packages tofu, pressed and drained
  • 1 tsp. turmeric
  • 1 tsp. paprika
  • 2 tsp. garlic powder
  • 2 tsp. dijon mustard
  • 4 Tbsp. nutritional yeast
  • 2 Tbsp. corn starch
  • Kala Namak – a few pinches
  • 2/3 cup plant based milk
  • 1 cup vegan cheese (if desired)

Directions

  1. Preheat oven to 350°
  2. Heat a large skillet, and sauté onions, garlic, sweet pepper and carrots in a bit of water to prevent sticking. Sauté until the onions are translucent and then add the broccoli, cover and cook for approximately 5 min. until the broccoli is tender. Add water as needed to prevent sticking.
  3. Combine tofu, plant milk, turmeric, paprika, garlic powder, dijon mustard, nutritional yeast, corn starch and kala namak in a food processor. If desired also add in the vegan cheese at this point. Process until smooth and creamy. (If necessary add additional plant milk 1 tablespoon at a time to achieve a creamy consistancy.)
  4. Combine the tofu mixture and the sautéed mixture in a big bowl.
  5. Divide the mixture evenly between two 8-inch pie plates.
  6. Bake in 350°oven for 1 hour.

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Tofu Breakfast Scramble

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Before going plant based I would make a lovely breakfast casserole for every holiday or basically anytime we had everyone home. I would assemble my ingredients the night before and then pop it in the oven the next morning while everyone was still sleeping. Waking up to the aroma of something wonderful baking is just a basic part of a family get together. So I knew I needed to come up with a suitable substitute. This is it! There is no evening before preparation and there are so many variations, the options are limited only by your palette. I use a 9×13 baking dish and just cover the whole bottom with tater tots, I have used both tots and crowns so either are fine. The best part is the veggies that get mixed with the tofu…they literally can be any veggies. This past Christmas we used leftover stuffing in place of the veggies and it was fabulous. We have also added in some leftover corn casserole and again it was tasty. I have to admit the dairy free cheese on the top isn’t my favorite but my kids love it. Kala Namak is a seasoning that gives the tofu its eggy flavor and a little goes a long way, you really only need a pinch. You can order it from Amazon. I have also found my local Indian grocery store carries it. Typically we make this or some variation every morning of the holidays. Enjoy! ❤️ur❤️

Tofu Breakfast Scramble

  • Servings: 6-8
  • Difficulty: easy
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A hearty warm breakfast for a cold winter morning.

Ingredients

  • frozen tater tots, I use rounds
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red sweet peppers, chopped
  • 1/2 cup mushrooms, sliced
  • 1 cup spinach leaves, roughly chopped
  • 2 pound extra firm tofu, drained and pressed
  • 1 tsp. turmeric powder
  • 1 tsp. paprika
  • 4 Tbsp. nutritional yeast
  • 1 Tbsp. corn starch
  • A few pinches of kala namak
  • salt and pepper to taste
  • vegan cheese shreds to sprinkle on top
  • sliced tomatoes for the top

Directions

  1. Pre-heat the oven to 350 degrees F.
  2. In a large skillet, sauce the onion, garlic and sweet pepper in a little water over medium heat.
  3. Once the onion is translucent, add the mushrooms and spinach.  Saute until the mushrooms are soft and the spinach is wilted.
  4. Crumble the tofu in a small bowl and stir in the turmeric powder, paprika, nutritional yeast, corn starch, kala namak, salt and pepper.
  5. Stir the vegetables and the tofu together until combined
  6. Arrange the tater rounds in a casserole dish. Spread the tofu and veggie mixture over the top. (Sprinkle with optional tempeh)
  7. Top with tomato slices and vegan cheese shreds.
  8. Bake for approximately 30 minutes

Optional tempeh instructions

  • 5 oz. tempeh
  • 1 Tbsp. barbecue-sauce
  • 1 tsp. paprika
  • 1 tsp. soy sauce
  • 1/2 tsp. liquid smoke

Cut the tempeh into small cubes, stir in the barbecue-sauce, paprika, soy sauce, and liquid smoke and cook over medium heat for approximately 5 min.

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