Vegan Chocolate Icing Recipe Recipes Recipe For Meatloaf

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VEGAN CHOCOLATE ICING



Vegan Chocolate Icing image

Rich, sweet, and chocolaty! Use this vegan icing to smother cakes and cookies, or even dip strawberries! The finished product will be smooth like a glaze, but thicker and creamier. It's fluid yet malleable. Top with pomegranate seeds for Valentine's day! Enjoy!

Provided by Jane Dough

Categories     Desserts     Frostings and Icings     Chocolate

Time 1h15m

Yield 12

Number Of Ingredients 8

1 cup white sugar
6 tablespoons cornstarch
4 tablespoons unsweetened cocoa powder
½ teaspoon salt
1 cup strongly brewed coffee
4 teaspoons vegetable oil
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon

Steps:

  • Mix sugar, cornstarch, cocoa powder, and salt in a medium saucepan. Whisk in coffee. Heat over medium heat, stirring frequently, until thick and starting to boil. Boil for 2 minutes. Avoid overcooking or the glaze will become tacky.
  • Remove from heat and stir in oil, vanilla extract, and cinnamon. Refrigerate until cool, about 1 hour.

Nutrition Facts : Calories 98.1 calories, Carbohydrate 21.4 g, Fat 1.8 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 98 mg, Sugar 16.7 g

VEGAN "MEATLOAF"



Vegan

Traditional easy-to-make vegan "meatloaf". Love pairing this with a green and a fruit for a well-balanced, colorful meal. Since everything is getting mixed together, no need for perfection and fine knife skills with this recipe. It makes great leftovers!

Provided by KA

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein

Time 1h35m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, chopped
4 tablespoons water
2 tablespoons egg substitute (such as Neat Egg®)
1 ½ pounds vegan beef crumbles
1 ½ cups chopped day-old baguette
½ cup ketchup, divided
2 tablespoons chopped fresh parsley
2 teaspoons vegan brown sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Heat olive oil in a pan over medium-high heat; add onion and garlic. Saute until fragrant and slightly soft, 3 to 5 minutes.
  • Combine water and egg substitute in a large bowl; add onion mixture, vegan beef crumbles, baguette, 1/4 cup ketchup, and parsley. Mix together by hand until well combined. Transfer mixture into the prepared loaf pan.
  • Bake in the preheated oven for 30 minutes.
  • Meanwhile, stir remaining ketchup and brown sugar together in a small bowl.
  • Remove the loaf from the oven and brush with the ketchup mixture. Continue to bake until browned and a toothpick inserted into the center comes out mostly clean, about 30 minutes more. Let rest for about 10 minutes before slicing and serving.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 22.8 g, Cholesterol 0.1 mg, Fat 10.1 g, Fiber 4.9 g, Protein 23.1 g, SaturatedFat 0.7 g, Sodium 725.2 mg, Sugar 9.5 g

VEGAN CHOCOLATE CAKE WITH VEGAN ICING



Vegan Chocolate Cake With Vegan Icing image

I love chocolate and this easy dessert really is a winner with my family. Its really chocolaty and satisfies my sweet tooth. I made my cake in two 8" round cake tins, but you can use other tins as I've mentioned in the directions. If you use ground flax as your egg substitute mix 2 tbsp. ground flax seeds with 6 tbsp. water, that equals 2 eggs. Make sure you let this sit until the flax is like a gooey liquid. Beat it with a hand mixer to help it congeal.

Provided by Chef Joey Z.

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 16

3 cups flour (spelt)
2 cups sugar (natural)
2 teaspoons baking soda
1 cup cocoa powder
1 teaspoon sea salt
2 egg substitute (I used ground flax seed and water)
1 cup soymilk
3/4 cup light oil
2 teaspoons vanilla extract (I used maple)
1 cup boiling water
8 ounces cream cheese (sofened-I used Toffuti)
1/4 cup margarine (softened-I used earth balance)
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt
3/4 cup cocoa
3 3/4 cups powdered sugar

Steps:

  • PRE-PREPARATIONS:.
  • Preheat your oven to 350'F.
  • Prepare your baking pan(s). Make sure you grease them well and put parchment on the bottom of the pans. This cake can stick.
  • You can use a tub pan. If you do, bake this for one hour.
  • You can use a 9 x 13 rectangular pan, if you do bake for 45 minutes.
  • If you use 2 round 8" cake pans bake for 30-35 minutes.
  • Not all ovens are the same so cooking times may vary slightly.
  • After the cake is done, check it with a skewer by sticking it in the middle of the cake. If its done, the skewer will come out clean.
  • NOW FOR THE CAKE:.
  • Mix the dry ingredients in a bowl.
  • Mix the wet ingredients together well and add to the dry ingredients. Mix together until totally combined and smooth.
  • Put the batter into your prepared pan(s) and bake according to the above directions:.
  • FOR THE CREAM CHEESE ICING:.
  • In a deep narrow bowl beat the cream cheese, margarine, vanilla and sea salt together well until it is a creamy mixture.
  • Add the cocoa and mix thoroughly. You could leave the cocoa out if you want a white icing.
  • Add the powdered sugar until the icing is the consistency you like. I prefer mine somewhat stiff, but its up to you.
  • Once the cake(s) are totally cooled ice them and put into the fridge to set up for about 1 hour.
  • Cut yourself a big slice and enjoy with your favourite beverage.
  • Bon Appetit!

Nutrition Facts : Calories 530.2, Fat 12.8, SaturatedFat 5.9, Cholesterol 20.8, Sodium 543.4, Carbohydrate 103, Fiber 5.3, Sugar 70.6, Protein 8.1

VEGAN CHOCOLATE FROSTING



Vegan Chocolate Frosting image

This gluten-free, dairy-free, rich and creamy chocolate icing will fool all of the junk food junkies, dairy-lovers and gluten gluttons in your life -they won't have a clue that they're eating on your meal plan. Go ahead, see for yourself.

Provided by Elanas Pantry

Categories     Dessert

Time 20m

Yield 1 batch, 18 serving(s)

Number Of Ingredients 5

1 cup chocolate chips (dagoba chocodrops)
1/2 cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
1 pinch celtic sea salt

Steps:

  • In a small saucepan over very low heat, melt chocodrops and grapeseed oil.
  • Stir in agave, vanilla and salt.
  • Place frosting in freezer for 15 minutes to cool.
  • Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
  • Frost over cake, cupcakes or between cookies.

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