Hamburger Buns (Original)
Makes 12-18 buns.
- 1 Cup Warm Vegan Milk (eg. Almond Milk)
- 1 Cup Warm Water
- 2 Tbsp Sugar
- 2 1/2 Tsp Yeast
- 5 Cups Flour
- 1 1/2 Tsp Salt
- 1 Tbsp Vegan Milk
- 1 Tbsp Water
- Sesame Seeds (do not skip!)
- In a large bowl, combine milk, water, sugar and yeast. Mix around and let sit for 5 minutes.
- In a separate bowl, combine flour and salt.
- Add the flour to the liquid, half a cup at a time.
- Knead the dough until elastic. Coat the sides of the bowl in oil.
- Cover the bowl and let the dough rise in a warm place until doubled in size. About 1 hour.
- Punch down the dough and divide up into 12 – 18 buns. Knead each until dry and place on a cookie sheet. Let rest for 5 minutes.
- Flatten the buns slightly. Cover the buns and let rest for another 20 minutes or until doubled in size.
- Preheat the oven to 400 F.
- Whisk together milk and water. Brush mixture on each bun, then sprinkle sesame seeds.
- Bake in the oven’s centre rack for 15 minutes or until golden brown.
- Let cool on a cooling rack.
Enough filling for 12-18 buns.
- 1 Tbsp Oil
- 1 1/4 Pound Ground Textured Vegetable Protein
- 1/4 Cup Brown Sugar
- 1 Tbsp Steak Seasoning Blend
- 1 Medium Onion, Chopped
- 1 Small Bell Pepper, Chopped
- 1 Tbsp Wine Vinegar
- 1 Tbsp Worcestershire Sauce
- 2 Cups Tomato Sauce
- 2 Tbsp Tomato Paste
- In a large pot on medium-high heat, add oil and TVP.
- Break up the TVP.
- Mix brown sugar and steak seasoning. Add to TVP mixture and combine.
- When the TVP has browned, add the onion and bell pepper.
- Reduce heat to medium and add wine vinegar and Worcestershire sauce. Let heat for 5 minutes.
- Add tomato sauce and paste. Stir and reduce heat to a simmer. Let sit for another 5 minutes.
- It’s ready to serve! If I wasn’t serving immediately, I left mine on low heat and added a bit of tomato sauce if it lost a bit of moisture.
This was my first time having Sloppy Joe’s, and I found that the filling tasted amazing. The hamburger buns I made were a bit on the dense side, but quite good. The sesame seeds really imparted their flavour. I’ll be very pleased if I could make the buns fluffier. Perhaps I’ll try this bun recipe next time. Filling though? Awesome.
Makes 12 muffin-sized cheesecakes.
- 22 Oreo Cookies
- 2 Packages of Vegan Cream Cheese (eg. Tofutti)
- 2/3 Cup Sugar
- 1/4 Cup Water
- 1 Tbsp Lemon Juice
- 1 Tsp Vanilla
- 1/2 Tsp Salt
- Set the oven to 350 F.
- Line muffin tin with paper liners.
- Put an Oreo on the bottom of each.
- Blend cream cheese and sugar until softened.
- Add water, lemon juice, vanilla, and salt to cream cheese mix. Combine well.
- Break up 4 Oreos into crumbs and place in mixture. Fold them in.
- Add mix to the paper liners.
- Bake for 25 minutes.
- Let cool, then refrigerate for at least four hours. You’ll find that the centre sinks inwards as it cools.
- When ready to serve, crumb up 6 Oreo cookies and garnish the top of the cheesecakes with them.
Underwhelming. This was a hybrid of my previous vegan cheesecake recipe and a bite-sized Oreo one I spotted online. I liked the Oreo cookie base and how crumbs were folded in. However, the cheesecake part was gummy tasting and really not all that savoury. Going forward, I think I’ll try a different recipe.
Multiply the portions by the servings desired.
- 1 Cup of Vegan Milk (eg. Almond Milk)
- 1 Tbsp Sugar
- 1 Tbsp Cocoa Powder
- Whisk all ingredients in a sauce pan and bring to a simmer.
Simple and delicious.