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Crunchy Vegan Oatmeal Cookies
¾ cup cooking soy margarine ¾ cup natural cane sugar 1½ tsp Ener-G Egg Replacer beat with 2 tbsp water 1½ cup plain flour 1 pinch salt 1 tsp baking powder ½ cup rolled oats ½ cup grape nuts
Cream the margarine and sugar until light and fluffy. Mix in the egg replacer. Sift the flour, baking powder, and salt and stir into the butter mixture. Add the oats and grape nuts and stir to blend. Press together. Chill in the refrigerator for at least 20 minutes. Heat the oven to 375°F. Grease a baking sheet and flour the bottom of a drinking glass. Roll dough into balls. Place them on the cookie sheet and flatten with the bottom of the floured drinking glass. Bake for 10 to 12 minutes, until golden. They will still be soft. Transfer with a metal spatula to cooling racks. They will harden as they cool.
link to Sweet Roll Topping
Vegan Sweet Roll Topping
3 cups Powdered sugar1-2 tsp. Vanilla extract1 1/2 tbsp. Plant-Based Milk1/2 cup Plant-Based Butter (Earth balance works great)
link to ONION RING RANCHOCADO
Onion Ring Ranchocado
For Spread1 large avocado (pitted, peeled and cut into chunks)1/4 cup vegan mayonnaise1 tbsp apple cider vinegar1 tbsp chopped shallot1 tbsp minced fresh...