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Deep Dark Chocolate Truffle Pudding

The title of this recipe says it all. Wow your guests with a pudding that tastes so decadent, they will not believe it’s totally soy free, gluten free and vegan! Silky smooth, thick, rich and super chocolaty—this is a flawless dessert that will impress the chocolate fans in your life.

Course Dessert

Cuisine American

Keyword vegan chocolate pudding

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 8 servings

Author Laura Theodore

Ingredients

Cashew-Vanilla Cream

• ½ cup chopped raw cashews
• 1/2 cup water divided
• 2 tablespoons maple syrup
• ½ teaspoon vanilla extract

Pudding

• 1 cup chopped raw cashews
• 1 3/4 cups water divided
• 3 tablespoons vegan brown sugar or cane sugar
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 4 Medjool dates pitted and chopped
• 1 cup vegan dark chocolate chips plus more for garnish

Instructions

• To make the Cashew-Vanilla Cream, put 1/2 cup cashews and 1/4 cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.
• Put the drained cashews, maple syrup, 1/4 cup water and vanilla in a blender container. Blend for 30 seconds, or until completely smooth. Cover and refrigerate for 2 hours, or until chilled.
• To make the Truffle Pudding, put 1 cup cashews and 3/4 cup water in a small bowl. Refrigerate and let soak for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.
• Put the remaining 1 cup water in a small saucepan and bring to a simmer over medium-low heat. Put the soaked cashews, sugar, cocoa powder, vanilla extract, dates and chocolate chips in a high-performance blender container in the order listed. Pour in the simmering water and process for 30 seconds to 1 minute, or until completely smooth. Divide the mixture between six small wine glasses or eight espresso cups. Refrigerate 4 to 8 hours or until set.
• Serve the pudding with Cashew-Vanilla Cream spooned on top, garnished with more chocolate chips or some cocoa nibs, if desired.

Notes

Photo Credit: Annie Olivero

Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.

Photo Credit: Annie Olivero

Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Reprinted by permission.

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Rich, decadent, and lusciously delicious, Valentine’s Day just isn’t Valentine’s Day without chocolate. Sure, vegan chocolate is pretty easy to find, but homemade treats are so much more meaningful. We’ve put together a list of some of our favorite chocolate treats that are sure you make your Valentine’s Day extra special.

10 Homemade Chocolate Treats for your Vegan Valentine

Spicy Ginger Truffles
These truffles from Vegan Chocolate by Fran Costigan are perfect for sharing when you want to spice things up with a certain someone.
Photo by Kate Lewis.

Vegan Peanut Butter Chocolate Mousse
This super creamy and delightful Peanut Butter Chocolate Mousse from Laura Theodore’s Vegan-Ease will please the chocolate and peanut butter fans at your table.
Photo by Hannah Kaminsky

Mexican Hot Chocolate-Covered Strawberries
The combination of sweet strawberries, creamy chocolate, and a tiny kick of cayenne creates the ultimate trifecta of deliciousness in this recipe from From The Lusty Vegan 2014 by Ayinde Howell and Zoe Eisenberg.

Almond Joy Bars
Chocolate and coconut are an irresistible pairing in these treats from Chocolate Every Day by Bennett Coffey & Kyleen Keenan.

White Chocolate Raspberry Cheesecake
Your palate will feel like it’s taken a trip to paradise after you bite into this awesome creation from Vegan Junk Food by Lane Gold

Divine Chocolate Mousse Cake
This delectable little vegan Divine Chocolate Mousse Cake from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore is so delicious, you will have folks asking for more, more, more!

Raspberry Chocolate Silk Tart
Raspberries and dark chocolate look beautiful together and taste even better in this vegan Raspberry Chocolate Silk Tart from Vegan Chocolate by Fran Costigan.
Photo by Kate Lewis

Easy As Chocolate Pie
This decadent vegan chocolate pie from Cook the Pantry by Robin Robertson assembles in minutes. After some time in the fridge, it’s ready to serve. What can be easier than that?

Avocado Chocolate Pudding & Dip
Not only can you eat this avocado chocolate pudding as is, but you can use it as a delicious dip for all the fruit about to pop up at the farmer’s market.

Vegan Chocolate Tamales
As these from Vegan Tamales Unwrapped by Dora Stone tamales steam, the chocolate chips inside them melt. When you take your first bite, you will be met with velvety, warm chocolate.

The post 10 Homemade Chocolate Treats for your Vegan Valentine appeared first on Chic Vegan.

Vegan Vanilla Cream-Chocolate Pudding Parfaits

 

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Author: Laura Theodore

Yield: 6 servings

Ingredients

Vanilla Cream

• ½ block (7 to 8 ounces) extra-firm regular tofu, drained and broken into chunks
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract

Chocolate Pudding

• ½ cup nondairy milk
• 3 tablespoons maple syrup
• ½ block (7 to 8 ounces) extra-firm regular tofu, drained and broken into chunks
• 1 teaspoon vanilla extract
• ⅔ cup 55% cacao vegan dark chocolate chips, plus 6 more for garnish

Instructions

1. To make the vanilla cream, put all of the vanilla cream ingredients into a blender and process until completely smooth. Transfer the vanilla cream mixture to a medium-sized bowl.
2. To make the chocolate pudding, put the nondairy milk and maple syrup into a small saucepan and bring to a simmer over medium-low heat. Put the tofu, vanilla and chocolate chips into the blender in the order listed. As soon as the nondairy milk mixture begins to bubble, immediately pour it over the tofu-chocolate chip mixture in the blender. Process for 1 minute, or until completely smooth.
3. To assemble the parfaits, start with six mini-martini glasses or small parfait glasses. For each serving, spoon about one-sixth of the vanilla cream into the bottom of the glass, then top with about one-sixth of the chocolate pudding, and garnish with a single chocolate chip. Repeat with the remaining glasses to make 6 servings in all. Refrigerate for 6 hours, or until completely chilled, before serving. Covered and stored in the refrigerator, leftover pudding will keep for about 2 days.

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Vegan Bittersweet Chocolate Truffles, also based on ganache, are just as luxurious, velvety smooth, and indulgent—but not sinful. A variety of nondairy milks replace the heavy cream and no butter is added. And here is the best part: After making and tasting hundreds of truffles made with nondairy milks, I am convinced they taste more intensely chocolaty than their heavy cream–based cousins.

Vegan Bittersweet Chocolate Truffles

 

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Classic chocolate truffles are sinfully indulgent, melt-in-your-mouth, bite-sized confections made from ganache (an emulsion of chocolate and heavy cream). Truffles sometimes include butter, as well as spices, coffee or tea, liqueurs, nuts, and even fruit purées for flavor. Vegan truffles, also based on ganache, are just as luxurious, velvety smooth, and indulgent—but not sinful. A variety of nondairy milks replace the heavy cream and no butter is added. And here is the best part: After making and tasting hundreds of truffles made with nondairy milks, I am convinced they taste more intensely chocolaty than their heavy cream–based cousins.

Author: Fran Costigan

Cuisine: Dessert

Yield: about 30 Truffles

Ingredients

• 8 ounces dark chocolate (70 to 72%), finely chopped
• ¾ cup plus 2 tablespoons unsweetened organic almond milk, coconut milk beverage or soymilk
• 2 tablespoons grams organic granulated sugar
• ⅛ teaspoon fine sea salt
• 1 teaspoon pure vanilla extract
• 2 teaspoons mild tasting extra-virgin olive oil
• A few pinches of flaked sea salt, for coating and serving (optional)
• Dutch-process cocoa powder for coating
• Nuts or seed for coating, optional

Instructions

Make the Ganache

1. Add the chocolate to a heatproof bowl and set aside while you heat the milk.
2. Pour the milk into a small saucepan. Add the sugar and salt. Cook over medium heat, whisking a few times, to a low boil.
3. Immediately remove the saucepan from the heat. Pour the hot milk over the chocolate all at once. Rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand undisturbed for 4 minutes.
4. Add the vanilla and olive oil and whisk from the center out only until smooth and glossy.
5. Keep the bowl of ganache at room temperature while you test the final consistency. A properly made truffle ganache is firm enough to scoop and shape but still tastes creamy. Dip a teaspoon into the ganache, set the coated spoon on a small plate, and refrigerate for 10 to 15 minutes. After chilling, the ganache on the spoon should be smooth and firm but still taste creamy. It is unlikely, but if the glaze is too firm, add a tablespoon of room temperature milk and repeat the test. Add a second tablespoon if needed.
6. Cool the ganache in a shallow dish at room temperature for 30 minutes. (The ganache sets up fastest and most evenly in a 9-inch / 23-cm glass pie pan or similar dish.) Refrigerate uncovered until the surface is no longer soft, then place a piece of parchment paper or plastic wrap directly onto the surface of the ganache, covering it completely, and refrigerate for at least 3 hours or until very firm. The ganache can be refrigerated at this point for up to 1 week in an airtight container.

Make The Truffle Centers

1. Line a shallow container with parchment. Remove the ganache from the refrigerator. Use a spoon to scoop out 1-inch / 2.5-cm pieces of ganache and another to push the ganache off the spoon into the container. (If you prefer more uniform truffles, use a 1⁄2-tablespoon scoop.) When a half dozen or so are made, roll and press the pieces into irregularly shaped rounds. Repeat until all the ganache has been used, washing and drying your hands as needed. (If at any time the ganache becomes too soft to shape, refrigerate until cold and proceed.) Cover and refrigerate the truffle centers in layers separated by parchment paper for 15 to 25 minutes before finishing with the cocoa coating.

Finish The Truffles

1. Roll in the truffles in cocoa powder. Add a pinch of flaked sea salt if desired.
2. Alternatively, coat the truffles in chopped nuts or cacao nibs, seeds, coconut.

Notes

From Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan. Photo © Kate Lewis 2013

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The post Fran Costigan’s Vegan Bittersweet Chocolate Truffles appeared first on Chic Vegan.

Andrea’s story began as the eldest of six children. Raised by a single mother, Andrea handled a lot of the family cooking and was taught to bake by her grandmother.

She tells us, “My love of making desserts and especially lovely, decorated cakes evolved. The same passion for the aesthetic of decorating was also reflected in my interest for design. This eventually led me from Indianapolis to the Parsons School of Design in New York City and on to a successful career as an interior designer.”

While visiting New York City, her mother took a tumble that landed her in the hospital. This led Andrea to hire chef and nutritionist Christine Waltermyer, who runs The Natural Kitchen Cooking School, to prepare vegan meals to aid in her mother’s healing.

She adds, “Working with Christine in my kitchen reawakened my childhood love of cooking. When business began slowing down at work, I decided to enroll in The Natural Kitchen Cooking School.” It was a proud moment when her mother, even with frail health, traveled to NYC to attend the graduation ceremony and celebrate Andrea’s accomplishment.

Andrea became passionate about the food-body connection and from this journey, Sweet Vegan was born. She is driven every day to bring you the most delicious chocolates…that happen to be vegan.

ENTER OUR INSTAGRAM GIVEAWAY!

Join our Valentine’s Day giveaway with Sweet Vegan for a chance to win their delicious truffles! Packaged with love in our special heart box, they include two decadent Midnight Passion Dreamy Bites and two Apricot & Cherry Fruity Bites. The winner will be announced on February 14th. Visit our Instagram post for more details.

Find Sweet Vegan at https://www.sweetvegan.nyc/ and @sweetvegannyc on all social media

The post Win Delicious Treats for Your Valentine (or for Yourself) from Sweet Vegan! appeared first on Chic Vegan.

Vegan Raspberry Fudge Minis

 

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Author: Laura Theodore

Ingredients

• 2 heaping tablespoons raspberry preserves
• 1 bar (3.5 ounces) vegan dark chocolate, finely chopped (snack bar; not unsweetened baking chocolate)
• 1⁄3 cup raisins
• 3 teaspoons unsweetened cocoa powder, for dusting
• 2 teaspoons raw unsweetened shredded dried coconut (optional)

Instructions

1. Line a mini muffin pan with 8 to 10 paper liners. Drain off any excess liquid from the raspberry preserves. Put the raspberry preserves in a large bowl.
2. Melt the vegan chocolate in a double boiler over medium-low heat. Pour the melted chocolate into the raspberry preserves and stir until thoroughly combined. Fold in the raisins.
3. Immediately mound the mixture into the mini-muffin cups, dividing it evenly, using a small cookie scoop.
4. Refrigerate 3 to 4 hours or until firm. Dust with cocoa powder and sprinkle with coconut, as desired. Stored in an airtight container in the refrigerator, minis will keep up to 3 days.

Notes

Recipe from Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission. Photo by David Kaplan.

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Easy As Chocolate Pie

 

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Author: Robin Robertson

Yield: 8 servings

Ingredients

• 12 ounces vegan semisweet chocolate chips
• ¼ cup almond milk or other nondairy milk
• 1 tablespoon coconut oil
• ½ cup chopped nuts (optional)
• ½ cup sweetened dried cranberries, cherries, or blueberries (optional)
• 1 vegan chocolate cookie crust (Keebler’s brand is vegan-friendly)
• Chocolate curls or chopped nuts, for garnish

Instructions

1. In a saucepan, combine the chocolate chips, almond milk, and coconut oil over medium heat. Cook, stirring until the chocolate and coconut oil are melted. Stir in the nuts and dried fruit, if using, until well combined.
2. Transfer the chocolate mixture to the crust and spread evenly. Refrigerate for at least 3 hours to firm up before serving. Garnish the top with chocolate curls.

Notes

Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.

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Soup

Your standard five-course dinner starts with soup. It’s best to make this ahead of time. Soup is always better after being refrigerated for at least one day, if not more. The flavors are enhanced, and more balanced when allowed some time to marry. I prefer a smooth blended soup like a bisque for Valentine’s Day. Not only are they richer and more luscious, but they’re not as splashy as brothy soups. If a vegetable chunk or a noodle falls off of your spoon and splashes into your brothy soup, blam, now you’ve got soup on you. Unless of course, you wear a bib, like I do. It’s important to know your limitations. So make your blended soup – whether it be a tomato bisque, roasted cauliflower and fennel, or potato-leek – at least two days in advance, then simply reheat, re-season, and adjust thickness with additional broth at dinner time.

Salad

Salad doesn’t have to contain 10 ingredients to be special. Elegance is in simplicity. Choose a bag of pre-washed greens, like baby spinach or wild arugula, and toss with a simple vinaigrette that you make the day before. My super duper dressing-making tip is to keep a few empty glass spice jars handy. They make great shakers for mixing up a small portion of vinaigrette. Add 1 ½ teaspoons sherry vinegar, 1 tablespoon olive oil, ½ teaspoon maple syrup, ¼ teaspoon dijon, and a pinch of salt. Shake it up until combined, then drop in a smashed garlic clove, and refrigerate overnight. Just before serving, fish out the garlic, give it one last shake and dress your greens. Toss in some toasted pecans for texture, and you’ve just knocked out a whole course and didn’t have to chop a thing.

Appetizer

Appetizers can be easy too! A shared plate of marinated vegetables, fancy vegan cheese like Miyoko’s Kitchen, Treeline, or Kite Hill, and some toasted baguette is all you need. Two days before the big night, cut some button mushrooms in half, and place them in a zip top bag. Add a smashed garlic clove, and a couple whole sprigs of fresh thyme. Squeeze in the juice of a lemon, drizzle in some olive oil, add a couple healthy pinches of salt, and a pinch of chili flakes. Mix it up and marinate in the fridge for two days, turning the bag every so often. Take them out of the fridge an hour before serving, then simply fish out the thyme sprigs and garlic, toss with fresh chopped italian parsley, season with salt and pepper to taste.

Entree

The entree is the part where I like to add a little showmanship. This Valentine’s Day, look no further than a vegan filet mignon. But you say, “Vegan filet mignon? That’s not a thing.” Au contraire, it is a thing. The recipe is right here in my new microbook, Sexy’s Best, Vol. 3: Vegan Filet Mignon (LINK: http://bit.ly/veganfiletval). It will be the best $0.99 you spend all week! You can make the main part of the seitan and the sauce ahead of time, then save the flashy, sizzling part of the recipe for just before serving.

Dessert

I’m not big on making dessert so I like to keep it easy. I’ll take a couple slices of one of those Daiya cheesecakes, spoon some apricot preserves over top, and call it a day. I guarantee that no one will complain that your dessert was made by just opening two different containers and putting the stuff from one container on top of the stuff from the other container. Besides, it’s getting late, and it’s time to move on from “dinner mode”, because remember…your bed is, like, right there.

Photos by Jackie Sobon from veganyackattack.com

The post How to have a Stress-Free (Yet Still Super Fancy) Valentine’s Day Dinner at Home appeared first on Chic Vegan.

Raspberry Chocolate Silk Tart

 

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Author: Fran Costigan

Yield: Makes one 9 to 91⁄2-inch / 23 to 24-cm tart

Ingredients

• 7 ounces / 198 grams dark chocolate (66 to 70%), finely chopped
• ¾ cup / 180 ml canned unsweetened full-fat coconut milk, well-stirred (do not use light)
• ¼ cup / 50 grams organic granulated sugar
• ¼ teaspoon fine sea salt
• 
1/2 cup / 61 grams frozen raspberries
• 3 tablespoons plus 1 ⁄4 cup / 105 ml seedless raspberry jam, divided
• 
1 tablespoon / 15 ml framboise (optional)
• 1 tablespoon / 15 ml mild tasting extra-virgin olive oil
• 1 teaspoon / 5 ml pure vanilla extract
• 1 Almond Cookie Crust, baked in a tart pan with a removable bottom and cooled (Recipe Follows)
• ½ to 1 pint / 250 to 500 ml fresh raspberries, red and golden, for garnish (optional)
• 2 to 3 tablespoons / 12 to 18 grams organic confectioners’ sugar for garnish (optional)

Instructions

1. Put the chocolate into a medium heatproof bowl and set aside until needed.
2. In a small saucepan, bring the coconut milk, sugar, and salt to a low boil over medium heat, stirring a few times as the milk heats. Strain the hot milk through a fine mesh strainer directly into the chocolate. Swirl the bowl to ensure the chocolate is submerged. Cover the bowl with a plate and set aside undisturbed for 4 minutes.
3. While the chocolate mixture sits, make the raspberry coulis: Mash the frozen raspberries with a fork and press them through a small fine mesh sieve into a small bowl (you should have about 3 tablespoons / 45 ml of purée). Stir 3 tablespoons / 45 ml of the raspberry jam and the framboise (if using) into the purée and set aside until needed. The coulis (purée) can be made ahead; use at room temperature.
4. Uncover the bowl of chocolate and whisk from the center out until the ganache is smooth. Stir the raspberry coulis, olive oil, and vanilla into the ganache.
5. Assemble The Tart
6. Mix the remaining 1⁄4 cup / 60 ml of the raspberry jam and 1⁄3 cup / 80 ml of the ganache in a small bowl and spread over the crust. Chill briefly until the ganache is set. Pour the remaining raspberry ganache into the tart crust, and slowly rotate the tart to level the top. Chill until the filling is set.
7. Serving
8. Garnish the tart with fresh raspberries and a sprinkling of confectioners’ sugar if you like. For the neatest slices, cut the tart cold, but serve at room temperature.
9. Keeping
10. The assembled tart can be refrigerated for up to two days. Add the fruit and sugar garnish just before serving.

Notes

Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan, Running Press. Photo © Kate Lewis

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Almond Cookie Crust

 

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Combine finely ground nuts with flour, sweetener, and flavorings; bind the mixture with just enough fat; press the crumb into a removable-bottom tart pan; bake, and let cool. That’s all you need to do before you can load tender crust up with any unbaked creamy filling or even ice cream. Using a removable-bottom tart pan makes the prettiest presentation, but you can bake the crust in a well-oiled pie pan instead.

Author: Fran Costigan

Yield: Makes one (9 to 91⁄2-inch / 23 to 24-cm) crust or six (4-inch / 10-cm) tarts

Ingredients

• ½ cup / 64 grams organic all-purpose flour
• 
1/2 cup / 70 grams organic whole wheat pastry flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• ¾ cup / 106 grams whole unpeeled almonds, toasted cooled
• ¼ cup / 60 ml mild tasting extra-virgin olive oil or organic neutral vegetable oil
• ¼ cup / 60 ml pure maple syrup, Grade B or dark amber
• 1½ teaspoons / 7.5 ml pure vanilla extract
• ⅛ teaspoon almond extract

Instructions

1. Line a baking sheet with parchment. Place a 9-inch / 23-cm tart pan with a removable bottom on a baking sheet. A nonstick pan is highly recommended; and it still needs to be lightly oiled. If using a regular pan, coat thoroughly with oil or cooking spray.
2. Place a wire mesh strainer over a medium bowl. Add the all-purpose flour, pastry flour, cinnamon, and salt to the strainer and stir with a whisk to sift the ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Whisk to aerate the mixture.
3. Grind the almonds to a fine meal in a food processor. Do not process longer or the nuts will be oily. Stir the ground almonds into the flour mixture.
4. Whisk the oil, maple syrup, and vanilla and almond extracts in a small bowl until completely combined. Pour over the dry mixture and mix with a silicone spatula until the crumbs are evenly moistened and a small amount squeezed between your fingers sticks together. In the unlikely case that it does not, add a little more maple syrup. If it is still too dry, add a little more oil.
5. Spoon the dough into the tart pan. Place a piece of plastic wrap directly on the crust and use a flat- bottomed glass or cup to press the dough into an even layer on the bottom and up the sides of the pan, making the bottom a little thicker than the sides. Refrigerate for 15 minutes. While it chills, position a rack in the center of the oven and preheat the oven to 375 ̊F / 190 ̊C.
6. Place the baking sheet on the center rack, and immediately reduce the temperature to 350 ̊F / 180 ̊C. Bake for 15 to 18 minutes, or until the sides are lightly browned and the bottom looks evenly dry. The crust may puff up in a few spots, but do not be concerned. Just push the high spots down lightly after the crust is removed from the oven.
7. Set the baking sheet on a wire rack. Do not touch the sides of the crust—they are soft and easily broken when hot, but become firm as the crust cools.
8. Release the sides after 5 minutes: Holding the sides with a dry kitchen cloth, lift the tart pan onto a jar or can. The sides will slip right off. Carefully move the tart crust to the wire rack and cool to room temperature. Refrigerate or freeze until cold before filling.

Notes

Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, © 2013 by Fran Costigan, Running Press. Photo © Kate Lewis

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In exploring the plant world, it’s nice to come across a plant with a natural texture that is good enough to eat on its own. With this recipe, I wanted to combine textures and flavors: the soft, almost creamy texture of cooked cauliflower, the deep, pungent flavor of the fermented miso, and the spicy kick of sriracha, or as I call it, rooster sauce. I created this dish for one of my private clients, and it quickly became a menu staple. I think it will be on yours as well.

Cauliflower Steak with Miso-Rooster Sauce

 

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Author: Ayinde Howell and Zoe Eisenberg

Ingredients

Cauliflower:

• 2 tablespoon grapeseed or safflower oil
• 2 cauliflower steaks (see Pro-Tip, below)
• ½ cup leeks, white and light green parts only, cut in wheels
• 1 tablespoon nutritional yeast
• 2 teaspoons minced fresh oregano
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes
• ½ teaspoon sea salt

Sauce:

• 1 tablespoon vegan butter
• ½ cup onion, diced
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• ¾ cup water
• 1 tablespoon chickpea miso
• 1 tablespoon sriracha
• 1 teaspoon cornstarch
• 1 teaspoon toasted sesame seed oil
• ¼ teaspoon sea salt
• 2 fresh thyme sprigs, for garnish

Instructions

1. Cauliflower: Preheat the oven to 250°F. Heat the oil in a medium oven-safe skillet over medium-high heat until hot and shimmering. Place the cauliflower steaks and leeks in the hot skillet and cook for approximately 3 minutes on each side. Working quickly, sprinkle the nutritional yeast, oregano, paprika, red pepper flakes, and salt evenly on both sides. Transfer the skillet to the oven to keep warm. Turn off the oven and keep it closed.
2. Sauce: In a medium skillet over medium heat, heat the butter until hot. Add the onions and sauté until caramelized, approximately 6 minutes. Add the garlic and ginger and sauté for additional 2 to 3 minutes.
3. In a measuring cup, combine the water with the miso, sriracha, cornstarch, sesame oil, and salt. Whisk thoroughly to combine. Add the liquid mixture to the skillet with the onion mixture and mix well with a whisk. Once the sauce begins to thicken, reduce the heat to low. To adjust the flavor of the sauce, simply add more water by the tablespoon until it is to your taste.
4. Plating: Place a cauliflower steak in the center of each plate, followed by a spoonful of the leeks. Drizzle the warm sauce over and around the cauliflower and garnish with a sprig of fresh thyme. Serve hot.

Notes

Pro-Tip: How to Carve Cauliflower Steaks: Knife skill time, guys! Place a head of cauliflower on a cutting board. Make a slightly off-center cut down the middle of the cauliflower. You now have two halves; one will be slightly bigger. Take the bigger half and cut two 1-inch thick steaks from it.

From The Lusty Vegan © 2014 by Ayindé Howell and Zoë Eisenberg. Used with permission from Vegan Heritage Press.

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