(This recipe was left at the Cake and Compassion stall at the 2012 LGF and found by Francine) Please let us know if you know the author!
- 1 1/2 packets Arnott’s Nice or other vegan biscuits
- 190 grams Nuttelex or other vegan margarine
- 3 tubs of Tofutti soy cream cheese
- 195 grams caster sugar
- 1/2 teaspoon vanilla extract (or 1 teaspoon vanilla essence)
- 2 tablespoons (approx) lemon juice
- 2 tablespoons plain flour
- Egg replacer equivalent to 4 eggs
- 275 grams Tofutti soy sour cream
- Preheat oven to 160 C.
- Line the base of a 23cm (base measurement) springform pan with non-stick baking paper.
- Process the biscuits in a food processor until finely crushed. It works best if you break up the biscuits into a few pieces before putting them in the processor. You may need to process the biscuits in more than one batch. (ie. Process 1/2 of the biscuits and put into a bowl, then process the remaining biscuits. When the second batch is finely crushed, put the crumbs from the first batch back in the processor before moving to next step).
- Add the melted margarine (if you melt the margarine in a glass measuring jug, it makes it easier to pour into the food processor chute) and process until well combined. Transfer mixture to the lined pan. Use a straight sided glass to press the biscuit mixture firmly over the base and side of pan, leaving 1 cm at the top of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
- If using egg replacer powder (such as Orgran No Egg, which I use) place the powder and specified amount of water in a small bowl and beat with an electric mixer until well combined.
- Use an electric beater to beat the cream cheese, caster sugar, vanilla and lemon juice in a large bowl until just combined. Beat in the flour. Beat in the mixed egg replacer (or other egg substitute). Beat in the sour cream until just combined.
- Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 1 1/4-1 1/2 hours or until just set in the centre. Turn oven off. Leave the cheesecake in the oven, with the door ajar, for 2 hours or until completely cooled. This will prevent it from cracking. (I usually leave it in the oven overnight). Place in the fridge for 4 hours to chill.
- I sometimes serve the cheesecake with berry coulis and/or soy whipped cream. You can also spread vegan white chocolate chips on the base before adding the cream cheese.
Veganised from the Green 4 Ingredients cookbook by Francine, Vegan ACT
- 600g pkt Lamyong Soy chicken nuggets, thawed
- 400g can of Tomato soup
- 1/2 can water
- Pkt (dry) French onion soup
- Red capsicum, chop into chunky pieces
- Green capsicum, chop into chunky pieces
- Mushrooms, quartered or chop into chunky pieces
- Mix all together and bake in an open casserole dish for 45 minutes on 180 C.
Serve with rice
From Elena Kusta, Member of Vegan ACT
These cupcakes recently won the ‘best taste’ category in my work’s annual cupcake competitions, which raises money for the RSPCA’s Weston shelter!
- 1 cup plain flour, sifted
- 2 ½ teaspoons baking powder
- 2 pinches salt
- ½ cup caster sugar
- ¼ cup canola oil
- ¾ cup soy milk
- 1 teaspoon vanilla essence
- ½ tablespoon apple cider vinegar
Cream icing ingredients:
- 1 tub Tofutti cream cheese
- 5 tablespoons caster sugar (depending on how sweet you want, add more or less, remembering to constantly taste)
- 2 teaspoons vanilla essence
- Preheat oven to 180°C (fan forced) and line a cupcake tray with 10 cupcake patties.
- In a large bowl, mix the flour, baking powder, salt and sugar until combined.
- Add the oil, soy milk, vanilla and apple cider vinegar.
- Beat with an electric mixer for until the mixture is smooth and without lumps.
- Fill each of the 10 cupcake patties with 2 tablespoons of cake batter.
- Bake for 20 minutes or so until risen and the tops of the cupcakes bounce back when touched.
- Allow to cool completely before adding frosting.
- For the icing, combined the cream cheese, caster sugar and vanilla essence until you have the required taste.
- When the cupcakes are cool carefully cut the tops off.
- Pipe on a layer of icing and carefully lay down four slices of strawberry.
- Place the top of the cupcake on the icing and strawberry slices
- Pipe a small dollop of icing on the top and finish with a half a strawberry.
From Natasha, Former treasurer for ACTVVS (Now Vegan ACT)
Well worth the effort and the expense of the marshmallows!
- 225g Nuttelex
- 1/3 cup caster sugar
- 1 1/4 cup plain flour
- just under 1/3 cup self-raising flour
- 1/4 cup (approx) strawberry or raspberry jam
- 1/2 pack of Dandies marshmallows
- 1 packet Sweet William choc chips
- Preheat oven to 160°C
- Mix the Nuttelex and sugar until fluffy and creamy and sugar is not gritty
- Sift in flours and stir to combine
- Press mixture into base of a square cake tin lined with greaseproof paper (line right up the
- sides so you can pull the slice out easily at the end)
- Bake for 20 mins until very lightly golden
- Spread jam over base until well covered
- Cut marshmallows in half and press over warm jam until whole base is covered
- Bake again for 5 mins
- Allow to cool on the bench
- Melt the choc chips and pour over the marshmallows
- Set in fridge for 3 hours then cut into squares – you will need a large sharp non-serrated knife for this
- Best stored in fridge
Note: There are other types of vegan marshmallows available in Australia now too – Tracey (Newsletter Editor)
From Mark White, Vegan ACT’s Membership and Social Events Officer
- 2 cups almond kernels
- 1 cup of dried fruit
- ½ cup desiccated coconut
- Soak the almonds in a bowl of water overnight
- Drain the almonds and then add them and the dried fruit to a food processor
- Process mixture for 1 minute or until all ingredients are finely chopped and well combined
- Wet hands and roll a heaped Tbsp sized portion of the mixture into a ball
- Roll the ball in the desiccated coconut
- Place the bliss balls into a storage container and freeze them until you are ready to eat them