Spicy Vegan Recipes
HALLOWEEN Meringue Ghosts
- ½ cup (120ml) aquafaba (chickpea brine) *see notes
- ½ teaspoon cream of tartar *see notes
- ½ cup (125g) Icing sugar
- A couple of squares of dark vegan chocolate
Preheat the oven to 230°F (110°C/ fan 90°C) and line a baking tray with greaseproof paper.
Drain the chickpeas and add the chickpeas brine (aquafaba) into a large clean bowl. Add the cream of tartar to the bowl too.
Whisk with a stand mixer or an electric whisk to med-high for approximately 5-6 minutes until it's more than doubled in size, white and foamy. Make sure you mix until you get stiff peaks.
Start adding the icing sugar very slowly, one tablespoon at the time and continue until all the sugar has been added. By the end, you should have a beautiful glossy mixture!
Transfer the meringue mixture into an icing bag with a large round plain nozzle and pipe into spooky ghosts shapes.
Place in the oven and bake for 2 hours. Do NOT be tempted to open the oven! After 2 hours, turn the oven off and leave the ghosts to cool in the oven for at least another hour (better if you can leave them longer or overnight).
When the ghosts are completely cooled, melt the chocolate and using a little piping bag, pipe the spooky little eyes (if you don't have a small piping bag, a great trick is to use a toothpick - simply dip the toothpick in the melted chocolate and use it as a pencil to make the eyes).
Keep the meringue ghosts in an airtight container for up to a week (if they ever last that long!).
Spicy Vegan NACHOS
- 1 bag corn tortilla chips
- 1 cup organic salsa
- 2 cups GO Veggie! Mexican Vegan Cheese Shreds
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground white pepper
- 1 cup black olives, thinly sliced
- 1/4 tsp. crushed red pepper flakes
- 1/2 cup finely chopped fresh cilantro
- Preheat oven to 350 degrees F.
- Place corn chips in a large baking dish. Top with remaining ingredients; bake for 20 minutes or until cheese is melted.
- Remove from oven; serve warm!
Spicy Vegan Sloppy Joes
- 1 pound cremini mushrooms, halved
- 1 tablespoon extra-virgin olive oil
- 1 large sweet onion, diced
- 1 3/4 cups light beer (drink what's left in the bottle)
- Kosher salt
- 1/3 cup finely chopped walnuts
- 1 small green bell pepper, seeded and diced
- Freshly ground black pepper
- 1/2 teaspoon chipotle chile powder
- 1/4 cup ketchup
- 3 tablespoons tomato paste
- 6 whole grain hamburger buns
- Shredded red cabbage or lettuce, pickled jalapeno and scallions, for serving, optional
Pulse the mushrooms in batches in a food processor until finely chopped. Set aside.
Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1 tablespoon beer and 1/4 teaspoon salt and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. Add the walnuts and peppers and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes. Add the mushrooms, 3/4 teaspoon black pepper and chipotle powder and cook, stirring frequently, until the mushrooms are just cooked through, about 5 minutes.
Add the remaining beer, the ketchup, tomato paste and 1/8 teaspoon salt and cook while stirring until the sauce is the consistency that you like, about 2 minutes.
Spoon the mixture onto each bun. Serve with toppings if desired.
Spicy Vegan Pimento Cheese Ball
- 2 cups raw cashews
- 2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
- 1/2 tsp garlic powder (plus more to taste)
- 1 medium lemon, zested + juiced (yields ~3 Tbsp or 45 ml juice as original recipe is written)
- 3-4 Tbsp nutritional yeast (to taste)
- 1/2 tsp sea salt (plus more to taste)
- 2 Tbsp olive oil
- 4 oz. vegan cream cheese* (I like Trader Joe's or Toffuti)
- 1 4-oz. jar pimento peppers (drained)
- 1/2 tsp smoked paprika
- 1/8 tsp cayenne pepper (optional)
FOR COATING optional
- 1/4 cup chopped raw walnuts or pecans
- 1 Tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 pinch cayenne pepper
- 1 healthy pinch sea salt
Place cashews in a bowl and cover with cool water. Soak overnight or for at least 6 hours. If you can't get to them right away, drain, place back in bowl, and cover with plastic wrap. They will keep refrigerated for up to 2 days. Although not ideal for this recipe, you can also quick soak the cashews by covering with boiling hot water and soaking for 1 hour, then draining and proceeding with recipe as instructed.
Once soaked, drain cashews thoroughly and add to your food processor (or a blender - though it's a little tougher to blend as there's not that much liquid added).
Add minced garlic, garlic powder, lemon zest, lemon juice, nutritional yeast, salt and olive oil. Blend until very creamy and smooth, scraping down sides as needed. Then add vegan cream cheese, pimento peppers, smoked paprika and cayenne (optional). Blend once more until creamy and smooth.
Taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, salt for saltiness, paprika for smokiness, or cayenne for heat. I added a bit more nutritional yeast, salt, cayenne and paprika. You want this to be super flavorful, so don't be shy!
Place a fine mesh strainer (or colander) over a medium mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel).
Use a spatula to scoop all of the cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese into a "disc." Secure with a rubber band.
Place in refrigerator to set for at least 6 hours, preferably 12-24, or until semi-firm to the touch. There likely won't be any liquid in the bowl, but the cheesecloth absorbs excess moisture and the cheese hardens in the refrigerator.
To serve, unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed.
To make coating (optional), mix together nuts and spices and use hands to gently roll the ball around until coated. It is fragile, so handle gently.
Enjoy immediately with crackers, vegetables or tortilla chips. I prefer this cheese with crackers or chips because it pairs better with carbs than vegetables in my opinion!
Cheese will hold its form for 1-2 hours out of the refrigerator, but best when chilled. Leftovers keep well covered in the refrigerator up to 5 days.
*If you can't find vegan cream cheese, simply omit it. It adds extra creaminess and a slight tang to the cheese, which I loved. But this isn't a critical ingredient.
*Prep time reflects soaking cashews for 6 hours, making the cheese for 30 minutes, and chilling for another 6 hours.
*Nutrition information is a rough estimate.
Spicy Chocolate Vegan Cupcakes
Easy vegan cupcakes: here is a spicy recipe for chocolate vegan cupcakes with chili, soy milk, vanilla, cocoa and soy butter.
INGREDIENTS: 85 grams Flour, 20 grams cocoa (powder), 90 grams sugar (brown), 7 grams chili (powder),3 grams vanilla (powder, 3 grams baking powder, 1 pinch Salt, 140 milliliters soy milk (chocolate)50 milliliters oil (sunflower), 10 grams vinegar (apple cider), 80 grams butter, 50 grams sugar (cane) 20 grams cocoa (powder, 60 grams cheese (soy cheese)
MAKING THE VEGAN CHOCOLATE CUPCAKES
1. Preheat the oven to 330F.
2. Pour the dry ingredients in a bowl and mix well with a whisk.
3. In another bowl pour the liquid ingredients and stir well with a whisk.
4. Combine all ingredients and mix with a whisk until the mixture is smooth and creamy.
5. Pour the mixture into paper cups. The paper cups will be full for 3/4.
6. Put the cupcakes on a baking sheet and bake for about 20 minutes. The oven temperature is important: if it is too warm you risk to turning cupcakes into muffins!
7. When cooked remove them from the oven and let cool completely at room temperature.
PREPARE THE FROSTING
For The Frosting
- Vegan Butter 80 g
- Sugar 50 g, cane
- Cocoa 20 g, powder
- Cheese 60 g, soy cheese
1.Pour all ingredients in a bowl and whisk until soft and creamy.
2. Keep the frosting in refrigerator.
3. Decorate your cupcakes with the frosting and a little chili.