Lifestyle

Easy Vegan Recipes

Vegetarian Scone

Ingredients

Imperial Pancake Mix 200 grams
Shortening 50 grams
Soy Milk 80 ml. 

  1. Put Pancake Mix and shortening in a mixing bowl and rub them together using fingertips.
  2. Add soy milk to the flour mixture and mix together with hands until the dough is well combined.
  3. Take the dough out of the bowl. Cover the dough with plastic wrap and place in freezer around 30 minutes.
  4. Preheat the oven at 190°C.
  5. Place cupcake liners in 6 round molds (6 cm).
  6. Cut the dough into 5 cm balls.
  7. Put the dough in the lined molds.
  8. Bake around 20-25 minutes. Serve with chocolate sauce.

Vegetarian Sweet Potato Cookies

Ingredients

Sweet Potato (peeled and chopped) 100 grams
Hot Water 80 grams
Rice Bran Oil 30 grams
Refined Sugar 25 grams
Ground Almonds 30 grams
Corn Starch 15 grams
Baking Powder 1 teaspoon
Pinch of Salt
Preferred Amount of Black Sesame Seeds

  1. Preheat the oven at 160 °C.
  2. Line the baking tray with baking paper.
  3. Place the sweet potatoes in microwavable bowl and fill with hot water. Then, cover the bowl with plastic wrap.
  4. Cook in the microwave (600w) for around. Then, take the bowl out and drain the water.
  5. Mash sweet potatoes with mixer until smooth. Add rice brand oil to mashed sweet potatoes and blend until well combined, then set aside to cool completely.
  6. Combine salt and ground almonds with the mixture. Then, add refined sugar and blend until well combined.
  7. Sift corn starch and baking powder into the mixing bowl and blend with the mixture until well combined.
  8. Divide the dough into 16 equal pieces. Shape the dough into balls and put them on the lined baking tray.
  9. Lightly flatten the dough and put black sesame seeds on the top.
  10. Bake around 27-30 minutes.
  11. Let the cookies cool on a grill before serving.

Baked Spinach With Imperial Vegan Cheddar Style Slices

Ingredients (serving size : 10)

Spinach – blanched and chopped 1 kg
Imperial rice bran & canola spread 30 g
Non-dairy whipping cream 10 ml
Béchamel sauce 500 g
Salt 15 g
Imperial vegan cheddar style slices 17 slices

BECHAMEL SAUCE
Imperial rice bran & canola spread 50 g
Wheat Flour 60 g
Soy Milk 1 1/4 lite
Salt 15 g

DIRECTION BECHAMEL SAUCE
Add Imperial rice bran & canola spread, Soy Milk, Wheat Flour and Salt, stir well.

DIRECTION

  1. Stir fry Imperial rice bran & canola spread and the blanched and chopped spinach, stir well,
  2. Season with salt, béchamel sauce and non-dairy whipping cream, stir well.
  3. Bring to a boil and simmer for 15 minutes.
  4. Pour the mixture into a deep dish, sprinkle with Imperial vegan cheddar style slices
  5. Bake in the oven until the Imperial vegan cheddar style slices starts to melt and get light colored.

Fried Rice With Imperial Vegan Cheddar Style Slices

Ingredients (serving size : 3-4)

Imperial vegan cheddar style slices 2 slices
Imperial rice bran & canola spread 30 g
Steamed rice 300 g
Mccain frozen vegetable 200 g
Mushroom soy sauce 40 g

  1. Stir fry mixed vegetables with Imperial rice bran & canola spread, until soft, add steamed rice, season with Mushroom soy sauce , stir well.
  2. Add Imperial vegan cheddar style slices , stir well.

Gratin Potato With Imperial Vegan Cheddar Style Slices

Ingredients (serving size : 2-3)

Imperial rice bran & canola spread 30 g
Cut imperial vegan cheddar style slices to small pieces 6 slices
Boiled potato 150 g
Orrinji mushroom 150 g
Non-dairy whipping cream 100 g
Salt 1 g
Vegetarian seasoning 10 g

  1. Stir fry mushroom with Imperial rice bran & canola spread, until soft,
  2. Add Non-dairy whipping cream, and season with salt.
  3. Add boiled potato, simmer for a while.
  4. Put the mixture of potato on gratin bowl, top with Imperial vegan cheddar style slices, bake at 200 C for 5 minutes or until golden brown.

Potato Ball With Tomato Sauce

Ingredients (serving size : 2-3)

Imperial vegan cheddar style slices 1 slices
Imperial rice bran & canola spread 30 g
Boiled potato 200 g
Fresh thyme 5 g
Vegetarian seasoning 15 g
Panzani tomato sauce arrabiata 200 g
Tomato paste 60 g
Imperial crispy flour 100 g

  1. Finely mash potato and Imperial rice bran & canola spread, season with thyme, seasoning, then add Imperial vegan cheddar style slices, mix well.
  2. Mold the mixture of potato into a circle shape about 20 gram per piece, then coat with imperial crispy flour, keep in chill for 15 minutes.
  3. Deep fry the potato balls until golden brown
  4. Simmer the tomato sauce and tomato paste for 10 minutes, serve potato balls with tomato sauce.