Vegan Recipes

So many scrumptious vegan recipes to choose from! Feel free to share your own in the comment section. The more the merrier! (and don’t forget to check out the FREE vegan cooking classes at Native Foods!)

*** First UP! Mushroom~Basil Au Gratin! ***
Here’s a PDF of the recipe!
And check this out! Vegan Strawberry Shortcakes with Coconut Whipped Frosting by the Spork Sisters! (picture to the right ~ YOWZA!) and Chef Chloe’s Vegan (and award winning!) Crème-filled Chocolate Orange Cupcakes!

Need ideas for replacing eggs when cooking? Here’s the VEGAN EGG REPLACER PAGE – with lots of suggestions!
and here are Chloe’s recipes from the Today Show! Avocado Pesto Pasta! and Cinnamon Expresso Chocolate Chip Cookies!

or you might want to try…
Chef Chloe’s Vegan Cookie Dough Truffles!
(for those with a reeeeeally SWEET tooth!)

Seitan Roast Stuffed with Shitakes and Leeks! Oh MY Goodness! I made this for Thanksgiving and it came out perfectly!! (pictured below!)

I highly recommend checking out Annie’s website for Holiday Recipes too! She has SO many cool ideas and is veganizing the entire Betty Crocker Cookbook! Yowza!

VegNews has some awesome gluten~free vegan holiday recipes too!

The Huffington Post just listed “12 Recipes that could Change Your Holiday” that’s worth taking a peek at!

The scrumptious vegan restaurant Native Foods has also posted a few yummy holiday vegan recipes! Check it out!

Quarrygirl also has a super nifty blog post on all of the vegan items being served at So Cal restaurants this Thanksgiving! Even if you don’t live in Southern California, you might want to check it out for inspiration! There’s lots of cool pictures!

For dessert, the New York Times just posted a piece on vegan pies! Mmmm! And a vegan Thanksgiving Stir~Fry!

There’s even a vegan faux meat taste test survey where you can check out what people thought of faux holiday “meat” dishes! (although, you’ll likely have your own opinions on them… I was surprised at some of the results!)

Here’s a recipe I posted for scrumptious roasted brussel sprouts on the stalk! And delicious easy to make vegan stuffing! And a super yummy recipe for my pasta salad and vegan dressing!

Still want more? PETA’s gotcha covered with vegan recipes for holiday snacks, soups, entrees, side dishes, faux turkeys, desserts and more!

It’s really limitless, folks. Definitely NO shortage of easy to access recipes online! They’re everywhere!

Happy Holidays!

From 2010 (still great ideas!)

There are SO many yummy vegan recipes to choose from! Whole Food Market has an array of vegan recipes, such as the Pumpkin Pecan Pie Recipe listed below! And if you’re interested in avoiding fat, there are thousands of yummy vegan recipes listed at Fat Free Vegan. Newspapers such as the NY Times and San Francisco Chronicle are running stories about vegan holiday recipes this time of year too! I’ve posted three awesome recipes from the NY Times below & you can view the San Francisco Chronicle feature at vegetarian holiday meals. And if those aren’t enough for you, check out the fabulous collection of vegan holiday recipes at my personal favorites: Meet the Shannons and VegNews Magazine!

If you come across recipes that are vegetarian and not 100% vegan, no worries! Most are easy to convert. I suggest substituting Earth Balance, Smart Balance Light or Blue Bonnet Light for butter and Daiya Cheese for dairy cheese. Just a heads up though: if your butter or cheese substitute contains whey, lactose, casein, caseinate or rennet, then it’s not vegan. These are all animal products, so double check the ingredients list or look for packaging that’s specifically marked “vegan”. Veganizing recipes is pretty easy these days =) There are also lots of recipes for delicious vegan stuffing, but if you’re short on time, you can buy a bag of “Pepperidge Farm Herb Seasoned Stuffing” and veganize the directions. It’s quick and delicious!
*** Need MORE IDEAS??!! Check out these —> 66 Vegan Cooking Ideas to get your mind swirling!!
Please feel free to add your favorite vegan recipe as a comment ~ giving credit where credit is due =) And if you’re making a desert, and need a great idea for replacing eggs in a recipe, please see my blog entry for Pumpkin Muffins! I use bananas instead! I’ll keep adding new recipes =) Bon Appetite!

Harvest-Stuffed Portobello Mushrooms

This hearty Thanksgiving entree is made of savory lentil cashew stuffing baked in juicy portobello mushrooms infused with aromatic herbs. It’s topped off with a sliver of sweet tomato and fresh thyme leaves. This dish is packed with protein and fiber and will hold its own on the Thanksgiving table.

1 large yellow onion, small dice
1 cup cashews
2 tablespoons olive oil, plus extra for brushing
4 cloves garlic, minced
1 cup cooked brown rice (or grain of choice)
1 can lentils, drained and rinsed
1/4 cup breadcrumbs
1/2 cup vegetable broth
1 teaspoon dried basil
1 tablespoon fresh thyme leaves plus extra for garnish
6 portobello mushrooms, stems and gills removed
1 tomato, sliced in thin rounds
Sea salt
Freshly ground black pepper

1. Preheat oven to 350 degrees Fahrenheit.

2. In large skillet, sauté the onions and cashews with 2 tablespoons olive oil over medium high heat. Season with salt and pepper to taste, and sauté until onions are soft and lightly browned. Add garlic and let cook a few more minutes.

3. In a large bowl combine onion mixture, brown rice, lentils, breadcrumbs, vegetable broth, basil and thyme. Mix together and season to taste with salt and pepper. (The stuffing can be made up to three days in advance and stored covered in the refrigerator.)

4. Brush both sides of mushroom caps lightly with olive oil and place top-side down on an oiled sheet pan. Stuff mushrooms with about 1/2 cup lentil cashew stuffing, then press one tomato slice on top of the stuffing. (The mushrooms can be stuffed and assembled on a baking tray the day before you plan to bake and serve them.)

5. Bake for approximately 30 minutes, or until the stuffing is browned and the mushroom begins releasing juices. Garnish with extra fresh thyme leaves.

Yield: Serves 6.

Maple-Roasted Brussels Sprouts With Toasted Hazelnuts

The brussels sprouts are roasted at a high heat to bring out the natural sugars and caramelize the edges, then tossed with toasty hazelnuts and a kick of maple syrup.

1 1/2 pounds brussels sprouts
1/4 cup olive oil
3/4 teaspoon sea salt
1/4 teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup
1/2 cup toasted hazelnuts, coarsely chopped (optional)

1. Preheat the oven to 375 degrees.

2. To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.

3. In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.

4. After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)

5. Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).

6. Toss the roasted brussels sprouts with the hazelnuts and devour!

Yield: Serves 6.

Chocolate-Pumpkin Bread Pudding

This warm pumpkin bread pudding has a dash of spice and is studded with chocolate chips. It’s a rich and creamy dessert that’s free of dairy and eggs but will leave everyone feeling indulged.

1 cup coconut milk
1 15 ounce can organic pumpkin
1/2 cup brown sugar (can use maple syrup)
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
10 cups cubed day-old bread of your choice (about 10 to 12 slices of sandwich bread, depending on the thickness of slices)
3/4 cup semisweet chocolate chips (Guittard and Ghirardelli are among those that are nondairy)
2 tablespoons brown sugar
Powdered sugar for dusting (optional)

1. Preheat oven to 350 degrees. Grease 14 4-ounce ramekins (single-serving ceramic dishes) or a 9-by-13-by-2-inch baking dish.

2. In a blender, process coconut milk, pumpkin, brown sugar, salt and spices until smooth. In a large bowl, toss the bread cubes with the pumpkin mixture and chocolate chips until each bread cube is coated.

3. If using ramekins: Evenly sprinkle about 1/2 teaspoon brown sugar into the bottom of each greased ramekin. Fill each ramekin to the top with the mixture and lightly press it down with the back of a spoon. If using a 9-by-13 baking dish: Fill the baking dish with the mixture and lightly press it down with the back of a spoon. Evenly sprinkle about 2 tablespoons brown sugar over the top of the bread pudding. The brown sugar will help the pudding to caramelize on the edges. (Steps 1 through 3 can be done up to three days in advance; store covered in the refrigerator.)

4. Bake for 25 to 30 minutes, until top is lightly browned. If using ramekins: Let the pudding cool a few minutes, then carve around the edges with a knife to loosen and unmold. Garnish with powdered sugar if desired and serve warm. If using a 9-by-13 baking dish: Let the pudding cool a few minutes before serving. Cut into portions, then garnish with powdered sugar if desired and serve warm. The pudding can be baked right before serving or earlier that day and then reheated for 8 to 10 more minutes right before serving.

Yield: Serves 14.

(The above three recipes are from fellow Berkeley Grad, Chef Chloe! To see more of her vegan recipes, please visit her blog at

Vegan Pumpkin Pecan Pie (Courtesy of Whole Foods)


2 1/2 cups all-purpose flour
1/2 cup pecan pieces
1 teaspoon salt
1 tablespoon sugar
1 cup non-hydrogenated vegetable shortening

1 (16-ounce) package extra-firm lite silken tofu, drained
1 (15-ounce) can pumpkin purée
1/2 cup sugar
1/4 cup plus 2 tablespoons maple syrup, divided
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pecan halves, divided
Non-dairy topping (optional)


For the crust, pulse flour, pecans, salt and sugar in a food processor until pecans are finely ground. Add shortening and pulse until almost combined, then add 3 tablespoons ice water and pulse until just blended. Gather dough into two balls then press each into a disc. Wrap each in plastic wrap and chill for several hours until firm.

When ready to make the pie, set one disc out at room temperature for 15 minutes to soften slightly. On a floured surface, roll out dough into a (10- to 11-inch) circle and carefully transfer to a (9-inch) pie plate. Press crust back together where needed and crimp edges as desired; chill until ready to use. (Reserve remaining pie dough for another use.)

Preheat oven to 400°F. For the filling, blend tofu in a food processor until creamy and smooth. Add pumpkin, sugar, 1/4 cup of the syrup, vanilla, salt, cinnamon, ginger and cloves and purée until smooth; set aside.

Reserve 8 pecan halves as a garnish then toss remaining pecans with remaining 2 tablespoons syrup and arrange evenly on the bottom of the pie shell. Pour pumpkin filling into pie shell and bake until just set and a toothpick inserted in the center comes out clean, about 1 hour.

Set pie aside to let cool then top with non-dairy topping, if you like, and decorate with reserved pecans.


Ladyfinger Cookies
2 cups flour
2 teaspoons baking powder
1 teaspoons baking soda
1/2 cup non-hydrogenated margarine
1 cup sugar
1/3 cup maple syrup
1/2 cup soy, rice or almond milk

1 1/2 cups soy cream cheese
1 1/2 cups soy sour cream
3/4 cup powdered sugar, sifted
2 cups strong brewed coffee or espresso, cooled to room temperature
2 tablespoons Marsala wine (or purple grape juice or dark rum)
1/4 cup fine-quality bittersweet chocolate shavings (made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder

To make the ladyfingers, sift together flour, baking powder and baking soda and set aside. In the bowl of a standing mixer fit with the paddle attachment, cream together margarine and sugar until fluffy. Stir in maple syrup. Slowly incorporate the flour mixture until thoroughly combined, alternating with additions of “milk”. Cover and chill the dough for at least 1 hour.

Preheat oven to 350°F and position a rack in the center of the oven. Line 2 baking sheets with parchment paper; set aside.

On a lightly floured surface, roll dough into 1-inch balls then roll each ball into a 2-inch-long stick. Arrange on prepared baking sheets, leaving a few inches of room between each ladyfinger. Bake 8 to 12 minutes, or until cookies are firm and just beginning to brown. Remove from oven and let cool on baking sheets for about 1 minute. When firm enough to move, transfer to a wire rack to cool completely.

To make the tiramisu, in a standing mixer with the whisk attachment or with a handheld mixer, beat together cream cheese, sour cream and powdered sugar. Stir together coffee and Marsala in a shallow bowl. Dip a ladyfinger in coffee mixture, soaking it about 4 to 5 seconds on each side then transfer to a 5- x 9-inch glass baking dish. Repeat with 8 more ladyfingers, arranging them in the bottom of dish.

Spread half of the cream cheese-sour cream mixture evenly over ladyfingers. Make another layer in the same manner with remaining ladyfingers and cream cheese-sour cream mixture. Cover and chill for at least 1 hour then sprinkle with chocolate and serve.


Moominpappa’s Summer Mead


500 g rhubarb

500 g granulated sugar

5 litres water

¼ tsp dried yeast



Rinse the rhubarb and cut into pieces. Place the chopped rhubarb into a large pan or bowl. Measure out the sugar and sprinkle on top. Bring the water to the boil and pour it over the rhubarb. Allow this to cool until it is warm to the touch. Take a cupful of cooled water in a cup to dissolve the yeast. Make sure to use exactly the amount of yeast in the recipe, so that the mead doesn’t become too frothy. Mix this with the other ingredients. Allow the mixture to ferment at room temperature until the next day. Strain the mead and pour it into sterilized bottles. Place a couple of raisins in each bottle and store the bottles in a cool place. The mead is ready once the raisins rise to the top. This should take around three days

(from ‘Moomins Cook Book: An Introduction to Finnish Cuisine’)

  7 comments for “Vegan Recipes

  1. Amanda v
    October 4, 2010 at 8:45 pm


    2 cups grated carrots
    1 1/2 cups raisins
    2 cups water
    1 1/2 tsp. cinnamon
    1 1/2 tsp. allspice
    1/2 tsp. cloves
    1 cup sugar
    1/2 tsp. salt
    3 cups unbleached or whole-wheat pastry flour
    1 1/2 tsp. baking soda
    1 cup soy milk
    Tofu cream frosting

    • Preheat the oven to 350°F.
    • Simmer the grated carrots, raisins, water, and spices in a saucepan for 10 minutes. Stir in the sugar and salt and simmer for 2 more minutes. Cool completely.
    • In a large bowl, stir the flour and soda together. Add the cooled carrot mixture, along with the soy milk, and stir just to mix.
    • Spray a 9-inch-by-9-inch pan with nonstick spray and spread the batter in it.
    • Bake for 1 hour. A toothpick inserted into the center should come out clean.
    • Serve plain or frost with Tofu Cream Frosting when completely cooled.

    Makes 9 servingster your comments here…

  2. Jacqueline
    October 5, 2010 at 11:01 am

    I haven’t made this one yet, but I’m VERY excited to give it a try considering chocolate pie is one of my favorite things to order when I go to vegan restaurants!!

    Magic Pie (Chocolate Tofu Pie)


    16 oz. Silken tofu (firm works alright as well)
    1 Vegan Graham Cracker Crust (can buy from grocery store)
    1 pkg (12 oz) Vegan Chocolate Chips (I usually buy Ghirardelli)
    1 tsp. Vanilla

    Mix the tofu and vanilla in the blender. Put most of the chocolate chips (save some, about 1/4 cup) into the saucepan and cook over medium heat until melted. Add melted chocolate to the blender and mix until smooth. Stir in remaining chocolate chips, then pour entire mixture into pie crust and refrigerate for about 3 hours. Enjoy!

  3. Alyssa J.
    November 12, 2010 at 5:59 pm

    Here’s the recipe for a vegan berry cobbler :)

    Berry mixture:
    5-6 cups fresh or frozen berries (blueberries, blackberries, raspberries, or a mixture of these)
    1/4 cup whole wheat pastry flour
    1/2 cup sugar
    1 cup whole wheat pastry flour
    2 tablespoons sugar
    1-1/2 teaspoons baking powder
    1/4 teaspoon salt
    2/3 cup fortified soymilk or rice milk
    Preheat oven to 375°F.

    Spread berries in a 9 x 9-inch baking dish. Mix in flour and sugar. Place oven until hot, about 15 minutes.

    To prepare topping, mix flour, sugar, baking powder, and salt in a bowl. Add milk and stir until batter is smooth.

    Spread evenly over hot berries (don’t worry if they’re not completely covered), then bake until golden brown, 25 to 30 minutes.

  4. Moe
    November 25, 2010 at 12:14 pm

    Enter your comments here…
    Vegan Green Bean Casserole

    About 1 lb fresh green beans
    (I usually eyeball this, about enough to fill my casserole dish. Sorry if it is off.)
    8oz pack of Baby Bella mushrooms (thinly sliced)
    ¼ of an onion diced
    1 clove of garlic minced
    Fresh Thyme
    Dash of Maggi Seasoning
    ¼ – ½ cup dry white wine
    2 Tbs Olive oil
    3 Tbs margarine (divided)
    2 Tbs flour
    2 cups vegetable broth
    1 can Fried Onion pieces (I use Trader Joes)

    Boil large pot of salted water. Trim and cut green beans to desired size. Blanch in boiling water for 2 minutes. Drain and transfer to a large bowl of ice water. This seems like a pain but it really does make a difference.

    Preheat oven to 375

    Heat olive oil and 1 tablespoon of margarine. Add onions and mushrooms. Sauté until slightly tender and onions are opaque. And fresh thyme leaves, garlic and a couple of dashes of Maggi Seasoning. Sauté until mushrooms are completely tender and onions are translucent the pan should be dry by now. Add white wine. Cook until the wine is absorbed. Removed mushroom mixture from the pan.

    Melt remaining 2 tablespoons of margarine. Add flour combine with a whisk, do not let the four brown. Slowly add vegetable broth and bring to a boil, stirring constantly with the whisk. Add salt and pepper to taste. Add mushroom mixture back in and simmer until desired consistency.

    Combine mushroom mixture and green beans in a medium sized casserole dish. Top with fried onion pieces and bake until warm and bubbly about 15-20 minutes.

  5. Moe
    July 14, 2011 at 12:52 pm

    Enter your comments here…
    This is what I am making for Dinner tonight. I thought I’d share!
    ■1 package Linguine Noodles, Cooked, Rinsed, And Cooled
    ■1/2 head Sliced Napa Cabbage, Or More To Taste
    ■1/2 head Sliced Purple Cabbage, Or More To Taste
    ■1/2 bag Baby Spinach, Or More To Taste
    ■1 whole Red Bell Pepper, Sliced Thin
    ■1 whole Yellow Bell Pepper, Sliced Thin
    ■1 whole Orange Bell Pepper, Thinly Sliced
    ■1 bag Bean Sprouts (also Called Mung Bean Sprouts)
    ■Chopped Cilantro, Up To 1 Bunch, To Taste
    ■3 whole Scallions, Sliced
    ■3 whole Cucumbers Peeled And Sliced
    ■1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
    ■1 whole Lime, Juiced
    ■8 Tablespoons Olive Oil
    ■8 Tablespoons Soy Sauce
    ■2 Tablespoons (up To 3 Tablespoons) Sesame Oil
    ■1/3 cup Brown Sugar
    ■3 Tablespoons Fresh Ginger Chopped
    ■2 cloves Garlic Chopped
    ■2 whole Hot Peppers Or Jalapenos, Chopped
    ■Chopped Cilantro
    Preparation Instructions
    Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

  6. Jacqueline
    August 6, 2011 at 4:17 pm

    Various Vegan Butternut Squash Recipes :)

    Maple-Roasted Butternut Squash

    Makes about 4 servings.


    1 (3- to 4- pound) butternut squash, halved, seeded, and cut into 2-inch chunks
    3-4 tablespoons pure maple syrup
    1-2 tablespoons olive oil
    1/2-1 teaspoon course sea salt

    1. Preheat the oven to 450 degrees F.
    2. Combine the squash, maple syrup, oil, and salt in a large bowl and toss well to combine.
    3. Transfer the squash to a baking dish and roast, uncovered, for 35 to 40 minutes until fork-tender and lightly browned. Stir the squash every 10 minutes or so for even browning. Serve hot.

    Vegan Butternut Squash Risotto (serves 4)


    1 tbsp Earth Balance or olive oil
    1/2 yellow onion, chopped
    1 shallot, chopped
    1 1/2 lbs butternut squash, peeled, seeded, and cut into 1/2-inch chunks
    Salt and pepper to taste
    1 cup Arborio rice
    1/2 cup dry white wine
    1 standard box (about 29 oz) reduced-sodium vegetable broth, mixed with about 1/2 cup water
    1/3 cup nutritional yeast
    1 tbsp chopped fresh sage

    1) In a medium heavy-bottom saucepan, melt Earth Balance or heat olive oil on medium heat. Add onion and squash; season with salt and pepper. Cook, stirring now and then, until the squash is getting tender. It should take about 10 minutes. While you do that, empty your veggie broth into a pot, and keep it heated on a low flame.

    2) Add rice; stir to coat, and pan fry it a little. Add the wine next, and cook until almost all liquid has evaporated. It should take about 2 minutes.

    3) Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until all liquid is absorbed and rice looks creamy before adding more. You’ll probably need 40 minutes total.

    4) Stir in a bit of sage, and more salt and pepper to taste. Serve immediately, and hot!

    Sweet & Zesty Butternut Squash


    1 medium butternut squash, peeled and chopped
    3/4 cup vegetable broth
    2 tsp soy sauce
    1 tbsp maple syrup
    rice or other whole grains (optional)

    In a large soup or stock pot, combine the butternut squash with all of the other ingredients.
    Cover, and bring to a slow simmer. Allow to cook for about 20 minutes or until squash is soft, stirring before serving.

    Serve over rice, or another whole grain if desired. This sweet and salty squash is also tasty on its own.

    Vegan Butternut Squash Soup

    1 small squash
    2 red peppers
    1 whole garlic bulb
    toasted pumpkin seeds, optional, garnish
    1 tablespoon olive oil
    1 yellow onion, diced
    3 cups water, divided
    *to make creamier, some people add coconut milk in lieu of some of the water :)
    2 teaspoons sea salt
    pinch cayenne
    1/2 teaspoon ground coriander
    1/2 teaspoon ground cumin
    1 lime, zested and juiced


    1. Preheat oven to 350 degrees F. Put the squash in oven for about 40 minutes. The peppers and garlic will go into the oven about 20 minutes into the squash cooking time. The squash when fully cooked will be very soft when poked with a fork.

    2. If you are toasting some pumpkin seeds, they only need a few minutes, so put them in just as the vegetables are finishing and keep a close eye on them. Once the vegetables are cooked, pull them out and allow them some time to cool off before handling them.

    3. In the mean time, heat a large soup pot to medium heat, and saute the onion in olive oil until soft. Chop the roasted pepper roughly, and squeeze the now soft cloves of garlic out of the bulb.

    4. Scoop the flesh out of the squash skin. Add all of these to the soup pot, then pour in 2 cups of the water. Puree the soup with a hand blender. Add more water to your desired consistency. Season with the salt and spices, using cayenne to your own preference.

    5. Stir in the lime zest and juice. Bring the whole pot to a boil, then turn down and simmer for at least 10 minutes, or up to an hour. Serve garnished with toasted pumpkin seeds.

  7. Jacqueline
    November 30, 2011 at 11:21 am

    Anyone thinking about making gingerbread cookies or a gingerbread house for the holidays? Here’s a yummy vegan recipe from Sticky Fingers Bakery! Makes 24 Cookies! Here’s What You Need:

    2 & 3/4 cups pastry flour
    1 & 1/2 teaspoons baking powder
    1 tablespoon ground ginger
    1/2 teaspoon ground cloves
    1 teaspoon cinnamon
    1/2 teaspoon salt
    3/4 cup vegan margarine, softened
    3/4 cup molasses
    1 & 1/2 cups light brown sugar, packed
    2 tablespoons soymilk (I’d probably use almond milk!)
    1/2 teaspoon vanilla

    What You Do:

    1. Preheat oven to 325 degrees and grease a cookie sheet. In a large bowl, combine flour, baking powder, ginger, cloves, cinnamon, and salt. In a large bowl, whisk together margarine, molasses, and brown sugar together until smooth. Add soymilk and vanilla and whisk thoroughly.

    2. Add dry ingredients to wet and mix with spatula to form a dough. Cover and refrigerate for at least two hours.

    3. Roll out dough onto a floured board, 1/8- to 1/4-inch thick, depending on desired texture (thinner cookies will be crispier, thicker cookies will be chewier). Cut into shapes with cookie cutters and place on prepared cookie sheet. Bake for 10 to 12 minutes, depending on thickness. Add frosting and decorations! :D

    Mmmm! Sounds good to meee!

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