Easy Vegan Recipes

Carrot Muffins Makes 1 dozen • 1 cup whole-wheat flour • 1 cup oats or wheat bran • 1 tablespoon cornstarch • 2 teaspoons baking powder • 1 teaspoon allspice • ½ teaspoon ground cinnamon • ½ teaspoon salt • 1 cup raw carrots, grated • 1 cup water • 1/3 cup sugar or maple syrup • ¼ cup mild-flavored oil or vegan butter, melted 1. Preheat the oven to 375°F. 2. In a large mixing bowl, combine flour, oats or bran, cornstarch, baking powder, allspice, cinnamon, and salt. Toss in the grated carrots. Add the water, sugar or maple syrup, and oil or butter, and mix gently. 3. Spoon the batter into a lightly oiled or lined muffin pan, so each tin is about two-thirds full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean. Allow to cool in pan for 5 minutes before transferring to a baking rack. Fluffy Pancakes Serves 4 • 1 ½ cups all-purpose flour • 1 tablespoon baking powder • 1 tablespoon sugar • ¼ teaspoon salt • 2 ½ cups dairy-free milk • 2 tablespoons vegetable oil

1. Heat a non-stick skillet over medium heat until a drop of water gently sizzles and pops. 2. Mix together the dry ingredients in a large bowl. Whisk in the wet ingredients, being careful not to over-mix. If there are lumps, allow the batter to sit for a minute so they can break down. 3. Fill a quarter cup and pour batter onto the skillet. Cook over medium heat. Flip when the edges begin to dry and bubbles on the top start to pop. 4. Cook for another 1-2 minutes and serve with vegan butter, maple syrup, agave syrup, or fresh fruit.