Vegetarian Chili (for the Meat lover!)

My son says I make vegetarian chili at least once a week, which is only a slight exaggeration. I love chili; it is easy to make and I usually have all the ingredients on hand, which saves a trip to the grocery store in a snowstorm. This Vegetarian Chili is so hearty even the meat lovers in the family will love it! It has very few calories and fat compared to it meat counterpart!

The best thing about Chili is that you can do lots of fun things to change it up a little. Serve it over hotdogs and you have Chili Dogs. Serve it over Mac & Cheese and you have Chili Mac. Try it over some baked French fries and top it with some Cheeze Sauce and you have Chili Cheese Fries…AMAZING! You can even bake it in the oven with some corn bread batter on top and call it chili pie.

So yes, my son, it is okay to make vegetarian chili every week.

Ingredients in Vegetarian Chili

Onions and Peppers

I know some of you are tempted to skip the onions because someone in your family does not like onions don’t do it!! Onions add a ton of flavor! I’ve learned over the years that most people like the flavor of the onion just not the texture and if they see an onion its all over so chop them very small or even liquify them in a food processor. I like to use my chopper for this and while I am at it I chop a few extras so I have some prepped for other meals during the week.

Jalapeno

I am still using jalapeno from my garden, I chopped them up when I had an abundance of peppers and keep them in the freezer for when I need them. You can use a fresh jalapeno here and use the chopper or jarred works fine.

Garlic

I know everyone says fresh is best and I am sure it’s true, but I know that if I have to peel, chop or press garlic every time I make a recipe you can be sure I won’t be doing making that recipe! So fresh may be best, jarred is better than ordering take out! Which ever you use will be fine.

Meat Substitute

Depending on where you are in your journey you can make this an all bean chili or add some meat substitute. If you are making this for a meat lover you will definitely want to add a meat substitute I use a combination burger crumbles and sausage to make it extra meaty when serving to omnivores. There a lot there are a lot of really good burger crumbles choose from I will add one of these impossible sausage links to take this chili to the next level!

Corn

You can use canned or frozen it adds color and sweetness as well as some vegetables to the chili.

Beans

I usually used canned beans, pinto, red and black. If I plan ahead I put the dried rinsed beans in a crock pot and cook them over night and add the sautéed vegetables and meat substitute.

Canned tomatoes

I like to use petite diced tomato or fire roasted are delicious in this recipe.

Better Than Bouillon Chili Base

I tried Better Than Bouillon Chili Base for the first time and loved it! This Chili Recipe is good without the Chili Base but it really does give it that long slow cooked flavor without all of the time.

Can you make this in a crockpot?

Yes if you are using a crock pot you can save a little money and use dry beans. Clean and rinse your dry beans and place them in the crock pot with at least water that is two inches of water over the beans. Cook on high for 8 -10 hours checking to make sure you have enough water. Once the beans are cooked add your sautéed vegetables and vegetarian burger with the remaining ingredients.

What makes this a healthy chili recipe?

Yes by calculation cup for cup this chili recipe has almost half the calories and 25 grams less fat than traditional recipe. It also contains healthy plant protein and fiber from the beans plus it has at least one serving of vegetables per 2 cup serving.

5 ways to serve vegetarian chili

In a bowl with your favorite toppings like Tofutti sour cream, avocado, diced peppers, green onions, cilantro, corn chips or corn bread. Let me know what your favorite toppings in the comments below.
Loaded baked potato – Baked potato smothered in vegetarian chili, chopped onions, vegan cheese sauce.
Vegetarian hot dogs topped with vegetarian chili and chopped onions and pickles.
Chili mac – Macaroni noodles stirred into the chili and topped with vegan cheese or even better yet leftover vegan mac and cheese mixed with chili to stretch the leftovers and make a fantastic supper or lunch.
Homemade French fries made from russet potatoes topped with vegetarian chili and cashew cheese sauce!

I hope you’ll give this vegetarian chili a try and let me know how the family liked it down below!

Vegetarian Chili (for the Meat lover!)

Are you tired of cooking two meals every night. One for the Vegetarians and one for the meat eaters. Try this vegetarian chili everyone will love it.

Ingredients

1 ½ teaspoons oil
1 ½ cups onions, diced
¼ cup green bell pepper, diced
2 tablespoons jalapeno, minced
3 cloves garlic, minced
½ package vegetarian burger
1 link Impossible vegetarian sausage
2 tablespoons chili powder
1½ teaspoons ground cumin
1 teaspoon paprika
½ – 1 teaspoon salt
¼ teaspoon oregano
1½ cups corn, frozen or canned
2 cans (15 ounce) pinto beans drained and rinsed
1 can (15 ounce) red beans drained and rinsed
1 can (15 ounce) black beans drained and rinsed
2 cans (14 ounce) diced tomatoes with green chilies
3 ½ cups water

Instructions

1Heat oil in a large stockpot over medium heat.
2Add onions, bell pepper and garlic and sauté until the onions look translucent (almost clear), about 4-5 minutes.
3Add vegetarian burger and seasonings and cook for another 1-2 minutes.
4Add corn, beans, tomatoes and water and bring to a boil.
5Reduce heat and let simmer for at least 30 minutes so all the flavors start working together.

January 17, 2023

Vegan Thanksgiving Stuffing

One of the biggest highlights of Thanksgiving dinner for me is the stuffing, after the mashed potatoes of course! My favorite thing is to pile the stuffing on top of the mashed potatoes then spoon some fresh frozen sweet corn over the top of that! I like it better than gravy! But a little gravy on that would be fantastic! This vegan stuffing is not hard to make and with just a few modifications you can turn this vegan stuffing into a hearty main dish for your vegan Thanksgiving if you aren’t quite ready to show up to aunt betty’s house with a great big vegan turkey! So, whether you planning to host your own vegan Thanksgiving or if you are bringing a dish to a potluck Thanksgiving this is a great option.

What you need for to make Vegan Thanksgiving Stuffing

Bread or dried bread cubes – You can use whole grain bread or white bread or a mix of the two for this recipe it is completely up to you.If you do use whole grain, make sure the bread is not heavy. I tend to use the store-bought stuffing mix because it is a big time saver on an already busy day. Pepperidge Farm Onion and Sage is my favorite.
Vegan Butter – Use your favorite vegan butter, I love Country Crock because it’s easy to find tastes great.
Onions and Celery – Yes you must use these they give all of the flavor to this recipe. But you won’t see them so if somebody doesn’t like onions and celery they won’t know they are there!
Seasonings – you will need some sage, onion powder, and celery seed as well as salt.

How to make vegan thanksgiving stuffing a main dish

If you have some vegan turkey roast, homemade seitan, or a commercial vegan turkey roll, simply brown it in a skillet and add it to the stuffing. It is great option to limit the processed vegan meat but make a hearty vegan thanksgiving main dish everyone will love.

Planning for your Vegan Thanksgiving Meal

Can vegan stuffing be made ahead?

Yes, it can be made ahead! I prefer to make it the day of but sometimes our family makes it ahead and freezes it. I think the best idea is to have it all prepped ahead and partially cooked then on Thanksgiving Day you can finish it in a short time.

For the next few weeks, I’ll be posting the rest of the recipes you need Perfect Vegan Thanksgiving meal including, Vegan Green Bean Casserole, Vegan Cranberry sauce, and an easy vegan pumpkin pie recipe that will remind you of your grandmothers! If you have missed any of the previous recipes check them out here. Vegan Turkey Roast, Vegan Mashed Potatoes and Gravy.

I’ll also share with you the step-by-step plan you need help put your traditional Vegan Thanksgiving meal together, So make sure you subscribe so you can have the best Vegan Thanksgiving Meal Ever!

If you need help transitioning to a vegan, plant based or vegetarian diet subscribe to my YouTube channel.

Vegan Thanksgiving Stuffing

Grandma's Holiday Stuffing Veganized!

Ingredients

1 loaf bread, dry & cubed (approximately 12- 14 cups) or one bag of Pepperidge Farms Onion and Sage Bread cubes
½ cup non-hydrogenated margarine
1 cup onions
1 cup celery
1 ½ – 2 cups non-dairy milk
1 tablespoon rubbed sage
2 tsp. Chick’n broth

Instructions

Cut bread into small cubes and leave out overnight to dry.
.In a large pan, sauté onions and celery in margarine until soft.
Add bread cubes and mix to combine.
Pour milk and salt over bread stirring until all the bread is moistened. Continue to cook and stir over medium heat until browned.
.You may need to add extra milk if using store bought bread cubes.

Notes

How to store and freeze leftovers
Store leftovers in a covered container in the refrigerator for up to 5 days. Reheat in the microwave or in the oven on 300 for about 30 minutes.
To freeze, put cold stuffing into a freezer-safe container or zip bag. It will keep in the freezer for 4 to 6 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

McKays Chicken Style Seasoning

To freeze, put cold stuffing into a freezer-safe container or zip bag. It will keep in the freezer for 4 to 6 months.

This vegan thanksgiving meal is really coming together just a few more recipes you need before you are ready for the plan to put it all together for a perfect vegan Thanksgiving.

November 23, 2022

Perfect Vegan Pumpkin Pie!

Perfect Vegan Pumpkin Pie

Several years ago, I was doing a Vegan Plant Based Supper Club every month. I wanted to help my participants make a healthier Vegan Thanksgiving Meal, but which vegan pumpkin pie recipe was I going to make I had two recipes that I loved and a couple others that were recommended to me. I didn’t know what to do! So, I decided to make all of them and have a contest.

I made 5 popular vegan pumpkin pie recipes and cut them into small pieces and ask my 53 Supper Club participants taste each one and vote for their favorite. Today I share the winner of that contest with you! You are going to love it because it not only tastes fantastic, but it is easy to make. Your family will think it’s the real deal pumpkin pie.

What Ingredients do you need for to make the Perfect Vegan Pumpkin Pie

Pumpkin – Canned pumpkin is perfect for this just make sure is 100% pure pumpkin not “Pie Filling”
Silken Tofu – I use the Mori-nu brand silken tofu. It comes in different extra firm which I like for this recipe. It comes in aseptic boxes, so it is shelf stable. I buy it by the case fro Amazon because it is good for 6 months and goes great in all types of recipes.
Pumpkin pie spice – Is super easy to find this time of year! In fact you probably have some in your pantry now. If you don’t you can make your own Pumpkin spice blend.
Agar Powder – Is another one of those specialty vegan ingredients it is good to have on hand.It is made from seaweed and works kind of like gelatin and firms this pie up because we are not using eggs. It can be purchased online or in an international market.
Pie Crust – There is no shame in a store-bought pie crust if making your own seems to difficult or time consuming. You just need to read your labels, many commercial crusts have lard in them.If you are making your own, you’ll need AP flour, and oil or vegetable shortening to get a good crust.
Vegan Whipping Cream or Whipped Topping – There are some new vegan whipping creams on the market by Country Crock and Silk that are delicious that can be used to top your pie or buy a pre-whipped variety like Truwhip.If you live in an area that does not have these options, you can make a coconut whipped cream from a can of coconut cream.

Planning for your Vegan Thanksgiving Meal

Vegan Pumpkin Pie needs to be made and cooked at least one day before it is served because it sets up as it cools. I recommend you don’t make it more than 3 days ahead or the crust will get a little soggy.

This is the last recipe in our Perfect Vegan Thanksgiving Meal series, next week I will share the step-by-step planning guide that will help you prepare a Vegan Thanksgiving meal that will impress your family and friends. Ill include a grocery list and a plan of attack to get most of the cooking done early so you can enjoy the time with family and friends. If you have missed previous recipes in this series check them out here. Vegan Turkey Roast, Vegan Mashed Potatoes and Gravy, vegan Thanksgiving Stuffing, Vegan Green Bean Casserole, Vegan Cranberry sauce.

If you need help transitioning to a vegan, plant based or vegetarian diet subscribe to my YouTube channel.

Perfect Vegan Pumpkin Pie!

Yield: 1

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

The prize winning Pumpkin Pie

Ingredients

1 cup Unsweetened non-dairy milk or Cream
1 cup sugar or cane juice crystals
1 block Mori-Nu Regular Silken Tofu, extra firm
2 tablespoon oil
1 teaspoon cinnamon
1 teaspoon agar powder
2 teaspoon vanilla
½ teaspoon salt
1 teaspoon each: Pumpkin pie spice
15 oz. can pumpkin

Instructions

Blend all of the above EXCEPT PUMPKIN for about 2 minutes on HIGH until creamy smooth and warm. Lastly, add pumpkin and mix again, just until blended evenly.
Pour into UNBAKED pie shell.
Bake at 425 degrees for 15 minutes; reduce temperature to 350 and continue baking for 45-50 minutes more.
Cool and serve with whipped topping. (May also be served slightly warm – will have a softer texture.)

November 22, 2022

Vegan Mashed Potatoes and Gravy! (Like Grandma’s only Vegan!)

Just to be completely upfront with you all! This recipe for vegan Mashed Potatoes and Gravy is very traditional. That means no mashed cauliflower, they are not oil free! Just good old fashioned mashed potatoes like grandma used to make but vegan, of course! Healthy oil free and cauliflower mashes have their place but it is not on the thanksgiving table! If you are looking for a fluffy, buttery Vegan Mashed Potato and Gravy recipe you are in the right place.

What you need for the Vegan Mashed Potatoes and Gravy

The ingredients are few but very important!

Russet Potatoes – The right potato is crucial to this recipe; I see a lot of people using Yukon Gold for mashed potatoes, they are too waxy and will not make a fluffy mashed potato.
Vegan Butter – Use your favorite vegan butter, I love Country Crock because it’s easy to find tastes great.
Vegan Cream or Milk – Any thick milk will with a light taste will work here as long as it is unsweetened and fairly thick. This is not the place for almond milk, its too thin or coconut milk, even though it is thick it has a strong flavor.Cashew milk and some soy milks are great if you can find unflavored unsweetened cream all the better! I find silk soy milk a little too beany and sweet so know your milks. For years I have been using Better Than Milk soy powder, but it can be hard to find these days.

Planning for your Vegan Thanksgiving Meal

How Many Potatoes do I Need?

Well, that is a really good question! The typical rule of thumb is about ½ pound per person. So if you have 20 people you make 10 pounds of potatoes. I would however make a few more because these are fantastic vegan Mashed Potatoes, and they make great leftovers! I have made these potatoes for hundreds of people and have never been sad to have leftovers.

I have already posted the recipe for Vegan Turkey Roast and In the next few weeks I’ll be posting all the recipes you need for the Perfect Vegan Thanksgiving meal including, vegan Holiday Dressing, Vegan Green Bean Casserole, Vegan Cranberry sauce, and an easy vegan pumpkin pie recipe that will remind you of your grandmothers!

I am also creating a post to help you plan out your traditional Thanksgiving meal made vegan, So make sure you subscribe so you can have the best Vegan Thanksgiving Meal Ever!

If you want more recipes for the perfect Vegan Thanksgiving subscribe to my YouTube channel. You are not going to want to miss the pumpkin pie!

Vegan Mashed Potatoes and Gravy! (Like Grandma's only Vegan!)

Yield: 4-6 Servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This recipe for vegan Mashed Potatoes and Gravy is very traditional. That means no mashed cauliflower, they are not oil free! Just good old fashioned mashed potatoes like grandma used to make but vegan, of course!

Ingredients

5 pounds russet potatoes, peeled and diced
2 teaspoons salt, divided
1 ½ cups non-dairy unsweetened milk
2 tablespoons non-hydrogenated soy margarine

Instructions

Place peeled and diced potatoes in a large pot and cover with water.
Add 1 teaspoon salt to water and bring to a boil.
Reduce heat and let simmer for 15-20 minutes until potatoes are very soft and fall apart when poked with a fork.
Have an adult helper drain the water out of the pan.
Add non-dairy unsweetened milk and margarine.
Using an electric mixer, whip the potatoes for several minutes until the potatoes are fluffy and all of the lumps are gone.

Notes

TIP: If you don’t have an electric mixer you can use a potato masher but they won’t get as fluffy. Just don’t put them in the food processor or they will turn into glue…I tried it.

Vegan Gravy

Yield: 4-6 Servings

Delicious vegan holiday gravy.

Ingredients

1 ½ teaspoons No-Chicken Bouillon (powder or paste)
2 cups water
2 tablespoons vegan butter
2 tablespoons all-purpose flour
Generous pinch poultry seasoning
Generous dash ground pepper
2 teaspoons nutritional yeast flakes
2 teaspoons Bragg’s liquid aminos
2 Tablespoons non-dairy milk
Salt to taste

Instructions

1. In a glass measuring cup, combine water with no-chicken bouillon and Braggs.
2. Melt vegan butter in a skillet on medium heat.
3. Add flour and use wooden spatula to fully combine the melted butter with the flour and cook for a minute or so.
4. Add a generous pinch of poultry seasoning, ground pepper, and nutritional yeast flakes and cook for a few seconds.
5. Add the water bouillon mixture to the skillet. Whisk until smooth and bring it to a boil.
6. Reduce the heat to a low simmer and keep whisking the gravy constantly while it thickens and condenses.
7. Once it has thickened, add non-dairy milk.
8. Remove from heat and adjust salt as needed. It will continue to thicken as it cools.

Notes

How to store and freeze leftovers
Store leftovers in a covered container in the refrigerator for up to 5 days. Reheat in a pot on the stove or in the microwave.
To freeze, put cold gravy into a freezer-safe container or bag. It will keep in the freezer for 4 to 6 months.
When you're ready to use it, thaw in the refrigerator or use the defrost setting on the microwave. (If defrosting in the microwave, be sure to use a microwave-safe container.)
Stir frequently for even reheating. If it's too thick, add a splash of water, broth, or non-dairy milk.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

McKays Chicken Style Seasoning

You are well on your way to the perfect vegan thanksgiving meal. Mashed Potatoes are really the highlight of thanksgiving anyway! I would love to hear how your family liked these! Let me know In the comments below1 If you want more recipes for the perfect Vegan Thanksgiving subscribe to my YouTube channel. You are not going to want to miss the pumpkin pie!

November 15, 2022

Fantastic Vegan Turkey Roast!

Today we are going to start with the perfect vegan Thanksgiving main dish, homemade vegan turkey roast that is juicy and delicious! This recipe is a simple modification of one of the most requested recipes when I do catering and a favorite from my cookbook Give them Something Better. This recipe is even easier than the original and can be made days or even weeks ahead and frozen until the big day!

It is an ideal vegan main dish for a perfect vegan Thanksgiving or something you can bring to your traditional family Thanksgiving to let them know you aren’t missing out on anything with your new vegan, vegetarian or plant based diet!

In the next few weeks I’ll be posting recipes for a full Perfect Vegan Thanksgiving meal including, vegan Mashed Potatoes and Gravy, vegan Holiday Dressing, Vegan Green Bean Casserole, Vegan Cranberry sauce, and an easy vegan pumpkin pie recipe that will remind you of your grandmothers! So make sure you subscribe so you can have the best Vegan Thanksgiving Meal Ever!

Ingredients you need for a Vegan Turkey Roast

Vital Wheat Gluten Flour – (also called gluten flour) This is wheat protein. You can buy it in health food stores or online. This high protein flour is what gives this roast its meaty texture and it is essential for this recipe. Unfortunately, there is no gluten-free option.
Nutritional Yeast Flakes – (also known as nooch) are thin golden flakes, it has a delicious cheesy, nutty flavor. Nutritional yeast is rich in nutrients on its own, but most are fortifiedwith even more vitamins especially important to a vegan or vegetarian like b12. You can find it at health stores and the spice section of large supermarkets. But despite the name it is completely different from the yeast you use to make bread.
Vegetarian chicken both powder – this is a vegetable based broth powder that can be added to water to make a no-chicken, chicken broth or added to anything to give a chickeny flavor. There are many brands on the market I use McKays Vegan Special Chicken style seasoning. This is usually an online order item but it can be substituted with Better Than Bouillon No Chicken Base which is available at most large grocery stores.
Quick Cooking Oats – This is your regular morning oatmeal, I add these for texture and a hint of nutrition to the roast.
Braggs Liquid Aminos – Braggs is a specialty soy sauce that is lower in sodium and has a milder flavor than traditional soy sauce. If you can’t find it low-sodium soy sauce will work fine.
Poultry Seasoning – is a seasoning blend that can be found at nearly every store in the US it gives the roast a traditional turkey taste. This can be substituted for any seasonings you want to use like sage, thyme, marjoram, etc.
Various seasonings – the recipe calls for a few other seasonings that are likely already in your kitchen like onion powder, garlic powder, salt, cayenne.

Sneaky Tip to help your family love your Vegan Turkey Roast

There are hundreds of recipes out there for Thanksgiving Turkey, different brines, and rubs. You can adapt this turkey recipe’s flavors to suit your families’ tastes. If your family has a favorite turkey recipe, rub or brine they have been using for years substitute the seasonings they use to make your vegan turkey taste similar. Or if you just saw an interesting turkey recipe somewhere you can easily adjust this recipe to include those seasonings, just be sure to adjust the amounts. Most turkeys are 15-25 pounds, and your roast will only be about 2 pounds so it won’t need as much seasoning.

I am curious if your family makes the same traditional recipes every year or if they like trying new things. If you have a favorite turkey seasoning blend let me know in the comments below.

Planning for your Vegan Thanksgiving

Your Vegan Turkey Roast is easy to make but takes a bit of time. The good news is this roast is that “the longer it sits the better it gets.” You can make the roast early in the week or even a month or two early and freeze it until the day before you need it.

If you want more recipes for the perfect Vegan Thanksgiving subscribe to my YouTube channel. You are not going to want to miss the pumpkin pie!

Vegan Turkey Roast

Ingredients

GLUTEN DOUGH:
2 ¼ cups vital wheat gluten
½ cup quick-cooking oats
1/3 cup nutritional yeast flakes
¼ cup whole wheat or all purpose flour
2 tablespoons No-Chicken broth Seasoning
1 tablespoon onion powder
1 Tablespoon Poultry Seasoning
1 teaspoon garlic powder
½ teaspoon salt
1/8 teaspoon cayenne pepper
2-2 ½ cups water
BROTH:
13 cups water
¾ cups Braggs Liquid Aminos or low sodium soy sauce
1 chopped onion or 1 tablespoon onion powder
¼ cup No-Chicken broth Seasoning
2 tablespoons poultry seasoning
¼ teaspoon cayenne pepper
½ teaspoon garlic powder

Instructions

Mix all dough ingredients, except water, together in a large mixing bowl. If you have a stand mixer that would be best.
Add water and stir quickly; gently knead for 5 minutes once the dough comes together. If it looks dry you can add more water or if it is too wet add more flour. The dough should be still a little wet and sticky but shapeable and stretch able.
Shape dough into a ball, log or loaf, whatever shape you want your turkey to be, I like to stretch it out and tie it into knots.
Wrap in plastic wrap and refrigerate anywhere from 1 hour to overnight.
Combine all broth ingredients in a large pot; bring to a boil over high heat.
While waiting for the broth to come to a boil add some oil to a large skillet and brown your dough ball on all sides. This is an optional step and does not add a lot of flavor but defiantly makes it look more delicious.
Add dough ball to the boiling broth. When it returns to a boil, reduce heat to a low simmer; cover and cook for 1 hour. Allow to cool in broth.
At this point you can freeze it or store it in the broth for up to a week. It is ready to eat, you can slice off a piece and make a sandwich if you want.
But for the big day you can place in a 300 oven in a pan with a tight fitting lid or aluminum foil with some broth and cook for 40-45 minute or until heated through.
To speed up the process you can slice your vegan turkey roast ahead of time.

November 11, 2022

Apple Pie Roses (Vegan)

These beautiful Apple Pie Roses or Mini Apple Tarts will defiantly impress your guests! If you are planning a wedding shower or a fancy tea party this must be on your menu! And I promise you they are super easy. The pictures you see here are the Apple Pie Roses were made by two 11 year old girls and they are stunning! There are only 4 ingredients unless you count the powdered sugar, I put on top then it would be 5. We used Pepperidge Farm puff pastry which is a favorite “accidentally vegan” ingredient.

I have tried a lot of Pinterest perfect recipes but when I make them, they are certainly not Pinterest worthy. So, when I find one that I can actually make I am thrilled!! I LOVE fun and supper cute foods but really lack the skills to make them beautiful. Until NOW!! If you have a hard time recreating some of the beautiful recipes on Pinterest show me your “fail” in the comments below.

Important Tips for perfect Apple Pie Roses:

Use the right apple

I like to use the gala apple because it does not brown quickly and is naturally sweet. It also has a reddish skin with I like to leave on for the Apple Pie Roses for color.

Slice the apples very thin.

I like to slice the “cheeks” off the apples and then lay them cut side down on my board and use a knife to cut them very thin. You could also use a mandolin if you have one, but make sure you use the safety guard, I have had many accidents with that thing! If you don’t slice them thin enough you will have a hard time rolling up the rose.

Keep the Puff Pastry Cool

If the dough gets too warm it will start getting sticky and be hard to work with, if you start having trouble put it back in the fridge for 10 minutes or so.

Arrange the Apples

When laying the apple slices on the puff pastry make sure you overlap them enough to show the pedals but not so much that the pedals are not distinct and individual.

How to Make Apple Pie Roses or Mini Apple Rose Tarts

Thaw the puff pastry according to the package directions.

Lightly flour a clean countertop and place one sheet of the puff pastry on the counter area. Using a rolling pin lightly roll out slightly. Using a pizza cutter cut the dough into 6 strips on the shorter edge so that your dough strips are shorter instead of longer approximately 2 inches wide. I like to place these on a cooking sheet and put them back in the refrigerator while I am slicing apples.

Preheat the oven to 375°F (190°C). Drain the apples.

Cut the apples in half, remove the core then slice the apples as thin as possible you can do this by hand or with a mandolin if you have one. I like to leave the peel so it will give a beautiful red color to your roses. Place your sliced apples in water with a splash of lemon juice and microwave foe 3 minutes to slightly soften. They should be soft enough to roll without breaking.

In another small bowl place three tablespoons of strawberry preserves with two tablespoons of water. Microwave for about one minute so that the preserves will be easier to spread. Remove puff pastry strips from the fridge and spread a thin layer of preserves on each strip of dough.

Spray a muffin pan with cooking spray.

Drain the apples and arrange the apple slices on the dough, overlapping one another. Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon if you would like and then fold up the bottom part of the dough.

Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular sized muffin cup.

Do the same for all 6 roses. Bake for about 40-45 minutes, until fully cooked. Check after 30 minutes if the apples are starting to burn cover loosely with aluminum foil for the last 10-15 minutes.

These are best eaten fresh out of the oven. But they can be made a few hours early and re-heated in the oven before serving.

Apple Pie Roses (Vegan)

Yield: 6

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Beautiful Apple Pie Roses are perfect for a wedding shower dessert or mother's day brunch! They are super impressive but even a kid can make them!

Ingredients

3 Gala Apples
3 tablespoons Strawberry preserves
1 sheet puff pastry dough (vegan)
cinnamon (if desired)

Instructions

Thaw the puff pastry according to the package directions.
Lightly flour a clean countertop and place one sheet of the puff pastry on the counter area. Using a rolling pin lightly roll out slightly. Using a pizza cutter cut the dough into 6 strips on the shorter edge so that your dough strips are shorter instead of longer approximately 2 inches wide. I like to place these on a cooking sheet and put them back in the refrigerator while I am slicing apples.
Preheat the oven to 375°F (190°C). Drain the apples.
Cut the apples in half, remove the core then slice the apples as thin as possible you can do this by hand or with a mandolin if you have one. I like to leave the peel so it will give a beautiful red color to your roses. Place your sliced apples in water with a splash of lemon juice and microwave foe 3 minutes to slightly soften. They should be soft enough to roll without breaking.
In another small bowl place three tablespoons of strawberry preserves with two tablespoons of water. Microwave for about one minute so that the preserves will be easier to spread. Remove puff pastry strips from the fridge and spread a thin layer of preserves on each strip of dough.
Spray a muffin pan with cooking spray.
Drain the apples and arrange the apple slices on the dough, overlapping one another. Make sure the top (skin side) of the slices sticks a little out of the strip. Sprinkle with cinnamon if you would like and then fold up the bottom part of the dough.
Starting from one end, carefully roll the dough, keeping the apple slices in place. Seal the edge at the end, pressing with your finger, and place in a regular sized muffin cup.
Do the same for all 6 roses. Bake for about 40-45 minutes, until fully cooked. Check after 30 minutes if the apples are starting to burn cover loosely with aluminum foil for the last 10-15 minutes.

Notes

These are best eaten fresh out of the oven. But they can be made a few hours early and re-heated in the oven before serving.

Here is the video I watched to see how it is done.

July 12, 2015

Author: Stephanie Howard

Vegetarian Chili (for the Meat lover!)

Ingredients in Vegetarian Chili

Onions and Peppers

Jalapeno

Garlic

Meat Substitute

Corn

Beans

Canned tomatoes

Better Than Bouillon Chili Base

Can you make this in a crockpot?

What makes this a healthy chili recipe?

5 ways to serve vegetarian chili

Ingredients

Instructions

Vegan Thanksgiving Stuffing

What you need for to make Vegan Thanksgiving Stuffing

How to make vegan thanksgiving stuffing a main dish

Planning for your Vegan Thanksgiving Meal

Can vegan stuffing be made ahead?

Ingredients

Instructions

Notes

Recommended Products

Perfect Vegan Pumpkin Pie!

Perfect Vegan Pumpkin Pie

What Ingredients do you need for to make the Perfect Vegan Pumpkin Pie

Planning for your Vegan Thanksgiving Meal

Ingredients

Instructions

Vegan Mashed Potatoes and Gravy! (Like Grandma’s only Vegan!)

What you need for the Vegan Mashed Potatoes and Gravy

Planning for your Vegan Thanksgiving Meal

How Many Potatoes do I Need?

Ingredients

Instructions

Notes

Ingredients

Instructions

Notes

Recommended Products

Fantastic Vegan Turkey Roast!

Ingredients you need for a Vegan Turkey Roast

Sneaky Tip to help your family love your Vegan Turkey Roast

Planning for your Vegan Thanksgiving

Ingredients

Instructions

Apple Pie Roses (Vegan)

Important Tips for perfect Apple Pie Roses:

Use the right apple

Slice the apples very thin.

Keep the Puff Pastry Cool

Arrange the Apples

How to Make Apple Pie Roses or Mini Apple Rose Tarts

Ingredients

Instructions

Notes