Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Carrot Muffins
• Ingredients
• Can I Freeze Carrot Muffins?
• More Carrot Breakfast Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

If you’re anything like me, you’re in the mood to bake lately. Carefully scooping dry ingredients into one bowl and measuring wet ingredients into another feels familiar; meditative. And then there’s the cozy scent of these Carrot Oatmeal Muffins wafting from the oven. The warm, satisfying end product. So rewarding!

The Story Behind the Recipe

I originally shared this carrot muffin recipe back in 2013, and it was really popular with readers for a couple of years.

But for some reason, it slowly faded into the background, and you know what? These carrot muffins don’t deserve that! They’re one of my all-time favorite muffin recipes, and they deserve to be seen. And made. And devoured (sorry, muffins).

Back in 2013, I threw this recipe together on a whim. It became an instant favorite, and I’ve made these spiced carrot oatmeal muffins dozens of times since then. Maybe even hundreds.

(I also created these carrot pineapple muffins – sort of a fully loaded variation that’s carrot-cake-esque – and they’re so good! What can I say? We’re huge carrot muffin fans around here!)

Why You’ll Love These Carrot Muffins

Well, we’ve covered that they’re melt-in-your-mouth delicious and are guaranteed to make your morning cozy. They also mix up fast, make exactly 12 muffins, and are ready in 25 minutes. Plus, you get the added nutrition of veggies for breakfast!

Here are what readers have said about them:

• “They are perfect! And oh man, do they smell amazing when they’re baking! We love them. Thank you for the recipe!”
• “Awesome muffins, packed full of flavour, reminds me of pumpkin pie. Muffins weren’t overly sweet which I liked. I made a double batch and subbed butter for the oil and added in raisins.”
• “Delicious! They are moist and wonderful. I make these all the time for my little guy who doesn’t like to eat his veggies.”

Ingredients

So what’ve we got for ingredients?

• Flour, first and foremost. All-purpose, please!
• Rolled oats
• Baking powder and baking soda for lift
• Salt
• Warm, familiar spices – cinnamon, nutmeg, ginger, and cloves.
• Finely shredded carrots
• Milk (plant-based milk if you prefer)
• Applesauce for premium moistness.
• Oil
• Egg

After I scoop these Carrot Oatmeal Muffins into their muffin tins, I like to sprinkle the tops with some more rolled oats, then bake away.

I hope you find these muffins as satisfying to bake (and eat) as we do!

Can I Freeze Carrot Muffins?

Yes! Carrot muffins freeze beautifully. Just place them in an airtight container or freezer bag and freeze for up to 3 months. To thaw, just let them sit on your kitchen counter at room temperature for about an hour.

More Carrot Breakfast Recipes

• Good Morning Sunshine Muffins – fully loaded carrot muffins with pineapple and coconut
• Mini Carrot Muffins with Chocolate Chips – toddler-sized and toddler-taste-tested!
• Carrot Cake Oatmeal – “cake” for breakfast? Yes please!
• Carrot Mimosas – yep, I went there.
• These Carrot Cake Pancakes are so decadent!

Print

Carrot Oatmeal Muffins Recipe

Shredded carrots, rolled oats, and plenty of warm, cozy spices make up these tender-yet-hearty muffins. They’re like a hug in a muffin wrapper!

Keyword carrot and oatmeal muffins, carrot muffins, carrot oatmeal muffins

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 12 muffins

Calories 239kcal

Author Kare

Ingredients

• 2 cups all-purpose flour can sub 1 cup for whole wheat flour or all for white whole wheat flour
• 1 cup rolled oats plus a couple extra tablespoons for topping
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup milk*
• 3/4 cup packed brown sugar
• 3/4 cup unsweetened applesauce**
• 1/3 cup canola oil
• 1 large egg
• 2-3 medium carrots finely grated [about 2 cups]

Instructions

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
• Divide the mixture between the muffin cups. I like to use an ice cream scoop for this – so easy! Cups should be filled just about to the top.
• Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
• Allow to cool for about 10 minutes before removing from the muffin tin.
• Serve plain or with butter (or vegan butter) if desired.

Notes

Storage Notes

Store in an airtight container at room temperature for 2 – 3 days. To freeze, place them in an airtight container or freezer bag and freeze for up to 3 months. To thaw, just let them sit on your kitchen counter at room temperature for about an hour.

* Dairy-free option:

Use unsweetened almond milk or unsweetened soy milk.

**Applesauce substitution:

If you don’t have applesauce, some readers have reported subbing mashed banana with success. I will often bake these muffins without the applesauce at all, increasing the oil to 2/3 cup.

Recipe revision notes:

In 2020, I updated this recipe from the original I posted in 2013. The changes are as follows: To simplify, I call for all-purpose flour instead of a mix of all-purpose and whole wheat (but included flour options). Removed the 2 teaspoons vanilla extract because I think the spices add enough flavor. Changed the oil from vegetable oil to canola oil because the latter is considered to contain healthier fats. Feel free to use vegetable oil if you prefer; coconut oil and olive oil are also nice options.

Nutrition

Serving: 1muffin | Calories: 239kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 275mg | Fiber: 3g | Sugar: 16g

The post Spiced Carrot Oatmeal Muffins Recipe appeared first on Kitchen Treaty.

Peanut butter and jelly are best pals, and for good reason. Hello, salty peanut butter. Oh hi, sweet jam. Yep, perfect.

I’ve brought these flavors together before in smoothie form, but for this year’s new cookie recipe, I thought it might be fun to create a vegan thumbprint cookie, and PB & J seemed like a natural twist.

The post Vegan Peanut Butter & Jelly Thumbprint Cookies appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• What is Devil’s Food?
• About This Recipe
• Dairy-Free Chocolate Cake Ingredients
• How to Make this Two-Layer Chocolate Cake
• Equipment Note
• More Dairy-Free Cake Recipes

• Jump straight to the full, printable recipe
• I’m just here for the comments!

The Story Behind the Recipe

Originally, when I was brainstorming recipes for Halloween season, I wanted to create a devil’s food cake recipe – a deep dark chocolate cake – that had big red marzipan devil horns. Because Halloween! And Devil’s food! And maybe someday, I’ll give that a whirl, and if I do, I’ll be sure to share it here.

But the truth is, this is a devil’s food cake for anytime of year, and devil horns won’t quite translate as well in March as they would in October. So, please imagine the devil-horn cuteness that the season calls for, and then let’s carry on with what is now my favorite dairy-free chocolate cake recipe.

What is Devil’s Food?

Devils Food is simply a rich, deep, dark chocolate cake. I originally called this a vegan devil’s food cake (because it’s vegan too – did I mention that?!) Ultimately, I decided to rename it dairy-free chocolate cake because more people search for those words.

About This Recipe

First, for the chocolate two-layer cake itself, I adapted this devil’s food “Hostess” cupcakes recipe from Isa Chandra Moskowitz. I doubled the recipe and played with the sugar/maple syrup ratio, otherwise, I kept it pretty close to the original. It’s pretty perfect (and I need to try those cupcakes soon). I love how the cake layers are nice and sturdy – who wants to deal with fragile, broken layers when trying to assemble a special cake?! And the dairy-free cake itself is moist with a dense dark chocolate flavor. So good.

For the buttercream, I played with this recipe from Connoisseurus Veg, changing around the measurements here and there and reducing the overall volume so we’d have the perfect amount for this dairy-free chocolate cake.

Dairy-Free Chocolate Cake Ingredients

Chocolate cake:

• Flour: I use all-purpose flour.
• Cocoa powder: A good dose of it! I like the darker stuff for the richest, most decadent chocolate cake.
• Baking powder & baking soda: Typical cake leavening agents. Gotta get that rise!
• Sea salt: Highlights and amplifies the flavor and balances some of the sweetness.
• Soy milk: Plain, unsweetened dairy-free milk please. Oat milk or almond milk would work well, too.
• Canola oil: Key for a moist dairy free cake.
• Sugar: Plain ol’ granulated white sugar.
• Pure maple syrup: Adds moisture and sweetness.
• Apple cider vinegar: A bit of acid helps activate the leavening ingredients, fluffing up the cake a bit.
• Pure vanilla extract: Because vanilla and chocolate are BFFs!

Dairy-free chocolate buttercream frosting:

• Vegan butter: Sometimes vegan butters can taste a little off. I tested this recipe with both Earth Balance and Melt brand vegan butters. The most reliable texture was gained from the Earth Balance, but the flavor is out-of-this-world perfect with the Melt. However, I had problems with some of the Melt batches coming out grainy. I solved that problem by whipping the milk with the butter first as the source recipe calls for, but I just want to put it out there – if you try a different type of vegan butter, your buttercream may turn out a little different. 
• Soy milk: Unsweetened. And again, feel free to sub in another dairy-free milk.
• Dutch-process cocoa powder
• Pure vanilla extract
• Powdered sugar

How to Make this Two-Layer Chocolate Cake

First, make the cake. I like to use my stand mixer to beat together the wet ingredients, mix the dry ingredients in a separate bowl, and then add the dry ingredients to the wet.

Then, pour the batter into the greased pans. The batter is pretty runny, but trust me – the cake will be phenomenal!

Bake just until the tops spring back when you poke them with your finger, cool a bit, then spring the cake rounds free from their pans and let them cool completely.

Next, it’s frosting time! Blend the ingredients in a mixer until smooth and glossy.

To assemble and frost your dairy free chocolate cake, add some frosting to one of the cake rounds and spread it evenly. Top with the second layer, then proceed with your crumb coat. A crumb coat is simply a thin layer of frosting that holds the crumbs in. I frost the sides first, then the top.

After that, I add the thicker layer of frosting. Swoop and swirl however you like. And your chocolate dairy free cake is complete!

Equipment Note

I like to bake this cake in 8-inch pans so that the finished product is nice and tall. But I’m sure it will work in 9-inch pans, too – they might just be done baking a couple of minutes earlier.

This is one of those winning chocolate cake recipes that might happen to be dairy-free and vegan, but is really delicious for everyone. I’m so excited to now have a reliable, delicious homemade chocolate dairy-free cake recipe in my arsenal that I can pull out for birthdays and special occasions!

I hope you love this recipe as much as we do. If so, please come on back and rate the recipe so others know it’s a keeper too! (And if not, please come back and let me know too – that helps me troubleshoot if there’s anything going wrong with my recipes out there in the wild.)

More Dairy-Free Cake Recipes

• Chocolate Wacky Cake is super easy to make, mixing up right in the pan and using NO eggs and NO dairy! It’s so good.
• Mom’s Hazelnut Cake is a light and fluffy vintage cake that’s sort of a hybrid between nut cake and angel food cake, and it’s naturally dairy-free!
• This dairy-free and vegan pineapple upside down cake is so moist and caramelly!
• These hummingbird cupcakes with their dried pineapple flowers are so special looking and have a dairy-free option.
• If you’re feeling patriotic, this American flag sheet cake is dairy-free and the frosting can be easily made dairy-free/vegan too!
• Mug cakes are the perfect way to get a quick serving of cake in when you’re craving it. This vegan peanut butter mug cake is so good! I love this chocolate mint mug cake too.
• Quick bread is basically cake in loaf form, so I must share this Dairy-Free Banana Bread recipe too. It’s the best!

Print

Devil’s Food Cake

Deep, dark, rich, moist, and luxuriously everything chocolate cake should be – but dairy-free and vegan!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Calories 683kcal

Author Kare

Equipment

• 2 8-inch cake pans Feel free to use 9-inch, your cake will just be shorter and will take less time to bake.

Ingredients

For the cake:

• 2 cups all-purpose flour
• 3/4 cup dutch process cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine-grain sea salt
• 2 cups plain unsweetened soy milk
• 1/2 cup canola oil
• 1 cup granulated sugar
• 1/2 cup pure maple syrup
• 2 teaspoons apple cider vinegar
• 2 teaspoons pure vanilla extract

For the frosting:

• 1 cup 2 sticks vegan butter at room temperature (I highly recommend Melt brand; Earth Balance will also work but in my opinion doesn’t taste as good)
• 3-4 tablespoons unsweetened soy milk
• 2/3 cup dutch process cocoa powder
• 1 teaspoon pure vanilla extract
• 4 cups powdered sugar

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans with oil or non-stick spray. Set aside.
• Make the cake. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
• Into the bowl of a stand mixer or in another large bowl (to mix with a hand mixer), add the soy milk, oil, sugar, maple syrup, vinegar, and vanilla. Mix on medium speed for two minutes.
• Add half the dry ingredients and mix to blend. Add the remaining dry ingredients and mix at medium speed for 1 minute. The batter will be quite runny. Divide the batter between the two cake pans.
• Bake until the top springs back when you poke it and a toothpick inserted into the center comes back clean, 25 – 30 minutes. Remove the cake pans from the oven and place on wire racks to start cooling. After 10 minutes, run a butter knife around the edges of the cakes to loosen them from the side, then invert onto a wire rack, removing the cake pan. Let cake rounds cool completely, 30-45 minutes. To expedite the cooling process, you can place the cakes in the freezer for about 10 minutes for the fridge for 20.
• Meanwhile, make the frosting. In the clean stand mixer bowl affixed with a beater blade (or in a medium mixing bowl if you are using a hand mixer), add the vegan butter. If you’re using the recommended brand (Melt) and it’s room temperature, it should be very very soft. Add 3 tablespoons of the soy milk and beat until as incorporated as possible. Add the cocoa powder and mix until well combined and glossy. Mix in the vanilla extract. Add the powdered sugar 1 cup at a time, beating until incorporated after each addition. Once all the powdered sugar has been added, beat frosting at medium speed for about 1 minute until it has lightened up a bit and is a bit fluffier. If the frosting seems too soft to spread on the cake, add more powdered sugar, 1/2 cup at a time. If it’s too stiff, add more soy milk, 1 teaspoon at a time, until the frosting is perfectly spreadable.
• Once the layers are cool, place the first layer on your cake plate. Add about 1/3 of the frosting to the top of the first layer and with a butter knife or offset spatula, smooth to the edges. Top with the second layer. Smooth a thin layer of frosting around the sides of the cake, then add another, thicker layer (the thinner layer first will help hold the crumbs in). Add the remaining frosting to the top of the cake and smooth with the knife or spatula, adding swoops and swirls how you see fit (or smoothing it all out – however you want, it’s your cake!)
• Cut into slices, serve, and enjoy!

Notes

Storage notes

Store lightly covered at room temperature for up to two days. 

Milk substitutes

Unsweetened oat milk or unsweetened almond milk will work, too. 

Gluten-free dairy-free chocolate cake option

I have not made it this way, so please report back if you do and I’ll update the recipe! But I’m confident that a 1-1 gluten-free flour blend will work well in place of the all-purpose flour. 

Source

Cake recipe adapted from Isa Chandra Moskowitz / Buttercream recipe adapted from Connoisseurus Veg

Nutrition

Serving: 1g | Calories: 683kcal | Carbohydrates: 133g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 420mg | Potassium: 395mg | Fiber: 7g | Sugar: 97g | Vitamin A: 137IU | Calcium: 188mg | Iron: 4mg

The post Dairy-Free Chocolate Cake (Devil’s Food Cake) appeared first on Kitchen Treaty.

Did I just make you cringe? I want to say people either hate or love the word, but really, it’s more like hate or … tolerate.

In this case, I hope you can tolerate, because “moist” is a really good thing when we’re talking cake, am I right? Especially pineapple upside down cake – and this vegan pineapple upside down cake definitely embodies the word.

Golden, caramely, bites of juicy pineapple, and – yes – moist vanilla cake. Nothing better, am I right?

For this vegan pineapple upside down cake recipe, I set out to create something that tasted just like the traditional version that’s made with dairy and eggs. But I didn’t want it to be overly complicated. And it’s not! We’re talking pineapple and brown sugar in a skillet, then a super easy (and I mean easy!) cake batter made with oil, applesauce, reserved pineapple juice, flour, sugar, vanilla (lots of it!) and not much else.

The first time I sort of winged (wung?) it and it came out (muy delicioso hand gesture) so good! I was actually kind of floored. And happy. Because having a recipe work out perfectly the very first time in food blogger land is a happy, happy thing.

Okay, so we’ve got pineapple. Sliced, because of course. Grab your cast-iron pan (a must) and warm the pineapple slices along with the brown sugar.

Yum.

And then some maraschino cherries. I chose vegetable-dyed maraschinos but if you’re not strict about it, go traditional. (Note that some maraschino cherries are not vegan – you can find more details here.)

And then, something I’ve never put into pineapple upside down cake before but they do it here and I thought hey, why not – an entire can of crushed pineapple! Just drain then get that pineapple into all the nooks and crannies. Trust me. So worth it.

Then, the cake batter! It whips together so simply and takes but one bowl and a minute or so to whip up. Glorious, glorious, glorious.

Bake that bad boy, let cool for a bit, and flip!

Oh, glorious cake. Glorious, moist, golden cake.

I mean, I’m sorry! But it’s true!

More Vegan Cake Recipes

• This dairy-free and vegan chocolate cake is so moist and chocolatey! It’s a go-to anytime someone requests chocolate cake. . 
• Flag cakes are so nostalgic! American flag sheet cake is vegan and the frosting can be easily made dairy-free/vegan too!
• Mug cakes are a brilliant way to tame a sweet tooth. Vegan peanut butter mug cake is so rich! I adore this chocolate mint mug cake also.

Print

Vegan Pineapple Upside Down Cake

The classic melt-in-your-mouth skillet cake with a brown sugar pineapple topping. And veganized … but you’d never know it!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Author Kare

Ingredients

Pineapple layer:

• 2 tablespoons Earth Balance vegan butter can sub regular butter if not vegan
• 1/2 cup dark brown sugar
• 1 20-ounce can sliced pineapple, drained (reserve the juice!)
• 1 20-ounce can crushed pineapple, drained well

Cake:

• 1/2 cup applesauce
• 1/2 cup canola oil
• 1/2 cup granulated sugar
• 1/3 cup reserved pineapple juice
• 1 tablespoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon fine-grain sea salt
• 2 teaspoons baking powder

Equipment:

• One 10-inch cast-iron skillet
• 12- inch or larger cake platter

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Place skillet over medium heat. Add the butter. Once it melts, stir in the brown sugar and cook, stirring constantly, until the sugar melts, about two minutes. Remove from heat and add the drained sliced pineapple. Place maraschino cherries in pineapple holes. Spread drained crushed pineapple into the crevices and over the top. Use it all!
• To a large mixing bowl, add the applesauce, canola oil, sugar, pineapple juice, and vanilla. Mix until combined. Place a fine-mesh sieve over the top of the bowl. Add the flour, baking powder, and salt and sift over the wet ingredients. Using a wooden spoon or spatula, mix the dry ingredients with the wet until incorporated.
• Spread the batter evenly over the top of the pineapple.
• Bake for about 35 minutes, until the cake begins to turn golden brown on the top and a toothpick inserted into the center of the cake layer comes out clean.
• Remove from oven and let cool for about 10 minutes.
• Time to flip! Have a large cake plate or tray ready. Loosen the sides of the cake with a butter knife. Place the platter upside down over the top of the skillet and quickly flip the skillet over, inverting the cake onto the platter.
• Serve immediately (vegan vanilla ice cream or vegan whipped cream are great partners!) or let cool completely then refrigerate until ready to serve. Cake keeps well in the fridge for up 2-3 days.

Notes

Adapted from Food Network

The post Vegan Pineapple Upside Down Cake appeared first on Kitchen Treaty.

And oftentimes, by the time I’ve altered a recipe to be dairy-free, it just makes sense to go all the way and make it 100% plant-based. Not because I have to personally, but because I want to!

But I also want everyone around me – meat-eaters and vegans alike – to love my recipes. So it’s kind of a personal challenge for me to make awesome-tasting vegan recipes for all. 

Take these Vegan Chocolate Crinkle Cookies. All I really needed to do was start with a solid recipe and swap the eggs for a vegan-friendly binder. Okay, so I made a couple other changes, too, but the eggs are the most important. My first choice for vegan baking is usually flax eggs – simply ground flaxseeds (or flax meal) and water mixed together. After the mixture sits for a few minutes, the flaxseed gels, and voila! Instant binder, no eggs needed! 

Because the flax eggs alter the recipe, I also found a needed to make another couple of tweaks in order to achieve those perfect crinkles that we know and love in chocolate crinkle cookies.

First, I added a bit of baking soda just to really help the cookies expand and make those nice big cracks we expect from perfect chocolate crinkle cookies. Second, I roll the cookies in granulated sugar first, before the powdered sugar. The granulated sugar helps soak up some of the excess moisture that the vegan dough has in it. Both of these tips I got from this page – I have no idea who these people are, but I found the info to be incredibly useful!

Oh, and I added a bit more vanilla. Because vanilla.

And boom! Christmas-cookie-platter-worthy chocolate crinkle cookies right here, baby! Honestly, we can’t even tell the difference between these vegan chocolate crinkle cookies and their traditional counterpart. 

They’re sweet, with a bit of crunch on the outside thanks to the sugar, and then soft, fudgy, and almost brownie-like inside. 

The perfect holiday cookie, vegan style. But you don’t have to be a vegan to love ’em – promise!

The post Vegan Chocolate Crinkle Cookies appeared first on Kitchen Treaty.

I published this dairy-free roll recipe a few years back, and it’s since received tons of five-star reviews. People love this roll recipe!

These Dairy-free Dinner Rolls are a traditional yeast-based roll, and we all know yeast can be tricky – but never fear, this post has all the tips you need for perfect vegan rolls every time! Read on for all the goods.

In this Article

• The Story Behind The Recipe
• Dairy-Free Dinner Roll Ingredients
• How to Cut & Shape Your Dinner Rolls
• Five Tips for Successful Dairy-Free Dinner Rolls
  • 1. Mind Your Yeast!
  • 2. Keep Your Dough on the Sticky Side
  • 3. Find the Perfect, Warm(ish) Place for the Rise
  • 4. Butter the Tops for That Nice Golden Color
  • 5. Know when to cut your losses

  The Story Behind The Recipe

  Yep, it starts with a Grandma. I know, I know – how original … but mine was pretty awesome.

  My grandma, or “Gran” as we called her, made the most epic dinner rolls. Soft, fluffy, a little sweet, and a lot buttery … pure heaven. She would bring them to every holiday gathering and we kids would grab at them like they were going out of style. Grown-ups too.

  Even better were leftovers. For breakfast next day we’d slice them thin, pop them in the toaster, then generously butter them for the most glorious “toast” ever.

  My Gran jotted down her recipe after many requests from family, but her writing was a bit hurried, and try as I might to translate it, I’ve never been able to replicate her rolls – not even close. That is, until now! Even better, I’ve turned them into dinner rolls without eggs and dairy-free rolls too – fully vegan, but no one will know.

  

  Gran didn’t usually crowd her dinner rolls in a pan like I’ve done here – she’d space them on a cookie sheet for maximum browning on all sides. Sometimes I like to cook this vegan dinner rolls recipe that way. But today, I’ve got the crowded, store-bought-but-not-perfect-enough-to-be-store-bought-and-that’s-a-good-thing thing going on here.

  

  Readers say …
  “I’ve been trying to perfect vegan dinner rolls for years. This recipe was easy to follow and rolls turned out delicious. Even my non vegan family members loved them!!”

  – Natasha

  Dairy-Free Dinner Roll Ingredients

  This recipe swaps in Earth Balance, a vegan butter, for the butter typically found in dinner roll recipes (or, in Gran’s case, margarine – which, incidentally, can often be vegan!)

  For the milk, I’ve found unsweetened soy milk has the best taste (I also tried these with almond milk but the almond milk lended a not-so-pleasant taste. Soy it is!)

  

  Many dinner roll recipes call for eggs, but with these being vegan dinner rolls, I’ve left the egg out and added a bit more butter instead. I honestly don’t notice a difference between this dough and the enriched/egg situation, which was a happy and somewhat surprising discovery.

  Plus active dry yeast, flour, salt, and sugar – the sugar is for a bit of sweetness and for the yeast to feed off of.

  How to Cut & Shape Your Dinner Rolls

  Once your dough has risen and is ready, it’s time to shape it into rolls! I thought I’d include some photos here of that process – a picture is worth a thousand words and all that.

  First, place the dough on a lightly floured surface. Then, using a knife or bench scraper, cut the dough into quarters, then cut each quarter into 5 equal-ish pieces.

  

  

  Next, take each piece and fold the corners down toward the bottom until they meet and stick, to make a ball.

  

  

  And then line them up in your pan!

  Five Tips for Successful Dairy-Free Dinner Rolls

  Okay, before we go any further, I want to share with you a few things I’ve learned over the years when it comes to yeast rolls.

  I’ve found there are a few key tricks to churning out perfect vegan dinner rolls:

  1. Mind Your Yeast!

  • Your yeast packets should be one year old or less.
  • Liquids should be between 100 – 110 degrees Fahrenheit before stirring the yeast in. I use a thermometer to determine the temperature of the liquid, because my hands change temperature too much and I can’t tell just by touch how warm (or cool) the liquid is.
  • Feed it sugar. When proofing the yeast (proofing = activating, by the way), add sugar, but hold the salt. Yeast feeds on sugar. Salt, on the other hand, can kill it.
  • If your yeast is bubbly after about 5 minutes of proofing, you’re on the right track!

  

  

  

  2. Keep Your Dough on the Sticky Side

  I used to put way too much flour in my dinner roll attempts – now I know better! I err on the side of keeping the dough pretty sticky and wet. I use (and recommend) a stand mixer, and once about 3/4 of the dough is balling up on the beater but the rest is sticking to the bottom immediately after adding the flour, I stop adding flour. When I turn it out to place it in a bowl to raise it, a bit is going to stick to my hands. And that’s okay! If that happens I know I’m on the right track.

  

  3. Find the Perfect, Warm(ish) Place for the Rise

  There’s a particular spot on my kitchen counter, to the left of the range and where the sun tends stream in the window, where my dough is most likely to rise.

  I’ve also found that now that we have newer, colder quartz countertops, my dough isn’t as happy. So I set the bowl on a trivet or potholder.

  

  4. Butter the Tops for That Nice Golden Color

  Pretty self-explanatory. Don’t skip this step!

  

  5. Know when to cut your losses

  If your yeast doesn’t bubble or your dough (for this particular recipe) doesn’t double in size within 60 minutes, it’s probably not worth your time to continue with the recipe. I’ve found whenever I power through with a failed proofing or dough, the result is really not worth the effort. Better to toss it and start over.

  Okay, now that you’re armed with tips, are you ready to dive in? Let’s make the softest, fluffiest vegan dinner rolls around! Here’s the recipe.

  (Oh, and I just have to point out that your rolls might just LOVE one of these vegan compound butters. YUM!)

  

  Print

  Soft & Fluffy Dairy-Free Vegan Dinner Rolls Recipe

  Please the vegans and dairy-free eaters without disappointing the carnivores. These soft, fluffy, buttery, and melt-in-your-mouth dinner rolls are total crowd-pleasers – no eggs or dairy needed.

  Cuisine American

  Keyword banana bread

  Prep Time 1 hour hour 50 minutes minutes

  Cook Time 20 minutes minutes

  Total Time 2 hours hours 10 minutes minutes

  Servings 20 rolls

  Calories 175kcal

  Author Kare

  Equipment

  • Stand mixer

  Ingredients

  • 6 tablespoons + 2 tablespoons vegan butter divided; I use Earth Balance
  • 2 cups unsweetened soy milk
  • 1/2 cup water
  • 2 1/4 teaspoons active dry yeast one packet) (not instant
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons salt
  • 5-6 cups all-purpose flour
  • 2-3 teaspoons canola oil for greasing the pans only – not for the dough!

  Instructions

  Make the Dough

  • Add 6 tablespoons of Earth Balance to a small sauce pan. Set on your stovetop over very low heat, until melted. Add the soy milk and water. Continue heating until the temperature hits about 115 degrees (it will cool off a bit when you add it to the bowl of your stand mixer).
  • Pour warmed butter and milk mixture into the bowl of your stand mixer. Add the sugar and stir to combine.
  • Check the liquid with the thermometer again to make sure the temperature of the liquid is between 100-110 degrees. Most say this feels warm but doesn't sting your hand to the touch. For me, the only way to really tell is to use a thermometer. You can use a meat thermometer or a candy thermometer. The reason temperature is so important is that if the temperature is too low, the yeast won't activate. If it's too warm, it will kill the yeast.
  • Once the liquid is between 100 and 110 degrees Fahrenheit, add the yeast and stir to combine. Let sit 5 minutes, until bubbly, then stir in the salt.
  • With the dough hook on the stand mixer and the mixer on low speed, add the flour, 1 cup at a time, until the dough starts to look shaggy when the flour is added but is still relatively loose and wet. When you have the right amount of flour, the dough will cling to the hook for a moment and then begin to fall back into the bowl. Once you're there, resist adding more flour! It usually takes about 5 1/2 cups for me, but it can really depend on if you ended up adding a bit more or less liquid.
  • Increase the speed to medium and knead 4-5 minutes until the dough is smooth and elastic. It will be soft and relatively sticky but you should be able to handle it without getting too much on your hands.

  Let the Dough Rise

  • Rub a little neutral oil (I use canola) in a large bowl and transfer dough to the bowl. A bit will probably stick to your hands but that's okay! Let rise until doubled in size, 30 minutes to 1 hour.
  • Punch down the dough. Prepare a surface by sprinkling a tablespoon or two of flour on it. Turn the dough out onto the surface. It might still be a little sticky but soft and smooth to the touch.

  Cut the Dough into Rolls

  • Using a bench scraper or large knife, cut dough into quarters and then cut each quarter into 5 pieces roughly the same size. Don’t worry if they’re not exactly equal.
  • Grease a large rimmed baking pan, approximately 9″ x 13″. I like to rub my pan with a teaspoon or so of canola oil. Take each piece of dough, fold the four corners onto the bottom to form a round shape, and place in greased pan. You should have 20 rolls or 5 rows of 4 rolls each.

  Now for the Second Rise

  • Cover with plastic wrap. Let the rolls rise until almost doubled, about 20 minutes. Meanwhile, preheat oven to 375 degrees Fahrenheit.

  Brush with Butter and Bake

  • Set remaining 2 tablespoons of vegan butter into a small saucepan over low heat to melt. Remove plastic wrap from risen rolls and brush the tops gently with the melted vegan butter.
  • Bake until golden and a thermometer inserted into the center of the rolls registers at about 195 degrees Fahrenheit, 25 to 35 minutes. Remove from oven and set on a cooling rack until cool to the touch. Enjoy immediately or serve later.

  Notes

  Rolls keep at room temperature for about 5 days (I like to keep them in a sealed zipper bag). They also freeze well.

  Tips for Success

  • Make sure your yeast has not expired – it should be one year old max.
  • Liquids should be between 100 – 110 degrees Fahrenheit before stirring in the yeast. I use a thermometer.
  • Feed it sugar. When proofing the yeast, add sugar, but hold the salt. Yeast feeds on sugar but salt can stifle it.
  • Your yeast should be bubbly after about 5 minute
  • Once about 3/4 of the dough is balling up on the beater but the rest is sticking to the bottom immediately after adding the flour,  stop adding flour. The dough will still be a bit sticky. That’s good.
  • If your yeast doesn’t bubble or your dough (for this particular recipe) doesn’t double in size within 60 minutes, it’s probably not worth your time to continue with the recipe. I’ve found whenever I power through with a failed proofing or dough, I’m better off tossing it and start over.

  Nutrition

  Serving: 1roll | Calories: 175kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 221mg | Potassium: 75mg | Fiber: 1g | Sugar: 4g | Vitamin A: 264IU | Calcium: 35mg | Iron: 2mg

  The post Soft & Fluffy Dairy-Free Vegan Dinner Rolls Recipe appeared first on Kitchen Treaty.

  ]]> https://www.kitchentreaty.com/soft-fluffy-vegan-dinner-rolls/feed/ 147 https://www.kitchentreaty.com/pumpkin-scones/?utm_source=rss&utm_medium=rss&utm_campaign=pumpkin-scones https://www.kitchentreaty.com/pumpkin-scones/#comments Thu, 27 Sep 2018 21:33:39 +0000 https://www.kitchentreaty.com/?p=29604 Who else out there is in love with Starbucks Pumpkin Scones? 🙋 Yup, right there with you. I know, I know. There are so many “best ever” and “better than” claims out there. I’ve been an offender at other times too, though whenever I name a recipe in such a way, I tend to offer it […]

  The post Better-Than-Starbucks Pumpkin Scones Recipe appeared first on Kitchen Treaty.

  ]]> Who else out there is in love with Starbucks Pumpkin Scones? 🙋 Yup, right there with you.

  I know, I know. There are so many “best ever” and “better than” claims out there. I’ve been an offender at other times too, though whenever I name a recipe in such a way, I tend to offer it up with a full arsenal of disclaimers. Which is kind of typically me. Disclaimer girl.

  

  But here’s the deal with these Better-Than-Starbucks Pumpkin Scones.

  Obviously I didn’t conduct a nationwide taste test, but I did conduct a family-wide taste test, and the results were unanimous: This recipe, while inspired by Starbucks pumpkin scones, resulted in a pumpkin scone that actually was preferred over Starbucks.

  Like, I literally brought home a Starbucks pumpkin scone and sat it next to this homemade pumpkin scone recipe and we tasted both and the homemade version won hands down.

  

  Now, I will say that I only set out to make a duplicate of Starbuck’s most popular scone because it’s fall and hello pumpkin. I also wanted it to be a dairy-free pumpkin scone recipe because I’m a dairy avoider these days. Do the coconut oil and coconut milk make these better than Starbucks, at least according to my family? I don’t know, I really don’t.

  I just know these scones are the bomb. Dot com. Or something like that.

  Tender, pumpkiny, indulgent – pumpkin spice and everything nice. And perfect with a cuppa first thing in the morning. (Cuppa = coffee, in case that was too obtuse. Or too obnoxious. Either way, I apologize).

  

  So here’s the key when you make scones: DO NOT OVERWORK THE DOUGH! Seriously, to keep your scones super duper tender, you practically mix the dough together on your countertop or whatever surface you’re shaping and cutting it on.

  Here’s what I do.

  I mix the dry ingredients together, then cut the coconut oil in. I use a pastry blender, but you can use knives or your fingers.

  

  Then I add the wet ingredients and work it together – just a little bit! In the bowl.

  

  My process shots aren’t the prettiest, are they? Stay with me.

  THEN I dump it on the (clean and slightly floured) countertop.

  

  And then I work it together – only as much as I need to! And shape it. In this case, into a square. And then I cut into six rectangles.

  

  What shape are Starbucks pumpkin scones where you are? Here, they’re rectangular. So I made these copycats rectangular. But you can easily pat your dough into a round shape and cut your pumpkin scones into wedges. Totally fine! Whatever floats your scone! Or something like that.

  After they come out of the oven, I let them cool. And then it’s about the glaze.

  The double glaze situation is also a direct copy of what Starbucks does. For my pumpkin scone recipe, I brush with vanilla glaze then I doctor up what’s left with cinnamon and turmeric. Yep, turmeric. That’s how we get a bit of fall-ish color without having to resort to food coloring. Don’t worry, you can’t taste it.

  

  These are great to make ahead and freeze. Just refrain from adding the glaze until they’re thawed and ready to serve. I’m thinking Thanksgiving morning breakfast, are you? Okay, okay, fine. Let’s get through Halloween first.

  If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

  

  Print

  Better-Than-Starbucks Pumpkin Scones Recipe

  Ahhh … autumn in a pastry, right here. Tender, tasty, and these scones just happen to be dairy-free too!

  Course Breakfast

  Cuisine American

  Keyword scones

  Prep Time 15 minutes minutes

  Cook Time 15 minutes minutes

  Total Time 35 minutes minutes

  Servings 6 scones

  Calories 467kcal

  Author Kare

  Ingredients

  Pumpkin scones:

  • 2 cups all-purpose flour + a little more for shaping/cutting
  • 1/2 cup granulated sugar
  • 1/2 teaspoon fine-grain sea salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/3 cup solid coconut oil*
  • 1/2 cup canned pumpkin puree
  • 1/4 cup full-fat coconut milk see note**
  • 1 large egg

  Vanilla icing:

  • 1 cup powdered confectioners sugar
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract vanilla bean paste, or vanilla bean powder

  Cinnamon icing:

  • 3 tablespoons of the vanilla icing
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric

  Instructions

  • Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with a silpat or parchment paper. Set aside.
  • To a large mixing bowl, add the flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Mix until combined.
  • Plop in the coconut oil and, using a pastry blender (or two butter knives or your hands), work the coconut oil into the flour until the mixture resembles coarse crumbs.
  • To a medium bowl, add the pumpkin puree, coconut milk, and egg. Whisk together.
  • Pour the wet ingredients over the dry and, with a wooden spoon or spatula, mix JUST until it starts to come together. Turn the mixture out onto a clean surface prepped with a sprinkle of flour to help prevent sticking. Finish mixing and shape the dough into an approximately 1-inch thick, 7-inch by 7-inch square. It should be a bit wet but not overly sticky – add a bit more flour if it is.
  • Cut the square in half and then each half into three rectangles.
  • Transfer the rectangles to your baking sheet.
  • Bake about 15 minutes, until puffed, lightly browned on top, and – I feel silly describing this – but how I really know is when they look a bit dry when you peer into the little cracks.
  • Remove from oven and transfer to a wire rack. Let cool completely.
  • Now glaze! In a small bowl, mix together the powdered sugar, water, and vanilla. Just keep stirring, just keep stirring, until the icing is a spreadable consistency. If it’s too thick, add a few more drops of water. If it’s too thin, add more powdered sugar. Transfer three tablespoons of the icing to a small bowl and set aside – this will be used for the cinnamon icing.
  • Use a pastry brush to liberally spread the icing over the scones. If it seems a bit messy/thick at first, don’t worry – it’ll smooth on out and look divine momentarily.
  • Now make the cinnamon icing. Add cinnamon and turmeric to the three tablespoons of reserved icing and mix well. Transfer to a plastic baggie and squeeze the icing to one corner. Snip off a tiny bit of the corner and squeeze the glaze over the top of the scones.
  • Enjoy now or let sit for a bit longer to let the glaze harden.
  • Scones keep well at room temperature for 3-4 days, though they definitely don’t last that long around here.

  Notes

  * If your coconut oil is not in solid form, place it in the refrigerator for a bit to help it solidify.

  ** If the content of your can of coconut milk are separated, be sure to stir it all together and THEN measure it out.

  Adapted from Shugary Sweets (who adapted from The Shoebox Kitchen who adapted from Sweet Peas Kitchen who adapted from Brown-Eyed Baker who adapted from We [Heart] Food and I think it ends there. Whew!)

  Nutrition

  Serving: 1scone | Calories: 467kcal | Carbohydrates: 60g | Protein: 11g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 48mg | Sodium: 520mg | Potassium: 401mg | Fiber: 2g | Sugar: 26g | Vitamin A: 3416IU | Vitamin C: 3mg | Calcium: 297mg | Iron: 3mg

  The post Better-Than-Starbucks Pumpkin Scones Recipe appeared first on Kitchen Treaty.

  ]]> https://www.kitchentreaty.com/pumpkin-scones/feed/ 23 https://www.kitchentreaty.com/hummingbird-cupcakes/?utm_source=rss&utm_medium=rss&utm_campaign=hummingbird-cupcakes https://www.kitchentreaty.com/hummingbird-cupcakes/#comments Sat, 14 Apr 2018 16:05:24 +0000 https://www.kitchentreaty.com/?p=28984 I recently joined a baking club, and I have to say, it’s pretty dang fun. My friends and I pick a category, master a recipe, then bring it to a gathering where we get to taste and judge each “submission” (hello, excuse to eat copious amounts of dessert), give out awards in various categories, and – […]

  The post Hummingbird Cupcakes appeared first on Kitchen Treaty.

  ]]> I recently joined a baking club, and I have to say, it’s pretty dang fun. My friends and I pick a category, master a recipe, then bring it to a gathering where we get to taste and judge each “submission” (hello, excuse to eat copious amounts of dessert), give out awards in various categories, and – of course – enjoy one another’s company.

  The last couple of years, I hadn’t baked as much as I used to. But the baking club has really helped to re-ignite my love of baking.

  March’s category was cupcakes. I earned, ahem, last place in the previous competition (s’mores bar cookies. Let’s not speak of it.) So I was determined – in a light-hearted way – to win this one. Or at least, not to lose!

  So I narrowed in on these bad boys: Hummingbird Cupcakes.

  

  Do you know about hummingbird cake? If not, you want to. I promise.

  Hummingbird cake was first really popularized back in the 70’s, I believe, when it was published in an issue of Southern Living magazine. A moist, spiced cake with banana, crushed pineapple, and nuts, it’s reminiscent of carrot cake, except you’ve got bananas instead of carrots.

  In this version, I added coconut too. Because life always needs more coconut.

  

  Hummingbird cake is typically topped by a sweetness-cutting cream cheese frosting, and the combination is perfection. The icing on top of the icing?! A perfectly dried pineapple “flower” – the crowning glory of these hummingbird cupcakes.

  

  For our baking challenge, I rolled the frosting in toasted coconut before topping with the flower, which was pretty (and tasty) but not necessary.

  

  I can’t even count how many times I made this recipe in order to perfect it.

  At the last minute, I made my baking challenge recipe with cake flour instead of all-purpose flour, and that was actually a mistake. Hummingbird cake made with all-purpose flour is already very moist and tender – and with cake flour, it was TOO tender! So the recipe I’m sharing with you returns to all-purpose flour, and I encourage you to learn from my mistakes. 🙂

  

  So, did I win the baking challenge? NO! I didn’t! My friend Cristina brought the most perfect carrot cake cupcakes with an insanely delicious brown sugar buttercream frosting. They deserved to win. But my Hummingbird Cupcakes earned second place with extra points for presentation, so there’s that! Pineapple flowers for the win!

  Anyway, if you’re a dairy-free type like me, the cake recipe is made with vegetable oil – so no dairy whatsoever. The frosting, on the other hand, well – it’s cream cheese. But you can make a dairy-free version with vegan cream cheese and vegan butter that’s not too shabby. See the notes section of the recipe for more info.

  (more…)

  The post Hummingbird Cupcakes appeared first on Kitchen Treaty.

  ]]> https://www.kitchentreaty.com/hummingbird-cupcakes/feed/ 6 https://www.kitchentreaty.com/rich-creamy-vegan-corn-chowder/?utm_source=rss&utm_medium=rss&utm_campaign=rich-creamy-vegan-corn-chowder https://www.kitchentreaty.com/rich-creamy-vegan-corn-chowder/#comments Thu, 11 Jan 2018 14:05:31 +0000 https://www.kitchentreaty.com/?p=28619 This comforting potato corn chowder recipe is thick, rich, and hearty – each comforting creamy bite crammed full of juicy sweet corn and tender potatoes. About This Potato Corn Chowder This corn chowder recipe starts with a traditional roux base so that the end result is thick and rich. It’s a touch smoky with smoked […]

  The post Rich & Creamy Potato Corn Chowder appeared first on Kitchen Treaty.

  ]]> This comforting potato corn chowder recipe is thick, rich, and hearty – each comforting creamy bite crammed full of juicy sweet corn and tender potatoes.

  

  Table of Contents

  • About This Potato Corn Chowder
  • The Story Behind the Recipe
  • Developing this Potato Corn Chowder Recipe
  • Potato Corn Chowder Ingredients
  • Adaptations & Variations
  • How to Make Corn Chowder
  • Corn Chowder Storage
  • More Hearty Soup & Chowder Recipes
  • Jump to the Full, Printable Recipe
  • Read Reviews & Comments

  About This Potato Corn Chowder

  This corn chowder recipe starts with a traditional roux base so that the end result is thick and rich.

  It’s a touch smoky with smoked paprika, has fresh thyme for loads of flavor, and – with savory coconut milk and half of the chowder blended at the end of the process – is super creamy (it’s also completely vegan and dairy-free, but you’d never know!)

  

  The Story Behind the Recipe

  This decadent, creamy, comforting, buttery-tasting yet dairy-free corn chowder recipe has a bit of a story.

  A few Christmases back, I made this cheddar corn chowder recipe for Christmas dinner. My brother-in-law especially loved it, and it’s been a frequent request for our holiday menu ever since.  It was perfect because I could enjoy some of the meatless version and my meat-eating family could add bacon to theirs.

  And then – sad trombone – I had to cut dairy out of my diet for awhile. So a corn chowder full of cheese and milk wouldn’t work for me.

  So, this past December, I set out to create an equally delicious corn chowder recipe sans dairy, so that I’d be able to enjoy too.

  Yeah, that’s pretty much the story. And it was good, the end. Ultra-exciting!

  (Oh, and while my brother-in-law didn’t try the vegan version of my corn chowder that first Christmas [I think he was too married to the original!] my husband gave it a big ol’ thumbs-up. I didn’t miss the dairy, and neither does he. [Update: My BIL has since tried this version – and he loved it!])

  

  Readers say …

  “This soup is unbutton-your-pants-and-grab-a-second-bowl good. Seriously! I cooked it long low and slow so I could also prepare a pound cake recipe while the potatoes were softening. The added thyme really adds a punch of flavor that is very heartwarming and rounds out the flavor. I’ve made other potato corn chowder recipes before, but this by far is my favorite and I will make it again- soon!!! Thank you!!!”

  – Sarah

  Developing this Potato Corn Chowder Recipe

  I opted to use use that original cheesy corn chowder recipe as a guide, stripping it down a bit and then adding some smoky/cheesy/savory flavor with that always-winning combination of smoked paprika, mustard powder, and thyme.

  I just love a recipe that hits it out of the park the very first time I give it a whirl; and for this rich, thick, and creamy potato corn chowder recipe, that’s exactly what happened! I basically took a stab at it, tasted a bit off of my stirring spoon, and did a slightly surprised, wide-eyed fist pump. Nailed it!

  I adore this corn chowder recipe – one that just happens to be both dairy-free and vegan. And I have from the start.

  

  Potato Corn Chowder Ingredients

  This dairy-free corn chowder starts with a traditional roux base for an uber-creamy situation that you expect with chowder. No watery chowder here! Coconut milk, Yukon Golds, and – of course – corn complete the picture, with half of the soup being pureed then added back to the pot for a gloriously creamy corn chowder that, I hope, will make you go wide-eyed too.

  • Olive oil – Use your favorite mid-level olive oil to sauté the onion and as the base of the roux.
  • Onion – Standard yellow onion is great here.
  • Flour – Use all-purpose flour which helps create the creamy base of this corn chowder.
  • Dry mustard & smoked paprika – I actually took a cue from my best mac & cheese recipe and decided to try the same seasonings I use to enhance the flavors in that, here. The result is perfect!
  • Turmeric – This is an optional ingredient as it doesn’t alter the taste of the corn chowder, but I love the golden hue it lends.
  • Salt & pepper
  • Vegetable broth – I like to use low-sodium veggie broth in my cooking so I can better control the overall salt content in my recipes.
  • Coconut milk – I prefer to use lite canned coconut milk here, but full fat will work, too.
  • Yukon Gold potatoes – I love Yukon Golds because they are golden and buttery all on their own. Plus, with their thin and flavorful skins, you don’t have to peel them!
  • Thyme – I like to add full sprigs of fresh thyme then pull them out after the chowder has cooked. But if you like, you can use 1/2 teaspoon of dried thyme, stirred in with the smoked paprika and dry mustard.
  • Corn – Here, I like to use one 16-ounce bag of frozen corn. You can also use fresh corn kernels cut right off the cob, about 2 cups worth.

  Adaptations & Variations

  • Dairy-Full Corn Chowder – If you don’t have coconut milk or prefer to use another milk, readers have reported substituting the coconut milk with a couple of cups of whole milk with delicious results. Heavy whipping cream or half and half would be extra luxurious, too! I just suggest you add the milk at the end of the process.
  • Sub in cashew cream – Instead of coconut milk, add 1/2 cup of cashews when you puree the corn chowder. The result will be thick, delicious, and wonderful! (If you haven’t yet discovered the magic of cashews, might I suggest this cashew creamer? It’s heavenly!)
  • Gluten-Free Corn Chowder – Skip the roux step (step 2), leaving out the flour, and instead add the smoked paprika, dry mustard, turmeric, and salt to the cooked onions and stir for a few seconds before adding the broth.
  • Cauliflower Corn Chowder – One reader reports swapping the potatoes with cauliflower and loved it!

  How to Make Corn Chowder

  First, I saute the onions in the olive oil, then add the flour and seasonings. Stir for a full 3 minutes to remove any raw flour taste, then stream in the veggie broth.

  Add the coconut milk, potatoes, and thyme and simmer until the potatoes are tender.

  Add the corn then puree half of the soup. This helps make it super gloriously creamy!

  Pour the pureed soup back into the pot and reheat. Taste, add more salt and pepper if you like, and it’s ready to serve!

  

  Corn Chowder Storage

  Your potato corn chowder will keep well refrigerated for about 3 days. Just place it in an airtight container. To reheat, warm gently in a pan over the stove. I haven’t yet tried freezing this corn chowder, but will report back when I do!

  More Hearty Soup & Chowder Recipes

  • Roasted Winter Vegetable Chowder
  • Mushroom Chowder
  • Tuscan Bean Stew
  • Sweet Potato Peanut Stew
  • 15 Hearty Vegetarian Stews
  

  Print

  Rich & Creamy Potato Corn Chowder

  Rich, hearty, comforting, full of flavor … I can think of so many adjectives to describe my new favorite corn chowder recipe.

  Course Main Course

  Cuisine American

  Keyword dairy free corn chowder, potato corn chowder, vegetarian corn chowder, vegetarian potato corn chowder

  Prep Time 10 minutes minutes

  Cook Time 30 minutes minutes

  Total Time 40 minutes minutes

  Servings 6

  Calories 254kcal

  Author Kare

  Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced) (about 2 cups diced
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon turmeric
  • 1 teaspoon kosher salt + more to taste
  • 1/4 teaspoon freshly ground black pepper + more to taste
  • 2 cups low-sodium vegetable broth
  • 1 (15-ounce) can lite coconut milk
  • 1 pound Yukon gold potatoes unpeeled, cut into 1/2-inch dice) (about 3 cups
  • 4 sprigs fresh thyme or 1/2 teaspoon dried
  • 1 (16-ounce) bag frozen sweet corn kernels

  Instructions

  • Set a medium soup pot over low heat. Add the olive oil and the onion. Sweat the onion – cook it low and slow – until tender and translucent, 10-12 minutes.
  • Increase the heat to medium-low and add the flour, dry mustard, smoked paprika, turmeric, and salt. Cook, stirring constantly, for 3 minutes.
  • Slowly add the vegetable broth and deglaze the pan, stirring up any cooked bits that are stuck to the pan. Add the coconut milk, potatoes, and thyme.
  • Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat back to low and simmer until potatoes are tender, about 10 minutes.
  • Remove from heat. Remove the thyme stems. Stir in the corn.
  • Transfer half of the mixture – about 3 1/2 cups – to the pitcher of a blender. Puree completely and then add back to the soup.
  • Return pot to low heat and heat the soup back up. Taste and add more salt and pepper if desired.
  • Serve. I like to top individual bowls with a bit of fresh thyme and an extra sprinkle of black pepper, but it’s not necessary!
  • Keeps well refrigerated for about 3 days.

  Notes

  Recipe notes (updated 8/23/2024)

  Substitution Notes

  • One reader shared that they swapped cauliflower in for the potatoes and they loved the results. 
  • Another reader did not have thyme. They used sage instead and loved it. 
  • To make it gluten-free, simply leave out the flour. I added the flour to help give it that chowder vibe/thicker consistency, but it’s delicious without!
  • Substitute 2 cups of milk or cream for the coconut milk if you prefer. 

  Nutrition

  Serving: 1cup | Calories: 254kcal | Carbohydrates: 36g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Sodium: 453mg | Potassium: 510mg | Fiber: 4g | Sugar: 5g | Vitamin A: 240IU | Vitamin C: 20mg | Calcium: 16mg | Iron: 1mg

  The post Rich & Creamy Potato Corn Chowder appeared first on Kitchen Treaty.

  ]]> https://www.kitchentreaty.com/rich-creamy-vegan-corn-chowder/feed/ 60 https://www.kitchentreaty.com/dairy-free-impossible-pumpkin-pie/?utm_source=rss&utm_medium=rss&utm_campaign=dairy-free-impossible-pumpkin-pie https://www.kitchentreaty.com/dairy-free-impossible-pumpkin-pie/#comments Sat, 11 Nov 2017 00:12:06 +0000 https://www.kitchentreaty.com/?p=28114 Welcome to the easiest dairy-free pumpkin pie recipe you’ll ever make! Mix, pour, bake, and eat – seriously that easy. I have to admit that pie, in general, is not my forte. It’s a crust thing. I love to eat it, but as far as making it goes, I have never mastered that supremely tender […]

  The post Dairy-Free Impossible Pumpkin Pie appeared first on Kitchen Treaty.

  ]]> Welcome to the easiest dairy-free pumpkin pie recipe you’ll ever make! Mix, pour, bake, and eat – seriously that easy.

  

  I have to admit that pie, in general, is not my forte. It’s a crust thing. I love to eat it, but as far as making it goes, I have never mastered that supremely tender flaky crust situation. And the fact that I have to eat dairy-free just throws another monkey wrench into the whole deal.

  That’s why the concept of impossible pumpkin pie intrigued me. The idea is that you don’t have to make a crust; it magically makes its own crust right in the pan while it bakes! Say what now? I’m in!

  Well, the truth is, impossible pumpkin pie comes across more like a crustless pumpkin pie than one with a crust. But it’s still a bit magic. It slices and comes out of the pie pan just like a pie with crust, in perfect pie wedges.

  Plus, it’s just about the tastiest pumpkin pie around.

  

  My fascination with the idea of impossible pumpkin pie joined up with my desire to create a dairy-free pumpkin pie with coconut milk. And so I started with this recipe, which apparently hails from a 1980’s LA Times cookbook. I experimented a lot (a LOT) with this one, ultimately replacing the milk and butter with a can of coconut milk; replacing the Bisquick with flour and baking powder; and adding some vanilla.

  You literally throw it all in the blender, mix it all up, then pour it into your pie pan and bake. That’s it.

  

  Seriously, the easiest pumpkin pie you might ever make.

  

  I also experimented with a gluten-free flour blend instead of the all-purpose flour, and it turned out great! Ultimately the result may depend on the blend you use (I’d steer clear of bean-based blends, personally). More about the brand I used in the recipe.

  I’m actually really proud of this pie recipe. While I have yet to master crust, I’ve at least mastered a dairy-free pumpkin pie without crust. So that’s something!

  

  

  Print

  Dairy-Free Impossible Pumpkin Pie

  This crustless pumpkin pie might just be the easiest you’ll ever make. Simply blend the ingredients together, pour into your pie pan, and bake!

  Course Dessert

  Cuisine American

  Keyword pie

  Prep Time 10 minutes minutes

  Cook Time 45 minutes minutes

  Total Time 55 minutes minutes

  Servings 8

  Calories 231kcal

  Author Kare

  Ingredients

  • 1 (15-ounce) can coconut milk I recommend full-fat for a richer pie, but lite also works
  • 1 cup pumpkin puree canned or homemade
  • 4 large eggs
  • 1/2 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1/2 cup all-purpose flour or your favorite cup-for-cup gluten-free flour blend*
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon fine-grain sea salt or table salt
  • Coconut whipped cream for serving**

  Instructions

  • Preheat oven to 375 degrees Fahrenheit and position rack in the middle of the oven. Spray a 9- or 10-inch pie pan with baking spray or oil the pan with coconut oil or vegan butter.
  • Add the coconut milk, pumpkin, eggs, sugar, and vanilla to the pitcher of a blender. Blend until combined, about 20 seconds. Add the flour, baking powder, pumpkin pie spice, and salt. Blend again until well-combined, another 20 seconds.
  • Pour filling into the pie plate. The mixture will be fairly runny. Carefully transfer to the preheated oven.
  • Bake until the middle just barely jiggles, 40-50 minutes. I like to check the middle by giving the pie pan a little nudge, and if it seems like it’s no longer liquid, I’ll pull the pie out and insert a butter knife about halfway between the center and the edge. If the knife comes out relatively clean – no runny pie filling – it’s done!
  • Place on a cooling rack and let cool, about 1 hour. Transfer to refrigerator to completely cool, at least one more hour (or up to 3 days in advance).
  • If desired, top pie with dollops of coconut whipped cream. Or simply cut slices, transfer to a plate, and top individual servings with the whipped cream.
  • Keeps in the refrigerator for 3-4 days. I suggest covering the completely cooled pie with plastic wrap if not serving right away.

  Notes

  * I have tested this pie recipe with only one gluten-free flour blend, and it turned out great! I used Pamela’s Gluten-Free Artisan Flour Blend.

  ** To make coconut whipped cream, refrigerate 1-2 cans of full-fat coconut milk. Skim the coconut cream off the top and place in a bowl. Whip with a hand mixer until the consistency of whipped cream. Add a bit of powdered sugar or pure maple syrup to sweeten, to taste, and/or a bit of vanilla extract if desired.

  Freezer Friendly

  To freeze, let cool completely then wrap well in plastic wrap and transfer to freezer. To thaw, transfer to refrigerator 24-48 hours before serving or let sit at room temperature for 2-3 hours.

  Adapted from LA Times via Cookistry.

  Nutrition

  Calories: 231kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 239mg | Potassium: 224mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4885IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 3mg

  The post Dairy-Free Impossible Pumpkin Pie appeared first on Kitchen Treaty.

  ]]> https://www.kitchentreaty.com/dairy-free-impossible-pumpkin-pie/feed/ 47