Quarantine cooking: 3 vegan dessert recipes

Echo writer Brock Doemel shares three vegan desserts so delicious, even non-vegans will want a taste

I'm not vegan, but I have friends who are, and I know they struggle to find simple recipes to make at home during the pandemic. 

That's why I'm sharing three easy-make vegan dessert recipes to try this week. Each so flavorful, even non-vegans like me will be craving more.

Vegan chocolate chip cookies

Ingredients:

Materials needed:

  • Measuring cups
  • Mixing bowl
  • Microwavable glass or cup
  • Whisk
  • Spatula
  • Ice cream scoop
  • Baking sheet

Instructions:

  1. Add granulated white sugar, brown sugar and salt to a large mixing bowl
  2. Melt coconut oil in microwave, then add to bowl and whisk thoroughly
  3. Add almond milk and vanilla extract to bowl, then whisk
  4. Add flour and baking soda, then stir with a spatula or similar tool. Do this slowly to prevent over-mixing. The dough should still be sticky enough to form a loose ball when packed together
  5. Add vegan chocolate chips and mix into dough, then cover the bowl and place in fridge
  6. Preheat oven to 350 degrees
  7. Once oven is preheated, use an ice cream scoop to form balls of dough and place each, well spaced, on a large baking sheet
  8. Place in oven and let bake for 14-16 minutes or until cookies begin to brown
  9. Let cool for five minutes, then enjoy

Vegan cinnamon rolls

Ingredients:

Dough:

Topping:

Icing:

Materials needed:

  • Measuring cups
  • Mixing bowl
  • Spatula
  • Plastic wrap
  • Whisk
  • Baking sheet

Instructions:

  1. Microwave almond milk and plant-based butter until melted and add to mixing bowl
  2. Let cool for two to three minutes and add packet of instant yeast on top
  3. Add sugar and salt, then mix with a spatula
  4. Add flour in half-cup increments until dough is slightly sticky. You should still be able to form a loose ball with your dough. Be careful not to over-mix, and you may not use all three cups of flour
  5. Rinse out mixing bowl and coat with olive oil, dumping out any excess
  6. Place ball of dough into mixing bowl, cover and let rise for one hour
  7. Tear off chunks of dough and roll into thin "worms" that can be curled up into the distinct cinnamon roll shape. Form your cinnamon rolls and place onto the baking sheet
  8. Melt another three tablespoons of plant-based butter and smear on top of each cinnamon roll
  9. Add cinnamon and sugar (to taste) on the top of each cinnamon roll
  10. Preheat oven to 350 degrees and set cinnamon rolls aside
  11. To prepare icing, mix powdered sugar, almond milk and vanilla extract and whisk thoroughly
  12. Place cinnamon rolls in oven and let bake for 24-26 minutes.
  13. While rolls are still warm, pour icing on top
  14. Serve and enjoy

Vegan peanut butter bars

Ingredients:

Materials needed:

  • Measuring cups
  • Mixing bowl
  • Spatula
  • Microwaveable glass or cup
  • Small Pyrex pan or similar
  • Butter knife
  • Plastic wrap

Instructions:

  1. Mix together crumbs and powdered sugar
  2. Microwave the plant-based butter until completely melted, then add to bowl and mix
  3. Add peanut butter to bowl and mix well
  4. Pour mixture into a small Pyrex pan or similar and place in freezer while chocolate is prepared
  5. Pour vegan chocolate chips into a microwaveable glass or cup and microwave in 30 second increments, stirring each time until chocolate is smooth and completely melted down. Caution, the chocolate will be extremely hot
  6. Remove peanut butter mixture from freezer and spread chocolate on top
  7. Cover and let settle in fridge for at least two hours
  8. Cut into squares and serve

Reach the reporter at bdoemel@asu.edu or follow @brockdoemel on Twitter.

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