This is a hearty vegan goulash made with potatoes, carrots, bell peppers, and wild chanterelle mushrooms in a tomato-based broth. The mushrooms give it a rich, earthy flavor. Ingredients: 400g wild chanterelle mushrooms, cleaned and sliced 2 tablespoons olive oil 1 large onion, diced 2 cloves garlic, minced 2 large potatoes, peeled and diced 2 large carrots, peeled and diced 1 red bell pepper, diced 1 tablespoon tomato paste 1 teaspoon paprika 1 teaspoon caraway seeds 1 teaspoon marjoram 1 bay leaf Salt and pepper to taste 500ml vegetable broth 2 tablespoons flour 2 tablespoons water Fresh parsley for garnish Instructions: Put olive oil in a big pot and heat it over medium-low heat Put in the garlic and onions, and cook them until they become clear Put in the bell pepper, potatoes, mushrooms, and carrots Bring it to a boil Add paprika, black pepper, marjor...
Enjoy the rich flavors of red velvet with these blondies that are vegan. Theyre moist and fudgy, and theyre great for any event. Ingredients: 1 cup all-purpose flour 1/2 cup vegan butter, melted 1 cup coconut sugar 1/4 cup unsweetened cocoa powder 1/4 cup almond milk 1 tsp vanilla extract 1/2 tsp apple cider vinegar 1/2 tsp baking powder 1/4 tsp salt 1 tbsp beetroot powder for coloring 1/2 cup vegan white chocolate chips Instructions: Warm the oven up to 175F 350C Put parchment paper inside a baking pan that has been greased Put melted vegan butter, coconut sugar, almond milk, vanilla extract, and apple cider vinegar in a bowl and mix them together using a whisk Add the baking powder, cocoa powder, salt, and beetroot powder to the butter and sugar Mix it up until its just right Add the vegan white chocolate chips and mix them in Spread out the batter in the baking pan...