Vegan Edibles Recipe

Welcome to our vegan edibles recipe guide. Whether you’re a seasoned vegan or just starting out, our recipes are easy to make and delicious to eat. We wanted to create a resource for those looking to incorporate more plant-based foods into their diet, and what better way to start than with some tasty treats?

• Chocolate Brownies
• Coconut Macaroons
• Peanut Butter Cookies
• Banana Bread

Chocolate Brownies

Ingredients:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/2 cup vegan chocolate chips

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. Add oil, applesauce, and vanilla extract, and mix until smooth.
4. Stir in chocolate chips.
5. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Cool in pan for 10 minutes before serving.

Nutrition:

FAQ:

• Q: Can I substitute the vegetable oil?
• A: Yes, you can use any oil of your choice, such as coconut or canola oil.
• Q: Can I use sweetened cocoa powder?
• A: Yes, but you may need to adjust the amount of sugar.
• Q: Can I use regular chocolate chips?
• A: Yes, but make sure they are vegan.
• Q: How long do these brownies last?
• A: They can be stored in an airtight container at room temperature for up to 3 days.
• Q: Can I freeze these brownies?
• A: Yes, they can be frozen for up to 3 months.
• Q: Can I make these brownies gluten-free?
• A: Yes, you can use a gluten-free flour blend.
• Q: Can I add nuts to these brownies?
• A: Yes, you can stir in chopped nuts with the chocolate chips.
• Q: Can I double this recipe?
• A: Yes, you can double the ingredients and bake in a 9×13-inch pan.

Tips:

If you don’t have unsweetened applesauce, you can substitute with mashed banana or pureed silken tofu. For a fudgier brownie, use less flour and bake for a shorter amount of time. To make these brownies extra special, top with vegan whipped cream or ice cream.

Coconut Macaroons

Ingredients:

• 2 cups unsweetened shredded coconut
• 1/2 cup granulated sugar
• 1/4 cup aquafaba (chickpea brine)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup vegan chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together shredded coconut, sugar, aquafaba, vanilla extract, and salt.
3. Stir in chocolate chips, if using.
4. Scoop mixture onto prepared baking sheet using a cookie scoop or spoon.
5. Bake for 20-25 minutes or until golden brown. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition:

FAQ:

• Q: Can I use sweetened shredded coconut?
• A: Yes, but you may need to adjust the amount of sugar.
• Q: Can I use egg whites instead of aquafaba?
• A: Yes, but it won’t be vegan.
• Q: Can I use almond extract instead of vanilla extract?
• A: Yes, but use less than 1 tsp as almond extract is stronger.
• Q: How long do these macaroons last?
• A: They can be stored in an airtight container at room temperature for up to 1 week.
• Q: Can I freeze these macaroons?
• A: Yes, they can be frozen for up to 3 months.
• Q: Can I add nuts to these macaroons?
• A: Yes, you can stir in chopped nuts with the shredded coconut.
• Q: Can I make these macaroons gluten-free?
• A: Yes, as long as the shredded coconut is gluten-free.
• Q: Can I double this recipe?
• A: Yes, you can double the ingredients and bake on 2 baking sheets.

Tips:

If your aquafaba is too thin, you can reduce it by simmering on the stove until it thickens. Make sure to