November is World Vegan Month. Bite into decadence when you make these vegan tofu brownies!

Vegan tofu brownies 

Instead of the ginger bites, swirl through natural peanut butter, vegan chocolate spread or berry jam to top off these decadent brownies.

Makes 16 

Ingredients

1 cup (200g) treacle sugar, firmly pressed
½ cup (125ml) vegetable oil
½ cup (115g) vegan butter or margarine
300g silken soft tofu
1 Tbsp (15ml) instant coffee
1 Tbsp (15ml) boiling water
1½ cups (225g) cake flour
1½ cups (185g) cocoa powder
½ tsp (2.5ml) baking powder
1 tsp (5ml) flaky salt
40g raw gingerbread chocolate-coated bites, halved
Vegan ice cream, to serve (optional) 

Method

1. Preheat the oven to 180°C. Grease and line a 20cm square tin.
2. Whisk together sugar, oil and butter using an electrical whisk for about 2 minutes.
3. Add tofu and whisk for another 20 seconds until smooth.
4. Combine coffee and boiling water, stirring to dissolve granules.
5. Add coffee mixture to the bowl and beat for another 20 seconds until combined.
6. Sift together flour, cocoa and baking powder, then add salt. Pour wet ingredients into dry sifted mixture.
7. Whisk the mixture on slow until the flour has just combined. Be careful not to overmix – the batter should resemble a biscuit dough.
8. Spoon mixture into prepared tin, pressing chocolate bites into the mix.
9. Bake for 22-25 minutes, or until the top is cooked and the middle feels springy.
10. Cool for 20 minutes, then slice into squares and serve with ice cream, if you like.

Recipes & styling: Sjaan Van Der Ploeg
Photography by: Zhann Solomons

Also read: 4 Vibrant plant-based recipes for World Vegan Day  

The post Vegan tofu brownies  appeared first on MyKitchen.

Time to unpack your blankets and baskets we’re going on a picnic! You can play with flavours and add extra fillings to these swirls, try bacon, feta, spinach or olives next!

• MAKES 25-30
• TOTAL TIME 1 HR
• Vegetarian

INGREDIENTS

• Red onion, finely chopped 1
• Sun dried tomatoes, finely chopped 8
• Rosemary, finely chopped 1 tsp
• Dried origanum 1 tsp
• Tomato paste 100 g
• Cheddar 150 g
• Puff pastry 400 g
• Egg, lightly whisked 1

METHOD

1. Mix together the onion, sun-dried tomatoes and herbs. Season well with salt and pepper.
2. Roll out the pastry into a thin rectangle, cutting any extra pieces to shape it.
3. Spread the tomato paste evenly over the pastry. Top with the onion mixture and cheese.
4. Tightly roll up the pastry starting at the long side until it forms a long roll. Brush the edge with egg to secure it.
5. Refrigerate for 20 minutes. Preheat the oven to 200°C, grease and line a baking tray.
6. Slice into 1 cm of discs. Arrange on the baking tray and brush each side with some egg.
7. Cook for 20 minutes until golden and crispy. Top with sea salt as they come out of the oven.

The post Mini onion and roasted tomato spirals appeared first on MyKitchen.