Vegan Jamaican Patties

Vegan Jamaican Patties

Easy, spiced vegan Jamaican patties. Stuffed with delicious, whole food ingredients.

This is a great non traditional vegan breakfast recipe. Perfect to make ahead and grab on the go throughout the week as well. These vegan Jamaican patties are packed with lots of authentic flavor and a filling, protein packed option. Let’s Partii!

Gather Ingredients

I loved making this recipe! Exploring these different and unique flavors together was a true treat for my taste buds. My hope is that you’ll feel the same. The spices work very well together to create wonderfully light yet filling Jamaican beef patties. Plus, if you have access to my vegan staples grocery list then you’ll have most of these ingredients on hand. Don’t have access be sure to sign up for my email list to stay connected and equipped!

  • Puff Pastry
  • Onion
  • Pinto Beans
  • Salt
  • Black Pepper
  • Jamaican curry powder
  • Garlic Powder
  • Onion Powder
  • Thyme
  • Paprika
  • Plain Breadcrumbs
  • Vegetable Broth

Make The Filling

In a medium mixing bowl mix together the pinto beans, bread crumbs and walnuts. Gently smash the pinto beans until chunky but not mushy. This will ensure you leave some texture in your beef patties. In a medium pan over low-medium heat, sauté the diced onions with a Tbsp of neutral cooking oil.
Sauté until the onion is translucent. Add salt and pepper to taste. Next add in the bean-walnut mixture, mixing them in with the sautéed onion. After about 2 -3 minutes add in the seasonings, bread crumbs, and vegetable broth. Stir until combined. Cook for about 3-4 minutes or until broth has evaporated then remove from heat.

Bake The Patties

Remove the pastry puff from the fridge. On a clean counter surface, sprinkle with 1-2 tbsp of flour to keep the dough from sticking. Use a rolling pin to roll out the dough into a medium thin layer. Preheat oven to 375°. Spoon about 1-1½ tbsp of the filling into each disc. Dip your finger in water and lightly dab the outside of the disc to help seal the edges. Fold over the disc to create a half circle shape. Use a fork to press down the edges. Transfer to a baking sheet lined with parchment paper. Repeat until all discs have been filled. Bake the patties for 20-25 minutes, until lightly browned. Enjoy!

Vegan Jamaican Beef Breakfast Patties

Vegan Jamaican Beef Breakfast Patties

0 from 0 votes
Recipe by Sagen Jackson Course: BreakfastDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

367

kcal

Easy, spiced vegan Jamaican patties. Stuffed with delicious, whole food ingredients.

Ingredients

  • Pastry Puff

  • Beef Filling
  • 1/2 cup onion diced

  • 1 cup pinto beans

  • 1/2 tsp tsp salt

  • black pepper to taste

  • 1 tsp Jamaican curry powder

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/4 tsp thyme

  • 1/4 tsp paprika

  • 1/4 cup plain breadcrumbs

  • 1/4 cup vegetable broth

Preparation

  • In a medium mixing bowl mix together the pinto beans, bread crumbs and walnuts. Gently smash the pinto beans until chunky but not mushy. This will ensure you leave some texture in your beef patties.
  • In a medium pan over low-medium heat, sauté the diced onions with a Tbsp of neutral cooking oil.
  • Sauté until the onion is translucent. Add salt and pepper to taste.
  • Next add in the bean-walnut mixture, mixing them in with the sautéed onion.
  • After about 2 -3 minutes add in the seasonings, bread crumbs, and vegetable broth. Stir until combined. Cook for about 3-4 minutes or until broth has evaporated then remove from heat.
  • Remove the pastry puff from the fridge. On a clean counter surface, sprinkle with 1-2 tbsp of flour to keep the dough from sticking. Use a rolling pin to roll out the dough into a medium thin layer.
  • Preheat oven to 375°
  • Spoon about 1-1½ tbsp of the filling into each disc. Dip your finger in water and lightly dab the outside of the disc to help seal the edges. Fold over the disc to create a half circle shape. Use a fork to press down the edges.
  • Transfer to a baking sheet lined with parchment paper. Repeat until all discs have been filled.
  • Bake the patties for 20-25 minutes, until lightly browned. Enjoy!

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Portobello Mushroom Steak with Chimichurri Sauce

Portobello Mushroom Steak with Chimichurri Sauce

Deliciously grilled portobello mushroom steak. Drizzled with freshly prepared Chimichurri sauce.

Before going vegan I used to hate mushrooms. I think it was the texture and not so much the taste. Is there something you didn’t like before going vegan and then afterwards you’ve grown to love it? If so, drop it in the comments below. But back to mushrooms, once I discovered meals like this portobello mushroom steak I’ve been hooked on mushrooms ever since. It is important to note though, cooking mushrooms lightly is the best way to ensure they remain a healthy part of your anti-inflammatory diet. Let’s Partii!

Gather the ingredients

For this recipe the main focus is on the portobello mushrooms but most of the ingredients are pulled out as we prepare the chimichurri sauce. This Argentinian inspired sauce is paired perfectly with these portobello mushroom steaks because it’s so light and flavorful.

Here’s what you’ll need to get started with this recipe.

  • Portobello Mushrooms
  • Kosher Salt
  • Chopped Parsley
  • Garlic
  • Salt
  • Ground Pepper
  • Chili Pepper Flakes
  • Fresh Oregano Leaves
  • Shallot
  • Vegetable Oil
  • Red Wine Vinegar
  • Lemon Juice

Prepare the Chimichurri Sauce

Next you’ll want to add all the ingredients minus the portobello mushrooms and kosher salt to a blender or food processor and lightly pulse. Be sure not to blend. I made this mistake the first time and it turned out too smooth. The desired texture for chimichurri is meant to be slightly chunky. Once adequately pulsed set aside until it’s time to serve with the lightly grilled portobello mushroom steaks.

Prepare the Portobello Mushroom Steaks

Now you’ll want to prepare the portobello mushrooms for grilling. Again, if you’d like to keep the anti-inflammatory properties of the mushrooms be sure to grill the steak lightly. To clean the portobello mushrooms simply wash the mushrooms and then dry with towel. Ensure you don’t wash the mushrooms until you’re ready to eat. If you wash them too far in advance your mushrooms might become waterlogged and moldy.

Once clean heat your grill and lightly brush the mushrooms with oil. Then sprinkle with kosher salt. Starting with the bottom side down grill the mushrooms over medium heat for bout 5 – 7 minutes. Then flip the mushrooms over and grill the other side for about 5 – 7 minutes.

Slice the portobello mushrooms when ready to serve, drizzle the chimichurri sauce on top and serve warm!

Portobello Mushroom Steak with Chimichurri Sauce

Portobello Mushroom Steak with Chimichurri Sauce

0 from 0 votes
Recipe by Sagen Jackson Course: DinnerCuisine: ArgentinianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

437

kcal

Ingredients

  • 4 Portobello Mushrooms

  • 1 cup chopped parsley (lightly packed, ideally, flat leaf “Italian” parsley)

  • 5 cloves garlic (minced)

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground pepper

  • 1/2 teaspoon chili pepper flakes

  • 2 tablespoons fresh oregano leaves (optional)

  • 2 tablespoons shallot (or onion, minced)

  • 3/4 cup vegetable oil

  • 3 tablespoons sherry wine vinegar (or red wine vinegar)

  • 3 tablespoons lemon juice

Preparation

  • Add all the ingredients minus the portobello mushrooms and kosher salt to a blender or food processor and lightly pulse. Be sure not to blend. You want the sauce to be slightly chunky.
  • Now you’ll want to prepare the portobello mushrooms for grilling. Again, if you’d like to keep the anti-inflammatory properties of the mushrooms be sure to grill the steak lightly. To clean the portobello mushrooms simply wash the mushrooms and then dry with towel. Ensure you don’t wash the mushrooms until you’re ready to eat. If you wash them too far in advance your mushrooms might become waterlogged and moldy.
  • Once clean heat your grill and lightly brush the mushrooms with oil. Then sprinkle with kosher salt. Starting with the bottom side down grill the mushrooms over medium heat for bout 5 – 7 minutes. Then flip the mushrooms over and grill the other side for about 5 – 7 minutes.
  • Slice the portobello mushrooms when ready to serve, drizzle the chimichurri sauce on top and serve warm!

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How do I make this into a well balanced meal?

You can easily pair this with leafy greens like arugula, spinach, kale, etc. Brown rice or quinoa as your whole grain and add another side of veggies like carrots, beets, or another colorful side.

Kung Pao Cauliflower Noodle Bowl

Kung Pao Cauliflower Noodle Bowl

This kung pao cauliflower noodle bowl is an easy weeknight dinner option. Easily customize and add vegetables on hand to create your own bowl.

We are starting the new year off healthier! Plus, if there’s one thing I’ve learned as I enter this new year it’s to work smarter and not necessarily harder all the time. That said some days you just need an easy meal option like this kung pao cauliflower noodle bowl. But here’s the great thing about this recipe, it also has some anti inflammatory properties too! I’ll go over all of that below. For now… Let’s Partii!

Gather Ingredients

This recipe calls for many ingredients you already have in your pantry or fridge. Which is the great thing about this kung pao cauliflower noodle bowl. If you’re like me and one of your goals this year is to get healthier, then going the anti inflammatory route is the key. Did you know inflammation is one of the leading causes of disease? And the American diet is laced with inflammatory foods like red meat, dairy, alcohol, refined grain and more! So eating a healthy vegan diet is definitely a great step in the right direction to better health.

Here’s what you’ll need to make this noodle bowl:

Breaded Cauliflower
1head cauliflower
6Tablespoons aquafaba
¾ cup almond flour
1teaspoon garlic powder
½ teaspoon smoked paprika
1/2teaspoon Salt
1/2teaspoon Pepper
Kung Pao Noodle Broth
1tsp neutral oil
1Tbsp miso paste
1/3cup water
⅛ teaspoon tamari
½ teaspoon rice vinegar
½ tablespoon sriracha
8oz brown rice noodles
Noodle Bowl
sliced zucchini
sliced carrots
spinach
torn cilantro
lime
tofu (optional)

Make the Air Fried Cauliflower

To make the cauliflower first preheat your air fryer to 400 degrees or oven to 420.
Core the cauliflower and cut into larger florets. Add the aquafaba to a small bowl.
In a separate bowl, combine the almond flour, garlic powder, smoked paprika, salt and pepper.

Dip the cauliflower into the aquafaba, and then coat in the almond flour mixture.
Transfer to a parchment lined baking sheet until ready to cook.Continue with the remaining cauliflower.

Spray the bottom of your air fryer or a parchment lined baking sheet with oil.
Add the cauliflower in a single layer. Spray the top. Cook for 10 to 12 minutes in the air fryer or 20 to 22 minutes in the oven, until golden brown, flipping half way through.

Make the Kung Pao Noodle Broth

Add 1 tsp neutral oil to medium saucepan. Allow to heat through over medium heat.
Then add miso paste, 1/3 cup water, soy sauce, sriracha and rice vinegar to saucepan. Whisk together and allow this to cook over medium heat until thoroughly combined and bubbling, about 5 minutes.

Next add the brown rice noodles and allow to simmer until al dente. Timing will differ depending on noodle brand so check package instructions closely but this should typically take only 4 – 5 minutes.

Remove noodles from saucepan once finished cooking and add to bowl. Then add remaining noodle bowl ingredients: air fried cauliflower, zucchini, carrots, spinach, cilantro and a squeeze if lime. Enjoy!

Kung Pao Cauliflower Noodle Bowl

Kung Pao Cauliflower Noodle Bowl

0 from 0 votes
Recipe by Sagen Jackson Course: LunchCuisine: ChineseDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

300

kcal

Ingredients

  • Breaded Cauliflower
  • 1 head cauliflower

  • 6 Tablespoons aquafaba

  • ¾ cup almond flour

  • 1 teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • 1/2 teaspoon Salt

  • 1/2 teaspoon Pepper

  • Kung Pao Noodle Broth
  • 1 tsp neutral oil

  • 1 Tbsp miso paste

  • 1/3 cup water

  • ⅛ teaspoon tamari

  • ½ teaspoon rice vinegar

  • ½ tablespoon sriracha

  • 8 oz brown rice noodles

  • Noodle Bowl
  • sliced zucchini

  • sliced carrots

  • spinach

  • torn cilantro

  • lime

  • tofu (optional)

Preparation

  • Make the Breaded Cauliflower
  • Preheat your air fryer to 400 degrees or oven to 420.
  • Core the cauliflower and cut into larger florets.
  • Add the aquafaba to a small bowl.
  • In a separate bowl, combine the almond flour, garlic powder, smoked paprika, salt and pepper.
  • Dip the cauliflower into the aquafaba, and then coat in the almond flour mixture.
  • Transfer to a parchment lined baking sheet until ready to cook.
  • Continue with the remaining cauliflower.
  • Spray the bottom of your air fryer or a parchment lined baking sheet with oil.
  • Add the cauliflower in a single layer. Spray the top.
  • Cook for 10 to 12 minutes in the air fryer or 20 to 22 minutes in the oven, until golden brown, flipping half way through.
  • Kung Pao Noodle Bowl
  • Add 1 tsp neutral oil to medium saucepan. Allow to heat through over medium heat.
  • Then add miso paste, 1/3 cup water, soy sauce, sriracha and rice vinegar to saucepan. Whisk together and allow this to cook over medium heat until thoroughly combined and bubbling, about 5 minutes.
  • Next add the brown rice noodles and allow to simmer until al dente. Timing will differ depending on noodle brand so check package instructions closely but this should typically take only 4 – 5 minutes.
  • Remove noodles from saucepan once finished cooking and add to bowl. Then add remaining noodle bowl ingredients: air fried cauliflower, zucchini, carrots, spinach, cilantro and a squeeze if lime.
  • Enjoy!

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Is sriracha anti inflammatory?

No. However, chili peppers have been known to have anti inflammatory properties and may help reduce the symptoms of inflammatory diseases. Sriracha is high in sugar and sodium and should be used sparingly. Note in this recipe I use no more than a tablespoon.

Easy Homemade Almond Milk Good For You

Easy Homemade Almond Milk Good For You

An easy homemade almond milk good for you alternative to the high sugar, store bought plant milks.

Making almond milk is WAY easier than you think. But why would you want to make almond milk? Great question. Many almond milks have way too much sugar or other ingredients that can be very harmful to your health. Which is why I made this easy homemade almond milk good for you. I wanted to make sure we had an easy recipe we could always come back to.

Gather Ingredients

This recipe is very straightforward. Which is why it’s such a great alternative to some of the store bought almond milks. I’ll also share with you how to fortify your own almond milk. This is helpful if you think you may need more vitamins and nutrients to supplement with your diet.

Here are the ingredients you’ll need:

  • Raw almonds
  • Water
  • B12 Drops
  • Vitamin D3 Drops

Equipment you’ll need:

Make the Homemade Almond Milk

Easy Homemade Almond Milk Good For You

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Easy Homemade Almond Milk Good For You

0 from 0 votes
Recipe by Sagen Jackson Course: DrinksCuisine: AmericanDifficulty: Easy

An easy homemade almond milk good for you alternative to the high sugar, store bought plant milks.

Ingredients

  • 2 cups almonds (Soak overnight or for 1 – 2 hours)

  • 5 cups hot water

  • 1 pinch sea salt

  • 2 Tbsp maple syrup (optional for sweetened almond milk)

  • 1 tsp vanilla (optional)

Preparation

  • Add almonds to a bowl. Then cover with hot water and soak the almonds overnight or for at least 8 hours. The rinse almonds and add cool water until almonds are just covered with water.
  • Then using your Kuvings Whole Slow Juicer with the cap on the juice spout, add the almonds into the juicer one measuring cup at a time. Making sure to include water as you scoop and pour into the juicer.
  • Then pour into storage container and add 3/4 tablespoon of vitamin D3 liquid and B12 each. Stir and serve cold.

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How long will milk stay fresh stored in the refrigerator?

Store milk in the refrigerator for 5 to 7 days. Although milk is best served fresh.

Easy & Delicious Vegan Breakfast Sushi

Easy & Delicious Vegan Breakfast Sushi

A quick and easy vegan breakfast idea – breakfast sushi made with fresh bananas and your favorite crushed topping of choice.

Veganizing sushi will likely be one of the most rewarding things you learn to do as a new vegan. But start with an easy recipe like this. Of course, let’s be real, this is not necessarily sushi but it makes this vegan breakfast recipe no less delicious!

Gather Ingredients

Because this vegan breakfast recipe is creatively easy to make you probably already have everything you need to get this breakfast dish ready and on the table.

Here’s what you’ll need:

  • Bamboo Skewers
  • Bananas
  • Nut Butter of choice (For this recipe I used Fix & Fog’s Cashew Maple)
  • Crushed Nuts
  • Instant Espresso Mix
  • Chopped Chocolate Chips
  • Crushed Cookies
  • Whatever else you can imagine would take good rolled on top of a banana!

Prepare the Sushi

Now it’s time to prep the banana. First peel the banana and then cut in half. I tried slicing it first and then dipping it. Trust me this is a mess. Instead cut the banana in half, stick the bamboo skewer into the cut half and dip into the nut butter.

The nut butter will be thick so have patience here. Occasionally, I did end up using my fingers to slather the nut butter on to the banana half.

Make the Sushi

Now make sure your ingredients are crushed and ready to roll the banana in. This part is straightforward and easy. Roll the cut half of the banana into your crushed topping of choice. Then slice the banana into thick sushi like pieces. Repeat this until you’ve used all your banana pieces.

Plate the sushi and enjoy!

Easy & Delicious Vegan Breakfast Sushi

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Easy & Delicious Vegan Breakfast Sushi

0 from 0 votes
Recipe by Sagen Jackson
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1-2 bananas, thick slices

  • 1/2 cup nut butter of choice

  • 1/2 cup crushed peanuts or pecans

  • 1/2 cup chopped freeze dried blueberries

  • 1/2 cup biscoff cookies

  • 1/2 Tbsp espresso

Preparation

  • Peel and half bananas. Stick a wood skewer into the cut half of the banana and use to dip into the nut butter.
  • Now roll the banana into if your desired dry topping of choice: chopped nuts, freeze dried fruit, crushed cookies, espresso, etc.
  • Slice the banana into sushi like pieces once done and enjoy!

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Easy Vegan Breakfast Ideas & Recipes

Easy Vegan Breakfast Ideas & Recipes

Going vegan may feel frustrating at times. There’s so many new things for you to learn. Some of the questions I’ve asked and hear others ask are:

  • Where do I get my protein?
  • How will I stay full without meat?
  • What is the best milk to use?
  • How do I substitute eggs?
  • Is going vegan healthy?

Plus so many other great questions. It’s true going vegan can be tricky for sure. But that doesn’t mean it’s going to be hard. Going vegan can be a great diet shift to make for so many reasons. Helping the animals, reducing your chance of getting meat related illnesses and of course saving mother earth.

Making your going vegan journey easier is the reason Kitchen Dance Partii exists. So let me help you jumpstart your journey with vegan breakfast recipes. This list has been specially curated just for you. With easy vegan breakfast recipes across the spectrum from healthy vegan breakfast recipes to healthy-ish recipes. We have it all!

Check out the compiled list below.

Black Bean Breakfast Tostadas

Pumpkin Spice Latte Stuffed French Toast

Easy Birria Breakfast Tacos

Vegan Biscuits & Sausage Gravy

Salted Caramel Apple Vegan Pop Tarts

Vegan Banana Bread Bundt Cake

Healthy Orange Julius Smoothie

Hot Honey Chick’n Minis

Waffle Breakfast Sandwich

Breakfast Samosas

Scallion Waffles and Portobello Mushroom Bacon

Chocolate Covered Strawberry Oatmeal

BLT Breakfast Salad

Super Intelligence Smoothie Bowl

Soft Pumpkin Pecan Cinnamon Rolls

Easy Vegan Breakfast Frittata

Carne Asada Burrito Bowl

Red Velvet Baked Oats

Birthday Cake Pancakes

7 Day Jumpstart Vegan Challenge

The 7 Day Jumpstart Your Vegan Journey Challenge

How To Live A Healthy Vegan Lifestyle As Quickly As One Week

Enter your best email below to receive your FREE “ 7 Day Jumpstart Your Vegan Journey Challenge

Excellent New 7 Day Vegan Challenge Reveals The Healthy Vegan Diet Plan That Makes It Easy To Stop Eating Meat And Dairy

Here’s a taste of what you’ll find in The 7 Day Jumpstart Your Vegan Journey Challenge:

  • Printable Calendar to Track Your Journey
  • Email Coaching with On Demand Video
  • 7 Day Meal Plan
  • Printable Vegan Staples Grocery List
  • Exclusive Kitchen Dance Partii Curated Playlist

🌟 Claim Your Free Copy Today! 🌟

>>> YES! I Want To Live A Healthy Vegan Lifestyle Immediately <<<

Who Is The 7 Day Challenge For?

  • Anyone wanting to incorporate more plants into their diet
  • Anyone who may be vegan curious
  • Anyone who wants to go vegan and is looking to jumpstart their journey
  • Anyone who is already vegan and wants to eat a healthier vegan diet

How Does The 7 Day Jumpstart Your Vegan Journey Challenge Work?

  • What vegan diet type are you?
  • Email coaching
  • On demand videos with tips + tricks
  • Meal prepping tips + tricks
  • Exclusive Kitchen Dance Partii YouTube playlist
  • 5 day meal plan

🌟 Claim Your Free Copy Today! 🌟

>>> YES! I Want To Live A Healthy Vegan Lifestyle Immediately <<<

Soft & Fluffy Funfetti Vegan Biscuit Recipe with Blueberry Butter

Fluffy Funfetti Vegan Biscuit Recipe with Blueberry Butter

Fluffy vegan biscuit recipe with a twist! Funfetti candy chips added to this recipe for a sweet, crunchy bites slathered with homemade blueberry butter.

A good fluffy vegan biscuit recipe can be hard to find. While this recipe has been adapted from All Recipes I’ve added a bit of a twist. The sweet candy bits folding into this vegan biscuit recipe makes it the perfect Funfetti Biscuit Recipe. Then I don’t stop there. I decided to pair this biscuit with homemade blueberry butter. Slathered on top is truly a great morning treat. Let’s get baking!

Make the Blueberry Butter

To make the blueberry butter you will need the following ingredients:

  • Frozen Blueberries
  • Coconut Sugar
  • Lemon Juice
  • Vanilla Extract
  • Ground Cinnamon

Add all the ingredients to a medium saucepan and let simmer over medium-low heat for about 15 – 20 minutes. Then add ingredients to a food processor and blend until smooth. Pour blended butter into a butter mold and freeze. For best results allow the butter to freeze overnight but freezing for 2 hours will be sufficient.

Gather Ingredients for Vegan Biscuit Recipe

Keep in mind when making biscuits that you want to actually be fluffy it is a bit of a science. You’ll want to ensure your butter and milk is cold. That’s the best tip I can give you for this recipe. So, to get this recipe started you’ll need the following ingredients:

Make Vegan Biscuit Recipe Batter

First, preheat the oven to 425* F. Grease a glass baking dish with butter. Next, add flour, baking powder, sugar and salt to a large mixing bowl. Then cut in vegan butter and coconut oil with a fork. You’ll want the mixture to resemble coarse crumbles.

Once your mixture resembles crumbles begin to slowly add in almond milk and stir until dough JUST comes together. Two very important tips here:

  • You may not need all of the milk. Add milk until dough just comes together.
  • Do not over mix. If you over mix of over knead the dough the biscuits won’t be soft and fluffy. They will be tough. You don’t want that!

Knead the Vegan Biscuit Recipe Batter

Now you’ll want to turn the dough onto a floured surface and knead (fold over) 15 times. Again please don’t over knead. While kneading add candy sprinkles 1/4 cup at a time. Gently roll or pat dough to a 1- or 1 1/2 inch thickness. Cut biscuits with a small biscuit cutter or small glass. Gently re-roll the dough scraps and cut remaining biscuits. **Again, heavy emphasis on the gentle part. Over rolling will cause toughness**

Bake the Vegan Biscuits

Place the biscuits in your prepared glass baking dish. You want to ensure the biscuits are touching. This will make sure the biscuits rise high and are fluffy! Bake in the preheated oven until tops are golden brown, 12 to 15 minutes. Serve warm with homemade blueberry butter.

Warm & Fluffy Funfetti Vegan Biscuit Recipe

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Warm & Fluffy Funfetti Vegan Biscuit Recipe

0 from 0 votes
Recipe by Sagen Jackson Course: Uncategorized
Servings

12

servings
Prep time

10

minutes
Cooking time

12

minutes
Calories

140

kcal

Fluffy vegan biscuit recipe with a twist! Funfetti candy chips added to this recipe for a sweet, crunchy bite

Ingredients

  • 2 cups all-purpose flour

  • 1 Tbsp baking powder

  • 1 Tbsp sugar

  • 1 tsp salt

  • 3 Tbsp vegan butter (such as Earth Balance®)

  • 3 Tbsp coconut oil

  • 1 cup cold unsweetened almond milk, or as needed

  • 1 cup candy sprinkles

Preparation

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with parchment paper or a nonstick silicone baking mat, such as SILPAT™.
  • Whisk together flour, baking powder, sugar, and salt in a large bowl. Cut in vegan butter and coconut oil with a pastry blender or a fork until the mixture resembles coarse crumbs.
  • Slowly add cold almond milk and stir until dough just comes together. It may not be necessary to use all the milk; dough will be wet and sticky.
  • Turn dough out onto a lightly floured surface and knead (fold over) 15 times. While kneading add candy sprinkles to dough 1/4 cup at a time. Then gently roll or pat dough to a 1- or 1 1/2-inch thickness. Cut biscuits with a small biscuit cutter or a small bourbon glass. Gently re-roll the dough scraps and cut remaining biscuits.
  • Place biscuits on the prepared baking sheet. Be sure they are touching each other and the sides of the pan; don’t be afraid to squish them in–this helps them to rise high.
  • Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.

Notes

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