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blkandvegan

About blkandvegan

https://blkandvegan.com

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VEGAN BLUEBERRY DONUTS ?

God lee! When I say #yummyinmytummy – this is what I mean!! Blueberry donuts topped with lemon icing ? (bc there is no better pairing ? ) to satisfy my donut craving! When I first became vegan – vegan donuts were my breakfast, lunch & dinner ? proud to say I have grown from there but even PROUDER that I have been able to create my guilty pleasure on my own! if donuts make you weak in the knees as they do me – follow this recipe below:

VEGAN BLUEBERRY DONUTS ? 
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VEGAN BLUEBERRY DONUTS ? 

Recipe by blkandveganCourse: Breakfast, DessertCuisine: American
Servings

4

servings
Prep time

25

minutes
Cooking time

20

minutes

Simple, fast and vegan!

Ingredients

  • 2 cups flour

  • 1/4 cup melted vegan butter

  • 1 cup almond milk

  • 1 cup sugar any kind

  • 1 tsp baking soda

  • 1 1/2 tsp baking powder

  • 1 tsp vanilla

  • 1/2 tsp cinnamon or pumpkin spice

  • 1 cup fresh blueberries

  • Icing

  • 1 cup powdered sugar

  • 2 tsp lemon extract

  • 2 tsp vanilla

Directions

  • Preheat oven to 350 and combine all ingredients except flour and blueberries and mix
  • Slowly add in flour 1/2 cup at a time until your get a thick consistency
  • Wash and prep your blueberries (make sure no thorns) and fold them into the batter
  • Spray down your donut tray and add in your batter ( I used a piper to make sure things reminder nice and neat – also don’t over fill – otherwise donuts won’t have their signature hole) set tray in oven and bake for 20 minutes
  • Meanwhile combine all icing ingredients
  • While donuts are fresh, take them out of the tray – ice and enjoy!

Notes

  • I used a piper to make sure things reminder nice and neat – also don’t overfill – otherwise donuts won’t have their signature hole
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Spicy Potato Empanada

These pups are just as beautiful inside as they are out! For those of you who have been following me for a long time you know, I’ve been testing out calzones with store-bought pizza dough for FOREVER. but I thought it would be a good idea to make empanadas from scratch and boy if I knew it would be this easy I would’ve been doing this for years!!! Homemade flakey dough, cumin potatoes, chickpeas, and bits of caramelized onions! BAY BEE I couldn’t wait to share this with y’all! here’s how:

Spicy Potato Empanada
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Spicy Potato Empanada

Recipe by blkandveganCourse: Lunch, DinnerCuisine: Spanish
Prep time

1

hour 

30

minutes
Cooking time

20

minutes

Super flavorful empanadas are the perfect treat when you’re feeling a need for a homemade treat that can bring warmth to any home!

Ingredients

  • Dough

  • 3 cups flour

  • 1/2 cup cold butter

  • 3/4 cups water (divided)

  • Sprinkle salt

  • Filling

  • 2-3 golden potatoes

  • 1 can of chickpeas

  • I whole carrot

  • Handful of spinach

  • 1/4th onion

  • 2 garlic cloves (minced)

  • 3 tsp cumin

  • 2 tsp paprika

  • 2 tsp chili powder

  • 2 tsp dried basil

  • 1 tsp red chili flakes

  • 1 tsp cinnamon

  • Salt and Pepper to taste

Directions

  • Dough
  • Combine flour & salt
  • Add in cold butter and break down in the flour with a fork
  • Next add your water 1/2 cup at a time and BAM, finito!
  • Let it rest in the fridge while you make your filling
  • Filling
  • Begin with peeling and cutting the potatoes into small chunks t and boil in hot water
  • Drain potato’s and season to taste with seasoning mentioned above
  • In a skillet – place onion, garlic and seasonings with 2 tsp of olive oil
  • Once it becomes a fragrant paste add potato’s and pre-rinsed chickpeas – cook for 10 – 15 minutes – add in carrots and spinach the last 5 minutes of cooking
  • While that’s cooking – roll out your dough on a lightly floured surface and using a bowl – cut out your empanadas
  • Once all empanadas are cut – (roughly 8 or so) place 2 tbsp of potato mixture at the center
  • Dip your fingers into water and message it into the edges of the dough, fold the dough over and begin a braiding motion to seal the empanadas
  • Place them on a cookie sheet covered in foil, brush them with olive oil and place them in the oven @ 350 for 15-20 mins
  • Broil the empanadas the last few minutes to create a nice color – Keep a good eye out! Enjoy!
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CARROT BACON BLT

Or shall I say CLT?!?! ? Cheers to a 20-minute meal packed with SO much flavor. thin, crispy and smoky marinated carrots baked @ 380 for 10 mins and slabbed on a piece of sourdough… just let me go to vegan heaven RIGHT NOW! Thanks, @iamtabithabrown for having a viral TikTok that just happened to pop into my inbox – oh and looking for my how to? Click here!

Looking for Tabitha Brown carrot recipe – check it out here

CARROT BACON BLT
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CARROT BACON BLT

Recipe by blkandvegan
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • 1-2 large carrots ( shredded)

  • 1 tbsp liquid smoke

  • 1 tbsp maple syrup

  • 1/2 tsp smoked paprika

  • 1/2 tsp garlic salt

  • 1/2 tsp onion powder

  • 1/2 tsp chili flakes

Directions

  • Preheat oven to 380 degrees
  • Shred carrot repeatedly – important to make sure they are thin
  • create marinade with above ingredients and dip carrots in for 2-5 mins
  • Place carrots on a baking sheet lined with parchment paper
  • Ciok for 10 -12 mins – enjoy on a BLT the way you prefer

Notes

  • I made mine with lettuce, tomato, hummus, and my homemade cashew sauce ( can sub for veganaise)
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SPRINKLE CUPCAKE ?

Easter is definitely celebrated differently this year – but the tradition of baking and making treats for the whole gang to share will never be out of style! So happy I got to spend my morning watching church and baking these colorful treats! These fun and simple cupcakes brought me right back to when I was hunting for eggs as a little girl with all the fun colors of the sprinkles! Moist and made with simple ingredients we all have in the pantry – I know these will be something we can all have as a staple this holiday! Video on my how to found here!

SPRINKLE CUPCAKE
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SPRINKLE CUPCAKE

Recipe by blkandveganCourse: DessertCuisine: American
Prep time

20

minutes
Cooking time

25

minutes

This cake is moist and simple! Enjoy my vegan lovas!

Ingredients

  • 1 3/4 cups flour

  • 1 cup sugar

  • 1 tsp baking soda

  • 1 cup almond milk ( sub for any vegan milk)

  • 1/3 cup extra virgin olive oil ( or veg)

  • 1 tbsp white vinegar

  • 2 – 3 tbsp sprinkles

  • Frosting

  • 1/2 cup vegan butter

  • 3 cups powder sugar

  • 2 tsp vanilla

  • 2 tsp lemon extract

  • 1-2 droplet desired food coloring

Directions

  • Shift flour and mix in sugar, baking soda and salt
  • Add in vegan milk, olive oil, vanilla and vinegar
  • Mix well and add sprinkles
  • Set the oven to 350 and place mix into well oiled cupcake cups
  • Bake @ 350 for 25 minutes
  • Meanwhile combine all icing ingredients
  • Allow cupcakes to cool before icing – voila!
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CREAMY SPICY CURRIED RAMEN ?

Wow… when I say this is a flavor blast it doesn’t disappoint!!!!!!! SO RICH, SO SPICY, SO GOOD! Super simple and easy to make – just grab whatever veggies you have in the fridge, the good ol’ top ramen packet we’ve been storing from college and some curry powder – voila. Truly surprised by the amount of flavor that can be packed into a 25 minute meal! Video on my how to found here!

CREAMY SPICY CURRIED RAMEN ?
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CREAMY SPICY CURRIED RAMEN ?

Recipe by blkandveganCourse: Lunch, Dinner
Prep time

15

minutes
Cooking time

10

minutes

Ingredients

  • 1 can coconut milk

  • 1/2 cup vegetable broth

  • 2 garlic cloves – minced

  • 1/4 white onion – sliced

  • 1 whole carrot – sliced

  • 1 tsp ginger

  • 2-3 tsp lime juice

  • A HEEP of curry powder

  • 1 tsp salt

  • 2 tsp red chili flakes

  • Sriracha to taste

  • Handful of: broccoli florets cauliflower florets

  • 1 pack of ramen

Directions

  • Start with a pot, a tsp of oil and curry powder
  • Add vegetables, garlic & ginger and cook until fragrant
  • Add coconut milk and vegetable broth bring to a boil
  • Add Sriracha, salt and red chili flakes ( I also added garlic powder but optional)
  • Bring to a boil and add ramen, cover and cook for 7-10 mins ( or until noodles are tender)
  • Serve with lime juice, Sriracha and cilantro
  • Enjoy my vegan
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CURRY FINE-APPLE FRIED RICE?

If sweet and spicy got married it would be this dish! One of my ALL TIME fav dishes from Thai restaurants ?. So happy I got to recreate one of my ultimate cravings and make it vegan! Anyone who said vegan food was lacking flavor must have been seriously disturbed ??‍♀️ super quick, super easy and super flavorful. Heres a video on how-to here!

CURRY FINE-APPLE FRIED RICE?
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CURRY FINE-APPLE FRIED RICE?

Recipe by blkandvegan
Prep time

25

minutes
Cooking time

30

minutes

Scrumptious!

Ingredients

  • 1 whole pineapple (cubbed)

  • 2 1/2 cups Thai rice

  • 1 cup broccoli florets

  • 1 cup chopped bell peppers

  • 1/2 cup cashews

  • 1/2 white onion (minced)

  • 2 garlic cloves (minced)

  • 1/2 cup tofu

  • 1/2 cup vegetable broth

  • 4 tbsp curry powder

  • Salt and pepper to taste

Directions

  • Cook rice according to package directions and set to the side
  • Cut pineapple in half and scoop out pineapple’s inside, save pineapple juice, cube pineapple and save pineapple shell as a bowl.
  • In a large skillet add oil, curry, garlic, cashews and onion and sauté until fragrant.
  • Next add broccoli florets, cubbed pineapple and chopped bell pepper along with the leftover pineapple juice
  • Sauté for 5 minutes and add vegetable broth and sauté until a rolling boil
  • Meanwhile break up the tofu to an egg consistency
  • Place tofu in a pan with oil and curry powder and sauté until fragrant. 
  • Add cooked rice and tofu to the vegetable mixture and mix until well blended. VOILA!
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DECADENT FUDGE BROWNIE

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Introducing the best brownies I have had to date – VEGAN OR NOT. Made with 10 simple ingredients, these puppies not only satisfy my chocolate craving, but give me the ideal brownie that we all search for!! Brownies are not supposed to be a cake texture ? but a decadent, fudgy treat that you need with a cold glass of almond milk and – well a seat! So moist, so rich & sooooo goooood. I will dream about these brownies. Wondering how to make your chocolate dreams come true? Video on my how to found here!

DECADENT FUDGE BROWNIE
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DECADENT FUDGE BROWNIE

Recipe by blkandveganDifficulty: Easy
Prep time

20

minutes
Cooking time

40

minutes

Decadent. Thats it!

Ingredients

  • 2 cups all purpose flour

  • 1 cup cocoa powder

  • 2 cups white sugar

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1 cup vegan butter milk ( 1 tbsp lemon ands 1 cup almond milk)

  • 1 tbsp instant coffee

  • 1 cup vegetable oil

  • 1 tsp vanilla extract

Directions

  • Shift flour & cocoa powder in a bowl and mix
  • Add sugar, baking powder and salt
  • Prepare the vegan buttermilk, let it sit for at least 1 minute and add it to the mix
  • Prepare the vegan buttermilk, let it sit for at least 1 minute and add it to the mix
  • Add the instant coffee, vegetable oil and vanilla extract.
  • Spray a brownie pan (9×9 pan) and set it in the oven @ 350 for 35-45 mins!
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FLUFFY VEGAN BUTTERMILK BISCUITS

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Pillsbury who?! Made with 8 SIMPLE INGREDIENTS. These vegan biscuits literally hit the spot! whether you like sweet, savory or a combination of both they are the perfect treat. I love to pair mine with some jam and vegan bacon ( I’m a sweet and savory kinda girl). Side note: day three of only eating carbs and I’m going strong! Video on how I did the darn thing here!

FLUFFY VEGAN BUTTERMILK BISCUITS
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FLUFFY VEGAN BUTTERMILK BISCUITS

Recipe by blkandveganCourse: Savory, Breakfast, SnacksCuisine: American
Prep time

30

minutes
Cooking time

15

minutes

Ingredients

  • 2 1/4 cup flour

  • 8 Tbs cold butter

  • 1 cup vegan milk ( I used almond)

  • 1 tbs apple cider vinegar

  • 2 tbs baking powder

  • 2 tsp sugar

  • 1 1/8 tsp salt

  • 1/2 tsp baking soda

Directions

  • Place pre-measured flour, almond milk and butter into the freezer to chill for 10 minutes
  • Once chilled, begin with making the “buttermilk” by placing apple cider vinegar into a measuring cup and adding vegan milk. whisk and place into the freezer to chill while you make dry ingredients
  • Whisk flour, salt, sugar, baking powder and soda into a large mixing bowl. take butter and add to the bowl of dry flour
  • Using a fork mix the flour until it become a crumb like consistency. quickly take out the buttermilk from the freezer ( removing a 2 tbs for later use) and add it to middle of the crumb like flour. mix gently until it forms into a loaf ( keep in mind to not over work the dough)
  • Flour your working station and place dough on fresh floured surface. Fold the dough into three ( on edge on top of another – dm me for questions) and roll dough into a 2 inch thickness.
  • Using a biscuit cutter or a cup, begin to pierce the dough. Important: be sure not to twist as you cut the dough could prevent the dough from rising
  • Place biscuits into the freezer for 10 minutes before baking
  • Place them on the pan brush them over with excess buttermilk
  • Cook them in the oven for 16-21 minutes @ 430 checking as you go.
  • ENJOY VEGAN LOVAS –
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BLUEBERRY LOAF CAKE

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This Blueberry Loaf Cake is BlkandVegan’s very first creation and just look how it turned out? There was no way I couldn’t share this moist deliciousness with the world and I’m so happy I did. Creating this reminded me of my grandma and I taking over the kitchen and cooking sweets that neither of us needed but YOLO, right? Anyways, I promised to not be one of those gabbing bloggers for now (ha!) Enjoy Vegan Lovas! Wanna know how I did it? Click here for a video!

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Blueberry Loaf Cake
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Blueberry Loaf Cake

Recipe by blkandveganDifficulty: Easy
Prep time

15

minutes
Cooking time

45

minutes

Super Moist, Super Berry-licious & Supa Vegan!

Ingredients

  • Batter

  • 2 cups flour

  • 1/4th cup vegan butter (melted)

  • 1 cup brown sugar

  • 1 tsp baking soda

  • 1 1/2 tsp baking powder

  • 1 tsp vanilla

  • 1/2 tsp pumpkin spice seasoning mix

  • 1 cup fresh ( or frozen) berries 

  • Icing

  • 1 cup powdered sugar

  • 3 tsp almond milk

  • 2 tsp vanilla

  • 2 tsp lemon extract  

Directions


  • Preheat oven to 350
  • Mix all ingredients omitting the flour and berries
  • Slowly add in flour – folding 1/2 at a time
  • Next fold in berries
  • Add mix to oiled or buttered baking caking pan. Cook for 35 – 45 minutes
  • Combine icing ingredients. Let cool and add icing to the top! 

Notes

  • Make sure to allow your cake to cool before icing – enjoy!

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FUNFETTI SUGA COOKIES

SUPER MOIST, SUPER DELISH & SUPA VEGAN!!!!

Sugar cookies are so simple yet so versatile – you can basically do whatever your hearts desire! today I decided to add some funfetti flair since it’s pride month I thought what better way to celebrate than some festive cookies!!! AKA it’s time to have some colorful cookies. Also, the perfect cookies for a celebration, whether it be big or small. I hope that making these simple cookies can bring joy wherever you bring them!

FUNFETTI SUGA COOKIES
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FUNFETTI SUGA COOKIES

Recipe by blkandvegan
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Ooey, gooey chewy with a hint of pizazz. Enjoy!

Ingredients

  • 2 1/2 cups flour

  • 1 tsp salt

  • 1 tsp baking soda

  • 2 tsp corn starch

  • 3/4 cups vegan butter

  • 1/4 cup vegan milk

  • 1 cup brown sugar

  • 1/4 cup sugar

  • 2 tsp vanilla

  • Sprinkles to taste

Directions

  • Mix flour, salt, baking soda and corn starch in a medium-sized bowl
  • In a large bowl – mix butter, brown sugar, reg sugar & vanilla and blend with a wooden spoon or electric mixer
  • Slowly mix in vegan milk to the butter mixture and and mix
  • Next, add in your dry ingredients to the butter mixture 2/3rds cup at a time mixing as you go
  • Add in your sprinkles!
  • Roll into a large ball ( the size of your palm) and set on a buttered/oil nonstick sheet pan
  • Set the oven to 350 and cook for 13-16 minutes
  • Cookies will be large, gently press them with a spatula
  • EAT THEM THANGS

Notes

  • When they come out of the oven, they will be large. Gently press them with a spatula and cool them off the hot pan so as they cool, they still have the gooey center.