That is why I am so glad to have discovered Follow Your Heart's products. One that you have probably heard of is Vegenaise. It is a substitute for mayonnaise that is soy based and doesn't contain egg. You can use Vegenaise for many purposes such as for a salad dressing, a condiment for a sandwich or like I did to replace the oil in a muffin recipe. I found a recipe on VegWeb for Chocolate Muffins. The only thing I changed was using Vegenaise in place of the vegetable oil. These muffins turned out wonderful. My husband could not get enough of them! I made them without cupcake liners and just sprayed the muffin tin with cooking oil. The next time I attempt these, I will use liners, they were hard to get out of the pan and most fell apart, but they were still delicious. I think they would have stayed together better in paper liners. I did take a little taste of the Veganaise as I made the cupcakes and to my surprise it tasted pretty much exactly like mayo. I am thinking my next adventure with it will either be something like a tomato basil sandwich or maybe even a pea salad or something of that sort!
Follow Your Heart has a line of products called "Vegan Gourmet." These include dairy replacements such a " block cheese," "sour cream," and "cream cheese." None of these actually contain dairy, but are meant to replace dairy products of the same nature. I used Vegan Gourmet cream cheese to make a vegetarian version of this mini pot pie that I really like. Instead of using chicken stock, I used vegetable stock. To make it quicker, I used frozen organic vegetables and to give it a creamy texture I used the cream cheese replacement. It is really simple, you just preheat the oven to 350, spray a muffin tin with cooking spray, place the egg roll wrappers in, boil the frozen veggies until cooked, drain the water, add the Vegan Gourmet cream cheese and 1 cup of vegetable stock (or not chicken stock, which tastes like chicken but is vegetable based- I will probably do this next time) Add some onion powder, garlic powder and tarragon to taste and then add a little bit of cornstarch to thicken the base. Boil that in the pan really quickly for about a minute, then spoon the mixture into the egg roll wrappers and put the tops down so it will make a little bundle. Bake in the oven for around 20 minutes and you have a tasty ALMOST vegan pot pie...if only I could find a vegan egg roll wrapper! Give it a try and come back and let me know what you think. This is a simple recipe with very few ingredients! Hope you enjoy! Even my husband said he couldn't tell it was vegetarian!
|Vegan Gourmet Cream Cheese|
|Ingredients used for the pot pie bundles.|
|Finished product. The one in the back is what it looks|
like before you cut it open.
*Disclaimer- I was provided complimentary products for this review. I was not required to write a positive review and all opinions stated are 100% my own.