All That Glitters: Vegan Recipes

Hey everyone! It is Kenzie here on All That Glitters I am going to be posting some recipes that I am dying to try in the next few weeks! I love that for the most part they are pretty healthy and I have been adding in more vegan options into my diet so hopefully these all taste amazing! Hope you find some inspiration(:

Vegan Scone 


  • 4 c. all purpose flour, plus extra for kneading the dough
  • 1.5 c. dried berries or CHOCOLATE CHIPS<33
  • 2 tbsp. sugar, plus extra for sprinkling
  • 2 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1/8 tsp. citrus zest (such as lemon, orange, grapefruit or tangerine)
  • 1/2 c. (8 tsp.) virgin coconut oil
  • 1 tsp. pure vanilla extract
  • About 1.5 c. almond milk, soymilk or other milk substitute


  1. Preheat the oven to 400 degrees.
  2. In a large mixing bowl, mix the dry ingredients (flour, dried berries, sugar, baking powder, salt and citrus zest).
  3. Use your hands or a spoon to mix in the virgin coconut oil.
  4. Add the vanilla extract and then slowly mix in the almond milk or other milk substitute, working the dough as little as possible, until you have a dough that just barely sticks together.
  5. Turn the dough out on a heavily floured cutting board.
  6. Knead the dough slightly. When it is done, it should be easy to handle and smooth.
  7. Gently pat the dough to two 1.5–inch thick discs.
  8. Cut each disc into 6 pieces.
  9. Transfer the scones to a parchment-lined baking sheet.
  10. (Optional) For lighter, fluffier scones, place the baking sheet into the freezer for about five minutes immediately before baking.
  11. Sprinkle the scones with extra sugar and then bake in preheated 400-degree oven for 15-20 minutes or until lightly golden. (Optional: Turn pan halfway through baking.)
  12. Cool on the baking sheet.

Roasted Sweet Potato & Cauliflower Mash with Rosemary Mushroom Gravy 


  • 2 Medium sweet potatoes, cubed (about 3 cups)
  • 1/2 Head of cauliflower, cut into pieces
  • 2 tablespoons Extra virgin olive oil
  • 1 teaspoon dried mixed herbs (Parsley, thyme, rosemary)
  • 3 tablespoons Earth Balance Butter
  • 1 Large shallot, minced
  • 1 1/2 cups Button mushrooms, cut into small pieces
  • 2 teaspoons Fresh rosemary, minced
  • 1 tablespoon White wine
  • 1 Bay leaf
  • 1 cup Vegetable Broth
  • 3/4 cup Earth Balance soymilk, plus a little more for the mash
  • 4 servings
  • Directions 

    1. Preheat Oven to 400 degrees. 2. Mix sweet potatoes, cauliflower, olive oil and mixed herbs in a large bowl.

    3. Spread onto a rimmed cookie sheet.

    4. Roast Vegetables for 30 minutes.

    5. Make the gravy.

    6. Heat sauce pan over medium heat, melt 1 TBSP. Earth Balance butter.

    7. Sauté shallots and mushrooms for 3 minutes, or until soft.

    8. Add rosemary and white wine, sauté 1 more minute.

    9. Add bay leaf and vegetable broth, bring to a boil.

    10. Reduce heat and simmer for 20 minutes.

    11. Mix Soymilk and arrowroot together.

    12. Remove bay leaf, whisk in soymilk mixture.

    13. Whisk until it gravy thickens, 5-10 minutes.

    14. When vegetables are done roasting, remove from oven and place in a blender.

    15. Add remaining Earth Balance butter (2 TBSP.) and a few more tablespoons of soymilk.

    16. Pulse until you get your desired consistency.

    17. Add salt and pepper.

  • Vegan Samoas


    Shortbread cookie:
    1/2 cup Earth Balance Original
    1/4 cup sugar
    1/2 teaspoon vanilla extract
    1 tablespoon vanilla soy milk
    1 cup whole wheat flour
    1/8 teaspoon baking powder
    1/8 teaspoon salt

    Coconut topping:
    2/3 cup sugar
    3 tablespoons Earth Balance
    1/2 cup vanilla soy milk
    1/2 teaspoon vanilla extract
    3/4 cup shredded coconut

    Chocolate drizzle:
    1 cup dairy-free chocolate chips

    30 cookies


      1. Line two baking sheets with parchment paper or Silpat silicone mats.
      2. In a medium bowl, beat together the Earth Balance, sugar, vanilla extract, and soy milk until creamy. Add the flour, baking powder, and salt until well combined. Knead the dough into a ball and place it in the bowl. Place the dough in the fridge for 20 minutes to firm up a bit.
      3. Preheat your oven to 350ºF. Roll the dough out on a well-floured surface until it’s about one-quarter inch thick. Using a circular cookie cutter or glass, cut out cookies and place them on the lined cookie sheet. Use a smaller cookie cutter or the top from a water bottle to make the little circle inside.
      4. Bake the cookies for 10 to 12 minutes, or until they begin to brown on the edges. Allow them to cool completely on a rack.
    1. Now for the caramel topping. In a small pan over medium heat, melt the sugar, stirring constantly. The sugar will melt, then start to caramelize. Right when the caramel starts to smoke, add the Earth Balance and the soy milk, whisking to combine.
    2. Continue to cook until slightly thickened, and you can see the bottom of the pan when you slide your spatula across the bottom.
    3. Take it off the heat and stir in the vanilla and the coconut.
    4. Once it’s cool, spread the mixture evenly on the shortbread cookies. Place the cookies in the fridge for 20 minutes.
    5. Using a double boiler, melt the chocolate chips (see instructions here). Dip the shortbread bases in the chocolate. Place the cookies chocolate side down on the parchment paper or a silicone baking mat to firm up. Then use a toothpick to make the signature chocolate lines across the tops of the cookies.

    Party Jalapeno Poppers

    vegan, makes 10 poppers

    5 large jalapeno peppers, de-seeded and halved

    cheese mixture:
    1/4 cup vegan cream cheese
    1/4 cup vegan cheddar cheese shreds

    Flour Mixture:
    2 Tbsp whole wheat flour
    1 Tbsp Nutritional Yeast
    1 tsp garlic powder
    dash of chipotle powder
    pinch of salt and pepper

    Panko Bread Crumbs

    small flat bowl of soy milk (about 1/4 cup)

    1+ cups grape seed oil (you can also use canola or olive oil)


    1. Prep your jalapenos by halving them and carefully removing the seeds. Set aside.

    2. Get your “breading” station set up. You will have a bowl for each of these: cheese mixture (fold the shreds into the cream cheese), flour mixture, panko crumbs, soy milk.

    3. Start prepping your jalapenos. Here is the method: stuff with cheese, roll in milk, roll in flour, back in milk, roll in panko crumbs, set aside. Pressing the panko crumbs into the wet cheese layer really helps. Continue this process until all the jalapenos are stuffed and breaded.

    4. Pour your oil into a large pot over med-high heat. Test the oil for heat-readiness by dropping one panko crumb into the oil – if it sizzles, the oil is hot enough. If you can get by with cooking all your poppers with 1 cup of oil, great. But if you want a more saturated “fry” you may need to add more.

    5. Pan-fry eat jalapeno popper for about 90 seconds on each side. Flip with care.

    6. Transfer poppers to a paper towels to cool for a few minutes before serving.

    Vegan Garlic Pasta 


    • 3 cups grape tomatoes, halved
    • 10 ounces whole wheat pasta (such as penne, linguini or fettuccini | Use less if you want a higher sauce:pasta ratio)
    • Olive oil
    • 2 medium shallots, diced
    • 8 large cloves garlic, minced/grated
    • Sea salt and black pepper
    • 3-4 Tbsp unbleached all purpose flour (or another thickener of choice)*
    • 2.5 cups unsweetened plain Almond Breeze (you could also sub up to 1 cup with veggie stock)
      1. Preheat oven to 400 degrees and toss tomatoes in a bit of olive oil and sea salt. Place cut side up on a parchment-lined baking sheet and bake for 20 minutes while you prepare the rest of the dish. Then set aside.
      2. Bring a large pot of water to a boil and cook pasta according to package instructions. When done, drain, cover and set aside.
      3. In the meantime, prepare the sauce. In a large skillet over medium-low heat, add 1 Tbsp olive oil and the garlic and shallot. Add a pinch of salt and black pepper and stir frequently, cooking for 3-4 minutes until softened and fragrant.
      4. Stir in 3-4 Tbsp flour (or other thickener of choice – see notes) and mix with a whisk. Once combined, slowly whisk in the almond milk a little at a time so clumps don’t form. Add another healthy pinch of salt and black pepper, bring to a simmer and continue cooking for another 4-5 minutes to thicken. Taste and adjust seasonings as needed. (Optional: You can also add a few shakes of vegan parmesanfor extra flavor at this time if you wish.)
      5. If you want an ultra creamy sauce, transfer sauce to a blender (or use an immersion blender) to blend the sauce until creamy and smooth. Place back in pan and reduce heat to a low simmer until desired thickness is reached.
      6. Once the sauce is to your desired thickness, taste and adjust seasonings as needed. Then add pasta and roasted tomatoes and stir.
      7. Serve immediately and garnish with extra black pepper, fresh basil and/or vegan parmesan cheese.

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