Vegan Chai Mix Food
VEGAN CHAI MIX
From BUST magazine. This is a delicious and convenient mix that you can keep in your desk drawer at work, etc. It also makes a lovely gift if you put it in a pretty jar and pair it with an adorable mug. Makes about 3 1-pint jars
Provided by Prose
Categories Beverages
Time 10m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients in a large bowl.
- Process mixture in blender or food processor 1 cup at a time.
- Store in airtight jars. If giving as a gift, attach serving instructions.
- To serve: put 2 tablespoons in a mug and fill with boiling water.
Nutrition Facts : Calories 43.7, Fat 0.1, Sodium 1.1, Carbohydrate 11.1, Fiber 0.3, Sugar 10.1, Protein 0.2
VEGAN CHAI CUPCAKES
Make and share this Vegan Chai Cupcakes recipe from Food.com.
Provided by Megannnnnnnn
Categories Dessert
Time 35m
Yield 12 sweet cupcakes
Number Of Ingredients 20
Steps:
- Preheat oven to 375°F and line tin with cupcake liners. In a small saucepan heat soymilk till almost boiling, add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.
- In a large bowl whisk together oil, yogurt, sugar, stevia, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
- Make sure cupcakes are completely cooled before adding topping, or the sugar will melt and not look pretty or powdery.
- To assemble, sift confectioners sugar over cooled cupcakes first, then mix cocoa, cinnamon, and nutmeg together and sift onto each cupcake. Enjoy!
Nutrition Facts : Calories 153.5, Fat 5.4, SaturatedFat 0.5, Sodium 247.6, Carbohydrate 25.2, Fiber 2.6, Sugar 13.5, Protein 3
VEGAN CHAI COCONUT CAKE RECIPE
Make and share this Vegan Chai Coconut Cake Recipe recipe from Food.com.
Provided by ntheodore9
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 1. Prepare the Chai ahead of time by steeping two teabags in one cup of boiling water until cool.
- 2. Preheat oven to 350°F Grease and flour a 8-inch square baking pan.
- 3. Combine the dry ingredients (oatmeal through sugar) in a medium-sized mixing bowl.
- 4. Add the Chai, applesauce, vinegar, vanilla, syrup, pecans and all but the 2 tablespoons of coconut.
- 5. Mix well, and pour the batter into the prepared pan. Sprinkle with the reserved coconut and bake for about 25 minutes, or until a tester inserted into the center of the cake comes out clean.
- 6. Serve warm or at room temperature.
Nutrition Facts : Calories 207, Fat 2.1, SaturatedFat 1.4, Sodium 316.4, Carbohydrate 44.9, Fiber 2.9, Sugar 23.9, Protein 3.6
VEGAN CHAI LATTE CUPCAKES
I found this recipe when I was making a dessert for a group of people who had lots of food allergies. This recipe is egg, peanut, and milk free, and the non allergy people could not tell a difference. This really is an outstanding dessert to be made for people with food allergies, vegetarians, vegans, or people without food restrictions! Warning: Does contain soy and wheat.
Provided by Girly_Girl_Lori
Categories Dessert
Time 1h
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375 and line tin with cupcake liners.
- In a small saucepan heat soymilk until it is almost boiling. Add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.
- In a large bowl wisk together oil, yogurt, sugar, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
- Make sure cupcakes are completely cooled before adding topping, or the sugar will melt and not look pretty or powdery.
- To assemble, sift confectioners sugar over cooled cupcakes first, then mix cocoa, cinnamon, and nutmeg together and sift onto each cupcake. Enjoy!
Nutrition Facts : Calories 175, Fat 5.3, SaturatedFat 0.5, Sodium 150.3, Carbohydrate 30.3, Fiber 1.3, Sugar 17.6, Protein 2.6
VEGAN CHAI HOT CHOCOLATE
Don't compromise on flavour or creamy consistency with vegan hot chocolate; this spiced drink made with oat milk is the perfect winter warmer
Provided by Martika LA
Categories Drink
Time 6m
Number Of Ingredients 9
Steps:
- Pour two-thirds of the oat milk into a saucepan. Add the cocoa, cinnamon, nutmeg, cardamom pod and coffee. Bring to the boil over a medium-high heat. Cook for 1-2 mins.
- Reduce the heat to medium and stir in the vanilla and agave. Froth the remaining oat milk using an electric milk frother or the mini whisk attachment on a hand blender. Strain the hot chocolate into two mugs, discarding the cinnamon and cardamom pod, then gently pour in the frothed milk.
- Top with whipped cream, chocolate shavings and a pinch each of cinnamon and nutmeg, if you like.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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