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plant.well plant-based living, made easy. Delicious Vegan Recipes: https://beplantwell.com/category/entrees/

06/23/2024
06/23/2024
Vegan Croissants!These homemade croissants are super easy to make! The best dairy-free and eggless croissants with flaky...
01/15/2023

Vegan Croissants!

These homemade croissants are super easy to make! The best dairy-free and eggless croissants with flaky, buttery layers!

INGREDIENTS
1 1/2 (1/4oz) packets Yeast (3 1/4 teaspoons)
1 Cup Water
3 1/4 Cups Bread Flour
3 Tbsp Sugar
1 1/2 Tsp Salt
1/4 Cup Vegan Butter, soft

BUTTER FOR LAMINATION
1 1/2 Cups Vegan Butter, cold (1 1/2 sticks)

EGG WASH ALTERNATIVE
2 Tbsp Almond Milk
1 Tbsp Maple Syrup

INSTRUCTIONS
1. Mix together yeast and water, let sit 5 minutes until frothy.
2. Add bread flour, sugar, salt and vegan butter. Mix by hand until a dough forms. Knead for 5-7 minutes until elastic--you should be able to gently press it with your finger and have the dough spring back up. Cover and rest 1-2 hours or until doubled.
3. Punch out air, then transfer to a sheet of plastic wrap. Shape into a rough rectangle with your hands, then cover and rest in the fridge for 3 hours, or overnight.
4. Place the lamination butter onto parchment paper or inside a sandwich bag. Wrap and use a rolling pin to roll into a single layer, about 5x5 inches. Chill in fridge.
5. Once rested, place dough on a lightly floured surface. and roll out into a rectangle. You want it to be slightly longer than your square of butter and twice the height, and about 1/4 inch thick. Place your butter square onto the lower half, leaving at least a 1/2 inch border. Fold the top down to fully encase it, and pinch all sides.
6. Roll out again into a 1/4 inch thick rectangle. Fold both ends towards the center until they meet. Then, fold both ends up until they meet. Chill if needed to avoid the butter melting (10-15 minutes will do), and then do the same folds again. Chill 1 hour covered.
7. Roll out one final time into a rectangle that is 1/4 inch thick--you can trim the edges to make it more of a perfect rectangle if needed.
8. Cut triangles out of the dough--I counted 3 inches for each cut. Then, cut a slit in the base of each triangle, and then tightly roll them up (starting at the base) into that classic croissant shape.
9. Place on a baking sheet covered in parchment paper. Add a small bowl of hot water and then cover the whole tray entirely with wrap. Rest 1-3 hours or until they have doubled in size. Then preheat your oven to 400F.
10. Brush with your vegan egg mixture and then bake for 10 minutes. Reduce heat to 350F and continue baking for 10-15 minutes, or until golden brown. Cool and enjoy.

https://beplantwell.com/vegan-croissants/

12/15/2022

Vegan Cinnamon Muffins!

These easy vegan cinnamon muffins are incredibly moist and fluffy, complete with a crunchy granola topping! So quick and easy to make, and packed with cinnamon, vanilla and brown sugar flavor. These muffins are so comforting, and just the right amount of sweet.

INGREDIENTS
3/4 Cup Oat Milk
1/2 Tsp Vinegar
2 Cups All Purpose Flour
2 Tsp Cinnamon
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Cup Vegan Butter, soft
3/4 Cup Brown Sugar
2 Tsp Vanilla

TOPPING
1/2 Cup Granola
2 Tbsp Sugar
1 Tsp Cinnamon

INSTRUCTIONS
1. Preheat oven to 375F. Line a muffin tray with 9 wrappers.
2. Mix together the oat milk and vinegar, set aside.
3. In a bowl, mix together the flour, cinnamon, baking powder, baking soda, and salt, set aside.
4. In another bowl, add the soft vegan butter, brown sugar, and vanilla. Mix with an electric mixer until very creamy and light (2-4 minutes).
5. Alternate between adding the dry mixture and the milk mixture in increments, mixing just until combined in between each. Once everything is added, the batter will be thick.
6. Evenly distribute to muffin wrappers, add granola to each muffin. Then sprinkle sugar and cinnamon evenly over each muffin, gently pressing down.
7. Bake for 18-22 minutes, or until a toothpick inserted into the muffins comes out clean without any wet batter on it. Cool and enjoy warm with vegan butter!

These easy vegan cinnamon muffins are incredibly moist and fluffy, complete with a crunchy granola topping! So quick an...
12/15/2022


These easy vegan cinnamon muffins are incredibly moist and fluffy, complete with a crunchy granola topping! So quick and easy to make, and packed with cinnamon, vanilla and brown sugar flavor. These muffins are so comforting, and just the right amount of sweet.

These muffins are topped with Bakery On Main Cinnamon 3 Grams Net Carbs Cinnamon Granola! It also has flavors of cinnamon, pecans, and sea salt which all pair perfectly with these muffins.

INGREDIENTS
3/4 Cup Oat Milk
1/2 Tsp Vinegar
2 Cups All Purpose Flour
2 Tsp Cinnamon
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Cup Vegan Butter, soft
3/4 Cup Brown Sugar
2 Tsp Vanilla

TOPPING
1/2 Cup Bakery on Main Cinnamon Granola
2 Tbsp Sugar
1 Tsp Cinnamon

INSTRUCTIONS
1. Preheat oven to 375F. Line a muffin tray with 9 wrappers.
2. Mix together the oat milk and vinegar, set aside.
3. In a bowl, mix together the flour, cinnamon, baking powder, baking soda, and salt, set aside.
4. In another bowl, add the soft vegan butter, brown sugar, and vanilla. Mix with an electric mixer until very creamy and light (2-4 minutes).
5. Alternate between adding the dry mixture and the milk mixture in increments, mixing just until combined in between each. Once everything is added, the batter will be thick.
6. Evenly distribute to muffin wrappers, add granola to each muffin. Then sprinkle sugar and cinnamon evenly over each muffin, gently pressing down.
7. Bake for 18-22 minutes, or until a toothpick inserted into the muffins comes out clean without any wet batter on it. Cool and enjoy warm with vegan butter!

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