(Closed) Vegan savoury muffins. Fail.

posted 5 years ago in Cooking
Post # 3
Member
2874 posts
Sugar bee
  • Wedding: March 2013

i haven’t but im sympathising with the fail part!!

aside from new recipes that don’t always work, i keep having food ruining accidents!

i made lentil soup the other day. the most gorgeous lentil soup you can imagine. decided it might need a little seasoning so lightly tapped the pepper jar…aaaaand the internal lid came in. i dumped around 5 tablespoons of pepper into it. and there was no coming back from that

lentil soup take 2 will be tonight!!

Post # 4
Member
1044 posts
Bumble bee
  • Wedding: June 2014

Oh no! I fail at muffin making so I’m no help but I have a funny fail story to share.

I was making this chickpea and saffron soup. I made it the week before and it was delcious but I wanted to make it extra special. So I kept dumping all different kinds of things, more tomatoes? Sure! Frozen corn? Why not! Swiss chard? Yum!

Little did I realize I doubled the amount of sherry vinegar, I have a sensitive tummy so the zing of that, plus all the tomato and corn gave me the worst stomach ache… 

I took three bites of the most beautiful looking soup and my stomach flipped out… FH did get to enjoy it though!

Post # 5
Member
5894 posts
Bee Keeper
  • Wedding: October 2010

What went wrong? Maybe we can  help diagnose the problem

Post # 6
Member
2183 posts
Buzzing bee
  • Wedding: November 2011 - Florida Aquarium

@Nic01:  Ooh! So, I make two of Rachael Ray’s mini muffin recipes vegan, and they are delicious. I just use vegan versions of the ingredients. 

Spinach and Artichoke bites (with vegan parm and cream cheese) http://www.rachaelrayshow.com/food/recipes/mini-muffin-spinach-artichoke-bites/

Ingredients

  • 1 10-ounce box frozen spinach, thawed
  • 4 ounces cream cheese
  • 2 14-ounce cans artichokes, drained and chopped
  • 1 1/2 cups biscuit mix
  • 1 cup milk
  • Nonstick spray
  • 1 cup Parmigiano-Reggiano cheese, grated

    Preheat oven 350ºF.

    Put cream cheese into the freezer for about 5 minutes to chill before chopping into a small dice.

    Wring out the thawed spinach in a dishtowel to remove excess liquid. Place spinach into a large mixing bowl along with the artichokes, Parmigiano, biscuit mix and milk. Combine all the ingredients then fold in the chopped chilled cream cheese.

    Spray the mini muffin tin with nonstick spray then divide the spinach-artichoke mixture equally in the muffin cups. Bake for 12-15 minutes till puffed and golden in color.

Mini Muffin Corn Dog Popper http://www.rachaelrayshow.com/food/recipes/mini-muffin-corn-dog-poppers/
I used this recipe for the corn muffin mix- http://www.chow.com/recipes/11549-jiffy-corn-muffin-mix-copycat

Ingredients

  • 2 ounces cream cheese
  • 1 box Jiffy cornbread mix
  • 1/3 cup milk
  • 1 egg
  • 2 hot dogs, diced
  • 1 jalapeño, diced
  • Nonstick cooking spray

    Preheat oven to 375ºF.

    Put the cream cheese into the freezer for about 5 minutes to chill. Cut into cubes.

    In a mixing bowl, combine the cornbread mix, milk and eggs. Fold in hot dogs, jalapeño and cream cheese.

    Spray a mini muffin tin with nonstick cooking spray then divide the cornbread mixture equally into the muffin cups. Bake 15-20 minutes.

For both these recipes, I flatten the cream cheese in some plastic wrap and freeze for 20 minutes– it’s a lot easier to dice if it’s actually frozen.

I’m a huge fan of just veganizing existing recipes. Sometimes you have to think creatively, but they tend to come out well. These two are so yummy!

Post # 7
Member
2227 posts
Buzzing bee
  • Wedding: January 2012

They’re not savoury but I made these last week and everyone loved them. I replaced the coconut oil with peanut butter and put a little bit more bean (19 oz instead of 16) & half a banana.  Hopefully these work out for you!

Post # 8
Member
5894 posts
Bee Keeper
  • Wedding: October 2010

@Mrs. Gremmlin:  These arent vegan, they have animal products

Post # 9
Member
1458 posts
Bumble bee
  • Wedding: January 2015

@KoiKove:  That’s why she said “(with vegan parm and cream cheese)” and “I’m a huge fan of just veganizing existing recipes”

Vegan baking can be pretty difficult. Can you tell us what happened? Didn’t rise? Didn’t set? Just didn’t taste good?

Post # 10
Member
1326 posts
Bumble bee
  • Wedding: July 2013

I have yet to have a vegan baked good that tastes good. I am not vegan, though. So perhaps one has to be committed to veganism for this stuff?

Post # 11
Member
2183 posts
Buzzing bee
  • Wedding: November 2011 - Florida Aquarium

@KoiKove:  Right, the original recipes do. I said multiple times in the post to use vegan ingredients– that how I made them_ vegan cream cheese, vegan parmesan, enger-g egg replacer, soy milk, ect. I even provided an alternative to the corn bread box mix.

I also added that simply veganizing “normal” recipes it pretty easy if you think creatively. I’ve been vegan for 15 years, and it gets easier with practice.

Post # 12
Member
2183 posts
Buzzing bee
  • Wedding: November 2011 - Florida Aquarium

@solidarity:  I bake for my husband who isn’t vegan all the time- and I only bake vegan. He loves it. And other folks love my cooking, too. You just have to figure out how to best season stuff and learn the “alternatives” that work best for you.

Post # 13
Member
5894 posts
Bee Keeper
  • Wedding: October 2010

@Mrs. Gremmlin:  Sorry, just scanned the ingrediants without reading–whoops. 

Post # 14
Member
2183 posts
Buzzing bee
  • Wedding: November 2011 - Florida Aquarium

@KoiKove:  No worries– they are really, really good and super easy to make. Oh, I use SmartDogs instead of hotdogs for the corn muffin recipe– my husband loves that one. Also, have you searched around vegweb.com? I’ve found countless awesome recipes on that site.

 

Post # 15
Member
330 posts
Helper bee
  • Wedding: September 2011

Not muffins, but I HIGHLY recommend the Vegan Cupcakes Take Over the World cookbook. One of my best college friends was vegan and these babies are great. I’ve made many of the recipes un-vegan (because I don’t normally buy soy milk). The pumpkin and apple cider ones are my favorite. They are super moist and chewy.

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