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A delicious vegan banana bread with the perfect moisture content and flavor. There’s nothing better than a freshly baked banana bread loaf with a crunchy turbinado sugar crust and a sweet moist center. The nuttiness of the chopped walnuts puts this over the top.

Have some not-so-fresh-looking bananas staring you down from the countertop? You came to the right place! I can’t tell you how many vegan banana bread recipes I have tried over the years. This one takes the cake. It is nicely balanced with the natural sweetness of the bananas and the rich nuttiness of the chopped walnuts. My favorite part? The delectably crunchy turbinado sugar-coated crust. It’s to die for! Don’t know where to grab turbinado sugar? Try this one. Top a warm slice of bread with some vegan butter spread and you are in banana bread heaven.

Instructions

1. Preheat oven to 350 and grease a 9×5 loaf pan.
2. In a small mixing bowl mash the bananas with the back of a fork or potato masher.
3. Add the oil, soy milk, vinegar, and vanilla. Whisk until combined.
4. In a large mixing bowl add the flour, sugar, baking soda, cinnamon, and salt. Mix well.
5. Add the wet ingredients to the dry and mix until combined. Add in the chopped walnuts. Pour into prepared baking pan.
6. Sprinkle turbinado sugar on top if using.
7. Bake for 1 hour. Check for doneness with a toothpick in the center of the loaf and bake an additional 5-10 minutes if needed.
8. Let the bread cool before removing it from the pan. Slice and enjoy!
9. Store in foil at room temp for 3 days or in the fridge for 5 days. It can be frozen for up to 3 months. Thaw on the counter or in the fridge overnight before slicing.

Try these other recipes:

Garlic Toast

Easy Acai Bowls

Fluffy Waffles

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Vegan Banana Bread

A delicious vegan banana bread with the perfect moisture content and flavor. There's nothing better than a freshly baked banana bread loaf with a crunchy turbinado sugar crust and a sweet moist center. The nuttiness of the chopped walnuts puts this over the top.

Course Bread, Breakfast, Dessert, Snack

Cuisine American

Keyword baking, banana bread, bread, breakfast, dairy-free, vegan

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 1 loaf

Author Allison Crawford at The Hungry Carrot

Ingredients

• 3 ripe bananas
• 2 cups all-purpose flour
• 3/4 tsp baking soda
• 1 tsp salt
• 1 cup sugar (adjust to taste)
• 1/2 cup oil (I used avocado but use what you prefer)
• 1/4 cup soy milk
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/3 cup chopped walnuts
• turbinado sugar for the crust (optional)

Instructions

• Preheat oven to 350 and grease a 9×5 loaf pan.
• In a small mixing bowl mash the bananas with the back of a fork or potato masher.
• Add the oil, soy milk, vinegar, and vanilla. Whisk until combined.
• In a large mixing bowl add the flour, sugar, baking soda, cinnamon, and salt. Mix well.
• Add the wet ingredients to the dry and mix until combined. Add in the chopped walnuts. Pour into prepared baking pan.
• Sprinkle turbinado sugar on top if using.
• Bake for 1 hour. Check for doneness with a toothpick in the center of the loaf and bake an additional 5-10 minutes if needed.
• Let the bread cool before removing it from the pan. Slice and enjoy!
• Store in foil at room temp for 3 days or in the fridge for 5 days. It can be frozen for up to 3 months. Thaw on the counter or in the fridge overnight before slicing.

The post Delicious Vegan Banana Bread appeared first on The Hungry Carrot.

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These stuffed tofu and veggie pancakes are so savory and delicious. They are always on the menu and can stay stocked in the freezer for those mornings when you need a filling delicious breakfast.

Ingredients

Tofu: Make sure to use extra-firm tofu in this recipe. Once pressed and crumbled, it takes on an egglike texture that is perfect for the veggie mix. Use a tofu press if you’re lazy like me, or press with a clean kitchen towel and something heavy like a dinner plate.

Veggies: This is such a versatile dish as you can use whatever veggies you have on hand. I use this recipe to clean out the vegetables I need to use. I have tried chopped spinach, mushrooms, bell peppers, cabbage, green onions, shredded carrots, and even shredded potatoes. They are all delicious, you truly cannot go wrong!

Nutritional Yeast: This is optional, but it imparts a wonderful cheesy flavor and is a great way to sneak in some added vitamins and necessary nutrients.

Instructions

Make the Dough

1. In a stand mixer fitted with a dough hook, or by hand, mix the flour, oil, salt, and water on low speed for 2-3 minutes. On a lightly floured surface knead the dough for 8-10 minutes until smooth.
2. Place the dough in a lightly greased bowl and cover with a clean towel or plastic wrap for 30 minutes to rest.

Make the Filling

1. While the dough is resting, press your tofu with a tofu press or with a clean kitchen towel to remove most of the moisture.
2. Heat the sesame oil over medium and saute the onion for 5 minutes or until translucent. Add the minced garlic and saute for another minute or two until fragrant.
3. Next add the mushroom, carrot, cabbage, and green onion and saute for another 4-5 minutes until the carrots soften.
4. Crumble in the pressed tofu, nutritional yeast, turmeric, sesame seeds, and salt. Stir well until the tofu turns yellow and most of the moisture has evaporated. Remove from heat.

Assemble and Fry the Pancakes

1. Turn your dough out onto a lightly floured surface and punch down. Using a kitchen scale or by eyeballing it, cut the ball of dough into 10 equal-sized pieces. Keep them covered so they don’t dry out. I like using a lightly floured silicone mat and a towel so they don’t stick to the counter.
2. One at a time, flatten and roll out the dough balls into flat circles about 5-6 inches across. Use a dumpling roller or rolling pin and rotate 90 degrees as you roll them to make them more symmetrical. Don’t worry, these do not need to be perfect!

3. Add about 1/4-1/2 cup of stuffing to the middle and fold the edges together to fully cover the filling. Pinch and press down to seal and set aside. Keep them covered while you make the other 9 pancakes.
4. Heat a tbsp of oil in a pan over medium heat and add 3-4 pancakes or however many fit without touching. Press down lightly to sear and cook for 4-5 minutes per side.

5. Once both sides are browned, pour a tbsp of water into the pan and quickly cover. Steam the pancakes for another 3-4 minutes until the water has evaporated. Repeat until all your pancakes are cooked.
6. These are delicious when served warm with some scallions and soy sauce. They will also keep in the fridge for 4-5 days or can be frozen for up to 3 months.

Try these other recipes:

Roasted Butternut Squash

Homemade Vegan Pasta

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Stuffed Tofu and Veggie Pancakes

These stuffed tofu and veggie pancakes are so savory and delicious. They are always on the menu and can stay stocked in the freezer for those mornings when you need a filling delicious breakfast.

Course Breakfast, Side Dish

Cuisine Chinese

Keyword breakfast, stuffed pancakes, tofu, vegan

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 10 pancakes

Author Allison Crawford at The Hungry Carrot

Ingredients

Pancake Dough

• 3 cup all-purpose flour
• 1-1 1/4 cup warm water
• 1 tsp salt
• 1 tbsp oil

Stuffing

• 1 14 oz extra-firm tofu
• 1 tbsp sesame oil
• 1/4 cup yellow onion-diced
• 2 cloves garlic-minced
• 1 cup mushroom- diced
• 1/2 cup carrot- shredded
• 1/2 cup cabbage- finely shredded
• 2 green onions- diced
• 1 tbsp nutritional yeast
• 1 tsp turmeric
• 1 tsp toasted sesame seeds
• 1/2 tsp salt
• 2 tbsp water for steaming

Instructions

Make the Dough

• In a stand mixer fitted with a dough hook, or by hand, mix the flour, oil, salt, and water on low speed for 2-3 minutes. On a lightly floured surface knead the dough for 8-10 minutes until smooth.
• Place the dough in a lightly greased bowl and cover with a clean towel or plastic wrap for 30 minutes to rest.

Make the Filling

• While the dough is resting, press your tofu with a tofu press or with a clean kitchen towel to remove most of the moisture.
• Heat the sesame oil over medium and saute the onion for 5 minutes or until translucent. Add the minced garlic and saute for another minute or two until fragrant.
• Next add the mushroom, carrot, cabbage, and green onion and saute for another 4-5 minutes until the carrots soften.
• Crumble in the pressed tofu, nutritional yeast, turmeric, sesame seeds, and salt. Stir well until the tofu turns yellow and most of the moisture has evaporated. Remove from heat.

Assemble and Fry the Pancakes

• Turn your dough out onto a lightly floured surface and punch down. Using a kitchen scale or by eyeballing it, cut the ball of dough into 10 equal-sized pieces. Keep them covered so they don't dry out. I like using a lightly floured silicone mat and a towel so they don't stick to the counter.
• One at a time, flatten and roll out the dough balls into flat circles about 5-6 inches across. Use a dumpling roller or rolling pin and rotate 90 degrees as you roll them to make them more symmetrical. Don't worry, these do not need to be perfect!
• Add about 1/4-1/2 cup of stuffing to the middle and fold the edges together to fully cover the filling. Pinch and press down to seal and set aside. Keep them covered while you make the other 9 pancakes.
• Heat a tbsp of oil in a pan over medium heat and add 3-4 pancakes or however many fit without touching. Press down lightly to sear and cook for 4-5 minutes per side.
• Once both sides are browned, pour a tbsp of water into the pan and quickly cover. Steam the pancakes for another 3-4 minutes until the water has evaporated. Repeat until all your pancakes are cooked.
• These are delicious when served warm with some scallions and soy sauce. They will also keep in the fridge for 4-5 days or can be frozen for up to 3 months.

The post Stuffed Tofu and Veggie Pancakes appeared first on The Hungry Carrot.