5. Brownies

There’s nothing like an ooey gooey brownie and while they aren’t one of your typical fall dessert recipes, anytime is a good time for a brownie! Chase those autumn blues away with a chocolaty treat that’s good for a quick pick-me-up during the day or great for dessert heated up with some vegan ice cream!


1 cup whole-wheat pastry flour

1 cup sugar

1/3 cup cocoa powder

1/4 cup Roma, Caffix, or Pero (optional)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 12.3-ounce package Mori-Nu lite silken tofu (firm or extra firm)

1/2 cup fortified soymilk or rice milk

1-1/2 teaspoons cider vinegar

1-1/2 teaspoons vanilla

raspberry jam or preserves for serving (optional)


Preheat oven to 350°F. Stir together the flour, sugar, cocoa, Roma (if using), baking soda, and salt in a large mixing bowl. Puree the tofu in a food processor or blender until completely smooth, then blend in the non-dairy milk, vinegar, and vanilla. Add the tofu mixture to the dry ingredients and stir just enough to mix. Spread into a nonstick or oil-sprayed 9- x 13-inch baking dish and bake until the top springs back when pressed lightly in the center, about 25 minutes. Remove from the oven and allow to cool in the pan for 10 minutes.

Source: chooseveg.com

Pumpkin Blondies
Explore more ...