Find out how to prepare options without animal ingredients to vary the menu
The cakes are practical, versatile and ideal options for every occasion – from rapid snacks to parties and meetings. They can be prepared with different pasta and fillings, adapting to the most varied tastes and food needs. One of the great advantages is that there are also vegan versions, made without ingredients of animal origin, but equally tasty and creative.
Subsequently, take a look at 5 vegan stall recipes easy to easy!
Vegan paddinha of spinach
Ingredients
Mass
- 1 cup of wheat flour
- 1/2 cup of coconut oil tea
- 1 tablespoon of cold water
- 1 teaspoon of salt
- Coconut oil to fat and brush
Filling
- 500 g of spinach chopped
- 1 peeled and chopped onion
- 2 peeled and wrinkled garlic cloves
- 50 g of hole green olive and bite
- 1 cup of chopped palm tea
- Oil to taste
Methods of preparation
Mass
In a container, place the flour, water and salt and mix well. Gradually add the coconut oil and mix until smooth. Cover with a cinematographic plastic and leave to rest for 30 minutes. Then divide the dough into two parts and set one of them aside. The coconut oil is fat and, with the help of a spoon, take some pasta and destroy in the shapes, filling the bottom and sides. Reserve.
Filling
In a pan, place the olive oil and bring over medium heat. Add onion and garlic and brown. Add the remaining ingredients and brown until the spinach leaves are dry. Wait to cool and fill the cakes. Cover them with the rest of the reserved mass, pressing the sides to close. Brush with coconut oil and cook preheated to 180 ° C until golden brown. Serve later.
Mini cake vegan by Palm Heart with Oliva
Ingredients
Mass
- 1 1/2 cup of wheat flour
- 1/2 cup of coconut oil tea
- 50 ml of frozen water
- 1/2 teaspoon of salt
Filling
- 3 cups of tea Palma’s heart chopped
- 1 seed -free and chopped tomatoes
- 1 peeled and chopped onion
- 6 green olives without pit and bites
- 3 teaspoons of wheat flour
- 1/4 cup of water tea
- 1 tablespoon of sugar cane molasses
- Salt, olive oil and ground black pepper to taste
- 1 teaspoon of water
- Coconut oil to fatten
Methods of preparation
Mass
In a container, place the flour and salt and mix well. Add coconut and water oil and mix until smooth. Keep the mass and the ball shape well. Wrap the plastic movie and refrigerate for 30 minutes. Then divide the dough into two parts. Reserve.
Filling
In a pan, place the olive oil and bring over medium heat. Add the onion and brown to golden. Add the tomatoes and cook until it crumbles. Add the palm, wheat flour and water and brown to a pasta, always mixing. Connect with salt and black pepper, turn off the heat and set aside.
Assembly
Greate for coconut cakes and place a small portion of the dough on each shape, filling the bottom and sides. Put the filling and end up with the olives. Cover the cakes with the rest of the dough, pressing the sides to close. Reserve. In a container, put the sugar cane and succulent water and mix well. Brush the salted with the mixture and bake in a preheated oven at 180 ° C until golden brown. Serve later.
Vegan tofu with dried tomatoes
Ingredients
Mass
- 1 cup of oat flour tea
- 1 cup of chickpeas
- 1/3 cup of olive oil tea
- 1/4 cup of refrigerated water
- 1 tablespoon of ground gilded flax seeds
- 3 tablespoons of hot water
- 1/2 teaspoon of salt
- 1 pinch of turmeric
Filling
- 1 tablespoon of olive oil
- 200 g of Hulled tofu
- 1/2 chopped onion
- 2 wedges of chopped garlic
- 1/3 of chopped tomato tea cup
- 1 tablespoon of soy sauce
- 1 teaspoon of dry oregano
- 1 tablespoon of nutritional yeast
- Chopped green smell, salt and ground black pepper to taste
Methods of preparation
Mass
In a container, mix the flax seeds with hot water and let it rest for 10 minutes until it forms a gel. In a bowl, place oatmeal flour, chickpea flour, salt and turmeric and mix. Add olive oil and flax seed gel. Mix with your hands. Slowly put cold water, until the dough is malleable, without attacking. Cover the dough with a cloth and leave to rest for 10-15 minutes before using it.
Filling
In a pan, heat the olive oil over medium heat and brown the onion and garlic until golden brown. Add the crushed tofu and brown for a few more minutes. Add the dried tomatoes, soy sauce, oregano, nutritional yeast, salt and black pepper. Mix well until everything is well incorporated. Finish with green smell. Reserves and let it cool.
Assembly
Cake line patch with half of the dough, pressing well on the sides and background. Put the filling on the edge and cover with a disc of pasta, closing the sides. Bake in a preheated oven at 180 ° C for about 25-30 minutes or until lightly golden. Serve later.
Mini cake vegan From fungus
Ingredients
Mass
- 1 cup of wheat flour
- 1/2 cup of sunflower oil
- 1 tablespoon of cold water
- 1 teaspoon of salt
- Sunflower oil to gain weight and brush
Filling
- 300 g of Paris mushrooms cut into blades
- 1 peeled and chopped onion
- 2 peeled and wrinkled garlic cloves
- 50 g of green olive Pitty and bite
- 1 tablespoon of chopped green green
- 100 g of Tofu cream
- 2 tablespoons of olive oil
- Rooms and black pepper ground to taste
Methods of preparation
Mass
In a container, place the flour, water and salt and mix well. Gradually add the sunflower oil and mix until smooth. Keep the dough well and separate half of it. Input with sunflower oil and arrange a pasta, filling the bottom and sides. Reserve.
Filling
In a pan, place the olive oil and bring over medium heat. Add onion and garlic and brown. Add the mushroom and brown for 5 minutes. Add the smell of olive and green and brown for another 2 minutes. Turn off the fire, add the tofu cream, mix well and share with salt and black pepper. Reserve.
Assembly
Arrange the filling in the pans and cover with the rest of the dough, press the sides to close. The brush with sunflower oil ends and cook preheated at medium temperature until golden brown. Serve later.
Vegan vegetable bread
Ingredients
Mass
- 2 cups of wheat flour tea
- 1/2 cup of olive oil tea
- 1/4 cup of refrigerated water
- 1 pinch of salt
- 1 teaspoon of turmeric
Filling
- 1 tablespoon of olive oil
- 1/2 chopped onion
- 2 wedges of chopped garlic
- 1/2 cubed cut carrot
- 1/2 cup of tea fresh pea
- 1/2 cup of green corn
- 1 cubes potatoes
- 1/2 cup of vegetable milk (without sugar)
- 1 tablespoon of corn starch
- 1 teaspoon of curry powder
- Chopped green smell, salt and ground black pepper to taste
Methods of preparation
Mass
In a bowl, mix wheat flour, salt and turmeric. Add the olive oil and mix with your hands until it forms a crumb. Add the water gradually until smooth and homogeneous. Wrap in cinematographic plastic and refrigerate for 20 minutes.
Filling
Heat the olive oil in a pan and brown the onion and garlic until golden brown. Add the carrot, potato, pea and green corn. Cook for a few minutes until the vegetables are soft. In a container, mix the vegetable milk with corn starch and curry and pour into the pan. Mix until it thickens. Season with salt, black pepper and finish with green smell. Leave to cool.
Assembly
Plattes line of cakes with half of the dough, squeezing deep and sides. Put the filling to the limit. Cover with more mass, closing the edges well. Bake in a preheated oven at 180 ° C for about 25-30 minutes or until lightly brown.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
