Vegan Sweet Potato Cinnamon Rolls

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Prep time

15 mins

Cook time

90 mins

Total time

1 hour 45 mins

These vegan sweet potato cinnamon rolls are by no means meant to be a healthy alternative to non-vegan cinnamon rolls. There is no way to make these oil-free/vegan butter free, though you may find success making them gluten-free––I've never tried it. I've given a "healthy" alternative to regular sugar in the filling––coconut sugar instead of brown.

Author: Jenné

Serves: 6

Ingredients

• 1 tbsp ground flax seed + 3 tbsp water
• ¾ cup unsweetened plain soy milk or other unsweetened plain non-dairy milk
• ¼ cup vegan butter, (I used Earth Balance), melted
• 2-2½ cups unbleached all-purpose flour
• 1 packet active dry yeast
• ¼ cup sugar
• ½ tsp salt
• ¼ cup water

Filling

• ⅓ cup vegan butter
• ½ cup brown sugar or coconut sugar, or a mixture
• ½ tbsp cinnamon
• ¾ cup chopped raw pecans

Sweet potato frosting

• ½ cup sweet potato puree
• 2 cups powdered sugar
• 2 tbsp vegan butter
• ½ tsp vanilla extract

Instructions

Dough

1. Mix the ground flax seed and water in a small mixing bowl and set aside to thicken and become a flax “egg”.
2. In a small sauce pan warm the soy milk and vegan butter until the vegan butter has melted. Remove from heat.
3. Mix the flour, active dry yeast, sugar, and salt together in a large mixing bowl. Once the temperature of the melted vegan butter and soy milk has reduced to 100°-110° pour it into the dry ingredients.
4. Also add the water and flax egg and use a whisk to stir. If you have a standing mixer, you can use that instead.
5. Once it’s too sticky to whisk, use our hands to combine the ingredients.
6. Transfer the dough onto a floured workspace, and knead it until you’ve got a smooth dough ball.
7. Place the dough ball into a lightly greased mixing bowl, and cover with plastic wrap or a kitchen towel, and allow it to rise for at least one hour.

Filling

1. Make the filling for the rolls by combining the brown sugar and cinnamon in a small mixing bowl.
2. Chop pecans into small pieces.
3. Melt ⅓ cup of vegan butter.

Assemble Rolls

1. Preheat oven to 375°.
2. Once the dough has doubled in size, you can press out the air, then transfer it back onto your floured work space.
3. Roll the dough until it is about ⅙th inch thick, and about 12x16 inches.
4. Brush the dough with the melted butter, top with cinnamon sugar mix, and then top with your chopped pecans.
5. Roll the dough tightly.
6. Carefully cut the roll into 1 inch slices, you’ll have about a dozen.
7. Place the rolls onto a greased skillet or baking dish (about 10x10).
8. Bake for 25-30 minutes (less if your oven runs hot).

Make your sweet potato icing

1. Place powdered sugar, sweet potato, vanilla, and vegan butter into a food processor and blend until creamy and smooth.
2. Remove rolls from oven, and allow to cool for 5-10 minutes.
3. Top with sweet potato icing, and serve immediately.

jerk jackfruit tacos

Jerk Jackfruit Tacos

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

Serves: 4

Ingredients

• 2 20-oz cans of young green jackfruit in brine (do not use jackfruit in syrup for this)
• 2 small red bell peppers, chopped
• 1 cup yellow onion, chopped
• 3 green onions, white parts, chopped
• 3 garlic cloves, chopped (I forgot to add this in the video, and it was just as fantastic without)
• 1 habanero chili, ½ if you like it less spicy, OR ½ Thai chili
• 2 tsp ginger, minced
• 3 tbsp lime juice
• 1 tbsp apple cider vinegar
• 6 tbsp shoyu
• 2 tsp maple syrup, or agave or coconut nectar
• 1 tsp ground allspice
• pinch of nutmeg
• 1 tbsp fresh thyme (I only had Italian seasoning the last time I made this, and it was perfect)
• 1 tbsp black pepper
• 1 vegetable bouillon cube + 1 ½ cups water (or 1½ cups vegetable stock)
• 8 corn tortillas, warmed before serving

mango guacamole

• 2 ripe avocados, cubed
• 1 ½ cup ripe mango, cubed
• ¼ cup red onion, diced
• ½ cup cilantro, chopped
• juice of 2 limes
• ½ tsp sea salt

Instructions

1. Drain the jackfruit in a colander.
2. In a wide bowl, use a fork to pull the fibers apart. The jackfruit should have a texture reminiscent of pulled chicken.
3. Place the jackfruit and chopped red pepper in a large pot or skillet with a lid, and set aside.
4. Place the sauce ingredients (onion to bouillon) in a blender, and blend until it has become a smooth liquid.
5. Pour the sauce over the jackfruit, and stir to coat.
6. Place the pot on the stove, and bring contents to a simmer. Reduce heat to medium-low, cover the pot, and cook for 30 minutes.
7. While the jerk jackfruit is cooking, make your mango guacamole.
8. Place the guacamole ingredients in a mortar and pestle (or bowl and fork) and mash until your desired texture is reached. I like mine with some chunks in it. Set aside.
9. Serve the jerk jackfruit inside of warmed corn tortillas and topped with mango guacamole.

Perfect Roasted Sweet Potatoes

 

Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

 

Serves: 2

Ingredients

• 3 medium sweet potatoes, cubed
• 3 tbsp coconut oil, melted
• 1 tsp smoked paprika
• 1 tsp cinnamon
• ¼ tsp cayenne pepper
• 1 tsp sea salt
• ½ tsp black pepper

Instructions

1. Preheat oven to 350° and line a baking sheet with parchment paper.
2. Toss the sweet potatoes in a mixing bowl with the coconut oil.
3. Combine the spices in a small bowl, then sprinkle them over the sweet potatoes,and toss to make sure the spice coats the potatoes evenly.
4. Evenly spread the potatoes onto the baking sheet.
5. Roast for 40 minutes, or until they are tender.
6. Remove from the oven and allow to cool for a few minutes before eating.

Sweet Potato Chili

Prep time

5 mins

Cook time

1 hour

Total time

1 hour 5 mins

Before making this recipe be sure to soak the dry beans for 8 hours before cooking. Beans, especially kidney beans, must be fully cooked and tender before eaten. To save time (but not money) use canned beans.

Serves: 6-8

Ingredients

• 1 tablespoon canola oil
• ½ yellow onion, diced
• 3 cloves of garlic, minced
• 1 jalapeño pepper, minced
• 1¼ cup soaked raw black beans (or 2 15-oz cans, drained & rinsed)
• 1¼ cup soaked raw kidney beans (or 2 15-oz cans, drained & rinsed)
• 1 24-oz can of diced tomatoes
• 1 sweet potato, diced
• 1 tablespoon cumin powder
• 1 tablespoon chili powder
• 2 teaspoons salt
• 3 cups raw spinach
• 1½ cups uncooked rice
• ⅓ bunch fresh cilantro, minced

Instructions

1. Warm the oil in a dutch oven on medium heat, then add the onions, garlic, and jalapeño pepper to sauté.
2. Once the onions have softened, add the soaked and rinsed raw beans.
3. Then add 6 cups of water, and bring it to a simmer. NOTE: If you are using canned beans, add them at this stage but only use 1 cup of water and skip the hour of bean cooking.
4. Cook the beans until tender, about 1 hour. Add more water if necessary.
5. While the chili is cooking, cook the rice following the package instructions.
6. Add the diced tomatoes, sweet potato, cumin, chili powder, and salt. Continue cooking until the sweet potatoes are tender, about 20 minutes.
7. Add the spinach, and cook for another 5 minutes.
8. Season to taste with more salt and spices if necessary, then serve over the cooked rice and garnished with fresh cilantro.

Vegan Cream Cheese Frosting

Vegan, gluten-free, no bake/raw

This sweet and tangy vegan cream cheese frosting is so easy to make, and it’s the perfect topping for these Vegan Cinnamon Rolls. It keeps well in the fridge, so you can make it in advance and store it in an airtight container in the fridge until you need it.

Yield
2 cups (500 mL)

Prep Time
5 Minutes

Cook time
0 Minutes

Ingredients:

• 1/2 cup (100 g) vegan butter
• 1/2 cup (110 g) vegan cream cheese
• 1/2 teaspoon (2.5 mL) pure vanilla extract
• 2 cups (260 g) powdered icing sugar
• 1 teaspoon (5 mL) almond milk, or as needed

Directions:

1. In a large bowl, beat the butter, cream cheese, and vanilla together with an electric mixer until smooth.
2. Slowly add in the powdered icing sugar, a bit at a time, and beat until smooth. Add almond milk, a teaspoon at a time, to thin as desired; beat after each addition. Leftovers can be stored in the fridge in an airtight container for 3 to 5 days.

Tips:

If the frosting becomes too thin, add a bit more icing sugar and beat again.

JAMAICAN JERK TOFU WRAP

Ingredients

• Jamaican Jerk Tofu
• 1 block of tofu – Sliced into 1/2 inch pieces
• Marinade
• 1/4 cup of Soy Sauce
• 2 tablespoons of apple cider vinegar
• 1 tablespoon of tomato paste
• 2 teaspoons of maple syrup
• 1 teaspoon of ground black pepper (add more if you like it spicier)
• 1 and 1/2 teaspoons of ground sea salt
• 2 teaspoons of nutmeg
• 2 teaspoons of cinnamon
• 2 teaspoons of allspice
• 2 cloves of garlic – minced
• 1 small jalapeno pepper – seeded and minced
• 1 teaspoon of avocado oil to coat the pan for cooking (optional if you have a non-stick pan)
• 2 whole grain tortillas
• 2 cups of baby spinach leaves
• 1 yellow bell pepper – seeded and cut into strips
• 1 small tomato – seeded and finely diced
• 4 to 5 strips of Jamaican jerk tofu
• Sriracha or your favorite condiment (optional)

Instructions

1. Jamaican Jerk Tofu
2. For the tofu:
3. Cut it into thin slices (approximately 1/2 inch thick) and press them between paper towels. Put something heavy on top of the top layer of towels and keep changing the towels as they become soaked with water. Do this for about two hours, then put them in an airtight container and refrigerate overnight. This will ensure that the tofu is super dry.
4. For the marinade:
5. In a large shallow bowl, add the marinade ingredients and whisk together until fully combined. Put the tofu in the marinade. Turn the tofu a few times to cover both sides in the marinade. Soak for four hours (turning every hour) so the flavor is absorbed in the tofu.
6. To cook:
7. Heat a large skillet on medium-high heat and cover with a thin layer of avocado oil. You need the oil or the tofu will stick because of the maple syrup that’s in the marinade. When the pan is hot, place the tofu in the pan and cook for approximately three minutes. It will turn a beautiful caramelized color. Now gently flip to the other side and cook for another three minutes or so.
8. For the Wrap:
9. Put one cup of spinach on a tortilla, then half of the bell pepper strips, half of the diced tomato, and 4 to 5 strips of jerk tofu. Drizzle with sriracha or your favorite condiment if you like. Wrap tightly and cut in half.
10. Enjoy!