A Really Good Vegan Recipe, Even Though I Am Not A Vegan

A Really Good Vegan Recipe, Even Though I Am Not A Vegan.

Vegan food is really good and here is my favorite recipe.

I am not a vegan. But vegan food or food for vegans is really good, at times. Vegan food is healthier than regular food, so it’s better for you and still just as good. Vegan patties are so good. Before the pandemic, we used to have them at the cafeteria so much when they ran out of regular patties. Not saying vegan patties aren’t regular, they just aren’t for me. They are still so good. Out of all of the really good vegan desserts out there, vegan cinnamon rolls. And not only are they vegan they are also gluten-free. Especially now because of the pandemic and lockdown and everything like that, I have started to use the oven a lot more and the kitchen in general, so of course I would try something new and make something vegan for a change. Cinnamon rolls are really good and vegan gluten-free cinnamon rolls are just as good! So I will tell you how to make them. If you like sweet treats get yourself one of those vegan recipe magazines, cookbooks and or just go online and look for some.

It would usually take me around thirty minutes or half an hour to prep all of the things that are needed to make a vegan gluten-free cinnamon roll and the cooking time can be from twenty-five minutes to thirty minutes. So around an hour altogether. So not that long. You can make them in the morning before work or school or you can make them for a tasting dessert after eating a really good vegan dinner or lunch. So they are good for whenever, even at midnight. So it's a midnight snack.

So the ingredients you would need. Almond milk (or any other type that fits the vegan standards), vegan butter, yeast, organic sugar, gluten-free flour, baking powder, salt, almond flour, brown sugar, and of course cinnamon. Those are pretty explainable ingredients. They are easy and if you hit your local Ralph’s or something along those lines, you will find all of these things on the shelves. The majority of them will be in the same aisle. The frozen aisle. So you shouldn’t have a hard time finding them. I am lactose intolerant so I just have almond milk on hand.

After you get all of those ingredients in your home or wherever you are making this. You start like you start every recipe that involves baking, by preheating the oven to three hundred and fifty degrees Fahrenheit. If you didn’t go by Fahrenheit that would be around one hundred and seventy-six degrees Celsius. Then once you have done that you get a round dish that can be put in the oven. It looks like something you would put a pie in. And once you have that, you get your vegan butter and you coat the dish in it. So the cinnamon rolls don’t stick to the pan. That wouldn’t be too swell.

Then I get the almond milk from the fridge and I get a microwaveable bowl and put that in the microwave. (That would be ¾ cup if you want the measurements or just eyeball it). I would say you could do that for about three minutes or so. That’s what I do because it gets the milk nice and warm. Because if it is too warm, then that won’t taste good at all, not one bit. Then after the microwave is done doing its radiation type thing that it does to food or liquid in the microwave I place it down on the counter and shut the microwave.

Then with the warm or hot milk, I get the vegan (one tablespoon of vegan butter) butter and eyeball it, because measurements are overrated. Then I get the sugar cane (two tablespoons) and sprinkle some, not too much, in the bowl. I add some yeast, so it rises, and I mix all of those. And like you do bread you wait around eight or ten minutes for it to rise.

While I wait for all of that to happen I get a large bowl or a pot in my case because we don’t have bowls and I would put around one cup of gluten-free flour, one or two tablespoons of cane sugar, a pinch of salt, and ¼ cup of baking powder. My measurements are a bit off and depending on how many cinnamon rolls you are making, you might need more or less. Then I would get more of the vegan butter, about three slices of butter that wasn’t warm, because why would you have warm butter (?). You could use a wooden spoon, probably not a whisk. That won’t be a good idea.

Then in the “dry” ingredients (gluten-free four, salt, cane sugar, and baking powder), I would add the “wet” ingredients/mixture. After you mix around the mixes together and then after a while of mixing it would become something you can play with, like play-dough. And it will get sticky so make sure you cover your hands with flour and on the surface that you are using. That shouldn’t take too long unless you want it to be perfect, then that might take you a long while.

Then I would get a cutting board. Just the one you have above your fridge or wherever you keep your cutting boards. Sprinkle gluten-free flour on top of the dough in the middle of the board. And, on top of that, tuck another sheet of plastic wrap around the cutting board. Roll out the dough into a wide, flat rectangle with a rolling pin.

Remove the top layer of plastic wrap with care and spread the vegan butter on top. Then sprinkle with brown sugar and cinnamon, and spread evenly with your fingertips. Then, remove the bottom layer of plastic wrap from the cutting board and use it to firmly roll the dough into a cylinder crosswise.

Then just eat them. They might be hot, but they will be good!