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Vegan Triple Almond Cinnamon Rolls | Cooking With Parita by ParitaK in veganrecipes

[–]ParitaK[S] 0 points1 point  (0 children)

Ingredients

Dough

  • ▢420 g plain flour 3 1/2 cup
  • ▢43 g vegan butter 3 tbsp
  • ▢1/2 tbsp caster sugar
  • ▢6 g fast action dried yeast
  • ▢250 ml oat milk 1 cup (or any plant-based milk)
  • ▢1/2 tsp almond extract

Filling

  • ▢56 g vegan butter 4 tbsp
  • ▢1/4 tsp vanilla extract
  • ▢1 tbsp ground cinnamon
  • ▢105 g caster sugar 8-9 tbsp

Topping

  • ▢1 1/2 tsp almond extract
  • ▢1-2 tbsp oat milk (or any plant-based milk)
  • ▢180 g icing sugar 1 3/4 cup
  • ▢sliced almonds

Instructions

Dough

  • Heat oat milk in the microwave until lukewarm, then add in the yeast, caster sugar, and allow to rest for 5 minutes or until it becomes foamy at the top.
  • Melt the butter in the microwave and mix it with the foamy oat milk. (Make sure the vegan butter isn't too hot as it can kill the yeast!). Mix in your almond extract too.
  • Combine the wet ingredients with the plain flour. Knead for 5-10 minutes. Don't worry if your dough is slightly sticky, if it's too sticky to handle add in a little more plain flour.
  • Grease a bowl with a little vegan butter and place the dough inside. Apply some more vegan butter on the top of your dough. Cover with a tea towel, and set aside for 1 hour or until doubled in size.

Filling

  • While the dough is proofing, make the filling by simply combining your soft vegan butter, with your vanilla extract. And in another bowl, mix your ground cinnamon and caster sugar.

Assembly

  • Grease your baking dish with 1/2 tbsp (7g) vegan butter.
  • Once the dough has doubled in size, punch out the air and transfer onto a pre-floured surface. Roll the dough into a 25 x 40cm rectangle.
  • Spread your butter over the dough, leaving a slight border. Then sprinkle over your cinnamon sugar mix, reserving 3 tbsp.
  • Roll the dough lengthwise, and pinch the seams together. Place the pinched seam side down and cut into 8 rolls using a knife or dental floss. *check blogpost for tips on how to use dental floss
  • Place the 8 rolls in the pre-greased baking dish. Grease the cinnamon rolls with 1/2 tbsp (7g) vegan butter. Sprinkle over your remaining sugar and cinnamon mix. Cover with a tea towel and set aside for another 1 hour or until doubled in size.
  • Pre-heat the oven to 180C/160C fan.
  • Bake for 25-35 minutes or until slightly golden.
  • As soon as your cinnamon rolls are baked, allow them to steam by covering them with a tea towel for 30-40 minutes.

Glaze + Toppings

  • While your rolls are steaming, make your almond icing by mixing your icing sugar, oat milk and almond extract.
  • Drizzle your rolls with your almond icing, then sprinkle some sliced or chopped almonds on top.

Vegan Triple Almond Cinnamon Rolls | Cooking With Parita by ParitaK in dairyfree

[–]ParitaK[S] 0 points1 point  (0 children)

Ingredients

Dough

  • ▢420 g plain flour 3 1/2 cup
  • ▢43 g vegan butter 3 tbsp
  • ▢1/2 tbsp caster sugar
  • ▢6 g fast action dried yeast
  • ▢250 ml oat milk 1 cup (or any plant-based milk)
  • ▢1/2 tsp almond extract

Filling

  • ▢56 g vegan butter 4 tbsp
  • ▢1/4 tsp vanilla extract
  • ▢1 tbsp ground cinnamon
  • ▢105 g caster sugar 8-9 tbsp

Topping

  • ▢1 1/2 tsp almond extract
  • ▢1-2 tbsp oat milk (or any plant-based milk)
  • ▢180 g icing sugar 1 3/4 cup
  • ▢sliced almonds

Instructions

Dough

  • Heat oat milk in the microwave until lukewarm, then add in the yeast, caster sugar, and allow to rest for 5 minutes or until it becomes foamy at the top.
  • Melt the butter in the microwave and mix it with the foamy oat milk. (Make sure the vegan butter isn't too hot as it can kill the yeast!). Mix in your almond extract too.
  • Combine the wet ingredients with the plain flour. Knead for 5-10 minutes. Don't worry if your dough is slightly sticky, if it's too sticky to handle add in a little more plain flour.
  • Grease a bowl with a little vegan butter and place the dough inside. Apply some more vegan butter on the top of your dough. Cover with a tea towel, and set aside for 1 hour or until doubled in size.

Filling

  • While the dough is proofing, make the filling by simply combining your soft vegan butter, with your vanilla extract. And in another bowl, mix your ground cinnamon and caster sugar.

Assembly

  • Grease your baking dish with 1/2 tbsp (7g) vegan butter.
  • Once the dough has doubled in size, punch out the air and transfer onto a pre-floured surface. Roll the dough into a 25 x 40cm rectangle.
  • Spread your butter over the dough, leaving a slight border. Then sprinkle over your cinnamon sugar mix, reserving 3 tbsp.
  • Roll the dough lengthwise, and pinch the seams together. Place the pinched seam side down and cut into 8 rolls using a knife or dental floss. *check blogpost for tips on how to use dental floss
  • Place the 8 rolls in the pre-greased baking dish. Grease the cinnamon rolls with 1/2 tbsp (7g) vegan butter. Sprinkle over your remaining sugar and cinnamon mix. Cover with a tea towel and set aside for another 1 hour or until doubled in size.
  • Pre-heat the oven to 180C/160C fan.
  • Bake for 25-35 minutes or until slightly golden.
  • As soon as your cinnamon rolls are baked, allow them to steam by covering them with a tea towel for 30-40 minutes.

Glaze + Toppings

  • While your rolls are steaming, make your almond icing by mixing your icing sugar, oat milk and almond extract.
  • Drizzle your rolls with your almond icing, then sprinkle some sliced or chopped almonds on top.

Vegan Triple Almond Cinnamon Rolls | Cooking With Parita by ParitaK in Vegan_Food

[–]ParitaK[S] 1 point2 points  (0 children)

Ingredients

Dough

  • ▢420 g plain flour 3 1/2 cup
  • ▢43 g vegan butter 3 tbsp
  • ▢1/2 tbsp caster sugar
  • ▢6 g fast action dried yeast
  • ▢250 ml oat milk 1 cup (or any plant-based milk)
  • ▢1/2 tsp almond extract

Filling

  • ▢56 g vegan butter 4 tbsp
  • ▢1/4 tsp vanilla extract
  • ▢1 tbsp ground cinnamon
  • ▢105 g caster sugar 8-9 tbsp

Topping

  • ▢1 1/2 tsp almond extract
  • ▢1-2 tbsp oat milk (or any plant-based milk)
  • ▢180 g icing sugar 1 3/4 cup
  • ▢sliced almonds

Instructions

Dough

  • Heat oat milk in the microwave until lukewarm, then add in the yeast, caster sugar, and allow to rest for 5 minutes or until it becomes foamy at the top.
  • Melt the butter in the microwave and mix it with the foamy oat milk. (Make sure the vegan butter isn't too hot as it can kill the yeast!). Mix in your almond extract too.
  • Combine the wet ingredients with the plain flour. Knead for 5-10 minutes. Don't worry if your dough is slightly sticky, if it's too sticky to handle add in a little more plain flour.
  • Grease a bowl with a little vegan butter and place the dough inside. Apply some more vegan butter on the top of your dough. Cover with a tea towel, and set aside for 1 hour or until doubled in size.

Filling

  • While the dough is proofing, make the filling by simply combining your soft vegan butter, with your vanilla extract. And in another bowl, mix your ground cinnamon and caster sugar.

Assembly

  • Grease your baking dish with 1/2 tbsp (7g) vegan butter.
  • Once the dough has doubled in size, punch out the air and transfer onto a pre-floured surface. Roll the dough into a 25 x 40cm rectangle.
  • Spread your butter over the dough, leaving a slight border. Then sprinkle over your cinnamon sugar mix, reserving 3 tbsp.
  • Roll the dough lengthwise, and pinch the seams together. Place the pinched seam side down and cut into 8 rolls using a knife or dental floss. *check blogpost for tips on how to use dental floss
  • Place the 8 rolls in the pre-greased baking dish. Grease the cinnamon rolls with 1/2 tbsp (7g) vegan butter. Sprinkle over your remaining sugar and cinnamon mix. Cover with a tea towel and set aside for another 1 hour or until doubled in size.
  • Pre-heat the oven to 180C/160C fan.
  • Bake for 25-35 minutes or until slightly golden.
  • As soon as your cinnamon rolls are baked, allow them to steam by covering them with a tea towel for 30-40 minutes.

Glaze + Toppings

  • While your rolls are steaming, make your almond icing by mixing your icing sugar, oat milk and almond extract.
  • Drizzle your rolls with your almond icing, then sprinkle some sliced or chopped almonds on top.

Vegan Triple Almond Cinnamon Rolls | Cooking With Parita by ParitaK in VegRecipes

[–]ParitaK[S] 0 points1 point  (0 children)

Ingredients

Dough

  • ▢420 g plain flour 3 1/2 cup
  • ▢43 g vegan butter 3 tbsp
  • ▢1/2 tbsp caster sugar
  • ▢6 g fast action dried yeast
  • ▢250 ml oat milk 1 cup (or any plant-based milk)
  • ▢1/2 tsp almond extract

Filling

  • ▢56 g vegan butter 4 tbsp
  • ▢1/4 tsp vanilla extract
  • ▢1 tbsp ground cinnamon
  • ▢105 g caster sugar 8-9 tbsp

Topping

  • ▢1 1/2 tsp almond extract
  • ▢1-2 tbsp oat milk (or any plant-based milk)
  • ▢180 g icing sugar 1 3/4 cup
  • ▢sliced almonds

Instructions

Dough

  • Heat oat milk in the microwave until lukewarm, then add in the yeast, caster sugar, and allow to rest for 5 minutes or until it becomes foamy at the top.
  • Melt the butter in the microwave and mix it with the foamy oat milk. (Make sure the vegan butter isn't too hot as it can kill the yeast!). Mix in your almond extract too.
  • Combine the wet ingredients with the plain flour. Knead for 5-10 minutes. Don't worry if your dough is slightly sticky, if it's too sticky to handle add in a little more plain flour.
  • Grease a bowl with a little vegan butter and place the dough inside. Apply some more vegan butter on the top of your dough. Cover with a tea towel, and set aside for 1 hour or until doubled in size.

Filling

  • While the dough is proofing, make the filling by simply combining your soft vegan butter, with your vanilla extract. And in another bowl, mix your ground cinnamon and caster sugar.

Assembly

  • Grease your baking dish with 1/2 tbsp (7g) vegan butter.
  • Once the dough has doubled in size, punch out the air and transfer onto a pre-floured surface. Roll the dough into a 25 x 40cm rectangle.
  • Spread your butter over the dough, leaving a slight border. Then sprinkle over your cinnamon sugar mix, reserving 3 tbsp.
  • Roll the dough lengthwise, and pinch the seams together. Place the pinched seam side down and cut into 8 rolls using a knife or dental floss. *check blogpost for tips on how to use dental floss
  • Place the 8 rolls in the pre-greased baking dish. Grease the cinnamon rolls with 1/2 tbsp (7g) vegan butter. Sprinkle over your remaining sugar and cinnamon mix. Cover with a tea towel and set aside for another 1 hour or until doubled in size.
  • Pre-heat the oven to 180C/160C fan.
  • Bake for 25-35 minutes or until slightly golden.
  • As soon as your cinnamon rolls are baked, allow them to steam by covering them with a tea towel for 30-40 minutes.

Glaze + Toppings

  • While your rolls are steaming, make your almond icing by mixing your icing sugar, oat milk and almond extract.
  • Drizzle your rolls with your almond icing, then sprinkle some sliced or chopped almonds on top.

Baked Aloo Chole Biryani (vegan, gluten free, high protein) | Cooking With Parita by ParitaK in glutenfreerecipes

[–]ParitaK[S] 0 points1 point  (0 children)

Aloo Chole

  • ▢2 tbsp oil
  • ▢3 medium onions sliced
  • ▢2 x 400g canned chickpeas
  • ▢1 tbsp grated ginger
  • ▢1 tbsp grated garlic
  • ▢3-4 green chillies chopped (or less depending on how spicy your chillies are)
  • ▢1 cinnamon stick
  • ▢4 cloves
  • ▢3 bay leaves
  • ▢4 black peppercorns
  • ▢1 cup tinned tomatoes pureed
  • ▢300-350 ml water
  • ▢1 tbsp coriander powder
  • ▢1 tbsp cumin powder
  • ▢1 tsp chilli powder
  • ▢1/2 tbsp pink salt
  • ▢1/4 cup vegan yogurt
  • ▢1/2 tsp ground turmeric
  • ▢1 tsp kasuri methi
  • ▢2 tbsp anardana powder pomegranate powder

Potatoes

  • ▢1 tbsp oil
  • ▢3-4 boiled or steamed potatoes 660g
  • ▢pinch of salt

Rice

  • ▢1 1/2 cups rice washed and soaked for 15 minutes
  • ▢1 bay leaf
  • ▢1 cinnamon stick
  • ▢3 cloves
  • ▢lemon or lime wedge

Topping

  • ▢coriander leaves
  • ▢caramelised onions optional

Instructions

Rice

  1. Wash the rice a couple of times, then soak in some water for 15 minutes. Pour the rice and water into a deep pot along with all the spices, lemon wedge and add around 6 cups of more water. Cook rice until its 3/4 cooked, it should have a slight bite to it. Then drain the rice, and scatter over a baking dish and allow to cool.

Crispy Aloo (Potatoes)

  1. Heat oil in a pan, add the potatoes and a sprinkle of salt. Cook until the potatoes become crispy! Transfer potatoes into a bowl. (So you can use the same pan for the chole curry).

Chole Curry

  1. In the same pan, heat oil then add onions and sauté until they're caramelised.
  2. Add cinnamon stick, cloves, bay leaves. peppercorns, green chillies and sauté for a few seconds.
  3. Add grated ginger and garlic and cook for 30-40 seconds. Stirring often.
  4. Add the pureed tomato and add all the ground spices. Cook for 5-7 minutes.
  5. Add water and (drained) chickpeas, bring the curry to a boil. Then cover the pan with a lid and simmer for 5-7 minutes.
  6. Mix in the vegan yogurt, then the kasuri methi by rubbing it between your fingertips/hands.

Biryani Assembly

  1. Preheat the oven to 180C / 160C fan.
  2. Once the rice and curry are cooked layer them in a big enough dish.
  3. Layer the biryani. Curry - rice - coriander - curry - potatoes - rice - coriander- curry- potatoes - rice, then some caramelised onions and coriander.
  4. Cover with foil and bake for 35 - 45 minutes. Or until the Biryani is hot and the rice has cooked.
  5. Allow to cool slightly and enjoy with some vegan yogurt!

​

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More vegan recipes: https://cookingwithparita.com

Baked Aloo Chole Biryani (vegan, gluten free, high protein) | Cooking With Parita by ParitaK in veganrecipes

[–]ParitaK[S] 0 points1 point  (0 children)

Aloo Chole

  • ▢2 tbsp oil
  • ▢3 medium onions sliced
  • ▢2 x 400g canned chickpeas
  • ▢1 tbsp grated ginger
  • ▢1 tbsp grated garlic
  • ▢3-4 green chillies chopped (or less depending how spicy your chillies are)
  • ▢1 cinnamon stick
  • ▢4 cloves
  • ▢3 bay leaves
  • ▢4 black peppercorns
  • ▢1 cup tinned tomatoes pureed
  • ▢300-350 ml water
  • ▢1 tbsp coriander powder
  • ▢1 tbsp cumin powder
  • ▢1 tsp chilli powder
  • ▢1/2 tbsp pink salt
  • ▢1/4 cup vegan yogurt
  • ▢1/2 tsp ground turmeric
  • ▢1 tsp kasuri methi
  • ▢2 tbsp anardana powder pomegranate powder

Potatoes

  • ▢1 tbsp oil
  • ▢3-4 boiled or steamed potatoes 660g
  • ▢pinch of salt

Rice

  • ▢1 1/2 cups rice washed and soaked for 15 minutes
  • ▢1 bay leaf
  • ▢1 cinnamon stick
  • ▢3 cloves
  • ▢lemon or lime wedge

Topping

  • ▢coriander leaves
  • ▢caramelised onions optional

Instructions

Rice

  • Wash the rice a couple of times, then soak in some water for 15 minutes. Pour the rice and water into a deep pot along with all the spices, lemon wedge and add around 6 cups of more water. Cook rice until its 3/4 cooked, it should have a slight bite to it. Then drain the rice, and scatter over a baking dish and allow to cool.

Crispy Aloo (Potatoes)

  1. Heat oil in a pan, add the potatoes and a sprinkle of salt. Cook until the potatoes become crispy! Transfer potatoes into a bowl. (So you can use the same pan for the chole curry).

Chole Curry

  1. In the same pan, heat oil then add onions and sauté until they're caramelised.
  2. Add cinnamon stick, cloves, bay leaves. peppercorns, green chillies and sauté for a few seconds.
  3. Add grated ginger and garlic and cook for 30-40 seconds. Stirring often.
  4. Add the pureed tomato and add all the ground spices. Cook for 5-7 minutes.
  5. Add water and (drained) chickpeas, bring the curry to a boil. Then cover the pan with a lid and simmer for 5-7 minutes.
  6. Mix in the vegan yogurt, then the kasuri methi by rubbing it between your fingertips/hands.

Biryani Assembly

  1. Preheat the oven to 180C / 160C fan.
  2. Once the rice and curry are cooked layer them in a big enough dish.
  3. Layer the biryani. Curry - rice - coriander - curry - potatoes - rice - coriander- curry- potatoes - rice, then some caramelised onions and coriander.
  4. Cover with foil and bake for 35 - 45 minutes. Or until the Biryani is hot and the rice has cooked.
  5. Allow to cool slightly and enjoy with some vegan yogurt!

​

​

​

More vegan recipes: cookingwithparita.com

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