Vegan Irish Soda Bread

An easy dairy-free, egg-free and vegan recipe for Irish soda bread using an egg replacer and soy milk. Vegan soda bread is also much lower in fat than a traditional Irish soda bread, which uses buttermilk.

Ingredients:

• 1 1/2 tsp Ener-G Egg Replacer
• 2 tbsp water
• 1 cup soy milk
• 1 tbsp vinegar
• 3/4 cup whole wheat flour, plus 1 tsp
• 3/4 cup white flour
• 1/2 tsp baking powder
• 1 tbsp baking soda
• 1 1/2 tbsp vegan margarine
• 1/2 cup raisins (optional)
• 1 tbsp caraway seeds (optional)

Preparation:

Preheat oven to 375 degrees and lightly grease a loaf pan.

Whisk together the egg replacer and water until foamy.

In a small bowl, combine the soy milk and vinegar. This will serve as the buttermilk replacement for your vegan Irish soda bread.

In a separate large bowl, combine 3/4 cup wheat flour, white flour, baking powder, and baking soda. Cut in the vegan margarine and stir to combine.

Slowly combine the egg replacer, and soy milk and vinegar with the dry ingredients.

Gently toss together the 1 tsp of whole wheat flour with the raisins to coat, and add caraway seeds. Add raisins and caraway seeds to dough, stirring to combine.

Pour dough into greased loaf pan and bake for 45 minutes.

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Green Beans with Bread Crumbs

This vegetarian and vegan recipe for green beans is hearty, healthy and quick to prepare. Perfect for weeknight dinners when you need a quick and easy side dish. Fresh green beans are so much better than canned! Try this easy recipe with bread crumbs, walnuts and a bit of garlic. Enjoy!

Ingredients:

• 2 tbsp water
• 1 pound fresh green beans, trimmed
• 1 tbsp margarine
• 1 tbsp minced garlic
• 1/2 cup fresh bread crumbs
• 1/4 cup coarsely chopped walnuts
• salt and pepper to taste

Preparation:

Heat the water in a medium saucepan over medium heat, then cook the beans, stirring constantly, until they are tender but crisp, about 8 minutes.

Turn the heat down to low and stir in the margarine, coating the beans well.

Add the garlic and stir a few more minutes. Add the bread crumbs, walnuts and salt and pepper and serve while still warm.

Reprinted with permission from The Compassionate Cook Cookbook.

Like fresh green beans? Scroll down for more easy green bean recipes to try.

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Fat-free Vegan Pumpkin Bread

Using leftover or canned pumpkin and applesauce instead of oil, this fat-free vegan pumpkin bread recipe has plenty of flavor, fall spices and moisture, but without the added fat and calories. Spread your vegan pumpkin bread with vegan cream cheese, or turn it into a low-fat vegetarian pumpkin bread stuffing.

See more fat-free and vegan recipes here.

Ingredients:

• 1 cup canned or cooked and pureed pumpkin
• 1/2 cup cinnamon applesauce
• 1 1/2 cups sugar
• 1/2 cup water
• Ener-G egg replacer for 2 eggs
• 1 2/3 cups flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/2 tsp salt

Preparation:

Pre-heat oven to 350 degrees. Lightly grease a 9 inch bread pan.

Whisk together the sugar, pumpkin, applesauce, water and egg replacer and set aside. In a separate bowl, combine the remaining dry ingredients.

Slowly add the dry ingredients to the wet ingredients, stirring well to combine. Pour into prepared pan, and sprinkle a bit of extra sugar and spices on top if desired (optional).

Bake for about one hour, or until a toothpick inserted in the pumpkin bread comes out clean. Serve your pumpkin bread warm with vegan margarine or non-dairy cream cheese.

Makes 8 fat-free slices. Nutritional information:
Calories: 258
Total Fat: 0.4g
Cholesterol: 0mg
Sodium: 306mg
Total Carbohydrates: 61.7g
Dietary Fiber 1.7g

With less than a half a gram of fat and just 258 calories per serving, this vegan pumpkin bread is virtually fat-free as well as low-calorie.

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