Easy Vegan Peanut Butter Fudge Recipe
This is a super quick and easy recipe for vegan fudge that kids and adults will absolutely love. Peanut butter fudge makes a great treat for Christmas or anytime.
1/2 cup vegan margarine
3 1/2 cups powdered sugar
1 cup cocoa
1 cup peanut butter
1 tsp vanilla
Over medium low heat, melt the vegan margarine in a saucepan and stir in the sugar.
Keeping the saucepan over low heat, add the cocoa and stir to combine.
Next, add the peanut butter and vanilla and combine well.
Spread the mixture into a shallow baking dish and refrigerate until firm.
Easy Vegan Fudge Recipe
Who knew vegan fudge could be so delicious – not to mention easy to make! This recipe is deceptively simple, but the end result is absolutely delicious. It can’t be claimed that this recipe is at all healthy, but it sure does taste good!
6 tablespoons vegan margarine
3 1/2 cups powdered (confectioners) sugar
1/2 cup cocoa
1 tsp vanilla extract
1/4 cup soymilk
1 cup chopped nuts (optional)
Lightly grease a 5×9 inch loaf pan using a little of the vegan margarine.
Place the remaining margarine, sugar, cocoa, vanilla and soy milk in a heatproof mixing bowl or the upper part of a double broiler. Place the bowl or broiler over simmering water and stir until smooth. Add the nuts if desired.
Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares.
This is one of my favourite winter foods but it’s more than just a food, it’s a deligthful sensory experience and a great way to make people happy! Don’t be put off by the ingredient list. If you read on and like the sound of it, the ingredients are easy enough to come by. If not, invite yourself over to dinner at my place.
ball of ginger – crushed
few cloves of garlic – crushed
one hot chilli – cut finely. put more in if you’re into it.
stick of cinnamon or cassia – whole
tbsp mustard seeds – as is
tbsp ground turmeric
6-8 cloves – ground
tsp cumin seeds – ground
tsp coriander seeds – ground
6-8 cardamon pods – cracked and shelled, yum!
coconut milk or cream – optional
crushed tomatoes – optional
salt to taste
veges, legumes etc
optional – apricot jam, brown sugar, citrus zest, imagination, yoghurt
These are the basic ingredients of a curry. It looks like a lot but when you get the hang of it, it’s quick, easy and delightful. The amounts are estimates – the key to making a magic curry is to get a unique combination of the flavours, and there is only one way to do it – smell and taste the aromas as you go. Every curry is unique. The best way to get all of these ingredients is to raid the asian market shops when in Adelaide and buy spices by the large bargain bagful. And if you haven’t got one, get yourself a mortar and pestle because that’s half the fun of it.
I usually cook mine in a big camp oven, even if I’m cooking on the stove.
First thing to do is to make the curry itself! This means browning all of the spices in oil. This is best done with ghee. Ghee is clarified butter and a traditional cooking oil in India. It keeps well on the shelf in a semi solid state which makes it ideal for camping as well. It has a unique flavour and also handles high temperatures without burning but you can do it with any oil. Butter is likely to burn so it’s not ideal.
The browning is done fairly quickly so it best to grind an crush ingredients in advance. Put a whollop of ghee or oil in your pot and all of your curry flavours. Keep it moving because if you burn any of it you have to start again. No buts. The mustard seeds will start to fly out of the pan. Deal with it. Keep your nose over the pot and when the aromas become full and rich and the spices are brown, turn it off for a moment to cool down and have another glass of wine.
Now it’s time to add the food! I like to put in sweet potato, pumpkin, potatoes, brocolli, sometimes lentils or mung daal beans or tofu or whatever needs eating… just fill up the pot. Top it up with water and if you like, add a tin of crushed tomatoes and some salt. Don’t add too much salt to begin with, you can always add it later on but you can’t take it out once it’s in there. Put the lid on, bring it to the boil and let it stew. Put on the rice and have another couple of glasses of wine.
You’ll notice delightful aromas filling the room so you’ll obviously be regularly making your way over to the stove to taste your curry, as will anyone else who happens to be in the kitchen. This is a very important part of making a curry but don’t forget check on the somewhat less exciting rice.
The cumin and coriander can make a curry a bit heavy in flavour so I have suggested small amounts but you can tweak the flavours into shape as you go. If it lacks tang, add some tamarind or orange, lime or lemon zest. If it’s not hot enough, add some more chilli… with caution. If it lacks deep pungent flavours, add a little bit more coriander and cumin. It’s also really nice to add some sweet flavours to the pallette as you go. The coconut cream will sweeten the curry slightly but I like to sometimes add a great whollop of apricot jam or some brown sugar to sweeten it up. Let your masterpiece simmer for a while over a glass of wine. Repeat this step until you are convinced that you have created a dish that is fit for the gods, or at the very least, your dinner guests.
Shortly before you are ready to dine, stir in the coconut cream and allow it to infuse with all of the flavours. The papadams are easy. Just add heat. I’ve even seen them cooked in a toaster but if you’re like me, you’ll be frying them, and lots of them.
Serve rice and curry topped with a few papadams and a glass of wine. If you accidently went crazy with the chilli, serve with yoghurt. Natural yoghurt is great but mango yoghurt also works well. True. The Indians are onto it – mango lassi yoghurt drinks and mango chutney are served with a curry. If you went really crazy with the chilli, some cut cucumber might also be humane.
Despite what you think at this point, you probably won’t be able to eat a whole camp oven full of curry in one sitting but the good news is: it gets better. A curry sitting overnight on the stove will be twice as delicious the next day.
Enjoy! And don’t forget to invite ME to dinner, I’ll bring the wine.