Hey guys, this is vegan dinner 7! We start with making a super easy vegan chocolate brownie cake.
Start melting the chocolate in double-boiler.
Add 7 oz (200 grams) of dark chocolate with 70% cacao minimum to a heat-resistant glass bowl (or in a pot).
Add 3.5 oz (100 grams) of vegan butter or vegan margarine.
In another pot, bring the water to a simmer and put the bowl with the chocolate on top, without it touching the water.
Stir with a spoon. Steam is now released, which slowly melts the chocolate and the butter. If bowl gets hot, use a cloth to hold it.
Once the chocolate and the butter are fully melted set them aside and move on to the next step.
Strain the water in a can of chickpeas into a bowl. Make sure there are no chickpea pieces.
You'll need 8 tablespoons (120 grams) of this chickpea water, also called "aquafaba".
Add 1 cup (200 grams) of sugar to the same bowl
I'll just give my butter-chocolate mix a stir to keep it liquid.
Then with a hand mixer, beat up sugar and aquafaba for about 5 minutes.
You should get a slightly foamy, thickish liquid. This thing will make your brownie cake melt in your mouth.
Pour the melted chocolate into the bowl with the aquafaba
and mix with the hand mixer for just a minute, till fully incorporated.
Add 1 cup (150 grams) all-purpose flour, which
I like to sift to remove lumps.
Mix with the hand mixer until the flour is fully incorporated.
Do not over-mix, or your cake will get hard and gummy. It should take you lessa than a minute.
Line a springform pan (the one that opens on the side) with parchment paper. To make the parchment paper stick, brush the inside with vegan butter or oil.
Transfer the cake batter into the pan.
and bake for 30 minutes at 350F or 180C. The oven must be preheated!
Then take out of the oven and let cool for 10 minutes before removing the sides of the springform pan.
You can serve this cake warm (but not hot) with some ice cream or whipped cream. You can also serve it at room temperature. Either way, it's delicious!
The aquafaba (chickpea water) gives the cake a shiny look, and it makes it melt when you eat it.
Ok while the cake rests, let's make the roasted butternut squash soup!
You'll need 5 cups (700 g) of butternut squash. First I peel it.
Finally, cut it into discs and then dice it. If you are short on time, get some pre-chopped one at the supermarket.
With a dice shape, the squash will cook faster, and it will absorb more flavour from the seasoning.
Transfer squash to a baking tray,
and add 1 onion cut in 4 pieces,
a crushed clove of garlic and without the peel and herbs.
For herbs, I use 2 sprigs of rosemary and about 10 leaves of sage.
Chop the herbs and add them to the tray.
You can replace fresh herbs with dried ones - in this case I recommend 2 teaspoons of "Italian seasoning".
Now season with 3 pinches of salt, 2 twists of pepper, and a drizzle of olive oil.
Mix with your hands to evenly spread the seasoning and
bake at 350F or 180C for about 20 minutes, or until soft.
Some squashes might take up to 30 min, also depending on the size of your dice. Smaller dice cooks faster.
Let cool for a minute then transfer everything incl. onion and garlic to a blender. Add 2½ cups (600 g) vegetable stock
and blend for 2 - 5 mins. This varies greatly from the speed of your blender. Taste and adjust for salt and that's it.
Store leftover soup in an airtight container for up to 3 days.
Serve your soup warm, with seeds and chopped parsley on top.
Now for the candied walnut slaw.
First, prep a sheet of parchment paper and 2 forks. Set aside.
In a pot on low heat, add ½ cup (100 grams) sugar
Let the sugar melt on low heat. It should take about 1 to 2 minutes.
Stir occasionally to prevent the sugar from burning, especially on the edges of the pot,
until you have a liquid mass.
Add 1 cup (60 grams) of walnuts, and stir, trying to coat the walnuts in the sugar.
It should take 1 minute max.
Transfer the walnuts onto the parchment paper that you prepped. With forks, separate the walnuts from one another.
Let the candied walnuts cool down completely before using them in the salad.
For the slaw, I use ¼ of a red cabbage. Slice thinly with a knife.
or use a mandoline.
Add 2 carrots, shredded coarsely,
1½ apples, I like to use "Golden delicious" or "Granny smith". Slice the apples finely, or...
feel free to use the mandoline - this makes even thinner slices
It's a colourful and vibrant salad!
Now add 2 tablespoons of apple cider vinegar,
1 tablespoon of olive oil, and 1 teaspoon of salt.
Mix well then
chop the candied walnuts - they have cooled down completely now
and add them to your salad. Mix again
and we are ready to serve our vegan dinner!
Serve the butternut squash soup in bowls,
drizzle with mixed seeds for a bit of crunch, and healthy fats,
I also add chili flakes and some chopped parsley,
and a couple of pieces of toasted bread.
The candied walnut slaw is a colourful side dish, crunchy and with sweet and sour notes.
To finish, a slice of vegan chocolate brownie cake for dessert.
I am quite excited about this dessert! It's so rich and it melts in your mouth.
This vegan dinner is good for holidays or just cold and cozy evenings.
For the chocolate brownie, I like to add a scoop of plant-based ice cream too, sometimes, if I feel like I deserve it.
It's so delicious. Serve it warm or at living-room temperature.
Thanks for watching, and let us know if you liked the recipes :-)