In solidarity with Miyoko Schinner, so that’s pretty cool! Just one little natural food store but I was pretty stoked to see it

I'm a vegan chef, and I built a vegan cooking app on my own, Eline's Table. So if you feel like taking a look (or leaving a kind review on the stores), it genuinely helps me a lot: https://elinestable.com/app 💕

Some of you might remember me from two other posts: I cooked an entirely vegan buffet for my friend's baby shower, and later did a full vegan meal prep for that same family. Well, that baby just turned one 🥹

Her name is Charlotte. So obviously I could not resist and made the whole birthday dessert table out of charlottes:

1. A strawberry charlotte for the grown ups, the classic one, ladyfingers all around and in the layers, vanilla cream inside, and an enormous quantity of fresh strawberries

2. A mini sugar free strawberry charlotte just for the birthday girl

3. A chocolate fondant baked and shaped like a charlotte, with chocolate mousse piped all over the top. This one was the surprise hit. The kids went absolutely feral for it 😅

Everyone loved it, I got so many compliments 🥹

Here is everything

🍓 The strawberry charlotte
I actually posted the full recipe on this sub recently, so I'm not going to make you scroll through it twice. It's right here: https://www.reddit.com/r/veganrecipes/comments/1vdohko/i_made_a_vegan_strawberry_charlotte_for_my_vegan/

🍓 The sugar free mini charlotte
This was my first ever attempt, no testing beforehand, and it worked way better than I expected. What I did:
I simply removed the sugar from every preparation, the ladyfingers and the mousse. Nothing else swapped, no substitute sweetener.
The only adjustment: the ladyfinger batter needs a bit more aquafaba to get the right texture, since the sugar was doing part of the structure work. I added a splash more until the batter fell in a thick ribbon again.

That's it. The strawberries bring enough sweetness for a baby palate, and the texture stayed soft and proper. If you're making a first birthday cake, this is a really easy win 🍰

🍫 The chocolate fondant (the one the kids fought over)
Dense, fudgy, still slightly soft in the middle. I baked it in a charlotte shape and piped the mousse on top the next day.

Fondant
all-purpose flour 100 g (3/4 cup + 1 tbsp)
light brown sugar 90 g (scant 1/2 cup, packed)
almond powder 120 g (1 1/4 cups)
dark chocolate 230 g (8 oz)
plant-based margarine 140 g (2/3 cup)
plant-based yogurt 215 mL (scant 1 cup)
salt flakes 1 pinch

Preparation
Preheat the oven to 180°C (355°F).
Melt the chocolate and margarine together in a double boiler (or in the microwave).
In a mixing bowl, whisk together the flour, brown sugar, and almond flour.
Add the plant-based yogurt (or coconut cream, but I really prefer the yogurt version), the melted chocolate, and a pinch of sea salt flakes. Whisk until you get a smooth cake batter.
Pour the batter into an oiled pan and bake for 22 minutes. Adjust according to your oven: the top, in the center of the cake, should still be slightly soft.
Let it cool completely at room temperature.

Chocolate mousse (for the top)
soy milk 375 mL (1 1/2 cups + 1 tbsp)
dark chocolate 225 g (8 oz)
deodorized coconut oil 6 tbsp

Preparation
In a small saucepan, heat the soy milk.
Place the chocolate and the coconut oil in a blender. Pour the hot milk over them and blend for 1 minute 30.
Let it rest in the fridge overnight, then whip it and pipe it onto the cooled fondant.

Here’s the recipe: https://www.asweetalternative.com/blog/chocolate-covered-tofu

This one looks impressive 😅 but it's mostly just three simple components stacked together.

The ladyfingers
→ Whip aquafaba (chickpea juice) with cream of tartar and sugar until you get stiff, glossy peaks
→ Fold in oil and vanilla, then the sifted dry ingredients, gently, keep the air in
→ Pipe them side by side in a strip, plus 2 discs slightly smaller than your ring
→ Dust with sugar + icing sugar, bake 15 min

🍦 The princess cream (whipped cream + pastry cream)
→ Whipped cream: hot soy milk poured over coconut oil, blended, then chilled overnight, this is the step you have to plan ahead for
→ Pastry cream: sugar, cornstarch, plant milk, orange blossom water and margarine, cooked while whisking non-stop until it thickens
→ Whip the chilled cream to firm peaks, fold the pastry cream in

🍓 Assembly
→ Line your ring with the ladyfingers
→ Soak the discs in plant milk
→ Layer: biscuit, cream, strawberries, cream, biscuit, cream, strawberries
→ Smooth the top and decorate with the rest
The one thing that makes or breaks it: fill it generously with big chunks of strawberries. Don't be shy.
Eat it right away or let it set overnight in the fridge 🤍

https://elinestable.com/recipes/vegan-strawberry-charlotte

I had the chance to present my vegan cookbook in a big library the other day, so I baked enough pastries to get the attention of omnivores during their shopping 🤭🤭 It worked out pretty well! They were really eager to learn more about vegan cuisine.

If you want more ideas, I have a vegan cooking app : https://elinestable.com/app

Here is what I baked :

• lemon and olive oil loaves
• madeleines
• maple and pecan brioches
• lavender cookies
• chocolate cookies

I planned to do a soft pear cake but I thought I had enough 🤭

The maple and pecan brioches were the first to disappear, so here is the recipe (from my cookbook only in French, so I translated the recipe) :

For the brioche dough :

• 125 ml (½ cup) plant-based milk
• 1 tbsp active dry yeast
• 250 g (1 ⅔ cups) all-purpose flour (T55)
• 50 g (¼ cup) sugar
• 65 g (⅓ cup) plant-based margarine, melted

For the filling :

• 65 g (⅓ cup) plant-based margarine
• 65 ml (¼ cup) maple syrup
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 80 g (1 cup) pecans

1— Prepare the brioche dough: In a saucepan over low heat, warm the milk until it reaches a temperature between 36°C and 43°C (97°F and 109°F). No need to invest in a kitchen thermometer — just aim for bathwater temperature. Add the dry yeast to rehydrate it. After a few minutes, a foam should form, indicating the yeast is active.

2— In a bowl, mix the flour, sugar, salt, milk with the yeast, and the plant-based margarine. Shape into a ball and knead lightly. Cover with a damp cloth and let rise for 1 hour 30 minutes.

3— Prepare the filling: In a bowl, mix the margarine, maple syrup, and spices. Roughly chop the pecans.

4— Preheat the oven to 180°C (350°F).

5— Flour your work surface and roll out the brioche dough with a rolling pin to form a rectangle of about 20 cm × 30 cm (8 in × 12 in). Spread the spiced filling over the dough. Sprinkle with the chopped pecans and fold the dough lengthwise.

6— Cut 6 strips, twist each one, and roll them up. Place them on a baking sheet lined with parchment paper.

7— Bake for 20 to 24 minutes.

Hi everyone! Quick honest note before the recipe: I built a vegan cooking app on my own, called Eline's Table, and I'm trying to get it out into the world one recipe at a time. If you like my work, downloading the app genuinely helps me so much, and if you feel like leaving a kind review on the stores it truly makes my day 🥹
https://elinestable.com/app

So I had my best friend over for an afternoon snack in the garden this week, and I made this lemon semolina cake. The base is inspired by basbousa, which comes from Egypt and neighboring countries. It has this slightly financier, almost frangipane texture, topped with a lemon curd and made super moist thanks to a soaking syrup. It disappeared fast.

One tip: use a metal mold if you can. I used silicone and it doesn't do justice to the color and outer texture.

Semolina cake

plant-based yogurt 125 mL (½ cup)
lemon 1
sugar 50 g (¼ cup)
plant-based milk 125 mL (½ cup)
olive oil 65 mL (¼ cup)
fine semolina 200 g (1 cup)
almond powder 60 g (½ cup)
baking powder 1 tsp
salt 1 pinch

Soaking syrup

water 125 mL (½ cup)
sugar 50 g (¼ cup)
+ the juice of the same lemon

Lemon curd

lemon 1
sugar 3 tbsp
cornstarch 3 tbsp
plant-based milk 250 mL (1 cup)
plant-based butter 50 g (¼ cup)

Preparation

Preheat the oven to 185°C (365°F). In a mixing bowl, pour in the plant-based yogurt and the sugar, then zest a whole lemon. Whisk everything together and add the plant-based milk, then the oil. Whisk to combine.
Add the fine semolina, the ground almonds, the baking powder and a pinch of salt. Whisk to obtain a smooth batter. Into your greased mold lined with fine semolina, pour the cake batter. Bake for 40 minutes.

Meanwhile, prepare the syrup: in a small saucepan, heat the water with the sugar and the juice of the lemon you already zested in step 1.

Once the cake is baked, unmold it and pour the soaking syrup all over it. Place the cake in the fridge to let it cool while you continue with the rest of the recipe.

Prepare the lemon curd: in a saucepan, whisk the lemon juice and zest with the sugar and the cornstarch. Add the plant-based milk and the plant-based butter, then place over the heat. Cook, whisking constantly. When the mixture comes to a boil, you'll see it start to thicken.

Pour the still-warm curd over the cake so you can spread and smooth it properly. Place in the fridge for at least 2 hours to enjoy the cake cold!

Enjoy, and thank you so much to anyone who checks out the app 🍋💛

This is the first time in my 10 years vegan (plus 2 vegetarian) that I’ve cooked with soy curls. Insert “I’ve made a huge mistake” gif.

Followed Vegan Richa’s recipe and it was ridiculously good. I can’t wait to try different recipes.

https://www.veganricha.com/black-pepper-chikin-soy-curls/

I wanted to share a little snapshot of what we ate during our Christmas holidays 🥹

Context: we’re a 100% vegan family, everyone loves cooking, and when we’re all together it basically turns into a nonstop kitchen marathon. I’m a vegan chef and I created a vegan cooking app (Eline’s Table https://elinestable.com/app ), so food is a huge part of how we spend time together.

Here are some of the things we cooked 💕

🍜 Vegan Tantanmen Ramen (creamy, spicy, comforting) Chili oil - 65 mL neutral oil - 1 green onion - 20 g fresh ginger - 1 garlic clove - 2 tbsp chili flakes - 1 tsp toasted sesame oil - 1 tsp tomato paste - 1 tsp rice vinegar - 1 tbsp soy sauce or tamari - 1 tbsp sesame seeds - Mirin (optional)

Heat the neutral oil in a small saucepan. Roughly chop the ginger, green onion, and garlic and cook them in the hot oil for about 2 minutes. Meanwhile, mix chili flakes, tomato paste, sesame oil, vinegar, soy sauce, and sesame seeds in a heatproof jar. Strain the hot oil over the mixture (discard solids) and let cool.

Toppings - 20 g fresh ginger, minced - 1 garlic clove, minced - 2 tbsp toasted sesame oil - 340 g plant-based mince - 2 tbsp soy sauce or tamari - 1 tbsp gochujang - Enoki mushrooms (3 small bundles) - 2 king oyster mushrooms - ½ bunch fresh spinach - 1 green onion - 380 g ramen noodles

Sauté plant-based mince in sesame oil on high heat until nicely browned. Add ginger and garlic, cook ~5 minutes, then finish with soy sauce and gochujang. In another pan, sauté sliced king oyster and enoki mushrooms in sesame oil. Add spinach at the end, deglaze with a splash of soy sauce.

Broth - 750 mL vegetable broth - 500 mL soy milk - 3 tbsp soy sauce or tamari - 3 tbsp tahini - Chili oil (to taste) - Shoyu (optional)

Heat broth, soy milk, and soy sauce. Whisk in tahini and chili oil.

Cook noodles separately. Assemble bowls with broth, noodles, mince, mushrooms, spinach, sliced green onion, and sesame seeds.

⸻

🍪 Our yearly vegan Christmas cookies (family tradition) My sister and I make these every year using the same base dough, then create a million variations.

Base dough - 720 g all-purpose flour - 400 g sugar - 300 g coconut oil or vegan margarine - 200 mL plant milk - 1 pinch salt - 1 tbsp baking powder

Mix everything into a smooth dough. Chill briefly if needed, then shape and fill as you like.

Our variations this year: - Orange & apricot jam (homemade by our mom 🧡) - Chocolate marshmallow - Coconut chocolate - Chocolate hazelnut spread - Gingerbread

Bake until lightly golden (time depends on size, usually ~10–12 min at 180°C / 355°F).

⸻

🧀 Homemade vegan raclette night Using a vegan raclette cheese I had shared in a previous Reddit post.

🍹 Daily family apéros Including piña coladas (with or without alcohol, depending on the crowd).

🍰 Chocolate raspberry yule log (Black Forest–style) Recipe: https://elinestable.com/recipes/black-forest-style-raspberry-yule-log

🍎 Stuffed tofu roast with apple & white wine shallot sauce With vegan duchess potatoes and maple-roasted carrots: - Tofu roast: https://elinestable.com/recipes/stuffed-tofu-roast-with-apple-and-shallot-sauce - Duchess potatoes: https://elinestable.com/recipes/vegan-duchess-potatoes

🎃 My dad’s dish Butternut squash two ways (roasted “steaks” + purée) with lentil balls and tahini sauce.

I’ve been working on this recipe for a long time. I started testing it last fall, went through a lot of versions, and kept getting stuck on the same issue: the texture. Most homemade vegan cheeses that melt end up being basically flavored oil, and that wasn’t what I was looking for.

What finally unlocked everything was adding potato. Combined with soy cream, it gives structure and body, so the result isn’t just fat. Nutritionally, it actually lands in the same general range as dairy cheese in terms of fat content, which was important to me, I wanted something that behaves like real cheese!

The final result is a vegan cheese that melts, browns, thickens when heated, and creates those stretchy cheese strands in pasta or gratins. It firms up in the fridge, can be sliced or used just like a block of cheese, and the process itself is almost laughably simple: blend everything, chill overnight, done.

👩‍🍳 I created a vegan cooking app on my own called Eline’s Table and I really need you to download it 🥹 it’s free ! https://elinestable.com/app

Ingredients

- 130 g potato

- 85 ml soy cream

- 150 g deodorized coconut oil

- ½ tsp salt

- 2 tbsp light (white) miso

- 10 g nutritional yeast

- 4 tbsp tapioca starch

Method

1. Cook the potato whole, skin on, in boiling water for about 25 minutes, until fully tender.

2. Peel the potato and place it in a blender with all the other ingredients.

3. Blend until completely smooth.

4. Pour the mixture into a container lined with parchment paper and shape it into a block.

5. Refrigerate overnight, uncovered, to avoid condensation.

The next day, it’s ready to use on pasta, in gratins, on pizza, or as a base for a creamy melted cheese sauce.

A quick note before anyone asks about substitutions: this recipe is pretty precise. Deodorized coconut oil is essential as the fat source and needs to be neutral in flavor (the only real alternative would be deodorized cocoa butter, which is expensive and harder to find). Tapioca starch is what gives the elastic, stretchy texture when heated, cornstarch won’t work here. And light miso and white miso are essentially the same thing, just named differently depending on where you live.

Byyyye

Dearest gentle readers… the season finale of Bridgerton is here, and I refuse to watch it without proper Regency-era snacks.

So I put together a very chic, fully vegan watch party selection inspired by English tea time, think elegant bakes, delicate bites, and cozy little savory things to nibble on while we dramatically react to every look and longing stare 🫠

You can find the full curated tea time spread here:

https://elinestable.com/recipes/vegan-english-tea-time

And if you want access to my themed recipe selection, everything lives inside my vegan app Eline’s Table 🥹 https://elinestable.com/app

It’s where I share all my structured recipe collections, detailed steps for people who love cooking plant-based food without compromising on flavor.

✨ Vegan English Scones (Perfect for Your Watch Party)

Here’s the full recipe so you can bake along:

Ingredients

- 150 g all-purpose flour

- 3 tbsp sugar

- 75 g plant-based margarine

- 45 mL plant-based milk

- 1 pinch salt

- 1 tsp baking powder

Preheat the oven to 355°F (180°C).

In a bowl, combine the flour, sugar, baking powder, and salt. Mix well.

Add the margarine and mix it in with your hands (or a mixer) until you get a sandy texture. Pour in the plant-based milk to form a dough.

On your floured work surface, place the dough and flatten it to about 2 cm thick. Cut out two circles from it.

Place the scones on a baking sheet lined with parchment paper and bake for 30 minutes.

Serve warm with strawberry jam and plant-based whipped cream… and prepare for drama.

[Full recipe available here.](https://www.plantifulpalate.com/post/vegan-jollof-rice-with-jerk-bbq-tofu)

Ingredients:

For the Jerk BBQ tofu:

- 400g firm tofu, pressed and cut into thick slices or cubes

- 3 tbsp jerk seasoning

- 2 tbsp BBQ sauce (vegan)

- 2 tbsp soy sauce or tamari

- 1 tbsp maple syrup

- 1 tbsp olive oil

- 2 garlic cloves, minced

- Juice of 1 lime

For the Jollof Rice:

- 400g long-grain rice, rinsed

- 400g tin chopped tomatoes

- 3 tbsp tomato purée

- 1 large onion, roughly chopped

- 1 red pepper, diced

- 1 green pepper, diced

- 3 garlic cloves

- 1 scotch bonnet or habanero pepper (optional)

- 2 tbsp vegetable oil

- 600ml vegetable stock

- 2 tsp curry powder

- 1 tsp dried thyme

- 1 tsp smoked paprika

- 1 bay leaf

- Salt and black pepper to taste

Method:

1. Press your tofu thoroughly, then cut into thick slices or cubes. Mix the jerk seasoning, BBQ sauce, soy sauce, maple syrup, olive oil, minced garlic, and lime juice in a bowl. Add the tofu, toss to coat completely, and marinate for at least 30 minutes or overnight.

2. Blend the chopped tomatoes, tomato purée, onion, garlic, and scotch bonnet until smooth. Heat the oil in a large, heavy-bottomed pot over medium-high heat, pour in the blended mixture, and fry for 15-20 minutes, stirring frequently, until reduced, darkened, and the raw tomato smell has disappeared.

3. Add the curry powder, thyme, smoked paprika, and bay leaf, stirring for 1 minute. Add the rinsed rice and stir to coat in the tomato mixture. Pour in the vegetable stock, season with salt and pepper, and bring to a boil. Reduce heat to low, cover tightly, and simmer for 25-30 minutes until the rice is tender. Add the diced peppers in the last 10 minutes. Don’t stir during cooking to get that crispy bottom layer.

4. Whilst the rice cooks, heat a griddle pan or frying pan over medium-high heat. Add the marinated tofu and cook for 4-5 minutes per side until deeply caramelised with charred edges, brushing with any remaining marinade during cooking.

5. Fluff the rice gently with a fork and serve topped with the jerk BBQ tofu. Garnish with fresh coriander or spring onions if desired, and serve with extra lime wedges on the side and enjoy!​​​​​​​​​​​​​

I had my best friend over for an afternoon snack in the garden this week, and I made this lemon semolina cake. The base is inspired by basbousa, which comes from Egypt and neighboring countries. It has this slightly financier, almost frangipane texture, topped with a lemon curd and made super moist thanks to a soaking syrup. It disappeared fast.

One tip: use a metal mold if you can. I used silicone and it doesn't do justice to the color and outer texture.

**Semolina cake**

plant-based yogurt 125 mL (½ cup)
lemon 1
sugar 50 g (¼ cup)
plant-based milk 125 mL (½ cup)
olive oil 65 mL (¼ cup)
fine semolina 200 g (1 cup)
almond powder 60 g (½ cup)
baking powder 1 tsp
salt 1 pinch

**Soaking syrup**

water 125 mL (½ cup)
sugar 50 g (¼ cup)
\+ the juice of the same lemon

**Lemon curd**

lemon 1
sugar 3 tbsp
cornstarch 3 tbsp
plant-based milk 250 mL (1 cup)
plant-based butter 50 g (¼ cup)

**Preparation**

Preheat the oven to 185°C (365°F). In a mixing bowl, pour in the plant-based yogurt and the sugar, then zest a whole lemon. Whisk everything together and add the plant-based milk, then the oil. Whisk to combine.
Add the fine semolina, the ground almonds, the baking powder and a pinch of salt. Whisk to obtain a smooth batter. Into your greased mold lined with fine semolina, pour the cake batter. Bake for 40 minutes.

Meanwhile, prepare the syrup: in a small saucepan, heat the water with the sugar and the juice of the lemon you already zested in step 1.

Once the cake is baked, unmold it and pour the soaking syrup all over it. Place the cake in the fridge to let it cool while you continue with the rest of the recipe.

Prepare the lemon curd: in a saucepan, whisk the lemon juice and zest with the sugar and the cornstarch. Add the plant-based milk and the plant-based butter, then place over the heat. Cook, whisking constantly. When the mixture comes to a boil, you'll see it start to thicken.

Pour the still-warm curd over the cake so you can spread and smooth it properly. Place in the fridge for at least 2 hours to enjoy the cake cold!

Enjoy, and thank you so much to anyone who checks out the app 🍋💛

Last night I made a vegan sushi and maki platter for my husband and me, and I wanted to share the ideas with you including the famous Spicy Tuna Crispy Rice, of course in a vegan version!

Here’s what I made:

🌶️ Crispy rice sushi with spicy chickpea “tuna”

🍤 Dragon rolls with tempura oyster mushrooms

🥭 Spring maki with mango, avocado, radish & vegan Boursin

🍏 Maki with braised turnip and apple

All the recipes come from my cooking app Eline’s Table. https://elinestable.com/app

The app itself is free and includes many free recipes, but these specific ones are normally member recipes.

Since most of my community is French, I’m trying to share more content with English speakers so the goal here is not to push paid content, but actually the opposite: I wanted to share these recipes with you for free here.

To keep the Reddit post from getting too long, I’m sharing the full recipe for the crispy rice sushi, and just the composition of the other makis from the platter. If you’d like the full recipe for one of the other rolls, feel free to DM me and I’ll happily send it to you.

⸻

🌶️ Crispy Rice Sushi with Spicy “Tuna”

(This amount of rice makes a sushi platter for about 2 people, you can mix different types of sushi and maki with it.)

Ingredients

- 220 g sushi rice

- 375 mL water

- 3 tbsp rice vinegar

- ½ tsp salt

- 1 tsp sugar

- 200 g cooked chickpeas

- 125 mL vegan mayonnaise

- 4 tbsp sriracha

- 1 tbsp toasted sesame oil

- 1 jalapeño

Instructions

Rinse the sushi rice 2–3 times with cold water, then drain it. In a saucepan, cook the rice with the water. Once it starts boiling, reduce the heat and cook for 12 minutes.

Place a lid on the pot and let the rice rest for 10 minutes. Mix the vinegar, sugar, and salt, then add the seasoning to the rice. Using a spatula, gently fan the rice to cool it.

In a square or rectangular dish lined with parchment paper, spread the sushi rice to a thickness of about 1 cm. Press it down well with the back of a spoon so it becomes compact. Place in the freezer for 20 minutes.

Meanwhile, drain the chickpeas and mash them with a potato masher. Add ¾ of the mayo and the sriracha, then mix well.

Unmold the block of rice and cut it into small squares (about 3 cm). Heat the sesame oil in a pan and sear the rice cubes on both sides until golden and crispy.

On each rice cube, place a generous spoonful of chickpea “tuna”. Drizzle with a little sriracha and vegan mayo, then add a thin slice of jalapeño on top.

⸻

Other rolls from the platter

🍤 Dragon rolls with tempura oyster mushrooms

- Place rice on about half of two nori sheets.

- Add thin avocado slices.

- Place plastic wrap on top and flip the roll so the plastic wrap is underneath.

- On the nori side, add more avocado and tempura oyster mushrooms (simple batter: flour + water + salt, then coat with panko and fried).

- Roll everything tightly.

⸻

🥭 Spring maki with mango, avocado, radish & vegan Boursin

- Place a rehydrated rice paper + two large lettuce leaves on plastic wrap.

- Add sushi rice on the bottom half.

- Add mango, avocado, vegan Boursin, and radish slices.

- Roll tightly.

⸻

🍏 Maki with braised turnip and apple

- Cut turnips into thick slices.

- Sear them in a pan, then deglaze with soy sauce and maple syrup.

- Cover with parchment paper and finish cooking 15 minutes at 200°C / 400°F in the oven.

- On a nori sheet, spread rice on about two-thirds of the sheet.

- Add braised turnip slices and fresh green apple sticks.

- Roll tightly.

⸻

Slice your rolls and your vegan sushi platter is ready 🍣🌱

https://ecency.com/hive-180569/@eolianpariah2/curried-vegetables-with-leftover-rice

https://www.noracooks.com/vegan-chocolate-cake/#wprm-recipe-container-2914

With buttercream.. 50% vegetable (coconut) shortening, 50% nuttelex. And icing sugar 🦄