3 Ingredient Vegan Hot Fudge

My dad’s favorite way to eat ice cream is a banana split with the works — a nut topping, sprinkles, and hot fudge. During my childhood summers, we would make our fancy ice cream concoctions together at least once a week. And while I wasn’t the biggest fan of bananas or nuts in mine, I looooved hot fudge. In fact, I loved it so much that sometimes, I’d just eat it by the spoonful — no ice cream necessary!

After I went vegan, I searched far and wide for a good hot fudge topping that would hit the spot but nothing really hit the spot. Then, I tried making my own and trust me when I tell you it’s fudging amazing. Vegan butter, sweetened condensed coconut milk, and cocoa powder come together to create the perfectly rich and indulgent chocolate flavor I always crave.

Is your mouth watering yet? Good thing this recipe requires just three ingredients (with the option to mix in your favorite toppings) and just 12 minutes of your time!

Vegan, Gluten-Free, Dairy-Free, Nut-Free, Fudge
Dessert, Fudge
American
Yield: 12
Author: Alisha Vavilakolanu
3 Ingredient Vegan Hot Fudge (Dairy-Free, Gluten-Free, Nut-Free)

3 Ingredient Vegan Hot Fudge (Dairy-Free, Gluten-Free, Nut-Free)

Cook time: 12 MinTotal time: 12 Min

Ingredients

  • 1 tbsp vegan butter
  • 13 oz sweetened condensed coconut milk*
  • 1/3 cup cocoa powder
  • optional: chocolate sprinkles, crushed nuts, or other mix-ins of choice

Instructions

  1. Melt vegan butter in a large saucepan over medium heat. Once the butter is melted, pour the condensed coconut milk into the pan. Sift in the cocoa powder and use a whisk to remove any clumps.
  2. Continue to stir and heat the mixture for 10 - 12 minutes, at which point it should take on a fudge-like consistency. You'll know it's ready when you run a spatula through it and it takes a second or two for the fudge to move inwards.
  3. Turn off the heat and transfer the fudge to a glass container. Cool for at least 5 minutes before drizzling over ice cream, cakes, or other desserts. Store leftover fudge in an airtight container in the fridge for up to a week. Reheat before serving.

Notes:

Condensed Coconut Milk

I have had luck finding this ingredient in the 'Latin Foods' or 'International Foods' aisles at various grocery chains. I usually get Iberia Foods' Coconut Cream. In spite of what the label says, this is a condensed coconut milk, not a simple coconut cream. Other options include:

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https://thelishlife.com/blog/vegan-hot-fudge
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Vegan Malai Kofta

This is the fourth paneer based recipe that I have veganized on my blog, which is pretty much just a paneer appreciation platform at this point. I won’t spend any time describing paneer since I’ve already defined it in my Vegan Palak Paneer post so let’s dive right in to today’s topic: malai kofta.

The first part of the dish, ‘malai,’ refers to clotted cream and ‘kofta’ is a spiced meatball. So, ‘malai kofta’ is a traditionally vegetarian South Asian entree of paneer and potato “meatballs” in a creamy and spicy tomato gravy.

To transform this vegetarian dish into a vegan one without sacrificing any of the richness or flavor, I’ve made a few simple swaps and additions.

  1. Firm tofu: Just like my other vegan paneer recipes, this one uses firm tofu in place of paneer. The textures are actually very similar!

  2. Nutritional yeast and lemon juice: The combination of these ingredients adds a nice subtly cheesy flavor to the kofta, replicating the mild paneer flavor.

  3. Nondairy milk: Specifically, oat, soy, or pea milk. The traditional gravy in this dish calls for a bit of full fat milk and of all the nondairy milk substitutes, I find these three to be the creamiest.

Vegan, Gluten-Free, Dairy-Free, Nut-Free
Entree
Indian
Yield: 16
Author: Alisha Vavilakolanu
Vegan Malai Kofta (Dairy-Free, Gluten-Free, Nut-Free Option)

Vegan Malai Kofta (Dairy-Free, Gluten-Free, Nut-Free Option)

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

For the kofta
  • 1 medium potato
  • 8 oz tofu, drained and pressed
  • 1 tbsp cilantro, chopped
  • 1 tbsp cashews, chopped*
  • 1 tsp nutritional yeast
  • salt, to taste
  • 1 tbsp lemon juice
  • 1 tbsp corn starch
  • optional: 1 tbsp golden raisins or dried apricots, chopped
  • neutral oil spray
For the gravy
  • 1 tbsp vegan butter
  • 3 cardamom pods, crushed
  • 3 cloves
  • 2 bay leaves
  • 1 cinnamon stick, crushed
  • 1 tbsp raw cashews*
  • 1/2 tsp cumin seeds
  • 1 1/4 cup diced yellow onion
  • 1 tbsp minced garlic
  • 1 tsp ground ginger
  • 1/2 tsp red chili flakes
  • 1 3/4 cups diced tomato
  • 1 tsp ground fenugreek
  • 1/2 tsp ground coriander
  • 1/4 tsp garam masala
  • 1/4 tsp red chili powder
  • salt, to taste
  • 1/4 cup unsweetened oat, soy, or pea milk

Instructions

  1. Peel and dice the potato. Transfer into a medium sized pot or saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and cover. Cook for about 12 - 15 minutes, or until soft.
  2. Transfer the boiled potato into a clean mixing bowl and add pressed tofu, cilantro, cashews, nutritional yeast, salt, lemon juice, and corn starch. Use a fork or your hands to mash into a smooth dough. Fold in raisins or dried apricots, if desired.
  3. Preheat oven or air fryer to 400 degrees Fahrenheit. Use a spoon to scoop out ~1 tbsp balls of the kofta mixture. Transfer the kofta to a lightly greased baking sheet or air fryer basket. Spray the tops of the kofta with oil as well. Bake at 400 degrees for 17 - 20 minutes (or air fry for 12 minutes), flipping halfway through. The kofta should be golden brown and crispy on the outside when ready.
  4. To prepare the gravy, heat vegan butter in a large pan over medium heat. Add cardamom, cloves, bay leaves, cinnamon stick, cashews, and cumin seeds and sauté until fragrant, 2 - 3 minutes.
  5. To the pan, add onion, garlic, ginger, and red chili flakes. Sauté for an additional 3 minutes, until the onions are soft and translucent but not browned.
  6. Add diced tomatoes to the pan. Once the tomatoes begin to release moisture, cover the pan and allow the mixture to simmer for 8 - 10 minutes, until the tomatoes are soft. At this point, the contents of the pan should resemble a stew. If you find that your ingredients are cooking too quickly, reduce the heat and add water to deglaze the pan and rehydrate the mixture.
  7. Turn off the heat and season with fenugreek, coriander, garam masala, red chili powder, and salt to taste. Transfer the gravy mixture to a high speed blender along with the milk and blend until creamy.
  8. Once the kofta are ready, add them to a large pan over medium low heat. Pour the gravy over the kofta and simmer over low heat for 2 - 3 minutes.
  9. Serve immediately over rice or with naan. The kofta will last in the fridge for up to four days.

Notes:

Nut-Free Option

  1. Omit the cashews in the kofta mixture.
  2. Omit the cashews in the gravy and add 1 tbsp of tahini or coconut cream prior to blending.

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Vegan Mattar Paneer (Dairy-Free, Gluten-Free)

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https://thelishlife.com/blog/vegan-malai-kofta
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Sesame "Tuna" Salad

This past weekend, I finally watched Seaspiracy and although I’ve been vegan for many years now, I was shocked to hear about the devastating environmental and humanitarian consequences of even the most “sustainably sourced” tuna. I know tuna salad is a favorite of many in North America so I set out on a mission to veganize it.

Now, I’ve hated tuna my entire life, mostly because the smell of it (and most fish, for that matter) just put me off. In fact, the first time I had a “tuna” salad sandwich was at a vegan restaurant I frequented in college. It was very taste but something about the texture just didn’t feel right. It was too dense and mushy to pass for fish. This is a common problem with many vegan tuna recipes as they rely on chickpeas, white beans, or another legume for the texture. Mash them too much and you’ll end up with hummus instead of a tuna salad!

This Sesame “Tuna” Salad steers clear of that issue since the main ingredient we’re working with is artichoke. Artichoke hearts are light, easy to shred, and can mimic a variety of meaty textures. And if you’re worried about protein, don’t fret because the sesame has got you covered.

Vegan, Gluten-Free, Dairy-Free, Nut-Free
Breakfast, Seafood
American
Yield: 4
Author: Alisha Vavilakolanu
Vegan Sesame Tuna Salad (Dairy-Free, Gluten-Free, Nut-Free)

Vegan Sesame Tuna Salad (Dairy-Free, Gluten-Free, Nut-Free)

Prep time: 10 MinTotal time: 10 Min

Ingredients

  • 14 oz artichoke hearts, drained and rinsed
  • 1 tbsp Furikake seasoning*
  • 1/2 tsp Old Bay*
  • 1/2 tsp umami seasoning*
  • 2 tbsp tahini
  • 1 tbsp water
  • 1/4 cup vegan mayo
  • 1/4 cup diced onion
  • 1/4 cup diced red bell pepper
  • 1 tbsp maple syrup

Instructions

  1. Use a pair of forks to shred the artichoke hearts. Add Furikake, Old Bay, and umami seasoning and stir to combine.
  2. Whisk together tahini and water until uniform. Add the tahini mixture to the shredded artichoke hearts, along with vegan mayo. Stir well, then fold in the diced onion and bell pepper.
  3. Refrigerate for at least two hours. Use in sandwiches or melts. Salad lasts for about a week in the fridge.

Notes:

Seasonings and Substitutions

  1. You can find Furikake seasoning at Trader Joe's and most Asian markets. You can also make your own at home with sesame seeds, dried seaweed, salt, and sugar. Here is a recipe: https://www.feastingathome.com/furikake-recipe/
  2. Old Bay is available at most major grocery stores, in the spices aisle. Here's a homemade alternative: https://www.thespruceeats.com/old-bay-seasoning-mix-480917
  3. I use Trader Joe's Mushroom & Company Multipurpose Umami Seasoning Blend. If you don't have access to this, swap it out for 1/2 tsp red miso paste.

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https://thelishlife.com/blog/sesame-tuna-salad
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