Originally from Suburban Vegan

Ingredients

• 1 stick Earth Balance Margarine
• 2/3 + 1/4 cup sugar
• 2 teaspoons vanilla
• 1 tablespoon egg replacer
• 3 tablespoons water
• 1/4 cup unsweetened applesauce
• 1 cup flour
• 1/4 cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup Dandies marshmallows plus a few more to eat while making the brownies
• 1/3 cup peanut butter
• 4-6 tablespoons almond milk

Instructions

1. Preheat oven to 350 F. In a medium saucepan melt margarine. Remove from heat, stir in 2/3 cup sugar and vanilla. Whisk Ener-G with water and stir into margarine mixture. Mix in applesauce.
2. In a medium mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix dry ingredients into wet ingredients in two batches. Stir in 1 cup of Dandies marshmallows and pour into a parchment covered 8×8 baking pan. In the same pan, melt peanut butter with 1/4 cup sugar, adding 1 tablespoon of almond milk at a time until smooth.* Scoop the peanut butter mixture on top of the brownies and swirl it around. Bake for 25-30 minutes, until a toothpick comes out clean (just make sure you don’t poke a marshmallow).

*Or you can just spread peanut butter across the brownie. It’s not as sweet and it’s prettier, but it gets drier, which is something to consider if you are not going to eat them in one day.

Originally from Passing Daiseies

Makes 12

Ingredients (cake batter)

• 1 c. almond milk + 1 t. apple cider vinegar, mixed together
• 1/2 c. unbleached all purpose flour
• 3/4 c. whole wheat flour
• 2 T. cornstarch or Ener-G Egg Replacer
• 1 t. baking powder
• 1/2 t. baking soda
• 1/4 t. salt
• 1/3 c. neutral tasting oil
• 1/2 c. evaporated cane sugar
• 1/4 c. dark brown sugar
• 1 t. vanilla extract
• 1 t. cinnamon

Directions (cake)

1. In a large bowl, mix together oil, sugars, and vanilla until combined. Add milk mixture and stir.
2. In a separate bowl, combine all remaining ingredients (dry ingredients). Add this to the wet mixture in small batches, stirring each time until just incorporated. Don’t over mix!
3. Spray a cupcake tray with baking spray and fill each about 3/4 of the way with batter.
4. Bake in a 350 degrees oven for approximately 20-25 minutes, until just golden brown. Allow to cool.
5. After cool, slice cupcakes in half through the middle, so the top and the bottom are separate.
6. Spread chocolate sauce on the bottom.
7. Place toasted marshmallows on top of chocolate sauce.
8. Place top of cupcake on top of marshmallows.
9. Pipe pumpkin icing on top and enjoy!!

Ingredients (chocolate sauce)

• 2 T. unsweetened chocolate powder
• 3 T. powdered sugar
• 4 T. almond milk

Directions (chocolate sauce)

1. Combine all ingredients in a bowl until combined.

Ingredients (pumpkin icing)

• 4 T. Earth Balance, softened
• 1 T. pumpkin puree
• 1/2 t. pumpkin pie spice
• 1 1/2 c. powdered sugar

Directions (pumpkin icing)

1. In a mixing bowl, beat together butter, sugar, and pumpkin, and pie spice.
2. Beat until the icing until it is light and airy. It should turn a light orange color.

Other Ingredients

• About 3-5 Dandies marshmallows per cupcake, so 60 marshmallows max

Directions (toasting marshmallows)

1. Place marshmallows in a single layer on a cookie tray and place under the broiler just for 30 seconds to a minute, until the marshmallows are lightly toasted and a golden brown.

Originally from Vegan in Salem

Ingredients

• 1/2 package of veggie crumbles
• 1 small can of tomato sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• salt and pepper to taste
• 1 cup frozen corn, thawed
• 1 can peas, drained (or sometimes I use green beans)
• 2 cups mashed potatoes, prepared any way you like
• 3/4 cup grated Teese (I used Mozzarella, but you could use Cheddar as well)

Instructions

1. Preheat oven to 350 degrees.
2. Place the veggie crumbles in a microwave-safe bowl and nuke for 1 minute. Add the tomato sauce and spices to that and mix well.
3. Spray an 8 X 8 square baking dish with non-stick spray. Spread out the crumble mixture evenly on the bottom. On top of that, add the corn and peas. Then top with mashed potatoes, followed by the Teese.
4. Bake for 30 minutes, then broil for 2 minutes (optional) to brown the top. Yum!

Ingredients

• 1 package (8 oz) vegan cream cheese (I used Tofutti with non-hydrogentated oils)
• 1 10 ounce package of Teese Vegan Cheddar Cheese
• 1/4 cup vegan margarine (I used Earth Balance buttery stick)
• 1-2 tablespoons steak sauce or vegan Worcestershire sauce
• a few dashes liquid smoke
• chopped nuts (almonds or walnuts are both good)

Instructions

Although this recipe only requires about 4 hours of chilling time, I found leaving in the refrigerator over night really helped set the flavors.

1. Let the first three ingredients sit at room temperature about 30 minutes or until soft.
2. Add the steak sauce or vegan Worcestershire sauce and liquid smoke. You can also add some sort of seasoning here if you want (I sprinkled in some creole seasoning and it tasted great).
3. Beat with an electric mixer until creamy.
4. Refrigerate at least 4 hours.
5. Shape into a ball, then roll ball in chopped nuts.
6. Eat on top of crackers.

Originally from More Than Tofu and Sprouts!

Ingredients

• 1/2 a tube Teese Mozzarella-style (about 1 cup), crumbled or shredded
• 1/2 cup raw cashews, soaked overnight
• 1/2 cup Vegan Sour Cream
• 2 Tbsp nutritional yeast (optional; it makes a less “runny” dip)
• 1 clove garlic (or MORE!!), peeled and minced/pressed
• 1/2 tsp dried basil or 2 Tbsp fresh, minced
• 1/4 cup chopped water chestnuts (optional, but I like the crunch)
• salt and pepper to taste
• couple shots Tabasco (optional and to taste)
• juice from 1/2 a lemon
• 1 14 oz. can OR 1 9 oz. frozen bag artichoke hearts, drained and chopped
• OR 1 jar marinated artichoke hearts, drained and coarsely chopped (sometimes I use more)
• 2 cups frozen chopped spinach, thawed and well-drained (wring in cheesecloth)

Instructions

1. Preheat oven to 425 degrees.
2. Lightly grease a small baking dish.
3. Blend cashews in food processor with just enough water to make a thick, smooth “cashew cream”. Set aside.
4. In a small saucepan over medium heat, melt 1/4 cup vegan sour cream and Teese until runny.
5. In a medium bowl, mix together cashew cream, the rest of the sour cream, the sour cream-Teese mixture, garlic, basil, Tabasco, water chestnuts, lemon juice, salt, and pepper. Gently stir in artichoke hearts and spinach.
6. Transfer the mixture to the prepared baking dish. Top with a bit more Teese if you want. Put in oven about 10 to 15 minutes, just until Teese bubbles and melts on top or dip is starting to brown.
7. Serve with crackers, veggies, or put in a hollowed-out bread bowl. Yum!

Originally from Little House On The Vegan Prairie

Makes about 20 cookies

Ingredients

• 2 cups unbleached all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/8 tsp ground allspice
• 1/2 tsp salt
• 2 Ener-G Egg Replacer eggs (or two ground flax “eggs”)
• 1 cup organic/vegan brown sugar
• 1/2 cup organic/vegan cane sugar
• 1/2 cup Earth Balance, melted (or 1/2 cup canola oil)
• 1 tsp pure vanilla extract
• 1 cup pumpkin puree (canned or fresh)
• 1/2 cup Dandies Vegan Marshmallows
• 1/2 cup vegan chocolate chips

Instructions

1. Preheat the oven to 325 F and place a rack in the center of the oven. Line two baking sheets with parchment paper. Set aside.
2. In a large bowl, combine the flour, baking soda, baking powder, spices, and salt. Set aside.
3. In another large bowl, cream together the Ener-G eggs and the sugars, with an electric mixer, until light and fluffy. Add in the Earth Balance butter, vanilla extract, and pumpkin and beat until well combined. Add the flour mixture, in batches, and beat until just combined. Using a rubber spatula, fold in the marshmallows and chocolate chips.
4. Drop the cookies onto the parchment paper lined baking sheet, by the heaping tablespoonful spaced about two inches apart. You will want to make sure that each scoop gets at least one marshmallow in the middle of the cookie. The batter will be sticky so you may need to moisten your hands and roll the batter into golf ball sized balls before placing them on the baking sheet. Bake for 15 to 18 minutes or until a toothpick inserted in the center of a cookie comes out clean. If it comes out marshmallowy, then try testing an area as close to the center away from the marshmallow. Remove from oven and transfer to a wire rack to cool completely. Store cookies in an air tight container.

Originally from Miss Rachel’s Pantry

Serves 4

Inside Ingredients

• Olive oil for cooking
• 2 Tbsp jalapeno peppers, sliced
• 1/4 cup diced white onions
• 1 cup baby bella mushrooms, halved
• 1/2 cup red, orange, or yellow bell pepper
• 1/2 log of Teese vegan cheese
• 1 cube firm tofu, drained well
• 1 Tbsp basil, chopped
• 1 Tbsp Egg Replacer powder (optional)
• Salt and pepper, to taste
• 1/2 tsp turmeric
• 1 tsp nigella seed (optional)

Crust Ingredients

• 2 cups unbleached flour
• 2 tsp baking powder
• 2 Tbsp olive oil
• Approx 3/4 cup very cold water
• Pinch of salt
• Pinch of pepper

Instructions

1. Preheat oven to 350 degrees.
2. Coat a pan with a bit of olive oil and heat over a medium flame. Add your veggies and a sprinkling of salt and pepper and let them cook for about ten minutes. This is an important step. If you put raw veggies into your quiche, you’ll end up with a watery mess.
3. Grate your vegan cheese.
4. In a big mixing bowl, squish your block of tofu with your hands until it’s a pretty mushy consistency. Add the shredded Teese, salt, pepper, turmeric, basil, and Egg Replacer (if you’re into that; I think it helps to hold the mixture together a tad better). If you’re using nigella seeds (which are those awesome black seeds that are in braided Armenian string cheese…mmmm…), add them now, too.
5. Combine the tofu and Teese mixture with your cooked veggies and let that sit while you make the dough. Combine the flour and baking powder, then add the olive oil, water, salt, and pepper. Mix gently in a bowl until everything is combined and you find yourself with a soft but substantial dough. If it’s too firm, add water, a teaspoon at a time, until softer. If too soft, do the same with flour.
6. Rough up your dough for a few seconds on a floured surface. It’ll get a little firmer, still soft and pliable, but a little more malleable. It’ll feel almost like biscuit dough. Now, make a dough ball.
7. Roll out the dough. I don’t know if I even have a rolling pin, so I sort of smushed it up with my hands and that worked just fine.
8. Grease a baking dish and gently place the crust into it. Don’t worry about it looking nice. You can fix that later.
9. Fill the crust. Top with more grated Teese. Bake for 45 minutes.
10. Now, I found that when I pulled my quiche out of the oven, it looked all bubbly and delicious, except for the grated Teese on top. I popped the hot quiche into my microwave for 5 minutes and that made the top all ooey gooey (in a good way). Ta da!

Originally from The New Vegan Table

Ingredients

• 2 large russet potatoes, thoroughly washed
• Cheddar style Teese
• vegan sour cream
• vegan bacon bits
• scallion, thinly sliced

Instructions

1. Preheat oven to 400°.
2. Prick the potatoes with a fork and bake, directly on the rack, until cooked through, about 45 minutes.
3. Let the potatoes cool until they can be handled.
4. Heat oven to 425°.
5. Cut the potatoes in half and scoop out the insides, leaving about 1/4” on the shell.
6. Brush both sides of the potato skins with oil and top with Teese.
7. Bake on a cookie sheet for about 15 minutes, until the potatoes are lightly browned.
8. Top with bacon bits, sour cream, and scallion.

OOOPS! We promised TWO winners and only awarded it to one. I blame it on exhaustion from VeganMania in Chicago this last week.

Please see our original blog post on this. And now let’s announce the second winner!

Fork and Beans made these awesome The Three Amigos candy bars! It’s their take on the classic Three Musketeers candy bar. It looks amazing and the recipe is pretty simple to make at home.

The previously announced winner was The Vegan Cookbook Aficionado with their Sweet Potato Casserole Blondies.

As previously reported, here’s all the other entries. They were all awesome. Choosing even TWO winners was incredibly difficult. Please check out all these links and try your favorites and let us know how it went!

S’more Pops! by Charm City Vegan

Peanut Butter Cup S’mores by Growing Up Veg

Pumpkin S’mores Cupcakes by Passing Daisies

Dandies Bars by Three and a Half Vegans

S’Mores Ice Cream & S’Mores Ice Cream Sandwiches by easyvegan.info

Rocky Road Brownies by Not Your Parents’ Granola

S’mores Baked Oatmeal! by The RA Vegan

Peanut Butter Marshmallow Brownies by Suburban Vegan

All Edible Candy Land by Three and a Half Vegans

Pumpkin Marshmallow Chocolate Chip Cookies by Little House On The Vegan Prairie