When asked to incorporate all three of my favourite Vancouver vegan-friendly companies into one recipe for Vancouver Is Awesome, I have to admit I was a bit worried about pulling it off.
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When asked to incorporate all three of my favourite Vancouver vegan-friendly companies into one recipe for Vancouver Is Awesome, I have to admit I was a bit worried about pulling it off. I knew that the Gardein and Daiya products would go together well, but somehow I had to sneak in some protein powder too. I mulled over some sweet options, but that would make it really hard to mix the vegan meat. Then it dawned on me - a savoury baked good! I could add plain Vega protein into the dough, add Gardein's Beefless Ground Crumbles for 'meaty' goodness, and Daiya Cheddar Shreds for that cheesiness that holds it all together and almost lioke magic, you've got a vegan beefy cheddar scone! The texture is flakey on the inside, crispy on the outside and each scone contains over 7 grams of protein. A vegan baking success indeed! |
Photo: Christine McAvoy
Vegan Beefy Cheddar Scones
INGREDIENTS:
1 2/3 cups organic all purpose flour
1/3 cup Natural Vega One powder
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons organic cane sugar
4 tablespoons cold vegan butter
1 cup Daiya dairy free cheddar shreds
1/3 cup fresh chives or finely diced scallion tops
1 cup Gardein Beefless Ground Crumble, cooked according to package and set aside to cool
3/4 cup + 2 tablespoons (for brushing) almond milk
METHOD:
Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
1) Whisk together the flour, protein powder, salt, baking powder, and sugar.
2) Work the vegan butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.
3) Mix in the Daiya Shreds, chives or scallions, and Gardein Ground Crumble until evenly distributed.
4) Add 3?4 cup of the almond milk stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add almond milk until the dough comes together. Transfer the dough to a well-floured work surface.
5) Pat the dough into a smooth 7" disk about 3?4" thick. Transfer the disk to the prepared baking sheet.
6) Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
7) Brush the scones with the remaining almond milk; this will help their crust brown.
8) Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
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