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Vegan spinach dip, creme brulee & butter tarts

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For spinach dip
  Frozen chopped spinach package 10 Ounce, thawed (1 Package)
  Soft silken tofu 12 Ounce (1 Package)
  Onion soup mix/Vegan vegetable soup mix 1 Ounce (1 Package)
For creme brulee
  Firm silken tofu 12 Ounce (1 Package)
  White sugar 1⁄2 Cup (8 tbs)
  Soy milk 1⁄2 Cup (8 tbs)
  Vanilla bean 1⁄2 , split lengthwise
  Vanilla extract 1 Teaspoon
  Cornstarch 2 Tablespoon
  All purpose flour 2 1⁄2 Cup (40 tbs)
  Salt 1⁄2 Teaspoon
  Vegetable shortening 1 Cup (16 tbs)
  Vinegar 1 Teaspoon
  Egg substitute equivalent to 2 eggs 1 (The Equivalent Of 2 Eggs Using Egg Replacer Powder)
For filling
  Extra firm silken tofu 12 Ounce (1 Package)
  Corn syrup 1 Cup (16 tbs)
  Demerara sugar/Brown sugar 3⁄4 Cup (12 tbs)
  Vegan margarine 1⁄4 Cup (4 tbs) (Use Melted)

Spinach Dip

Squeeze out any excess liquid from the spinach. Place in a bowl
and set aside.
Place tofu in a blender or food processor and puree until it is
smooth and creamy.
Pour the tofu into the bowl with the spinach, add the soup mix and
stir to combine everything. Cover and chill for at least an hour
(preferably longer) before serving

Crème Brûlée

Preheat oven to 325°F.
Puree the tofu in a blender. Add the sugar, soy milk, and both
vanillas. Use the tip of a small knife to scrape the seeds from the
vanilla bean. Continue blending the mixture. Add the cornstarch
and blend till smooth and creamy. Make sure to scrape down the
sides of the blender so that everything is properly incorporated.
Pour the mixture into 4 ramekins. Place the ramekins in a large
baking dish and pour hot water into the pan going about 2⁄3 up the
sides of the ramekins. Be careful not to get any water in the
Bake for 30-40 minutes. It should feel set when jiggled.
Remove the ramekins from the water and allow to cool on a wire
rack. Refrigerate for at least 4 hours. When ready to serve cover the
tops with a layer of sugar and using a culinary blow torch, heat the
sugar till a bubbly crust forms. The blow torch may make the crème
brûlée warm so if necessary refrigerate for 15-20 minutes and then

Butter Tarts

Preheat the oven to 350°F.
Mix flour and salt in a large bowl. Cut the shortening in with a pastry
cutter until it is crumbly and resembles rolled oats.
In a cup, combine the egg replacer mixture, vinegar and enough
water to equal 1⁄2 cup of liquid. Gradually stir mixture into flour. Add
enough to make the dough cling together. Add more water if it is
not clinging. Gather into a ball and divide into 2 portions.
Roll out each portion to desired thickness (I like about 1⁄8” thick) on
a lightly floured surface. If the dough is sticking use more flour on
the board. Flouring your rolling pin also helps. Cut circles out using
a round cookie cutter and gently place each disc inside a muffin tin
making sure to press up the sides as well. The dough will probably
only go about half way up the sides. Use a cookie cutter that is at
least as big as the opening of the muffin tin.
To make the filling, puree the tofu in a blender. In a bowl mix
together the pureed tofu, corn syrup, sugar, margarine and vanilla.
Put chopped pecans, walnuts or raisins in the bottom of the tart
shells. Fill until 2⁄3 full and bake for 25-30 minutes.
Remove from oven take out of the muffin tins and allow to cool on
wire racks

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Recipe Summary

Difficulty Level: 
Side Dish
Vegan, Vegetarian

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Average: 4.4 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6281 Calories from Fat 2551

% Daily Value*

Total Fat 288 g443.2%

Saturated Fat 62.8 g314.1%

Trans Fat 27 g

Cholesterol 2 mg0.7%

Sodium 4816 mg200.7%

Total Carbohydrates 831 g277.1%

Dietary Fiber 22 g87.9%

Sugars 351.6 g

Protein 127 g253.1%

Vitamin A 575.1% Vitamin C 135.3%

Calcium 96.4% Iron 201.7%

*Based on a 2000 Calorie diet

Vegan Spinach Dip, Creme Brulee & Butter Tarts Recipe