Hey all! Thanks for everyone who sent us in recipes for our first ever holiday recipe contest. The food porn had us drooling for days. After a tough decision making process (and lots of recipe sampling) here is the first place winner and our two runner ups!
The winner, Rachel Ruiz, will receive a massive holiday swag bag with gifts from Door 86 Vegan Cheese, Daiya, Jiva Cubes, Mary’s Gone Crackers, Justin’s, Kind Snacks, Tofutti, Bearded Brothers and more.
I hope these vegan recipes inspire you to cook up something amazing for your omni family this holiday season.
First Place: Marshmallow-Frosted Sweet Potato Cupcakes with Candied Pecans
By Rachel Ruiz
These cruelty-free cupcakes are a tasty spin on a traditional omni favorite: sweet potato casserole. Fluffy vegan marshmallow-spiked frosting covers spicy sweet potato cupcakes for a holiday taste explosion! Add a crunchy candied pecan and a dusting of cinnamon and everyone will be asking, “How are THESE vegan?!”
Marshmallow-Frosted Sweet Potato Cupcakes with Candied Pecans
Makes 12
Pecans:
- 2 tablespoons organic sugar
- 1 tablespoon water
- 12 pecan halves
Cupcakes:
- 3/4 cup packed organic light brown sugar
- 1/2 cup mashed sweet potato
- 1/2 cup canola oil
- 3/4 cup almond milk
- 1 tsp vanilla extract
- 1 tsp cinnamon, plus additional for decorating
- 1/2 tsp nutmeg
- 1 pinch cloves
- 1 pinch powdered ginger
- 2-egg equivalent Egg Replacer (or flax eggs)
- 1 1/2 cups all-purpose flour
- 1/2 tsp sea salt
- 1 1/2 tsp baking powder
Marshmallow Frosting:
- 1/2 cup vegan margarine, softened
- 1 1/2 cups organic powdered sugar
- 1 teaspoon vanilla extract
- 1/4 tsp sea salt
- 3/4 cup vegan marshmallow fluff (ex: Ricemellow Crème)
Step one:
Preheat oven to 375 degrees. Line a 12-cup muffin tin with paper liners. Place a large piece of wax paper on counter or work space.
Step two:
In a medium saucepan, combine organic sugar and water. Place over medium heat and cook, stirring frequently, until sugar is melted and bubbling vigorously. Stir in pecans and let cook 1 minute. Remove from heat and immediately pour sugared pecans on wax paper, using wooden spoon to separate. Set aside and let cool until dry to the touch.
Step three:
In the bowl of a stand mixer, pour brown sugar, sweet potato, oil, almond milk, vanilla, spices, and egg replacer. Beat on medium speed for 2-3 minutes until combined.
Step four:
Sift flour, baking powder, and salt into the wet ingredients. Stir on low until just combined, then mix on medium for an additional minute until no large lumps remain, scraping down the sides of the bowl as necessary.
Step five:
Pour batter into paper liners until muffin cups are nearly full. Bake in preheated oven 20-25 minutes, until a toothpick inserted in the center comes out clean. Let rest in pan for 5 minutes before removing to oven rack to finish cooling.
Step six:
Place margarine in bowl of stand mixer and mix on medium-high until soft and fluffy, 3-4 minutes. Add in powdered sugar, vanilla, and salt, and mix on low until just combined. Turn speed to medium-high and beat an additional 4-5 minutes. Add marshmallow fluff to bowl with frosting and mix on medium-high until fully incorporated.
Step seven:
Pour marshmallow frosting into a large piping bag and pipe swirls of frosting onto cooled cupcakes. Top each cupcake with one pecan half and sprinkle with cinnamon.
Runner Ups:
Vegan Au Gratin Potatoes
By Erica Harper
My recipe tricked cheese lovers last year! They couldn’t believe it was vegan — so creamy, cheesy, and perfect for the holidays! It’s my vegan holiday potluck go-to item.
Recipe here.
Carrot-Spice Cakes with Vanilla Nutmeg Icing
Treat yourself the right way. Without unnecessary junk. Warm, crumbly, carrot spice cake minis with a ooey gooey icing. Perfection for Fall. These went fast. Literally. After the pictures were done, hands were grabbing at them! These will be a hit for your taste buds or holiday parties!
Recipe here.