Vegetarian and Vegan Desserts


For quick and easy baked bananas, take 4 ripe bananas, peel and slice them into 1-inch chunks. Mix 1/2 cup of orange juice, the zest of one orange and 1/2 cup of maple syrup. Pour over the bananas, sprinkle with granola and bake in a pre-heated 350 degree oven for about 20 minutes until the sauce is bubbly and bananas are softened. Garnish with whipped cream if you’d like.

One of my favorite desserts is an apple crisp. Melt a stick (8 tablespoons) of butter and set aside to cool. Meanwhile, peel, core and dice 2½ pounds Granny Smith apples. Toss with 2 tablespoons of flour, the zest of a lemon, 1 teaspoon cinnamon and 2/3 cup packed light brown sugar. Pour into an 8 or 9-inch baking pan or dish. In a separate bowl, combine 2/3 cup rolled oats, 2/3 cup flour and 2/3 cup packed light brown sugar. Stir in the cooled melted butter and mix well. Let sit about five minutes then break into bits and sprinkle evenly over the apples. Bake at 350 degrees for about 40 – 50 minutes until apples are tender and topping is golden brown.

When in season, little compares to the simplicity of a big bowl of ripe plums, cherries, peaches, nectarines or berries. For just a bit more effort, Martha Rose Schulman offers a simple and delicious suggestion for Strawberries with Orange Juice and Mint. Fruit sorbets are another tasty choice. If you want to make your own sorbet, The Vegetarian Resource Group has posted some great fruit sorbet recipes here.

If you’re having guests or have more time to spare, a flourless chocolate espresso cake with raspberry sauce could be an elegant solution to what to serve for dessert.

Vegan desserts are a bit more of a challenge since no eggs, dairy or honey should be used. Additionally, some vegans don’t eat sugar. All-fruit deserts are a great suggestion. Michelle Urvater has a show named Cooking Monday to Friday on the Food Network. This is one of her recipes:

Exotic Fruit Salad

2 tablespoons confectioner's sugar, plus extra for dusting
1 to 2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon ground Chinese 5 spice powder
2 ripe mangoes, papayas or 1 ripe pineapple, peeled and cut into 1/2-inch dice
1/2 pint raspberries
4 to 6 kiwis, peeled and cut into thin rounds
2 ripe bananas, peeled and cut into thin rounds
Mint leaves (Optional garnish)

Whisk sugar, lemon

The copyright of the article Vegetarian and Vegan Desserts in Vegetarian Cuisine is owned by Allison Tyler. Permission to republish Vegetarian and Vegan Desserts in print or online must be granted by the author in writing.

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