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Serves: 8 to 10

Ingredients
For the pie crust:
1 1/2 cups (210g) all purpose flour (see note)
1 tablespoon sugar
1 teaspoon salt
2/3 cup (152g) cold vegan butter, cut into 1/2 inch cubes
3 to 4 tablespoons ice water

For the pie filling and topping:
3/4 cup (300g) brown rice syrup
6 tablespoons soy or oat milk
1 cup (320g) paht
1/4 cup (50g) light brown sugar
4 tablespoons (57g) vegan butter, melted and cooled
1/2 teaspoon salt
1 teaspoon vanilla extract 2 cups (220g) chopped pecans
3 1/2 tablespoons (35g) potato starch
1 cup (110g) pecan halves

Instructions
Make the pie crust: In a food processor, combine the flour, sugar and salt and pulse while adding the butter, a few pieces at a time. Add the ice water, 1 tablespoon at a time, until the dough starts to form.
Shape the dough into a ball. Do not handle more than necessary. Wrap with plastic and refrigerate for at least 4 hours, but best if overnight.
Preheat the oven to 350 degrees.Make the pie filling and topping: In a medium bowl, combine the brown rice syrup, soy milk, paht, brown sugar, melted butter, salt, vanilla, chopped pecans and potato starch.
Place the pie dough between two sheets of parchment paper. Using a rolling pin, roll out the pie dough gently until it is large enough to line a 9-inch pie pan. Ease the crust into the pan and trim any excess dough at the edges with kitchen shears or a sharp paring knife. Pour in the filling. Top the filling with pecan halves.
Transfer the pie to the oven and bake until the pie filling sets (i.e., doesn’t jiggle too much), 1 hour to 1 hour 15 minutes. Cool the pie on a wire rack for 2 hours before serving.

Easy vegan snickerdoodle cookie recipe

\"PHOTO:
The Korean Vegan
PHOTO: Easy plant-based, gluten-free snickerdoodle cookies.
>

Molinaro said JUST Egg was the key ingredient to help this plant-based and gluten-free cookie come together.

Ingredients
3/4 cup white sugar
5 tbsp vegan butter (slightly softened)
1/4 cup JUST Egg (liquid)
2 teaspoons vanilla extract
1 cup sweet white rice flour (regular rice flour will NOT work)
1 cup finely ground almond flour
1/4 cup potato starch
2 teaspoons cream of tartar
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 cup chocolate chips
1/2 teaspoon ground cinnamon
1 tablespoon sugar

Directions

Preheat the oven to 375 degrees.
Using a hand-mixer or stand mixer, mix together the sugar, JUST Egg, and vanilla extract. Then add the sweet white rice flour, almond flour, potato starch, cream of tartar, baking powder, baking soda, salt and mix until a dough forms.
Next, add the chocolate chips (if desired) and incorporate into the cookie dough with a spoon or spatula.
In a separate bowl, mix together cinnamon with 1 tablespoon of sugar. Scoop out enough dough to create a ball the size of a gumball. Coat the surface of your ball with the cinnamon sugar before placing it on your baking sheet (lined with parchment paper).
Make sure the dough balls are at least 2 inches apart (they will spread).
Bake in the oven for about 11 to 13 minutes. Allow them to cool for about 2 minutes before enjoying.

Recipes reprinted courtesy of Joanne Molinaro, The Korean Vegan.

This story was originally published on Nov. 20, 2022.

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