Vegan Sweet Potato Pie

vegan sweet potato pie

Here is a vegan sweet potato pie recipe that I found on YouTube. For now, this will be the one I’ll be making to bring to the holiday gatherings. In the past, I have always been asked to bring desserts. Are desserts my specialty? Hmm…well, we will see what happens this year because anything I bring will be plant-based. I hope you like it.

More desserts/sweets for you to try.

Vegan Meringue Cookies – Using Aquafaba

meringue cookies

Yes, vegan meringue is possible using aquafaba. Aquafaba is the left over water after cooking dried beans or legumes. The only one I’ve ever used is that which I have after cooking chickpeas/garbanzo beans. I think chickpea water is the most popular one for most recipes. (See the aquafaba recipe below.)

I cannot eat pure sugar, so these cookies are not for me, but I wanted to make a dessert that my daughters might enjoy and for those of you who might enjoy them too.  But really, I just wanted to try to try a substitute for egg whites to create a meringue cookie. And it works great!

Oh, and before you get started, the recipe below calls for the use of a pastry bag with a star (decorative) end. You can use a pastry bag with a hole cut in the bottom. Or simply use a spoon to plop the meringue onto the cookie sheets. Don’t worry…these cookies will taste the same once baked no matter what “shape” they are in.

Once baked and cooled, the cookies will be crispy. Store in an airtight container to keep away from moisture or they will lose their crispiness. Also, keep them away from heat because they will melt.

Leftover Vegan Meringue…

I had left over meringue, so I decided to make vegan lemon meringues desserts. Not pie, because I didn’t want to make a crust. I used this recipe . This recipe also contains good tips on making the lemon curd thicker (such as using agar agar flakes). I simply used the basic recipe even without the vegan butter. There is also a link to vegan pie crust recipe and suggestions for store-bought brands.

Leftover aquafaba…

I always like to keep aquafaba available for use in some requires that list eggs as an ingredient. I often use aquafaba in pancakes and cookies. But, if I don’t use the aquafaba right away, I freeze some in ice cube trays for later use.

How to make aquafaba

I enjoy using chickpeas in many recipes, therefore, I always have aquafaba on hand. I think chickpeas and pinto beans are my favorite legumes. Although, I’ve never used pinto aquafaba in any recipes…I supposed that you could, but it would give it a pink tint for sure.

I prefer to soak the chickpeas overnight (or at least 8 hours). Note: The cooking times below refer to soaked chickpeas.

Drain off the soaking water, prior to cooking.

Instantpot: Cover with 1 inch of water. Stovetop: Cover with 2 inches of water.

Instantpot: Cook for 13 minutes. Stovetop: Bring to boil for 1 minute, then simmer on low for about an hour.

I usually use a spoon to remove some of the froth that appears in the pot after cooking.

Strain the aquafaba into a container for later use.

Ta da! Chickpea Aquafaba

I usually put the chickpeas into the freezer for later use in soups, salads, hummus, and stir-fries.

More Vegan “Sweet” Desserts

Chickpea Tortillas

Tex-Mex is my favorite without a doubt. I really enjoy corn tortillas, and my preference is organic corn tortillas. Yet, it’s so difficult to find organic corn tortillas or the right organic corn meal (masa) to make my own tortillas (still looking though). But this tortilla recipe is just as satisfying. It’s very mild tasting so it would make a good wrap for anything you wish to put inside.

The original recipe is from Elavegan, but when I didn’t have any chickpea flour I decided to try fresh, cooked chickpeas instead – and it worked!

Notice how flexible they are!