complete guide to vegan afternoon tea \\ 3 VEGAN RECIPES \\ spring brunch inspired

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

fresh raspberries

🥗Healthier: frozen raspberries

💰Cheaper: canned raspberries

Frozen raspberries are often more affordable and available year-round.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber, while cake flour can be less expensive.

Preheat the oven to 350°F (175°C).

In a blender or food processor, add 2 cups of all-purpose flour, 1 cup of vegan margarine (melted a little), 1/2 cup of sugar, and 1/2 teaspoon of sea salt. Pulse until crumbly and doughy.

Set aside about half of the batter.

Line an 8x8 inch pan with parchment paper and press the dough into the bottom of the pan.

Bake the crust for 18 minutes.

While the crust is baking, prepare the lemon filling by adding 1/2 package of extra firm tofu, 1/4 cup of lemon juice, 1/2 cup of sugar, and lemon zest to a blender and blend until smooth.

Add 1/2 teaspoon of vanilla and 1 tablespoon of cornstarch to the blender and blend again until creamy.

Once the crust is cooled, layer half of it with the lemon filling and the other half with raspberry jam.

Crumble the remaining shortbread dough over the top of the fillings.

Bake the assembled bars in the oven for 26-30 minutes.

Sprinkle with confectioners sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens