Making dairy free French food is easier than you’d think. Before I made these recipes I had no idea how decadent French food was.
This cheesy sandwich was the best thing I’ve ever eaten. I should give it an award.
Vegan Croque Monsieur
Dude this sandwich is out of this world. I did burn the uncovered edges of the sandwich in the last two seconds when I switch the oven to broil trying to brown the cheese. The cheese was already melted without broiling so feel free to skip that step. You will not regret this recipe. It will change your life!
4 slices bread, 1 bag vegan shredded cheese (I used daiya shredded mozzarella, 7oz), vegan deli slices (I used tofurky smoked slices), mustard (i used spicy but dijon would be proper) + bechamel sauce (1 TB flour, 1 TB vegan butter, 1/2 cup plain almond milk, salt)
*feel free to add extra herbs and spices to this
- Melt vegan butter in a pot. Once butter melts add in flour. When it starts to bubble whisk in almond milk. Cook on a low simmer for 3 minutes or so. Don’t allow sauce to get golden or burn. You can add herbs or spices.
- Lay bread on baking sheet. Apply a layer of bechamel sauce then cheese then deli slices then dijon then more cheese. Top with bread then add more bechamel sauce and cheese.
- Bake at 400 for 10 minutes. Mine was perfectly melted and not burnt at this point but I turned the oven to broil to darken the cheese which worked but burned the outer edges. I did cut off the burnt crust and ate them anyway. ENJOY
Vegan French Butter Cookies (eggless melt away cookies)
These were good. They’re not crazy sweet and did not melt in my mouth like the name lead me to believe. These are the easiest cookies to whip up! No excuses! This is a smaller batch but you can double or triple the recipe. These were dry kind of like Dutch butter cookies. Some how I thought these would be soft like the Vegan Kurdish- Persian Butter Cookies I made recently. You can roll these by hand but piping them makes them look so fancy! I’m very much looking forward to making these again!
70g flour, 26g powdered sugar, 16g corn starch, 76g vegan butter, 1 ts vanilla extra
- Mix room tempture butter with powdered sugar til creamed smooth. Mix in vanilla.
- Add corn starch and flour and mix to smooth
- Form desired shape on cookie sheet either by hand or with a piping bag
- Bake at 350 for 20 minutes or until slightly golden. ENJOY
Inspired by Tasty Cooking
Vegan Tartiflette (potato, cheese, bacon casserole)
My kitchen smelled amazing when I baked this! There’s one thing about sliced potato dishes I think is worth mentioning. They can seem to never get tender enough in the oven. I’ve had this issue with hasselback potatoes. Every recipe I’ve ever seen says to bake 45 minutes. I’ve never had mine properly cooked in less than TWICE that recommended time. I mention this because the tenderness of these potatoes straight from the microwave seemed unchanged after baking for 45 minutes. Consider your desired tenderness while boiling or microwaving them.
3 potatoes (866g), 1 bag shredded vegan cheese (I used the same as mentioned above), 1 package of vegan bacon (I used one thats seitan based), 1 can coconut milk *you can use extra spices, grilled onions
- You can microwave or boil whole potatoes with their skin on til just tender but not falling apart. I microwaved mine for 10 minutes.
- Slice potatoes and layer them with vegan cheese and vegan bacon in a casserole dish
- Pour coconut milk on to the mixture. You can mix herbs and spices into the coconut milk before pouring. Be sure to top the dish with a final helping of vegan bacon and vegan cheese.
- Cover with foil and bake for 45 minutes at 400 degrees. Unwrap and bake the dish for an additional 10 minutes or until the toppings start to golden. Be careful on to burn the toppings.
Inspired by Food Wishes