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Vegan French Silk Pie

March 14, 2014 by Lisa Le 42 Comments

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Vegan French Silk Pie. Such delicious. Wow raspberries. Much chocolate. | Je suis alimentagese | #vegan #pie #piday

Oh hello. I know, I know. I’m super late. I missed Monday’s post. And then I missed Thursday’s… and here I am posting on a Friday when I never post on Fridays. I’M SO SORRY. But it’s Pi Day, and as the ultimate nerd, HOW COULD I RESIST? This vegan French silk pie is so simple, silky, decadent yet not overwhelming in sweetness. Topped with fluffy whipped coconut cream and bedazzled with fresh raspberries? Hubba hubba.

But I’ve talked about the vegan side of JSA, I’ve yet to delve into the waters of feminism, but today, I give you NERDISM.

Since it’s Pi Day, what better way to enlighten you of the ways of which I’m nerdy?

I am so many kinds of nerd.

I’m borderline geek actually. (Y’know, the not so cool side of nerds.)

I was never a cool kid. I was too hyper, too goody-goody, and too into books. I grew up devouring books. I clearly remember going to my town’s library at age 5 and signing my very first library card. I used to take out massive stacks of books every week because I was an only child and all of my friends lived on the other side of town. Sweet Valley High, Chronicles of Narnia, Baby Sitter’s Club, Baby Sitter’s Little Sister (Ugh I always skipped the first chapter. Shut up Karen, I get it. Your parents are divorced. Y U NEED TO EXPLAIN EVERY BOOK?!)

Yes I realize the author did it for background knowledge reasons. But holy balls so annoying.

Vegan French Silk Pie. Such delicious. Wow raspberries. Much chocolate. | Je suis alimentagese | #vegan #pie #piday

I spent hours and hours at the library after school because my mom commuted to work an hour away, so I’d be at the library until 6 or 7, reading, doing homework, or fixing the way books were placed on the stacks. (Yes, I was the 10 year old kid who would bring all the books forward on the shelf and straighten them so that they were all even and flushed against each other).

One of my best friends’ mom was the head librarian, and she lived right across the street. We would hang out in the library and sometimes go to her house and… actually I have no idea what we did. 12 year old Lisa’s memory is lacking there.

Then another best friend of mine (actually she was best friends with me first but moved away, her cousin — the aforementioned best friend — and I became closer in the subsequent years) and I used to nerd out and obsess over Harry Potter. We wrote fan fiction and role played using our own characters (my character was Harry and Hermione’s kid because THEY ARE SOULMATES. Even J.K. Rowling admitted it.)

She also introduced me to Lord of the Rings and thus began my never-ending fandom of Lord of the Rings. To this day I still watch it, sometimes with commentary because I love Dominique Monaghan and Billy Boyd talking. She had dibs on Billy, but it’s okay, I was always Dom’s girl. (Sorry Chris.) We role-played our own characters for Lord of the Rings for YEARS. As in between ages 13 and 18. So many stories. My character’s name was Fairianen Elrohir (as in the daughter of Elrohir, Arwen’s older brother who had a twin named Elladan). She had twin swords, a kick-ass horse and a really weird, slightly pervy boyfriend. Actually I don’t think I wanted him to be that pervy, I think my BFF just wrote him that way.

Anyway, I digress.

Vegan French Silk Pie. Such delicious. Wow raspberries. Much chocolate. | Je suis alimentagese | #vegan #pie #piday

After Lord of the Rings, I got REALLY into anime. But I refused to tell anyone about it (in high school anyway). I was really into Naruto, Bleach, Sailor Moon (Season 6 Super Sailors Stars FTW), and oddly enough Love Hina. I don’t remember anything about it really. I just remember watching many many hours of it.

In terms of academics, my favourite subject was math. Yes, yes, I know, stereotypical Asian. My mom would give me extra math lessons everyday since I was a kid, so I was actually doing grade 6 math back when I was in grade 1, because that’s how the Viet kids did it.

We hardcore.

Sorry that was terrible.

Math was definitely my best subject, and to be honest, I have no idea why I didn’t keep going in math, because I wasn’t really all that great in English. Or French. I would get 95s in math, but only 86s in French and English. Actually my first essay ever I got an 80.

I WAS LIKE WUT.

(Yes to even further my nerdcred, I was a straight A student who got upset over Asian-fails like an 80.)

Vegan French Silk Pie. Such delicious. Wow raspberries. Much chocolate. | Je suis alimentagese | #vegan #pie #piday

But my nerdcred doesn’t stop there. In high school I also became a Classics Club nerd. I was really into Latin, Greek and Roman mythologies, Socrates… and grammar. Guys, I love grammar. Could you tell? With my religious use of the Oxford comma, proper use of ellipses, heck I even used an em-dash up there.

Uh… and I forgot to mention that I’ve been a band-geek like all of my life. I’ve been playing piano since I was six, played in band (flute/piccolo, trumpet or piano in jazz band) since grade 6, and I’ve been at band camp for over 10 years (as a camper and as a music staff).

…Actually writing all this nerdom down is getting a little intense. I’m going to list the remaining fandoms I’m super into because otherwise this will be the longest post of life.

Reasons why I’m a nerd, continued (and probably will be updated)

  • Marvel (I LOVE X-MEN aka Kitty & Colossus 4ever, and Iron Man…and The Avengers, but mostly because of Joss Whedon)
  • …Joss Whedon. Firefly, Dollhouse, Astonishing X-Men BUT only the ones he did because all the others are horrendous, and as I mentioned, the Avengers. (No I did not watch Buffy. Spike gave me the heebie-jeebies). And I watch S.H.I.E.L.D. because I love Fitz and want to marry him. Mostly because Chris is basically Fitz. Less awkward though. But just as intense about engineery things I don’t understand.
  • DC Comics (because let’s be real, Batman and Superman have way better back-stories than all of Marvel’s comic book heroes combined.)
  • Star Trek (In order: TNG, Voyager, DS9, OGS) (Captains: Picard, Janeway, Kirk, Sisko)
  • Game of Thrones
  • Photography (Duh.)
  • Computers (I drool over beautiful gaming computers even though I switched to Mac back in 2009)
  • MMORPGs (Chronological order: Runescape, Maplestory, Forsaken World)
  • Website development (I’m weirdly into the back-end of blogging. I love learning about SEO, HTML, CSS, and I’ve been CodeAcademy-ing Javascript)
  • Board games (favourites include Settlers of Catan, Dutch Blitz, King of Tokyo, Pandemic, aaaaaaand Scrabble)
  • Stationary. Back to School Season is the best season.
  • Technology in general. I’m really into smartphones. And tablets. And Google.
  • Sherlock. I’m a Cumberbitch.
  • Pokémon. I may have ignored the beautiful countryside of Italy when I was 17 because my friend let me play her Pokémon Pearl on the bus. GOTTA CATCH EM ALL.

And I’m sure the list goes on but this is waaaay to long of a post.

TL;DR

This vegan French silk pie is amazing. I’m a huge nerd. Happy Pi Day. Check out all the pies my fellow blogger friends shared:

Sorry for the longest, most self-centered post ever.

Recipe adapted from Alton Brown

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Vegan French Silk Pie

Vegan French Silk Pie

Ingredients

For the crust:

  • 1/2 cup vegan butter
  • 1/4 cup white granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1/4 cup dutch-processed cocoa powder
  • 1/4 tsp salt

For the filling:

  • 200g (7 oz) dark chocolate, chopped (make sure there's no dairy to keep it vegan)
  • 1/3 cup coffee liqueur (I used Kahlua)
  • 1 block silken tofu, drained and at room temperature (300g)
  • 2 tsp maple syrup
  • 1 tsp vanilla extract

For the coconut whipped cream:

  • 1 can Thai Kitchen full fat coconut milk, refrigerated overnight (do not shake)
  • 1/4 cup icing sugar
  • Optional: 1 tbsp tapioca starch
  • Optional: Fresh raspberries

Instructions

    For the crust:

    1. Preheat oven to 350F.
    2. In a food processor, blitz together butter, sugar, flour, cocoa powder and salt until a dough forms (it'll be very soft, like cookie dough). Press into a lightly sprayed tart pan (if you're using a pie pan you can probably skip the spray). Use a fork to pierce the bottom to prevent air bubbles. You may not use all the dough, depending on the size of your pan. Reserve the rest to make a mini pie later if you also have extra filling.***
    3. Bake for 15 minutes, then remove and let cool on a wire rack. You may need to use a fork to press down the crust because it may have puffed up.

    For the filling:

    1. Using a double boiler or a heat-safe bowl over a low-simmering pot, melt the chocolate. Transfer to a food processor or a blender and blend with the coffee liqueur, maple syrup, and vanilla extract until smooth. Add tofu and continue to blend/process until you have a very smooth and silky filling. Fill your cooled chocolate pie crust, you may have some leftover.
    2. Let the pie set in the fridge for at least 4 hours, but I let it chill overnight.

    For the coconut whipped cream:

    1. Scoop out the thick, coconut cream from the top of the unshaken and refrigerated coconut milk can. Reserve the remaining liquid for smoothies. Whip cream with icing sugar until thick and soft peaks form. If you are finding it's not thickening up, add 1 tbsp tapioca starch.
    2. Either spread on top, or pipe little rosettes and garnish with fresh raspberries.
    © Lisa Le

     

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    Filed Under: Baking, Dessert, Vegan recipes Tagged With: chocolate, coconut whipped cream, piday, pie, silk, vegan

    About Lisa Le

    Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

    Reader Interactions

    Comments

    1. Kelley says

      March 14, 2014 at 9:43 AM

      I don’t know what I love more.. your admitting all your nerd-dom or this pie. It might be a tie. The pie looks really good though. Maybe its the pie.

      Reply
      • Lisa Le says

        March 14, 2014 at 9:44 AM

        Hahaa thanks Kelley. The pie is pretty awesome. Probably more awesome than I.

        Reply
    2. Heather @ French Press says

      March 14, 2014 at 11:37 AM

      this is the most gorgeous french silk pie Lisa! we’re not vegan, but i am totally making this pie for my family

      Reply
    3. [email protected] Cooking with Curls says

      March 14, 2014 at 1:46 PM

      OMG, your pie looks absolutely amazing Lisa!!!! It’s really fun to learn more about you. ;) I personally, cannot do math to save my life! I was married to an electrical engineer (with a minor in math), and pi to me…..was just a really long number that he used as a padlock combination. :0 I’m digging this food blogger version of Pi Day, lol

      Reply
      • Lisa Le says

        March 14, 2014 at 10:32 PM

        Thanks Lisa! Trust me, Chris is an engineer too and honestly, when he talks about integrals or something… my eyes just glaze over ><

        Reply
    4. Martha @ A Family Feast says

      March 14, 2014 at 3:54 PM

      Lisa – Would it be wrong if I made this pie and then ate it all myself? Seriously – this is one amazing pie!! And, gorgeous photos as always… Adding this to my must-try list!

      Reply
    5. Ashley says

      March 14, 2014 at 6:32 PM

      NERD LOVE!!! You are awesome. I think you and I might be soulmates. I see no mention of Battlestar Galactica, which leads me to believe that you haven’t seen it (if you had it would TOTALLY be on this list). DO IT.

      p.s. dig the pie too.

      Reply
      • Lisa Le says

        March 14, 2014 at 10:27 PM

        Hahaha I have to admit, I’ve never been into BG. I think it’s on Netflix though so when I need a binge-fest I’ll check it out =)

        Reply
    6. Hezzi-D says

      March 14, 2014 at 7:54 PM

      This looks amazing! I can hardly believe it’s vegan!

      Reply
      • Lisa Le says

        March 14, 2014 at 10:24 PM

        Thanks girl! You’d be surprised how many things are vegan ;)

        Reply
    7. Katie @ Produce on Parade says

      March 14, 2014 at 9:03 PM

      It’s okay, I was the editor of Key Club. The EDITOR…of KEY CLUb. Omg, dork. Oh but it gets worse, I also created our high school’s Key Club website..from straight up legit, pure HTML. NERD. Um…this pi(e) makes my day. You are awesome. Also do you listen to the slightly feminist podcast Stuff Mom Never Told You? I feel like you’d enjoy it.

      Reply
      • Lisa Le says

        March 14, 2014 at 10:24 PM

        Hahah that’s amazing!! I’m so glad you shared that. I honestly had no idea what Key Club was but I just looked it up and it’s awesome! Good for you for doing something so awesome. And girl, I TOTALLY acknowledge your mad HTML skills. I totally did that once upon a time, y’know with frames and flash?? Hahah. I used to listen to SYMNTY and Stuff You Should Know too! You have excellent taste in podcasts!

        Reply
    8. Kathleen @ Fearlessly Creative Mammas says

      March 14, 2014 at 10:47 PM

      I raised a couple of nerds, so nerds hold a special place in my heart. When someone says something not nice about a nerd, I always say, “Nerds will rule the world someday.” It’s true. Your pie looks so silky and sounds really yummy. I am a chocoholic, so it is right up my alley!

      Reply
    9. Julianne @ Beyond Frosting says

      March 15, 2014 at 2:08 AM

      Gorgeous pie!

      Reply
    10. Nicole says

      March 15, 2014 at 11:23 PM

      This pie is Gorgeous! Pinned :)

      Reply
    11. ang says

      March 17, 2014 at 11:49 AM

      I don’t think you’re a nerd, Ithink you’re a super-star – this pie looks incredible Lisa!
      I pinned it to my PIE board :) Happy Belated PiDay.
      Ang
      jugglingactmama.com

      Reply
    12. Elizabeth @ Confessions of a Baking Queen says

      March 17, 2014 at 4:17 PM

      I love vegan desserts, your pie looks so silky and dreamy!!

      Reply
    13. Lauren says

      March 17, 2014 at 5:01 PM

      I love French Silk Pie! Pinning :)

      Reply
    14. Elin Andersson says

      March 19, 2014 at 6:03 PM

      Hello!

      I’m a Swedish vegan feminist who found your site by accident while procrastinating on Tumblr and can I just say that you are THE ULTIMATE HUMAN BEING!!! Sorry but I was like oh, amazing looking vegan pie. OMG Lord of the rings nerdiness, OMG Manga nerdiness and then you have a vegan glutenfree cathegory that’s like things I didn’t know existed in this world?!?! This is too good!

      Reply
      • Lisa Le says

        March 19, 2014 at 6:36 PM

        Hahha thanks Elin, this comment made my day. You rock =)

        Reply
    15. Adelina says

      March 31, 2014 at 5:56 PM

      Holy smokes, I think you’re describing me. HP and LoTR obsession? Yes! Band camp? Yes! Except it was orchestra, but same thing pretty much. As a kid I raided the library each time I visited. A normal book would take me max 2 days to finish reading. NERDS FTW!

      This pie looks delicious too. :)

      Reply
      • Lisa Le says

        March 31, 2014 at 6:01 PM

        Hahah if it counts at all I played flute and piccolo in symphony orchestra at band camp? Yay nerds!

        Reply
    16. Aya says

      June 7, 2014 at 2:36 PM

      Is there something I can replace with tofu…? I tried looking for it in the supermarket, but it wasn’t there. :(
      P.S. I’m Egyptian, so I guess that’s why I couldn’t find it, though I was looking in the Asian corner?

      Reply
      • Lisa Le says

        June 7, 2014 at 8:52 PM

        Eeeee that’s hard. The silken tofu is what gives this tart its texture. Maybe vegan yogurt? It might not set as nicely though.

        Reply
    17. Eveliina says

      August 17, 2014 at 10:55 AM

      Hi ! I was wondering how much is that one block of silken tofu exactly? Or what brand did you use?:)

      Reply
      • Lisa Le says

        August 18, 2014 at 9:35 AM

        HI Eveliina, shoot, I meant to specify in the recipe. I think I used a Rooster brand one, I believe it was 300 g of silken tofu.

        Reply
    18. Ashley says

      September 1, 2014 at 6:00 PM

      Huge disappointment. A “block” of tofu? What size block? I used a 15 oz block and got a huge bucket of tan colored slop that tasted nothing like chocolate or french silk. Maybe more time on the recipe and less on the kid geek story. People spend time and money on recipes, so please be careful with what you post.

      Reply
      • Ashley says

        September 2, 2014 at 12:11 PM

        I wish I could edit that. Way out of line. I apologize – I let my frustration get the best of me. And, I see, ironically, just above my post, someone else asked the question on how much tofu and you had answered. And further, I have to admit that my boyfriend, level headed man that he is, was standing by while I was ranting and raving like a fool over the pie filling and he suggested I just pour it in and chill it and wait and see how it turned out. I said that was ridiculous because the flavor wouldn’t change that much. But, as it happens, when combined with the crust, even though it had too much tofu and it wasn’t very chocolatey, it was still pretty good. So I was wrong, wrong wrong, all the way around. Again, my apologies for being a total brat. I hope you can delete my comments and maybe forgive me. A little. Thanks.

        Reply
        • Lisa Le says

          September 7, 2014 at 2:29 PM

          Hi Ashley,

          Thanks for your comment, honestly I really do feel terrible about not keeping track of the actual size of the tofu block I was using. I’ll probably have to remake the recipe at some point to double check that it was the 300 g one, but where I live, I only have one option, and it’s like a 4x4x2 inch block of tofu. There’s a photo of all the ingredients above, and the tofu is all in a bowl.

          Thank you for coming back to apologize, honestly I appreciate both negative and positive feedback. It helps improve the recipe, it helps the other people using the recipe, and it helps me from making the same kind of mistake in the future. On a side note though, I’m not sure how often you visit my blog, but I almost NEVER talk about just the recipe. I absolutely love food, and I could talk about it all day long, but I don’t want to write about it all the time. I don’t expect people to read the post, but it’s nice when they take a moment before they scroll down to the recipe.

          Reply
    19. Megan says

      September 2, 2014 at 2:23 AM

      This looks fantastic! I’ve just worked out I’m dairy intolerant so vegans are my favourite people at the moment!
      And it’s always fun to find like minded people…you basically just listed all of my favourite things! Including maths, and I’m about to start studying French and Latin at uni, and hopefully delve into the world of translating.
      Thanks for the recipes :)

      Reply
    20. Crystal says

      February 23, 2015 at 5:25 PM

      Hi! Just discovered your blog and am quite excited about it! I too am a female Canadian super-nerd and I am vegetarian. This pie looks great, and I intend to make it soon. HOWEVER, I need need NEED to tell you that your point above: “DC Comics (because let’s be real, Batman, Superman, and Spiderman have way better back-stories than all of Marvel’s comic book heros combined.)” has an error. Spiderman is MARVEL not DC (also, the plural of hero is heroEs, not ‘heros’). just sayin’ :)

      Looking forward to discovering more in your blog!

      Reply
      • Lisa Le says

        February 23, 2015 at 10:29 PM

        OH MY GOD. I feel mortified that I mixed up Spiderman in the wrong universe. Thank you for pointing that out. That’s so silly of me, I totally know that Spiderman is a Marvel Character too. I will make those changes, thank you for taking the time to comment! =D

        Reply
    21. Berber says

      May 20, 2015 at 5:34 PM

      This looks amazing, I’m thinking of making this pie for my birthday! Is it possible to substitute the coffee liquer with regular coffee or espresso though?

      Reply
      • Lisa Le says

        May 20, 2015 at 6:34 PM

        Hi Berber! It might work, I haven’t tried it myself. I used liqueur to keep it silky while it chilled. The texture and flavour might be slightly different with coffee or espresso.

        Reply
      • Sarah (appifanie) says

        November 19, 2015 at 4:50 PM

        Hi! Did replacing the liquer work? I have to make a chocolate silk pie and can’t use any (though someday, I’m totally using kahlua and eating too much pie: )

        Reply
    22. Monique says

      December 15, 2016 at 4:40 PM

      What size pie does this recipe make?

      Reply
      • Lisa Le says

        December 16, 2016 at 1:48 PM

        I made it in an 8-inch tart pan—but there’s a bit of extra filling so you could make a 9 or 10 inch pie if you had that size pan.

        Reply
    23. Dee says

      August 19, 2018 at 5:01 PM

      This looks delicious! I’ve always wondered what a desert made with tofu tastes like – this is the perfect recipe to try it out :) Will there be any difference in the taste if I left out the coffee liqueur? Also do you reckon it will work out with a cookie crust? Thanks!

      Reply
      • Lisa Le says

        August 27, 2018 at 7:31 PM

        Leaving out the coffee liqueur would be fine! You might want to replace some extra vanilla or cocoa powder, but it’d probably be fine without it. And a cookie crust would work just fine :)

        Reply
    24. Jan says

      April 19, 2019 at 10:33 PM

      French silk pie is amazing!!!! So creamy velvety chocolate tasting. Rich and decadent with the coconut cream on top. Thank you for a fantastic dessert recipe.

      Reply
    25. Margaret says

      November 27, 2020 at 10:56 PM

      This is excellent! I made it for my chocoholic father who’s veg-friendly but skeptical of vegan dessert. He loved and went back for seconds after a decent sized dinner. The Kahlua really elevates the flavor. I topped it with coco whip and chocolate shavings and it really looked and tasted like French silk pie. Thank you so much, I will definitely be making this again!

      Reply
      • Lisa Le says

        November 28, 2020 at 9:55 PM

        I’m so happy to hear that!

        Reply

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Enjoy the time with your loved ones (hopefully very safely, and hopefully you've quarantined before seeing each other). It can be hard to deny our families who have varying levels of concern, but know that the precautions you take now show the people you love and the communities we're in how much you care. Virtual celebrations aren't quite the same but are a nice stand-in for being alone.
🍂
Also fyi this is an Instant Pot red curry lentil and potato stew I shared last week. On YouTube and the blog! https://bit.ly/3nCsQWm
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#thevietvegan #thanksgiving #thanksliving #veganthanksgiving #thevietveganrecipes #whatveganseat #veganmealprep
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    Nov 7

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    I feel like it's no suprise to anyone that my favourite colour is green and that this green ramen is an herbaceous, vibrant way to eat your greens!
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PLUS I use peas in the sauce to add some lean, green protein so you don't feel hungry again in 20 minutes like you would if you just ate a pack of instant noodles 😂
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Recipe is linked in the bio, although it might take a sec to repopulate but it's also in my Asian recipe highlight (although it's not really Asian... it's just green saucy noods but my regular recipe highlight is getting too long 😅)
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#thevietvegan #thevietveganrecipes http://bit.ly/2w7pXE4 #whatveganseat #veganfoodshare #bestofvegan #eatyourgreens #vegan #vegansofig
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    Oct 30

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    Inari pockets with vegan crab salad from my last hiking vlog 🍱🌳🍂 some of y'all might remember that this package of tofu pockets was similar to the package I have bought before and I realized too late that they had clam and oyster extract in the seasoning.
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Because I was going on a hike with a few omnis, I figured it was worth just using it anyway to feed them so it didn't go to waste, and that way Eddie and I didn't have to eat it all on our own. This dilemma can be controversial, and I've had people (well, one persistent person) hate on me for drinking a can of Arizona Iced Tea after I bought it and realized too late that it had honey in it.
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Y'all, being vegan is point blank a privilege. Choosing what to eat, being informed enough to want to choose vegan, having access to fruits and vegetables that don't cost $$$$, having time to cook, having the time to LEARN how to cook, it is all overlapping privileges that enable any of us to eat vegan. Throwing food away because of a mistake you made even though it is perfectly edible is not helping the animals (and it is so wasteful!)
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Obviously in this case, it was just extract and not actually pieces of meat, dairy, or egg, so it was easier for me to eat it without trying to think about it. And honestly, I'm unsure if I would be able to eat anything non-vegan without getting sick (because I got hives after eating the tofu pockets 🙃), but it's nuanced and eating a non-vegan product you bought by accident doesn't make you a bad person. It doesn't discount your veganism. You simply learn from it and keep trucking on.
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Anyway, I explain this in the video but have a watch it you want to see how I made the inari and the beautiful trees on the hike 😁#thevietvegan #thevietveganrecipes https://youtu.be/aBY97WhZCw4 #inarisushi #whatveganseat
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    Oct 27

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    From before my last manicure 😅 vegan tempura batter for super crispy, light and simple fried goodness! Recipe is live on the blog :) the last few days have been pretty busy but hopefully I will be back on testing upcoming recipes soon!Recipe will be in the swipe up in stories, and linked in the bio (although sometimes it takes a sec to populate 😅)#thevietveganrecipes https://bit.ly/34y9lYv #thevietvegan #whatveganseat #veganfoodshare #vegantempura #bestofvegan #veganeats #eeeeeats #feedfeedvegan
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    Oct 15

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    I've been eating this nearly every day for the past four days 😂 bánh hỏi thịt nướng chay! I've been meaning to develop a nem nướng chay recipe to go along with this but this week was not the week haha.
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Did anyone else grow up eating platters upon platters of bánh hỏi at long weekend parties and family gatherings? I swear these take up less space in my body than actual noodles because I can always eat an alarming amount 😂
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Check out the new video on YT and the recipe on my blog, swipe up links in my stories!
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#thevietveganrecipes https://bit.ly/343B7vP #thevietvegan #whatveganseat #vietnamesefood #vietvegan #veganfoodshare #letscookvegan #banhhoi #vietkieu
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    Oct 9

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    Dinner last night was a little late, but I feel like bánh hỏi is one of those things you can eat a million of and you won't feel too full 😂
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Bánh hỏi is vermicelli noodles and starch in flat layers that are then cut into rectangles and rolled and dressed with a bit of green onion oil. The process used to be so tedious and annoying that I never thought it was worth making (even though I love eating it), but lately I've seen them premade and cut into those rectangles!
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There are so many methods: my mom boils them for 1 minute, then strains and then lays them flat to cool. The package said soak for 10 min and then steam for 10 min, but that was such a hassle. One of you suggested using the microwave and I was like oh, DUH that's how I learned to make them in the first place. So I soaked for 10 min, then microwaved for 80 seconds, et voila! They were perfect.
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I served them with mở hành, pan-fried soy curls in my thịt nướng marinade (I'll link that recipe in my bio/stories), and with my favourite nước mắm chấm chay! Delicious! I will buy more bánh hỏi this week so I can film a video tutorial for next week!
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#thevietveganrecipes https://bit.ly/3f1C3Uh #thevietvegan #whatveganseat #veganfoodshare #vietkieu #Vietnamesefood #vietvegan #chay #banhhoi
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