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The Vegan Corner
United Kingdom
Приєднався 27 тра 2014
Hello and welcome to The Vegan Corner- a cookery UA-cam channel devoted to delicious food with no compromise.
We are convinced that the less you mess with ingredients, the healthier the final dish will be. But this doesn't mean that we don't like to treat ourselves with more elaborate or gourmet dishes- we don't have the power of super-resistance after all!
After being chefs for many years, we are proud to be the first professional cookery UA-cam channel dedicated entirely to plant-based cuisine. We are absolutely delighted to provide you with healthy and tasty options that will turn every meal into a mouth-watering feast.
We hope that you find our channel helpful and wish you all the best exploring our recipes.
Thanks for visiting us!
We are convinced that the less you mess with ingredients, the healthier the final dish will be. But this doesn't mean that we don't like to treat ourselves with more elaborate or gourmet dishes- we don't have the power of super-resistance after all!
After being chefs for many years, we are proud to be the first professional cookery UA-cam channel dedicated entirely to plant-based cuisine. We are absolutely delighted to provide you with healthy and tasty options that will turn every meal into a mouth-watering feast.
We hope that you find our channel helpful and wish you all the best exploring our recipes.
Thanks for visiting us!
Lemon Meringue Pie
INGREDIENTS FOR A 23cm (9 inch) PIE:
For the crust:
190g all-purpose/plain flour
40g icing sugar
100g dairy-free butter
30g soy milk
3g white vinegar
For the filling:
190g caster sugar (or other granulated sugar)
5g agar agar powder
20g cornstarch
190g dairy-free cream
320g almond milk
15g lemon zest, chopped
yellow food colouring
150g lemon juice
For the meringue topping:
110g aquafaba, cold (reduced from 160g)
2 tsp lemon juice, strained (10g)
130g caster sugar
STEPS
- For the crust, blend the flour, the sugar and the butter to obtain a sort of breadcrumbs, combine the mixture with the vinegar and the soy milk, and knead briefly to obtain a dough.
- Wrap the dough in cling film, place it in the fridge and chill it for at least 3 hours, or overnight.
- Once the dough is ready, preheat the oven to 150°C (no fan).
- Roll down the dough into a 30cm (12 inches) disk of roughly 5mm (¼ inch) thickness, and use the disk to line a 23cm (9 inch) non-stick pie tin.
- Scrunch a piece of greaseproof paper under water and squeeze it to remove any excess moisture.
- Line the pie tin with the wet paper, add plenty of rock salt to it and use it as a weight for the blind baking process. This will prevent the dough from rising and moving.
- Bake the base in the preheated oven for 45 minutes, rotating it every 15 minutes to allow for even browning. Let it cool down completely, and remove salt.
- For the filling, mix a third of the sugar with the agar agar, and set aside.
- Mix the remaining sugar with the starch and the cream, and set aside.
- Place the milk in a saucepan over a medium heat, pour in sugar/agar mix and whisk to properly combine the ingredients.
- Add the zest, bring to a boil, and simmer gently for 3 min to hydrate the agar.
- Add food colouring to taste and stir again; we added the colouring in 6 times using the tip of a toothpick.
- Now, lower the heat to the minimum and pour in the cream/starch mixture. Bring the filling back to a boil stirring constantly, and as soon as it starts boiling again, turn off heat. Add in lemon juice and stir once more to complete the filling.
- Pour the filling in the precooked shell through a fine sieve to remove the zest, and let the pie set at room temperature for 30 minutes before placing it in the fridge for 3 hours to fully set.
- Whip the aquafaba and the lemon juice using a stand mixer at full power for 8 minutes, and then, gradually incorporate the sugar 1 tbsp at the time, making sure to wait 40 seconds between each addition.
- Once the sugar is finished, whip for another 4 minutes at full power before placing the meringue topping in a pastry bag and piping it onto the pie or onto the slices before serving.
- Torch the topping if desired, making sure to be careful and gentle because aquafaba does not coagulate, so it won’t react as egg whites would. A gentle torching and a little colour goes a long way to add a nice colour, and subtle caramel flavour to the pie.
For the crust:
190g all-purpose/plain flour
40g icing sugar
100g dairy-free butter
30g soy milk
3g white vinegar
For the filling:
190g caster sugar (or other granulated sugar)
5g agar agar powder
20g cornstarch
190g dairy-free cream
320g almond milk
15g lemon zest, chopped
yellow food colouring
150g lemon juice
For the meringue topping:
110g aquafaba, cold (reduced from 160g)
2 tsp lemon juice, strained (10g)
130g caster sugar
STEPS
- For the crust, blend the flour, the sugar and the butter to obtain a sort of breadcrumbs, combine the mixture with the vinegar and the soy milk, and knead briefly to obtain a dough.
- Wrap the dough in cling film, place it in the fridge and chill it for at least 3 hours, or overnight.
- Once the dough is ready, preheat the oven to 150°C (no fan).
- Roll down the dough into a 30cm (12 inches) disk of roughly 5mm (¼ inch) thickness, and use the disk to line a 23cm (9 inch) non-stick pie tin.
- Scrunch a piece of greaseproof paper under water and squeeze it to remove any excess moisture.
- Line the pie tin with the wet paper, add plenty of rock salt to it and use it as a weight for the blind baking process. This will prevent the dough from rising and moving.
- Bake the base in the preheated oven for 45 minutes, rotating it every 15 minutes to allow for even browning. Let it cool down completely, and remove salt.
- For the filling, mix a third of the sugar with the agar agar, and set aside.
- Mix the remaining sugar with the starch and the cream, and set aside.
- Place the milk in a saucepan over a medium heat, pour in sugar/agar mix and whisk to properly combine the ingredients.
- Add the zest, bring to a boil, and simmer gently for 3 min to hydrate the agar.
- Add food colouring to taste and stir again; we added the colouring in 6 times using the tip of a toothpick.
- Now, lower the heat to the minimum and pour in the cream/starch mixture. Bring the filling back to a boil stirring constantly, and as soon as it starts boiling again, turn off heat. Add in lemon juice and stir once more to complete the filling.
- Pour the filling in the precooked shell through a fine sieve to remove the zest, and let the pie set at room temperature for 30 minutes before placing it in the fridge for 3 hours to fully set.
- Whip the aquafaba and the lemon juice using a stand mixer at full power for 8 minutes, and then, gradually incorporate the sugar 1 tbsp at the time, making sure to wait 40 seconds between each addition.
- Once the sugar is finished, whip for another 4 minutes at full power before placing the meringue topping in a pastry bag and piping it onto the pie or onto the slices before serving.
- Torch the topping if desired, making sure to be careful and gentle because aquafaba does not coagulate, so it won’t react as egg whites would. A gentle torching and a little colour goes a long way to add a nice colour, and subtle caramel flavour to the pie.
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I've been eating vegan for 8 years now and this is still my most favorite lasagna recipe. Thank you for giving me this superb recipe for a meal I dearly love!
Glad to hear that you enjoyed this recipe so much. We have been preparing it ourselves over and over again during the past few years and it never fails to impress :) Thanks for your support
I miss you guys. If only each of your subscribers donated $1 each month. I wonder if that would be enough for you to dedicate yourself 100% to The Vegan Corner
Thanks for your support and kind comment! What can I say… It definitely would have made a difference to earn a salary from this chapter of our lives, but it always ended up being more expensive than profitable. It certainly would have helped to have more supporters back in the day, but at this point, I believe there are many alternatives out there when it comes to vegan cooks and chefs, so you should be in good hands anyway :)
Hello, the link isn't opening so i can retrieve recipe.
So sorry for the delay! The ingredient list has been added back to the description below the video. I hope this helps, and thanks for watching the video.
This is the best make it every time
Здравствуйте Пожалуйста напишите рецепт. У меня не открывается сайт
Done! Sorry for the delay
Does anyone have the Recipe? I cant go to the website. Seems like it was deleted :/ Thanks to all ✌🏼
I apologise for the delay! The ingredient list has been added back to the description below the video. I hope this helps, and thanks for watching the video.
@@thevegancorner Oh thanks!! This helps a lot. Now i can make your banana bread again :-)
Cheers! :)
Miss you please come back
Wish you made more videos. All of your work is magical. Hope you are well.
Hi! The link to the ingredients list and full recipe isn’t working… Does anyone have the list and measurements? I’m specially interested in the lentil curry as is a favorite or mine (but I always forget the measurements!)
Thank you for your message. The website has been discontinued, and we are slowly adding the recipes to the video description for your convenience. You will find all the details there, eliminating the need to visit a website. Happy cooking!
The website is down, I can't find the recipe there!
Thank you for your message. The website has been discontinued, and we are slowly adding the recipes to the video description for your convenience. You will find all the details there, eliminating the need to visit a website. Happy cooking!
@@thevegancorner Thank you so much! This is the best recipe and I'm glad it's not gone :D
What is the measurement for the tofu cream ? I clicked on the link and I didn't see anything. How much water should I add? Thank you. 😊
Thank you for your message. The website has been discontinued, and we are slowly adding the recipes to the video description for your convenience. You will find all the details there, eliminating the need to visit a website. Happy cooking!
Oh no! Not a website any more.
Thank you for your message. The website has been discontinued, and we are slowly adding the recipes to the video description for your convenience. You will find all the details there, eliminating the need to visit a website. Happy cooking!
The link is not working, could you provide the quantities of each ingredient?
Thank you for bringing this to our attention. We apologise for any confusion. The website has been discontinued, and we are slowly adding the recipes to the video description for your convenience. You will find all the details there, eliminating the need to visit a website. Happy cooking!
DOES ANYONE HAVE THIS RECIPE??? THE WEBSITE IS GONE & IT WAS MY FAVORITE 😭
Thank you for bringing this to our attention. We apologise for any confusion. The website has been discontinued, and we are slowly adding the recipes to the video description for your convenience. You will find all the details there, eliminating the need to visit a website. Happy cooking!
Heyy just wanted to say that 6 years ago i had made this product but i lost the recipe, can you please please type the recipe in comment section as your website is off.
Hi! I can most certainly do that :) Thanks for your comment, I will post the recipe in the description in a few minutes
why is the recipe link down?
Thank you for bringing this to our attention. We apologise for any confusion. The website has been discontinued, and we are slowly adding the recipes to the video description for your convenience. You can find all the details there, eliminating the need to visit a website. Happy cooking!
@@thevegancorneruh Great! Didn’t think you’d still answer but that’s fantastic! Thank you!
Can’t find the ingredients list. Love to try this recipe though.
We apologise for any confusion. The website has been discontinued, and we are slowly adding the recipes to the video description for your convenience. You can find all the details there, eliminating the need to visit a website. Happy cooking!
😊😊
Love my health top
thank you!!!
Very beautifully done
So simple but looks delicious, can't wait to give it a try!
From Canada, it's a cool autumn evening here tonight -- 7 degrees Celsius! I am going to make this! Thanks for posting the recipe and the video. For a future recipe, could you make "tofu meat?"
OMG.. I just made this recipe...mmmm sooo good. It came out perfect. All the instructions were so thorough and clear. Thanks!
Thank God for this great skincare recipe! God is so good!
😢 wher was this video😢❤ finally something i can do
👍
OHH....Im missing your voice and videos..sending you a big hug!
Looks really good and I love how you fashioned the potatoes on top.
may i know what pan are you using? i always find that my ‘non stick’ pan is not non stick 🥴🥴
Sure thing! We almost exclusively use "Ballarini Cortina Granitium" pans, which are as non-stick as they make them. I'm not sure if you can find them where you live but if you do, they are worth it.
@@thevegancorner aww thanks so much for replying! i appreciate that hehe, i will definitely go purchase some!
You are very welcome! I hope you do buy one and enjoy it as much as we do :)
Ingrédients en français silvp.merci @@thevegancorner
Thanks million this very delicious ❤❤❤❤❤❤
I make this all the time and it's amazing, I like to add coconut oil to make it extra creamy
👍👍👍
Killer work
Bellooooooo❤️ Idolo💪
You are so sexy and beautiful!!! I hope you respond to this!!!!!! 😘😘😘
India rocks
Now subscribe: yummy yummy 😋 🤤🤤👍👍
Seems to be nice recipe of quinoa cooking.
Decadent!😱
just made this...this desert is always perfect...took a bite..a zip of coffee..and thought of you guys...I truly miss your videos..your work was excellent..not to mention your sense of humor..sending love from FL....thank you for a great recipe...cheers !..hugs.🌸
This is great work, friend #Swag
Damn I miss you guys :(
I miss you both!
Thanks for keeping you videos up, I often refer to them for your delicious recipes❤
I like the channel ❤ so chill & no yelling
Thanks!
And again... Thanks a lot for the invaluable support and appreciation for our work! :)
Years ago I saved this video in a special playlist called 'Food'. Yesterday I wanted to make my first lasagna and remembered this recipe. I watched the video once and did the rest with the link in the description. It was foolproof. Nowhere could something go wrong. And it didn't. It was my first lasagna and the result was terrific. I am quite a perfectionist but I was delighted. The hardest part was being too proud that I saved some pieces for my other family members to try instead of eating it all myself. Thanks a lot. I am not sure what you are up to these days, with work or other cooking projects, but I wish you all the best. You are my favourite vegan cooking channel for the fact of the friendliness and honesty you radiate. Happy Easter.
That looks delicious! 🤩👏
昔にこのチャンネルのまさしくこの動画を見てから脳のどこかにまた見ようと思っていたのですが、名前もチャンネルも忘れてしまい探し求めていたところ発見できました😢❤チャンネルの停止は残念ですが、見つけることができてとても嬉しいです😢