Vegan Outreach Booklets Save Animals—Your Donation Will Put Booklets into More People’s Hands
 VO Instagram VO Twitter VO Facebook
Vegan Outreach: Working to End Cruelty to Animals
Request a FREE Starter Guide with Recipes
Sign up for VO’s FREE Weekly Enewsletter

Vegan Outreach is a 501(c)(3)
nonprofit organization dedicated to
reducing the suffering of farmed animals
by promoting informed, ethical eating.

Donations to VO are fully tax-deductible.
VO’s tax identification no. is #86-0736818.

Vegan Outreach
POB 1916, Davis, CA 95617-1916


Dessert Recipes


Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies
  • Wet ingredients
    • 3⁄4 C brown sugar
    • 3⁄4 C sugar
      (or use 1 1⁄2 C of one kind of sugar)
    • 3⁄4 C canola oil
    • 1⁄2 C water
    • 1 tsp vanilla extract
  • Dry ingredients
    • 3 1⁄2 C oats (regular or quick)
    • 2 C flour (some whole wheat flour can be used if desired, but not more than about 1⁄2 C)
    • 1⁄2 tsp baking soda
    • 1 12-oz package chocolate chips

Preheat oven to 350° F. Combine the wet ingredients in one bowl, and the first three dry ingredients in a larger bowl. Then pour the wet mixture into the dry, and mix thoroughly.

Vegan chocolate chips
Look for nondairy chocolate chips at your local supermarket, health food store, or co-op; or order online from Pangea or Vegan Essentials. Vegan marshmallows, gelatins, pudding and baking mixes are also available.

Form dough into patties on ungreased cookie sheet; then push in chocolate chips. (Adding the chips to the mix before forming the patties tends to make the patties too crumbly.)

Bake 8–12 minutes, testing after 8. Ovens tend to vary, as do the baking times for the top and bottom racks. Longer baking times lead to crunchier cookies, but a greater risk of burning!

Variations: Decrease flour by 1⁄4 C and add 1⁄2 C ground walnuts. Add 1⁄2 tsp ground cinnamon to the dry mixture, and use raisins instead of chocolate chips.


Best (& Easiest) Chocolate Pudding

Chocolate Pudding

from Vegan Vittles © J. Stepaniak, 1997

  • 1 10 1/2-oz package silken tofu (firm), crumbled
  • 2⁄3 C unbleached cane sugar
  • 1⁄3 C unsweetened cocoa powder
  • 2 tsp vanilla extract
  • pinch of salt

Place all the ingredients in a food processor fitted with a metal blade and process until smooth, creamy, and thick. Chill in the refrigerator until serving time.

Variation: For pudding pie, double the recipe and chill pudding in a baked pie shell.


Chocolate Peanut Butter Pie

  • 1 1⁄2 C chocolate chips
  • 1 12-oz package silken tofu
  • 1 C smooth peanut butter
  • 1⁄2 C soymilk (vanilla or plain)
  • 1 graham cracker crust (Keebler’s is dairy-free)

Melt the chips in a microwave or saucepan. Using a food processor or heavy-duty blender, mix all the ingredients (except the piecrust, of course) until smooth. You may need to stop the food processor or blender occasionally to push the top ingredients to the bottom. The mixture will be very thick, but should be smooth.

Use a spatula to transfer the mixture into the graham cracker crust. Chill in the refrigerator for at least 2 hours before serving.


Chocolate Pie

  • 2 10 1⁄2-oz packages soft silken tofu
  • 1 12-oz bag vegan chocolate chips
  • 1 vegan graham cracker piecrust (store bought or homemade)

Purée the tofu in a blender until completely smooth. Place the chocolate chips in a pot or double boiler and heat them just enough to start to melt (be careful not to burn them), or microwave them until warm and soft. Once the chocolate chips are soft, add them into the tofu in the blender. Pour the mixture into piecrust. Chill for at least two hours before serving.

Variations: Add a few tablespoons of peanut butter to the mixture while blending or add nuts or berries to the mixture once it is in the crust.


Pumpkin Pie

  • 2 10 1⁄2-oz packages firm silken tofu, drained
  • 1 16-oz can solid-pack pumpkin
  • 3⁄4 C granulated sugar
  • 1⁄2 tsp nutmeg
  • 1⁄4 tsp ginger
  • 1⁄4 tsp ground cloves
  • 1⁄4 tsp allspice
  • 1 9-inch piecrust

Preheat oven to 375° F. Blend tofu in a food processor until creamy and smooth. Add the remaining ingredients except the piecrust and blend well.

Pour mixture into crust. Bake about one hour or until a toothpick inserted in the center comes out almost clean.


Chocolate Cake

  • 1 1⁄2 C flour
  • 1 C sugar
  • 3 T cocoa or carob powder
  • 1 tsp baking soda
  • 1⁄8 tsp salt
  • 4 T oil
  • 1 tsp vanilla
  • 1 T vinegar
  • 1 C cold water

Preheat oven to 350° F. In an adequate mixing bowl, combine the dry ingredients.

Create three holes in the mixture. Put oil in the first hole, vanilla in the second, and vinegar in the third. Cover with water, and mix thoroughly.

Transfer to oiled or nonstick 9-inch cake pan or equivalent. Bake for 35 minutes.

Variation: Batter can be used for cupcakes; bake for 25 minutes.


Goddess Miranda Robbins’ World-Famous Cookie Pie!

  • 2 C all-purpose flour
  • 1⁄2 tsp salt
  • 1⁄2 tsp baking soda
  • 1 C firmly packed brown sugar
  • 1⁄2 C walnut oil (can use canola)
  • 1⁄4 C maple syrup (Grade A)
  • 1 tsp vanilla extract
  • egg replacer equal to 2 eggs
  • 1 bag vegan chocolate chips

Preheat oven to 350° F. Grease a 9-inch cake pan. In medium-sized bowl, combine flour, salt, and baking soda. Set aside. In large bowl, mix together brown sugar, oil, maple syrup, and vanilla.

Mix egg replacer with hot water in a separate bowl, then mix into wet mixture. Slowly stir flour mixture into wet mixture until batter is smooth and consistent. Fold in chocolate chips. Pour batter into pan and bake for 20–25 minutes (oven temps vary). Remove when top is golden. Allow to cool completely before serving. Enjoy!

Variations: Add 1 C peanut butter for a peanut-buttery chocolate treat! Or, add oats to batter instead of chocolate chips: roll batter into 1 1⁄2-inch diameter balls and place on well-oiled baking sheet about 1 inch apart; press with thumb in center of each ball and fill with a spoonful of your favorite jam; bake for approximately 15 minutes in 350° F oven, removing when golden.

Note: The cookie pie recipe is a modified cookie recipe from Robin Robertson’s Vegan Planet. The cookie pie is worlds better than her cookies, I must humbly admit.


Best Brownies

from AV

  • 2 C flour
  • 1 C water
  • 1 C brown sugar
  • 1 C white sugar
  • 1 tsp salt
  • 1 tsp vanilla
  • 3⁄4 C cocoa powder
  • 1⁄2 C vegetable oil
  • 1⁄2 tsp baking powder
  • 1⁄2 C nuts (optional)
  • 1⁄2 C chocolate chips (optional)

Cook water and 1⁄2 C of the flour over low heat, stirring constantly, until it reaches the consistency of a gluey paste (yum). Remove from heat and let cool completely.

Mix sugar, salt, vanilla, cocoa powder and vegetable oil; and then add the flour-water mixture. Mix well.

Add the remaining 1 1⁄2 C of flour, plus the baking powder and nuts / chocolate chips.

Spread mixture into a greased 11 x 7-inch pan. Bake at 350° F for 25 minutes, or until knife inserted into center of pan comes out clean. (Recipe takes 20 minutes to prepare, and 25–30 minutes to cook – actually this really depends on the oven).


Peanut “Better” Bars

from BAD

  • 6 C cornflakes
  • 1 C light corn syrup
  • 1 C sugar
  • 1 1⁄2 C peanut butter
  • 1 8-oz bag dark chocolate chips (2 bags if you are a chocolate lover)

Lightly oil an 8 x 10-inch cake pan. Place the corn flakes in the pan.

Mix the corn syrup and sugar in a saucepan, and bring to a light boil. Remove from the heat, add the peanut butter, and mix until smooth. Pour the mixture over the cornflakes, and combine.

In a double boiler or saucepan, melt the chocolate chips and pour over the top of the cereal mixture. Place in the refrigerator overnight and let harden. The next day, cut and serve.


< Seitan Recipe | Starter Guide Contents | Product Recipes >