cranberry

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Vegan Challah Cranberry Orange Jelly Donuts

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Donuts how I love thee, let me count the ways….

If I were counting, I would love them a million different ways, including this one.

I make love making vegan donuts and make them often enough and my regular glazed donut recipe is DELICIOUS! I always make homemade vegan donuts for Hanukkah, but never until recently did it occur to me to try and make them with challah dough. I mean why, WHY did this revelation take me so long. They are both yeast doughs and pretty similar, but challah dough is an easier dough to make with less ingredients!

I make challah almost every week for shabbat. I make plain challah, stuffed challah, challah pretzels, challah rolls..all the challah things, but never a donut. I have never until now fried challah dough. And I am from the south and we fry everything down here.

After a week of testing various holiday challah recipe, I was honesty challahed out….I didn’t even think it was possible, but it is. I didn’t want to make another loaf of challah this week.

Never the less it is Friday and I feel like every shabbat NEEDS challah so I went to mix up my dough when it occurred to me to try and fry it up as a donut!! AND further more, try and make a Thanksgiving themed jelly filled donut on shabbat because on this particular year Hanukkah begins 3 days after Thanksgiving! A holiday donut mashup if you will.

Not that you could only eat this vegan challah donut for Thanksgiving or Hanukkah.. This cranberry orange challah donut would be good any and every day.

I LOVE, LOVE, LOVE cranberry and orange together! It might be one of my all time favorite desserts combos. I think I love it so much because the tartness fo the cranberries offsets the sweetness of a desert and that I can appreciate. I don’t love super sweet desserts, and I want frosting in very measured portions. So this donut has now become my favorite that I have ever made, and filing a donut with cranberry is now my favorite vegan donut jelly filling!!

If you don’t want to make cranberry sauce, you can use store bought as well. If using whole cranberry sauce, make sure the cranberries are mashed up pretty well. If you don’t want the cute little cranberry on top, that Is no issue either, but candied cranberries are super easy to make and a real tasty snack. or cute cocktail garnish…just sayin.

So if you love donuts, love challah, and love all things orange cranberry, these donuts are for you. And even if you have never made or had challah, it is an easy dough that fries up to one amazing donut!

And if you are celebrating a shabbat, Thanksgiving, Hanukkah, or whatever, Happy Challah days, y’all! And if you are making challah donuts just because, then happy eating!!

INGREDIENTS:

INSTRUCTIONS:

  1. Follow instructions for preparing challah dough but add 1 teaspoons of vanilla and zest from half an orange to the dough…follow the remaining instructions up until the first rise.

  2. Prepare cranberry sauce while dough is rising.

  3. Prepare candied cranberries while dough is rising.

  4. Once the dough has finished its first rise, transfer to a lightly floured countertop. I like to divide the dough in half and work it in two batches. It makes it easier to roll out. Roll out one half of the dough to about 1/4- 1/2 inch thick. Using a 3 inch circle biscuit or cookie cutter (or donut cutter if you have one) begin cutting circles. Repeat with other half of dough. You should get 14-18 donuts depending on cutter size.

  5. Place donuts on cookies sheets, and let rest for about 25-30 minutes. They will become bigger as they rest.

  6. While they are resting, heat 2 - 3 inches of oil in a deep skillet or medium sized pot to 350 degrees. I’d you do not have a thermometer you can poke a wooden chopstick or skewer to the bottom of the pan. If tiny bubbles form around the tip then the oil is ready.

  7. Once oil is hot, begin adding the donuts to the oil, 2 or 3 at a time. Fry the donuts for about 20 second on each side then flip. Repeat one more time. This helps them cook though and not burn. If you don't have enough oil in the pan, and they are hitting the bottom, they will easily burn. So make sure to use enough oil! If the donuts seem to browning too quickly, reduce your heat.

  8. Allow donuts to cool on a wire cooling rack, placed on top of a paper-towel-lined cookie sheet. Once donuts have cooled, use a long piping/filling tip (we used Witons 230 tip) or use a regular fat piping tip ( #12) and chop stick or skewer to poke a hole into the donut on one side. You can kind of turn the chop stick or skewer inside the donut to widen the hole. This is making room for the jelly. You want to make sure you have created enough room for a good amount of filling .

  9. Fit a piping bag fitted with a filler tip or a large piping tip, and fill with cranberry sauce. I will warn if using a filling tip the cranberry skins will tend to clog it, I had to use a skewer to unclog it every couple of donuts, a large piping tip should not clog as much but the filler tip is easy to use since it is long enough to get to the center of the donut without having to create a hole with a chopstick. Fill each donut with the cranberry sauce.

  10. Mix the 3 cups of powdered sugar with zest from half of an orange and remaining vanilla extract. Using a few teaspoons of milk at a time, mix the frosting for the donuts. I like a thick frosting that needs to be applied with a spreader. You are looking for a cake frosting consistency.

  11. Spread frosting on each donut and top with a candied cranberry. Store in the fridge or at room temperature in an air tight container.

If you like this recipe, try these:

Vegan Jelly Donut

Vegan Jelly Donut

Vegan Maple Bacon Donut

Vegan Maple Bacon Donut

Vegan Key Lime Donut

Vegan Cranberry Bliss Bars

vegan cranberry bliss bar

I won’t even pretend I did not rush to Starbucks before we were vegan to grab one of their Holiday Cranberry Bliss Bars.

Back when we were vegetarian I eagerly awaited the holidays to get one of those delicious nutty, cranberry filled blondies topped with cream cheese frosting.

I never once thought to make my own until we were vegan, and it was no longer something I could stop in a grab.

Now I actually had to work for it. But I tell you what, these vegan cranberry bliss bars are worth the work, and actually not too much work at all.

I mean baking anything homemade is some work, but recreating a vegan version of a cranberry bliss bar isn’t rocket science or anything and as far as baked goods go, blondies are about as easy if not easier than a brownie!

vegan cranberry bliss bart 2

Whipping up a batch of vegan cream cheese frosting is easy enough so that actually makes these dangerous from a diet perspective. I mean when a baked good I love is TOO easy, then that means I am going to make the thing more than I should, and I need the pants I currently own to keep fitting…self control….I am working on it y’all, but man these things are good!

This recipe makes a 9x13 pan of vegan cranberry bliss bars so there are PLENTY to share or gift to those you love or just moderately like…I personally would reserve them for those you love and give those you just sorta like something less delicious. But you do what you want.

These bars keep pretty well, and are also kinda pretty, making them a good choice for holiday gifting.

So if you even know what these bars are and have been missing them since going vegan or plant based, your holidays maybe just got a little better. If you are clueless to what these are but love blondies, cranberries and cream cheese….then you will likely adore them as well.

vegan cranberry bliss bar 3

INGREDIENTS:

  • 1 and 1/2 cups vegan butter (room temperature)

  • 1 and 1/2 cups granulated sugar

  • 1/2 cup brown sugar

  • 2 flax eggs (2 tablespoons ground flax and 6 tablespoons water mixed, let sit unit goopy)

  • 2 starch eggs (2 tablespoons corn or tapioca starch and 6 tablespoons water mixed)

  • 3 cups all purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 1/3 cup oat or almond milk

  • 1 teaspoon vanilla

  • 1/2 cup chopped dried cranberries

  • 1/2 cup chopped pecans

CREAM CHEESE FROSTING:

  • 1/2 cup vegan cream cheese

  • 1/3 cup vegan shortening (I used Spectrum brand)

  • 3 cups powdered sugar (you may need more depending on the cream cheese you use to get the right consistency)

  • zest from 1/2-1 whole orange ( just depends on how much orange you like)

  • 1-2 teaspoons apple cider vinegar (if you don’t want an extra zippy cream cheese you can use plant milk)

  • Dried Cranberries for topping

INSTRUCTIONS:

Preheat oven to 350 degrees Fahrenheit

  1. In the bowl of a stand mixer or in a medium bowl using an electric hand mixer, mix the starch and flax eggs with both sugars.

  2. Add the butter and mix on high for a for a minute.

  3. In another bowl wisk the flour, baking powder, and salt together.

  4. Add the dry flour mixture to the wet mixture and mix just until all of the ingredients are combined

  5. Mix in the milk, and vanilla until well combined,

  6. Fold in the cranberries and nuts.

  7. Line a 9x13 pan with parchment paper allowing it to hang over the sides some, and spray with a little oil. Pour in the batter and bake on the middle oven rack for 45-55 minutes or until tooth pick inserted in the middle comes out clean.

  8. Remove from oven and allow bars to cool completely still in the pan.

  9. To make the frosting beat the cream cheese and shortening together. Slowly add in the sugar, vanilla, and orange zest. Add a teaspoon or so of apple cider vinegar deepening on taste. I like my frosting a little more on the tangy side. Beat all of the ingredients together. You may need to add a little more powdered sugar depending on the cream cheese you used. Some brands are thicker than others.

  10. While the bars are cool but still in the pan, cover with the vegan cream cheese frosting. Sprinkle with 1/4- 1/2 cup chopped dried cranberries. Pop the pan in the fridge and let the frosting cool unit it is good and stiff. This will make cutting the bars much easier.

  11. Remove from the fridge pull the bars from the pan using the edges of the parchment paper.

  12. Cut vertical strips 2-3 inches apart depending on how big you want the bars, then cut the strips on a diagonal to make little triangle shapes.

  13. Store bars in an airtight container at room temperature or in the fridge.

If you like this recipe, then try these:

cranberry bliss bar

cranberry bliss bar

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Vegan Cranberry Orange Sweet Rolls

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Vegan Cranberry Orange Sweet Rolls

One of my favorite fall and winter flavor combos is cranberry and orange. It is actually my favorite anytime of year, but it always seems I crave it around the holidays, and it so happens that is when both are in season.

So while I was dreaming about all things cranberry orange the other day, it occurred to me that I should fill a cinnamon roll with cranberry and sweet cream cheese and drizzle them in an orange glaze.

And, well, I did just that!

Canned cranberry sauce works just fine for this recipe, because sadly it was not quite cranberry season when I made them, so fresh was not even an option. If you are feeling extra, and like to make homemade cranberry sauce when it is season, by all means, knock yourself out!

Either way, these sweet rolls are DELICIOUS! Like a cream cheese and fruit danish married a cinnamon roll and had this perfect baby!

I would even say I love these more than cinnamon rolls, and I LOVE cinnamon rolls. The tangy cranberry, sweet cream cheese filling, and hint of fresh orange are perfection together. So if you are looking to change up you cinnamon roll or danish game, or just need the perfect holiday breakfast to serve, this is probably the recipe for you!

INGREDIENTS:

  • 5 cups all purpose flour, divided

  • 1 teaspoon baking powder

  • 2 1/4 teaspoons active dry yeast

  • 1 teaspoon salt

  • 1/2 cup melted vegan butter

  • 2 cups almond or oat milk

  • 1/2 cup sugar

  • zest from 1/2 a large orange

THE FILLING:

  • 1 can whole cranberry sauce

  • 1/2 cup sugar

  • 8 oz container vegan cream cheese, plus 1 tablespoon sugar

  • juice from 1/2 orange

THE ICING:

  • 2 cups powdered sugar

  • zest from 1/2 orange

  • Juice from 1/2 orange

Vegan Cranberry Orange Sweet Rolls

INSTRUCTIONS:

  1. Heat milk in a microwave safe container to about 100-110 degrees. Any warmer and It will kill the yeast. It should feel warm but not scalding hot.

  2. In a large bowl mix the heated milk, butter and sugar. Sprinkle the yeast over the mixture and let it sit for a few minutes. (don’t stir it in, just sprinkle)

  3. Add 4 cups of the flour to the wet mixture, and mix until well combined. Cover the bowl in plastic wrap and allow the dough to double in size. This should take about an hour.

  4. While the dough is is rising prepare the cranberry filling by adding 1 can whole cranberry sauce and 1/2 cup sugar to a medium size pot. Heat the mixture on the stovetop over med/low heat, stirring often, for about 30 minutes. You just want the mixture to reduce. You should be left with a thicker, sticky cranberry “jam.” Set aside and allow to cool.

  5. Once the dough has doubled in size, add the last cup of flour, baking powder, orange zest, and salt. Mix well until a soft dough has formed. Turn the dough out onto a clean, lightly floured surface. Lightly knead the dough, adding extra flour as needed until the dough is no longer sticky. The dough should be soft, but you should be able to handle it without it sticking to your hands.

  6. Roll the dough out into a rectangle that is about 18 inches by 12 inches, and 1/2 inch thick, give or take.

  7. Mix the cream cheese, 1 tablespoon sugar, and juice from half an orange together. Depending on the brand of cream cheese you may not need as much juice. You are just using it to help thin the cream cheese enough to make it spread easily over the dough. Kite Hill brand for example is already pretty thin and might not need all of the juice, Tofutti brand is very firm and would need more juice. Spread the cream cheese mixture evenly over the surface of the dough, leaving 1/2 inch around the edges free from mixture. Next spread the cranberry mixture on top of the cream cheese.

  8. Roll the dough tightly starting at the 18 inch edge, forming a log. Cut log into 12- 14 equal pieces with a nice sharp knife. It helps if you flour the knife to cut through the sticky dough. This filing is more gooey than a cinnamon roll and will want to kinda squish out if you are not carful with the cutting. Place the rolls into 2 buttered pie pans or round cake pans. Cover each pan in plastic wrap and allow the rolls to rise for another half hour.

  9. Preheat oven to 350 degrees.

  10. Once the rolls have risen, place the pans on the middle oven rack and bake for 30-35 minutes. Let Rolls cool a bit before adding the icing.

  11. To make the icing, mix powdered sugar, zest and orange juice together. Mix just enough juice to thin out the mixture. If you get it too thin, just add a little more powdered sugar. Drizzle the icing over the rolls still in the pan and serve.

  12. Store left over rolls in an airtight container at room temperature.

If you like this recipe, try these:

Vegan Angel Biscuits

Vegan Cinnamon Rolls with Cream Cheese Icing

Easy Homemade Vegan Bagels

Vegan Cranberry Orange Sweet Rolls

vegan cranberry orange sweet rollls using vegan cinnamon roll dough

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Savory Cranberry Vegan Meatballs with Mashed Potatoes

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I often make meatballs wth thawed Beyond Meat Burgers.

They work very well as a meat substitute in all kinds of recipes other than just using them as burgers.

Once thawed, they can be used just as you would ground meat. This particular recipe is sweet, tangy, and savory.

The sauce screams holidays, and would make a perfect alternative to a traditional holiday meal.

The cranberries, onion, and savory spices make such a beautiful sauce for the meatballs, and wonderful topping for the mashed potatoes.

You can just as easily use a bag of frozen plant based meatballs, but I really encourage you to try a batch using the Beyond Burgers! Or use whatever homemade seitan meatball you already make!

Ingredients:

  • 1 batch plant based meatballs (Use frozen or follow recipe below)

  • 1 can whole cranberry sauce

  • 1 cup water

  • 1 yellow onion

  • 2 teaspoons Vegetable Better Than Bouillon

  • 2 tablespoon balsamic vinegar

  • 1 teaspoon dried thyme

  • 2 teaspoons minced garlic

  • 2 teaspoons tapioca or corn starch

  • salt and pepper to taste

Mashed Potatoes:

  • 4 - 5 medium russet potatoes, peeled and diced

  • 2 tablespoons vegan butter

  • 2 tablespoons vegan cream cheese or plain vegan yogurt

  • salt and pepper to taste

  • a few splashes of plant based milk

Meatballs:

Instructions:

Preheat oven to 350 degrees.

  1. For the meatballs: If using frozen, bake to package instructions. If making meatballs with Beyond Meat Burgers, put sliced bread into a blender or food processor, and break them down to crumbs. Combine bread crumbs, thawed Beyond Beef patties, flax egg, and dried thyme in a bowl. Mix well. Form meatballs with a small scoop or spoon and place them on a parchment lined baking sheet. Bake for 25 minutes or until meatballs are cooked through.

  2. While meatballs are baking, thinly slice the onion. Heat a large pot or dutch oven over medium heat. Add a few teaspoons of oil or vegan butter. Drop the onions in and sprinkle with a little salt. Let onions cook until they become translucent and soft. Add the cranberry sauce, balsamic vinegar, thyme, salt and pepper. Stir well and reduce heat to low.

  3. In a bowl, whisk together the water, Better Than Bouillon, and starch. Add to the pot of cranberry sauce and stir. Allow sauce to simmer and thicken while the meatballs finish baking. Once the meatballs are done baking, add them to the pot of cranberry sauce and let them simmer along with the sauce while you prepare the mashed potatoes.

  4. Bring another large pot of water to a boil, then add the diced potatoes. Let potatoes boil until they are soft enough to pierce with a fork. This should take about 10 - 15 minutes. Drain the water from the potatoes and return them to the pot you boiled them in. Using a hand masher or an electric hand mixer, begin to mash the potatoes. Add the butter, cream cheese or yogurt, salt and pepper. Begin adding milk, just a few tablespoons at a time, until the potatoes are your desired consistency.

  5. To serve, scoop some potatoes onto a plate and top with meatballs and sauce. Garnish with fresh time or parsley flakes.

Serves 4 - 6.