#veganorange

[nerdytravelingstudent]

These Easy Vegan Orange Rolls are a tasty treat that tastes like citrus. If you have 10 minutes to spare, you can make fluffy, sweet rolls with orange zest and juice.

Ingredients: 1 cup almond milk. 1/2 cup vegan butter. 1/2 cup granulated sugar. 1 packet instant yeast. 3 cups all-purpose flour. 1/4 teaspoon salt. Zest of 2 oranges. Juice of 1 orange. 1/2 cup powdered sugar.

Instructions: Add vegan butter and warm almond milk to a saucepan. Stir the butter as it melts. Cool it down until it's just warm. Add the lukewarm almond milk mixture, sugar, and instant yeast to a large mixing bowl. Wait five minutes. Put orange zest, flour, and salt in the bowl. Mix until you get a dough. For 5 to 7 minutes, knead the dough on a floured surface until it is smooth and springy. Cover the dough and set it in a greased bowl. Let it rise in a warm place for 30 minutes, or until it doubles in size. Warm the oven up to 175F 350C. On a floured surface, roll the dough into a rectangle. Use orange juice to brush on the dough. Add a sprinkle of 1/4 cup of granulated sugar and 1 tablespoon of orange zest. Make 12 rolls out of the dough by rolling it up tight. Cover the rolls with foil and put them in a greased baking dish. Let them rise for another 15 minutes. It should be baked for twenty to twenty-five minutes or until it turns golden brown. Make a glaze by mixing powdered sugar with enough orange juice while the rolls are baking. Spread the glaze on top of the hot rolls. Serve and have fun!

Prep Time: 45 minutes

Cook Time: 20 minutes

jenna velez

[stylerain]

This Spicy Vegan Orange Tofu and Peppers recipe combines crispy tofu with vibrant bell peppers in a zesty orange sauce. It's a gluten-free and vegan dish bursting with flavor and perfect for a satisfying meal.

Ingredients: 1 block extra-firm tofu, pressed and cubed. 2 bell peppers, thinly sliced. 3 tablespoons cornstarch. 2 tablespoons oil. 4 cloves garlic, minced. 1 tablespoon ginger, minced. 1/4 cup orange juice. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 2 tablespoons maple syrup. 1 teaspoon sriracha sauce. 1 teaspoon orange zest. Salt to taste. Green onions and sesame seeds for garnish.

Instructions: Coat the tofu cubes with cornstarch by tossing them in a bowl. In a big skillet, heat the oil over medium-high heat. Add the tofu cubes and cook for 5 to 7 minutes, or until golden and crispy. Take out of the skillet and place aside. If necessary, add a little extra oil to the same skillet and saut the ginger and garlic until fragrant. Add the bell peppers and cook for 34 minutes, or until they start to soften slightly. Combine orange juice, soy sauce, rice vinegar, maple syrup, sriracha, and orange zest in a small bowl. Transfer the sauce to the skillet containing the peppers and heat until it simmers. Return the cooked tofu to the skillet and toss it around to coat it in sauce. Simmer for an additional two to three minutes, or until the sauce has slightly thickened and everything is heated through. Add salt to taste to season. Before serving, garnish with sesame seeds and green onions.

Michael Meza