Chopped with a Vegan Twist!
What is Chopped
with a Vegan Twist?
As vegans, it’s challenging to enjoy a cooking show nowadays. And if you’re tired of seeing animal products being used on television, Food Empowerment Project (F.E.P.) presents a cooking event that highlights talented vegan chefs while also reminding supporters of their food choices.
Taking after the known cooking show, Chopped with a Vegan Twist puts multiple talented vegan chefs head to head to create a delicious dish using four mystery basket ingredients. Along with watching the chefs in their creative element, we get to hear about the animal, human, and environmental impact some of these ingredients cause, reiterating the importance of eating with your ethics. Learning about these issues through outside experts gives us a closer glimpse into the labor and exploitation behind certain foods.
F.E.P. aims to provide a meaningful, engaging, fun, and education-packed event that will leave you feeling more empowered and with new cooking inspiration. Everyone is invited to attend, vegans and non-vegans alike!
Our 2023 Event
Our 2023 Featured Ingredients
OUR 2023 CHEFS
Watch it!
2023 RECIPES
Chef Annie's Beet Your Brownie
Ingredients:
- 2 medium peeled and cooked beets
- 1 ½ cup dark chocolate chopped or chips (please visit F.E.P.’s Chocolate List for recommended brands)
- 1 ¼ cup white flour
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup aquafaba
- 1 cup brown sugar
- ½ cup cocoa powder (please visit F.E.P.’s Chocolate List for recommended brands)
- 15 oz can of chickpeas
- popcorn (as much as desired!)
Instructions:
- Preheat oven to 350F.
- Wash, peel, and rinse beets. Microwave beets in 2-3 minute increments until they are soft.
- While the beets are microwaving, mix the flour, baking powder, salt, brown sugar, and cocoa powder.
- Open can of chickpeas and separate the chickpeas and aquafaba.
- Place chickpeas and diced soft beets into a food processor. Mix in aquafaba. Blend until smooth.
- Mix wet and dry ingredients. Once mixed, fold in chocolate chips and popcorn.
- Oil a pan and smooth out brownie batter into the pan.
- Bake for 25-30 minutes or until a toothpick comes out clean after being stuck in the center of the brownie pan.
- Enjoy!
Recipe Courtesy of Chef Annie Wang.
Chef Alicia's Red Velvet Cortadillo
Ingredients:
Cake
- ¾ cup + 3 tablespoons reduced aquafaba
- ¼ teaspoon apple cider vinegar
- 2 ⅔ cup all purpose flour
- 1 tablespoon baking powder
- 2 ½ tablespoon cocoa powder (please visit F.E.P.’s Chocolate List for recommended brands)
- 3 tablespoon beet root powder
- ½ teaspoon salt
- 1 ½ cup sugar
- ¼ cup pureed beets
- 1 teaspoon lemon juice
- ⅓ cup + 2 tablespoons room temperature almond milk
- 1 tablespoon vanilla
- ¾ cup canola oil
“Cream Cheese” Icing
- 1 ⅓ cup powdered sugar
- 2 tablespoons lemon juice
- 1 ½ -2 teaspoon vanilla extract
- 2 tablespoons melted vegan butter
Chocolate Ganache
- ¾ – 1 full chocolate bar (please visit F.E.P.’s Chocolate List for recommended brands)
- ¼-⅓ cup plant based milk
- ¼ teaspoon coconut oil (or other oil)
Popcorn Bark
- Popcorn bits (save some for sprinkling over the cortadillo)
- Chocolate ganache
- Vegan sprinkles
Instructions:
Cake
- Preheat oven to 350 F.
- Sift together all purpose flour, baking powder, cocoa powder, beet root powder, salt in a bowl and set aside.
- Beat aquafaba on high until frothy, add apple cider vinegar, then continue beating for about 5 mins until a thick foam forms.
- Reduce speed and add sugar ½ cup at a time.
- Continue whipping on high for about another 10 mins until aquafaba is shiny and smooth and “stiff peaks” form.
- Scrape the bottom of the bowl halfway through to make sure all the sugar is incorporated.
- At a lower speed, add vanilla and room temp almond milk until just mixed.
- At an even lower speed add in dry ingredients in 3 parts.
- After the third part, scrape the bottom of the bowl to make sure all the dry ingredients are incorporated.
- Drizzle in oil in a few parts using the fold-in method (with spatula). When well combined (do not overmix) pour into a 9 inch greased cake pan and allow to sit in a warm area for 15-20 mins before putting into the oven.
- Bake for 20 mins, turn to bake evenly, then bake for another 15-20 mins. The top of the cake will be dark, the sides of the cake will have pulled away from the pan, and the top of the cake will spring back after a light tap.
- Allow to cool in the pan for 20-30 mins, then transfer to a cooling rack.
- Allow to cool in the fridge for a few hours or overnight.
“Cream Cheese” Icing
- Mix together ingredients with a whisk until smooth and lump-free. Adjust the “cream cheese” flavor by adding vanilla and or lemon juice ½ teaspoon at a time.
Chocolate Ganache
- Melt the chocolate with the plant milk either over a double boiler or in the microwave. Ganache should be on the runnier side, so add 1 tablespoon of milk as needed. Mix in the coconut oil after the desired consistency is reached.
Popcorn Bark
- Mix chopped popcorn bits with chocolate ganache until a “spreadable” consistency is reached.
- Pat into a pan or plate and top with sprinkles.
- Cool in the fridge for 1+ hours.
- With a mini shaped cookie cutter, cut hardened popcorn bark into decorative pieces, washing the mini cutter halfway if the chocolate is sticking.
- Place pieces back into the fridge to cool.
Assembly:
- Transfer the cold cake onto a cake board or plate.
- Working quickly, pour warm “cream cheese” icing over the cake, using an offset spatula to help spread a thin layer.
- Pour ribbons of the chocolate ganache over the icing and swirl with a toothpick or knife.
- Sprinkle a few sprinkles and popcorn bits all over the cake.
- Place decorative “popcorn bark” pieces on the cake (9 for 9 slices).
- Sprinkle with more popcorn and sprinkles to fill in any holes.
- Cool in the fridge for 30 mins to 1 hour before cutting.
- Once the icing is cooled, cut the edges off of the Cortadillo and slice into 9 pieces. Enjoy!
Recipe Courtesy of Chef Alicia Casas.
Chef Shruti's Beetroot Halwa Cake
Ingredients:
Cake
- 1/2 cup pureed beets (boiled and softened before pureeing)
- ½ cup mashed banana (about 1 large banana)
- ¼ cup reserve beet water (from boiling the beets)
- ½ cup maple syrup
- 5 ½ tablespoons melted coconut oil
- 2 flax eggs
- 1 teaspoon vanilla essence
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cardamom powder (can adjust based on your preference)
- ½ – ¾ cup (or measure with your heart) semi-sweet vegan chocolate chips/chunks (please visit F.E.P.’s Chocolate List for recommended brands)
- 1 ¾ cup whole wheat pastry flour (this lends a softer texture vs regular flour)
Aquafaba Cardamom Cream
- ⅓ cup Aquafaba
- 1 ⅓ cup Powdered sugar
- ½ teaspoon Cardamom
- 2-3 teaspoons Beet water
Chocolate Popcorn Clusters
- 1 heaping cup popcorn
- 1 bar dark chocolate, melted (please visit F.E.P.’s Chocolate List for recommended brands)
- 2 teaspoons melted coconut oil
- 1 tablespoons maple syrup
- ½ -1 tablespoons crushed pistachios (for final topping)
- 1 teaspoon dried edible rose petals (for final topping)
Instructions:
Preparing the cake
- Boil the beet until it becomes soft (usually about 30 mins). Let it cool and then blend it. Keep the leftover water to use in the cake and icing recipes. This can be prepped in advance.
- Mix the flax seed powder and water in a separate small bowl and let it sit for 7-10 minutes.
- Preheat the oven to 325 F and grease a 9 inch circular cake pan with coconut oil.
- Beat together the maple syrup and melted coconut oil in a large mixing bowl.
- Add the flax seed powder and water mixture to the mixing bowl and beat well
- Beat in the reserved beet water, pureed beets and mashed bananas.
- Add the baking soda, vanilla essence, cardamom and salt and mix it all together.
- Sieve and mix in the whole wheat pastry flour until all the ingredients are fully combined. You can switch to a spatula here.
- Finally, add in chocolate chips and mix.
- Pour the batter into the cake pan and bake for 25-30 minutes or until you can insert a toothpick in the center and it comes out clean. Set aside to cool.
Preparing the aquafaba cardamom cream
- Start whipping the aquafaba using a stand/hand mixer. After a few minutes you will start seeing bubbles/foam.
- Slowly add in the powdered sugar and continue beating. It will become fluffy after a few minutes.
- Add the cardamom and beet water.
- Continue beating for around 7-10 minutes until it becomes fluffier and somewhat like liquid marshmallow. It won’t get stiff or form peaks (if you want a stiffer icing you can add more sugar).
Preparing the chocolate popcorn clusters
- Melt the dark chocolate either in the microwave or on the stove.
- Stir in melted coconut oil and maple syrup.
- Place popcorn on parchment paper and drizzle melted chocolate mix on top of popcorn.
- Let it rest and cool before using as a topping (can refrigerate to speed up the process).
Assembly
- Spread the aquafaba icing on the cake once the cake is completely cooled.
- Arrange the chocolate popcorn clusters in any pattern that you’d like.
- Top with crushed pistachios and rose petals for additional color, crunch and flavor. Enjoy!
Recipe Courtesy of Chef Shruti Boddu.
Our 2022 Event
2022 RECAP
Our 2022 Featured Ingredients
Be informed about your food choices and learn more about the featured ingredients in this year’s Chopped With a Vegan Twist!
OUR 2022 CHEFS
OUR 2022 DISHES
Best Plating
Mariah – chickpea chick’n nuggets
Crowd Favorite
Norma – pastelito w/ coffee date syrup picadillo
Best Ingredient Transformation
Juan Crispy – chickpea patty sandwich
REVIEWS FOR 2022
“I didn't want the event to end. The educational parts were excellent!”
“My favorite aspect of this event was seeing the finished dishes.”
“LOVED IT!"
“Thank you all involved for providing this event. It means the world to find others on this journey.”
“I can always count on F.E.P. events to be excellent.”
“Loved the pace and enjoyed those three fabulous chefs!”
RECIPES
Chef Mariah's Chickpea Chickn’ Nuggets
Ingredients:
- 1 can chickpeas
- 1 can of roasted tomatoes, drained
- 1 ear of corn, kernels removed from cob
- Toasted oat cereal or dried oats
- Vegan milk of choice
- 1 tablespoon flaxseed meal
- 1 teaspoon vinegar
- 2 cups flour
- 2 teaspoon baking powder
- 1 cup canola oil or corn oil
- Seasonings of choice
Instructions:
Step 1
Place the chickpeas, roasted tomato, and corn in a food processor or blender and mix.
Step 2
Add seasoning and toasted oats cereal or dried oats and mix. Once mixed and firm, form into nugget shapes.
Step 3
Mix vegan milk, 1 tablespoon of flaxseed meal, and 1 teaspoon of vinegar in a bowl and set aside.
Step 4
Mix 2 cups of flour, 2 teaspoons of baking powder, and seasoning in another bowl.
Step 5
Dip the nuggets in the wet mixture then the dry mix, and repeat again.
Step 6
Fry the coated nuggets in a pan with 1 cup of canola or corn oil (shallow oil in pan, not deep fry) until brown.
Recipe Courtesy of Chef Mariah.
Chef Norma's Cornbread cupcake
CORNBREAD CUPCAKE:
Ingredients:
- 1 1/4 cups All Purpose Flour
- 1 cup yellow cornmeal
- 2/3 cup sugar
- 1 teaspoon salt
- 1-2 tablespoons baking powder
- 1/3 cup canola oil & add 1/4 cup melted vegan butter
- 1 1/2 cups unsweetened almond milk
- 1 ear of corn – cooked (I used saran wrap and wrapped the clean corn & microwaved it for 5-7 minutes or until corn was soft & cooked. You can also cook the entire corn in a pot with boiling water) Cut kernels off once cooked
Instructions:
Step 1
Preheat the oven to 350 degrees. Combine all the dry ingredients in a bowl and mix. Add the wet ingredients and mix. Lastly, add the cooked corn kernels to batter and mix.
Step 2
Add cupcake sheets to a cupcake pan. Add the batter to the cupcake molds and put into the oven for 20-25 minutes. Stick a toothpick into the center of a cupcake and if no batter comes out, it is done. Let them cool completely.
Step 3
Using a chopstick or similar utensil, create a hole in the middle of the cupcake where the marmalade will go.
TOMATO MARMALADE:
Ingredients:
1 pound chopped tomatoes
3/4 cup sugar (add more throughout to taste)
2 tablespoons apple cider vinegar
2 teaspoon ground cinnamon
1-3 tablespoons cornstarch (add more if needed)
Instructions:
Step 1
Chop 1 pound of tomatoes and place in a pot with ¾ cup of sugar, 2 tablespoons of apple cider vinegar, 2 teaspoons of ground cinnamon, and salt to taste. Cook down for 12-20 minutes until it is sauce-like. It shouldn’t be completely dry when cooking. Taste and add more sugar or ground cinnamon if needed (it should not taste like ketchup).
Step 2
Strain the tomato liquid and put the liquid in another pot. Slowly add 1-3 tablespoons of cornstarch, 1 tablespoon at a time, and mix well. The liquid will get thicker as you add more cornstarch. Once the syrup has become super thick, take it off the heat and let it cool.
CHOCOLATE AVOCADO MOUSSE:
Ingredients:
1/4 cup dark chocolate
4 tablespoons coconut oil
1 teaspoon vanilla extract
1/4 cup cocoa powder
1/2 cup plant-based milk
2 ripe avocados
1/4 cup maple syrup
Instructions:
Step 1
Add ¼ cup of dark chocolate and 4 tablespoons of coconut oil to a microwave safe bowl and melt in the microwave (or in a saucepan on the stove).
Step 2
Add all ingredients to a blender or food processor and mix. Taste and add more melted chocolate, melted oil, or milk as needed.
CRYSTALIZED TOMATO:
Ingredients:
1 tomato
Sugar
Instructions:
Step 1
Cut 2 thin slices of tomato and place on a fire resistant plate/pot. Sprinkle sugar on top of the slices and use a blowtorch to slowly crystalize the tomatoes. Let the slices cool.
Step 2
Flip the sliced over and repeat step 1.
ASSEMBLING THE CUPCAKES:
Ingredients:
- Cornbread cupcakes
- Tomato marmalade
- Chocolate avocado mousse
- Crystalized tomatoes
- Cashew bits
Instructions:
Step 1
Carefully add the marmalade to the hole in the cupcakes.
Step 2
Top the cupcakes with chocolate avocado mousse.
Step 3
Top the cupcakes with crystalized tomato and sprinkle cashew bits.
Recipe Courtesy of Chef Norma.
Chef Norma's Pastelitos ala SalviCubano
FILLING:
Ingredients:
- 13 ounces of meatless ground beef
- 1 medium onion, chopped
- 2 tablespoons date syrup
- 2 garlic cloves minced
- 1 cup chickpeas
- 2 tomatoes, chopped
- 3 tablespoons chopped pimento stuffed green olives
- 1 teaspoon capers
- 1/3 cup raisins
- 2-3 cups instant coffee
- 2 bay leaves
- 1-2 teaspoons cumin
- 2 teaspoons chili powder
- 1/4 teaspoon ground allspice
Instructions:
Step 1
Sauté onions in a pan and cook until translucent.
Step 2
Add garlic and cook for 1 minute.
Step 3
Add tomatoes and 13 ounces of meatless ground beef and cook for 3 minutes.
Step 4
Add 1-2 teaspoons of cumin, black pepper, and salt to taste.
Step 5
Add 2-3 cups instant coffee, 2 teaspoons of chili powder, ¼ teaspoon of ground allspice, and 1 teaspoon of capers. Cook for about 2 minutes and add 2 tablespoons of date syrup, 3 tablespoons of chopped pimento stuffed green olives, 2 bay leaves, and 1 cup of chickpeas. Cook for about 15 minutes then add ⅓ cup of raisins.
MASA:
Ingredients:
- 2 cups Maseca corn flour
- 1 ½ cups warm water
- 1 cube of Not Chicken Bouillon
- 3 teaspoons baking powder
- 1 tablespoon achiote powder
- 2 pinches salt
Instructions:
Step 1
Add 1 ½ cups of water to a small pot and bring to a boil. Once boiling, add 1 cube of Not Chicken Bouillon.
Step 2
Place 2 cups of Maseca corn flour in a bowl and add 3 teaspoons of baking powder, 1 tablespoon of achiote, and 2 pinches of salt and mix.
Step 3
Slowly add ¾-1 cup of the hot stock and knead together for 5 minutes without stopping. Add more Maseca corn flour if needed. The masa should stay off of your hands. Once the masa doesn’t stick to your hands nor the bowl, cover with a napkin and cloth to rest.
JÍCAMA CURTIDO:
Ingredients:
- 1 jícama, peeled and julienned
- 1/2 to 1 red onion, julienned
- 2 to 3 carrots, shredded
- 2 lemons, juiced
- Salt, to taste
- Dried oregano, to taste
- 2-3 teaspoons white wine vinegar
Instructions:
Step 1
Mix all ingredients together in a bowl.
THICKENED SALSA ROJA:
Ingredients:
3 tomatoes, chopped
1/2 onion, chopped
1/2 cube of Not Chicken Bouillon
2 garlic cloves, minced
Instructions:
Step 1
Add oil to a hot pan.
Step 2
Add onions and sauté for about 1 minute.
Step 3
Add minced garlic cloves, Not Chicken Bouillon, and tomatoes. Cook until the tomatoes become sauce-like but chunky. Taste and add the second half of the Not Chicken Boulion cube if needed.
PASTELITOS:
Ingredients:
- Filling
- Masa
- Jicama curtido
- Salsa roja
- Oil
- Napkins
- Saran wrap
Instructions:
Step 1
Cut off about 18 inches of saran wrap.
Step 2
Coat your hands with oil.
Step 3
Place a golf ball size ball of masa on one side of the saran wrap.Grab the other side of the saran wrap and fold it over the masa ball. Push the ball down with a plate to make a flat tortilla (do not make it too thin). Open the saran wrap but do not remove the masa.
Step 4
Place a scoop of filling onto one side of the flat masa. Use the saran wrap to fold the masa over and then pinch the sides to close the pastelito. Open the saran wrap and pinch shut any open areas.
Step 5
Add the oil to a pot and set the stove to a medium heat. Once the oil is up to temperature, add the pastelitos (adjust the heat if you see that the pastelito browns too fast). Turn them every 3 to 4 minutes until golden brown.
Step 6
Once they are golden brown, place them on a napkin-lined plate to capture access oil.
Step 7
Serve topped with jícama curtido and thickened salsa roja.
Recipe Courtesy of Chef Norma.
STAY TUNED
Chopped with a Vegan Twist was so well-received by our supporters that a second event is in the works! To make the next one even better, let us know below what you’d like to see!
We’ll see you at the next one!