Vegan Mooncakes Recipe – Hungarian Chef

As the autumn season approaches, there is a buzz in the air. Lanterns light up the night sky, and families gather together to celebrate the Mid-Autumn Festival, a traditional Chinese holiday. 

While mooncakes have always been at the center of this festive occasion, there is a new twist that is captivating the hearts and taste buds of many – vegan mooncakes. 

In this article, I will take you on a culinary journey, exploring the world of vegan mooncakes and discover why they have become such a sensation.

What are vegan mooncakes?

Traditionally, mooncakes are made with ingredients like eggs, lard, and dairy products. However, the rising popularity of plant-based diets has led to the creation of vegan alternatives. 

Vegan mooncakes are made without any animal products, making them suitable for those who follow a vegan or vegetarian lifestyle. These mooncakes are not only delicious but also a sustainable choice, as they reduce our carbon footprint.

Flavor profile of vegan mooncakes

Vegan mooncakes come in a variety of flavors that tantalize your taste buds. From classic lotus paste to innovative creations like matcha and red bean, there is something for everyone. 

The soft, flaky crust combined with the sweet filling creates a harmonious balance of flavors that will leave you craving for more. These mooncakes pack a punch of flavors that are sure to delight even the most discerning palate.

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What Makes This Recipe Different From Other Vegan Mooncakes?

While there are many vegan mooncake recipes to choose from, this particular recipe stands out for its unique twist. 

Instead of relying on artificial ingredients, this recipe uses wholesome, natural ingredients to replicate the traditional mooncake experience. 

By using mashed banana and oat milk, the recipe achieves a moist and tender texture, while cashew nuts add a delightful crunch. 

This combination gives the mooncakes a rich, indulgent flavor that is reminiscent of traditional mooncakes.

Ingredients You’ll Need:

To make these delectable vegan mooncakes, you will need the following ingredients for the dough:

Dough:

• All-Purpose Flour: I use all-purpose flour as the base for the mooncake dough. It provides the structure and foundation for the mooncakes, ensuring a tender and chewy texture.
• Cornstarch: Cornstarch adds a silky and smooth quality to the dough. It helps create a softer texture and enhances the overall mouthfeel of the mooncakes.
• Vegetable Oil (or other Neutral-Flavored Oil): Vegetable oil adds moisture to the dough, contributing to its tenderness. It also aids in creating a pliable and workable dough.
• Golden Syrup: Golden syrup adds sweetness and a subtle caramel flavor to the dough. It plays a crucial role in achieving the distinctive taste of traditional mooncakes.
• Oat Milk: Oat milk serves as a dairy-free alternative, providing moisture and richness to the dough. It complements the other ingredients while keeping the recipe vegan.
• Cashew Nuts: Cashew nuts add a nutty richness to the dough, enhancing its flavor profile. They contribute to the overall texture, providing a delightful crunch.
• Mashed Banana: Mashed banana acts as a natural sweetener and binder in the vegan dough. It adds a hint of sweetness and helps bring the ingredients together, creating a cohesive and flavorful mixture.
• Lye or Alkaline Water (Kansui): Lye or alkaline water is a traditional ingredient in mooncake dough. It contributes to the unique texture and color of the mooncakes. It’s used with caution and in controlled amounts for safety and authenticity.

Optional Egg Wash:

• Egg (Equivalent of 1 Egg): In the optional egg wash, I use a plant-based egg substitute to achieve a golden and glossy finish on the mooncakes. This adds visual appeal without compromising the vegan nature of the recipe.
• Water: Water is combined with the plant-based egg substitute to create the egg wash. It helps evenly coat the mooncakes, giving them a polished appearance after baking.

Step by Step Directions:

Preparing the Fillings:

• Prepare Fillings in Advance:
  • Choose two fillings of your choice and make 18 balls (each weighing 30g).
  • Allow them to rest in the refrigerator while you prepare the dough.

Making the Dough:

• Combine Ingredients:
  • In a large mixing bowl, combine all-purpose flour, cornstarch, vegetable oil, golden syrup, oat milk, mashed banana, and cashew nuts.
  • Mix well until it forms a dough.
• Knead the Dough:
  • Knead the dough with your hands for about 5 minutes until it becomes smooth and glossy.
  • Form the dough into a disc and let it rest in a covered bowl at room temperature for an hour.

Filling the Mooncakes:

• Divide and Roll Dough:
  • Divide the dough into 20g portions and roll them into balls.
• Flatten Dough:
  • Take one ball, place it in your palm, and flatten it into a thin, 3 ½-inch round.
• Add Filling:
  • Place a 30g ball of filling in the center of the flattened dough.
  • Wrap the edges of the dough up around the filling, pinching to enclose it.
• Shape Mooncakes:
  • Roll the filled dough between your palms into a smooth ball.
  • Roll it gently into an oblong shape to make it easier to place into the mold.
• Press/Shape with Mold:
  • Tuck the oblong ball into the mold, invert it, and press down firmly but gently to imprint the design.
  • Place the shaped mooncake on a parchment-lined baking sheet, at least 2 inches apart.

Baking the Mooncakes:

• Preheat and Bake:
  • Preheat the oven to 350°F/177°C.
  • Bake the mooncakes until edges are lightly golden for 10 minutes.
• Egg Wash and Second Bake:
  • Mix JustEgg and water for the optional egg wash.
  • Lightly brush a thin coating of the egg wash on top and sides of the mooncakes.
  • Bake for an additional 8-10 minutes until they turn deep golden brown.
• Cooling and Storage:
  • Allow the mooncakes to cool on a wire rack on the baking sheet.
  • Carefully transfer them to an airtight container once cooled.
  • Store at room temperature for up to a week. The texture improves with time, achieving a glossy shine and softer exterior after 1-2 days.

Nutrition Information:

One serving of these vegan mooncakes (50g) contains approximately:

– Calories: 220

– Fat: 10g

– Carbohydrates: 29g

– Protein: 3g

– Fiber: 2g

How Can I Store These Vegan Mooncakes?

If you have leftovers or want to make a batch in advance, it’s essential to know how to store them properly. Follow these guidelines to preserve the freshness and quality of your vegan mooncakes:

– Store the mooncakes in an airtight container at room temperature for up to 5 days.

– For longer storage, keep the mooncakes in the refrigerator for up to 2 weeks.

– If you want to enjoy the mooncakes even after the festival season, freeze them in a ziplock bag for up to 3 months. Thaw them at room temperature before consuming.

Substitute Options for Ingredients:

If you don’t have all the ingredients on hand, here are some suitable substitutes you can use in this recipe:

– Instead of oat milk, you can use any plant-based milk of your choice, such as almond milk or soy milk.

– If cashew nuts are not available, try substituting them with other nuts like almonds or walnuts for a different texture and flavor.

– Golden syrup can be replaced with maple syrup or agave syrup for a similar sweetness.

– Instead of lye or alkaline water, you can use baking soda diluted with water. However, note that the texture of the mooncakes may be slightly different with this substitution.

Frequently Asked Questions:

1. Can I make these mooncakes without a mooncake mold?

Yes, you can make mooncakes without a mold. Shape the dough into small balls and flatten them slightly. Use a fork to create attractive patterns on the surface.

2. Are vegan mooncakes gluten-free?

No, this recipe contains all-purpose flour, which is not gluten-free. However, you can experiment with gluten-free flour alternatives to make these mooncakes suitable for those with gluten sensitivities.

3. Can I use other fillings aside from lotus paste?

Absolutely! You can get creative with your fillings and use anything from red bean paste to chocolate ganache, or even fruit preserves. The choice is yours.

4. Can I reduce the amount of sugar in the recipe?

Yes, you can adjust the amount of golden syrup according to your preference. However, keep in mind that the sweetness of mooncakes is an essential characteristic of this traditional delicacy.

5. Can I make these mooncakes oil-free?

While the vegetable oil adds moisture and richness to the dough, you can experiment with substituting it with unsweetened applesauce for an oil-free option. However, the texture and flavor may vary slightly.

Conclusion:

As we conclude our culinary journey through the world of vegan mooncakes, it is evident that these delightful treats have taken the traditional mooncake experience to new heights.

With their unique flavor profile and healthier ingredients, vegan mooncakes are not only a delicious indulgence but also a mindful choice for those who follow a plant-based lifestyle. 

So, why not embrace the vibrancy of the Mid-Autumn Festival with a plateful of these scrumptious vegan mooncakes? Happy baking and happy celebrations!

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