The BEST Vegan Cookie Recipe & Winter Dinner Idea | AD | The Anna Edit

The one where it’s the VEGAN EDITION!!! Expand this description box for my vegan cookie recipe and head to Waitrose & Partners *NOW* to get 20% off all the new additions to their vegan and vegetarian range, or shop online at waitrose.com here - https://annaed.it/384tp3r. This video contains a paid for advertisement for Waitrose & Partners.

MORE FROM THE ANNA EDIT:
‘An Edited Life’ Book - https://annaed.it/aneditedlife
Blog - http://annaed.uk/blog
YouTube - http://annaed.uk/youtube
Twitter - http://annaed.uk/twitter
Facebook - http://annaed.uk/facebook
Instagram - http://annaed.uk/instagram
Podcast - http://annaed.uk/athomewith
Newsletter - http://annaed.uk/newsletter
Goodreads - http://annaed.uk/goodreads
LIKEtoKNOW.it Profile - https://annaed.it/liketoknowit
Pinterest - https://annaed.it/pinterest

WHAT I'M WEARING:
Jumper - H&M - *https://annaed.it/35rEsCG
Necklace - GJENMi Thick Box Chain 16 Inches Necklace - https://annaed.it/2Wnvwhr
Earrings - *Missoma Gold Mini Helical Hoops (gifted) - https://annaed.it/helicalhoops

THINGS SHOWN IN THIS VIDEO:
Vegan Satay with Soya Pieces & Rice Noodles - https://annaed.it/35SUzbW
Vegan Sweet Potato Katsu Curry with Sticky Rice - https://annaed.it/35U3vOt
Vegan No Egg Fried Rice - https://annaed.it/2NFGKYv
Vegan Tomato & Mascarfone Sauce - currently available in-store
Vegan Marinated No Beef Chunks - https://annaed.it/3a9ig3q

HEARTY NO-BEEF CHUNK & BEETROOT STEW RECIPE:
Link to the original recipe: https://annaed.it/2stwyec

You will need:
2 x packs of Waitrose & Partners Vegan Marinated No Beef Chunks
2 x Veggie Stock Cubes
1 tbsp Plain Flour
1 tbsp Olive Oil
2 x Onions (sliced, or one big onion if yours is massive like our one!)
2 x Carrots (peeled and sliced)
1 x cinnamon stick, or 1 tsp cinnamon powder
180g pack of Waitrose Sweet & Spicy Chilli Beetroot Wedges (cut in half)
Mash, Veggie Dumplings & Greens to serve

Turn your oven on to 170℃ (fan oven). Heat the oil in your crock pot over the heat and cook the onions until softened and golden. Then add in your plain flour and stir for a further 1-2 mins on the heat.
Take off the heat and add your two veggie stock cubes dissolved into 500ml of water, the carrots, beetroot and cinnamon. Season well.
Put the lid on your crock pot and put it into the oven for 2 hours. Check it to see if it needs anymore water added to the mixture about halfway through.
Whilst your stew is cooking, cook up the Waitrose & Partners Vegan Marinated No Beef Chunks as per the cooking instructions and assemble veggie dumplings if you fancy them.
Once the two hours is up, add to the Waitrose & Partners Vegan Marinated No Beef Chunks to the stew, stir well and place the veggie dumplings on top. Re-cover with the lid and cook for a further 20 minutes. Then it’s READY!

THE ULTIMATE VEGAN CHOCOLATE-CHIP COOKIE RECIPE:
Link to the original recipe: https://annaed.it/2NoLCkL

You will need: 
225g Vegan Butter (I used the Stork Original Baking Block)  
200g Light Brown Muscovado Sugar (or just any type of light brown soft sugar)
100g Golden Caster Sugar (or just caster sugar)
125g Sweetened Applesauce (or 1/2 Cup) with 1 tsp Baking Powder mixed in
360g Self-Raising Flour
1 tsp Cornflour
1 tsp Bicarbonate of Soda
350g Vegan Milk Chocolate (chopped)
100g Roasted Hazelnuts (chopped)

Mix the butter and sugar until fully combined, either in a stand-mixer or with a hand mixer. Once creamy, mix for a further five minutes until the mixture gets paler and light and fluffy.
Mix in the applesauce mixture until combined. Add the flour, cornflour and bicarbonate of soda and mix until just combined – try not to over mix here.
Then add in the milk chocolate and the hazelnuts and again mix until just combined.
Spoon the mixture out onto a plate into 10-12 mounds (don’t compact them down!) and put in the freezer for at least 30 minutes, or overnight.
Preheat your oven to 200℃ (if fan-assisted, if not set it to 220℃, gas mark 7 or 425℉).
Remove and cook on a foil-lined baking tray for 6 minutes, then turn the tray around and bake for a further 4 minutes until the tops are light golden. Cooking times vary so much and I found these to cook much quicker than the non-vegan version so keep checking on them until they seem a light golden brown around the edges and just cooked in the middle.
Allow to cool and firm up on the baking tray for at least 20 minutes, if not longer. ENJOY

Disclaimer: This video contains a paid for advertisement for Waitrose & Partners. PR samples are denoted by the term 'gifted'. Links containing affiliate links are denoted by a '*'. This means that if you click on an affiliate link, go through to the retailer and purchase an item, I will receive a small percentage of your purchase. Check out my website for a full disclaimer - http://annaed.uk/disclaimer.