We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Cheap vegan pavlova generous
Cheap vegan pavlova generous

Cheap vegan pavlova generous
Cheap vegan pavlova generous
Source
Ingredients:
1
Servings
  • 1
    item
     can of chickpeas (reserve the liquid)
  • 240
    ml
     granulated sugar
  • 1
    tsp
     white vinegar
  • 1
    tsp
     vanilla extract
  • 1
    tbsp
     cornstarch
  • 120
    ml
     aquafaba (liquid from canned chickpeas)
  • 0.25
    tsp
     cream of tartar
  • 0.5
    tsp
     salt
  • 1
    item
     fresh fruit, to serve
Cheap vegan pavlova generous
Instructions:
  1. Preheat the oven to 250°F (120°C) and line a baking tray with parchment paper.
  2. Drain the liquid from a can of chickpeas into a mixing bowl and reserve the chickpeas for another recipe.
  3. Add cream of tartar to the bowl and beat with an electric mixer until it becomes frothy.
  4. Gradually add the sugar and continue to beat until stiff peaks form.
  5. In a separate bowl, mix together the vinegar, vanilla extract, and cornstarch until smooth. Add to the bowl of chickpea liquid and mix well.
  6. Gently fold the chickpea mixture into the beaten aquafaba mixture.
  7. Spoon the mixture onto the prepared baking tray and use a spatula to shape it into a round, flat shape with a slight dip in the center.
  8. Bake in the oven for 2-3 hours or until the pavlova is dry and crisp on the outside.
  9. Turn off the oven and leave the pavlova inside to cool completely.
  10. Once cool, top with fresh fruit and serve.
  11. This recipe should make a generous-sized pavlova that will serve around 8-10 people. It’s also a cost-effective recipe, as it uses ingredients that are readily available and inexpensive. Enjoy!
  • 1
    item
     can of chickpeas (reserve the liquid)
  • 240
    ml
     granulated sugar
  • 1
    tsp
     white vinegar
  • 1
    tsp
     vanilla extract
  • 1
    tbsp
     cornstarch
  • 120
    ml
     aquafaba (liquid from canned chickpeas)
  • 0.25
    tsp
     cream of tartar
  • 0.5
    tsp
     salt
  • 1
    item
     fresh fruit, to serve
1
Servings
0

Preheat the oven to 250°F (120°C) and line a baking tray with parchment paper.

Drain the liquid from a can of chickpeas into a mixing bowl and reserve the chickpeas for another recipe.

Add cream of tartar to the bowl and beat with an electric mixer until it becomes frothy.

Gradually add the sugar and continue to beat until stiff peaks form.

In a separate bowl, mix together the vinegar, vanilla extract, and cornstarch until smooth. Add to the bowl of chickpea liquid and mix well.

Gently fold the chickpea mixture into the beaten aquafaba mixture.

Spoon the mixture onto the prepared baking tray and use a spatula to shape it into a round, flat shape with a slight dip in the center.

Bake in the oven for 2-3 hours or until the pavlova is dry and crisp on the outside.

Turn off the oven and leave the pavlova inside to cool completely.

Once cool, top with fresh fruit and serve.

This recipe should make a generous-sized pavlova that will serve around 8-10 people. It’s also a cost-effective recipe, as it uses ingredients that are readily available and inexpensive. Enjoy!

Contact About
Privacy Policy Terms of Service Sitemap