Veganizing Harry Potter

The last installment of the Harry Potter movies came out this weekend. It was great to see the end, but sad that it is all over. In honor of Harry, Hermione & Ron and their seven years of adventures, I made Quidditch Player’s Pie (like shepherd’s but with broomsticks and snitches instead of hooks and sheepdogs) and butterbeer cake.

Quidditch Player’s Pie

(modified from here)

  • 1 cup dry lentils
  • 1 packet dry onion soup mix (double check ingredients, some have milk)
  • 1 3/4 cups water
  • 1 tablespoon flour
  • 1/4 cup almond milk
  • 10 oz pkg frozen peas and carrots (or 3/4 cup chopped baby carrots and 3/4 cup frozen green beans if you think frozen peas are gross)
  • Enough mashed potatoes to cover (see below)
  1. Cook lentils (pour into 3-4 cups of boiling water and simmer until soft).
  2. In a skillet, add water and onion soup mix. Cover and cook 5 minutes. Whisk flour into milk. Add to skillet, and cook, stirring until a nice gravy forms. Add cooked lentils and veggies. Stir to combine. If you are using fresh carrots, simmer for a bit longer so they soften up a bit.
  3. Spray a casserole dish. Put lentil mixture on bottom. Cover with mashed potatoes. Bake in 350˚F oven about 15 minutes or until mixture is hot.

Mashed potatoes:

  • 2-3 potatoes peeled and cut
  • 1/4 to 2/3 cup almond milk
  • heaping tablespoon of margarine
  • 4 heaping teaspoons of nutritional yeast
  • salt & pepper to taste

Boil potatoes until soft. Drain and mash with a fork. Add almond milk and continue to mash until smooth. Add margarine, nutritional yeast and salt and pepper and combine. Taste and adjust accordingly.

Butterbeer Cake

The cake is really good, but the frosting could use some tweaking. It tastes delicious, but the consistency is off. Maybe it would have been better to add butterscotch pudding mix into the frosting rather than adding pudding. I’ll tell you what I did, but only so you know what not to do.

Cake

  • 2.5 cups flour
  • 4 tablespoons arrowroot
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1 cup cream soda (I used Goose Island Vanilla Cream Soda, which is amazing!)
  • 2/3 cup oil
  • 4 teaspoons vanilla

Frosting

  • 3/4 cup margarine
  • 1/2 cup non-hydrogenated shortening
  • lots of powdered sugar
  • 2 teaspoons vanilla
  • 1 box butterscotch pudding
  • 1 3/4 cup almond milk

Preheat oven to 350 F. Whisk apple cider vinegar into almond milk and set aside. Mix flour, arrowroot, baking soda, baking powder and salt in a large bowl. In another bowl, combine sugars (white and brown), almond milk mixture, cream soda, oil and vanilla extract. Create a well in the middle of the flour mixture and pour in the liquid mixture. Stir until no large lumps remain. Pour into two greased 8-9 inch round cake pans. Bake until a toothpick comes out clean, about 35 minutes (I forgot to time it). Cool completely before frosting.

Combine almond milk and pudding mix. With electric beaters, combine margarine and shortening. Add cups of powdered sugar one at a time until desired sweetness. Pour in half a cup of pudding mixture into frosting. When cake is cool, frost cake and drizzle remaining pudding mixture across (the pudding won’t firm up with non-dairy milk).

Here you can see the frosting about to slide off

Another idea I had is mixing the butterscotch pudding with silken tofu and using that as the middle layer, frosting it with buttercream frosting and then drizzing a vegan butterscotch sauce across the top.

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