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    You are in: Home / Recipes / Vegan Pineapple-Cheez Danish Recipe
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    Vegan Pineapple-Cheez Danish

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    the80srule's Note:

    From my nutritional yeast cookbook, this is a healthy vegan adaptation of a classic breakfast treat. I think normal orange juice could be used in place of OJ concentrate, or reserving some juice from the can of pineapple.

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    Ingredients:

    Serves: 4

    Yield:

    danish

    Units: US | Metric

    Directions:

    1. 1
      Thoroughly dry out and mash the tofu. Drain the pineapple, reserve some juice if you don't have orange juice around.
    2. 2
      Place the tahini in a mixing bowl. Gradually stir in the juice and maple syrup, 1 tablespoon at a time, to form a smooth creamy emulsion.
    3. 3
      Add the tofu, nutritional yeast, vanilla, cinnamon, and salt to the tahini mixture, and mix thoroughly.
    4. 4
      Add the bread crumbs, and mash them in until they are thoroughly incorporated.
    5. 5
      Grease an 8x8 pan with cooking spray or a little oil.
    6. 6
      Press the mixture evenly into the bottom of the pan. Scatter the pineapple bits over the tofu mixture.
    7. 7
      Bake at 375F for 20 minutes, and let them cool for at least 10-15 minutes prior ot serving. Can be eaten warm or cold.

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    Nutritional Facts for Vegan Pineapple-Cheez Danish

    Serving Size: 1 (164 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 158.5
     
    Calories from Fat 43
    27%
    Total Fat 4.8 g
    7%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 103.9 mg
    4%
    Total Carbohydrate 23.1 g
    7%
    Dietary Fiber 2.5 g
    10%
    Sugars 14.3 g
    57%
    Protein 7.9 g
    15%

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