Vegan Ginger Snap Crust

You can really use any of your favorite cookies in this easy recipe. Be creative.  

  • 1½ cup ginger snaps, broken
  • 3 tablespoons sugar
  • 6 tablespoons vegan butter

Preheat oven to 350°F (175°C)  Combine all ingredients by gently pulsing in a food processor until the mixture holds together when squeezed. Press the mixture into a pie, tart or spring-form pan and evenly cover the bottom and sides. Bake 10 minutes or until crust is lightly brown and let cool before adding the filling.

Categories

AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

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TomatoStirfry

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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.