Where do I go to get these certain vegan products?

I want to be vegan, but I’m 14, and my mom obviously pays for things. Is there some kind of website that shows you which stores have certain vegan things. Like I need to find a store near me that sells vegan cheese, egg replacers, vegan margarine, etc. Mostly I’m having a hard time finding the dairy-type products that are vegan. It needs to be somewhere near me like Food Lion, Publix, Wal Mart, Ingles, etc. Please help.
- redheader1993

Orange Friendship Vegan Cupcake Recipe

Orange Friendship Vegan Cupcakes Ingredients

1/2 c margarine (80% fat is best)
3/4 c Organic Unbleached Sugar
1/4 c apple sauce
1/4 c soy yogurt
1/2 c Friendship starter
1 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1/2 t Vanilla
2 c Flour, all-purpose
1/2 t Baking powder
1/2 t Baking soda
1/4 t Salt
Grated peel of 1 orange 1 c Raisins
1 c Pecans; finely chop

Orange Friendship Vegan Cupcakes Directions

Cream margarine and organic unbleached sugar, add apple sauce, soy yogurt, starter, soy milk and vanilla.
Mix well.
Add dry ingredients and mix well.
Fold in grated orange peel, raisins and pecans.
Fill well greased and floured muffin tins 2/3 full.
Bake at 350 for 20-30 minutes or until done.
Remove from pans and dip in topping.
Makes 12-14 servings.
* Topping: Juice of 1 orange 1/2 c organic unbleached sugar combine oj and organic unbleached sugar.
Heat until organic unbleached sugar has dissolved.

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Vegan Fudge Cupcake Recipe

Vegan Fudge Cupcakes Ingredients

2/3 c Semi-sweet chocolate chips

6 oz margarine (80% fat is best)

1 1/4 t Vanilla extract
1/4 c apple sauce
1/4 c soy yogurt
2/4 c blended silken tofu

1 1/2 c Organic Unbleached Sugar

1 c All-purpose flour

Filling: 8 oz Cream cheese, softened

1/4 c Organic Unbleached Sugar

1/2 c Non-dairy chocolate chips

Fudge Filled Vegan Cupcakes Directions

Preheat oven to 350 degrees.
Line 30 cupcake tins with paper or foil cupcake liners.
In double boiler, set over medium heat, melt the 2/3 c of chocolate chips, margarine and vanilla.
Stir until smooth.
Remove from heat.
Blend apple sauce, yogurt, and tofu, using a whisk or electric mixer.
Gradually, beat in the organic unbleached sugar until it dissolves.
Gradually, beat in the flour.
Fold in the chocolate mixture.
Fill the cupcake tins 1/3 full with the chocolate batter.
Mash together the vegan cream cheese, organic unbleached sugar and apple sauce, yogurt, and tofu until blended.
Fold in the 1/2 c of chocolate chips.
Drop a heaping teaspoonful of filling into each cupcake.
Cover vegan cream cheese filling with another generous spoonful of batter.
Bake for 25 to 30 minutes.
Let cupcakes cool completelyon a rack before storing in a covered container.

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Gingerbread Vegan Cupcake Recipe

Gingerbread Vegan Cupcake Recipes Ingredients

1 1/4 c Flour
1 1/2 t Ground ginger
1 t Cinnamon
1/4 t Ground cloves
1/2 t Allspice
1/4 t Salt
4 T margarine (80% fat is best) PLUS
1/2 c Granulated organic unbleached sugar
1/2 c Molasses
1/4 c apple sauce
1 t Baking soda
8 ounces Cream cheese, softened
1 1/2 c organic unbleached sugar
1/2 t Vanilla
2 t cinnamon
1 T Sliced crystalized ginger

Gingerbread Vegan Cupcake Recipe Directions

Into a bowl sift together the flour, the ground ginger, the cimmamon, the cloves, the allspice, and the salt.
In another bowl cream margarine, add the granulated organic unbleached sugar, and beat the mixture until it is fluffy.
Beat in the molasses and the apple sauce, beating until the mixture is smooth.
In a measuring c combine the baking soda with 1/2 c boiling water and stir the mixture to dissolve the baking soda.
Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture into the flour mixture, stirring to combine the ingredients well.
Line twelve 1/2-cup muffin tins with paper liners and spoon the batter into the liners, filling them halfway.
Bake the cupcakes in the middle of a preheated 350~ F oven for 20 minutes, or until a tester comes out clean.
(The cupcakes will be flat or slightly indented on top.) Transfer the cupcakes to a rack and let them cool.
In a bowl cream together the vegan cream cheese and the remaining 2 T margarine, add the organic unbleached sugar, cinnamon and the vanilla, and beat the mixture until it is fluffy and smooth.
Chill the frosting for 30 minutes.
Frost the cupcakes and top each with some ginger.
Makes 12.

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Vegan Ice Cream Cone Vegan Cupcake Recipe

Vegan Ice Cream Cone Vegan Cupcakes Ingredients

18 1/4 oz vegan Chocolate cake mix
1 1/4 c Water
1/2 c Vegetable Oil
2/4 c soy yogurt
1/4 c apple sauce
30 Small flat bottom cones

Vegan Ice Cream Cone Cupcakes Icing Ingredients

5 c organic unbleached sugar
3/4 c Vegan Shortening
1/2 c margarine (80% fat is best), soft
2 1/2 T plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1 1/4 t Almond extract
Assorted sprinkles & candies

vegan ice cream Cone Vegan Cupcakes Directions

Preheat oven to 350.
In large bowl, combine first 4 ingredients according to cake mix package directions.
Fill each cone with about 2 1/2 tbsp of batter.
Place cones about 3″ apart on an ungreased baking sheet.
Bake 25 to 30 minutes.
Cool completely.

Vegan Ice Cream Cone Cupcakes Icing Directions

Beat all ingredients together in large bowl until smooth.
Ice each cupcake with about 1 tbsp icing.
Before icing hardens decorate with candy and/or sprinkles.
Store in airtight container.

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Jack-O’-Lantern Halloween Vegan Cupcake Recipe

Jack-O’-Lantern Halloween Vegan Cupcakes Ingredients

1 pk Yellow cake mix
1 1/2 t Pumpkin pie spice
1 c clabbered plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients in the soy milk) (t lemon juice/apple cider vinegar per c of soymilk to clabber)
1 c Pumpkin
1/4 c apple sauce
1/4 c soy yogurt

Jack-O’-Lantern Halloween Vegan Cupcakes Frosting Ingredients

3 T margarine (80% fat is best); softened
3 T Pumpkin
2 c organic unbleached sugar
1/2 t plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1/2 t Vanilla
Black licorice twists
Small green hard candy

Jack-O’-Lantern Vegan Cupcakes Directions

Line 24 muffin c with paper baking cups.
In large bowl, combine all cupcake ingredients at low speed until moistened; beat 2 minues at medium speed, scraping down sides of bowl.
Pour batter into prepared muffin cups.
Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool completely.
In small bowl, beat margarine and 3 T pumpkin until well blended.
Gradually add 1 c of the powdred organic unbleached sugar; beat until smooth, about 1 minute.
Add plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients) and vanilla.
Gradually add remaining 1 c organic unbleached sugar; beat an additonal 2 minutes.
Spread on tops of cupcakes.
Cut down 1 side to open licorice twist into triangular pieces for 3y3s and noses.
Cut jagged curved pieces for mouths.
Arrange on top of cupcakes for faces.
Slice candy in half; attach to head for stems.

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Lemon Cream Vegan Cupcake Recipe

Lemon Cream Vegan Cupcakes Ingredients

1 c margarine (80% fat is best) — softened
2 c organic unbleached sugar
2/4 c soy yogurt
1/4 c apple sauce
2 t grated lemon rind
1 t vanilla
3 1/2 c all-purpose flour
2 t baking powder
1 t baking soda
2 c Vegan Sour cream (1 pound soft/silken tofu, 4 T lemon juice, 6 T canola oil, 4 t brown rice vinegar, 1 1/2 t salt)

Lemon Cream Cupcakes Frosting Ingredients

3 tbsp margarine (80% fat is best) — softened
2 1/4 c organic unbleached sugar
2 tbsp lemon juice
3/4 t vanilla
1/4 t grated lemon rind
1 or 2 tbsp plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)

Lemon Cream Vegan Cupcakes Directions

In a mixing bowl, cream margarine and organic unbleached sugar.
Mix soy yogurt and apple sauce.
Add lemon peel and vanilla; mix well.
Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).
Fill greased or paper-lined muffin c with 1/4 c of batter.
Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove to wire racks to cool completely.

Lemon Cream Cupcakes Frosting Directions

Cream margarine and organic unbleached sugar in small mixing bowl.
Add lemon juice, vanilla, lemon peel and soy milk; beat until smooth.
Frost cupcakes.

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Oatmeal Banana Vegan Cupcake Recipe

Oatmeal Banana Vegan Cupcakes Ingredients

1/2 c margarine (80% fat is best) — softened
1/2 c organic unbleached sugar
2 c ripe bananas — mashed
3/4 c agave nectar
1 1/2 c all-purpose flour
1 c quick-cooking oats
1 t baking powder
1 t baking soda
3/4 t salt

Oatmeal Banana Vegan Cupcakes Directions

In a mixing bowl, cream margarine and organic unbleached sugar.
Add bananas and agave nectar; mix well.
Combine dry ingredients; stir into creamed mixture just until moistened.
Fill paper-lined muffin c two-thirds full.
Bake at 350 degrees for 18-20 minutes or until cupcakes test done.
Cool in pan 10 minutes.

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Peanut-Butter-Filled Fudge Vegan Cupcake Recipe

Peanut-Butter-Filled Fudge Vegan Cupcakes Ingredients

Batter: 1 c Unbleached flour
1 c organic unbleached sugar; packed
1/4 c molasses
1/3 c Cocoa powder; sifted
3/4 t Baking soda
1/4 t Salt
1/4 c Margarine (80% fat is best); softened
1/3 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1/4 c soy yogurt
1/4 c apple sauce

Peanut-Butter-Filled Fudge Vegan Cupcake Filling Ingredients

4 oz Fat-free vegan cream cheese -softened
1/4 c Peanut butter
1 T agave nectar
1 T plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
2 t Pure vanilla extract

Peanut-Butter-Filled Fudge Vegan Cupcakes Directions

Preheat oven to 375.
Prepare 12 muffin c with cooking spray and flour; set aside.
In a mixing bowl, combine flour, brown organic unbleached sugar, cocoa powder, baking soda, and salt.
In another mixing bowl, combine margarine, 1/3 c soy milk, soy yogurt, and apple sauce.
Mix dry ingredients with wet ingredients just until moistened; set aside.
In a smaller mixing bowl, combine vegan cream cheese, peanut butter, agave nectar, remaining soy milk, and vanilla extract.
Place 2 T batter into prepared cups.
Spoon rounded t of vegan cream cheese mixture into center of each.
Fill c half full with remaining batter, 1 T each.
Bake for 20 minutes.

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Pineapple Upside-Down Vegan Cupcake Recipe

Pineapple Upside-Down Vegan Cupcakes Ingredients

1/4 c margarine
7 T organic unbleached sugar
1 T molasses
1 t Cinnamon
1 can crushed pineapple (reserve juice)
6 maraschino cherries — drained and halved
1 c flour
1 1/2 t Baking Powder
1/4 t salt
1/4 c soy yogurt
1/4 c margarine (80% fat is best) — softened
1/4 c white organic unbleached sugar
1 t Vanilla Extract
1/2 c reserved pineapple juice (from above can)

Pineapple Upside-Down Vegan Cupcakes Directions

Lightly grease each 2 1/2 inch c in a 12-cup muffin tin.
For topping, melt margarine in a small saucepan.
Stir in molasses, organic unbleached sugar and cinnamon until blended.
Remove from heat and add 1/2 c of the pineapple (save remainder for another use).
Spoon about 1 tbsp. of topping into each muffin cup.
Place a cherry half, round side down, in center of each.
In small bowl, combine flour, Baking Powder and salt.
In large bowl, beat soy yogurt, margarine and organic unbleached sugar with electric mixer (no need to clean beaters) until fluffy.
Beat in Vanilla Extract.
Alternately add flour mixture and pineapple juice, beating well after each addition.
Gently fold into batter.
Pour evenly into muffin cups.
Bake at 350 for 20 to 25 minutes or until cupcakes test done.
Cool in pan on wire rack 10 minutes.
Invert onto cookie sheet and gently tap each c to release cupcakes.
Serve warm or at room temperature.

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