(Vegan Mars Bars)
From Nott Fin #6 . 2nd March 1998; Published at the Rainbow Centre
in Nottingham. Recipe by Veggies Catering Campaign member, Steve.
Available as a rare treat from Veggies Catering Campaign at Animal
Rights Demos and other events.
Rather than encourage a large and possible unethical sweet manufacturer
(remember the dental re on monkies sponsored by Mars?), we suggest
that people should be encouraged to do it themselves by circulating
the recipe far and wide. No copyright, but credit to 'Steve @ Veggies,
Nottingham' would be nice. Further suggestions & comment welcomed.
(eg it's not neccessarily fully ethical yet, but is instead cheap
& cheerful for vegan junk fooders!)
The Hard Way:
Put the milk, marge and sugar into a thick saucepan and heat, without
stirring, on a low heat until it bubbles all over. Keep at this heat
for 2 min (if you have a sugar thermometer, it should be 2350 F./112.80
- 2/3 Cup of Soya Milk
- 3 oz. Soya Marg. (Co-Op or wholefood shop)
- 8 oz. Sugar
- 2 tsp. Vanilla Essence
- 2 oz. Wheatgerm, preferably ground in spice grinder.
- 4 oz. dried Soya Milk
Add the vanilla essence and the wheatgerm. Add the dried soya
milk and beat till creamy. Pour into a tray roughly the size of
12 mars bars and freeze for an hour.
Put everything in a thick bottomed saucepan and heat on a low heat
till it bubbles all over. Keep at this temperature for 4-5 minutes,
stirring constantly. Pour the toffee over the nougat and freeze for
another hour. Cut into mars bar size pieces and re-freeze until the
toffee is solid (this can take a couple of days.) Melt 400g of vegan
chocolate in a microwave if you have one (3 minutes full power for
100g) or place into a bowl above a saucepan of boiling water till
melted. Coat the bars with chocolate and place onto a greased tray.
- 4 oz. Sugar
- 4 oz. Soya Marge (Again, Co-Op is best.)
- 150 ml Soya cream
- 1 tbsp Golden Syrup
The Easy Way:
Buy one from Veggies at the Rainbow Centre or at many good demos!