Support Us Button Widget

How to eat plant-based with Blk + Vegan

Former Longhorn Emani Corcran is sharing her love of cooking with the vegan community.

Emani Corcran in her kitchen cutting garlic

Emani said Austin is a great place to be vegan.

Photo by Monika Normand

Whether you’re vegetarian, vegan, or vegan-curious, Blk + Vegan has a recipe for you.

For University of Texas at Austin alumna Emani Corcran, cooking has been a “lifelong love” since long before she went vegan. By the time she was a teenager, Emani had a collection of cookbooks and helped orchestrate Thanksgiving dinners.

After going vegan during the pandemic, Emani began sharing her recipes on social media.

Chocolate chip cookie dough in a jar on the counter.

Emani’s edible cookie dough is made with chickpeas.

Photo by Monika Normand

“I think a lot of times people think ‘veganism’ and they start making salads and smoothies all day — that’s just not sustainable,” Emani said. “So, think of your favorite dishes and simply veganize them.”

Now, Emani’s Instagram account has 130,000+ followers and she’s wrapping up a book of her own recipes.

Emani’s cookbook, “Blk + Vegan,” will be available on Tuesday, March 14. Until then, here’s a recipe for edible cookie dough to enjoy:

What you need:

  • 1 (15.5-oz ) can chickpeas
  • ¼ cup tahini
  • 1 tbsp peanut butter
  • 3 tbsp brown sugar
  • 3 tbsp maple syrup
  • ¼ cup + 1 tbsp oat flour
  • 2 tsp vanilla
  • Pinch of salt
  • ½ – 1 cup vegan dark chocolate chips

What to do:

  1. Line a cookie sheet with parchment paper. Set aside.
  2. Drain, rinse and dry the chickpeas with a paper towel. Add the chickpeas, tahini, peanut butter, brown sugar, maple syrup, oat flour, vanilla and salt to a food processor and process for 5 minutes, until smooth.
  3. Put the mixture in a medium bowl and chill in the fridge for 10 minutes.
  4. Add 1⁄2 cup (120 g) of the chocolate chips if you’re a conservative chocolate lover and the full 1 cup (240 g) if you’re a true chocolate lover. Fold the chips into the dough until well combined, then chill in the fridge for 15 minutes.
  5. Using a cookie scoop, scoop the dough onto the parchment-lined cookie sheet and place in the freezer for five minutes. Enjoy immediately, or store the dough balls in an airtight container in the fridge for up to three days.
More from ATXtoday
We know you’ve got some skills — now it’s time to show them off.
Whether you’re looking for big TVs, great drink specials, family-friendly spaces, or $2 hot dogs, we’ve found a local place that is going all out for college football season.
The Really Small Museum’s rotating displays will allow trail visitors to enjoy some environmentally-focused art through October.
We’re not barking up the wrong tree — Austin’s many four-legged friends deserve a treat on their special day.
Let’s take a deeper dive into some of Austin’s historical markers, the significance they hold, and how long they’ve been standing.
Dining in ATX is always a fresh experience, with new restaurants popping up all the time — and more on the way.
From the Longhorns to Austin FC, we’re sharing all the details of Austin’s sports teams.
The Austin-based fine jeweler is sharing the spotlight with fellow local jewelry designers through the contest.
The largest budget in Austin’s history will ask voters to decide on whether or not to approve a tax increase, which would raise homeowners’ bills by ~$303 annually.
Stay hungry my friends, because this celebration of local dining also helps feed folks in the community through the Central Texas Food Bank.