Made with whole wheat flour and sweetened with coconut sugar these Vegan Okara Brownies are perfect for dessert or even a snack!
Remember the soy milk machine I bought a while back?
Well, not only is it providing me with uber cheap non-dairy milk here in China, it's also providing me with loads of okara!
So much so, that I'm pretty sure I have the okara coming out of my ears...uh, I mean tupperware.
I love using leftover almond milk pulp from homemade almond milk to make these vegan brownie bites. Now I also use the leftover okara from my homemade soy milk to make Okara Hummus and these delicious vegan brownies!
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What is okara?
Okara is the soybean pulp leftover from making homemade soy milk (or in my case, using a soy milk machine).
It's full of protein, low in fat and makes some delicious recipes.
What To Do With Soy Milk Pulp Leftover From Making Soy Milk
At first when I started making Homemade Soy Milk I would just throw away the okara, thinking that I would never use it.
Later I realized that it was a great ingredient to use in both savory and sweet dishes and I really shouldn't be throwing it away. Not much later, these Vegan Okara Brownies were born and I'm in love!
No oil is involved...
They're sweetened with coconut sugar...
Whole grains are the base...
Dairy-free chocolate chips are speckled throughout...
Basically these Vegan Okara Brownies are the perfect healthy dessert...or snack!
Yeah, I'd try to get your hands on some okara so you can make these ASAP.
How to Make Vegan Brownies using Okara
These okara brownies are super easy to make.
Let me walk you through the steps with some instructions and some photos!
- Preheat your oven to 350°F / 180°C. Grease an 8x8 baking dish and set it aside.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cacao powder, baking powder and salt.
- Add in the wet ingredients and depending on how wet your okara is, more milk if needed.
- Fold in the dairy-free chocolate chips.
- Pour the batter into your prepared baking dish and bake for 18-25 minutes, again depending on the wetness of your okara and your desired doneness.
- Remove the brownies from the oven and let them cool. Slice and serve!
Storage
If you happen to have leftovers, simply store them in an airtight container at room temperature for 1-2 days or in the fridge for 3-4 days.
These brownies should be eaten fairly quickly!
Serving Suggestion: Make these brownies a la mode with my homemade vegan ice cream recipe!
📖 Recipe
Vegan Okara (Soy Milk Pulp) Brownies
Ingredients
- 1 cup light whole wheat flour
- ¾ cup coconut sugar
- ¼ cup cacao powder
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup okara
- ¾ cup non-dairy milk*
- 1 teaspoon vanilla extract
- ½ cup dairy free chocolate chips
Instructions
- Preheat your oven to 350 °F. Grease an 8x8 baking dish and set it aside.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cacao powder, baking powder and salt.
- Add in the wet ingredients and depending on how wet your okara is, more milk if needed.
- Fold in the dairy-free chocolate chips.
- Pour the batter into your prepared baking dish and bake for 18-25 minutes, again depending on the wetness of your okara and your desired doneness.
- Remove the brownies from the oven and let them cool. Slice and serve!
Kostantina OConnor says
I made 3 batches today. My husband whom won't eat soy anything ate 2 pieces at lunch. I added mashed banana for the sweetness. Added applesauce for the milk part. He gave it 5/5! It is a keeper.
Faith VanderMolen says
So glad to hear that!
Daiana says
Hi. Can I turn this into a loaf cake by adding baking powder?
Faith VanderMolen says
Hi! Good question. I haven't tried it before so I can't say. If you try it out, let us know how it goes! These brownies are on the cake-y side to begin with so I think it could work.
Molly says
Hi Faith, is your okara already cooked when you use it, or raw? Mine is raw, and wondered if it will get cooked enough during the baking process?
Looking forward to trying the recipe! thanks!
Faith VanderMolen says
Hi Molly!
Yes, mine is cooked when I use it. I have a soy milk maker machine that heats the milk and therefore cooks the okara. So I'm not sure if the okara cooks enough in the oven! I'm not an okara expert so I don't know if it's okay to eat okara raw if it doesn't cook fully in the oven. If you try it and they taste good/cooked through, let us know!
Natalie says
I too look forward to using my okara, especially in something as naughty as a brownie.
This is a very forgiving recipe.
The first time i made it i had no chocolate chips, so i used 1/4 cup raisins and 1/4 cup nuts: came out perfect!
This time i had the chips, and some extra vegan condensed milk (which i used this time instead of plain oat milk). I put both in and 'WoW'. It was chocolatey and very yummy. I also used brown sugar, a little salted butter and 1/4 cup cool water, then baked it in my rotiserrie oven (i find that it dries out too much in the regular oven)...delicious!
Faith VanderMolen says
Oh yum!! So glad all those variations worked out for you Natalie! Thanks so much for sharing!
Nevada says
This was incredible. Th8is is hands down the easiest, most moist, low fat but protein-filled vegan brownie I've ever made and such a great way to use up my leftover soy milk pulp. I added a little cardamom for extra pizzaz but this was honestly amazing. I'll be making this weekly with my soy milk pulp thank you!
5 stars !!
Faith VanderMolen says
So so glad you enjoyed it Nevada!
Lianna says
4 stars, a little too chocolatey for me. But I love being able to use okara. Especially because I was running low on eggs, a key ingredient in my usual brownie recipe. Very fudgey and yummy overall. Baked in 2 loaf pans for about 23 minutes.
Faith VanderMolen says
Thanks so much for commenting and sharing your experience. Glad you liked them overall!
Andra says
I just finished the brownies!Amazing!I added some walnuts ,couple of currants and about 3tbsp of oil.
Also I made double the quantity and baked for an our in muffin trays.
It's a keeper!10 stars
Andra says
I used baking powder and baking soda.
Faith VanderMolen says
Thanks for sharing!
Faith VanderMolen says
So glad to hear that Andra! Thanks so much for sharing!
Amanda says
After having the brownies sit out in room temperature for a while, a white powder forms on top of them. If I hadn't baked them just a few hours ago,I would have assumed it was mold. Do you know what this is and if it's still safe to eat?
Faith VanderMolen says
Hi Amanda! That's odd. I haven't heard of that happening. Maybe someone else can chime in?!
Kat Germain says
This didn't work for me.
I baked it for a good hour and it's more like, maybe, thick/ dense pudding?
I think the problem for me was the instruction, "...depending on how wet your okara is, more milk if needed." This is far too subjective/ vague. I don't bake sweets very often, and the last time I baked brownies was probably 20 years ago, so if i was supposed to be basing this on what brownie batter is "supposed" to be like, it wasn't going to happen, except for pure guessing. It was very stiff with the recipe as-was, so I added more (coconut) milk. It was pourable when i put it in the pan, but I had to spread it a bit to make it even. They taste ok, and I'm glad i had the chance to use my okara, but I'm disappointed I wasted my vegan cocolate chips and coconut sugar.
Faith VanderMolen says
Sorry you ran into some troubles! It is hard to bake with a variable like okara. Thanks for your comment and for sharing your experience!
chris says
These brownies were delicious and so easy! Not too sweet. I cooked them for about 28 minutes.
Faith VanderMolen says
So great to hear Chris! Thanks for sharing!
Helen says
This was very good! I didn’t have whole wheat flour, so I used half almond flour and half all purpose white flour. I didn’t have coconut sugar. I don’t really like “sweet” anyway, so I used one cup of date paste, and I cut the nondairy milk down to 1/4 cup, since the date paste is mostly liquid. Mine needed to be baked much longer. I added another 10-15 minutes, and just kept checking it to make sure the bottom wasn’t burned. Next time, I’ll probably increase the amount of chips to 3/4 cup, or add 1/4 cup dried cherries as was suggested by another.
Faith VanderMolen says
Sounds like some yummy substitutions Helen. Thanks for sharing!
Bexy says
Thanks for this nice recipe! It worked out fine! I added some cherries and put them into muffins... Great! ????
Faith says
That’s a great idea Bexy! This recipe is definitely more cakey so it’d work perfect as muffins!
Claire de Mortimer says
Devine and almost all gone already.
Faith says
So good to hear! Thank you so much for commenting and letting me know!