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!
Anna says
Thanks so much for posting this recipe! I just made the brownies this morning and they turned out great. I'm always looking for something new to do with okara and this is my new favorite recipe. Thanks again!
Faith says
That's so great to hear Anna! I'm glad it won't go to waste now. Thanks so much for sharing!
Ruby says
Used brown sugar and 1/4 cup molasses, added 1/4 tsp baking soda, and topped with peanut butter frosting. Friend said was the best brownies she had ever had.
Faith says
Wow! Those sound like amazing substitutions/additions! So so glad you and your friends like them. Thanks for sharing!! I’d so appreciate if you could leave a star rating!
Tracy says
Delicious recipe! I added walnuts and used less sugar. Thses brownies are staple snack now! Thank you!
Faith says
Oh yay! So glad to hear you enjoyed them Tracy. Thanks so much for sharing!
Annie says
Hi, your ingredients say to use baking ‘powder’ but the directions say baking ‘soda’. Which should it be? Thanks
Faith says
Thank you so much for making me aware of that typo Annie! It should be baking powder. I'll fix the directions now!
Annie says
Thanks for clarifying that. I did use baking powder both times making these, so that’s good. They are delicious and gooey. I keep them in the fridge which makes them fudgey too. They are also lovely if slightly warm and covered in choc custard (vegan of course). 🙂
Faith says
I'm so glad to hear you enjoyed this recipe Annie! Thanks so much for letting me know!
Sarah says
Thanks for sharing! I subbed white all-purpose flour for wheat (because that’s what I had on hand), and instead of sugar and baking powder, I used molasses and baking soda (again, no powder on hand), and they came out pretty well! I like that they’re not super sweet... I didn’t want to put sugar in there since the molasses (sweet enough!) was working as a binder. Anyway, thanks again!
Faith says
Hi Sarah! I was glad you were able to find some substitutions that worked out for you! These are definitely more cakey brownies and not too sweet, but I hope you liked them!
zoe says
Thanks for that recipe! I was so relieved to see more options than patties to use the okara! And it was so fast and so yummy!!! I loved the conistency and taste and everything! I just added 1 tbsp of sunflower oil.. I don't know why! 🙂 i guess it wouldnt do any difference! <3
Faith says
So glad these worked out for you Zoe! Thanks so much for sharing!
Vera says
Hi Faith,
I just wanted to say thank you for the recipe - I make soy milk every day and this has become my go-to recipe to use the leftover okara. The brownies are delicious! I do use a bit less sugar and like to add walnuts or pecan.
Thanks so much!
Faith says
Hi Vera! I’m so glad you like this recipe and that it gives you a use for all that leftover Okara. Thanks so much for sharing!
Lucy says
I actually made these and unfortunately they're not very good. They didn't rise at all and have a spongy texture rather than a crumbly one. The flavour is bland. So although the pictures look lovely this recipe is not worth wasting the time or ingredients.
2 Stars **
Faith says
I'm so sorry Lucy that you spent time and ingredients on a recipe that didn't work out! This is an older recipe and it definitely isn't brownie consistence. In the past I posted whatever recipes I made, but now I try to post recipe that I've tested and love. Again, so sorry that they were a fail for you!
Yo Mama says
When I read this recipe, I kept seeing okra (a tough legume they eat in the South -- the southern portion of the US) instead of okara. 🙂 Having neither okra nor okara here in Ireland, I am sad to say I won't be making this recipe. Do you have any suggestions for a substitute for okara? Even if you can't think of a substitute, I am going to see if I can find some coconut sugar.
Faith says
Haha! My computer kept correcting Okara to be Okra too! Yes, very different things! I haven't tried any substitutes yet, but possibly silken tofu or pumpkin purée?! I think I'm gonna try out a substitute when I get home so it's a recipe more people can make:)
Sara says
Do you think you could use the pulp from making other nut/seed/legume milks?
Faith says
Hi Sara! That's a great question. I haven't tried this recipe with other nut/seed pulps, but I know it works great with chickpeas. I'd love to know if you try it and how it goes. If you have a high speed blender, I don't see why it wouldn't work. Keep us posted!
Steph @NutrishusRD says
Great idea and way to reduce waste! I am not familiar with okara as I don't make my own milk, so thanks for sharing!
Faith says
Thanks Steph! I didn't know about it either until recently, but I love that I can use it for sweet and savory foods!
Stephanie Leduc says
Oh, this recipe looks so yummy! It has a surprisingly short ingredient list too, which is my favorite type of ingredient lists!!
Faith says
Thanks Stephanie!! And I'm all about simple recipes too:)
Sarah Grace Spann says
This is SO intriguing! I always heard of almond pulp after homemade almond milk...but never even thought about whats leftover from soy milk making! These look DELICIOUS
xo,
Sarah Grace
Faith says
Thanks Sarah! Now if you ever get your hands on some Okara you can make some delicious brownies to enjoy with your fresh soy milk!
Elana @ The Inventive Vegetarian says
WOW these look so tasty! I've never tried okara before (or even heard of it, which makes me feel like I've failed as a vegan). Thanks so much for sharing!
Faith says
I had never heard of it either until I got my soy milk maker! If you ever find you need an Okara recipe in the future, give this one a try！
Miss Polkadot says
Oh wow. Now I wish I had been more creative with all that okara from back when I bought and used a soy milk maker. It's been what feels like at least ten years ago when I still went to school so I have no idea where that machine is. Anyway, your brownies look great!
Faith says
Ah bummer!! Oh well, if you ever find it you can come back to this recipe:)
Rebecca @ Strength and Sunshine says
Well that's clever!! When I make my own almond or cashew milk, I love using the pulp for granola! Haha!
Faith says
That's a great idea too! I'll have to try that next time. Do you have a recipe on your blog?!
Alyssa @ renaissancerunnergirl says
So creative and so wonderful that making your own milk can also lead to other homemade ingredients...especially when they wind up in treats this mouthwatering!
Faith says
I know! What's better than homemade brownies and soy milk?!
Leah M @ love me, feed me says
These look so fudgy and decadent - I'm swooning!! I've seen okara in other recipes and was so intrigued! I guess I'll just have to make some soy milk!
Faith says
Do it! I love the taste of soy milk and when you can make brownies with the leftover pulp, you've got a win-win situation!
Kelly // The Pretty Bee: Allergy Friendly Eats says
Wow, I had never heard of okara! What a neat way to use it...these brownies look amazing!
Faith says
I hadn't either until I bought my soy milk maker. Now I love it!
rachel @ Athletic Avocado says
I love that these are made with some left soy bean pull, what a creative and tasty way to not let it go to waste!
Faith says
Exactly! I hated throwing so much away at first, but I just didn't know what to do with it!
Honey says
Oooh, these look great! I am always looking for ways to use up okara. Usually I add it to seitan, or pizza crust dough. I'll definitely be trying these soon!!
Faith says
I'm glad you need Okara recipes!! I wasn't sure if anyone would appreciate my ingredient choice. I hope you make them! They're delicious!