🇫🇷 Vegan Nougat: The Eggless & Honeyless Delight That's Stirring Up Tradition!

[@newmejo9054]

I tried yesterday the vegan nougat and it is very good , amazing recipe !

[@myveganprovence]

Right? It’s addictive !

[@tamcon72]

This is the nougat with which I'm most familiar, which my Argentine-raised mother called _turrón,_ or _torrone._ I am so glad you have veganized it because I have missed it, especially at Christmastime. Thanks for posting!

[@myveganprovence]

Yes, that's very very similar! They are bothers and sisters.

[@todoku8257]

Amazing! Ive been craving nougat ever since going vegan 3 years ago and finally i decided to look up recipes and found this! Thank you so much! Greetings from France

[@myveganprovence]

You're so welcome!

[@kalakumar8513]

What a beautiful recipe! Merci beacoup!

[@myveganprovence]

My pleasure!

[@hannekeiler5884]

Du bist sehr besonders, ein Geschenk für die Tiere und für die Menschen🌹🙏🩵🕊️😻

[@myveganprovence]

Vielen Dank. Danke für Ihre Unterstützung für meinen Kanal

[@nicobear3]

It is so great to see another French vegan baker! Your recipes are fantastic! Merci beaucoup xxx

[@myveganprovence]

Thank you! Yes, we are a few, that’s great! French cuisine needs reinvention. I will look at what you do, with curiosity !

[@stevangelical7052]

Extraordinary.

[@myveganprovence]

Right? I didn’t know it would be possible until I seriously started to research and experiment on how to recreate it.

[@mstly4lg]

I've been looking everywhere for a recipe like this! Thank-you

[@myveganprovence]

Glad I could help!

[@lauravelvet2715]

You're a genius!

[@myveganprovence]

Thank you!

[@SaralaTerpstra]

This was so fascinating to watch! The end result was like magic and so beautiful with the almonds and pistachios.

[@myveganprovence]

Glad you enjoyed it! I hope you can try it and finally enjoy nougat again!

[@anarcomatilha4608]

Awesome!

[@myveganprovence]

Thanks!

[@natlem3597]

Great tutorial! Amazing how versatile aquafaba is!

[@myveganprovence]

It really is!

[@nc2316]

Super recette, merci ! Je vous écoute du Texas

[@myveganprovence]

Salut le Texas!

[@cherylewers6322]

Thank you so much for this tutorial! I have also subscribed!

[@myveganprovence]

Thanks for subbing!

[@TheMargicampos]

Gratidão em compartilhar a receita vegana.❤

[@myveganprovence]

My pleasure 😇

[@katiazagarella5134]

Grazie mille

[@myveganprovence]

😋

[@mailanigiotti8276]

Una magia ......grazie mille 😄

[@myveganprovence]

Thank you ! Enjoy!

[@veggiezing]

Amazing job developing this recipe into a vegan version! ❤ thank you so much

[@myveganprovence]

Thank you!

[@myveganprovence]

Coo

[@LRC698]

This looks amazing, going to try make it. Thanks for your awesome vegan recipes! You deserve a lot more views and I think you’ll get them!

[@myveganprovence]

Thanks so much! 😊

[@dellamaravegan7085]

Awesome 😍😍😍 thank you for sharing!!

[@myveganprovence]

You are so welcome!

[@ascensionwalkies]

Omg I'm going to try this for Christmas. Lionel your channel is a treasure trove of deliciousness 🌟🌟🌟🌟🌟

[@myveganprovence]

Have fun! It’s really really good! I’m veery proud of the recipe : )

[@nandagramecovillage3707]

That looks amazing! Thank you so much. Will definately try this one

[@myveganprovence]

Hope you enjoy! this is a real killer!

[@ugobono9783]

Bravo!!!

[@myveganprovence]

Thanks !

[@inorrbotten1]

Thank you! 😊💚

[@myveganprovence]

You’re welcome 😊

[@kursk124]

MAGNIFIQUE

[@myveganprovence]

thanks!

[@SooperToober]

Brilliant- new sub- I’m so glad I came across your channel 🎉🎉🎉

[@myveganprovence]

This one is a must try! It’s extraordinary

[@andreiamayumi3375]

Love this recipe. Love your channel! Thanx

[@myveganprovence]

Thanks so much 😊

[@underratedunity1528]

Omg how have I only just found your channel! :)

[@myveganprovence]

I don’t know, but I’m glad you found it! : )

[@underratedunity1528]

@@myveganprovence Me too :)

[@lindarosenthal6835]

Thank you. Will be making this soon.

[@myveganprovence]

Fabulous!

[@hmarillejla7]

Kudos to you mate for giving us a vegan nougat recipe at last. I saw hundreds of nougat recipes all with eggs. So they were all scrapped since I am going to have anything to do with animal products. God bless you.

[@myveganprovence]

My pleasure 😊! I really worked this one! Be careful! it’s addictive!

[@hmarillejla7]

@@myveganprovence I know it's addictive. When we were kids we used to eat nougat regularly. In Malta here we have a tradition of buying nougat on feast days from stalls erected in the streets. We are never short of nougat but unfortunately not for us vegans. But now the outcome has changed thanks to you. God bless you.

[@mirtillodivino]

Wow I'll try! Thank you.

[@myveganprovence]

You won’t be disappointed!

[@SM-xi4fo]

❤🙏That Looks Amazing... will Try it

[@myveganprovence]

Thank you! This one never disappoint!

[@91rummy]

Thanks a ton for this. I am a vegetarian. I ate nougat once when I didn't know it has gelatin. I loved it. So I wanted to make my vegetarian/vegan version of it.

[@myveganprovence]

Wonderful!

[@helenakanoute4611]

Nougat has no gelatine, It has egg whites

[@selinaakhter189]

Hi, I am new to your channel. Love this recipe but please could you tell me how you made the chickpea water ??

[@myveganprovence]

Hey. I took it from a chickpea can

[@timbo402002]

Vive la (vegan) France! Ive subscribed. I vaguely remember this candy, long long time ago

[@myveganprovence]

You must try this recipe, it’s highly satisfying and addictive!

[@kmtk1545]

Absolutely love your recipes! This one, I'm having difficulties with. I tried three times following your recipe exactly, but using different temperatures between 145-150. (Thought maybe due to my location or weather, higher temp might work - it didn't, sadly) Each time I end up with something resembling melted Marshmellow, per say. Kids still love it, especially on ice cream. I was aiming for a nougat more like a milky way candy bar. Any suggestions?

[@myveganprovence]

It looks like your meringue deflated. Does your meringue fluffs up like mine in the video and then deflates? Did you reduce the chickpea water to halve original quantity until it becomes thicker? That’s also very important to reduce the water content that will make a compact meringue, like a melted marshmallow consistency. That happened to me during the first tests. That’s when I realised there must have had too much water in the chickpea water. Did you pour the hot sugar liquid very very slowly into the chickpea water? This operation is crucial. I beat the chickpea water for let’s say 30 seconds until I grab the saucepan with the boiling syrup. It kick starts the air bubbles to form. And slowly adding the sugar. Add more when you see the meringue forming. It takes me maybe 10 minutes to finish this operation. It’s crucial to pour and wait. Pour and wait. The cream of tartar is not essential but it helps to stabilize the bubbles of air created when whipping the chickpea water. 152 degree Celsius is the ideal temperature of the sugar to make traditional nougat. 150 will make is softer. 156 will make it harder. So, it seems that you are doing this correctly. (Degree Celsius, not Fahrenheit 😋)

[@FatmahAlyammahi-pb2oz]

Hello, nice recipe I tried it, tasted wonderful but was very runny and melty. Maybe i need to cook the chickpea water more. I replaced the corn syrup with honey since im not actually vegan. Not sure if that affected it or not. Also ive seen recipes let it set at room temp not the fridge, which is best for this recipe ?

[@myveganprovence]

I think if the nougat is runny is related to the cooking temperature of the sugar. I made the recipe several time and it was never runny. So I’m not sure why. Maybe the chickpea water was not evaporated enough. For this recipe, the fridge is better for the nougat to harden.

[@sandracarli1110]

Hi, Lionel! I think I can finally try this recipe. My dream is to make my own vegan nougat, or torroni, as we say in Italy and gift it to friends and family for Christmas. Many years ago I tried a Sicilian one which was a bit yellow because it contained some lemon peel. With orange it might also be great and maybe also a bit of turmeric might improve its look. I have a question: do you think that the sweetness can be reduced or is it ok like that? Usually torrone or also the nougat in Turkey, are a bit too sweet for my taste. I don't know if they are very sweet in France.

[@myveganprovence]

Hey Sandra. The sugar level is in proportion to the meringue level. If you reduce it, you might end up with a very soft nougat. The sugar creates the structure. You could try to add a bit less, maybe a TBS of sugar and water first. But I will suggest you to follow my recipe first, to manage it and then when you control it well, reduce the sugar/water.

[@sandracarli1110]

@@myveganprovence Thank you!

[@sandracarli1110]

@@myveganprovence I haven't reduced the sugar but my nougat is a bit too soft. Maybe I will reduce the water (or leave it out?) next time. I can't cut beautiful pieces like yours. :-'( I like the quantity of nuts, though.

[@myveganprovence]

Sandra. Did you reduce the chickpea water by half? Did you cook the sugar to the correct temperature using a Thermometer? It could be there is too much liquid or the sugar was not cooked enough.

[@sandracarli1110]

@@myveganprovence I reduced the chickpea water by half and the temperature was 150 digrees. I will try tweaking the recipe a bit (maybe less glucose?) next time. Thank you!

[@nowonmetube]

I'll make some Torrone with candied orange peel and lemon zest + dried cherries.

[@myveganprovence]

Yes! that will work too!

[@nowonmetube]

@@myveganprovence nice I'll have to do some for Christmas time!

[@dulcey4]

Is this recipe for soft nougat or hard nougat? I am mostly looking for soft as the hard sticks/breaks my teeth LOL Thank you so much for making this video! I need a mixer. My hand mixer never does the job well for a good meringue.

[@myveganprovence]

This makes a soft chewy nougat. You have to control well the temperature of your sugar when it cooks. a Stand Mixer is the tool to have for baking ☺️

[@EffiCrea]

Thanks a lot for this amazing recipe! Is "creme of tartare" something we call "bicarbonate de soude" in French?

[@myveganprovence]

Salut Christophe. En français ça se dit crème de tartre. Le nom scientifique c"est bitartrate de potassium. Ce n'est pas du bicarbonate de soude. If you can't find it, you can also use baking powder (levure chimique), a large 1/4 teaspoon. You could also use 1/4 teaspoon lemon juice. The creme of tartar will help your Italian meringue to fluff up and also prevent the sugar from crystallising, keeping your nougat very very smooth. Voila!

[@juliaro5908]

Could you please tell what is "cream tartare" mean? See this ingredient for the first time

[@myveganprovence]

Hey! Cream of tartar is powdered tartaric acid. It's a dry, powdery, acidic byproduct of fermenting grapes into wine. Its sciency name is potassium bitartrate, aka potassium hydrogen tartrate or tartaric acid, hence the commercial name. But you can find it in the spice aisle labeled as plain ol' cream of tartar. It stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue. You can substitute it with Lemon juice or White vinegar. Double the quantity of lemon juice or vinegar required for cream of Tartare.

[@evadebruijn]

🙏❣️

[@myveganprovence]

thanks!

[@matildeskitchen]

thank you so much ! I am so excited to try this myself! quesstion - can I use rice paper instead of edible sheets? in that case would I need to wetten the paper? and can I use cane sugar? instead of cream of tartar could I use baking powder?

[@myveganprovence]

Hi! What is Rice paper for you ? The Vietnamese flat sheet that you dip in water to make spring rolls? This one can’t work. If you mean the rice paper that is a crispy dry sheet that is used to wrap certain candies, yes! You can use cane sugar yes. But cream of tartar has a specific function here and can’t be replaced by baking powder. The cream of tartar helps to hold the meringue and also has impact on the texture. It can be skipped though. Your nougat might not just look as fluffy.

[@matildeskitchen]

@@myveganprovence thank you so much for your response! Really appreciate it. I'll have to get my hands on cream of tartar and the edible paper then!! Thank you again! Will mention you when and if I succeed and post a video making it!

[@nikitarane918]

Thnx, your recipe is very tempting. So.. can the chick pea water be made at home? And i really wonder how can it be whipped? Please enlighten me.

[@myveganprovence]

Yes, you can. Just make sure it reduces and become viscous, a bit like egg yolks. The beans liquid contains proteins that help trap water when whipped. Similar to egg yolks. it really is amazing, especially when you make Italian meringue. like in this recipe.

[@nikitarane918]

@@myveganprovence thank you

[@godlyvegan6688]

I want to make this but confused on which sugarfree sugar will work. And glucose syrup. Not sure what that is. Is it healthy.

[@myveganprovence]

I don’t think nougat can be made without sugar. Glucose is pure sugar. It’s not a healthy product. In moderation, as always.

[@godlyvegan6688]

Can i skip the edible paper i just want to make nougat i dont care about shape i just want to eat it and i want it sugar free but delicious

[@myveganprovence]

You could but the nougat will stick to everything

[@godlyvegan6688]

I love AQUAFABA

[@myveganprovence]

Aquafaba is a great egg white replacer !

[@propioni9874]

Once I poured the glucose + sugar, the aquafaba lost it's structure and became liquid like oil, what could've gone wrong?

[@myveganprovence]

Did you reduce the chickpea water enough?

[@Dolcevita_bakes]

Interesting because I’ve tried this with aquafaba but it didn’t work for me? I use to make peanut butter nougat when I wasn’t vegan and it was fantastic so I tried it with aquafaba years ago but it didn’t come out the same

[@myveganprovence]

Did you reduce the aquafaba on the stove?

[@sandracarli1110]

I also thought of using aquafaba but I didn't think it was necessary to boil it.

[@myveganprovence]

You need to. To get rid of the excess moisture content

[@sandracarli1110]

@@myveganprovence I see, thank you!

[@godlyvegan6688]

What is castor sugar. I use monkfruit sugar is that ok or allulose and what is the glucose syrup

[@myveganprovence]

Hi! You can’t make nougat without sugar. Caster sugar is regular sugar in grains. Glucose syrup is sugar in a syrup form. It’s still white sugar. I don’t know if monk fruit sugar will caramelise. Neither allulose. Caramelisation is what hardens the nougat.

[@godlyvegan6688]

Thankyou THERES GOT TO BE A WAY BECAUSE I DONT WANT POISON SUGAR IN MY BODY. SUGAR IS PURE POISON. I DONT MIND MONK FRUIT BECAUSE ITS HEALTHY AND TASTE JUST LIKE SUGAR. THERE IS GOT TO BE A WAY

[@jrosesftv]

Why don’t you boil the nuts for a few minutes some you can remove the skins before roasting?

[@myveganprovence]

You could if you don’t like the skin. But when you roast them, the skin becomes crispier and I like that.

[@mireillemottier8364]

Comment avoir la traduction française?

[@myveganprovence]

En bas à droite de l’écran, il y a un bouton pour la traduction.

[@helenakanoute4611]

Hi, tried this recipe TWICE. Epic fail! The sugar caramel is taken to very high temperature so it is very thick... When I poured over the aquafaba it clumps instantly around the mixing attachment (though I pour the sugar away from it off course). What did I do wrong you think? Could you help me understand? The same day I did a classic nougat montellimar with egg whites and a syrup at 135 celsius, it is absolutely perfect. PS I dont have a professional kitchen aid, I purchase aquafaba from oggs, they go to soft peak well. The company said I don't need to reduce it by half like you suggested.

[@myveganprovence]

Hi! when I make this nougat, I pour the sugar very very slowly and a little at a time, and I wait for it to be well incorporated.If the sugar hardens around the hook, that might be the reason. it takes me few minutes to add all the cooked sugar. Do you use a thermometer to measure the sugar temperature?

[@myveganprovence]

I also try at 135 degree, from the classic recipe. You will obtain a soft nougat. a 145-150 you will have a harder type of nougat. I found that with the chickpea water, the result was better. Did you also reduce the chickpea water properly on the stove, to make it thicker? That’s an important step.

[@glimpsesblog486]

White sugar isn’t vegan though. I will create a alternative.

[@myveganprovence]

It depends which sugar brand and where you live. It is true that many Brands use it is commonly filtered with bone char. You need to look for brands who mention vegan friendly in the package. Another option is to use refined beet sugar. Beet sugar never involves the use of bone char because sugar beet juice is far easier to refine and process compared to cane juice, making it a vegan-friendly option.Raw sugar is typically suitable for vegans. Even though sugarcane is usually used in raw sugar, filtration is skipped in manufacturing to make it “raw”, so no bone char is involved in the process. Likewise, demerara sugar, muscovado sugar and non-white golden caster sugar also skip the bone char filtration process, making them vegan-friendly choices as well.

[@lottatroublemaker6130]

Do you think it would be possible to make this with erythritol/stevia or similar instead of with sugar? I’m diabetic and it’s so difficult to find candy/desserts that are both sugar free and vegan/plant based… Thanks a lot! 🤗

[@myveganprovence]

Hi! The caramelisation of the sugar makes the nougat. With the erythritol it would definitively not work. With the stevia, perhaps, if it can caramelise. I've never tried. When I would have the occasion, I would try and explore sweet, but sugar free recipes . I can understand your frustration.

[@nowonmetube]

I'd try powdered Erythrit or Xylit mixed in with the aquafaba and then try to thicken it with Xanthan gum, psyllium husk or guar gum or all above. That's what I did without caramelization, but with powdered sugar and some inulin. Also dry baked it in the oven. Although I'm not sure about temperature and time. Maybe 140 degrees 15-20 minutes?

[@Ev1LAngeLXIII]

@@nowonmetube Well👏Done💚How was the texture & Taste?

[@nowonmetube]

@@Ev1LAngeLXIII I did something different, it was sugary chewy. My recipe was more for cookies but to me it was too sweet, I'd add more almonds next time. But as nougat it should be good.

[@words.of.silence]

😀👍🏼💕

[@myveganprovence]

: )

[@johnnypham2850]

Nougat Blanc Guys

[@myveganprovence]

It’s a killer recipe.

[@feluxjohn3236]

LIONEL?

[@myveganprovence]

Yes?

[@feluxjohn3236]

@@myveganprovence I watched and looovvved your Christmas video and I'm hoping that you will show us how to prepare EVERY dish in that video, one dish per month 😀?

[@Liarzoush]

Êtes vous français ?

[@myveganprovence]

Oui, absolument

[@BeyonDimension]

U r speaking English but sims like French 😅

[@myveganprovence]

I am French. This is a French food cooking channel 😁

[@BeyonDimension]

@@myveganprovence yes I see ur emoji flag Merci beaucoup

[@myveganprovence]

🤗🤗🤗😘

[@words.of.silence]

Thank you! 💕

[@myveganprovence]

You are so welcome!