Thanks, but I think I just found a good recipe. See, I need it by this weekend since a recently vegan friend of mine is coming over to make a gingerbread house! It's exciting!
"Basic Gingerbread House Dough
4 cups all-purpose flour
1 Tbs baking soda
1/2 tsp salt
2 tsps ground ginger
1 tsp ground cinnamon
1/2 cup vegetable shortening
1 cup firmly packed dark brown sugar
1 cup molasses
2 Tbs soymilk, or as needed
In a large bowl, sift or stir together the flour, baking soda, salt, ginger and cinnamon.
In a saucepan, combine the shortening, brown sugar, and molasses over low heat.
Stir occasionally until the shortening is melted and the sugar is dissolved,
but still slightly grainy. Remove from the heat and let the mixture cool to lukewarm.
Gradually add the molasses mixture to the dry ingredients, mixing until well blended.
Add enough soymilk to make a firm dough.
Gather the dough into a ball, and cover with plastic wrap.
Let the dough rest for at least 20 minutes. (When tightly sealed, the dough will keep
for up to 1 week in the refrigerator. Bring to room temperature before rolling.)
Preheat an oven to 325 F. Position rack in the center of the oven.
Have ready 2 ungreased baking sheets.
Using a lightly floured rolling pin, roll out the dough 1/4" thick, and cut out desired shapes.
Bake until the edges are slightly brown, about 15 minutes.
Makes enough for 1 small gingerbread house (8" x 8").
Recipe from "Great Gingerbread," by Sara Perry"
"I found this recipe in a Vegetarian Times magazine. It was in a spread about healthy baking and was offered as an alternative to "royal icing" which is traditionally used for gingerbread, and contains egg. I hope that it works for you!
No-Egg Icing 01-SEP-01 p. 50
1 1/3 Cups—Egg- & Dairy-free
If you prefer to avoid eggs, this is a good choice for decorating cookies. It dries to a nice matte finish.
4 cups confectioners’ sugar
1/4 cup light corn syrup
1/2 tsp. vanilla extract
Food coloring (optional)
1. Sift sugar into medium bowl. Add corn syrup, 3 tablespoons water and vanilla; and whisk to blend. Add more water 1 teaspoon at a time,
until icing has a smooth, yet thick consistency. Tint with food coloring if desired. Pipe decoratively onto cookies or thin with a little
water and paint over cookies. (Keep icing covered with plastic wrap to prevent it from drying out.)"
There was a person who replied to these recipes:
"In Reply to: Re: vegan gingerbread house posted by Deborah on December 4, 2002 at 5:42 pm:
Just wanted to let you know I made this gingerbread recipe and it was AWESOME! I added some ground cloves as this is traditional in my family.
I used 1.5 times the recipe (6 c flour, etc) and it made about 20 large gingerbread men. I baked them for a little under 15 minutes and nearly burned one batch because I was waiting for them to "look done" -- your advice to just wait until the edges are brown is much better.
I also used the "No-Egg Icing" posted in this thread, and it worked well, although I think I added one too many tablespoons of water so the icing was a little runny and didn't hold things that were really heavy. So if you're making this icing, beat it for a long time before you add any more water, because too sticky is better than too runny! The great thing was that it cleaned up so easily, since we ended up with icing all over the table, floor, chairs, plates, etc. I never thought I'd have corn syrup in my house, but it worked beautifully. "