Vegan Beignets

 
1 1/2 cups soy milk, rice milk, or other non-dairy milk of choice
1 T. maple syrup
1 1/2 t. dry active yeast
2 cups unbleached flour
1 cup whole wheat flour
2 T. safflower oil
1 t. vanilla
1 t. lemon zest
1/2 t. salt
1/3 cup unbleached cane sugar
1 t. cinnamon
safflower oil, for frying
Veganized Powdered Sugar, for dusting
 

In a small saucepan, place the soy milk, and bring to a simmer over low heat. Remove the saucepan from the heat. Add the maple syrup and yeast, stir well to combine, and set aside for 5 minutes to dissolve the yeast. Add both types of flour, oil, vanilla, lemon zest, and salt, and stir well to form a smooth batter. Cover the bowl with a towel, place it in a warm place, and set aside for 25 minutes to rise. In a small bowl, place the sugar and cinnamon, stir well to combine, and set aside.

Meanwhile, in a large saucepan or wok, place enough safflower oil to fill to a depth of 1-2 inches and heat to 360 degrees. Drop the batter by tablespoonfuls into the hot oil, a few at a time (do not overcrowd the pan as they will puff when cooking), and fry until golden brown. Carefully flip the beignets over with a slotted spoon, continue to cook until golden brown on all sides, and then carefully remove them from the oil with the slotted spoon. Drain the beignets on a clean, lint-free towel, or natural unbleached paper towels. Roll the warm beignets in the reserved cinnamon-sugar mixture and transfer to a large platter. Repeat the frying and rolling in the cinnamon-sugar mixture procedure for the remaining beignet batter. Sprinkle the platter of beignets with a little Veganized Powdered Sugar before serving, if desired.

Serves 4-6

 

Home  |  Recipes  |  Books  |  Bio  |  Links  |  Guestbook

The Vegan Chef
1999-2002  Beverly Lynn Bennett