Baked Vegan Beignets: Recipe #233

Beignets are a traditional French or Louisiana breakfast of pillowy fried dough dusted with powdered sugar. We wanted to experiment with a non-fried, plant-based version, so these baked vegan beignets were born. Thank you to Kellie and Meggy for inspiration.

And thank YOU for being part of our delicious, planet-saving family!

Ingredients ($1.50 total for 16 baked vegan beignets)

6 tbsp hot water from the tap (about 130F) – free
1 + 2 tbsp brown sugar – $0.09
3/4 tsp active dry yeast – $0.15
1 vegan “egg” replacement (soak 1 tbsp ground flax seeds + 2 tbsp water in the fridge for 5 minutes) – $0.12
1/4 cup + 4 tsp soy milk – $0.13
2 tbsp melted margarine or vegan butter – $0.31
1/2 tsp vanilla – $0.10
1 cup flour – $0.16
1 cup white whole wheat flour – $0.16
Powdered sugar for dusting – $0.25

Directions

1. In a small non-metal bowl, mix the hot water, 1 tbsp brown sugar, and yeast. Stir gently and allow to sit for 5 minutes to form a layer of foam on top and activate the yeast.

Then mix in the vegan “egg” you prepared (by putting the flax seeds and water in the fridge for 5 minutes to get all thick and gloopy, like an egg). Add the 1/4 cup soy milk to the yeast-flax mixture as well, along with the melted butter and vanilla.

Next, gradually in the flour, mix well with a wooden spoon, and form into a ball of dough. Knead with your hands for 15 minutes until it gets nice and smooth. Place the ball of dough in a metal bowl, cover with a damp tea towel, and let it rise in a warm place for about 1 hour to double in size.

2. When the dough has risen, roll it out on a lightly floured surface to about 1/4″ thick, then use a sharp knife to cut it into 16 pieces of whatever shape you like. We did a combination of square-ish shapes and triangle-ish shapes.

Next, place them on two parchment-lined baking sheets, cover with tea towels, and let them rise in a warm place for about 30-45 minutes to about double again.

After the beignets have risen, gently brush them with the 4 tsp of soy milk, then bake at 375F for 8-10 minutes, until they’re beautifully golden and puffed up.

3. Remove from the oven and serve your baked vegan beignets hot, dusted with powdered sugar or dunked in your coffee or soy milk. They also freeze well for future breakfasts reheated in the toaster, if you have some left. Bon appetit!

Sustainability Score (explained here)

  • Time to make: 2 = 1-3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 2 = decent meal
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 15/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

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