This past year we took a trip to New Orleans for Jazz Fest. It was a really great trip and there were tuns of great placed to eat. The one thing I could not find any where in New Orleans was a vegan beignets! So, I decide to make them myself when we got back. I chose Mother’s Day brunch as the perfect time to make these taste treats. They were absolutely delicious and tasted just as good, if not better then the regular version.
Makes 20-25 beignets
- 2 tbsp oil
- 1 tbsp maple syrup
- 1/2 tsp salt
- 3/4 c hot water (110 degrees F)
- 3/4 c soy milk
- 1.5 tsp dry active yeast
- about 3 cups all purpose flour
- oil for frying
- organic powdered sugar
In a large mixing bowl, stir together the oil, maple syrup or sugar, salt, water, milk and yeast. Let sit 5 minutes. Slowly beat in the flour with a heavy spoon until you have a dough that can be dropped from a spoon.
Cover and let rise 20 minutes.
After 20 minutes or so, heat oil to 365 degrees F. Drop the dough by spoonfuls into the hot oil. Don’t crowd the pan—they will expand quite a bit. When golden brown on all sides, remove from the oil and drain on paper towel.
Sprinkle with powdered sugar and eat hot!
Recipe courtesy of The Sweetest Vegan.