Vegan Beignets

Recipe Ingredients

1 1/2 cups	355ml	Soy milk
		= (or rice milk or other non-dairy milk)
1 tablespoon	15ml	Maple syrup
1 1/2 teaspoons	7.5ml	Dry active yeast
2 cups	125g / 4.4oz	Unbleached flour
1 cup	62g / 2.2oz	Whole-wheat flour
2 tablespoons	30ml	Safflower oil
1 teaspoon	5ml	Vanilla
1 teaspoon	5ml	Lemon zest
1/2 teaspoon	2.5ml	Salt
1/3 cup	65g / 2.3oz	Unbleached cane sugar
1 teaspoon	5ml	Cinnamon
		Safflower oil - for frying
		Veganized Powdered Sugar - for dusting

Recipe Instructions

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 to 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.

This recipe yields 4 to 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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