If you have ever visited Orleans, there is a place there, called Café Du Monde that is famous for its beignets. Ask any of the locals, and they will tell you that this is one must see thing that you should add to your to do list. Visiting New Orleans this past weekend gave me a desire for beignets. Today, I am going to share with you a recipe for vegan beignets…
- 3 teaspoons powdered egg replacer + 4 tablespoons hot water
- 1 1/2 tablespoons flaxseed meal + 3 tablespoons hot water
- 3/4 cup organic cane sugar
- 3 1/2 cups all-purpose flour
- 4 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1 teaspoon sea salt or 1 1/2 teaspoons sea salt
- 1 cup nondairy milk or creamer
- 3 tablespoons canola oil or melted vegan margarine
- Powered sugar, for coating
- Begin by combining the egg replacer, flaxseed meal, and hot water in one mixing bowl. Stir it together well and set it aside. In another mixing bowl, sift together all of your dry ingredients. Stir them together well.
- Next, add your wet ingredients to the large mixing bowl with your dry ingredients. Stir it gently to mix them together. The mixture should achieve a consistency that is similar to that of cookie dough.
- Spray a small amount of oil into a bowl or dish with a lid. Add in the dough and turn to coat. Cover and allow to sit in the fridge for 8 hours, or overnight.
- Heat your cooking oil to 350 degrees. On a lightly floured surface, roll out your dough to approximately 1/4 to 1/3 inch thickness. 1/2 inch thick is too thick. Cut the dough into 3″ x 3″ squares or diamonds.
- Place into the hot oil carefully, making sure not to crowd the oil. The beignet should float to the surface almost immediately. Cook on each side for about 20-30 seconds, or until a rich golden brown.
- Once the beignets are done (golden brown on both sides), remove them from the oil and place them on a cookie sheet that has been covered with paper towels. The paper towels are used to absorb the excess oil. Allow them to rest for about 1 minute.
- With a sieve, sprinkle the powdered sugar generously onto the top of the beignets.