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 kosher salt
1 cup nondairy milk or creamer
3 tablespoons canola oil or melted vegan margarine
cinnamon-sugar or glaze, for coating
1. In separate bowls, mix together egg replacer powder with hot water and flaxseed meal with hot water. Set aside for 5 minutes. In a large bowl, sift together dry ingredients and stir well to combine.
2. Add egg replacer mixture, flaxseed meal mixture, milk, and oil to dry ingredients, and stir gently to combine. Should be almost as stiff as cookie dough. Heat oil in a pot or deep fryer to 325 degrees Fahrenheit.
3. Carefully drop teaspoon-size balls of dough (in batches of 6 to 8 ) into hot oil and fry 2 minutes. Turn beignets over and fry another1 1/2 to 2 minutes.
4. Remove from oil and place on paper-towel covered sheet pan. Wait a couple minutes for oil to drain then roll the beignets in cinnamon-sugar to coat.
Source of recipe: This recipe took a bit of experimentation, but it was worth it.