Vegan popover recipe?
Posted by JessaCita on Aug 21, 2007 · Member since Nov 2006 · 1808 posts
Hi! I am looking for a good vegan popover recipe. I know that in traditional popovers, it's the egg that makes the inside light, fluffy, and almost custard-like. Usually, the more eggs you add, the most gooey the inside is. I can't imagine that flax or Ener-G would have this effect... Does anyone know of a good, vegan way to make popovers?? I miss them! :-\
I looked up vegan popovers and found this recipe, I hope it helps!
Vegan Popovers—Failure, Then Success!May 12, 2006 at 9:52 am · Filed under At Home, Recipes
For quite some time now, I’ve been wanting to try making vegan popovers. Since my older son Adam, came home from completing his freshman year in college yesterday, I decided that today was the day—it was pouring rain this morning, I was up really early, and it seemed like just the day to make something different for breakfast.
Popovers rely on egg and high heat for that “popped over” effect—they rise very quickly, pop over the pans, and then collapse as they cool. It’s quite a treat for kids of all ages to observe, then eat and enjoy. So I decided to go with the basic recipe that’s in The Vegetarian Family Cookbook (it’s probably one of less than a handful in the book that isn’t either vegan or that details a vegan version). The only change I made was to replace the 4 eggs with 1/2 package of silken tofu.
So far, so good. But after 15 in the oven, the poor little things just sat there forlornly, not having risen at all. The dough was still doughy, despite the 450-degree oven. My son Evan inquired whether I had put any baking powder in them. I had not, because the original recipe doesn’t call for it. “Don’t you think you should have put some baking powder in them, since there’s no egg?” asked my younger son, who we affectionately call “the vegan cop.” Indeed I should have.
Not wanting to end this adventure in disappointment, I made another batch, this time with a tablespoon of baking powder for good measure. This time, they did “pop over,” but the only difference is that they don’t have the air pockets inside that traditional popovers do, nor do they collapse. They do taste remarkably like popovers, though. My older son Adam just got up at the reasonable time of 10:30 a.m. (he was planning to sleep most of the day, to recover from a week of finals)—maybe he smelled the popovers. Here’s the recipe, hot out of the oven:
Vegan Popovers
Makes 12
Classic recipes for popovers often call for popover pans. I don’t have any, nor do I know anyone who does, so muffin tins work just fine.
1/2 (12.3-ounce) package firm silken tofu
1 1/2 cups rice milk or plain soymilk
2 tablespoons safflower oil
1 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon salt
Nonhydrogenated margarine and/or all-fruit preserves
Preheat oven to 450 degrees.
Combine the silken tofu with the rice milk in a food processor, blender, or container with immersion blender. Process until smoothly pureed. Stir in the oil.
In a large mixing bowl, combine the flour, baking powder, and salt, and stir together well.
Pour in the tofu mixture and stir together until smooth.
Divide the batter among 12 well-oiled nonstick muffin tins.
Bake for 15 minutes, until golden and puffed up. Don’t open the oven door during this time! Remove from the oven, and just as soon as they can be handled, serve warm with margarine and/or preserves.
Thank you, thank you, thank you! :D I am trying this ASAP! I'm so excited!
hmmm. popovers? never heard of them. but they sound interesting. a breakfast-type thing? like a muffin/english muffin? that's kind of what I'm picturing...
the recipe doesn't sound too difficult...
hmmm. popovers? never heard of them. but they sound interesting. a breakfast-type thing? like a muffin/english muffin? that's kind of what I'm picturing...
the recipe doesn't sound too difficult...
No, no, no! :) Not at all like an English muffin! They are big, soft, air-filled bread-like things that are slightly sweet (but also a little savory). They are crispy on the outside, and soft & gooey on the inside. My mom used to make them when I was little, so they're a big comfort food for me... I rarely make them, but I love popovers! I like them for breakfast, but also for an afternoon snack with tea!
There is a restaurant by my house that serves warm popovers before the meal with maple butter. Mmmmm. I wanted to recreate my own! Here is a picture:
http://www.akakestrel.com/Images/food/popovers3.jpg
(That one isn't too pretty, but it gives you the general shape. The inside is mostly hollow, except for the "inner walls" of the popover that are soft & warm & melt in your mouth!)
Also:
http://www.culinette.nl/wp-images/popovers.jpg
Puuuuuuuuuullllleeeeeaase come back and tell us how they turned out ASAP Jessacita!!
With lots of details!
hmmm... yeah that picture looks ... well, pretty bad... ???
but if they taste the same then yay!
Do you have a popover pan jess?
I'd brush the tops with melted margarine or soymilk to get them to brown more than the picture.
hmmm... yeah that picture looks ... well, pretty bad... ???
but if they taste the same then yay!
Do you have a popover pan jess?
I'd brush the tops with melted margarine or soymilk to get them to brown more than the picture.
Yeah, really! Haha. I was trying not to pre-judge, but WTF is with those popovers? Baaaad picture! ::) ;D
I most definitely DO have a popover pan, so I'm hoping that will make mine prettier/more authentic than this picture looks... This specific recipe calls for a 12-muffin tin, so I think that perhaps my 6-popover pan will make them bigger, puffier, and more golden. We'll see... And I had a plan to also brush the tops with something to make them a little more attractive! (But either way, hopefully they'll be so delicious that it won't even matter!) ;)
Cool!
So I'm also thinking if she didn't have air pocket perhaps she overmixed... maybe if you just fold the tofu milk oil mixture into the dry stuff instead of stir?
See... I was serious when i said i'm gonna need lots of details!
this recipe is very important to me :)
I'm really interested to see how these turn out. I've never had popovers before - what a concept! I'm hoping the recipe works, because I'd like to give them a try...
Aaaargh! I raced out of work so I could get to the popover making... (I'm so excited to try it out, I spent the last hour of my workday studying recipes & designing my own vegan one. Haha.) ::)
But I just got home (to my parents' house; my temporary home) & realized that my mom gave me her popover pan when I went to college... Which is now in storage. Laaaame. So, tomorrow I think I must go dig through my storage space to find it! I am just obsessed with veganizing this recipe now! :-\
YOU CAN DO IT
I hope you can find the pan and your recipe works *crosses fingers*
Vegan Popovers
The Vegetarian Family Cookbook (it’s probably one of less than a handful in the book that isn’t either vegan or that details a vegan version). The only change I made was to replace the 4 eggs with 1/2 package of silken tofu.
Vegan Popovers
Makes 12
Classic recipes for popovers often call for popover pans. I don’t have any, nor do I know anyone who does, so muffin tins work just fine.
1/2 (12.3-ounce) package firm silken tofu
1 1/2 cups rice milk or plain soymilk
2 tablespoons safflower oil
1 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon salt
Nonhydrogenated margarine and/or all-fruit preserves
Preheat oven to 450 degrees.
Combine the silken tofu with the rice milk in a food processor, blender, or container with immersion blender. Process until smoothly pureed. Stir in the oil.
In a large mixing bowl, combine the flour, baking powder, and salt, and stir together well.
Pour in the tofu mixture and stir together until smooth.
Divide the batter among 12 well-oiled nonstick muffin tins.
Bake for 15 minutes, until golden and puffed up. Don’t open the oven door during this time! Remove from the oven, and just as soon as they can be handled, serve warm with margarine and/or preserves.