Vegan Beignets
3/4 cup warm water
1/4 cup sugar
1/2 envelope dry active yeast (about 1 teaspoon)
3/4 teaspoon Ener G egg replacer + 1 tablespoon water
1/2 cup nondairy milk (I use almond)
1/8 cup applesauce
3 1/2 cups all purpose flour, divided
1/2 cup vegetable shortening
oil, as needed
1/2 cup powdered sugar
1. Whisk water, yeast, and sugar together and let stand for 10 minutes. Mix egg replacer with 1 tablespoon water. If the yeast is bubbling, continue.
2. Into yeast mixture, pour in nondairy milk, applesauce, and egg replacer mixture. Whisk together. Add in 1/2 the flour and mix. Mix in vegetable shortening, then add the remaining flour.
3. Knead the dough into a ball and transfer into a oil bowl, cover with a damp cloth, and leave for 2 hours in a warm place. Once the dough has doubled in size, roll it out, and cut into squares.
4. Fry about 3-4 at a time at 350-400 degree F oil, depending on your fryer. Dry on a paper towel and immediately powder with powdered sugar.
Source of recipe: I modified the ingredients of a Paula Deen recipe, and wrote the directions in my own words.
SO HOW'D IT GO?
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