Vegan Churros
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
1 cup unsweetened non-dairy milk (I used Ripple Pea Milk)½ cup vegan butter2 tbsp maple syrup1 tbsp vanilla½ tsp salt6 tbsp egg replacer powder½ cup water1 cup flour2 tsp baking powderCinnamon sugar, to coat
Heat your oven to 425F.
In a saucepan, bring milk, butter, and syrup to a simmer. Remove from heat, stir in vanilla and salt and set aside.
Whisk together the egg replacer and the water and add to the milk mixture
Add the flour and baking powder and mix until a smooth batter is formed.
Using a piping bag fitted with a star tip, pipe 28 short, straight lines of dough onto a parchment lined baking sheet.
Bake for 15 minutes.
Lower the heat to 350F and bake for another 10 minutes.
With the oven off and the door slightly open, allow the pastries to rest for an additional 20 minutes.
Remove from oven and toss with cinnamon sugar to coat. Store in an airtight container and consume within 3 days.
Serving Size: Makes 28
Number of Servings: 28
Recipe submitted by SparkPeople user JO_JO_BA.
In a saucepan, bring milk, butter, and syrup to a simmer. Remove from heat, stir in vanilla and salt and set aside.
Whisk together the egg replacer and the water and add to the milk mixture
Add the flour and baking powder and mix until a smooth batter is formed.
Using a piping bag fitted with a star tip, pipe 28 short, straight lines of dough onto a parchment lined baking sheet.
Bake for 15 minutes.
Lower the heat to 350F and bake for another 10 minutes.
With the oven off and the door slightly open, allow the pastries to rest for an additional 20 minutes.
Remove from oven and toss with cinnamon sugar to coat. Store in an airtight container and consume within 3 days.
Serving Size: Makes 28
Number of Servings: 28
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 54.6
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 34.2 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 0.1 g
- Protein: 0.9 g
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