I have been thinking about vegan churros since forever. They're not that different than doughnuts, right? Well, today is the day I tried making a vegan version. This recipe is a hybrid, adapted from a variety of sources. Of course, they are best fresh. Fortunately they are super easy to make. Instead of the sugar and cinnamon mixture, you might try dipping them in a thick, melted chocolate. Or both. Yum.

1/2 cup evaporated cane juice sugar
1-1/2 teaspoons ground cinnamon
scant 2 cups flour
1/2 teaspoon salt
4 tablespoons evaporated cane juice sugar
2 cups + 1 tablespoon soy milk
5 tablespoons olive oil
oil for frying

In a small, flat bowl, sift together the 1/2 cup sugar and cinnamon; set aside. In a large bowl, sift together flour, salt and the 4 tablespoons sugar. In a pan, bring the water and oil to a boil; then remove from heat. Add the flour mixture to the water and oil mixture and beat with a wood spoon until it comes together as a dough. Let cool a couple minutes. Heat frying oil in a large pan to 330-350 degrees. Using a pastry bag, pipe out coils, S's or sticks (or if dough is thick enough, shape by hand). Fry churros until brown, about 2 minutes. (Be sure to cook all the way through). Drain on paper towl; then dip into the sugar/cinnamon mixture to coat. Repeat for remaining dough; serve immediately.


Anonymous said...

So when does the soy milk/ evaporated cane juice come in ? This recipe looks interesting!

Tim said...

Whoops -- I think it should have said soy milk where it said water ...