When you think about Mardi Gras you think about New Orleans, and when you think about New Orleans you think about beignets! The word beignet refers to fried dough but depending on the country the pastry can vary. They can be square or round, savory or sweet, fruit-filled or plain dough. In New Orleans they are the natural accompaniment to your café au lait and they come piping hot in groups of three on a plate with a heap of powdered sugar on top.
Mardi Gras is just around the corner, and if you can’t be in New Orleans, you may as well celebrate at home with these delicious treats.
Unfortunately for vegans, the dough for traditional beignets contains milk and eggs. But these two ingredients have simple substitutes, making for a very easily veganizable recipe.
This dough makes a LOT of beignets, so keep that in mind and cut the ingredients in half if you want less (but really, do you?).
Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station’s new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, plantmade, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website One Green Planet, and has contributed to SF vegan lifestyle blog Vegansaurus and San Diego food blog Pizzelles.
Currently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on facebook and on twitter @plantmade.