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Recipe Blog

Rachel, RFA's recipe blogger, has been a vegetarian for many years and is now a vegan. As a student in business administration, she aspires to open her own vegan restaurant in the future. Rachel enjoys experimenting with new recipes and concocting her own creative and tasty dishes for all of her friends and family to enjoy. Whether you're new to vegan cooking and looking for help or even a veteran in the kitchen, you're sure to find useful recipes, tips, and more to spice up your cooking in Rachel's recipe blog. Read on and enjoy! You may contact Rachel at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

 

Mardi Gras Vegan Doughnuts

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Written by Laura Monday, 11 February 2013 17:31

We made colorful doughnuts for Mardi Gras this year! Just follow the recipe below, divide your batter into 3 different bowls, and mix in yellow, green, and purple food coloring. You can then swirl the batter together in your doughnut pan however you like. For a colorful topping, mix your favorite vegan icing with yellow, green, and purple food coloring, and voila!

Baked Vegan Doughnuts
Dry Ingredients:
1 cup all-purpose flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. (scant) nutmeg
1 dash cinnamon

Wet Ingredients:
1/2 cup soy milk
1/2 tsp. apple cider vinegar
1/2 tsp. vanilla extract
Egg replacer for 1 egg (or 2 Tbsp. cinnamon apple sauce)
¼ cup vegan margarine

  • Preheat the oven to 350ºF.
  • In a large bowl, combine the dry ingredients with a whisk to mix thoroughly. Combine the wet ingredients in a small sauce pan over medium-low heat and mix until the margarine is just melted. This mixture should be just slightly warm to the touch.
  • Add the wet mixture to the dry and mix until just combined. It should form a very soft dough.
  • Using a tablespoon, scoop dough into an ungreased nonstick doughnut pan. Smooth out the top of each dough with your fingers―this will make for more even, prettier doughnuts but isn't crucial.
  • Bake for 12 minutes. They should not be browned on top, but a toothpick will come out clean. Invert the hot pan over a cutting board or cooling rack to release the doughnuts. Allow to cool completely before decorating.
  • Top with a glaze, melted chocolate, and/or sprinkles if desired.

Make 20 mini-doughnuts or 10 regular-sized doughnuts

   

Coming soon

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Written by Laura Tuesday, 27 March 2012 21:09

Stay tuned for the recipe blog.