Exploits of a Vegan Wannabe

Happy Meatless Monday. Over the weekend we did a lot of shopping at stores with housewares like Target and Marshall’s. I was struck by how many new baking accoutrements there are. There is a pan for everything from mini tarts to baby bundts. The possibilities are unlimited and it inspires me to explore recipes to bake all things vegan.  As I looked at each pan with mounting excitement,  suddenly I saw one that spoke to me and I exclaimed with equal parts reverence and joy,” look, I could make vegan doughnuts!”  I promptly put the shiny new non-stick doughnut pan in the cart and felt the anticipation of a six year old with an unopened box of Cap’n Crunch. Something good was about to happen.

We took the pan home and I began to research vegan doughnut recipes. Sandy called our girlfriend for back-up and opened a bottle of wine. Baking is the best! They laughed and drank while I made vegan doughnuts. After a very long day at work our kitchen became a cacophony of laughter and pastry flour. It was heavenly and it all came from the purchase of a $12 doughnut pan.  We don’t even eat doughnuts, but we did last night and they were the most unbelievably decadent and joyful ones I have ever had.

Diner Doughnuts with Dark Chocolate Ganache
Yield: 8 donuts

By: The VerdantLife.com and slightly modified by S. Duquet

Doughnut Ingredients

1 cup vanilla  almond milk
1 tsp lemon juice
1 tsp vanilla extract
1 tsp coffee extract (or whatever extract you would like)
2 Tbsp agave nectar
1/4 cup light brown sugar
2 cups whole wheat pastry flour
1/4 cup cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup vegan chocolate chips, crushed in a food processor

Ganache Ingredients

1/2 cup vegan chocolate chips
3-4 Tbsp vanilla almond milk heated

Make It Happen

~Preheat oven to 350°F. Spray doughnut pan lightly with oil and set aside.

~Whisk together wet ingredients (including brown sugar) until foamy.

~Combine remaining ingredients in a large bowl, then add the wet mixture and fold in.

~Spoon into doughnut pan, filling each doughnut cup to the top and bake 15 minutes or until a toothpick comes out clean.

~While the doughnuts are baking, melt chocolate in the microwave or in a double boiler (I used a  double boiler)

~Add heated almond milk 1 tsp at a time, stirring briskly to combine until you reach the consistency of a ganache or dip (thicker than a sauce) Continue to reheat and melt chocolate as you add liquid.

~When doughnuts are cool enough to handle, dip one side in the chocolate ganache and place them on a cooling rack.

I have continuously been amazed and delighted by how much veganism has expanded my desire to cook and play in the kitchen. An activity that was once solely perfunctory has become the perfect evening in with girlfriends. I feel like if purchasing a new pan or wanting to try and veganize a doughnut gets us  in our kitchens and inspires us to have fun and enjoy food….that is a beautiful thing.

Have a delicious day.

Tags: compassionate eating, dairy free, dark chocolate donuts with dark chocolate ganache, going veg, healthier baking recipes, healthier doughnut recipe, Meatless Monday, Meatless Monday recipe, plant based diet, vegan dark chocolate doughnuts, vegan dessert, vegan doughnuts