I call these vegan basil and sundried tomatoes buns ‘donuts’ because I used a donut pan to make them. But since they’re savoury and not sweat, you might also call them bagels. However you call them, they’re delicious!
You can serve these savoury donuts for breakfast or lunch. They taste great with a sundried tomato spread or (vegan) cream cheese. The recipe is enough for 6 donuts.
- 275 grams (1¼ cup) whole wheat flour
- 1 tsp baking powder
- 40 grams (¼ cup) nutritional yeast
- 120 ml (½ cup) soy milk
- 4 tbs olive oil
- 7 fresh basil leaves, finely chopped
- 25 grams (½ cup) chopped sun dried tomatoesPreheat the oven to 180C/350F. Mix the flour, baking powder and nutritional yeast. Optionally you can add a pinch of salt and/or a pinch of garlic powder (I did the latter). Add the basil and sun dried tomatoes and stir well. Stir in the soy milk and olive oil and knead the dough with your hands. Grease a donut pan with a bit of olive oil. Scoop the batter in the donut rings.
Put the donut pan in the oven for about 10 minutes. Your donuts are ready when a toothpick comes out clean.
If you’ve got leftover sundried tomatoes, you can make this vegan tomato hummus.
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