Vegan Savoury Donuts
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.
Recipe Vegan Savoury Donuts
275 grams (2¼ 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 tomatoes
Preheat 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 sun-dried tomatoes, you can make this vegan tomato hummus.
Click here for more healthy brunch and lunch recipes.