Why You’ll Love this Vegan Croissants Recipe
When you take that first bite of these vegan croissants, you’ll immediately understand why they’re a favorite in my kitchen. The flaky, buttery layers melt in your mouth, and the aroma that fills your home is simply irresistible.
I love how they’re surprisingly easy to make, allowing me to impress friends and family without spending hours in the kitchen. Plus, they’re completely plant-based, so I can enjoy them guilt-free.
Whether I’m serving them for breakfast or as an afternoon snack, these croissants never fail to delight. Trust me, once you try them, you’ll be hooked!
Ingredients of Vegan Croissants
Making vegan croissants at home is a delightful adventure. You’ll be amazed at how a few simple ingredients can transform into flaky, buttery layers that will make your kitchen smell heavenly. Plus, it’s a fun way to impress your friends or family, and maybe even yourself. I mean, who doesn’t love a warm, freshly baked croissant straight out of the oven? Just thinking about it makes my mouth water.
So, let’s gather what we need to get started on this flaky journey.
Ingredients for Vegan Croissants:
- 1 1/4 cups plain soymilk, warmed
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 1/4 teaspoons kosher salt
- 1 1/2 cups all-purpose flour (plus more as needed)
- 1 cup whole wheat flour (preferably graham flour)
- 3/4 cup Earth Balance margarine or other tub non-hydrogenated margarine, cold
Now, let’s talk a bit about these ingredients. First off, the soymilk is key for giving moisture and a bit of richness to the dough. If you’re not keen on soymilk, feel free to substitute it with almond or oat milk, but be mindful of the flavors they might add.
The yeast is what brings these croissants to life, so make sure it’s fresh for that perfect rise. And the margarine? It’s what makes them flaky and delicious.
If you’re like me and sometimes forget to take it out of the fridge in advance, don’t panic. Just give it a good whack with a rolling pin (gently, of course) to soften it up.
Trust me, with these ingredients, you’re on your way to a croissant masterpiece.
How to Make Vegan Croissants
Making vegan croissants is like starting a delightful culinary journey, and I promise, the end result is totally worth the effort. So, let’s get started! First, grab your 1 1/4 cups of warmed plain soymilk and pour it into a large mixing bowl. Add 2 1/4 teaspoons of active dry yeast and a tablespoon of sugar. Give it a good whisk until everything is dissolved and then let it sit for a few minutes until it becomes all foamy—this is when the magic happens.
Meanwhile, in another bowl, mix together 1 1/2 cups of all-purpose flour, 1 cup of whole wheat flour, and 1 1/4 teaspoons of kosher salt. Once your yeast mixture is ready, combine it with the flour mix and stir until a sticky dough forms. Don’t panic if it feels a little messy; that’s all part of the process! Just turn it out onto a floured surface and knead it for a few strokes until it’s smooth, adding flour as needed to prevent sticking.
Now, the fun part—rolling and folding! Roll your dough into a rectangle about 9 x 14 inches. Next, take 3/4 cup of cold Earth Balance margarine and place it between two sheets of wax paper. Roll it out into a 6 x 8 rectangle and, carefully peel off the wax paper. Place the margarine on the bottom half of the dough, then fold the top half over it, encasing the margarine completely.
Sprinkle with flour, cover it with plastic wrap, and pop it in the fridge for 45 minutes. This chilling time is essential for achieving those flaky layers we all love. After the first chill, roll the dough out again, fold it like a letter, and refrigerate for three more turns, each followed by a 45-minute break. Yes, it seems like a lot of waiting, but trust me, that’s where the layers develop!
Once you’re done folding, roll the dough out into a large rectangle, about 10 x 20 inches, and cut it into squares and then triangles. One by one, pull the top point of each triangle to lengthen it, then roll from the bottom to the tip, tucking it under to form that iconic croissant shape.
Place them on a parchment-lined baking sheet, giving each croissant a little space to breathe. After spraying them lightly with nonstick spray, cover them with plastic wrap and let them rise in a warm place for about 1 ½ hours. When they’re puffy and ready, preheat your oven to 425º.
Bake the croissants for 10 minutes, then reduce the heat to 375º for another 10 minutes until they’re beautifully golden brown. And just like that, you’ll have a batch of vegan croissants that will make your kitchen smell like a French bakery. Enjoy the fruits of your labor on a lazy morning or impress your friends at brunch. They won’t even know they’re vegan!
Vegan Croissants Substitutions & Variations
Whether you’re looking to tweak the recipe or explore new flavors, there are plenty of substitutions and variations for vegan croissants that can elevate your baking experience.
For a lighter texture, try using spelt flour instead of whole wheat. If you want to add a hint of sweetness, incorporate maple syrup or agave into the dough.
For a unique twist, consider adding herbs or spices, like rosemary or cinnamon. You can even experiment with different non-dairy butters, like coconut oil or vegan cream cheese, to achieve varied flavors.
Don’t hesitate to play around—baking is all about creativity!
What to Serve with Vegan Croissants
While enjoying your freshly baked vegan croissants, consider pairing them with a variety of delightful accompaniments that enhance their flaky goodness.
A spread of almond butter or coconut cream adds a rich, nutty flavor that complements the croissants beautifully. For a revitalizing twist, serve them with seasonal fruit like berries or sliced peaches.
If you’re in the mood for something sweet, drizzle maple syrup or agave nectar on top.
Finally, a cup of herbal tea or coffee can elevate your experience, making it a perfect morning treat or afternoon snack.
Enjoy experimenting with these combinations!
Additional Tips & Notes
To achieve the best results with your vegan croissants, it’s vital to pay attention to the temperature of your ingredients and the environment.
Make sure your soymilk is warm but not hot, as too much heat can kill the yeast. I recommend working in a cooler kitchen to help maintain the dough’s integrity.
If you find the dough is getting too soft while rolling, pop it back in the fridge for a few minutes.
Finally, don’t skip the resting periods; they’re essential for achieving that flaky texture.
Enjoy your freshly baked croissants, and happy baking!