Vegan Crumpets (Homemade Recipe) Recipe
By Earth of Maria
🔪Prep Time: 35 mins
👩🍳Cook Time: 20 mins
▢ 1 tbsp yeast
▢ 1 1/2 cups plant based milk
▢ 1 tbsp sugar
▢ 1 tsp salt
▢ 2 cups flour
▢ 1/2 tsp baking powder
▢ olive oil, to cook
1Add the yeast to the plant based milk together with the sugar and salt. Stir together, cover and set aside for around 8-10 minutes, until the mixture starts to get foamy and bubbly.
2Mix together the flour and baking powder. When the yeast mixture is ready, add it to the dry ingredients and stir together using a rubber spatula for a couple of minutes. The batter should be sticky and thick, kind of like a thick pancake batter.
3Cover and set aside to proof for around 30 minutes.
4Brush the surface of the frying pan and the inside of egg/crumpet rings with a little bit of vegan butter or olive oil. You can also use cooking spray.
5Allow the frying pan to heat up for a couple of minutes over a medium-high heat, then lower the heat to a medium. Place the egg/crumpet rings on the surface and pour the batter into the rings until around 3/4 of the way full (ensure not to fill to the top as the batter will rise a good amount).
6Cook for around 5-7 minutes, until bubbles start to form and pop on the surface. Then, either lift up the rings or use a knife to separate them from the crumpets.
7Flip, and cook for around 30 seconds more. The crumpets are now ready to serve! Eat immediately, or store in the fridge in an airtight container for up to 5 days.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.