Page 81 - Vegan Food & Living (February 2020)
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Savoury mini doughnuts with
melted cheese dip
By Teresa Sacramento from The Endo Vegan (theendovegan.com)
Serves 5 | Prep 15 mins plus cooling/chilling | Cook 15 mins | Calories 301 (per serving)
FOR THE DOUGHNUTS FOR THE CHEESE DIP FOR THE DOUGHNUTS FOR THE CHEESE DIP
250g (1½ cups) chickpeas fresh chives, finely diced 1 Boil the potatoes in a saucepan. 7 Place the milk together with the
(garbanzos), boiled black sesame seeds Once they’re nearly cooked, add mozzarella, salt and black pepper
5 tbsp ground flaxseeds ½ tsp black pepper the chickpeas. Rinse the water, in a medium saucepan and use a
add the rest of the doughnut medium heat to start cooking the
3 medium-size potatoes ½ a pack of vegan ingredients and mash together with melted cheese dip.
1 tsp turmeric (for extra mozzarella the help of a fork or a mandoline. 8 Give it a good stir every couple of
anti-inflammatory aid) 150ml ( ⁄3 cup) almond milk 2 Leave to cool off for at least minutes at first.
2
1 tsp garlic powder a pinch of salt 1 hour. (They get to their perfect 9 Once the milk gets warmer and
fresh chives consistency after 12 hours in the warmer, stir the mixture non-stop
fridge, but you can use them before
a pinch of salt until the cheese has completely
as well.) melted and you get a rich, smooth
½ tbsp vegan butter
3 Preheat the oven to 180°C/Gas and silky dip. This mozzarella cheese
Mark 4 and prepare a baking tray by melts beautifully, creating absolutely
laying a sheet of baking parchment, no lumps whatsoever!
so the doughnuts don’t adhere to it. 10 Turn off the heat and serve the dip
4 Using your hands, make little in your favourite dip bowl. Add the
doughnut shaped pieces, about 4cm finely diced fresh chives and the
(1½in) wide each and place them black sesame seeds on top.
on the baking tray.
5 Bake in the oven for 15 minutes.
6 Alternatively, if you have a doughnut
12.3g 1.5g 0.15g 4.2g 9.8g maker, you can use that, cooking the
Total fat Saturates Salt Sugar Protein dough for about 4 minutes.
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