The Vegan Crispy Garlic Spudnuts are healthy and delicious. They are ready to serve in just one hour and 50 minutes. We prepare them with all-purpose flour, butter, instant yeast, vegan milk powder, potatoes, yogurt, parsley, aquafaba, breadcrumbs, cooking spray, cheese, garlic, and oregano. They contain seven grams of protein and 270 calories per serving. Serve these Vegan Crispy Garlic Spudnuts with avocado salad, lentil soup, grilled vegetables, tomato ketchup, crispy tofu, or marinara sauce. You may add these spudnuts to the container and store for three days in the refrigerator.
STATS:
- Total time: 1 hour 50 minutes
- Calories: 270 kcal
- Serving size: 2 spudnuts
- Cooking time: 25 minutes
- Diet: Vegan
- Serving: 6
- Course: Appetizer
- Preparation time: 25 minutes
- Cuisine: Fusion
EQUIPMENT:
- Large mixing bowl
- Measuring cups and spoons
- Potato masher
- Baking tray
- Whisk
- Rolling pin
- Doughnut cutter
- Baking paper
- Pastry brush
- oven
- Small saucepan
- Cooling rack
INGREDIENTS:
DOUGH:
- 3 cups all-purpose flour
- Quarter cup vegan butter
- 11 g instant yeast
- 2 1/2 tbsp unsweetened vegan milk powder
- 1 cup boiled and mashed potatoes
- Quarter cup unsweetened vegan yogurt
- 1 cup unsweetened vegan milk
COATING:
- Cooking spray, as needed
- 1/3 cup aquafaba
- 2 cups breadcrumbs
CHEESE TOPPING:
- Half cup vegan cheddar and mozzarella cheese
- 2 grated garlic cloves
- One tsp oregano
- 2 tbsp vegan butter
- One tbsp chopped parsley
INGREDIENT NOTES:
ALL-PURPOSE FLOUR:
- This flour forms the dough for the spudnuts and adds structure. It gives the spudnuts their soft and fluffy texture. You can use bread flour if you prefer.
VEGAN BUTTER:
- Use this butter to bring richness and a soft texture to the dough. Butter also improves the flavor of the spudnuts. As another option, we could easily swap it for neutral vegetable oil.
POTATOES:
- We use potatoes to add moisture, and they make the dough soft and tender. Use freshly boiled potatoes and mash them until smooth for better results. If needed, you can leave them out and use sweet potatoes instead.
BREADCRUMBS:
- They create the crispy, crunchy coating on the spudnuts. Breadcrumbs add a delicious texture to the dish when we bake it. You can utilize panko breadcrumbs as another idea.
INSTRUCTIONS:
- First, boil the potatoes and drain them properly, then mash and cool.
- Mix flour, instant yeast, vegan milk powder, mashed potatoes, yogurt, and vegan butter in the bowl.
- Add the vegan milk and mix to make the soft dough, then knead it for ten minutes.
- Cover the bowl and put it in a warm place for one hour to let it rise.
- Put the dough on the floured surface and roll it, then cut the doughnut shapes with cutters.
- Dip the spudnuts in the aquafaba and coat well with the breadcrumbs, then put them on the lined tray.
- Spray them and bake for 22 minutes at 190°C, then melt the vegan butter in the saucepan.
- Cook grated garlic with oregano; brush the sprudnuts with garlic butter.
- Sprinkle vegan cheddar and mozzarella on top, then bake them for 3 minutes.
- Lastly, sprinkle parsley on the spudnuts and serve them warm.
SERVING SUGGESTIONS:
DIPPING SAUCES:
- Vegan Garlic Sauce
- Marinara Sauce
- Vegan Ranch Dressing
- Sweet Chili Sauce
- Tomato Ketchup
SALADS:
- Fresh Garden Salad
- Cucumber Tomato Salad
- Mediterranean Chickpea Salad
- Avocado Salad
SOUPS:
- Vegan Tomato Soup
- Creamy Mushroom Soup
- Vegetable Soup
- Lentil Soup
MAIN:
- Vegan Grilled Vegetables
- Crispy Tofu
- Vegan Mushroom Pasta
- Roasted Vegetable Rice
TIPS:
- Mash the potatoes properly and cool well, then include in the dough.
- You should not add extra flour to avoid getting dense spudnuts.
- Leave the dough to rise completely so it gives a soft and fluffy texture.
- Coat the spudnuts with the breadcrumbs evenly to get the best crispy coating.
STORAGE INFORMATION:
FRIDGE:
- Include these spudnuts in a closed container and store for three days.
FREEZER:
- Cool the spudnuts and place them in a container to freeze for two months.
FAQs:
Are these spudnuts good to deep-fry?
- Yes, you may use hot oil to deep-fry them till they become golden brown.
Can I prepare this dough earlier?
- Yes, you may make this dough and chill overnight in the refrigerator.
How to make these spudnuts crispy?
- You may use panko breadcrumbs or spray the spudnuts before baking.
Should I replace regular potatoes with sweet potatoes?
- Yes, you may swap them if you want a sweet flavor and softer texture.
NUTRITIONAL INFORMATION:
Calories: 250 kcal
Net carbs: 39 g
Iron: 2.2 mg
Total carbs: 43 g
Vitamin A: 450 IU
Fiber: 4 g
Calcium: 95 mg
Protein: 7 g
Sodium: 420 mg
Potassium: 280 mg
