Vegan Popovers Recipe with The Vegg Baking Mix

Love popovers? Me, too — but since these light and airy rolls, which are similar to muffins, are made from an egg batter, it’s been a while since I’ve indulged in one. So when The Vegg rolled out it’s brand new Egg-Free Baking mix, creating vegan popovers seemed like a fun challenge. Would I be able to replicate the texture, rise, and eggy flavor associated with popovers?

After substituting the equivalent of 3 eggs with The Vegg Baking Mix, I was excited to see the batter puff up in the pan as it baked. Breaking open the crispy exterior of these mini popovers reveals a fluffy center with a delicious eggy taste. Here’s the recipe I used — hope you enjoy!

Mini Vegan Popovers (Makes 18)

Ingredients

• 3 teaspoons The Vegg Baking Mix
• ¾ cup water
• 1 cup soy milk
• 1 tablespoon vegan margarine, melted
• 1 cup flour
• 1 teaspoon salt
• ½ teaspoon dried thyme

Instructions

1. Whisk The Vegg Baking Mix and water together in a mixing bowl until thickened and bubbly. Whisk in soy milk and melted margarine. Add flour, salt, and thyme. Whisk until batter is well mixed.
2. Refrigerate batter for 30 minutes.
3. Pre-heat oven to 425 F. Put empty mini muffin tin in hot oven to warm for 5 minutes.
4. Remove muffin tin from oven and spray with oil or cooking spray. Fill muffin cups to the brim with batter. Bake for 20 – 25 minutes until crispy and beginning to turn golden on top. Serve while still hot.

Want to try out The Vegg Baking Mix for free? Sign up now for our 7-Day VegPledge for your chance to win.