Vegan Croissants? Yes, Really!


With my love of all things carby, it’s no surprise that vegan croissants ranked high on my “to conquer” list. I got hooked on them (non-vegan) in my early 20′s when we lived in an apartment near Coventry (Cleveland Heights). These were the days of the $5 pizzas (Mama Santa’s), Tommy’s (when we had more than $5) and….the apricot filled croissants from David’s Cookies that were a weekend addiction. They were huge, buttery, delicate and had the perfect amount of apricot in every bite. I could have one for breakfast and then not eat again until our typical rice and bean dinner. They were the food dreams were made of for me and this vegan version is a close second. I just have to splurge on some apricots….in the meantime, jam works.

Croissants!
Makes 12

These aren’t hard to make but are time-consuming. The directions are for making them by hand, but using a kitchen aide mixer with a dough hook is definitely the easiest route.

1 cup vegan margarine
1 cup soy milk
2 tablespoons agave nectar plus 1 teaspoon, divided
2 1/4 teaspoons active dry yeast
3 cups all-purpose flour plus 2 tablespoons, divided
1 teaspoon salt
1 tablespoon water

The day before you plan to make these, slice the margarine sticks lengthwise 3 times. Turn and slice the next side 3 times lengthwise. Then slice each stick into 1/4-inch pieces. Break the pieces of margarine apart as you combine them in a large ziplock bag with 2 tablespoons flour. Toss to coat, and freeze overnight.

In a small saucepan, heat the soy milk and 2 tablespoons agave over medium heat until lukewarm. Transfer to a mixing bowl and add the yeast, stir and let sit until bubbly, about 5 minutes. Add the 3 cups of flour and 1 teaspoon salt. Mix well and then turn onto lightly floured surface and knead until smooth, about 5 minutes. Press and knead the frozen butter into the dough as best you can. On plastic wrap, form the dough into a block. Enclose in the wrap and refrigerate 1 hour. Remove from the plastic wrap and on the lightly floured surface, roll the dough into a rectangle about 10 X 15 inches. Working with the 15-inch side, fold 1/3 of the dough over the center 5 inches. Fold the other side overtop of that fold. Pat into a rectangle, wrap in saran and refrigerate 45 minutes to 1 hour. Repeat this process 3 more times to distribute the margarine into the layers. Line two baking sheets with parchment paper.

For the final rolling out, roll into a 12 X 15 inch rectangle. Cut in half lengthwise so that you have 2 rectangles that are 6 X 15. Wrap one rectangle in plastic and return to the refrigerate. Cut the remaining rectangle into 3 squares that are about 5 inches across. Cut each of these diagonally to make 2 triangles. Gently roll the dough into a triangle shaped like a slice of pizza that is about 1/4 inch thick. Starting at the wide end (the ‘crust’ end) roll the dough tightly together to make a tube working towards the point of the triangle. Gently bend into a crescent shape and place on the baking sheet. Repeat until all 12 croissants have been shaped. (At this point, croissants can be covered with saran and refrigerated for breakfast baking.) Cover with a towel and let rise at room temperature until doubled, about 45 minutes.

Preheat oven to 400 degrees F. In a small bowl, combine the water with 1 teaspoon agave. Brush on the croissants and bake 18 to 20 minute or until golden brown. Transfer to a rack to cool. Let cool slightly for best texture*, or let cool completely. These can be frozen.

*Cooling them lets the layers separate for the very flakiest croissants, but it requires patience.

Psst! Don’t forget to enter the book contest.

Be Sociable, Share!

18 Comments

  1. Posted January 18, 2011 at 7:50 pm | Permalink

    These look fantastic, Tamni! I need to find the time to make them – Mikel loved croissants and this is the first vegan recipe I’ve seen! Thanks!

  2. Posted January 18, 2011 at 8:50 pm | Permalink

    I soo loved croissants when I wasn’t vegan. I haven’t eaten them for a long time. This recipe sounds perfect for me. I’ll try to make these when I have more time.

  3. Posted January 18, 2011 at 9:39 pm | Permalink

    Thank you, thank you, thank you!!! Croissants are one of my favorite things and since going vegan I haven’t had nary a one! I am going to make these for my weekend breakfast…

  4. Posted January 19, 2011 at 12:10 pm | Permalink

    That looks spectacular!

  5. Posted January 19, 2011 at 7:58 pm | Permalink

    I’m SUPER impressed with these and I can’t wait to try them. And them eat them with some tofu scramble and vegan cheese. Just for old time’s sake!

  6. Posted January 19, 2011 at 8:08 pm | Permalink

    Wow!!

  7. Posted January 20, 2011 at 11:17 pm | Permalink

    Gorgeous!

  8. Posted January 23, 2011 at 8:44 pm | Permalink

    Hi,
    I’m actually doing a research thesis for my undergrad studies at ucsd and my topic pertains to vegan food blogging.
    I feel as though blogs, of any form are an interesting way to be able to connect to people of similar interests. For me, when I made the switch to veganism (a little over a year ago now) I sought out blogs as a means of a support system.

    I was wondering if you could give me some insight into why you specifically keep a blog? Why you started blogging? and what, if anything, you feel you gain from others blogs?

    Any insight you could give me into the importance of blogging for you would be greatly appreciated.

    Thank you for your time,
    Richelle
    rbarta@ucsd.edu

    ps. Anyone who has anything to say on this topic, please feel free to email me!

  9. Posted February 5, 2011 at 11:12 pm | Permalink

    Hell Ya! This might just change my life.

  10. Posted February 7, 2011 at 3:21 am | Permalink

    Oh, you just made my girl VERY happy! Thanks for the recipe!

  11. Gauri Radha गौरी राधा
    Posted March 16, 2011 at 7:51 pm | Permalink

    Those look heavenly. I’ve never tried a vegan croissants.

  12. Posted December 27, 2011 at 11:30 pm | Permalink

    like it|

  13. Posted March 30, 2012 at 3:41 pm | Permalink

    I don’t consume all purpose flour. Any change it can be substituted for spelt or another ancient grain flour? Would love to make this recipe!

  14. Posted March 30, 2012 at 3:41 pm | Permalink

    I don’t consume all purpose flour. Any change it can be substituted for spelt or another ancient grain flour? Would love to make this recipe!

  15. Posted March 30, 2012 at 3:41 pm | Permalink

    I don’t consume all purpose flour. Any change it can be substituted for spelt or another ancient grain flour? Would love to make this recipe!

  16. Posted March 30, 2012 at 3:41 pm | Permalink

    I don’t consume all purpose flour. Any change it can be substituted for spelt or another ancient grain flour? Would love to make this recipe!

  17. Posted March 30, 2012 at 3:41 pm | Permalink

    I don’t consume all purpose flour. Any change it can be substituted for spelt or another ancient grain flour? Would love to make this recipe!

  18. Posted March 30, 2012 at 7:36 pm | Permalink

    Pop! Hi! I have to admit I have yet to try it with whole grains. Interestingly, Celine and I are working on whole grain baking book that might be more up our alley. And I’m going to give some croissants a try for it, but no promises!

2 Trackbacks

  1. [...] een aantal heerlijke recepten op internet om zelf croissants en/of chocoladekoeken te maken, zoals dit van Vegan Appetite. Het enige wat je er voor moet over hebben is [...]

  2. [...] probeerde ik de croissants van Vegan Appetite. Een andere methode met ongeveer dezelfde ingrediënten. Hoewel de foto van dit recept er heel erg [...]

Post a Comment

Your email is never shared. Required fields are marked *

*
*