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Secrets to great Vegan Doughnuts and this week eats – THIS SITE HAS MOVED

March 17, 2011





Vegan Doughnuts Copyright Taymer Mason

Agave Glazed donuts with pecans

Dear Readers

Before you proceed note this is one rare occasion that I post vegan junk food..but it had to be done right? I had to do a vegan doughnut….this blog would not be complete without a doughnut recipe right? Wrong! I just wanted to retest a recipe for beignets to see if it could be light and fluffy, and it was a good occasion  to highlight that one could make light fluffy doughnuts without eggs (yuck to eggs). This is not an order to make it but you can use this as a form of food porn where u look but don’t touch…or, you can make some for the next big stoner bash at your house or a birthday party where people can make their own toppings!



Did you know that doughnuts make up a big chunk of Barbadian street food? I never thought about it because I grew up seeing doughnuts being sold on the streets and in cafes but, it is kinda strange how donuts made it to the shores of Barbados as early as the 70’s long before I was born. I remember my first experience with a donut was a taste of someone elses donut. I was in kindergarten and my mom and her friend were walking home and she bought a chocolate covered donut on the South coast and asked my mom if I could try. I eagerly took a bite and I  was soft and flavourful and the chocolate topping flaked slightly. After that I kept pestering my mother and father to buy me a doughnut but they did not want me eating any junk that they didn’t give me (:)) so they said no. Eventually when I got older and entered secondary school at 11 years old and started to go to school by myself I use to stop by  ( De Donut Man) in the city and I use to get the cinnamon roll doughnut or pineapple doughnut which I will recreate. This donut has a chunky homemade pineapple jam inside and I love it but I cannot stand pineapple on its own. I started to grow sick of doughnuts and they were not healthy so my love affair ended abruptly during the first year of secondary school. It was so bad that I did not like to be near others  eating them! Completely forgetting about doughnuts my life went on but still, this was one recipe that I did not remember to put in Caribbean Vegan. I am not sure if other islands have the doughnut craze like Barbados but doughnuts are a part of the street food culture.

Fluffy Vegan Doughnut Copyright Taymer Mason

Vegan Doughnuts have been making a splash all over recently with new vegan doughnuts being the new IT thing. I decided to share my no fail recipe for vegan doughnuts with you and leave it up to you to fill,top or whatever you want to do with them. I will also share the secrets to a perfect melt in your mouth,fluffy doughnut. Sorry doughnut companies…I am sure my little blog won’t dent your sales.


Half pastry flour to half all-purpose. The pastry flour adds that lightness to the doughnuts but the all-purpose keeps it together.

Instant yeast is your friend. This is the fine yeast you can just add in with the dry ingredients and you do not have to add it to a warm liquid to let it proof.

No egg replacers needed

Allow the doughnuts to rise sufficiently before frying them

I wanted to make the cinnamon roll doughnut as an example today and silly me forgot that you mix the raisins in the dough and not put them on the surface and roll like a baked cinnamon roll. I got charred raisins but here is a good shot of a segment i pull off from a roll.


Inside of a cinnamon roll doughnut

Basic  Vegan Doughnuts

Makes 20 mini doughnuts

Copyright Taymer Mason

130 g pastry flour

130 g unbleached all purpose flour

11 g instant yeast ( would be 1/2 pack of the sachet  most people get)

1 tsp salt

4 teaspoon sugar or vanilla sugar

28 grams vegan margarine

150 ml non dairy milk

1 tsp vanilla extract


Mix flours, yeast, salt, sugar together

Melt margarine in milk until warm

Add the lukewarm mixture into the flour slowly.

Knead for 3 minutes in the bowl adding a little flour is necessary

Leave doughnut dough to double in size in a covered bowl. You may want to add it in an oven  after you turned it on for a few seconds and turned it off.

Roll out doughnut dough and cut until a doughnut shape. Leave doughnuts to rise on a lined tray until double in size.

Heat oil on medium high and lower donuts in oil . You should see they start to turn light brown after 45 seconds and bob on the surface. Turn around and slightly lower the heat and cook until done should cook for 3 1/2 – 4 minutes. If your donuts are getting too brown lower the heat again.

Drain on absorbent paper and top and fill as you wish.

I have been eating well this week too. This week I was going to make a really light Shepard’s Pie with a head of cauliflower and 1 potato. I started to grow very faint after making the components and just ate them side to side. I made the lentils thick as I was going to be doing layers. Eventually I thinned out the stew later for later servings. I credit the cauliflower and potato mixture to a Redbook magazine I had from the 80’s as a child and I kept it for most of the late 90’s and early 2000 ( yeah I am sad I know but magazines are expensive in the Caribbean!) This issue had things I never heard of at that time like noodle alfredo and this dish called mashed potatoes with more. I have not made it in years but it is a mixture of roasted garlic and a little vegan creme cheese and some chives. This dish was perfect in every way. Please note that I used a food mill to get my cauliflower mash very creamy.

Vegan Cauliflower Mash with Lentil and Mushroom Stew Copyright Taymer Mason

I have also been working on the perfect black bean rice meaning black beans cooked in rice until the rice is black and flavourful. This time I was not successful with the colour but  I was with the flavour. I won with the okra stir fry with artichoke and smoked tomatoes. I do not understand why some people give okra a bad wrap. For me I do not mind the sliminess so if I am doing it for just me I would not sear the okra to stop it from sliming up. Okra is low calorie as well so if you want to cut some calories okra is something that would fill you up quickly. It also aids in digestion.

Black Bean Rice and Okra Tomato Copyright Taymer Mason

If you are an okra lover like myself here is one more shot

22 Comments leave one →
  1. March 17, 2011 3:39 pm

    Those doughnuts are beautiful! I grew up on Krispy Kreme which, if I remember correctly, are like fried and glazed puffs of air. I’ll have to try out your recipe sometime when I have other people to eat them!

    My husband doesn’t eat sweets. :-\

    • Taymer permalink*
      March 17, 2011 3:43 pm

      You feel how I feel. I dont crave sweets or have an active sweet tooth but I have to bring some diversity to the blog. My husband eats it but will argue after eating it because he would detect 0.00000001% fat on his abs!

  2. March 17, 2011 4:32 pm

    I’m not really a junky eater either, but these would be perfect for a big family brunch or large gathering! I’m looking forward to coming back to these when the time is right. 🙂

  3. March 17, 2011 5:11 pm

    Lovin the ochro it looks almost exactly like the way I do mine. Do I detect some pumpkin in there?

    • Taymer permalink*
      March 17, 2011 6:14 pm

      no that is the artichoke I purchased …really works well with okras.

  4. March 17, 2011 6:41 pm

    omg, those look perfect!

    My mom used to make steamed okra for us as kid and I still almost vomit at the thought of it.. but I love okra in stews!

    • Taymer permalink*
      March 17, 2011 6:47 pm

      steamed is not bad. My parents still do that for me when I go home but u have other spicy sauces that mix in with the steam okra so it is not as “gross” which is relative. I am thinking of something new to do with it other than cou cou, slush and this stew.

  5. March 17, 2011 6:58 pm

    Have a brunch and make small doughtnut holes. Or big ones for some big eaters. That’d be a fun thing to do. This is going on the to-try list!

  6. March 17, 2011 7:14 pm

    I love doughnuts , my grandmother use to have them waiting with a glass of milk when I got home from school. Your recipe looks perfect.

  7. March 18, 2011 4:20 am

    My waistline hates you right now lol…those doughnuts look awesome!!!
    I deffinately will be trying these eventually. Do they still taste ok the second or third day? I was thinking I could make them for easter lunch.


    • Taymer permalink*
      March 18, 2011 8:03 am

      They stay fresh overnight but I. Do not think for two days. I take ten mins to cook a batch.

  8. March 18, 2011 4:17 pm

    Donuts look Great T, will try them out this weeked if I manage to get some pastry flour…how do you think the mix will hold up baked instead of fried?

    • Taymer permalink*
      March 18, 2011 4:20 pm

      If you have a good dough which proofs well and doubles up well you can bake them as well. They would come out like a cinnamon roll but will not keep long and will get hard after a day. Do half and half and see how it goes.

      • Carrie permalink
        April 28, 2011 6:08 pm

        I was going to try these donuts baked, but I still want the light fluffiness to them. Would baking them make them denser? Is that what you meant by them turning out more like a cinnamon roll?

  9. March 21, 2011 1:24 am

    Those doughnuts look amazingly fluffy!! I don’t have a big sweet tooth but I love baking and making desserts (which probably doesn’t make sense to some people). I’m excited to give these a try!

    • Taymer permalink*
      March 25, 2011 8:16 pm

      Thank u Jen I am jealous of ppl with a sweet tooth.

  10. March 21, 2011 5:13 pm

    Everything looks great but that okra has my mouth watering. Now I’m going to have to make okra for dinner! Will you be posting or publishing that recipe at some point?

  11. March 26, 2011 10:26 am

    My granny used to take us to Mr. T’s by Carters every Friday before Brownies!!! I used to mash up the eclairs!

    • Taymer permalink*
      March 26, 2011 11:13 am

      Oh shoot. I forgot the eclairs. I think tjhose were the most expensive that is why I never tried them

  12. December 29, 2011 10:46 pm

    The doughnuts looks awesome Taymer. I have been on the look out for a good eggless doughnut and landed here. I’m definitely going to try this. Although I have to convert the measurements to US cups.

  13. Gayatri Johnston permalink
    January 25, 2015 1:00 pm

    Wow doughnuts….I am from the UK and how much 11g of yeast into spoons just cannot work it out …please help. I tried making your doughnuts Taymer but it never came as the photo above I worked out the yeast but my guess is wrong…thank you

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