Easy Vegan Croissants

Super simple
Super simple
Super simple
Super simple
0:25 + 2h

We LOVE French croissants. Pain au chocolat, pain au raisin, pain au anything is a-ok with us, frankly. It's one of the top three things we miss about being vegan. But luckily for us, we've teamed up with Alexis Gauthier, the 'green-fingered vegetable magician' from the plant-based restaurant Gauthier Soho to bring you the answer to all your pastry yearnings. This is an easy, quick vegan croissant recipe that turns out as an amazing vegan alternative to the usually "industrial over-buttered croissant" according to the man himself. Well said, Alexis.

Start cooking ➞




For the croissants

<item-todo-done>500g white flour<item-todo-done><item-todo-done>10g salt<item-todo-done><item-todo-done>50g caster sugar<item-todo-done><item-todo-done>125g plant-based butter<item-todo-done><item-todo-done>125g plant-based yoghurt<item-todo-done><item-todo-done>125ml plant-based milk<item-todo-done><item-todo-done>25g fresh yeast<item-todo-done><item-todo-done>50ml maple syrup<item-todo-done>

For the maple glaze

<item-todo-done>50ml soy milk<item-todo-done>

Before you start

Oven at 180°C, when ready to cook | Mixing bowl | Standard mixer | Pastry brush | Baking parchment

Mix the ingredients together

  • Put the flour, salt, sugar, yogurt, plant-based butter, plant-based milk in the bowl of a stand mixer
  • Start the mixer at speed 2 or 3, making sure that all the ingredients get mixed nicely together
  • After 3 minutes at speed 2 to 3, add the yeast and spin for another 3 minutes
  • You might have to add a couple of extra spoons of white flour so that the dough gets a perfect elastic texture. Not too wet and not too dry
  • Let the dough rest for 2 hours

Shape the croissants and cook

  • Pin-roll the dough to about 5mm thick
  • Cut triangles and start rolling them into croissant shapes
  • Mix together the soy milk and maple syrup
  • Then brush the triangles with the soya-maple mix and place them on a tray lined with baking parchment
  • Bake for 10 minutes (depending on the size of the croissants)
  • Remove when they're golden brown
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