Vegan Sourdough Popovers
If you've missed popovers after giving up milk and eggs, here is a recipe that'll make you explode with joy. These vegan sourdough popovers have a crispy crust, large air pockets, and they taste simply amazing. A vegan, nut-free recipe.
Servings: 6 popovers
Calories: 143kcal
Equipment
- Muffin tin or popover pan
Ingredients
- 1 cup nondairy milk (at room temperature)
- 1 teaspoon apple cider vinegar
- ½ cup sourdough starter (fed the day before. Make sure it's at room temperature before using)
- ¾ cup Just Egg egg substitute
- 1 cup unbleached all purpose flour (bleached is fine too.)
- 1 teaspoon sugar
- ½ to 1 teaspoon salt (per your taste)
- 2 tablespoon vegan butter (melted)
- ½ teaspoon baking soda
Instructions
- Preheat the oven to 470 degrees F. Place a standard size muffin tin or popover pan in the oven while it's preheating.
- Place all the ingredients in the blender in the order they are listed, then blitz for 30-60 seconds, scraping down the sides once with a spatula to make sure everything's merged.
- Remove the hot pan from the oven and spray with cooking spray or oil.
- Pour the popover batter into six cups, making sure each is filled to the brim.
- Place the pan back into the hot oven and bake 20 minutes.
- Lower the heat to 415 degrees and continue baking another 12 minutes.
- Remove and let the popovers stand in the pan for a couple of minutes before carefully removing them. Popovers have steam trapped inside their big air pockets so for the first couple of minutes at least be careful handling them.
- Serve hot. Cold popovers just aren't that amazing.
Nutrition
Serving: 1popover | Calories: 143kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 349mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg