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
- 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
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.
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