Vegan Bacon Donuts

Doughnuts with Vegan Bacon! These wonderful doughnuts have a subtle spice flavour and are baked to perfection. For a delightful breakfast pastry, top them with a sweet maple sauce and crispy coconut bacon.

Ingredients

For the donuts

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup unsweetened almond milk (or any other plant-based milk)
1/4 cup vegetable oil
1 teaspoon vanilla extract

For the vegan bacon

1 cup tempeh or tofu, thinly sliced
2 tablespoons soy sauce or tamari
1 tablespoon maple syrup
1/2 teaspoon liquid smoke (optional)
1/4 teaspoon smoked paprika
Pinch of black pepper

For the glaze

1 cup powdered sugar
2-3 tablespoons unsweetened almond milk (or any other plant-based milk)
1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 180°C (350°F). Lightly grease a donut pan with oil or cooking spray.
In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, mix the unsweetened almond milk, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Fill the donut pan cavities about two-thirds full with the batter.
Bake in the preheated oven for 12-15 minutes or until the donuts are lightly golden and a toothpick inserted comes out clean.
While the donuts are baking, prepare the vegan bacon. In a shallow dish, mix together the soy sauce or tamari, maple syrup, liquid smoke (if using), smoked paprika, and black pepper. Add the thinly sliced tempeh or tofu to the marinade, making sure each piece is coated. Let it marinate for a few minutes.
Heat a non-stick pan over medium heat. Add the marinated tempeh or tofu and cook for a few minutes on each side until slightly crispy and caramelized. Remove from the pan and set aside.
For the glaze, whisk together the powdered sugar, unsweetened almond milk, and vanilla extract in a bowl until smooth.
Once the donuts are done baking, remove them from the oven and let them cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely.
Dip each cooled donut into the glaze, allowing the excess to drip off.
Crumble the prepared vegan bacon on top of the glazed donuts as a topping.