UPDATE: Finally got my hands on Miyoko's vegan butter (thanks to everyone who told me it's available at Trader Joe's!) and I think it would work phenomenally in this recipe! I haven't tested it directly with croissants, but a batch of chocolate chip cookies I just made with it came out beautifully. By far my new favorite as it is palm oil-free!
tried this recipe only folded so much that I had to walk about 5 extra times to the fridge so my layer count got up to over 2000, which was totally worth it, that makes these croissants way puffier and layerier if that makes any sense. Thank you for the recipe
I'm so happy i've found a vegan channel that shows other more varied meals than your typical fruits and smoothie bowls and avo toasts! I'm moving out in about 6 months and I can't wait to experiment with more plant based cooking when i'm finally on my own and have ingredients more available near me😄
I've made more labor-intensive and time consuming croissants and they didn't come out as good as these🖤 I made these last night and they came out amazing 10/10 will make again
Protip: You can make bread flour using 1-cup All Purpose Flour minus 1 TSP, and then add 1 TSP of Vital Wheat Gluten in its place. It is very simple, and very inexpensive! If you want more elasticity in the dough, subtract more flour and add more gluten. For example: for a very elastic dough, subtract 1 TBSP of flour from the 1 cup all-purpose flour, then add 1 TBSP vital wheat gluten!
Thanks Sarah! And awesome recipe! If I could find these wonderful butter brands in Canada, I would make this for my partner, but thankfully, I've filed it away under must-make-before-I-get-too-much-older, and will give it a go as soon as is possible! :) I enjoy the videos! Keep it up!
These look sooo amazing! Naively, I never knew that croissants were such a process to make though, newfound respect for every croissant maker for making the world better hahah
I just made them and they were delicious! They really do not take a lot of time. The longest is all the waiting in between, such as when they need to rise or be refrigerated. Actual, involved work is maybe about one hour. Also, I used part whole-wheat flour and part normal and needed to increase the baking time. Fyi
It's great to see properly tested, well developed vegan recipes that actually work. I get so fed up with vegan cooking tutorials on RU-vid where people are clearly trying things out for the first time. I love that you have tested this and refined it by experimenting with different sorts of vegan butter before sharing your expertise. This is the sort of content that will encourage more people to become vegan. Thank you! (Now we just need a decent choice of vegan butter in the UK!).
Omg this process was long but the reward made it so worth it!! I made these over this weekend and they turned out PERFECTLY and flaky and delicious!! Thank you so much for this recipe!!!
Blue Spots She's entitled to her opinion of what entertains her. If she thinks Sarah is boring, that could be good feedback for the channel. Not sure what's up with that "and so unnatural" hit, but whaaaaaatever.
Oh my goodness those used to be my favorite pastery before I went vegan and I haven't seen them anywhere vegan. I am so trying this recipe today, I can't wait!! Thanks for sharing sarah!
This looks so GOOD! Please tell me; do you think I can keep the croissants in the freezer? I want to make a big batch and just do bake off in the morning
Great recipe and it comes up very well when the instructions are followed ,and we have been doing variations such as putting marzipan for almond croissants and chocolate and marzipan for pain au chocolates.
Love your channel! I just recently graduated from vegan culinary school and started my own youtube channel! Great to see such great inspirational content :D
I keep coming back to this video whenever I feel like making croissant. This recipe is bulletproof! I use the bread machine for kneading and resting the dough.
I am always inspired by your love of cooking, your skills, and your recipes. I am going to look for the vegan butter you recommended and try baking these croissants.
Sarah's Vegan Kitchen 50!?! Omg! I want to go to NC state veterinary school (my dad went there and my GPA is good enough to go there plus it's the closest vet school to where I am) And I think within 20 minutes of the campus they have 2 vegan restaurants, I think one is actually vegetarian but they have a vegan switch for everything and I know the other is fully vegan and absolutely amazing (I went to the second one for my birthday, it was the same day as animezement though so I saw so many anime characters outside haha, oh and a bunch of furries........)
Used this recipe for puff pastry dough to make a traditional (dutch) Sinterklaas banquet rod because the store ran out of the vegan ones. My mom ended up liking mine more than the non vegan one. I swear this recipe is amazing also for other types of puff pastry
I’m trying to make vegan croissants during the quarantine... I watched this when you first uploaded it and totally forgot you had a recipe, so I’ve stated with a recipe I found online. I’m going to use your instructions on the rolling part though because reading that and watching it are two different things lol! Thanks and I’ll let you know how they turn out!
Wow these look (and sound) amazing!! I have to make this. I loved your video style, too. Simple, straightforward, and thorough. I feel like I understand exactly what I need to do, how, and why. Great work!
Wow I'm actually so impressed! I have a bachelors degree in baking and pastry and you really impressed me with your knowledge and techniques using tools accessible to a home baker. Awesome job! Can't wait to try your formula 😊
Wow awesome. I've tried making vegan croissants before by just following a non-vegan recipe and substituting, trial and error. It was hard. And took forever. This makes way more sense going to try it!
What alternative healthy flours and sugars can you substitute with? For example can i use coconut sugar and while wheat flour, spelt flour or oat flour?
Hi Sarah! Greetings from Taipei, Taiwan! I became a subscriber to your channel because I noticed that in addition to being vegan, you also mentioned that you AVOID using plastic bags! Kudos to you! I was SO THRILLED to learn that and decided to throw in my support and became a subscriber! Thank you for doing so for our environment and please keep up the good work and mention that as much as possible in your videos to come, I can hardly wait!
I just found this video! AMAZING :) I definetly going to try that!!! Thank you :). Since I know now how much work it is I was wondering if you can atually freeze the dough at one stage to just get fresh baked ones whenever you want to???
These worked wonderfully well, even though I had to use a pack of vegan margarine rather than vegan butter as I couldn’t find it here in Estonia. To compensate I added a few drops of artificial butter flavour - not sure if it worked, but it tasted great! Also found that I needed to add about 25% more water than stated to get the right consistency and all purpose flour worked just fine for me. The resulting croissants were golden brown and crisp on the outside with a flaky honeycomb texture on the inside (and not doughy like some of the other vegan recipes I’ve looked at). Thank you for sharing this wonderful recipe!
Blake Johnson Have you tried making these with that butter? She got me so nervous about which butter to use and I can't find most brands in my small town dbdhcgjf
I am absolutely amazed. I am French and Croissants without butter?! Croissants are 50% butter so I did not expect this to be real but WOW JUST WOW. Amazing job!!
