Vegan English Muffins

Top a split English muffin half with diced bell peppers and shredded vegan cheese and then heat in the toaster oven until the cheese is melty. These make great mini-pizzas, too!

Serves: 18Hands-on: 50 minutesTotal: 3 hours 5 minutesDifficulty: Medium

Serves: 18

Ingredients

  • 1 cup soymilk, warm (110°–115°F)
  • 1 cup water, warm (110°–115°F)
  • 3 Tbsp. sugar
  • 2¼ tsp. active dry yeast (1 packet)
  • 4 Tbsp. vegan margarine, melted but not hot
  • 6 cups unbleached, all-purpose flour
  • ¾ tsp. salt
  • 2 Tbsp. cornmeal

Directions

  • Combine soymilk and water in a large bowl. Add sugar and yeast, stirring to dissolve. Let stand 5–10 minutes. Stir in the margarine.
  • In a separate bowl, whisk together 5 cups of flour and salt. Gradually add flour mixture to the wet ingredients until a soft dough is formed, adding the remaining 1 cup of flour as needed so that dough is not sticky.
  • Turn dough out onto a floured surface and knead just until dough becomes smooth and elastic. Place in a lightly oiled bowl, turning once to coat. Cover and allow to rise 1–1½ hours, or until doubled in size. Punch dough down a couple of times, then gently roll out to 1" thick.
  • With a lightly floured biscuit cutter, cut dough into rounds. Place rounds on a baking sheet that has been dusted with cornmeal. Cover with a towel and let rise for another 30–40 minutes.
  • Preheat a lightly oiled griddle to 300°F. Place muffins on griddle and cook for 10 minutes. Flip and cook muffins for an additional 10 minutes, or until lightly browned. Cool on wire racks.

Recipe Information

Serves: 18

Ingredients

  • 1 cup soymilk, warm (110°–115°F)
  • 1 cup water, warm (110°–115°F)
  • 3 Tbsp. sugar
  • 2¼ tsp. active dry yeast (1 packet)
  • 4 Tbsp. vegan margarine, melted but not hot
  • 6 cups unbleached, all-purpose flour
  • ¾ tsp. salt
  • 2 Tbsp. cornmeal

Directions

  • Combine soymilk and water in a large bowl. Add sugar and yeast, stirring to dissolve. Let stand 5–10 minutes. Stir in the margarine.
  • In a separate bowl, whisk together 5 cups of flour and salt. Gradually add flour mixture to the wet ingredients until a soft dough is formed, adding the remaining 1 cup of flour as needed so that dough is not sticky.
  • Turn dough out onto a floured surface and knead just until dough becomes smooth and elastic. Place in a lightly oiled bowl, turning once to coat. Cover and allow to rise 1–1½ hours, or until doubled in size. Punch dough down a couple of times, then gently roll out to 1" thick.
  • With a lightly floured biscuit cutter, cut dough into rounds. Place rounds on a baking sheet that has been dusted with cornmeal. Cover with a towel and let rise for another 30–40 minutes.
  • Preheat a lightly oiled griddle to 300°F. Place muffins on griddle and cook for 10 minutes. Flip and cook muffins for an additional 10 minutes, or until lightly browned. Cool on wire racks.

Nutrition Information

Nutrition Information
Amount per serving
Calories190
Total Fat4g
Saturated Fat0g
Cholesterol0mg
Sodium130mg
Total Carbohydrate36g
Dietary Fiber1g
Sugars3g
Protein5g