Vegan Mini Carrots in a Blanket (Pigs in a Blanket) - wfpb
Vegan Pigs in a Blanket are super easy to make. You don't even need a vegan sausage product to serve this delicious finger food for your next party or Easter brunch with family and friends. Prepare the carrots in a blanket with marinated baby carrots and a homemade soft, airy whole wheat crescent dough.
Servings 30
Calories 122kcal
Equipment
Ingredients
Crescent Dough:
- ½ cup 120ml lukewarm water
- 1 tablespoon active dry yeast
- ¼ cup 60ml maple syrup
- 2 tablespoon almond butter or any other nut oder seed butter
- ¼ cup 60 ml water
- ½ cup 120ml almond milk or other plant-based milk, lukewarm
- 1 tablespoon gluten opt
- 4 cups 500g whole wheat flour or other flour like spelt
- ¾ teaspoon sea salt
Marinade:
- 16 oz bag baby carrots
- 1 tablespoon maple syrup
- 3 tablespoon apple cider vinegar
- ⅓ cup 60ml soy sauce
- ⅓ cup 60ml vegetable stock
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon white pepper
- ¼ teaspoon cilantro powder
- ¼ teaspoon paprika
- pinch nutmeg
- pinch caraway seeds
- Zest of a half lemon
- ½ teaspoon Dijon Mustard
- ½ teaspoon miso paste
- 1 tablespoon tomato paste
- 1-2 tablespoon nutritional yeast
- dash of liquid smoke optional
Instructions
- Crescent DoughStart by mixing the water with the yeast and maple syrup.
- In another bowl, stir the almond butter and the water until creamy.
- Now weigh all dry ingredients, except for the salt, and put them in a mixing bowl and stir them.
- Add the moist ingredients to the dry and knead with a dough hook for about 7 min. Add the salt and knead again for about 3 min.
- Cover the bowl with a damp cloth and put it in a warm place and leave it for 90 min. Beat the dough once after 45 minutes to let the air escape.
- After 90 minutes, put the dough on a floured surface and divide the dough into 4 parts.
- Now roll out in a circle, about 4 inches (10 cm) in diameter. And divide the circle into triangles like a cake. Just look at how big you cut them so you can wrap the carrots in them but you can still see the tops of the carrots.
- Baby Carrot SausagesPrepare the baby carrots the night before.
- Put the baby carrots in a steamer and steam them for about 15 minutes or until soft. They should not be too soft as they are still marinating and baking. I always do a test with a knife, if the carrots give a little resistance when I stab them with the knife, they are perfect.
- Prepare the marinade, mix all the ingredients and place in a large bowl with a lid with the carrots and shake well. It's best to leave the carrots in the fridge overnight.
- AssembleHeat the oven to 350°F (180°C).
- Now take a triangle and place a baby carrot on top and wrap it up as if you were making a crescent roll. Continue with the remaining carrots. Place them all on a baking sheet lined with baking paper.
- If you still have dough left, just roll it up as crescents and bake it with the carrots.
- Brush the dough with a little Aquafaba or almond milk and bake the pieces for about 10 minutes until they are golden brown.
Nutrition
Serving: 1g | Calories: 122kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 100mg | Fiber: 2g | Sugar: 2g