Who says donuts have to be sweet? These vegan asparagus chickpea donuts are a great party canape, or brilliant as a light lunch or afternoon snack.
The gomasio salt is a perfect garnish if you can get your hands on some to season the chickpeas, otherwise just use a sprinkle of rock salt.
Makes eight donuts.
Ingredients
180g asparagus
1 tbsp olive oil
1 white onion, diced
1 tsp lemon juice
1 tbsp salt
2 tbsp vegan mayo
1 can chickpeas
2/and a half cups flour
1 and a half cup plant milk
1 tsp baking powder
1 tsp salt
1 small carrot, peeled and thinly sliced
1 medium silicone donut mould – we used this one
Gomasio salt, to season.
Handful parsley, to garnish.
Method
First, steam the asparagus for three minutes.
At the same time, fry the diced onion until slightly golden.
Blend the asparagus and onion with the olive oil and lemon in a blender to make a smooth asparagus cream.
Add half the asparagus cream to the flour, salt, baking powder and plant milk to make the donut batter. Spoon the mixture into the donut mould and bake at 180 degrees for 20-25 minutes. Set the other half of the asparagus cream aside.
While the donuts are baking, put 100ml of water in a pan and heat the drained rinsed chickpeas in it over a low heat for five minutes, stirring regularly. Drain and mix with the mayo.
Ten minutes before taking the donuts from the oven, drizzle the carrot slices in oil and roast them so they are crispy. The thinner the slices the better, so use a mandolin if you can.
Let the donuts cool. To serve, slice them in half and spread wit the asparagus cream in the middle, then put them back together. Top with the chickpea mixture, pushing it inside the donut with a spoon, and a carrot slice. Season with a little gomasio or rock salt and garnish with a little parsley.
If you liked this, try our vegan salmon en croute.