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silverusagi

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Current Mood: good

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Posted by Isa Chandra

https://www.theppk.com/2026/09/chickpea-potato-curry/

https://www.theppk.com/?p=18462

Two black bowls of creamy vegan chickpea curry with potatoes and green peas, topped with fresh cilantro and sliced red chiles, with a plate of white rice and whole red chiles on the side.

^{Photo by VK Rees}

This vegan chickpea potato curry is cozy and craveable, with creamy Yukon Gold potatoes, tender chickpeas and bright green peas simmered in coconut milk and curry spices. The potatoes soak up the flavor, and the coconut milk makes a silky sauce.

Sure, there are nights when you want to break out the mortar and pestle and make your own curry powder. And then there are all the other nights. This is for those! A simple chickpea curry you can throw together from cans, jars and a few fresh ingredients is a good thing to have around. It comes together in one pot in about 30 minutes, often faster than waiting for takeout. Choose a curry powder you love, and you’ll have an aromatic, filling dinner without a lot of hooplah. It’s also the kind of stew that will have you waking up in the middle of the night to eat it cold, right out of the fridge. Ask me how I know.

This recipe is from my cookbook I Can Cook Vegan. The method is super simple. You caramelize the shallots, stir in the garlic, ginger and spices, simmer the potatoes and carrot in the broth, then finish it with chickpeas, coconut milk and peas right before serving.

What You’re Gonna Need for Chickpea Potato Curry

Curry powder. This is the main flavor, so use a mild curry powder you really like. If you like more heat, a hot curry powder works too!

Yukon Gold potatoes. They get creamy and tender but still hold their shape in the sauce, and the skins are thin enough that you don’t need to peel them.

Shallots. Shallots are sweeter and milder than onions, and they brown beautifully in the coconut oil to start the curry off.

Chickpeas. Canned are easiest, or use cooked chickpeas if you have some around.

Coconut milk. It makes the sauce rich and silky. Full-fat is creamiest, and lite works if you want it a bit lighter.

Frozen peas. They go in at the very end straight from the freezer, so they stay bright green and sweet with nice, bouncy texture.

Tips for the Best Chickpea Potato Curry

Cut the potatoes evenly. Three-quarter-inch cubes all get tender at the same time and cook quickly.

Leave the lid ajar. Letting some steam escape while the potatoes simmer helps the broth reduce a bit, so the curry is thick and saucy once the coconut milk goes in.

Taste at the end. After the coconut milk and chickpeas are in, taste for salt and add a little more agave if you like it on the sweeter side.

Serve it over basmati. Basmati rice and a spoonful of store-bought mango chutney make it a full meal. Warm naan for scooping is great too.

Vegan Chickpea Potato Curry FAQ

Can I use an onion instead of shallots? Yup. One medium yellow onion, diced, works great.

Is it spicy? Not very. With mild curry powder and just a pinch of red pepper flakes, it’s warm but gentle. Add more red pepper flakes or use hot curry powder if you like it spicier.

Can I use a different potato? For sure. Red potatoes work well. Russets are a little more likely to break down, which makes the curry thicker, and they need to be peeled in my opinion. Sweet potatoes are delicious here too, but peel first and be aware they cook about 5 minutes faster.

Can I use maple syrup instead of agave? Absofrigginlutely. Use the same amount.

Is it gluten-free? Yes, as long as your vegetable broth and curry powder are gluten-free.

Can I make it ahead? Yup yup yup. It keeps in the refrigerator for about four days and tastes even better the next day. Add a splash of broth or water when you reheat it if it thickens up.

Can I freeze it? You can, for up to three months. The potatoes get a little softer after thawing, but the flavor holds up.

If You Liked This Chickpea Potato Curry Recipe, You’d Also Like

Cauliflower Tikka Masala

Vegan cauliflower tikka masala with roasted cauliflower slabs, a fragrant coconut milk and fire-roasted tomato sauce, and toasted almonds

Recipe

Red Curry Sweet Potato Soup With Rice & Kale

A creamy vegan red curry sweet potato soup with chewy purple kale and rice simmered right in the pot

Recipe

Overhead view of white ceramic bowls filled with vibrant red curry sweet potato soup loaded with tender sweet potatoes, purple kale, and rice, garnished with fresh cilantro and lime wedges

Curry Udon With Broccoli and Avocado

Plump noodles in a gingery coconut curry sauce with seared broccoli and creamy avocado on top

Recipe

Vegan curry udon noodles with broccoli and avocado

Chickpea Potato Curry

A cozy vegan chickpea potato curry with Yukon Gold potatoes, carrot and peas simmered in coconut milk and curry spices. One pot, about 30 minutes, mostly pantry ingredients.

Course Curry, Main Course, Soup, Stew

Keyword chickpea curry, chickpea potato curry, coconut chickpea curry, one pot curry, potato curry, vegan chickpea potato curry, vegan curry

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Isa Chandra

Ingredients

1 1/2 cups trimmed and peeled medium-dice shallots
1 tablespoon refined coconut oil
4 cloves garlic minced
1 tablespoon minced fresh ginger
1/4 cup chopped fresh cilantro plus extra for garnish
2 tablespoons mild curry powder
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
3 cups vegetable broth
1 tablespoon agave
1 teaspoon salt
1 large carrot peeled and sliced on a bias 1/4 inch thick
12 ounces Yukon Gold potatoes cut into 3/4-inch cubes
1 15 ounce can chickpeas, drained and rinsed or 1 1/2 cups cooked chickpeas
1 15 ounce can coconut milk
1 cup frozen peas

Instructions

Preheat a 4-quart pot over medium heat. Sauté the shallots in the oil for about 5 minutes, until lightly browned.
Add the garlic and ginger and sauté until fragrant, about 30 seconds. Add the cilantro, curry powder, cumin, red pepper flakes, broth, agave, and salt and give it a stir.
Add the carrot and potatoes, cover the pot, and bring to a boil. Once boiling, immediately lower the heat to a simmer and leave the lid ajar so that steam can escape. Let the potatoes cook just until tender, about 5 minutes more.
Once the potatoes are tender, add the chickpeas, coconut milk, and frozen peas and heat through. Serve garnished with cilantro.

Notes

~ This curry is only as good as your curry powder, so use a top-quality blend you love.

~ Serve with basmati rice and store-bought chutney, if you like.

The post Chickpea Potato Curry appeared first on Post Punk Kitchen.

https://www.theppk.com/2026/09/chickpea-potato-curry/

https://www.theppk.com/?p=18462

m_findlow posting in

fandomweekly

Theme Prompt: #315 - Last of their kind
Title: Blood against blood
Fandom: Game of Thrones
Rating/Warnings: PG. Spoilers for all seasons.
Bonus: Yes
Word Count: 1,000 words
Summary: Jon comes to a stunning realisation on his way back to Castle Black.

( Read more... )

jazzyjj posting in

awesomeers

It's challenge time!

Comment with Just One Thing you've accomplished in the last 24 hours or so. It doesn't have to be a hard thing, or even a thing that you think is particularly awesome. Just a thing that you did.

Feel free to share more than one thing if you're feeling particularly accomplished!

Extra credit: find someone in the comments and give them props for what they achieved!

Nothing is too big, too small, too strange or too cryptic. And in case you'd rather do this in private, anonymous comments are screened. I will only unscreen if you ask me to.

Go!

ranunculus

A photo essay.

( Read more... )

kaberett

Prompted by A's adventures elsewhere I took another look at the bezel colours Framework offers for my laptop, to confirm that they still do not inspire me. In this I was correct. (Un?)fortunately, however, I also came across files for printing your own, along with a report from someone who printed the earlier version of the files. Might I be going to get a teal edge to my laptop screen? Maybe! Might A's bezel be changing from OEM orange to sparkly purple? Also maybe!

Cycle ride home from gym (and subsequent dinner, because I could give people money to make the problem of feeding me go away) featured a very dramatic sunset, of which have an amateurish photo (that alas could not cope with showing both the orange-pink end of the spectrum and the section of the sky down to the lower right that was doing the thing of being green):

sunset under a mackerel sky, as seen between two blocks of flats

I thought it was probably still too early in the evening for the bat, but I was wrong! So I followed up gawking at the sunset with gawking at a bat.

I have just bought my first Railcard since the start of the pandemic. It probably won't be live in time to use it for tomorrow's intended travel, but at least next time I decide I want to buy train tickets it will Already Be Sorted.

I have grudgingly succumbed to the lure of "synthetic fibres might survive a little longer than natural when it comes to, you know, cycling" and am now in possession of several second-hand Sturdy By Design lower-limb coverings. I have yet to actually get the selfie of how hilariously well the favourite shorts coordinate with the gym decor, which I had not clocked at all until I showed up wearing them; today was the leggings' first outing; I am recording this in no small part to make it easier to work out whether they are actually more robust to Indignities. I am enjoying being All The Rainbows All The Time, helped along by the part where I'm not actually willing to subject that fabric to my bike keys, so they now live on my Pride lanyard for gym-going purposes...

loser_gamer posting in

style_system

I recently changed my style to Librarian's Dream by branchandroot and noticed it capitalizes every word in my titles. I'm not sure how to change that as it didn't have anything for it in the main theme customizations page and I don't know how to change that in CSS or whatever either.

i_like_the_stars posting in

youtuberecs

Watch on YouTube

I was a creepypasta kid lol. This was a fun watch. I'm still very fond of creepypasta, and this person very clearly is too (well, they're a part of the fandom still). Definitely give it a watch!!!!

senmut

Hat tip to

singedsun for reminding me to talk about music. I posted the first part of this as a comment to her, but decided I'd actually scroll all of my current new release play list (Deezer doesn't drop the previous week off immediately).

Another thing I do truly love about Deezer is they DO find new music (sometimes demos, sometimes re-releases) of the older not-so-active artists I have faved over the years. When I was using Spotify, the new release offerings skewed hard to artists that were currently popular.

New Releases from the last couple of weeks

Kenny Chesney's Shot Glass is such a Nate Ford (Leverage) song that we decided that on first listen.

I really enjoyed hearing Snap! in my new releases with "Colour of Love (Studio B)".

"Fire" by Mike Mostert and Eric Gales hit all the right notes (lol) for me.

Still absolutely amused that Lifehouse, a band I don't mind but doesn't stand out to me hit it for me with "Always Somewhere Close".

And then Deep Blue Something popped up with a wonderful Halloween single called "Who Put Bella in the Witch Elm?".

Asia released "Arcadia" and I am uncertain if this is a re-release or an actual new song, because Asia songs have a vibe I love but can't necessarily remember, if that makes sense.

(we're going to ignore me feeling ancient because Triumph released an album of bootlegs covering 50 years for them)

Fuel surprised me with a new single called "Bad at Love" that I enjoyed.

And to wrap up this week's new releases, I loved State of Mine with Willy Blaze and the Bad News Crew covering "Set Fire to the Rain".

Previous songs:

"Re-Education (Through Labor) is a cover by Alkaline Trio of Rise Against. I both enjoyed it and had a moment of 'why is a new to me band covering a band I didn't discover until the early teens of this century'.

"Revolution" which is listed as an abandoned TV ad by Def Leppard actually sounded like the band I loved in the 80s and I enjoyed it.

"Can't Buy Me Love" by All-4-One is a great moment of how melodic their voices can be.

ranunculus

A couple of weeks ago the goldfinches discovered that the Genovese Basil had gone to seed and that the seeds were yummy. Sometimes the basil bush outside the living room window shook rather violently, with several birds yanking away at the seed pods. The Genovese Basil is the green bush on the right hand side, flanked by marigolds. On the right is the smaller bush of Thai Basil. No birds were going to the Thai Basil. Until today. Today one bird discovered that, even though it smelled different, the Thai Basil had seeds, while the Genovese was thoroughly picked over. There are at least 6 birds eating Thai Basil seeds in this pic. At other times there has been a bird on the red amaranth seedhead. They are also having a wonderful time with the sunflowers.

shadaras

I saw Vienna Teng perform last week. I've loved her music for... nearly twenty years, if not outright twenty (I know the range of when I first heard her music, but can't pin down the details) (wild to realise it's been that long, tbh, but time truly does keep marching on), and it was absolutely lovely to hear her performing live. She told stories between songs, mostly about the songs and where they came from, sometimes about her family. (The anecdote about her bio-child Did Not Like her music as an infant was delightful, as was her going "I have not written any songs for her, somehow, but" and then singing a silly little ditty about how "before going on an adventure you gotta try to pee", which is very appropriate for a young child and also deeply relatable as an adult.)

She played a lot of songs everyone knew (Harbour, City Hall, Stray Italian Grayhound, Level Up), one cover song that she said she plays "because I want more people to know about this group" ("The Lost Words Blessing" by Spell Songs; it's lovely and I am delighted to have been introduced to them this way), a couple songs I swear I've only heard a handful of times (Riversitter being the one I was like "ohhhh I have heard this Like Once" about most notably, though We've Got You live is so impressive and lovely) and some songs she says are going to be on the new album she's almost done with. (This is not a full set list, though I took notes. She also kept being like "okay, what do you want to hear?" and being surprised by how many different songs people shouted out.)

She also sang what she described as a "bike sea shanty" as her encore, which I really hope is going to be on that new album, because it was a delight and such a fun surprise for what she wanted to end with.

Absolutely delightful evening, so very glad to have been able to see her. <3 Very excited for when her album comes out, because I really enjoyed the songs she played which should be on it.

Work has been happening, just with a lot of "okay do we even have the pieces/materials we need?" and "did we know about [obstacle] when the plans were drawn?" questions slowing things down. On Thursday we spent all day attempting to seem busier than we could be. Yesterday we were allowed to go home at 10am (normally the hour when we take our mid-shift break) because (a) we didn't have much we could do and (b) the foreman wasn't feeling well.

I'm grateful for this, because we've got an early nor'easter hitting this weekend (it's hitting Boston harder, but the wind has still been striking here, and the rain should hit in earnest this afternoon) and I'd spent the work week wavering on the edge of Feeling Shitty for pressure-change migraine reasons. Around noon yesterday the migraine actually hit, and I grumbled about it for the daylight hours before going UGH THIS SUCKS once the sun set. It broke at, y'know, roughly when I usually go to bed. Nice to be able to make dinner, now that food was an option, while I contemplated how weird it was that twenty minutes ago light was hellish and now it was fine. Ate food, brushed teeth, went to sleep. Slept in this morning until the late late hour of 7am, feel pretty much fine now? Migraines are so weird.

Next week there should be more work at work, though, since we're supposed to be getting more materials delivered on hopefully-Monday.

Otherwise everything's felt quiet, mostly. It's a bit...

Well. Once I count it up, it's only been ten weeks since I got the hysterectomy? Which is not actually that long, all told? Like, yeah, I could go back to work at six weeks (it took seven, because of schedules), but.

Doesn't mean everything was done healing at that point, y'know? Doesn't mean it's all done now, honestly.

There's no real way to see what's going on internally. There have never been any sutures I could see, no scars left externally, and that was intentional but also makes it so much easier to forget that, yeah, school's started up again and so has work and so I'm busy most days of the week (today is the first day in two weeks where I haven't had Somewhere To Be in the morning, and that's... just the pattern of things... I can skip out on aikido on Sunday mornings, sure, but then I'd not see any of that cluster of friends like at all...) and it's a bit like, well.

Of course you get home from work and don't want to do anything else. Of course the body insists on rest. (There's ways to turn that to metaphor, sure, but in this case it's deeply straightforward and literal.) It's a hard thing to do, isn't it? To have Something To Do every single day, or nearly so? Especially when, in this world that presses for one to be doing all the time, even rest is a thing to do, to set aside time for.

I wish it didn't take effort to carve out time to read and write and rest, but I'll take heed the reminder as the seasons turn and we move from summer's heat into autumn's chill. This is the beginning of the months where it's easier to stay inside anyway, to reflect and consider and be quiet. Shall do my best to listen to the body and the land both; they're interconnected, after all.

creepy_shetan posting in

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Happy Saturday to you, and welcome to our weekly Free for All. ^.^ There are no themes to follow for prompts or fills. Btw, if you perhaps missed a prompt theme that you liked, or you've had any ideas that didn't really work with Tuesday's or Thursday's posts, then today's your chance to prompt 'em. Be free, and have fun! ✎

Just a few rules:
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3. Use the character's full name and the fandom's full name for ease in adding to the Lonely Prompts spreadsheet.
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5. If your fill contains spoilers, warn and leave plenty of space, or use the spoiler cut.
6. If your story has possible triggers, please warn for them in the subject line!

Prompts should be formatted as follows: [Use the character's full names and fandom's full name]
Fandom, Character +/ Character, Prompt

Are today's prompts not catching your eye? No worries, because we have plenty of older prompts that just might do the trick! You can browse through the comm's calendar archive (here on LJ or here on DW) for themed and Free For All posts, or perhaps check out Sunday posts for Lonely Prompt requests. (Or, you can be like me, and try to save interesting prompts as you see 'em... and then end up with multiple text doc files full of [themes + links + prompts] that you can easily look through and search for keywords.) Multiple fills for one prompt are welcome, by the way! Oh, and you are very likely to find some awesome fills to read as well, and wouldn't it be nice to leave a comment on those lovely little writing distractions? ~_^

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A friendly reminder about our posting schedule: Themed posts for new prompts go up on Tuesdays and Thursdays. Saturdays are a Free for All day for new prompts of any flavor. Sundays are for showing Lonely Prompts some love, whether by requesting for someone to adopt them or by sharing any fills that you've recently completed.

dolorosa_12

As of today, I have lived for eighteen years in the UK. (Technically I lived for large portions of 2011 and 2012 as an exchange student in Heidelberg in Germany, but since I was going back and forth to Cambridge during that time, I tend to count it towards the overall UK total.)

As today is also the harvest moon, I'm going to embed a song that got me through a lot of the big, complicated, difficult emotions of those earlier years of my time under those new skies (and yes, specifically this cover, and this live version, although the Neil Young original is also a great song).

Watch on YouTube

It's been an interesting roller coaster of a life these past eighteen years, but I don't regret my choices, and know that I've ended up in the right place for me.

My immigration status is old enough to vote!

nanila posting in

awesomeers

It's challenge time!

Comment with Just One Thing you've accomplished in the last 24 hours or so. It doesn't have to be a hard thing, or even a thing that you think is particularly awesome. Just a thing that you did.

Feel free to share more than one thing if you're feeling particularly accomplished! Extra credit: find someone in the comments and give them props for what they achieved!

Nothing is too big, too small, too strange or too cryptic. And in case you'd rather do this in private, anonymous comments are screened. I will only unscreen if you ask me to.

Go!

soricel posting in

fandomweekly

Theme Prompt: #315 – Last Of Their Kind
Title: The Edge of Extinction
Fandom: Raven Cycle
Rating/Warnings: T
Bonus: No
Word Count: 997
( Read more... )

vriddy

Writing this draft has been nothing like writing anything else I have so far, long or short. I can't even begin to list all the ways in which it's different. Something major is shifting. I want to believe I'm about to undergo a cool Pokemon evolution, but it's possible it's actually an alien chestburster that's gonna splatter words all over the walls and kill me!! Who knows!!! Half excited half scared, but running forward.

Could just be a "this project" thing rather than a "my process in general" thing, too. Just. I'm going in!

Current Mood: surprised

ashelterofpages

Yesterday I smacked my face into a wall and my glasses cut into my nose (I'm okay, it was me stumbling).

Today I have smashed both my knees hard into the bottom of my desk.

My head and eyes have both been hurting on and off since yesterday.

And this weekend I'm not going to be taking my ADHD meds to give my body a break from them.

...please send me good thoughts and hopes, I think I'm going to need them.

ranunculus

Ok, that isn't quite true, there is a lot of stuff going on, just not very interesting stuff.
Wed went to SF to see Donald, hung out, cooked some lentil soup (Dahl) and made sure he had leftovers.
On the way home, at 10pm, picked M up from the Santa Rosa airport. M is home for the winter. I am looking forward to a lot more grilled food!
Lots of house cleanup, shop/carport cleanup. Summers get increasingly dusty, and things are incredibly dirty, which seems to make clutter worse. I need to do at least one trash trip, one recycling trip and one or two trips to the thrift store with stuff.
Currently have a bunch of people coming in for the weekend for a Moonlight Ride. of course people will probably trail ride during the day as well. At least 4 meals are being provided. This is a Redwood Regional Trail Association event so I'm not responsible for anything but a bit of help coordinating. Cleaned the corrals yesterday and was very happy to have help. The big oak tree in the middle of the corrals is dumping piles of leaves.
Learned the difference between a slotted roll pin and a coiled roll pin. The latter is what I need for my vibration intensive tractor. Also it needs to be in stainless steel.
I know that a lot of older people get quite isolated at they get older. That doesn't seem to be a problem in my life right now. Busy! Phone rings all the time. People come up for all kinds of reasons. Johnny and Jose, who helped me so much in 2020 (clearing trees around the house for fire safety) are coming on Tuesday to get stove/fireplace wood. I get rid of the downed trees, they get wood. Kim stopped by to visit while on a ride. Gina came up this afternoon to get flowers from the garden to make table decorations for the event this weekend. Tomorrow I'll need to go down and put in an appearance at the event.

kaberett

I have FINISHED indexing (in the EatYourBooks sense) a cookbook I was threatening to stall on.
Indexing sure is getting me to actually properly read a lot of cookbooks about which I had vague curiosity! I am glad to be doing the reading and also, perversely, glad to discover that the majority of them are of limited interest to me for any purpose other than reading approximately once. (Alas that indexing takes reading at least twice...)
The magic that is international video calls.
A few weeks ago I bought some freeze-dried raspberry powder to see what I thought of adding it to protein shakes; I'm indifferent to that but really enjoying having a tablespoon or so of the stuff in my breakfast mush.
Sourdough bread and its willingness to just keep on being food long after it was baked and without any especial care being taken of it.

precuretokumod posting in

fandomcalendar

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Current Mood: amused
Current Location: somewhere
Current Music: Megadeth - Last Rites / Loved to Deth

smallhobbit

Like yesterday's post, there's very little to show, but that's because I'm stitching Christmas cards, with 4 completed and 2 more should be finished this weekend.

So here's October's SAL:

badly_knitted posting in

fandomweekly

Theme Prompt: #315 – Last Of Their Kind
Title: Visiting A Friend
Fandom: Torchwood
Rating/Warnings: PG
Bonus: Yes
Word Count: 1000
Summary: Ianto goes out to the Brecon Beacons to visit a very special friend.

( Visiting A Friend... )

Current Mood: tired
Current Location: my desk

post_punk_kitchen_feed

Posted by Isa Chandra

https://www.theppk.com/2026/09/baked-vegan-donuts/

https://www.theppk.com/?p=18419

Freshly baked mini vegan cinnamon sugar donuts arranged on a white marble board dusted with cinnamon sugar.

I used to wonder: are baked donuts really donuts? Now I think, who cares. These vegan cinnamon sugar donuts are soft and tender inside, with a pleasing crackly coating that ends up on your fingers, your plate and probably your shirt. Warm, sweet, buttery, fun to bite into and very easy to keep eating. Definitely donuts!

They’re perfect for an autumn afternoon with a cup of chai or a maple latte, or for a night watching British Bake Off. If one pan disappears before the episode’s over, the batter is easy enough to mix up another.

And they actually taste fried (gasp!). I don’t say that lightly: brushing the warm donuts with melted vegan butter before rolling them in cinnamon sugar gives them that buttery outside and crackly coating you get from a fried donut.

This recipe for baked vegan donuts comes together in one bowl with a fork or whisk, no mixer and no yeast. The donuts bake while you make the topping. It’s from my cookbook The 29-Minute Vegan, so you can go from “I want donuts” to a plate of warm cinnamon sugar donuts in about half an hour.

Donuts on a TV Dinner Tray

When I had my restaurant, Modern Love, these mini donuts were the dessert on our autumn TV dinner. They fit perfectly in that little top dessert compartment, and everyone devoured them. Sometimes even before the entree! I’m not saying you should make a TV dinner at home but maybe you should. Look how cute!

A retro metal TV dinner tray loaded with vegan comfort foods, and a mini baked cinnamon sugar donut in the dessert compartment.

What You’ll Need for Baked Vegan Donuts

Unsweetened Applesauce. The applesauce gives these a little hint of apple cider donut, which is just perfect for fall. It also keeps the crumb soft and fluffy and helps bind the batter together, so the donuts hold their shape and bake up beautifully.

Olive oil. Olive oil gives these a really buttery flavor, and it’s what I use in most of my baking these days. Just reach for a mild, everyday olive oil, not the fancy bottle you save for drizzling. A super fresh, expensive extra virgin olive oil tends to taste grassy and peppery, and that’s great on a salad but not what you want in a donut.

Soy milk. Soy milk makes for a tender, sturdy crumb, and the apple cider vinegar curdles it a bit, like buttermilk, for extra lift. Unsweetened is best but use what you’ve got. I think the protein in soy milk is best for baking, but if you need to use a different vegan milk, no worries. Oat or almond will work!

Light brown sugar. A little brown sugar in the batter adds caramel-y warmth that tastes great with the cinnamon.

Vegan butter. Just a couple tablespoons, melted and brushed over the warm donuts so the cinnamon sugar sticks. Melted refined coconut oil works too. Go with refined so it doesn’t taste like coconut.

Tips for the Best Baked Cinnamon Sugar Donuts

Pipe the batter. For the most even donuts (not that anyone is measuring), a pastry bag is the way to go. Snip a wide opening, then squeeze the batter in a ring around each cavity until it’s about two-thirds full. A zip-top bag with a corner cut off works just as well.

Or use a spoon, slowly. No bag? A spoon is totally fine. Take your time and add the batter a little at a time, working your way around the ring. It doesn’t have to go in all in one shot, so fill them partway, go back around and finish the circle.

Stir until smooth. Once the dry ingredients go in, stir with a fork or whisk until the batter is relatively smooth and there are no large clumps, a minute or so.

Brush them warm. The melted vegan butter soaks in best while the donuts are still warm from the oven, and that’s what gives you a thick, crackly cinnamon sugar coating.

Vegan Cinnamon Sugar Donuts FAQ

Can I use a different oil? Yup. Any neutral oil works, like canola, avocado or grapeseed.

Can I make these without a donut pan? Yes, bake them in a mini muffin tin and you’ll have little cinnamon sugar donut muffins. Start checking them at around 12 minutes.

Can I make them gluten-free? I haven’t tested these with gluten-free flour, but a 1:1 gluten-free baking blend is where I’d start.

Can I make them ahead? They’re best the day you make them, ideally still a little warm. Leftovers keep in an airtight container at room temperature for a day or two. No one is mad at a room temp donut.

Can I freeze them? Hells yeah. Freeze them before the topping. Thaw, warm them in the oven for a few minutes, then brush and dip.

Can I skip brushing them with butter? It would be a different donut. That quick brush of melted vegan butter is what the cinnamon sugar sticks to, and it’s also what makes these taste like a fried donut instead of a baked one. It’s only a couple tablespoons for the whole batch, so a little goes a long way.

But I don’t want to brush them with butter, can I glaze them instead? OK! It will be a different donut however, a simple powdered sugar glaze with a splash of vegan milk and vanilla is lovely, or dip them in melted chocolate. I would probably add like 1/4 teaspoon of nutmeg to the batter in this case, for that donutty flavor.

Overhead view of a single baked cinnamon sugar donut resting on a marble surface dusted with rings of cinnamon sugar.

More Vegan Treats To Bake This Fall

Mini Pumpkin Bundt Cakes with Lemon Glaze

Tender little pumpkin cakes with warm spices, baked in a mini Bundt pan and covered in a thick lemon glaze

Recipe

Mini pumpkin bundt cakes drizzled with a thick white lemon glaze that drips down the ridges

Classic Vegan Apple Pie

Tender cinnamon-spiced apples under a buttery, flaky double crust, finished with a sparkly layer of cinnamon sugar

Recipe

A slice of warm vegan apple pie getting lifted out of the pie dish showing the flaky crust layers.

Cinnamon Apple Coffee Cake

A soft, fluffy coffee cake full of cinnamon apples and topped with a thick layer of sweet crumbs

Recipe

Close-up view of a slice of Cinnamon Apple Coffee Cake dusted with powdered sugar and a golden fork beside it.

Baked Cinnamon Sugar Donuts

Soft and tender inside, buttery and crackly outside, these baked vegan donuts have the cinnamon sugar coating and just-fried flavor you want. They’re easy to stir together by hand and ready in under 30 minutes.

Course Breakfast, Dessert

Keyword baked cinnamon sugar donuts, baked donuts, baked vegan donuts, mini donuts, vegan cinnamon sugar donuts, vegan donuts

Prep Time 10

Cook Time 16

Cooling Time 3

Total Time 30

Servings mini donuts

Author Isa Chandra

Ingredients

For the baked donuts:

1/2 cup unsweetened soy milk
1/2 cup unsweetened applesauce
1/3 cup firmly packed light brown sugar
1/4 cup olive oil
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

For the cinnamon sugar topping:

2 tablespoons vegan butter or refined coconut oil
1/2 cup granulated sugar
2 teaspoons ground cinnamon

Instructions

Make the donuts:

Preheat the oven to 350°F. Lightly grease a 12-cavity mini donut pan.
In a large bowl, whisk together the soy milk, applesauce, brown sugar, oil, vanilla and vinegar. Sift in the flour, baking powder, baking soda, cinnamon and salt. Stir with a fork or whisk until relatively smooth and there are no large clumps, a minute or so.
Transfer the batter to a piping bag or use a spoon to fill the donut pan about two-thirds full. Leave slightly mounded. Bake for 16 to 18 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes, then turn out onto a rack. You want them still warm for the topping.

In the meantime, make the topping:

Melt the butter for 15 seconds or so in a microwavable bowl, until melted. Combine the sugar and cinnamon in a shallow dish. Brush each warm donut with melted vegan butter, then dip into the topping mixture.