The Best Vegan Hamantaschen Recipe
There are so many parts of Purim that make it one of the best holidays to celebrate: parties, dressing like royalty, flowing drinks and, of course, hamantaschen. There are countless children’s songs about eating hamantaschen and all the fun fillings you can add. But for the vegans of the world, the issue isn’t how to choose a filling, but how to make the traditional dough without the use of egg.
Whenever I recreate a traditional Jewish food into a vegan counterpart, I like to start with a classic recipe. This allows me to keep true to the taste and nostalgia while I experiment with substitutions. For this hamantaschen recipe, I started with a family favorite pulled from a synagogue cookbook (could it get more traditional than that?). Common vegan egg substitutes include flax seed, applesauce or oil. Though I would usually start with one of those, a couple years ago I saw someone substitute non-dairy yogurt for egg in a different cookie dough, and decided I would give that a try, and the result was perfect. The yogurt allows for the dough to stay soft and fluffy but still works well with the other ingredients to help keep the shape. A few adjustments later (more baking powder here, less orange juice there), and I present the best vegan hamantaschen recipe out there.
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