Gong Hey Fat Tuesday

If you’re looking for an excuse to celebrate, you needn’t look far. Before the glow of one jubilant holiday fete can fully fade from view, yet another occasion to rejoice arises from its ashes. Depending on which traditions you hold dear, you could easily keep the party going 365 days a year, without even delving into the more dubious list of unofficial observances. Keeping up with the standard routine is hard enough on an average day, but a calendar peppered at random with noteworthy events can become downright intimidating.

Mardi Gras and the Lunar New Year happen to fall on consecutive days this year, each arriving with a riot of colors, rituals, and lucky foods. Pressed for time and sufficient enthusiasm to properly honor both, I was suddenly struck by one unlikely common thread, uniting Creole and Chinese customs: Pancakes.

Fat Tuesday earns its moniker for all the indulgent edibles typically served during the festivities, particularly pancakes. Fluffy, flat, big, or small, every unique twist on the humble breakfast cake is welcomed with open arms- And a sticky pitcher of thick maple syrup. Less common but no less appreciated are savory renditions, ideal for balancing out the inevitable deluge of sugary sweets.

Chinese pancakes exemplify the pinnacle of pancake perfection for revelers craving salty snacks instead of desserts. Impossibly thin, flaky layers cradle flecks of green onion, just assertive enough to be heard above the baseline of nutty toasted sesame. Built upon the simplest of ingredients and just undeniably, apologetically rich, each narrow wedge tastes like a joyous carnival all by itself.

Clearly, it was high time for these two cultures to become acquainted.

Unexpected Cajun and Creole flavors infuse this time-honored dim sum addition, drawing bright citrus notes into the stratified dough itself. The real coup de gras, however, is delivered in the fiery dipping sauce. A cool and creamy base balances out a wide palate of spices, ranging from warming to immolating. Once blended and melded the resulting harmony of heat could easily become a new standby to accompany any cuisine.

Ala Madigra and Gong Hey Fat Choy!

Yield: Makes 20 Pancakes; 1 Cup Sauce

Citrus-Scallion Pancakes with Dynamite Cajun Dipping Sauce

Name: Citrus-Scallion Pancakes with Dynamite Cajun Dipping Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 20
Cuisine: Chinese
Ingredients: 1 Cup Vegan Mayonnaise; 2 Tablespoons Sriracha; 2 Tablespoons Fresh Cilantro, Finely Minced; 1 Tablespoon Creole Seasoning; 1 Teaspoon Low-Sodium Soy Sauce; 1 Clove Garlic, Finely Minced; 2 Cups All-Purpose Flour; 6 – 8 Tablespoons Warm Water; 1 Tablespoon Lemon Juice; 1 Tablespoon Lime Juice; 1 Tablespoon Toasted Sesame Oil; 1/2 Cup Roughly Chopped Scallions; 1 Clove Garlic, Finely Minced; 1/4 Teaspoon Lemon Zest; 1/4 Teaspoon Salt; 3 – 5 Tablespoons Peanut Oil

No Ratings

Unexpected Cajun and Creole flavors infuse meet in scallion pancakes, drawing bright citrus notes into the stratified dough itself. The real coup de gras, however, is delivered in the fiery dipping sauce. A cool and creamy base balances out a wide palate of spices draws new life into this dim sum staple.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 20 minutes

Total Time 1 hour 20 minutes

Ingredients

Dynamite Cajun Dipping Sauce:

1 Cup Vegan Mayonnaise
2 Tablespoons Sriracha
2 Tablespoons Fresh Cilantro, Finely Minced
1 Tablespoon Creole Seasoning
1 Teaspoon Low-Sodium Soy Sauce
1 Clove Garlic, Finely Minced

Citrus-Scallion Pancakes:

2 Cups All-Purpose Flour
6 – 8 Tablespoons Warm Water
1 Tablespoon Lemon Juice
1 Tablespoon Lime Juice
1 Tablespoon Toasted Sesame Oil
1/2 Cup Roughly Chopped Scallions
1 Clove Garlic, Finely Minced
1/4 Teaspoon Lemon Zest
1/4 Teaspoon Salt
3 – 5 Tablespoons Peanut Oil

Instructions

To prepare the dipping sauce, simply mix everything together, adding sriracha to taste. Cover and store in the refrigerator until ready to serve, for up to two weeks.
For the pancakes, mix together the flour, 6 tablespoons of the warm water, lemon juice, and sesame oil in a large bowl. Stir until the liquid is absorbed, adding more water one teaspoon at a time as needed until the dough pulls away from sides of bowl. The goal is to create a cohesive, firm dough that is barely tacky to the touch.
Knead the dough by hand on a lightly floured surface for about 5 – 10 minutes, or until smooth. Cover with a moist towel for 20 minutes to allow the gluten to relax.
Meanwhile, take this opportunity to mix together scallions, garlic, lemon zest, and salt in a small bowl; set aside.
After resting, roll the dough into a skinny snake-like shape and cut into 20 equal pieces. Roll each segment into balls and keep covered with the towel.
Working with one small ball of dough at a time, place on a well-floured surface and roll into a circle approximately 4-inches in diameter. Brush liberally with peanut oil, sprinkle with 1 – 2 teaspoons of the scallion mixture, and roll the pancake up tightly like a rug. Curl the roll around in a spiral, pinch the end to seal, and flatten it back out into a very thin circle, about 1/8 of an inch in thickness. Repeat with the remaining balls of dough.
Heat one tablespoon of peanut oil in a skillet over medium heat. Pan fry the pancakes, one or two at a time, until the bottom is golden brown and perfectly crisp. Keep warm in a low oven or slice into wedges, serving immediately alongside the dipping sauce.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 139Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 117mgCarbohydrates: 12gFiber: 0gSugar: 1gProtein: 1g

February 9, 2016January 23, 2026

Hannah (BitterSweet)8 Comments

Nog, Nog Everywhere…

…But far too much to drink! Delightful as it is to open up the fridge and see a fully stocked shelf of nothing but vegan nog, it’s simply too much for one person to polish off alone, obsessed with the seasonal beverage or not. After a couple of egg-nog-creams (Inspired by the traditional egg cream: Equal parts nog and seltzer water, plus a splash of vanilla) and then numerous ginger-nog milkshakes (Plop 2 scoops of vanilla ice cream into a blender, pour in nog to cover, add ground ginger to taste and blend. Add an extra flourish of whipped coconut creme and finely chopped crystallized ginger on top if desired), I’ve hardly begun to make a dent in that stockpile. Time to get serious and turn on the oven.

Lightly sweetened breakfast biscuits with an extra measure of holiday cheer, scones are not only an excellent way of using up some extra nog, but are also ideal for harried bakers who must soon accommodate hungry family members for Christmas breakfasts and brunches. A fine sprinkling of turbinado sugar seals the deal, providing that lightly crunchy but readily yielding crunch, adding addictive textural contrast to the whole affair. Feel free to swap out the walnuts for any other nut or even chocolate chips if that strikes your fancy, but whatever you, don’t even dream of skipping that sweet final touch.

Managing so much of this limited edition treat at once, it was inevitable that I would start serving up nog for breakfast. Happily, these scones are considerably more elegant and dignified than the alternative- A generous splash of nog over cold cereal!

Yield: 8 Scones

Holiday Nog Scones

No Ratings

Ingredients

1 1/2 Cups All-Purpose Flour
1 Cup Whole Wheat Pastry Flour
1/2 Cup Granulated Sugar
2 Teaspoons Baking Powder
3/4 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Nutmeg
5 Tablespoons Vegan Butter, Chilled
3/4 Cup Toasted and Chopped Walnuts
2/3 Cup + 2 – 3 Tablespoons Vegan Nog
1/2 Teaspoon Vanilla Extract
4 Teaspoons Turbinado Sugar

Instructions

Preheat your oven to 375 degrees and line a baking sheet with either parchment paper or a silpat.
Mix both flours, sugar, baking powder and soda, salt, and spices together in a large bowl until thoroughly blended. Cut the butter into tablespoon-sized pieces before dropping them into the dry goods. Using a pastry cutter or two forks, cut in the butter until you have coarse crumbs with chunks of butter no larger than the size of a lentil.
Toss in the walnuts, and pour in 2/3 cup plus 2 tablespoons of the nog along with the vanilla. Switch over to a spatula to mix the dough, drizzling in additional nog as needed if the batter is on the dry side. You should end up a slightly sticky dough but cooperative dough.
Measure out around 1/3 – 1/2 cup of batter for each scone, and use lightly moistened hands to shape them into even rounds. You should end up with 8 equal scones. Sprinkle each with 1/2 teaspoon of turbinado sugar.
Bake for 14 – 16 minutes, until golden brown all over. Serve warm or cool on a wire rack for later.

Notes

Place in an air-tight container or wrap tightly in plastic and store in the fridge for up to 3 days.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 455Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 24mgSodium: 467mgCarbohydrates: 67gFiber: 5gSugar: 17gProtein: 10g

December 16, 2011February 8, 2019

Hannah (BitterSweet)14 Comments

Nog-Off!

Eggnog: Beaten eggs and cream whisked together into a frothy amalgamation of dairy, sweetened with a heavy hand, spiked with nearly equal parts hard liquor and perhaps brightened with a pinch of nutmeg. Now doesn’t that just sound delicious? Like some bizarre protein shake for alcoholics, it sounds like a beverage created to cause as much pain as the intoxicating additions might be intended to ease. The butt of many jokes and great animosity from detractors, it’s hard to imagine how it was first created, and furthermore, deemed edible. Having felt no compulsion to imbibe for the first 20 years of my life, I will say upfront right now, I have never had “real” eggnog. However, it took going vegan for me to try it at all, and that’s what started the love affair.

Subtract all those nasty bits, remove the alcohol, and you have a whole different beverage, quite literally. Without the fangs, it’s really a sweet, cuddly creature that’s easy to enjoy and hard to feel guilty about. Zero cholesterol and lower calorie counts are a factor luring many non-vegans to the eggless nog party, too. However what counts more than the numbers is the taste, if you ask me. This year, we have more options than ever to fulfill our noggy needs, and after years of plotting a grand show-down, I’m proud to announce the first ever unofficial Vegan Nog-Off! A head-to-head battle between the non-dairy nogs on the market, fighting to the death until the strongest nog is revealed. Okay, nothing quite so dramatic, but just image how exciting that could be!

To understand this sudden 180 degree turn from disgust to adoration, we must first go back in time a bit. Back to the days when Vitasoy still distributed soy milk in the US, and produced the most irresistible seasonal beverage of all, Holly Nog (scroll down to see nog info). I was hooked, no turning back, and couldn’t slurp that sweet nectar down fast enough. My stock pile would hit at least a dozen cartons by the end of December, but would hardly survive January. When Vitasoy pulled back from the US market, I was devastated, but simultaneously inspired to find an equally satisfying replacement. Thus began my eggless nog journey to find the best alternate option.

[If you live in Canada though, you’re in luck- Holly Nog is still available in your neck of the woods! The nog pictured above was smuggled over the border thanks to the lovely, generous, and incredibly thoughtful Marika; I couldn’t have dreamed of a sweeter holiday gift!]

For American folk like myself, we currently have a grand total of four vegan nog options for this year of 2011; two soy, one coconut, and one rice. The question is, which one is best? The completely unscientific breakdown is as follows, starting with my least favorite and ending with the top nog.

Rice Nog by Rice Dream. This nog is no newcomer to the marketplace, so unfortunately, I already knew I hated it. However, it seems I had forgotten just how much I hated it. Pouring weakly from the carton as a pale shade of pepto-bismal-pink, it’s readily apparent that the consistency is the thinnest of the bunch. Slightly dusty at first taste, with a nice touch of grit at the bottom and an undeniable cereal flavor, this is an option only to reinforce negative nog stereotypes. Avoid at all costs.

Soy Nog by Earth Balance. Upon first whiff, I could have sworn I detected a hint of lemon drink mix powder. Confused but undeterred, I came to enjoy the smooth texture, ranking just a hair thicker than standard soy milk. Appropriately sweet but without much of a spice flavor anywhere to be found, it was quite alright… Until I stopped drinking. At first, I wrote it off as being a bad batch, but 3 cartons later (yes, I am a glutton for punishment, or perhaps, just a glutton), the strange aftertaste of dirt remained. Very subtle, easy to overlook when spiked with some potent spirits, but something I found a bit off-putting.

Silk Nog by Silk. A classic that’s been around the block and back, this staple still endures and ranks highly among the dairy-free and eggless crowds. Sweet enough to be considered dessert, it’s a mild but highly drinkable treat. Thick enough to coat the palate briefly but resist a cloying stickiness, it’s something you don’t need to hide behind other drinks on the holiday party buffet table. I personally wish it had a better punch of spice, but such a complaint can easily be corrected with just a pinch of nutmeg upon serving. Not a bad option at all, with the bonus of being the most widely distributed and easily attainable vegan nog in the US.

Coconut Nog by So Delicious. The winner of the round. It may not be for everyone though, due to the subtle but easily recognizable hint of coconut flavor that hits you initially. That impression does fade as you continue to imbibe, and by then, you’ll find yourself hooked by the sweet, custard-like flavor. Thick like a melted milkshake, this nog has a certain richness that the others lack, bringing it closer to the original decadent inspiration. Granted, it does have a more tropical, almost banana-like flavor, which may horrify true nog drinkers, but for this vegan who’s never had the original, it simply tastes like the holiday spirit, if it were condensed into a drinkable format.

Making your own eggless nog is generally recommended over any store-bought options, due to the ability to adapt and adjust flavors to your own tastes, but we finally have a few strong offerings for the lazy, rushed, or merely curious vegans among us. Congratulations, So Delicious– It really is the year of the coconut!

December 14, 2011December 14, 2011

Hannah (BitterSweet)49 Comments

Real Vegans Eat Quiche

I’ll be the first to admit, it sounds like the punchline to a joke: Soy-free, vegan quiche. Far from what the crunchy-granola name would lead one to believe, this simple brunch staple has a lot going for it in the flavor department.

Ever since that fateful day when Melisser burst into my kitchen and whipped up the most amazing tofu-based quiche I had ever apologetically stuffed into my mouth, I’ve been a tad preoccupied with the idea of these dainty little pies. A savory, satisfying, and highly adaptable filling all neatly contained in a tender, flaky crust- What’s not to like? Well, for some, I understand that the inevitably soy-filled vegan versions can be a turn off, since nearly everyone seems to be concerned about that controversial little bean these days. Thus, I felt we have been long overdue for a revised alternative. This was a job for… Chickpeas!

I have yet to meet anyone who could claim to dislike chickpeas, and considering that they make up the bulk of some of my favorite foods like hummus and falafel, they seemed to hold great potential within their modest tan skins. Perhaps the best thing about this recipe, however, is that it’s infinitely changeable, depending on availability of produce, or your mood. Just switch out any veggies that don’t appeal, or spice it up if you so desire. Basically anything goes here!

Yield: Makes 6 - 8 Servings

Chickpea-Veggie Quiche

No Ratings

Consider this your end-all, be-all vegan quiche recipe. Infinitely adaptable, you can switch out any veggies you like based on the season or personal preference. No matter what, the eggless savory pie will alway be delicious.

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Additional Time 15 minutes

Total Time 1 hour 45 minutes

Ingredients

Whole Wheat Crust:

3/4 Cup White Whole Wheat Flour
1/3 Cup Barley Flour
1/4 Teaspoon Salt
1/4 Cup Olive Oil
1/4 Cup Cold water

Quiche Filling:

1 Medium Zucchini, Chopped into Half-Rounds
1/2 Medium Red Bell Pepper, Chopped into Short, Thin Strips
1/2 Cup Peas, Fresh or Frozen and Thawed
3 Scallions, Thinly Sliced
2 - 3 Cloves Garlic, Minced
1/2 Cup Garbanzo Bean Flour
1 Tablespoon Potato Starch
2 Teaspoons Nutritional Yeast
1/2 Teaspoon Salt
1/4 Teaspoon Dried Thyme
Pinch Dried Sage, Powdered
1/8 Teaspoon Paprika
1/8 Teaspoon Baking Powder
1 Cup Vegetable Stock or Water
1 Tablespoon Olive Oil

Instructions

Preheat your oven to 350 degrees, and lightly grease a 9-inch round fluted tart pan with removable bottom.
The easiest way to make the crust is in a food processor, but if you don’t have one, you can also make it by hand. Just combine both flours and salt in a large bowl, and add in the oil. Mix well, and then drizzle in water until it comes together in a cohesive dough. Otherwise, you can simply toss everything in the food processor, and drizzle in water until it comes together in a cohesive dough. One method saves you time and the other saves you dirty dishes to wash later, so pick your poison.
Move the dough into your prepared tart pan, and use your fingertips to press it evenly into the bottom and up the sides. If it seems sticky, lightly moisten your hands to make it easier to handle. Bake for about 10 – 15 minutes, just to help it set up a bit and very, very lightly brown. Let cool.
For the filling, toss your chopped veggies, scallions, and minced garlic together to achieve and even distribution of everything, and then transfer it into your par-baked crust. You want to just about fill the pan to the top with veggies.
In a separate bowl, whisk together the chickpea/garbanzo flour, potato starch, nooch, salt, herbs, spices, and baking powder. Pour in the vegetable stock or water and oil, and whisk until smooth. It should be about the consistency of pancake batter.
Pour this batter on top of your veggies situated in the quiche pan, making sure to fill all of the gaps. Lightly tap the pan on the counter a few times to release any air bubbles.
Bake for 45 – 55 minutes, until the filling appears set and every so lightly golden brown on top. Let cool for at least 15 minutes before slicing. (The leftovers also taste great cold, in my opinion!)

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 183Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 298mgCarbohydrates: 21gFiber: 4gSugar: 2gProtein: 5g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

May 24, 2010November 22, 2025

Hannah (BitterSweet)86 Comments

Scrambling for a Quick Meal

When time is of the essence and the lunch or dinner hour rolls around, quick, tasty, and relatively health sustenance is a necessity, for which everyone has their go-to recipes. For me, and many vegans, that recipe is for the classic tofu scramble. While I hardly feel like the world really needs yet another recipe for this tried and true staple, since I’ve had the opportunity (and lack of time to cook much else) to hone and perfect my own method lately, I figured it couldn’t hurt to share.

I tend to favor scrambles heavy on the veggies, and fairly light on extra spices- Especially turmeric. While you’re welcome to add a pinch for color if you’d like, I find that it can overpower and ruin the best scrambles, so I omit it entirely. Never let a scramble recipe hold you back, as they’re infinitely adaptable in terms of veggie swap-outs and additions. Think of it more as a guideline than a rule!

Yield: Makes 2 Servings

Veggie Tofu Scramble

No Ratings

For a hearty, healthy, veggie-ful scramble that's ready in a flash, this is my go-to formula.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

1 Tablespoon Olive Oil
1/2 Small White Onion, Diced
1 Clove Garlic, Minced
1 Carrot, Peeled and Finely Diced
1 Small Zucchini, Diced
3 Button Mushrooms, Finely Diced
1/2 Pound Super-Firm or Extra Firm Tofu, Cubed
3 Tablespoons Nutritional Yeast
1 Tablespoon Braggs Liquid Aminos
1 Tablespoon Soy Sauce
1 Teaspoon Dried Parsley
1/2 Teaspoon Salt
2 Cups Fresh Baby Spinach, Packed

Instructions

In a medium saute pan set over moderate heat, pour in the oil and
tilt the pan around so that the bottom is evenly coated. Add in the
onions and garlic, and cook for 4 or 5 minutes, stirring occasionally
until the onions are somewhat translucent. Next, add the carrot,
zucchini, and mushrooms, and saute for another 5 minutes, allowing the
veggies to soften and the flavors mingle.
Meanwhile, open and drain the excess liquid from the tofu. Toss the
cubes into the pan, and use your spatula to press it against the sides
of the pan and break it up into rough, small pieces, approximating the
texture of scrambled eggs. Sprinkle the nutritional yeast on top,
followed by the liquid aminos, soy sauce, parsley, and salt, and mix well to
combine.
Allow the tofu to cook for another 8 or so to remove more of the
water and heat the tofu through. Finally, add in the spinach, and cook
for just one more minute to let to wilt down a bit. Remove from heat
and serve immediately.

The Bread with a Heart of Cake

Had you read through the last post carefully, you may have noticed where I casually mentioned brioche croutons. Yes, such a detail could easily be overlooked, uninteresting as it sounds on the surface, but there is really much more to it than just a few token cubes of stale bread. Brioche is a baker’s best friend, capable of applying itself in so many dessert applications that I couldn’t begin to list them all; a true work horse of the pastry kitchen. Of course, such versatility comes at a hefty price- About half a dozen eggs and a half pound of butter, minimum, for traditional recipes.

Well, after avoiding this delicious dilemma for so long, I could no longer stand having such a gaping hole in my recipe box, and I decided it was high time to tackle this challenge. After all, I’m no newbie with yeast, and how different could it be from any other bread?

When the first brioche à tête came out of the oven, well-browned and smelling amazing, I was ready to call it a day and make some serious french toast. Waiting impatiently until it was merely warm to the touch, the first slice revealed a soft, golden interior, locked within a flaky, buttery crust. Completely unlike any bread I had previously tasted, it was truly like a yeasted cake with a tender crumb. What fantastic luck, to have created vegan brioche so easily!

Oh, but then, it was that second slice that put the brakes on my rejoicing. Cutting away closer to the center, it was not merely moist or somewhat under-baked, but the core of this rounded loaf was positively raw. Gooey beyond repair, and completely inedible. So much for my marvelous brioche.

Luckily, all was not lost and that’s not the end of the story. I had taken out some extra insurance and baked a standard loaf alongside at the same time! Much to my relief, the loaf had no sad streaks to speak of, and was just as delicious. So while I may not have used a standard recipe or form for this brioche, what matters most is the taste, and let’s just say that this cake-like bread didn’t last the weekend!

Should you still want to make brioche à tête, you will need to modify this recipe by baking at a lower temperature for a longer time, but I can’t give you specifics on that just yet. If you attempt this, let me know how it goes!

Yield: Makes 2 Loaves; 16 Servings

Brioche

No Ratings

This vegan brioche has a soft, golden interior, locked within a flaky, buttery crust, without any eggs or dairy in the mix.

Prep Time 30 minutes

Cook Time 40 minutes

Additional Time 12 hours

Total Time 13 hours 10 minutes

Ingredients

1/2 Cup Garbanzo Bean (Chickpea) Flour
1 3/4 Cups Plain Non-Dairy Milk
1 .6-Ounce Cake Fresh Yeast or 1 (1/4 Ounce) Packet Active Dry Yeast
4 Cups Bread Flour
1/4 Cup Granulated Sugar
1/4 Teaspoon Black Salt (Kala Namak)
1 Teaspoon Salt
1/4 Cup Plain Vegan Creamer or Plant-Based Cream
1 Teaspoon Apple Cider Vinegar
1 Cup Vegan Butter, Cut into Small Cubes

Instructions

Place the garbanzo bean flour in a medium saucepan and stir in a small amount of the non-dairy milk to form a paste. Once smooth, add in the rest of the milk, and whisk thoroughly. Cook over medium heat for about 5 – 10 minutes, until bubbles begin to break on the surface and the mixture feels significantly thickened. Turn off the heat, and continue to whisk occasionally for the next 10 minutes to help it cool down without forming a skin on top. Place a piece of plastic wrap directly on the surface of the garbanzo mixture, and let it rest in the fridge for 30 minutes, until just barely warm to the touch.
In your stand mixer fitted with a dough hook, crumble the yeast into the flour, and mix briefly to incorporate all the pieces. Add in the sugar and salts, and mix once more. Once cooled enough that it won’t kill the yeast, (less than 120 degrees) scrape the garbanzo and milk “pudding” in and begin to mix on low speed. Combine the creamer and vinegar together before introducing them to the main mixing bowl as well.
Once you have all of the dry and wet ingredients incorporated but the dough is still weak in structure, begin to add in the butter, a few cubes at a time. They should get folded in to a point that you can’t see them any more, but be patient because it takes time. Let the dough rest for 10 minutes once it seems smooth.
After it has rested, dump the dough out onto a clean surface. DO NOT use extra flour here, despite how sticky the dough is. Simply use a bench scraper if you can’t get it off the counter. Kneed it briefly by hand, stretching and folding it to strengthen the structure, for about 10 minutes. Roll the dough into a ball, place it in a lightly greased bowl, and cover it lightly with a towel. Place it in the fridge and let it rise overnight, between 8 and 12 hours.
In the morning, cut the dough in half, and then cut each half into 3 equal pieces. Roll each piece into a smooth ball, and then place 3 balls all lined up evenly in a lightly greased 8 x 4 inch loaf pan. Repeat with the remaining dough. Cover with a towel again, and let the loaves rest in a warm place for around 2 1/2 hours, until doubled or tripled in volume. Preheat your oven to 400 degrees as your loaves near the end of their rising time, and lightly brush them with vegan egg wash. Bake for 25 – 30 minutes, until well-browned and a skewer inserted into the center comes out clean.
Let the loaves rest in the pans for 5 minutes before turning them out onto wire racks to cool.