Vegan Langos
Discover the irresistible charm of Vegan Langos, a plant-based twist on the beloved Hungarian street food. This indulgent recipe features golden, crispy fried dough that’s soft and pillowy on the inside, made with simple pantry staples like all-purpose flour, almond milk, and olive oil. Topped with aromatic minced garlic, fresh parsley, and a pinch of salt, these vegan langos are bursting with flavor and perfect for customizing with your favorite vegan toppings—think creamy plant-based sour cream, avocado slices, or dairy-free cheese. Easy to prepare and ready in just over an hour, this mouthwatering treat is ideal as a snack, appetizer, or casual dinner. Experience the perfect blend of tradition and innovation with this dairy-free, egg-free rendition of a classic!
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Ingredients
- 400 grams all-purpose flour
- 7 grams instant yeast
- 250 milliliters unsweetened almond milk
- 10 grams sugar
- 5 grams salt
- 30 milliliters olive oil
- 50 milliliters water
- 500 milliliters vegetable oil
- 2 large garlic cloves
- 10 grams fresh parsley
- 1 pinch salt (for serving)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt.
Step 2
Warm the almond milk slightly to about 37°C (98°F). Add the warm almond milk and olive oil to the flour mixture.
Step 3
Mix the ingredients until a dough starts to form. Gradually add the 50 milliliters of water as needed until the dough is smooth and elastic.
Step 4
Knead the dough for about 8-10 minutes either by hand or using a dough hook on a stand mixer.
Step 5
Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Step 6
After the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a ball and flatten it into a disc about 15 cm (6 inches) in diameter.
Step 7
Heat the 500 milliliters of vegetable oil in a deep frying pan over medium-high heat until it reaches 170°C (340°F).
Step 8
Carefully place one piece of the dough into the hot oil and fry until it turns golden brown, about 2 minutes on each side.
Step 9
Remove from oil and let it drain on paper towels. Repeat with the remaining dough pieces.
Step 10
For the garlic topping, mince the garlic cloves and finely chop the fresh parsley.
Step 11
Sprinkle the fried langos with a pinch of salt and rub the surface with the minced garlic. Garnish with chopped parsley before serving.
Step 12
Serve warm with your choice of vegan toppings such as vegan sour cream, avocado slices, or plant-based cheese.
Nutrition Facts
| Serving size | (1254.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5623.2 |
| Total Fat 477.8g | 0% |
| Saturated Fat 68.5g | 0% |
| Polyunsaturated Fat 287.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2277.6mg | 0% |
| Total Carbohydrate 324.1g | 0% |
| Dietary Fiber 13.8g | 0% |
| Total Sugars 10.9g | |
| Protein 47.0g | 0% |
| Vitamin D 92.8IU | 0% |
| Calcium 540.9mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 729.5mg | 0% |
Source of Calories