Anyone ever managed to make vegan croissants? I know that a lot of
people consider its butter content to be the point of a croissant, but
for me the point is the texture.

I'm liking croissants for breakfast very much at the moment. Filling is
generally several thin slices of tomato, which complements the texture
and flavour of the croissant very well. On a weekend I might have
instead some softly-scrambled eggs with a bit of cheese melted in. What
other fillings are good? Vegan or not.

Kake

what a coinkidink! i was wondering that myself and looked on the recipe
message board at www.vegsource.com and found this recipe. now
obviously, she means soy margarine when the recipe calls for margarine. :-)
i can't wait to make this myself.

Megan

Croissants

1 cup soymilk
1 Tbs margarine
1 Tbs sugar
1 tsp salt
1 packet dry yeast
1/4 cup warm water
2 & 1/2 cups pastry flour
1 cup cold margarine

In a saucepan, combine soymilk, 1 Tbs margarine, sugar, and salt.
Bring to a boil over medium heat, and let cool to room temperature.
Dissolve the yeast in the warm water. Mix this into the soymilk.
Put this mixture in a stand mixer, and add the flour.
Using the dough hook, mix until the dough is elastic and sticky.
Put the dough in a bowl.
Cover, and let rise in a warm place until doubled, about 1 & 1/2 hours.
Chill in fridge for 30 minutes.
Meanwhile, soften the remaining cold margarine by pounding it with a
rolling pin.
On a floured surface, roll the dough out into a 1/4"-thick rectangle.
Spread the margarine over two-thirds of the rectangle closest to you.
Fold the ungreasged third over the center third.
Fold the bottom third over the doubled portion.
Swing the dough around a quarter turn.
Roll it again into a 1/4" thick rectangle.
Fold again in thirds.
Cover the dough, and chill in fridge for 2 hours.
Remove from the fridge, and repeat the folding and turning two more times.
Roll the dough out to 1/4" thickness again.
Cut the dough into 3" squares.
Cut the squares diagonally to form two triangles.
Roll each triangle, beginning with the wide side,
then shape the rolls into crescents.
Chill for 30 minutes in fridge before baking.
Preheat oven to 400 F. Bake for 10 minutes.
Reduce heat to 350 F, and bake another 10 - 15 minutes.