Hungarian Langos

This is a vegan version of Hungarian langos. While usually am not a fan for Daiya cheese esp. for pizza topping, it’s pretty tasty for langos ?

The night before, chill a can of coconut oil (full fat)

The next day:

Let Bloom:
180 ml lukewarm milk
1 tsp dry active yeast

In a bowl, mix 250 g flour with 1 tsp sugar and 1 tsp salt, make a well in center

Pour in bloomed yeast, stir with wooden spoon

Knead in 28 g vegan margarine

Cover with cling wrap and let stand in warm area for an H

Meanwhile, crush 2 garlic and mix with 4-5 tbsp olive oil, set aside

Scoop out coconut cream into food processor. Mix in a little lemon juice and apple cider vinegar (flavor should resemble sour cream). Chill until serving

Heat enough oil, divide dough into 5 mini langos (this because I only use small pan ?), fry til golden brown on both sides

To serve:

Brush fried dough with olive oil, followed with sour cream and top with Daiya cheese

Serve immediately

Print Recipe

Vegan Langos

Ingredients

• a can of coconut oil
• 180 ml lukewarm milk
• 1 tsp dry active yeast
• 250 g flour
• 1 tsp sugar
• 1 tsp salt
• 28 g vegan margarine
• 2 garlic
• 4-5 tbsp olive oil

Instructions

• The night before, chill a can of coconut oil
• The next day, let bloom yeast in lukewarm milk
• In a bowl, mix 250 g flour with 1 tsp sugar and 1 tsp salt, make a well in center
• Pour in bloomed yeast, stir with wooden spoon
• Knead in 28 g vegan margarine
• Cover with cling wrap and let stand in warm area for an H
• Meanwhile, crush 2 garlic and mix with 4-5 tbsp olive oil, set aside
• Scoop out coconut cream into food processor. Mix in a little lemon juice and apple cider vinegar (flavor should resemble sour cream). Chill until serving
• Heat enough oil, divide dough into 5 mini langos (this because I only use small pan ?), fry til golden brown on both sides
• To serve:
• Brush fried dough with olive oil, followed with sour cream and top with Daiya cheese
• Serve immediately