This vegan Kaiserschmarrn recipe is a real treat. It has an amazingly satisfying taste. It’s soft on the inside and crunchy on the outside. It’s a fantastic comfort food dessert for the holidays, a treat to share with loved ones, or even an everyday breakfast. The flavour of this vegan Kaiserschmarrn will amaze you and impress even a non-vegan crowd.
Kaiserschmarrn is a dish from my childhood. In Slovenia, we call it ‘cesarski praženec’ or ‘šmorn’. Growing up, we often made it at home, and I remember the taste very well. At that time, we used to make the original non-vegan version, which contains eggs, milk, and butter. While testing a vegan version, I discovered that whipped aquafaba works best as a substitute for eggs. Because eggs provide not only airiness but also flavour, I had to find other ingredients to create a delicious taste. These ended up being soy yoghurt and a good measure of vegan butter, along with soy milk and sugar.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious vegan pancakes and crepes recipes:
- Vegan Pancakes
- Vegan Crepes
- Baked Crepes with Vegan Cottage Cheese (veganske gratinirane skutine palačinke)
- Vegan Walnut Crepes (veganske orehove palačinke)
Vegan Kaiserschmarrn (veganski cesarski praženec)
The taste of this vegan Kaiserschmarrn will make an impression even on a non-vegan crowd. Aquafaba is used instead of eggs to achieve a fluffy texture for this torn-up giant pancake. It's soft on the inside, crunchy on the outside, and has the most incredible flavour. It is true comfort food that is satisfying and will make your taste buds sing. Enjoy it on special occasions, as a dessert, or for breakfast. Serve it with a fruit compote of your choice.
Ingredients
For the dough:
- 120 g all purpose flour sifted
- a small pinch of turmeric powder for colour
- a pinch of salt
- 1/2 tsp vanilla sugar
- 17 g (3 1/3 tsp) granulated sugar
- 100 ml (1/3 cup + 4 tsp) unsweetened soy milk
- 40 g vegan butter melted
- 64 g (1/4 cup) unsweetened soy yoghurt
- 120 ml (1/2 cup) aquafaba
- 1/8 tsp freshly squeezed lemon juice
For cooking:
- 10 g (2 tsp) vegan butter
- 1 tsp granulated sugar divided
- 10 g raisins
- rum for soaking the raisins
- powdered sugar
To serve (optional):
- fruit compote of choice
Instructions
- If using one, first prepare the fruit compote of your choice, then cover it so it stays warm while you work on the vegan Kaiserschmarrn.
- Soak raisins in rum.
- Sieve the flour into a bowl, then add the turmeric, salt, vanilla sugar, and sugar. Mix them together with a spoon.
- In a separate larger bowl, combine the soy milk, melted vegan butter, and soy yoghurt. Whisk them together until there are no clumps.
- In a third, separate plastic bowl, add the aquafaba and a very small drizzle of lemon juice (lemon juice will help achieve stiffer peaks). Whisk the mixture with a hand mixer until it resembles fluffy whipped cream. If you turn the bowl upside down, the contents should stay put and not fall out.
- Add the dry ingredients to the wet ingredients and whisk the mixture until there are no clumps left.
- Then, take a dough spatula, scoop a little bit of whipped aquafaba with it, and add it to the wet dough. Mix gently to create air in the dough. Then, add the rest of the aquafaba and mix gently with the dough spatula so that the whipped aquafaba is well incorporated into the dough, but be careful not to deflate it too much.
- After the dough is ready, don't leave it standing for too long, use it right away.
- Add 10g (2 tsp) of vegan butter to the pan and heat it on the stove over low-to-medium heat. As the butter starts to melt, spread it all over the pan, including the sides.
- After 1 min 30s of warming the pan, add the dough to the pan (a dough spatula works best for this). Cover it with a lid and leave it to cook for 6 min (counting from the moment you start adding the dough to the pan). In the last minute of this time, drain the rum from the raisins.
- After 6 min of cooking, open the lid and sprinkle the raisins evenly over the dough. Then immediately take two cooking spatulas and tear the dough into 4 equal pieces. Turn each piece over, cover the pan with a lid, and cook for 3 min 30s on the other side.
- After that time, open the lid, tear the dough into smaller pieces, but not too small, they're supposed to remain larger, bite-sized pieces. Sprinkle 1/2 tsp of sugar on top, then turn the pieces over and cook for 30s. You can cover the pan during this time.
- Open the lid, sprinkle another 1/2 tsp of sugar on top, and turn the pieces over so that sugar caramelises on the other side as well. Cook for 30s. After that, cook for as long as needed until there are no wet spots left on the dough. This should take about 2 minutes more. Turn the pieces often during this time to prevent burning.
- Divide the dough pieces equally between two plates and sprinkle powdered sugar on top.
- Add the fruit compote of your choice to the side, if using, and serve immediately.
Notes
*Aquafaba is the liquid from a can of chickpeas. To get aquafaba, open a can of chickpeas and separate the two over a strainer, so no pieces of chickpeas end up in the aqufaba bowl. Use chickpeas in these recipes: chana masala, hummus, roasted red pepper hummus & raw beetroot hummus, sautéed leafy greens and beans.
*The quantity of ingredients, as the recipe is originally written, fills up the whole pan (I used one measuring 24 cm wide at the top, 19.5 cm wide at the bottom and 5 cm high) and serves 2 people. If you want to make vegan Kaiserschmarrn to feed more people, you will need to cook a second batch separately or use a larger pan.
*Prep time and nutrition facts do not include the preparation of the fruit compote.
Nutrition
Serving: 1 servingCalories: 487kcalCarbohydrates: 62gProtein: 11gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 199mgFiber: 3gSugar: 17g
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