Vegan Tomato Basil

Name: Vegan Tomato Basil
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 -8 scones
Ingredients: 1 tbsp flax meal; 3 tbsp warm water; 3/4 cup soy milk; 1 tbsp apple cider vinegar; 1 tbsp concentrated tomato paste*; 2 1/2 cups all purpose flour; 1 tsp sugar; 1 tbsp baking powder; 1 tsp granulated garlic; 1/2 cup vegan margarine; 1 tsp kosher salt; 1 cup loosely packed basil

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Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6 -8 scones
Calories
1588 kcal
Course
Breakfast, Snacks, Baked Goods
Cuisine
Vegan

Vegan Tomato Basil

Joseph Taylor

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

1 tbsp flax meal
3 tbsp warm water
3/4 cup soy milk
1 tbsp apple cider vinegar
1 tbsp concentrated tomato paste*
2 1/2 cups all purpose flour plus maybe 2 tbsp more as you work and shape the dough
1 tsp sugar
1 tbsp baking powder
1 tsp granulated garlic or garlic powder
1/2 cup vegan margarine I used vegan Becel
1 tsp kosher salt
1 cup loosely packed basil finely chopped

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Instructions

Preheat oven to 400ºF (if your oven runs hot, bring it down to 375ºF)
In a small bowl, combine flax meal and water and let gel.
In another small bowl, combine soy milk and apple cider vinegar and let curdle to make vegan buttermilk.
In a large mixing bowl, combine flour, sugar, baking powder, and salt and stir until combined. Using a pastry knife (or just rub in with your fingers), cut the butter into the flour mixture until it resembles a coarse sand.
Stir in the flax mixture and vegan buttermilk. Gently knead together dough until all flour is incorporated.
Fold in the chopped basil, then shape into a thick, round disc and cut into 6-8 wedges (depending on how you like the shape).
Bake for 20-25 min at 400ºF (if your oven runs hot, bring it down to 375ºF) until you have golden edges on your scones.
Remove from oven, let cool on a wire rack and enjoy!