I told you we were far from closing the vegan chapter :)
I had to try the vegan shortcrust pastry, I can’t help with that. In this recipe, butter is replaced by oil, while eggs are substituted by soy milk that is rich in proteins and lecithin.
Two little remarks:
Do not use olive oil, its flavour is too strong. Select a more delicate one, like a sunflower seeds oil. If you really want to try olive oil, OK, but do not tell me I didn’t warn you ;)
Soy milk adds water to the dough. During the kneading, water favours the formation of the gluten net. As a result, you shortcrust pastry will be more elastic than the classic one. An option could be using soy lecithin directly, but I find it hard to handle.
The final result is, however, no bad. Would you like to try?
Vegan shortcrust pastry
(Doses for one pie)
250 g of weak flour
125 g of brown sugar
100 g of soy milk
50 g of sunflower seeds oil
2 g of baking powder
1 tea spoon of vanilla extract
Pour all the ingredients in a bowl and mix them quickly. Knead the dough as little as you can until you get a homogeneous dough. Wrap the shortcrust in some film paper and let it rest in the fridge for a few hours. Use the shortcrust to make pie or biscuits.